resto spotlight: my two cents

My Two Cents soul food cafe, is my new fav place on the popular and growing Pico Blvd scene in Mid-city L.A.  This family-owned and operated neighborhood gem is so charming and cozy, people just sit, chat, and never leave.  The food is amazing, and seems to give you a warm hug with each bite.  Not too much, not too little. . . just the right portion.  They offer scrumptious looking (didn't indulge) baked goods and desserts made with the best ingredients.  Open for Breakfast, lunch and dinner, and brunch on Saturday and Sunday. We went for Brunch!   

What Did We Eat. . .

Shrimp and Grits

French Toast w/ Berries & Whiskey Syrup

All served w/ Sweet Potato Hash, Turkey Bacon, and Mini Egg Fritattas

Mint Lemonade

Coffee w/ almond milk

The Shrimp and Grits had just the right spices and richness.  Truly a yummy dish!  The Sweet Potato Hash was a tasty addition.  The husband said the French Toast was really good, but would have liked another piece or two.   He had his heart set on a brioche french toast from here,  but we decided to try this spot.  Next time!  In the end, we had a great experience.  My only compliant would be the wait time. If they get this handled, they will be around for a long time.  I will be back soon for Lunch and Dinner.  Keep you posted! Meanwhile, see what they're saying on Yelp!

Happy Eating!

Garlic Shrimp & White Beans

Bon Appetit magazine and online site are usually my go-to place to find some of the best quick and easy recipes.  Not one has been a dud!  I had this recipe for Garlic Shrimp and White Beans in my favorites box for a while and decided to give it a try when the husband requested more shrimp dishes (his wishes are my command).  I don't know about you, but I love one-pot meals during the week.  Just easy and the clean-up is lickety-split! The tenderness of the shrimp wrapped up in a thick stew of beans and tomatoes with a slice of crusty fresh olive bread on the side is so hearty, comfy, rich, and so so yummy!  You gotta make this!  

Ingredients

6 tablespoons olive oil, divided

3 garlic cloves, minced, divided

2 dried chiles de árbol

1 bay leaf, preferably fresh

1 1/4 cups chopped tomato (about 8 ounces)

Kosher salt, freshly ground pepper

1 tablespoon tomato paste

2 15-ounce cans white beans (such as cannellini), rinsed, drained

1 cup low-sodium chicken broth

1 pound medium shrimp, peeled, deveined

1 teaspoon smoked paprika

2 tablespoons chopped flat-leaf parsley

Grilled bread (optional)

How-To

Preheat broiler. Heat 2 Tbsp. oil in a large, heavy, ovenproof skillet over medium heat. Add 1 garlic clove, chiles, and bay leaf and cook, stirring constantly, just until fragrant, 1–2 minutes (do not allow garlic to burn). Add tomato; season with salt and pepper. Cook, stirring and smashing tomato with the back of a wooden spoon, until tomato is completely broken down, about 5 minutes.

Add tomato paste and cook, stirring constantly, until paste is deep red and caramelized, 3–4 minutes. Stir in beans and broth. Bring to a brisk simmer and cook until juices are slightly reduced and thickened, 3–4 minutes. Season to taste with salt and pepper.

Combine remaining 2 garlic cloves, 2 Tbsp. oil, shrimp, and paprika in a medium bowl; season with salt and pepper and toss to evenly coat shrimp. Scatter shrimp over beans in an even layer.

Broil until shrimp are golden and cooked through, about 3 minutes. Drizzle remaining 2 Tbsp. oil over shrimp and beans; garnish with parsley. Serve with bread, if desired

Bon Appetit!

Smling About...

this magazine cover...she rocks!

photo credit: complex magazine

smoothies...

chalkboard mag

great summer sandals...

loeffler randall

getting my hands on this...

this video...

have a lovely weekend!  

happy friday! 

Black Bean & Cheese Quesadillas

Over the weekend I put together a great Cinco de Mayo inspired snack.  My husband's cousin was coming to visit,  and I never have guest over without preparing a snack or dish and having wine or a cocktail ready to serve.  It's just what I do!  Being a lover of mexican food (I can eat it everyday), I quickly thought of making Black Bean & Cheese Quesadillas and fresh guacamole.  A quick run to Trader Joe's, we were all set!  

Groceries List:

avocados

tomatoes

onions

cilantro

garlic

salsa

greek yogurt

coconut oil

cans of organic black beans

pre-shredded mexican cheeses

whole-wheat tortilla chips

chile & onion flour tortilla (not the healthiest, but sooo darn good)

photo credit: harmony household

How-To:

-put a small spoonful of coconut oil in a pan

-cut a small onion in thin slices and chop garlic 

-add onion to the oil and sprinkle with kosher salt and freshly ground pepper. 

-saute onion until almost caramelized, add garlic and toss around for another 5 min. 

-chop one small tomato and add to onion/garlic, saute for another 2 min.

-drain a can of organic black beans and add to pan with tomato, onion, and garlic

-toss a 1/2 teaspoon of red chili pepper flakes into the pan and stir for another minute

-remove black bean mixture from pan and set aside

-clean pan out or use another pan, add a little coconut oil to clean pan and add one tortilla

-sprinkle cheese evenly around tortilla, add black bean mixture, and a little more cheese on top and a pinch of cilantro.

-Place another tortilla on top of bean mixture and cook until cheese is fully melted and the tortillas are a little golden brown. Flip over to brown both sides. 

-remove from pan and cut into 4 triangles with a knife or pizza cutter 

-plate with a side of salsa, guacamole, and Greek yogurt (I use instead of sour cream)

YUMMO!

Never made a quesadilla in my life, I've been all about the tacos, but this recipe is definitely an Archie household favorite.  Next time,  I will make them with the brown rice tortillas instead of the calorie packed flour tortillas.  They were so simple to make and a hit with Marlin's cousin.  Score!  **Patting myself on the back!**

make them tonight...

 

Smiling About

44 for four more...

photo credit: 44forfourmore.com

Loving these ties for the Obama 2012 campaign.  He definitely needs to be back for FOUR MORE!!! 

blueberry cheesecake...please!

photo credit: cupcakes and cashmere

stuff at Leif...

No. 102 bracelet

brass spice spoon

printed breakfast tray

terracotta clay wine cup

L.A. sample sales...

What: Tucker, Clare Vivier, Ariel Gordon Jewelry
Why: Score 25-50 percent off Ariel Gordon baubles (love knot rings, silk bracelets), the Tucker summer and exclusive NYC capsule collections, and a colorful assortment of Clare Vivier totes, clutches, and sacs.
When: Thurs.-Sun., 10 a.m.-8 p.m.
Where: All for the Mountain Studio, 2118 Lincoln Blvd., b/t Amoroso Pl. & Victoria Ave., Venice. 




What: Kelly Wearstler 
Why: Snag accessories (brass and stone jewelry, printed scarves) and spring/summer RTW pieces (marble washed shorts, raw silk henley dresses) at up to 75 percent off.
When: Fri. & Sat., 10 a.m.-6 p.m.
Where: 7961 W. Third St., at S. Edinburgh Ave., Mid-City. 




What: Rachel Pally
Why: The jerseylicious label’s annual blowout sale includes 55-85 percent off the spring/summer collection, $25-$75 discount racks, and $10 bikini separates. 
When: Fri. & Sat., 10 a.m.-6 p.m.; Sun., 11 a.m.-4 p.m.
Where: 2301 E. Seventh St., at S. Anderson St., ste. c100, Downtown. 




What: Nasty Gal Rummage Sale
Why: Give your closet major cool points at the online shop’s end-all-be-all blowout, with clothing priced at $5 and shoes and handpicked vintage for $20.
When: Sat., 2-10 p.m.
Where: 8 Brooks Ave., at Speedway, Venice. R.S.V.P. (required) torsvp@nastygal.com. 




What: Elkin
Why: The artsy up-and-coming label takes 40-50 percent off current styles (in exclusive colors and prints) and has $50-$75 rack pieces. 
When: Sat. & Sun., 10 a.m.-6 p.m.
Where: 1417 N. Alvarado St., b/t Montana St. & Scott Ave., Echo

you checking out our web-jaunt over at blah blah birds here...

what are you smiling about?

have good times this weekend! 

and I'm off and running...