Rug Guide: FAQs to Choosing the Perfect Rug for Your Space

Have you checked out the new rugs in our shop? Here is a handy guide of some the most frequently asked questions that I have gotten over the years when it comes to choosing the perfect rug for your space.

What size do I need?

This is the MOST asked question. The general answer is the bigger the better. If you go with a rug that is too small for the space, it makes the entire room feel smaller. Scale is the number one key in most design decisions! Here are a few rules of thumb for the proper size rug:

• Don’t completely cover the floor, but leave 12-18” of the floor exposed between the rug and the wall

• In a dining room, there should be at least 2 feet of rug extending out beyond each side of the table. This ensures that when you pull the chairs out, all of the chair legs are still on the rug

• In a living room, make sure at least the front legs of the furniture are on the rug. The rug should not be floating the the middle of the furniture.

• In a bedroom, the rug should extend about 2-3 feet beyond each side of the bed

Corolla Slate Rug

Why are some rugs so much more expensive than others?

It depends on two factors, what the rug is made out of and how it is made. Machine made rugs made out of synthetic materials will cost a lot less than handmade, natural fiber rugs.

Materials

• Wool - soft wool fibers spring back when compressed, making these rugs ultra-durable and comfortable. They’re even stain, dust, and flame-resistant, but they don’t hold up against humidity and can be more expensive 

• Cotton - an inexpensive alternative to wool, these often flat woven rugs are fairly durable yet soft and can even be put in the washing machine if small enough

• Silk - more expensive, silk rugs are luxuriously soft and can be beautifully intricate. They must be cleaned professionally, however, and can wear down easily, so we recommend placing them in areas that are not high-traffic

• Jute/Sisal - textured natural fiber rugs are firm and affordable. Sisal can be coarse, but is more durable and easier to wash than the softer jute. Both materials are usually dyed with earth tones and require careful cleaning

• Bamboo/Seagrass - all-natural and eco-friendly, these rugs are highly durable and water- and stain-resistant. Great for the outdoors. Their texture is firm and doesn’t dye well, so color options are limited

• Cowhide/Leather - these unique, stylish rugs can be expensive and don’t hold up well against water or spills, but they are highly durable to foot traffic and easy to maintain.

• Polypropylene and Polyester - vibrant, soft, and affordable, polypropylene (or olefin) rugs are made of synthetic material. They are stain-resistant, easy to clean, and can withstand indoor and outdoor weathering. Because of their chemical makeup, however, they are highly flammable, so keep them away from intense heat such as ovens and fireplaces

• Nylon - one of the most common rug materials because of its versatility and affordability. It is similar to polyester except it’s less durable and often cannot be machine washed

• Viscose - the man-made version of silk, viscose rugs are beautiful and affordable but extremely fragile and prone to shedding, especially when they come in contact with water

Make

• Power Loomed -bBecause they’re machine-made, power loom rugs offer intricacy at a much lower price than handmade options

• Tufted - these handmade, detailed pile rugs are soft, textured, and quite durable at low pile heights.

• Hand Knotted - meticulously made by professional weavers, these rugs are some of the most durable, intricate, and expensive available

• Looped/Hooked - the threads of these rugs end in loops rather than tufts, so they tend to be firmer and denser than hand-tufted rugs

• Flat Weave - great for layering, these tightly woven, thin, flexible, and often reversible rugs are extremely light, durable, and easy to clean
  
  
  

Jekyll Navy Jute Rug

What pile do I need?

It depends on where the rug is going and the function of the rug. Both low pile and high pile rugs have their benefits

Palm Beach Sage Rug

Low Pile/Flat Weave

• 1/4" or shorter.

• Great for high traffic areas such as entryways, mudrooms, kitchens, and under dining tables (where food may fall), and outdoors

• Easy to clean and helps to create a smooth surface

• Won't provide the same comfort and warm feeling as something more plush.

Saybrook Light Blue Rug

High Pile

• Taller than 1/4”

• Great for cozier places or places where you spend more time on the floor or with bare feet (living rooms, bedrooms, play areas)

• Can add texture to a room

• Higher pile rugs work better when layering over carpet than low pile rugs

• Not as easy to clean as dirt can get trapped in the longer fibers, not ideal for very high traffic areas.

Do I Need a Rug Pad?

Yes! There are several benefits to using a pad under your rug. Not only does it keep it in place, it can make it more comfortable with extra padding, save your floors, and extend the life of your rug.

Can I Layer a Rug Over Carpet?

Yes, as long as the carpet pile isn't too high. Areas this works best in are bedrooms, basements, and play areas.

Newbury Olive Rug image via Dani Ferretti

How Do I Layer Rugs?

The best way to do this is to layer a patterned, lower pile rug over top of a solid, natural fiber rug

Sarasota Rug

Carrot Cake French Toast

This french toast casserole can make any Sunday morning extra special, but it is the absolute perfect crowd pleaser for Easter Brunch. The best part is, you can make it the night before and just pop it in the oven in the morning!

Ingredients

For the French Toast:

• Butter, for greasing the baking dish

• 1 loaf of bread (Italian, Brioche, French Baguette, Challah, anything will work!)

• 1 1/2 cups grated carrots

• 1 cup finely chopped pecans 

• 8 large eggs 

• 2 cups milk 

• 1/2 cup heavy cream 

• 1/2 cup granulated sugar 

• 1/2 cup firmly packed brown sugar 

• 4 1/2 teaspoons vanilla extract 

• 3/4 teaspoon ground cinnamon 

For the Topping:

• 1/2 cup all-purpose flour

• 1/2 cup firmly packed brown sugar 

• 1 teaspoon ground cinnamon 

• Pinch of kosher salt 

• 1 stick cold salted butter, cut into pieces 

• 1/2 cup chopped pecans 

For the Glaze:

• 4 ounces cream cheese

• 3/4 cup powdered sugar 

• 2 tablespoons milk 

• 1 tablespoon lemon juice 

Optional:

• Warm maple syrup, for serving 

Directions

For the French toast: Grease a 9-by-13-inch baking dish with butter.

Tear the bread into chunks and evenly distribute in the baking dish. Sprinkle the carrots and pecans over the bread. Crack the eggs into a large bowl and whisk together with the milk, cream, granulated sugar, brown sugar, vanilla and cinnamon. Pour the mixture into the baking dish. Cover tightly with plastic wrap and store in the fridge until needed (overnight preferably).

For the topping: Mix the flour, brown sugar, cinnamon and salt in a bowl. Cut in the butter using a pastry cutter until it resembles fine pebbles. Fold in the pecan pieces and store in a resealable plastic bag in the refrigerator until ready to bake.

For the glaze: Add the cream cheese to the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the powdered sugar, milk and lemon juice and mix until smooth, scraping down the sides as needed. Keep in a small airtight bowl.

When you're ready to bake, preheat the oven to 350 degrees F. Unwrap the baking dish with the French toast mixture, sprinkle with the topping and bake for 45 minutes for a softer, bread pudding-like texture or 1 hour for a firmer, more crisp texture.

Drizzle over the glaze. Scoop out individual portions and serve with warm syrup if desired.

Panko Crusted Salmon with Mushroom, Asparagus, and Lemon Risotto

For us, this is the perfect quarantine meal because I almost always have salmon in my freezer and risotto in my pantry. I buy frozen sockeye salmon because I feel that is the closest thing I can get to fresh salmon living here in Pittsburgh. Actually, all fresh salmon around here as been frozen, so I’d rather keep it frozen (in it’s freshest state) as long as possible and defrost it just before I am ready to use it. Sockeye salmon is also only wild caught (it can not be farmed) and it also very sustainable. It has a deeper red color and a little more of a stronger flavor, but it also has more healthy Omega-3s and antioxidants than the lighter salmon varieties.

I make risotto often because you can easily switch it up depending on what you add to it. It’s a great way to use up vegetables in your fridge. In this recipe, I used I had on hand - leftover mushrooms and asparagus that I needed to use up soon. However you can check out my Spicy Sausage Risotto and my Butternut Squash Risotto just to see how versatile it is.

Ingredients

For the Salmon:

• 2/3 cup panko breadcrumbs

• 2 tablespoons fresh parsley, minced

• 1 teaspoon grated lemon zest

• Kosher salt and freshly ground black pepper

• 2 tablespoons good olive oil

• 4 (6- to 8-ounce) salmon fillets, skin on

• 2 tablespoons Dijon mustard

• Lemon wedges, for serving

For the Risotto:

• 4 cups of chicken stock

• 1 tablespoon of butter

• 1 tablespoon of olive oil

• 1 large shallot, diced

• 8 oz. of crimini mushrooms, sliced

• kosher salt and freshly ground black pepper

• 1 cup of arborio rice

• 1/2 cup dry white wine (optional)

• 1 bunch of fresh asparagus, cut into 1 inch pieces

• zest and juice of one lemon

• 1 tablespoon fresh parsley, minced

• 1/2 cup freshly grated Parmigiano-Reggiano

Directions

For the Salmon

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

In a small bowl, mix together the panko, parsley, lemon zest, ½ teaspoon salt, and ½ teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.

Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet.

Place the salmon on the sheet pan and bake for 10-12 minutes, depending on thickness of salon and desired doneness. Serve the salmon with lemon wedges.

For the Risotto

In a medium saucepan, heat the chicken stock just to a simmer and keep warm. Meanwhile in a large saucepan or dutch over, heat the butter and olive oil over medium heat. Add the shallots and mushrooms and sauté for about 5 minutes. Season with salt and pepper to taste

Add the rice to the pan and cook for one minute, stirring to coat the rice with the oil. This helps the risotto from becoming sticky. Add the wine and stir until all of the liquid has been absorbed by the rice. Then add enough of the warm chicken stock to just cover the rice. Stir often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. Repeat until all of the liquid is added, adding the asparagus along with the last ladleful of stock. Stir for about 5 more minutes, for a total of about 20-25 minutes.

When all the liquid is absorbed, remove from heat and stir in the lemon juice, zest, parsley and Parmigiano-Reggiano. If needed, season with taste with more salt and pepper. Serve immediately.

5 Ideas for Using Removable Wallpaper Around Your Home

It’s not just for walls. There are many alternative uses to add some color and pattern to various areas of your home. Here are 5 “off the wall” ideas for using removable wallpaper around your home. Make sure to check out all of the designs we offer that would be perfect for these projects!

On Your Stairs

Image via Black Band Designs

Image via Decor8

Drawer Liners for Inside Any Drawer

Jaipuri Coral by Gail Wright at Home

Framed Art Panels

This is especially useful when you want to use an expensive wallpaper but can’t afford to cover the entire wall.

image via House Beautiful

Backsplash

Get for rentals where you can’t install the real thing.

Image via Rebecca Atwood

Image via Rebecca Atwood

Shelves in Bookcases and Built Ins

Image via Nesting With Grace

Casarecce Pasta with Eggplant Puree

Casarecce is just a fancy name for short, rolled up twists of pasta. You can use any shape of pasta you have on hand for this dish. The puree is also sooo great on it’s own! I have used it as a dip, as well as put it on grilled bread and sprinkled with Parmesan.

Ingredients

• 1 medium eggplant, cut into 1-inch cubes

• 1 pint cherry tomatoes

• 3 cloves garlic, whole

• 3 tablespoon olive oil

• 1 teaspoon salt

• 1 teaspoon freshly ground black pepper

• 1 teaspoon red pepper flakes

• 1/4 cup toasted pine nuts, optional

• 1 pound caserecce pasta, or any shape of pasta

• 1/4 cup torn fresh basil leaves

• 3 tablespoon extra-virgin olive oil

• 1/2 cup or more grated Parmesan

Directions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Add the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes to the pan and toss to combine. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.

If using the pine nuts, while the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 minutes. Remove from the oven and set aside.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 10-12 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid.

Transfer the roasted vegetables to a food processor. Add the torn basil leaves and extra-virgin olive oil. Puree the vegetables. Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve with extra Parmesan if desired.

Lemon Chicken and Lemon Broccoli Pasta

This one is an oldie but a goodie, especially right now since it citrus season. All of the lemons really brighten up this cozy, comfort meal.

The chicken is one of my go to dishes because its quick, easy, and on the healthier side because it is baked and not sautéed in oil or fried. It’s great with any pasta, salad, or just on its own.

My secret in getting the perfectly seasoned coating is using crushed up croutons. These ones are my favorite to use because they are super crunchy.

Lemon Chicken

Ingredients

• 3 tablespoons of flour

• 2 eggs - one zested and juiced, once sliced into thin slices

• 2 lemons

• One 12oz bag of Italian seasoned croutons (or 1 cup of seasoned breadcrumbs)

• Two boneless skinless chicken breast, butterflied and pounded to about 1/4” thick

• Kosher salt and freshly ground black pepper

• Olive oil

• Parmesan cheese, optional

Directions

Preheat oven to 400 degrees. Place a baking rack on a sheet pan and lightly spray the rack with non-stick cooking spray.

In one shallow bowl, add the flour. Crack the eggs into a second shallow bowl and add the juice of one lemon to the eggs. Whisk to combine.

Crush the croutons into fine pieces (I place them in the food processor and process until they become fine breadcrumbs, but you could also crush them in a bag with a mallet or rolling pin). Pour the crumbs into a third shallow bowl. Add the lemon zest and mix.

Season the chicken breast with salt and pepper. Dredge the chicken in the flour, then the egg mixture, ending with the breadcrumbs. Place the chicken on the baking rack. Drizzle the tops of the chicken with a little bit of olive oil.

Place the lemon slices on top of the chicken, about 2-3 slices per chicken breast. Bake for 20-25 until golden brown and chicken is cooked through. Serve sprinkled with Parmesan cheese if desired.

Lemon Broccoli Pasta

Ingredients

• 1 tablespoon minced garlic (2 cloves)

• 2 cups heavy cream

• 3 lemons

• Kosher salt and freshly ground black pepper

• 1 bunch broccoli

• 1 pound dried fusilli pasta

• 4 oz. fresh baby spinach, chopped

• 1/2 cup freshly grated Parmesan

• 1 pint grape or cherry tomatoes, halved

Directions

Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a large pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Remove the broccoli from the water (but save the boiling water to cook the pasta) Drain the broccoli and run under cold water to stop the cooking. Set aside.

Add the pasta to the boiling water and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the spinach, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well and serve hot.

Christmas Kale Salad with Ginger Vinaigrette

I have been eating a lot of Christmas cookies already, so to balance them out, I’m having this kale salad for lunch! It’s a great simple, seasonal salad for your holiday get togethers as well. You might want to double the recipe for the candied walnuts though because they make a great snack too!

Ingredients

For the Dressing:

• 1 - inch piece fresh ginger, peeled

• 1 clove garlic, peeled

• 2 tablespoons white wine vinegar

• 1 1/2 teaspoons honey

• 1 teaspoon Kosher salt

• freshly cracked black pepper, to taste

• 1/4 cup extra-virgin olive oil

For the Salad:

• 1 bunch Tuscan kale, washed, dried, ribs removed

• 1 Granny Smith apple, peeled, cored, finely diced

• 1/4 candied walnuts (recipe below)

• 1/2 cup pomegranate seeds

For the Candied Walnuts

• 1/4 cup powdered sugar

• 1/8 teaspoon cayenne pepper

• 1/8 teaspoon salt

• 4 ounces walnuts (about one heaping cup; don't use pieces)Directions

Directions

For the Walnuts: Preheat the oven to 350 degrees F. In a medium sized bowl, mix together the sugar, cayenne and salt.

Bring a small saucepan of water to boil. Add the walnuts and blanch them for 3 minutes. Drain well and then immediately roll the walnuts in the sugar mixture until thoroughly coated. The sugar will melt slightly. Transfer the walnuts to a baking sheet or pan and bake, stirring occasionally, until they are a deep golden brown, about 10 minutes. Watch carefully because the sugar can burn easily. Let cool for one minute and remove from pan to a bowl or container. If you let them cool completely on the sheet pan, they may stick to it!

For the Dressing: Peel the ginger and grate it on a microplane into a medium bowl.   Grate the garlic the same way into the bowl. Whisk in the vinegar, maple syrup, salt, and pepper to taste. Slowly whisk in the olive oil to emulsify. 

For the Salad: Stack a few kale leaves and roll them like a cigar, then thinly slice them crosswise into ribbons. Place in a large bowl.  Add the apple and toss to combine.  Pour the dressing over the kale and toss to combine. . Let the salad sit for 10 minutes, then sprinkle with the nuts and pomegranate seeds and serve.

Slow Cooker Cheesy Chicken Enchilada Soup

A perfect soup for these chilly winter days. It’s also great for weeknight dinners because you dump everything into a slow cooker and it’s practically done!

Ingredients

• 2 boneless skinless chicken breasts

• 1/2 teaspoon ground cumin

• salt and pepper

• 1 onion, diced

• 2 cloves of garlic, minced

• 3 cups of chicken stock

• 1/2 cup masa harina (corn flour) or corn meal

• 1 can of black beans, drained and rinsed

• 1 cup of corn, frozen or fresh

• one 10 oz. can of red enchilada sauce

• one 14 oz can of diced tomatoes

• one 4 oz can of diced green chilies

• 1 cup of sharp cheddar cheese, freshly grated

• 4 oz. of cream cheese

• optional toppings: tomatoes, shredded cheese, tortilla chip strips, avocados, sour cream, pico de gallo, cilantro

Directions

Season chicken with cumin, salt, and pepper. Add chicken, onion, garlic, stock, corn flour/meal, black beans, corn, enchilada sauce, diced tomatoes, and chilies to slow cooker. Cover and cook on high for 3-4 hours or on low for 7-8 hours.

About 30 minutes before serving, shred the chicken with 2 forks and stir in both the cheddar and cream cheese. Stir occasionally until cheeses are melted. Serve hot with additional toppings as desired.

Hearty, Healthy, Minestrone Soup

Perfect for these chilly fall days, this hearty soup is filling on it’s own but also has tons of good-for-you stuff in it!

Ingredients

• 2 tablespoons olive oil

• 1 large onion, chopped

• 3 carrots, 1/2-inch-diced

• 3 stalks of celery, 1/2-inch-diced

• 1 zucchini, 1/2-inch-diced

• 4 cloves of garlic, minced

• 2 teaspoons fresh thyme leaves, chopped

• One 26-ounce can of diced tomatoes

• 6 cups chicken stock

• 1 bay leaf

• 1 Parmesan cheese rind

• Kosher salt and freshly ground black pepper

• One 15-ounce can cannellini beans, drained and rinsed

• 2 cups cooked small pasta

• 5 ounces fresh baby spinach leaves

• 2 tablespoons store-bought pesto

• Freshly grated Parmesan cheese, optional for serving

Directions

Heat 2 tablespoons of olive oil over medium heat in a large pot. Add the onions, carrots, celery, zucchini, garlic, and thyme and cook, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.

Add the tomatoes, 6 cups of the chicken stock, the bay leaf, cheese rind, 2 teaspoons of salt, and 1 teaspoon pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender. Discard the bay leaf and cheese rind. Add the beans and cooked pasta and heat through.

Add the spinach, and toss. Cook just until the leaves are wilted. Stir in the pesto.

Serve sprinkled with Parmesan cheese.

The Best Wings and French Fries that are actually healthy!

There’s nothing better than wings and fries during a fall weekend full of football games. I have found a way to make these indulgences a little healthier without missing any of the flavor of the traditional fried counterparts. My husband prefers these wings over the fried version, and once I made these french fries for my family and they couldn’t believe that I baked them!

I have found the best secrets for perfect wings and fries that you can feel a little better about eating every weekend (because trust me, you will crave them every weekend!)

Crispy Grilled Wings

What’s the secret to grilled wings that are super crispy but not overdone? Bake them first! This fully cooks the chicken before placing them on the grill, so they stay moist on the inside but you can get the skin nice and crispy on the outside. You can even bake the chicken wings a day ahead and store them, covered, in the refrigerator. Just bring them to room temperature before grilling.

Directions

Preheat oven to 400 degrees Fahrenheit. Take one pound of chicken wings (My favorite are Bell & Evans) and place them on a parchment lined sheet pan. Bake for 30 minutes.

Once baked, preheat grill to medium high and grilled wings, turning occasionally until browned and crisp on all sides, about 10 minutes. Take off grill and toss with your favorite buffalo sauce.

Crispy Oven Fried French Fries

Most oven baked fries get super mushy. However this secret step that I learned from J Kenji Lopez, author of the Food Lab is a game changer. The trick is to pre-cook the fries in water and vinegar! The acid in the vinegar slows the breakdown of pectin, which helps the potato hold it’s shape, instead of falling apart. You don’t have to understand all the science, just know that it works!. The result is crispy, baked fries using very little oil.

Ingredients

• 2 pounds russet potatoes cut into about 1/4-inch fries

• 2 tablespoons distilled white vinegar

• 1/4 cup vegetable oil

• Kosher salt

Directions

Preheat oven to 425 degrees Fahrenheit. Place two sheet pans in the oven to pre-heat.

Place potatoes and vinegar in a saucepan and add 2 quarts of water and 2 tablespoons salt. Bring to a boil over high heat. Boil for 10 minutes. Potatoes should be fully tender, but not falling apart. Drain and spread on paper towels and allow to dry for 5 minutes. Place the potatoes back in the saucepan and toss with the vegetable oil and season with salt as desired.

Divide the potatoes evenly among the two hot sheet pans, making sure the fries are evenly spaced and in a single layer (Note: over-crowding the pan with cause the fries to steam and not get crispy!) Bake for about 20 minutes, flipping the fries half way through the cooking time. (At this time, I also like to swap the pans on the racks in the oven because the fries on the bottom rack will get brown more quickly than the pan on the top)

Serve immediately.

Asian Beef Skewers with Balsalmic Grilled Vegetables

This dish is a staple in our home, especially during the hot summer months, because you throw everything on the grill. It makes a quick and healthy dinner but the skewers would also make an excellent appetizer for a party or BBQ.

Ingredients

For the Beef Skewers

• Wooden skewers, soaked in water for at least 10 minutes

• 3 tablespoons hoisin sauce

• 2 tablespoons apple cider vinegar

• 1/4 cup soy sauce

• 1 teaspoon barbeque sauce

• 3 green onions, chopped

• 2 cloves garlic, grated

• 1 tablespoon resh ginger root, grated

• 1 1/2 pounds flank steak

For the Balsamic Grilled vegetables

• 1 medium yellow squash, sliced 1/2-inch thick circles

• 1 medium zucchini, sliced 1/2-inch thick circles

• 1 red onion, quartered

• 1 red bell pepper, stemmed, seeded, and chopped

• 8 oz. cremini mushrooms

• one bunch of apparatus, trimmed and stems cut in half

• 1/2 teaspoon garlic powder

• Kosher salt

• Freshly ground black pepper

• 1/2 cup extra-virgin olive oil

• 1/2 cup balsamic vinegar, divided

• 2 tablespoons fresh Italian parsley, chopped
  

Directions

For the Beef Skewers

In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, 2 green onions, garlic, and ginger.

Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.

Preheat an outdoor grill for high heat. Discard marinade, and thread steak on soaked skewers.

Grill skewers 3 minutes per side, or to desired doneness. Garnish with remaining chopped green onions

For the Balsamic Grilled Vegetables

Place all the vegetables in a grill pan, roasting pan, or foil. Season vegetables generously with salt and pepper and the garlic powder, and toss with the olive oil and 1/4 cup of the balsamic vinegar.

Place pan on the hot grill and cook for 5-7 until tender and nicely charred by the grill.

Remove from grill and toss with the remaining 1/4 cup balsamic vinegar. Season with salt and pepper, to taste and garnish with chopped parsley.

Garden Gazpacho

This is summer in a bowl! I look forward to making this every season when the garden starts over producing and you run out of ideas of what to do with all of those veggies. It’s also super healthy and the perfect lunch on a hot summer day!

Ingredients

• 1 1/2 pounds vine-ripened tomatoes, chopped

• 1 cucumber, seeded and chopped

• 1 red or green bell pepper, chopped

• 1/2 of a large red onion, chopped

• 1 small jalapeno

• 3 garlic cloves

• 2 tablespoons fresh basil leaves

• 2 tablespoons Italian parsley

• 1/4 cup extra-virgin olive oil

• Zest and juice of 1 lime

• 1/4 cup white balsamic vinegar

• 2 teaspoons Worcestershire sauce

• 1 1/2 teaspoons kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1 - 1 1/2 cups of tomato juice

Directions

Put each large vegetable (tomatoes, cucumber, bell pepper, and onion) separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over-process, you still want it to be a little chunky. Place the chopped vegetables in a large bowl. Add the jalapeño, garlic, basil, and parsley to the food processor and pulse until coarsely chopped. Add the herb mixture to the bowl with the vegetables.

Add the olive oil, lime juice and zest, vinegar, Worcestershire sauce, salt and pepper. Add enough tomato juice to the bowl to get your preferred soup consistency. Mix well and chill before serving. The longer gazpacho sits, the better it gets!

A Round Up of BBQ Sides for the 4th of July

Corn Poblano Potato Salad

Ingredients

• 1 poblano pepper

• 4 ears of corn

• 1.5 pounds of small red skinned potatoes

• 1/2 cup mayonnaise

• 1/2 cup buttermilk

• 2 tablespoons jarred pickled jalapeños, chopped

• 2 tablespoons brine from the jar of pickled jalapeños

• 2 tablespoons parsley

• salt and pepper

Directions

Grill poblano pepper and ears of corn on medium heat, until tender and slightly charred. Remove from grill and let cool. Peel, seed and chop the poblanos and cut the corn kernels off the cobs.

Cook potatoes in salted boiling water until tender, 12 minutes; drain and let cool. Cut potatoes in quarters.

In a large bowl, whisk mayonnaise, buttermilk, pickled jalapeños, brine, and parsley. Season with salt and pepper to taste. . Add the potatoes, peppers, and corn, then toss.

Refrigerate 2 hours before serving.

Red White and Blue Potato Salad with Honey Mustard Vinaigrette

Summer Corn Salad

Ginger Lime Melon Salad

Asian Zoodle Salad

Corn, Black Bean, and Tomato Salad

Arugula, Watermelon, and Feta Salad

Broccoli Ramen Slaw

Ingredients

• 1/2 olive oil

• 1/3 cup rice vinegar

• 3 tablespoons sugar

• 2 tablespoons soy sauce

• 2 teaspoons toasted sesame oil

• Two 3-ounce packages ramen noodles (discard the seasoning packets)

• 16 oz bag of broccoli slaw

• 1 cup snow peas julienned

• 3/4 cup toasted slivered almonds

• 4 scallions, chopped

• salt and pepper

Directions

Whisk oil, rice vinegar, sugar, soy sauce, and toasted sesame oil in a large bowl. Break up the ramen noodles into bite-size pieces. Add the uncooked ramen to the vinaigrette along with the broccoli slaw mix, snow peas, slivered almonds and scallions. Season with salt and pepper to taste and toss.

Let sit 1 to 2 hours before serving.

Peach and Tomato Salad

Simple Guide to Choosing the "Wright" White Paint for Your Walls

We are finally getting settled into our new home and now it’s time to start tackling some house projects. First up is painting all of the main living areas. I chose all white walls for a few reasons:

1. I plan on bringing to lots of color in items such as the rugs, pillows, art, and even the doors.

2. Although we have tons of windows, the roof over the front porch shades the living room for most of the day. Painting the walls white will make it feel a little more light and bright. The living room is also open to the kitchen

3. I like to keep walls neutral and I’m just getting a little tried of gray walls. I feel like white walls have replaced the light gray trend.

Choosing the “wright” color of white for your walls is crucial. There are millions to choose from and you want one that will give you a bright and fresh look. If it’s not the right shade, it can look dingy, yellow, or too stark.

The main focus is figuring out what kind of natural light your rooms gets. If you have a darker space with low natural light (a north facing room or a room without a lot of windows, you want to choose a warm, creamier white. it will look whiter and crisper once you get it on the walls and completely brighten up the room without looking too cool or even blue.

If you have a room with lots of natural light (south facing or lots of windows) opt for a cooler or bright white that will absorb some of the sunlight. If you use a warm white in a space that gets strong sunlight coming in, it can end up looking a little dingy or yellow.

For a cohesive look, I like to keep the trim and ceilings the same color as the walls, but on the trim, I use a semigloss finish.

For our home, I chose a warm, creamy white - Sherwin Williams Alabaster. Again, the natural light we get is shaded and the creamy white looked best with our kitchen cabinets which are a warm maple.

Photos of the finished product coming soon!

Here is a quick guide with some of my favorite white paints:

BBQ Bacon Wrapped Shrimp and Pineapple Fried Rice

This is a mash up of two of my favorite recipes. The shrimp are certainly a great appetizer on their own and the fried rice can go with just about any kind of protein, or it’s a meal all by itself. However, when you put them together, it is a savory-sweet success! Then if throw it all in the pineapple shell, you will certainly knock the socks off of your family/dinner guests.

The secret to the shrimp is par-cooking the bacon first. If you cook the shrimp wrapped in raw bacon, the shrimp will be WAY overcooked by the time the bacon is done. By cooking the bacon for a few minutes in the oven first, you get crisp bacon wrapped around shrimp that are cooked to perfection!

Ingredients

Serves about 4

BBQ Bacon Wrapped Shrimp

• 8 strips of bacon, cut in half

• 16 large shrimp, peeled and deveined

• 1/2 barbecue sauce

• 20 tooth picks

Pineapple Fried Rice

• 4 tablespoons unrefined coconut oil, divided (any high-heat oil works but I like the subtle coconut flavor)

• 1 large egg, whisked

• cup diced sweet onion (about 1/2 large onion)

• salt and pepper to taste

• 1/2 large red pepper, diced

• 1 large carrot, peeled and diced

• 1/2 cup frozen peas, thawed

• 1 teaspoon turmeric

• 6 cups cooked jasmine rice

• 4 tablespoons soy sauce

• 1 1/4 cups diced fresh pineapple

• 2 scallions, slicedDirections

Directions

BBQ Bacon Wrapped Shrimp:

Heat oven to 400 degrees F. Line a large baking sheet with aluminum foil and place a baking rack on top of the foil

Place bacon slices, in one layer, onto the baking rack. Bake for 10 minutes or until the bacon is starting to brown on the edges, but is still flexible. Take the bacon out of the oven and transfer to paper towels to drain excess fat.

Place the barbecue sauce in a shallow bowl. Dip the bacon slices into the sauce, coating both sides of the bacon. Wrap each shrimp with one bacon slice and secure with a toothpick. Place the bacon wrapped shrimp on the same baking rack. Bake the shrimp for 8-10 minutes until the shrimp are just pink and the bacon is crispy. Serve on top of the Pineapple Fried Rice, optional.

Pineapple Fried Rice

Heat 1 tablespoon of oil in a wok, large sauté pan or griddle (I use our outdoor flattop griddle) over medium-high heat. Add the egg and scramble it with a spatula until the egg is fully cooked, about 30 seconds to 1 minute. Transfer the egg to a plate and set aside.

Heat remaining 3 tablespoons of oil over medium-high heat. Add the onions, red pepper, and carrots. Season with salt and pepper, and cook until the vegetables start to soften, about 3-5 minutes. Add in the peas and cook for another 2 minutes. Add the turmeric and stir until the vegetables are coated. Add the rice and mix well with the vegetables. Pour the soy sauce over the rice mixture and continue cooking and stirring the rice for another 1 to 2 minutes.

Add the eggs, pineapple and sliced scallions to the rice and stir. Add more soy sauce if desired. Serve immediately.

French Onion Burgers

We moved into our new home two weeks ago and I’m finally starting to feel settled in and somewhat back into a normal routine. That means I’m are finally back to cooking after way too many nights of take out. This was a quick and easy summer dinner that upgrades the plain old burger. It would also be perfect for your next barbecue or 4th of July party!

Makes four large burgers

Ingredients

1 tablespoon extra-virgin olive oil

1 Vidalia onion, thinly sliced 

Kosher salt and freshly ground black pepper 

1 1/2 pounds ground chuck

1 envelope onion soup mix 

One 8 oz. container of sour cream

4 slices of gruyere or swiss cheese

4 brioche or potato hamburger buns, toasted 

lettuce and tomato (optional)

Directions 

For the onions:

Heat olive oil in a medium skillet over medium-high heat. Add onions and saute until they begin to soften, 4 to 5 minutes. Reduce heat to low and let cook, stirring occasionally, until the onions are caramelized, about 20 minutes. Season to taste with salt and pepper. Remove from heat and set aside.

For the burgers:

Combine beef and 2 tablespoons of the onion soup mix in a mixing bowl. Shape into 4 equal patties.

Preheat a grill or griddle over medium-high heat. Cook burgers 5 to 7 minutes, then flip, top with swiss cheese and cover. Let cook until cheese melts and burgers reach desired doneness, 4 to 6 minutes more.

For the Sauce:

In a small bowl, combine the remaining onion soup and sour cream. Spread a layer of the sauce on the inside of the toasted bun tops (and bottoms if you like it extra saucy!) Top the burgers with the caramelized onions, lettuce and tomato.

The extra sauce is a great dip for chips and veggies!

Almost-Famous Texas Brisket and Some Cinco De Mayo Tacos!

This is something I have been making a lot lately. It’s easy to prep and you just throw it in the oven and forget about it for a few hours. It’s a great Sunday dinner because there are also lots of leftovers that you can use for another dinner in the week ahead. The leftovers are great for sandwiches, salads, nachos, and of course tacos! Scroll down a little more for my Brisket Tacos with Avocado Verde and Pickled Onions - just in time for this weekend’s Cinco De Mayo fiestas!

Almost-Famous Texas Brisket

Ingredients

• 2 tablespoons chili powder

• 2 tablespoons salt

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 tablespoon ground black pepper

• 1 tablespoon sugar

• 2 teaspoons dry mustard

• 1 bay leaf, crushed

• 4 pounds beef brisket, trim off some of the larger pieces of fat, but leave a little for flavor!

• 1 1/2 cups beef stock

Directions

Preheat the oven to 350 degrees F.

Make the dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.

Slice meat thinly across the grain. Top with the juices from the pan - the best part!

Brisket Tacos with Avocado Verde and Pickled Onions

Recipe for Corn, Black Bean and Tomato Salad shown can be found here

Ingredients

Pickled Red Onions

• 2 pounds red onions, sliced

• White wine vinegar

• Sugar

• Kosher salt

• 2 tablespoons mustard seeds

• 1 tablespoon crushed red pepper flakes

• 2 tablespoons coriander seeds

• 2 tablespoons black peppercorns

• 4 garlic cloves

• 2 bay leaves

Tacos

• 1 cup of salsa verde, homemade or store bought

• 1 large ripe avocado

• flour tortillas

• leftover brisket from recipe above, shredded and reheated

• Queso fresco cheese, crumbled

• Cilantro leaves, optional

Directions

To make the pickled onions: Pack the onions in 2 1-quart jars and cover with water to come within a half inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid. Pour the vinegar mixture into a saucepan, add the mustard seeds, red pepper flakes, coriander seed, black peppercorns, garlic, and bay leaves and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat. Pour the hot liquid into the jars to cover the onions and screw on the lids. Refrigerate for up to 1 month.

To assemble the tacos: Place the salsa verde and avocado in a blender. Pulse until combined.

Warm tortillas either on the stove or microwave for 15 seconds. Top the tortillas with the shredded brisket, avocado verde, queso fresco, and pickled onions. Garnish with cilantro if desired.

Other Favorite Taco Recipes for Cinco De Mayo:

Jerk Shrimp with Sweet Chili Slaw

Skirt Steak Tacos

Spring Vegetable Panzanella Salad

I made this for Easter dinner last weekend and have had multiple requests since for the recipe. It is spring in a bowl - loads of fresh spring vegetables tossed in a light, lemony vinaigrette.

Ingredients

Salad

• 1/2 of a french baguette, torn into bite size pieces

• 1/4 cup, plus 2 tablespoons of extra virgin olive oil, divided

• 1/2 of a bunch of asparagus trimmed

• 1/2 cup of small, mixed colored carrots, halved lengthwise

• 2 cups of mixed spring lettuce leaves

• 1 cup sugar snap peas, halved lengthwise

• 1 small Persian cucumber, thinly sliced

• 1 bunch of radishes, thinly sliced

• Parmesan crisps, store-bought or homemade (recipe below) , broken into bite size pieces, optional

Dressing

• zest and juice of 2 large lemons

• 1 tablespoon honey

• 1 teaspoon Dijon mustard

• 1/2 teaspoon kosher salt

• 1/4 teaspoon freshly cracked black pepper

• 1/3 cup olive oil

Directions

Preheat over to 400 degrees F. On a large rimmed baking sheet, toss the bread with 1/4 cup of the olive oil and season generously with salt and pepper. Spread in an even layer and bake for about 12 minutes, until golden and almost crisp. Transfer to a bowl and let cool. Keep the oven on.

On the same rimmed baking sheet, toss the asparagus and carrots with 2 tablespoons of the olive oil and season with salt and pepper. Bake for 10-12 minutes until veggies are slightly roasted, but still crisp tender. Set aside and let cool.

In a small bowl, whisk together the lemon zest, lemon juice, sugar, mustard, salt, pepper and 1/3 cup olive oil until the sugar is dissolved. Set aside.

In a large serving bowl, add the lettuce, sugar snap peas, cucumbers, radishes, roasted asparagus and carrots, and toasted bread. Pour on the vinaigrette, toss, and serve immediately.

NOTE: Can be made ahead, however leave out the roasted vegetables, bread, and vinaigrette until right before serving.

Parmesan Crisps

Ingredients

• 1/2 cup Parmesan cheese, grated

Directions

Preheat oven to 400 degrees F.

Pour a heaping tablespoon of Parmesan onto a parchment lined baking sheet and lightly pat down. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.

Bake for 3 to 5 minutes or until golden and crisp. Cool.

Cinnamon Roll Bunnies

These adorable sweet treats are the perfect way to start Easter morning! Quick and easy to make, these bunnies work best with pre-made, refrigerated cinnamon rolls. They are easier to unroll than homemade dough and don’t puff up too much while baking (which will just leave you with a blob and not so much a bunny!)

Ingredients

• One package of cinnamon roll dough with glaze (I used Trader Joe’s )

• 5 raisins

• Spinkles (optional)

Directions

1. Unroll an unbaked cinnamon roll and cut in half.

2. Roll up one half to form the body. Rotate the roll so the outer end of the roll is facing downward. This will form the bunny's front legs.

3. Cut off one third of the remaining dough, and roll it up to form the tail. Roll up the last 2/3 dough to about the halfway point to form the head. Slice through the remaining unrolled portion and fan out the pieces to form the ears. To attach the tail and head to the body, rub away any cinnamon coating, wet the dough, and press the pieces together.  Spread out the ears and pinch them at the tips to shape.

4. Lift carefully with a spatula or scraper, and transfer the bunny to a parchment-lined baking sheet. Bake at 350° F for 15 minutes or until golden brown.

Recipe from allrecipes.com

Chicken Tetrazzini

Ingredients

• 1 stick of butter

• 2 tablespoons olive oil

• 4 small boneless skinless chicken breasts

• 2 1/4 teaspoons salt

• 1 1/4 teaspoons freshly ground black pepper

• 1 pound cremini mushrooms, sliced

• 1 large onion, finely chopped

• 4 cloves garlic, minced

• 1 tablespoon chopped fresh thyme leaves

• 1/2 cup dry white wine

• 1/3 cup all-purpose flour

• 4 cups whole milk

• 1 cup heavy whipping cream

• 1 cup chicken broth

• 1/8 teaspoon ground nutmeg

• 12 ounces linguine

• 3/4 cup frozen peas

• 1/4 cup chopped fresh Italian parsley leaves

• 1 cup grated Parmesan

• 1/4 cup dried Italian-style breadcrumbs

Directions

Preheat the oven to 425 degrees F. Grease a 13 by 9 by 2-inch baking dish with 1 tablespoon of the butter.

Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Season the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until golden and cooked through, about 4-5 minutes per side. Transfer the chicken to a large bowl and shred the chicken into bite-size pieces.

Add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and onions and saute over medium heat until the liquid from the mushrooms evaporates and the onions are translucent , about 8-10 minutes. Add the garlic and thyme and sauté another 2 minutes. Add the wine and simmer until it evaporates, about 2-4 minutes. Transfer the mushroom mixture to the bowl with the chicken.

Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.

Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 2 tablespoons of butter.

Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.