find a recipe!

A Life From Scratch.

A Life You Adore Around A Table You Love.

Charred corn salad.

/ By / 5 Comments

charred corn salad

Anyone entertaining this weekend?

Cool. Let’s get this bad boy in your rotation.

This charred corn salad has a lot going on – just like you. We’ve got charred on the grill corn, jalapenos, and red peppers to start. They are mixed up with some heart healthy quinoa to give the dish even more substance. Add in some fresh greens like basil, cilantro, green onions. Oh, and let’s top the whole things off with bacon and cotija cheese, shall we? Yes. Yes, we shall.

Pair this dish next to your favorite grilled ribs, burgers, chicken, anything, and you’ve got yourself the essence of summer all tossed together in one killer dish.

Happy weekend (and entertaining!) everyone!

Charred Corn Salad
Write a review
Save Recipe
Print
Ingredients
  1. 1 cup uncooked quinoa, rinsed
  2. 4 ears corn, husks removed
  3. 1 tbsp olive oil
  4. 2 red peppers
  5. 2 jalapeños
  6. 1/4 cup + 2 tablespoon fresh cilantro, chopped
  7. 2 tsp smoked paprika
  8. 1 tsp chile powder
  9. 1/4 tsp salt + pepper
  10. 2 tbsp butter, softened
  11. 1 lime, juiced, plus extra for garnish
  12. 2-4 green onions, chopped
  13. 1 cup grape/cherry tomatoes, halved
  14. 1/4 cup fresh basil, sliced
  15. 4 thick slices bacon, cooked + chopped (optional)
  16. 1/2 cup cotija cheese, crumbled
Instructions
  1. Prepare quinoa according to directions.
  2. While the quinoa is cooking, preheat the grill to the highest setting. Remove the husk from each ear of corn. Brush the corn with olive oil and season with salt and pepper. Wrap the corn in one layer of aluminum foil. Grill for about 5 minutes on each side — rotating corn 4 to 5 times during grilling. At the same time, also place the red peppers and jalapeño peppers on the grill. Lightly charr the peppers on all sides. Remove from the grill and allow to cool.
  3. Meanwhile combine 2 tablespoons cilantro, smoked paprika, chile powder, salt and pepper. In another bowl add the 3 tablespoons butter and half the seasoning mixture. Once the corn is finished smother with just enough of the butter to coat all around the it. Allow the corn to cool and then, slice off the cob using a sharp knife. Slice the peppers as well and add everything to a big serving bowl.
  4. Next add the warm quinoa to the bowl, along with the remaining seasonings, 1/4 cup fresh cilantro, basil, green onions, tomatoes and 2 tablespoons olive oil. Toss well. Add the bacon if using (use!) and then the cotija cheese, toss again and serve warm or at room temperature.
Adapted from Half Baked Harvest
Adapted from Half Baked Harvest
A Life From Scratch. http://a-life-from-scratch.com/

Roasted shrimp with garlic butter.

/ By / 19 Comments

roasted shrimp with garlic butter

The first time I had this roasted shrimp recipe was at my dear friend Catherine’s house. It’s straight from Ina’s Make it Ahead book and it could not be more perfect. With minimal fresh ingredients that come together in a snap, it’s a dead-on easy way to feed (and amaze) your friends. It’s totally got that whole sneaky impressive recipe thing going on. Like, it’s waaaaaay more delicious and beautiful than the effort put in.

Oh, and may I just add that the garlic rosemary butter it produces is absolutely heavenly for dipping. Serve large chunks of bread on the side with a simple green salad tossed with this dressing. And let’s not forget the drinks – an ice cold extra buttery chardonnay goes beautifully.

You just nailed it.

Roasted Shrimp with Garlic Butter
Write a review
Save Recipe
Print
Ingredients
  1. 1 stick of Butter, unsalted
  2. 2 tablespoons of Olive Oil
  3. 2 tablespoons of Garlic, minced, about 6 cloves
  4. 2 teaspoons of fresh Rosemary, minced
  5. 1/4 teaspoon of Red Pepper Flakes
  6. Kosher Salt and Ground Black Pepper
  7. 2 Lemons, large
  8. 2 lbs. of Shrimp, large, peeled with tail left on
  9. 1 teaspoon of Sea Salt
Instructions
  1. Preheat the oven to 400 degrees.
  2. Next, melt the butter low medium-high heat in a medium saucepan. When the butter has melted, add the olive oil, garlic, rosemary, red pepper, 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper; cook for 1 minute. Remove from heat and zest one of the lemons directly into the mixture.
  3. Now, arrange the shrimp into a ovenproof baking dish, making sure only the tails overlap. Pour the butter mixture over the shrimp evenly. Sprinkle with the sea salt and 1/2 teaspoon of black pepper. Cut the zested lemon into slices and arrange them under the shrimp.
  4. Roast for 12-15 minutes until the shrimp are finished. They should not be opaque and firm. Cut the remaining lemon in half and squeeze over the shrimp.
  5. Serve immediately.
Notes
  1. The recipe above is for eating immediately. If you want to make them ahead, follow the recipe until the roasting, cover the dish and refrigerate until ready, roast right before serving.
Adapted from Ina Garten
Adapted from Ina Garten
A Life From Scratch. http://a-life-from-scratch.com/

His & hers pizza, round II.

/ By / 6 Comments

His & Hers Pizza

Too incredible not to share again, this recipe goes way back through the archives of ALFS. Like, B was only 3 weeks old and Mom didn’t know how to photograph archives.

To find the original recipe, and to see a ridiculously cute pic of the boys napping together head on over here. Man, it seems like it was yesterday…

P.S. And hey, some updated tips! All ingredients can be purchased at Trader Joe’s. Score. Also, leave the dough out 20-30 minutes before spreading on the cookie sheet. This makes it so much easier.

Enjoy, friends!

Grown up mac and cheese.

/ By / 6 Comments

Grown Up Mac and Cheese

What is it about the simple things in life? You know what I mean. The things that are unassumingly the best part of your day. The sun coming out exactly when you step outside, your baby’s laughter exactly when you need it, that unexpected phone call with good news, Jake still being alive in Scandal. Whew.

This pasta is that. It’s almost embarrassingly simple. We’re talking five ingredients including the pasta. It comes together beautifully; think parmesan cradled noodles, and all that’s left to do is pour yourself a good glass of wine and indulge. You just made yourself grown up mac and cheese which, obviously, has now become the best part of your day.

Grown Up Mac and Cheese
Write a review
Save Recipe
Print
Ingredients
  1. 1 package spaghetti
  2. 1/4 cup good olive oil
  3. 1/4 cup good parmesan
  4. 15 cracks of freshly ground black pepper
  5. few pinches of salt
  6. 1/3 cup pasta water
Instructions
  1. Cook pasta according to package directions in salted water.
  2. Whisk together remaining ingredients. Toss with cooked pasta, top with more parmesan and black pepper and serve immediately in deep bowls.
Adapted from Dinner A Love Story
Adapted from Dinner A Love Story
A Life From Scratch. http://a-life-from-scratch.com/

 

Spring enchiladas.

/ By / 11 Comments

spring enchiladas

Ok Chicago. What the heck is going on?

You can not go from 60’s – 70’s – even 80’s and turn on us like this.

It’s not fair. This is not Ok. As B would say, ‘you get a time out.’

Last week we were running barefoot in shorts and tees and eating on picnic blankets and barbequing outside with friends late into the evenings.

This week? Well, it’s back to winter coats. Back to boots. Back to flannel pajamas. Back to gloves? I know you keep thinking it’s 50 and sunny, but in reality with the wind that basically translates to 20 degrees. And there is no sun. Not cool man, not cool.

What to do, what to do. Well, not much aside from hibernating, which is pretty much what I’ve done this week. I finally threw in the towel with my ‘spring’ meal planning. It just wasn’t cutting it. It was time for some warm, gooey, comfort food baking away in the oven.

And that is precisely what these spring enchiladas are about. Black beans, corn, avocado, all rolled up in whole wheat tortillas, topped with shredded cheddar, salsa, and cilantro. Oh so comforting but still keeping it easy on the waistline because, you know, pool season is around the corner.

If you can even believe that. Right now, I so have my doubts.

Spring Enchiladas
Write a review
Save Recipe
Print
Ingredients
  1. 2 chipotles in adobo sauce, finely minced
  2. 1 cup light or regular sour cream
  3. 2 (15-ounce) cans low-sodium black beans, drained and rinsed
  4. 2 cups corn kernels (fresh or frozen)
  5. 2 medium avocados, cut in 1/2-inch dice
  6. salt & pepper
  7. 8 (8-inch) flour tortillas
  8. 2 cups salsa
  9. 1 cup shredded light cheddar or Monterey Jack
Instructions
  1. Preheat the oven to 350°F. Coat an 9x13 baking dish with cooking spray.
  2. Combine chipotle and sour cream in a bowl. Purée half the beans in a food processor; add to the sour cream mixture. Stir in the whole beans and corn until well combined and then gently stir in the avocado. Season with salt & pepper.
  3. Warm the tortillas according to package directions. Working one at a time, spoon one-eigth of the bean mixture down the center of each. Roll the tortillas closed and place seam-side down in the prepared baking dish. Spoon the salsa over the tortillas and top with the shredded cheese. Cover and bake 20 minutes until cheese is melted and burritos are warmed through and browned on top.
Adapted from The Kitchn
Adapted from The Kitchn
A Life From Scratch. http://a-life-from-scratch.com/
Top