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A Life From Scratch.

A Life You Adore Around A Table You Love.

Archives for July 2014

Smells like heaven.

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The other night we had an intimate dinner with our dear friends and serious foodies, Jeff and Catherine. I love these two for many reasons but near the top of that list would be their deep appreciation and love for food. We’ve bonded over the stove more times than I could ever count, so when I knew I was going to attempt my first ‘farm to table’ dinner, it would be with them.

All was going well. L was running in the yard with William and Henry, sticks in hands. Catherine, in wedges, was running after B, who was flying down the road on his scooter. The men were drinking red wine on the front porch while also prepping the green egg for the ribeyes, and I was inside working with the beautiful summer squash from our garden.

Balancing the different needs of the kids, I knew it would be best to get B to sleep and then eat, so I prepped this quickly (I’m talking like 10 minutes, if that) and stuck the skillet in the oven to stay warm until B was all tucked in and snoozing away. I think it made it even better and a huge bonus that, as Catherine so kindly stated, it made my home ‘smell like heaven’. Seriously – the fresh herbs, the lemon zest, the butter, the parmesan – all nestled in between the freshest squash you could find.

We could not get enough.

Skillet Squash
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Ingredients
  1. 3 tablespoons unsalted butter
  2. 2 cloves garlic, minced
  3. 4 zucchinis, thinly sliced to 1/2-inch thick rounds
  4. 1/2 teaspoon dried thyme
  5. Zest of 1 lemon
  6. Kosher salt and freshly ground black pepper, to taste
  7. 1/4 cup grated Parmesan
  8. 2 tablespoons freshly squeezed lemon juice, or more, to taste
Instructions
  1. Melt butter in a large skillet over medium high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
  2. Working in batches, add zucchini, thyme and lemon zest. Cook, flipping once, until golden, about 1-2 minutes on each side; season with salt and pepper, to taste.
  3. Serve immediately, sprinkled with Parmesan and lemon juice.
  4. (The skillet sat in my oven for about 20 minutes and I gave it a little more fresh parmesan and thyme before I set on the table. I went light on the lemon juice.)
A Life From Scratch. https://a-life-from-scratch.com/

wwww.

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Brrr – where did summer go? Only mid 60’s on Tuesday – we were back to sporting skinny jeans and hoodies for What We Wore Wednesday. Not ok.

On L: He was off to the big city with Grammie for the day so we got decked out in a crewcut polo, abercrombie jeans, and hoodie if needed.

On B: This week he is sporting his new big boy hair cut – ahhhhh. Crewcut tee and hoodie, Gap junk food jeans, and crocs.

On C: This shirt brings me right back to the Rhinestone Cowgirl in Big Sky, MT. I literally could have bought the entire store but managed to do only a bit of damage, this shirt being part of it. It’s made by JW Los Angeles. AG jeans and Dolce Vita fisherman shoes.

Enough of us – let’s see you! Comment below to play along and click on over to our super fashionable Pinterest board.

C

C’s picks.

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After a weekend full of baseball, good food, and friends, it’s time to get our line up down for the week! We have a short one kitchen wise, as Thursday we are off to Lake Geneva – woo hoo!

Sunday night let’s fire up the grill egg for this killer spicy sweet salmon. Grilled veggies and brown rice on the side.

I didn’t get around to making the corn, thyme, and parmesan pasta I referenced last week, so it sounds like a good fit for Monday night.

It’s been awhile since we’ve had a burger. Chicken cobb ones sound lovely for Tuesday, and bonus that they are easy on the waistline.

Homemade pizza is always a good idea. His & hers will be baking away in our oven Wednesday night.

Aaaaaaand then we’re out of here! If you want to follow our mini getaway, be sure to check in my Facebook page and/or Instagram. I hope to get some fun cooking time in up there in my neighbor’s darling kitchen. Thank you Carani crew – we can’t wait!!

In the meantime, what’s cooking in your kitchen this week?

C

wwww.

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This week’s What We Wore Wednesday is all about our 4th of July looks – and hey, look who got in (and even suggested the selfie) this week. Yep, that would be M! Here is a recap of the dorks in navy.

On L: Crewcuts polo, Brooks Brothers plaid shorts, rainbow sandals.

On B: Crewcuts polo, Gap plaid shorts, and Crocs (so rare I match them!).

On C: Ann Taylor Loft top, J Crew shorts, Toms wedges, Ray Ban sunglasses.

On M: Banana Republic polo, J crew shorts.

That’s my crew – let’s see yours! Comment below to play along or join us over on our super hip Pinterest board. I’d love to have you pin your blog post there – just ask me how!

Bruschetta chicken.

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bruschetta chicken

Alright, it’s mid July folks. Anyone tired of grilled chicken yet?

Personally, I’m not. Especially when I have this recipe up my sleeve but I know that a simple mix up to the classic grilled chicken is always welcome and that is exactly what this bruschetta chicken recipe is. Especially when the summer jewels, tomatoes, are bursting with flavor. My goodness, how can something be so good. All you have to do is chop and mix it up with a few simple ingredients. On top of chicken melted with ooey gooey cheese it goes, and BAM!

You’ve got yourself a winner.

Bruschetta Chicken
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Ingredients
  1. 4 tablespoons chopped fresh basil
  2. 2 tablespoons red wine vinegar
  3. 2 garlic cloves, minced
  4. ½ teaspoon salt
  5. ½ teaspoon pepper
  6. 4 tablespoons olive oil
  7. 1 large red or heirloom tomato, chopped
  8. 6 ounces fresh mozzarella, cut into ¼ inch slices and patted dry
  9. 4 small or 2 large chicken breasts, flattened to an even thickness or sliced in half lengthwise
  10. salt and pepper, to taste
Instructions
  1. Make the bruschetta by mixing together the first seven ingredients.
  2. Season the chicken with salt & pepper and rub with olive oil. Grilled on medium heat until cooked through, roughly 10-12 minutes.
  3. Top each chicken piece with a thick slice of fresh mozzarella. Close the grill to help it melt. Remove from the grill and let rest.
  4. Top with the bruschetta and serve.
Adapted from Kitchen Simplicity
Adapted from Kitchen Simplicity
A Life From Scratch. https://a-life-from-scratch.com/
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