Monthly Archives: February 2012

destination: orcas island – san juan islands - washington

a beautiful pacific northwest destination, listed by the nytimes as the #2 place to go in 2011. a cozy winter getaway characterized by its brisk and absolutely fresh air of all good things in nature – trees & wildlife, fresh & salt water, rocky edges & sprawling fields, fishing & farming, hiking, local restaurants, dog-friendliness. truly, all the reasons why the pacific northwest is my home.

a 3-hour trip from seattle – an easy drive from the city and north through small historic towns & a scenic ferry ride from anacortes through the san juan islands.

orcas island is the largest of the san juan islands and also marked by the fourth largest washington state park, moran state park. we enjoyed an easy winter hike and experienced a bit of everything – the gray skies & rain, blue skies & morning sun and also a drizzle of snow. i can only imagine the springs & summers filled with kayaking, fishing, reading under the sun, whale watching and the autumns with its foliage & colors.

ferry ride through the san juan islands; a classic pacific northwest day of grays

driving along & making stops along the winding roads & coast

doe bay

[moran state park]

38+ miles of foot trails, bicycle trails in the summers, 5 freshwater lakes and mount constitution is the highest point in the san juans at 2,409 feet with panoramic views of the islands and cascade mountains

mountain lake loop

an easy 3.9 mile trail around mountain lake, with plenty of further exploration

[lodging]: isle dream cottage - all dream cottages / duration: 3 days, 2 nights

an absolutely romantic, incredible cozy studio cottage for two. i just had a feeling about this place when i came across it searching for lodging in the islands. a turn off the main road and slow drive into seclusion, at the end of the road with your eyes searching through the trees – and there is the signature red door with a coastal backdrop.

walking down the path with growing excitement and falling in love with its adorable details. the vibrant red chairs & accents overlooking the water on the wrap-around deck, plentiful firewood, the large window panes letting in all the views and natural light. a quaint wood-burning stove, your bed right at the windows with a sprawling view, two-person shower with skylight gazing up at the trees, and perfect little kitchen.

with its seclusion and all its necessities, we cooked up a menu for the entire stay. romantic cooking & dining together, couldn’t have asked for more.

adore.

wrap around deck

sunday snow

sunday morning sun shining

perfect little kitchen, gas stove

classic woodburning stove

skylight shower among the trees

views of the east sound & eastsound village

walkway to the water

firepit & hammock for the summers

[food&drink]

- friday’s dinner menu -

2009 catena malbec, argentina

before heading out on friday morning, started at pike place market to pick up fresh crab & salmon for our first dinner

grilled lemon & pepper salmon

pesto pasta w/ sliced olives & tomatoes, parsley

- saturday morning’s breakfast -

cheesy hashbrowns, sausage patties, veggie scramble & mimosas

saturday morning prep for a classic pot roast in the slow cooker, 10 hours

- saturday night’s dinner -

spent the day out on the trails & exploring, to come home to something warm & hearty

a classic pot roast, potatoes, carrots, celery & mushrooms w/ green beans

- sunday morning breakfast -

egg, sausage & cheese breakfast sandwiches & bloody mary’s

cheers!

uneeda burger

February 27, 2012

eating around seattle, restaurant

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really, you need a burger.

chef scott staples (quinn’s, zoe); a fremont garage-styled burger shack serving up fantastic classics & creations, along with a great selection of draft & bottled beers.

the classic

www.uneedaburger.com

4302 fremont avenue north
seattle, wa 98103

homemade: roasted lemon&olive&caper chicken w/ veggie stuffed bell peppers

February 16, 2012

homemade, recipe

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delicious & pungent flavors of roasted lemon, olive & caper chicken, with a more subtle, yet fun & packed-with-herbs veggie side with a bit of a crunch

[veggie stuffed bell peppers]

¼ cup butter
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
1 onion, diced
3 bay leaves
1 tsp. thyme
1 tsp. oregano
1 tsp. basil
1 tbsp. salt
1 tsp. pepper
3 pounds tomatoes, peeled, seeded and chopped

Heat the butter in a saucepan and saute the carrots, celery, garlic and onion until tender.
Add the rest of the seasonings and the tomatoes, and simmer for two hours.
Strain this liquid, then return to heat and simmer until it gets to your desired thickness.

Once you’ve strained the liquid, it’s time to stuff the peppers. You will need:

3/4 lb. macaroni
6 bell peppers (green, yellow, red or orange)
2 tbsp. oil
1 tsp. basil
8 oz fresh mushrooms, chopped

set a pot of salted water on the stove and bring to a boil, cook macaroni al dente
drain water off and cool pasta to room temperature
preheat oven to 350 degrees F
cut tops off peppers (keep), discard stems, seeds and veins from inside the peppers
put bottom of peppers in an oven safe dish with either a bit of water or vegetable broth
mince the tops of the peppers and saute them on the stove in saute pan in oil until tender, about 5 minutes
add mushrooms and saute with peppers until completely cooked, about 5 minutes
add tomato sauce and basil to the mushrooms and peppers and simmer for 5 minutes
add macaroni to sauce and mix well
stuff mixture very tightly into the ppers
cover loosely with foil and bake for about 25 minutes or until tender and serve

recipe found here

[roasted lemon, green olive & caper chicken]

ingredients:

12 thin lemon slices (from 2 lemons)
Olive oil

4 large skinless boneless chicken breast halves
All purpose flour
5 tablespoons olive oil
1/2 cup sliced pitted green Sicilian olives or other brine-cured green olives
2 tablespoons drained capers
1 1/2 cups chicken stock or canned low-salt chicken broth
1/4 cup (1/2 stick) butter, cut into 4 pieces
3 tablespoons chopped fresh parsley

for roasted lemons:

Preheat oven to 325°F. Line baking sheet with parchment paper. Arrange lemon slices in single layer on prepared sheet.
Brush lemon slices with olive oil; sprinkle lightly with salt.
Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.)

for chicken:

Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess.
Heat 5 tablespoons oil in heavy large skillet over high heat. Add chicken and cook until golden brown, about 3 minutes per side.
Stir in olives and capers. Add stock and bring to boil, scraping up browned bits from bottom of skillet.
Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes.
Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes.
Season with salt and pepper.
Transfer to platter. Sprinkle with remaining 1 tablespoon parsley.

recipe found here

cheers!

homemade from the heart: meatballs!

February 13, 2012

homemade, recipe

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a scrumptious, light meatball recipe w/ heart-shaped pasta

[ingredients:]

2 tablespoons olive oil
2 pounds 80% lean ground beef
1 cup ricotta cheese
2 large eggs
1/2 cup bread crumbs
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh oregano or 1 teaspoon dried
2 teaspoons salt
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon ground fennel
4 cups Classic Tomato Sauce

Preheat the oven to 450°F. Drizzle the olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

Combine the ground beef, ricotta, eggs, bread crumbs, parsley, oregano, salt, red pepper flakes, and fennel in a large mixing bowl and mix by hand until thoroughly incorporated.

Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.

Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.

While the meatballs are roasting, heat the tomato sauce in a small saucepan over medium-high heat, stirring often.

When the meatballs are firm and fully cooked, remove them from the oven and drain the excess grease from the pan. Pour the tomato sauce over them. Return the meatballs to the oven and continue roasting for another 15 minutes.

valentine’s heart-shaped pasta, from Cost Plus/World Market

happy love day!

superbowl, super bites

February 10, 2012

event, homemade

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a recap of superbowl super bites

i heard that the number of chicken wings consumed on superbowl sunday could wrap around the world..twice.

pork & veggie eggrolls

sausage puff pastries

rosemary porkloin

cheers!

a bit of sweet&salty: strawberry margarita jell-o shooters

February 5, 2012

homemade, recipe

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strawberry margarita jell-o shooters – for some fun! took awhile to make (without a strawberry huller), and gone in a flash – but oh-so worth it

strawberry prep:

Cut the bottoms of the strawberry flat to get them to stand upright. When you do so, make sure that you do not cut off so much that there is a hole at the bottom.
Use a huller or apple corer to empty out the strawberry. [i didn't have either, and used the tip of a potato peeler..very carefully]
Once the strawberries have been emptied, use a towel to pat the outside of the strawberries dry.
Check each strawberry and make sure there is not a hole in the bottom before you start filling.

margarita mix:

1 box Strawberry Jell-O
8 ounces tequila, preferably reposado or blanco
6 ounce Cointreau
Salt for garnish

instructions:

Boil one cup of hot water in a saucepan, then add in Jell-o powder and whisk until powder is completely dissolved, about 2 minutes. Set aside. Measure out 1/4 cup of cold water and set aside.
Combine tequila and Cointreau, in cocktail shaker filled with ice. Add liquour mixture to cold water and stir to combine. Then add cold liquour mixture to hot Jell-o mixture and stir to combine.
Pour final Jell-o mix into strawberries and chill overnight.

4. Dip your finger in water or use a moistened brush to wet the edge of the strawberries, dip and rotate the strawberries in salt to rim. Garnish with cut lime triangles to finish.