Netflix & Chill

How are you passing the time these days?  Since we've been given the gift of time without commuting or being able to do, well, basically anything social, there's been a lot of binge watching going on over here {though with the sun coming out hopefully not quite as much time on the couch}.  After a long day of working, it's nice to move from the dining table to the couch, pour a glass of wine, and watch a favorite show.  There's so much good TV out there right now - here are a few of my faves {and some I'm catching up on as well} that aren't Tiger King to get you started:

The Americans - currently watching and can't stop

 Ozark - the new season just dropped and it's even more intense than the first two

 Schitt's Creek - just started this last night and it's pretty hilarious

 The Sopranos - one of my all time favorites {arguably one of the best shows ever} and HBO is streaming it for free in April!

Cheer - one of the most intriguing and entertaining docu-series I've seen in a long time.

 The Marvelous Mrs. Maisel - for beautiful imagery and lots of laughs

 The Crown - it just keeps getting better

Summer House - I love a Bravo show filled with drama and "reality" and this one does not disappoint :)

xoxo,
stephanie marie

Nina's Bday

Last week we celebrated Nina's 14th birthday with her favorite puppy cake, a random candle, and lots of singing and snuggles.  She was a little hesitant at first of this treat on the ground next to a burning flame, but after some coaxing and help from dad she inhaled the cake in about one bite {and later demanded more}.  We love you sweet Nina - Happy Birthday!

xoxo,
stephanie marie

Orange Chicken

Confession - I love the frozen orange chicken from Trader Joe's {the one that constantly tops their best sellers list} but I can't imagine it's the healthiest thing for me {though awesome in a pinch to have in the freezer, especially during a pandemic}.  When I saw that my fave cookbook, Half Baked Harvest Super Simple, had an orange chicken recipe mimicking Panda Express, I knew I had to give it a try.  I luckily had most of the ingredients on hand so this weekend we whipped up a batch and though not quite as sweet as the original {which is probably a good thing} it was the perfect comfort food to have on a Friday night that took no time at all putting together.  This is definitely going to become a staple in my house for quick and yummy dinners :)

Sesame Orange Chicken

Ingredients
1 1/2 lbs boneless skinless chicken breast cut into bite-size pieces
4 Tblsp low sodium soy sauce, divided
1/4 cup flour
1 {1 inch} piece ginger, peeled and grated
2 garlic cloves, minced
Zest & juice of half an orange
2 Tblsp hoisin sauce
2 Tblsp rice vinegar
1 tsp crushed red pepper flakes {more if you like spice}
1 Tblsp toasted sesame oil
2 Tblsp olive oil
2 green onions, chopped, plus more for serving
Steamed white or brown rice for serving
2 Tblsp sesame seeds for serving

Instructions
1. In a medium bowl, combine chicken, 2 Tblsp soy sauce, and flour.  Toss, making sure the flour has evenly coated the chicken.
2. In a small bowl or glass measuring cup, whisk together remaining 2 Tblsp soy sauce, ginger, garlic, orange zest, orange juice, hoisin, vinegar, red pepper flakes, and toasted sesame oil.
3. Heat olive oil in large skillet over medium-high heat.  When shimmering, add chicken in even layer and cook, stirring, until browned all over, about 5 minutes.  Pour in the sauce and bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until sauce thickens and chicken is coated, 5-10 minutes.  Remove the skillet from heat and stir in green onions.
4. Serve over rice and top with more green onions and sesame seeds.

Serves 4

adapted from half baked harvest

xoxo,
stephanie marie

The Weekend {In Pictures}

{finally starting this book and loving it all - what an incredible woman}

 {avocado toast}

 {i love finding unexpected tree houses}

 {repotting plants}

 {stuffed peppers}

{zoom wine date with the girls}

 {snuggling while watching daddy make pancakes}

 {so many pets}

 {a mini tulip festival in the hood}

 {love spotting these bears on walks}

 {pretending it's summer on the roof}

 {attacking the ivy in my yard}

{sweet chalk art from the neighborhood kids outside my gate}

xoxo,
stephanie marie

Happy Friday!

Happy Friday!!  Don't all the days just seem to blend together now?  It's been a crazy week - officially a month working from home and from what I can gather, the end is a long way off.  So we're trying to take care of ourselves as best we can by staying connected, keeping moving, and pouring a few cocktails to separate work time from non-work time {see above}.  Cheers to the weekend - stay home and stay healthy!

xoxo,
stephanie marie

Happy Birthday Nina!

Happy 14th Birthday to the sweetest, happiest, cutest, furriest little lady, Nina.  I am forever grateful that this girl {and her daddy} came into my life - her wagging tail, cozy snuggles, and serious "i need a cookie" looks brighten my day and tug at my heart.  She's got energy like a puppy {especially if it involves a walkie to the park or a squirrel crossing her path} and though she's getting up there in doggy years, her enthusiasm for life {and treats} is something to aspire to.  I love this little rascal more than I can say and can't wait to celebrate with her favorite cake {and maybe even a sip of bubbles}.

I love you Nina-beans!

xoxo,
stephanie marie

Caramelized Shallot Pasta

Just as "The Stew" took the world by storm, so has Alison Roman's Caramelized Shallot Pasta in The New York Times for it's simplicity, complexity of flavors, and all around just really good comfort food.  I've had this one pinned for awhile after seeing many an Instagram post singing the praises of this deceptively simple dish and it was exactly what I needed this week as the weather was all over the place, along with my brain and emotional stability {it's been a crazy one!}.  Since I can't recommend a recipe without giving you the whole truth I will tell you these 3 things - 1. You cannot make this without anchovies - just don't.  If they weird you out for some reason {why??} then don't make it, but the saltiness gives this pasta the perfect umami flavoring that it's so famous for; 2. that is a lot of shallots to slice and dice - have the tissues ready because if you're anything like me your eyes will be watering like crazy; and 3. There are a lot of delicious smells and flavors going on with this recipe - if you don't want your whole house to smell of shallots and anchovies {close your bedroom doors!}, I'd suggest opening some windows, running the fan, and perhaps setting out a bowl of distilled white vinegar in the kitchen overnight to soak up the smells when you're done.  If you follow all these rules, you will be eating one of my new favorite dishes in no time!

Caramelized Shallot Pasta

Ingredients
1/4 cup olive oil
6 large shallots, very thinly sliced
5 garlic cloves, 4 thinly sliced and 1 finely chopped
Salt & Pepper
1 tsp red pepper flakes
1 {2oz} can anchovy fillets, drained
1 {6oz} can tomato paste
10 oz pasta
1 cup parsley, leaves and tender stems finely chopped

Instructions
1. Heat olive oil in large heavy-bottomed Dutch oven over medium high heat.  Add shallots and thinly sliced garlic and season with salt and pepper.  Cook, stirring occasionally, until the shallots have become totally softened and caramelized with golden brown fried edges, 15-20 minutes.
2. Add red pepper flakes and anchovies {no need to chop anchovies - they will dissolve on their own}.  Stir to melt anchovies into the shallots, about 2 minutes.
3. Add tomato paste and season with salt and pepper.   Cook, stirring constantly do prevent any scorching, until tomato paste has started to cook in the oil a bit, caramelizing at the edges and turning a deep brick red color, about 2 minutes.  Remove from heat and transfer half the mixture to a resealable container, leaving the rest behind.  {These are your leftovers to be refrigerated and used later with more pasta, or as a sauce on veggies, chicken, or fried eggs}.
4. To serve, cook pasta according to package directions to al dente.  Transfer to Dutch oven with remaining shallot mixture and 1 cup pasta water.  Cook over medium high heat, swirling the pasta with the sauce to coat each piece evenly and to let sauce slightly thicken, about 3-5 minutes.
5. In small bowl, combine parsley and finely chopped garlic clove and season with salt and pepper.  Divide pasta among bowls and top with parsley mixture.

Serves 4

adapted from the new york times

xoxo,
stephanie marie