Sunday, September 22, 2013

our 1st anniversary

last week, on september 14th, shawn and i celebrated our first anniversary! we planned a short getaway to florida to visit with my in-laws and get some sun.  it was the perfect way to see our family that we haven't seen since the wedding one whole year ago.  we soaked up every second of the family time and left with full hearts and tears in our eyes.  goodbyes are so hard and this trip was especially meaningful. here's a peek into our little anniversary getaway...

this weekend, my mom had us over for dinner to continue the anniversary celebrations and to indulge in the top of our wedding cake.  i have to say we didn't have high expectations, but it did not disappoint! it was still as good as we remembered it from our special day!


i cannot believe this photo is from one whole year ago.
that day will forever be the best & happiest day of my life.  one year down, one million bazillion to go!

Tuesday, September 3, 2013

in the kitchen

lately i have really been into making special meals at home and trying out new recipes.  shawn and i have loved cooking together and rating whether or not our creations are "restaurant worthy"...

this weekend i selected a recipe from one of our "newly wed" cookbooks and put it to the test.  the result was too fabulous not to share.

Creamy Langoustine Pasta with Fresh Tomato Sauce
recipe from: The Newly Wed Kitchen by Lorna Yee & Ali Basye

you will need:
2 tablespoons unsalted butter
1/2 cup (about 2 medium) finely diced shallots
2 cloves garlic, finely chopped
1 teaspoon chopped fresh oregano
one 14.5 ounce can diced tomatoes
pinch of red pepper flakes (optional)
3/4 teaspoon kosher salt
1 cup halved cherry tomatoes
3 tablespoons dry white wine
1/ 4 heavy cream
1/2 pound langoustine tails or shrimp, peeled and deveined, defrosted if frozen
1/4 cup fresh basil, roughly torn (optional)
1/2 pound pasta, cooked and drained

you will need to:
1. In a large skillet over medium heat, melt the butter.  Add the shallots and sauté for 7 to 8 minutes, or until they are golden brown.  Add the garlic, oregano, canned tomatoes, red peppers flakes, salt and pepper.  Then add the cherry tomatoes, wine, and heavy cream.  Increase the heat to medium-high and cook the sauce for 5 - 6 minutes, until it reduces and thickens slightly.

2. Add the langoustine tails (or shrimp) and cook for 2 - 3 minutes, until warmed through.  (if you are using fresh, uncooked fish, cook an extra 2 minutes).  Add the basil, then add the cooked pasta, mixing thoroughly to coat with the sauce, and serve.

our adaptations:
I used whole wheat linguine and fat free half and half to make our meal slightly less caloric haha.  I also used fresh shrimp because that was what I had access to.  The verdict was still absolutely restaurant quality & we are looking forward to making this amazing meal again.  It could not have been easier and really only took about 20 minutes to prepare.

i recommend pairing it with your favorite wine and topping it off with a piece of chocolate :)

enjoy!  xxoo