Ode to Fall

A Southern Classic a Little Lighter

Hey Y'all!

With Easter Sunday just around the corner, it's time to think what to prepare for Easter lunch. One of my all time  favorite Southern classic is shrimp and grits. Enjoy this Lowcountry favorite without the guilt! This recipe has reduced the calories to 235 a serving. Nom Nom Nom!

I came across this recipe on Southern Living's website.

via

Ingredients:

Parmesan Grits:

1/2 teaspoon salt

1 cup uncooked quick-cooking grits

1/2 cup freshly grated Parmesan cheese

1/2 teaspoon freshly ground pepper

Creamy Shrimp Sauce:

1 pound unpeeled, medium-size raw shrimp (4 1/50 count)

1/4 teaspoon freshly ground pepper

1/8 teaspoon salt

Vegetable cooking spray

1 tablespoon olive oil

1 tablespoon all-purpose flour

1 1/4 cups low-sodium fat-free chicken broth

1/2 cup chopped green onions

2 garlic cloves, minced

1 tablespoon fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon hot sauce

2 cups firmly packed fresh baby spinach

Preparation

1. 1. Prepare Parmesan Grits: Bring 1/2 tsp. salt and 4 cups water to a boil in a medium saucepan; gradually whisk in grits. Cook over medium heat, stirring occasionally, 8 minutes or until thickened. Whisk in cheese and pepper. Keep warm.
2. 2. Prepare Creamy Shrimp Sauce: Peel shrimp; devein, if desired. Sprinkle shrimp with pepper and 1/8 tsp. salt. Cook in a large nonstick skillet coated with cooking spray over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Remove from skillet. Reduce heat to medium. Add oil; heat 30 seconds. Whisk in flour; cook 30 seconds to 1 minute. Whisk in broth and next 5 ingredients; cook 2 to 3 minutes or until thickened. Stir in shrimp and spinach; cook 1 minute or until spinach is slightly wilted. Serve immediately over grits.
3. Note: Nutritional analysis includes 1/2 cup grits and about 1/3 cup sauce.

Nutrition:
Per Serving

Calories: 235
Fat: 6.1g

Southern Living
OCTOBER 2011

Enjoy and have a wonderful Easter!!

LOL,

Meagan

 

The Truth

A little verse to think about this week...


Humility and the fear of the LORD bring wealth and honor and life.

Proverbs 22:4
 

Lots Of Love,
 
Meagan

Baby Hayes' Nursery Design Choice

and the winner is....

Corrie loved the rug and the cool calm colors of this design.

Paint:

Sterling by Benjamin Moore

Rug:

Swirl Rug by West Elm



Upholstery:

Yellow and White Chevron  http://www.etsy.com/

Can't wait to see it all come together!

LOL,

Meagan

Baby Hayes' Nursery

An overwhelmed pregnant bestie living 150 miles away, called me to help her with her baby girl's nursery.

She has existing furniture that she plans to paint white, her very own beautiful colorful paintings, and a few animal print decorative accessories. During a previous telephone chat with the lil mamma, I recommended a neutral and recommended a grey wall (since she has so many colorful pieces for the walls), she agreed. She has existing dark hardwood floor, dark wood crib (which will be painted white), a dresser painted white, a glider that will be painted white and recovered, two lamps with animal print shades, animal print hamper, and several bright paintings of wild animals.

So, you may ask, what is it that she needs help with?

Simple, she was uncertain about mixing patterns and color selection--many people have this issue. Not sure how to mix patterns, textures, or even color. She needed a rug, fabric for recovering an existing glider, custom bedskirt, and custom window treatments.

I began by creating a collage of the existing pieces, then I added the 3 selected rugs and 3 patterned fabrics for each design space.

Here's the 3 designs  I created for Baby Hayes' nursery:

Go ahead, vote for the nursery you like best!

LOL,

Meagan

My Birthday Eve

I've been crazy busy this week, and had no time to sit and blog, however started putting together Sunday's blog and I am super excited about it...

Today, is my nephew's 2nd birthday and my birthday eve and we are headed up to my parents to do a little celebrating. My mom has a little surprise in store and I am excited to see what she has up her sleeve. Then, for dinner we are all headed to eat some delish TN BBQ! What can be better than that?--family, surprises, and BBQ!

I hope y'all have a fabulous weekend and don't forget to set your clocks foward tonight!!

LOL,

Meagan

A Southern Red Velvet Cake

There’s something about a red velvet cake that always makes me feel good inside. My grandmother's cake especially, not just for the scrumptious taste, but the memories of sitting around with the family enjoying a slice together during the holidays or special occasions. But y'all, it doesn't have to be a special occasion nor holiday to enjoy a slice of red velvet cake.

However, during a phone conversation with my mom, she asked what cake I would like for my birthday celebration this weekend...and of course, I chose the red velvet cake. Yum!

PS: The recipe I'm sharing is not my grandmother's recipe, it's Martha's {there's no difference really} :-)

Ingredients for Martha's Red Velvet Cake

3/4 cup unsalted butter, room temperature, plus more for pans

2 1/2 cups cake flour (not self-rising), sifted, plus more for pans

3 tablespoons unsweetened cocoa powder

1 1/2 teaspoons baking powder

2 cups sugar

3 large eggs

1 teaspoon pure vanilla extract

1/4 teaspoon salt

2 one-ounce bottles liquid red food coloring

3 tablespoons lukewarm water

1 cup buttermilk

1 teaspoon baking soda

1 tablespoon white vinegar

Ingredients for Cream Cheese Frosting

1/2 cup (1 stick) unsalted butter, room temperature

1 (8-ounce) bar cream cheese, room temperature

1 cup confectioners' sugar, sifted

1 teaspoon pure vanilla extract

1/4 cup finely chopped walnuts

Directions for Martha's Red Velvet Cake

1.Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper, and butter again. Dust with flour, and tap out the excess; set aside. In a medium bowl, sift together cake flour, cocoa, and baking powder; set aside.

2.In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium speed until light and fluffy, about 15 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla, salt, food coloring, and water; beat, scraping down the sides of the bowl, until well combined. Add reserved dry ingredients in additions, alternating with the buttermilk; beat on low speed until well combined.

3.In a small bowl, stir together baking soda and vinegar; add to batter. Beat on medium speed for 10 seconds. Be sure not to overbeat. Divide batter between prepared pans, and bake until a cake tester inserted into the center comes out clean, 25 to 30 minutes. Remove pans from oven, and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.

4.Using a serrated knife, trim tops of cakes so surfaces are level. Place a layer on a cake stand or cardboard round, and spread about 1/3 of the frosting over top. Place the second layer on top, and spread with the remaining frosting over the tops and sides of assembled cake. Transfer to refrigerator, and chill until ready to serve.

Directions for Cream Cheese Frosting

1.Place butter in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add sugar and vanilla, and beat until combined, about 2 minutes. Fold in walnuts.

Lots of Love,

Meagan