Gilt Taste

Ok, maybe I've been living under a rock, but has anyone heard of Gilt Taste? I've been a member of Gilt for several years, but I recently discovered that they now have a food site. If you haven't checked out the site I highly recommend that you do so. To encourage you even more, I thought I would share some of my finds from a recent sale.

Vanilla Pancake Mix

I recently splurged on some of the above vanilla pancake mix. The mixes are seriously amazing and they were a great deal, which makes it even better.

Paella Kit

I'm going through a bit of a paella obsession right now, and had to fight the urge to buy the above kit. The kit, along with a bottle of Cava would make such a fun gift for the foodie in your life.

Pomegranate Drinking Vinegar

Lastly, I'm going to buy several of the above drinking vinegars above to use and to give as gifts. Who doesn't like a new (and easy) cocktail to add to their repetoir? I'm planning on adding gin and soda water to the pomegranate flavor.

Gilt Taste works just like the normal Gilt does. The sales are up for several days, and they're constantly having new ones. It's a great way to affordably try new and adventurous foods and cooking tools.

Moscow Mules

The husband and I are enjoying a weekend out of town, but I thought I would share with you a drink that we've been stirring up often over the last few days. Lately, the husband has been on what he calls a "Moscow Mule kick" and I couldn't be happier. We've had a tease of summer this weekend and Moscow Mules are light, refreshing, and the perfect drink to have when it's warm outside.

APA's Moscow Mule
1 part vodka (Grey Goose is our preference)
1 part Ginger Ale
1/8 tsp minced fresh ginger
lime juice to taste

Stir and serve over ice, and if you're luck enough to have one, a copper mug.

The below picture is from  Valley and Co. Lifestlye - I just love how they garnished their drinks with a sprig of fresh rosemary.

Cheers!

Product Love

Friday night is pizza night in our household. Usually by the time Friday rolls around the husband and I are to tired that the thought of going out has zero appeal. Thus, we turned Friday night into pizza, red wine, and movie night.

We've tried every pre-made pizza dough and pizza crust under the sun, and I've found that using Trader Joe's Wheat Pizza Crust and my Williams- Sonoma pizza stone are a home run combination. The pizza dough is so easy to roll out, and cooking it on the pizza on the stone results in a thin, crispy crust that I look forward to every week.

All images via Williams- Sonoma

Our favorite combination for a topping is pepperoni, mozzarealla, parmesean, and basil. For more variety, try splitting up the dough and making mini-pizzas with fun toppings.

Happy Friday!

Add a Little Love to Your Day

Happy Valentine's Day! Here are a few of my favorite pins via Pinterest to add a little last minute inspiration to your day.

Heart Cupcakes

Key to Your Heart Cupcakes

Centerpiece Inspiration via LuxeFinds

Neapolitan Heart Cookies

Cupid's Arrow Cupcake Toppers

Strawberry Vodka Spritzers

Raspberry Macaron Cakes

Wine Bottle Gift Tags

Ok, the pug has nothing to do with food, but isn't he a cutie?

Enjoy spending some much deserved time with your loved ones today!

Fat Tuesday Dinner

I hope you've enjoyed my series on Mari Gras. Today marks my final post (until next year!) about this special holiday because today is what is known as Fat Tuesday, which, marks the final day in the carnival season. Best of all, the traditional meal to serve for dinner on Fat Tuesday is (drumroll, please) pancakes! How can you not love a holiday that demands breakfast for dinner?

I wish I could tell you that every time I make pancakes that I make my own mix. But, although it's not complicated, I have to say I simply don't have the time nor the patience to do so. It also gives me an excuse to use my all time, hands down, favorite pancake mix on the planet.

William Sonoma's Flappin' Jack Pancake Mix

Williams-Somoma's Flappin' Jack Pancake Mix is out of this world delicious. I won't deny that it's more expensive than many other brands, but for a special occasion, it's worth splurging and giving it a try. I promise you won't be disappointed. Use it for a Fat Tuesday dinner or for a cozy Saturday morning breakfast at home.

Check out the blog tomorrow for some last minute Valentine's Day menus that will be sure to impress your Valentine.

AMA's Shrimp Etouffee

I love shrimp. I love garlic. I love wine. So, if you glance at the below recipe you can probably see why it's obvious that absolutely adore shrimp etouffee. It makes very generous portions, so when I make it for just the husband and  myself I divide up the leftovers into individual servings and freeze them in freezer bags. It makes a for future quick and delicious meals on weeknights.

When serving this dish, I recommend putting it over white rice, prepared according to the box for however many servings you need, along with a crisp green salad and warm french bread.

AMA's Shrimp Etouffee
Serves: 6 to 8

3 lbs peeled and deveined, large shrimp
1 1/2 large yellow onions, finely chopped
1 medium green bell pepper, finely chopped
3 stalks celery, diced
6 green onions, diced
5 cloves garlic, minced
3 tbsp. flour
3 tbsp. canola oil
1/4 tsp. dried thyme
1/4 cup chopped parsley
2 bay leaves
1 1/4 cups dry white wine
1/2 of a 10.75 oz can cream of chicken soup
Tony's Creole seasoning, cayenne, salt, and pepper to taste

Spray a large nonstick pan with cooking spray. Heat over medium and add yellow onions, green onions, bell pepper, and celery. Saute until vegetables have softened and are glistening. Add in flour and oil and cook for ten additional minutes, stirring often,

Add garlic, thyme, bay leaf, salt, and pepper to pan. Then, add 1/4 white wine and stir to combine.

Add shrimp to pan along with Tony's seasoning and cayenne (if desired). Add remainder of wine and one cup of water. Bring to a simmer and cook until shrimp have turned pink and sauce has thickened slightly. Stir in parsley and add in 1/2 can cream of chicken soup.  Add salt or pepper, if necessary.

Remove bay leaves and serve over rice.

AMA's Jambalaya

My first introduction to New Orleans cuisine was my husband's jambalaya. When we first met, he had me convinced that he made his own jambalaya from scratch. I later learned that he was using a Zatarain's mix with a ton of Crystal hot sauce added to it. Fast forward five years and several pots of jambalaya later and I honestly still think that Zatarain's makes a fabulous batch of jambalaya. But, if you have the time, few things can beat making jambalaya from scratch. It's of course great to have during Mardi Gras, but it's also perfect for football tailgates or anytime you're cooking for a crowd (it makes a ton of food).

Making jambalaya is overall a super easy dish to make. However, it does entail a ton of prep in the area of chopping. If you're pinched on time, I recommend buying pre-chopped onions and celery, if your local grocery store has it. Also, it's easiest to do all of the chopping for the dish before you start cooking (which can also be done ahead of time).

Jambalaya is a simple recipe, so when buying your ingredients, it's important to get the best quality that your budget can afford. My favorite thing about this dish is that it tastes great when you make it, but is even better the next day, which makes it perfect for entertaining. Simply reheat it in a large pot (or the microwave) before serving (if it's dry you can add a splash or two of chicken broth). 

AMA's Jambalaya

Serves: 6 

6 tablespoons salted butter

1/2 cup chopped green onions (white and green parts)

1 cup chopped yellow onions

2 large green bell peppers, diced

2 jalapenos, diced with seeds removed

1 head of minced garlic

1/2 cup chopped parsley

4 large boneless skinless chicken breasts

1 lb andouille sausage*

1 6oz can tomato paste

2-4 cups chicken broth

Tony's Cajun Seasoning (or salt)

cayenne pepper

2 bay leaves

2 1/2 cups long-grain rice (Uncle Ben's is best)

Hot sauce

Fill large pot with water and season with lots of Tony's. Bring to a boil. While water is boiling, cut chicken into large pieces. Add chicken to boiling water and cook for eight minutes (chicken will be slightly undercooked). Drain chicken in a colander  and allow it to cool slightly before handling. Then, gently shred with hands or forks.

Melt the butter in a large heavy pot over medium heat. Add in green onions, yellow onions, green bell peppers, jalapenos, and garlic. Stir until soft and glistening, about 10 minutes. Add in the chicken and sausage and stir gently to combine. Stir in tomato paste and 2 cups of chicken broth. Season to taste with Tony's and cayenne. Add the  bay leaves, rice, and 2 more cups chicken broth. Cover and reduce the heat to meduum. Cook until the rice is tender and the liquid is absorbed, about 30 minutes. 

Remove the bay leaves and adjust seasoning, if needed. Stir in parsley. Serve with hot sauce. 

*If you can't find andouille in your local store, you can use kielbasa