We wanted to fill up some open wall space we had in our kitchen, so we went to Etsy to find some cheap butcher prints – we’ve always wanted some and they make the perfect fit for a carnivore’s kitchen. As many of you know Etsy – like Target – is a a trip down the rabbit hole of shopping. After a good two hours of navigating through the plethora of butcher print options we found a great a deal of four 5′ 7″ prints for $38.
The prints came in about a week later and are beautiful! They were slightly larger than the 5′ 7″ frames that we purchased at Target – but with some precise scissor work cutting out the white borders they fit perfectly. They look great in the frames and really had a little something extra to the space (right next to our sale apron from Anthropologie).
Even if you’re not a fan of butcher prints – this store on Etsy, Kitchen Bath Prints, offered a variety of other great prints for any space. Check it out and tell us how you decorate your cozy kitchen!
Check out Kitchen Bath Prints on Etsy: https://www.etsy.com/shop/KITCHENBATHPRINTS?ref=l2-shopheader-name
Plan on having a Taco Tuesday?! This Mexican Street Corn, sometimes called by its Spanish name, elotes, is the perfect side to compliment your fiesta! It’s a perfect summer dish and a great way to spice up some corn on the cob while it is in season.
Prep Time: 10 minutes
Cook Time: 10 minutes
2 ears of corn
2 tablespoons sour cream
2 tablespoons mayonnaise
1 teaspoon chili powder
1 lime, halved
3 tablespoons cotija cheese, crumbled
1 tablespoon parmesan cheese, grated
1 tablespoon fresh cilantro, chopped
Make it your own: Add some red pepper for some extra heat, or use taco seasoning to add a deep blend of spices.
- Combine sour cream, mayonnaise, chili powder, and juice from ½ lime in a bowl and mix well.
- Grill corn for about 7-8 minutes, or until it has nice char marks.
- Spread sour cream mixture evenly over corn.
- Combine parmesan cheese, cotija cheese, and cilantro in small bowl.
- Sprinkle cheese and cilantro mixture over corn.
- Use remaining ½ lime to serve lime wedges with the corn.
- Enjoy and be sure to have lots of napkins ready!
Tip: If you don’t have a grill or live in an apartment, like me, simply use a cast iron skillet to achieve the grill marks while cooking indoors!
I cannot get this voice out of my head! We have been watching America’s Got Talent and this week Grace VanderWaal auditioned. Let’s just say she has the voice of a future star and her song will get your weekend off to a fun start.
Avocados are one of my favorite foods, but sometimes they ripen all of the sudden and I find myself scrambling for another creative way to eat them. This recipe requires minimal ingredients without making you have to eat plain avocado (trust me, you don’t want to make a habit of this- I ate them basically plain for a month straight in Costa Rica and had to take a long break afterward to regain my love for them!).
Serves: 1 large snack or 2 small sides
Prep Time: 5 minutes
¼ teaspoon garlic powder
½ teaspoon crushed red pepper
½ teaspoon sesame seeds
2 tablespoons soy sauce
Make it your own: Add some cucumbers or crispy rice noodles to add some crunch! Add ginger or rice vinegar for even more flavor.
Scoop out avocado flesh and remove seeds
Slice or mash avocado (however you prefer to enjoy it!)
Sprinkle with garlic powder, red pepper, and sesame seeds
Pour soy sauce over avocado
Enjoy as a snack half way through the day or as a side with dinner
Tip: This is a quick way to to get rid of an avocado before it becomes brown. Experiment with flavors you enjoy! Avocados are a great snack packed with healthy fats.
Dylan and I are road-tripping this weekend. Thought we would share one of our favorite new songs. It’s perfect for that feeling when you first get into the car and make that first turn to your destination. It’s bound to get any weekend off to a great start and will be stuck in your head for a while…but that’s not a bad thing at all.
Sushi is awesome. Real sushi is not awesomely easy to make without the right grade of fish, knife skills, and equipment. Sushi stacks, on the other hand, are easy and taste the same! One is perfect for a midday snack, a side or eat a few for a filling meal! I found the recipe for these sushi stacks here. I made some small changes to make it my own and make it simpler, like prepping the night before, making the stacks smaller, and using sesame seed as a garnish so I didn’t have to make an extra trip to the store.
Servings: Makes 8 stacks
Cook Time: 30 minutes
1 ½ cups cooked brown rice (I used one bag of boil-in-bag rice and saved the extra)
2 tablespoons rice vinegar
1 cup frozen, cooked, peeled, and deveined shrimp (all you have to do is thaw it!)
1 cucumber, cut into small cubes
2 teaspoons fresh chives, chopped (optional, I’ve made it with and without – both are great)
1 ripe avocado, mashed
Soy sauce to taste
Sesame seeds to garnish
Sriracha and/or sriracha mayo to garnish
Make it your own: Use crab instead of shrimp, add cream cheese, fry your shrimp, use quinoa instead of rice, or make a veggie-only version!
- The night before I cooked the rice and refrigerated it to get ahead.
- The cucumber and chives can be cut ahead of time as well. Combine and store in fridge.
- When you are ready to assemble your stacks (from this step forward, do not prepare the day before), thaw your frozen shrimp in a colander with cold water running over them for about 5 minutes, or until no longer frozen. Cut into ½” pieces.
- Scoop the flesh out of a ripe avocado and mash with a fork.
- Mix in rice vinegar with your cooked rice.
- Set all ingredients in front of you in different containers in order: cucumbers with chives, mashed avocado, shrimp, rice with vinegar.
- Using a ½ cup dry measuring cup, layer ingredients starting with cucumber, then avocado, then shrimp, then rice. (Skinny taste used a 1 cup measuring cup but I wanted a smaller serving)
- Pack down lightly by pressing.
- Flip over onto plate tapping gently on measuring cup to release.
- Pour desired amount of soy sauce on each stack. Garnish with sesame seeds and sriracha or sriracha mayo.
- Dig in and enjoy!
Tip: Dyl and I each ate 4 stacks and it was really a filling meal surprisingly! Eat 1 or 2 for a snack/ light meal or 3 or 4 for a full meal!
Recipe from SkinnyTaste: http://www.skinnytaste.com/2015/10/spicy-california-shrimp-stack.html