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Summer is literally around the corner, and the temperature these days certainly reflects that. 

Dinner salad season has arrived.

This evening, I decided on a rosemary shrimp salad. To make this warm weather delight you'll need:

3 Rosemary Leaves

 1 Tsp Alaea Salt

 1 Cup Grapes

 1/2 Cup Sunflower Kernels

 1/2 Cup Goat Cheese Crumbles

 2 Tsp EVOO (for cooking) 2 TSP EVOO (for after shrimp has cooked and adding all ingredients together.)

 1 Tsp Ground Ginger

 1 Tsp Ground Cloves

 1 Tsp Sriracha

 .... and 1 1/2 lb large shrimp.

In a skillet with heat on medium low, heat up olive oil. After five minutes, add shrimp. After shrimp has cooked for 5 to 7 minutes, add rosemary, cloves, ginger, sriracha, and half a tsp of alaea salt to mixture. Cover and simmer for 7 minutes. 

After shrimp blend has finished cooking, add mixture to a large salad bowl. Add grapes, goat cheese crumbles, sunflower kernels, as well as remaining EVOO and alaea salt. Blend well, plate.....

.....and enjoy! 

 M Lundy is t...

 Living in the heart of the city, I developed a fondness for grocery delivery. Don't drive but want to get eight honeydew melons for a fruit salad? 

Hello! Grocery delivery.

This week I wanted a couple of specialty items and opted to physically go to the store. (Lol) Anyhow, this evening I made a quick, easy, and delicious meal, Italian Sausage w/ Wheat Pasta & Mozzarella Sauce.

What you'll need:

Wheat Pasta (a little less than half of the package for two people.)

1 lb Italian sausage.

This go 'round, I did not make the sauce from scratch, so, helloo.. I used Ragu, hah!

Two cups, sliced mushrooms.

Two cups, green onion (chopped).

1tsp olive oil.

1/2 cup grated parmesan cheese.

1/cup shredded sharp cheddar.

4 tsp coarse ground black pepper. 

Boil 1/2 pot hot water (with a pinch of salt) for pasta, and warm skillet on medium low with one tsp of olive oil. Once water starts boiling, add pasta and simmer on medium setting. Once olive oil is hot, add Italian sausage to skillet, cooking on medium lo...

 I live in a land locked state.. which has its ups and downs.. one of the 'downs' being no fresh seafood. However, the next best thing that I've found is shopping for seafood at Whole Foods.

The selection is always impressive.

My husband and I picked up red snapper, and while waiting for the butcher to prepare the fish, Tucker pointed out a couple of prepared  salmon burgers, and said, "You know, we could get those salmon patties and stuff them in the red snapper, being that the patties are pretty well seasoned and all." Sounded like an excellent idea to me, and that's just what we did this evening.

To create this delicious dish you'll need:

 Two salmon patties. If you're unable to find these at your local Whole Foods or market, they consisted of spinach, feta, scallions, salt, pepper, and ground salmon.

 Salt and Pepper (season to taste.)

One lemon, cut into eight slices.

 You'll cut four one inch deep lines into each side of the red snapper, inserting lemon into each side. (While preparing...

After celebrating the home team Denver Broncos win in Super Bowl 50 last year, this time around the thrill and excitement for game day was not really present..

.. however game day eats were most certainly made!

Chicken wings are pretty much a given on this day. I was in search of something easy and fun to eat with the wings, and decided on stuffed mushrooms. 

Here's what you'll need:

20 to 40 fresh mushrooms

One package Italian sausage

1/2 cup Panko breadcrumbs

1 package cottage cheese

1 tablespoon lemon juice

3 cloves garlic

1/4 cup grated parmesan cheese

2 tablespoons olive oil

Preheat oven to 400. Remove stems of mushrooms, then place mushrooms on foil lined baking sheet. Heat olive oil in medium in skillet and and add sausage, cooking until no longer pink. Once sausage is ready, stir in panko breadcrumbs.

 In a large bowl, combine cream cheese, lemon juice, and garlic until smooth. Mix cream cheese blend and sausage together. Fill each mushroom cap with cream cheese mixture. Next, you'll b...

 During the holidays, my husband and I frequented a specialty market here by the the name of Tony's. It never fails that you'll find something amazing at this market when you're looking to create an impressive meal.

We happened upon this mediterranean mix of seafood and knew that once the holidays were over, we were going to whip up something delicious.

... and we did.

Sunday's Seafood Vermicelli consists of:

 1 cup, mussels 

 1 cup, scallops

 1 cup, squid

 1 cup, clams

 1 cup, shrimp

4 tsp, capers

4 tsp, black pepper

1 cup, extra virgin olive oil

1 cup, grated parmesan

2 tsp, alaea salt

1 cup, cilantro

 1 cup, whipped butter (salted)

 1/2 package, vermicelli 

 4 tsp, garlic salt

 1/2, lemon

 Boil noodles in medium high pot of water.

 Rinse seafood and sautè on low heat in skillet, using 1 tsp of the whipped butter, squeezing lemon over seafood. 

*You can remove seafood from heat, returning when noodles are boiling and 70-80 percent complete.* Once you return the seafood to (now) medium...

 I spend a decent amount of time creating recipes, simply because creating different meals is a form of art in its own right, but sometimes.. I suffer from either focusing on something else and draw a blank for tasty dinner ideas.....

...or I just do not feel like cooking altogether.

Anywhooo.. Last month I received an email from Hello Fresh informing me that my sister had ordered a box for me. "How cool is this!" I said as I read about just what Hello Fresh is. Since a considerable amount of the month was spent entertaining, I set the schedule up for the meals to come at months end.

Hello.. Hello Fresh, I must say that I am THOROUGHLY impressed. I think you may have very well one this lady over.

 The first meal I tried was Sizzling Beef Stir Fry. The beef had a bit too much gristle on some parts, but the overall meal was delish.

 Honey Mustard Glazed Chicken, a total winner.

 My favorite meal, hands down, the Shawarma Spiced Pork. Ohmigosh, this was delicious!

I love that the ingredients are...

 Okay.. first things first, let me keep it real and honest here..

I LOVE BEING SUZY HOMEMAKER.. 

ALL OF THE TIME.

One of the things I enjoy most in life is the ability to do and be whoever the hell I want, doing whatever the hell I want. I love having a company, being a photog chick, and tending to the loft that I share with my husband.

Over the holidays, spending time with beloved friends was priority numero uno, and lots of holiday treats, wines, brandy and rum happened.

 Oh hello, my darling angel!

 How 'do, my handsome soldier boys!

I literally almost cried because I did not want to take down the holiday decorations last week. I also.. however.. did not want to be the person that kept them up year 'round, so down they went.

Stuffed Cornish Hens being prepped for friends on a Sunday.

Cranberry Marmalade Meatballs about to slow cook for another fun group of friends. 

It's also no secret that I enjoy cooking, no matter the season. Each group that we entertained had different little th...

 The holiday season has been in effect for quite some time now, and most of us have delighted in a number of cookies, nuts, chocolates, candies.. everything dubbed 'holiday goodness.'

Well, things are no different here in the Lundy household, so this evening I decided to go light(er) with a  scallop and romaine based dinner salad.

Yes, of course it was delicious!

Here's what you'll need:

 Romaine Hearts ( 1 bunch and a half should do it, chopped.)

 Fresh Scallops ( 1 half lb. to a lb., depending on how many you're serving.)

 Pitted Black Olives (1 Cup, sliced.)

 String Cheese ( 1 Cup, shredded.)

Dates ( 1/2 Cup, sliced.)

 Hard Boiled Eggs ( 3 to 4, sliced.)

While slicing and chopping the ingredients, sautè scallops in skillet filled with 4 tsp olive oil and fresh garlic cloves on medium low heat.

 Starting with the romaine, add each ingredient onto your plate, garnishing with cracked black pepper and grated parmesan.

Bon Apetite!

Marci Lundy is the Founder and CEO of 303 Face | Body, as w...

 Let me first say that I've been thoroughly enjoying this less is more moment!

Though still busy, I temporarily took a bit off of my plate because hello... I DO A LOT!!  It feels weird and awkward not doing as much at times, but it is ESSENTIAL in order to keep that stride strong.

Sooo, this evening I made a little somethin somethin.. baked honey garlic mushroom chicken w/ cottage cheese. It was AMAZE, and let me tell you how to make it:

First, preheat oven to 350.

You'll need :

8 portabella mushrooms, chopped.

 2 tsp honey (to drizzle on top of chicken breasts.)

4 boneless, skinless chicken breasts.

 1 cup walnuts. 2 tsp black pepper. 2 tsp garlic salt.

2 cups cottage cheese.

Prepare pan and foil for chicken breasts. 

Cut chicken breasts in half, sprinkle black pepper, and evenly distribute ingredients (sans garlic salt and honey) into the chicken breasts halves.

Once stuffed pieces are closed, sprinkle garlic salt and drizzle honey over the top of chicken. 

Cover with foil.

Bak...

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