Watch my latest video from my recent online series, "A Source To Inspire Your Season."
There are some outtakes and behind scenes look into how I was able to make this project come to life!
One Pot Puttanesca Pasta
I have been asked by several people my opinion on one pot pasta dishes. I had never tried the method myself so I felt like I was not the right person to "comment." While preparing for a last minute group of friends coming over this past weekend I was stumped on what I was going to throw together while tidying my apartment. etc. I had all the makings in my pantry for a recipe I had come across on Pinterest and thought, why not? I made this one pot puttanesca and was pleasantly surprised. This dish required minimal preparation, the outcome was delicious and I felt no guilt not preparing the pasta in a traditional fashion. If you have the time and can make everything from start to finish, I say do it. I love the process of making a sauce, cooking pasta perfectly and creating a dish. Time is not always on our side though and this offers a great solution for us in a pinch. I recommend using whole wheat pasta because the starch release helps makes for a lovely texture to the sauce. This dish is vegan but feel free to add cheese, it is the best! Another trick I did was used artichokes and olives that were already cured. I felt like the amount of salt I used on the finished product was almost none because the ingredients naturally flavored the dish.
Ingredients
12 oz whole wheat spaghetti
4 oz cured olives, I used a Spanish blend with chilis
1 pt or 14oz can of artichoke hearts, if cured just add to the dish, if canned rinse and drain
2 tbsp capers
1/2 large white or yellow onion, minced
2 cloves garlic, minced
1 (14-oz.) can diced tomatoes no salt added
1 tb. dried oregano
1 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. red pepper flakes
1/4 tsp. freshly ground pepper
salt, to taste, consider the other cured elements in the dish if using
3 cups vegetable broth, low sodium or no salt added
Instructions
Add the pasta to a large, deep skillet, breaking in half if needed (a saucepan may also work). Add the rest of the ingredients, minus the broth, to the pan on top of the pasta, don't feel obligated to recreate an artsy arrangement. Pour the vegetable broth over everything. Cover the pan and bring to a boil. Reduce to a steady simmer (medium to medium-low heat) and, keeping covered & stirring occasionally, cook for 8-10 more minutes, or until pasta is done through. I like to give it a big toss, let is sit uncovered for about 3 minutes and serve. Garnish to your desire.
Featured
Katie's Birthday
Last week my dear friend was thrown a surprise birthday party. The party was intimate, great food and drinks were served and memories were created. I hosted the gathering at my place and with the help of a few friends the table got set, the appetizers were placed out and vegetables were prepped. I am never afraid to ask for help, I have found it makes my life a million times easier. Enjoy and happy birthday again to an amazing friend who is deserving of so many celebrations.
The Menu;
I served two roasted chickens over a medley of winter vegetables. This is such an easy dish to make and such a "Wow" moment when it comes out. I was inspired by all of the beautiful winter citrus and used them to make these birds burst with flavor. As sides I made a baked spaghetti squash and a kale with cabbage salad.
Two Citrus Roasted Chickens
2 Organic 3-4 Pound Birds (I prefer mine to be locally sourced, free-range and locally sourced)
3/4 cup extra-virgin olive oil
2 pds of mixed root vegetables I used Turnips, Rutabaga, Carrots, Onions and Purple Potatoes
A bunch (roughly 15 strands) of thyme
2 Satsuma Oranges, 2 Cara Oranges & 2 Meyer Lemons cut into quarters
Salt and Pepper
Preheat oven to 450º. I like to let my birds come to room temperature for 30 minutes. During that time, I clean and chop the vegetables into a quarter size so they roast evenly. Toss the vegetables with 1/2 cup of the olive oil, salt and pepper, reserve the rest of the oil. Place the vegetables into the bottom of the roasting pan. Scatter several of the thyme sprigs over the mixture.
Out of the cut citrus, take 4 quarters of each citrus and lightly squeeze over the vegetables and then place around the vegetables.
Squeeze two quarters of each of the citrus into the remaining olive oil, you should have two of each of the remaining citrus left. Mix together and let rest.
Season the birds with coarse salt, rub all over the exterior and under the skin where it is looser above the breasts. Be sure to salt the empty cavity of the bird.
Stephen catching me in the act of tying!
Split the reaming citrus and thyme evenly and place in cavity. Tie the legs together with kitchen string. Take the olive oil and citrus mixture and rub all over the exterior of the bird. Don't forget to get under the skin of the breasts.
Place the birds directly on top of the vegetables.
Place in the oven and roast for 30 minutes, I like to get the skin really crispy and golden. I rotate the birds and reduce the heat to 425º and roast for another 30 minutes. Remove the birds, cover them with aluminum and let them rest for 15-20 minutes.
I carved the birds right on top of the veggies, you can place on a cutting board if you prefer. I added the root veggies to people's plates in addition to the other sides.
For dessert....the most delicious flour-less chocolate cake. I will share my recipe this upcoming weekend, I have been playing with different ways to serve it and have found that in individual ramekins it just takes it to the next level! I of course will share a picture....
The more powdered sugar the better
I came up with a signature drink for Ms. Katie. A Sparkling Blood Orange, it's delicious.
Blood Orange Sparkler Makes 10 Glasses
2 bottles of Champagne or Prosecco
2 cups of fresh squeezed blood oranges (about 8 oranges)
Slice the oranges in half and squeeze into a measuring glass. If you prefer it pulp free strain the liquid before serving.
Fill each glass 1/2-3/4 way with bubbles and top with the blood orange juice.
The night was wonderful and I am grateful we got to celebrate such a wonderful person. I couldn't have done it with out the help of many, thank you to everyone. A big shout out to my Sous for the night, the amazing Stephen and the incredibly talented Chase for designing the table!
Gatsby Themed Party
About a month ago my dear friends Ben and Megan asked me to do the food for their housewarming. This was no ordinary housewarming, it was Gatsby themed from attire, food and cocktails. It was an amazing night full of great memories. I wanted to share images from the party to help inspire you for an upcoming event of your own. It's not too late to host a New Year's event with this theme or even take some ideas from the night! I hope you enjoy the photos and commentary, post any comments or questions below!
xxo Lexie
The assorted appetizers and signature cocktail of the evening.
I made an array of crostini selections from classic tomato bruschetta, salami, ricotta and pepper jelly, grilled steak with chimichurri and pretzel with sausage and whole grain mustard. Ben was amazingly creative in some of these crostini combinations he requested, they were delicious. Assorted mini quiches and lettuce cups filled with mushrooms completed the one appetizer table. The cocktail was a classic Gin Fizz.
Megan picked up some fun accessories to play with in photos!
I loved these fun assorted mustaches, lips and glasses we were all able to play with to add some fun photo op moments!
Assorted mini grilled cheese were oh so tempting.
I love this shot of one of the appetizer tables, you can see how Megan added these incredible feathers to her cupcakes for a dramatic effect. She also placed a vase on the table to grab the fun party favors on a stick!
The gorgeous and handsome hosts!
We definitely had fun throughout the night creating/capturing fun themed moments. I love their sitting chair in the living room, was a perfect piece to add to photos!
The dashing gents
I used a few different apps to play with colors and effects to add different elements to the photos!
Could these men look more dapper? I love a well-dressed man!
Lovely gals
Everyone brought their own style to the party, flair was a must! These ladies had incredible hair pieces, jewelry, stockings and dresses. The hair and makeup were so fun!
Someone got a little heavy handed with refilling the Gin Fizz....I won't name names because I love the guy too much and he was efficient in making the cocktail happen fast!
GIn Fizz Large Batch Recipe
Yields 56oz about 14 cocktails
2 1/2 cups of Gin (We used Plymouth)
1 1/2 cups Mint Simple Syrup*
1 cup Fresh Lime Juice
2 cups Soda Water
In a large dispensing container, fill the bottom 1/4 with fresh lime slices (about 4 limes) and several handful of fresh mint. Add the ingredients to the container, stir to combine.
Have a bucket of fresh ice next to the container along with glasses for guests to serve themselves.
*Mint Simple Syrup
1 1/2 cups both water and mint. Combine in a saucepan and bring to a boil. Stir till sugar is dissolved. Remove from heat and add 2 large handfuls of mints. Let the mint steep in the hot liquid. Let the syrup come to room temperature, discard whole mint ( you may need to strain if leaves have fallen off stems). Syrup can be made ahead up to 3 days and kept in the refrigerator.
Candid moments from the night
What a lovely night for revelry. Guests not only sipped on the Gin Fizz, bubbly (or champy as I like to call it), wine and delicious scotches were enjoyed!
Besties, my twinkie, aka blondetourage
I feel blessed and lucky to have such lovely friends. Thank you to M&B for all your love and support. I am happy I got to help make your event a memorable one! Love you guys!