Indoor Garden

Since I do not have a balcony I have been trying to find new ways to bring the outdoors inside our cozy apartment.  I have always wanted a herb garden and I think I may have found some great options.  I do have a sunroom with lots of natural light during the day. I especially love the chalkboard name stakes in the last picture.  

Does anyone with a green thumb have any advice to keep these delicious herbs alive? 

xox- a dash of details

images via 1,2, 3, 4

What's For Dinner: Shrimp with Roasted Asparagus and Tomatoes

Ever feel like you make the same 4 meals every night for dinner? Well that seems to be my problem.  So once a week I will be posting a new recipe I have never made before.

This week for the first time I attempted shrimp with roasted asparagus and tomatoes! It was so easy and only took about 20 minutes from start to finish.  

Ingredients

Half pound peeled and de-veined shrimp

Grape Tomatoes

Fresh Asparagus 

2 Garlic Cloves

Fresh Lemon 

Olive Oil

Salt and Peper 

Spaghetti 

Directions

Preheat oven to 400 degrees. Wash and slice tomatoes in half as well as cutting the ends off the asparagus. Drizzle olive oil and lemon juice over the vegetables along with salt and pepper. Place in the oven for 15 minutes.  While the veggies are cooking, place garlic and olive oil in a sauté pan. Once the garlic has had time to sweat (a term I heard Giada use) place shrimp into pan.  Cook for one minute on each side or until the shrimp are opaque. Add salt, pepper and lemon to taste.  Place spaghetti on a plate, add the roasted asparagus and tomatoes, top with shrimp and pour sauce over the plate.  Simple yet delicious! 

Well that was my first attempt at an original recipe, let me know your thoughts on the new series: What’s For Dinner.  

xox- a dash of details

images via me (iphone, better picture quality coming soon…) 

What’s For Dinner: Shrimp with Roasted Asparagus and Tomatoes

Ever feel like you make the same 4 meals every night for dinner? Well that seems to be my problem.  So once a week I will be posting a new recipe I have never made before.

This week for the first time I attempted shrimp with roasted asparagus and tomatoes! It was so easy and only took about 20 minutes from start to finish.  

Ingredients

Half pound peeled and de-veined shrimp

Grape Tomatoes

Fresh Asparagus 

2 Garlic Cloves

Fresh Lemon 

Olive Oil

Salt and Peper 

Spaghetti 

Directions

Preheat oven to 400 degrees. Wash and slice tomatoes in half as well as cutting the ends off the asparagus. Drizzle olive oil and lemon juice over the vegetables along with salt and pepper. Place in the oven for 15 minutes.  While the veggies are cooking, place garlic and olive oil in a sauté pan. Once the garlic has had time to sweat (a term I heard Giada use) place shrimp into pan.  Cook for one minute on each side or until the shrimp are opaque. Add salt, pepper and lemon to taste.  Place spaghetti on a plate, add the roasted asparagus and tomatoes, top with shrimp and pour sauce over the plate.  Simple yet delicious! 

Well that was my first attempt at an original recipe, let me know your thoughts on the new series: What’s For Dinner.  

xox- a dash of details

images via me (iphone, better picture quality coming soon…) 

National Chocolate Ice Cream Day..YUM

Did anyone know there was such a thing as National Chocolate Ice Cream Day? My day just went from drab to fab! I was reading the newspaper this morning (yes, I know I still read the newspaper) and the headline in the FYI sections informed me of this fabulous occassion.  I may have to induldge in some dark chocolate ice cream tonight. (my favorite). You can even buy those cute mine and yours spoons here

xox- a dash of details

images via 1, 2, 3,

Treat Day: Memorial Day

Red, White and Blue is the theme for this Memorial Day weekend! Lots of great treats, chips and dip, barbeque, and laughs will be going on at the lake with friends! I hope everyone has a fabulous long weekend! Below is a recipe for chocolate dipped pretzels by Emily, from Cupcakes and Cashmere. I thought they were a cute and easy festive treat to bring to any backyard barebque.  

Chocolate Dipped Pretzels (adapted from Paula Deen) 

Ingredients 

24 pretzel rods (any brand)

1 12-ounce package milk chocolate chips

1 12- ounce package white chocolate chips

1 package of red, white, and blue sprinkles

Directions

Place milk chocolate chips and white chocolate chips in 2 microwave- safe bowls.  Microwave on high for 1 minute. Remove and stir with a spatula.  If chips are not melted after stirring, place in the microwave for 15 seconds, then stir again until chocolate is melted.  

Dip one pretzel rod into the milk chocolate; use a spoon or butter knife to spread the chocolate about halfway up the rod. Twist the rod to let the excess chocolate drip off. Hold the rod over a piece of wax paper and shake sprinkles on all sides. Place the pretzel on another piece of wax paper to dry. Coat another pretzel with white chocolate and sprinkles. Repeat until you’ve coated all the pretzels, half with milk chocolate, half with white chocolate, and let dry completely, about 24 hours. 

Enjoy!

xox- a dash of details

images via white cabana and cupcakes and cashmere

Treat Day: Pretzel Dogs

In honor of celebrating Inga’s Birthday at the ballpark tonight, treat day= hot dogs! Even better, pretzel dogs.  This recipe was adapted from Alton Brown’s homeade soft pretzels..yummy!  These fabulous treats are one of my guilty pleasures.  Hope you have a fabulous weekend!

I will be spending my night eating hot dogs and drinking beer :) 

Pretzel Dogs
from a fake ginger

1 1/2 cups warm water
1 tablespoon sugar
2 teaspoons kosher salt
1 package dry active yeast
4 1/2 cups all-purpose flour
2 tablespoons unsalted butter, melted and cooled
10 cups water
2/3 cup baking soda*
1 large egg yolk, beaten with 1 tablespoon water
Pretzel salt (or kosher salt), for topping
8 hot dogs, cut in half

Directions:

– Combine the warm water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Let the mixture sit for about 5 minutes, until the yeast is foamy and begins to smell of yeast.
– Add the flour and butter to the yeast mixture. Attach the dough hook to the stand mixer and, on medium-low speed, combine the mixture until the dough pulls away from the sides of the bowl and appears shiny, roughly 4 to 5 minutes.
– Spray a large bowl with non-stick spray (or lightly grease with vegetable oil) and place dough in greased bowl. Cover with plastic wrap. Place bowl in a warm area (near the oven, perhaps) and let dough rise for about 1 hour, or until doubled in size.
– Preheat oven to 450 degrees. Line two cookie sheets with parchment paper. Spray parchment paper with non-stick spray. Set aside.
– In a large pot, bring the 10 cups of water and the baking soda to a roiling boil.
– Place the dough on a greased surface, and divide into 16 equal pieces. Roll each piece into a long rope, roughly 12 inches long. Carefully wrap each piece around a half hot dog. Pinch the ends together to seal the dough. Alternatively, to make regular pretzels, shape the rope into a U shape, cross the ends over each other and fold the twisted ends back onto the bottom of the U. Again, pinch the dough together to form a seal. Place each shaped pretzel on the parchment lined baking sheet.
– Boil the shaped pretzels and pretzel dogs, one at a time, in the baking soda water for 30 seconds each. Using a slotted spatula, remove each pretzel dog from the water and place it on a drying rack to allow any extra baking soda mixture to drip off.
– Place the boiled pretzel dogs back on the parchment lined baking sheets.
– Brush with beaten egg yolk and sprinkle with pretzel or kosher salt.
– Bake until golden brown, roughly 14 to 15 minutes. Transfer pretzel dogs to a cooling rack for a few minutes before serving. Serve with a variety of mustards.

Makes 16 pretzel dogs.

* Yes, I know that this seems like a crazy amount of baking soda, but trust me, Alton has clearly done the math on this one.  The baking soda mixture gives the pretzels that perfectly crisp crust that you are looking for.

xox-a dash of details

images via fake ginger via a dash of sass 

Holy Moly Guacamole


My favorite part of Cinco Day Mayo is not the margaritas but the chips and dip! Here are a few of my favorites along with the BEST 7 layer dip recipe from Savory Sweet Life. Enjoy! 

Seven Layer Dip Recipe

1 – 16 oz can refried beans

1 8 oz container sour cream

1 cup guacamole

1 cup pico de gallo or salsa

1 2.25 oz can black olives, chopped or sliced

1 – 1 oz package of taco seasoning

1/2 cup green onions, chopped

1 cup shredded Cheddar or Monterey Jack cheese (for gluten-free please use fresh shredded cheese.  Pre-shredded cheese often has gluten added to prevent caking)

Directions:

In a small bowl mix taco seasonings and refried beans.  Spread mixture in a pie plate sized platter.  Next, layer sour cream followed by the guacamole and salsa.  Top off with Cheddar cheese, chopped olives, and green onions.  Serve with tortilla chips. Enjoy!

xox- a dash of detail

images via 123, 4

Treat Day: English Crumpets


My grandma called yesterday to let me know she was having a Royal Watch Tea Party with all of her girlfriends.  I thought it was so darling! I sent her this recipe from Always with Butter for crumpets (the American equivalent to english muffins). They look delicious! I hope you enjoy your tea party, grandma. 

xox- a dash of details

images via always with butter 

Treat Yourself


This weekend treat yourself to:

1. a picnic in the park 

2. a giant bowl of ice cream or cupcakes 

3. a new pair of shoes

4. fresh flowers

5.  a new manicure with Essie Tart Deco

6. and a new book 

xox- a dash of details 

images via 1, 2, 3, 4, 5, 6, 7  

Treat Day: Color Block Popsicles

First things first, Happy Friday everyone! Second, how tasty do these Martha Stewart fruity popsicles look? They will be perfect for a sunny Saturday afternoon.  Although it may not be hot enough to lay by the pool quite yet, this tasty treat will cool you off on a warm, sunny day.  Here is the recipie:

Ingredients
    For The Vanilla-Yogurt Mix
    •    1 cup 2 percent Greek yogurt
    •    2 tablespoons sugar
    •    1/2 vanilla bean, split and scraped, pod reserved for another use, or 1/4 teaspoon pure vanilla extract
    For The Raspberry Puree
    •    12 ounces raspberries (3 cups)
    •    2 tablespoons sugar
    •    1 tablespoon Chambord (optional)
    For The Ice Pops
    •    1 cup pink lemonade
    •    1 cup apricot nectar
    •    1 cup grape juice
Directions
    1.    Make the vanilla-yogurt mix: Stir together all ingredients.
    2.    Make the raspberry puree: Puree raspberries and sugar in a food processor. Strain through a fine sieve; discard solids. Stir in Chambord.
    3.    Make the ice pops: Pour a few tablespoons vanilla-yogurt mix, raspberry puree, or juice into each of ten 3-ounce ice-pop molds (greenfeet.com); freeze for 1 hour. Repeat once, alternating to create stripes. Cover molds, and insert sticks; freeze for 1 hour.
    4.    Remove tops of molds, and repeat pouring and freezing (for 1 hour between each layer) to create stripes until molds are full. Freeze until very firm, at least 3 hours or overnight. Remove ice pops from molds to serve.

Enjoy!

xox- a dash of details

images via martha stewart and the blonde salad