MYHABIT - $100 Giftcard Giveaway!

{ Image from the MYHABIT website }

Happy Wednesday, friends!

I have a great giveaway for you today from MYHABIT!  Have you heard of MYHABIT?  MYHABIT is a private sale site from Amazon.com, offering up to 60% off designer brands for men, women, kids and home.  MYHABIT offers free shipping in the U.S.  Sounds great, right?

Serena Bass is the latest tastemaker curator for MYHABIT.  She has curated a kitchen & tabletop event and has shared her recipe for a quick and easy pasta arrabbiata in the video below.

Isn't Serena adorable?  And her pasta sounds delicious! You might even see it make an appearance on a future Tasty Tuesdays!

Ready to enter?  MYHABIT is giving away a $100 giftcard to one 33 Shades of Green reader!

How to Enter:
1.  First, got to MYHABIT and become a member.  Signing up is easy - Click Here.
2.  Then, come back and watch Serena's video, posted above.
3.  Leave a comment on this post telling me two things:  What did you like about Serena's video? AND, which item in her sale is your favorite?

{ Giveaway is open to anyone, anywhere.  Shipping is free in the USA only }

{ I have opened up the comments so that anyone can enter; you do not need a Google account - just select the Anonymous option to post }

That's it!  Good luck!  I'll select a winner on Wednesday, January 30, 2013.

Tasty Tuesdays: Shells with Olives & Ricotta Salata

Welcome to Tasty Tuesdays!

I have a really delicious recipe to share with you today.  I made this a few weeks ago for my sister and I and we both loved it.  The combination of flavors is so unusaul - but makes for an amazing, very flavorful combination.  Definitely will be making this one again!  Also, if you aren't an anchovy fan, don't be scared about using them.  They dissolve into the sauce and just leave a nice, salty flavor behind.

A few notes about the recipe:

- I could not find ricotta salata (even at my Italian impots grocery store!) so I substituted feta.  Ricotta salata is similar to feta.

-  I used crushed red pepper flakes instead of a fresh pepper.  1 teaspoon was plenty and gave it a lot of heat.  I would probably cut it back a little the next time I make it.

- I used flat leaf Italian parsley instead of celery leaves.

{ recipe from the November issue of Rachel Ray Magazine.  See it here. }

Ingredients:

 - salt and pepper

- 1 pound medium pasta shells

- 1/3 cup EVOO

- 7 - 8 flat anchovy fillets

- 1 small chile pepper (such as italian cherry or fresno), seeded and finely chopped, or 1 tsp crushedred pepper

- 3-4 cloves garlic, finely chopped

- 3/4 cup mixed pitted green and black olives, chopped

- 1 lemon, zested and juiced

- 2 tablespoons white wine or dry vermouth

- 1/2 cup flat-leaf parsley leaves or mixed flat-leaf parsley and celery leaves, chopped

- 1 cup crumbled ricotta salata

1.   Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.

2.  While the pasta is working, in a large skillet, heat the EVOO, 5 to 6 turns of the pan, over medium heat. Add the anchovies and cook, stirring, until melted into the oil. Add the chile and garlic and cook, stirring, for about 3 minutes. Stir in the olives and lemon zest; season with pepper. Pour in the white wine (or vermouth) and stir to deglaze the pan, scraping up the browned bits.

3.  Stir the reserved pasta cooking water, the lemon juice and parsley (or parsley and celery leaves) into the sauce in the skillet. Add the pasta and toss. Top with the cheese.

We had this left over the next day, and it was just as good.

Enjoy!

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1.  Add a link to the post you are linking up back to this post.

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2.  Add the Tasty Tuesday button to the post you are linking up.  You will find the button and code on my sidebar.  Thanks!



Tasty Tuesdays: Yogurt Coffee Cake

Welcome to Tasty Tuesdays!

I made this delicious coffee cake over the holidays to serve when a friend came to visit.  I thought it was delicious!  The cake is very simple and straightforward to make.

{ I found this recipe on Pinterest.  The recipe is based on one by Ina Garten, but was modified by Maria, or Two Peas and Their Pod.  Find her recipe here. }

Ingredients:
- 12 tablespoons unsalted butter, at room temperature

- 1 1/2 cups granulated sugar

- 3 large eggs

- 1 1/2 teaspoons pure vanilla extract

- 1 1/4 cups plain Greek yogurt (I use 0% plain Chobani)

- 2 1/2 cups cake flour ( I used regular, all-purpose)

- 2 teaspoons baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

For the streusel:

- 1/3 cup light brown sugar, packed

- 2/3 cup all-purpose flour

- 1 1/2 teaspoons ground cinnamon

- 1/4 teaspoon salt

- 4 tablespoons cold unsalted butter, cut into pieces

For the cream cheese glaze:

- 3 ounces softened cream cheese

- 2 tablespoons butter, at room temperature

- 2/3 cup powdered sugar

- 1/4 teaspoon vanilla

- 3 tablespoons milk, or enough to make it a glazing consistency

Directions:

1. Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan. Set aside.

2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light and fluffy. Add the eggs 1 at a time, then add the vanilla and yogurt. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

3. For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble.

4. Spoon half the batter into the pan and spread it out with a knife. Sprinkle with half of the streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

5. Let cool on a wire rack. Carefully transfer the cake, streusel side up, onto a serving plate. To make the cream cheese glaze, beat cream cheese and butter together until smooth. Slowly beat in the powdered sugar. Add the vanilla extract and milk. Beat until smooth and until you have a glaze consistency. Drizzle cream cheese glaze over cooled cake and serve.

I will definitely make this again.  It would be perfect for a breakfast party or brunch.  I enjoyed having the leftovers around too - the cake was good for a few days after I made it.

What did you cook this week?

Party Rules:

1.  Add a link to the post you are linking up back to this post

OR

2.  Add the Tasty Tuesday button to the post you are linking up.  You will find the button and code on my sidebar.  Thanks!

Tasty Tuesdays: Feta, Chive, & Sour Cream Biscuits

 

Welcome to Tasty Tuesdays!

I've been cooking again and it feels so good - I missed it!  I made these biscuits over the holidays to bring to a family Christmas get-together.   The original recipe is from one of my favorite food blogs - Joy the Baker.  See the recipe right here.

Ingredients:

- 3 cups all-purpose flour

- 1 tablespoon sugar

- 2 1/2 teaspoons baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 3/4 cup unsalted butter, cold and cut into cubes

- 1 egg, beaten

- 3 tablespoons cold water

- 3/4 cup sour cream, cold

- 1/3 cup chopped chives

- 3/4 cup big crumbles of feta cheese

- 1 egg beaten for egg wash

- coarse sea salt, cracked black pepper, and smoky paprika for topping

1.  Preheat oven to 400 degrees F.  Line two baking sheets with parchment paper (or Silpat mats) and set aside.

2.  In a mixing bowl, stir together flour, sugar, baking powder, baking soda, salt, and black pepper. Cut in butter, using a pastry cutter, until mixture resembles a coarse meal. In another bowl, combine egg, sour cream, and water. Beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft and dough. Add the chives and feta. Place dough on a pastry mat and knead the dough together. The mixture will come together in about 10 to 15 kneads.

3.  Roll or pat out into a 1-inch thickness. Cut into 2-inch rounds using a biscuit cutter or glass.  Reshape and roll dough to create more biscuits with excess scraps. Place biscuits on baking sheets.  

4.  Brush with egg wash and sprinkle with salt, black pepper, and paprika. Bake for 12-15 minutes. Serve warm. These biscuits are best eaten the day they’re made, but will last up to 2 days.

{ Yield:  20 biscuits }

I loved these biscuits.  They tasted bast right out of the oven.  I recommend eating them right away!  They didn't taste quite as good later in the day when I brought them to my party.

What did you cook this week?

Party Rules:
1.  Add a link to the post you are linking up back to this post
OR
2.  Add the Tasty Tuesdays button to the post you are linking up.  You will find the button and code on my sidebar.  Thanks!

Happy New Year!

Happy 2013!

Here's hoping it's the best year yet.

{ Tasty Tuesdays will return next week Tuesday at it's regular time. }

Tasty Tuesdays: Honey Vanilla Marshmallows + Free Printable

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Welcome to Tasty Tuesdays!

I am re-posting this awesome recipe for homemade marshmallows!  I originally posted this two years ago.  But, they are so delicious, I didn't think you would mind.  And, I am including a free printable sheet of labels.  You still have time to make these and hand out as little gifts for Christmas!  The link to the labels is at the end of the post.

Also, there will not be a Tasty Tuesday party next week because of Christmas.  I hope you all have a wonderful holiday and enjoy time with your families.
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Have you noticed that everyone is talking about and making homemade marshmallows this year? Darby made them. Joy the Baker made them. Smitten Kitchen has made them. They seem to be quite the trend and it is one trend I wasn't about to miss out on.

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{ The recipe I followed was mostly from Joy the Baker, with a little of Smitten Kitchen mixed in; click on the links above to see their original recipes }

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Ingredients:

- 1/2 cup cornstarch

- 1/2 cup powdered sugar

- 1 cup cold water

- (3) 1/4-ounce packages unflavored gelatin

- 1-1/2 cups sugar

- 1/4 cup honey

- 2/3 cup light corn syrup

- 1/4 teaspoon salt

- 2 teaspoons pure vanilla extract

- half of a vanilla bean; seeds scraped out

 

.In a small bowl, whisk together cornstarch and powdered sugar. Coat a 9×13 baking pan (metal or glass) with non-stick cooking spray. Dust pan with small amount of powdered sugar and cornstarch mixture. Set both aside.

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Pour 1/2 cup cold water into the bowl of a stand mixer fitted with a whisk attachment. Pour the gelatin packs over the water and let sit for about 10 minutes.

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In a medium saucepan over medium heat, bring sugar, honey, corn syrup, salt, and remaining cold water to a boil. Stir until sugar is dissolved. Attach a candy thermometer the the side of the pan and bring mixture up to 240 degrees F (labeled as "soft-ball" on thermometer). Don't stir - just watch the pan carefully to make sure mixture doesn't boil over!

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When the sugar is heated to 240 degrees, turn on the mixer with the gelatin and water on to low speed. Carefully pour the hot sugar mixture in to the mixer bowl. Be careful not to pour the mixture onto the whisk - you don't want the hot mixture to splatter. Gradually increase the speed of the mixer until you have added all of the hot sugar mixture. Beat on high for several minutes until a thick, fluffy, white marshmallow batter has formed (about 8 to 9 minutes). I'm sure you could also use a hand mixer for this - you just will be holding the mixer for a while!
 

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Pour in the vanilla extract and vanilla bean and beat for another 2 minutes.

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Spread the marshmallow mixture into prepared pan. I tried using a spatula to smooth out the mixture but found that it was too sticky and made more of a mess. I ended up just shaking the pan around a bit to level out the mixture. Top marshmallow with small amount (about 1/4 c.) corn starch and powdered sugar mixture and let set and rest, uncovered, for at least 4 hours, or overnight.

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After marshmallow has set, run a knife all along the edge of the pan to loosen marshmallow, and turn out on to a cutting board dusted with powdered sugar.
 

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Use a pizza cutter to cut the marshmallows. Spray the pizza cutter with non-stick cooking spray so that it doesn't stick.

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As you cut, toss the marshmallows with remaining corn starch and powdered sugar mixture. This helps the marshmallows not to stick. Trust me, they will be sticky!

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I ended up with 90 or so 1" marshmallow cubes. Marshmallows will keep in an airtight container for up to two weeks.

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Here is the gift tag I made:

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I divided the marshmallows up among treat bags that I found at Michael's.

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Add ribbon and a tag and you're all set for gift giving!   Who wouldn't enjoy a few homemade marshmallows to top hot chocolate?

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To print a sheet of tags, click here

Print out the tags on a 8-1/2" x 11" sheet of white cardstock. Trim along the edges and use a hole punch to punch a hole in each tag. I used a corner trimmer at each corner to make rounded corners. Use ribbon, twine, or string to attach tags to your gift bags. 

 

Party Rules:

1.  Add a link to the post you are linking up back to this post

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2.  Add the Tasty Tuesday button to the post you are linking up.  You will find the button and code on my sidebar.  Thanks!

Tasty Tuesdays: Baked Tomato Risotto


Welcome to Tasty Tuesdays!

This is the 100 week of Tasty Tuesdays!  How did that happen?!

I finally cooked this week - can you believe it?  it felt good to be in the kitchen again.  I made a delicious risotto that I had found and pinned on Pinterest.  It was so good.  And the best part - it is really easy to make.  The only real prep work is chopping an onion.  Also, you don't need to stand at the stove for an hour stirring the risotto - you bake it in the oven!

{ Recipe comes from Chatelaine }

Ingredients:
- 2 tbsp butter
- 1 onion, finely chopped
- 1 cup arborio rice
- 19 oz can stewed tomatoes (I used a jar of tomatoes that I canned this summer)
- 2 cups vegetable broth
- 1 tbsp dried oregano leaves
- 1 tsp each:  garlic powder, salt, granulated sugar
4.5 oz log of goat cheese
- 5 oz package of baby spinach leaves

Directions:
Preheat oven to 400F (200C). Melt butter in a large, ovenproof saucepan over medium heat. Add onion and stir often until soft, 5 min. Stir in rice until coated, then tomatoes. Stir often until liquid is almost absorbed, 4 to 5 min. Then stir in broth, seasonings and sugar. Bring to a boil, stirring often. Tightly cover pan and bake in centre of oven until all liquid is absorbed, 30 to 40 min. Stir in cheese and spinach. Spoon into bowls and enjoy!

The canned jar of tomatoes I used had basil and garlic in it, so it added an extra punch of flavor.

I had a hard time getting good photos - I made this at night and there was no natural daylight.  Boo.

This recipe is definitely a keeper - I know I'll make it again.  It would be great with grilled chicken breasts too.

What did you cook this week?

Party Rules:
1.  Add a link to the post you are linking up back to this post
OR
2.  Add the Tasty Tuesday button to the post you are linking up.  You will find the button and code on my side bar.  Thanks!