Easy Entertaining

Green Beans Gremolata

Looking for a last minute, easy side to serve on your Easter table?

My sister-in-law makes these for many of our holiday gatherings and they are easily a family favorite!

We have The Barefoot Contessa, Ina Garden to thank for this perfect recipe.

ps - fresh dill makes an extra yummy addition to this recipe!

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Green Beans Gremolata

INGREDIENTS

1 pound French green beans, trimmed

2 teaspoons minced garlic (2 cloves)

1 tablespoon grated lemon zest (2 lemons)

3 tablespoons minced fresh flat-leaf parsley

3 tablespoons freshly grated Parmesan cheese

2 tablespoons toasted pine nuts

2 1/2 tablespoons good olive oil

Kosher salt and freshly ground black pepper

DIRECTIONS

  1. Bring a large pot of salted water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.

  2. For the gremolata, toss the garlic, lemon zest, parsley, Parmesan and pine nuts in a small bowl and set aside.

  3. When ready to serve, heat the olive oil in a large saute pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and saute, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.

Spring Grapevine Wreath

Holiday decorating can easily put a dent in your pocketbook. Each year brings new trends and new ideas. For my front porch, I love putting a wreath on either side of the door and premade wreaths can easily cost $200+ for a duo, crazy! This is why I love grapevine wreaths, they come in under $30 each and can be used over and over for every season/holiday!

Spring this year, I used some fresh eucalyptus from Trader Joes and some faux lavender sprigs from Hobby Lobby, available here. They turned out BEAUTIFUL!

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Easy Easter Tablescape!

Today I am sharing with you my two favorite finds for your table this Easter season.

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Let’s start with these beautiful table accent eggs from Hester and Cook.

I mean, simply adding these to your table will make it stunning.

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Hester and Cook is a local paper goods store here in Nashville, but their products are available online on their site as well as Amazon.

I absolutely love to accent with their table papers and these Easter eggs are absolutely gorgeous.

These can we used as a place card by writing the name of your guest on the green band on the egg. How perfect!

Next up are these GORGEOUS cotton-gauze “runners”.

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So here is the deal, these are actually headscarfs. Yes, you read that right.

Real table runners can cost a fortune, and I love running they vertically on the table to create place-settings for two people which takes a couple “runners”.

This beautiful aqua color, perfect for Spring, comes in a pack of three for only $9, but the other two colors are great also. I will be using them for other tables capes this Spring/Summer.

I hope this helps you create a beautiful table for your Easter celebrate!

xo,

Bailey Rae

Spring Lemon and Pea Alfredo

This spring spin on a pasta Alfredo is heavenly. The flavors are bright, and the mascarpone cheese makes this dish perfectly creamy. Did I mention the whole dish is ready in about 20 minutes?!

I snagged this recipe from Giada’s Italy (cookbook linked here). This is the first recipe I have made from her book, and it is a 10 out of 10!

I will definitely be making a summer take on this recipe coming!

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Spring Lemon and Pea Alfredo

INGREDIENTS

1 lb pasta of your choice

3 tbsp butter

1 garlic clove, minced

1 tbsp red chili flakes

2 1/2 cups of Parmigiano-Reggiano, plus more for serving

1 cup mascarpone cheese

2 tsp lemon zest

1 1/2 cup frozen peas, thawed

1 tbsp freshly squeezed lemon juice

salt and pepper to taste

DIRECTIONS

  1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook until just al dente, 10 to 11 minutes.

  2. Meanwhile, while the pasta is cooking, heat a large skillet over medium heat. Add the butter to the hot pan. When the butter is melted, add the garlic and red chili flakes and cooking until fragrant, about 1 minute. Add 1/2 cup of water from the pasta pot and reduce the heat to low.

  3. When the pasta is ready, transfer it to the pan with the sauce; reserve the pot of cooking water. Raise the heat to medium and sprinkle 1 1/2 cups of the Parmigiano-Reggiano onto the plain pasta. Stir with a wooden spoon to combine. Add the mascarpone, lemon zest, and 3/4 tsp of salt.

  4. Toss well to coat, adding additional hot pasta water as needed to thin the sauce and to finish cooking the pasta. Add the peas, lemon juice, and remaining Parmigiano-Reggiano. Toss well to combine, adding pasta waster as needed to thin the sauce to your desired consistency; you will probably use close to 1 1/2 cups of pasta water total.

  5. Season with salt and pepper to taste and sprinkle with additional Parmigiano-Reggiano, if desired.

  6. Serve hot!

    RECIPE FROM GIADA’S ITALY COOKBOOK

Tangy Dill Salmon

One of my most popular, show-stopping recipes at my dinner parties is my Tangy Dill Salmon. The secret is all in the spice blend. I simply apply a liberal dusting of the Tangy Herb & Dill Seasoning (from Allspice) to the filet and bake for 8 minutes. People go crazy over it!

Below the salmon is pictured served over Cauliflower Risotto and Crispy Air-Fried Potatoes.

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Tangy Dill Salmon

INGREDIENTS

4 - 6 oz salmon filets

1 tbsp extra virgin olive oil

2 tbsp Tangy Herb and Dill Seasoning (bought here)

salt

fresh dill (optional), for garnish

DIRECTIONS

  1. Preheat oven to 400 degrees.

  2. Place salmon on a parchment-lined baking sheet.

  3. Brush salon with olive oil, sprinkle with the seasoning blend liberally, and season each filet with a pinch of salt.

  4. Bake for 8 minutes or until the salmon reaches 145 degrees. Remove from oven, garnish with optional fresh dill and serve.