Easy Entertaining

Smoky Grilled Guacamole

This is a fun summer twist on a favorite.

Simply toss the avocados in the grill for just a few minutes.

You can serve this guacamole warm or chilled, either way it’s delicious!

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Smoky Grilled Guacamole

INGREDIENTS

2-3 Hass avocados

1 jalapeño, halved and seeded

olive oil

1 lime

1/4 cup minced onion

2 tbsp fresh cilantro

1 tomato, finely chopped

salt and pepper

DIRECTIONS

  1. Preheat the grill.

  2. Cut the avocados in half and remove the seed. Spray or brush the avocados and jalapeño with olive oil.

  3. Place the avocados and jalapeño directly over the fire, cut side down. Close the lid and cook for 2-3 minutes. Remove from grill and let cool.

  4. Once cool enough to handle, scoop avocado flesh out of shell into bowl. Mince the grilled jalapeño and add to avocado.

  5. Mash the avocado with the juice of 1 lime, onion, and cilantro. Stir in chopped tomato and season to taste with salt and pepper, adding more lime juice if needed.

  6. Serve immediately or chill in refrigerator until ready to serve.

Fresh Cod with Summer Garden Escabeche

This summer our garden is abundant, and it's been quite rewarding creating dinners with what we have growing.

This recipe came to mind the other day as we had such a variety of things needing to be used: tomatoes, cucumbers, peaches, peppers, ALL THE THINGS.

This vegetable "escabeche" is the perfect topping to any flaky white fish! The sweet peach complements the heat of the jalapeno perfectly.

Enjoy!

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Fresh Cod with Summer Garden Escabeche

INGREDIENTS

1 large cucumber, finely chopped

1 large tomato, finely chopped

1 peach, finely chopped

1 large ear of corn, kernels cut off cob raw

1 jalapeno, finely chopped

1/4 cup fresh cilantro, chopped

2 large fresh limes, cut in half

16 oz of Wild Alaskan Cod, see note of Sitka Salmon at bottom of recipe**

2 tbsp butter, sliced thin

2 tbsp olive oil

salt and pepper

DIRECTIONS

  1. Combine the cucumber, tomato, peach, corn, jalapeño and fresh cilantro together in a medium bowl. Squeeze fresh lime juice over top and season with a pinch of salt. Stir and place in refrigerator to chill.

  2. Preheat oven to 400 degrees. Place the cod on a on a parchment lined baking sheet. Drizzle with olive oil, set the thinly sliced butter on top of fish evenly. Season with salt and pepper. Bake for 8-15 minutes or until fish is cooked. Check frequently after 8 minutes to prevent over cooking. Fish should be opaque and flake easily with fork.

  3. Serve hot with fresh escabeche over top the fish.

Note: This spring, I signed up for a Sitka Salmon share, and we love it! The fish is so fresh and flavorful. I'm turning into a bit of a fish snob. If you are passionate about sourcing your food from sustainable sources, then I highly recommend checking out Sitka. Their small fleet fishing practices are as good as you can get! You can use my code: BaileyRae19 for $25 off a share - website linked here!

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