Indulge In {Chipotle Cream Corn}

During the summer, one of my favorite side dishes to make is always corn on the cob. It's easy, delicious, and super fresh. Whether you grill it or boil it, you can't go wrong. Typically I just season it nicely with a bit of salt, pepper, and butter. But, this past weekend I kicked it up a notch. It was still quick and easy but they flavors provided such a bigger impact. I adapted this recipe from Rachael Ray's latest cookbook, My Year in Meals. It's grilled corn on the cob topped with a squeeze of fresh lime juice, a bit of spicy chipotle cream, some crumbled queso fresco, and a garnish of cilantro. It really has it all...spice from the chipotle, freshness from the lime and cilantro, and creaminess from the queso fresco. Even with it's fiesta flair, I know this corn dish will be a staple at all my summer BBQs. Here's the recipe...

:: Ingredients ::

4 Ears Corn on the Cob

1 Pint Heavy Cream

1 Lime, juiced

1 Tablespoon Pureed Chipotle in Adobo

Queso Fresco

Fresh Cilantro, chopped

:: Directions ::

1. Grill (or boil) corn until cooked. Remove from heat and set aside.

2. In a small sauce pan, heat cream until reduced by 1/3 to 1/2. Add in the pureed chipotle. 

3. On a serving plate, place ears of corn. Squeeze lime juice over each ear. Drizzle with chipotle cream. Top with crumbled queso fresco and chopped cilantro. Serve and enjoy. 

Indulge In {Pesto Cream Pasta}

Being the good Italian that I am, there is nothing that makes my stomach happier than a big bowl of pasta in a yummy cream sauce. The heartiness of the pasta mixed with the flavor of the cream sauce is one that will forever be a favorite meal of mine. As you know, with me simplicity is key. With more time spend at work than at home, delicious, easy, quick meals are right up my alley, and this pasta dish is just the key. Made with cream, pesto, a tad bit of cheese, and crispy prosciutto, a pasta dish has never tasted better. Here's the recipe!

:: Ingredients ::
1 Box Thin Spaghetti
1/2 Pint Cream
2 Tablespoons Pesto
1 Cup Shredded Mozzarella
1/2 Cup Shredded Parmesan
8 oz Prosciutto

:: Directions ::
1. Cook pasta according to box directions.
2. In a large pan, cook prosciutto until crispy. Chop and set aside.
3. In the same pan, add cream, pesto, and cheese. Stir over medium low heat until cheese is melted and sauce is warm.
4. Add pasta and prosciutto to sauce. Stir and serve!

Color Me {Espresso}

Every fall I put away the bright colors and opt for richer tones. I crave deep reds, burnt oranges, golden yellows, and grays. My latest color obsession for the fall, however, is this dark, rich shade of espresso brown. It reminds me of decadent chocolate cake, and what's not to love about that. Keep it neutral and classic by pairing it with ivory accents or let it accent pale blues, burgundies, or pinks. I'm obsessed with the idea of using classic patterns like stripes and polka dots in the classic pairing of espresso and cream. Mixing the patterns throughout the room would make for the best fall gathering in my book!

Indulge In {Ravioli with Prosecco Cream Sauce}

This is what happens when I plan on making dinner, don't plan on sharing it with you, and it turns out to fabulous not to. You get Instagrammed photos. I know we all love Instagram but sometimes it's not the best means of sharing images, especially on a blog. But, sometimes you have to work with what you have.

Saturday night started out pretty typical. We skipped the football game because we were unwilling to sit in the pouring rain, and had planned on ordering take out as we do most Saturdays. That was until I stumbled upon this recipe that I couldn't pass up. So, during a break in the storms, I headed to the store to gather the supplies. With a few spur of the moment ingredients added, and the quick boil of a sauce and a package of raviolis, we had quite possibly one of the best, much fancier and complicated than it sounds, meals I've ever made. The Prosecco cream sauce had just enough flavor to compliment the raviolis (I used mushroom and four cheese) without being heavy and overpowering. Plus it was super simple to make! This is the kind of dish that takes no time, but makes a big impact on guests. Here's the recipe...

:: Ingredients ::
2 Packages Store Bought Ravioli (I used mushroom four cheese.)
1 Tbsp Olive Oil
1 Clove Garlic, minced
1 Cup Heavy Cream
1/2 Cup Prosecco
1 Tsp Tomato Paste
1/2 Cup Asiago Cheese, shredded (plus more for garnish)
Salt & Pepper to Taste

:: Directions ::
1. In a medium sauce pan, heat olive oil adding garlic one oil is hot. Sautee garlic until fragrant, about 1 minute.
2. Add in heavy cream, Prosecco, and tomato paste. Bring to a low boil, reduce heat and simmer for 10-15 minutes.
3. In a large pot, bring water to a boil and cook ravioli according to package directions.
4. Once sauce has simmered for about 10 minutes, add in asiago cheese and stir until melted.
5. Drain pasta and place in individual bowls. Ladle sauce over top, sprinkle with asiago cheese, and garnish with fresh or dried parsley.

*I additionally served mine with Italian seasoned grilled chicken breast.

This Party Inspired By {Hot Chocolate}

If it's cold outside, nothing beats a nice warm, creamy mug of hot chocolate. And with temperatures finally cooling down here, it's just about time for a nice big glass! But until the temperatures finally reach hot chocolate weather, I suppose I will just tide myself over with a lovely bash inspired by the decadent treat. Warm shades of brown accented by soft shades of cream is the perfect pallet for a winter soiree. They make you feel cozy and are bound to make your guests feel at welcome!