Tuesday, November 1, 2011

Where Would You LOVE to Cook Today?

I love the red or rosy red...I just love it with the white cupboards.
And that cute sink.
I never thought of putting a different chair let alone
a different color chair at the island but look how cute it looks.
I always think everything needs to match but it really doesn't.
Look at how many kitchen tables you see on line with different chairs.
This kitchen is another one of Beverly Ellsley's kitchens...
Her is a little about her:
Beverly Ellsley, of Westport, CT, designs houses
 from the ground up and everything in them .
With great attention to detail, most projects feature fine
woodworking produced in her own cabinet shop. S
he is best known for her unusual kitchens.
She is a licensed Interior Designer in the state of CT.
 Her clientele includes movie stars, corporate CEOs,
and many people within the design industry itself.
If you want to know more about her you can stop at her website at:

When I am famous I think I will defiantly need her to do my house.
Maybe if I butter her up with a yummy meal in her kitchen...
Let see how about...

Recipe for Easy Roasted Tomatoes and Shrimp with Feta, Oregano, and Fennel
 From over at :
(Makes about 4 servings, depending on what you're serving it with; recipe adapted from Roasted Tomatoes with Shrimp and Feta from Real Simple.)


5-6 medium-sized fresh red tomatoes, cut into pieces

3 T olive oil

2 T minced garlic (or more)

1 tsp. dried oregano (preferably dried Greek oregano)

1/2 - 1 tsp. ground fennel seed

fresh ground black pepper to taste

1 pound medium-sized raw shrimp, peeled, deveined, and tails pulled off (I used 1-40 size shrimp)

2 T fresh-squeeze lemon juice

3/4 cup crumbled Feta cheese (or more)

2 T chopped fresh parsley for garnish (optional)


Thaw shrimp overnight in the refrigerator if frozen. Preheat oven to 350F/180C.

Dice tomatoes into pieces about an inch square and put them in the bottom of a heavy casserole dish, large enough to fit the tomatoes in one layer. Drizzle olive oil over the tomatoes, then sprinkle with minced garlic, dried oregano, ground fennel seed, and fresh ground black pepper. Put tomatoes in the oven and roast for 30 minutes.

While tomatoes are cooking, crumble the Feta cheese, squeeze lemon juice, and clean shrimp as needed. (I used frozen shrimp which came already peeled and deveined, but we did pull the tails off and clean a few of them a little better.) Chop parsley if using.

When tomatoes have cooked 30 minutes, arrange the shrimp over the tomatoes, sprinkle over the lemon juice and feta, and put the dish back in the oven to cook the shrimp for 8-10 minutes. Watch them carefully so the shrimp doesn't overcook. They're done as soon as the shrimp turn pink and are barely firm.

Sprinkle the dish with chopped fresh parsley if using. I ate this plain for phase one, but it would be delicious served over rice, angel hair pasta, or just with some 100% White Whole Wheat Bread with Olive Oil to mop up the delicious juice.

I know I have sent you over to Kalyn's before
but she really does some great recipes so you
won't be sorry.

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