Grilled Edamame

Have you ever had edamame?

I didn't try this glorious bean until I was well into my 20's, but I wish I'd started earlier.  From my basic understanding, edamame is a dish of young, green soybeans that are blanched or steamed in their pods. You sprinkle them liberally with salt, and then undertake the task of squeezing them into your mouth. Some people pop them out of their pods and onto their plates. I'm not feigning delicacy here; I shove the whole pod in my mouth and squeeze out the beans with my teeth. It's the kind of woman I am.

Edamame is one of my go-to side dishes for a plethora of reasons, including:

1. Edamame taste awesome.
2. They are frozen in my freezer and ready-to-go at a moment's notice.
3. Edamame are filled with fabulous nutrients like fiber and protein.  

Recently, the husband and I were doing some grilling, and I had an idea. What if I tossed the edamame on the grill to cook with the meat? Hmmm. Intriguing. 

It was a fun experiment, and the edamame tasted great. They weren't super smokey tasting, but it was fun to try. Next time edamame is on your menu, mix it up and turn on the grill. 

Grilled Edamame

Preheat grill to medium high. Place frozen edamame in the middle of two pieces of aluminum foil layered on top of each other. Pull up the edges of the aluminum foil and pour about 3 tablespoonfuls of water on top of the edamame. 

Crimp the edges of foil to seal them together, creating a little packet. Place foil packet of edamame on the grill. Cook with the lid closed for about 8 minutes. 

Open foil carefully because it will be filled with steam.

Sprinkle edamame liberally with salt and serve hot.  

Feelings by Lady of the House

It was my sophomore year of high school, and I befriended the phenomenally cool, and oh so foreign exchange student from Germany. Of course she was stuck in the Midwest of all places, but she didn't seem to mind hanging out in basements, loitering at the bowling alley, or waiting in line at McDonald's. One evening, as I stared up at that golden, glowing menu, I proclaimed, "I feel like a milkshake." And the sweet, but totally confused exchange student asked me, "What is it to feel like a milkshake?" We both may never know.

However you're feeling today, here are a few links to take you away for a bit. Enjoy!

*** These paper boxes turn "clutter" into "categorized." Wouldn't they be divine with shortbread tucked inside? Go, have a look at all the pretty options at Smock.

*** Maybe the only thing more fun than enjoying the beautiful wrapping on this soap is tearing it off. Okay, I actually know that for a fact.

*** Can't wait to give one of these bags to each of my September birthday buds. Fabric and Handle serves it up chic and sensible. Yes, please!

xoxo

{ Lady of the House }

Grilled Corn on the Cob

Did you know that Saturday was National Hot Dog Day? No? Well, by all means, put it in your day planner for 2012. July 23rd...don't forget.

I recognize that hot dogs are a sensitive topic. As they read this post, non-hot-dog-eaters are probably thinking, "Do you know what's IN those things?" (No.) Hot dog connoisseurs, however, are probably wondering what brand I went with. (Nathan's.) People who grew up going to Wrigley Field are probably hoping beyond hope that my dog was dressed with nothing but yellow mustard. (Sorry, I'm a ketchup and sweet pickle relish gal.)

Because I love hot dogs and any excuse to have a get-together, the husband and I called a few friends over for a weenie roast in honor of National Hot Dog Day. As an easy side dish, we tossed a few ears of corn on the grill. I have seen, read, and heard of a million ways to grill corn. The method the husband and I follow may not impart the most smokey flavor, but it's really easy. And when you're too busy drinking beers and playing bean bags to make a fussy vegetable, this can't be beat.

Grilled Corn on the Cob

Preheat grill to medium-high. Remove the husks and silk from fresh ears of corn on the cob. Roll each ear separately in a sheet of aluminum foil, twisting the ends to seal. (The result will look like a piece of candy! Mmmm.)

Place corn on the grill. Grill with the lid closed for about 10 minutes, until corn is cooked through, rotating a few times so it cooks evenly. 

Let your guests unwrap the corn, because it's easier than unwrapping it all yourself. (But if anyone asks, tell him it's so the corn stays warm.) Serve with lots of salt, pepper, and butter. 

Pan Seared Tilapia with Lemon & Browned Butter

When I made glazed tilapia recently, I thought it was really tasty. "Oh, man, this is so good. Absolutely delicious. Wow. I mean, the combo of the fish and the sauce...Oh, man. Mmm. Geez, this is good." Maybe I should have toned down my ooh-ing and aah-ing, because the husband wasn't quite as enamored as I was.

"Well, I think I'm more of a tilapia-seared-in-butter kind of guy," he said.

Fair. The man likes his fish crispy and buttery. I can handle that. I'll still force him to endure glazed tilapia sometimes (because it really was awesome), but I felt challenged to create a husband-approved dinner.

Not being one to back down from a food challenge, I snagged two more tilapia fillets and set to work.  Flour and butter made it crispy, lemon added a bit of pizzazz. The husband seemed to enjoy this new tilapia very much. When I asked him for a quote to confirm its excellence, he said, "So you can put it on your blog and embarrass me?" Then he paused. I'm pretty sure he realized I held the tilapia recipe as leverage. "But it was flaky and good," he conceded.

He must really love me to let me embarrass him like this.

Pan Seared Tilapia with Lemon & Browned Butter
Serves: 2

1 tablespoon olive oil
2 tilapia fillets, about 6 ounces each
Salt and pepper
2 tablespoons flour
2 tablespoons butter
1 tablepsoons lemon juice
2 tablespoons chopped parsley

Heat oil in a non-stick pan over medium high heat. Season tilapia with salt and pepper. Dust with flour and pat off excess. Add tilapia to the pan and saute for about 4 minutes, until the first side has a golden brown crust. Flip tilapia and saute for 3-4 minutes longer, until the second side has a golden brown crust. Add butter to the pan. Wait until the foaming and bubbling subsides, then add the lemon juice and parsley. Swirl the pan to combine. Plate the fish and pour the pan sauce over it to serve.

Do Give Me a Call by Lady of the House

I'm in a completely new phase of life, I've realized. And with any change comes an introduction to a slew of new people you hadn't otherwise encountered. I was sorely unprepared to exchange information at a party last weekend. In fact, I resorted to my husband's iPhone to jot down a new friend's digits. How tacky! Well, not as tacky as the sound of my own voice, repeating the spelling of my last name while she scrawled my email address on a deposit slip in her checkbook.

We've all been there, but it isn't glamorous or necessary, and I'm determined not to let this happen again. Thankfully, as I type, my new calling cards are in the works. I am absolutely giddy with the thought of custom printed cards I'll be able to hand out here, there and everywhere, but I do realize some of you are snorting and tisking as you read this. How Stepford!, you might be remarking. And while I'm sort of dying to hear your thoughts on what some might deem a dilapidated and useless tradition, I'll beg you to hear me out. (But please do comment, my dears.)

First of all, I'm not on Facebook, surprise surprise. So I don't fall into the category of, "Just Facebook me." (And I probably never will.) Secondly, there's enough texting and tapping of phones, that I do believe perhaps a bit of paper is a welcome, dare I say sturdy and fashionable way to give someone a way to contact you. 'Cuz here's the deal, my mobile and email address are the only things on there, so it's not as if I'm not asking the recipient of my card to post me a letter, or even drop it off by horse and carriage. This is merely a brief pause before we jump back into technical land. (Yes, I just called it Technical Land.) Finally, a calling card allows you a way to carve out your individual taste and style, print it on yummy cardstock and leave your new friends with a small token. And there I go again, so hopelessly sentimental and old-fashioned.

If I've convinced anyone of their need, do take a moment to check out some of the following designs. I'm guessing once you get a glimpse, you'll be on board. They really are too cool not to have in your back pocket. Trust me.

This is the one I ordered. (Yes, Erin. I'm sending you one for your bulletin board. Mwah!)

Rifle Paper Co. aims to please with a line-up of personalized and downright hilarious calling cards. This botanical one is a good entree to Anna's dead-on, quirky style. (If anyone goes for her personalized portrait, will you please do me the honor of sending me one for MY bulletin board?)

Plain, simple, fully customized and super cool. Check 'em out!

And now, for some serious deliberating and work evasion, I give you this to wade through.

xoxo

{ Lady of the House }

Dill Tuna Salad

In Milwaukee, we're expecting weather in the 90's for the next few days. And I've heard that many of you in other parts of the country are sweating even more. Now, don't get me wrong, I loooooove hot weather, but I'm not into heating up my kitchen when it feels enough like an oven outside.

That's when I turn to easy, fast favorites like tuna salad. Sounds boring, right? Well, it's just not. Forget the staid salad of your past; stir in a smidge of dill from the herb pot on your back porch. Squeeze in a little lemon to brighten things up. Oh, and you say you've got some snap peas from the farmer's market? Well, wouldn't a pop of green be lovely mixed with your tuna?

The recipe below is the tuna salad I came up with based on the ingredients at my house. Don't have dill? Switch to parsley. And maybe you need to make room in your freezer for another carton of Ben & Jerry's. If that's the case, feel free to toss in some (thawed) frozen peas instead of the snap peas. ('Cause nothing cools you off quite like ice cream.)

Give this recipe a whirl, or make your own rendition. And let us know how it turns out over on our Facebook page!

Dill Tuna Salad
Serves: 4

2 cups snap peas, trimmed and sliced in thirds
2 cups cooked and cooled small pasta (such as bow-tie pasta)
1 (6-7 ounce) can tuna
1/2 cup mayonnaise
1/3 cup sour cream
2 tablespoons chopped fresh dill
Zest from one lemon
2 teaspoons lemon juice
Salt and pepper

Bring about 6 cups water to a boil in a medium saucepan. Meanwhile, fill a separate bowl with very cold water and ice cubes. Place the snap peas in the boiling water for 1.5 minutes, until they turn bright green. Immediately transfer the snap peas to the ice water and allow them to cool. Once cooled, drain the snap peas.

In a large bowl, combine cooked and cooled snap peas, pasta, and tuna.

In a separate bowl, mix together mayo, sour cream, dill, lemon zest, and lemon juice.

Add to the bowl with the pasta and stir gently to combine. Season to taste with salt and pepper. Refrigerate until ready to serve.

Lime Cilantro Marinade

Last Saturday, the husband hosted a small get-together for his buddy who's getting married tomorrow. All the boys came to our place to toss bean bags, eat good food, and drink some beers. The bachelor requested one thing...beef. With some sort of marinade. Preferably including lime and cilantro.

The husband really wanted to marinade the meat for a full 24-hours, so on Friday night we headed on a romantic date to Costco. We picked up flank steak, the biggest bag of limes I've ever seen, and a couple pieces of pizza at the food court. You can't cook on an empty stomach, right?

Back at home, the husband whipped up a gorgeous marinade. I might have weighed in with a few suggestions, but he gets all the credit for this one.

Since I made sure I was far, far away from the house before the bachelor party got into full swing, I don't have a picture of the finished, grilled steak to share with you. But you can take the husband's word that it was absolutely delicious. He grilled it over medium-high heat for a few minutes on each side until the center was medium-rare. Try it yourself, and let me know what you think!

Lime Cilantro Marinade
From: The genius mind of my husband
This will make enough to marinade about three pounds of flank steak, so feel free to scale it back.

Juice from 5 limes
6 garlic cloves, chopped fine
1 shallot, peeled and chopped
2/3 cup chopped cilantro (one large bunch)
1/2 cup canola oil
Salt and pepper

Whisk together all ingredients in a large dish or gallon-sized Ziploc bag. Add meat and turn to coat. Marinade up to 24 hours, turning the meat occasionally to ensure it remains coated.