Breakfast at Wimbledon

One of my favorite Sundays of the year is the men’s final of Wimbledon every July. As a huge tennis fan, Wimbledon is my favorite Major to watch every  year. A tradition I started a few years ago is to make Strawberry and Cream Biscuits for breakfast at Wimbledon. I found this recipe from Smitten Kitchen (she has great recipes) and this has been a go to ever since. It would be a great recipe to make extras of on Sunday and take on the go during the week.

Hope you had a great weekend!




Grilled Tuna Steak Salad

We have pretty much been living outside on our back patio this summer. All meals that we can, we eat outside. Naturally we are using the grill and the smoker for the majority of our dinners.

We also have been really trying to eat clean, whole foods. Last  night’s dinner was a go-to for this. A grilled tuna steak on a bed of kale salad. I grilled the steaks in a foil pouch with lemons, olive oil, salt and pepper. For the salad we used baby kale (love that!) as a base and threw on veggies we had in the refrigerator… this time that was green peppers, onion and mushroom. I squeezed a lemon over the top of the greens for the dressing along with pepper. Simple but fresh. Lastly, I added pumpkin seeds for some crunch. We topped with the tuna steaks and chowed down. Delicious, healthy and whole ingredients!



Oh and I can’t forget to mention my current obsession with cherries. They are amazing right now! I can’t get enough 🙂

Outdoor Seafood Feast

We had such a wonderful Father’s Day celebrating my Dad and Eric. I was so excited to host and set up a fun outdoor seafood feast. When we were younger we used to do clambakes or also called seafood boils. I always had such fun memories of those dinners on special occasions. I decided it was time to bring it back and Father’s Day was the perfect reason to. We all love seafood so this was a special treat. It’s also so easy to prepare and it’s a family style feast where you just all dig in. No serving necessary… I love those dinners!

I researched a bunch of clambake recipes and settled on using this one from Ina Garten as a loose outline. I figured I would choose my seafood once I got to Whole Foods and could look at options and prices. Here are the changes I made from Ina’s recipe:

  • Since lobster is pricey, I didn’t end up using that. Instead I used large shell on raw shrimp… about 1lb
  • I also added corn, which is very cost effective and delicious. You can do a half to a full cob per person depending on how much people want. I cut those up in halves and thirds to throw in the pot.
  • I only bought 1 lb of mussels and 1 lbs of clams (just one type) and it was plenty

The recipe will walk you throw the steps and the layering process. I can’t even describe how easy this was to do and how delicious it turned out. We all loved it. We will be doing this at least one more time this summer. It’s the perfect patio meal with loved ones!

I also had a great time decorating our outdoor farm style table. I had found the tablecloth awhile ago at TJ Maxx (my favorite!) and then spray painted bottles to match. You’ll notice a bunch of peonies in the pictures…we discovered three peony bushes at our house that the last owner had planted. I think I almost cried I was so excited… they are my absolute favorite flower and now I can go grab them from the yard. So fun!

Check out the pictures below to see the process and our pretty feast. I hope you try this and please let me know if you do!

Clambake Ingredients - Gold Confetti Blog

Clambake - Gold Confetti Blog

Clambake - Gold Confetti Blog

Outdoor Tablescape - Gold Confetti Blog

Outdoor Clambake - Gold Confetti Blog

Outdoor entertaining - Gold Confetti Blog

The Best Pizza Ever!

We made the most amazing pizza last night. I wish we would have made two because I could’ve eaten it for days! We have made variations of this artisan style pizza before, but this is the perfect combo! If you like prosciutto, pesto, goat cheese and arugula, then you will love this!

The cool thing about this is it can be as homemade or store bought as you want ingredient wise. If you have the time and want to make your own pizza dough and pesto go for it. If not… which is how I was feeling on a Monday 🙂 then I just picked up fresh made dough and pesto from Whole Foods.

The other thing that made this amazing is that we cooked it on a ceramic pizza stone. This really makes all the difference and you’ll feel like your pizza came right out of the wood fired brick pizza oven. You can use the stone on the grill if it’s big enough or oven. We used the oven b/c the stone is too big for our grill.

Okay here we go!


  • Fresh pizza dough
  • Arugula
  • Pesto
  • Goat cheese – we used this one and it was amazing
  • Tomatoes, sliced thin
  • 3-5 slices of prosciutto depending on your size of pizza
  • Olive oil
  • Sea salt
  • Cornmeal

artisan pizza recipe

Step 1: Roll out your dough with cornmeal and place it on your pizza stone or tray (or you could throw it on the grill!)


Step 2: Bake the crust for 10 minutes at 400 degrees before putting the toppings on

Step 3: Take the partially baked crust out and spread the pesto on the pizza, then top with the prosciutto, tomatoes and cheese


Step 4: Finish baking the pizza until golden brown and the cheese is melted


Step 5: Top the pizza with arugula, a drizzle of olive oil and sea salt


Step 6: Serve and enjoy!



I hope you love this pizza as much as we do!

Pantry Organization

So I meant to get the pantry organized as a part of spring cleaning…oops! It finally happened this weekend… that was still sort of late spring right?! 😉 It was one of those daunting tasks that I was dreading and just needed to finally get done. I’m a bit embarrassed to show the before picture but for you guys I will!

The pantry is just one of those things that becomes a black hole at our house when we clean up, cook, etc… everything just gets thrown in. Needless to say it was time to empty everything out, clean, organize and make more functional! I purchased a few baskets, clear containers and shelves to help organize. Some things I had laying around the house and was able to use too.

Here are the pictures along with the steps I took. I’m excited to have a clean, organized pantry for healthy summer cooking. Happy organizing!

The before… eek! 


I removed everything and grouped them by type or cleaned them out.


I then gave the shelves and the floor a good cleaning.


One side note – I love this over the door hook for Baylee and I to hang our aprons on 🙂


Ta-da! The After! Organized, pretty, functional… much better!


The organization plan: 

– I put what we use the most front and center

– I made a snack basket for the family when we are on the go

– I put things we usually have on hand like rice, pasta, etc into clear containers

– The spices are now nicely organized on a lazy susan

– All baking items are now nicely sitting on one shelf

– I was able to clean enough out to use the bottom shelf for appliances

– The ground shelf is used for table linens, bags and large tuperware




Now here’s to keeping it looking this way!

Jazzing Up Your Water

I tend to have a glass of water or water bottle with me at all times. I just know my energy level and overall body feel better the more water I drink. Although I like water, it does get kind of old drinking it plain all of the time. When we were at the resort in Sonoma they had water dispensers all over the place with citrus infused water. That got me to thinking I should always have that on hand at home on these warm days. It’s a healthy way to get some flavor in your water and is quite refreshing. Plus why not bring a little bit of the spa like feeling into your home.

Right now I’m sipping on a cucumber and mint combination. A few others I want to try are lemon/basil and of course a variety of citrus options. You could even add in raspberries or strawberries if you want something sweeter. Cheers to staying hydrated this summer!


Infused Water Gold Confetti



Eric’s Smoked Salmon

I hope you had a great weekend! We had a fun one filled with lots of outdoor time and good food! Now that it is patio weather, we are doing a lot of our cooking using the grill and the smoker. Eric is famous for his smoked salmon. I’m pretty sure all of our family and friends request this dish if we are going to bring a dish to any party :). He’s perfected his recipe and was sweet enough to take pictures of the process as he went about making one last weekend. Ideally this recipe is used with a smoker, but if you don’t have one E says you can use a grill on very low heat (175) and make a foil bowl with wood chips to create a similar smokey effect.

We have this smoker and really like it… although my hubby is obsessed with the Traeger smoker/grill if you’re looking. Another tip on this recipe is it is best to use alder wood chips but applewood works well too if you can’t find the alder wood. Smoking salmon is a 2-3 day process but is pretty quick on each step and totally worth it. Here we go!


  • Salmon filet (this recipe can go for a 3-5lb filet)
  • 2 tablespoon peppercorns
  • 1/4 cup salt
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 tablespoon cajun seasoning
  • Honey or agave to drizzle on top



Mix all of the above ingredients except for the honey together in a bowl to create the rub. Put a heavy coating of the rub on the filet and rub it in with your hands. Don’t worry if you don’t use the whole mixture, you just want a pretty solid coat. Drizzle honey over the top of the rub. If the peppercorns roll off you can put them back on after the honey which will help them to stick. Wrap the filet tightly in foil and place in a dish (that will catch the leaks and juices). Place in the refrigerator for 12-24 hours.

Take the filet out of the refrigerator after 12-24 hours and completely rinse the filet with cold water. All of the rub should be washed off… don’t worry, the fish has absorbed all the yummy flavors and is cured. Set the filet unwrapped but in a clean dish in a cool place for 4 hours or overnight is what we usually do (just wanting to dry it out a bit). If you have dogs or cats put this some where out of reach… it’s quite tempting for them!

Heat the smoker to 175-200 degrees (don’t forget to put fresh alder or applewood chips in!). Put the filet in and cook for 4-5 hours depending on the size of your filet. You will know it’s done when the you start to see signs of the white protein seeping out of the salmon. Sometimes you will need to spike the heat either at the start or towards the end to get the wood to smoke. We turn it to around 225 or 250.

Remove and eat hot or let cool and enjoy! We love to pair it with cheeses, crackers, salads, etc. The great thing is we cook a filet and eat off of it for a couple of days in different meals.

If you have any questions feel free to comment or email me at and Eric can help you with your smoked fish! Enjoy!






Roast Chicken and Shredded Brussel Sprout Salad

We had an awesome dinner last night that I had to share! I wanted to make something healthy and clean but still delicious. I decided to make a roast chicken and brussel sprout/kale salad. We used to make roast chickens all the time but for some reason haven’t in awhile. I love the comfort food feeling of a roast chicken filling the house with an amazing aroma. Let’s just say the doggies mouths were watering… and yes they did get to have a little chicken treat. I also love that you can use the leftovers in salads, sandwiches, tacos, etc.

This chicken is super fast to put together and like most things I cook, you can just sub in the ingredients you have on hand.

Roasted Lemon Chicken

  • 1 whole chicken (fully cleaned out) – I love that Whole Foods does this for you!
  • 1 lemon sliced into wedges
  • 3-4 cloves of garlic peeled but left whole
  • Olive oil
  • Dried herbs – I used oregano and thyme but feel free to use whatever you like


Coat a roasting pan with olive oil and put the raw chicken in breast side up. Stuff the chicken with the lemon wedges and garlic cloves. Drizzle the chicken with olive oil and sprinkle on the dried herbs. Massage the herbs and oil into the chicken’s skin coating as much of it as possible. Roast at 425 degrees for 1 hour and 15 minutes or until golden brown and the meat is cooked thoroughly (clear juices when you cut into it).




Shredded Brussel Sprout & Kale Salad:

This salad was SO good. This will become a staple at our house. We followed this recipe and adapted it slightly. We used chopped pistachios instead of almonds and red onion instead of shallots in the dressing. I can’t recommend this salad enough. So fresh and delicious!



Happy eating!

Creating an Antipasto Plate

E and I are both foodies that truly love and get excited for every meal. Therefore there is always a lot of food talk and meal anticipation at our house. One of our favorite date night dinners to make at the house is an antipasto plate. We aren’t just talking cheese and crackers… we go all out with different meats, olives, veggies, fruits, etc. Usually we stop by Whole Foods to get our fixings.

This past weekend we decided to smoke a salmon on our smoker. I say we but Eric is really the brains behind this. He seasoned the salmon and it smoked all afternoon… YUM. I’ll do a post on that sometime soon to walk through the process of how he does it. This was the best one yet! Anyway, that was the star of our antipasto plate.

We then went to Whole Foods and grabbed several little cheeses from the sample section. If you haven’t found this little treasure yet you must try it. Whole Foods puts a basket of smaller cheese samples out to buy for just a few dollars each. It’s our favorite way to try different cheeses. We also bought a baguette, proscuitto, olives, artichokes (my favorite), pickled veggies and blackberries.

Next step is too assemble everything onto a pretty platter. The marble slab we used (and pictured below) was a wedding gift from Crate and Barrel. We love it!

After that dinner is all set! I set out small plates and different knives for the cheeses. Pour a glass of wine and you’re ready for an at home date night!







Four Ways To Style a Bar Cart

I mentioned in last week’s Friday Favorites that I was so excited to have found a great deal on the bar cart I had been eyeing at Target for quite awhile. I have been having fun figuring out different ways we will use it for entertaining. It’s the perfect accent piece to our formal living room that we are working on (that’s yet another room on the project list!).

Here are four different ways and occasions that I will use it for.

# 1 –  Girls night

I can’t wait to have friends over for a glass of bubbly from the bar cart 🙂

Bar cart styling


#2 – Tea time

You can’t go wrong with cute mugs, a tea pot and yummy pastries.



#3 – Margaritas! 

I can picture some summer fun on the patio with a pitcher of margaritas and chicken tortilla soup.



#4 – Dinner Party

This will be a great way to start a dinner party with wine and cheese.



Lastly, here’s a glimpse of our living room with the bar cart as it currently stands. We are trying to utilize this room for entertaining and eventually want to create a good reading area in here too.


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