Designs Etcetera is a full service interior design company located in the heart of Tellico Village in the foothills of East Tennessee. We provide services and materials for new construction & remodeling projects as well as all of your interior design needs.

Your Home, Ali's Vision, Inspiration and Design creates the comfortable look of your dreams.

Tuesday, March 17, 2009

Presentation is the key...

When time is of the essence this is a great recipe

... To A Healthy Lifestyle

No Cook Shrimp Fettuccine Alfredo

12 oz to 1 lb already cooked peeled shrimp frozen or defrosted (see notes)

1 cup frozen peas

3 pkgs about 9 oz each plain reduced-fat frozen fettuccine Alfredo (see notes)

1 can (14 oz.) quartered artichoke hearts packed in water

1 can (2 ¼) ozs sliced black olives

2 cloves fresh garlic

½ cup fresh basil leaves, loosely packed

¼ cup grated or shredded parmesan cheese

Notes: Many bags of cooked frozen shrimp weigh 12 oz, but the exact weight does not matter in the recipe. Any size shrimp is fine. If the tail is still attached, that’s okay. Cooked shrimp are sometimes sold defrosted or ‘individually quick-frozen’ in bulk bins in the meat department. Several brands, including lean cuisine and healthy choice, offer reduced fat fettuccine Alfredo.

The ounce sizes will vary

If the shrimp are frozen place them in a colander. Pour the frozen peas over the shrimp. Run slightly warm tap water over the shrimp and peas for about 3 minutes to defrost. Set aside to drain.

Meanwhile, prepare one of the fettuccine packages in the microwave according to package directions. When the first is done microwave the other two packages, again according to the package directions. Set aside the heated fettuccine. While the fettuccine heats drain the artichokes and olives, and pour them into a 3 quart or larger bowl, (If necessary, cut the artichokes into bit size pieces) Peel and finely minced the garlic (using a garlic press if you have one) and add to the bowl. Mince the basil and add it to the bowl. Add the defrosted shrimp peas to the bowl, first shaking the colander to remove as much water as possible. Toss all ingredients to mix them. When all the fettuccine is hot pour it into the bowl Sprinkle with parmesan cheese. And toss using 2 forks or pasta claw

Serve at once

Thursday, March 12, 2009

Design For Living

The Art of Display for Bookshelves:
Bookshelves are great place for displaying books, but too many books can rob your room of interest and texture. Break up that space with items that you would like to see displayed, i.e. pottery, small art work, family photos etc. Be selective on what you want to display you do not want it to appear cluttered.
If you shelves are adjustable then place them at different heights for visual interest, also changing things around from time to time adds visual interest.

Tuesday, March 10, 2009

Presentation is the Key...

...To A Healthy Lifestyle

Since we all are trying to live a healthy lifestyle this is the first of many recipes that I will be offering. Bon Appetite!


This sophisticated main course pasta goes wonderfully with garlic bread, Italian style mixed greens drizzled with vinaigrette, and raspberry gelatin with Italian macaroons

1 lb penne pasta

1 23 ½ ounce container refrigerated marinara sauce (about 2 cups)

1 14 ½ ounce can diced tomatoes with roasted garlic in juice

¼ cup vodka

¾ tsp dried crushed red pepper

1 whole roasted lemon-pepper chicken or whole roasted chicken, skinned, meat shredded into bite size strips.

¼ cup freshly grated parmesan cheese

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring frequently. Drain Return to pot.

Meanwhile, heat marinara sauce, tomatoes with juices, basil, vodka and crushed red pepper in heavy large saucepan over med heat until hot about 5 min. Add shredded chicken and stir until heated through.

Add sauce to pasta and toes. Season with salt and pepper Transfer to serving bowl. Spinkle with cheese and serve.