Thursday, November 29, 2018

Happy Holidays with Paperless Post



I'm one of those people who has a healthy obsession with Christmas cards. There are not many things in life I'm really on the ball with. In fact, I've learned to let go of perfection in just about every single area of my life. But for some reason, I've got a perfect record for sending out holiday cards 9 out of the 9 years I've been married. I love sending them, and I love receiving them.

Paperless Posthttps://www.paperlesspost.com reached out to me a few weeks ago and it made me realize what a great option they are for Holiday cards! I've always thought to use them for invitations, but wow, what a great way to send a holiday greeting. Their animated envelope really makes the recipient feel special and the personalized message is a great way to reconnect with loved ones at the end of the year. Not to mention the time and money savings you'll incur by not having to stamp or address them.

I've selected some of my favorite designs to share with you, but there are so many more. Happy Holidays!






Thursday, July 26, 2018

Greek Lemon Chicken Skewers





My love for lemon is real. It's possibly the best and most versatile flavor addition to food. It wasn't until I moved away from California that I realized just how valuable lemons are. They are SO plentiful in California, and so expensive in Las Vegas! 

Lately I've been aiming to make more recipes that can be prepped in advance and this definitely does that. It is delicious and pairs amazing with Tzaziki sauce. Enjoy!

Greek Lemon Chicken Skewers
Yield: 2-4 servings
Prep Time: 10 minutes
Marinate Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 15 minutes

INGREDIENTS:

1 1/2 lbs. chicken breast, cut into 1-inch cubes
3 Tablespoons fresh lemon juice
1 Tablespoon red wine vinegar
1 Tablespoon olive oil
2 cloves minced garlic
2 teaspoons dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon coriander
3/4 teaspoon salt
1/8 teaspoon black pepper

DIRECTIONS:

In a large bowl, whisk together all ingredients, then add in the cubed chicken and toss to coat. Marinate for at least 45 minutes.

Heat grill to medium high heat.

Thread the chicken onto metal or wooden skewers. (Be sure to soak wooden skewers for 30 minutes.)

Oil the grates of the grill and place skewers on them. Grill the chicken for 3-4 minutes then flip it over and grill for another 3-4 minutes or until the chicken is cooked through.

Enjoy!


Saturday, April 7, 2018

Easy Weeknight Mexican Chicken


This is one of those recipes that I've been making for years now. The recipe I reference (with a ton of modifications) is buried in the depths of my Pinterest board on one of those websites that loads a thousand ads with a dozen pop-ups and I'm so excited to finally post it here where I can access it in just a couple clicks.

This is a quick Mexican chicken that tastes so moist, yummy, and flavorful. I mostly use it for tacos but it can work for salads, burrito bowls, enchiladas....all that Mexican food.

Easy Weeknight Mexican Chicken
Yield: 4-6 servings
Time: about 30 minutes

INGREDIENTS:

1 lb. boneless, skinless chicken breasts
Olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

DIRECTIONS:

Heat about two tablespoons olive oil in a large skillet over medium heat. Add chicken breasts to the skillet and cover. Cook 8 minutes each side, until no longer pink in the middle.

Add chicken to a mixing bowl or the bowl of an electric mixer. Add all spices to the bowl and beat on low to medium speed until shredded nicely into chunks. Return shredded chicken to the skillet and mix well with the juices. Cover until ready to serve. Enjoy!


Wednesday, March 28, 2018

Summer is Coming!


It's the most wonderful time of the year, guys! Well, almost. Since moving to Vegas, it's been a little difficult to remain faithful to my favorite season of the year, but even despite the crazy intense hot temperatures in the desert, summer remains my favorite time of the year. I love the flip flops, tan skin, cold drinks, long days, fresh food, active lifestyle, and slow pace that summer brings. A few weeks back, I was really feeling the summer vibes and put together this summer mood board.

Links to all products below.

1 / 2 / 3 / 4 / 5 / 6 / 7 / 8 / 9 / 10

In addition to all the fun swimwear and accessories summertime has to offer, one of my favorite things about summer is the outdoor gatherings around food...did someone say BBQ?

Paperless Post recently reached out to me and it made me remember just how much I love them! They offer the cutest designs for online invitations...best of the best, in my opinion. I've always been a fan of actual, physical mail but since becoming a Mom, I'm reminded over and over again just how precious and valuable my time is. Paperless Post makes it so easy to send invitations (or any type of mail) through email and still make it personal, special, and meaningful. The way they animate the invitation coming out of the envelope goes such a long way in helping the recipient feel special. I've picked out a few of my favorite summertime invites and shared them below. It's already got me dreaming of hosting a sweet summer get-together and I'm so excited about it!












Monday, March 26, 2018

Coconut Crack Bars


This is a keto-friendly, low-carb, gluten-free, sugar-free, paleo, and vegan dessert snack. And it's also super delicious! It only had four ingredients and when you bite into it, the texture literally "cracks" in your mouth. Fresh and decadent at the same time, I was surprised how much I enjoyed pulling a square from the fridge at least once a day. The perfect guilt-free pick-me-up.

Coconut Crack Bars
Yield: about 20 squares
Active Time: 20 minutes
Cooling Time: 30 minutes
Total Time: about an hour

INGREDIENTS:

3 cups shredded unsweetened coconut flakes
1 cup coconut oil, melted
1/4 cup honey (may substitute with any liquid sweetener of your choice)
1-2 cups chocolate chips

DIRECTIONS:

Line a sheet pan with aluminum foil and sit aside.

In a large mixing bowl, add all ingredients and mix very well. Pour batter into the lined pan. Using your hands, press firmly in place. Place in the fridge or freezer to firm up.

Once firm, remove and cut into bars. Place in the refrigerator.

Melt chocolate chips and individually, dip each coconut bar in the melted chocolate until coated evenly. Repeat until all the bars are evenly coated. Refrigerate until chocolate firms up and enjoy!
SaveSave

Friday, March 16, 2018

Kale Detox Salad with Roasted Chick Peas & Sweet Potatoes


I'm a big fan of salads and lately I've been drawn to kale as the base because (1) it's super healthy and (2) it's super sturdy, which means that I can literally make an entire salad hours in advance, including tossing it with dressing, and it will hold up till dinnertime. It will even hold up for leftovers the next day and still taste amazing. No wilty lettuce here! I love that this recipe uses hearty fillings like chick peas and sweet potatoes so I'm not left feeling hungry after the meal. With some chicken, this is a great salad for dinner.

Kale Detox Salad
Prep Time: 15 minutes
Bake/Cook Time: 30 minutes
Total Time: 45 minutes

INGREDIENTS:

1 bunch kale, stems removed
1 sweet potato, peeled and chopped
3-4 carrots, peeled and sliced into rounds
1 15 oz. can chick peas, drained and rinsed
Olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried parsley
1 teaspoon dried basil
1/2 teaspoon garlic powder
dash dried thyme
Grilled chicken
Pesto
Brown rice (optional)
Sesame seeds (optional)

DIRECTIONS:

Preheat oven to 425 degrees. In a large bowl, combine chopped potato, chopped carrots & chick peas. Toss with olive oil, salt, pepper, parsley, basil, garlic powder, and thyme. Transfer to a baking sheet and bake for 30 minutes. Let cool.

While vegetables are baking, prepare chicken. In a sauté pan, heat two tablespoons olive oil. Sprinkle two chicken breasts with garlic powder and lemon pepper. Sauté for 8 minutes on each side, keeping the lid on pan to lock in moisture. Chop.

Chop kale into small ribbons and transfer to a large salad bowl. Massage the kale for 1-2 minutes and add in pesto. Mix until evenly covered. Add in vegetable, chicken, and (if using) brown rice. If using top with sesame seeds. Enjoy!

Sunday, March 4, 2018

Skillet Bread




This bread is known in our house simply as "the bread".  Bradford loves it. 
"What are we having for dinner tonight?", he'll ask.
"White Chicken Chili and bread", I'll answer.
"Is it 'the bread'?", he'll ask hopefully.
"Yes, it's 'the bread'", I'll answer.
He sighs happily.
This bread is one of the best kept secrets out there. I'm telling you, it's so good, so simple and so easy! Truly a staple in our home.

Skillet Bread


INGREDIENTS:

1 cup water, lukewarm
1 tablespoon honey
1 tablespoon dry yeast
4 tablespoons olive oil
2 1/2 cups all-purpose flour
1 teaspoon salt

DIRECTIONS:

In a bowl, mix water, honey, and yeast. Leave it for five minutes so that the yeast starts to work. Add flour, salt, and oil. Work the dough together. Cover with plastic and let rise for one hour. 

Preheat the oven to 400 degrees. Add a couple glugs of olive oil to a cast-iron skillet. Transfer dough to the skillet, add another glug of olive oil on top and use your fingers to spread it over the dough. Sprinkle with sea salt and fresh herbs.

Bake for 18-20 minutes until golden.