Monday, January 30, 2017

Crock Pot Chicken Taco Chili


Chili is one of those comfort foods that I associate with football. Not only does it feed the masses, but it tastes extra delicious when snuggled on the couch enjoying the game. I'm looking forward to making this crock pot chicken taco chili for Super Bowl Sunday! 

ingredients
3 boneless skinless chicken breasts
1 (15 oz) can of black beans
1 (15 oz) can of garbonzo or kidney beans
1 (15 oz) can of corn
1 (8 oz) can tomato sauce
2 (10 oz) cans of Rotel diced tomatoes with chilies
1/4 cup cilantro
1 onion, chopped
1 tablespoon chili powder
1 tablespoon cumin
1/2 teaspoon black pepper
1 teaspoon salt
1 packet of taco seasoning

directions
{1}
Combine beans, onions, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.
{2}
Nestle chicken in and completely cover with mixture.
{3}
Cook on Low for 8-10 hours or High for 4-6 hours. 30 minutes before serving, remove chicken and shred with two forks. Return to the slow cooker and stir well. 
{4}
Serve hot with your favorite toppings. We used jasmine rice, cilantro, shredded Vermont white cheddar cheese, sour cream, onion & a little Cholula hot sauce for an added kick. I like to scoop mine with corn chips!


Friday, January 27, 2017

Golden


Today is my golden birthday! (27 on the 27th) I'm officially in my late twenties, but honestly I couldn't be happier about it. I'm loving this stage in my life, and trying my hardest to live in the moment. Much easier said than done, but I am a work in progress. 

Tonight I'm fully embracing my old soul and staying home for a relaxing night of take-out sushi, wine and catching up on This Is Us. My niece Alexa turns 7 on Monday so we are having a girls day (lunch, shopping & pedicures) on Saturday with my mom. Then we're having a party at my sister's house on Sunday. Greg won't let me get away with a birthday month so we're making the weekend as eventful as possible. Hope you all have a great one! 

Wednesday, January 25, 2017

Greek Zoodles


I revamped my recipe for zoodles with shrimp & avocado pesto, and gave it a Greek upgrade. I added cherry tomatoes, black olives, mushrooms, sundried tomatoes and crumbled feta. This dish is made of mostly veggies and creates such a colorful plate. Every bite is different, but equally delicious.

ingredients
6 zucchini, spiralized
1 pound of shrimp, peeled & deveined
1 cup of black olives, sliced in half
1 cup of cherry tomatoes, sliced in half
1 cup of mushrooms, sliced
1 cup of sundried tomatoes
pesto (either store bought or homemade)
feta cheese crumbles

directions
{1}
Spiralize zucchini and set aside on a paper towel to soak up any excess water.
{2}
Chop veggies. Drizzle olive oil in a large skillet and saute mushrooms. Add sundried tomatoes. Set aside and cook shrimp in the same pan, and season with salt and pepper. Stir constantly until shrimp are plump and pink.
{3}
In another large skillet, saute zucchini for about 5 minutes or until tender. Do not overcook - there is a fine line between crunchy and mushy zoodles.
{4}
In a large bowl, combine zucchini, veggies, shrimp and pesto. Serve warm and top with crumbled feta.



Thursday, January 19, 2017

Ode to Hats & Headbands


Accessories make the outfit, especially when it comes to casual style, like mine. One of the ways I like to add interest to an otherwise basic look is by adding a hat or headband. I love that I can completely transform an outfit from bohemian (printed silk scarf) to sporty (baseball cap) with just a simple swap. I've rounded up some of my past outfits featuring headwear...which one is your favorite?

other odes:
denim || black & white || leather & suede

{click on the photo to check out the full post}












Thursday, January 12, 2017

Plaid Sherpa Vest


Winter in Florida lasted all of three days, which meant I finally had a chance to wear my new sherpa vest! I fell in love with it the second I touched it - so soft! The best part: it's reversible! I paired it with a cozy black knit & leggings and brown over-the-knee boots (now on sale for $20!) Am I the only one that loves black & brown together?! 

Vest - Target || Knit - Zara || Leggings - T.J. Maxx || Bag - Tory Burch || OTK Boots - Target || Sunnies - Warby Parker || Lipstick - Maybelline "touch of spice" || Nail Polish - Sally Hansen gel "v-amplified"







Tuesday, January 10, 2017

Red Carpet Style: Golden Globes 2017

Golden Globe red carpet highlights: plunging necklines, metallic embellishments and embroidery, and shades of pink & bright yellow. My picks for Best Dresses below. Who was your favorite of the night?

{Mandy Moore in Naeem Khan}

{Emma Stone in Valentino}

{Kristen Bell in Jenny Packham}

Thursday, January 5, 2017

Bang Bang Shrimp Pasta

     

Who doesn't love Bonefish Grill's Bang Bang Shrimp?! This copycat pasta is so easy to make, and packs so much flavor, with just the right amount of kick!

ingredients
1 box of pasta (I suggest penne or spaghetti)
1 pound of medium shrimp, peeled & deveined
1 1/2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons paprika
1 tablespoon fresh parsley
black pepper to taste

{Bang Bang Sauce}
1/2 cup mayonnaise 
1/2 cup thai sweet chili sauce
2 cloves garlic, minced
2 tablespoons of lime juice
1/4 teaspoons of crushed red pepper flakes
1/2 tablespoon onion powder

instructions
{1}
In a large bowl, mix all of the sauce ingredients together and set aside. 
{2}
Cook pasta al dente, drain.
{3}
Mix together shrimp, paprika, 3 cloves of garlic, a third of the parsley and black pepper.
{4}
In a large skillet, over medium high heat, add coated shrimp. Stir constantly while cooking until no longer pink - about 10 minutes.
{5}
In a large serving dish, combine the pasta, shrimp and sauce and toss really well. Top with remaining parsley for garnish and enjoy!
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