Tuesday, February 28, 2017

Ice Cream Date in Scott's Addition

I am so excited that Spring is almost upon us! Joel and I have been enjoying this warm weather like crazy. I thought I would miss the snow if spring decided to come early, but I am LOVING it. Of course Virginia weather has it's ups and downs, but I've been sporting my ripped Levi's non-stop. Yesterday Joel and I went on an afternoon date in the city to shop and explore. We really wanted to try the new ice cream shop on West Broad called Charm School, but they are closed on Mondays which was such a bummer! We'll have to try it next time!! Instead we checked out the newest Gelati Celesti location in Scott's Addition, which is our favorite ice cream shop of all time. Scott's Addition AND Gelati Celesti is a win win and the ice cream soo delicious.

Monday being a little bit chiller day, Joel wore his Eddie Bauer flannel and rocked it by pairing it with his JORD Watch. The Conway Zebra & Dark Sandalwood is his absolute favorite new timepiece, and after having it custom fitted, he can't stop raving about how perfectly it fits. The colors in the wood create a classic yet modern style with a bold chronograph face. The women's watches by JORD are also on point. I've had my eye on the Frankie Ebony & Gold and I just might have to treat myself. The dark Ebony wood would match perfectly with my go-to outfit - BDG ripped high-rise jeans and my cropped sweater by Forever 21.

Enter for a chance to win a $100 gift code to JORD Watches collection here. All entries will receive a $25 gift code for entering!

Wednesday, September 7, 2016

Chicken Pot Pie

1 lb of boneless skinless chicken breast, diced into small cubes 
1 small can of sweet corn, drained 
1 small can of small carrots, drained 
1 small can of green beans, drained 
1 pack of Pillsbury refrigerated crust
1 egg, beaten 
2/3 cup of heavy cream 
1/2 teaspoon of salt + pepper 
1 3/4 cup of chicken broth 
1 whole garlic cloves + 1 minced 
1/2 of one small onion, chopped 
1/3 cup of butter 
1/3 cup of all-purposed flour, leveled 

Preheat oven to 425 
Prepare a pie dish with one of the pie shells 
In a large sauce pan, bring 1/2 a pot of water to a boil. Once boiling add the chicken, whole garlic clove, and vegetables. 
Simmer for 12 minutes then drain and set aside. 
In a large skillet, cook onion and butter until browning. 
Whisk in flour, salt + pepper, broth, and heavy cream. 
Cook until no morel lumps, simmer until thick about 10 minutes. 
Layer chicken into pie shell then layer with gravy. 
Add second layer of crust and brush with beaten egg. 
Bake 30-40 minutes, or until crust is golden brown. If edges are getting to brown, cover with foil. 
Carefully remove from oven and let cool for about 15 minutes then serve. 


Sunday, August 28, 2016

Crisp Apple Pie & Brown Sugar Crumb Top

6 Granny Smith Apples (washed, peeled, cored, and sliced)
1 tablespoon of lemon juice 
1/2 teaspoon of cinnamon 
1/4 teaspoon of nutmeg 
3 tablespoons of all-purpose flour 
1/2 of white sugar
1/4 cup of brown sugar
1 pie shells prepared in a pie dish 

Preheat the oven to 375
Toss apples in a bowl with lemon juice 
In a separate bowl, combine all dry ingredients then pour over apples and toss apples to coat evenly
Pour apples into the prepared pie shell

Crumb top --
3/4 cup of all-purpose flour 
1/4 cup of white sugar 
1/4 cup of brown sugar 
1/3 cup of butter, melted 

Combine all ingredients and crumble over pie. Place the pie in the oven and bake for 30 minutes, if the edges are looking too brown then carefully remove the pie from the oven, cover the edges with foil and place back in the oven for another 15 minutes. You should let the pie cool for 15 minutes once it's out of the oven. 

Serve and enjoy! 

Monday, August 8, 2016

Turkey Taco Salad

Turkey --

1/2 lb ground white turkey meat
1/2 teaspoon salt 
1 tablespoon chili powder 
1 tablespoon paprika 
1/2 teaspoon cumin 
1 teaspoon garlic powder 

Add enough water to the pan to cover meat and simmer until turkey is done and water is all gone. 

Cilantro Lime Dressing-- 

Juice of 1 small lime 
1 medium whole garlic clove  
1/4 teaspoon of salt 
1/4 teaspoon of chipotle powder 
2 tablespoons refined olive oil 
1/4 cup of sour cream
1/4 cup of mayo 
1 tablespoon fresh cilantro leaves, chopped

Place all ingredients in a food processor or blender to combine and salt to taste if need more. 
The dressing is made to be very thin and soak up into the salad. You can add homemade mayo to thicken if desired.

Salad assembly -- 

Fresh salsa
Green onion 
Bell pepper
Black olives 
Seasoned turkey 
Cilantro lime dressing

Can be made WHOLE30 if corn and cheese is left off!! 

Serves 2! Enjoy! 

Thursday, August 4, 2016

Lemon Rosemary Chicken

2 boneless, skinless chicken breast 
2-3 Red potatoes, cubed 
2 tablespoons of olive oil 
1 lemon, halved
1 pinch of red pepper flakes 
3 medium garlic cloves 
2 fresh rosemary sprigs
1/2 teaspoon of salt 
1/2 teaspoon of pepper 

On a cutting board, chop 1 rosemary sprig, red pepper flakes, and garlic until completely minced and fragrant. 
In a medium bowl, add the olive oil, lemon (save the halves for later), salt, pepper, and herbal mix. 
Add chicken and marinate for 1 hour. The longer it sits, the more flavor it will have. 
Heat a cast iron skillet over medium high. Once its lightly smoking, carefully add the chicken, browning on each side for about 1-2 minutes. Remove chicken and add potatoes, tossing around until brown about 3-4 minutes. 
Preheat the oven 450 degrees 
Remove the skillet from the heat and add the chicken, making room within the potatoes for the chicken to rest. 
Pour remaining marinade over the dish then add the empty lemon halves and one rosemary sprig. 
Bake the dish for about 15 minutes. 
After the time is up, carefully remove the chicken and stack on top of each other, wrapping in aluminum foil. The chicken will continue to cook in the foil. 
Replace the skillet back in the oven and bake for another 6-8 minutes, or until the potatoes are browning and cooked through (test with a fork.) 
Once the potatoes are done, check the chicken in the foil. It should be juicy without any pink. If the chicken is done, replace the chicken back in the skillet for a beautiful aesthetic while serving. 
Let cool 2-3 minutes then serve and enjoy!

Serves 2! 

Homemade Fresh Salsa

jalapeƱo, washed and finely chopped 
1 tomato, washed and finely chopped 
1 red onion, finely chopped
Cilantro, washed and chopped
1 Fresh lime 
Kosher salt 

Roll the lime on hard surface to loosen juices then cut in half and squeeze into a bowl
Add the remaining prepared ingredients, seasoning with salt to taste.
Store in fridge for a fresher taste while making other ingredients for snack. 


Wednesday, August 3, 2016

Chicken Tacos

Chicken -- 

1-2 thick chicken breast

2 garlic cloves, minced 
2 tablespoons of olive oil 
1/4 teaspoon of salt 
1/4 teaspoon of pepper 
juice of half of one lime 
pinch of red pepper flakes 

Mix all of the ingredients in a bowl and then marinate the chicken for 30 minutes to 1 hour for more flavor. The long it sits the better. 

When ready to cook, heat a cast iron skillet or non-stick pan over medium-high and grill the chicken until brown about 6-8 minutes. Shred chicken with two forks. The trick to chicken is to not over cook. There should not be any pink, but chicken continues to cook after it's removed from the pan. You want that juicy flavor! 
I also heat my tortillas on the pan for a few minutes on each side to bring out some extra flavor. 

Assemble tacos (options) -- 

Tortilla Shells 

Fresh Salsa 
Hot Sauce