friday //

Happy Friday my friends! Even though it was a short work week, I'm happy the weekend is here!
Sharing a few of my favorite finds from this week...

// I love the Smith & Hawken line at Target, especially their wreaths! I've been trying to decide what I want to get to hang on our front door for the spring, and I love this green wreath with a little splash of purple canary grass.

// The idea of a reclaimed wooden wedding sign is so cute! I would like to have one perhaps leading into our reception area - and I think it is maybe something I could make instead of purchase...what do you think, easy enough to craft?? ;)

// I am in desperate need of a winter coat. I got one on sale last year...and hate it. It has started to venture into the single digit temperatures here in Ohio now, so I really need to find something, and fast! I love this faux fur parka from Zara (seen on Tanya Burr during her Vlogmas videos).  

// In case you missed it, I attempted to re-create this delicious recipe from Skinny Taste the other evening, and it turned out pretty great! Check out the post here. 

// Favorite look of the week! Crystalin Marie in a cowl neck sweater, black vest, leggings, and wellies - such a perfect casual winter outfit!

 

spicy california shrimp stack

You know when you get in a groove with recipes and start making the same things over and over again on repeat? Well, Aaron and I have been in that groove, and I am getting sick of eating the same things...so in an effort to mix it up, I went searching for some new, easy recipes to try!

Criteria: 
- Limited ingredients
- Relatively simple 
- Vegetarian (fish is okay)
- Kids will eat

I found this great recipe from Skinny Taste that reminded me of a giant sushi - yum!
There was quite a bit of prep, but once everything was cooked and chopped, putting them together was simple and fun! Basically, you layer everything in a 1 CUP measuring cup and then flip it upside down to create a little "stack"!

I was worried that once each wouldn't be enough, but I was full before finishing it! 

Ingredients:

• 1 1/3 cups cooked short-grain brown rice (from 1/2 cup uncooked)
• 2 tablespoons rice vinegar
• 8 ounces cooked shrimp, peeled and tails removed
• 1 cup diced cucumber (about 1 small)
• 1 teaspoon chopped fresh chives
• 1/2 cup mashed avocado (about 1 medium)
• 4 teaspoons sesame seeds 
• 4 teaspoons reduced-sodium soy sauce 
• 4 teaspoons mayonnaise
• 1 teaspoon sriracha sauce

Directions:

Cook rice (I used a rice cooker - it took about an hour).

When rice is done, add rice vinegar and stir.  

Cook shrimp and cut into 1-inch cubes. 

In a small bowl, combine cucumber and chives. 

In another small bowl, combine mayonnaise and sriracha sauce.

Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoon of avocado, then ¼ of the shrimp, and 1/3 cup rice. 

Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary.  

Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise.  

Repeat with remaining ingredients.

holiday ginger snaps

My favorite cookies during the holiday season are my Mum's ginger snaps...(besides my Grandma's traditional Christmas cookies that we used to decorate as children). 

This year I had a few people at work to get small gifts for, so I decided to make them some ginger snaps too - with my own little twist. They are so delicious and really simple to make!

3/4 cup butter, softened
1 cup sugar
1/4 cup molasses
1 egg, beaten
2 cups flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. each of ground cloves, ground ginger, and cinnamon

Directions // 
Cream the butter and sugar
Add molasses and egg
Mix all the dry ingredients in a separate bowl
Add them to the creamed mixture
Roll batter into small balls 
Roll the balls in sugar to coat
Bake at 350 degrees for 12-15 mins 

My twist // I melted down some white chocolate chips and dipped about half of the cookies in to coat in white chocolate! 

Important note - this recipe made quite a bit more than 17 cookies (closer to 25) but one tray was left in the over too long and burnt - oops! ;) 

friday finds

Hiya ladies! This Friday's post is going to be more of five recaps from my past week, rather than my typical "favorites / finds". 

one //

After spying the LC Lauren Conrad collection (for Kohl's) on Biana's fabulous blog and falling in love with it, I finally got my hands on two items - the marled grey leggings and pointelle back knit sweater.

Leggings / Sweater / Slippers (BBW old, similar)

 two //

I'm loving Old Navy for cute kids clothes right now. Aubrey and I picked out this new outfit the other day and everything was on clearance! Sweater, tank, leggings, and boots all from ON! She's super excited because the boots have the tiniest wedge heel :)

three //

This little guy fits in Deedee's old pajamas! So he has been spending his days snuggled up in hand-me-down jammies...sometime chewing on them as you can see near the back leg ;)

 

four //

More products of my recent cooking kick...

Oriental Cole Slaw Salad and Classic Shepherd's Pie - I'll be sharing the recipes soon!

Both super easy to prepare and very tasty!

five // 

Aaron and I went out on Sunday night to celebrate my birthday. We go to the same restaurant every year, Cantina Laredo...it's one of my favorites, but pretty pricey, so that is why it's saved for my bday.

Ensalada De Camaron con Miel - so delicious!!

Grilled shrimp, jicama, mangos, roasted walnuts, and goat cheese crumbles with a tropical honey vinegarette dressing.

  And the main reason we love this place (besides the margaritas ;)...the dessert.

Well, one in particular. It is hands-down THE BEST dessert I have ever had.

Mexican Apple Pie

Sizzled in brandy butter and topped with cinnamon ice cream.

Aaron and I always share one, because hello! It's so rich and probably 1,000 calories if you ate it by yourself lol! I think we polished it off in less than 5 minutes ;)

And I know that is five, but I have one extra thing to share ;)

If you missed my recipe post on Wednesday, check it out here!

Home Made Version of Olive Garden's Zuppa Toscana Soup

Have a great weekend and be sure to join in the Friday Link-Ups with some of the best bloggers around!

olive garden's zuppa toscana soup

I've been on a cooking-kick lately... trying a bunch of new recipes on the weekends...and a couple have been really tasty, so I thought I would share them!

I love Olive Garden's Zuppa Toscana soup, so I went searching for a copy cat recipe and the one I found tastes EXACTLY like the restaurant's version - I was really happy with the way it turned out!

Ingredients:

• 1 lb Italian sausage - I used mild
• 2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
• 1 large onion, chopped
• 1/4 cup bacon bits 
• 3 garlic cloves, minced
• 2 cups kale, chopped - I will add more next time I make this
• 2 (8 ounce) cans chicken broth
• 1 quart water
• 1 cup heavy whipping cream - I'm going to try using a healthier option next time (maybe half and half) 

Directions:

1. Chop or slice uncooked sausage into small pieces. - next time I am going to try and make them smaller, or maybe do ground sausage

2.  Brown the sausage and dump (grease and all) into your soup pot.

3. Add chicken broth and water to pot and stir.

4. Place onions, potatoes, and garlic in the pot.

5. Cook on medium heat until the potatoes are done.

6. Add bacon bits.

7. Salt (and pepper) to taste.

8. Simmer for another 10 minutes.

9. Turn to low heat.

10. Add kale and cream.

11. Heat through and serve! 

healthy chicken curry ~ crock pot recipe

In an effort to do more cooking at home (and eat healthier meals) I worked on an easy crock pot recipe this past week: Chicken Curry. 

I'm not super skilled in the kitchen, but I found this really easy to prepare and really tasty once it was finished! Aaron liked it too - so I think I'll chalk it up as a win :)

Makes: 4 to 6 servings

Ingredients
1 pack chicken breast tenders (cut into chunks/cubes)
1 cup loose-pack frozen cut green beans **I used fresh green beans
1 cup sliced carrots
1/2 cup chopped onion **I love onions so I used a whole cup
1 14-ounce can vegetable broth
3-4 teaspoons curry powder
2-3 tablespoons brown sugar
1 14-ounce can light coconut milk
Cooked brown rice (optional)
I also added red peppers and broccoli to mine and increased some of the veggie amounts since I love lots of vegetables in my meals.

Directions
1. In a 3-1/2- or 4-quart slow cooker, combine chicken and chopped vegetables. 

2. Stir in broth, curry powder, and brown sugar. **I used a small whisk to get everything really mixed in

3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. 
**I made mine over the day last Tuesday, so I cooked on low for 6 hours.

4. Stir in coconut milk. **Again, used a whisk

5. Spoon rice (already cooked separately) into bowls, and ladle curry over the top.

Nutrition facts per serving: about 250 calories (without rice)

I plated this dish 2 different ways - on a plate over rice as an entree, and in a bowl as more of a soup dish.
This has some great flavors and was super easy - so I will definitely be making it again.
Maybe next time I will make a few tweaks...if I'm feeling creative!

 

Friday Favorites ~ 6.13.14

It's that time again! Time for Friday Favorites...linking up with Amanda from Meet Me at the Barre :)

Favorite Moment

Abby had her baby!! She gave birth Wednesday, June 11th at 8:21 pm to an amazingly PERFECT baby girl <3

Cohen Patricia Hendler 
(middle name after Abby's late mother) 

I could have cried tears of joy - my heart is so full. It was bitter sweet because I wished I could have been there...had I still lived in Akron, I would've been there the entire time and gotten to hold her right away. But I'm counting down the minutes until Saturday, so I can race up there and meet her and give my Sissy the biggest hug!!

My gorgeous niece...

 


Favorite Recipe

Broccoli Cauliflower Bacon Salad

I made this last weekend for a cook-out we had with friends and it was delicious! A couple of you asked me about it, so I thought I would share the recipe since it is so simple and perfect to take to summer get togethers! 

Prep Time:  30 minutes

6 servings

Ingredients:

1 head broccoli

1 head cauliflower

1 small onion diced

1 cup frozen corn (I used fresh - 2 ears, cooked it and cut off the cob)

6 slices bacon chopped (I used 8 or 9)

1 cup mayonnaise

1/8 cup sugar

1 tbsp. apple cider vinegar

Instructions:

Break up cauliflower and broccoli into tiny flourettes. Finely chop the onion. Cook and chop bacon. Add vegetables and bacon together. Mix dressing and pour over vegetables and bacon and mix.

I added a bit more dressing mixture to mine than listed above - really just add based on your own taste! :)

 

Favorite Funnies

 #britishproblems

The struggle is real...

Summer Time Problems...

Good luck...

And if you happen to be one of the few people I do answer for...

Head over and join the link up HERE ...I love reading everyone's Friday Favorites for the week! xx