Travels

Weekend Getaway with Hotels.com

October 9, 2014

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Fall tends to be my husband and I’s busiest travel time of the year… I think subconsciously it has to do with easing the sadness of summer being over – but either way, I’ll take it!  This month we are all over the place (for work and play) – Vegas, Hawaii, San Luis Obispo, Wisconsin, Arizona – and that many trips take a LOT of planning.

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J introduced me to Hotels.com – an awesome hotel booking website that allows you to book your trips at the best and lowest price, plus has a no change or cancellation fees.  To have all of your bookings in one place is super convenient (especially for any last minute changes or bookings), but the best part of Hotels.com membership is their Welcome Rewards Program.  It’s free to join and after booking 10 nights with Hotels.com they give you one free night to redeem on future bookings! So awesome… honestly.

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This past weekend we ventured to Southern California (for business and pleasure) and used the opportunity to stock up on some Welcome Rewards points at the Shore Hotel in Santa Monica. This modern, eco-conscious hotel was only a few blocks from the Santa Monica pier and a primo location from all of the amazing shopping and restaurants (not to forget – gorgeous ocean front views!).

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I wanted to share a few snaps from the property, as well as our favorite restaurants and activities (which were ALL walking distance from our hotel)… so here we go!

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Brunch

  • M Street Kitchen: J LOVES this spot – so much that we go back every time we are in town.  Great breakfast sandwiches and breakfast tacos – and a nice 10 minute walk from the hotel.
  • The Ivy at the Shore:  This meal is a splurge, but a really fun thing to do (budget permitting).  It is located next door to the Shore Hotel… and great location aside, they make sure to pull out all of the stops – complimentary champagne when you arrive, a dozen roses in beautiful centerpieces on each table, the most delicious scones and homemade jam delivered when you sit down… plus the Crab Benedict with a Sriracha English Muffin that I ordered, was one of my favorite breakfast items of all time. Treat yo self!

Lunch

  • Blue Plate Oysterette: I love this place so much I went back two days in a row (and sat next to Goldie Hawn & Kurt Russell!).  Their oysters are some of the best I’ve ever had… and their ahi tacos and lobster rolls may be on my top 10 list of favorite foods.  Throw in a glass of rose and you’re all set!
  • Blue Plate Taco: I loved the decor (fun tiled floors, massive light fixtures) almost as much as I loved the tacos and margaritas.  Adding guacamole and ceviche to your order will ensure the perfect meal. This spot is literally next door to the Shore Hotel… so getting back to your room after an extra margarita won’t be an issue! (PS yes this is Blue Plate Oyster’s sister restaurant… you can see we really ventured out.)

Dinner

  • Michael’s: We were hosted for a business event in the beautiful garden at Michael’s Santa Monica.  The artwork was a bit of a turn off (a bit creepy for my taste)… but the food was delicious.
  • Sushi Roku: A couple blocks from the Shore Hotel, this is consistently a great sushi spot.  The servers are amazing (my husband often goes there when traveling down south and always has the best experience) – and the Sherminator works there… so that has to say something.

Snacks

  • Nekter: I had my first Acai bowl and felt SO LA (and loved it). These things are delicious – and I truly can’t wait to track down a spot that makes them in the Bay Area (any recommendations!?)
  • Ice Cream Truck: The most gourmet food trucks line up alongside the beach… and I was so excited to try some vegan ice cream for the cutest yellow ice cream truck – not sure on the name… but if you are local, I HIGHLY recommend the mint chip!
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Santa Monica shoreline

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Acai Bowl from Nekter

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Ocean Avenue… guess what was stuck in my head all weekend?

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Oysters from Blue Plate (I couldn’t get enough of the Laguna Bay’s)

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The infamous Lobster Roll…

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We were lucky enough to drive some luxury cars through Malibu Canyon.. here was our caravan!

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J regretting not remembering his sunglasses.

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Mai Tai Friday’s at Duke’s in Malibu

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Ocean front dining at its finest.

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Michael’s patio

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The coolest living wall

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Blue Plate Oyster Round Two: Ahi Tacos

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Sunset in Santa Monica

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2 Scoop Saturday.

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The prettiest arrangements at the Ivy

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A decadent start to our day.

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Enjoying a little silence before the Sunday brunch storm.

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J + W

 So if you haven’t taken advantage of the awesome rewards program at Hotels.com, I urge you to do so… because while taking a vacation is amazing, taking a free vacation is even better.

 

 

Tasty

Mozzarella, Blackberry & Nectarine Salad

October 8, 2014

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One of my favorite health tips is to “eat the rainbow.”  It not only tastes good, makes you feel great, but it looks amazing! With summer (and its produce) season coming to an end… I’m trying to enjoy as much fruity goodness as I can.  One of my favorite ways? This gorgeous fruit salad!

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Mozzarella, Blackberry & Nectarine Salad

  • 1 pint blackberries
  • 2 nectarines, cut into segments
  • 1 mango, sliced into segments
  • 1/2 red onion, thinly sliced
  • 1 ball fresh mozzarella, sliced
  • 10 basil leaves, cut into ribbons
  • frisee (optional)

Dressing

  • 1/2 cup rice vinegar, plus 2 tablespoons
  • 1/4 cup honey
  • 1 tablespoon cardamom pods (optional)
  1. Drizzle red onion slices with 2 tablespoons of vinegar and let sit for 5-10 minutes.
  2. To make dressing, bring vinegar and honey to a simmer in a small saucepan over medium heat.
  3. Remove from heat and add cardamom pods (if you decide to). Let stand covered until cooled. Remove pods.
  4. While onions are pickling, assemble your fruit and cheese on a platter.
  5. Top with pickled onions and drizzle with vinaigrette dressing.
  6. Sprinkle with ribbons of basil and enjoy!

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 This salad is also great with homemade sourdough croutons (just fry in EVOO and sprinkle with a little salt).

Blackberry Mozzarella Salad

 

 

Tasty

Crispy Chicken Schnitzel with Herb-Brown Butter

October 6, 2014

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My husband loves chicken schnitzel, so I wanted to find a way to make it in a way that wouldn’t totally ruin whats left of my bikini bod.  Thank goodness for Eating Well and their amazing adaption – this definitely is going to make its way to the top of my “Weekday Meals” list (everything was ready to go in under 30 minutes (including cook time!!).

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Crispy Chicken Schnitzel with Herb-Brown Butter

  • 2 8-ounce boneless skinless chicken breasts (I asked my butcher to butterfly them)
  • 1/4 cup white whole-wheat flour (regular white flour is fine in a pinch)
  • 1 large eggs, beaten
  • Zest of 1 lemon
  • 1-2 cups fresh whole-wheat breadcrumbs
  • 2 tablespoons butter
  • 1 tablespoon extra-virgin olive oil
  • 1 small shallot, minced
  • 1/4 cup chopped fresh herbs (I used dill and chives)
  1. Preheat oven to 450 degrees.
  2. Coat a large baking sheet with olive oil cooking spray.
  3. If you didn’t get your chicken breasts butterflied, now is the time to halve them horizontally and pound with a meat mallet until 1/4 inch thick.
  4. Season chicken with salt and pepper.
  5. Place flour in a shallow dish, beaten egg in a shallow dish and flour/lemon zest in a third dish.
  6. Coat both sides of the chicken in flour, then egg, then breadcrumbs and transfer to your prepared baked sheet. Spray with olive oil cooking spray.
  7. Bake the chicken until golden brown about 10-12 minutes.
  8. While chicken is baking, melt butter in a small saucepan over medium-high heat.  Cook about 2 minutes, until butter just starts to brown.  Add olive oil and minced shallot and cook for 30 seconds more.
  9. Remove from heat and stir in herbs. Season with salt and pepper.
  10. Serve chicken on a bed of mixed greens and top with herb sauce and lemon slices.

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Sip

St. Louis Southside

October 3, 2014

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I recently picked up a bottle of Domaine de Canton and have been trying to figure out some fun ways to use it… here is one of my first attempts!

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St. Louis Southside 

  • 6 mint leaves
  • juice of 1/2 a lemon
  • simple syrup or honey
  • 1.5 oz gin
  • 3/4 oz Domaine de Canton (ginger liqueur)
  • tonic
  1. Muddle mint, lemon juice and simple syrup in a cocktail shaker.
  2. Add gin, ginger liqueur and ice to cocktail shaker and shake until well combined.
  3. Strain into a glass filled with crushed ice and top with tonic water.

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Tasty

Cheesecake Factory Copycat Recipe: Boston House Salad

October 1, 2014

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I have a handful of entrees that I have ordered more times than I can count, yet still never get sick of… this salad is one of them.  Cheesecake Factory’s Boston House Salad (sub Balsamic Vinaigrette for Ranch dressing), is one of my favorites – and while I order it all of the time, I’ve never made it at home.  Luckily that changed this past weekend… here is my copycat recipe for (my version) of Cheesecake Factory’s Boston House Salad

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Boston House Salad 

  • 1 head butter leaf lettuce
  • 3 pieces applewood bacon
  • 2 hardboiled eggs
  • 1/4 cup gorgonzola crumbles
  • 2 tomatoes
  • croutons (optional)
  • Balsamic Vinaigrette
    • 1 cup balsamic vinegar
    • 1 cup olive oil
    • 2 tablespoons sugar (I used a little less)
    • 3 cloves garlic
    • 3/4 teaspoon salt
    • 3/4 teaspoon pepper
      • Pulse garlic cloves in a blender until minced, then add in remaining ingredients and blend until emulsified.
  1. Wash , dry and hand tear lettuce leaves.  Add to a bowl.
  2. Cook bacon and chop into large bite-sized pieces. Add to salad.
  3. Hard boil eggs (see tips below). Let cool and coarsely chop. Add to salad.
  4. Sprinkle with gorgonzola crumbles, croutons (if using) and drizzle with dressing. Toss to incorporate.
  5. Garnish with tomato slices.

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Tips on how to hard boil eggs:

  • Put 4-6 eggs in a pan of cold water.
  • Bring to a boil over high heat.
  • Once water comes to a full, rolling boil, turn off the heat, remove from the burner and cover with a lid.
  • Let sit for 10 minutes (4-6 minutes for soft boiled).
  • Drain and cover with ice water.
  • Let sit for about a minute then crack, peel and eat.

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