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Sip

My Favorite Pitcher Drink

September 19, 2014

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I’m always looking for easy drinks to whip up for groups, and this is one of my favorites!

I’ve made this a few times and we always get around to consuming before I can take pictures… so this time I made sure to snap a few first!

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Watermelon Tequila Cooler

  • 8 cups watermelon juice (I buy the kind made in house at Whole Foods – you could puree watermelon and make your own too)
  • 1 pint of blueberries (I’ve also used blackberries)
  • 1 bunch of mint (about a cup)
  • 1 1/2 cup tequila
  • 2 limes, juiced
  • 1 ounce simple syrup
  1. Muddle simple syrup, lime juice berries and mint in a large pitcher.
  2. Add watermelon juice and tequila.
  3. Chill in the fridge for about 2 hours.
  4. Enjoy beverage in an ice filled glass. Garnish with a sprig of mint.

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Domestic

Happiness Files

September 18, 2014

It’s been an eventful couple of weeks as summer is winding down… here were some of my favorite parts:

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Hanging with Lulu the Camel at the 2014 Hoot & Howl

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Tapas at Coqueta

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My favorite Gin & Tonic

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Browns vs. Blondes Bocce ball tournament

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Blogger pics at one of my favorite SF spots

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Sister date at our favorite local breakfast spot

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Cocktails at my new favorite spot – Jack Rose

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One of my favorite dishes from State Bird Provisions 

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My blogging assistant.

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Taking SF by storm with my favorite ladies

Tasty

Chicken Lettuce Cups

September 17, 2014

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I’m working on finding more “whip it up” meals, that allow me to come home and create a delicious, healthy meal in a short amount of time.  If my husband likes it? Even better… luckily these lettuce cups fit the bill on all counts.

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Chicken Lettuce Cups

recipe via Leave a Happy Plate

  • 1 tablespoon EVOO
  • 1 lb ground chicken
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons hoisin
  • 1 tablespoon sriracha sauce
  • 2 tablespoons low sodium soy sauce
  • 1 handful basil leaves, snipped into strips
  • 3 scallions, sliced
  • 8 large Romaine or Bibb lettuce leaves

Sauce:

  • 1 jalapeño, thinly sliced
  • 1/4 cup rice wine vinegar
  • 1/4 low sodium soy sauce
  • 1 tablespoon chili garlic sauce
  1. Heat olive oil over medium-high heat in a large skillet. Add ground chicken and cook about 10 minutes (until cooked through), breaking up the meat as it cooks.
  2. While chicken is cooking, add jalapeño slices and rice vinegar in a small bowl. Let sit for 10 minutes (this will be the start of your sauce).
  3. Now back to the chicken… add the onion and garlic to your chicken mixture and cook for 5 minutes.  Add the soy, sriracha and hoisin and stir to combine. Season with salt and pepper and add herbs (basil/scallions), give a good stir and remove from heat.
  4. Now that your chicken mixture is complete, head back to your pickled jalapeño mixture.  Add soy sauce and chili garlic sauce and stir.
  5. Assemble lettuce cups by spooning chicken mixture onto lettuce leaf and topping with the jalapeño sauce (which surprisingly isn’t too spicy – more vinegary – which I love!)

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Looks

Think Pink

September 16, 2014

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Having always been a dress girl, I’m usually thrown for a loop when I need to wear jeans/pants somewhere.  One of my goals for this fall/winter season is to add some more tops to wardrobe, and this Banana Republic baby pink top fits the bill.

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I love how easy this top is to transition from office to a dinner out, the piping and cut out in the back add a fun spin!

Pink Top Black Pants

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Banana Republic Top (order 2 sizes up – I am 6 and got a 10 Tall), Banana Republic Jeans, J.Crew Sandals, Lacoste Sunglasses, J.Crew Bracelets, FitBit

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Tasty

Peach Pork Chops with Caramelized Onions

September 15, 2014

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My goal this week was to create a meal (made in under 30 minutes might I add!) with ingredients solely purchased at the farmers market… here was my menu:

Pork Chops with Caramelized Onions, Peaches and Gorgonzola Crumbles

Parmesan Green Beans

Garlic Roasted Potatoes 

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Pork Chops with Caramelized Onions, Peaches and Gorgonzola Crumbles

  •  2 bone-in pork chops (bought from Prather Ranch at the Campbell’s Farmer’s Market)
  • 2 nectarines or peaches
  • 1 red onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 gorgonzola crumbles
  1. Make the caramelized onions by heating oil in a small pan over medium heat. Once oil is hot, add onions and sauté for 10minutes.  Add balsamic vinegar and continue sautéing 5-10 minutes more (until soft and caramelized).  Remove from heat and set aside.
  2. The peaches/nectarines have 2 serving options. 1 – grill peach halves, cut side down for 4-5 minutes. 2 – serve normally and diced (thats what I did!)
  3. Sprinkle the pork chops with salt and pepper and grill 6-7 minutes per side (you want them to have 150 degrees internal temperature).
  4. Serve pork chops with caramelized onions, peach slices and gorgonzola crumbles (which I sadly realized I didn’t have too late – but don’t forget them!)

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Onions

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Parmesan Green Beans

  • 1 lb green beans
  • 2 tablespoons coconut oil
  • garlic powder
  • parmesan cheese, grated
  • salt
  • pepper
  1. Bring a large pot of water to boil.
  2. Once boiling, add green beans and blanch for 1 minute.
  3. Drain green beans and submerge in ice cold water (you want to stop the cooking process).
  4. Pat beans dry with a paper towel.
  5. While beans are drying heat coconut oil in a pan over medium-high heat.
  6. Transfer beans to hot pan and sprinkle with garlic powder and parmesan cheese (amount to your liking).
  7. Saute for 3 minutes.
  8. Serve and enjoy immediately.

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Garlic Roasted Potatoes 

  • 1 lb baby potatoes
  • salt/pepper
  • olive oil
  • 3 cloves garlic, minced
  1. Preheat the oven to 400 degrees
  2. Quarter the potatoes and drizzle with olive oil, garlic and sprinkle with salt and pepper.
  3. Toss until well coated.
  4. Transfer to a sheet pan in a single layer.
  5. Bake for 40 minutes or until brown and crisp, flipping once or twice throughout.
  6. Remove and sprinkle with freshly grated parmesan.

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