Monday, April 30, 2012

Confession: I Forgot My Bloggiversary

With everything that's been going on in my life..
Blogging
The shop
Moving
Crazy work schedule
Etc.



I realized that I totally forgot the two year anniversary of my little bloggy blog in March.
Fail.


Source: fromatozoe.com via Mary on Pinterest


Confession:
I forgot my blog's anniversary
I've apologized, and promised to buy her a big makeover in the future
And we're still in love. Pin It

Friday, April 27, 2012

*Friday Fabulousness* House -> Home DIY

Quick note: Sorry for the slow down in posting lately.  It's been a really crazy few weeks and will continue to be crazy for the next week or two.  Then I promise it'll get back to normal.  Hope you're all having a nice relaxing spring!

So we didn't buy the house.
We rented an apartment.
For a year.
And we're over that.
Sort of.




But that's not going to stop me from pinning all of the fun ideas
That I'm going to do the very moment that I get into the house
Eventually.




I swear, Pinterest makes me think that I can handle all kinds of power tools that I've never laid a hand on before.
I may end up losing a finger or two by the time I work my way through this board
But it'll be worth it for my gorgeously DIY'ed house.











Happy Friday loves! Pin It

Tuesday, April 24, 2012

Spicy Ginger Soba Noodles {Recipe}

So I've had {and loved} soba noodles before, but I never really thought about trying to make them for myself
Until I saw this recipe from Simply Reem
And felt the need to try my own version


These things are delish
And super filling
And uber easy
And could be made with a zillion and a half sauce combinations
{which I intend to try asap}

Spicy Ginger Soba Noodles

Ingredients
2 - 6 oz packets soba noodles
2 tblspns toasted sesame seeds
1 bunch green onions
1/2 cup cilantro
1 tsp preminced garlic
2 tblspns ginger
3 tblspns sesame oil
3 tblspns chili oil
2 tblspns soy sauce
2 tblspns rice wine vinegar
1 tblspn honey
1 tsp salt
1 tsp black pepper

Chop up the green onions and the cilantro.


Then, throw them in a bowl with the ingredients from ginger through pepper.  Pop it in the fridge for a bit while you make your noodles.


Bring some water to boil and throw the noodles in.  You're going to want to mix them more often than you would with your normal pasta, and they cook quicker too.  Once cooked, drain noodles.


Pour the sauce and sesame seeds in with the noodles and toss to coat.


That's it.
And I seriously felt like I was eating some fab takeout.
Simply put, it was pretty awesome.


{Print Recipe}

 
Soba
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Monday, April 23, 2012

Cozy Cute

Sometimes, you want to look cute, but you also just want to be cozy
It was one of those times when I got together with a dear friend who I hadn't seen in ages
But it was a very chilly So Cal evening
{and by that I mean like the low 60s...don't judge...}


My solution?
Slap on some stretch jeggings
And throw on my new adorable wrap from Evy's Tree
{which I won off of one of my favy fav blogs, bouffe e bambini...lucky me!}



I was nice and toasty warm
And *cozy cute*
Which, if we're being honest, is what I would classify 99% of my wardrobe as

Necklace: Charming Charlie, T-shirt: H&M, Scarf: Gap, Wrap: Evy's Tree
Jeggings: Banana Republic, Flats: Toms via Nordstrom

So, be honest with me
Is this cozy cute
Or just a little too cozy...

Linking up to RMRS Pin It

Thursday, April 19, 2012

Caprese Bites {Easy Healthy App Recipe}

I'm going to have recipes up the ying yang for the next few weeks lovers.
With all of the entertaining going on with our new space, I feel like I've tried about a billion new apps, sides and other delish foods
So we're going double time with food posts on Tuesday and Thursdays until I run out
{which may be never...hope you like food as much as I do}

On to the app
Not only were these SO easy to make
But they're healthy, cheap, yummy, look gorgeous on the table, and you don't have to worry about them staying hot for all of your guests to enjoy!
I love me a good cold appetizer.

If you can't tell, I'm a little obsessed.


Caprese Bites

Ingredients
1 pack cherry tomatoes
1 pack marinated mozzerella balls
1 small package of basil
Balsamic vinegar
Salt and pepper
Toothpicks


I like to do this assembly line style.  I lay everything out first.


Take your toothpick and pop a tomato on the end.
Pop a mozzerella ball on the other end


Give it a little basil hat.
Or, if you've got big enough basil leaves, you can wrap it around to both sides to make a little basil boat.
You can premake them a few hours ahead of time and stop here.  I just popped them in a tupperware like this and took them out to plate them later.


When you're ready to serve, put them out on your platter
Drizzle with balsamic
Sprinkle with salt and pepper
And let the compliments come rollin in!

{Print Recipe}

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Wednesday, April 18, 2012

Secret Garden

After discovering some fun Ikea pots and some new plants at the nursery 
I've been finding unexpected pleasure in my little balcony garden
And although I don't have the greenest of thumbs, and don't expect the beautiful color to last forever
It's nice to take some time out and just enjoy little pleasures of the lovely flowers


Pin It

Tuesday, April 17, 2012

*Semi Slow Cooker Lite* Chicken Enchiladas

Maybe I should start by professing my absolute love for Mexican food
As an Angelino since birth {and therefore close enough to the border to embrace and love it...?...not sure how this qualifies me but we're going with it},
I can confidently say that I could eat Mexican food every day of my life and never get sick of it

Hubby, on the other hand, isn't quite the fan
But I've turned that 'tude around with these absolutely spectacular semi-slow cooker enchiladas
Which has earned it's place as one of our very favorite recipes
{Thanks to this recipe from the incredible Pinch of Yum}
The kicker?
It's pretty darn healthy too!


*Semi Slow Cooker Lite* Chicken Enchiladas

Ingredients
3 chicken breasts
1 can black beans
1 can corn
1 can salsa
1 packet taco seasoning
1 pack taco sized corn tortillas
1 cup shredded cheddar

Optional Toppings
Guacamole
Sour cream
Cilantro

Ok, so this starts off as an awesome twist on salsa chicken and then takes off from there.
Pour a touch of the salsa in the bottom of the pan to cover.
Throw the chicken on top and then pour the rest of the salsa over it.


Open and drain the corn and black beans, and then add those too.


Dump the taco seasoning on top and stir it up.


Turn the pot to low and cook for 6-8 hours.
If you're planning to be gone for longer than this, you can add 1/4 of a cup of water to make sure nothing dries out.


Come back, shred it up, and get ready for the next step.


At this point, spray your pyrex with nonstick and preheat the oven to 400 degrees.

The brilliant Lindsey over at Pinch of Yum reminded me to pop the tortillas in the micro, 3 at a time, before attempting this.
Do it for 25 - 30 seconds.  Any more than that will leave you with burnt hands, but any less will leave you with crackly tortillas.


Spoon a clump of chicken mix into each tortilla, give it a little roll, and pop it {seam side down} into your pyrex.
Annnnd repeat.


I decided to spoon some of the yummy chicken/salsa/veggie juice over the top


And then sprinkle on the cheese.
And forget to take a picture until the pan is already in the oven.
That part is essential, or they just won't turn out right.
Fail.


Pop the pyrex in the oven and let it bake for about 15 minutes.


Take 'em out, slop some toppings on, and enjoy!
This made a ton of enchiladas, so we get to feast on them over and over again.
It could also be an awesome recipe if you're having guests over.


{Print Recipe}



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