Thursday, June 26, 2014

Tomato & Mozzarella Salad

This is so easy, it barely requires a recipe! It is a perfect accompaniment to a roast chicken for dinner and is delicious all on its own for lunch.  This salad is great year-round but with tomatoes are in season now, this salad has even more flavor!

1 container Marinated Mozzarella ( I get mine at Trader Joe's)
2 pints multicolored grape tomatoes or mini heirloom tomatoes
10 basil leaves, julienned
3 tbsp of the oil & herbs from the marinated mozzarella (discard the rest)
3 tbsp red wine vinegar
juice from 1 lemon
salt & pepper, to taste

Cut the mozzarella balls and tomatoes in half and place in a tupperware with a lid.  Add oil, vinegar, lemon juice, salt and pepper.  Stir well but gently.  Place lid on and refrigerate for 2-3 hours, stirring occasionally.  Pour out on large plate or serving bowl.  Sprinkle basil over salad.


Wednesday, June 25, 2014

What I Wore: Fahrenheit

Allen and I got to go out on the town and try a great new restaurant with some of our close friends. We had drinks while overlooking our beautiful city.  The view were spectacular! I had a delicious dirty martini with blue cheese stuffed olives- one of my fav drinks ever!

The food was delicious especially the Salmon with Wasabi Mashed Potatoes.

As I have said before, I love everything from Mara Hoffman and this dress is no exception. The bright colors are perfect for summer!
Shoes: Cole Haan (similar ones here)
Bangles: Poppy Style

If you are in Charlotte, check out Fahrenheit for the food, drinks and best of all the views!!!


Monday, June 23, 2014

Truffled Orzo with Asparagus

This is the ultimate comfort food for me! I love to curl up on the couch with a blanket and my favorite show and eat this by the spoonful! This is also great for Meatless Mondays.

This serves 2 as a main dishes or 4 for a side dish.

1 bunch of asparagus, washed with bottoms cut or broken off
1 1/2 cups orzo
2 tbsp olive oil
2 cloves of garlic, minced
1 shallot, minced
1/2 cup heavy cream
1 tbsp butter
2 tbsp truffle butter
4 tbsp grated parmesan
Salt & pepper to taste

Bring water to boil in 5 quart pot.  Place asparagus in boiling water for 2-3 minutes.  Remove with tongs and cut into 1 inch pieces. Set aside. Meanwhile keep the water that the asparagus was cooked in boiling.  Add orzo and cook to al dente per package directions. When cooked drain and set aside.  In a large skillet, heat olive oil over medium heat.  Add garlic and shallot. Sauté for 2-3 minutes.  Add asparagus.  Cook for one minute.  Turn burner down to low.  Add orzo, cream and butter, stirring constantly.  Cook for 2 more minutes or until everything is combine.  Remove from heat and add truffle butter, parmesan, salt and pepper. Garnish with extra parmesan.  Eat up!!


Friday, June 20, 2014

Limoncello Mojito

This makes 2 LARGE mojitos.


15-20 mint leaves (torn in half)
Juice of 4 limes (2 for each glass)
Juice of one lemon
3 tbsp sugar
4 oz Bacardi Limon
4 tbsp Limoncello (lemon flavor liquor)
Crushed Ice
Club Soda

Place mint leaves, lime and lemon juice and sugar in a glasses.  Muddle those ingredients together well. Add Bacardi and Limoncello and stir.  Fill glasses with club soda ( I used one of the small 10 oz bottle and that was perfect for both mojitos).  Stir. Add crushed ice. Yum!

Saturday, June 14, 2014

What I Wore: End of School Parties

Anyone who knows me knows I am always in search of the perfect LBD.  This one has been my go-to dress so far this season. It is very comfy & cute! The detail on the dress makes it stand out against your typical LBD. Best of all- it was under $100! Scout & Molly's in Charlotte has cornered the market on cute summer dresses. The Koolaburra wedges are a must and I always get tons of compliments. Of course lots of the girls at the boys' elementary school LOVED the shoes!

Dress: RD Style from Scout & Molly's

 I can't believe Nat has finished Kindergarten and Jackson has finished 1st grade! Where does the time go??  I am glad school is out to get some quality time with my babies at home this summer!

Friday, June 13, 2014

Painkiller… the drink that is

I'm at home in Charlotte but I have friends who are traveling this week to Hawaii and the Bahamas.  I am insanely jealous! So, to make myself feel better (and feel like I am somewhere tropical) I decided to make a couple of Painkillers.  They do ease "my pain" that I am not vacationing somewhere fabulous!

On the Rocks
This makes 3 medium size beverages.

bangles by Poppy Style


1 cup of orange juice (not from concentrate)
1 cup of pineapple juice (I use the pineapple juice from the cold section at Trader Joe's)
1/2 cup Myers Dark Rum
3/4 cup Malibu Coconut Rum
2-3 tbsp cream of coconut

Wisk together all ingredients together and refrigerate until chilled. Serve over crushed ice.

For a Frozen Painkiller:

Same ingredients but add about 2 cups of crushed ice and put all of the ingredients in a blender until smooth.  Garnish with whipped cream and a sprinkle of nutmeg.


Thursday, June 12, 2014

Kale Salad

This is my favorite go-to salad for lunch during the week.  I try to prep most of the ingredients on Monday so then the rest of the week, lunch is super easy to throw together.

This makes one large entree size salad.

Ingredients for Salad

2 cups of chopped kale (with the center stem, removed)
1/2 cup shaved brussel sprouts
1/4 cup quinoa, cooked
1/4 cup pomegranate seeds
1/4 cup fresh grated parmesan
3 pieces of proscuitto, sliced into strips & fried crispy
3 tbsp sliced or slivered almonds, toasted

This recipe for dressing makes a lot and I can use it all week long.

Ingredients for Creamy Citrus Dressing
1-2 shallots, finely minced
Juice of 3 oranges
Juice of 3 lemons
1/2 cup apple cider vinegar
1/8 cup honey
1/2 cup plain, nonfat greek yogurt
3/4 cup grapeseed  oil
Salt & pepper to taste
Put all ingredients in the blender until combine.

Combine salad ingredients in a large bowl. Drizzle Creamy Citrus Dressing over salad. 

***Another (more simple) option for a Kale Salad is simply kale, parmesan and almonds tossed with olive oil and lemon juice and salt and pepper!

Wednesday, June 4, 2014

Grilled Buffalo Chicken Salad

This satisfies Allen's cravings for chicken wings and my need to feed him healthy foods!!

This makes 2 large, dinner-size salads!
I love a colorful salad!


2 boneless, skinless chicken breasts, grilled
4 cups lettuce, shredded ( I use half iceberg and half romaine)
1/2 cup shredded carrots
1 avocado, cubed
2 hard-boiled eggs, chopped
1/2 cup crumbled gorgonzola cheese
1/2 pint of grape tomatoes, sliced in half
6 slices of thick-cut bacon, crumbled
Texas Pete Buffalo Wing Sauce
Good-Quality Blue Cheese Dressing
Good-Quality Balsamic Vinaigrette

Slice the grilled chicken into strips and place in a bowl.  Pour Buffalo Wing sauce over chicken to coat it and refrigerate. When the chicken is chilled, prepare your salads in 2 separate bowls.  Right before serving add 1/2 of the chicken to each of the salads. Top with as much or as little salad dressing as you like- I like to use part balsamic and part blue cheese dressing.