Thursday, August 20, 2015

Chicken-Lime-Avocado Soup

This soup has it all! It is comforting and refreshing. It is spicy and a tangy.  It is healthy and delicious.  Try it- you won't be sorry!
1 1/2 tbsp olive oil
1 cup green onions, minced
1 large jalapeño, diced with seeds removed
3 garlic cloves, minced
1 1/2 cups grape tomatoes, quartered
8 cups low-sodium chicken broth
1 tbsp cumin
3 cups chicken breast, cooked and shredded
Salt and pepper, to taste
1/3 cup cilantro, chopped
1/2 cup of fresh squeezed lime juice
2 avocados, cubed
monterey jack or pepperjack cheese, shredded
Heat olive oil over medium heat.  Sauté green onions and jalapeños for 2 minutes or until soft.  Add garlic and sauté for additional minute.  Add chicken broth, tomatoes, cumin. salt, pepper and chicken to pot.  Simmer for 15- 20 minutes.  Add cilantro and lime juice.  Cook for 5-10 more minutes. Pour into individual bowls and add avocado cubes and monterey jack or pepperjack cheese (also you can add sour cream and tortilla chips if you like!).

Wednesday, August 19, 2015

What to Wear in Napa/ Sonoma

In just a few short weeks Allen & I are headed to Napa/ Sonoma California with friends.  It will be the first trip out there for the 2 of us.  We had a wonderful time when we visited the vineyards in Santa Barbara years ago when we were in LA for wedding.  I know this trip is going to be amazing!  I have checked the weather and the temperatures average 80-85 during the day and 50-55 at night.  So now the questions is- what shall I take to Napa?
We are doing a lot of different things while we are out there including nice meals, wine tastings a picnic lunch and celebrating my good friend's birthday.
For casual wine tastings during the day jeans and tops with wedges or flats will work perfectly.
Lace Tank

Anthropologie Tunic

Free People Tunic

Mother "The Looker" Ankle Jeans

rag & bone Wide Leg

These would be some great choices for dresses to wear during the day and into the night for a nice dinner.
Anthropologie Shift Dress

Anthropologie Ombre Maxi

Anthropologie Tunic

For a dressier dinner, these outfits would be great.

Pink Stitch Maxi

LA Made Maxi Dress

Free People Maxi

All of these will work with a leather or jean jacket when it cools off at night.

The perfect jean jacket from Gap

This Splendid Mixed Media jacket would also be a great addition.

In getting ready for our trip I realized that I needed a new weekender bag.  The one I have is not very heavy-duty and I have have since Allen and I got married.  I got this great one from Anthropologie.

This one similar but in different colors.

This one is a steal from Target!
Looking forward to this much needed vacation and coming back with winery and restaurant suggestions and tips for everyone!

Wednesday, August 12, 2015

Halibut with Arugula Salsa Verde | Roasted Grape Tomatoes | Haricot Vert with Almonds

  I was so excited when April at A. Liz Adventures asked me to do a guest post {my first guest post!} on her blog about this amazing meal that I made for dinner last week.
I have been trying to eat a lot cleaner and do an occasional cleanse. This recipe was healthy and delicious. You could chop all of your ingredients for the salsa verde but I found it was easier to put it in the food processor.  Anything to make my days a little easier, right!?!?
3-4 pieces of wild caught halibut (5-6 oz pieces)
2 tbsp chives, chopped
2 tbsp flat leaf parsley, chopped
1 tsp lemon zest
1-2 tbsp olive oil
Salt & pepper, to taste
Mix chives, parsley and lemon zest in small bowl and refrigerate for 30 minutes to 1 hour.  
To prepare halibut, place on parchment paper-lined baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Press chive-parsley-lemon zest mixture onto to top of fish.  Bake at 350 for about 10 minutes.  
Arugula Salsa Verde
1 cup of arugula
2/3 cup flat leaf parsley
1/4 cup capers, drained
juice and zest from 2 small lemons
1/4 olive oil
1/4-1/2 tsp crushed red pepper flakes
Put all ingredients in food processor and pulse until chopped and combined.   Place salsa verde in refrigerator for 1-4 hours.  Remove from fridge an hour before you want to serve it so that it can come up to room temperature.   Place halibut on individual dishes and top with Arugula Salsa Verde.  Serve with the following delicious sides!

Roasted Grape Tomatoes

16 oz grape tomatoes
2 tbsp olive oil
2 cloves of garlic, finely minced
2 tbsp fresh thyme
Salt & pepper, to taste
Preheat oven to 400.  Combine all ingredients in a bowl.  Stir until everything is evenly distributed.  Pour onto foil-lined baking sheet and cook for 15-20 minutes or until tomatoes have softened and started to burst.

Haricot Vert with Almonds
2 tbsp olive oil
1 package fresh Haricot Vert (about 16 oz. from Trader Joe's)
Salt & pepper, to taste
juice from half a lemon
1/4 cup toasted slivered almonds
2 tbsp good block feta,  crumbled
Heat olive oil in medium- large skillet (make sure it's one that has a lid) over medium heat.  Add haricot vert.  Stir well.  Cook with lid on for 5-7 minutes.  Add salt, pepper and lemon juice.  Cover with lid and cook for additional 5-7 minutes.  Remove lid and add almonds.  Cook for 2-3 more minutes with lid off.  Remove from heat and place in serving dish.  Top with feta.