Tuesday, August 28, 2012

Don't Cry!

I usually wear a simple stud for earrings but when I'm playing dress up or adding some sparkle to a work outfit, I love adding a teardrop earring. There is something very delicate yet classy about the shape and size.

Nordstrom, Kate Spade Paisley Park, $51
You know I gotta post some Kate when we're looking at beautiful accessories. I love these dressed up or down.

These remind me of an Amrita Singh piece but much more bang for your buck!

Forever 21, Crochet Teardrop Earring, $5
How cute are these? I'd pair these with bf jeans and a plain tee for the weekend.

These beauties would be perfect for an evening dinner date. They would capture the light and add just the perfect amount of sparkle to the face.

While stud earrings are usually my go to, I love the easy and fancy feel of the teardrop earring.

Be fabulous today!

Monday, August 27, 2012

Not Your Average LBD

Hey lovebugs,
Happy Monday! I hope you had a lovely weekend. I met up with Rosa and Sara for brunch on Sunday, alway fun to hang out with those ladies.

Today I thought we would look at some LBDs. But not what you're thinking. Today we're talking a little blue dress. The perfect alternative to a standard black cocktail or wear to work dress.


A beautiful deep blue with a great side waist belt that will flatter any shape. I also love this dress because you can pair it with ANY shoe.

A great price for a Suzi Chin dress. This dress is almost sculptural. I love it.

Shabby Apple, I'm Late! I'm Late!, $94
While I'm not sure how this woman ended up in the middle of the enchanted forest with a tea cup, I love this boatneck and lace sleeved dress!

That's right Old Navy. This expensive looking sweater dress, is just screaming for some neon accessories. 

The little blue dress is a great option for fall. It's an unexpected change for work or for a night out.

Be fabulous today!

Friday, August 24, 2012

Friday Foodday

Happy Friday lovebugs! Here are my favorite recipes from this week.

Queso con Chorizo
c/o Annie Bakes
Ingredients
1 (10 oz) package Chorizo
2 tablespoons olive oil
1 small onion-chopped
2 cloves garlic-chopped
3 tablespoons flour
1/2 bottle of Mexican beer (or whatever you have on hand)
1/2 cup jalapeno-diced fine
3/4 cup milk (plus a little more if it is too dry)
1 cup Monterey jack cheese-shredded
2 cups mozzarella cheese-shredded


Directions
In a medium skillet, cook the Chorizo over medium heat until golden about 6-8 minutes. Remove from the pan and add the olive oil. Add in the onions and cook until soft, about 5 minutes. Add the garlic and cook for about 1 minute. Sprinkle in the flour, stirring until it is incorporated, about 1 minute. Pour in the beer and bring to a boil. Pour in the jalapeno, stir and cook a few minutes. Slowly add the milk, whisking to incorporate. Bring to a gentle boil and stir until it thickens. Reduce the heat to low and add in the cheeses. Cook, stirring until the cheese is melted, about 5 minutes, then add in the Chorizo. 

Roasted Garlic Chicken Pizza
c/o Stephanie Cooks
Ingredients
1 head of garlic, roasted
1/2 cup Philadelphia Italian Herb cooking creme
1 batch of pizza dough
2 cups shredded chicken
1 tomato, seeded and diced
1-2 cups shredded Colby-Jack or mozzarella cheese
Parsley


Directions
1- Preheat the oven to 425. In a small bowl squeeze the garlic from it's paper and mash into a paste. Stir in the cooking creme until evenly distributed.
2- Assemble your crust. Top with the cooking creme garlic mix.
3- Top with chicken, tomato, and cheese. Sprinkle parsley on top.
4- Bake 12 minutes, or until crust is golden and cheese is melted. Serve hot.


Chicken Piccata
c/o Skinny Taste
Ingredients

  • 2 (16 oz total) chicken cutlet halves, all fat trimmed
  • freshly ground black pepper
  • 2 large egg whites
  • 2/3 cup seasoned whole wheat dry bread crumbs
  • olive oil spray (about 1 tbsp worth)
  • 1 tbs light butter
  • juice of 1 lemon, lemon halves reserved
  • 1/4 cup dry white wine
  • 1/2 cup fat free chicken broth
  • 1 tbsp capers
  • Sliced lemon, for serving
  • Chopped fresh parsley leaves, for serving
Directions
Cut chicken into 4 cutlets, then place cutlets between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

In a shallow plate, beat the egg whites and 1 teaspoon of water together. Place the bread crumbs in another plate. Dip each chicken breast first in the egg, then bread crumbs.


Heat a large saute pan over medium to medium-low heat. Spray a generous amount of olive oil spray on one side of the chicken, and lay it in the pan, oil side down. Spraythe top of the chicken generously to coat and cook for 2-3 minutes on each side, until cooked through. Set aside until you make the sauce.

For the sauce, clean the saute pan. Over medium heat, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves, salt, and pepper. Boil over high heat until reduced in half, about 2 minutes. Discard the lemon halves, add the capers and serve one chicken cutlet on each plate. Spoon on the sauce and servewith a slice of lemon and a sprinkling of fresh parsley.

Thursday, August 23, 2012

Capped Off

Happy almost Friday lovebugs,
Today we're looking at a trend that's been featured here before- cap toe. I just love the detail that such a small effort adds to a shoe. Just look at some fabulous cap toe flats today.

Modern, chic and no nonsense. Way to go Ann.

Well aren't these just the sweetest things you ever did see? Neon, ballet, cap toe. Yes!

A perfect little flat for jeans and an open front cardi.

This color is called dusty silver and I like that because it's not screaming metallic but it still has some shine.

Are you sporting any cap toes this season? I just love their added detail.

Be fabulous today!