Monday, August 11, 2014

Bucket List

Happy Monday lovebugs,
I hope you had a wonderful weekend. I've started to get my September fashion mags and I thought we would start off the week with a trend I'm seeing everywhere: the bucket bag. Now you may be thinking, beach bag or Limited Too but stay with me, these are the adult bucket bags with beautiful fabrics and colors.

This is a versatile and casual bag that is great for farmers market mornings and brunch with friends.

Oh hi there perfect transition color for summer to fall.

This bag was originally $232. It is now 70% off. Just go.

Mango, Pebbled Bucket Bag, $39
This is a great bag to grab and go. Phone, wallet, keys, lipstick. It hits on two trends, the bucket bag and the mini bag (which we'll cover later this week). A two for one under $40.

Bucket bags are far from what your remember as a kid. Think leather, embroidery, saturated colors and more. These are great solder bags or double the strap and carry them.

Be fabulous today!

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Friday, August 8, 2014

Friday Foodday

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

Egg and Tomato Breakfast Melt
c/o Skinny Taste
Ingredients
  • 2 whole grain English muffins, split
  • 1 teaspoon olive oil
  • 8 egg whites, whisked
  • 4 scallions, finely chopped
  • kosher salt, to taste
  • black pepper, to taste
  • 2 oz (about 1/2 cup) reduced-fat Mexican cheese blend, grated
  • 1/2 cup grape or cherry heirloom tomatoes, quartered

Directions
Preheat the broiler on high. Place muffins, cut side up, on a baking sheet and broil for 2 minutes or until beginning to lightly brown on edges. (Or you can do this in your toaster oven)

Heat a medium skillet on medium heat. Add oil and sauté 3 of the scallions about 2 to 3 minutes. Add the egg whites, season with salt and pepper and cook, mixing with a wooden spoon until cooked through. Divide on toasted muffins and top with tomatoes, cheese and remaining scallions. Broil for 1 to 1 1/2 minutes or until cheese has melted, careful not to burn.


Philly Cheesesteak Pasta
Ingredients
8 ounces Farfalle pasta, or any small shape
8 ounces ribeye
6 tablespoons butter, divided
1 red bell pepper
1 green bell pepper
1/2 sweet onion
2 tablespoons flour
1 cup milk
1/2 cup shredded Swiss cheese
1/2 cup shredded Monterey Jack cheese
1 teaspoon seasoned salt
1/2 teaspoon salt
Directions
Fill a large pot with water and bring to a boil. Add the pasta and cook according to package directions.
While the pasta is cooking, slice the steak into thin strips. Set aside.
Slice the onions and peppers into thin strips as well.
Heat a large skillet over high heat and add 2 tablespoons of butter. Toss in the onions and peppers and 1/2 teaspoon of salt. Cook, stirring often, until browned and peppers are tender-crisp. Add the onions and peppers to a large bowl and set aside.
Add another 2 tablespoons of butter to the hot skillet and toss in the sliced steak. Sprinkle on the seasoned salt. Cook, stirring often, until browned and cooked through. Remove from the heat and add to the bowl with the vegetables.
In a small saucepan, melt the remaining 2 tablespoons of butter with the flour. Whisk constantly and cook over medium heat for 2 minutes. Whisk in the milk and continue cooking until thickened, like a gravy. Remove from the heat and stir in the Swiss and Monterey Jack cheese. The sauce will be very thick.
Drain the cooked pasta, reserving 1/2 cup of the pasta water. Toss the pasta in the cheese sauce and thin as needed with the pasta water, 1 tablespoon at a time. Mix the steak and veggies in with the pasta, toss, and serve.

Triple Cheese and Corn Stuffed Portobello Mushrooms
Ingredients
8 baby Portobello mushrooms, cleaned with stems removed
2 tablespoons olive oil, drizzled
4 ounces cream cheese, very soft 
1/2 cup corn-based salsa 
1/2 cup grated Parmesan cheese 
1/2 cup Panko breadcrumbs
salt and pepper, optional and to taste
pinch chili powder or cayenne, optional and to taste
about 1/2 cup loosely packed mozzarella cheese, divided

Directions
  1. Preheat oven to 400F. Line a baking sheet with a Silpat, parchment, or foil; set aside.
  2. Place mushrooms on baking sheet, gill side up.
  3. Evenly drizzle with olive oil. Whatever oil collects on baking sheet, slide the mushrooms through it so the cap sides are lightly oiled too; set aside.
  4. In a large bowl, add the cream cheese, corn salsa, and stir to combine.
  5. Add the Parmesan, breadcrumbs, optional salt and pepper, optional chili powder or cayenne, and stir to combine.
  6. Evenly distribute the mixture among the mushrooms, filling the center cavity of each mushroom with about 1/4 cup of filling.
  7. Evenly top each mushroom with a generous pinch of mozzarella, about 2 tablespoons each.
  8. Bake for about 15 to 17 minutes, or until cheese has melted, is bubbly and golden brown. Serve immediately. Mushrooms are best warm and fresh, but will keep airtight for up to 3 days in the fridge; reheat gently if desired.

Thursday, August 7, 2014

Hold Your Halters

Do you remember the cotton halter tops from American Eagle and Abercrombie that you used to wear the crap out of in the summer? They were so cool with the exposed back and big tie at the top. Now we're semi-grown up but we can still have some fun with halter tops. Let's take a look at some adult halters.

Bloomingdale's, Spring Garden Crossover Halter, $78
Gorgeous print, sleek neckline. Oh and a matching separate if you so please.

This top says end of summer to me. A great handkerchief hem, drapey front and a deep back.

Ann Taylor, Rope Strip Halter Top, $44
A great nautical inspired top that is ready for an outdoor dinner party.

Forever 21, Abstract Print Halter, $12
These ruffles are understated because of the all over print. Simple and affordable.

Halter tops aren't what they used to be; the fabrics have improved, the prints, and the styles. Pick up a top for the end of summer. 

Be fabulous today!

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Wednesday, August 6, 2014

Stop, I'm Blushing!

A few weeks ago we looked at some blush dresses. They were feminine, delicate and beautiful. Today I thought we would look at some similar shades but in shoes.

Victoria's Secret, Crisscross Sandal, $19
Elastic straps mean uber comfort. A simple yet affordable sandal.

How sweet are these sandals? I love the ankle strap and toe ring.

Dorothy Perkins, Low Block Heel Court Shoes, $39
Here are your new go to work shoes. Low chunky heel, rounded toe, and some patent leather for shine.

Forever 21, Buckled Pointed Toe Flats, $22
Yes. Just yes. Wear it now with a white lace dress and wear it later with patterned tights and a skirt.

Blush shoes are a feminine alternative to nude. Play with sandals, sling backs and any other style you can think of.

Be fabulous today!

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