Travel Wednesday

On this busy, busy travel day, I just want to say...

Safe travels and have a wonderful week!

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Vivacious in Velvet

It's holiday time. Don't try to hide from it. It's here. And while most Friday and Saturday nights will require a sassy cocktail dress and tights, what about the work week soirees and happy hours? I give you the velvet pant. It's looks luxe and festive but it doesn't break the bank.

Gap, Side Zip Pull on Legging, $59

So gorgeous. So expensive looking. Gap, you win.

Ann Taylor, Kate Velvet Skinny Legging, $89

A beautiful slate gray means these pants are going to work with everything in your closet.

Kohl's, LC Lauren Conrad Velvet Cigarette Pants, $36

I love this tiny zipper hem detail on these crimson pants.

Zara, Velvet Trousers, $69

I had to throw in a bootcut version. Love these pants for the look of extra long legs.

Velvet is perfect for the holiday season and why not try a pair of pants that you can mix with a silk blouse, cashmere card, anything else in your closet. 

Be fabulous today!

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My Holiday Uniform

It's Thanksgiving week. I thought I'd pull together an outfit that I plan on living in at home this week in Pennsylvania. It's cozy, it's comfy, and it's affordable.

waffle-knit legging/oversized sweater/slippers

Be fabulous today!

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Friday Foodday

Happy Friday lovebugs,
I am in Orlando at a work conference but I'm still picking out my favorite recipes for this week.

Cranberry Gin Fizz Cocktail
c/o Completely Delicious

Ingredients

• Ice
• 1 heaping tablespoon cranberry sauce
• 1 ounce (30 ml) gin
• 1 ounce (30 ml) orange liqueur, such as triple sec or cointreau
• Club soda or sparkling water
• Orange slice, for garnish
• Rosemary sprig, for garnish

Directions

1. Add the ice, cranberry sauce, gin and triple sec to a cocktail shaker. Shake vigorously for 10-15 seconds. Pour into a tumbler class and top with club soda or sparkling water. Garnish with orange slice and rosemary sprig.

One Pot Chicken Fajita Pasta

c/o Skinny Taste

Ingredients

• 2 tsp olive oil
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tsp kosher salt
• 1 1/2 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1 large white onion, sliced
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 3 cloves garlic, minced
• 2 cups less-sodium chicken broth
• 1 (10-oz) can Mild Ro-Tel Diced Tomatoes & Green Chiles
• 7 oz pasta (use gluten-free pasta for GF)
• 1/2 cup light sour cream 
• 1 scallion, diced 
• 2 tablespoons chopped cilantro
• 4 oz diced avocado (from 1 small)

Directions

Season chicken with 3/4 tsp salt, 1 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder. In a large deep nonstick skillet, heat 1 teaspoon olive oil over high heat. When the oil is very hot, add the chicken and cook until browned, stirring about 5 to 6 minutes. Transfer to a plate and set aside.

Reduce heat to medium, add the remaining teaspoon of olive oil to the skillet. When the oil is hot, add the onions, bell peppers, and remaining 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder, 1/4 tsp salt. Cook, stirring occasionally, until soft, about 10 minutes. Add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove from heat and transfer to the plate with the chicken.

In the same skillet, add the broth, diced tomatoes and uncooked pasta. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes. Mix in the sour cream and top with scallions and cilantro. Serve with avocado on top.

Dulce de Leche Apple Pie

c/o Closet Cooking

Ingredients

• 6 cups of apples (cored, peeled and sliced)
• 1/2 cup dulce de leche
• 2 tablespoons apple cider
• 1/2 teaspoon vanilla extract
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• pinch of salt
• 2 pie crusts
• 1 egg white mixed with 1 teaspoon of water

Directions

1. Toss the apples in the dulce de leche, cider and vanilla,
2. Mix the sugars, cornstarch, spices and salt in a large bowl.
3. Mix the wet and dry ingredients.
4. Fit one of the pie crusts into a 9 inch pie plate and pour the apples in.
5. Fit the remaining pie crust on top and brush with the egg white mixture.
6. Cover with foil and bake in a preheated 400F/200C oven for 40 minutes.
7. Reduce to 375F/190C, remove the foil and bake until golden brown, about 30-40 minutes.
8. Let cool completely.