We are halfway through the second week of quarantine and it has become increasingly more difficult to spice up our meals! Luckily the rain has stopped in Dallas and we can fire up the grill, but we are repeating the same recipes. I bought an abundance of cauliflower, because there was no broccoli left at Trader Joe’s, and we have invented Buffalo Cauliflower as a result. Actually, we didn’t really invent this recipe, I remembered having buffalo cauliflower bites as an appetizer at Public School 214. This recipe is super simple and pairs well with most protein. You can use any buffalo sauce, but we really like the Wing-Time Medium Sauce (from Whole Foods). Enjoy! xoxo
Images via Alex Phillips.
1 head of cauliflower
1/4 cup canola oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup buffalo sauce
Cut the head of cauliflower into pieces. In a medium bowl, mix cauliflower pieces with canola oil, salt, pepper, and buffalo sauce. Scatter pieces on a lined baking tray. Bake for 15-20 minutes at 350 degrees, or until the tops brown. Serve with ranch or blue cheese dressing.
The past week has been a little strange for me. We had multiple plans canceled, and with the exception of walking the dog have not left the house since Friday. All this extra time at home has been a nice break but I am starting to get a little antsy. I have found myself spending much more time in the kitchen trying to create recipes with our minimal ingredients. Alex was sick of pasta on day two, so I decided to get a little creative a create a Mexican dish. These Verde Chicken Enchiladas are very simple and use ingredients that most people already have on hand. This dish makes great leftovers, for two people, or easily can feed four. I am a sucker for good Verde Chicken Enchiladas at restaurants and was glad to create something similar while we are at home. Hope everyone is staying safe, healthy and checking in on loved ones. Enjoy! xoxo
Using a food processor, mix shredded chicken, onion and green chilies until well combined. Roll about 1/3 cup mixture into each tortilla and place in baking dish. I use Trader Joe’s whole wheat tortillas, but flour or corn work well too. My baking dish holds about 6 rolled tortillas, but you want them to fit compact in your dish. In a separate bowl mix verde salsa and sour cream until well combined. Pour mixture over rolled tortilla and top with shredded cheese. Bake at 350 degrees for 30-40 minutes or until top begins to brown. Best when served warm. Easily doubles for a larger crowd.
I have officially switched my nail polish from back to light pink and I am ready for spring. Now if the weather would just corporate and heat up! I shared this Long White Cardiganin black a few months ago and had to go back and get it in white for spring.
Actually, I still have my eye on the heather khaki version because I love the shorter style in heather khaki so much. This cardigan fits oversized, so I recommend buying a size down (wearing XS). I paired this long white cardigan with on old J.Crew sweatshirt, classic Marc Fisher heels and my new favorite pair of Paige jeans. These jeans (wearing a 24) are the same high rise cut as my other favorites but they are in a lighter wash and have a looser leg. They look super cute paired with a white blouse and mules but I am still waiting for the weather to allow that look. This cardigan also pairs well with a turtleneck and with a knee length skirt or dress. Shop this entire look below! xoxo
This past weekend I posted an Instagram Story poling if you thought chili should include beans. I was shocked at how many of my followers thought that beans belonged in chili! One of the “life rules” my parents instilled in me from a young age was that chili should never include beans. Actually, my dad has claimed that the second you drop a bean in a pot of chili, you start making spicy bean soup. To clear up this great debate I thought I would provide a little history on chili, the official state dish of Texas.
According to the Chili Appreciation Society International, chili spread nationally when a couple from San Antonio set up a Texas-style chili stand at the 1893 Chicago Exposition. During the Great Depression, chili gained popularity because the ingredients were so cheap. The first (recorded) chili contest was held at the State Fair of Texas in 1952. The rules clearly stated that chili-containing beans would be disqualified. Fast forward to the present day, the annual, invitation-only, Terlingua International Chili Championship is hailed as the “granddaddy of all chili cook-offs.” The very first rule listed for the Terlingua Chili Championship reads: “NO FILLERS IN CHILI – Beans, macaroni, rice, hominy, or other similar ingredients are not permitted.”
Considering the history of chili, I think it is pretty clear that beans do not belong, so I am calling my chili recipe “Texas Style Chili”. If you want to add beans, go ahead, just don’t claim your chili to be Texas-style. I also believe that chili should be so spicy that you sweat a little. My Texas Style Chili recipe, listed below, is a little milder, but keep in mind that there is quite a kick. I usually add a few more variations of Chile powder and you can find the best selection at Fiesta or your local Hispanic grocery store. I like to top my chili with a handful of Fritos or warm cornbread. Enjoy! xoxo
In a dutch oven heat vegetable oil. Add onions and garlic, and cook over medium heat until onions are tender and fragrant. Add sirloin steak searing all sides but not cooking the meat all the way through. Add tomatoes, tomato paste, green chilies, cumin, ground cloves, Chile powder, chipotle powder, ancho Chile powder, and cayenne pepper. Mix well, cover, and let cook on medium heat for about 20 minutes. Reduce heat to low and let simmer for 30 minutes. Garnish with shredded sharp cheddar and Fritos.
M&M cookies are my all-time favorite type of cookie! While I really love just about any kind of cookie, for as long as I can remember I have been especially fond of M&M. I love using the seasonal M&M colors to turn this classic cookie into a festive dessert. I especially love the Christmas and the Valentine’s Day M&M colors, but Halloween, Fourth of July, and Easter have some great seasonal M&Ms as well. After perfecting my Chocolate Chip Cookie recipe, I started experimenting with the addition of M&Ms. There were many iterations of M&M cookies, but I found that when I use a 1-inch cookie scoop, 6 M&Ms placed in a flower pattern is the perfect ratio. This way you have a bite of M&M with every bite of the cookie. My Chocolate Chip Cookie recipe has proven to be a great base for many variations of cookies and it works particularly well for M&M. Enjoy! xoxo
I am not sure how I end up with a black dress in my cart for all occasions, even Valentine’s Day. This feminine black dress jumped out to me and I immediately loved the idea of all black for Valentine’s Day. I don’t think it will surprise Alex too much when I end up in head to toe black for dinner (bless him).
The feminine bow and pleats are my favorite details of this simple black dress. I am also a huge sucker for a longs sleeved dress and like the fact at these sleeves have a true cuff instead of elastic. This feminine black dress fits true to size (wearing a 0) and has a flattering fit at the waist. I paired the dress with classic black heels, my favorite STAUD bag and oversized sunnies. It is hard to see but I am also wearing this adorable heart necklace that says “thunder only happens when it’s raining”. I love all of Erica Weiner’s pieces but this unique necklace is by far my favorite. Shop my complete look below! xoxo
