I am not sure why, but long sleeved dresses are always so difficult for me to find. When I saw this Black Jacquard Dress not only had long sleeves but paired well with knee high boots, I couldn’t pass it up. This dress is the perfect solution for casual but warm winter attire. I love the subtle black on black jacquard pattern of the material and the matching buttons on the font. This Black Jacquard Dress fits oversized, I am wearing a small but wish I had ordered an extra small for sleeve length. This dress pairs perfectly with knee high boots or tights and heels. Since the shape of the dress is more loose fitting, it pairs better with heels than flats. I paired the dress with knee high boots and my favorite black puffy headband for an all back winter look. Shop this entire outfit below! xoxo
My favorite dish on Thanksgiving day has always been cranberry sauce, well second to the pie of course. My dad always makes the most delicious Thanksgiving cranberries and his recipe is so simple! Use 1 pound of cranberries in the sauce and it serves 4-6 people, so if you have a larger crowd you might want to double the recipe. I also like my cranberries a little more tart so I cut the amount of sugar in half (the orange juice is plenty sweet for me) if you like sweeter cranberry sauce, use a full cup of sugar. The Grand Marnier is also optional, but it does add a great sharp orange flavor to the tart cranberries. Check out my Pumpkin Pie and Pecan Pie recipes to complete your Thanksgiving meal. Enjoy! xoxo
In a saucepan, bring the orange juice and sugar to a boil. Add cranberries, reduce heat and simmer for about 5 minutes. Remove from heat and add orange zest, peans, and Grand Marnier. Best when served warm.
Honestly, the second Halloween is over all I can think about is Christmas… and because 2020 is going so well I might have started shopping before Halloween. Alex is trying to encourage me to embrace fall a little longer, at least in the kitchen. About a year ago I decided to try my hand at making homemade pesto since we were buying it so often. After I discovered how simple pesto really is, and that it is slightly fool poof, I started getting creative. I remembered trying pumpkin seed pesto on a sandwich at True Food Kitchen. I took a stab at swapping pine nuts for pumpkin seeds and boom it was really that easy. This pumpkin seed pesto is the perfect addition to a toasted chicken sandwich, bruschetta, or any pasta dish. Enjoy! xoxo
In a food processor, add Parmesan cheese, garlic, and basil leaves. Pulse until finely ground, about 1 minute. Add half the olive oil and pulse until well combined. Add pumpkin seeds, the remaining half of olive oil, and salt. Pulse until pesto is mostly smooth, add more olive oil as needed.
Pesto can be made up to 2 days ahead. Cover with plastic wrap, press directly onto the surface, and chill.
We finally finished our guest room, just in time for us to relocate while we remodel our master bathroom. When we moved in 2 years ago the very first thing I did was paint over the green walls and brown stripe in the guest room. Slowly we transformed the room piece by piece and I finally feel like we are close enough to share the guest room before & after. The bed, bedside table and dresser were Alex’s before we got married and I gave them a small face lift with new drawer pulls. We added simple bedding and layered texture with euro shams and a decorative pillow. We replaced the ceiling fan with a flush mount, threw out the blinds for curtains and added some Texas themed art. All pieces are linked below! xoxo
Today is the first official day of fall and football is in full swing. I can’t think of anything better than a new season to give a little relief to a year of quarantine. The Cowboys game this past Sunday was the perfect excuse to throw on my new Gameday Retro terry and heat up the crockpot. Since the Cowboys escaped the game with a win, I am claiming this super comfy Gameday Retro terry as my new lucky Cowboys shirt. If the shirt isn’t lucky this incredible Bob Armstrong Queso might be. You can thank Matt’s El Rancho in Austin and former Texas land commissioner Bob Armstrong for creating this fantastic Tex-Mex dip. I took my own spin on the famous Bob Armstrong queso using ground beef, extra sharp cheddar, and fresh guacamole. You can also add sour cream or pico de gallo on top of piping hot queso for extra flavor. Enjoy! xoxo
Heat oil in a large skillet over high. Add half chopped onion, bell pepper, and garlic, and cook until slightly brown about 2 minutes. Add beef, breaking it up until fully browned. Add taco seasoning and simmer until well combined. Transfer meat to crockpot and set to low heat.
Melt butter in a medium saucepan over medium heat. Cook the remaining half-chopped onion, poblano chile, jalapeños, and tomatoes. Cook for about 8 minutes or until most juices have evaporated. Stir in flour and whisk in milk and cook until the mixture comes to a boil and thickens. Reduce heat and gradually add cheeses and cook, stirring often, until cheese is completely melted and queso is smooth.
Pour queso into the crockpot and stir into the beef. Add top with fresh guacamole and with tortilla chips.
This past week Texas experienced what is commonly known as “fake fall”. We usually have a couple of days in September where temperatures drop below 80 degrees and everyone (myself included) buy pumpkins, just before temperatures jump above 90 degrees again. Last week, in typical fake fall fashion, I pulled out a few warmer pieces buried in my closet and it felt so nice to wear something besides a tee or tank. I bought this black cardigan at the start of the summer and have been wearing it tied up with the matching shell. This cardigan fits true to size (wearing a small) and comes in a variety of colors, of course I only bought black and white. The ability to layer this cardigan or wear it on its own sold me on it. I also love the subtle late 90s early 2000s vibe it gives. I paired the black cardigan with my favorite Paige jeans, Jagger sandals and a puffy black headband. Shop the entire look below! xoxo