Workwear: Pink Hearts

December 9, 2015


{Black Denim ~ Old Navy Rockstar / Pink, White and Black Heart Blouse ~ H&M, old {size 18 available here on Poshmark!} / Pink Wool Blazer ~ Thrifted / Pale Pink Handbag ~ Zara / Black Leather Booties ~ Sam Edelman}
Sending some weekday love and inspiration your way in the form of pink hearts. I loved wearing this outfit into the office – it's important to never take yourself too seriously, especially at work, if the office setting permits, of course!  I love that I am able to get away with wearing black jeans in a business casual work environment that doesn't require client-facing activities. And there is just something about wearing hearts that makes me smile.  I hope you are having a great week!
xoxo, thanks for reading! ♥

Weekend Wear: Gray Days

December 4, 2015

{Distressed Denim ~ American Eagle Outfitters / Gray T-Shirt ~ Old Navy / Gray Open Sweatshirt Cardigan ~ TJ Maxx {Similar Here!} / Navy Suede Booties ~ Aldo {old} / Gray Handbag ~ Sold out but other KC Jagger via MyHabit handbags here!}
Happy Friday! It is no secret that I absolutely adore and live for the weekends.  My days-to-the-weekend countdown begins every Monday morning. LOL! And even if I have nothing planned but running errands and relaxing, I still like to pull a cute outfit together.  I am still very fond of distressed denim and these jeggings from American Eagle are my go-to pair. They fit perfectly and look great dressed up or dressed down.  I may even rock these babies again this weekend! :)
I hope you have a great one!
xoxo, thanks for reading! ♥

Easy Turkey and Wild Rice Soup

December 1, 2015

Hello everyone! I hope you all had a fantastic Thanksgiving! Mine was awesome. I ate, relaxed, drank and ate some more. LOL! 

Like many of you who's ever cooked a turkey on Thanksgiving, there I had quite a bit leftover so I decided to whip up a big pot of turkey and wild rice soup.  It came out really good so I thought I'd share the recipe here.  You know the drill – it's super easy and really flavorful...and easy to follow, so lets get started!
3-4 Strips Bacon {I used turkey bacon!}
1 Tablespoon Olive Oil
3 Small Carrots, Chopped
2 Celery Stalks, Chopped
1 Large Onion, Chopped
1-2 Cloves of Garlic, Chopped
Salt and Pepper, to taste
4 Cups Cooked Turkey Meat, Chopped {or you can use a rotisserie chicken!}
6 Cups Turkey or Chicken Stock
1/2 Cup Half and Half
1 Tablespoon Ground Sage
1 Tablespoon Ground Poultry Seasoning
1/2 Teaspoon Oregano
2 Cups Wild Rice, Cooked
3 Tablespoons Cornstarch + 3 Tablespoons Water {thickening agent!}
{Start by pulling the meat off of your turkey and set it aside.}

{In a large skillet over medium high heat, begin to cook and crisp up your chopped bacon.}

{Once the bacon is crispy, add in a tablespoon of oil and the carrots, celery, onion and garlic to begin to soften.  Season generously with salt and pepper.}

{Let the veggies cook for about 5 minutes until they are beginning to brown and soften.}

{Add your turkey meat to the pot and mix well to incorporate everything.}

{Add in your turkey or chicken stock and let this begin to bubble.  Taste it and season with salt and pepper, of needed. Reduce the heat to low and let it simmer for about 30 minutes. Now would be a good time to start cooking your wild rice. :)}

{After about 30 minutes, stir in the half and half.}

{Season with the ground sage, ground poultry seasoning and dried oregano.}

{Let this simmer for a few minutes more, to thicken a bit.}

{Stir in the cooked wild rice.}

{Now it's time to thicken it.  In a small bowl, add the cornstarch and water and make a thin paste.  Slowly pour this into the simmering soup.  Add in a little at a time and check the consistency.  A little goes a long way! If you add too much too soon, you will have clumpy soup.}

{Continue to stir once the soup thickens. Taste one last time for seasoning... add in more herbs, salt and / or pepper if so desired.  Let it simmer until you are ready to serve!}

{This is such a hearty and delicious soup.  It's very filling and flavorful – perfect for the upcoming cold weather!}
xoxo, thanks for reading! ♥

Chicken Marsala Meatballs with Pan Roasted Mushrooms

November 24, 2015

Happy Thanksgiving week you guys! This is my absolute favorite week of the year. I am in such a great mood, even while being engulfed in the menu planning, grocery shopping and prepping for Thursday.  I am excited for everything that is leading up to Thanksgiving morning.  ...starting my turkey and finishing the sides.  Arranging the flowers for my dining room table and setting up the bar. I can't wait to smell cinnamon and onions roasting. 
But in any event, I am popping in today to share this BOMB recipe for the most delicious and savory chicken meatballs I have ever tasted.  If you want to whip up something easy for dinner this week or in the coming holiday weeks, this recipe will be perfect.  It's really easy and the flavors are simple but work so well together.  This is a fun new twist on the classic Chicken Marsala that we all know and love.  I am so proud of this recipe! Let's get to it!
1 Pound Ground Chicken
1 Beaten Egg
1/4 Cup Plain Breadcrumbs
1 Teaspoon Granulated Onion
2 Teaspoons Granulated Garlic
Salt and Pepper, to taste!
1/2 Teaspoon Ground Sage
1 Tablespoon Parsley
2 + 1/2 Tablespoons Olive Oil
2 Cups Assorted Mushrooms, Sliced
6-8 Green Onions, Chopped
1/2 Stick Tablespoons Butter
2 Heaping Tablespoons All Purpose Flour
3/4 Cup Marsala Wine
1 1/2 Cups Chicken Stock
{In a large bowl, mix your ground chicken, beaten egg, plain breadcrumbs, onion and garlic powder, salt, pepper, sage and dried parsley well to combine and distribute the ingredients evenly throughout the ground chicken.}

{Take about a heaping tablespoon of the ground chicken mixture and form small meatballs.}

{In a large non-stick skillet, over medium high, begin browning your meatballs in 2 tablespoons of olive oil.}

{Cook these for about 10 minutes, turning them throughout to evenly brown.  These will also continue to cook in the sauce.}

{Once the meatballs are browned, remove from the skillet and wipe out any excess oil with a paper towel.}

 {Add your sliced mushrooms and begin to dry roast them in the pan.  Dry roasting the mushrooms develops such an amazing flavor! Let them roast, stirring them occasionally, for about 5-7 minutes, or until a deep golden brown. }

{Add in a small drizzle {about 1/2 tablespoon} of olive oil to the mushrooms and begin to also brown the green onions. Season this mixture with salt and pepper.  Let this all sauté for a minute or two.}

{Next add in your butter and let it melt in the onion / mushroom mixture.}

{Sprinkle on your flour and about a teaspoon of granulated garlic.}

{Reduce the heat a bit and mix this all to evenly distribute the flour.  Let this cook for about a minute.}

{Add in your Marsala!  I think it's extremely important to use the real deal here – although the Marsala cooking wine from the grocery store will work in a pinch. :)}

{Let the Marsala cook out for about a minute, stirring this mixture to combine.}

{Next, add in your chicken stock.}

{Allow this to cook over medium heat to thicken for 8-10 minutes.  Taste it and season well with salt and pepper.}
{Add your chicken meatballs to the pan to warm through and continue to cook, if necessary.  Simmer these over low heat until you are ready to serve. :)}

{The sauce is nice and thick and glazes the meatballs perfectly! I can also see these done in mini form and served for a party as an appetizer. They are amazing little bites of savory chicken deliciousness!} 

{You can absolutely have them on their own but they can also be served with mashed potatoes or your choice of pasta.}

{I served ours on Sunday over hot farfalle pasta and it was insanely delicious.  We devoured them all – there were no leftovers.  That's always a good sign. :) }
Let me know if you plan to make these! :) I think you will love them.
xoxo, thanks for reading! ♥