Yesterday, was my amazing husbands birthday! I spent the day shopping for him and making him his favorite cake! His mom lives out of the country and I knew if she was in town she would have made homemade chocolate frosting and angel food cake with strawberries for his special day! The caked turned out beautiful and the chocolate frosting was so good! The recipe is super easy and you can find it on the back of most cocoa canisters. Hope you enjoy!
Today, I wanted to share with you one more outfit from my cruise, last week! I brought so many cute outfits on the cruise, totally over-packed and wasn’t able to wear all of them! This outfit I wore on Valentine’s Day, because of course I needed a splash of red! I loved this outfit for many reasons! I loved mixing my new red Lauren Conrad blazer, with an older black and white stripe turtle neck shirt and then mixing stripes with leopard print! One of my favorite parts of fashion and choosing an outfit is layering and the mix of textures and materials! I also loved this outfit, because in the evening I rolled down my jeans and put on my new ELLE red heels, and made it more dinner appropriate! Hope you like it too!
Happy Friday! Doesn’t this recipe, make your mouth water! I love cheese and I love sweet and savory food combinations! This appetizer takes less than 45 minutes to make, and is great for a party! Serve with your favorite wine and artisan crackers and I guarantee you will be the hit of the party! I hope you enjoy my Classic Brie en Croute!
1 sheet frozen puff pastry (package comes with 2 sheets)
1 tablespoon butter
1/4 cup chopped almonds (or pecans or walnuts)
1 small (8-ounce) wheel Brie
1/2 cup apricot jam
2 eggs, beaten
Preheat oven to 375 degrees F.
Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use). Unfold pastry sheet on lightly floured surface. Roll into 14 inch square. Cut off corners to make a circle. Spread preserves to within 1 inch of pastry edge. Sprinkle cranberries and almonds over preserves. Center the wheel of Brie on top of the pastry sheet. Brush edge of circle with egg mixture. Fold two opposite sides over cheese. Trim remaining two sides to 2 inch from edge of cheese. Fold these two sides over the cheese. Press edges to seal. Place seam-side down on baking sheet. Take the access dough and roll it out, cut into stripes, and criss-cross the dough over the cheese to create a lattice design. Place the brie in the oven and bake for 20 to 25 minutes until pastry is golden brown. Place the golden brown bundle of brie on a serving plate and serve with artisan crackers.
Green Chile Chicken Enchiladas
4 cooked chicken breasts shredded
1 tablespoon whole wheat flour
28 oz can of green enchilada sauce
4 oz can of diced green chilies
1 8 oz can of organic black beans
1 8 oz can of organic corn
Green chile corn tortillas (I used seven tortillas, but it depends how titghtly you wrap them and how big your baking dish is)
8 oz (one brick) sharp cheddar cheese, coarsely grated
8 oz (one brick) jack cheese, coarsely grated
2 tablespoons olive oil
Salt and pepper to taste
Serve alongside: iceberg lettuce, diced tomato, sour cream and beans (re-fried if you’re feeling really saucy)
- Preheat oven to 350 degrees.
- Heat olive oil in a heavy bottomed stockpot or Dutch oven. Season the chicken breast with, cumin, oregano, salt and pepper and place in the Dutch oven. Cook each side of the chicken until golden brown. Remove from Dutch oven and set aside for a few minutes. Add flour, let cook until it starts to turn golden brown and the moisture is gone from the pan. Add green chilies green enchilada sauce, black beans and organic corn and stir to combine. Bring to a boil, and then add the chicken back in the Dutch oven and let simmer, until the chicken is fully cooked through. Also letting it reduce a bit, until the green chile thickens.
- Once the chicken is cooked through, remove from green chile mixture and shred using two forks. Then add it back to the green chile mixture.
- Spread the bottom of a baking dish with a bit of the green chile mixture. Take a green chili corn tortilla (these tortillas are so flavorful, I purchased them at Sprouts) and fill it with the green chile chicken mixture. Add a sprinkle of cheese inside the tortilla, roll the tortilla and place in the baking dish. Continue this process with the rest of your tortillas until the baking dish is full. Pour some sauce on top, making sure to get some chicken spread evenly throughout. Add a layer of cheese. Pour a bit more sauce on top and cover with cheese.
- Bake 30 minutes-ish, or until the whole thing is bubbling and the cheese on top has completely melted. Let rest for 5 minutes or so, then serve in heaping piles with shredded iceberg lettuce, diced tomato, sour cream and beans on the side.
- Garnish with a sprig of cilantro or sweet basil
Happy Hump Day! What better way to get through the rest of your day and/or week than pretzels dipped in chocolate! Chocolate paired with anything is good enough to get me through the rest of my week. I have a love for chocolate that goes way back! Chocolate has a lushness and rich flavor that is so very addicting (at least it is for me)! These sweet little sparkly blue treats are perfect for winter and for some reason reminds me of snowflakes (I think it’s the blue sprinkles!). This recipe is super easy and only takes four ingredients!
1 bag of Pretzels Sticks
8 oz of White chocolate and/or Milk Chocolate
1 or 2 tablespoons of vegetable oil (or a tablespoon of butter)
Blue Sprinkles (or any color you prefer)
Begin by putting a pot with about 2 inches of water on medium-high heat with a glass bowl on top. Wait until the water has boiled and then turn the heat down. Pour in an 8 oz of organic chocolate chips in the glass bowl with 1 tablespoon of vegetable oil (or a tablespoon of butter). The oil (or butter) gives the chocolate a glossy finish, and also helps keep the chocolate smooth. Begin stirring the chocolate right away; it should melt in less than two minutes. With a mitten remove the glass bowl of melted chocolate and move to your working area. Lay out a piece of was wax paper or a piece of foil sprayed with non-stick spray on a baking sheet. Begin dipping each pretzel in chocolate, the chocolate should cover about half of the pretzel stick. Lay the pretzel(s) down on the wax paper and sprinkle with your favorite colored sprinkles! Be as creative as you would like! Once you have used all the chocolate you can repeat the process like I did and start it all over again with white chocolate. Place the pretzels in the refrigerator for about 30 minutes to help the chocolate set.