Thank You + Best Of Charleston Restaurant Edition

First of all a huge thank you to everyone who left a comment on Friday.  Thank you for taking the time to write such great thoughtful responses.  I read each and everyone of them several times. Then I took out a note pad and wrote down every suggestion and I will do my best to address them all and do a post on them.  It was so refreshing to hear from y'all.  I know several people complained that I was doing too much shopping stuff lately.  The thing is this blog is for me too, my happy place to be creative and dream about things I want.  So there will still be shopping and obsessions posts because I truly enjoy those but I will try and incorporate more real life posts and maybe a little less shopping.  I will also work on a Home Tour that was a big request from lots of you.  I feel like every room in my house is still a work in progress but I am sure most of you are the same way!  I feel refreshed with all the new ideas you guys gave me so thank you!!

Several of you asked for a Best of Charleston post and I have been meaning to do this to fill my Charleston Recommendations tab up top.  Today I am going to focus just on restaurants and then I will do another shopping and activities post.

These are some of my favorite restaurants and if I had personal pictures from my meals  I tried to include those too (all photos below are mine).  I do have to say most of these places are not super fancy.   I don't dine regularly at the expensive places DT, there are some fabulous ones though.  These places are not too expensive, most can be kid friendly too, and all have amazing food.  You will not be disappointed by of these places below.  Locals if you have a favorite restaurant I didn't include I would love to hear your thoughts!

BUTCHER AND BEE

654 King Street

This is one of my favorite lunch spots.  I pick up lunch to-go from here often.  The menu regularly changes but the kale slaw and Mezze Plate are always my go-to.  The Mezze plate is always vegetarian and changes weekly.  All the ingredients are so fresh and most are from local farms.  Everything I have had here is great.

BOXCAR BETTY'S

 1922 Savannah Highway

If you want a fried chicken sandwich that will blow your mind you must hit up Boxcar Betty's. This sandwich is like no other.  You can build your own but I love the Boxcar which is fried chicken, pimento cheese, and peach slaw.   I am drooling thinking about this baby, their fries are pretty awesome too.

XAO BAO BISCUIT

224 Rutledge Street

This is an awesome lunch or dinner spot.  The menu here also regularly changes but the Cabbage Pancake is always on the menu and a must.  Make sure you get it with the bacon, candied pork, and fried egg- trust me.  The black bean chicken is another favorite (pictured below).  They also have some tasty specialty cocktails.

 BAN BAH MI

162 Spring Street

This is a small spot you are better to get your food to go or visit their food truck at the Farmers Market on Saturdays.  Their tacos are amazing.  The five spice pork and braised beef are my favorites I always get one of each.  and try their Chinese Spice Iced Tea it is delicious.

HEART

1622 Highland Ave

This restaurant is located on James Island not far from where we live.  It is delicious, I actually had my Sprinkle for Frances here.  They use all fresh and local ingredients and switch up the menu often.  The flatbreads and veggie burger are my favorites here.  and if you like chicken livers they are awesome at Heart.

 THE GLASS ONION

1219 Savannah Highway

This is a must for brunch or lunch.  Their omelettes are so good and I swear they have the best Shrimp Po Boy in town.  Also delicious is  their homemade pimento cheese sandwich, fries with Bearnaise, and the Garden Salad with pickled veggies.  I always order a side of the Garden Salad.

LEE LEES HOT KITCHEN

218 President Street

If you love Asian Food this place is a must eat.  It is fresh not greasy and always full of amazing flavor.  They also have some awesome cocktails as well.  I love the ginger beef, green bean chicken and the dumplings.

PARK CAFE

730 Rutledge Ave

This is the cutest little restaurant, they have a really cool wall filled with live plants.  A great spot for breakfast or lunch.  I love their avocado toast, kale salad, veggie scramble, and mushroom sandwich.  Last time I ate here Bill Murray was at the table beside me:)

BIN152

152 King Street

This is hands down my favorite spot for wine in town.  Their charcuterie plate is out of this world good.  Huge wine selection as well and the staff is super helpful in helping to pick out wine and cheese selections.

LEONS OYSTER SHOP

698 King Street

This is a fairly new Restaurant and I just love the atmosphere here.  Plus they serve draft Rose in carafes, enough said.  Delicious fried chicken and shrimp sandwiches and great sides.

TWO BURROUGHS LARDER

186 Comming Street

This is kind of off the beaten path but worth a trip. They focus on using all local and fresh ingredients.  I am obsessed with their noodle bowl, it is out of this world good.  They only serve their elusive cheeseburger on Wednesdays and it is worth the trip.   The cheeseburger is two fresh patties covered in the most ridiculous cheese sauce- pure goodness I tell you.

A really cool place with a eclectic menu.

GLAZED 

481 King Street

For all you doughnut lovers this place is must stop for breakfast.  My two recommendations are the Maple Bacon Doughnut and The Purple Goat.

CALLIES HOT LITTLE BISCUIT

476 1/2 King Street

This is another great breakfast spot, no room for seating though you just pick up to-go.  I love the country ham biscuit and the grits bowl.  I also recommend picking up a container of her dillious dip and pimento cheese both are fabulous.  I frequently buy both and use them when I am entertaining.

THE OBSTINATE DAUGHTER

2063 Middle Street

If you are vacationing out near the Isle of Palms/ Sullivans Island area you must try this place.  The interior is gorgeous and I am still dreaming about the salads and pizza I ate there.

Worth the Mention (a few other favorites) :

TACO BOY \\ 217 Huger Street

Great Mexican and Margaritas.  They have a great outdoor patio and this place is super kid friendly.

SUGAR \\ 59 1/2 Cannon Street

The most delicious cupcakes and cookies in town.  I love their Ginger Molasses cookie and almond cupcakes.

MONZA \\ 451 King Street

Awesome fresh wood fire oven pizza.

DELLZ DELI \\ 1 A Cannon Street

This is a hole in the wall, no seating room but the best wraps in town.  I love their Hummer wrap which is Black Bean Hummus filled with veggies and this awesome green goddess sauce. 

Blend Juice Bar \\ 320 E West Coleman Blvd

I am hooked on this juice bar in Mt Pleasant.  I love their Green Juice and Green Sweetie Smoothie.  A great stop on your way to the beach.

There are so many fabulous restaurants in Charleston, these are just a few of my favorites.  We are so lucky to live in a town filled with such great food choices.

Peanut Noodle Kale Bowls + Plaid OOTD

My love for a peanut sauce never ends.  I could happily eat this dressing by the spoonful.  This was a super easy week night meal to toss together and the noodles get even better as they sit.  They are quite tasty cold the next day.   If you can't find watermelon radishes regular work just fine.  You could honestly do any veggies you wanted with this.  

Enjoy!

** The package of noodles I bought was 9 oz instead of 6 so I doubled the sauce and mainly because I love sauce.  **

|| P E A N U T  N O O D L E  K A L E  B O W L S  ||

via Love and Lemons Cookbook (if you don't have this cookbook you need it)

- 6 ounces soba noodles (can be found in the Asian section)

- 1 bunch kale, stems removed and chopped

- 2 watermelon radishes sliced

- 1/2 cup frozen edamame thawed

- 2 tablespoons sesame seeds

D R E S S I N G 

- 3 tablespoons creamy peanut butter

- 1 tablespoon toasted sesame oil

- 1.5 teaspoons soy sauce

- 1 teaspoon fresh minced ginger

- 1 garlic clove minced

- 1 teaspoon sriracha

- 3 tablespoons water

In a small bowl whisk together peanut butter, sesame oil, soy sauce, ginger, garlic and water.

Bring a large pot of salted water to a boil.  Cook noodles according to package.  When noodles are cooked transfer them to a colander to drain reserving water.   Using the same water add in the kale and blanch for 30 seconds until slightly wilted.   Drain the kale.  Add the noodles and kale to a bowl.  

Add the sauce to the noodles and kale and toss all together.  Garnish with sliced radishes and edamame and sprinkle with sesame seeds.

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I am really loving plaid this Fall.  I recently ordered this plaid dress and wanted to share it while it is on sale- 60% off.  This is my favorite style Equipment Dress because it is so versatile.  I am wearing a small.

Plaid Dress

The Blouse version is also 60% off.

Plaid Blouse

Chopped Shrimp and Quinoa Salad + 3 Cookbooks to Add to your Collection + JCrew Off Shoulder Top

The warmer weather has me craving salads. You all know a salad is one of my favorite meals so get ready for lots of Summer Salad recipes coming your way!    This recipe comes from GP's new cookbook which is amazing.  The salad was super easy to toss together.   You only have to cook the shrimp and quinoa (which can be done ahead of time). 

The dressing is so light and fresh, it pairs perfectly with all the ingredients.   While I was making it, I kept dipping veggies in the dressing and eating it, I couldn't stop.  Such a delicious dressing full of flavor. 

Several of you always want to know if the kids eat the same thing we do.   For the most part yes, I do not cook them a separate dinner.  In this case neither of them will eat lettuce (go figure) so I just serve them shrimp, avocado, cucumber and fruit.   If you assemble your salads like this is makes it so easy to serve the kids what they will eat from the salad and then you can mix yours up:)

Enjoy! 

|| C H O P P E D  S H R I M P  A N D  Q U I N O A   S A L A D ||

adapted via It's All Easy

- 1 pound shrimp peeled and deveined

- 2 baby cucumber cut in half and then sliced

- 5-6 radishes sliced thinly

- 1 cup cooked quinoa

- 3 ears of corn shucked (you can cook or use raw)

- 1/2 small red onion diced

- 1/2 cup cherry tomatoes cut in half

- 1 head Romaine lettuce, shredded

- 1 avocado diced

D R E S S I N G

- 1/3 cup chopped basil

- 1/3 cup chopped cilantro

- 2 tablespoons chopped fresh mint

- 1 scallion diced

- juice of 2 limes

- 1/3 cup olive oil

- 1 teaspoon agave nectar

- salt and pepper

Place all ingredients in a blender and blend until smooth.  Season with salt and pepper if needed and add more olive oil if dressing seems too thick.

The original recipe calls for the shrimp to be grilled but I sautéed them.  I placed the raw shrimp in a bowl and drizzled with olive oil, salt and pepper and a few dashes of hot sauce.  Then I heated 1 tablespoon oil in a pan and dropped the shrimp in.  I cooked them about 5 minutes until pink.  Let cool and chop into bite size pieces.

Layer the lettuce in the bottom of a large bowl and then place other ingredients on top.  Serve and drizzle with dressing.

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I frequently get asked questions about what cookbooks I use and love the most.  I wanted to share these 3 recent cookbook purchases because they are all awesome.   New cookbooks make me so happy.  Crazy I know but I love browsing through them and getting inspired about cooking and new recipes.

Foster's Market Favorites- Anyone that went to Chapel Hill, I am sure is familiar with Foster's Market.  I loved that place when I was college.    So many fabulous gourmet sandwiches and salads.  Pure heaven.  I actually own all of Sara Foster's cookbooks and love them all but this one is especially great.  I mean look at that cover recipe.  

Cravings- I have been following Chrissy Teigan on instagram for awhile so I was so excited when her cookbook came out.  I just made the Ramen Noodle salad this weekend and it was delicious.  I have bookmarked so many more recipes to make.   

It's All Easy- I swear by all GP cookbooks.  They are my favorites.  This new cookbook offers so many great meal recipes that don't take forever to cook.  I also love her cookbooks because they are pretty:)

Lastly I want to share this Off Shoulder Top from JCrew.  I have been stalking the site waiting for it to be released.  I saw it in Glamour and Instyle in the March issues and called customer service and said it would be released in May.  Well I just checked this morning and it is now on the site and 30% off!    Use code TIMETOSHOP

Also comes in white, I may just order both:)

Off Shoulder Blouse

Stripe Version

Hosting Dinner Club : All The Details

I love nothing more then entertaining.  I love planning a menu, the table, my outfit- all of it.  About 3 months after Sterling was born we started doing a monthly girls Dinner Club.  At the first of each year we each sign up for a month and host dinner club at our house.  When it is your month to host you cook, provide the booze, everything.   Since we each only host once a year it is not too much work.  We normally time the dinner for 7 so kids can be bathed and ready for bed.  The husbands are usually banned to take care of the kids and get them to bed while us ladies socialize.   I am embarrassed to admit it has been two years since I last hosted.  I played the pregnant card last year because I was so nauseous and cooking made me ill.  So this month it was due time for me to host.

First thing I always do is plan my menu menu.  I knew I wanted to do an Asian theme, something a little different than I had cooked before.

I typically plan the menu and buy all the groceries the day before.  I do as much prep work the day before so I can enjoy myself once the girls arrive.  On Tuesday I made the Cabbage Salad, diced all the veggies, and cooked the meat for the noodles and lettuce wraps.

The Cabbage Salad also know as Asian Slaw is one of my favorite sides.  It is best made the day before so the flavors can sit.  (recipes at bottom of post)

Fresh flowers are must for any dinner party.  Thank goodness for Trader Joes and their cheap flower section.  I picked up a new orchid for our dining room table and some gladiolas, less than $20 for all flowers not bad plus the orchid will last awhile.

Next up setting the table.  I always do this early in the day so it is done.  One less thing to worry about come dinner time.

I like a fairly simple table.  I love my napkins from Furbish Studio and my crystal napkin rings from Open Door Shop.  I always use white plates.  I prefer how food looks served on a white background.  The white plates are our everyday plates from Crate and Barrel we registered for when we got married and I still love them.

Dot Napkins | Crystal Napkin Rings

Then, outfit time.  I had been waiting to wear my new Sabine Dress from Piperlime.  To say I am obsessed with it is an understatement.  I love the bright blue embellishment and it is so comfortable.  It runs TTS, I am wearing a size small.

\\ Sabine Maxi Dress

After I am dressed I assemble the appetizer.  I remember a tip from Barefoot Contessa that if you are cooking a big dinner do a store bought app- something that you don't have to cook.  I knew I wanted to serve Callie's Pimento Cheese and Dillicious Dip.  So easy just to pick it all up in one shop and throw on a platter. I added some sliced cucumbers from my CSA Basket.

Once the ladies arrive it is wine time while I start to heat up the meat I had cooked the day before.

Once all the food is ready, I find it is easiest just to serve everyone's plate and set the table.  That way no one has to reach to serve and we can all sit down at the same time.

This dinner was a huge hit.  I highly recommend the whole menu!  

Good times with my best friends.  I truly love these ladies.  So lucky to have them in my life. We are missing one friend in the picture Lindsey who came a little late!

 || RECIPES ||

LETTUCE WRAPS

I posted this recipe a few months ago from Gwyneth Paltrows Cookbook It's All Good.

View the Recipe HERE

CABBAGE SALAD

Ingredients for dressing:  (I double this)

1/2 cup vegetable oil

3 tablespoons apple cider vinegar

2 tablespoons sugar

1 ramen noodle seasoning package

1/4 teaspoon pepper

1/2 teaspoon salt

Ingredients for salad:

1 small head green cabbage shredded (I buy the pre shredded kind at Trader Joes.  I used 3 bags which made a huge bowl of salad) 

4 green onions, chopped

2 packages oriental ramen noodles, crushed

1/4 cup sunflower seeds

1/2 cup sliced almonds

1.Make dressing by combining ingredients in a large bowl. Stir to dissolve sugar.

2. Combine all salad ingredients and then add dressing to salad and toss again.

3. Let chill at least 8 hours in fridge

DAN DAN NOODLES

Ingredients

• 1 pound ground chicken
• 8-oz dried fettuccine or linguine noodles
• 2 TB Asian sesame oil
• 2 TB cooking oil
• 4 cloves minced garlic
• ¾ cup regular soy sauce
• 1½ cup good chicken broth
• ⅓ cup packed brown sugar
• 1 tsp Sriracha
• 6 tsp cornstarch, dissolved in ½ cup chicken broth
• 1 cucumber, peeled and julienned
• ½ cup chopped peanuts or cashews for topping
• chopped green onions for garnish

Directions

1. Set aside cooked/minced chicken.
2. In a large heavy pot, cook noodles in salted water until al dente (don’t over-cook) according to package. Drain and toss with Asian sesame oil to prevent sticking and for flavor infusion. Set aside.
3. In a saucepan, heat cooking oil over medium heat. Add garlic and stir until aromatic, about 30 seconds. Add soy sauce, chicken broth, brown sugar, and Sriracha. Stir well. Add cornstarch dissolved in broth. Stir constantly while simmering, until sauce thickens.
4. Once sauce has thickened, add the minced/cooked chicken and simmer in the sauce for about 5 minutes.
5. If noodles have cooled too much, warm it up in microwave. Toss noodles with desired amount of chicken/sauce mixture, or just toss it all in! Toss in julienned cucumber to combine.
6. Divide onto serving plates or bowls. Garnish with green onions and nuts, if desired.
7. Leftover noodles should be wrapped tightly and chilled. Just heat up in microwave when ready for leftovers!