Friday, November 22, 2013

Must Make Thanksgiving Appetizer : Roasted Brussels Sprouts Dip

I can hardly believe Thanksgiving is next week.  I mean I swear this year has flown by. I look back and think we have so much to be thankful for this year most importantly our health, Sterling, a soon to be new baby, the husbands new law firm, our families, and so much more.


We are still hosting Thanksgiving at our house this year- I am crazy I know!   I will most likely have a few days old newborn but I am not really cooking.  So I can just relax and maybe have a big ole glass of wine.  If I was cooking I would so be making this dip.  I made it a few weeks ago and it is off the charts good.  Perfect for Thanksgiving or any occasion! 
Funny thing is I used to hate Brussels Sprouts like they were my least favorite veggie, but now I love them.  Roasting them changed my life, they are so incredible roasted.  So just imagine this creamy dip filled with bacon, Brussels Sprouts, and lots of cheese- its a real winner I promise you!

What is on your Thanksgiving menu? Any favorite appetizers or side dishes?  We are always looking for new recipes to try! I am lucky because Matt likes to cook almost as much as me!

 || R O A S T E D  B R U S S E L S  S P R O U T S  D I P ||
 
ingredients
  • 1 pound brussels sprouts, trimmed and quartered
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 2 cloves garlic, unpeeled
  • 1/2 teaspoon thyme, chopped
  • 4 ounces cream cheese, room temperature
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 3/4 cup mozzarella, shredded
  • 1/4 cup parmigiano-reggiano (parmesan), grated
  • 8 slices bacon cooked and crumbled
  • salt and pepper to taste
  • pita chips or crackers to serve with
directions
  1. Toss the brussels sprouts in the olive oil, salt and pepper, spread them out in a single layer on a baking sheet along with the cloves of garlic and roast in a preheated 400F oven until golden brown, about 20-30 minutes, flipping half way through.
  2. Squeeze the roasted garlic from the skins, mix everything, place in a baking dish and bake in a preheated 350F oven until lightly golden brown on top and bubbling on the sides, about 15-20 minutes.



Thursday, November 21, 2013

Obsessions

|| ANNIE GRIFFIN CIRCLE DRESS||
Today is the one year anniversary of my friend Sarah's online site- Social Dress Shop.  She is offering 25% off everything with code CAKE.  I want to scarf up this Annie Griffin shift dress!  The possibilities are endless with it and it is the perfect color blue!


||JCREW BABY TUNIC IN CHALK FLORAL || 
I just ordered this tunic for baby girl, how darn cute is it?  It comes with matching bloomers too.  I am loving all the JCrew baby stuff, just wish we would get it in the Charleston store!

This jacket is awesome.  I love the Tweed look of it and the price is such a steal only $79!!

|| JCREW PLAID SHIRT||
Normally I am not big plaid person but I am loving it this season.  I especially love this shirt for the holidays.  Ordering it STAT,  looks loose enough to cover my saggy belly post baby too.


After seeing this cardigan on Molly on a Piece of Toast Blog, I was shocked to discover it was from Old Navy.  It looks so expensive.  This would be the perfect longer sweater to pair with skinny jeans or leggings.  I love the zipper detail.  I picked up the gray version yesterday and love it!   Plus right now it is 40% bringing the total to only $23!!

http://rstyle.me/n/c6eq6gf5




I am loving these glasses from Serena and Lily.  I am so over my everyday glasses.  I would use these for juice, water, wine you name!  They come in platinum and gold, but I am partial to the gold.


|| MICHAEL KORS DOUBLE WRAP LEATHER WATCH ||
I am in desperate need of a new watch.  My sister in law put this on her Christmas list and now I am smitten with it.  Such a great everyday watch.



|| JCREW NIGHTSHIRT IN END ON END COTTON||
I have recently turned into a big night shirt person.  I think they look so chic for nighttime wear and they are comfy.  I love this version from JCrew and especially love that you can monogram the pocket!  Plus it is 25% off right with code WINTER.


|| GIGI NEW YORK UBER CLUTCH ||
I am a huge fan of Gigi New York and this latest clutch is no exception.  I love the woven leather look and would most def add my monogram.  This would make a fabulous Christmas Gift for someone!  You can get 10% off your first order with Gigi New York too!


||SIMON PEARCE GLASS CHRISTMAS TREE||
My mom has several of these glass Christmas trees and they are on my wish list.  Simon Pearce does such beautiful glasswork.  You can stand them alone or buy the LED base so they can light up too.  Such a great investment for Christmas's to come.



Wednesday, November 20, 2013

Braised Beef Tacos + Homemade Pickled Red Onions



Get ready to be introduced to your new favorite taco recipe.  These babies are incredible.  The meat slow cooks all day so it is fall apart tender and filled with so many fabulous flavors!  Before this recipe I had never roasted my own peppers before and that kind of intimidated me, but it was so easy.  I just put them under the broiler flipped them and the skin easily came off.  The flavors as the beef cooks all day are so delicious.  You can serve with any toppings you like but we did pickled red onions, shredded lettuce, Mexican crema (which is just sour cream mixed with fresh lime juice), shredded cheese, and jalapenos.  The pickled onions really are quite amazing and pair together perfectly with the braised beef so give them a try!  The beef saves well also we used it the next day to make nachos so you get two meals in one!
Enjoy!
 

|| B R A I S E D  B E E F  T A C O S ||
recipe adapted via
 
2 pounds boneless beef chuck roast, trimmed of excess fat
4 poblano peppers (sometimes labeled pasilla in the grocery store)
1 serrano chile
2 tablespoons vegetable oil
Kosher salt
Freshly ground black pepper
1 medium yellow onion, sliced (not thinly, but not too thick)
1 clove garlic, minced
½ cup red wine
1 14.5 oz. can diced tomatoes (preferably fire roasted)
1 tablespoon fresh oregano, chopped
Corn or flour tortillas
Tomatoes, chopped (I used cherry tomatoes)
Mexican crema (you can also use sour cream thinned out with fresh lime juice)
Greens (I used microgreens for aesthetics.  Any type of lettuce would work here)
- See more at: http://www.kitchenkonfidence.com/2011/02/mexican-braised-beef-tacos#sthash.uBKI1obz.dpuf
2 pounds boneless beef chuck roast, trimmed of excess fat
4 poblano peppers (sometimes labeled pasilla in the grocery store)
1 serrano chile
2 tablespoons vegetable oil
Kosher salt
Freshly ground black pepper
1 medium yellow onion, sliced (not thinly, but not too thick)
1 clove garlic, minced
½ cup red wine
1 14.5 oz. can diced tomatoes (preferably fire roasted)
1 tablespoon fresh oregano, chopped - See more at: http://www.kitchenkonfidence.com/2011/02/mexican-braised-beef-tacos#sthash.uBKI1obz.dpuf
- 2 lbs boneless beef chuck roast trimmed of any excess fat
- 4 poblano peppers
- 1 serrano chile
- 2 tablespoons vegetable oil
- 1 medium onion sliced thinly
- 1 clove garlic minced
- 1/2 cup red wine
- 1 14.5 oz can fire roasted diced tomatoes
- pickled red onions (recipe below)
- shredded lettuce
- mexican crema (sour cream + lime juice)
- mexican shredded cheese
- sliced jalapenos
- corn or flour shells
If your beef is refrigerated, take it out of the refrigerator 30 minutes before you plan on making this dish.
Turn your burner on full flame.  Using a long fork, hold one of the poblano peppers directly over the flame until the skin starts to bubble and blacken.  Flip the poblano and blacken the other side.  Once completely roasted, place the chile in a bowl and repeat the same process with the remaining poblanos and serrano chile.  Cover the bowl with a kitchen towel or plastic wrap and let the chiles steam and cool for several minutes.  If you don’t have a gas stove, you can also roast the chiles under a broiler.
Transfer roasted peppers to a cutting board.  Scrape off the blackened skin using the tip of a knife.  Discard the skin.  Cut off the stem end of each peppper and slice in half.  Remove the ribs and seeds.  Chop peppers into ½ inch pieces and set aside (a rough chop is fine here).
Season the beef with a generous amount of kosher salt and freshly ground pepper.  Heat a large skillet over high heat.  Once smoking hot, add the vegetable oil and then quickly and carefully add the beef.  Sear for 2 minutes on each side and set aside.  Leave the drippings in the pan.
Reduce heat to medium-high, then add the onions.  Cook until softened and slightly caramelized (brown, but not black), stirring often (4 – 5 minutes).
Add chopped chile peppers and garlic.  Cook for an additional 2 – 3 minutes.  You want the garlic to be fragrant and lightly brown, but not blackened.
Add red wine and stir, scraping up any brown bits off the bottom of the pan.  Cook until the wine has reduced by half.  Add diced tomato and bring mixture to a boil.
Pour the mixture into a large slow cooker.   Set the seared beef down in the middle of the vegetables.  Cook on low for 6 to 8 hours.  You will know the meat is done when it easily shreds apart when pulled between two forks.
Turn your slow cooker to the warm setting (or off if you don’t have a warm setting) and scoop out the beef with a slotted spoon.  Shred the beef using two forks, then return the shredded beef to the slow cooker.  Season to taste with kosher salt and freshly ground black pepper.  Finish with a sprinkling of fresh, chopped oregano.
To warm your tortillas, wrap them in a damp paper towel and microwave on high for 1 minute.
To serve, place some of the shredded beef in the middle of a tortilla.  Drizzle with crema and top with tomatoes and greens.
- See more at: http://www.kitchenkonfidence.com/2011/02/mexican-braised-beef-tacos#sthash.uBKI1obz.dpuf

If your beef is refrigerated, take it out of the refrigerator 30 minutes before you plan on making this dish.

Turn your burner on full flame.  Using a long fork, hold one of the poblano peppers directly over the flame until the skin starts to bubble and blacken.  Flip the poblano and blacken the other side.  Once completely roasted, place the chile in a bowl and repeat the same process with the remaining poblanos and serrano chile.  Cover the bowl with a kitchen towel or plastic wrap and let the chiles steam and cool for several minutes.  If you don’t have a gas stove, you can also roast the chiles under
a broiler.

Transfer roasted peppers to a cutting board.  Scrape off the blackened skin using the tip of a knife.  Discard the skin.  Cut off the stem end of each pepper and slice in half.  Remove the ribs and seeds.  Chop peppers into ½ inch pieces and set aside (a rough chop is fine here).

Season the beef with a generous amount of kosher salt and freshly ground pepper.  Heat a large skillet over high heat.  Once smoking hot, add the vegetable oil and then quickly and carefully add the beef.  Sear for 2 minutes on each side and set aside.  Leave the drippings in the pan.

Reduce heat to medium-high, then add the onions.  Cook until softened and slightly caramelized (brown, but not black), stirring often (4 – 5 minutes).

Add chopped chile peppers and garlic.  Cook for an additional 2 – 3 minutes.  You want the garlic to be fragrant and lightly brown, but not blackened.

Add red wine and stir, scraping up any brown bits off the bottom of the pan.  Cook until the wine has reduced by half.  Add diced tomato and bring mixture to a boil.

Pour the mixture into a large slow cooker.   Set the seared beef down in the middle of the vegetables.  Cook on low for 6 to 8 hours.  You will know the meat is done when it easily shreds apart when pulled between two forks.

Turn your slow cooker to the warm setting (or off if you don’t have a warm setting) and scoop out the beef with a slotted spoon.  Shred the beef using two forks, then return the shredded beef to the slow cooker.  Season to taste with kosher salt and freshly ground black pepper.

To warm your tortillas, wrap them in a damp paper towel and microwave on high for 1 minute.

To serve, place some of the shredded beef in the middle of a tortilla.  Drizzle with crema and top with other toppings

Makes 6 to 8 servings.
 \
|| P I C K L E D  R E D  O N I O N S||
Via David Lebovitz

  • 3/4 cup (180ml) white vinegar
  • 3 tablespoons (50gr) sugar
  • pinch of salt
  • 1 bay leaf
  • 5 allspice berries
  • 5 whole cloves
  • a small, dried chile pepper ( I didn't have a dried chile pepper so I used about 1/2 teaspoon chile powder)
  • 1 large red onion, peeled, and thinly sliced into rings
1. In a small, non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chile until boiling.
2. Add the onion slices and lower heat, then simmer gently for 30 seconds.
3. Remove from heat and let cool completely.
4. Transfer the onions and the liquid into a jar then refrigerate until ready to use.
Storage: The onions will keep for several months, but I find they’re best the week they’re made.  

If your beef is refrigerated, take it out of the refrigerator 30 minutes before you plan on making this dish.
Turn your burner on full flame.  Using a long fork, hold one of the poblano peppers directly over the flame until the skin starts to bubble and blacken.  Flip the poblano and blacken the other side.  Once completely roasted, place the chile in a bowl and repeat the same process with the remaining poblanos and serrano chile.  Cover the bowl with a kitchen towel or plastic wrap and let the chiles steam and cool for several minutes.  If you don’t have a gas stove, you can also roast the chiles under a broiler.
Transfer roasted peppers to a cutting board.  Scrape off the blackened skin using the tip of a knife.  Discard the skin.  Cut off the stem end of each peppper and slice in half.  Remove the ribs and seeds.  Chop peppers into ½ inch pieces and set aside (a rough chop is fine here).
Season the beef with a generous amount of kosher salt and freshly ground pepper.  Heat a large skillet over high heat.  Once smoking hot, add the vegetable oil and then quickly and carefully add the beef.  Sear for 2 minutes on each side and set aside.  Leave the drippings in the pan.
Reduce heat to medium-high, then add the onions.  Cook until softened and slightly caramelized (brown, but not black), stirring often (4 – 5 minutes).
Add chopped chile peppers and garlic.  Cook for an additional 2 – 3 minutes.  You want the garlic to be fragrant and lightly brown, but not blackened.
Add red wine and stir, scraping up any brown bits off the bottom of the pan.  Cook until the wine has reduced by half.  Add diced tomato and bring mixture to a boil.
Pour the mixture into a large slow cooker.   Set the seared beef down in the middle of the vegetables.  Cook on low for 6 to 8 hours.  You will know the meat is done when it easily shreds apart when pulled between two forks.
Turn your slow cooker to the warm setting (or off if you don’t have a warm setting) and scoop out the beef with a slotted spoon.  Shred the beef using two forks, then return the shredded beef to the slow cooker.  Season to taste with kosher salt and freshly ground black pepper.  Finish with a sprinkling of fresh, chopped oregano.
To warm your tortillas, wrap them in a damp paper towel and microwave on high for 1 minute.
To serve, place some of the shredded beef in the middle of a tortilla.  Drizzle with crema and top with tomatoes and greens.
- See more at: http://www.kitchenkonfidence.com/2011/02/mexican-braised-beef-tacos#sthash.uBKI1obz.dpuf
If your beef is refrigerated, take it out of the refrigerator 30 minutes before you plan on making this dish.
Turn your burner on full flame.  Using a long fork, hold one of the poblano peppers directly over the flame until the skin starts to bubble and blacken.  Flip the poblano and blacken the other side.  Once completely roasted, place the chile in a bowl and repeat the same process with the remaining poblanos and serrano chile.  Cover the bowl with a kitchen towel or plastic wrap and let the chiles steam and cool for several minutes.  If you don’t have a gas stove, you can also roast the chiles under a broiler.
Transfer roasted peppers to a cutting board.  Scrape off the blackened skin using the tip of a knife.  Discard the skin.  Cut off the stem end of each peppper and slice in half.  Remove the ribs and seeds.  Chop peppers into ½ inch pieces and set aside (a rough chop is fine here).
Season the beef with a generous amount of kosher salt and freshly ground pepper.  Heat a large skillet over high heat.  Once smoking hot, add the vegetable oil and then quickly and carefully add the beef.  Sear for 2 minutes on each side and set aside.  Leave the drippings in the pan.
Reduce heat to medium-high, then add the onions.  Cook until softened and slightly caramelized (brown, but not black), stirring often (4 – 5 minutes).
Add chopped chile peppers and garlic.  Cook for an additional 2 – 3 minutes.  You want the garlic to be fragrant and lightly brown, but not blackened.
Add red wine and stir, scraping up any brown bits off the bottom of the pan.  Cook until the wine has reduced by half.  Add diced tomato and bring mixture to a boil.
Pour the mixture into a large slow cooker.   Set the seared beef down in the middle of the vegetables.  Cook on low for 6 to 8 hours.  You will know the meat is done when it easily shreds apart when pulled between two forks.
Turn your slow cooker to the warm setting (or off if you don’t have a warm setting) and scoop out the beef with a slotted spoon.  Shred the beef using two forks, then return the shredded beef to the slow cooker.  Season to taste with kosher salt and freshly ground black pepper.  Finish with a sprinkling of fresh, chopped oregano.
To warm your tortillas, wrap them in a damp paper towel and microwave on high for 1 minute.
To serve, place some of the shredded beef in the middle of a tortilla.  Drizzle with crema and top with tomatoes and greens.
- See more at: http://www.kitchenkonfidence.com/2011/02/mexican-braised-beef-tacos#sthash.uBKI1obz.dpuf
2 pounds boneless beef chuck roast, trimmed of excess fat
4 poblano peppers (sometimes labeled pasilla in the grocery store)
1 serrano chile
2 tablespoons vegetable oil
Kosher salt
Freshly ground black pepper
1 medium yellow onion, sliced (not thinly, but not too thick)
1 clove garlic, minced
½ cup red wine
1 14.5 oz. can diced tomatoes (preferably fire roasted)
1 tablespoon fresh oregano, chopped - See more at: http://www.kitchenkonfidence.com/2011/02/mexican-braised-beef-tacos#sthash.uBKI1obz.dpuf
2 pounds boneless beef chuck roast, trimmed of excess fat
4 poblano peppers (sometimes labeled pasilla in the grocery store)
1 serrano chile
2 tablespoons vegetable oil
Kosher salt
Freshly ground black pepper
1 medium yellow onion, sliced (not thinly, but not too thick)
1 clove garlic, minced
½ cup red wine
1 14.5 oz. can diced tomatoes (preferably fire roasted)
1 tablespoon fresh oregano, chopped
Corn or flour tortillas
Tomatoes, chopped (I used cherry tomatoes)
Mexican crema (you can also use sour cream thinned out with fresh lime juice)
Greens (I used microgreens for aesthetics.  Any type of lettuce would work here)
- See more at: http://www.kitchenkonfidence.com/2011/02/mexican-braised-beef-tacos#sthash.uBKI1obz.dpuf
2 pounds boneless beef chuck roast, trimmed of excess fat
4 poblano peppers (sometimes labeled pasilla in the grocery store)
1 serrano chile
2 tablespoons vegetable oil
Kosher salt
Freshly ground black pepper
1 medium yellow onion, sliced (not thinly, but not too thick)
1 clove garlic, minced
½ cup red wine
1 14.5 oz. can diced tomatoes (preferably fire roasted)
1 tablespoon fresh oregano, chopped
Corn or flour tortillas
Tomatoes, chopped (I used cherry tomatoes)
Mexican crema (you can also use sour cream thinned out with fresh lime juice)
Greens (I used microgreens for aesthetics.  Any type of lettuce would work here)
- See more at: http://www.kitchenkonfidence.com/2011/02/mexican-braised-beef-tacos#sthash.uBKI1obz.dpuf

Tuesday, November 19, 2013

$100 Lulu & Georgia GiftCard Giveaway!!

Get super excited ladies! Today I am so excited to be hosting a fabulous giveaway with Lulu & Georgia! It is part of their 12 Days of Giveaways to kick off the Holiday season and one lucky reader will win a $100 to use on anything on their site!  For those who are ready to get a jump start on Christmas shopping,  for today only you can use the code DESIGNERBAGS10 for an additional 10% off your order! 

They just recently launched their gifts section and it is fabulous. Check out a few of the gorgeous goods below.



  Lulu &Georgia is where we got our nursery rug and light fixture and I am obsessed with them both.  10% can really help out on big purchases like that! 


Our Hallway Runner is also from Lulu and Georgia.  All their products are excellent quality!
Jaeda Rug in Pink Flamingo



Here is what you need to do to enter the contest!  Just follow the steps below!  Good Luck and don't forget to visit Lulu and Georgia and do some Christmas shopping today and get 10% off with code DESIGNERBAGS10!

Monday, November 18, 2013

Tibi Sample Sale 80% Off!!


Tibi is having their semi-annual sample sale and there are some amazing deals.  Most everything is 80% off!!  I did a little Christmas shopping and my have treated myself to the Potpourri Dress in Orange and The Allison Peekaboo Peach Top.  The peach top was $39 and the dress was $75 those are crazy prices for Tibi!!  Shop now because sizes are selling out fast and the sample sale ends Wednesday.
You can shop the sale HERE.  I rounded up my favorites below:


Scenes From Our Weekend

I totally thought the Full Moon was going to set me into labor this weekend but alas I was wrong. I think this little lady is staying in my belly til her due date or later, just like her big brother. I guess I just don't have babies early!  I have tried to stay busy and not think too much about the fact that I am about to birth another baby and that scares me!

Friday night we had a super relaxing evening and ordered pizza.  I devoured my favorite a Margherita pizza.
I went on a 2 mile walk everyday this weekend trying to get this baby to drop aka come out.  This is my view these days.


Received the sweetest package in the mail from Shop Poppy Styles.  I am obsessed with her bangles.  You can check out her website HERE.  Aren't these gorgeous??


Saturday I had a wild hair to host a small dinner party with some friends and my sister in law.  Probably crazy at 39 weeks pregnant but I figure once the baby comes I may not be entertaining much!
 We tried out a new recipe for Braised Beef Tacos that was amazing.  I will share it Wednesday!  We braised the beef all day and made homemade pickled onions to go with it.  The flavors were awesome!


Matt got some practice having two kids with Sterling and our nephew Drew.  He looks like a natural right?


Sunday I spent some quality time with Sterling while Matt worked.  We went to see Free Birds, it was such a cute movie, I highly recommend!  Sterling has been sweet lately loving on me and talking to the baby.  He even sat in my lap for the whole movie. I swear he knows his solo time is limited with me.  This makes me kind of sad but also grateful that it has just been me and him for the past 3.5 years.  


After the movie I promised him we would start decorating for Christmas and we did just that!  I love the holidays and getting to enjoy my decorations even earlier this year is an added bonus.


Happy Monday! 
I love this quote so very appropriate with Thanksgiving right around the corner!



Saturday, November 16, 2013

Weekend Style Files: What I Wore OOTD

Two recent finds I wanted to share with ya'll. I wore them both Thursday night to my friend WayWay's art show and got lots of compliments.  I know I will get so much wear out of both of them! Both are currently on sale so get em while they are hot!

 I love both separately but together I think they make for a pretty sweet outfit.
I wore this outfit with My Chinese Laundry D'Orsay Flats but it would have looked even better with my Rag and Bone Booties but alas I could not fit my swollen feet in them!
On sale right now for 40% off!  Such a great versatile Dress.  Would be fab at the Holidays with a fun red or green statement necklace.  Plus it is so comfortable.  Definitely works for pregnancy too because it has some stretch.  Runs true to size I am wearing a small.

I stalked this necklace forever waiting for it to go on sale.  Love it and its vintage feel.  You can get additional 40% off the sale price of it with code STYLETIME.  This is a huge steal!

 JCrew has some awesome deals on jewelry right now!  A great time to buy a fun piece for the holidays or to save as a gift for someone!  You get to take additional 40% off prices below with code STYLETIME!