Friday, February 27, 2015

Foodie Friday: Simple Seared Scallops

Hello again all! I wanted to share with you all the recipe for the protein that I made for my sweet Hubby's birthday dinner, seared scallops! This is honestly more of a cooking technique then a recipe, being that it is only oil, salt, pepper, and of course, scallops. Travis and I both adore scallops. Their soft, sweet, buttery texture make them such a treat to eat. Before this dish, I had never tried making them myself. Something about their delicate texture always frightened me. Honestly though, they were very quick and really quite easy to cook, I am not sure what about them intimadated me before. I think I was just so fearful of overcooking them, or not getting a nice char on them, that I continued to shy away. Travis and I decided to watch a few differs how-to videos as well as look up a couple of recipes befor our attempt. We combined a few different things we had learned to make our scallops fit our desire. With this technique, they really did come out great, so if you were ever intimidated like me, don't be! They are one of the best and easiest proteins I have ever cooked! I hope you enjoy this recipe as much as Travis and I did and it inspires you to step out of your food comfort zone! 

Simple Seared Scallops



  • 1 pound of fresh scallops
  • 2 tablespoons of olive oil
  • salt and pepper to taste



Heat a non stick pan over medium high heat. Dry the scallops off with a paper towel to remove excess moisture for a better sear. Once the pan is hot, season one side of the scallops immediately before you place them into the hot pan. Place them season-side down one at a time. Be sure not to overcrowd your pan, leaving yourself room to flip the scallops.  Once all the scallops are in the pan, season the other side. Cook for about one minute, generally once you have all the scallops in and seasoned, its already time to start flipping. Flip each scallop with a spoon and sear the other side for another minute. Remove the scallops from the pan and place them on a plate with a cloth napkin on top of it to gather any extra moisture or oil. Serve and enjoy!


Wednesday, February 25, 2015

Tasty Thursday: Parmesan Peas

Hello again all! I wanted to share with you all today part of a delicious meal I cooked with love for my sweet Hubby's birthday last week, parmesan peas. It is based off of a recipe from Jamie Oliver's "Cook With Jamie" and I thought it would be the perfect simple vegetable to go along with the seared scallops and risotto that I was making. The light flavors compliment the scallops, while the parmesan helps to tie the flavors together with those found in the risotto. The Hubs seemed to really enjoy the peas, which is great because he is not the biggest veggie fan, so I know this will become a staple side dish in the Fruehauf house! 

Parmesan Peas



  • 1 bag of frozen pea, or four handfuls of fresh
  • 1/2 cup of shredded parmesan cheese
  • 1 tablespoon of butter
  • the juice of one lemon
  • salt and pepper to taste



Fill a medium pot halfway with water, salt the water and bring it to a boil over high heat. Add your peas and cook for 1-3 minutes, checking before removing from the heat. drain the peas and add them back to the pot. Stir in the butter until thoroughly melted. Add the lemon juice and cheese. Add salt and pepper to your desired liking. Serve immediately and enjoy!

And here is a view of the final meal. Stay tuned tomorrow and next week for the risotto and scallop recipes! 


Tuesday, February 17, 2015

Valentine Lace

Hello again! I hope you all are having a wonderful post Valentine's Day week. I want to give a quick shout to my little brother Mike and wish him the happiest of birthdays!!! I also wanted to share with you all the outfit I wore out with my sweet Hubby to our Valentine's dinner. We went to this new place in town called "Eureka!" and it was one of the best meals I have had in a while! It was casual but perfect for us and their butterscotch pudding dessert was to die for! As far as Valentine's Day goes, I am more about wearing what makes you feel beautiful and comfortable then I am about sporting red or pink. This skirt does just that. Whenever I put it on, I feel so classy an elegant and not many pieces do that for me. I thought mixing it with this lace top would only add to the romantic feel of the outfit. I knew there was a chance we would be walking, so I opted for a kitten heel rather then stilettos for practicality. I hope you enjoy this elegant look! 

Top: Urban Outfitters, similar HERE
Skirt: Banana Republic HERE
Shoes: Cole Haan, similar HERE
Purse: Rebecca Minkoff, similar HERE
Earrings: Tory Burch HERE
Hair: Nume 25mm Magic Wand HERE
Styling Product: Fave4hair Workable Wear c/o HERE


Monday, February 09, 2015

Sporty Chic

Hello again all! I have a super easy, casual look to share with you all today. This has been a go-to of mine ever since my family's trip to Disney World. My sweet hubby gave me a few of these pieces for Christmas in preparation for the trip. I was looking for comfortable clothing that still looked fashion forward, rather then just a pair of sweat pants. They recently built an Athleta store just a block away from my office. I found the top and pants to this outfit there, and Travis thought it was too cute to pass up. I loved pairing it with this light jacket from Lululemon. I am also constantly wearing these Tory Burch espadrilles that my generous parents gave me for Christmas as well. It's nice to have comfortable clothing items that still look on trend. I hope you enjoy this sporty look! 

Jacket: Lululemon c/o similar HERE
Top: Athleta HERE
Pants: Athleta HERE
Shoes: Tory Burch HERE
Hair: Nume 32mm Magic Wand HERE
Styling Products: Fave4hair Texture Takeover c/o HERE


Thursday, January 29, 2015

Tasty Thursday: Sauteed Spaghetti Squash with Turkey Bacon, Shallots, and Parmesan Cheese...South Beach Diet Phase One

Hello again my lovely followers! I have another healthy recipe to share with you all today. This was one of my favorite go-to side dishes when the Hubs and I were on the South Beach Diet. It's like a carb free, egg free version of carbonara. I leave out the egg because I can't invision it truly melting into the squash like it does with hot pasta, but there is plenty of protein and flavor in the turkey bacon and cheese! It's one of my more filling veggie dishes, so if you have a small amount of protein to serve, this with be your perfect companion to it. I hope you enjoy this lo-carb side! 

  Sauteed Spaghetti Squash with Shallots, Turkey Bacon, and Parmesan Cheese

South Beach Diet Phase One



  • 1large Spaghetti Squash
  • 4 slices of turkey bacon, cubed
  • 1/2 cup of grated Parmesan cheese
  • 1 shallot, diced
  • 3 cloves of garlic, minced
  • 2 tablespoons of olive oil
  • salt and pepper to taste



Heat your oven to 375 degrees.  Poke holes in tour spaghetti squash with a fork and microwave on high for 3 minutes so it is easier to slice. Slice your squash into rings, removing the two end pieces as well as the seeds. Arrange on a baking dish. Cook 30-45 minutes, stirring halfway through. Once it is easy to string and starting to brown, remove form the oven. Let your squash cool for a few minutes. In the meantime, mince your garlic and shallots and cube your turkey bacon slices. Heat a saute pan over medium heat. Add your olive oil to the pan. Once the oil is hot, and the garlic, shallots, and bacon to the pan. Cook until they all start to brown, stirring occasionally. While they are cooking, take a fork and gently shred your squash, creating spaghetti like noodles.  Once everything in your pan is browning, add your spaghetti squash to it and turn it to low heat. Slowly fold almost all of your grated cheese into the squash, leaving a little for garnish. Season with salt and pepper at this time. Once your cheese has melted, remove from the heat. Serve, garnish with your remaining cheese, and enjoy!


Wednesday, January 28, 2015

Windy Layers

Hello again! I have a quick and casual outfit post to share with you today. I wore this layered outfit on Sunday to a casual dinner with the Hubs. It was gorgeous out in Dallas this weekend, highs in the 60's and 70's, but it was rather windy. I decided layering would be the best option. I love mixing the herringbone pattern of this vest with my boyfriend fatigue jacket. I think the combination is a great blend of masculine and feminine. I am also sporting my favorite over the knee boots from last season. They are just so comfortable for strolling around. I know they are "off black" and look almost gray against my leggings, but I think they go perfectly with the vest. I don't mind the mixed hues. I have been using my Tory Burch Robinson Tote ever since my sweet in-law's gifted it to me for Christmas and I honestly cannot get enough of it! It even fits my DSLR camera, case and all, so I can bring it with me to different locations without having to tote an extra bag. I am not a mother yet, but it has so many useful zippers and compartments, I can see it making a great diper bag as well. I hope you get inspired by this casual Sunday look! 

Jacket: J Crew, similar HERE
Leggings: Lululemon HERE
Vest: J Crew, similar HERE
Shirt: Gap, similar HERE
Boots: MI, similar HERE
Purse: Tory Burch HERE
Necklace: Kendra Scott HERE
Hair: Nume 32mm Magic Wand HERE
Styling Products: Fave4hair Workable Wear c/o HERE


Tuesday, January 27, 2015

Tasty Tuesday: Simple Asian Cucumber and Almond Salad

Hello again all! I hope you had a wonderful weekend. I have a super simple little salad recipe to share with you today. I had run out of lettuce but had an abundance of cucumbers and still wanted a salad fix. I had recently had a cucumber salad much like this at a local Japanese restaurant and I thought I could do a little copy-cat recipe for you. I added almonds as well for that extra crunch. The light flavors in this salad make it a perfect compliment to any meal. I hope you enjoy! 

Simple Asian Cucumber and Almond Salad



  • 1 English cucumber, seeded and chopped
  • 1/2 cup of sliced almonds, toasted
  • 1 tablespoon of toasted sesame seeds
  • 1/4 cup of rice vinegar
  • 2 teaspoons of sugar
  • 1 teaspoon of Dijon mustard 
  • salt to taste



Heat a small pan over meduim and place the raw almonds in the pan. Toast until lightly brown, remove from heat and set aside to cool. Whisk together the salt, sugar, vinegar, and mustard. Add the almonds, sesame seeds, and cucumbers to a bowl. Toss with the dressing. Serve and enjoy!