Monday, July 29, 2013

DIY Dried Flowers




Hey guys, happy Monday! Today I wanted to share with you a fun DIY post. The Hubs is pretty good about surprising me with flowers on special occasions. I love getting fresh flowers, but they can be a bit expensive and they really only stay alive and kickin for a short while. So, in order to keep my house decorated and keep the memories of these flowers alive, I often dry them. It's relatively easy to dry flowers as long as you have a bit of patience, and have the right flowers. I have tried a few different kinds, but I loved the effect of roses and hydrangeas best. 


First, I remove the flowers from the vase just as they begin to slightly wilt. Then, I take a wire hanger and attach strings of twine at various lengths. Next I tie the twine around the bottom of each stem, being careful that the flowers don't touch. Then I hang them in a guest closet/bathroom for two weeks, spraying them about every three days with a bit of hairspray to keep the shape and color. Finally, I remove them once they feel completely dry and I cut off any unpleasant leaves or petals. I hope you enjoy this decor post! 






Friday, July 26, 2013

Something Old, Something New

Hey guys! Today I have for you a special post near and dear to my heart. My mother cherishes a very special pearl necklace that was once her mother's (my grandmother's). The necklace is a cluster of long gold strands with two large teardrop pearls at the base of each cluster, and you can loop the strands together in different ways. It's classic but still fun and, most of all, a meaningful statement piece. We were shopping together a little while ago and ran into this pearl necklace at Anthroplolgie. We both agreed that it reminded us so much of my grandmother's necklace. As a sweet surprise, my mom picked up one for each of us! I was so excited when she gave it to me. Since then I have been wearing it pretty frequently. It really goes with any outfit and I really live how well it dresses up a casual look. I wanted to share with you today both necklaces so you can see how the vintage inspires the modern. Fashion really does come full circle! 


Necklace: Anthropologie here





Tuesday, July 23, 2013

Leftover Lovin

Hello again lovely followers. Today I have for you another Tasty Tuesday recipe post, but this one has a bit of a twist. You may recognize this first picture from my last post, and that is because this recipe uses the leftovers from the Buffalo Chicken And Veggies. If you are a family of two like us, or even one, you know it can be hard to follow most recipes as they are geared toward a family of four. I don't mind eating last night's dinner as today's lunch, but my sweet Hubby is not a huge fan of leftovers, so if I have more then enough for lunch then I have to find a way to "reinvent" the dinner so it feels like a whole new meal. That's what I have done today. I am turning my "Buffalo Chicken and Spaghetti Squash with Blue Cheese" into "Bufflo Chicken, Veggie, and Blue Cheese Cakes". They are formed kind of like crab cakes, and I have a way to keep them low carb and gluten free if that's what you are going for. Also, I have made a healthy ranch sauce for dipping, since the cakes get a bit dryer then the original dish. I hope this inspires you to reinvent one of your favorite dinners into a sensational leftover dish! 




Buffalo Chicken, Veggie, And Blue Cheese Cakes

South Beach Diet Phase Two

    Ingredients

    • Leftover Buffalo Chicken and Spaghetti Squash with Blue Cheese (recipe found here)
    • 1 cup almond flour
    • 1/2 cup panko bread crumbs (to keep it low carb and gluten free, use another 1/2 cup almond flour instead)
    • Oil for frying (I used vegetable oil)

    Directions

    Mix 1/2 cup almond flour into your leftover chicken and squash dish to help bind it together. Proceed to form the mixture into patties, about 1 inch thick and 3 inches in diameter. Mix the remaining almond flour with the panko on a plate. Coat all sides of each patty with the bread crumb mixture and set aside. Heat a large pan over medium heat and coat the pan with oil. Cook the patties about three minutes on each side, or until golden brown. Remove from oil and place onto a plate with paper towels to drain excess oil. Serve while hot. 


Lighter Ranch Dipping Sauce

South Beach Diet Phase One

    Ingredients

    • One quart of non fat Greek yogurt
    • One packet of Ranch dressing mix
    • The juice of one lemon
    • Plenty of fresh ground pepper

    Directions

    Mix all ingrediants in a large bowl or even in the yogurt container. Serve with your chicken veggie cakes, raw veggies, wings, or anything else that needs some Ranch dressing and enjoy! 







Tuesday, July 16, 2013

Buffalo Chicken And Veggies

Hey guys! Today I have for you another Tasty Tuesday post! I was searching Pinterest (as I often do) for some new recipes to try and I came across this one from Foodology. I was intrigued by this low carb dish and decided to try it out (with a few alterations, as always). The great thing about it is not only is it low carb, but, besides the spices, it is only six ingredients! Also, spaghetti squash is one of the few veggies the Hubs actually enjoys (the carrots were another story, but he ate most of them) so I decided this would be perfect for dinner. I hope you enjoy! 



Buffalo Chicken And Spaghetti Squash With Blue Cheese

South Beach Diet Phase Two

    Ingredients

    • One pound of chicken Brest, cut to bite sized pieces
    • One large spaghetti squash
    • Two cups of shredded carrots
    • One cup of blue cheese
    • One tablespoon garlic powder
    • One tablespoon onion powder 
    • One bottle of wing sauce (like Frank's)
    • Chopped green onions for garnish
    • Olive oil for cooking
    • Salt and pepper to taste

    Directions

    Preheat your oven to 375 degrees.  Slice your squash in half, remove the seeds and place it cut side down on a cookie sheet. Cook for thirty minutes or until fork tender. Remove from the oven and shread the squash with a fork to form "spaghetti" and add some salt to season. Set aside, the squash will be very hot so be careful. Meanwhile, toss your chicken with the garlic powder, onion powder, salt, and pepper. Heat a pan to medium high heat and coat the bottom with the olive oil. Brown your chicken in it, cooking it completely (about five minutes). Add the carrots to the pan (I cooked them seperatly but you do not have to). Cook for about one minute or until the carrots soften a bit. Add 1/4 of the hot sauce and stir. Add the squash, remaining hot sauce, and the blue cheese. Toss untill everything is coated in sauce and the cheese begins to melt. Sprinkle with green onions, serve and enjoy! 



Tuesday, July 09, 2013

Red, White, And Blue


Hey guys! So excited to share with you a fun summer party outfit! I know this happens to be Fourth of July themed, but really any color combo would work, I just love the pairing of a crop top with something high waisted. It allows you to keep cool and show a bit of skin without it being too vulgar, and it really is awesome for the beach. This skirt from American Apparel is soooo comfortable, breathable, and comes in a wide variety of colors as well as two different lengths. I got this crop top a few years ago, thinking it would only last one season, and this is already the third summer I was able to wear it. Not to mention I do not see the high waisted bottom trend leaving anytime soon, so I think it's safe to say the crop tops will stick around for a while as well. I hope you enjoy this festive trendy outfit and it inspires you to be a little edgy as well!!

Crop Top: Urban Outfitters (old) similar here
Skirt: American Apparel here
Shoes: Steve Madden (old) similar here
Earrings: Forever 21 (old) similar here










Monday, July 08, 2013

Cooking With The Schubert Family


Hello again! I hope you all had a wonderful Fourth of July weekend, I know I sure did! We spent the majority if it outdoors with our friends, which was a nice change of pace from our usual hectic weekends. How about you? What was your holiday weekend like, I would live to know! 




Today I have to share with you another recipe post. I adopted this pesto sauce recipe from my Vitamix cookbook, adding a bit of lemon juice for freshness and a little secret from the Italian restaurant I once worked at in Philadelphia. I made this with my family when they came to Dallas while the Hubs was away. My dad made some delicious shrimp to accompany my pasta and my mom helped us both with the cooking. My talented brother documented our whole cooking process, which was really fun and I am loving the photos. I think they would make very nice prints for my kitchen and I would really like to have some framed in the future. I hope you enjoy this meal as much as me and my family did!



Fresh Pesto And Mozzarella Pasta

    Ingredients

    • One box of shaped pasta that will hold your sauce well, like cavatelli or orecchiette 
    • One container of small fresh mozzarella cheese balls, sliced in half
    • One cup of olive oil
    • One cup of fresh grated Parmesano Reggiano cheese (you need the good stuff) 
    • Six garlic cloves, peeled
    • Four cups of fresh basil leaves 
    • Six tablespoons of pine nuts
    • The juice of two lemons
    • Salt and pepper to taste

    Directions

     Boil salted water and cook your pasta according to the directions. While the pasta is cooking, grate your Parmesan cheese and peel your garlic. Place the olive oil, garlic, Parmesan cheese, pine nuts, basil, lemon juice, and your desired amount of salt and pepper into your Vitamix or food processor. If using a Vitamix, turn it on speed one and quickly crank it up to speed seven. Let it combine for about thirty seconds, making sure the pine nuts are ground up but the sauce is not puréed completely. If using a food processor, you may want to slowly add the oil in as the sauce combines. When your pesto sauce is complete and your pasta has finished cooking, drain your pasta and transfer it, the pesto, and the fresh mozzarella to a large pan over medium heat. Cook the pasta with the sauce for about a minute just to marry the flavors and to slightly melt your mozzarella cheese. Serve immediately and enjoy! 
























Wednesday, July 03, 2013

No Buy July

Hey guys! It's my favorite kind of Wednesday today...the end of my work week! I am so excited to enjoy this 4th of July holiday weekend. Do you have any exciting plans? The Hubs and are spending some time with our friends tonight and watching the fireworks here in Dallas tomorrow. Anyway, I forgot to tell y'all about my plans for this month. I am putting myself on a "no buy" for the month of July (how perfect is it that it rhymes?!?!) which means I can only buy absolute necessities. I am making a conscious effort to save some money for a few furniture pieces I have had my eye in for a while. I'll show you pictures of them below and I could use all the advice and support you have to offer, since shopping is my favorite hobby. I think it will be good for me to sit back and enjoy the things I already have and it will help me appreciate the money I work hard to make that much more. Have you ever done anything like this? Please share your experience!! 















All furniture pieces from Restoration Hardware