Saturday, October 31, 2015

Spooky Stuffed Peppers

Happy Halloween, my pretties! I make this delicious dinner every Halloween and can't wait to make it tonight for my family! It's really easy, but a little tedious. I make my grandmother's chicken wild rice casserole (and a small portion without chicken for myself), stuff it into an expertly-carved orange pepper, and roast it in the oven for a few minutes. If you know my grandma, or have had the insane delight of enjoying one of her cookies, you know she's one of the best cooks on planet earth. Served with a simple spinach salad, it's the perfect festive dinner for Halloween! (And as a thank you to my brother and awesome parents for helping me move on Halloween...they're the best!)

"Bone" Appetit! (Get it??)

Peppers (however many you're going to make)
6 cups cooked wild rice (1.5 cups uncooked)
1 can cream of mushroom soup
1 (8oz) carton of sour cream
1 stick butter
3 stalks of diced celery
1 medium chopped onion
1/4 lb sliced mushrooms
1 tsp salt
1/4 tsp pepper
3 cups cooked chicken
slivered almonds

 To make the casserole:
1) preheat oven to 350 degrees
2) prepare wild rice
3) combine soup and sour cream, stir to blend
4) melt butter in large skillet & sautee celery, mushrooms and onion. 
5) Stir in salt & pepper. sour cream/soup mixture, wild rice, and chicken
6) spoon into lightly greased shallow casserole pan
7) bake, covered, at 350 degrees for 45 minutes

To make the spooky peppers:  
1) cut the top of the pepper off, scoop out the seeds and guts, and carve to look like a jack-o-lantern
2) load some of the freshly baked wild rice casserole in the peppers, and place on baking sheet. 
3) bake at 350 degrees for about 10 minutes, so the pepper gets a little soft.

For the salad:
Spring mix
Sliced strawberries
Walnut halves
Crumbled bleu or gorgonzola cheese
Raspberry vinaigrette
Toss, serve, and enjoy! 



Wednesday, October 28, 2015

Break me off a piece of that!

No tricks, just treats. How amazing does this Halloween candy bark look? Trust me, it tastes JUST as good. Surprise your friends and family with this super easy Halloween treat!

Chocolate Chips (I use Ghirardelli, the BIG bag)
Old Dutch Pretzels
Kit Kats
Candy Corn

Step one: gather supplies. 

 Step two: melt chocolate. I use the double-boiler system. Fill larger pot with water and bring to low boil. Pour entire bag of chocolate chips into smaller pot and place in larger pot. Be careful not to get any water in the chocolate, this will ruin it! Be mindful when stirring...if you let it sit too long, it will burn! 

Step three: organize toppings. I chose Kit Kats and Butterfingers, but you can get creative with different nuts, sprinkles, candies, and dried fruits! 

Step four: pour chocolate onto pan lined with parchment paper. I totally felt like Augustus Gloop in Willy Wonka when doing this...

 Step five: spread chocolate evenly and begin distributing the toppings.

Step six: completely coat in toppings, and place in fridge for several hours to set.

Step seven: break into chunks and enjoy! Super easy and equally delicious. Nothing beats that salty sweet mix of the pretzels with the chocolate! 

Happy Halloween! Xoxo,


Monday, October 26, 2015

Top 5 Boots for Fall

Who doesn't love Fall? Gorgeous weather, delicious treats, chunky knits...and boots. I have a minor obsession with boots...anyone who has been in my closet can attest to that. I thought I would share my top 5 boots for the season. I love boots that are simple but have just a tiny bit of detail. My favorite pair? The dark eggplant bootie with the tassels. Can't wait to get those!
From Left:
1) Hinge 'Dakota' Tall Boot, Nordstrom
2) 'Tallie' Suede Tassle Bootie, Sole Society
3) Ivanka Trump 'Tassie' Bootie, Zappos
4) Betsyville 'Zoro' Bootie, Target
5) Tory Burch 'Joanna' Riding Boot, Nordstrom 


Thursday, October 22, 2015

Pumpkin Spice...the healthy way!

I know, I's been a while since I posted anything on my blog. A lot has happened since my last post, including two moves, two new jobs, two trips to Europe, reenrolling in school, and a military deployment. Needless to say, I've been meaning on posting for MONTHS, but haven't gotten around to it. I am extremely excited to get started writing again! It truly is a passion of mine and I have several ideas up my sleeve, so stay tuned for fun fashion tips, delicious recipes (some healthy, such as this one below, and some not so healthy...), travel ideas, and home decor. I'll also be featuring guest bloggers and introducing super-fun collaborations with other bloggers in the city! As always, I'm up for suggestions, and LOVE answering any questions you lovelies have for me. So feel free to email, text, Facebook, Instagram, or comment below! Thanks for reading! 

Pumpkin Spice Protein Shake

Throw the following in your blender:

1 frozen banana
1 scoop protein powder (I use Cookies & Cream)
1 cup almond milk
1/2 cup oatmeal
1/2 cup pumpkin puree
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon nutmeg

Feel free to mix up your spices. I've added powdered ginger and it adds a delicious kick to the pumpkin pie flavor! Throw on your favorite plaid blanket scarf and brown riding boots and enjoy this  deliciously healthy breakfast shake while perusing the pumpkin patch!