Wednesday, April 23, 2014

Pink and Grey Baby Shower

I had so much fun over the weekend at Holly's baby shower. You may remember the invitation I created for this beautiful shower (found here) a couple of weeks back. Well, the time finally came and the party was gorgeous! Holly's sister did such a great job putting the whole thing together!

Using pretty baby girl dresses as decor was adorable!

A sweet "game" we played for Miss Mommy-to-be was to write a fun joke or nice saying on the booty of some diapers she would be using later. I had never heard of this idea and I LOVED it! What a nice way to cheer up a new mom dealing with baby poo!

We also had a diaper raffle to help Holly stock up before here little girl arrives. I was lucky enough to win one of the fabulous prizes... *ahem* I took the wine.

It was a brunch shower and the spread was simple but ah-maz-ing! We were treated to a simple "bagel bar" for the main meal and a crazy amount of adorable pink desserts after brunch. 

Regular lemonade and a vodka lemonade punch were served. For the punch, Holly's sister used a 5th of strawberry vodka, a 2 liter bottle of sprite, a carton of lemonade, and pint of fresh strawberries

Holly is a huge fan of doughnuts so instead of cupcakes or cake we were treated to a doughnut cake. Mmmmmm...

Our beautiful Mommy-to-be opening presents!

Wednesday, April 16, 2014

Prosciutto Wrapped Chicken

So I was cleaning out my Pinterest the other day, and I came across a recipe that I thought, "Nah, that looks too complicated, I'll never make that" and then I clicked on it and it included about 7 ingredients and looked super simple so I tweaked it a little for myself and made it and it was ah-maz-zing! First time around it was easy and the next few times just got simpler, I don't even look at the recipe anymore. And he beauty is, you can substitute bacon (which, OBVIOUSLY, I have done). It's a fabulous recipe to make when you want people to think you're gourmet because it looks like something you'd see in a restaurant. Use it to impress your friends (or your mom)!


  • 4 - 6 chicken breasts, sliced thin
  • freshly ground black pepper
  • 2 Tbsp flour, or more
  • 4 - 8 slices prosciutto, enough to cover your chicken breasts
  • 2 - 3 Tbsp olive oil
  • large handful green beans (I didn't really measure I just went for it)
  • 1/2 c. basil pesto
  • 2/3 c. cream

Wrapped and cooking chicken

How To Cook It

  • make sure your chicken breasts are on the thinner side, if not, pound them thinner
  • season chicken breasts with pepper, to taste
  • rub the chicken with flour
  • wrap each chicken breast with prosciutto
  • in a large skillet, heat the oil on medium
  • when skillet is hot, add the wrapped chicken breasts (they should crackle just a little when you set them in)
  • cook for 5 - 6 minutes and then flip and cook for another 4 - 5 minutes, until cooked through
  • meanwhile boil about 3 inches of water in a small pot
  • add the green beans to boiling water
  • cook green beans for about 5 minutes
  • immediately rinse green beans with cold water and set aside
  • in a small bowl, whisk together the pesto and cream
  • when the chicken is cooked, pour the pesto/cream sauce over the chicken and add the green beans
  • bring the mixture to a boil and then turn off the heat
  • enjoy!

Thursday, April 10, 2014

Tortellini Greek Salad

Spring has arrived and the sun has been out this week! Whenever it is warm, I'm not huge into heavy foods. I like light and refreshing.... but I still love my carbs! This salad is a perfect combination!


  • 1 (20 ounce) package refrigerated cheese tortellini
  • 1 c. grape tomatoes, quartered
  • 1 cucumber, chopped
  • 1 cup kalamata olives, pit removed and chopped
  • 1/2 red onion, chopped
  • 1 c. feta cheese
  • 1/4 c. olive oil
  • 3 tbsp. red wine vinegar
  • 1 clove garlic, minced
  • 1/2 tsp. dried oregano
  • salt and pepper, to taste

How To Cook It:

  • cook the tortellini according to the package directions, drain and rinse with cold water
  • while the tortellini is cooking chop veggies
  • place the tortellini in a large bowl, add the tomatoes, cucumber, olives, red onion, and feta cheese
  • in a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper 
  • pour the dressing over the salad and stir until salad is well coated

Monday, April 7, 2014


Sweater: Forever 21
Burgundy Pants: H&M
Boots: Amazon
Silver Cuff: Charlotte Russe

Wednesday, April 2, 2014

Easy Asian Peanut Noodles

Do you ever feel like you have an overabundance of sauces in your fridge that you just need to get rid of? This is a great recipe for that..... or a great way to add even more jars. Whatever, you can look at it either way. Anyway, this recipe is virtually IMPOSSIBLE to screw up and only takes about 15 minutes to prepare.


  • 3/4 lb. whole wheat thin spaghetti or angel hair pasta
  • 3 tbsp. vegetable oil
  • 4-6 tbsp. soy sauce 
  • 2 tsp. rice vinegar
  • 2-4 tbsp. peanut butter
  • 2 tbsp honey
  • 2 tsp grated fresh ginger
  • 2 garlic clove, minced
  • 6 scallions, sliced
  • 1/2 c. chopped cilantro
  • 1/2 c. chopped dry roasted peanuts
  • 2 tbsp sesame seeds

How To Cook It:

  • bring a medium pot of water to boil
  • add spaghetti or noodles and cook according to package directions
  • while water is boiling, in a large bowl, whisk together the oil, soy sauce, rice vinegar, peanut butter, honey, ginger, garlic, and scallions
  • drain cooked noodles and add to the bowl with the soy mixture 
  • toss with tongs to coat well
  • garnish with cilantro, peanuts, and sesame seeds and serve