Closet

So, yes, I realize I've been a little obsessed with my denim jacket lately. Get off me, it's the perfect thing for spring!

Striped Sweater: H&M

Black Skinnies: Nordstrom Rack

Denim Jacket: American Eagle

Scarf: Gift

Boots: Nordstrom / Steve Madden

Closet

It's feeling very Spring-y today and so I thought I would take a look back at a few outfits from this last winter and pick a couple of my favorites. Click on the links below to see where I got the items... you know... if you want....

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Pad Thai

So I've been pretty obsessed with Thai food lately I don't know why, because I've always liked it but lately I can't shovel enough of that stuff in my mouth. So I decided I better find a recipe so I can make it at home to satisfy my craving (no Mom, I'm not pregnant). 

Ingredients:

• chicken breast (Or Tofu if vegetarian)
• 1-2 tbsp. peanut oil (must be peanut oil!)
• 1/2 tsp red chili powder
• 1/2 tsp paprika
• 3.5 tbsp lime juice
• 4 tbsp. Siracha 
• 4 tbsp. fish sauce (3-4 tablespoons light soy for vegetarians)
• 2/3 of a package of Thai noodles (called Banh Pho)
• 6 tbsp. brown sugar 
• 2/3 c. green onions
• 1/3 c. white onion
• 1 c.
• 1 tbsp. corn starch
• 1 tbsp. sesame oil
• 3 eggs
• a splash of milk
• 1/2 package of bean sprouts
• a sprinkle of garlic powder
• (optional) red cabbage for garnish

How To Cook It:

• in a medium bowl, whisk the eggs with a splash of milk and a sprinkle of garlic powder
• dice up the green and white onions
• in a wok or non-stick pan, scramble the eggs using peanut oil until they start to brown, set aside in a small bowl
• cut up the chicken breast into approx. 1 inch cubes, place them in a bowl and add the sesame oil and corn starch, toss until the chicken is well coated
• in another small bowl, combine the red chili powder, paprika, lime juice, Siracha, and brown sugar, whisk ingredients together into a nice sauce and set aside
• chop up peanuts and set aside
• boil the noodles for only about 2-4 minutes or they will disintegrate, set aside 

• in the same wok or non stick pan used to scramble the eggs, add some more peanut oil and cook the chicken
• once the chicken is cooked, add the onions, eggs, making sure to coat everything evenly in the peanut oil
• add the cooked noodles and make sure they get a good coating of peanut oil
• add the Siracha mixture to the wok/non stick pan and toss until everything is evenly coated, it should now start to look like Pad Thai
• once everything is evenly coated add the bean sprouts, toss again, and let simmer for a couple minutes
• finally add half the peanuts and toss again
• serve with a garnish of peanuts (and red cabbage like shown in the picture)

Closet

White tank: Nordstrom Rack

Chambray: Fred Meyer

Taupe Cardigan: H&M

Black Skinnies: Nordstrom Rack

Boots: Roxy

Scarf: Forever 21

Berry Smoothie

I've been pretty busy lately so I've had to have my lunch on-the-go quite a bit. The gym I belong to has a little cafe inside and I am in LOVE with their berry smoothie. But the gym is out of the way for lunch, not to mention a smoothie is like, $4. So I wrote down what is in it and made it at home. Such a quick lunch and so good! Here it is.

Ingredients: 

• 1 c. frozen, mixed berries (my blend is strawberries, black berries, raspberries, and blue berries
• 1 c. 100% apple juice
• 1 medium banana

How To Make It

• really all you need is equal parts of all ingredients and you can make whatever sized smoothie you want
• put all ingredients into a blender and put your blender on "smoothie" setting
• if your blender doesn't have a smoothie setting, use your "pulse" setting

My lunch for the day, pretty tasty!

Closet

It's been sooooo cloudy and rainy and greeeeyyyyyy here. So I decided to match.

White t-shirt: Nordstrom Rack
Cardigan: Forever 21
Scarf: TJ Maxx
Black Skinnies: Nordstrom Rack
Shoes: Vans
Silver cuff: Charlotte Russe

Philly Cheesesteak Stuffed Bell Peppers

I have been wanting to try these for a while. The funny things is, I'm not a huge fan of philly cheesesteaks OR stuffed peppers. But then again, I wasn't a fan of champagne or orange juice on their own either and now I am a mimosa swigging FIEND! So why not give it a shot. We had some friends over last night when we made them and they were super easy and DELICIOUS! 

Ingredients: 

• 1 lb thinly sliced roast beef
• 8 slices provolone cheese
• 4 large green bell peppers
• 1 small sweet onion
• 6 oz. baby bella mushrooms
• 2 tbsp. butter
• 1 tbsp. olive oil
• 1 tbsp. minced garlic
• salt and pepper to taste

How To Cook It

• slice peppers in half lengthwise, remove ribs and seeds
• slice onions and mushrooms
• saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper  
• saute until onions and mushroom are nice and soft
• preheat oven to 400*
• slice roast beef into thin strips and add to the onion/mushroom mixture and cook until juices start to flow - maybe 5 minutes
• line the inside of each pepper with a slice of provolone cheese
• fill each pepper with meat mixture until they are overflowing
• top each pepper with another slice of provolone cheese
• bake for 10 - 15 minutes until the cheese on top is golden brown