Closet

The weather has been BEA-U-TIFUL here lately. I've been taking advantage of it as much as I can. I started walking to work! Which, if I go home for lunch, equates to five miles a day! I love it because I get to be outside in the sunshine for so much of my day, sure it adds 20 minutes to my "commute" in the morning but it's totally TOTALLY worth it. I. Love. The. Sun.

Blouse: H&M
Pants: Forever 21
Belt: Forever 21
Necklace: Forever 21
Watch: Charlotte Russe
Wedges: Amazon.com

Cowboy Caviar

I went on my first camping trip of the season last weekend. Have I mentioned how much I love camping? Because I do.Two days later and my hair still smells like campfire - and I love it! I love campfires and the woods and dirt and just everything about it. Anyway, I'm rambling.

Cowboy caviar is my go-to camping snack. You can prepare a giant bowl of it in advance and it will last the whole weekend... kind of. I mean it COULD last the whole weekend and not spoil, but people will usually eat it before the end of the the trip - like they will eat it the first night. It's just magical. It's fresh and healthy and filling and just all around fantastic. I can't say enough about it.

If you look on Pinterest there are literally TONS of recipes for cowboy caviar. I've messed with several of them and Frankenstein-ed a few of them together and this is my favorite combination.

Ingredients:

• 1 15 oz. can black beans, drained and rinsed
• 1 15 oz. can black eyed peas, drained and rinsed
• 1 12 oz. bag frozen corn, drained and rinsed
• 3 green onions, sliced
• 2 avocados, chopped
• 2 roma tomatoes, chopped
• 1/2 bunch cilantro, chopped
• 3/4 c. zesty Italian dressing
• 2 tbsp. lime juice
• salt to taste

Poor puppy, I think taking pictures was tormenting my helper. Like I said, everybody loves cowboy caviar! 

How To Make It:

• combine all ingredients in a large bowl 
• make sure Italian dressing and lime juice have completely covered all ingredients, add more of each if desired
• salt to taste
• serve with tortilla chips

Carne Asada Tacos

I'm not usually a home made taco person, ground beef covered in taco seasoning and crunchy shell tacos are just not my thing. I prefer my tacos to be more authentic and that usually means they are sold out of the back of a truck and that is a-ok with me.

I went on a cruise over spring break for my best friend's 30th birthday. While in Mexico, we stopped at a tent where the nicest man made us some of the most amazing tacos I have ever stuffed in my face. I'm tempted to book another cruise JUST so I can go back to that very same tent and park myself there and never leave.

Since then I have tried (and failed) to recreate those amazeballs tacos. I'm still not even close but this recipe has been tiding me over until I can get myself back to Mexico.

Ingredients

For the tacos

• 2 lbs. flank steak
• 1/3 c. white vinegar
• 1/2 c. soy sauce
• 4 cloves garlic, minced
• 2 limes
• 1/2 c. olive oil
• 1 tsp. salt
• 1 tsp. ground black pepper
• 1 tsp. ground white pepper
• 1 tsp. garlic powder
• 1 tsp. chili powder
• 1 tsp. dried oregano
• 1 tsp. paprika
• flour or corn tortillas, 8 inch
• white onion, for garnish
• cilantro, for garnish

For the salsa

• 1 avocado
• 3 tomatillos
• 1 c. cilantro
• 1/2 white onion, sliced
• 1 jalapeno, cut in half, seeded
• 3 cloves garlic
• 1 Tbsp. lime juice
• salt to taste
• pepper to taste

How To Make It

THE NIGHT BEFORE:

• combine white vinegar, soy sauce, garlic, lime juice, olive oil, salt, black and white peppers, garlic powder, chili powder, oregano and paprika in a large bowl
• slice the raw flank steak and place the meat in the marinade
• cover and keep in fridge over night

Salsa

• preheat oven to 450 degrees
• place tomatillos, onion, jalapeno, and garlic on a baking sheet and place in the oven for 20 minutes, they should blister but not burn
• place in blender or food processor with avocado, cilantro, lime juice, salt, and pepper 
• puree until smooth

 Tacos

• heat some olive oil in a skillet over medium high heat
• cut the marinated flank steak into cubes or strips
• cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated
• warm the tortillas in a skillet for about a minute on each side to make them pliable
• arrange two or three tortillas on a plate, and lay a generous amount of beef over them
• top with a large spoonful of the pureed salsa
• garnish with onion, cilantro, lime juice 

Cranberry Almond Kale Salad with Warm Shallot and Lemon Vinaigrette

I don't know about you, but when the weather is warm I have a really hard time eating heavy foods. Things like pastas and sauces just weigh me down and I swear they make me sweat more! Consequently, I am big on fruits and vegetables and salads to make up my summer meals... Which turns out to be awesome cause I'll drop a few lb's here and there.

I've been trying to jump on the kale bandwagon because I know it's like, sooooooooooo good for you but I'm just not a huge fan. Husband loves to grill up some kale in olive oil and eat it for lunch and every time he offers me some I just want to barf on him. Gross. HOWEVER, I know that kale is versatile and can be prepared in such a way that everyone can like it so when I saw this recipe on Gimme Some Oven, I went for it. And what do you know? With two minute changes, I loved it (and obviously Husband loved it too, that kale-loving-son-of-a-bitch)!

Ingredients

• 3 tbsp. olive oil, divided
• 1 shallot, peeled and thinly sliced
• 3 cloves garlic, minced
• 1 c. dried cranberries
• 2 tbsp. white wine vinegar
• juice and zest of half a lemon
• 1/8 tsp. salt
• 1/8 tsp. black pepper
• 1 bunch kale, ribbed and very thinly sliced
• 1/4 cup sliced almonds
• 1/4 cup crumbled feta 

How To Make It

• heat 2 tbsp. oil in a large saute pan over medium-high heat 
• add shallot and saute for at least 5 minutes or until tender
• add garlic and saute for 1 minute
• then add cranberries, red wine vinegar and lemon juice and zest, and stir to combine
• season with salt and pepper
• in a large bowl, toss the kale with olive oil and an extra pinch of salt, and massage kale with your fingers 
• add in the cranberry/shallot mixture and almonds, and toss to combine
• serve topped with crumbled feta

Closet

It's been so wonderful and summer-y out lately. I. Can't. Get. Enough. Seriously, I live in the wrong part of the world. If it was sunny all day everyday I would be so happy. All those people out there that are like "no but you have to have the rain you'd get sick of the sun if you had it all the time..." No. Get out. You're wrong. The sun is amazing and I want it always.

Anyway here is an amazing dress I got from H&M recently, it's comfortable and versatile and I love it. Now go out in the sun.

Dress: H&M
Boots: Nordstrom / Steve Madden
Watch: Charlotte Russe
Bracelet: Forever 21

Copycat Olive Garden Zuppa Toscana

So my personal favorite is Olive Garden's Pasta Fagioli soup, but my mom is obsessed with their Zuppa Toscana so I thought I would give it a shot! I even got Erka's approval and she is a former Olive Garden employee people so buckle up! And yes, like I said in the Pasta Fagioli post, I know Olive Garden isn't "real" Italian. That doesn't mean it isn't delicious and doesn't cover my mouth in a party of awesome. Step off.

Ingredients: 

• 1 lb. Italian sausage
• 2 large yukon gold potatoes, cut in half lengthwise and then 1/4" thick (think little half moons)
• 1/2 yellow onion, chopped
• 1/2 lb. bacon
• 3 cloves of garlic, minced
• 2 c. kale, finely chopped
• 2 cans (15oz) chicken stock
• 1 qt. water
• 1 c. half and half 

How To Cook It: 

• brown sausage and break it up really well, drain and set aside
• cook bacon, then chop it
• place onions, potatoes, chicken broth, water, garlic in pot 
• cook on medium heat until potatoes are done
• add sausage, bacon, salt, and pepper to taste
• simmer for another 10 minutes
• turn to low heat, add kale and half and half 
• heat through and serve

Closet

It was SO HOT here last week! Have I ever mentioned that there is no air conditioning in my office? Cause there isn't. So yeah, this was my best option. Summer is coming!

Tank top: Nordstrom

Maxi skirt: Forever 21

Leaf necklace: Forever 21

Watch: Charlotte Russe