the salad bar: goat cheese + grapes.

June 1, 2010 — 3 Comments

Goat cheese makes everything better.

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Not only is it delicious, but it’s naturally lower in fat and calories – yet higher in calcium – than cheese produced from cow’s milk. It also averages about 5 grams of protein per 1 ounce serving – which you know I’m a fan of! (And if not, you can read about my obsession with protein here.) Another fun fact of the day is that it’s easier to digest – many who are lactose-intolerant are able to happily eat cheese produced from goat’s milk.

Now that we’re all schooled up on the benefits of goat cheese, let’s get back to the salad. Goat cheese is one of my favorite things to add to a salad because it just deposits that rich, tangy flavor all throughout the dish. It goes great with so many different types of fruits and veggies, but here I added red seedless grapes – which was a perfect complement. I also paired it with a dill vinaigrette which was delicious, healthy, and most importantly – easy.

Chicken Salad with Goat Cheese and Grapes

Adapted from BHG

  • 1 package salad greens
  • 2 chicken breast halves (either grilled or Rotisserie)
  • 1 cup red seedless grapes, halved
  • 1/4 cup pine nuts, toasted
  • 1/3 cup goat cheese, crumbled

For the dill vinaigrette:

  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons good balsamic vinegar
  • 2 tablespoons fresh dill, minced (or you can use 1 tablespoon dried)
  • Kosher salt and cracked black pepper to taste

First, make your dressing. This is a very simple vinaigrette – so I forgo my Magic Bullet and just whisk my vinegar and seasonings together, and then add the olive oil in a slow stream. You could also easily shake it all together in a small jar. And as for the chicken, I went with a pre-purchased Rotisserie from the deli. It makes life that much easier. You can also grill your chicken on a grill pan, Foreman, or – if you’re lucky enough to have one – an outdoor grill.

Toast your pine nuts by tossing them in a pan (dry pan – not nonstick) over medium heat for a few minutes, or throwing them on a sheet pan into the oven (set to 350 degrees) for 5-10 minutes. Be careful they don’t burn! You just want to lightly brown them to bring out their flavor – but it’s definitely not a necessity if you’re feeling lazy – you can always throw them in raw.

Now just grab your salad bowl and add your greens. You can use whatever you like – I think I used a Romaine mix here, but spring greens would be especially good. Slice up your chicken and add it to the bowl, along with the grapes, pine nuts, and goat cheese. Pour some of your freshly-made dill vinaigrette over the salad and enjoy.

Serves 2.

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fantasy friday: always sunny in {balenciaga}.

May 28, 2010 — 8 Comments

I am positively IN.LOVE. with all of these luscious little lemons from Balenciaga’s Spring Summer 2010 Collection.

Balenciaga has mastered the art of detailing and hardware in designing the line’s always-chic handbags, and this juicy collection is no exception. The Motorcycle Bag seems to have secured a spot among the iconic classics – and it’s quite well-deserved; the designer was one of the first to truly reinvent the handbag with its clever combination of elegance and grunge.

The bags are always available in an assortment of candy-like colors – so there’s always something to match your mood. If you’re feeling happy, there’s no better way to show it than rocking the color yellow. I am especially loving it for accessories – and you’d be surprised at what the bright hue can do for your closet. A splash of yellow perfectly complements so many trends that are so.right.now – imagine it against a palette of neutrals, or alongside your newest nautical obsession.

Brilliant.

balenciaga yellow handbag

{perfect for work}

balenciaga yellow straw bag

{perfect for a day at the beach}

balenciaga yellow clutch

{perfect for an evening out}

These three bags were all my favorites among the collection, but if I had to pick one – I’d say it would have to be the straw number. I’m loving all of the straw bags out there right now – and this one would be the perfect way to mix it up. But, the clutch – the clutch is perfection. Do I have to pick one? Can’t I just have them all?

Have a *fabulous* Memorial Day weekend, babies!

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sugar donut {coffee} ice cream cupcakes.

May 27, 2010 — 27 Comments

It’s time.

I know you’ve all been dying to know what I conjured up for the 2010 Ice Cream Cupcake Roundup.

Or – maybe I’ve just been dying to show you. Either way.

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When I first learned about this contest being sponsored by the Cupcake Project and Scoopalicious, I knew I had to enter. I had never made ice cream cupcakes before – and I was intrigued. I started by browsing through all of the previous years’ entries, and I was beyond impressed. I knew that if I was going to take a stab at this, my entry would have to stand out. I needed a perfect combination that hadn’t been done before. Immediately, the sugar donut muffins I had recently seen over at Baking Bites popped into my mind. These could easily be transformed into sugar donut cupcakes, I thought.

Sugar.Donut.Cupcakes.

Does it get any better than that?

Yes, it does. When you add coffee Häagen-Dazs – and top it off with some freshly whipped cinnamon-sugar cream.

What’s that? You want to get really crazy? Okay, fine. We’ll serve some sugar-coated donut holes on the side. Now, we’re there – pure and unadulterated ice cream cupcake bliss.

I have to tell you, I wish these cupcakes could be judged based on a taste test. Because these are hands-down one of the most delicious things to ever come out of my kitchen. And they’re not even that difficult to make. The only downside (or upside, depending on how you look at it) is they’re best when eaten right away – and thus, no saving for later.

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Sugar Donut Cupcakes

  • 3/4 cup sugar
  • 1 large egg
  • 1 1/2 cups cake flour
  • 2 tsp baking power
  • 1/4 tsp salt
  • 1/4 tsp ground nutmeg
  • 1/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 1 tsp vanilla extract
  • 3 tbsp butter, melted
  • 3/4 cup sugar, for rolling

To make the cupcakes:

Preheat your oven to 350F. Lightly grease your muffin tin with cooking spray or vegetable oil. In a large bowl, beat together the sugar and egg until nice and light in color. In a small bowl, sift together the flour, baking powder, salt and nutmeg. Since I never have cake flour on hand, I make it myself using all-purpose flour and cornstarch. Just replace 2 tablespoons of flour with cornstarch, for each cup you need. Sift together a few times – I probably went for 5; the more you sift, the closer to cake flour it becomes. Now pour the flour mixture into the egg mixture and stir to combine. Pour in vegetable oil, buttermilk and vanilla extract – stir until just combined. Don’t overmix, lovelies.

Divide batter evenly into 10  cups, filling each about 3/4 full. Bake for 15-18 minutes, until a tester inserted into the center comes out clean.

While your cupcakes are baking, melt the butter and pour the remaining sugar into a small bowl. When the cupcakes are done, remove from the pan and let them sit for a few minutes. Now, roll them in the melted butter and then in the sugar. Cool completely on a wire rack.

Time to make some freshly whipped cream:

Making whipped cream is so super-easy that once you’ve done it once, it can be a little dangerous. All you do is beat some heavy cream in a bowl, and add a bit of sugar – like this. I also added a bit of cinnamon.

Now, for the ice cream:

First, take your ice cream out of the freezer and let in soften for about 10 minutes. I used Häagen-Dazs because I find it to be the best coffee ice cream ever made, but you could use something else or make your own.

{The grand prize for the contest happens to be an ice cream maker, so if I happen to make it to the second round of voting – and you happen to vote for me during the second half of June – I could win it, and make the ice cream for you next time. Just sayin’.}

Cut your cupcakes in half. First, add a dollop of your cinnamon-sugar whipped cream to the top half of the cupcakes. You can do this with a pastry bag and a large tip, or by cutting a little hole in a plastic bag. Here is a fab tutorial on working with a pastry bag – and don’t feel bad if you make a mess and hate life when you’re using it. I still can’t seem to figure the damned thing out.

Now, take a small scoop of ice cream and place onto the bottom half of the cupcake. Place your frosted top on your ice creamed-bottom, and you’re good to go. Just sprinkle with some cinnamon-sugar and D.I.E.

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A long, slow, and delicious death in ice cream-cupcake-donut heaven.

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the salad bar: parmesan chicken + arugula.

May 25, 2010 — 7 Comments

I love arugula.

And I love to enjoy it paired with a super-easy lemon vinaigrette. There’s something so perfect about the peppery flavor of the greens combined with the tartness of the fresh lemon juice.

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It’s perfect alone as a simple side or starter salad, but here I’ve used it as a base for {yet another} chicken salad. Only this time, I’ve baked the chicken in the oven rather than grilling it or a using a purchased Rotisserie from the deli. And let me just tell you – when I baked the chicken just as described in the below recipe, I ended up with the most perfectly cooked chicken breasts. Ever. So incredibly juicy – and the mustard/thyme/Parmesan coating gave such great flavor.

As far as the Parmesan shavings go, adding them just seemed like the right thing to do – but it’s totally optional. The original recipe called for halved cherry tomatoes, so you could also try that – it would be  a great way to add some more color to your plate.

Parmesan Chicken + Arugula Salad

{Roughly} adapted from Food & Wine

  • 1 teaspoon Dijon mustard
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon chopped thyme
  • 2 skinless, boneless chicken breast halves
  • Salt and freshly ground pepper
  • 1/4 cup freshly grated Parmesan cheese
  • 1 package arugula leaves
  • Shavings of Parmesan cheese

    • For the lemon vinaigrette:

  • Juice from half a lemon
  • 1 tablespoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil

    • Preheat the oven to 475°. In a small bowl, combine the mustard with the olive oil and thyme. Season the chicken breasts with salt and pepper, then brush them all over with the mustard mixture. Pat the grated Parmesan all over each breast. Transfer the chicken breasts to a rimmed baking sheet (I cover mine with foil for easy clean-up).

    Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned.

    For the dressing, just whisk the mustard and lemon juice together in a small bowl and add the olive oil in a slow stream as you’re mixing. That’s it – now you have your lemon vinaigrette! How easy is that? Pour it over the arugula and mix well. Season with salt and lots of freshly-ground pepper.

    For the Parmesan shavings, just take a block of Parmesan (I buy a huge one at Costco because I like the good Parmigiano-Reggiano and it’s a little pricey), and create thin shavings along its side using a vegetable peeler. Place your chicken breasts and Parmesan shavings on top of your salad and enjoy.

    Serves 2.

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    {a fresh look at} graphic tees.

    May 24, 2010 — 7 Comments

    Before we go any further here, you should probably know that I’m usually not a fan of graphic tees.

    Nope, that tee-shirt that says “YOUR MOM” in big, bold lettering on the front doesn’t really do it for me. Shocking, I know.

    But – as I’ve been feeding my online shopping addiction perusing the web in my constant search of the latest and greatest, I’ve been discovering some graphic tees that I’m actually finding to be, well…chic. And this kind of excites me. Because I’m a big tee-shirt fan. On the weekends, I pretty much live in them. And I can’t say I haven’t been known to throw on a pair of heels and wear them out at night.

    Comfortable and stylish? Yes, please. I’m loving all of the fabulous phrases, sequins and beading details, and perfect-for-summer tropical inspiration.

    Because yes, I think I’d prefer my white tee if there were a colorful beaded toucan gracing its front. Wouldn’t you?

    {ashish slogan sequined silk top}

    {old navy wildlife graphic tee}

    {adidas by stella mccartney pineapple-print tank}

    {forever 21 graphic burnout knit top}

    {issa toucan-beaded jersey t-shirt}

    {markus lupfer je t’aime cotton t-shirt dress}

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    put the lime in the coconut.

    May 20, 2010 — 14 Comments

    I’m not sure what you’re planning on doing this weekend, but I do know this.

    Whatever it is, it will be exponentially better if you do it {before, during, or after} drinking these frozen cocktails of perfection.

    One of Daniel and I’s favorite places is without a doubt the island of St. John. It’s right off the coast of St. Thomas, so you can easily take a ferry from there. We stopped at here on a cruise last year for my birthday (you can see a couple of photos and read our delicious love story here).

    We love St. John for many reasons.

    One, being:

    Another, being:

    Allow me to introduce you to Woody’s Seafood Saloon. We ended up here after asking a local where we could find great food and drinks, and we are eternally grateful for his recommendation.

    {This, by the way, is the best thing you can do when you’re anywhere foreign. Locals always know best}

    Woody’s is just a walk from the beach, and it’s about as authentic as it gets. Here you can find the most delicious tropical cocktails you’ve ever tasted, and the perfect selection of tropical-island-inspired seafood and appetizers. We were particularly obsessed with their conch fritters and the most outrageous drink I’ve ever had…

    You guessed it – that of the frozen coconut and lime variety.

    I’m a huge coconut fan, so I love pretty much every drink involving it – but this…something about it was extraordinary. It was beyond refreshing, but it had such a kick to it – the flavors practically burst inside your mouth. I could never seem to get that frozen creation out of my mind. And there’s really only one logical thing to do in this situation.

    Move to St. John so you can enjoy them on a daily basis.

    And if that doesn’t work out, you can always try and make up your own version at home. That’s precisely what I did a couple of weeks ago when we had friends over for a little Sunday Funday. I really had no idea what they put in the Woody’s original, but I knew it involved coconut, lime, and rum.

    So, I winged it. And this is what I came up with.

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    Coconut-Lime Coolers

    Yield: 1 pitcher

    • 2 cups coconut rum
    • 3 scoops lime sherbet
    • 3/4 cup fresh-squeezed lime juice
    • 3/4 cup coconut water
    • Sprinkle of lime zest
    Fill blender pitcher over halfway with ice. Add the first 4 ingredients and blend away. At this point, you can add more or less of anything according to your taste. Garnish with fresh lime zest.
    I really have no idea if they use lime sherbet over at Woody’s. My guess is that they don’t – but I won’t the answer until I go back. Either way, it adds an unbelievably delicious creaminess to the drink – almost like a coconut-lime version of a creamsicle.
    {Also known as: heaven in a glass}
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    a tunic for every trend.

    May 19, 2010 — 7 Comments

    It’s summertime – also affectionately known as: that time of year when we should all be allowed to live in our bikinis.

    Either bikinis, or other fabulously chic pieces on top of our bikinis.

    You know – for all of those times when you decide it’s time to grab a late lunch of freshly grilled seafood and fruity white sangria at your favorite beachside café. Or in my case, at whatever fabulous restaurants await me at the Ritz-Carlton Amelia Island, where I’m headed this weekend for a wedding {!!!}.

    Here are my picks for the perfect tunics and little dresses that will cover you up – just enough.

    CUTOUT.

    {diane von furstenburg omaya cutout linen tunic}

    TIE-DYE.

    {martha rey t back cover up}

    NAUTICAL STRIPES.

    {k karl lagerfeld alameda striped jersey tunic}

    FRINGE.

    {tyler rose going to california cover up}

    TRIBAL.

    {french connection marina ink cover up}

    ONE-SHOULDER.

    {topshop one shoulder cover up}

    ANIMAL PRINT.

    {vix laura ana short dress}

    Anyone else have any fun summer trips planned? Which one of these would you wear?

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    the salad bar: an asian twist.

    May 17, 2010 — 13 Comments

    Our go-to healthy weeknight dinner is a big bowl of salad and veggies topped with slices of grilled chicken.

    We usually eat a salad like this once a week, but lately we’ve been enjoying them 2 or 3 times over. The reason is that I have a little photo shoot coming up in a couple of weeks, and I’m trying to eat as clean as I possibly can until then. But, the truth is – I’m loving having them so often, I may just continue the pattern for a while longer.

    {It is bikini season, after all}

    These salads are usually nothing fancy – and never difficult – so I haven’t posted on them in the past; but if you’re anything like me, you know that you can easily find yourself in somewhat of a salad rut.

    In other words, if your mind thinks chicken, tomatoes, balsamic vinaigrette, and then goes blank – you’ve come to the right place.

    I’m going to start sharing with you whatever easy salad combinations come out of my kitchen – so that hopefully, they can find their way into yours. Just remember that you can always interchange veggies, cheeses, or any other ingredients if you’re not into whatever I’m using – the beauty of salads is that they’re so easily customizable. And the same goes with the dressings; I usually like to make a vinaigrette each time because I find it to be super easy and delicious, but that doesn’t mean you can’t use whatever store-bought version you love. Just have fun with it! That’s what we do.

    We also eat it straight out of this giant wooden bowl, comfortably perched in front of the TV {insert favorite trashy-reality show here}. Real Housewives of New Jersey, anyone?

    Grilled Chicken Salad with Soy Vinaigrette

    • 1 bag salad greens {I used a butter lettuce blend}
    • 1/4 large red onion, sliced
    • 1 yellow or orange bell pepper, sliced
    • 2 grilled chicken breasts, sliced
    • Handful roasted peanuts

    For the dressing:

    • 1/4 cup olive oil
    • 2-3 tablespoons low-sodium soy sauce
    • 1 clove garlic, minced
    • Squeeze of fresh lime juice
    • Tiny splash sesame oil, optional
    • Fresh minced ginger, optional
    • Kosher salt and cracked black pepper

    To grill the chicken, we use a George Foreman indoor grill. Daniel does this part, but it’s fairly straightforward. First, either marinate your chicken or season it with kosher salt and cracked pepper. Let your grill get nice and hot for about 5-10 minutes, or to a medium to high heat. Lightly brush the grill with olive oil or spray with cooking spray and place your chicken breasts on the grill. Close the lid and let them cook for about 5-10 minutes, depending on the thickness of the meat. If you’re not sure, just check a little more than half-way through by taking a breast off and cutting through it. When they’re done, take them off and let them sit for a few minutes. You can either eat them hot like this, or give them more time to cool down if you prefer. We usually just slice them and eat them while they’re still warm.

    While the chicken is cooking, you can chop and prep all of your veggies. Throw the salad greens into a large bowl, and toss in the rest of the ingredients. When the chicken is done, add that in as well.

    To make the vinaigrette, you have a couple of options. My favorite way to go is the Magic Bullet, which is a little miniature blender. I like using a machine because it produces a creamier dressing, and it just mixes better. You can also just grab a bowl, whisk together all of your ingredients except the oil, and then add the oil in a slow stream, whisking constantly. This is the method I use when I’m making a very simple vinaigrette with just a few ingredients. The last option would be to use one of those salad dressing containers – the ones that have a lid – so you can just shake all of the ingredients together.

    The key is to taste as you go. I don’t use a lot of dressing, and I always eyeball the measurements. Sometimes I can end up with more, which I will just throw away if it’s a little extra, or keep if there’s enough left for another salad.

    Add as much vinaigrette as you like over the salad and season with salt and pepper. Give it a good toss, and enjoy!

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    fantasy friday: marchesa fall 2010.

    May 14, 2010 — 23 Comments

    When I saw the photos of Blake Lively in this blue Marchesa number at the Met Gala last week, I was immediately forced to see what else {the oh-so-chic} Georgina Chapman had been busy designing.

    Marchesa is absolutely my number one choice when it comes to showstopping ensembles and gowns. I’ve never met a piece I wasn’t 100% in love with, and the dresses are always my favorite among any event or awards show. Everything Marchesa is grand, grand, grand – and always a work of art. The craftsmanship is sheer perfection, and the designs are anything but ordinary.  I’m always *in love* with the all of the fanciful details – the feathers, the outrageous ruffling, and the most intricate beading.

    You want to make a statement? Marchesa is the only way to go, dolls.

    Below are {some of} my top picks among the Fall 2010 Collection. I think the first dress masterpiece is my favorite – black and white is always chic, but this showcases the classic pairing in such a fresh, never-been-seen-before way. I also included the shot of the blue dress Blake wore so that you could see it on the model. I personally think the always stunning Ms. Lively wears it better, but that may be because I’m unfairly obsessed with her – I have a very close friend who I swear is her twin, and seeing Blake always makes me think of her. And just take a look at the black and white number – I am not a tattoo person by any means, but that is artwork, darlings.

    “We’re women designing for women. We know how they feel in a beautiful dress. That’s our focus right now.”

    —Georgina Chapman

    {Images via New York Magazine}

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    chicken piccata.

    May 12, 2010 — 6 Comments

    Have you ever heard of engagement chicken? It’s really just a roast chicken – but it acquired the nickname when a few women reported that after making it for their boyfriends, they were soon asked to be married.

    Sound strange?

    I believe it. The way to a man’s heart, after all, is through his stomach.

    Some believe that the reason the roasted chicken prompted the men to propose was more because of the presentation of the dish. You know, it looks fancy sitting there on the table – almost like a turkey on Thanksgiving. Light some candles, throw on a cute little apron and stilettos, and now you’re looking like a wife.  A damned good one. Sure, the chicken tastes good, but it may have been this wifey-like picture you just created that tricked caused your boyfriend to want to take the plunge.

    Hey, if that’s the case – nice work!

    I just happen to think this chicken piccata recipe can give that engagement chicken a run for its’ money. Because this one has a whole lot of taste going on, in addition to any of that ambiance you want to throw in. I’ve never met a man {or a woman, for that matter} that didn’t like chicken piccata – or some combination of lemon, chicken, and pasta. This one is the best I’ve ever made; a touch of heavy cream thickens the sauce, in turn making it richer and more luxurious than any standard version.

    Chicken Piccata

    Recipe courtesy of the Pioneer Woman

    • 4 whole boneless, skinless chicken breasts
    • Kosher salt to taste
    • Freshly ground black pepper, to taste
    • 4 tablespoons all-purpose flour
    • 5 tablespoons butter
    • 4 tablespoons olive oil
    • 1 cup dry white wine
    • ¾ cups low sodium chicken broth
    • 2 whole lemons
    • 3/4 cup heavy cream
    • Chopped fresh parsley
    • Capers (optional)
    • 1 pound angel hair pasta {I use Smart Taste – tastes like regular but has all the nutrients of whole wheat}

    Have a pot of water simmering for the pasta.

    If chicken breasts are overly thick, pound until slightly flattened. I usually just throw a piece of plastic wrap over the chicken and give them a few whacks. Sprinkle with salt and pepper on both sides, then dredge in flour.

    Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat. Fry two of the chicken breasts at one time until golden brown on both sides, about 3 minutes on each side; a little longer if breasts are thicker, a little shorter if breasts are thinner. Remove to a plate (cover in foil to help keep warm), then add the other 2 tablespoons each of butter and olive oil. Fry the other two breasts until golden, monitoring the oil/butter mixture to make sure it doesn’t burn. Decrease heat as needed!

    After removing the chicken, have the heat on medium to medium-low. Pour in wine and chicken broth, and squeeze in the juice of two lemons. Whisk the sauce, scraping the bottom of the pan. Allow sauce to cook and bubble and thicken until reduced by about half. This takes a little while – I probably could have reduced it a bit more, but I think I got antsy – and it was still perfectly delicious. Sprinkle in a little salt and pepper as it’s cooking.

    Reduce heat to low and pour in cream. Whisk together and allow to cook for a couple of minute until sauce thickens. Taste and adjust seasonings or other ingredients. Expect the sauce to have a real tang to it; counter it with a little more broth and cream if it’s too strong! Sprinkle in some chopped parsley and stir.

    Right at the end, cook angel hair until al dente—do not overcook!

    With tongs, place a medium-sized mound of pasta on a plate. Place a cooked chicken breast beside it, then spoon sauce over the chicken and the pasta. The sauce is strong, so no need to drown it. Sprinkle a little minced parsley over the top.

    Serves 4.

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