If you haven't noticed by now, flares have officially made their comeback. It's such a welcomed change to the super skinnies we are all accustomed to. I loved how simple this outfit was to throw together. My new favorite sweater from A&F paired perfectly with the style of these flares.
Wednesday, November 25, 2015
With Thanksgiving tomorrow, I'm sure a lot of us are thinking about what we are thankful for this year. With out a doubt, family is at the top of my list as it always is. A lot of very exciting things happened this year, I gained a brother in June and found out that I'm going to be an aunt next Spring. So it's safe to say that my family has a lot to be thankful for this year.
To say that I am lucky to be blessed with an amazing family would be an understatement. They are truly the most supportive group of people anyone could ask for. As I'm reaching the end of my masters program, I've been looking back on what it took to get me to this point and I am unbelievably grateful for these people standing next to me for helping me reach my goals. Each and everyone of them helped me in their own way and for that I am thankful.
I hope you all have a wonderful Thanksgiving surrounded by family and friends. Happy Thanksgiving!
Monday, November 23, 2015
Simple is always better when it comes to appetizers for Thanksgiving. Remember, don't over do it!
A staple at my family's Thanksgiving table. We opt for the brown sugar/pecan topping instead of marshmallows.
Instead of just plain old Brussel sprouts, I decided to try this new recipe out this year.
To me it's just not Thanksgiving without classic pumpkin pie. I've always made my Grandma's secret family recipe (hint, hint it's on the back of the Libby's Pumpkin can ;) ..)
Wednesday, November 11, 2015
J.Crew Factory is having a sale for today only, and believe me, you don't want to miss it. They are offering 40% off their already low prices and FREE SHIPPING! This is the time to stock up on your holiday must-haves and maybe even cross a few things off that growing Christmas List!
Monday, November 9, 2015
I live for sweater weather. Not only has the crisp air moved in, but so has the beautiful fall colors as well. This sweater from Loft reminded me of those fall colors the second I saw it and I couldn't help but fall in love with it's high neck and boxy silhouette too.
Friday, November 6, 2015
A lovely swing dress
Roasted Butternut Squash and Farro Salad, a great Thanksgiving side dish
An inspiring gallery wall
A stylish bucket bag in a perfect fall neutral
As wonderful as the weather has been this passed week here in Chicago, I think it was our last taste of warmer temps. Fall, and sooner than later winter, weather is finally upon us. I'm looking forward to a relaxing weekend spent with family over the next few days. I hope you all have a wonderful weekend!
Labels: Friday Finds
Wednesday, November 4, 2015
I made these Chipotle Chicken Sweet Potato Skins last week for the fam. They were a total hit, even my dad liked them! Now this isn't one of the quickest recipes I've ever posted, but it is worth all the time it took, believe me.
- 3 medium sweet potatoes
- 3/4 pound (about 2 small) boneless skinless chicken breast
- 1/4 cups olive oil
- 2 tablespoon fresh lime juice
- 2 cloves garlic, minced or grated
- 3 whole chipotle pepper, minced (in can is perfect)
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 2 teaspoons chili powder
- salt and pepper
- 2 (half a 10oz bag) cups spinach
- 5 ounces sharp white cheddar cheese, grated
- Preheat oven to 350 degrees
- Wash your sweet potatoes and prick all over with a fork
- Place in the oven and bake for 50-60 minutes or until fork tender
- Place your chicken in a baking dish and coat evenly with a tablespoon of olive oil, salt and pepper
- Place chicken in the oven with the potatoes and back for 25 minutes, allow to cool
- Shred chicken and set aside
- When the sweet potatoes are finished cut them in half and allow to cool for 5-10 minutes
- In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper, set aside
- Heat a medium skillet over medium heat and wilt the spinach
- Toss the spinach and shredded chicken together, set aside and keep warm
- Turn the oven up to 400 degrees
- Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside the peel so that it stands on its own and place in a dish
- Brush the skins with a little of the chipotle sauce remaining in the can and bake for 5-10 minutes until crisp
- While the skins are in the oven mix together the chicken, spinach, and chipotle sauce together
- Remove the skins from the oven and stuff with the chicken mixture, top with shredded cheese and bake for 10 minutes or until the cheese is melted