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Tuesday, 05 February 2013 10:00

Winter White

Written by

Certain times of the year allow us to embrace different colors. Winter is a great time to embrace the clean, fresh and simplistic look of white. It is cold outside, but still beautiful when the sparkling white snowflakes fall from the sky.

I want to share a few simple tips today on how to incorporate white into your indoor décor without breaking the bank.

A white on white floral combination is elegant and chic. I have combined four parrot tulips, and one white rose in a small white porcelain vase. This is a perfect addition to a cocktail table for entertaining, as a bathroom sink accent, or just to have on the kitchen table.

winter white 2

It is always great to add a plant to your indoor space during the winter months. It reminds us that there is hope for Spring to arrive. I have combined a white ceramic pot with a perky, green succulent. The white and green compliment each other well and will match any room in your place.

winter white one

Add a little bit of fresh flowers or plants into your living space to create a winter white delight!

Monday, 04 February 2013 17:59

Girls' Night-Chicken & Artichoke Pasta

Written by megan kramer

Girls' Night-Chicken & Artichoke Pasta

 

 By Megan Kramer

I have to admit that there is one up side to breaking my arm.  My visit home wound up being a couple weeks longer than planned!  I had such a great time and was so lucky to get in a few extra girls' nights!  Last week a few of my besties and I got together and made dinner, shared a little wine and a lot of gossip.  I love these girls, and they are always the perfect medicine- they can make anything better (ok, so the Vicodin was a close second)!  Now, when I say that we made dinner, I really mean they made dinner.  Turns out when you break your arm, people think that you lose use of all of your limbs.  I was delegated to turning the chicken as it cooked, that's all.  So I really have to give all of the credit to the girls.  Two of our girls are those cooks that can just throw things together.  They don't follow recipes and somehow everything is always amazing!  We decided on a spinach pasta tossed with chicken and artichokes.  Great food, great laughs, and the greatest friends- perfect night!

What you need:    

artichoke chicken

  For the Marinade:

  • 3/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1-2 crushed garlic cloves
  • 1/2 tsp oregano
  • salt and pepper to taste

    For the Rest:

 

  • chicken, cut into strips- about 1 lb
  • 3 tbs extra virgin olive oil
  • 3 cloves garlic, minced
  • a shallot, diced
  • a jar of artichokes
  • juice from half a lemon
  • 1/4 tsp salt
  • pepper to taste
  • 1/2 cup Parmesan cheese
  • pasta (we used spinach pasta)

What you do:

  • Marinade the chicken for about an hour. 
  • In a large skillet cook chicken in olive oil until no longer pink.
  • Cook pasta according to package.
  • In the same skillet as the chicken, add shallot, artichokes, lemon juice, salt and pepper.  Heat through.
  • Add pasta and Parmesan cheese, and toss.

 

 

Xo,

Megan

Jeanette's Healthy Living: Chinese Braised Chicken With Chestnuts
The Cultural Dish: Chicken Marsala
Thursday Night Dinner: Girls' Night Chicken and Artichoke Pasta
Feed Me Phoebe: Honey Mustard Chicken Wings
Devour: Fried Chicken, 5 Ways
Made By Michelle: Chicken and Kale Casserole
Virtually Homemade: Tortilla Chip Chicken Tenders With Creamy BBQ Sauce
Cooking With Elise: Chicken Pastry
FN Dish: The New Face of Comforting Chicken Dishes

 

Monday, 04 February 2013 14:58

Our Favorite Things: Weekend Getaway bags

Written by stephania

Happy Monday! With my 30th birthday trip coming up with the girls and then a hop, skip, jump to Puerto Rico with Dave I am bound a determined to find a very cute weekender bag to take along. Here are a few of my favorite finds. What do you think? Any suggestions? 

 

xo,

 

Stephania

 

our_favorite_things

weekender bags

 

1. Anthropologie 2. Etsy: Independent Reign 3. Longchamp 4. Free People 5. Etsy: Philosphie by Sophie

 

 

 

weekender bags

Saturday, 02 February 2013 12:14

Super Bowl Round Up

Written by

Hello everyone! Are you all excited for Super Bowl weekend? I know I am! Although my beloved Patriots did not make it I am super excited to watch these two brothers face off against eachother, I feel bad for their mom though! Nothing like some good old sibling rivalry to make this game more interesting. Also I have been hearing rumors that Destiny's Child is reuniting during Beyonce's half time show? THAT would be epic. So for this weeks round up I am going to give you a bunch of recipe and craft ideas for your super bowl party! 

Have a fun and delicious weekend!

xo

Lucie

PS Check out our pinterest page for more inspiration!!

 

Super Bowl Recipes

How Sweet Eats: Jalapeno Cheddar Chicken Meatball Sandwiches

jalalpenocheddarchicken-2

 

These look so delicious and coudl easily feed a huge crowd!

Annies Eats: Kale Pesto White Bean Dip

Screen Shot 2013-02-02 at 12.20.33 PM

 

Yum! A healthier option for those of us trying not to eat our weight in pizza and wings during the game!

The Food Network: Margarita Shrip Nachos

page-6

 

I feel like so many super bowl foods are heavy so this is a nice light and refreshing option!

Good Housekeeping: Healthy Seven Layer Dip

seven-layer-dip-recipe-ghk0911-xl

 

Whats not to love about healthy seven layer dip!

Super Bowl Crafts/Decor

Hostess With the Mostest: Super Bowl Playing Field Center Piece

superbowl centerpiece 1

 

Such a cute idea!

Dress my Cupcake: Superbowl Cupcake WrappersFootball Cupcake 4f1c9fc02192c

All Scrapbook Steals: Super Bowl Photo Booth

IMG 7447

 

I love this idea! super fun! 

 

 

Happy Thursday! Ok, yes I am officially obsessed with beets. I can't stop eating them and adding them to pretty much everything. So this week I've got another yummy beet recipe for you. I'm so glad it's Thursday and I'm definitely excited about my Thursday night dinner and craft choices-- a yummy beet pasta that uses the beets and the greens and some warm and cozy scarf and hat sets.

Enjoy!

colleen

 

Beet-liscious Pastabeet_pasta
by colleen

What you need:           

  • 1 lb spaghetti or angel hair pasta, cooked according to box directions
  • 2 beets roasted and cubed
  • Beet greens, cut into ribbon-like strands
  • Herb goat cheese
  • Toasted pine nuts
  • Olive oil
  • 1/2 medium red onion, diced
  • Lemon juice
  • Pepper
  • Salt
  • Cumin
  • Red pepper flakes

    What you do:

      Roast beets following these directions. This will take about an hour, so plan accordingly. In the warm oven from cooking the beets, toast pine nuts for 2-3 minutes. Watch them carefully so they don't burn. Cook pasta according to package directions.

      In a large skillet, heat 2 tbsp olive oil. Add onions and sautee for 3-5 minutes, until they begin to turn clear. Add beet greens to the oil and sautee. They will shrink down quite a bit, so use all that you have. After about 5 minutes, sprinkle with pepper and salt to taste and add a couple of dashes of cumin. Mix to incorporate and add a squirt of lemon juice.

      Divide pasta into four bowls and add a scoop of beet green and onion mixture to each. Top with beets, pine nuts and goat cheese. Sprinkle with red pepper flakes and dig in!

      Serves 4.

      Fleece Hats and Scarves scarf_and_hat

      My sister-in-law, Freda, was in town over winter break and she taught me how to make these fleece hats and scarves. They are so, so easy to make and they really can be made with as little or as much sewing as you want. You can even use fabric glue if you don't want to sew at all. I've been having so much fun making these guys. We decided to kick off our Glue Gun Mafia Louisville get-togethers for the new year with this cozy winter craft. Freda is the Art Designer at Sophie's Stress Free Soirees, a premier event planning company in San Francisco, and they have some excellent tutorials up at their website, so, in the interest of not reinventing the wheel, I'm going to send you there. Here is the hat tutorial. And here is the scarf tutorial. Have fun!

          Tuesday, 29 January 2013 18:38

          Our 3 Most Favorite Chili Recipes

          Written by stephania

          It's freezing cold outside and the Superbowl is only days away...baby it's chili time! Colleen and I have never been big football fans, but we are most definitely fans of the food and craft beer that often comes along with game day.  We'll take any excuse to eat comfort food and drink in the middle of a Sunday afternoon and the Superbowl always seems to amplify our hunger for bar food, artisinal bar food, but bar food nonetheless. This year I'm even more excited, because I've gotten myself hooked on Friday Night Lights and am therefore convinced that I'll understand what's going on in the game without having to ask one of my very patient friends. Somehow, each year after fully understanding the game by the end of the previous season, I completely forget the following year. Perhaps I'm always just distracted by the food?

          In honor of all things football, here are our three very favorite chili recipes! 

          xoxo,

          stephania 


          $100 Deer Chili

          by Ruth and Michael Pryor

          What you need:

          • 2 lbs ground sirloin
          • 1 lbs ground venison
          • 1/2 pound pepper crusted salami chopped in small pieces
          • 3 links of columbian or mexican chorizo
          • 1 onion, chopped
          • 2 habaneros, deseeded and minced
          • 1/4 cup chili powder
          • 2 tsp cumin
          • 1 tbsp corn meal
          • 1 tbsp garlic salt
          • 28oz beef broth
          • 28oz whole tomatoes (blend quickly)
          • 1 cinnamon stick
          • 4 bay leaves

          What to do:

          In a large soup pot, heat olive oil over medium-high heat.  Add onions and sauté for three minutes.  Add the sirloin, venison, chorizo and samali.  Mix often to ensure meat is cooked thoroughly and sauté for about ten minutes or until meat is cooked through.  Carefully pour fat out of pot (making sure to leave onions, garlic, and turkey in the pot).  Return pot to heat.  Add one beef broth,  tomatoes, habaneros, chili powder, cumin, corn meal, and garlic salt to meat mixture. Then place the  cinnamon stick and bay leaves to mixture.  Stir to mix and let it simmer for about 3 hours. Before serving remove the bay leaves and cinnamon stick. Serve in big bowls and garnish with grated Parmesan.

          Serves 8-10.

           

          Beer and Honey Chili

          by Stephania Stanley 

          chili_339B4986

          What you need:

          • 1 ½ lbs ground turkey meat
          • 1 ½ bottles of beer (ambers are great)
          • ¼ cup honey
          • 2 28 oz cans of crushed tomatoes
          • 2 6 oz cans of tomato paste
          • 1 16 oz black beans, rinsed and drained
          • 1 green bell pepper, chopped
          • 1 onion, chopped
          • 2 cloves garlic, minced
          • 2 tbs chili powder
          • 1 ½ tsp cumin
          • 1 tsp cayenne
          • 1 Tbsp olive oil
          • Grated Parmesan (optional)

           

          In a large soup pot, heat olive oil over medium-high heat.  Add onions and sauté for three minutes.  Add garlic and green bell pepper and sauté for an additional three minutes.  Next add the turkey meat.  Mix often to ensure meat is cooked thoroughly and sauté for about ten minutes or until meat is cooked through.  Carefully pour fat out of pot (making sure to leave onions, garlic, and turkey in the pot).  Return pot to heat.  Add one bottle of beer, honey, crushed tomatoes, tomato paste, chili powder, cumin, and cayenne to turkey mixture.  Stir to mix and let it simmer for about 30 minutes.  Now it’s time to add the remaining beer, but add to taste.  Simmer for an additional 30 minutes and then add black beans.  Stir to mix and simmer for a final 30 minutes.  Serve in big bowls and garnish with grated Parmesan.
           
          Serves 8-10.

           

          Sweet ‘n Spicy Veggie Chili
           
          by Colleen Reilly and Derek Ingersoll
           
          What you need:
          1 small yellow onion, diced
          4 cloves of garlic, minced
          1 30 oz can of dark red kidney beans
          1 8 oz can diced tomatoes (with green chilies)
          1 8 oz can tomato sauce
          4 oz tomato paste
          1 lb veggie meat crumblers
          24 oz low-sodium vegetable or chicken broth
          Nickel-size diameter uncooked spaghetti
          1 pack chili seasoning
          1/4 tsp dried oregano
          1/4 tsp dried basil
          1/4 tsp honey
           
          What to do:
          Sauté onion and garlic in a large, deep pot for 8-10 minutes or until onions are
          clear. Add remaining ingredients (except spaghetti and meat crumbles) and let
          simmer for at least 1 1/2-2hrs (feel free to let it simmer for up to 5 hours), adding
          small amounts of water as needed and stirring occasionally. Finally add the
          spaghetti and the meat crumbles and let cook until the noodles are tender adding
          water if necessary (about 20 minutes), don’t cook too long as noodles will get
          mushy. Salt, pepper and add hot sauce to taste. Serve it up in bowls and enjoy!
          This will make about 6 servings.


          Sweet 'n Spicy Veggie Chili

          by Colleen Reilly and Derek Ingersoll

          What you need:

          • 1 small yellow onion, diced
          • 4 cloves of garlic, minced
          • 1 30 oz can of dark red kidney beans
          • 1 8 oz can diced tomatoes (with green chilies)
          • 1 8 oz can tomato sauce
          • 4 oz tomato paste
          • 1 lb veggie meat crumblers
          • 24 oz low-sodium vegetable or chicken broth
          • Nickel-size diameter uncooked spaghetti
          • 1 pack chili seasoning
          • 1/4 tsp dried oregano
          • 1/4 tsp dried basil
          • 1/4 tsp honey

          What to do:

          Sauté onion and garlic in a large, deep pot for 8-10 minutes or until onions are clear. Add remaining ingredients (except spaghetti and meat crumbles) and let simmer for at least 1 1/2-2hrs (feel free to let it simmer for up to 5 hours), adding small amounts of water as needed and stirring occasionally. Finally add the spaghetti and the meat crumbles and let cook until the noodles are tender adding water if necessary (about 20 minutes), don’t cook too long as noodles will get mushy. Salt, pepper and add hot sauce to taste. Serve it up in bowls and enjoy!

          This will make about 6 servings.

           

           

          Thursday, 24 January 2013 10:49

          TND: Brisket Tacos from Jezebel

          Written by stephania
          Happy Thursday! Well after many hours of research, dozens of emails, and twice as many text messages we finally have our 30th birthday trip planned! Colleen and I are heading to Miami with the original Thursdays girls, Emily and Kate. Since none of us are really Miami kind if girls, we've decided to fully embrace the trip and really get down with the city. It will be kind of like when my friends from home dress up for the Indy 500 and wear cut off jean shorts, fake mullets, and drink exclusively Coors Light. After all, if you can't beat them, then join them, right? In all seriousness, I am pretty excited to lounge by the pool, perhaps strap on a pair of gold heels and go dancing, and explore the enticing world of Cuban food that I've heard so much about.  Then half way through the week, I'm off to Puerto Rico to meet Dave for our very first vacation. Ever since we clicked "confirm" on Orbitz, all I can think about is sunshine, a new bikini, cocktails, and feeling the sand between my toes. Heaven.
           
          Until then, I'm going to do my best to embrace the bitter cold and continue to plug away at my New Years resolutions.  This week I'm trying out this recipe that I shot for an article at DailyCandy featuring one of the best Kosher restaurants in town, Jezebel.  Let me just say that I am indeed not Jewish, have no interest in keeping Kosher (or any other regulation on my diet), but would go to this resaurant any day of the week. So in honor of my New Years resolution to try at least one new recipe per week, I'm going for these brisket tacos.
           
          Enjoy! 
           
          stephania 
           

          Brisket Tacos with Apple Jicama Slawjezebel-IMG 1699
          by Chef Chris Mitchell of Jezebel 

          (makes 24)

          What you need:           

          For the brisket: 

          • 3 tbsp. brown sugar
          • 1 tbsp. kosher salt
          • ½ tsp. ground cumin 
          • ½ tsp. ground fennel seed 
          • 1 tbsp. ground black pepper
          • 2 lb. first-cut brisket
          • 2 cup tomato juice
          • 1 orange peel
          • 1 cup rice wine vinegar
          • 1 cup beer

          For the slaw: 

          • 2 granny smith apples with skin, juliened 
          • 1 large jicama, peeled and juliened
          • 1 medium red onion, sliced thin
          • 3 limes, zested and juiced
          • 3 tbsp olive oil

          For the salsa: 

          • 1 cups cherry tomatoes, rinced
          • 1 jalapeno with seeds
          • 1 medium red onion, chopped
          • ½ bunch cilantro, roughly chopped
          • ½ bunch basil, roughly chopped
          • Zest and juice of 3 limes
          • 2 tbsp. olive oil

          What you do:

            For the brisket: 

            In a small mixing bowl, combine first five ingredients. Stir to mix.  Coat brisket with marinade and refrigerate for at least two hours or up to 24 hours. 

            Preheat oven to 400° F.  Roast brisket uncovered for 30 minutes.  Reduce heat to 225°F and add tomato juice, orange peel, vinegar, and beer to pan. Cover and continue to cook for about 90 minutes or until meat begins to fall of the bone.

            For the slaw: 

            Combine all ingredients in a small mixing bowl. Stir to mix. Add salt to taste.

            For the salsa:

            Add ingredients to a food processor.  Pulse together, but leave mixture chunky.  Add salt to taste.

            To assemble tacos: 

            Lightly toast tortillas.  Add salsa first, then brisket, and top with apple-jicima slaw to each taco. Garnish with cilantro and lime juice. 

             

                Wednesday, 23 January 2013 09:15

                Simplify your Routine; Easy Day to Date Hair!

                Written by megan kramer

                Simplify your Routine; Easy Day to Date Hair!

                 

                 By Megan Kramer

                This week at Thursdays, we are trying to simplify our lives- which just so happens to go along with one of my New Years resolutions! I have been trying really hard to keep things easy breezy the past few weeks. So far so good, and it’s actually pretty refreshing.

                Today I thought I would show you a super simple hairstyle that can go from day to night. I did this on myself and it took me literally 3 minutes. This is the perfect style if you’re going to dinner, happy hour, a big date... anywhere after work. It’s a perfectly acceptable style for work, and then you can head right out. But... I know we all have days when you wear your hair down to work, and by 5:00, it’s looking less than ready for a night out. This style can be done in the ladies room right before you walk out the door, and will make you feel like you got ready, without actually doing much at all.


                What you need:             simple hair

                • comb- for back combing
                • small rubber band
                • bobby pins
                • hair pins
                • hair spray

                What you do:

                For this style you want your bang area to look good, so when you get ready before work, just make sure they look decent (hit them with a little extra heat while you blow dry). Start by back combing the crown a bit. Now gather your hair into a pony. I did mine right in the middle, not too high or low, but you can put it anywhere. Now use a small rubber band, but only wrap it around once (wrap it twice if it’s not a small rubber band). You want it to be loose, but to have something to keep it together so you don’t need 1,000 bobby pins. Be sure you don’t let go of the pony, and start to twist it up. You only need an inch or two from the rubber band to be twisted. Secure the twist with bobby pins, then let the ends (second half of the pony) fall back over the twist. Use more hair pins (or bobby pins if you don’t have them) to tuck the ends under so that it’s almost like a bun. I purposely left mine messy, so don’t worry too much about getting all the ends tucked in. Pull some pieces around your bang area out to frame your face.   Add a little hairspray and leave the office before that creepy guy from accounting sees you looking super fly!

                Xo,

                Megan

                 

                Tuesday, 22 January 2013 21:35

                Beet and Goat Cheese Pizza

                Written by colleen

                I am definitely not a huge fan of winter, but I will say my favorite thing about it is that beets are in season. I'm so obsessed with beets right now, I'm loving experimenting adding them to pretty much everything. Here is a great weekday meal that's cheap, easy and healthy. What more could you want?


                Enjoy!

                colleen

                 

                Beet and Goat Cheese Pizzabeet pizza
                by colleen

                What you need:           

                • 4 whole wheat flat pitas (you can use pizza crust, too, if you want)
                • 2 small, sliced roasted beets
                • Beet greens, washed
                • 1 small red onion, sliced
                • 1 15 oz package ricotta cheese
                • 1 small package herb goat cheese
                • Black ground pepper
                • Olive oil

                  What you do:

                    Preheat oven to 450 degrees F. In a small skillet, heat 1 tbsp olive oil and saute onions about 5 minutes, until they begin to turn clear. Spread a mixture of ricotta and goat cheese onto each pita. Depending on how much cheese you want, you may have cheese left over. Add sliced beets and onions to each pita and spread evenly. Sprinkle each pizza with black pepper. Cook in the oven on cookie sheets for 10 minutes. Remove and top with beet greens, allowing them to wilt from the heat of the pizza. Add red pepper flakes to taste and enjoy!

                        Serves 4.
                         
                        (image from chow.com)
                         
                         
                        Tuesday, 22 January 2013 15:23

                        Organization Week: Michelle's Frames Full of Memories

                        Written by stephania
                        Happy Tuesday! I hope that you all had a restful MLK weekend.  I continued my half marathon training and ran 8 miles, ordered this new rug from Flor, spent all of yesterday happily doing absolutely nothing with Dave, and started a much needed and very tedious project of organzing my socks. Somehow I've managed to collect a drawer full of mismatched socks and it had gotten far too out of control, so in light of this week's theme Our Very Favorite Organization Tips, I thought that I would finally kick my butt into gear and handle the situation.
                         
                        To kick of this week's theme, we have the lovely Michelle Hainer here to show us how to organize and display our favorite memories.
                         
                        Enjoy! 
                         
                        Stephania 
                         
                        ****************************************************************************************************
                        I am in love with stationery of all kinds and have so much fun picking it out for various events and milestones. It seems a shame to just shove it in a drawer or gasp! throw it out once the event is over, so I make shadow boxes to display paper products and hang them on the wall. I've done them for my bridal and baby showers, wedding, and my son's cards and invitations. It is so easy to do and the finished product makes a great conversation piece for guests!

                        DIY Shadow Box
                        by Michelle Hainer

                        ShadowboxCharlie

                         

                        Photobox

                         

                        What you need:           

                        • A large photo box or shadow box frame (it doesn't matter whether it has a door that opens, or whether its set up like a deep frame)
                        • A hot glue gun or pins (if you are including favors, such as matchboxes, you will need to glue them onto the board)

                        What you do:

                        Arrange the stationery and favors as you like and then either pin them onto the board of the shadow box or hot glue them into place. Replace the glass and hang.

                         

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