The long weekend is here! Time to bust out the BBQ and toss back a few cocktails. My sister is en route as I type and I couldn’t be more excited! Hope you have some fantastic plans this weekend! Enjoy my picks this week – I’m loving all of them.
Author: Elizabeth
Taco Tuesday
Call me basic, but I do love Taco Tuesday! Now that summer is here, it’s time to switch up your typical tacos. I was looking for a way to incorporate the chili lime rub I received as a gift and it turned out to be the inspiration for this meal. I made light and delicious mahi mahi fish tacos with an avocado spread. The light and flaky fish is perfect for baking or grilling. You don’t have to use the rub, but it’s an easy way to incorporate a lot of flavor.
Ingredients:
Avocado Lime Sauce
- ½ cup sour cream
- 1 ripe avocado
- 2 tablespoons fresh cilantro
- 1 tablespoon fresh lime juice
- Zest of 1 lime
Mahi Mahi Tacos
- 2 tablespoons of Chile Lime Rub
- 1½ pounds Mahi Mahi filets, cut lengthwise into smaller pieces if needed
- Nonstick olive oil spray
- 8 (6-inch) corn tortillas
- 8 lime wedge
- 1 bag of coleslaw
- Cilantro, for garnish
Instructions:
- Combine sour cream, avocado, cilantro, lime juice, and lime zest in a food processor; process until smooth. Transfer to a small bowl and refrigerate.
- Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and spray with nonstick olive oil spray.
- Sprinkle seasoning evenly over both sides of the fish filets and add to the baking sheet.
- Bake in the oven for 15 minutes until golden brown.
- Warm tortillas according to package directions. Divide fish evenly among tortillas. Serve with avocado lime sauce, lime wedges, cabbage, and cilantro.
Friday Top Five
Hey friends! I’ve been on the hunt for a fab pair of white jeans this season. I’ve been doing my research and even asking strangers where I can get my hands on a great pair. Every Spring I find myself in the same predicament, but not this year. Here’s a roundup of some of my favorites I’ve come across so far for this week’s top five. What are some of your faves??
Friday Top Five
Happy Friday! I have not been doing a good job of blogging lately and yet I have so much to share! Stay tuned for some fun posts coming next week and thanks for sticking with me. Enjoy this week’s Top 5 and have a fab weekend!
dress//crossbody//candle//denim dress//ankle boot
Friday Top Five
Ummmm so much for that Spring weather I was raving about last week. Gotta love Chicago in the Spring- HA! Won’t stop me from building my Spring wardrobe. I’m in LOVE with the off-shoulder look this season and this adorable top is one of my faves. Also, the wedges are so cute and comfy – a true summer staple. Hope you have a great weekend!
off-shoulder top//necklace//handbag//wedge//dress
Friday Top Five
It finally feels like Spring in Chicago! Girls get your pedicures because we are heading into open toe season! Hope you have a fabulous weekend!
Dress//Sunnies//Earring Jacket//Sandals//Nail Polish
Friday Top Five
This week was a doozy and I am so happy it’s Friday! Take a sigh of relief – you made it and now on to the weekend. I have Spring on the brain even though this weather has been bananas lately – hope we turn a corner soon. Enjoy this week’s top five and have a great weekend!
dress//leggings//necklace//lip stain//denim
Zucchini Noodles with Shrimp and Pesto
This dish was easy and damn delicious! I typically like to make a more challenging meal on Sunday’s since I have the time, but I had a hankering for something light. Zucchini noodles are one of my favorite veggies to use as an alternative to pasta and they taste amazing.
I paired the tender zucchini noodles with perfectly sauteed shrimp tossed in a delicious basil pesto sauce. Pesto sauce is very easy to pull together and adds so much flavor. I’ve included an easy pesto recipe below in case you want to make your own.
Pesto Sauce
Ingredients:
- 1/2 cup pine nuts
- 3-4 cloves garlic (depends on how much garlic you like)
- 3 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper to taste (or about 1/2 tsp. of each)
Instructions:
- In a food processor or blender, blend together basil, nuts, garlic, and cheese.
- Pour in oil slowly while still mixing, and then add in salt and pepper.
- Scrape down the sides and pulse once more to make sure it’s well-blended.
Zucchini Noodles with Shrimp and Pesto
Ingredients:
- 2 tablespoons olive oil, divided
- 1 bag (12-ounces) Jumbo Cooked Shrimp, peeled and deveined
- 1/2 lemon for juicing
- 4 zucchini, spiralized
- Salt and fresh ground pepper, to taste
- ½-cup basil pesto (you can use as much as you prefer)
- Freshly grated Parmesan cheese (optional)
Instructions:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Season shrimp with salt and pepper and add to skillet; sautee for 2 to 3 minutes.
- Squeeze juice of a 1/2 lemon
- Remove from skillet and set aside in a bowl.
- Add remaining olive oil to skillet
- Add zucchini to skillet and continue to cook for 7 minutes, or until tender, stirring frequently.
- Add shrimp back to skillet, stir in pesto, and cook just until things are heated through.
- Transfer to a serving bowl.
- Sprinkle with Parmesan cheese (optional)
- Serve
Friday Top Five
Happy Friday! I’m jealous of all the Spring Breakers sunning themselves and cocktailing on the beach- le sigh. But, I have some pretty stellar weekend plans and fantastic finds for this weeks Top Five (casually pats self on back). I’m soooo ready to bust out the Spring wardrobe as evidenced by my selections this week. Hope everyone has a wonderful weekend and Happy Easter!
dress//handbag//earrings//booties//skirt
Easter Delights
Although it doesn’t feel like Spring in Chicago, Easter is just around the corner. Whether you’re hosting or attending Easter festivities on Sunday, I’ve compiled few of my favorite goodies for inspiration.
Ingredients:
- 6 boiled eggs
- 2 tablespoons mayonnaise
- 2 teaspoons yellow mustard
- 1 pinch kosher salt
- 1 carrot, julienned
- 12 black peppercorns
Instructions:
- Lay an egg on its side, and cut a small slice off the bottom (flatter) end. This is the base of the chick. Then cut about 1/2 – 3/4 inch off the top (pointy) end. This end piece is going to be the top of your chick.
- Scoop all the yolks out of the eggs (don’t forget the tops too), and mix them with the mayonnaise, mustard and salt. Put this filling into a plastic bag with a corner end snipped off, and pipe it into your eggs. Make sure the filling is about an inch taller than the top of the egg white so you will have plenty of room to make a face.
- Place a top slice of egg white on each chick.
- Use a knife to slice your julienned carrot into pieces 1/2 inch long. Place 2 peppercorns and a piece of carrot into the yolk of each egg to make the face. You may find it easier to use tweezers for these tiny pieces.
- Arrange the eggs on your serving tray, then add feet by slipping the remaining slices of carrot under their bodies. Again, tweezers can help with this step. Place 3 pieces together on each side to make the feet.
- Serve cold. Best served within 2 hours.
Ingredients:
- 15 Large Cherry Tomatoes
- 16 stalks of chives
- 8 oz. cream cheese
- 1 cucumber
- 1 teaspoon dried basil
- Salt and pepper
Instructions:
- With stem side down, cut a cross in the top of each cherry tomato (about ¾ down the tomato).
- Using a spoon (grapefruit spoon works very well) to gently scrape out the tomato seeds.
- Take a grilling skewer or toothpick and make a hole where the stem currently is. You may need to twist the skewer in a circle a few times to make room for the chive to fit through.
- Finely chop or grate cucumber.
- Mix cream cheese, cucumber and basil in a bowl. Add salt and pepper to taste.
- Add a teaspoon of cream cheese mixture into each tomato tulip (adjust depending on size of tomatoes).
- Insert a chive into the hole at the bottom of each tomato.
- Use a damp paper towel to clean any excess cream cheese filling from outside of tomatoes.
- Prepare the tulip bouquet on a large plate or platter. Use the extra chive stalk to wrap around the tulip stems to complete the bouquet.
- Fresh ricotta
- Lemon zest
- Toasted bruschetta (baguette bread)
- Basil leaves
- Delicate honey, such as acacia
Instructions:
- Prepared baguette toasts.
- Mix fresh ricotta with lemon zest, and spread onto toasts (do not rub with garlic or drizzle with oil in this variation).
- Add a few basil leaves, and drizzle with a delicate honey
Ingredients:
- ½ cup powdered sugar
- 1 cup butter (2 sticks), softened
- 2 cups plus ½ cup all-purpose flour
- 4 eggs
- 2 cups sugar
- ⅓ cup fresh squeezed Meyer lemon juice
- 1 heaping tablespoon grated lemon zest
- ½ teaspoon baking powder
Instructions:
- Preheat oven to 350 degrees F. Prepare a 9″ X 13″ baking pan by lining it with criss crossed pieces of aluminum foil that have an overhang of an inch or two. Spray with cooking spray unless using non-stick aluminum foil.
- Cream the powdered sugar and butter in a stand mixer until light and fluffy. Add 2 cups of the flour and beat on medium speed until mixed. Press into the bottom of the prepared baking pan and bake for 15-20 minutes or until golden.
- Beat the eggs, sugar, Meyer lemon juice and lemon zest in a large bowl either by hand or with a mixer. Sift the reserved ½ cup flour and baking powder into the mixture and mix well.
- Pour over the hot crust and return to the oven to bake for another 20-25 minutes. Check for doneness at 20 minutes, and add on time as needed.
- Cool completely before cutting, then dust with powdered sugar and serve.
Lattes With Lipgloss 