Episode Saturday: March Birchbox Review

Birchbox

All items in the video can be found in Birchbox's shop.

Thanks for watching! Hope you have a very happy Saturday!

Recipe Thursday: Kale Fried Rice

For my birthday this year, my super sweet husband gave me a cookbook I had been wanting:

And I really enjoy it. Her recipes are delicious and super healthy. This was the first one I tried from the cookbook and it did not disappoint. You can try it with your favorite stir fry recipe. I made it with the stir fry recipe from the same cookbook (maybe I'll post it another time!). Make this ASAP! You can thank me later.

Brown Fried Rice with Kale and Scallions

Ingredients
1/2 pound kale, stems discarded
1 1/2 tablespoons vegetable oil
2 cloves garlic, peeled and very finely minced (I just used the jarred stuff)
3 large scallions, cut into 1/8 inch diagonal slices
2 1/2 cups cooked brown rice (1 1/4 cup dry rice, and then cooked)
1 tablespoon plus 1 teaspoon soy sauce

Directions
Cut the kale leaves in half lengthwise and then cut crosswise into very thin ribbons (chiffonade). Steam the kale for 7 minutes. (I actually did not steam the kale, just cut it in ribbons and followed the rest of the directions.)
Meanwhile, heat the vegetable oil in a large saucepan over medium-low heat (I used my Le Creuset). Add garlic and cook, stirring for 2 minutes being careful not to brown the garlic. Raise the heat to medium and add the steamed kale and scallions. Cook for 2 minutes and then add the rice and cook for another 2 minutes, stirring. Add the soy sauce and cook for 30 seconds more.

If you make this, let me know how it goes and what you served it with!

Happy Thursday!

Outfit Tuesday: Crowd Pleaser

I wasn't planning on blogging this outfit when I got ready this morning. However, all day long people were so sweet to tell me how much they liked this outfit and my hair. First of all, it is so encouraging when people give compliments like that. I mean, they don't have to, but it always is nice when random people say something so nice to you. So remember that next time you see someone who looks nice or something and tell them you think so. It'll make their day. For real.

Breakdown: cardigan, Urban Outfitters; dress, anthropologie (after Christmas sale for $18!!!!); boots, Target (last winter). 

Ok, so check it out. There's this blog that I follow, Kate and the Small Things Blog. She's a hair stylist and I posts hair tutorials every week. Today I tried her style, the double bun. Check out her blog. You'll love her and her ideas.

Don't you love when people compliment you randomly? Do you like to try new hairstyles? Are you brave or do you stick with what you know?

Hey, have a happy Tuesday!

A Day Late

Update: Actually, I am skipping. Sometimes you have to prioritize and the blog was at the bottom of the list this weekend. I'm on it for this week though. Stay tuned!

I'm working on my post for Episode Saturday. It's just that the video will go live tomorrow. It's been a bit of a crazy week. I'm not skipping, just delaying.

Thanks for checking in! Have a very happy Saturday!

Recipe Thursday: Crock Pot Brisket

Hope you're having a happy week!

So, if you are like me and your husband loves red meat, this recipe is for you.

It's from the Better Homes and Gardens cookbook I received when we got married and that cookbook has been a lifesaver to me! I tweaked this recipe just a smidgen.

Any recipe that can be cooked in the crockpot is already going to be at the top of my list. Working a full time job and not wanting to dirty up my tiny little kitchen every night, I use my crock pot a lot. It's my best friend in the kitchen.

When I make this brisket, we usually eat is with some good veggies (like kale or sweet potatoes) the first night and then have sandwiches the next day with some fresh fruit. We've given up eating chips with our lunches so we try to keep it interesting by having a lot of different fruits in the kitchen, cut and ready to eat.

Another good thing about this is that it's healthier than a typical pot roast recipe that has a lot of canned soups in it (think lower sodium!). Plus, it's just delicious. And you make your own sauce to go with it that Ethan raves about.

I'll stop babbling now....

Crock Pot Brisket

Ingredients:
3/4 cup water
1/4 cup Worchestershire sauce
1 tablespoon vinegar
1 teaspoon instant beef bouillon granules (I do not use this because I think it's gross, but the recipe still  
   turns out delicious!)
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
1/4 teaspoon ground red pepper
2 cloves garlic, minced (I use 2 teaspoons of the jarred variety)
1 2 1/2 lb fresh beef brisket (Kroger in TX has great Nolan Ryan beef)
1/2 cup ketchup (we use the all natural kind with no high fructose corn syrup)
2 tablespoons brown sugar
2 tablespoons butter

Directions:
1. Combine water, and next 7 ingredients. Whisk well. Reserve 1/2 cup liquid for sauce and set aside in fridge. Trim fat from meat and, if necessary, cut to fit in crock pot. Pour remaining liquid over brisket.
2. Cover and cook on low setting for 10-12 hours or on high for 5-6 hours. Meat will pull apart easily.
3. A few minutes before eating make the sauce. In a small saucepan combine the reserved liquid, ketchup, brown sugar, and butter. Heat until thickened a little, just a few minutes. Serve with meat.

I usually do step 1 the night before and put it in the fridge. Then, when I wake up I only have to take it out, plug it in, and we have dinner that evening!

Enjoy!

Have a happy Thursday!

Outfit Tuesday: Layers

 Today, I decided I needed interest in my outfit to wear to work. I can only wear dress pants on Fridays and these are really the only pair I have, so Friday's get pretty boring. So I took my favorite blazer, my favorite cardigan, and one of my favorite shirts and put it all together. I was really happy with it and with how warm it was because this was a day in Texas that it decided to feel like winter!

Breakdown: blazer, WISH; cardigan, Target; top, WISH; pants, Limited; shoes, Urban Outfitters; purse, gift from a friend, bought in Africa.

A little chevron nail to keep it fun

Episode Saturday: Pound Cake Tutorial

My mom and I made a cream cheese pound cake!!!

The video tutorial is in recorded in steps, so each video is a few minutes long and shows the the process as we go:

Welcome and getting started:

Adding sugar:

Adding eggs:

Adding remaining ingredients:

Pouring and baking:

How to eat a pound cake:

Enjoy!!!! The recipe is in the blog post below:

Recipe Thursday: Cream Cheese Pound Cake

Outside of king cake, pound cake is my favorite dessert. So much so, in fact, that my wedding cake was pound cake sprinkled with powdered sugar!

My wedding cake/ Photo: Matt Roberts

When I say this is the best pound cake I've ever eaten, I mean it with all my heart. It's my mom's recipe for cream cheese pound cake and it will just about change your life. My mom is visiting this week and we're going to bake one together that I'll post as Saturday's tutorial. Stay tuned.

So, remember that the key to a good pound cake is in the way you mix it. Good luck:

Mom's Unbelievable Cream Cheese Pound Cake

Ingredients:
1 block cream cheese, softened to room temperature
3 sticks butter, softened to room temperature
6 eggs
3 cups sugar
3 cups flour
1 1/2 tsp vanilla
1/2 tsp almond extract (optional)
1/2 tsp salt

Instructions:
1. Spray cooking spray in bundt pan.
2. Preheat oven to 325.
1. Beat cream cheese and butter in electric mixer until fluffy (speed 4).
2. Gradually add sugar, keeping the mixture fluffy.
3. Turn down speed to Stir and add eggs one at a time, mixing until the yellow disappears.
4. Add vanilla, almond (if using), salt, and flour, stirring just until combined and looks well incorporated, stopping and scraping as you add.
5. Bake for 1 hour and 30 minutes, beginning to check at 1 hour and 20 minutes. The cake will start to pull away from the sides and when you put a toothpick in, it comes out clean.
6. Let cool in pan for 10 minutes, but no longer than that.
7. Cool completely on wire rack before storing.

Enjoy warm or cooled with fresh whipped cream and strawberries. Yum.

Happy Thursday!

Outfit Tuesday: Headband

Remember the Saturday episode when I talked about the things and people I love? Well, this is the headband that I am wearing in that post. Except this time, I wore it differently.

I really like my headband. When I wore it to work one day, someone asked me if it was from Anthropologie! It certainly is that cute and cool, but it's only $10 and the proceeds go to help bring home Baby Roberts!

say hi to my rosemary plant.

So here's the deal...if you want one for you, or for a friend, or for a child/baby girl, head over to Kimmie's blog and order one!  I had mine custom made for me by Kimmie and it is perfect! 

Outfit Breakdown: headband, Kimmie; cardigan, WISH; shirt, Old Navy; jeans, Target; boots, Target.

Thanks for reading. Thanks for ordering headbands. Have a very happy Tuesday!

Episode Saturday: Sprucing Up

The day began with a simple project and turned into a revamping of part of the apartment...today I share with you some easy, cheap/free ways to spruce up your home!

Hope you all have a very happy weekend!

Recipe Thursday: Mandarin Cashew Chicken

Asian food is in my top three favorite categories of food. Sushi and stir fry to me are some of the most amazing dishes. And egg rolls. Do not forget about the egg rolls.

This recipe came from my sweet and cool friend, Erica, who happened to marry my cool and sweet friend, Calvin. You may remember them from the Saturday Episode about the things I love that raise money for good causes. In case you need a reminder, here's the link to their blog about their Ethiopian adoption story and to their website to help the girls in an orphanage in Uganda.

Erica sent me this recipe a while back and I've been using it ever since, with just a few changes for me and Ethan (like extra mandarins and more sauce).

Erica's Mandarin Cashew Chicken

Ingredients:
1 package chicken breasts, cut into 1 in pieces
1 large jar/can mandarin oranges, no sugar added (but not with artificial sweeteners), drained with 4 Tbsp   
   reserved
1/2 cup chopped cashews
1 head bok choy, washed and torn into small pieces (or red cabbage)
1/2 cup lower sodium chicken broth
4 Tbsp low sodium soy sauce
1/2 cup chopped green onions
brown rice (about 2 cups dry, then cooked)

Instructions:
1. Start rice in rice cooker. You may need to start it earlier, depending on how long it takes your rice cooker to finish that much rice.
2. Cook chicken in about 2 Tbsp olive oil in a large skillet or pot on a high heat to get that browned outside. I use my Le Creuset, but I'm spoiled with such a sweet sister and brother in law that gave that to me as a graduation gift.
3. While chicken is cooking, stir together chicken broth, soy sauce, reserved juice from mandarins, and cashews. Salt and pepper to taste. Set aside.
4. When chicken is cooked, pour in the sauce (yum) and cook for about 2 minutes or until good and bubbly.
5. Add mandarins and green onions and stir. Cook for about 1-2 minutes.
6. Add bok choy (or cabbage), stir, and cook for about 1-2 minutes more.
7. Serve over brown rice with some fresh cut fruit (fresh pineapple is extra delicious with it).

And there you have it! A healthy, delicious dinner.

Let me know if you try this! I'd like to know how it turns out. Do you share recipes with your friends?

Happy Thursday!

Outfit Tuesday: Neon

I cannot tell you how excited I am that neon is in this season. I pretty much wear neon colors all the time, it's just now, I'm trendy when I do! Also, this lipstick is my favorite: Covergirl Lip Perfection in Spellbound. Rich, creamy, bright. 

Here's the breakdown of the outfit: cardigan, GAP (gift for Christmas); shirt, anthrolopogie (after Christmas sale for $8!!!!!); jeans, Old Navy; leopard print flats that you can't see, Target (gift card!)

My second-day hair: pinned back bangs, french braid around the left side into a side bun. I like having my hair out of the way on the mega windy days. 

Thanks for reading, again. Have a happy Tuesday! 

Episode Saturday: Things and People I Love

Happy Saturday!

I'm really excited about the things I share with you in this video. I talk about some people I love and things that you can buy to help them out with their adoptions.

Elissa, me, Kimmie (i'm a giant)

Here are the links to the blogs/sites mentioned in the video:
Kimmie's blog (for info on buying headbands)
Elissa and Matt's adoption journey
Erica and Calvin's adoption journey (click the Sseko sandals tab at the top for info on purchasing)
Sseko Sandals
Peachy Peachy

photo: Sseko Designs

Thanks for watching, listening, and supporting my friends!

If you need/want more info about any of these people or causes, leave a comment or email me t sixfiftyblog@gmail.com.

Have a happy weekend!

Recipe Thursday: Citrus Butter Cookies

I really like to bake. It's one of my favorite things to do. Even in our tiny apartment, in our teeny tiny kitchen, baking is fun and rewarding. We have some of our college students over every Friday night and I bake for them each week. This is a recipe I tried out on them recently, and let me tell you...you cannot eat just one...or even two or three. I think I ate 6. Yikes. Un.be.liev.able. 

Here are my photos:

Pretty pictures can be found on the Pioneer Woman's website, where I got the recipe. And next time you want a yummy, pretty cookie to make or bring to a shower or party, try these. You will not be disappointed.

Citrus Butter Cookies:


Ingredients

• 2 cups (4 Sticks) Salted Butter, Softened
• 1-1/2 cup Sugar
• 2 whole Large Eggs, Separated
• 4 cups All-purpose Flour
• 3 Tablespoons Orange, Lemon, And Lime Zest (approx 1 Tablespoon Each)
• 2 Tablespoons Orange, Lemon, And/or Lime Juice (2 Tablespoons Total)
• Icing
• 3 cups Powdered Sugar
• 2 Tablespoons Whole Milk
• 2 Tablespoons Orange, Lemon, And Lime Zest
• Juice Of 1/2 Lime
• Juice Of 1/2 Lemon
• Dash Of Salt
• Extra Zest, For Decorating

Preparation Instructions

Preheat oven to 350 degrees.

Cream butter and sugar until combined. Add egg yolks and mix until combined (set whites aside for the icing.) Add the zest and the flour and mix until just combined, then add juice and mix until combined.

Scoop out heaping teaspoons of dough, then roll them into balls between your hands. Place on a cookie sheet and bake for 13 minutes. Remove from the oven and keep on the cookie sheet for 3 to 4 minutes. Remove from the pan with a spatula and allow to cool completely before icing.

To make the icing, combine 1 egg white with the rest of the icing ingredients. Whisk thoroughly until combined, adding either more powdered sugar or more juice until it reaches a pourable but still thick consistency.

Drizzle the icing across the cookies in several lines, then do it again in the other direction. Sprinkle with extra zest before the icing sets.

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