Saturday, November 30, 2013

Shockingly Yummy!

** I wrote this two weeks ago and forgot to post it! **

I am constantly trying to be the #bestwifey to my sweet husband and lately he has been a little under the weather so I thought I would attempt to make him some soup for dinner. He asked me to make chicken tortilla soup and since I am on this new adventure of learning to actually cook I decided this was the perfect opportunity for me to get in some practice. I also decided rather than looking for or using a recipe I was just going to wing it and get creative on my own. I'm not going to lie, I'm really proud of myself, it turned out quite well and best of all my husband loved it! 

 :: The Beginning ::

Again, this is all from my head so excuse the lack of proper measurements. The following made enough to feed approximately four people.


2 enormous chicken breasts
2 boxes or 3 cans of chicken stock
1 large can of diced tomatoes
1 large jar of salsa
1 can of black beans
1 small can of tomato paste
1 large red pepper
1 large bunch of fresh basil
4-5 Serrano peppers
2 carrots
2 avocados
1 bag of frozen white corn 
1 medium block of Monterey Jack cheese
tortilla chips for garnish

:: The Base ::

I began by adding the a can of diced tomatoes and salsa and let it simmer over low heat. Meanwhile I had the chance to practice my knife skills as I finely chopped the entire red pepper, the Serrano peppers and most of fresh basil and then added them to the simmering mix. I allowed this to continue to simmer for about an hour and then simply dropped the whole chicken breasts into the mix. I covered the pot and let this cook over medium heat for about 40 minutes. 

:: Simmer Down ::

Once I was sure the chicken was most of the way cooked I removed the breasts and simply shredded them and then added them back into the pot. About an hour before my husband arrived home I added in the corn and black beans and just kept it all simmering on the stove. 

 :: Yummy ::

Once my husband was ready for dinner I garnished the soup with fresh avocado, cheese and crushed tortilla chips. I had no expectations for this little adventure but I'm happy to report that my husband and I both thought this was really flavorful and turned out well. Not to mention that I made this all while watching football so it truly made for a great Sunday!


Sunday, November 17, 2013

Falling in love...

This Fall has been absolutely breathtaking, one of the most stunning that I can remember. The trees have changed colors and the leaves have begun to fall but in California most of our days have remained in at least the 70's. Because of the warm weather I have just not felt like wearing the darker typical shades of Fall. That was until I discovered Zoya's Pixie Dust Collection.  

:: Dahlia :: London :: Godiva :: Electra ::

This special edition textured nail polish is simply divine! My three favorite colors London, Godiva and Dahlia, are each as rich and decadent as they sound and they look incredible.*Electra is a discontinued color but I've been combining it with these and it sort of fits right in. I've been wearing them or a combination thereof for about two months straight now and I have never gotten so many compliments on nail colors. 

:: London & of course my trademark pink toes ::

This past week I created a color I've named Paved in Gold. It's a combination of layering London and Godiva. The Godiva brightens the already stunning London and adds just a touch of warmth. 

 :: Paved in Gold ::

One of my favorite things about this collection is that it is like super glue and lasts for a good two weeks! I wore Godiva for our entire trip to Hawaii and it stayed looking incredible even when being slathered in sunscreen, and going between the beach and the pool!