Oversized Blazer Season
I love the look of oversized blazers as a seasonal coat that I can wear over a t-shirt for that classic look, but still be able to pair it with my chunky knit sweaters for when the weather really dips down.
Well, it's officially blazer season, and in true autumn fashion, I am living in my blazers.
Lately, I have been obsessed with oversized blazers, so much that I "borrowed" this one from the Mister. I also purchased this double breasted blazer from Zara recently and I swear I'm living in it!
I went 1 size up because I love the look of blazers as a seasonal coat that I can wear over a t-shirt for that classic look, but still be able to pair it with my chunky knit sweaters for when the weather really dips down.
STYLE TIP: if an oversized blazer looks too big, just add a fun belt to cinch your waist!
Elegant Madeleines
If you’ve never had them, madeleines are little French butter cakes. They are perfect for so many occasions – bridal showers, Easter brunch, Mother’s Day or your coffee in the morning on a random Tuesday.
Today, I thought I would share one of my favourite recipes with you. I personally love madeleines. These are so easy to make (I mean, less than 15 minutes prep time!) and they look so elegant, they are sure to impress your guests.
If you’ve never had them, madeleines are little French butter cakes. They are perfect for so many occasions – bridal showers, Easter brunch, Mother’s Day or your coffee in the morning on a random Tuesday.
Seriously though, these little bite-sized cakes look so pretty on a dessert table.
I personally like to add cinnamon to this recipe because I will eat almost anything if it has cinnamon in it! (Except carrot cake – stop trying to put vegetables in my dessert!!)
The last time I made them, the Mister and I finished the entire batch in one day!! They are so good, you just can’t stop yourself from eating them! Plus I usually make the mini madeleines so it feels like you only had two bites, and so you reach for another. And another…. Before you know it, the entire batch is gone!
I’ve tried various ways of dressing them up by dipping them in chocolate or dusting them with cinnamon sugar - even though they are so pretty on its own.
You can get some really good deals on the pans at places like Winners, Marshal’s and even <Kitchen Stuff Plus http://www.kitchenstuffplus.com/trudeau-structure-silcone-madeleine-pan-fuchsia-grey>. I personally bought the mini pans from Amazon because I feel like eating 20 mini madeleines are not as bad as 10 full sized madeleines. (Yes, my logic is flawed. No, I don’t care).
Here is the recipe that I like to use.
Elegant Madeleines
Makes: 24 madeleines
Prep time:
Cook time:
- 2 large eggs plus 1 egg yolk
- 2/3 cups sugar
- 2/3 cups flour
- 2/3 cups softened butter
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- Preheat oven to 400°F. Grease the madeleine pan with butter.
- Using an electronic hand beater, beat the eggs and sugar until thick and foamy. Add nutmeg and cinnamon into the egg mixture and blend well. Fold in the flour and use a spatula to mix well. Fold in the softened butter and blend.
- Transfer the batter into the madeleine pan and fill about 3/4 of the way. Bake for 10 minutes or until they turn light golden brown.
- Remove the madeleine pan from the oven and let cool on a cooling rack.
Braised, Slow Cooker Lamb Shanks
If you are entertaining this season, this is the only entree to serve your guests! It is literally, fall off the bone perfection. Delicious!
‘Tis the season for getting together with friends and family.
For as long as I can remember, our family has been making a turkey for Christmas dinners. And I am so over it.
I’m sick of carrying a 15 pound bird from the grocery store.
I’m sick of basting the bird every half hour.
I’m sick of the same tasting bird year after year. …After year. …After year.
So this year, I decided to change it up. I wanted something easy – that didn’t look like it was easy.
I wanted something that looked refined and elegant, and tasted delicious. And most of all, I wanted something easy.
I have a serious love for my slow cooker. You couldn’t pry it away from me. I love finding new recipes for my slow cooker. It really is the best “set it and forget it” kitchen appliance.
Every time I go out for dinner, I check to see if lamb is on the menu. And if it is, that’s what I’m getting! So why not make it at home. This recipe is just as delicious. And when you make it at home, its always a fraction of the price (and who doesn’t love that?!!?)
I sear the lamb shanks before putting it in the slow cooker. This seals all that delicious flavor in. The red wine also adds a beautiful richness to the lamb. And I guarantee you, there is no “gamey” taste so often associated with lamb with this recipe.
For the ed wine, don’t bother getting anything expensive. I usually use whatever is leftover from a night with the girls – as long as it hasn’t been open for too long and turned acidic.
If you are entertaining this season, this is the only entree to serve your guests! It is literally, fall off the bone perfection.
I serve this with chive and cheddar mash potatoes, drizzled with the lamb gravy, and grilled asparagus. Delicious!
Believe me, this recipe is sure to impress your guest!
Description of Recipe
Serves: 4
Prep time:
Cook time:
- 4 lamb shanks
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 350 ml red wine
- 250 ml beef or chicken broth
- flour
- salt and black pepper to taste
- a spring of rosemary
- olive oil
- heat a frying pan with a little olive oil on medium high heat
- clean lamb shanks of access fat and pat dry
- season lamb with salt and pepper
- dust lamb in flour
- sear lamb in the frying pan on all sides until a light crust forms
- place lamb in the slow cooker
- deglaze frying pan with the red wine and let simmer for5 minutes
- add onions, garlic, rosemary, broth and wine to the slow cooker
- set slow cooker for 6 hours
Drunken Tequila Lime Chicken
As summer has officially begun, it marks the start of grilling season.
I am always looking for different recipes to try and this one definitely beats the typical barbecue sauce chicken that most of us gravitate towards, only because it’s easy and doesn’t require much thinking.
As summer has officially begun, it marks the start of grilling season.
I am always looking for different recipes to try and this one definitely beats the typical barbecue sauce chicken that most of us gravitate towards, only because it’s easy and doesn’t require much thinking.
Since most of my summer entertaining includes drinks of some sort, I thought why not add that to the meal.
I decided to go with tequila as I seem to have a fascination with margaritas lately.
Tequila, paired with limes, add a great, bright flavor to the chicken which screams summer. I also used some peppers for a little bit of heat, because that’s how the Mister likes it, but you can forgo that if you’re not a fan of pepper.
I decided to use chicken breasts for this recipe only because I could use the left overs for salads and take them to work. (So much easier that trying to eat a drumstick at my desk!)
This recipe can be done either on the bbq or in the oven. Of course the day I decided to make this it rained the entire day. I decided to go ahead and make it in my cast iron grill and finished cooking it in the oven.
Drunken Tequila Lime Chicken
Makes: 4 Chicken Breasts
Prep time:
Cook time:
- 4 boneless chicken breasts
- 2 shots tequila
- juice of 1 lime
- rind (grated) of 1 lime
- 1/2 teaspoon chilli flakes
- salt and pepper to taste
- combine all the ingredients and let the chicken marinate overnight
- lightly grease a cast iron grill and turn heat on to medium high
- pre-heat oven to 350 degrees
- sear each side for 4-5 minutes
- put the cast iron skillet with the chicken in the oven and let cook for 20-25 minutes
