Category Archives: Recipes

Ginger Tea: A Great Way To Fight The Dreaded Cold

Last Winter I was sicker than a dog from pretty much January until April. I got fed up and googled homeopathic remedies for colds. Ginger Tea came up numerous times through out my google search. I was hesitant because I don’t like the spice ginger but I was desperate and decided that I’ll try anything to get better. I tried it and honestly it tasted extremely strong but the taste didn’t bother me. The honey helped cut the strength of the ginger. I realized that I like “real” ginger much better than the spice. Each recipe differs in the quantity of ginger and honey to add and how long to let the tea steep for. Here is how I make it. You can definitely add more or less ginger and honey and you can also steep it for less time. To see the health benefits of Ginger, click here, to read more from Dr. Oz.

Ginger Tea Recipe

1. Boil water

2. Squeeze the juice of one lemon

3. Grate about 1-3 tbsp of ginger and place it into a tea steeper

4. Once the water has boiled, pour it into a tea pot, filled with the lemon juice and ginger.

5. I like to add lots of honey. The amount of honey depends on you, but remember it’s good for you.

6. Let tea steep from anywhere from 10-20 mins, depending on how strong you would like it to taste.

May this blog inspire you to make ginger tea when you find yourself starting to get sick. May this cold season be the shortest ever!!!!!

Please follow me via Facebook, Bloglovin, Pinterest or Twitter.

Happy Friday and Weekend Everyone!!!!!

Pink, Polka Dots & What The Heck To Do With Leftover Roast Chicken!!!!

40 Replies

Just wanted to thank those of you who stopped by Twitter and said hi to me.

This is what I am wearing today: pink polka dot cropped pants, white tank top, white blazer and white sandals. Perfect to take my son to his music class and then play in the park. I need to wear these fabulous cropped pants more often.

Gap Pink Polka Dot Cropped Pants

Jacket & Tank Top (RW & Co.). Pants (Gap). Sandals (Aldo). Purse (J Crew). Watch (Michael Kors). Bracelet (Gigglosophy). Necklace (Stella & Dot).

Gigglosophy Pink Link Bracelet

J Crew Tote & Aldo Sandals

Ever wonder what to do with your leftover roast chicken? I know I did. I love white meat and my husband loves dark meat and there’s usually quite a bit of white meat leftover. One day, I decided to add the chicken to the stirfry and it turned out delicious. It’s a great way to use up leftover chicken.

I basically add everything that I have in my fridge into my stirfry:

onions
garlic
real ginger
broccoli
leek
grated carrot
yellow pepper
sprouts
bok choy
mushrooms
leftover roast chicken
sugar snap peas

1. I start by cutting everything up and separating them into how long it takes to cook bowls. Celery and broccoli take the longest, therefore I put them into one bowl. Peppers, onions, garlic, mushrooms, boy choy, sprouts and snap peas into another.

Roast Chicken Stirfry

2. Add some grape seed oil(cooks better than olive oil at high heat), or whatever you have, to a wok and heat at high heat.

3. Add celery and broccoli with soy sauce and cook for a few minutes, until you see the broccoli get greener.

4. Add the remaining vegetables and chicken and I usually grate some fresh ginger and add it to the wok. Cook that for another 5-7 minutes and then you’re done.

Don’t forget that tomorrow is my Tres-Chic Fashion Thursday Link Up.

Don’t forget to enter my giveaway for a $25 giftcard to Sephora. Click here to enter.

You can follow me via: Pinterest/ Facebook/ Bloglovin/ Twitter

May this blog inspire you to try different ways of using up your leftover roast chicken.

Happy Hump Day Everyone.

Blue, Metallics & A Different Take On Strawberry Shortcake

24 Replies

I want to start off this post by thanking everyone for their sweet and thoughtful comments. You guys are the reason why I love putting my posts together, everyday!!!! I’m sorry if I sounded negative. Sometimes we all just need to vent and that’s what I needed to do on Friday. I promise that I won’t let the numbers get to me. I love doing this blog and I love all the great friends I’ve made and readers that follow me. You guys are truly the best.

Next I want to thank Ginny from My New Favorite Outift for her shout out to me on her blog Sunday. It made my day :). Check her blog out, she always finds the most amazing pieces at her local Thrift store. I wish I was that lucky.

Also MJ from Outfit Posts posted my yellow tank top 2 different ways in her series One piece, Two ways Spring Edition. Check that out as well.

Thanks ladies for giving my blog some love!!!!

Many of you guys responded to my question in Friday’s post: pictures taken inside or outside? You guys like outside pictures better. I will do my best to take pictures outside but when it rains it will have to be inside.

Onto today’s outfit. Since the weather here really can’t make up it’s mind, I thought wearing cropped jeans, a t-shirt, cardigan and metallic flats is the perfect outfit for running errands. Great mominform ladies!!!! Comfortable, casual yet fashionable

J Crew Necklace

Cardigan (Old Navy). Jeans (R W & Co.). T-Shirt (J Crew). Necklace (J Crew). Flats (Aldo). Purse (Fossil c/o The Bay).

Strawberry Shortcake

I was checking out my weekly Thrifty’s flyer and they had Organic strawberries on sale. I thought since it’s the long weekend, I could make some Strawberry Shortcake. Instead of making it the regular way, I thought I would add my own flair to it.

1. Start by making the vanilla cake. I use Martha Stewart’s recipe for Vanilla Cupcakes and make it into a cake instead of cupcakes. So yummy :).

Ingredients

1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

Directions

Preheat oven to 325 degrees. Spray your 8×11″ pan with non-stick spray. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

Martha's Stewarts Vanilla Cupcake Recipe

2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

3. Put the batter into a 8 x 11″ pan and bake between 40-50, until a cake tester inserted in the center comes out clean.

4. Transfer to a wire rack and let cool for 10 mins, after which you remove from pan and allow to sit on wire rack until cool completely.

5. While the cake is cooling you can whip the cream. Place whipping cream into a mixer using the whisk attachment and whisk it until it forms the cream. I also add some vanilla sugar to make it a little sweeter.

Whipped Cream

6. Once the cake has cooled I cut it into small pieces 1-2″ pieces. This is how it differs from the traditional Strawberry Shortcake. Instead of making it all pretty and making different layers, I thought it would be fun to make it into do it your own Strawberry Shortcake. This way you can add as much or as little whipped cream, cake and strawberries as you want.

7. Cut up the strawberries.