Leather & Color

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The classic black leather jacket is staple in most women’s closet. In a attempt to look more chic rather than like a chick that just came off the back of a motorcycle, I paired my Express cropped leather jacket with some skinny jeans, a hot pink crossbody bag and some ultra-glam accessories. My black glitter watch c/o Guess brings this edgy look together.
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{Leather jacket: Express| Skinny Jeans: Forever 21| Pink crossbody bag: Forever 21| Black Glitter Watch: c/o Guess| Wedge Booties: Charming Charlie}

Photos by 5 Diamond Photography http://www.5diamond-photography.com/

Barbeque Portobella Quesadillas

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Super Bowl Sunday is coming up and it’s one of my favorite days of the year.  #1 I LOVE watching the commercials.  Being in the advertising industry, NFL season is an exciting season for us, especially since CBS has the Super Bowl this year (I work for the CT CBS affiliate).  #2 I love the munchies!  My family and friends always have huge Super Bowl parties and I find myself in a perfect seat in short reach to all the goodies.  From turkey chili to delicious pepperoni bread, I try to fast to enjoy some empty calories for the big game.  When I bring a snack to Super Bowl, I do try to be semi-healthy without bringing the appetizer that no one eats.  A healthy guacamole or lighter spinach dip usually does the trick but this year, a friend passed along this amazing recipe for BBQ Mushroom Quesadillas.  The ultimate delicious, guilt-free Super Bowl snack!

 

Ingredients

  • 1/2 cup prepared barbecue sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon cider vinegar
  • 1 chipotle chile in adobo sauce, (see Note), minced, or 1/4 teaspoon ground chipotle pepper
  • 1 tablespoon plus 2 teaspoons canola oil, divided
  • 1 pound portobello mushroom caps, (about 5 medium), gills removed, diced
  • 1 medium onion, finely diced
  • 4 8- to 10-inch whole-wheat tortillas
  • 3/4 cup shredded Monterey Jack cheese

Preparation

  1. Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.
  2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add mushrooms and cook, stirring occasionally, for 5 minutes. Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes. Transfer the vegetables to the bowl with the barbecue sauce; stir to combine. Wipe out the pan.
  3. Place tortillas on a work surface. Spread 3 tablespoons cheese on half of each tortilla and top with one-fourth (about 1/2 cup) of the filling. Fold tortillas in half, pressing gently to flatten.
  4. Heat 1 teaspoon oil in the pan over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into wedges and serve.

Be My Valentine?

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Even though I am not into mushy Valentine’s day celebrations like boxes of chocolate’s and cheesy cards, I do love the excuse to dress in an extra-girly pink outfit and putting some food coloring in my mash potatoes to make them pink (I’m a dork, I know.).  What are you doing for Valentine’s Day?

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Comfort Soup

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Lately is seems that everyone around me is feeling under the weather. I have been popping my Airbourne and carrying hand sanitizer wherever I go in an attempt to stay healthy. When you are feeling sick or even just chilly like a snow day like today in New England, soup can be so comforting. As most of you know, I am obsessed with Pho soup and think it’s perfect for a day like today- it’s not your plain old chicken noodle soup! the recipe below is the stove top recipe but I love Pho in the crockpot. You can combine all ingredients in the crock pot, slow cook for about 5-7 hours and add noodles after.

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Ingredients:

1 lb boneless, skinless chicken breasts, cut into chunks

2 cloves garlic, minced

1 tbsp minced fresh ginger

1 tbsp sesame oil

1/4th tsp salt

6 cups chicken broth

1 jalapeno, thinly sliced

3 green onions, sliced

2 tbsp soy sauce

1 tbsp rice vinegar

2 baby bok choy, chopped

5 oz chinese noodles (about half a package)

sriracha sauce for serving

chopped cilantro for serving

Directions:

Heat the sesame oil over medium high heat in a large heavy-bottomed stock pot. Add the minced garlic and ginger and briefly saute for about 30 seconds. Add the chicken and bok choy, sprinkle with salt, and saute for another three minutes until chicken has turned white but not completely cooked all the way through.

Add the chicken broth, jalapeno and green onions to the pot and bring to a simmer. Cook for 15 minutes until chicken is done.

Meanwhile, cook the noodles in boiling salted water, drain and rinse with cold water. Set aside.

Add the rice vinegar and soy sauce and stir. You can add a little more salt if you like, but taste first because soy sauce already contains a lot of salt! Add the noodles to the pot and serve with chopped cilantro and sriracha sauce on the side.

Polka Dot Cake

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Pinning recipes and DIY projects are very inspiring and you always have the intentions of actually trying them out… right? However, the truth is, we pin, then forget it about it 3 pins later! 🙂 This one however, I am SO trying. This colored polka-dot cake looks amazing and the instructions look very easy. I will keep you posted how mine comes out.. would love to hear and see pics if you try too!

For more ideas, follow me on Pinterest, Facebook, and twitter!

Pinterest: http://pinterest.com/candystiletto/
Facebook: http://www.facebook.com/candystilettos#!/pages/Candy-Stilettos
Twitter: @candystiletto

Basically all you need to do is put regular white cake in a cupcake pan and add food coloring and bake normally.
Then, place the little colored “balls” into the cake pan and pour white cake batter in with the already baked balls and voila! 🙂