Month: April 2009

Beth's Birthday Cupcakes

A coworker rung in another birth year recently and I made these to celebrate! 1 stick butter, softened 1 1/2 cups sugar 4 large eggs at room temperature 2 tsp almond extract 3 cups cake flour (I use Softasilk brand) 2 tsp baking powder 1/2 tsp salt […]

Mother's Day Gift Guide

You shouldn’t need an excuse to give something awesome to the woman who helped create you, but Mother’s Day sure is a good one! Here are some of my picks. If your Mom likes to cook, pick her up a copy of Hungry Girl’s latest […]

Trend: Exposed Zippers

Function and fashion?  Zip me up!  

As with just about any trend though, easy does it.  One zipper is all you need to exude that rocker chick vibe.  Too many and you’ll end up looking like a straight jacket.  Wait, do straight jackets have zippers??  Either way, less is more!



LnA Dani Stahl Legging, $115


LnA Zipper Pencil Skirt, $74


Bleu Dame 8570 Luxe Stretch Nylon Zipper Legging, $24.80


Luichiny Colby Dark Pewter Ankle Boot, $118.50

Cucumber Relish Mahi Mahi with Balsamic Brussel Sprouts

Fish gets a lively burst of flavor thanks to a cucumber relish and for all you brussel sprouts haters out there, try this recipe and I think you’ll change your mind.  The balsamic vinegar, once cooked down, thickens and becomes sweet and delicious! Cucumber Relish 1/2 seedless […]

Trend: Black & White

I must admit, I’ve always secreted hated that store White House/Black Market with their stuffy styling and ridiculous price tags.  It all sort of reminds me of what some trophy wife living in suburban Connecticut would wear to a bridge game with the girls.   Okay, rant over.   The […]

Moroccan Chicken


  • 1 lb pack of chicken tenderloins cut into 2″ chunks
  • 2 tbs flour
  • 2 tbs olive oil
  • 1 white onion, chopped
  • 2 cloves garlic, minced
  • 2 tbs minced ginger
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp smoked paprika
  • 1 cup chicken broth
  • 3 tbs apricot preserves
  • 1/2 cup green olives, chopped
  • 1 tsp lemon zest
  • juice of half a lemon
  • salt and pepper
  • slivered almonds for garnish

Place chicken in a bowl with flour, salt and pepper and toss to coat.

Heat a large skillet over high heat and add in olive oil.  Allow oil to heat up a minute and add in your chicken.  Brown chicken on both sides to form a crust.  This only takes about a minute on each side since since the tenderloins are so thin.  Remove the chicken and set aside. (It won’t be cooked through yet but you’ll finish cooking it later.)

Reduce heat to medium and add in onion, garlic and ginger.  Saute for about 3 minutes.

Stir in coriander, cumin, cinnamon, nutmeg and paprika and saute until aromatic, about 30 seconds or so. 

Add your chicken back in along with the lemon zest, lemon juice, apricot preserves, chicken broth and olives.  Cook down a few minutes until the chicken is cooked through, all the flavors marry, and the sauce begins to thicken.

To serve, top with slivered almonds.

Hersheys 100 Calorie Candy Bars

  Okay so 100 calorie packs are nothing new but 100 calorie candy bars sure are!  If you’ve got a sweet tooth (and who doesn’t!?) but are still trying to be health conscious, you’ve gotta check these out! I’m dying to try the Whipped Vanilla […]

Faith 21

All I gotta say is, it’s about damn time Forever 21!! Considering the average American woman is a size 14, this line is long overdue.  I’ve been a huge fan of the Forever 21 chain because the prices are great and they are always ‘in […]

Greek Guac


I was craving some guac but we didn’t have all the ingredients on hand to make it.  So, I decided to improvise a bit and it ended up becoming a nod to Greece with the addition of the lemon and oregano.

  • 1 ripe haas avocado
  • 4 vine ripe tomatoes, chopped
  • 1 clove garlic, minced
  • juice and zest of one lemon
  • 1 scallion, chopped
  • pinch of crushed red pepper flakes
  • 1 tbs red wine vinegar
  • 1/8 tsp ground cumin
  • 1/4 tsp dried oregano
  • salt and pepper

To prep your avocado, hold it in one hand and with the other carefully run a sharp knife around it lengthwise until it reaches it’s initial incision point on the other side.  Twist sides to pull apart.  Take your knife, hit the pit with the blade and twist to remove it. 

Run the knife lengthwise and crosswise along the avocado to create little squares then use a spoon to scoop them out into a bowl.

Immediately squeeze the lemon juice over the avocado to prevent it from oxidizing which causes it to brown.

Mash the chunks up with the back of a fork and add the rest of your ingredients.  Serve with tortilla chips and enjoy!

Buffalo Bites

I read online yesterday that The 44th Annual Pillsbury Bake-Off Contest submission deadline is April 20th.  Nothing like being under the gun to come up with a quick idea on the fly!  Tried this recipe out last night and they came out great.  I’m going to […]