Strawberry, Lemon Poppy-Seed Pancakes

picture c/o pinterest

Saturday wouldn't feel the same without a great breakfast....to kick off the weekend (and my finals studying) I decided to make these awesome (and healthy) pancakes. 

What You Will Need:

2 cups whole wheat flour 

1 tsp. baking powder

2 large eggs

2 cups buttermilk

1/3 cup sugar

1/2 tsp. baking soda

1 tsp. kosher salt

2 tsp. cinnamon

1/3 cup poppy seed

1 container of strawberries

Recipe:

First, combine all the dry ingredients (poppy seed, baking powder, baking soda, salt, cinnamon, flour, and sugar.  in a bowl and do the same with the wet in a separate bowl.  Lightly whisk the eggs and buttermilk together. Combine wet to dry and mix gently (if it a little bumpy that's OK).  Now, add in about 1cup of diced strawberries to the pancake batter.  Cook the pancakes using a preheated pan coated with either Pam or butter (this helps ensure the first pancake doesn't burn/stick). While the pancakes are cooking, combine the rest of the diced strawberries in a bowl with about 4tbs. of sugar and let sit.  Once the pancakes are cooked, place on a plate and cover with strawberries and either honey or syrup.  ENJOY! 

xoxo A. Payne

Chicken Enchiladas

Hey everyone! So last night I decided to make some spinach, black bean, and lime chicken enchiladas...I have to say they were pretty delicious! 

What you will need:

3 Chicken breasts

1 Package of baby spinach

2 Cans of black beans

2 Limes

1 Package of shredded cheese

1 Jar of a salsa verde of your choosing 

1 Bunch of cilantro

2 tsp chili powder

2 tsp Italian herb spice blend 

1 tsp dried garlic

6 tortillas

2-6 tbs water

Recipe:

CHICKEN: First, heat up a large sauce pan and add in 2 tbs. Olive Oil.  Next, blend the chili powder, Italian herb spice blend and garlic into a small bowl and mix well.  Then rub the chicken breast with the blend ( you can also squeeze half a life over top to give it a nice zing). Add in the three dry-rubbed chicken breasts and cover with a lid (I have found that adding in 2-3 tbs of water helps with maintaining the moisture of the chicken). While the chicken is cooking (should take about 5-10 minutes on each side),  start heating another sauce pan (you'll need it to sautée the spinach and black bean mixture).  

BLACK BEAN SALSA: While that is heating up, open and drain the two cans of black beans and add in 2 tbs of minced cilantro as well as the juice from one lime.  Add the spinach to the sauce pan first, adding 1tbs of water at a time to ensure that the spinach wilts.  After you have successfully reduced your bag of spinach to what looks like 1 cup, add in half of your black bean and lime mixture (Save the rest for later).  

PUTTING IT ALL TOGETHER: By this time your chicken should be about done (you can always check by cutting one breast in half to check for any pink) if so...remove it from the stove top and onto a cutting board.  IT'S TIME TO SHRED! Take two forks and shred the heck out of the chicken...and once you're finished add it to the spinach and black bean mixture.  Now for the final steps... set your oven to 350...take a casserole dish (similar to the one pictured above) and coat the bottom with your green salsa.  Dip each tortilla (on both sides) in the mixture and then add the chicken, spinach, bean mixture and roll.  After you have finished (should make approximately 6 enchiladas) sprinkle cheese on top and pop them into the oven for 10 minutes (or until the cheese melts).  Serve with the remaining black bean and lime mixture (to add more color to the salsa you can add 2 tsp. of lime zest).  And there you have it! Easy enchiladas with a twist (and as a final touch...I love to add cilantro to the top just to bring a bit of color back into the dish). ENJOY!

xoxo A. Payne

Spring Accessories

I love all of these accessories! Both the shoes and bag are from ZARA and the watch is from SHOPBOB.  Mint (and coral) is my favorite color for spring 2012.  It is so light and fresh and contrasts well against so many colors (think the green shown above in the watch, the tan cognac of the purse, or even a light coral).  The bag adds just the right amount of ladylike elegance to any outfit ( especially love this with a flirty dress, blazer, and kitten heels).  And of course the watch (which is the coolest color) adds interest through its awesome wrap design with gold studs and is neutral enough to be paired with just about anything!

Obsessed...

Pinterest is something that has alluded my interest until recently... I saw links to it everywhere... heard people talking about how awesome it was, and YET I had never requested to be invited... until yesterday. And now it is officially official...I have converted to the world of pictures and inspiration that is Pinterest... (aubs242) and I think I may be building an unhealthy obsession.....

xoxo
A.Payne  

Roasted Sweet Potato

So you may or may not have noticed that both recipes posted contain sweet potatoes...I promise this is in no way related to a weird obsession...but rather an excess. During Thanksgiving break I went shopping with my dad and as per usual bought a bunch of stuff we didn't need.... of which was an entire bag of sweet potatoes (my mom already had a bag at home).  And so... I was given the task of using said potatoes before I left for school.  And thus we have this lovely roasted sweet potato, onion and black bean salsa dish laid on a bed of steamed rice, inspired by a recipe from OHSHEGLOWS.  I hope you enjoy it! My family devoured the entire batch :)

Ingredients:

3-4 sweet potatoes

1 onion

4-5 cups of cooked rice

2 cups black beans

1/2 cup Cilantro

2 garlic cloves

2-3 limes 

1 tsp. Cumin

3 tbs. olive oil

Recipe: 

Cut the sweet potatoes into cubes and dice the onion, then spread both onto a cookie sheet.  Coat veggies with olive oil before baking to prevent sticking and create a golden brown exterior and sprinkle with salt and pepper.  Bake at 400 for 15 minutes then remove and flip to ensure even baking then place back into the oven for another 20-25 minutes.  

To prepare the dressing, mix 2 tbs. olive oil, 1/2 tsp salt, 2 minced garlic cloves, 3-4 tbs. of fresh lime juice, minced cilantro and cumin.  Then mix-in the washed and drain black beans.

When the veggies are done cooking, remove from oven.  Place cooked rice on each plate followed by the roasted veggie mixture and top it off with the salsa (add a sprig of cilantro if you're feeling especially adventurous), and you are finished!

Shades of Pink

Sorry for the poor quality...just a little instagram post from the other day. I love the idea of pairing pieces in mixed shades of the same color as seen in this peach blazer (forever21) and bright coral belt (anntaylor). 

Sweet Potato and Pear Soup

Sweet Potato and Pear Soup...I promise it is delicious!! Recipe to follow!


Ingredients:
1 tablespoon butter

1 small onion, chopped

1/4 cup chopped carrot

1/4 cup chopped celery

3 medium-sized sweet potatoes, peeled and diced

2 pears, peeled and diced

1 teaspoon paprika

5 cups vegetable broth

1/3 cup coconut milk

2 teaspoons lime juice, or to taste

salt and freshly ground pepper to taste

Recipe:

In a pot, heat butter on medium heat. Add onion, carrot and celery and sauté for 1 minute. Add sweet potatoes, pears and thyme and sauté for about 2 minutes. Add paprika and veggie broth. Bring to a boil and simmer for 15 minutes or until sweet potato is soft.
Puree in a blender or use an immersion blender until smooth. Return to pot. Add coconut milk, maple syrup and lime juice. Simmer for about 5 minutes, (if the soup is a bit too thick  you can always add a little more broth )
Season with salt and pepper, adding more syrup or lime juice as needed. Can be made up to 2 days ahead of time.