Easy Chicken Tacos

Hey guys! So since I've been hanging out with my family for the past month, I have had TONS of time to play around with recipes and experiment (a.k.a expect lots of future food posts :) The above recipe is super super easy and perfect for preparing ahead and assembling later. Also, these are totally kid approved as my brothers (ages 12 and 14) devoured 5 each!!

Ingredients: (serves 4-5)

3 medium sized chicken breasts

1 can of black beans

1 medium sized onion

2 cloves of garlic

1 bunch of Cilantro

3 limes

Any BBQ sauce of your choosing (I used a sweet and spicy Hawaiian one)

1 package of mixed greens 

Directions:

Put chicken breast into a gallon sized zip lock bag and pour in about 3-4 tbs. of your choice of BBQ sauce (or any marinade).  Let it sit for about 20 minutes in the fridge to absorb.  After 20 minutes place the chicken onto a pre-heated pan with a tbs. of olive oil and cook for about 10 minutes on each side (or until cooked all the way through).  While your chicken is cooking, open and drain the black beans (I also like to rinse them with water) and place in a medium sized mixing bowl.  Mince your garlic and roughly chop 3 tbs. of Cilantro and add to the beans.  Also add a pinch of salt and the juice of 1 lime.  Once your chicken is done cooking, let it rest for another 5 minutes and then, using a fork, shred it into bite sized pieces.  Now all that is left is to assemble! I like to use corn tortillas ( I warm them on a skillet first so they can brown and then heat in the microwave with a damp paper towel on top so that they can steam and are pliable) and place the bean mixture at the bottom with chicken on top and then sprinkle on some mixed greens and a touch of cilantro and a spritz of fresh lime juice.  Enjoy!!

xoxo A. Payne

The Wonderful World Of Disney Part 1

Hey guys! Promised there would be more to come!! These are just a couple snap shots from our first few days in Disney World! Gotta love my little brothers who are always looking super fly! 

This is definitely my favorite picture so far! Such a cool ice cream truck in the Animal Kingdom in Nepal by the Mount Everest Roller Coaster.  I've been loving the whole rustic indi vibe and I think this truck could serve as some great outfit inspiration in terms of color use and even jewelry ideas!

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!

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.

Intro To Fitness

My love for fitness began at the ripe age of 5 as soon as my dad put a tennis racket in my hand.   I have loved being active and doing sports since then competing in USTA tennis tournaments throughout high school as well as playing on my high school team. In college, however, my ability to participate in team sports has pretty much disintegrated and as a result I tend to prefer gym workouts and running. But... as per my life philosophy... I try to switch up my routine just to keep things interesting ;)

Layers, layers, and more layers....

Something you should know about me.... I am rather addicted to layering. Something about going outside without layers upon layers of clothing, and without the possibility of getting heat stroke, seems so wrong to me.  And so... on this balmy 65 degree day I present this mess of color and texture.  Shirt from Ann Taylor, sweater The Loft, blazer Target, pants The Loft, and shoes Zara.

In Introduction....

The first entry of any diary, tumblr, or blog is never easy... and yet, for those of us who choose to embark on such a journey, it must be done.  And so, here I sit in an attempt to summarize that which I hope to accomplish through this blog... the creation of an outlet for all that I am passionate about in life; Food, Fashion,  and Fitness.  

Let me begin by introducing myself.  My name is Aubrie Payne and I am an East Coast 20 something-year-old college student trying to make the most out of life while infusing my personality into it's every element.  See, I have this philosophy that every facet of life should contain a special something.  Whether it's an the addition of an accent piece to an outfit, the use of fresh basil or lemon to enhance a dish, or the daily switch up of a workout, life is too short to exclude spontaneity.  And so... I present this blog as a means of recording my attempts to make life special and worth living every single day without taking myself TOO seriously.

And with that, dear reader, I leave you to it....ENJOY!