Tuesday, July 22, 2014

Roasted Radishes

I just returned from Denver where I went for my CAbi training. That city is so fun! It was my first time there and I hope we go back. Their downtown was so easy to navigate. I had also, never seen so many beautiful potted plants ALLLLL OVER the city! It was incredible. 



 Showing off my ribbons of accomplishments.
So thankful for my wonderful friends, family and customers who have helped me grow my business. I am excited to reach this milestone, without you it would not have been possible!
 The convention center, everyone is excited for the fashion show to begin!
 With the lovely ladies on my team!
 Dawn and I are ready to see the new Fall collection!
 Woohoo! I can't wait to show you the clothes! Click here to visit our website.

 Picture with the Carol Anderson! Our designer and the founder of this amazing company.
 We got to eat incredible pizza at Mellow Mushroom. I was in my happy place.
 Kosmic Karma, YUM!
 Our last day we toured the Molly Brown House. It was so neat to step back in time and see this home restored!
 With my sweet, beautiful Dawn! I am so lucky to have her in my life. Aren't we cute!?


This is a new recipe revelation for me! Radishes are transformed into a buttery, delicious almost squash-like vegetable. You will love it! AND they are gorgeous on your plate!

Roasted Radishes
1-2 bunches of radishes
Your choice of fresh herbs such as rosemary and thyme
3 Tbsp olive oil
salt and pepper

Preheat oven to 425.
Clean radishes. Cut in half and remove tails and stems.
Mince herbs. I used 1 Tbsp of rosemary and 1 Tbsp of thyme. 
In a bowl, mix radishes with salt, pepper, olive oil and herbs.
Pour radishes onto a greased baking sheet. Bake for 20 minutes, shaking the pan every few minutes to rotate them.


Yummy and oh so pretty!

Sunday, July 13, 2014

Chipotle Mahi Mahi Bowls with Strawberry Mango Salsa

Next week I leave for my CAbi training for our new Fall line! I am so excited to see the new clothes and fill my closet with the Fall styles! You too can watch the fashion show, live, right from your living room. Here is the link to register!

This recipe is incredible. It is another from my new fav food blog, Half Baked Harvest.

Chipotle Mahi Mahi Bowls with Strawberry Mango Salsa
For Fish:
1 pound skin on Mahi Mahi
4 Tbsp olive oil
2 chipotle peppers in adobe sauce, minced
2 cloves garlic, minced
1 Tbsp smoked paprika
1 tsp chili powder
1 tsp cumin
1/2 tsp salt and pepper
1/4 tsp onion powder

Stir together all fish marinate ingredients.
Add Mahi Mahi, coat with marinate and place in the fridge while prepping other ingredients.
For coconut lime rice:
3/4 cups jasmine rice
1/2 cup coconut milk
1 cup water (or you can use coconut water)
1 Tbsp fresh cilantro
juice of 1/2 lime
1/4 tsp salt
2 Tbsp coconut flakes
1/2 Tbsp coconut oil
Mix together coconut milk, coconut water, jasmine rice, coconut oil and salt. Cover and cook on a low boil until liquid is absorbed.
Turn heat off and allow rice to sit covered for 20 minutes. Then remove lid and mix in lime juice, coconut flakes and cilantro. Set aside.
For Strawberry Mango Salsa:
1 mango, peeled, pitted and diced
1 cup strawberries, chopped
1/4 chopped cilantro
1 jalapeno, seeded and diced
1 lime, juiced
pinch of cayenne pepper
pinch of salt.

Mix together salsa ingredients and then set in fridge until ready to use.
This stuff is YUM!
Other ingredients you can used in the bowl:
Black beans-drain and rinse then heat in microwave for about 1 minute
Shredded lettuce
guacamole
sour cream
grilled corn
crumbled cojita cheese
not pictured: fried corn tortillas strips (or you can make tortilla bowls to serve this in)
Heat grill to medium high heat. Add mahi mahi skin side facing up cook for 4-5 minutes. Then flip it and cook another 4-5 minutes. 
Grill corn while grilling salmon, turning every few minutes.
Remove both from grill.
Remove skin from the fish. Coarsely chop fish.
Set up your ingredients for creating a bowl. Layer bowls with Rice, lettuce, fish, beans, corn, sour cream, salsa, cheese, guacamole and chips!
It is a lot of ingredients but I swear it is worth it! These bowls are the bomb!!



Monday, July 7, 2014

Crockpot Carne Asada

I hope you had a fun forth of July weekend. 4th of July is my favorite holiday. It was a very special weekend as my in-laws came to visit, and we had a blast! Here are some photos of our fun time!
We relaxed in our backyard after eating this delicious meal and played a game of cornhole. 
 The next day, after shopping, Mommasita and I got pedicures. The cute puppy was a bonus relaxation tool for her lap.
 To the beach on 4th of July! We spent a couple of hours there, were we met up with some of our friends. It was perfect beach weather!

 Yes I am aware that I am the only one in a swimsuit. I got really hot and needed to cool off!

 Then to my favorite part of this holiday, the fireworks! We went to the Rosebowl and watched their incredible show! It was the perfect ending to my favorite holiday.


 On Saturday we drove to Santa Barbara to go to the wine country and do some wine tastings. It's hard to believe that this was J and I's first time there. We will be spending more time here! I am excited to bring my mom and sister in a few weeks! Look at the beautiful view from the car. 

 Bridlewood winery was our first stop. It was gorgeous!
 Tasting wines!
 More views!
 Lovers!
 Our sweet parents.

 The next winery was more quaint, but had a lot of charm.
 Reminds me of pictures of Italy.
 They also sold olive oils and vinegars. Yum!
With my cute Mommasita! We had so much fun, it was hard to say goodbye! I love having visitors and am excited for the next round of Texans to come through in a few weeks.

I have been on a roll with great new recipes lately. This is one of my new favorite recipes from one of my new favorite food blogs, Half Baked Harvest. You just have to make it soon!

Crockpot Carne Asada
For Meat:
1-2 pounds of carne asada meat
2 cloves of garlic
1/2 onion, chopped
1 tsp smoked paprika
1 tsp cumin
1/2 tsp chili powder
1/4 tsp salt and pepper
2 Tbsp olive oil
1 jalapeno, diced
1/2 orange, juiced
1 lime juiced
1/4 cup chopped cilantro
2 Tbsp mexican beer

For Pico:
1 can diced tomatoes, drained
2-4 Tbsp diced red onion
2 green onions, chopped
1 jalepeno, diced
1/4 cup chopped cilantro
3 garlic cloves, minced
1 lime, juiced
2 Tbsp olive oil
1 tsp kosher salt

For tacos and toppings:
Pico de Gallo (recipe above)
flour tortillas, I used the soft taco size
pickled jalapenos
queso fresco or cajita cheese
sliced avocado



For Meat: Mix together half of the diced onion, garlic cloves, smoked paprika, cumin, chili powder, salt, pepper and olive oil.
Message the rub onto both sides of the carne asada meat.
Add rest of the onion, diced jalapeno, orange juice, lime juice and beer to the bottom of your crock pot.

Heat a skillet on high and then sear the meat on both sides.
Place meat in the crock pot. 
Sprinkle with cilantro. Cover and cook on low for 6 hours or high for 4.
When the meat is close to ready, prepare the pico. Mix together drained tomatoes with red onion, jalapeno, garlic, green onion, cilantro, lime juice, olive oil and salt. (you can buy pre-made pico, but this recipe is really delicious!) I blended the leftover into some pre-bought salsa and it was really yummy!
This is what the meat will look like after 4-6 hours.

Remove meat from the crock pot let rest for 15 mins. 
Slice against the grain.
Cook the flour tortillas on a flame until barely chard on both sides.
Assemble tacos with meat, pico, pickled jalapenos, cojita cheese and avocado.