Category:

Food

We had the MOST AMAZING meal the other night and I feel like we’re not friends if I don’t share it. Yes, that good.

This month, my aunt is staying with us in the MIL suite, spoiling us with delicious meals. We’ve been able to try dishes we’ve never had before. The plus side is, I’m snacking less because I want to save room for her AMAZING dinners. This one we had last week was so good, I feel like we wouldn’t be friends if I didn’t share it. The cream sauce is pure comfort, the mushrooms are tantalizing and chicken, tender, yes this is a family wide winner. Get your Instacart ready, because this should be on your menu next week. Yes, that good. Ingredients and directions below. Now, what am I going to do in February other than pine for delectable dinners like this that I nonchalantly enjoyed every day and dismally replace them with frozen pizza. Yikes, I better make some Valentines Day plans, stat!

Bon Apetit!

Creamy Chicken and Mushroom Crêpes

1 teaspoon butter
1 cup vertically sliced onion
1 garlic clove minced
3 cups thinly slice baby portobello mushroom caps about 6 ounces
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup dry white wine
3/4 cup fat-free less sodium chicken broth
2 teaspoons chopped fresh thyme
 1/4 cup crème fraîche
2 cups shredded roasted skinless boneless chicken breast
6 French crepes (or make your own basic crepes below)
Thyme sprigs, optional

1. Melt butter in a large nonstick skillet over medium heat. Add onion and garlic, sauté 2 minutes or until onion begins to brown. Add mushrooms salt and pepper cook three minutes or until liquid evaporates and mushrooms are tender stirring frequently.

Add wine, and cook three minutes or until liquid almost evaporates, stirring frequently. Add broth and chopped thyme, cook 2 minutes. Remove from heat; add crème fraîche, stirring until well blended. Add chicken, tossing to coat.


2. Place 1 crêpe on each of 6 plates spoon about 1/3 cup of mushroom mixture into the center of each crepe; roll up. Garnish with thyme sprigs, if desired. Serve immediately.

Yields 6 servings. My kids loved it!

Basic Crêpes from allrecipes

I love a good basic crepe for savory dishes or last minute dessert when paired with jam or nutella.

1 cup all purpose flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon of salt

2 tablespoons of butter

Directions:

  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Enjoy! Let me know what you think of this dish and if you want to see more.

xx

Shalice

This is one of my favorite recipes as of late. It was originally featured on the Goop website. I made a couple changes and note that even Levi likes it. Guess what? It is healthy for you. I love the creamy texture of the coconut milk, chewy texture of the kale, and slight spice of the curry. Note, this is not spicy. It tastes better the next day so save the leftovers.

Enjoy!

3 tablespoons olive oil

1 medium yellow onion

4 large cloves garlic, minced

3 tablespoons minced ginger

1 teaspoon garam masala (I forgot this, and it still tasted good)

2 teaspoons curry powder

½ teaspoon ground coriander

1 small pinch cayenne pepper

2 (14.5-ounce) can chickpeas, rinsed

1 cup chicken stock

1 cup light coconut milk

2 packed cups finely chopped kale leaves (about ½ bunch)

salt and pepper to taste

lemon juice to taste

1. Heat olive oil in a Dutch oven over medium heat. Add onion and a pinch of salt and cook for 7 minutes, or until it begins to soften. Add garlic, ginger, and spices and cook for another 2 minutes.

2. Add chickpeas, stock, and coconut milk and bring the mixture to a boil.

3. Reduce to a simmer and cook gently for 10 minutes to allow the flavors to meld.

4. Add the kale and another pinch of salt and simmer gently for 10 more minutes.

5. Season to taste with salt and pepper and finish with a squeeze of fresh lemon juice just before serving.

I get asked often what we eat and what are some yummy snacks for picky eaters. Well, today I’m sharing one of our FAVORITE snacks. I came home from work yesterday, and the kids helped me make kale chips with parmesan. One of our favorites! It is quick and easy and EVERYONE including daddy helps up eat it. I usually get a couple bunches at the store.

KALE CHIPS WITH PARMESAN

  1. Wash and dry a large bunch of kale
  2. Massage avocado oil ( I use this because it resists heat yup to 500 degrees fahrenheit)
  3. Sprinkle with sea salt (I like Kosher salt)
  4. (Optional) sprinkle with fresh parmesan
  5. Place in the oven to 350 degrees fahrenheit for 15-20 minutes depending on your oven.
  6. Place on a plate and consume as soon as it cools down. In our house, it is eaten right away!

What do you think? Try it this weekend and let me know how it turned out!

xx

Shalice

Similar tee // White denim // Headband // Earrings // Cheese Board

I haven’t baked a ton lately, I’ll admit. But when I saw almond flour at Costco on a recent run, I thought, let’s make blueberry muffins. Why not? Have any of you ever used almond flour? Both me and the hubby love it because just 1/4 of a cup has a whopping 6 grams of protein! Crazy, right?! It makes eating a muffin feel even better, in my opinion. Plus, the kids absolutely love when I break out the Kitchen Aid. They literally squeal!

Anyway, so not only was it a fun little family activity, but the muffins turned out pretty dang good! Here’s the recipe if you’d like to give almond flour a go. It’s simple, quick and very delicious! 

Ingredients:

2 1/2 cups almond flour

1/2 cup sugar

1 1/2 teaspoon baking powder

1/4 tsp salt

1/3 cup avocado oil or coconut oil

1/3 cup unsweetened almond milk

3 eggs

1 cup frozen blueberries (I coat with almond flour) and stir it in.

Directions:

Preheat oven to 350. Mix all ingredients, bake for 20-25 min. They’re ready when the toothpick comes out clean and the top is golden brown. Enjoy!

spatulas // Kitchen Aid // muffin pan // striped towels

Don’t forget, my shop page is open 24/7, you can follow me on the free Liketoknow.it app “shalicenoel” for quick links, and you can always “shop my instagrams.” Now, go make these blueberry muffins and Let me know how they turned out!

linen dress // sunglasses // bucket bag

 

I’m on a pumpkin bread kick. If baby wants it, baby gets it, right? I found a recipe that is super easy, makes moist bread, and my kids love it. Funny tip, if you want to sleep in tomorrow, make this tonight, cut it up, lay out paper plates and tell your kids to enjoy the pumpkin bread downstairs and give you 30 more minutes of sleep in the morning. It worked for me this morning.  Phew! Note: I like to substitute spelt flour for all purpose flour since it has fiber and protein and no one in my house is gluten free. I’ve been told, this recipe substitutes gluten free flour nicely. How cute is this dress?

Pumpkin Bread adapted from here

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Do you like when I share recipes? Do you want to see more? Let me know. Your comment short or long is really helpful as I plan future content!

 

Thank you,

xx

Shalice

polka dot top similar // jeans on sale! // trench // earrings // heels

LA is the land of a million cute places to eat. Whether you’re looking to do breakfast, brunch, lunch, dinner, coffee or any meal in between, you’re probably no more than a mile from an amazing coffee shop or restaurant. I have a few places I keep on rotation both for me, but also spots I like to take the kids. If I had to choose, these are probably my top five.

Lavender and Honey First, this place is extremely instagram-worthy, so already it gets major points in my book. It’s great if you just need some espresso or if you want to have a light lunch. It also has some fun options for the kids menu-wise. I love the toast bar. Can you ever go wrong with avocado toast? Nope 🙂
Sqirl Sqirl always has something new on their menu and uses the freshest ingredients. It’s also great if you have any food sensitivities or allergies because of its vegetarian, gluten free and vegan options. Their whole menu is delicious, but the baked goods are all to die for.
Kitchen Mouse This is a Highland Park favorite for the kids. They have a closed-in play area that makes it really easy to entertain them while I get in a bite to eat. Their menu is also great for restricted eaters as it’s all vegan and vegetarian. The TLT is a favorite on the menu—tempeh, lettuce and tomato, but they also have plenty of kids options.
LaMill LaMill is all about the coffee. When I need a serious wake up call, this is where I head. My go-to order is their omelette with goat cheese, but as long as you’re a coffee lover, you really can’t go wring with anything on their menu.
Winsome Winsome is like the modern, cool version of the 1950s diner. It has a counter with stool seating, and an open layout so you can see the kitchen. Its menu is delicious comfort food all the way. If you’re looking for a good brunch spot, this is it.
And of course, don’t forget your perfect-for-spring trench and a cute polka dot top to run around to all these places with friends or family. Which is your favorite? Comment below!
 
Thank you Lavender & Honey for your hospitality, photos by Felicia Lasala Photography

Those who know we well know I LOVE salad like a crazy person. It’s true. So naturally I have at least 3 salad dressing recipes that will have you eating so much lettuce you’ll make Peter Rabbit jealous. Just saying.

Also, if you’re looking for a salad dressing to dress up broccoli or broccolini for your kids or hubby, try these first. My kids love the balsamic dressing. It stays a week in the jar but we usually use a full recipe so I always make it fresh.

Without further adieu, here’s my top 3 on major rotation, and yes my kids are FANS!

Balsamic Vinaigrette (recipe can be doubled)

Mince 2 cloves of garlic and add the following ingredients in a small jar with lid:

1/3 cup canola oil

2 T balsamic vinegar

1 t. sugar

1/2 t. salt

Shake vigorously and serve. Store in fridge up to a week.

Oriental Dressing ( from my Mother-in-Law)

4 T sugar

1 t salt

2 t. soy sauce

1/2 cup oil – I use grapeseed

6 T white vinegar

Combine in a lidded jar and shake well.

Lemon Dijon – sounds funky but so fresh and yummy!

1 teaspoon Dijon mustard.

1 teaspoon minced fresh garlic.

3 tablespoons champagne vinegar.

Kosher salt and freshly ground black pepper.

1/2 cup good olive oil.

I also like this simple version: Lemon Dijon

fresh squeezed lemon //  dijon // grapeseed oil // salt

There you have it, you can bookmark this post and share with your friends. Hope you enjoy, Let me know your favorite dressing in the comments!

bag // top // jeans // I also included some favorite home goods below!

Since cookies have fueled progress, innovation, and overall societal happiness since the early 1900’s, it only seems apt that today’s Foodie Friday is about this ubiquitous dessert. And since cookies should be enjoyed by one and all, I’m including a GF option. You’re welcome.

COWBOY COOKIES*
This cookie is unbeatable and unstoppable. No matter how many chocolate chip cookie recipes I’ve tried, this is the one everybody always begs for. They taste like dough, with a little crisp on the outside. Ambrosia, guys, ambrosia. But don’t overcook these! They are best only just cooked and cooled, after you’ve tried them warm just make sure they’re okay. You know, quality control. My dad who likes these crispy, but I think there’s something wrong with his taste buds.
1 c sugar
1 c brown sugar
1 c shortening
2 eggs
1 t vanilla
2 c flour
1 t baking soda
1/2 t baking powder
1/2 t salt
2 c quick oats
1 1/2 c chocolate chips
Turn on your oven to 350.
Mix the sugars and the shortening in your stand mixer (or by hand). Let it mix until it’s nice and light. Add the eggs and vanilla and mix to combine. Add the flour, baking soda, baking powder, and salt all at once and mix until combined. Lastly, add your oats and chocolate chips.
Bake for 8 min, or until lightly brown on the edges and top just cooked.
GLUTEN-FREE CHOCOLATE OATMEAL CHUNKERS
These are amazing and super simple. The only thing you have to remember is to freeze them for 20 min on the sheet pan before cooking or you’ll get flat cookies. However, if you make a batch and freeze the dough balls so that you can eat them every day instead of only once a month (this is the winner option, right?), you can skip this part and they can head straight for the oven.
3/4 c coconut oil or unsalted butter (1 1/2 sticks), softened
1 3/4 c sucanat or cane sugar
2 large eggs
1 c  (110 g) gluten-free oat flour
1/2 + 2 T (70 g) natural cocoa powder
1/2 t baking soda
1/2 t sea salt
2 c gluten-free rolled oats (not quick!)
1 1/4 c bittersweet chocolate chips or chunks (chopped from a bar)
Preheat oven to 350. Line 2 baking sheets with parchment.
Melt coconut oil if using, and poor oil or softened butter into bowl of a standing mixer with the paddle attachment and add sugar. Mix on medium-low speed until incorporated, about 2 minutes. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the eggs and mix on low speed; scrape down the bowl again. Increase the mixer speed to medium and mix together until creamy and homogenous, 4-5 minutes.
In a small bowl, sift together the oat flour, cocoa, and baking soda. With the mixer on low, slowly add the dry ingredients, mixing just until combined. Add the salt, oats and chocolate; mix just until combined.
Using a small ice-cream scoop or cookie scoop, measure heaping tablespoon-sized balls of dough and transfer them to the lined baking sheets. Cover with plastic wrap and freeze for 20 min (or if it’s easier, 30 min in the fridge).
Unwrap cookies and bake for 14-16 minutes. Cool on the pan for 10 minutes before transferring them to a cooling rack to cool completely.
*Adapted from Sugar Rush / Tee Vintage :: Denim Shorts :: Similar :: 

 

Top STORETS :: denim shorts FRAME :: Similar shorts for $32 :: dinner plates POTTERY BARN :: Salad Dressing Shaker ::  photo’s by Tasha 

Balsamic Vinegrette, Oriental Dressing, and Mustard Vinegrette are some of my favorites to bring for summer picnics and lunch on the patio. My favorite type of lettuce is butter lettuce and I depending on what I have in the fridge, I usually add avocado, salted sunflower seeds, and black olives. What are your favorite salads? Scroll down for all my recipes!

Balsamic Vinegrette 

1 t minced garlic

3 T sugar or 1 T agave

3 T balsamic vinegar

1/3 cup canola oil or grapeseed oil

1 t salt

Instructions: mix, shake and chill before use.

Oriental Dressing

4 T sugar

1 t. salt

2 t. soy sauce

1/2 cup vegetable oil

6 T white vinegar

Combine in a lidded jar, and shake well.

Mustard Vinagrette from Bobby Flay

Zest and juice of 1 large lemon

2 tablespoons Dijon mustard

1 tablespoon chopped fresh tarragon

1 teaspoon clover honey

Kosher salt and freshly ground black pepper

1/2 cup olive oil or canola oil

whisk and enjoy!

 

:: my romper :: flats :: gold flatware :: white tablecloth  :: Photo’s by Tasha

We met up with our friends for a fun Cinco de Mayo party, think lots of Fanta, fresh guac, Corona and freshly squeezed lime. Did I mention fresh guac? We had pollo asado and carne asada, salsa, and were too full of fresh guacamole to entertain the thought of having dessert. I included the guacamole recipe below. All in all, it was a beautiful warm night of our littles serenading us on the mini guitars, piled high tacos, sugar highs, and sugar lows. Ultimately, we were so excited to have found a community of friends that makes California feel like we never left home.

Guacamole recipe:
2 Avocados mashed
Squeeze a whole lemon
Salt to taste