All-Things Grilled

This past weekend, we couldn't decide what we wanted to eat for dinner.  Should we have steak? shrimp? veggies? dove?
 Dove, hold on a minute!! 

Well, every year my husband and his friends take a long weekend trip to Eastland, Texas and go on a dove hunt.  If you've never had dove, you should try it.  They are tiny and taste a little like chicken, but almost sweeter.  I love them stuffed with a jalapeno and cream cheese and wrapped with a slice of bacon, but not on this diet.  So I opted to marinate them in low-sodium teriyaki-garlic sauce and grill.  They were delicious.

Grill at 350 degrees for 10-12 minutes


Trend Watch: Color Blocking

So, I've been thinking about one of the big trends this year...color blocking.   
It's in all of the magazines, so fashionable. 
 Have you noticed too?


{I absolutely love this one!!!}


I really love the vibrant colors and straightforward lines.   
Very simple, yet so classic and bold.

What do you think?  Do you like this trend?

{Don't forget to check out my necklace giveaway on Schue Love.}

A Necklace Giveaway

I've got some exciting news for you!!!

My friend Natasha from 

is hosting a giveaway of one of my favorite necklaces. 
This necklace is available from my shop in silver or gold and in a 16" or 18" length.

 Please stop by her blog for all of the information on how to win this lovely necklace.

Good Luck!!!


Just Hanging Around

My husband and I just recently visited one of our favorite cities
--New Orleans--
for my 40th birthday.   

While wondering around the French Quarter, I was in awe of all of the beautiful baskets that line the balconies of the historic buildings.
I know that I always notice them, but the combination of the beautiful weather and vibrant colors really had me inspired.

We ran with the inspiration and thought that a few hanging baskets on our fences would add some beautiful greenery and color.
For our baskets we decided on "Blue Daze" (they can withstand heat and need very little water) and some moss.

I also fell in love with a "new to me" plant that we saw all over uptown and the Garden District.

Katrina African Iris

So we came home with eight new Butterfly Iris plants and a large Katrina African Iris.
I can't wait until they bloom and bring a little "Garden District" to my yard.


Peanut Butter Brownie Trifle

While I was visiting my sister last week we were invited to a cookout.  
Our contribution was dessert.
I knew exactly what we needed to bring.

Peanut Butter Brownie Trifle 

I found this recipe a while back and actually made it once before for our speech club. 
It is completely decadent and oh so delicious.

My nephew assisted me with the recipe and turned out to be a great sous chef.
He was also the official "taste tester" (and he only ate a few of the Reese's).

Peanut Butter Brownie Trifle
 (slightly adapted from Taste of Home)

1 fudge brownie mix (13-inch x 9-inch pan size)2 packages (13 ounces each) miniature peanut butter cups 
4 cups cold 2% milk 
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 cartons (8 ounces each) frozen whipped topping, thawed  

Prepare brownie batter according to package directions.  Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake).  Cool on a wire rack; cut into 3/4-in. pieces.  Cut peanut butter cups in half; set aside 1/3 cup for garnish.  In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick).  Add peanut butter and vanilla; mix well.  Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top.  Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.


I'm linked up with

My Sister's Glam Office Update (in progress)

I recently returned from a short visit to my sister's house in North Carolina.
We ate some delicious food (Thanks Chuck & Alicia), did a lot of shopping, and watched some fantastic little league (Way To Go Jackson!!).

 One of the main reasons that I went for this visit (other than for a good sisterly visit) was to work on her living room project.
However, this project has now become her girly glam office project.

I definitely like this project even more than the original.

 We did a ton of planning and designing during this visit and now have a firm plan for this fabulous room re-do.
So, I thought that I would give you a little sneak peek at some of the design.
I think that it is going to be gorgeous.

The first thing that we decided on were the paint colors.
Both are Benjamin Moore.

Iron Mountain

Whale Gray
The darker color (Iron Mountain) will be used on the fireplace and the lighter color (Whale Gray) will be on the walls.  
We had originally decided on a light gray, but the room is large with a ton of windows so we felt that the room could handle darker, more glam colors.

Next, we added the furniture.

Her Desk

Her Chair

Guest Chairs

The Necessary Bar Cart

 We also bought lots of accessories mixing glass, silver, and gold.

I really can't wait until the final reveal.  
I think that it's going to be super glamorous and completely fabulous.


Baked French Toast

One of my really good friends and co-workers, Carolyn,  has started her maternity leave a little bit early to have her precious baby. 
We are all so excited for her.
She definitely wins the award for "all baby".  You can't even tell she's pregnant from behind.

So to celebrate we decided to have a going away breakfast her final day. 
I found this recipe on Pioneer Woman (She's the best!!!). 
When I saw it I knew that it would be perfect. 

Cinnamon Baked French Toast

1 loaf of crusty Sourdough or French Bread
8 whole eggs
2 cups whole milk
1/2 cup whipping cream (heavy)
3/4  cups sugar
2 tablespoons vanilla extract
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 stick cold butter, cut into pieces

Grease a 9x13-inch baking pan with butter.  Tear the bread into chunks (or cut into cubes) and evenly distribute in the pan.

Mix together eggs, milk, cream, sugar, and vanilla.  Pour evenly over the bread.  Cover tightly and store in the fridge, several hours or overnight.  

In a separate bowl, mix flour, brown sugar, cinnamon, and salt.  Add nutmeg if desired.  Add butter pieces and mix into the dry mixture until it resembles fine pebbles.
Store in a Ziploc in the fridge.

When you're ready to bake the casserole, preheat the oven to 350 degrees.  Remove the casserole mixture from the refrigerator and sprinkle the crumb mixture over the top.  Bake for 45 minutes for a softer, more bread pudding texture.  Bake 1 hour or more for a firmer, less liquid texture.

(Next time--I might make this with some cinnamon raisin bread or add some cinnamon and roasted pecans.)



Red Hot Potatoes

I really don't think that there is a BAD way to cook a potato. 
 It really is such a versatile food. 
 (Not to mention so delicious. )

This recipe is from my late father-in-law, 
who became an accomplished home-cook extraordinaire once retired.  

 Red Hot Potatoes

2 pounds small red potatoes
olive oil
2 tablespoons crushed red pepper flakes
1/4 cup grated Parmigiano Reggiano cheese
coarse salt

Preheat oven to 350 degrees.  Clean and place the potatoes in a large pot of water and bring to a boil over high heat.  Cook until just fork tender.  Remove from the water and cut each in fourths.  Place on a baking sheet and drizzle with the olive oil.  Sprinkle the red pepper flakes, salt, and cheese.  Bake until the cheese is melted and starting to brown.


I'm linked up with

New to LouLou Sucre {the shop}

I am so excited to share a few new items that are available in our shop. 

phone covers

ipad folios


luggage tags

We also have trays, platters, plates, cutting boards, keyrings, wine sleeves, laptop cases, and so much more.

All with over 30 different patterns,  23 different colors, an 5 different fonts to choose from. 

Please come by and check out all of the gorgeous items.

Spinach and Provolone Stuffed Chicken Wrapped in Prosciuitto

At least once a week I try to clear my calendar and make a really fancy-smancy meal for my husband--real plates, silverware, wine glasses, the WORKS.
I think that this is a good way to always get the trash taken out, the flower beds weeded, etc...

 My husband always assumes that I am working really hard on this meal, but right now I just don't have the time or the energy to spend several hours in the kitchen cooking a long drawn out meal.

This recipe is my "go-to" for fancy, but fast.

Spinach & Provolone Stuffed Chicken Wrapped in Prosciutto
 (serves 4)

 4 boneless skinless chicken breasts
 4 thin slices prosciutto
 4 slices of provolone cheese
 1 package of frozen chopped spinach, thawed and drained
 olive oil
 3 tablespoons Italian Cheese & Herb Philadelphia Cooking Creme
 1/2 cup dry white wine
 salt and pepper

Preheat the oven to 350 degrees.  Pound chicken breast flat and sprinkle each one liberally with salt and pepper.  Top each with a slice of provolone and approximately 1/-2 tablespoons spinach.

 Roll each and wrap with prosciutto.

 Place each in a pan with a small amount of olive oil.  Cook until browned on all sides.

 Add the cooking cream and wine and place in the oven for 20-30 more minutes until cooked all the way through.  Soon sauce over chicken before serving.

(The chicken will cook faster depending on thickness of chicken.)