Do You Know About Asher Market?

Have you all heard of Asher Market? If you haven't then today is your lucky day. This precious brand is run by two Fort Worth natives who also happen to be sisters. Don't you just love that? I've known both these sisters almost my entire life and they have started selling the CUTEST aprons which I obviously love since the kitchen is my mecca. They have also recently added the most gorgeous alpaca blankets to their product line too. I'm eyeing after this teal alpaca one to use on our living room sofa.

Manhattan Apron via Asher Market

Teal Cotton / Alpaca Blanket via Asher Market

What a fun gift idea for a friend OR yourself! I can't wait to see what else Asher Market comes up with.

Pretty Pictures

I'm pretty pooped this Wednesday morning. I did my first cooking demo last night for my sororities alum group and it was so much fun! I made these muffins, this pasta salad, and my everyday dressing.

So I have a quick roundup for you all of some current outfit inspiration. Happy Wednesday!

via Refinery 29

via J.W.K.

via Vogue

Chocolate Cupcakes...100 CALORIES!

Yes, you read that title right. I have an amazingly moist chocolate cupcake recipe for you all today. The best part is that these are right around 100 calories which is music to my ears. I don't count calories and never plan on it, however, it's so nice when you find a low calorie or healthier treat, especially when you have as big of a sweet tooth as I do.

SO go make these ASAP and then thank me!

100 Calorie Moist Chocolate Cupcakes via Can you Stay for Dinner?

100 Calorie Moist Chocolate Cupcakes via Can you Stay for Dinner?

makes 12

• 1 cup nonfat or low fat milk, dairy or nondairy
• 1 teaspoon apple cider vinegar
• 1 cup whole wheat pastry flour
• 1/3 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup packed light brown sugar
• 1/2 cup unsweetened apple sauce
• 1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Line a standard 12 cup muffin tin with paper liners. Spritz them lightly with nonstick cooking spray.

In a small bowl, stir together milk and vinegar. Set aside.

In a medium bowl, whisk flour, cocoa powder, baking soda, baking powder and salt. Set aside.

In a large bowl, combine brown sugar, applesauce, and vanilla. Pour in the now curdled milk and mix all ingredients well.

Stir in dry ingredients until just combined. The batter will be thin and wet, similar to a runny pancake batter. Divide it evenly among the prepared muffin cups. Bake for about 18 minutes, until a toothpick inserted in the center of one comes out clean. Let cool for 10 minutes on a wire rack before removing to cool completely.

***I choose not to ice these as I honestly loved them as is!

Cajun Chicken Pasta

Last week I had the pleasure of cooking dinner for some sweet friends who just had a precious baby boy. Not only do I love helping our friends during this special (and sleep deprived) time by delivering a delicious meal, but I also love the chance to make some new recipes.

I had pinned Gina's Cajun Chicken Pasta awhile back and finally decided to make it with a few changes. It was a delicious!

Cajun Chicken Pasta on the Ligher Side via Skinnytaste.com

Cajun Chicken Pasta slightly adapted from Skinnytaste.com 

Ingredients:

•                8 ounces uncooked whole wheat pasta of your choice (I used penne)

•                1 pound chicken breast strips

•                1-2 tsp Cajun seasoning (or to taste)

•                1 tbsp olive oil

•                1 medium red bell pepper, thinly sliced

•                1 medium yellow bell pepper, thinly sliced

•                8 oz fresh mushrooms, sliced

•                1/2 red onion, sliced

•                3 cloves garlic, minced

•                1 cup fat free low sodium chicken broth

•                1/3-cup 1% milk

•                1 tbsp whole-wheat flour 

•                3 tbsp light cream cheese

•                Fresh cracked pepper

•                Salt to taste

Directions:

Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.

Prepare pasta in salted water according to package directions.

Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.

Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes. 

Add mushrooms and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.

Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.

Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat.

Makes 7 1/2 cups.

Along with the pasta, I did a simple spinach salad with strawberries and tours mix, and my homemade dressing. The dessert recipe might of been the best part of the meal though, stay tuned for that recipe!

Favorite from NYFW

Unless you have been living under a rock than you know New York Fashion Week has been going on the last week or so. My absolute favorite show was Oscar de la Renta. OMG, it was amazing...gorgeous, gorgeous, gorgeous. Check out my favorite looks. Now only if I could get my hands on some of these...dreams do you come true right?

All images via Style.com

Refreshing Citrus Salad

Last night I made the most refreshing salad. It was beyond tasty and so easy to put together. I found the recipe over on Yummy Mummy Kitchen, a new to me blog that I love. Sadly, I didn't assemble my salad quite like the pictured showed below as I was short on time, but whether you assemble it like shown or just throw all the ingredients in bowl, it will still be delicious.

Orange and Avocado Salad via Yummy Mummy Kitchen

Citrus and Avocado Salad slightly adapted from Yummy Mummy Kitchen

Serves 3

2 tangelos, peeled and sliced crosswise (Feel free to use oranges, grapefruits...whatever you prefer)

1 avocado, peeled, pitted, and sliced crosswise 

Greens of your choice (I used a kale/chard/spinach/arugula mix)

1 tablespoon fresh orange juice (I felt that I didn't need extra juice as the tangelos produced enough juice on their own)

1 tablespoon extra virgin olive oil 

pinch of salt and pepper

Slice tangelos and avocados and place in bowl followed by greens and a sprinkle of salt and pepper. Drizzle olive oil over and toss.

I served my roasted parm chicken and Alexia Baked Spicy Sweet Potato fries along this salad. Enjoy!

Current Favorites

I want to start doing a post from time to time of my current favorite fashion finds and obsessions.

Currently I'm REALLY wanting a pair of these black jeans...I imagine wearing them with a simple blouse, a fabulous pair of pumps (maybe these that I already own), and some statement earrings.

J Brand Vera Mid Rise Skinny Jean via Shopbop

I'm also in love with this clutch from Talbots of all places. The equestrian feel is right on trend as does the emerald green color.

Equestrian Suede Clutch via Talbots

Last but not least is this cocktail dress. I'm already thinking ahead to a wedding we have in the Hill Country in April and I think this would be perfect. Not only is it chic and the perfect color for spring, but the sleeves would keep me cool.

Elizabeth and James Elisa Dress via Shopbop

What are you all obsessed with right now? Would love to hear!