We’re coming up on one of my favorite excuses to consume excessive amounts of margaritas and Mexican food, Cinco de Mayo! To get in the holiday spirit I decided to play around with some nacho recipes (It’s a tough job people, but someone has to do it!). I really like the idea of nachos being a full meal, because I usually feel just full enough after eating them that I don’t really want an entree (but then I’m like, did I really just eat a bowl of cheesy chips for dinner?). My solution: add the full meal to the bowl of chips! I stepped out to our new grill (my current favorite toy) and grilled up some skirt steak, corn, and baby peppers. All of that grilled flavor adds such a great element to the nachos, and you get your protein and veggies in!FSTG Cinco De Mayo Steak Nachos 1

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Life goal: find ways to make pasta more healthy. I could seriously eat pasta for every single meal, but know that I shouldn’t! Salt for Life and their team challenged me and a few other bloggers to come up with healthy recipes featuring a few key ingredients (like our own version of Chopped!). This is my second recipe in the series, check out the avocado-toast appetizer I created for my first recipe.CornSwissChardShells1 read more

Everywhere you look there’s a girl instagramming her avocado toast. I’ve seen more avocado toast on the internet than macarons lately, and that’s really saying something. So I start this post with a disclaimer, this isn’t an avocado toast, it’s California Bruschetta. So very different, right? I was going to call these mini-avocado toasts, but my husband walked in to scoop one off the tray mid-click of my camera shutter and asked — “what is this? California bruschetta?” He gets full credit for naming this one (and truth be told, he has a lot of great ideas that end up on this blog that he doesn’t always get credit for).  California Bruschetta 6 read more

This past weekend we had a few friends over to our house for a casual gathering, I got a bunch of ingredients for us to make our own pizzas and we hung out around the kitchen island, making our own pizzas and drinking beers and catching up. For dessert, I wanted to keep with the casual tone and was brainstorming unfussy ideas for sweet treats. I’m participating in a little recipe challenge with Salt for Life, and a sweet and salty dessert is always up my alley.salted caramel ice cream sandwich 1 read more

In celebration of their “Kiss Clutter Goodbye” events this spring, The Container Store sent me some of the Laundress’ laundry and cleaning products to try (I don’t even want to open the packages they’re so pretty!!). Besides being adorned with an oh-so-cute black and white label, they’re a friendly reminder to get my spring-cleaning on, and the perfect place to start my new entertaining series: Modern Hostess! Hosting guests, throwing parties and all things soiree-related are what makes me happy, so over the next few months I’m going to start sharing a bit more about how I prep for parties, my favorite party tools and serving pieces, a fool-proof party planning checklist, and other entertaining tips. To start, I’m going to share a little bit about my pre-party cleaning routine.Laundress 32 read more

About 90% of the time when I ask my husband if he has any ideas for dinner, he replies “tacos?” (in case you’re wondering, the remaining 10% answer is always fajitas — clearly we were meant to be). I’ve never met a taco I didn’t like, but every staple dinner idea can use a little spicing up now and again. When Family Circle Magazine challenged me to create a new recipe using Hidden Valley Sriracha Ranch, I had just the dish in mind! I created an easy dinner of pulled chicken tacos with tasty toppings and an extra kick with Hidden Valley Sriracha Ranch Sour Cream. It’s the perfect combination of coolness and spice to bring tons of flavor to taco night. I loaded these up with my favorite toppings — big slices of avocados are a must, and I love scallions and red onions for some bite. Plus cheese, lots of cheese! If you need to sneak some more veggies in there, chopped up tomatoes and lettuce work too. Add a little Sriracha ranch sour cream to finish them off. You can check out the tacos in Family Circle, and get the full recipe below:HVR Siracha Ranch Tacos 1 read more

It’s a gloomy, cold, rainy day in Boston and doesn’t feel a bit like spring! So instead of pouting (which I’m usually quite good at), I’m going to force a little warm-weather cheer on here with a fresh new cocktail recipe that has me mentally swinging on a porch swing in 70 degree sunny weather. Natalie Orchid Island Juice sent me their brand new Iced Tea Lemonade flavor to test out, and I shook it up with some simple syrup, bourbon, and fresh mint for a new take on a mint-julep. It’s refreshing but strong, just what a girl needs to beat those Monday blues! Make sure you bookmark this one for your Kentucky Derby viewing parties this spring, it’ll be a hit! Full recipe below:

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It’s Friday, and I’m ready for a cocktail! Natalie’s Orchid Island Juice sent me a big box of their handcrafted, squeezed fresh juices and when I saw the color of the Orange Beet juice I could not wait to experiment with the flavors and get that stuff in a pretty cocktail glass!  Now, beets can have an earthy flavor, so the tartness of the oranges and the sweetness of the simple syrup are good balance to subdue that flavor. I still love that bite of earthiness from the beets though, it’s a totally unique taste in a mixed drink. And when my friend and I sat taste-testing these last weekend, we rationalized that we were basically drinking vegetables, so one more sip was like we were making very healthy choices (the label even says it: no GMOs, no preservatives, no sugar — I’m nearly on a juice cleanse people!). The cocktail was super tasty, and it looks good —  take a look at the contrast of those kiwi slices and richly colored juice. Yum, and cheers to a fabulous weekend! Full recipe below: Orange Beet Cocktail A read more

In anticipation of Easter this weekend, I have two easy DIY ideas for bringing a hoppy little addition to your Easter desserts, bunny cupcake toppers! The first is super simple (the only challenge is not eating all of your supplies before your guests arrive!) — I topped cupcakes with a good amount of frosting and nested bunny shaped peeps on top of the cupcake. Try butter cream or cream cheese because they’re a bit thicker and hold up the peeps. My second DIY bunny topper is so cute with a little pom-pom tail! I drew bunny shapes, similar to the shape of peeps, on blush colored scrapbooking paper and cut them out. With a little bit of tape, I attached them to tooth picks and added pink pom-poms for tails with a dot of glue. You could even make a handful of these and string them together for an Easter garland too! Happy crafting!Bunny Topper 1 read more

Just one week until Easter, so it’s time to decorate some eggs! I love to try different techniques each year (check out my washi-tape eggs and confetti-filled eggs). This time around I went with brightly dyed eggs and gilded accents, because even our Easter eggs need a little flash, right? I dye my eggs old-school style, with food coloring (try McCormick’s Neon food coloring for some of these super bright colors). And for the touch of sparkle, I hit my local craft store for gilding papers and gilding adhesive and brushed on the faux gold foil in a speckled pattern. I love how they turned out, and now I want to gild everything in sight — more gold please!GildedEasterEggs1 read more