let’s kick off the weekend with a salty dog and one pan roasted chicken & veggies! doesn’t oscar look the part of a salty dog in the first photo? he is such a hoot when it comes to our fridays with oscar photo shoot. many of you have asked if our cocktail and recipe segment will continue on the blog. to which i reply, “YES.” there’s still family and friends to feed. and it’s lovely to kick off the weekend with a cocktail. am i right?!
when my kiddos were all in town i dished up this delicious one-pan sheet chicken and veggies for a quick and healthy meal. let me tell you it was a hit! last spring i made a similar version called greek chicken one-pan that mr. style loved. the recipe can be found here.
today’s cocktail is a classic. who remembers a salty dog? it seems as if they were served everywhere in the eighties. it’s an easy cocktail to throw together at a moment’s notice as it’s fresh grapefruit juice and vodka. easy peasy! and it’s refreshing with the inclusion of grapefruit.
- Coarse sea salt
- 2/3 cup fresh squeezed grapefruit juice
- 1/4 cup vodka
- Rub a grapefruit slice around rim of glass. Dip in sea salt. Fill with ice.
- Pour juice and vodka into a cocktail shaker filled with ice. Shake for 30 seconds and pour into glasses.
- Garnish with grapefruit slices.
- Grapefruit slices to garnish.
this adorable watercolor tunic is from I.N.C. available at Macy’s. the longer length with side slits is a perfect match for slim fit pants. today, i decided to wear white denim and grabbed my gingham slingbacks to reinforce the pops of yellow found in the blouse.
many of you might remember this adorable lemon locket and matching bracelet from Tory Burch. both items have since sold out but i loved this charm necklace and adjustable slider bracelet available at Nordstrom.
if you’re afraid to wear color, why not ease into your comfort zone with a cheerful pair of shoes? these gingham slingbacks from J. Crew have seen lots of wear and tear this summer. and they’re on sale!
fresh organic ingredients from Trader Joe’s. since joining Faster Way to Fat Loss over a year and a half ago, i’ve paid special attention to what i eat. if we want to age with grace and strength, it’s all about proper nutrition. our brains need nutritious food too.
- 1½–2 lbs. bone-in, skin-on chicken thighs (substitute 1 lb. boneless, skinless chicken thighs)
- 12 oz. whole carrots (~6–8 medium), cut into carrot sticks
- 12 oz. green beans (~2 large handfuls), washed and trimmed
- 12 oz. baby red potatoes, halved or quartered (may sub cubed sweet potatoes)
- 1 medium Vidalia onion, cut into wedges
- 3–4 garlic cloves, minced
- 1 Tbsp. fresh rosemary (or 1 tsp. dried)
- 2 tsp. fresh thyme (or ¾ tsp. dried)
- 1/2 Tbsp. olive (Use 1 Tbsp. oil if using boneless/skinless chicken thighs)
- 1/2 tsp. sea salt and pepper to taste
- Preheat oven to 425ºF.
- Spray a large rimmed, baking sheet with olive oil.
- Toss prepped and chopped vegetables and herbs with oil right on the baking sheet.
- Place chicken thighs on top of the vegetables.
- Season all with salt and pepper.
- Bake for 30-35 minutes or until chicken is cooked through and potatoes are tender. Toss and turn vegetables once or twice during cooking.
all right, gang, let’s get this friday started! oscar and i wish each of you a lovely weekend.