Well, gang, it’s time to get ready for Halloween so Oscar and I have a special Thursday evening post for you today! October is all about spooky decor, and themed snacks. We can decorate with witches, monsters, skeletons, and pumpkins. I have pulled out my Halloween decor, we have a fun mummy-themed appetizer and a spooky fruity cocktail. So let’s Get Ready for Halloween with Oscar!
The Summary
Featuring Halloween decor and 2 spooky Halloween-themed recipes
My outfit is updated with items available today, shoppable via text and image widgets
Shop the Halloween decor via text widgets
Get Ready for Halloween with Oscar!
A Bright and Cozy Outfit
Bright, bold color is trending again this fall and while the tones have shifted slightly, the mood and bold color combinations are still going strong. Bold pinks, reds, and yellows are all on trend for fall – so make it fun and fresh for Halloween!
Blackberries are the key to getting a spooky-colored cocktail. This Black Widow Smash is a smoky cocktail with Mezcal, but you can use regular tequila if you prefer.
In a cocktail shaker or glass jar, add blackberries, rosemary, lemon juice and honey. Muddle all of the ingredients together, squishing everything to release the juices. Add the tequila and orange bitters.
Add ice to your glass and strain the drink over the ice. Top the glass with a little more ice, pour the sparkling water over, and gently stir to combine. Garnish with fresh rosemary and blackberries.
Jalapeño Mummy Poppers
These fun Mummy Poppers are super easy, with only a few ingredients. They're quick to prepare, and so festive for Halloween.
10 Jalapeño Peppers, cut in half lengthwise with the seeds removed
8 oz. Cream Cheese
8 oz. Jack Cheese, shredded
1 Scallion, finely chopped
1/2 tsp Kosher Salt
1 Package Crescent Rolls
1 Egg, beaten
Pimentos, for eyes
Instructions
Preheat oven to 400 degrees. mix the cream cheese, jack cheese, onion and salt until blended well.
Roll out the crescent dough, but do not separate them into triangles. keep them as rectangles and close up the perforations by pinching the dough together, or by pressing it with your finger.
Using a pizza cutter, slice each dough rectangle into about 10 thin strips.
Fill each jalapeño with the cheese mixture.
Wrap each filled pepper with strips of dough, leaving and open space near the top for the eyes.
Bake for 8-10 minutes, until golden. place eyes on mummies as they cool.
Halloween Decor
A few pieces of tabletop decor are all you need to create a festive Halloween table. The Witch Boots Container adds a touch of whimsy and you can fill the container with flowers like marigolds or mums. Orange and black are Halloween staples, and you can add to that with a Black and Gold Spider Web Paper Dinner Set.
Hello and welcome to Kelly's Kitchen. I've got a great post for you today. We're talking all things chicken: 6 chicken recipes perfect for Summer.
Below, I've collected 6 of my favorite chicken recipes and put them together for you. If you're interested in making any or all, just follow the links for the full recipe card.
The Summary
Kelly is sharing 6 chicken recipes perfect for Summer
You can get the full recipe card for a dish by clicking the link at the end of each section
6 Chicken Recipes Perfect for Summer
1. Easy Balsamic Chicken Salad
No matter what time of year, but especially in the warmer months, we love chicken salad. I like to make a big batch and have it in the fridge for a few days for an easy, quick lunch or snacking. While Alex likes to make a sandwich, I prefer to spoon it on crackers.
Every batch I make is always a little different depending on what’s in the fridge. One way I hadn’t yet made chicken salad is with balsamic. We have balsamic marinated roasted chicken and a balsamic dressing; along with crunchy veggies and fresh herbs. Let’s get right to it: Easy Balsamic Chicken Salad.
This one pan dinner is flavored simply; honey, feta and lemons, along with fresh rosemary, Kosher salt and pepper are all we need here. The honey caramelizes the lemons, feta and chicken thighs, creating a delicious, savory/sweet profile.
Everything is served over fresh spinach and peppery arugula, dressed with the honey lemon pan juices. It all comes together in about 40 minutes. Let’s get right to it!
I have a fun recipe today that is great for a game day snack or a Halloween party spread. With flavorful breading that crisps up to a satisfying crunch; tender, juicy chicken breast, these fried chicken bites will not disappoint. Serve up a basket of Popcorn Chicken with a variety of dipping sauces and I promise, these will be the hit of the party!
Today’s recipe is a really great way to prepare chicken breast. We often do whole chickens, so we are fine with breasts, but typically when I do a recipe that is just pieces of chicken, I always go for thighs.
Well, I wanted to try this recipe I found on the New York Times Cooking site because it promises to deliver a tender, juicy chicken breast. I was skeptical. So we are doing it here today; let’s see how this Pineapple Marinated Chicken goes!
Today we are experimenting with three methods for cooking a whole chicken. Not everyone has a rotisserie; but we wanted to toss this in the mix to see how it stacks up to the other two methods. And rotisseries are becoming a more common grill accessory. So, is it worth the investment? We will find out – maybe a rotisserie is a great addition to Dad’s grill accessory collection! Let’s get right to it – Whole Chicken 3 Ways!
Our recipe today is perfect for a summer Sunday grill out. July was a wet and stormy month here in Athens and we haven’t fired up the grill in a while. So today it was fun to get outside and enjoy the sunshine, grilling some chicken for these awesome Barbecue Chicken Tacos with Mango Avocado Salsa.
I like this recipe because it’s an interesting mashup of American style barbecue and a tropical salsa with fresh Mexican/Caribbean flavors, folded in a corn/flour tortilla with sharp cheddar cheese. Let’s get right to it!
Hello, welcome! I am happy you’re here today. Today’s recipe is a special request from Alex, who has been sorely missing his favorite falafel sandwich. Falafel is a chickpea fritter, with herbs and spices, fried to a golden brown. It’s often served in a pita with cucumbers, tomatoes, and tahini sauce or hummus. My favorite place to get falafel was near my old office in Cupertino, California and you could get your falafel sandwich with herby french fries tucked inside. So good! Today, we can do it however we like because this easy and delicious falafel homemade falafel I have ever tasted! Let’s do it, Falafel with Tahini Yogurt Sauce.
Start by soaking the 8 ounces (about 1 and 1/4 cups) dried chickpeas overnight. It’s not recommended to use canned chickpeas because they will make the falafel stodgy, and I reckon it’s because the canned chickpeas are already cooked, so instead of going into the mixture firm and uncooked, they will just get overcooked and mushy in the hot oil.
Tahini Yogurt Sauce
Let’s make the sauce first, so the flavors can mingle while we make the falafel. This is a really simple sauce; equal parts tahini and full fat, plain Greek yogurt; mixed with a little lemon juice, salt to taste, and water to thin it out. Mix the tahini, yogurt, and 1/4 cup lemon juice to a smooth consistency. Add a tablespoon of water at a time to thin it out to your desired consistency and then add a pinch of Kosher salt at time, and taste to add more salt as necessary. By the time we add the sauce to our falafel, you may want to add a little more water to thin it out a little more.
Falafel
In a food processor, process the chopped parsley, cilantro leaves and stems, chopped onion, garlic, coriander, cumin, salt, and cayenne to a pesto-like consistency.
Add herbs and spices to a food processor
Process to pesto-like consistency
Then add the soaked and drained chickpeas to the processor and pulse several times, until the chickpeas are chopped into sesame seed-sized pieces.
Add chickpeas
Process until the chickpeas resemble sesame seeds
Transfer the falafel mixture to a large bowl and set aside. Now for the unexpected part. A cooked flour mixture will bind the falafel so we can form it into balls. The cooked flour (rather than dry, uncooked flour) will help keep the falafel moist and tender. In a small bowl whisk 1/4 cup flour and 1/4 cup water to a smooth, lump-free consistency.
Flour and water
Whisked to a lump free mixture
Now, microwave this mixture 5 seconds at a time, stirring at the intervals, until the mixture cooks into a thick pudding-like paste. Depending on the power of your microwave, this can take 10-50 seconds. My mixture took about 18 seconds. I overcooked it 2 times; it’s overdone when the mixture becomes a hard lump. The original recipe suggests checking it every 10 seconds, but for me, even 20 seconds was overcooking it. So I played it safe and checked and stirred it every 5 seconds.
This is a properly cooked flour paste
Then we add two teaspoons baking powder to the cooked flour mixture. While the cooked flour mixture will keep the falafel moist, the baking powder will keep the falafel light. Stir in the baking powder and you will see the flour mixture immediately lighten up and get fluffy.
Add the baking powder
Stir until well-incorporated
Now, add this flour/baking powder mix to the falafel mixture and stir until the flour mix is completely incorporated.
Stir in the cooked flour/baking powder mixture
Lightly stire in the flour mixture until it’s fully incorporated
Form the Falafel
Line a sheet tray with a sheet of parchment and set it next to the bowl of falafel mix. I have a two-tablespoon cookie scoop that I am using to shape the balls.
I scooped the balls to get them all measured out, and then went back and formed the scoops into balls, like a meatball. This mixture yielded 18, 2.5 tablespoon falafel balls. Place the sheet tray in the fridge while we set up the fry station. Add 2 quarts of vegetable oil to a dutch oven fitted with a thermometer; place a wire rack inside a sheet tray (to catch the fried falafel); set a spider or slotted spoon nearby.
Pro-Tip
The key to successful frying at home is organization. Setting up your fry station thoughtfully will make the frying go smoother, minimizing the likelihood of burnt food and hot oil accidents. It will also help keep things clean. Set up your pot of oil on a corner front burner. Then place one sheet pan on either side of the pot. One for the food to be fried, and one for the food that is already fried. Have your spider skimmer close. Use a candy thermometer that clips to the pot securely. Have your kosher salt near the fried food tray so you can season the food as soon as it comes out of the oil.
Over medium-high heat, get the oil up to 325 degrees. While we wait for that, slice some cucumber, grape tomatoes, iceberg lettuce, and rough chop some cilantro and parsley. Set those toppings aside. When the oil is at temp, drop in about 5-6 falafel. Wait about 30 seconds, then use the spider or a long-handled spoon to gently stir the falafel balls in the oil to keep them from sticking. Gently dislodge any falafel if they stick to the bottom of the pot.
When they are deep golden brown (about 4-5 minutes), scoop them out and set them on the wire rack, and season with Kosher salt. Repeat with remaining falafel. Adjust the heat as necessary to maintain the 320-325 degree temp of the oil.
Golden brown falafel
Season with Kosher salt
Plate it up!
When the falafel is all fried to golden perfection, warm some pita or flatbread (I have lavash) and place the warmed bread on a plate.
Sandwich assembly
Falafel interior
Add a small handful of shredded lettuce, then drizzle on some of the tahini yogurt sauce. Place a few falafel and drizzle on some more tahini sauce. Top with cucumber, tomatoes, herbs, and hot sauce, if you like.
Lettuce and tahini sauce
Add falafel
Falafel with tahini yogurt sauce
So gorgeous, colorful, fresh, and flavorful! The falafel is crunchy and light, and the interiors are perfectly cooked, not at all stodgy. Restaurant-worthy falafel right in your own kitchen!
To serve on a flatbread like lavash, just assemble the ingredients lengthwise down the center and roll up the long sides like a burrito or fold like a taco and enjoy!
I hope you make this Falafel with Tahini Yogurt Sauce! It’s so good; a wonderful light, vegetarian meal. And while I am not a huge fan of deep-frying, the little falafel balls are not messy to fry and the whole thing goes really quickly. You can find a similar sandwich, but with Chicken Kofta, on the blog, and I definitely recommend trying this wonderful falafel recipe! Let me know if you make this dish, reach out to me on Instagram or Facebook, or leave a comment below – I love to hear from you! Take care and be well, xo Kelly
What a week! It’s been a big week over here on the blog to say the least. Yesterday, we introduced our newest regular contributor: my daughter-in-law, Kelly Djalali. I cannot thank you enough for the warm reception you gave her. It meant the world. We’re both extremely excited for what’s to come, and we hope you are too. In celebration, we thought we’d do something fun today: a joint Fridays with Oscar. Super simple: I’m responsible for the drinks, and Kelly’s making the appetizer. Plus, we’ve both got super fun outfits for you. I’m sporting Oprah’s favorite AYR shirt, and Kelly’s featuring a pair of woven loafers I think you’re going to love.
Oprah’s favorite AYR shirt
My outfit could not be simpler. I’ve paired this button-down, striped shirt (AYR, Oprah’s Favorite Things) with a pair of raw hem jeans (Nordstrom). The shirt is a bit large—looking for that oversized, comfy, casual look perfect for Fridays. But it you want a more tailored look size down one size. Throw on a pair of sandals (Talbots), and you’re headed straight into the weekend.
Kelly and I both share a love of Aperol. And anyone who follows Fridays with Oscar regularly knows it’s one of my go-tos. Today, I’m sharing my recipe for an Intro to Aperol. Cheers to the weekend, ladies!
This is Kelly’s first “official” fashion post on the blog. Her outfit, too, could not be simpler. She went with a pair of high-rise vintage slim jeans (Gap) and a relaxed short sleeve cotton popover (J.Crew). Remember ladies, high-rise denim is in for 2022, and the price point on this pair is right.
To be honest: I’m really loving her woven loafers the most–such a perfect shoe for Spring. Kelly’s pair is old, but she rounded up some similars: here, here, here, and here.
One of the big advantages of bringing Kelly on to SAACA is that she will get to share wonderful recipes with us. For those that don’t know, Kelly runs a food blog: Djalali Cooks. Thankfully, she’s agreed to revive her Kelly’s Kitchen column over here on the blog, so stay tuned for some yummy, easy-to-follow dishes. Today, she’s cooking up mushroom and goat cheese crostini.
Preheat broiler with a rack placed in the middle position.
In a large pan, over medium-high heat, sauté mushrooms with 1/4 cup water. Stir occasionally and cook until water is completely evaporated.
Drizzle olive oil over mushrooms in the pan and add the shallot slices to the pan.
Season with kosher salt and black pepper.
Continue sautéing, stirring occasionally until the mushrooms begin to develop a little browning and the shallots are softened and lightly translucent.
Stir all but about 2 teaspoons of the chopped parsley into the cooked mushrooms and remove from heat.
Arrange baguette slices on a large sheet pan. Drizzle olive oil over the bread slices and place on the center rack in the oven. Lightly toast the bread slices under the broiler, then flip the slices to lightly toast the other side.
When the bread slices are lightly toasted pull them from the oven.
Use a knife to spread goat cheese on each slice of toasted bread.
Top each slice of bread with about 1.5 tablespoons of the mushroom mixture, adding more or less to each slice, using up all of the mushroom mixture.
Place the cheese and mushroom-topped crostini on a serving plate and drizzle with balsamic vinegar.
Sprinkle the remaining chopped parsley over the tops as garnish.
Shop Kelly’s outfit (click below)
Just the two of us
March is over, and April is just beginning. From Kelly, Oscar, and myself, we’re wishing you an absolutely wonderful weekend!
On Tuesdays, Kelly will be posting an entry to our Daily Looks feed. She’ll post an OOTD and you can shop those outfits easily through the shop widget below the photo. Being of a smaller stature, at 5 feet tall and 105 pounds, Kelly will create fresh looks with a focus on classic style for petites.
Thursday: Featured post
On Thursdays, Kelly will be contributing a full-length fashion-related post. Whether she’s modeling outfits or giving you tips on how to build her capsule wardrobes, you can expect the same great content you’ve come to expect from SAACA.
Saturdays: Kelly’s Kitchen
Kelly will be reviving her Kelly’s Kitchencolumn on Saturdays. Each week, you can expect a delicious, easy-to-follow recipe.
The bread and butter of this blog is fashion: everyone knows that. Has been. Always will be because no matter what I’m doing on any given day, I have to pull together an outfit and get dressed for the day. But did you know that we like to branch out a bit on Wednesdays? Health, wellness, makeup tips, self-care, beauty, and home design are all topics we cover extensively because they matter when it comes to aging with grace, strength, and beauty. And, of course, on Fridays, we love sharing easy recipes and cocktails. As they say, a little bit of this, a little bit of that. In that light, we’ve got a fun one for you today—a sort of collaboration with my daughter-in-law, Kelly, who runs the food blog, Djalali Cooks. We collected five one-pan recipes for Spring that are easy to make, healthy, and downright delicious.
Plus, we’ve pulled together a few cookbooks that we currently love. I’m not the greatest cook in the world (although my daughter-in-law is), but I’m competent and have always loved to have family and friends gather around my table. There’s something so very special about sharing a meal with loved ones. In our fast-paced world, we sometimes overlook just how easy it is to throw a meal together, sit down and enjoy the moment (don’t forget to add fine china and beautiful linens)! I’ve collected a wide range of cookbooks that keep me up to date with the food world through the years. And Kelly always has a great suggestion or two. So we have a feeling you’re gonna like our picks.
Sheet Pan Mediterranean Shrimp fits the bill. It’s loaded with veggies, juicy shrimp, and topped with fresh herbs and feta cheese. When I was a young mom, one-pan meals came to the rescue on more than one occasion. If you’re short on time or just want a delicious summer meal Sheet Pan Meditteranean Shrimp offers lean protein and veggies. What’s better than that on a hot summer evening?
Here’s an easy frittata recipe courtesy of Ina Garten (my go-to chef. I might have all of her cookbooks! several of which my mother gave me that are priceless), with a few modifications by me. Luckily my herb garden is ready to supply me with fresh thyme for today’s recipe.
A colorful recipe with chicken sausage makes this one healthy and delicious. It’s easily customizable and is ready in half an hour, from prep to plate! If you wanted to go one-pot further, you could make up some brown rice to go alongside.
This one-pan dinner is flavored simply; honey, feta, and lemons, along with fresh rosemary, Kosher salt, and pepper, are all we need here. The honey caramelizes the lemons, feta, and chicken thighs, creating a delicious, savory/sweet profile. Everything is served over fresh spinach and peppery arugula, dressed with the honey lemon pan juices. It all comes together in about 40 minutes. Let’s get right to it!
Today is the first time I am using my new Always Pan, which made this dinner even easier because the clean-up is a cinch! This recipe is based on a recipe by The Mediterranean Dish. I have two wild-caught halibut fillets. The poaching liquid, with the onions, the lemon zest, basil, and garlic, will soak into the starch and make a lovely mixture of textures.
Make sure to catch up on our DAILY LOOK. We post a dedicated photo to our daily outfit every Wednesday-Sunday. And you can shop those outfits easily through the shop the widget below the picture.
Happy Friday, gang! Another week has come and gone, and so has my beach getaway to Cancún, Mexico. It was a relaxing trip filled with blue skies, sunshine, and a white sandy beach that stretched for miles. Margaritas on the rocks, guacamole, and chips, plus a good beach read are all that’s necessary to keep this girl happy. I am truly my mother’s daughter in so many ways. Now it’s time to switch gears and get back to work. I’ve got a fun one for you today: how to make a charcuterie board.
While I was gone, my garage door was finally installed! Hooray! It’s beautiful. Next up is a paint job outside. Yes, the house is getting a facelift, and I finally decided to paint the brick! The prep work started while I was in Mexico; barring rain, I will have a brand spanking fresh coat of paint (or two) by the end of next week. Black gutters were installed in February, so along with a new garage door and paint job, my 70s ranch will look fresh and modern. Houses need to keep up with the times just like us!
Classic blouse & denim
Today’s outfit is just as simple to throw together as the charcuterie tray! It’s a simple style uniform for spring and summer: denim, tee or blouse, and sandals. When spring rolls into town the rinse of my denim gets lighter.
Yes, it visually adds pounds but I’m totally okay with putting FUN into my wardrobe and nothing says summer than a pair of light rinse denim from Ann Taylor. Y’all know my love of white blouses so it was time to slip into a short sleeve version of this iconic closet staple from J.Crew (old, similar here and here). Add a pair of white sandals from Tory Burch and this outfit is in the bag.
Today’s menu couldn’t be easier or more perfect for a beautiful spring day. Wine and cheese, anyone? A charcuterie board is so easy to put together especially last minute when friends and family drop by. There is nothing better than sitting on my screen porch with a glass of wi e in hand and good company.
How to make a charcuterie board
Today, I chose a savory board for my theme that includes one hard and one soft cheese. I added nuts, cured meats, pickled vegetables, olives, sweet fig jam, and a crusty baguette. So easy, right?
I have a tried and true method to pull together a platter in no time flat! And what’s easier than uncorking a bottle of red and white wine? I always like to keep one of each on hand. So come join Oscar and me, and Ollie whose always in the background.
Make sure to catch up on our DAILY LOOK. We post a dedicated photo to our daily outfit every Wednesday-Sunday. And you can shop those outfits easily through the shop the widget below the picture.
Happy Friday, ladies! We made it through another week, and we're heading straight into the weekend. Today, we're talking what to wear with a denim jacket---one if, if not the most essential Spring jacket. In addition, we're trying something new. And I'm really excited about it.
We've partnered with local Kentucky business owner M.K. Hennigan from In the Curious Kitchen for our menu. We met M.K. earlier this year at The Southern C(oterie) Conference, and we couldn't pass up the opportunity to collaborate. M.K runs an online cocktail kit and gourmet shop---and I think you're gonna love what's on her menu.
I love a good graphic tee, and they're the perfect way to add some levity and tailor your wardrobe. Because bright bold colors are in this year, I couldn't pass up another opportunity to wear pink---my favorite color this Spring.
Today's cocktail is an Old Fashioned---one of my personal favorites. Everything but the bourbon was provided by In The Curious Kitchen. And by "everything but", I mean everything but. The kit includes two glasses, cherry bitters, boozy cherries, and a lot more. You can order the Old Fashioned Drink Kit directly through M.K.'s store.
Pimento cheese
In The Curious Kitchen also sells made-to-order pimento and beer cheese, because no Southern evening would be complete without. And if you want to make your own, M.K. was kind enough to provide her recipe below.
In the spirit of keeping things super simple, I made my "homemade" baked ham & cheese sandwich to complement M.K.'s pimento appetizer. I went with swiss, but go with your favorite cheese! The secret sauce is M.K.'s Bourbon Honey Mustard---a perfect addition to an old favorite.
Over here at SAACA, we love to platform women entrepreneurs of all ages who take a chance to pursue their passion. What makes MK's story so interesting is that she left her day job and started In The Curious Kitchen later in life---a time when many of us are thinking of taking it a bit easier. A huge risk, but a huge inspiration.
I'm MK Hennigan - Welcome to my kitchen! I love spending time in the kitchen, and my curiosity drives constant experiment. Inspired by my deep Southern roots and the women in my family, I turned my passion for all things culinary into In the Curious Kitchen. This is the place where comfort food takes innovative twists and turns. Where generations-old recipes are updated into creative small bites, family meals, and delectable desserts, this is a place where the family's traditional entertaining ideas evolve into today's fast-paced lifestyle.
MK
courtesy of MK Hennigan
courtesy of MK Hennigan
courtesy of MK Hennigan
courtesy of MK Hennigan
In case you missed it
Today we talked what to Wear with a denim jacket. Make sure to check out our:
Make sure to catch up on our DAILY LOOK. We post a dedicated photo to our daily outfit every Wednesday-Sunday. And you can shop those outfits easily through the shop the widget below the picture.
Happy Friday, ladies! We made it through the week, finally. The weather in Athens has been wonderful—we hit 80 degrees yesterday! I spent the afternoon cleaning my patio and hosted happy hour with my son and daughter-in-law Kelly. Had to take advantage of the weather, because it looks like we’re in for a week of rain next week! My son was in such a good mood, he decided to order tickets to The Black Crowes in June. I’ve never really listened to them, but I haven’t seen live music since 2019. I’m looking forward to it. To get you into a good mood, I’ve got a colorful Spring sweater from LOFT that I know you’re going to love.
I’ve got a really easy recipe for you today that’s perfect if you’re inviting a small group over for appetizers and cocktails: grilled bread with ricotta & tomatoes.
A recipe from Bon Appétit that’s perfect for a light spring dinner.
Ingredients
Scale
1 garlic clove
Kosher salt
1 tablespoon red wine vinegar
6 tablespoons olive oil, divided
3/4 pound assorted small tomatoes (such as cherry, Sun Gold, or green), halved, quartered if large
Freshly ground black pepper
8 slices 3/4”-thick country-style bread
1 cup (loosely packed) coarsely chopped mixed tender herbs (such as basil, parsley, small dill sprigs, and/or chives)
10 oz whole-milk ricotta
Instructions
Step 1
Finely chop garlic, sprinkle with a pinch of salt, then mash with the side of knife to a fine paste. Transfer to a medium bowl and whisk in vinegar and 2 Tbsp. oil. Add tomatoes; season with salt and pepper and toss to coat. Let sit, tossing occasionally, at least 15 minutes.
Step 2
Meanwhile, prepare grill for medium-high heat. Brush both sides of bread with remaining 4 Tbsp. oil and grill until lightly charred, about 2 minutes per side.
Step 3
Just before serving, toss herbs with tomato mixture. Spread ricotta on toast and top with tomato mixture; cut toast in half.
Step 4
DO AHEAD: Tomato mixture (without herbs) can be made 12 hours ahead. Cover and chill.
Nutrition
Serving Size:8 servings
Calories:240
Sugar:2 g
Sodium:210 mg
Fat:16 g
Saturated Fat:4.5 g
Carbohydrates:17 g
Fiber:1 g
Protein:7 g
Cholesterol:20 mg
Shop the Post (click below)
Shop Sweaters (click below)
Bichon Frise
A vodka-based cocktail is on the menu this week: a Bichon Frise. I love St. Elder liqueur, so it was hard to not pass along this recipe. Here’s to Friday, ladies! As my mother used to say, it’s 5 o’clock somewhere in the world.
1ounce red grapefruit juice, plus strip of grapefruit peel for garnishing
1/2ounce elderflower liqueur
1/4ounce lemon juice
Instructions
Spread sugar on small plate. Moisten rim of glass by running grapefruit wedge around outer edge. Roll moistened rim in sugar to coat.
Add vodka, grapefruit juice, liqueur, and lemon juice to cocktail shaker, then fill with ice. Shake until well chilled about 30 seconds. Double strain cocktail into prepared glass. Garnish with grapefruit peel.
Shop the Post (click below)
Shop Sweaters (click below)
Fridays with Oscar
Well, that’s a wrap for us over here at SAACA. From Oscar, Ollie, and myself, enjoy your weekend. And try to spend it with someone you love!
One of our readers’ favorite retailers is Talbots. You probably noticed we snuck in a white button-down from them in addition to the Spring sweater from LOFT. In case you missed it, yesterday, we focused on the Talbots Spring Collection and featured a striped sweater that I just love. Make sure to check it out.
Daily Looks
We just posted a new DAILY LOOK, so make sure to check it out. Daily Looks is a really simple feature: a dedicated photo feed of my daily outfits. And you can shop those outfits easily through the shop the widget below the picture.
Happy Friday, gang! We made it through another week. Can you believe this is the last weekend in February?! Spring truly is just around the corner, even if the snow may be falling in your neck of the woods. Oscar is by my side once again, and we’re dishing up a delicious Caesar Salad and scrumptious cocktail. Come on in and stay awhile!
Halsbrook
It’s been a moment since I’ve partnered with Halsbrook, a company dedicated to style, quality, and fit. Their assortment of American and European designers is not available anywhere else online. Max Mara, Veronica Beard, Vince, and Eileen Fisher are all represented at Halsbrook. What I love best about this online retailer is their styling point of view, that’s sophisticated sensibility. Every piece found at Halsbrook is on-trend, not trendy. Amen! But what I think I love most about Halsbrook is the backstory of the founder, Halsey Schroeder. Here’s a soundbite:
Halsey Schroeder has her mother to thank for many things, not the least of which is the inspiration for Halsbrook. Halsey grew up watching her mother carefully build her wardrobe – choosing beautiful pieces that would stand the test of time. Having acquired the same sense of style, Halsey soon discovered how underserved this market was. “Everything was too flashy and trendy.” And just like that, Halsbrook was born.
Women influencing women – especially mothers and daughters. Now, that’s a brand I can stand behind.
Must-have Eileen Fisher Boucle Sweater
For some of us, winter is still here; and for others, it’s basically here. That’s why I’m always on the hunt for that perfect transition weather sweater. That’s why I’m easing into the season with a pair of Veronica Beard off-white stretch cotton pants that fit like a dream and this must-have Eileen Fisher cotton boucle sweater. It’s a comfy sweater that’s just the right weight for Spring temperatures.
They’re both available online at Halsbrook, a company that offers style solutions for your everyday look with the convenience of online shopping. Don’t you love it!
Today’s recipe is a fun and easy take on an old favorite—the mighty Caeser salad. Give this Tahini dressing a try to put a new spin on an old favorite.
12ounces2 or 3 heads Little Gem lettuce or hearts of romaine, washed and dried
Instructions
Make the dressing
Combine the tahni, lemon juice, garlic, 3 tablespoons olive oil, yogurt, 1/4 cheese, water, salt and cayenne pepper in a blender or mini food processor until smooth. (Makes about 1 cup).
Make the breadcrumbs
Spread the bread on a small baking sheet and drizzle with the olive oil. Toss until evenly coated. Bake for 20 minutes, or until the bread is brown and crisp. When cool enough to handle, roughly chop the cubes on a cutting board or in a food processor to make pea-sized crumbs.
Assemble the salad
Pull the green leaves off the lettuce and cut the inner core into wedges. If using romaine hearts, separate the leaves and tear into large bite-size pieces. Keep the inner core intact and cut into small wedges.
Put the lettuce in a bowl or serving platter and toss with about 1/3 of the dressing. Sprinkle half the breadcrumbs and the remaining grated cheese over the salad. Serve with additional dressing and breadcrumbs on the side.
Notes
I tossed my breadcrumbs with olive oil and set them in a stainless steel skillet over high heat tossing them until brown.
Southside cocktail
Alright—a big shoutout to America’s Test Kitchen (ATK) and their bookHow to Cocktail. ATK is one of my favorites and their recipes appear regularly on my daughter-in-law’s blog Djalali Cooks. They always have great recipe ideas, kitchen hacks, and product reviews. If you’re not checking in on them regularly, you should be.
Add gin, lime juice, simple syrup, and mint to a cocktail shaker, then fill with ice. Shake mixture for 30 seconds. Strain cocktail into cocktail glasses. Garnish with mint.
Fridays with Oscar
Happy Friday, ladies! From Oscar, Ollie, and me to all of you—have a wonderful weekend!
A big thank you to Halsbrook for this sponsored post. Companies like this although me to bring to you items like a must-have Eileen Fisher sweater. So fun. And thank you, lovely readers, for supporting the brands that allow me to bring you these new ideas.
In case you missed it
We’re continuing with our Spring previews over here on the blog. Yesterday, we took a look at the 5 shoes trending this Spring. So make sure to check it out!
Daily Looks
We just posted a new DAILY LOOK, so make sure to check it out. Daily Looks is a really simple feature: a dedicated photo feed of my daily outfits. And you can shop those outfits easily through the shop the widget below the picture.
