Peppermint Bark Cookies

Soft, fudgey cookies that are dipped in white chocolate and sprinkled with peppermint candies. What more could you want in a holiday cookie? These are definitely a new Christmas staple in our house!

Ingredients

  • 1 2/3 cups all-purpose flour

  • 1 cup unsweetened cocoa powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1 cup unsalted butter, softened

  • 1 1/4 cups granulated sugar

  • 3/4 cup packed dark brown sugar

  • 2 large eggs

  • 2 tsp vanilla extract

  • 1 tsp peppermint extract

  • 16 oz. good quality white chocolate (not white chocolate chips because they do not melt well)

  • 1/4 cup finely crushed peppermint candy (I used the softer, Red Bird peppermint puffs)

Directions

In a medium mixing bowl sift together flour, cocoa powder, baking soda and salt. Set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar and brown sugar until well combined. Beat in eggs one at a time. Then add in vanilla and peppermint extract and mix. With mixer set on low speed slowly add in flour mixture and mix just until combined. Chill dough in refrigerator for at least 2 hours, up to 24 hours.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Scoop dough out by a rounded tablespoon and shape into balls. Space on cookies sheets 2-inches apart. Flatten cookies slightly by gently pressing down on the dough balls with the bottom of a glass or back of a measuring cup.

Bake one sheet at a time in preheated oven about 8 minutes (cookies should appear slightly under-baked). Let cool on baking sheet for a minute then transfer to a wire rack to cool completely.

Once cookies are cool, melt white chocolate in a microwave safe bowl on 50% power in 30 second increments, stirring between intervals until melted and smooth.

Dip half of each cookie in white chocolate then transfer to parchment paper and sprinkle with peppermint bits. Let chocolate set for about 10 minutes before storing cookies in an airtight container.

Recipe adapted from Cooking Classy

Antipasto Dip

An entire charcuterie board in one simple, bright, and highly addictive dip. This antipasto dip is the perfect holiday appetizer that can be made a day or two ahead of time!

Ingredients

  • 1/4 cup finely chopped marinated artichoke hearts

  • 1/4 cup finely chopped roasted red peppers

  • 1/4 cup finely chopped sweet cherry peppers

  • 1/4 cup finely chopped pepperoncini peppers

  • 1 tablespoon capers, rinsed and drained

  • 2 tablespoons chopped pimento-stuffed olives

  • 2 tablespoons salami, sopressata, or pepperoni thinly sliced and chopped

  • 3 mozzarella cheese sticks, thinly sliced

  • Zest and juice of half a lemon

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon chopped fresh parsley

  • Kosher salt and freshly ground pepper

  • Toasted crostini or crackers, for serving

Directions

In a medium bowl, combine artichoke hearts, peppers, capers, olives, and meat and cheese. Stir in lemon zest, juice, oil, and parsley.

Season to taste with salt and pepper. Serve at room temperature with crostini or crackers, or refrigerate, covered, for up to 2 days.

Maple Bacon Balsamic Roasted Brussel Sprouts

These Maple Bacon Balsamic Brussel Sprouts are a weeknight staple in our house but would be a great last minute side to add to your Thanksgiving menu.

Ingredients

  • 1 lb. Brussels sprouts, trimmed and halved

  • 3 cloves garlic, minced

  • kosher salt and freshly ground black pepper

  • 6 slices bacon, diced into pieces

  • 1/4 cup extra-virgin olive oil

  • 1/4 cup balsamic vinegar

  • 1/4 cup pure maple syrup

  • 1 tablespoon fresh rosemary, chopped

Directions

Preheat oven to 425°. Places the brussel spouts and garlic on a large baking sheet. Season with salt and pepper. Drizzle with the olive oil and toss until combined. Add the bacon to the pan and spread everything out evenly, laying the brussels spouts cut side down.

Bake until brussels are tender and charred, about 20 minutes.

Meanwhile, in a small saucepan, combine balsamic vinegar, maple syrup, and rosemary. Simmer until reduced by half, stirring occasionally, 15 minutes (the mixture should coat the back of a spoon). Let cool.

Drizzle roasted brussel sprouts with balsamic glaze and serve.

Roasted fall vegetAbles with pomegranate Molasses

Thanksgiving is just two weeks away! This is a quick and easy side to add to your Turkey Day menu or any night of the week. If you can’t find pomegranate molasses, a balsamic glaze is a great substitute.

Ingredients

  • 4 sweet potatoes, cut into cubes

  • 2 pounds of Brussel sprouts, trimmed and cut in half

  • 2 small or one large red onion cut into chunks 

  • 1/2 cup olive oil 

  • 1 tablespoon chili powder 

  • kosher salt and freshly ground black pepper 

  • 1/4 cup ( or more if desired) pomegranate molasses 

  • 1 cup pomegranate seeds 

Directions

Preheat the oven to 425 degrees F.

Arrange the potatoes, brussel sprouts, and onion on 2 baking sheets, making sure they are not too crowded ( so they roast and not steam) Drizzle the vegetables with the olive oil. Then sprinkle with the chili powder, salt and pepper and toss. Roast until browned, 20 to 30 minutes, flipping halfway through.

Transfer the vegetables into a serving dish. Drizzle with the pomegranate molasses and sprinkle on the pomegranate seeds. Serve immediately.

HoneyCrisp Apple Salad with candied Nuts and feta

This salad is the perfect fall lunch. It has everything you need in a hearty yet healthy salad: sweet apples, a little spice from the nuts, salty feta, and a perfectly tangy vinaigrette. I have updated this recipe and made it even better than before. Adding maple syrup to the nuts and apple butter to the vinaigrette bumps up the fall flavors even more!

Ingredients


For the candied nuts:

  • 1/2 cup pecans

  • 1/2 cup pumpkin seeds

  • 1/4 cup maple syrup

  • 1/2 teaspoon cayenne pepper

  • 1/2 teaspoon ground cinnamon

  • Flaky sea salt

For the salad:

  • 6 cups mixed greens

  • 1 honeycrisp apple, thinly sliced

  • 1/2 cup crumbled feta cheese

For the vinaigrette:

  • 1/3 cup extra virgin olive oil

  • 1/4 cup apple cider vinegar

  • 1 tablespoon water

  • 1 tablespoon maple syrup

  • 1 tablespoon Dijon mustard

  • 1 tablespoon apple butter

  • kosher salt and freshly cracked black pepper to taste

Directions

For the nuts: Preheat the oven to 350° F. and line a baking sheet with parchment paper. Toss the pecans, pumpkin seeds, maple syrup , cayenne, and cinnamon together on the baking sheet and spread out in a single layer. Bake for 10-15 minutes, stirring once halfway, until the nuts are toasted. Sprinkle the nuts with sea salt and transfer to a bowl to cool.

For the vinaigrette: Add all ingredients in a jar with a lid and shake to combine.

For the salad: In large salad bowl, add the mixed greens, apples, cooled nuts and feta. Pour the vinaigrette over the salad and toss.

Italian wedding soup

It’s been very cold and snowy so I have been craving lots of soup. I’ve been working on my wedding soup recipe for quite some time now. It has never seemed quite right. It just tasted like chicken soup with meatballs.

However I have discovered the trick to make it taste like the real deal - just like the soup you get at an authentic Italian restaurant. The secret is the parmesan egg drizzle at the end. It gives it the flavor and richness my soup had been missing.

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Ingredients

For the meatballs:

  • 1/3 cup panko breadcrumbs

  • 1 egg

  • 1/2 cup grated Parmesan cheese, divided

  • 1 tablespoon chopped fresh parsley

  • 1/2 teaspoon kosher salt, plus more for seasoning

  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning

  • 1 tablespoon milk

  • 1/2 pound ground meat (chicken, turkey, pork, beef, veal, or a combination)

For the soup:

  • 2 tablespoons olive oil

  • 1 medium yellow onion, diced

  • 1 carrot, peeled and diced

  • 1 stock of celery, diced

  • 8 cups low-sodium chicken stock

  • 1 cup small pasta, such as orzo or acini di pepe

  • 1 bunch greens (such as escarole or spinach), trimmed and torn into bite-sized pieces

  • 1 egg

  • 2 tablespoons grated Parmesan cheese, plus more for serving

  • kosher salt and freshly cracked black pepper to taste

Directions

For the meatballs: in the large bowl, mix the breadcrumbs, egg, cheese, parsley, salt, pepper, and milk until combined. Gently fold in the meat until combined, being careful not to over mix.

Form the meat mixture into tiny balls (about 1 inch balls) and bake at 400 degrees for about 10 minutes.

For the soup: heat the olive oil in a large pot over medium heat. Add the onions, carrots, and celery and saute until tender, about 6-8 minutes. Add the stock and bring to a boil. Once boiling, add the pasta, turn down to a simmer, and cook the pasta until al dente, about 8 minutes. Add the meatballs and greens to pot and simmer until meatballs are warmed through and the greens are wilted.

Meanwhile, whisk the egg and parmesan in a small bowl. Slowly pour the egg mixuture into the soup to form thin strands, while constantly stirring. Simmer for one more minute, and season with salt and pepper to taste. Serve immediately with additional parmesan cheese if desired.

Buffalo chicken salad lettuce cups

These Buffalo Chicken Salad Lettuce Cups are my healthier way of getting my buffalo fix.

The dressing is lightened up with Greek yogurt and I also add lots of fresh veggies and herbs. They make a great, quick lunch or easy appetizer.

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Ingredients

  • 1/3 plain Greek yogurt

  • 1/4 cup mayonnaise

  • 1/4 -1/3 cup (depending on how spicy you like it) of your favorite buffalo sauce

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • 1 tablespoon fresh dill, chopped

  • 1 tablespoon fresh parsley, chopped

  • 1 tablespoon fresh chives, chopped

  • 1 medium shallot, diced

  • 2 carrots, peeled and diced

  • 2 stalks of celery, diced

  • 2 cups of cook, shredded chicken (about 2 boneless, skinless chicken breasts)

  • kosher salt and freshly cracked black pepper to taste

  • lemon wedges for serving

Directions

In a medium bowl, add the yogurt, mayo, buffalo sauce, garlic powder, onion powder, and herbs. Whisk until well combined. Fold in the shallots, carrots, celery, and chicken. Season with salt and pepper to taste.

Refrigerate for at least 2 hours. Serve in lettuce cups and a squeeze of lemon on top.

Broccoli Apple Salad

I’m using up the last of our apples from our apple picking adventure a few weeks ago in this Broccoli Apple salad. It is sweet, tangy, and the apple give it a great crunch. The creamy dressing is lightened up by using Greek yogurt. It can be either a side dish (it goes great with BBQ!) or a main vegeterian entree.

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Ingredients

  • 4 cups small diced broccoli florets

  • 2 small honey crisp apples , cored and diced

  • 1 cup chopped pecans

  • 1 cup matchstick carrots

  • 1/2 cup dried cranberries

  • 1/4 cup red onion, diced

  • 3/4 cup plain Greek yogurt

  • 1/3 cup mayonnaise

  • 1 1/2 tablespoons apple cider vinegar

  • 3 tablespoons honey

  • Salt and freshly ground black pepper

Directions

In a salad bowl toss together broccoli, apples, pecans, carrots, cranberries and red onion.

In medium mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey and season with salt and pepper to taste.

Pour dressing over the salad and toss until evenly coated. Chill until ready to serve and toss before serving.

Apple picking!

Apple picking!



Pumpkin Spice Latte

Call me basic, but I love a pumpkin anything this time of year. However I do find the PSL’s that you get at the coffee shop to be too milky and too sweet for me. I usually drink my every day coffee black, so I like a song coffee flavor. Their flavoring also tastes very artificial to me. I want just a hint of the pumpkin spice flavoring and I want some REAL pumpkin in it!

(Note: If you are out at a coffee shop and wanted just a hint of the pumpkin spice. I always order a cappuccino with just one pump of the pumpkin spice syrup. It is WAY better than the regular PSL)

I tested several different variations and methods of this recipe and the key is the pumpkin spice syrup. I first tried stirring the spices directly into the coffee, but it is hard to get the spices to dissolve, making the texture very powdery. Not good! The syrup is the best way to get all of the flavors to blend together. Another bonus is that you can make a batch of the syrup and have it on hand for whenever a coffee craving strikes.


Ingredients:

  • 1/4 cup whole milk (Can use up to 1 cup if you prefer more cream in your coffee)

  • 1/4 cup strong hot coffee or espresso

  • 1 tablespoon Pumpkin Spice Syrup (recipe below)

Directions

In a small saucepan, heat the milk over medium low heat until warm, about 2 minutes. Whisk in the coffee and syrup and simmer for one more minute. Pure into a mug and serve immediately.

Pumpkin Spice Syrup

  • 1 cup water

  • 1 cup pure pumpkin puree

  • 1 cup brown sugar or coconut sugar

  • 1 teaspoon vanilla

  • 2 1/2 teaspoons cinnamon

  • 1/2 teaspoon freshly grated nutmeg

  • 3/4 teaspoon ground ginger

  • 1/4 teaspoon allspice

  • 1/8 teaspoon cloves

(you may substitute the spices above with about 1 tablespoon pumpkin pie spice)

Directions

Add all the ingredients to a small saucepan and whisk to combine. Bring the mixture to a boil, then reduce to a simmer until thickened, about 10 minutes, whisking occasionally.

Store in an airtight container in the fridge for up to 1 month.



Our Little Girl's Nursery

We welcomed our baby girl, Chloe, into the world this May. When we first moved into our new home last year, we initially used this room as a guest bedroom. However, we had not done anything to the space in the hopes that it would soon become a nursery. A few month later and our wish came true! This bedroom quickly became a top priority on our home project list in preparation for our second little girl.

It is a small room, but it is just enough space for a nursery and thankfully there is a large closet! The walls were originally a very bold pinky-red. Who doesn’t love a good “before” pic??

All of the furniture we were using were the hand-me-downs from her older sister Cameron’s room. The furniture was a good quality and the pieces were still in excellent shape. I didn’t want the space to look exactly like Cameron’s old pink nursery, so I wanted to use different accent colors. I found this beautiful coral and navy rug and that was the jumping off point for the room’s design scheme. It was still girly, but not pink.

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The first order of business was to tone down the walls. We went with Sherwin William’s Eider White. It was just a nice neutral color that complimented all of the different wood tones in the room and let the colors of the rug and window treatments steal the show.

I personally love to add a little “beachy” element to all of my spaces and I did this in the beaded light fixture and woven toy baskets.

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I used these animal prints in Cameron’s old room and I love them so much, I had to hang them again. This changing table is a great piece because I feel like the girls will always be able to use it or it could work in any other room of the house. The beautiful metallic finish would be a great addition in almost any space.

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This mobile above her crib is another hand me down from her big sister and was a special gift from my mom. It’s so adorable!

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I spend a lot of time in this cozy corner. The glider chair is super comfy and a neutral backdrop for this colorful throw and our Floral Block Print pillow.

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The curtain panels were an awesome inexpensive find. They went with the rug perfectly and I love the fringe detail along the edges.

The artwork in this corner is very special. Cameron wanted to help in the design of the room so she made the rainbow painting for her new baby sister! I gave her the paint colors that would coordinate with the “LOVE” print and this was her creation. I think her painting is absolutely perfect and such a sweet memory that Chloe can keep forever. This is probably my favorite part of the room!

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Shimp Ceviche

This is the perfect appetizer for the last few hot days of summer. There is no cooking involved! The shrimp fully “cooks” in the lemon and lime juice, no heat required. It’s also filled with lots of fresh veggies from the garden. This shrimp ceviche is the perfect snack while laying by the pool!

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Ingredients

  • 1 lb. raw shrimp, any size, peeled, deveined, and cut into 1/2” pieces

  • 1/2 cup red onion, diced

  • 1-2 jalapenos minced, or more if you want it extra spicy

  • 1 cup cucumber, diced

  • 1 cup cherry tomatoes diced

  • 1/3 cup cilantro leaves chopped

  • 1 avocado peeled, seeded and chopped (optional)

  • 1/2 cup fresh lime juice

  • 1 Tablespoon lemon juice (About 1/2 of a lemon)

  • 1/4 cup fresh orange juice

  • salt and pepper to taste

  • tortilla chips for serving

Directions

Place the shrimp in a large bowl with a flat bottom (so that the shrimp can be fully submerged in the juice) . Add the lime, lemon, and orange juice and let stand for 15-20 minutes so the shrimp can "cook" (any less and it won't cook, any more and it toughens).

Once the shrimp is cooked (it should be slightly pink/opaque) add the vegetables and cilantro into the shrimp bowl and mix well to incorporate. Season with salt and pepper to taste. Serve immediately with tortilla chips.

Zucchini Tart

On my quest to use up all of our zucchinis from the garden, I have added this new recipe to the rotation and it just might be my favorite so far! This tart is simple and easy to make, but also makes an impressive appetizer that you can throw together quickly. You can never go wrong with puff pasty (the frozen stuff works great!) and I love the brightness that the lemon gives to the ricotta filling.

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Ingredients

  • 1 medium zucchini, thinly sliced

  • Salt

  • 1 sheet frozen puff pastry (from a 17.3-ounce box), thawed

  • ¾ cup ricotta cheese

  • ½ cup grated Parmesan cheese 

  • ¼ cup shredded mozzarella cheese

  • 1 clove garlic, minced

  • 1 tablespoon olive oil

  • zest and juice of one lemon

  • ¼ teaspoon salt

  • ¼ teaspoon freshly ground black pepper 

  • 4-6 fresh basil leaves

Directions

Sprinkle zucchini lightly with salt. Transfer to a colander; drain for 15 minutes. Pat dry with paper towels. Preheat oven to 425°F. 

For ricotta filling, in a medium bowl whisk together ricotta, Parmesan, mozzarella, garlic, 1 tsp. of the olive oil, lemon zest, lemon juice, salt, and pepper. Set aside

Place the puff pastry to a sheet of parchment paper. Roll the puff pastry to about a 12-by-12-inch square (doesn’t have to be perfect, rustic is good!) Transfer the paper with the pastry on it to a baking sheet. With a paring knife or pizza cutter, lightly score a 1-inch border around the edges, taking care not to cut all the way through. Prick the center all over with a fork.

Using a spatula, spread the ricotta mixture over the pastry within the border that you cut. Top the filling with the zucchini rounds. Drizzle with remaining olive oil and a sprinkle of black pepper.

Bake until the crust is puffed and deep golden brown and the ricotta is set under the zucchini, about 25 minutes. Top with torn pieces of basil leaves. Let cool on a rack at least 10 minutes, then cut into squares.

Mango Habanero Pork Chops

Mr. Wright loves pork chops, but I find them little bland most of the time. I always need some kind of sauce with them. This mango habanero glaze is the perfect combo of sweet and spicy. You can also substitute the mango with peach or apricot preserves. The apple pepper relish adds even more flavor, brightness, and a great crunch.

I served them with grilled potatoes and green beans. Everything goes on the grill, and there is zero clean up! I placed the green beans (along with a few sliced radishes I had on hand) in a foil packet and tossed with olive oil, lemon juice, salt, and pepper. I did the exact same with the potatoes in another foil packet and placed the foil packets on the grill while the pork chops were cooking.

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Ingredients

  • 4 boneless pork chops, about 1 to 1 1/2 inch thick

  • Kosher salt and freshly ground black pepper

  • 1 cup mango preserves (or peach or apricot)

  • 2 tablespoons soy sauce 

  • 1 tablespoon grated ginger 

  • 2 cloves garlic, grated

  • 1 orange, zested and juiced

  • 1 habanero pepper, seeded and diced

  • 1 tablespoon chopped fresh mint

  • 1 green apple, peeled, cored and finely diced 

  • 1 red bell pepper, finely diced 

  • 1 scallion, thinly sliced 

  • 1 lime, zested and juiced

Directions

For the glaze: Add the mango preserves, soy sauce, ginger, garlic, orange zest and juice and habanero to a small pot and bring to a simmer. Simmer until the sauce is reduced and thickened, 10 to 15 minutes. Let cool. Divide the glaze between 2 bowls, reserving 1 bowl for basting and one for serving with the cooked pork chops.

For the pork chops: Preheat a grill to medium-high heat. Season the pork chops with salt and pepper. Using a brush, coat the chops with the first round of glaze. Place them on the grill glazed-side down and grill without moving until the glaze begins to caramelize, about 5 minutes. Brush the tops with glaze, flip the chops, brush the other side with more glaze and continue cooking until the chops are caramelized, charred and sticky and the internal temperature registers 145 degrees F, another 7 to 10 minutes. Discard the basting glaze. Let the chops rest for 5 minutes, coating them once with the reserved serving glaze while resting.

For the relish: Combine the mint, apple, bell pepper, scallion and lime zest and juice in a bowl and toss to coat.

Top the pork chops with the apple relish and serve with the remaining serving glaze.

Our Kitchen Breakfast Nook Renovation

When we bought our house, just over a year ago, it was pretty much move in ready. However, we still have lots of projects in the works to update the spaces and make it more of our own.

The first space we tackled was the kitchen, more specifically the eat in breakfast nook. We were fortunate that the kitchen cabinets and countertops were fairly new, so it wasn’t a complete renovation. I actually really like the color of the cabinets. I’m not crazy about the granite countertops (they are a little dark and dated) but for now, they are in great condition and I’d rather spend our money and efforts in other spaces of the house. Maybe one day I will update them to something lighter and more modern, but they are fine for now!

Here a a few before pictures of the space. The blue walls made it pretty dark as it is a west facing room and the space doesn’t get a ton of sun light until the late afternoon.

Before

Before

Before

Before

And here is the finished space!

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To brighten up the room, we painted all the walls Alabaster by Sherwin Williams. It is one of my go-to warm whites that works get in spaces without a ton of natural light. Then to add a little more texture to the walls without cabinets, we installed shiplap that was also painted Alabaster.

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Next we installed a custom build-in bench that runs the entire length of the wall. It provides lots of seating as well as extra storage underneath with seats that lift up. The cushion and pillows add a little softness to the room.

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Since the space it not that big, I needed a smaller table for everyday use, but one that I could extend for larger gatherings. The table that I found was perfect at 60” long, and it came with two leaves to extend it to 84” long. I went with these classic black windsor chairs to contrast with the light finish of the table. The black finish on the chairs coordinates with our dark granite countertops as well. We also ordered two extra chairs for when we extend the table.

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I found the “These are the days” sign from Smallwood Home and I love reading that little reminder when we are sitting around the dinner table every night. The reclaimed wood beam was there when we bought the house, and we kept it, but lowered it a little to fit my cookbook collection and various accessories.

It took me forever to find the perfect art piece for the large wall behind the table. I went back and forth with doing several smaller prints in a gallery, but everything I tried looked too busy and I could find anything that I really loved. Then I stumbled upon this oversized palm leaf. My husband thought I was crazy and that it was way too big, but I think the scale is just perfect. Go big or go home. We just had to make sure it was super secured to the wall because it was very heavy!

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These rugs are my absolute favorite for high traffic areas and outdoors. They are super durable (you can even hose or power wash them clean) but still feel soft enough underfoot. Mine get so dirty in the kitchen, but once I clean them, they look brand new again!

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This is the first room that I’d say is “finished”. There are a lot more projects in the works. We have since moved on to the girls’ rooms and our pool cabana which I will share soon!

Zucchini Spaghetti

If you have ever had a garden and grown zucchini, then I am sure you have had the question, “What the heck do I do with all of this zucchini???”

Here is the answer: Zucchini spaghetti. It’s quick, simple, and oh-so-good!

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Ingredients

  • 8 ounces thin spaghetti

  • 3 tablespoons extra-virgin olive oil

  • 2 cloves garlic, smashed

  • 2 medium zucchini, thinly sliced

  • 1/4 teaspoon each of Kosher salt and freshly cracked black pepper

  • 8 fresh basil leaves, torn

  • 1/2 cup grated parmigiano-reggiano cheese, plus more for topping

Directions

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 9 to 11 minutes. Reserve 1 cup pasta water, then drain the pasta.

While the spaghetti is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic, and saute for 1 minute, stirring and making sure the garlic does not burn. Add the zucchini and saute for about 5 minutes until the zucchini is tender. Add the salt and pepper. Remove the garlic.

Add the pasta to the skillet along with about 1/2 cup of the reserved cooking water and stir, adding a little more cooking water if the pasta looks dry. Cook, tossing until the liquid is absorbed, 3 to 4 minutes. Remove from the heat, add the cheese and the fresh basil, and toss. Top with more Parmesan.


A Wright at Home Update

It has been quite some time since I posted anything. As for most, it’s been a crazy few months. For us, on top of the all the things going on in the world, we have had some major life events (both good and bad) in our own little world. Here is what we have been up to lately.


Our Latest Store Hire:

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Back when I announced I was pregnant, I said I was taking some time off of working with design clients and focusing solely on my online store. Then a little thing called COVID-19 hit and forced everyone to stay home. For a lot of people, I think that sparked the desire to update their spaces, because the shop has been very busy with orders!

With a newborn and a five year old, time is my most precious asset right now, so I have hired a seamstress to take over the pillow orders. It has made a huge difference! Less stress, faster production, and better quality! I have lots of big ideas for the shop and this will allow me to work on the business, rather than just working on orders.

Our Newest Addition:

In early May, we welcomed Chloe Ann Wright to the Family. She is absolutely prefect (including giving me 8 hours of sleep at night!) and I can’t believe she is 11 weeks old already!

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Chloe also has the best big sister ever. It seems like she grew up over night and it blows my mind that she turned 5 year old this month!

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Our Latest Home Project:

With Chloe on the way, we didn’t plan any vacations this year. Then COVID hit and we knew we would be stuck at home all summer. So we decided to focus our next home project on our pool cabana to create a little “staycation” retreat in our backyard. It is 60+ year old building next to our pool that was in need of a lot of work. This is what it looked like when we moved in last year:

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At the beginning of July, Ryan had a scare at work when one of his employees tested positive for COVID. It was a very anxious couple of days awaiting Ryan’s test results, especially with a 7 week old baby at home! Thankfully he tested negative as well as everyone else in his company. Out of precaution, he worked from home for a couple weeks, which was great because he had a lot of extra time to work on the cabana! The project has moved pretty quickly, and I hope to have everything wrapped up in the next week or two. If you ask Ryan, it is already complete because the TV is hung. I however, have to make it pretty now! This will include a fun tile on the bar, fans, rugs, furniture, pillows, and stuff on the walls.

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Our Saddest Goodbye:

The day before Cameron’s 5th birthday, we had to say goodbye to our best friend, our first baby, Marley. I can’t even type this without bawling. He gave us 15 great years and it was a very peaceful goodbye at home that included a lot of bacon. It has been 3 weeks now and it still hurts so much. If you check out my Instagram, you can read my post about him. Make sure you check out the salmon post too!

A few months ago, Cameron made “family bracelets” for all 5 of us. He wore his when we said goodbye.

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What’s Up Next:

The goal is to get back to working on my plans for the store. I also want to post more often, including what I have been cooking lately. Our garden has done really well this year and I have lots of recipes to share using the fruits of our labor!

My main goal though, is to soak up the rest of the summer before school starts (whatever school even looks like this year!) So you can find me with Ryan and my girls, relaxing by the pool, in the new cabana! I will share more soon…

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Banana Coconut Crunch Muffins

So I had said no more baking during this quarantine (being pregnant and stuck at home with baked goods is not a good combo for me!) but I was totally craving these muffins. I just so happened to have some ripe bananas on hand, so it was game on.

They were so good, the whole family helped me devour these, so at least I didn’t eat all 18 by myself!

You need to make these this weekend…

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Ingredients

  • 3 cups all-purpose flour

  • 2 cups sugar

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 pound unsalted butter, melted and cooled

  • 2 eggs

  • 3/4 cup whole milk

  • 2 teaspoons pure vanilla extract

  • 1 cup mashed ripe bananas (2 bananas)

  • 1 cup medium-diced ripe bananas (1 banana)

  • 1 cup small-diced pecans

  • 1 cup granola

  • 1 cup sweetened shredded coconut, plus extra for sprinkling on top of the muffins

Directions

Preheat the oven to 350 degrees F.

Line 18 muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.

Fold the diced bananas, pecans, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Sheet Pan Chicken Nachos

Perfect for game day or a easy weeknight dinner.

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Ingredients

  • 1 pound of boneless skinless chicken breast

  • 1 pack of chicken taco seasoning

  • 1 jar of salsa

  • One 12oz. bag of Tortilla chips

  • 2 cups of cheese, shredded (cheddar, Monterey jack, pepper jack, or any blend that you like)

    Optional topping ideas:

  • pico de gallo

  • quacamole

  • jalapenos

  • ren onion

  • grilled bell peppers and onions

  • sour cream

  • cilantro

  • thinly sliced radishes

  • black or pinto beans

  • corn

  • salsa

  • black olives

  • chili

  • scallions

Directions

Add the chicken to a slow cooker and sprinkle with the taco seasoning. Pour in the jar of salsa. Cook on low for 6-8 hours until chicken is fully cooked. Shred the chicken and stir to evenly combine with the salsa.

Line a sheet pan with foil or parchment paper. Spread an even layer of tortilla chips on the pan. Add the chicken salsa mixture on top of the chips and sprinkle with the shredded cheese. Place in oven and broil until the cheese is melted and bubbly, about 3-5 minutes, watching carefully so that it doesn’t burn.

Serve immediately, topped with any additional toppings desired.

5 Minute Ramen Soup

This is a quick and easy “use-what-you have” ramen soup that is perfect for lunch or a quick dinner. These are the vegetables I had on hand but feel free to swap it out with whatever you have in your fridge. Just make sure everything is cut very thin, so that it cooks quickly. Some great add-ins would be:

  • bell peppers

  • broccoli

  • scallions

  • snap peas

  • spinach/kale

  • celery

  • Napa cabbage

  • shaved brussel sprouts

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Ingredients

  • 4 cups of stock - chicken, beef, or vegetable (I actually used half chicken and half beef because I had some open containers in the fridge)

  • 3 tablespoons bottled teriyaki sauce

  • 1 tablespoon fresh ginger grated

  • 2 cloves of garlic grated

  • 4 oz mushrooms (any kind) thinly sliced

  • 1 carrot, shaved with a vegetable peeler

  • 1 baby bok choy, thinly sliced

  • 1 three ounce package of ramen noodles, discard the seasoning packet

  • fresh herbs for garnish (optional) chives, parsley, cilantro, basil, etc.


Directions

Add the stock and teriyaki sauce to a medium sized pot and bring to a boil. Once it is boiling, add the ginger, garlic, and all the vegetables. Boil for 5 minutes, adding the ramen noodles to the soup during the last 3 minutes of boiling. Serve hot, topped with any fresh herbs you have on hand.