Jon and I had a busy weekend full of neighborhood barbecues and baseball games. On Sunday, we were craving a home-cooked meal. I had seen a stuffed meatball slider recipe on Pinterest and decided to give it a shot. We even amped it up a bit further with some tasty pretzel slider buns. These are surprisingly easy to make and SO delicious.
I wanted to get one last use out of this Forever 21 floral skater dress this summer. But it was a bit too cold to wear on its own. So, I threw on a striped chunky knit cardigan from Urban Outfitters and a tan leather belt from Macy’s to help define my waist. Lastly, I grabbed these black, strappy wedges from (aptly named) Call It Spring.
I’m a bit of a Call It Spring newbie. But, I’ve loved the shoes I’ve purchased from them so far. They’re comfy, affordable and wear well. I’ve had these wedges for over a year and they still look brand new!
Dress: $15 at Forever 21
Belt: $30 at Macy’s (sold out. try: this one)
Cardigan: $52 at Urban Outfitters (sold out. try: this one)
Wedges: $13 at Call it Spring (sold out. try: this one it’s on sale!)
I think I’m officially addicted to brussel sprouts. I originally found this recipe on Pinterest and had to try it out. I’ve never had egg on a pizza before. Plus, this pizza has no sauce on it whatsoever. Sounds odd, I know. But once we sliced it up, the egg melted in with the crispy brussel sprouts and prosciutto beautifully!
Also, for a shortcut, we used Betty Crocker’s pizza crust mix opposed to making the dough from scratch. I mixed the dough, spread it into a 12-inch disc, rubbed a bit of olive oil and rosemary into the dough and pre-baked the crust for 4-5 minutes. Pre-baking the crust helps prevent the brussel sprouts and eggs from overcooking.
It’s not your typical pizza and it’s definitely not for those who prefer their eggs over hard or scrambled. But, if you love brussel sprouts as much as I do, I’d recommend giving this one a shot.
Peel off the leaves of the brussel sprouts, mix them with 1 tbsp of olive oil and a pinch of salt.
Follow the instructions on the pizza crust mix packet and roll the dough out into a 12 inch disc. Sprinkle the disc with the dried rosemary and olive oil.
Bake the pizza crust for 4-5 minutes and remove once the pizza begins to brown.
Sprinkle the pizza crust with the mozzarella cheese and the brussel sprout leaves. Add the slices of prosciutto to the pizza crust and crack the 2 eggs near the center of the pizza crust.
Bake for another 7 minutes or until the pizza is browned on the edges and the egg whites turn opaque.
Remove the pizza from the oven and let it cool for another 5 minutes. If the eggs look a bit under done, that’s okay. They will continue to cook as the pizza cools. However, we want the eggs to still be slightly runny.
With summer coming to a close, I’ll soon be packing up all of my tank tops and flip flops. Here in Minnesota, it’s already started to dip into the 70 and 60 degree weather. But, I want to give my favorite summer tops one final use before they get shoved away for the winter.
I love this crop top from Forever 21 and have worn it to its fullest this summer. To add in a bit of fall, I’m breaking out out my favorite booties from last year. These are incredibly worn and I’m in the process of finding a new pair. Lastly, I’ll be wearing my tan Forever 21 crossbody purse.
Given that I bought most of these items 6+ months ago, they are all sold out. But there are a few great dupes on sale:
Top: $15 at Forever 21 (sold out. try: this one)
Skirt: $21 at Target (sold out. try: this one)
Booties: $45 at Target (sold out. try: this one)
Crossbody purse: $13 at Forever 21 (sold out. try: this one)
I am SO ready for autumn! Here is an easy recipe to celebrate the upcoming fall flavors. The cinnamon, cayenne and honey give the pork a bit of spicy sweetness. We paired this with some mashed potatoes and brussel sprouts.
Monday was my birthday and I turned the big 27! It was a great day all-around. For my birthday, Jon was the best fiance ever and helped me cook dinner which was these yummy-licious panko crusted chicken fingers.
This marks the first time we have opted for panko opposed to regular breadcrumbs and, let me tell you, panko is our new favorite! Once the chicken baked, the panko gave the chicken a light yet crunchy texture that was absolutely delicious. To give the chicken breasts even more crunch, we added chopped almonds to the breading. For a side, we wanted something green so Jon whipped up some spicy and sweet pan-fried vegetables.
Heat oven to 375 degrees F. Spray a 9×13-inch baking dish with cooking spray.
Pour about 3/4 cup enchilada sauce in the baking dish, and spread until the bottom of the dish is coated.
Top with a layer of about 8 tortilla halves. Sprinkle evenly with about 1 cup black beans, 1/2 cup corn and a fourth of the green onions. Then sprinkle with a heaping cup of the chicken, and about 3/4 cup shredded cheese. Repeat with a second layer of tortillas, then sauce, then beans, corn, green onions, chicken, and cheese. Then a final layer of tortillas, sauce, beans, corn, green onions, chicken and cheese.
Add one final layer of tortillas and sauce (reserving about 3/4 cup of cheese to add partway through baking).
Cover the pan with aluminum foil, then bake for 20 minutes.
Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining 3/4 cup of cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted.
Remove pan, and sprinkle with avocado, cilantro, and remaining green onions.