My Favorite Stir-Fry

I can't BELIEVE I don't have this recipe on the blog yet. It's one of my absolute favorite dinners ever. SADLY, the hubs doesn't share the same sentiment so I haven't made this in ages, but tonight the hubs is away so bring it on stir-fry.

It's the perfect mix of sweet, crunch and overall goodness. I make a few tweaks from the original recipe, mainly subbing peanuts in for the cashews. And it's no shocker that this recipe comes from Jessica over at How Sweet It Is, I've featured many of her recipes, like this and this and this anddddd this.

Enjoy!

How Sweet It Is

Chicken Stir-Fry slightly adapted from How Sweet It Is

serves 2-3

2 large boneless, skinless chicken breasts, chopped

2 tablespoons cornstarch

2 tablespoons olive oil

1 cup mushrooms (I use the whole package of mushrooms)

1 red pepper, sliced thin

3 green onions, chopped

1/4 cup shelled edamame

2 cloves garlic, minced

1/4 cup peanuts

3 tablespoons honey

3 tablespoons low sodium soy sauce

Pinch of red pepper flakes

Heat a skillet on medium heat and add 1 tablespoon olive oil. Add mushrooms and saute until soft, about 5 minutes. Remove from skillet. Season chicken with salt and pepper, then sprinkle cornstarch on chicken pieces and make sure each piece is somewhat coated. Add the remaining olive oil to the skillet and add chicken. Brown on both sides until cooked, about 5 minutes per side. Add garlic, red pepper, edamame, half of the green onions and peanuts and stir for 30 seconds. Turn heat to medium low.

In a small bowl, mix soy sauce, honey and a pinch of red pepper flakes. Pour into skillet, coating chicken and vegetables. Serve immediately!

Madewell Love

Ummmm did you all check out the Madewell new arrivals this morning? WOWZA, loving so many things.

Here are my favorites...let's hope for a promo soon. That maxidress and collar tee are ESPECIALLY calling my name. Can't you hear it??

Bungalow Maxidress - Madewell

Collar Tee in Nautical Stripe - Madewell

Studio Sweater in Stripepop - Madewell

Bungalow Dress - Madewell

Silk Dot Dress - Madewell

Lately...

UGH I'm having a MAJOR case of the Monday's. We had a FUN weekend at a friends river house in Virginia this past weekend and I'm totally still in vacation mode.

Just a quick round up of some favorites lately...

Loving this chest...so ornate and gorgeous.

The Decorista

I know these Zara heels are everywhere, but I still want a pair.

Zara Leather Sandal

These statement earrings should come live in my jewelry drawer, just saying.

Bauble Bar Opal Galactic Drops

Just found about this new to me artist Kiki Slaughter, I actually spent some of the weekend with her. Check out her amazing work here!

I'm making my favorite stir-fry recipe this week, it's shockingly not on the blog so get excited for that anddddddd I'm still obsessed with these for breakfasts.

That's all for today friends.

Blog Obsessed

I don't even want to admit how many blogs I read on a daily basis. It's slightly embarrassing how addicted I am, but they provide such GREAT inspiration on everything from cooking to fashion to entertaining. One blog that is at the top of my favorites list is Look Linger Love, do you all read it? It's a GOOD one so make sure to add it to your list.

Chassity posted this gem of an outfit this week and I'm in love with the whole look. Too bad the shorts are sold out, HOWEVER, being the nice person that Chassity is she did a "look for less" on the shoes she was wearing and I jumped on a pair ASAP. Aren't these sexy, but still elegant?

Look Linger Love

Faye Platform Pump - Nasty Gal

Pumped (pun intended) about them.

Maple Oatmeal Muffins

I wonder how many muffin recipes I have posted here on the blog? I should take a count and see, but in too much of a rush this morning. SO these muffins, easy peasy people. You probably have all the ingredients already. 

I'm taking dinner to a sweet family tonight and added these muffins to their loot for a morning treat. I just had one myself for breakfast and they are yum. My few notes would be that they are a crumbly muffin, I'm thinking that is because I used whole wheat pastry flour. Also, I used unsalted toasted pecan pieces from Trader Joe's, that extra toast on the pecans really enhances the flavor.

Enjoy!

Maple Oatmeal Muffins - Baked Bree

Maple Oatmeal Muffins slightly adapted from Baked Bree

Ingredients

• 1 cup oats 
• 1/2 cup 1% milk (Any kind of milk will do.)
• 1 cup whole wheat pastry flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 3/4 cup pure maple syrup
• 1/4 cup melted butter
• 1 egg
• 1/2 cup chopped pecans

Instructions

1. In a small bowl, combine oats and milk. Let stand for 5 minutes. In a large bowl, whisk together flour, baking powder, salt, and cinnamon. Add maple syrup, butter, and egg to oat mixture. Pour oat mixture into flour. Stir until just moistened. Fold in half of the pecans.
2. Spoon batter into a muffin tin lined with 12 paper liners. Sprinkle with reserved pecans. Bake in a preheated 400 degree oven for 15 to 18 minutes.

Balsamic Pot Roast

Does anyone else love the idea of utilizing the slow cooker when entertaining for large crowds? It's such a life saver, I've done it many times, see this post and this post. For Mother's Day I picked a slow cooker pot roast recipe that had gotten rave reviews and it was yum.

Seriously, slow cooker meals are so easy too, just dump and cook, ANYONE can handle this. 

I think next time I make this I want to use a raspberry or cherry balsamic, but regualr old baslamic works just fine too. I would DEFINTILY only cook this on low and not the high option though.

Enjoy!

Balsamic Pot Roast - Add a Pinch

Balsamic Pot Roast from Add a Pinch

Serves: 6-8

Ingredients

• 1 3-4 pound boneless roast beef (chuck or round roast)
• 1 cup beef broth
• ½ cup balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon honey
• ½ teaspoon red pepper flakes
• 4 cloves garlic, chopped

Instructions

Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)

Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over roast beef.

Pistachio-Cherry Bundt Cake

Did everyone have a good Mother's Day? We had a great one! For the second year in a row we did a blended Mother's Day meal with both families.

We had a great menu, and I have to say a big thanks to my sister and sister-in-laws for all their great help.

We had two desserts, and one was more chocolate based so I went with this recipe for our second dessert. My mom likes pistachio flavored things (Macaroons anyone?) and I do too, so this cake looked especially delicious. It couldn't of been easier to make. It's also pretty to look at which is always a bonus.

I left out the green food coloring, so mine doesn't look as green as pictured.

Enjoy!

Pistachio-Cherry Bundt Cake - Tablespoon

Pistachio-Cherry Bundt Cake from Tablespoon

Ingredients

• 1 box Betty Crocker pound cake mix
• 1 (3.4 oz) package pistachio flavored instant pudding mix
• 2/3 cup water
• 1/2 stick butter, softened
• 2  eggs
• 1/2 teaspoon almond extract
• green food coloring
• 2 cups powdered sugar
• 3 tablespoons maraschino cherry juice
• 2 to 3 tablespoons milk
• 2 tablespoons butter, melted
• powdered sugar, for dusting (optional)

Directions

Heat oven to 350 degrees F. Grease a 12-cup bundt pan with non-stick spray, then lightly flour. Set aside.

In a large bowl or bowl of a stand mixer, beat cake mix, pudding mix, water, butter, eggs and almond extract on low speed 30 seconds. Increase speed to medium and beat 2 minutes.

Pour batter into prepared bundt pan (batter will be very thick). Spread batter evenly. Bake 38 to 43 minutes or until a toothpick inserted in the center comes out clean. Cool cake 10 minutes in pan, then remove and cool completely on a cooling rack.

Meanwhile, make the glaze: In a medium bowl, stir together powdered sugar, cherry juice, milk and butter until a glaze forms (add more milk or powdered sugar as needed to achieve proper consistency). Pour glaze evenly over fully cooled cake. Let sit a few minutes to harden.

Slice and serve.