Wednesday, July 20, 2016

Summer Rompers



Hi beauties! Wanted to pop in quickly just to say hello, and remind you of how beautiful you guys are! It's scorching here in Chicago this week, and as we head into the weekend, only getting hotter. I wanted to share my favorite Revolve rompers with you, as I'm a huge fan of them, and rompers are always so easy to throw on when you're running out the door, having a casual outing with friends ( or a lover :) ) or if you just don't feel like putting an outfit together! Rompers are super playful, and I'm a girl with curves, so rompers with the elastic waists' do me so right in the summertime. :) Here's a look of one of my recent purchases from Revolve, and of course I've included a list of my current favorites below!







Have a great rest of the week, and just some quick food for thought. I don't know about you, but I always have tons on my plate, with working, blogging, spending time with my family and friends, and still trying to find the correct balance and make time for myself. It seems like so much has been going crazy lately, literally every day I've had to face a new struggle. But always remember, when you're working towards something, and you keep getting curve balls and knocked down...don't give up. Keep pushing through it. Wake up, and face each day ready for it's challenge, because that just proves whatever it is you're working towards, and fighting to get...it's already yours. Nothing that's for you, will come easy to you. 




Sunshine and Kisses,

Sunday, July 17, 2016

Lobster, Crab and Shrimp Mac n Cheese

 As part of my Sunday Dinner Series, I wanted to get up this BOMB mac and cheese that I cooked for some fam and friends on a recent Sunday evening. Who doesn't love comfort food like mac and cheese? No one! Because everyone loves mac and cheese, and what better way to spice up this delicious dish, than adding some good ol' seafood?! I paired this dish with grilled chicken (which can also be added to the recipe), and a yummy dessert to top it off. To try my Lobster, Crab and Shrimp Mac n Cheese, keep reading!



1 Pound Penne Pasta or Large Elbow Pasta

2½ Cups Whole Milk

1 Cup Half & Half

1 Tablespoon Butter

1 Tablespoon Extra Virgin Olive Oil

¼ Cup Onion, diced

1 Tablespoon Fresh Thyme, chopped

1 to 2 Cloves Fresh Garlic, finely minced

2 Tablespoons All Purpose Flour

To Taste Kosher Salt

To Taste Black Pepper

To Taste or 2 to 3 Teaspoons Grand Diamond All Purpose Seasoning

To Taste or 2 to 3 Teaspoons Hot Sauce or Tabasco

2¼ Cups (about 8 Ounces) Gouda Cheese, grated

1½ Cups (about 4 Ounces) Muenster Cheese, grated

1¼ Cups (a little less than 4 Ounces) Gruyere Cheese, grated

1 Pound Shrimp, raw, deveined, tail removed

½ to ¾ Pound Cooked Lobster, chopped into chunks

½ to ¾ Pound Lump Crab, your choice

Nonstick Cooking Spray, optional



Prepare, chop, and dice all of the ingredients first. Grate all of the cheeses and toss together in one big bowl. Lightly season the shrimp. Preheat oven to 350 degrees


In a large stock pot, bring 3 quarts of water to a boil over high heat. Season the boiling water, with 3 Tablespoons of salt. Cook until just al dente or 2 minutes short of the suggested cooking time on the package. Once done, drain the pasta, DO NOT rinse, and toss with 1 or 2 tablespoons of olive oil or vegetable oil to keep it from sticking together while the sauce is being cooked.


Preheat the milk and half & half together in the microwave, about 3 to 4 minutes. Next, in a large skillet melt the butter and olive oil together over medium-high heat. Add the onions and sauté for about 3 to 4 minutes or until soft. Add the chopped garlic and thyme and cook for another minute. Add and stir in the flour, cook for about 2 minutes. (This is a roux. Do not brown it.) Next, while whisking vigorously add all of the milk mixture to the roux. Whisk until the sauce is smooth and has no lumps. Once it’s smooth, turn the heat down to medium. Add the salt, pepper, Grand Diamond All Purpose Seasoning and hot sauce to taste. Simmer for about 5 to 8 minutes or until the sauce has thickened. Whisk occasionally to keep it from sticking.


Next, add 2½ cups of the grated chesses to the sauce (reserve 2½ cups for layering) and stir just until the cheese melts and the sauce is combined. Turn off the heat. Stir in the drained pasta.


In a lighted sprayed 9x13 baking dish, pour in half of the macaroni & cheese. Next, place the first layer of seafood, using half of each. Sprinkle over 1¼ cup of the reserved cheeses. Add the next layer of macaroni & cheese, repeat layering, and top with the final 1¼ cup of cheese. Bake COVERED with aluminum foil at 350 degrees for 30 to 35 minutes. Serve hot. (Note: Reheat leftovers covered also.)





Recipe from: GDS Seasonings

I had family and friends over to enjoy this dish, and it was dee-lish!! I loved the LCS Mac n Cheese, and can't wait to make it again. Good thing with this recipe, you can really do what you want as far as types of cheeses, and the ingredients you add. For example, adding chicken! I hope you have time to sit down with the people you love today, and make this awesome dish for dinner. I can't wait to see your photos of the LCS Mac n' Cheese and hear about how much you liked it!


 

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