{Lately Loving} Harringbone Floors!

I think I need to buy a new home simply so I can install floors like these. No, seriously.  I want herringbone floors.  In our current place we have gorgeous dark hardwood floors & I LOVE them...the problem is with 2 dogs who shed, you can see EVERYTHING.  Yes, I thought about this ahead of time & I just told myself it meant I had to vacuum more. I mean, that's funny if you know me.  Anyways, floors like these, I'm thinking in the bathroom or entry way will happen. Someway, somehow. Hope that's OK with you J!




{Recipe} Parmesan Crusted Chicken

Nothing says Monday like a healthy Chicken recipe. Yaaaaay chicken! Has anyone actually ever said that? Well, I know I haven't. However, I know I need more protein in my diet & chicken can be an easy go-to during the week.  I was on the hunt for a new recipe since I was attempting the Balsamic Glazed Brussels Sprouts for a 2nd time.  I turned to my friend Sarah to see if she had any recipes for me to try & I was in luck. She had me at the word Parmesan.  Any time I can add cheese to a recipe, I'm pretty down to try it.  This chicken was actually really good & easy to make! It was tender, juicy & actually had some flavor.  I will definitely be adding this recipe to our chicken rotation. Thank you Sarah for the idea!

Serves: 4
Cook time: approx. 30 mins
How difficult was this for me? Pretty easy!

4 boneless chicken breasts, halved
2 tbsp Dijon mustard
1/2 tsp thyme leaves, chopped
1/4 tsp cayenne pepper
3/4 cup parmesan cheese
3/4 cup Italian seasoned bread crumbs
Kosher salt


Preheat oven to 450 degrees. Cover baking sheet in tinfoil & spray with cooking spray.

Mix Dijon mustard, thyme, cayenne, and 1/2 tsp salt in medium bowl.
Place chicken one piece at a time in bowl & coat w/ mix. Set aside.
In a shallow bowl, combine bread crumbs & parmesan cheese.
Dredge chicken in breadcrumb mix & coat evenly & heavily.
Place chicken on baking sheet & bake for 15-20 mins, until no longer pink. I sliced into one piece just to make sure.
Let sit about 5 mins then serve!


{Recipe} Southwest Breakfast Quesadillas

I haven't made breakfast in quite some time…I also worked the last two weekends so there's my excuse! Seeing as I worked 17 days in a row, I decided to take a 4 day weekend & let me tell you, it was GLORIOUS! I slept, went to the gym, slept some more, baked, finished updating our gallery wall (reveal coming soon!), gave my couch a pillow makeover (living room reveal soon!) cooked, played with the doggies, watched a LOT of college bball & cleaned.  Knowing I was going to have the time off, I figured it was time I made breakfast again.

I was already planning on updating an old recipe that required tortillas, so I figured, why not just buy one package & save a few pennies? But really, did I need an excuse to make these? Nope. I sort of followed the original recipe from Jo Cooks, but I did make a few healthy substitutions & left some things out. These were pretty easy to make minus the flipping over the stuffed tortillas part. Overall though, I would DEFINITELY make these again!

ABOUT Serves: 4 medium quesadillas (I was definitely full after 1)
Cook time acc to me: 1 hour
How difficult was this? Not too hard!

8 eggs
1/2 cup skim milk
2 cups ground turkey sausage (I bought the pre-cooked crumbles, I highly suggest you do the same)
1 red pepper, seeded & diced
1 medium yellow onion, chopped
1 avocado, diced
2 cups Mexican cheese blend
8 tortillas
Salt & pepper to taste
Sour cream & salsa optional


In a large frying pan coated in cooking spray (or oil or butter) cook onion over medium heat for approx. 1-2 mins to soften.  

Add in pepper & season w/ salt & pepper.  Cook approx. 3 mins until veggies are soft. Transfer to a bowl or plate & set aside.

In the same pan, cook your turkey sausage, or in my case, heat it up over medium heat.

While sausage is cooking, in a medium mixing bowl, whisk your eggs & milk.

Add eggs to sausage & cook until eggs are fluffy & nicely scrambled. Remove from heat.

In a smaller greased frying pan, over medium heat, place tortilla in pan. Then add a scoop of peppers/onions, eggs/sausage, avocado & sprinkle with cheese. 

Place another tortilla on top & cook approx. 5 mins, until cheese is melted.

Flip over (good luck) & cook an additional 3-4 mins.

Remove from heat, slice & serve!


{Home} Updated Gallery Wall Reveal

I spend a lot of my free time browsing home decor blogs, sites, Pinterest etc. looking for inspiration for my next project. I've been wanting to update my gallery wall for quite some because I didn't feel like it was exact;y me.  After spending a lot of time trying to decide what exactly I didn't like about my wall, it all came down to the match-y ness of the frames.  I've really tried to steer away from the match-y look lately because personally, I'm drawn more to the the eclectic look. So, in order to achieve said look, I needed to mix up my frames. I also wasn't LOVING every single print & that's just about the opposite of what your gallery wall should be. After a much needed facelift, I am THRILLED with how it turned out! The only thing I don't like? My pictures! Due to the location, it is damn near IMPOSSIBLE to get a good picture.  This wall is right on the landing between our first & second floor & there's a high railing so getting a straight on shot was not happening, plus you can see the reflection in some of the pics. There is also a skylight (damn you natural light :) ) that makes the lighting.  I'm really not happy with any of these photos because I don't think they do the wall justice. So you're just going to have to trust me!




{Lately Loving} Pendant Lighting

The other day I went to CB2 to get a new frame for my gallery wall (that sucker is getting a major facelift! Stay tuned for the reveal) & while looking around the store for more things I don't need, I came across these pendant lights...

And fell madly madly madly in love. So in love I almost just bought them even though I have NO PLACE for them to go. Does that matter? Well, when your place is tiny &  already overflowing with crap love, I couldn't justify the purchase. Instead, I got a new throw pillow (or 2) which I also probably did not need...MOVING ON...I began to check out some of my other favorite home stores for more pendant lights that I don't need.  Unfortunately, a pendant light isn't something I can just sneak in the house (like I do pillows)...so for now, I wait.  In the meantime, thought I'd share some of my favorites I've found & maybe you can incorporate them into your home.




{Recipe} Skinny Shrimp Alfredo Bake

I mean, do you have to even ask WHY I would consider making this dish?  I happen to love (certain) seafood but sometimes prepping it in my home scares the crap out of me. I mean, check out the recipe page & you'll see my seafood category is pitiful.  Shrimp, however, I have NO problem cooking with & happen to just LOVE it.  This dish was very good, however, this is one of those healthy dishes that isn't pretending to not be. It knows it's healthy & that's OK.  I could also be feeling that way because I used wheat noodles & I'm sorry, they just aren't the same!

I made this during the week & it was super easy to throw together. It also reheated really well on night #2.  Overall, I did enjoy this dish but I'd definitely think about adding some veggies next time. Maybe broccoli or peas? There is a definite kick to the dish, but the red pepper can easily be left out.  The shrimp though, were FANTASTIC & made up for the rest of it.  Thank you Damn Delicious for the recipe! I will definitely make this again with some veggies added!

Serves: 4
Cook time acc to Damn Delicious: 40 mins
Cook time acc to me: 1 hour, 15 mins
How difficult was this for Rachel? Not bad at all!

1 lb medium shrimp, peeled & deveined
2 tbsp olive oil, divided
Kosher salt & freshly cracked pepper
8 oz whole wheat pasta (I did use about 10 oz bc I like pasta)
1 (14.5 oz) can petite diced tomatoes, I recommend using seasoned toms
1/2 cup reduced fat mozzarella cheese
1/2 tsp crushed red pepper flakes (optional)
2 tbsp grated parmesan cheese
2 tbsp chopped parsley

For the Alfredo Sauce:
2 tbsp unsalted butter
4 cloves garlic, minced
1 tbsp all-purpose flour
1 (6 oz) can 2% evaporated milk
1 oz light cream cheese
1/4 cup low-sodium chicken broth
kosher salt & ground pepper to taste

Preheat oven to 400 degrees. 

On a large baking sheet, cover with tinfoil.  Place shrimp & lightly coat in olive oil (or use a non-stick cooking spray on the tin foil. Salt & pepper the shrimp. 

Place in oven & roast until just pink, firm & cooked about 6-8 mins.

While the shrimp are baking (or while waiting for oven to heat up), bring large pot of water to boil, cook pasta acc to packaging.

While your pasta/shrimp are cooking, melt butter in a large skillet over medium-high heat.

Add garlic & cook for 1-2 mins stirring frequently.

Whisk in flour until lightly browned, about 1 minute.

Gradually whisk in milk & cook, whisking constantly until slightly thickened, 1-2 mins.

Stir in cream cheese & chicken broth until smooth. 
Note, I had flecks of cream cheese in my version. (And apparently no photo)

Season with salt & pepper.  Add more broth if you want a less thick consistency.

Make sure to be checking on your shrimp!

Once shrimp are done, set aside & reduce oven heat to 350 degrees F.

In a large bowl, combine pasta, shrimp, tomatoes, red pepper flakes, mozzarella cheese & Alfredo sauce.  Toss so everything is mixed in.

Using an 8x8 baking dish, or something more oval/round coat with olive oil or cooking spray.

Place shrimp mixture into baking dish & top with parmesan cheese.

Bake for approx. 15 mins until golden brown & cheese has melted.

Garnish with parsley & serve immediately!