Recipe from: Art and the Kitchen

Last night I made this delicious meal from Art and the Kitchen. It’s an extremely simple meal to make and is full of flavor so it brightened up our gloomy, rainy WA winter night. Enjoy!


Perfectly seared scallops served with a quick and simple carbonara pasta.


• Ingredients for Scallops

• 1 Lb scallops

• 2 tbsp olive oil

• 2 tbsp butter

• Salt and Pepper

• Ingredients for Carbonara

• 8 slices of thick cut bacon diced I try to find bacon with less fat, or cut away excess fat

• 1 shallot finely sliced

• 1 clove garlic leave whole

• 4 green onions

• 2 egg yolks

• 1/2 cup heavy cream

• 2 cup parmigiano reggiano grated

• fresh ground pepper

• 14 oz pasta of your choice -I used Spaghetti


1 Pasta Carbonara

2 Start cooking pasta in large stainless steel pot.

3 In small bowl mix together cream, egg yolks and 3/4 of cheese.

4 In large skillet cook bacon until crisp, add shallots and 1/2 green onions.

5 Smash down garlic clove a bit, add to bacon. (remove prior to adding pasta)

6 When pasta is finished cooking, drain well, then add to skillet of bacon.

7 Toss well, then transfer to large bowl.

8 Add cream mixture to pasta and combined well. Make sure pasta is still hot in order to cook the eggs and melt the cheese.

9 Arrange pasta on plate, top with seared scallops, add some fresh ground pepper, grated parmesan, and green onions.

10 Perfect Pan Seared Scallops

11 Blot scallops with paper towel to remove any water. Salt and pepper.

12 Heat large non-stick frying pan, add 2 tablespoons olive oil.

13 Make sure frying pan is hot before adding scallops but not smoking.

14 Add scallops leaving plenty of space between. Overcrowding the pan will drop the pan temperature and cause scallops to steam rather than sear. (may have to do in batches)

15 Sear for about 2-4 minutes or when bottom is a nice golden brown. Don’t move them around in the pan or you will prevent them from forming that nice brown crust. After a couple of minutes have peek under to see if golden brown.

16 Turn to sear other side. (about 1-3 more minutes)

17 Add 2 tablespoons of butter to pan now.

18 Spoon the melted butter over the scallops as the other side finishes cooking.

19 Transfer to paper towel covered plate.

20 Keep warm in oven, if making in batches


Italy at Home

We decided to go vegetarian a couple days a week for a handful of reasons. Day one was successful and this recipe helped tremendously! The recipe says it serves 4-6 people… it served 2 in our house 🙈. I highly suggest making his for your next gathering. This bruschetta is slathered with a rich layer of goat cheese, topped with mouth-watering roasted tomatoes, and drizzled with a sweet and tangy balsamic reduction. If you’ve never had bruschetta like this before, your life will instantly be changed after trying one bite.

Bruschetta with Goat Cheese

Serves: 4-6 Cooking Time: 30 minutes


1 carton of grape or cherry tomatoes, sliced

1/2 teaspoon salt

1-2 tablespoons olive oil

1 cup balsamic vinegar

1 loaf of French bread, sliced

4 oz. goat cheese

1/2 teaspoon garlic powder

Basil, fresh or dried


1. Preheat oven to 400 degrees.

2. Slice tomatoes and spread out on a baking sheet. Sprinkle with salt.

3. Lay sliced French bread pieces on a baking sheet and spread with olive oil.

4. Bake tomatoes for 20 minutes or until well roasted. Halfway through baking the tomatoes, place sliced French bread in for 10 minutes.

5. In the meantime, place goat cheese and garlic powder in a small bowl. Mix with a hand-held mixer until well blended and creamy.

6. To make balsamic reduction, place vinegar in a small saucepan. Heat over medium-high until boiling. Once boiling, reduce heat to medium-low and allow to simmer for 10 minutes. Stir occasionally. Vinegar is done once it has thickened and coats the back of a spoon.

7. Spread a thick layer of cheese on bread. Top with tomatoes and drizzle with balsamic reduction. Sprinkle basil on top.

8. Serve immediately.


Adapted from Joyful Healthy Eats.

It’s been awhile…all things fall!

I’m not exactly sure the last time I posted a story, recipe or how-to on here but I’ve definitely been thinking about this little blog space. It’s been awhile because, life! The kiddos are almost 3 and 1 and change. As my tagline says, chaos is a friend of mine. The dogs, kids and husband are a million moving parts. Things that always happen in the fall: pumpkin spice lattes, fall scented candles, pumpkins and layers.

The weather here in WAshington is 100% changing. For awhile there into September it was pretty warm and delightful, but now here late October is and it’s chilly and rainy. Hopefully Halloween won’t be too chilly and the rain will hold off a few days.

Olivia has decided to be Jasmine for Halloween, she wants her little brother to be Rajah, Daddy to be Aladdin and me to Abu… it was very nice of her to decide for the whole family. Luckily I’ve found costumes for her and Jack but have yet to find an adult Aladdin  and an adult Abu costume! For a kid who doesn’t like candy she sure is getting into the spirit of Halloween. Below I have the kids costumes linked, I can’t wait to see how cute they turn out!  I’ve seen quite a few AWESOME family costume ideas but never have seen a whole Aladdin family costume. Whats your favorite family costume? We’re going to attempt to carve pumpkins tonight!

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Hair Products


I am a big fan of  my’pregnancy hair’. My girlfriend who is also pregnant texted me a few days ago saying how great her hair is these days, that she even doesn’t have to wash it everyday which is something she’s NEVER been able to do before.

In the past unless my hair is professionally blown out I too used to wash it every day – out of necessity  not desire. Whether it’s hormones, the weather, lack of humidity, age, water…or all of above I too love my hair right now.

My new routine consists of an awesome blow dryer and two products.

Step 1: Kerastase Nectar Theremique

Apply a quarter sized amount to towel dried hair.


1. Protects dry hair from blow-dry and styling tool damages
2. Makes hair easier to style
3. Polishes the hair surface for a double anti-roughness/anti-dullness action
4. Hair fiber is deeply nourished
5. Hair is left shiny with a perfect glazed-like finish

Step 2: Blow dry normally

I fell in love with this insanely powerful blow dryer about a year ago, BeLissPRO Titanium Italian Dryer it has really cut my blowdrying time in half.

Step 3: HerStyler Argan Oil Hair Serum I’m pretty sure I got this for free from a mall kiosk salesperson… but I love it and would happily pay for it when I run out. A penny size will do, a little bit truly goes a long way. This serum repels moisture and prevents frizziness in humidity. Argan Oil Hair Serum can be applied to soaking wet hair before styling, or sparingly on newly styled hair as well.


Liv’s ‘Big Girl’ Room

When I thought about my daughters bedroom I always knew I wanted Pottery Barn furniture and minimal pink. To me, Pottery Barn is quality furniture that is worth every dollar. Liv’s dresser is PB and was actually my dresser growing up – purchased in 1998! It has been in my parents house, my first apartment, first, second, third homes and is now in the fourth home – in my daughters room! The rocking horse was mine from when I was Olivia’s age that my mom had repainted to match Olivia’s furniture – she LOVES it.





Bed Skirt: NOW 50% off!

Diaper Caddy: No longer available but here are some similar choices


I’ve always been my ‘mother’s daughter’ but didn’t start to notice it until I became a mother, myself. I find peace in organization (thank you, Mom). Olivia’s room looks like this 99% of the time. (The 1% occurred today while taking these pictures when she pulled every diaper out of the bins in her closet and rearranged them… tried to put them back in but on top of each other.) While some Moms might read this and roll their eyes, roll away. Liv may only be 20 months old but she puts her stuffed animals in her bed or her basket every day, she puts her clothes in her laundry basket and loves to throw her diapers in the diaper genie. TEACH THEM YOUNG!  Thanks, Mom!

Pretty Happy

At all different stages in life people go through changes. Good, bad, ugly, emotional, exciting … you name it, we’ve all gone through it. At this current moment in my life my closest friends are all going through very different situations but we’re all currently going through a tough time.

Right before a whirlwind trip to Miami last weekend I picked up Kate Hudson’s new book, Pretty Happy.kate-hudson-435

While I’ve only just begun the book I found a few paragraphs that I thought to send to my friends in a group email. I then decided instead to write it here because if I felt that if this could apply to 3 of my friends in entirely different situations, I feel like it could apply to many more.

Take this in whatever context serves you:

“…I’ve learned I have to embrace all the ups and downs, false starts, and backward slides in my life. I’ve gotten over heartache. I’ve also had to be honest and admit that my tendencies towards extremes either backfired or failed completely. These decisions and my past way of dealing with challenges and crises are part of my history, part of me- but I no longer let them hold me back. I’ve learned how to see that baggage for what it is – a part of my past that no longer works for me. But that doesn’t mean those old feelings, old reactions to situations and, more important, old behaviors don’t surface – they do.

If you’ve gone through heartbreak and lost your confidence, you know what I am talking about. You may have found a new relationship or embraced your independence, but the wound might still hurt. Part of growth is taking the hurt and using it for something positive. This is part of happiness, but I also believe it is part of wellness.

Sure, it can be scary starting anything new- there is a fear of moving forward. Sometimes, it’s a fear of leaving what’s familiar. Sometimes it’s a fear of what lies ahead or the unknown. All change can be difficult, so it’s important that you make big changes gradually.

All things will and do change. What’s important is to be clear as you pass through the process of change so that you don’t stop or get stuck in a fear or blame cycle that throws you off course.”

In the words of Joe Dirt, keep on keepin on.

Thai Lettuce Wraps

After my husband got back from Thailand he could NOT stop raving about the food.  I never thought much about Thai food but he insisted that it was delicious and that I should A. Learn how to make his favorites and B. Find an authentic Thai restaurant to go to. We went to a Thai restaurant and I very much enjoyed it!

In high school I used to enjoy lettuce wraps so I figured I’d recreate them!

Ingredients for wraps:

  • Scallions
  • Cilantro
  • Mint
  • Cucumber
  • Lime
  • Carrots
  • 1 package Ground Chicken
  • Salt, Pepper, Garlic Powder
  • Rice paper


  • Chop scallions, chop mint, chop cilantro, chop cucumbers and carrots into small pieces.
  • Add a dash of salt, pepper and garlic powder to the ground chicken, sauté.
  • Towards the end of the sauté, zest the lime over the chicken.
  • Soak each sheet of rice paper in a shallow container of water for a minute or two, I used a 9×9 baking dish. It is ok if they are still wet after taking out of the water as the water is absorbed quickly as the roll is made and becomes easier to fold.
  • Fill the rice paper with the ingredients and wrap it like a burrito! My rice paper wrapping skills are NOT stellar… but it was delicious nonetheless. You can dip it into the peanut sauce or line the wrap with peanut sauce before you add the ingredients to it…or do both because its yummy.

Ingredients for peanut sauce:

  • 1/2 cup Peanut Butter
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1/2 cup water
  • 2 drops of hot pepper sauce
  • 1 clove of garlic, minced

Directions: Mix all together thoroughly until there is a creamy consistency.


Summer Salad

If you’re looking for a DELICIOUS, refreshing, light salad  — see below!! This salad is full of color and full of flavor.

(Image is a different variation of this salad)




1 cup Fresh Cilantro Leaves

1 clove Fresh Garlic

1/4 cup Mayonnaise

1/4 cup Sour Cream

1/2 teaspoon Salt

1/4 teaspoon ground Black Pepper

2 tablespoons White Wine Vinegar

2 limes, juiced

1/2 cup Grapeseed Oil



a handful of grape tomatoes, quartered

Any color bell pepper, diced

2 cups grilled yellow Corn (about 2 ears)

2 Avocados, diced

1 medium Red Onion, diced

1 can Black Beans, rinsed and drained

Smoky Adobo Chicken Tacos

Smoky Adobo Chicken Tacos with Mango Slaw & Lime Crema


This meal is delicious — it is not something I would’ve ever thought to make for myself because I’m generally very picky but I have to say this pleasantly surprised me!

Time: 40 minutes

Recipe makes enough for 2

*Nut Free & Spicy*


– 2 chicken breast

– flour tortillas

– 1 lime

– 2 Tablespoons of sour cream

– 1 bunch cilantro

– 1 mango

– 1 avocado

-1 red onion

– jar of Chipotles in Adobo

Let’s do this:

Chop the cilantro, zest and halve the lime. Halve, peel and finely chop 1/2 of the red onion. Peel the mango, cut around the flat seed, then into 1/4-inch slices. Cut the slices into thin strips to create matchsticks.

Make the lime creme: in a small bowl, combine the sour cream, lime zest and a squeeze of lime juice. Season with salt and pepper.

Make the mango slaw: in a medium bowl, toss the mango, red onion,  cilantro, juice of remaining lime and a pinch of salt and pepper.

Halve, pit and scoop out the avocado flesh into a small bowl, mash with fork and season with salt and pepper.

Salt & pepper the chicken on both sides.

Rub or brush both sides of the chicken with 1 tablespoon of adobo (the sauce in the jar of chipotle peppers).

Heat olive oil in large pan, add chicken – cook until slightly charred.

Heat tortillas in the oven or microwave.

Thinly slice the chicken. Spread the mashed avocado onto tortillas and top with chicken, mango slaw and lime creme.

Serve tacos with the remaining mango slaw to the side. If you make it, let me know what you think. Enjoy!