GretchCannon: 01.2016

1.29.2016

Winter on Sale

Happy Friday everyone!! I am getting over a cold, and it is warming up a bit here in SoCal, so I wore a little comfy sherry colored chiffon trimmed short sleeve sweater today with boots, and skipped the jacket! I have not done an "outfit of the day" post in quite some time, so I hope you enjoy! 

Everything is linked below! The earrings and ring are not in stock, but I linked to the web page where you can order similar jewelry. AND a couple of items are on sale! The top I am wearing is on sale for less than $20 (80% off)! It is super comfy and I love this brand. The boots are also on sale with limited colors and sizes available for 50% off! I am so tempted to buy another pair in another color. They are less than $60. My mom got me these for Christmas and they are SO comfy with a wedge vs. a heel. 


Sunglasses Rayban | Earrings Bendel | Necklace Nordstrom | Purse Louis Vuitton | 
Bag Charm Nordstrom | Ring Bendel | Watch Kors | Shirt Nordstrom Rack |
Jeans Nordstrom / Boots Sole Society


Hope you enjoy. Have a wonderful weekend! January is almost over guys! 
Love, Gretchen 


1.25.2016

Mexican Street Corn Recipe

I had a craving for some Mexican Street Corn last week, so I found a recipe online to adapt to my own, James picked up some frozen corn and other things from the grocery store, and we enjoyed this delicious side dish with our dinner. Honestly, it was really good warm AND cold - so you can eat it either way. Thank you Six Sisters for the original recipe!

Mexican Street Corn Recipe

Prep time: 5-10 minutes 
Cook time: 10 minutes 
Servings: 4-6

Ingredients: 
  • 1 bag of frozen corn (16 oz) 
  • 2 tbsp olive oil 
  • 3 tbsp light mayo
  • 4 oz. cotija or queso fresco cheese crumbled 
  • 3 tbsp fresh squeezed lime juice 
  • 1 tbsp jalapeno peppers (I used sliced jalapenos in a jar, then diced them up) 
  • 1/3 cup fresh cilantro chopped 
  • 1/4 red onion chopped 
  • 1 tsp garlic (I use a jar of minced garlic) 
  • Salt, pepper, and chili powder (couple of shakes of each)
  • Tapatio to taste (however spicy you like it)                                                                                   

Instructions:
  1. Heat oil over medium heat in a pan, add the entire bag of frozen corn, and cook it and stir until the corn starts to char a bit. Mine took about 10 minutes. 
  2. While you are cooking the corn, mix together all of the other ingredients in a separate large bowl. 
  3. When corn is finished cooking, pour the corn into the bowl, and stir all together. 
  4. Serve immediately, refrigerate the rest. 



I served ours with grilled chicken to make tacos, and we also enjoyed the dish with some blue corn tortilla chips! 


This recipe was very easy to whip up, so I hope I can remember to incorporate it more often, even subbing it for beans or rice when we have tacos. Let me know if you try it or have any tips on your own ways of cooking it!

Thanks - have a great week! 
Gretchen

1.24.2016

New Chandelier and Wall Sconces

I hope everyone is having a great weekend. We recently did some updates to the front of our house and we had always wanted to replace our french looking chandelier with something a little more grand and suitable to the more rustic decor we are trying to incorporate into our home. We got lucky a few weeks ago and saw this amazing chandelier from Restoration Hardware was on sale! So, I wanted to post the link and show you some photos. I am obsessed!! I see that these items are no longer on sale today, but hopefully the price will drop again. There are tons of other fabulous lighting fixtures on the website. If you do find something great for sale in the next couple of days, all sale items are an extra 20% through tomorrow if you enter code SALE20 at checkout. 

We chose the iron 72" Camino Vintage Candelabra Two-Tier Chandelier - it was originally $3295 and we got it on sale for $2310! It comes with the 66 light bulbs that you choose. 
                              

Description taken from the website: "Rustic in style, simple in form and grandly sized, our hand-forged chandelier designed by industrial blacksmith Jon Sarriugarte makes an elegant statement. Drawing inspiration from early 20th century industrial fixtures, it's built of stout angle iron."


We also got these Rutherford Sconces for along the wall of the rotundra entryway. I love them too! We got the large Weathered Zinc color for $169 each. We needed 7 of them. They are originally and possibly currently priced at $239 each. The bulb and housing makes for a dimmer yellow light, but I love the rustic look and lantern style of the fixtures. They match the chandelier perfectly too.


James installed the Belkin WeMo Light Switch for us as well (he installed everything himself!!!), so that we can turn the chandelier on and off with our iPhone/ WeMo app! You can put a timer on the light from the app too. It is usually $49.99 at BestBuy.com, on sale right now for $40.99 each. Don't forget to also use Ebates to get 2% back if you make a BestBuy.com purchase. It is also listed on Amazon.com right now for $40.99! James got it in-store for $49.99, so we will be returning for our $10 price matching. 

 

Here are a bunch of photos I took of the new and old lighting in our entryway of our home. I hope you enjoy! The chandelier fits perfectly!





Here are the former chandelier & wall lights that we had in our home since we purchased in 2010. They are a beautiful french style:



And here are all of the new lights! I love the difference these changes can make on the style of the home!




Have a wonderful week and let me know if you end up purchasing any of these items, or any thoughts or ideas you have for us! 

Thanks,
Gretchen 

Reference:

1.19.2016

Light Lemon Bar Recipe

If you are in the mood for a not-so-sweet dessert treat, and you like greek yogurt and tang, this Light Lemon Bar Recipe is for you! It is made with light cream cheese and light greek yogurt, with minimal sugar added - so they are a healthier option when compared to a regular lemon dessert bar!


I got a new mixer for myself after Christmas and I couldn't wait to try it out! Here is the mixer I got on Amazon, if you are in the market yourself: KitchenAid KV25GOXMC Professional Plus 5-Quart Stand Mixer. Retails for almost $420, but this one is $270 and I had a $50 gift card from Christmas. Thank you Aunt Teresa Ann! I got the Metallic Chrome color. I was tempted to get the mint teal green/blue color to match my kitchen, but I figured this would be timeless and match my kitchen(s) for years to come. I also purchased a 2-year warranty from Amazon. Isn't she beautiful!?


I found this recipe for a light lemon bar over at Sally's Baking Addiction and adapted it for my own recipe, based on what I had at home and what I personally like.  I am loving her blog so much. It is hard for me to follow some difficult baking recipes online, but hers have been easy for me to follow and all the ones I have tried have come out great. I am a big fan Sally!

One of my neighbors has a lemon tree full of huge delicious lemons, and I picked a couple the other day, so I was ready to use one for something tangy and tasty. I love to gather up my ingredients 1st and print out my recipe. It is hard for me to look at my phone and follow recipes, I like to print them out and get them dirty and write on them, without having to touch my phone with my dirty hands. I only ended up using one of the large lemons shown below, but you may need 2 store bought ones to get the juice, zest, and some slices for garnish. 



Am I the only person who is a messy messy baker!? I hope not! 





Light Lemon Bar Recipe

Ingredients:

  • 6 full sheets of graham crackers
  • 2 tbsp of melted unsalted butter 
  • 6 oz softened room temperature light cream cheese (from a block) 
  • 3/4 cup 2% Fage greek yogurt 
  • 2 large eggs + 1 egg yolk (or liquid egg equivalent)
  • 1/3 cup granulated sugar 
  • 1/3 cup fresh lemon juice squeezed
  • 1.5 tbsp lemon zest 
  • 1 tsp vanilla extract 
  • thin lemon slices for garnish 
Directions:
  1. Preheat oven to 300. 
  2. Line the bottom and sides of a 8-9" baking dish with tin foil, so the foil rises up and folds over the sides. 
  3. Put the graham crackers in a blender for about 1 minute to make crumbs for the crust.  
  4. Melt butter and mix well with graham cracker crumbs in a medium bowl. Press the mixture into the bottom of the dish and cook uncovered for 9 minutes - then set aside. 
  5. Using your mixer & whisk attachment, beat the cream cheese on high speed for about 1 minute, until smooth. Beat in the yogurt on medium-high speed until combined, then the egg and extra yolk, until combined. Beat in the sugar, lemon juice, zest and vanilla until everything is smooth. 
  6. Pour all of the filling into the crust and bake for 35-40 minutes. You will know it is ready when there is nothing jiggly or liquid in the middle of the dish when you shake it. 
  7. Let the dish cool at room temperature on a wire rack for 30 minutes, then put in the refrigerator for 4 hours, or overnight. It is so hard to be patient to try this, but it is worth the wait! 
  8. When chilled, lift the entire tin foil out of the pan and lay flat on the counter, so that the sides come off of the bars easily. Use a sharp knife and paper towel to wipe in between slicing. 
  9. I was able to make 9 bars from this recipe. The messy edges around the bars were admittedly and immediately taste tested by yours truly. Can't help myself. 
  10. I transferred the bars back into the dish without the foil, and garnished with thin slices of what I had left of my neighbor's huge lemon! 
  11. Notes: You should be able to freeze these for up to 3 months, if you thaw overnight in the fridge when ready to serve. Sally also says you can use lime juice and zest and adapt this as a lime bar! Yum! Also, if you are a not a lemon or greek yogurt fan, these may not be for you. I ate most of the batch, but my boyfriend, who is not a greek yogurt fan, didn't like them as much as other things I have baked. So - personal preference! I love lemon on everything. And i love that these were not super sweet or filled with sugar. I froze a few to bring to my Mom's house tomorrow. I think she will like them. She loves lemon just like I do. 

I took so many photos of these, I thought they were so pretty. I know the lemon on top is garnish, but ate that too! Addicted! 

Let me know if you try these and what comments you have on them! 
What other lemon recipes have you tried that you would recommend? 

I hope you enjoyed this Light Lemon Bar Recipe. Thanks Sally for the idea! 

XOXO,
GretchCannon

1.15.2016

GretchCannon's Turkey Stuffed Peppers Recipe

I made Turkey Stuffed Peppers last night for dinner, so I wanted to blog the recipe!



I made a side of rice, so you will see the box in the photo of all of my ingredients, and I just used the recipe on that box for the wild rice.

GretchCannon's Turkey Stuffed Peppers Recipe

Prep time: 35 min
Bake time: 35 min
Total time: Approximately 1 hour, 10 min

Ingredients:


  • 1 package of Lean Ground Turkey (16 oz.) 
  • 1 tsp ground cumin 
  • 1/2 large red onion, minced 
  • 1 tsp minced garlic (jarred) 
  • 1/4 cup tomato sauce (canned) 
  • 1/2 cup chicken broth 
  • Handful of fresh cilantro (chopped) 
  • 4 large bell peppers 
  • 1 cup shredded cheese (+ sprinkle of fancy parmesan)
  • 1 box of rice (and ingredients needed per box - butter and water)
  1. Heat oven to 400. 
  1. Lightly coat a nonstick pan with cooking spray and heat a little over medium heat. 
  1. Add the onion and garlic; then saute for about 2 minutes or until they are softened a bit. 
  1. Add the entire package of ground turkey and the cumin. 
  1. Break the meat apart with a wooden spatula, mixing and cooking over medium for about 15 minutes, or until browned and done. 
  1. Add the tomato sauce and only 1/4 cup of the chicken broth to the pan. 
  1. Reduce heat to low and simmer like this for about 5 minutes. 
  1. Add some of the cilantro, and mix together. 
  1. Pour the rest of the chicken broth into the bottom of whatever baking dish(es) you will be using. I used 2 glass dishes. 
  1. Cut the peppers lengthwise as shown, and cut out the seeds and any stem. 
  1. I used a 1/4 cup measuring spoon and put 2 servings of the turkey mixture into each of the 8 pepper halves. 
  1. Sprinkle the rest of the cilantro on top of the now stuffed peppers, and cover with foil. 
  1. Bake in the oven for 30 minutes (while you cook your rice). 
  1. Sprinkle with cheese and bake for 10 more minutes, uncovered. 


Directions:



I prepared my rice while my peppers we're baking. I served the meal with some sea salt, pepper, and some spicy ketchup - I hope you try this recipe and enjoy! Let me know! I ate 2 halves for my dinner with a serving of the rice, and James ate 3 halves with rice. 


Have a great weekend everyone. 
Love, GretchCannon


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