D has had a dresser I’ve been itching to update for as long as I’ve known him. And we (mainly, he) finally completed that process over the weekend. Needless to say, I’m in LOVE.
The before picture is rough. This was taken after we’d moved it out of our master bedroom (with the help of removing the bottom drawers to lighten the load) in order to lay hardwoods in there. It stayed in our dining room in its current state until I convinced D to move it outside to begin the task of beautifying it.
The handles are all too wide for the holes so I knew I’d be caulking the holes and re-drilling based on what I found to replace them with. I also had to sand it down before D primed and painted it.
Friday I went on the hunt for some great knobs because I knew it would inspire me to finally get the project completed over the weekend so we could move back into our master and take our clothes with us!
Here is the completed project before we moved it back in to our bedroom:
Here is a close up of the knobs and handles I purchased:
I picked up the knobs at Anthropologie and the pulls at Target. They look great together! To add to the fun, I already had a jadeite lamp base with white shade that I had used on the dresser and much to my surprise (and complete lack of planning) they look fantastic together! If you know me, you know I’m not much of a “matcher” so this was surprising and fun!
Much to D’s surprise, when he came home on Friday night I was in the kitchen cooking. Here’s what I whipped up:
Chipotle Bacon Turkey Sliders
1 pound ground turkey
1 teaspoon salt
1 teaspoon pepper
3 cloves garlic, crushed
1 chipotle pepper, minced
2 teaspoons adobo sauce from the can of chipotle peppers in adobo (found in the international section at Publix)
2 T olive oil
8 slices sharp white cheddar cheese
8 slices bacon
8 hawaiian solls (dinner size rolls for sliders), toasted
2 ripe avocados, pitted, peeled, chopped
1 lemon, juiced
2 teaspoons adobo sauce from the can of chipotle peppers in adobo
1/4 teaspoon salt
1/4 teaspoon pepper
For the sliders:
1. In a large bowl, combine turkey, salt, pepper, garlic, chopped chipotle pepper and adobo sauce. Mix until just combined. Form the turkey into equal-sized patties, about 8 burgers, though I usually make mine the size of the buns I have so you might get up to 10 sliders.
2. Heat a large skillet over medium heat. Add the olive oil. Once the oil is hot, add the turkey sliders and cook until golden and brown on both sides and cooked through, about 5 minutes each side. A minute or so before the sliders are done, add a slice of cheese on top of each and allow it to melt.
3. Top each slider with a few pieces of the fried bacon. Spread the avocado mayo on the bottom (and top, if desired!) of the bun and add the slider. Serve!
For the avocado mayo:
1. Add all ingredients to a bowl and mash until combined.
2. Continue to mash and stir until smooth (you can add it to a food processor if you want it super smooth). I added some salsa to mine as well!
I used some of the remaining bacon to add to my twice baked potatoes as our side! It was delicious and we enjoyed a Friday night dinner on the porch.
I haven’t cooked lately. At all. Anything. I think sometimes you’re just in a funk … that’s what I’m calling it. A “my husband’s an incredible cook, why do I bother?” funk.
Friday I was out running errands and I texted D and told him I was handling dinner. I had a craving for a black bean burger and I was going to make it happen. So I turned to the Pioneer Woman for a how-to. And now it’s a recipe I’ll always go back to – so easy and so, so good … D even ate it up.
Black Bean Burgers
2 cans (14.5 Each) Seasoned Black Beans
1 cup Seasoned Breadcrumbs
1/4 cup Grated White Onion
1 whole Egg
1/2 teaspoon Chili Powder
Salt And Pepper
Hot Sauce – I used Marie Sharps.
Olive Oil, For Frying
Butter, For Frying And Grilling
4 whole Kaiser Rolls Or Good Hamburger Buns
- Drain, but do not rinse, the black beans. Place them in a bowl and use a fork to mash them. Keep mashing until they’re mostly broken up, but still have some whole beans visible. Add the breadcrumbs, onion, egg, chili powder, salt, pepper, and hot sauce. Stir until everything is combined, then let the mixture sit for 5 minutes.
- Heat a tablespoon or two of olive oil with an equal amount of butter in a skillet over medium-low heat. Form the bean mixture into patties slightly larger than the buns you’re using (the patties will not shrink when they cook.) Place the patties in the skillet and cook them about 5 minutes on the first side. Flip them to the other side, place 2 slices of cheese onto each patty, and continue cooking them for another 5 minutes, or until the burgers are heated through. (Place a lid on the skillet to help the cheese melt if needed.)
- Toast the buns, place patties on them, and serve!
I also made some homemade guacamole as an appetizer and as a topping for the black bean burgers! Delicious.
I have a lot of cookbooks. For someone who is not that exceptional in the kitchen, it really is amazing. I love reading them. It’s like a scavenger hunt to find which recipes I can do, especially without having to get too much from the grocery store.
I pulled out my Power Foods cookbook the other day and found a recipe for quinoa and turkey patties in a pita with tahini sauce. I decided to make it sans pita and just throw it over a bed of lettuce using the tahini sauce as a dressing of sorts. It worked out well for dinner and even for my lunch for the next day.
Quinoa and Turkey Patties with Tahini Sauce
2 1/2 cups water, or more as needed
1 cup quinoa, rinsed and drained
1 garlic clove
1 cup tahini
1/4 cup lemon juice
12 ounces ground turkey
1/4 t plus 1 pinch ground allspice
1/2 t plus 1 pinch ground cumin
pinch of crushed red pepper flakes
2 t finely chopped fresh mint
2 scallions, trimmed and finely chopped
2 t canola or safflower oil, or more if needed
- Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir once, cover, and reduce heat to a simmer. Cook until quinoa is tender but still chewy and has absorbed all the liquid about 15 minutes. Fluff quinoa with a fork; let cool.
- Meanwhile, process garlic, tahini, lemon juice, and remaining 1/4 cup water in a food processor until smooth. (I used my vitamix!) If mixture is too thick to pour, thin with more water. Transfer dressing to a small bowl, cover and refrigerate.
- In a clean food processor (I rinsed out the vitamix and used it for this as well.), pulse turkey, allspice, cumin, crushed red pepper flakes, mint, scallions, and 3/4 t salt until a smooth paste forms. Add quinoa; process until mixture comes together around the blade, about 2 minutes. Transfer to a bowl. With dampened hands, roll about 2 T of quinoa mixture into a ball; flatted slightly and place on a plate. Repeat with remaining mixture to make 24 patties.
- Heat the oil in a large cast-iron skillet or grill pan over medium, until hot but not smoking. Working in batches, fry patties until cooked through, about 8 minutes per side. Transfer patties to a clean plate, and cover loosely with foil to keep warm. Add more oil to skillet between batches as necessary.
- Serve over a bed of lettuce. Drizzle with tahini dressing.
The weather in Columbia is one moody being. There were snow flurries on Saturday as Ashley and I ran the Red Shoe Run and then yesterday I was walking around in a tank top.
As we got our first true glimpse of colder weather this weekend, Ashley told me about a soup recipe she loved, so I took her word for it and got our Ninja crock-pot ready to go on Sunday.
Zuppa Toscana Soup
- 1 lb. ground Italian pork sausage
- ¾ cup onion, diced
- 6 slices bacon, diced
- 1¼ t garlic, minced
- 4 cups chicken broth
- 1 cup potatoes, cut into bite sized pieces
- 2 cups kale, thinly sliced
- ¾ cup vanilla almond milk (in place of whipping cream)
- Cook your sausage in a large skillet and brown over medium heat
- Drain and set aside
- Place your onion and bacon to the skillet and saute over medium heat until the onions are translucent.
- Place sausage, onions, bacon and garlic in your crock-pot along with remaining ingredients
- Cook on low for 4-6 hours
- Add your kale and almond milk to your crock-pot an hour before finished.
- Stir before serving
Delicious! D raved about it. What’s not to love — Italian sausage and bacon!? Winner.
A couple of months ago I picked out a chandelier for a house D was flipping based on some inspiration I had found online.
Here it is in place with some globe light bulbs! I really love the simplicity of it as well as how it adds a darker feature to the room.
I’d love to try the Round Edison Bulbs with this chandelier for a house one day, too. (There are Edison bulbs in the pendant lights over the bar.) Did you know Anthropologie sells all kinds of light bulbs?
If you’re interested in viewing this listing, please contact Creech & Creed Real Estate Services, LLC.
It must be said that one of my favorite meals in all of Columbia is the petit filet from Gervais & Vine. It’s been the entree to accompany me on many a happy occasion from first dates to anniversaries to girl’s nights and bachelorette parties.
So on New Year’s Eve, while at the grocery store, I picked up a couple of filets, some green beans, balsamic glaze, and a few other things. And the next night, we cooked a New Year’s Day meal that I was sure would get the new year started off right.
Green Beans + Bacon
2 1/2 lbs green beans, trimmed
1/2 lb bacon, roughly chopped
1 small yellow onion, finely chopped
3 garlic cloves, minced
1 t red pepper flakes
1/2 c chopped toasted pecans
juice of 1/2 lemon
freshly ground peppers
Balsamic glaze, just for fun
- Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.
- Cook the bacon in a large, heavy saute pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving 2 T in the pan.
- Add the onion to the pan and saute until soft and very tender, 4 to 5 minutes. Sprinkle in the garlic and red pepper flakes and saute until just fragrant, about 1 more minute.
- Add the reserved green beans and the pecans and cook until heated through, 5 to 6 minutes more.
- Return the bacon to the pan, pour in the lemon juice and toss. Season with salt and pepper.
Meanwhile, D was cooking up our filets using balsamic glaze and feta, just like I like it. It was one delicious meal!
Yesterday was the perfect Sunday. I cleaned the house, decorated some more, cuddled my sweet newborn nephew, went on a walk with him and my sister-in-law, grocery shopped with my husband, cooked a few things up in the kitchen, and then fell asleep on the couch with my puppies while watching Netflix. So basic, so good.
I filled the crock pot with another clean eating recipe for breakfast for D and I for the week. Here’s what we will be having (with leftover cranberries from Thanksgiving):
Apple Cranberry Overnight Oats
2 cups oats – The recipe called for steel cut oats but I had quick cooking oats from making Apple Cranberry Crisp at Friendsgiving this year and those worked just fine!
1 T honey
1 1/2 cups fresh cranberries
3/4 cup unsweetened organic applesauce
2 apples cored and sliced
1/4 cup stevia in the raw
1/2 t sea salt
1/4 t pure vanilla extract
3 cups unsweetened vanilla almond milk
3 cups water
1. Spray your crock pot with non-stick spray.
2. Put all the ingredients into your slow cooker and cook overnight on low (around 8 hours).
3. Once cooked, stir oats to combine and serve.
It’s not pretty (but when is oatmeal ever?) but it was nice and warm and tasty when I woke up in the morning!
I don’t know about you … but I’m ready for some clean eating and daily trips to the gym. Thank goodness I’ve got an easy, healthy recipe in the crockpot to come home to tonight.
For Thanksgiving, as for all holidays, my mom goes all out in the kitchen. She has a talent in there that I cannot even explain. Before heading to her house, D and I threw this easy salad together to take over there.
Brussels Sprouts, Cranberry, and Quinoa Salad
- 1 lb. brussels sprouts, rinsed and ends trimmed, then halved lengthwise and thinly sliced crosswise
- 2 cups cooked quinoa
- 1 cup dried cranberries
- 2/3 cup chopped pecans, toasted
- orange vinaigrette
(for orange vinaigrette)
- 1/4 cup freshly squeezed orange juice
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- pinch of salt and pepper
Toss all ingredients together until combined.
(for orange vinaigrette)
Whisk all ingredients together until combined.
It’s a light, protein-filled salad that went well with the starches and meats of Thanksgiving.
I joke that I know I’m getting older because I’m become infatuated with certain things each year.
Rugs, pillow, lamps, oh my!
I’ve noticed lately that it’s lighting. I love to shop for lighting. From Southeastern Salvage to Lowe’s to World Market to Amazon.
On a recent trip to Lowe’s, D and I picked up this black chandelier for a dining room he’s working on.
It’s simple, but for an open floor plan with a custom mantle and ornate island with lighting over it as well, it seemed like the perfect chandelier to go from eat-in breakfasts to formal dining.
For a look at the mantle and island, see below. For more, check out Hometeam Renovations & Repairs on Facebook.
I could almost picture Christmas in the house when I saw this picture posted by Southern Weddings.
Now, who’s ready for the holidays? I know I am!