Monday Musings

Monday Musings

Such a rainy Monday here! My weekend consisted of crafts, grilled nectarines, bike riding to get milkshakes, new shoes, tennis, and fall snack mix to make studying a little bit better. How was y’alls weekend?watercolor diyImage Image 1 Image 2 Image 3 Image 4 Image 5



Chipotle Chicken and Corn Chowder


Did y’all watch Parenthood last night?! Seriously, I think that Adam Braverman and Coach Eric Taylor are the two best dads ever to grace TV’s screens.  Parenthood is so refreshing because the lack of wholesome content is not only rampant on TV today, but it has become expected, cool, and edgy. I would totally join the Braverman clan. I dream of having a long rectangle table with mismatched chairs to dine outdoors like Camille and Zeek.

long table

Last night, my sweet Grandmommy came over for dinner. I was craving something hearty and soul-warming. This soup is DA BOMB (to people still say that? whatever). I love soup so very much and this one stole my heart from first spoonful.

chiptole chicken and corn chowder

This soup is chock-ful of corn, potatoes, peppers, chicken, and basically everything scrumptious.

chipotle chicken corn chowder stockpot

Sidenote: I love this Le Creuset Stockpot. The bright, happy yellow is so pretty that I keep it on my stovetop even when I’m not cooking for decoration.

le creuset yellow stock pot

le creuset stock pot

Back to the good stuff.

chipotle chicken corn chowder stockpot

I will say that the poblano peppers give this soup a kick! We love spicy food in our house, so we totally were digging the spice, but beware if you are aversive to a little sweating!

chiptole chicken corn chowder spoon

chiptole chicken corn chowder1



Recipe for Chipotle Chicken and Corn Chowder

adapted from here.

What you need:

  • 1 can chipotle chiles in adobo sauce
  • 2 tablespoons unsalted butter
  • 1 poblano pepper, seeded and finely chopped
  • 1 red bell pepper, seeded and finely chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 6 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1 cup milk
  • 2 cups chicken stock
  • 6 small red potatoes, peeled and diced small
  • 4 ounces Monterey Jack cheese, shredded (about 1 cup)
  • 4 ounces Cheddar cheese, shredded (about 1 cup)
  • 2 cups diced, cooked chicken (I cooked mine with Tony’s like I always do)
  • 1 (30-ounce) can sweet corn, drained
  • 1 (15-ounce) can cream-style corn
  • Juice from 1 lime
  • Chopped cilantro, to garnish (optional)
  • serve with tortilla chips, sour cream, and extra cheese

What to do:

  1. Remove one chile from the can of chiles and mince it. Remove 1 teaspoon of the adobo sauce and set it aside to be used later. Save the remaining chiles for another use-these things are gold y’all.
  2. Melt the butter in a large Dutch oven or stock pot over medium heat. Add the poblano pepper, red bell pepper, the chile (not sauce yet) from the can, cumin, thyme and oregano, and sauté for 5 to 7 minutes, or until the peppers become soft. Add the garlic, stir and cook for an additional 30 seconds, or until fragrant.
  3. Stir in the flour with a wooden spoon and cook for 1 minute, or until there is no longer any visible raw flour. Slowly stir in the cream, milk and chicken broth, scraping up any bits from the bottom of the pan as you stir.
  4. Add the potatoes, bring the mixture to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, or until the potatoes are tender and can be easily pierced with a knife.
  5. Add the shredded cheeses a handful at a time, stirring after each addition until the cheese is completely melted.
  6. Finally, stir in the chicken, both cans of corn, lime juice and the reserved 1 teaspoon of adobo sauce. Cover and cook for an additional 10 minutes, or until the soup is completely heated through. Serve immediately.

Skillet Apple Pie

Fall Decor-It is well.


It’s beginning to look a lot like fall around here and I don’t hate it. Last night we had some friends over for dessert and games and I couldn’t wait to make a fall-ish dessert. I’m always intimidated to make pies, but this one was super easy!

Skillet Apple Pie

An added bonus- we got to enjoy the apples as a centerpiece for a couple of days until it was time to use them!

DSC_0026Skillet Apple Pie

First, peel your apples-this part is a little tedious. I would recommend peeling them directly over a trashcan to minimize cleanup. The recipe calls for 4 pounds of apples. I used 9 apples and I had some left over. I think maybe 7 apples would do the trick.

Skillet Apple Pie

Then, just throw some sugar and cinnamon over your apples and stir until coated. At this point in the recipe, I couldn’t stop popping these sugar coated pieces of heaven into my mouth-treatyoself. Next, melt your butter (yes, that’s a whole stick-it’s fine) in your beloved cast-iron skillet over medium heat.

Skillet Apple Pie

Then, add the brown sugar while whisking constantly until dissolved.

Skillet Apple Pie

Skillet Apple Pie

Once dissolved, remove from heat and throw your pie crust right on top of the brown sugar mixture.

Skillet Apple Pie

Then pile on your apples. I was feeling pretty American at this point.

Skillet Apple Pie

Just top with the other pie crust, brush on your whisked egg white, and sprinkle some sugar for good measure.

skillet apple pie

Bake and serve with ample amounts of ice cream. My pie didn’t really retain its shape because I got antsy and did not let it cool long enough. Regardless, it was delish! Replacing the apples for our centerpiece-these little cuties:

Pumpkins-It is well.

Happy fall!


Recipe for Skillet Apple Pie

Adapted from here.

Serves 8

What you need:

2 pounds of Gala Apples

2 pounds of Granny Smith Apples

1 teaspoon cinnamon

3/4 cup sugar

1/2 cup butter

1 cup packed light brown sugar

1 (14.1 oz) package refrigerated pie crusts

1 egg white

2 tablespoons sugar

What to do:

  1. Preheat oven to 350º. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.
  2. Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place 1 piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust, and top with remaining piecrust. Whisk egg white until foamy. Brush top of piecrust with egg white; sprinkle with 2 Tbsp. granulated sugar. Cut 4 or 5 slits in top for steam to escape.
  3. Bake at 350º for 1 hour and 10 minutes or until golden brown and bubbly (you may cover aluminum foil to prevent excess browning during the last 10 minutes or so of baking). Let cool for at least 30 minutes before serving.

Skillet Bow-tie Chicken Alfredo Pasta


A few weeks ago, I made this rich and creamy pasta. Bow-tie noodles, cheese, cast iron skillets-what’s not to love? Bow-tie noodles are my fav-I believe they are the champion of all noodles. Most alfredo pastas are swimming in sauce (yuck). This dish has the perfect amount of sauce to just coat the lovely nooks and crannies of the all powerful bow-tie noodles. My favorite thing about this dish is it essentially only uses one skillet! This is a huge bonus in our house because we do not have a dish washer (I know, I know tell me about it). This easy dish will definitely be staple in our home! Ok, I’ll stop gushing about how great this recipe is (but seriously y’all-it’s delish).


Recipe for Bow-Tie Chicken Pasta

adapted from Ree

What you need:

  • 12 oz bow-tie chicken pasta
  • 4 tablespoon butter
  • 2 boneless skinless chicken breasts
  • Tony’s Chachere to taste
  • 2 cloves minced garlic
  • 3/4 cup dry white wine (or more if that’s how you roll)
  • 1/2 cup half and half
  • 3 tablespoons heavy cream
  • salt and pepper to taste
  • low sodium chicken broth as needed for thinning sauce
  • 3/4 grated parmesan

What to do:

  1. Cook pasta according to package, drain, set aside.
  2. Sprinkle Tony’s on both sides of chicken breasts. Add 2 tablespoons of butter, followed by minced garlic to skillet and heat over medium-high heat. Stir constantly to avoid burning. Cook for about one minute, then add wine, letting it bubble up for 1 1/2 to 2 minutes. Add cream, half and half, and salt and pepper, whisking constantly until combined. Allow liquid to heat up and thicken for a few minutes. If your sauce gets too thick, just add a splash of chicken broth.
  3. When sauce is ready, remove from heat and add parmesan to pan and throw pasta on top. Toss until each noodle is well coated. Again, you can add chicken broth if you think your sauce is too thick. Top with parmesan and serve immediately!

5 Finds

Today’s five finds are all under $50! It’s supposed to rain here today, so I guess the gray skies inspired this style board. 5 grey finds

1. Loving this cozy sweater. 2. I love throwing on a ball cap when I’m out running errands, and this one is super stylish with its color-block and wool texture. 3. These booties are such an affordable alternative to this season’s bootie trend. 4. These little pretties would go with everything! 5. Have y’all checked out Phillip Lim for Target yet? It’s awesome. This PJ set is so pretty!


Monday Musings

ImageYesterday was a big day! My beautiful mom’s birthday was yesterday! mom birthdayWe had so much fun and ate too much food celebrating with her in Memphis.

Image 1 1235905_10200819174784029_153828020_n 1237840_10200819175384044_263905624_nImage 2Also, a year ago yesterday, this happened:


I felt so full of love and thankfulness thinking about the past year! Thankful for mom and Sam yesterday and everyday. Also, I have no idea why we are bluish in the next picture. That’s what I get for taking pictures on my phone as opposed to a camera.
Image 3