Monday, February 3, 2014

Good-bye luscious locks

Last week Jason was a sick, sick boy and slept on the couch as to not disturb me with his coughing {he is a way better spouse than me}, at night.

And while he was starting to feel better come Friday night, he opted to sleep on in the living room one more night. But not before coming to bed and telling me he had something very important to talk to me about...

I legit thought something was wrong! In the almost seven years I have known Jason, I don't think I have ever heard him say, "I have something serious to discuss" {I am paraphrasing, just go with it}, and so for a hot minute, I thought something was really wrong.

What my husband wanted to "discuss" with me was that it was time...time to cut those luscious locks, ya'll.

If you read my initial post about Jason's hair, then you know his do' has been a topic of conversation at Casa de Crews for months now. MONTHS.

the emo look
Jason has always kept his hair short, but last March he realized that once he was an attorney, he could never grow his hair out. I mean, never mind that he has two and a half years left, and must take the bar, too.

I begged Jason to cut his hair. When friends or my family saw his hair, they raved about it, which did not help my cause whatsoever. So I gave in, and accepted the locks, and actually came to like them.

Jason and I are attempting to run, and when we do, he has to put his hair up with one of my hair ties, or if he is studying, he wears a headband. And occasionally I may have said he was "such a pretty girl", which I think he may not have liked, ha.

the after math
But the decision to chop it all of was Jason's and Jason's alone, and I couldn't be happier.

This was the boy I met seven years ago! I missed that guy...

How was your weekend?!


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Sunday, February 2, 2014

Salt and Vinegar Chicken Wings for #SundaySupper

Happy Game Day, ya'll! While the mister is interested in watching the actual you know, game, I am all about the food, drinks, and commercials that come with Super Bowl Sunday. Who is with me?

My fave foods to stuff my face indulge in while watching any sport are nachos loaded with glorious cheese, salt and vinegar chips, and/or chicken wings.

Since we're watching what we eat these days at Casa de Crews, my beloved nachos are out, as are the chips. But the wings? I found a way around that one, my friends! As a girl born in Buffalo, New York, I knew I had to get a wing fix, somehow.

Tuesday night, we often join our friends for live trivia at our local Buffalo Wild Wings, and I almost always order the Salt and Vinegar dry rubbed wings, when we play. Don't get me wrong, I love the traditional Buffalo style, but the flavors on the salt and vinegar are my absolute favorite!

So after scouring the internet for the right recipe, I was disappointed to come up empty handed; I was a sad lil' wing connoisseur--until I played with a few spice combinations to find what I consider the perfect at home salt and vinegar chicken wing. After a bit of trial and error, and copious amounts of taste testing, ahem, I think I finally got this recipe just right.

I baked these babies for a somewhat "lighter" version. Enjoy!

Salt and Vinegar Chicken Wings

1 pkg chicken wings (approx 20 wings and drums)
3 tablespoons white distilled vinegar
2 tablespoons old bay seasoning
1/2 teaspoon white salt

To make:
Coat wings in old bay seasoning
Line wings on a foil-covered cookie sheet, or broiler pan and bake at 400* for 50 minutes
Halfway through cook time, flip wings over to ensure both sides become crispy
Mix vinegar and white salt in a separate bowl
Toss cooked, crispy wings in vinegar/salt mix

(if you are clueless like I was as to how a wing should be trimmed, this tutorial was very helpful!)

...and don't forget to browse the below dishes for some more game day grub inspiration!

Game Day Appetizers:

Game Day Entrees:

Game Day Desserts:

Join the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

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Friday, January 31, 2014

Grilled Garlic and Rosemary Sirloin Steak {recipe} #FoodieFriday

As much as I miss sharing local Tampa eats on Foodie Friday, I am loving all the new clean recipes I am making in our kitchen.

When I started the Whole 30, January 6th, I feared I would be bored and no one would want to read our journey, but there are just so many resources out there!  I may have felt restricted at first, but as we near the end, I am finding more and more meals I want to make, and in turn share.

For food inspiration, I of course use Pinterest, Google, and also Emeals. The recipe I am sharing today is courtesy of the Emeals Paleo Plan. While we're on the Whole 30, there are certain paleo items we cannot consume, and when that happens, I will either omit an ingredient or find the right substitution.

Fortunately for today's recipe, all ingredients are Whole 30 compliant! This steak is so flavorful if marinated long enough, that even if you don't make the accompanying "rice", any preferred side will most definitely do.

Grilled Garlic and Rosemary Sirloin Steak with Greek Cauli-Rice


For the steak:
1 lb top sirloin steak
¼ cup coconut aminos {or soy sauce if you are eating gluten}
¼ cup coconut oil, melted
2 tablespoons balsamic vinegar
3 cloves garlic, minced
1 tablespoon chopped fresh rosemary
2 teaspoons lemon pepper

For Greek Cauli-Rice:
12 oz package fresh cauliflower florets
1 tablespoon coconut oil
½ large onion, chopped
1 clove garlic, minced
2 teaspoons tomato paste
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons organic chicken broth
1 cup chopped fresh spinach
1 tablespoon chopped fresh dill

To make:

Place steak in a large zip-top plastic freezer bag.
Combine coconut aminos, oil, vinegar,
garlic and rosemary; pour over steaks. Seal and
turn to coat; refrigerate 2 to 4 hours.
Preheat grill, or grill pan to medium-high heat.
Remove steak from bag; discard marinade.
Sprinkle steak with lemon pepper.
Grill 8 minutes on each side or to desired doneness.
Let rest 10 minutes; cut into thin slices against the grain.

Pulse florets in a food processor until rice-like
consistency (if no processor, a cheese grater
works just as well!) Melt oil in a large skillet
over medium-high heat; add onion, and cook 5
minutes or until tender. Add garlic, tomato
paste, salt and pepper; cook 2 minutes.
Stir in cauliflower and chicken broth;
cover and cook 12 minutes.
Add spinach and cook 3 minutes or
until cauliflower is tender.
Remove from heat; stir in dill.

While I do receive a free emeals subscription for my review of their service, all opinions are my own. And obviously I recommend them, or I wouldn't share a recipe. Try em' out, I bet you'll agree.


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Wednesday, January 29, 2014

Whole 30 - Day 23 {wiaw #8} #Whole30BlogChallenge

T-minus one week until we have completed our first Whole 30 Challenge at Casa de Crews! I can't not wait, ya'll. can.not.wait.

I say first, because I see us doing this again in 2014. I want to wait until we officially complete this first round, before sharing my thoughts, however.

Just know for now, that I feel a lot better, and my clothes are a tad loose, which makes Nikki one happy girl.

So, what are we eating this week as we near the end?