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

Ingredients:
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:

• Honey Mustard Pretzel Crunch from Shockingly Delicious 
• Salt and Vinegar Wings  from Casa de Crews 
• Saucy Wings and Thighs from Hot Mama's Kitchen Chaos 
• Gluten Free Cheese and Onion Rolls from Small Wallet, Big Appetite 
• Macaroni and Cheese Spring Rolls from Jane's Adventures in Dinner
• Steak Rolls from Cravings of a Lunatic 
• Alpine Sliders from Manu's Menu 
• Hellfire Wings from Yours and Mine Are Ours 
• Easy Nacho Bar from Momma's Meals 
• Jalapeno Popper Taquitos from Curious Cuisiniere 
• Skinny Game Day Guacamole Potato Skins from Daily Dish Recipes 
• Buffalo Chicken Lasagna Cups from Alida's Kitchen 
• Spinach Dip Jalapeno Poppers with Bacon from La Cocina de Leslie 
• BBQ Veggie Mini Burgers from Happy Baking Days 
• Spicy Roasted Corn Shrimp Dip from Food Lust People Love 
• Honey-Sriracha Pigs in a Blanket from Hip Foodie Mom 
• Beer Cheese Fondue from Melanie Makes 
• Cheesy Artichoke and Garlic Bread from La Bella Vita Cucina 
• Whole Wheat Pepperoni Pizza Puffs from Meal Planning Magic 
• Personal Chili Pots from MealDiva 
• Italian Spring Rolls from Noshing with The Nolands 
• Mexican Meatballs with Queso Blanco from Cooking on the Ranch 
• Parmegiano Crisps from The Not So Cheesy Kitchen 
• Buffalo Chicken Potstickers from Peanut Butter and Peppers 
• Mediterranean Nachos from The Little Ferraro Kitchen 
• Popcorn-Crusted Chicken Wings from girlichef 
• Mini Veggie Quesadillas from Cindy's Recipes and Writings 
• Roasted Tomato Hummus from The Wimpy Vegetarian 
• Cashew Baba Ghanoush : Roasted Eggplant Dip from Sue's Nutrition Buzz 
• Buffalo Chicken Wing Dip Potato Skins from Family Foodie

Game Day Entrees:

• Super Sloppy Joes from The Foodie Army Wife  
• Buffalo Chicken Chili from Hezzi-D's Books and Cooks 
• Lemon Bay Pan Roasted Shrimp with Lemon Garlic Aioli from A Kitchen Hoor's Adventure 
• Mini Meatball and Mozzarella Sandwiches from Cookin' Mimi 
• Super Bowl Bento from Ninja Baking 
• Vegetarian "Chorizo" and Black Bean Chili from Foxes Love Lemons 
• Twice Baked Chili Cheese Potatoes from Neighborfood 
• Barbecue Chicken Sloppy Sandwiches from Cupcakes & Kale Chips 
• Easy Vegetarian Chili from Delaware Girl Eats 
• Game Day Chili from Bobbi's Kozy Kitchen 
• Dr. Pepper Turkey Chili from The Texan New Yorker

Game Day Desserts:

• Heavenly Hash Cookies from The Foodie Patootie 
• Vegan Puppy Chow from  Killer Bunnies, Inc. 
• Cookie Dough Billionaire Bars from That Skinny Chick Can Bake 
• Chocolate Streusel Bars from Magnolia Days 
• Coffee Chocolate Cheesecake Squares with a Biscoff Crust from Desserts Required 
• Sesame Honey Sticks from Kudos Kitchen By Renee 
• Microwave Caramel Popcorn from Pies and Plots 
• Mini Coconut Cups from Basic N Delicious 
• Gooey S'mores Brownies from Take A Bite Out of Boca

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.

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

Ingredients:

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:

Steak:
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.

Cauli-Rice:
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.

Cheers!
Nichole

Sweet Potato, Apple and Bacon Hash {recipe}

Never did I think while doing the Whole 30 Challenge would I share a recipe, but I had a few people ask me about the sweet potato hash I posted, Wednesday, and I knew I had to share.

Truth be told, I am not a huge fan of sweet potatoes, unless they're fries, because Nikki likes all the things fried; duh. But this hash for breakfast is dee-lish, and I can't get enough. It is so filling, ya'll! One of the things that the book, It Starts With Food, suggests is eating a hearty breakfast to start your day. I mean, I have heard that my entire life, right? But prior to the Whole 30, I had two egg "muffins" and coffee for breakfast, most mornings and that was it. I was so proud that I could get my breakfast in at under 300 calories; not smart on my part.

Best Recipes...

This year, I shared more recipes than I ever had, before. I have so much more to share next year, recipe wise {and hopefully photo wise, since husband bought me such a nice, new camera}, but thought since we're ending 2013, why not re-post a few of the top recipes pinned and/or viewed at Casa de Crews? Thanks for always being supportive, friends.


5. Greek Frittata

4. Chili

Chocolate Chip Cookies {a recipe}

On Saturday, Caroline hosted a few Tampa Bay Bloggers for a cookie exchange. I have to preface this post with saying that baking is not my thing, whatsoever. I love cooking, I love to make {and eat!} savory dishes. Sweet treats where the measurements have to be precise have somewhat always scared me.

some of the yummies Caroline made: adorable olive "penguins",
bacon wrapped butternut squash bites, and a spinach & chorizo frittata.

I scoured the interwebs for the perfect recipe, until I realized I was overthinking it. Keep it simple, right? My personal fave when it comes to a cookie is none other than the classic chocolate chip.

Just a few of the other delicious cookies brought by fellow bloggers

{Leftover} Turkey Enchiladas, a recipe

After cooking a 16 lb bird for Thanksgiving, we have quite the leftovers! While I could have eaten turkey, mashed potatoes, and green beans for days, I didn't want to get burnt out before actual Thanksgiving at the parentals.

Luckily, I had eight whole wheat tortillas I froze after tacos last week, and leftover sauce from the last time I made {pork carnitas} enchiladas. And so, an impromptu recipe was made. Steph actually gave me the inspiration for this dish {thank you!}. I love enchiladas, and casserole recipes in general, because once you have the main prep down, you can alter it any way you like. Feel free to use whatever other veggies, or cheese you have on hand for this quick, and easy recipe to use up your leftover turkey!

Leftover Turkey Enchiladas:

{serves 4-6}

2 cups shredded turkey
1 15 oz can of enchilada sauce, however I made my own from Peas and Crayons, here
8 whole wheat tortillas
1 cup shredded cheddar cheese
1 cup fresh baby spinach, chopped

To make:

Preheat oven to 350. Spoon approx 1/3 cup enchilada sauce to bottom of baking dish.

Spoon turkey {approx 2oz per tortilla}, cheese, and chopped spinach into tortillas. Roll tortillas, and place seam down into baking dish. The whole enchilada assembly reminds me of lasagna prep!

Add remainder of enchilada sauce, cheese and spinach to filled tortillas. Bake for 20 minutes.

Allow enchiladas to cool before digging in. Enjoy!

How do you use turkey leftovers?

Mini Pumpkin Pie {Bites} for #SundaySupper

At my parents house, my mom almost always did all the cooking {when us kids didn't have to help out if mom worked late}, but when I was younger, my dad made some of the "fun" foods; homemade hot cocoa, made from scratch brownies, spaghetti and meatballs for my birthday, and one year he and I made pies for Thanksgiving. I was twelve. I don't know if it is because Thanksgiving is my all time favorite holiday, or because my dad is a goofy, and fun guy, but that memory at twelve is one of my favorites, ever.

Dad doesn't cook anymore like that, but it is such a fond time that I'll treasure it, always. I think that maybe someday when there are grand-kids in the house, he may get back into that fun cooking, that I experienced growing up. I'm so thankful to have both the parents I have. I think at times, all kids are embarrassed of their parents, and I was definitely no exception, but now that I'm older, I am beyond grateful for the them!

So...back to this pie. I'm not even good at baking, but ever since that one  time, guess who makes the pies for Thanksgiving when we go to the parentals?

In both my parents house and with my in-laws, dessert is such a big deal beforehand, but come time to eat it, everyone is full from the main feast that either it is eaten hastily before its time to leave, or you just don't get any. And that's blasphemy in my foodie book.

This year I decided to make "bites" of pumpkin pie so that it can be taken home to enjoy later, if we so desire. I also made bites to control the amount of glorious, pumpkin and crust that I literally shove into my pie-hole. I still get enjoy my pie, but on a smaller scale!

Mini Pumpkin Pie
{serves 12}

Ingredients:

1 15oz can pumpkin pie {I like Libby's}
1 12ox can Evaporated Milk
6 tbsp Splenda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
2 9-inch pie crust doughs {pre-made from a box}
whipped cream {optional}

To make:
Prep dough. Using a bowl or 4 inch round cookie cutter, cut out 12 circles from the pie crust doughs.
Place each circle into a pre-greased muffin tin. Press them in, letting the sides come up for a fun look.
Prepare pie mix to can directions, and pour your filling into each muffin tin cup. Fill them to the very top.
Bake your muffin tin pumpkin pies at 425* for 15 minutes. Then turn your heat down to 350* and bake them for 25-30 minutes.

Enjoy!

See what others are thankful for, and cooking this Sunday!

FIRST COURSE / APPETIZERS 

Harvest Soup from Bea of The Not So Cheesy Kitchen 

Horseradish Cranberry & Herbed Cheese Bites from Jen of Juanita's Cocina

Savory Rosemary Baklava with Brie from Christie of A Kitchen Hoor's Adventures

SAVORY BREADS + STUFFING

Cloverleaf Rolls from Micha of Cookin' Mimi

Freeze and Bake Buttermilk Biscuits from Stacy at Food Lust People Love
Picnic Roll from Linda of The Urban Mrs

Raspberry and Brie Crescent Rolls from Karen of In The Kitchen With KP
Cornbread Stuffing with Chorizo and Craisins from Isabel at Family Foodie
Easy Gluten-Free Corn "Bread" Stuffing from Laura at Small Wallet Big Appetite

MAIN DISHES

Eggless Herb and Garlic Fresh Pasta from Sarah at What Smells So Good?
Honey Orange Turkey Breast from Cindy at Cindy's Recipes and Writings

SIDE DISHES

Brussels Sprout Latkes from Susan atThe Girl In The Little Red Kitchen
Cheesey Scalloped Potatoes from Shaina at Take A Bite Out Of Boca
Cornucopia Sweet Potato Barley Salad from Wendy at The Weekend Gourmet
Creamy Scalloped Corn from Alaiyo at Pescetarian Journal
Fried Smashed Potatoes from Renee at Kudos Kitchen by Renee
Grandpa's Simple Stuffing from Bobbi at Bobbi's Kozy Kitchen
Green Beans with Pecans and Cranberries from Tara at Noshing With The Nolands
Honey and Cinnamon Glazed Sweet Potatoes from Jennifer at Peanut Butter and Peppers
Italian American Turkey Dressing from Anne at Webicurean
Loaded Mashed Potato Bake from Lori at Foxes Love Lemons
Maple Sweet Potatoes with Browned Butter Pecan Topping from Brianne at Cupcakes and Kale Chips
Mushroom and Barley Casserole with Bacon, Gruyere and Spinach from Heather at Hezzi-D's Books and Cooks
Parmesan Butternut Squash Gratin from Alida at Alida's Kitchen

Roasted Brussels Sprouts with Cranberries and Blue Cheese from Sarah at Curious Cuisiniere

DESSERTS + SWEET BREADS

Almond Brioche Sticky Buns from Alice at Hip Foodie Mom
Baked Caramel Apple Cider Donuts from Nicole at Daily Dish Recipes

Black Bottom Banana Cream Pie from Cheryl at Hot Momma's Kitchen Chaos
Blue Ribbon Meyer Lemon Mascarpone Cheesecake from Dorothy at Shockingly Delicious
Bourbon Pecan Pie from Julie atThe Texan New Yorker
Chocolate Moussecake from Liz at That Skinny Chick Can Bake
Cinnamon Rolls from Conni at The Foodie Army Wife
Gingered Butternut Squash Tart from Renee of Magnolia Days
Hanukkah Lemon Star Cookies from Shannon at Killer Bunnies, Inc

Manischewitz, Cranberry Double Holiday Donuts from Kim at Ninja Baking 

Mini Maple Sweet Potato Tarts from Holly at Mess Makes Food
Mini Pumpkin Pies from Nichole at Casa de Crews
Mom's Custard Pie from Courtney at Neighborfood

No Bake Pumpkin Spiced Cheesecake from Tammi of Momma's Meals
Plum and Blackberry Crumble from Katy at Happy Baking Days
Pumpkin Gooey Butter Cake from Heather at girlichef
Salted Butterscotch Pudding from Jane at Jane's Adventures in Dinner

Salted Caramel Apple Pie from Laura at Pies and Plots
Sweet Potato Gingersnap Pie from Paula at Vintage Kitchen Notes

All American Wine Pairing Guide for Being Thankful #SundaySupper from Martin at ENOFYLZ Wine Blog

What I Ate Wednesday #5 {and a recipe!}

Isn't it a pain that when one thing in your life gets off track,  everything else begins to, as well? No, this just happens to me? Well, okay.

I am back on track with meal planning, and working out. I got a bit derailed for a moment there, but am glad for the routine, again.

Breakfast


I pretty much always make some variation of egg "muffins", but get bored easily and need to try new ingredients, or I'll drive through DD on the way in to work for a coffee, and bagel the size of my head. I have recently discovered organic bacon. As I continue to try and eat "clean", I have found a few organic staples that I now can't live without, and bacon is now on the list. Seriously, it is so good.

This week, I decided to chop said bacon and add to bottom of my muffin tin, add one scrambled egg to each tin and top with cheese; so easy and only 111 calories for one "muffin"! I usually have two and a cup of coffee. No need to grease, or spray my non-stick tin, as the bacon has plenty.

Lunch/Dinner

I made 20 or so of Lane's chicken and zucchini meatballs over whole grain pasta {and zucchini noodles for Jason} and marinara.

Beef & Broccoli over brown rice. I could eat this every single day.

Copycat Culver’s Chicken Cashew Salad from Iowa Girl Eats. I may not be from the Mid-West, and have never experienced Culver's, but this salad sure is tasty, and super easy!

What are YOU eating this week?

XOXO,
Nichole

Foodie Friday: Buffalo Chicken Quesadillas {a recipe}

Happy Foodie Friday! Happy Friday in general, actually. As hard as I am trying to lose weight, come Friday my hard work sometimes goes out the window. After a happy hour drink or two, I tend to cave and order one of two things while out unwinding from the work week: wings, or a quesadilla. And while I do believe that a cheat meal every now and then is fine {and needed for my soul, personally}, if I can create a "semi" health conscious version at home, then why the heck wouldn't I?!

So one Friday, having no real plans, and a ton of leftover shredded buffalo chicken, I made myself a dang quesadilla. And why oh why I had never thought to make this before, I'll never know. It was delish!

Make yourself one and see...

Buffalo Chicken Quesadillas

Ingredients:
1 Flatout Multi-Grain Wrap
3oz Buffalo shredded chicken
1/4 cup shredded cheese
non-stick cooking spray

optional:
hot sauce
ranch
salsa

To make:

Bring a medium-sized pan (at least the size of the tortilla/wrap) sprayed with nonstick spray to medium heat. Add chicken and cheese. Allow to cook approx 3 minutes.Fold tortilla in half over the mixture to form the quesadilla, and then press down with a spatula to seal. Cook until both sides are crispy, about 2 minutes per side. {Flip very carefully!!} Serves one.

Cheers!
Nichole

What I Ate Wednesday #4

Because I know you all care so much about what we're eating, I'm sharing my meals with you, again. Really it is to keep myself in check and stalk peruse others for meal ideas. I've been a busy, busy girl and so half of these photos are from Pinterest, which means at least most of the pins are prettier than snaps from my camera phone. Bon Appetit!

Breakfast:





I had a few leftover broccoli omelet cups in the freezer. Once we ran out of those, it was time to break out my go to sausage and egg "muffins".

Carnitas with Queso Fresco Enchiladas for #SundaySupper

A few weeks ago, I bought a pork roast and had NO idea what to do with it. I knew I could bake it and serve with the traditional sides, but I was uninspired by this idea, and wanted something new to eat. I also wanted something easy. After scouring the internet, I decided I would give pork carnitas a try. This meal did not disappoint, ya'll. The aroma was mouth watering, and I could not wait to dig in.

We ate pork for days. On corn tortillas, over salad, in a rice bowl--you get the idea. When I saw that this week's theme for Sunday Supper called for one pot recipes, I knew I had to share these carnitas with the world you all. I haven't had enchiladas in years, but knew that pork carnitas enchiladas would be a hit at Casa de Crews. The fact that Jason and I ahem, tested this recipe for breakfast one morning just confirmed my decision to make these.

Since I am trying to lose weight, I made two changes to the typical way you may see pork carnitas prepared {or any shredded pork for that matter}; I swapped pork shoulder for sirloin to save around 130 calories for a 4oz serving, and used thin corn tortillas, which average 120 calories for three.

Chili for #SundaySupper

Today is the first day of Fall. At least that is what I am told. We sort of have to fake it around these parts, and convince ourselves Fall has arrived; pumpkin flavored everythings, soups, caramels and apple spice...you get the picture.

One of my all time favorite comfort meals for this time of year is a good bowl of hearty, thick, meaty chili. There are maybe three dishes in this whole world that I am told I make better than my mom. This chili is one of them. My mom is a seriously great cook, and so for anyone in our family to tell me I make the better chili, means a ton to me.

I spent too much money 08/19/2013

With Jason on break from school, I almost feel like I am on a holiday, too. Obviously that isn't the actual; case, but our weeknights have been jam packed and we've been going non-stop. It's been great, and I am loving soaking up every bit of time with Jason that I can, while I can. Even if that means, going to watch football when I really know nothing about it. Don't get me wrong; I like going to games, but I get too distracted watching it on TV.

We started Friday at Brickhouse Tavern + Taps, for dinner and beer. I ended up being the only girl, and as one of the guys for the night, I found drinking out of a beer bong, quite necessary, and fun.

Brick House Tavern + Tap has been open a while, and for whatever reason I had it in my head that the food would be bad. I was SO wrong. I went with friends to watch a bit of preseason Bucs, and enjoy some drinks. Jason and I split half a beer bong, and it was $10.00 for about four glasses, so even though the bong o' beer was FUN, it wasn't overpriced just because it could be. That alone, was good enough for me. To start we shared an order of their Greek keftédes meatballs. As a lover of Greek flavors, I was impressed and delighted at the flavorful balls of meat, we consumed. Served on crostini with tzatziki, I was a happy kid.

For dinner, I ordered the crab cake sandwich with a side of tator tots. It was way too much food after beer and meatballs, so I didn't eat much, but it was a decent crab cake; I'm not always a fan of crab cakes if the meat to filler ratio is off, but this one was generous! All in all, I was impressed. The place serves your typical bar food, but a step above an actual, well bar. I can't wait to go back and try something new!

Saturday was spent cleaning, before heading to Tropicana Field to watch the Rays game, with a post concert of one of my all time faves; One Republic. I've been to four baseball games in the last two weeks, and have had a blast! Three of the four games, we've won.

One Republic set-up

House of Blues {Orlando} 2012 for One Republic 

Sunday morning, I decided it was time to splurge and buy myself a Kuerig. The coffee maker we receievd as a wedding gift finally died {I loved that thing!}, and to get by, I spent $30.00 on a cheapie until I decided what to do next. Coffee paraphernalia is no joke for a fiend like me, and so after looking for a replacement like the one we had before, I discovered the Kuerig I wanted was actually $50.00 less. I took that as a sign. It was clearly meant to be.

But when I told Jason, he mentioned we needed a new knife set, which we did, and so Sunday inadvertently turned into the day we spent too much money, on things we actually did need. Grown-up problems? We had been putting things off to buy because we were sure we'd buy a house this year, and since we decided to hold off, there are some things we desperately needed! It felt weird, and good blowing money like that, but we had it in savings and we never splurge, so there you go. I want to try ALL the k-cup samples, but I don't feel like blinking colors, so I'll have to pace myself.

Such an adult purchase

We have a weird week of busy coming up, and so I am not meal planning much, but I do have loads of leftovers from last night's Sunday Supper. Get my ground chicken burrito bowls, here!

How was your weekend?!

XOXO,
Nichole

Linking up with Sami