Tasty Tuesday: Lamb Skewers

I cannot wait for the day that we have a grill and can make dinners on it, but for now in apartment living we've found a great oven recipe for skewers. We can pretend it was made on the grill right? 

From EMeals
Ingredients:
4tsp + 1tsp olive oil, divided
1tsp balsamic vinegar
1tsp chopped fresh rosemary leaves
1 small clove garlic, crushed
1/2tsp salt, ground pepper to taste
2tsp lemon juice
1/2 lb lamb, cut into 2'' cubes
4 shallots, quartered
4 plum tomatoes halved
Wooden skewers, soaked in water

3/4 c Israeli couscous
1 shallot, minced
1 T chopped thyme
1 T olive oil
juice and zest of 1/2 lemon
salt and pepper to taste

Cook couscous according to package directions, add shallot while cooking. Toss with thyme, olive oil, salt, and pepper.

Combine 4tsp olive oil, balsamic vinegar, rosemary, garlic, salt, pepper, and lemon juice. Pour marinade over lamb and marinade for 2-4hrs.

Heat oven to 350F. Place shallots on baking sheet, Drizzle with 1tsp olive oil and back for 15mins. Place lamb, shallots, tomatoes on soaked skewers. Drizzle with reserved marinade. Heat broiler to high. Broil 2-4mins per side.

This Greek fare is one of our favorites, plus the chef said it was easy to create (I just set the table). I loved the juiciness of the lamb combined with the fresh taste of the lemon and couscous along with the crunch of the shallot.

Linking up with Jessica

Baby Headband

Hope you had a great weekend! I'm ready to start this week, and I wanted to share a diy project.

A few weeks ago, some of my friends and I hosted a baby shower for our co-worker/friend Sarah. I have been wanting to share a super easy tutorial in case you're invited to a baby shower this spring.

I love baby girl headbands; I think they are the cutest. I saw a few on etsy but didn't have time to buy and have it shipped before the shower, so I decided to make my own.I read a few tutorials online and saw some ones on how to make felt flowers. But as you'll see I took the easy way out.

Items you'll need:
Headbands
Soft flowers
Felt
(all from Michael's)
hot glue gun (already had)

Hot glue the back of the flower. 

Cut the felt in a circle to match size of the back of the flower. It doesn't have to be exact. I just eye-balled it. Put hot glue on the back of the circle.

Then hot glue the flower to the headband and then hot glue the felt circle to the headband to protect baby's head from the flower backing. 

 And viola!

There you have it: an adorably sweet baby headband that took minimal effort and money.

This week is packed full of fun posts and some exciting news!

Linking up with Molly

high five for friday

1. Aida snuggled with me this week when I wasn't feeling the best.
2. Strawberry pistachio salad is my new favorite. I can't get enough.
3. Successful brunch with my family. I love it when they visit.
4. I'm so excited that my new blog design was finished this week and ready for lots of posts.
5. I don't think I've ever been so inspired by a book like this. I'm so challenged to learn, grow, and make changes in my life. And apparently now there is a study guide...anyone interested in starting it with me?

Linking up with Lauren

On My Bookshelf...or Kindle Menu

I found this book through another blogger and thought it looked interesting, so with the one touch on Amazon (it's seriously dangerous to be able to purchase a book with one click) I bought it and started reading. 

I'm not a mom yet, but Melanie had me laughing from beginning to end with stories about learning to be a mother and how much work and joy it is to be one. The book is written by a blogger and so it flow more like a blog (I thought) than a novel or biography; it was mostly little, short stories. I would definitely recommend this read even if you're not a mom because it was sweet, hilarious, real and simply a fun read. 

What is on your nightstand or kindle menu? I'd love recommendations! 

Spring on the brain

These sunny days are getting me in the mood for spring and starting Wearable Wednesday!

I have done some browsing and there are a lot of cute picks this season.

I'm a huge sucker for anything coral and lace. This dress would be perfect for any spring or summer event: a wedding, baby shower, wedding shower, or birthday party.

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I'm usually not very bold with my choice in shorts. As in, I usually wear plain colored shorts, but these blue and white ones might be a good addition to make my outfit a little more dressy for those summer date nights or grilling by the pool dinners.

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I have loved wearing my chambray button down shirt this winter, so I'm loving this chambray dress. I like this particular one because it's slightly fitted, so it doesn't hang like a potato sack like most of the chambray dresses I've seen.

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I'm so glad that colored crops, skimmers, and pants are back again this season. I am in love with colored pants and just might have to get these cute canary yellow ones for spring.

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How to Survive a Miserable Cold

For the past week, I have been a little more than down and out. I haven't been this miserable with a cold/virus/whatever this is in forever. I'm a nurse, so my immune system is really great, but this one has really done it to me. 

Here is what I've been loving over the past few, sick days. 

1. I'm loving the DayQuil NyQuil combo. They have been my lifesaver. The best was on Saturday morning, the chef brought a glass of water and two DayQuil tabs to me as soon as I stepped out of bed, that is love.

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2. I have been drinking one cup of tea after another and my favorite is Numi Rooibois chai tea with a splash of milk and a squirt of honey. It's soothing, calming, but has a little bit of spice without the caffeine, so I can still take an afternoon nap. 

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3. I stocked my kindle with books to keep me busy. I just finished one that I'll tell you about later this week. 

wow, I wish I had this view instead of my living room and slippers

4. I ran out of DVRed shows and wanted to catch up on a few we have missed, so I downloaded more Nashville from iTunes. 

5. And while I can't fully smell it, I couldn't help burning my favorite candle: Marshmallow Fireside. It just makes me feel nice and cozy. 

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6. Aida has definitely been the best companion while the chef has been at work. She never leaves my side and lays around all day with me except for the occasional nudging to give her a bone. 

Here's to feeling better and looking forward to my sister and Mom coming this weekend! 

Tasty Tuesday: Sea Scallops

One of my New Year's goals for us was to eat healthy and save more money. I feel like one of my constant goals is to try and save on the small things in order to spend on big things like a house or vacations.

After seeing Heather's promo about E Meals, I decided to give it a try and ordered the smallest package of three months. There are a few reasons why I love E Meals: they send me a grocery list with each meal plan, the hard part of deciding what to make is removed, we try new clean things, and we've stopped wasting so much food because the recipes are for two servings.

All of that to say, I'm going to start blogging at least once a week about our favorite meal we (read: the chef husband) has made.

If you follow me on IG (aileenpp), you know that the chef made sea scallops with a barley pilaf with cranberries and pecans.

Not only was it pretty to look at but the scallops were seared perfectly and the pilaf had crunch and sweetness.

From EMeals

Ingredients: 

2 Tbs olive oil

3/4 lb sea scallops 

salt and pepper

1 c barley, cooked

1/2 c dried cranberries

1/2 c pecans, toasted and chopped

1 1/2 Tbs olive oil

1 Tbs balsamic vinegar

2 green onions, sliced

salt and pepper to taste

2 Tbs fresh chopped tarragon 

Heat oil in a skillet over medium/high heat. Season scallops with salt and pepper and brown scallops for 2-3 minutes per side until golden brown. 

Make ahead: cook barley according to package directions. Cool and combine with cranberries, pecans, olive oil, vinegar, and green onions, season with salt and pepper. Allow salad to stand and serve at room temperature topped with seared scallops and sprinkle with tarragon. 

I can't wait to see what the chef makes for dinners this week!