Pimento Cheese Brunch Grits. 

Hello! I’m here with the only breakfast you’ll ever need.

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Or the only brunch. Pimento cheese grits. Add brunch to that title and it means you can have a glass of champagne, no judgement!

This is why brunch exists. So we can drink in the morning without a care in the world.

Sidenote: I was very inspired to do that with a mimosa on the airplane yesterday buuut I was with my kids.

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But anyhoo.

BRUNCH GRITS.

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Okay, so I know. That might not make any sense. Sure, grits are for breakfast or brunch to begin with. But these ones. THESE ONES OMG.

First, they have pimento cheese stirred in. Oh so delicious. Cheesy and amazing. But then, they are topped with a fried egg and crispy bacon. A sprinkle of scallions.

Cherry tomatoes, perhaps.

A big extra scoop of pimento cheese.

A drizzle of hot sauce if you’d like!

pimento cheese brunch grits I howsweeteats.com #pimentocheese #brunch #breakfast #grits #bacon #kentuckyderby

The pimento cheese adds so much ridiculous flavor to these. If you have some extra left over from a party? That’s the best time for this dish. Of course, you can make the pimento cheese just FOR the grits. But it’s a great way to use up whatever is chilling in your fridge. If you’re going to make it for the Kentucky Derby, this should definitely by your Sunday brunch.

And speaking of, tomorrow I am going to share a full line up of my favorite Kentucky Derby cocktails and treats! And there is even a derby menu in The Pretty Dish, if you have a copy.

pimento cheese brunch grits I howsweeteats.com #pimentocheese #brunch #breakfast #grits #bacon #kentuckyderby

These are just a dream meal. So much texture. Ridiculous flavor. Major comfort food! But you could even serve it in tiny portions (maybe minus the egg) for an appetizer.

And now I want to make this for dinner.

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Pimento Cheese Brunch Grits

Ingredients:

pimento cheese

  • 12 ounces sharp white cheddar cheese, freshly grated
  • 1 (4-ounce) jar of pimentos, drained
  • 4 ounces (1/2 block) cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

grits

  • 4 cups low-sodium chicken or vegetable stock
  • 1 cup quick-cooking grits (I like the quaker 5 minute grits, but you can definitely use the stone ground if you’re a grit purist! – just follow the directions they come with.)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 slices cooked bacon
  • 4 eggs, cooked to your liking! (poached, fried, etc)
  • 1/4 cup sliced green onions, for topping

Directions:

pimento cheese

Add all ingredients together in a large bowl and mix well until combined. You will have some leftovers, so store it in a sealed container in the fridge! Best dip ever with crackers and veggies, woohoo!

grits

As a note, I like to get the bacon started (I usually just fry it in a skillet!) and have a skillet or pot ready for your eggs.

Bring the stock to a boil in a medium saucepan. Once boiling, add the grits and whisk constantly until they are fully mixed into the stock, about a minute or two. Reduce the heat to low and cover, stirring once or twice more, until the grits are thicker and creamy, about 5 minutes. Stir in about 1/2 to 2/3 cup of pimento cheese until creamy. Keep the grits over the lowest heat possible and take a few minutes to cook the eggs to your liking.

To serve, spoon the grits into bowls. Top with an egg, a slice or 2 of bacon and some green onions. I like to serve with a spoonful of extra pimento cheese!

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I want to float on that little yolk raft in this pool of grits. YEP.

The post Pimento Cheese Brunch Grits. appeared first on How Sweet Eats.

Tuesday Things. 

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1. This time last year I felt so sick as I was pregnant with Emilia – that even going back and looking at some of the recipes I posted make me feel sick now! Isn’t that crazy? Like I actually like the recipes, but seeing the photos take me back to how I felt that day and I’m just like NO.

2. Well isn’t this stunning. Sakura matcha mousse cake. WOW.

3. Last weekend I got an everything bagel (which is my favorite!) and after three bites, thought “this is weird…” only to realize that their everything meant FENNEL SEEDS. My enemy. Ruined everything.

4. I need a good toy storage solution. Haaaalp me.

5. One of you messaged me on instagram (I can’t remember who! I’m sorry! My brain is mush!) about a Nancy Myer’s playlist on spotify. OMG. I’ve been listening to this kitchen one nonstop! It puts Emilia to sleep which is so cute.

6. So since I’ve been traveling for the book tour, I haven’t got to watch anything! BUT. I have some embarrassing TV news for you. On our way back from Boston, Lacy and I “watched” (we didn’t have headphones so… ) episodes of the new Jersey Shore accidentally on purpose. Actually, on the way there and back. Um, maybe it’s just the nostalgia in me from a decade ago, but we got hooked. Like we talked the entire flight about what we thought was happening (since we couldn’t hear it) and now I want to watch it every week. I hate myself.

7. Definitely need these spring cleaning projects in my life.

8. Honestly I’m just really ready for Target to have out alllll their summer things. I thought the Hunter launch was a bust.

The post Tuesday Things. appeared first on How Sweet Eats.

Pickled Shrimp Avocado Salad. 

So I propose that we eat this all spring and summer long.

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Ooooh my heavens. This pickled shrimp is ridiculously good. And it’s so super versatile! And it’s pretty too. BONUS POINTS.

pickled shrimp avocado salad I howsweeteats.com #pickledshrimp #seafood #avocado #salad #kentuckyderby

I feel a little funny calling this “salad” because, um, I just sliced up an avocado.

That’s it. I sliced the avocado and spooned the pickled shrimp mixture over top.

So embarrassingly easy.

pickled shrimp avocado salad I howsweeteats.com #pickledshrimp #seafood #avocado #salad #kentuckyderby

I’ve wanted to make pickled shrimp forever! And that is crazy because I kind of went on a shrimp hiatus while pregnant with Max and my desire for it never really came back.

But this! It’s always sounded incredible to me. I knew that Saveur wouldn’t steer me wrong either. I was so excited to make this and love it just as much as I thought I would!

pickled shrimp avocado salad I howsweeteats.com #pickledshrimp #seafood #avocado #salad #kentuckyderby

This is one of those can-serve-at-the-Kentucky-Derby party recipes! I like to share a few every year since Eddie is so crazy over the Derby (and yes, of course I have trashed up pimento cheese recipes coming!) and I still want to have my dream Derby party. It’s just that the party would last, like, two minutes.

Okay, maybe not the party itself, but when do you start the party? An hour before the big race? Two hours? Have everyone down their mint juleps and watch the main event? Then enjoy company an hour or so after?

Okay so I just planned it and might as well do it!

Please come. All the mint juleps on me.

pickled shrimp avocado salad I howsweeteats.com #pickledshrimp #seafood #avocado #salad #kentuckyderby

Now, for pickled shrimp! It’s not shrimp that you pickle and can and eat a few days later. You only let it sit in this delicious flavorbomb of a mixture for a few hours. And you can serve it on its own, with some crusty bread – anyway you’d like! I’m just so into it and love the idea of piling it on top of a sliced avocado. You don’t need anything else. It’s so satisfying and filling!

Also, I threw it in a jar because that made the most sense for my fridge space. However, this is NOT a canning recipe! You can also toss everything together in a bowl and stick it in the fridge. If I did that, I would just keep sneaking in and eating pieces, bite by bite. It’s irresistible.

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Since I can’t do much traditionally, I added a bit of corn in here too. And some red wine vinegar. And fresh dill! And red onion. And lemon wedges.

I could seriously drink this. Isn’t that wonderful and awful at the same time?

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Did you make this recipe?

Pickled Shrimp Avocado Salad

Ingredients:

  • 2 tablespoons old bay seasoning
  • 1 pound raw peeled and deveined shrimp
  • 1 cup olive oil
  • 1/3 cup freshly squeezed lemon juice
  • 2 tablespoons red wine vinegar
  • 1/4 cup packed flat-leaf parsley leaves, finely chopped
  • 1 handful fresh dill
  • 1 tablespoon kosher salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon ground allspice
  • 4 cloves garlic, finely chopped
  • 2/3 cup sweet corn
  • 1 red onion, thinly sliced
  • 1 lemon, thinly sliced
  • 2 avocados, thinly sliced

Directions:

Fill a large pot with at least 6 cups of water and add the Old Bay seasoning. Bring it to a bowl and add the shrimp. Boil for just about 2 minutes, until the shrimp turns pink.

In a bowl, whisk together the olive oil, lemon juice, vinegar, parsley, dill, salt, pepper flakes, celery seeds, allspice and garlic.

In a mason jar or large dish that can be sealed, place the shrimp, corn and onions. Add the lemon slices. Pour the mixture over top and let sit for at least 6 hours, or overnight. I wouldn’t do too much longer before serving.

To make the salad, slice an avocado (or 2, or 3!) thinly and place it on a plate. Spoon the pickled shrimp (with the oil as dressing!) over top and serve.

adapted from saveur

All images and text ©.

Did you make this recipe?

Be sure to follow howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to the howsweeteats facebook page.

I appreciate you so much!

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It’s also my new favorite thing to look at!

The post Pickled Shrimp Avocado Salad. appeared first on How Sweet Eats.

What You’re Making From The Pretty Dish! 

I’m back with another round of favorites that you’re making from The Pretty Dish!

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OMG, you guys – you make my hungry every day sharing your incredible creations from the book! Be sure to keep on posting them and sharing them with me (and tagging me!) so I can see and feature them. I love it! It’s the best part of my day.

Today, I’m sharing what seem to be the most popular recipes in the last two weeks from the book. I want to jump into my screen!

what you're making from the pretty dish I howsweeteats.com

[photo by: lauracthomas]

Here’s what we’ve got!

First up, we have the life-changing bolognese! Okay, maybe I’m being a bit dramatic, but someone at the book signing yesterday actually said it changed their lives. We love it so, so much too, and it’s been a favorite all month!

what you're making from the pretty dish I howsweeteats.com

[photo: rhiannonsamask]

The blackened BBQ salmon is another popular one right now. Tons of you are making that every week for dinner and I loooove it. So good!

what you're making from the pretty dish I howsweeteats.com

[photo by: kprc2taishawalker]

Same goes for the coconut curry braised chicken skillet. I was actually surprised how many of you tried this out (I mean, I love it!) and fell in love with it. It is SO fabulous.

what you're making from the pretty dish I howsweeteats.com

[photo by: treats_with_a_twist]

Another big one? The flank steak tacos. These are so easy and delicious. Just a little tweak and nice change from fajitas, which is what we tend to use flank steak for!

what you're making from the pretty dish I howsweeteats.com

[photo by: lenaskitchenblog]

And how can we forget the carnitas burrito bowls? Out of this world. These are rice-less and for sure a favorite thing from the book. YEP.

what you're making from the pretty dish I howsweeteats.com

[photo by: thegoedlkitchen]

The ricotta scrambled eggs are a favorite too. These are freaking delish. Especially when it comes to breakfast for dinner.

what you're making from the pretty dish I howsweeteats.com

[photo by: mybizzykitchen]

And finally, these darn chocolate crinkle sprinkle cookies!! SO excited that you are all loving them so much.

what you're making from the pretty dish I howsweeteats.com

[photo by: mere_brooke]

Oh how I just LOVE seeing all of these!

So keep on cooking through it and if you haven’t yet, head over to join the book club!

Again, thanks for your excitement over this book babe! I adore it so much. If you still need your copy, you can grab it HERE!

The post What You’re Making From The Pretty Dish! appeared first on How Sweet Eats.

Currently Crushing On. 

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Happy Saturday!! What.a.week. I’m in Chicago right now for a book signing with The Pretty Dish today! Crossing my fingers that spring is finally showing its face.

Earlier this week on the blog I shared my April beauty favorites (because it’s the Sephora sale!) a little early and 24 hours in Boston for The Pretty Dish. And have you seen how to meal prep for a full week with The Pretty Dish in a little over an hour?!

We’re headed to LA for a few days after this, but next week, I have a signing in Pittsburgh on Wednesday (Erin is coming and we’re going to be talking about styling and photographing the book!) and then one in Cleveland on Thursday! Be sure to check out the Pretty Dish Book Tour schedule!

And if you haven’t ordered your copy yet, I’d love it if you did – and join the book club! It is SO fantastically fun.

Have a wonderful weekend! xo

Favorite links of the week:

grilled chicken shawarma hummus bowls. whoa.

these strawberry balsamic galettes are adorable.

craving this huge ginger shrimp salad. lovely.

this mocha tahini fudge is killing me. delish.

here’s an instant pot oatmeal recipe even though i still hate my IP!

a strawberry power bowl. i need it.

easy refried beans. sign me up.

OMG! chocolate banana cream pie. yes yes.

roasted asparagus with miso butter sounds fantastic.

how about this fresh mint olive oil cake? wow.

all i want is this spicy jalapeño pepperoni pizza!

The post Currently Crushing On. appeared first on How Sweet Eats.

24 Hours in Boston for The Pretty Dish. 

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Hi hi! I’m so excited to tell you about a quick 24 hours in one of my favorite cities for The Pretty Dish book tour! I love coming to Boston and my cousin Lacy came with Emilia and me. GIRL’S TRIP.

Well. Girl’s trip plus baby!

I was NERVOUS flying with Emilia. She’s kind of at the worst age to fly right now. It happens to be my favorite stage for her so far, but when it comes to travel, I knew it would be tricky. She is so alert and won’t sleep like a newborn, but also still trying to figure out how to do things on her own (like she rips the pacifier out of her mouth and then is mad it’s in her hand, haha). She won’t really nurse unless she is hungry (complete opposite of Max!), she wants to be lying down and get thing – still SWADDLED! – to sleep (also so different from Max, who was done with the swaddle before three months!) and also just really likes to be placed down by herself.

So I knew it would be rough. And it was. At least on the trip there!

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We did manage to swaddle her. She slept for maybe 25% of the time. And screamed for the other 75%. Ha! I swear it’s karma for me being a brat/impatient when I was in my 20s and babies would fly and cry on planes.

Thankfully, the people around us were pretty understanding and the men sitting right behind were showing us pictures of their grandchildren once we landed.

Going through the airport though? We looked like a crazy trainwreck. So many things! Must take all the things!

BUT WE SURVIVED!

24 hours in boston for the pretty dish I howsweeteats.com

After we made it off our flight, we got to our hotel, The Fairmont Copley Plaza. In full disclosure, the Fairmont hosted our stay for the evening, which was amazing. I’m staying in Fairmont’s for most of my book tour, so I’m going to give you the tour!

24 hours in boston for the pretty dish I howsweeteats.com

24 hours in boston for the pretty dish I howsweeteats.com

Oh my gosh, it was so pretty!

24 hours in boston for the pretty dish I howsweeteats.com

24 hours in boston for the pretty dish I howsweeteats.com

24 hours in boston for the pretty dish I howsweeteats.com

The view from our room was amazing too.

24 hours in boston for the pretty dish I howsweeteats.com

24 hours in boston for the pretty dish I howsweeteats.com

AND. In our room there was this amazing strawberry aperol spritz cocktail and I’ve been dreaming of it ever since. Must must must recreate ASAP. I wanted to figure out a way to get this in my suitcase!

They also had these lovely treats for us in the room, which we promptly devoured.

24 hours in boston for the pretty dish I howsweeteats.com

24 hours in boston for the pretty dish I howsweeteats.com

We headed to Citrus and Salt for dinner and it was amazing. We might have went a little nuts and ordered almost everything on the menu to split between four of us. So incredible.

24 hours in boston for the pretty dish I howsweeteats.com

24 hours in boston for the pretty dish I howsweeteats.com

24 hours in boston for the pretty dish I howsweeteats.com

And yes, that is flaming hot Cheetos street corn. UM WHAT. I also should recreate that right?

Basically just roll your ears of corn in flaming hot Cheetos, okay?

24 hours in boston for the pretty dish I howsweeteats.com

Even after our feast that night, we were starving and ended up ordering room service (which I’ve only ever done like once in my life!) to share. We wanted something savory and sweet sooo…

24 hours in boston for the pretty dish I howsweeteats.com

24 hours in boston for the pretty dish I howsweeteats.com

24 hours in boston for the pretty dish I howsweeteats.com

This brioche French toast was insane. So insane!

Once we got Emilia all situated and fed for the next few hours, I headed to the book signing!

24 hours in boston for the pretty dish I howsweeteats.com

24 hours in boston for the pretty dish I howsweeteats.com

24 hours in boston for the pretty dish I howsweeteats.com

The Pretty Dish even was at Northeastern and this was the second time I’ve been there. I LOVE doing events there! The test kitchen is amazing as are the people.

24 hours in boston for the pretty dish I howsweeteats.com

On the way back, I popped into Flour bakery really quick for a decaf iced latte. So many of you told me to try the homemade oreo, so I got us one of those and we split it on the plane that night. It was basically our dinner since we didn’t get home until 10:30.

24 hours in boston for the pretty dish I howsweeteats.com

Emilia did SO well on the flight home. She slept almost the entire way and was a little love bug. I never even considered flight delays and what not when it comes to kids! It really throws a wrench into things because you’re spending all day figuring out what their eating and sleeping schedule will be like for the plane, and then BOOM you’re delayed forever.

And that’s that! 24 hours flew by, especially with a babe there with us! But it was SO fun. And I just adore Boston. It was super cool seeing all the marathoners arrive and they city being set up for the marathon. We had such a wonderful time!

xo

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Queso Fundido Tacos. 

I’m turning this into a thing.

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QUESO FUNDIDO TACOS. Oh my gosh. I can’t even handle it. These are amazing in every way possible!

As if queso fundido wasn’t perfect enough, we’re making it a whole taco. Not just, like, dipping a tortilla in queso fundido. Which is also fabulous. Right?

But now. The entire thing in one taco that you can easily pick up. 

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I KNOW I KNOW. I really don’t even have the words and was considering making this entire post just lines of exclamation points.

You probably think I’m kidding buuuuut. I’m not.

Also, how fabulous is that chorizo up there? I die.

queso fundido tacos I howsweeteats.com #tacos #chorizo #queso #quesofundido

So here’s the deal. It’s a hard shell and a soft shell stuck together with CHEESE. Alert: this recipe is not dairy free. Melty, gooey queso is the glue that holds the hard and soft taco shells together. It’s, like, the best thing I’ve ever tasted. I don’t even need a filling!

EXCEPT.

The filling is simple and oh so delish.

It’s chorizo that is just crumbled apart and browned until it’s almost crispy and crunchy. Nothing crazy.

On top of that, some easy fresh cilantro and diced onion with lime juice. It’s so wonderful. And so easy! It’s like all these basic flavors that come together to create something wonderful.

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Also, it wasn’t my idea at all. It was my cousin Lacy’s, and I’m so freaking excited because she is working with me now. She has the best food ideas. And the queso fundido taco came from her recipe brain. I knew I wanted the queso shells to stick together with cheese, but the filling was alllll Lacy.

And this is just the start of the tacos I’m sharing over the next few weeks. Maaaybe some guac too. Maybe.

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If you’re not into chorizo, seriously – anything would be inside inside of these tacos. Ground beef or turkey, carnitas, even something like sweet potatoes or beans to make it vegetarian. I do suggest keeping it simple on the filling to let the whole mess really shine. They are so cheesy and crunchy and melty and crispy.

Everything I want to eat, always!

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Did you make this recipe?

Queso Fundido Tacos

Ingredients:

queso

  • 1 tablespoon unsalted butter
  • 2 garlic cloves, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 cups half and half
  • 1 tablespoon cornstarch
  • 16 ounces sharp white cheddar cheese, freshly grated
  • 8 ounces monterey jack cheese, freshly grated

tacos

  • 1 pound chorizo
  • 1/2 sweet onion, diced
  • 1/4 cup chopped fresh cilantro
  • 1 lime, juiced
  • 1/4 teaspoon salt
  • 8 (4-inch) flour or corn tortillas
  • 8 hard-shell corn tortillas

Directions:

queso

Heat a saucepan over medium heat and add the butter. Stir in the garlic. Add the salt and pepper. Cook for just about 60 seconds. Slowly stream in 1 cup of the half and half, whisking the entire time. In a bowl, whisk together the remaining 1/2 cup half and half and cornstarch until no lumps remain to create a slurry. Stir the slurry into the saucepan and cook for a minute until the milk thickens. Reduce the heat to low.

Stir in the grated cheese, one small handful at a time, until melted.

tacos

Heat a large skillet over medium heat and add the chorizo, breaking it apart with a wooden spoon. Cook, stirring often and crumbling the chorizo apart, until it’s browned, about 6 to 8 minutes.

In a bowl, stir together the onion, cilantro and lime juice with a pinch of salt.

To build the tacos, spread a few tablespoons of the queso on the flour tortilla. Wrap it around one of the hard shell tortillas. Fill the hard shell with the crumbled chorizo. Top with the onion and cilantro mixer. Repeat with remaining ingredients and serve with the extra queso!

All images and text ©.

Did you make this recipe?

Be sure to follow howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to the howsweeteats facebook page.

I appreciate you so much!

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Now the real question is: beer or margaritas?!

The post Queso Fundido Tacos. appeared first on How Sweet Eats.

Strawberry Champagne Tequila Fizz. 

Oh how I LOVE strawberry cocktail season!

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Like the true millennial that I am, the first thing that I did when I got home from the start of my book tour was NOT my laundry. Or my kids’ laundry. Or grocery shopping. Or any residual cleaning. Or unpacking.

No!

Instead, the first thing I did was recreate this drink that I had at The Plaza Champagne Bar last weekend so I could share it with you.

YES. I think that’s a normal thing to do in 2018. Forgo all adult responsibilities to share a recipe with your invisible internet friends. Sounds about right.

See also: I can’t stand myself.

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This cocktail is SO fantastic. And good news! It’s made with tequila, so that makes it perfectly appropriate to serve around Cinco de Mayo in a few weeks.

I shared the pics on Instagram stories last week and sooo many of you responded with requests of recreating it. So here I am!

strawberry champagne tequila fizz I howsweeteats.com #strawberry #champagne #tequila #cocktail #jalapeno

First, you muddle strawberries with a pinch of sugar and tequila. Basically, make some sweet strawberry tequila. I’m very much loving the sound of that, since tequila is one of my faves. I tasted it with a spoon and let’s just say… I could have consumed it like that.

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Once that goes into the bottom of your glass, you top it off with some champagne. I like a dry or semi-dry one since the strawberry tequila is sweet.

strawberry champagne tequila fizz I howsweeteats.com #strawberry #champagne #tequila #cocktail #jalapeno

And finally! I mean, this is so simple. You just drop a slice of jalapeno right into the drink. That’s it!

Now I’m really not one to love heat and I certainly don’t love it in my cocktails all the time. But I suggest leaving the seeds in the pepper because they scatter throughout the drink (and yes you might sip one up!) and add the perfect amount of heat. A kick, if you will.

The only thing I changed in this cocktail? The portion size. I didn’t have the adorable little glasses we drank from at The Plaza, so I used a slightly larger one.

Not a problem. Right?

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Did you make this recipe?

Strawberry Champagne Tequila Fizz

Ingredients:

  • 1/3 cup chopped strawberries
  • 1/2 teaspoon sugar
  • 2 ounces tequila
  • 4 ounces chilled (dry or semi-dry) champagne
  • thinly sliced jalapeño, for garnish

Directions:

Place the chopped strawberries in the bottom of a cocktail shake and add the sugar. Let them sit for 5 minutes. Add the tequila and muddle the heck out of the strawberries until they break down. Add an ice cube and shake the mixture well, then pour it evenly into 2 glasses.

Top each glass off with the champagne. Drop in a jalapeño slice and serve!

All images and text ©.

Did you make this recipe?

Be sure to follow howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to the howsweeteats facebook page.

I appreciate you so much!

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This is for sure our spring drink!

The post Strawberry Champagne Tequila Fizz. appeared first on How Sweet Eats.

April Favorites: Beauty (& the Sephora sale!) 

It’s (one of) the most wonderful time(s) of the year!

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YES YES YES it’s the Sephora spring sale which is amazing. It’s not as great as the Fall sale, but it’s still a sale and the best excuse to buy makeup. Says me! Since I shared my March beauty favorites a little later last month, I figured for this month, I’d share my major loves for the Sephora sale that starts on the 20th. You guys always ask, so here they are.

Right now, I am so much more into skincare (hello, 30s!) than I am makeup. And during the Sephora sales, I usually like to buy things that would never go on sale somewhere else – like really great skincare and fragrance! I broke this into a few categories so you can see what I love the most. I’ve been using a bunch of these things for a long time, so they probably won’t come as a surprise to you.

But first – the thing I’m interested in!

What I have my eye on:

These are a few things that I’m considering grabbing this weekend at the sale. Reeeeally interested in the tan lotion (which is sold out, ugh!) and the blush! Have any of you tried these?

Tan Luxe The Gradual Illuminating Tan Lotion.

Nars Fort de France Highlighting Powder

Sol de Janiero Body Buff

Kevyn Aucoin the Neo Blush

Tarte Hair Goals

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And here are products that I use and adore

Skincare:

As you can see, I’m a total Drunk Elephant and Sunday Riley freak. I am SO in love with this products though. This is the first time in my life I have stuck to a skincare regimen and have seen results and just overalled loved the products. I won’t even travel without them!

Drunk Elephant Lala Retro Whipped Cream. I adore this cream for day and night. It works for me under makeup (but it’s thicker – I have dry skin!) and is great at night too!

Drunk Elephant Protini Polypeptide Cream. This is a lighter version of the above. Sometimes I mix the two but often I use this in the morning and save the Lala above for nighttime.

Drunk Elephant C Firma Day Serum. This is the vitamin C serum I use every single day and I adore it.

Drunk Elephant C Tango Multivitamin Eye Cream. I’ve been using this cream for a month now and it’s my new favorite! I use it in the morning and really like it. At night, I tend to just use extra Lala cream under my eyes.

Sunday Riley Good Genes. I use this lactic acid treatment every other night. I swear it helps with brightness and texture.

Sunday Riley Luna Oil. This oil is a retinol so it’s not something I use while pregnant, but I’ve started incorporating it again once a week and once I’m done breastfeeding, will use it more often.

Dr Jart Water Fuse Sleeping Mask. I use this for an extra boost of moisturizer on nights when my skin is super dry. This goes on top of everything else you put on your face. It has saved my skin so many times!

SK II Essence. I jumped on this bandwagon almost a year ago and haven’t looked back. This stuff is incredible. It goes on after cleansing but before serums and moisturizers and I think it has also really contributed to my even skin tone.

SK II Face Mask. This is the ONLY time I ever spluge on these face masks. It is such a moisturizing amazing sheet mask for your skin.

Caudalie Moisturizing Toner. This is the only toner I use, I use it every single day and only use it with exfoliating cotton pads. Just to make sure I get every last bit of dirt off my skin after cleansing!

Fresh Sugar Advanced Lip Therapy. This is my go-to stick chapstick and it works like nothing else. Love it so so so much.

Laneige Lip Mask. I use this lip mask often at night too and it’s a dream. Smells amazing and works like a charm!

Sol de Janiero Bum Bum Cream. This smells AMAZING and is pretty much the only cream I’ve used from April – October the last two years. It’s a little strong (like I can’t wear it everywhere with Emilia, or else it will just be all over her!) but I loooove the scent.

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Makeup:

For makeup, these are a lot of repeat favorites that I talk about often. But they are the things I love! I don’t have lipstick on here because it’s so hit and miss. There isn’t one brand I’d recommend ALL the time. But I generally love most Bite Beauty, Nars, Kat Von D and YSL lipsticks.

Dr Jart Premium BB Balm. This is the fuller coverage cream that I wear (instead of any foundation) when I’m doing more makeup. This gives such a natural finish and I love it.

Bare Mineral Complexion Rescue. This is the tinted moisturizer I use every single day. It’s very light coverage but perfect for me. I hate having anything heavy on my skin.

Kevyn Aucoin Tropical Days (and Nights!) Celestial Bronzing Veil. I’ve used the Day bronzer for a year, and when I went to repurchase, accidentally bought the Nights. However! I really love both. The Days one is more warm toned and looks like bronzer. The Nights one is much cooler and I can use it for contouring when needed.

Benefit Gimme Brow. This is by far my favorite low maintenance brow product. None of the others compare – this brush is so small, the formula comes out as an even mousse. It’s perfect.

RMS Magic Luminizer. This highlighter is incredible. It is so super natural, beautiful and some days is literally the only makeup I put on my skin!

Stila Huge Extreme Lash Mascara. I’m still going through the Chanel mascara that I mentioned last month, but this Stila one is what I’ve been using for the last year. I really love it.

Nars Eye Primer Base. Best eyeshadow base ever. This is what I use every single day!

Marc Jacobs Eyeconic Palettes. I bought two of these at the VIB sale last year and I’ve been using them nonstop, especially because they are such a great size for travel.

Hourglass Ambient Lighting Powder in Luminous Light. This is the most natural powder highlight I have ever used. It’s so pretty and just makes your skin extra glowly. Keep in mind that I am pretty fair skinned, so you might want to test this in store to see if it works for you!

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Fragrance:

I live for scents because they remind me of certain periods in my life. I tend to switch them out every season because I’m a bored millennial.

Tom Ford Soliel Blanc. I bought this perfume while I was in NYC after smelling it for ages. I already have the shimmer oil and love the scent, but the oil isn’t something I can wear on me all the time.

Tom Ford Soleil Blanc Shimmering Oil. I bought this last year during the spring sale and used it all summer. It is GORGEOUS and it smells insane. It often sells out and it’s so pricey that I would only buy it during the sale. Just gorgeous in the summer.

Tom Ford Noir Pour Femme. This has been my main go-to perfume for the last two years, but it is kind of heavy for warmer weather. I still wear it at night during the summer, but I save this mostly for Fall and Winter.

Jo Malone – everything! I adore everything by Jo Malone and was so super excited that they started selling it in Sephora. My all-time favorite is ginger biscuit, but it’s usually limited edition. What I wear most often is Mimosa Cardamom!

Elizabeth and James Nirvana Bourbon. I really love all the E&J scents, but the bourbon one is my favorite.

Commodity Gold. This is another amazingly warm, amber-like scent that is FANTASTIC. I get so many compliments on it.

I can’t wait to hear what you are loving, what you suggest and what you want to grab at the sale!

{as usual, none of this is sponsored and all of these products were purchased by me. i am not affiliated with any of the companies above, nor do i accept free products. just love to talk about what i like, makeup junkie to makeup junkie. there are some amazon and general reward style affiliate links above. thank you for being here!}

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Chipotle Chicken Cobb Salad. 

Here’s how to take a cobb salad and make it a million times better.

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Chipotle chicken. Check! Avocado. Check! All the crazy flavor? Check check check.

This makes me want to eat a salad every day of my life.

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This recipe comes from Gaby’s new cookbook and you guys, the book is absolutely AMAZING. I want to make every single thing out of it. The dishes are incredible. As I flipped through, trying to decide what to make, so many things stood out. But this recipe practically jumped off the page.

Gaby calls this the summer cobb salad, but I figured I could make a few minor adjustments for it to work right now. The flavor combination just sounded fabulous to me. And since we’re in forever winter here (it’s snowing, WHAT!), I’m craving anything that reminds me of warm weather. Or tastes like summer. And is loaded with flavor.

Or all of the above!

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This salad has almost everything in it that I’m obsessed with. And I say almost everything, because there isn’t any cheese. OMG. How am I making a salad without cheese? But I’m doing it!

We’ve got:

Chipotle marinated chicken that is to die for!

Super crispy bacon.

Strawberries! FAVORITE.

Sweet corn, which I also adore.

Sliced avocado, of course.

The only thing I changed up was the vinaigrette. Gaby uses a lemon one and I was fresh out of lemons! So I used lime. UH HUH. Oh my gosh. So freaking good.

Oh oh and I used my favorite method of broiling the chicken thighs instead of grilling, because SNOW. Ugh.

Good thing this delicious and amazing salad makes up for all of that. Seriously, this is a must must make. Today!

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Did you make this recipe?

Chipotle Chicken Cobb Salad

Ingredients:

chipotle chicken

  • 1 tablespoon vegetable oil
  • 2 chipotle chiles in adobo sauce, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon fresh cracked black pepper
  • 4 boneless, skinless chicken thighs

salad

  • 3 to 4 cups leafy greens (I used romaine and bibb lettuce)
  • 4 strips applewood smoked bacon, cooked and crumbled
  • 10 strawberries, quartered
  • 2 ears corn on the cobb, kernels removed
  • 1 ripe avocado, thinly sliced
  • salt and pepper

lime vinaigrette

  • juice of 1 lime
  • 1 tablespoon champagne vinegar
  • 2 garlic cloves, minced
  • 1 shallot, finely chopped
  • 1/3 cup olive oil
  • salt and pepper

Directions:

Stir together the oil, chipotles, garlic powder, cumin, oregano and pepper. Place the chicken in a baking dish or ziplock bag and add the marinade, tossing well to coat. Marinate for at least 1 hour or up to 8 hours.

Heat the broiler in your oven to high. Line a baking sheet with aluminum foil. Place hte chicken on the foil and broil it for 7 minutes. Flip it, then broil for 7 minutes more. Let the chicken sit for 5 minutes before slice.

To assemble the salad, arrange the greens in a large bowl or platter with the bacon, strawberries, corn, avocado and chicken. Toss with the vinaigrette and serve!

lime vinaigrette

Combine all the ingredients together in a bowl and whisk until combined. This stays great in the fridge in a sealed container for up to 5 days!

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Did you make this recipe?

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I appreciate you so much!

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Don’t you just want to live inside this bowl?!

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