A Cooking Lesson

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I wouldn’t call myself domestic, but I try (sometimes)! I also wouldn’t call myself a great cook, but again, I try (sometimes)! It’s strange – I go through phases. I’ll be on a cooking kick for like 2 weeks and then I’ll get off of it for like 2 months. When my dear friend Monica Abney of Classy & Fabulous asked if I wanted to hire our sweet friend Morgan Jankovic (aka The Foodie Chef) for a cooking lesson, I immediately screamed YES. Morgan is so talented, and you may even remember she came over for a brief cooking lesson with me a while back (see it here). So, a few weeks later, Monica and Morgan came over, we cooked in my kitchen, and Kyle Weber captured the whole thing! It was such a fun few hours (complete with wine and good tunes!).

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Valentine's Day Girls Brunch (#galentines2015)

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The holiday we all love to hate is right around the corner. Personally, I am not the biggest fan. And not for any cynical reason; I’m just simply not that into it, nor is Matthew. Usually on Valentine’s Day you’ll find us with Chinese takeout on the couch. #classy. However, something that is ALWAYS a fun idea is a Valentine’s girls brunch. Morgan Jankovic (The Foodie Chef), Lindsy Steinberg (Lindsy Steinberg Events), and I hosted a girly morning of sparkles, pink things, lots of food, and of course, cupcakes. I’m so excited to share the photos (by Kay Bryan) with you. Enjoy!

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The fabulous sequin linens, beautiful chargers, plates, napkins and chairs all came from What’s the Occasion Linens. Is that a pretty setup or what?! All coordinated by Lindsy Steinberg Events.

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A Fine Flourish did all of the amazingly stunning calligraphy as you see above (along with signage and invitations).

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A mimosa bar…because do you really ever need an excuse for a mimosa bar?

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Just doing what I do best!

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The Foodie Chef made all of the delicious beyond delicious food.

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…and a cupcake decorating lesson by The Foodie Chef and then we got to make our own (with a beautiful print from Manor in the background)! 

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Scrumptious and beautiful macarons from Bite Macarons

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Lizzy, Monica, Esther, Beth, Morgan, Ashley, Me, Megan

Make sure to check out all these fab ladies’ blogs throughout the week as each one will be putting up a recap of the brunch!

And again, a huge thank you to our incredibly generous vendors who donated so many amazing things:

A Fine Flourish – invitations, signage, calligraphy

What’s the Occassion Linens – linens, chargers, napkins, chairs

Bite Macarons – macarons

Manor – gold foil prints, coasters

Kay Bryan – photography

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Lemon Garlic Chicken

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I had such a FUN Friday morning last week (you may have seen the sneak peek I posted on Instagram). The Foodie Chef (Morgan Novy) came over to my place and gave me a cooking lesson! I learned SO much, you guys. I mean let’s just say I was holding the knife all wrong, cutting wrong, mincing wrong, and I didn’t know half the little tidbits Morgan taught me that morning (did you know that if you have the option to use a convection oven you should? and did you know that grapeseed oil is so much healthier for you and better to cook with?). It was such a learning experience, and we had a great time. We cooked Lemon Garlic Chicken, and we altered Ina Garten’s recipe just slightly (recipe below). This is one I urge you to make because not only did it taste delicious, but it’ll make your home smell beyond incredible.

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The Foodie Chef teaching me how to mince garlic

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Attempting to use my new skills

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Look at me in action! I almost look like a pro (jokes).

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Ingredients:

1/4 cup grapeseed oil

3 tablespoons minced garlic (9 cloves)

3 tablespoons shallots – minced

1/3 cup dry white wine

1 tablespoon grated lemon zest (2 lemons)

2 tablespoons freshly squeezed lemon juice

1 1/2 teaspoons dried oregano

1 teaspoon minced fresh thyme leaves

1/2 tsp red pepper flake

Kosher salt and freshly ground black pepper

4 boneless chicken thighs, skin on (6 to 8 ounces each)

3 lemons

Directions:

Preheat the oven to 400 degrees F.

Warm the grapeseed oil in a small saucepan over medium-low heat, add the garlic and shallots, and cook for just 1 minute but don’t allow the garlic and shallots to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme,  red pepper flake and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Pat the chicken thighs dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken thighs, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

The Foodie Chef is a personal chef in the Houston area. Visit www.thefoodiechef.com for more info and to contact Morgan.

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The Lineup

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1. A list of 100 amazing trips to take – sign me up!

2. A great little list of what NOT to do when trying to declutter your home.

3. Definitely one of the next DIY projects I try: Personalized Spoon Rest.

4. I love some of these ways to update your ceiling.

5. I mean, these Brandy Alexander truffles look beyond amazing, am I right, or am I right?

6. If you saw my post the other day you know I’m totally into ombre hair these days, and these 24 celebs have perfected the ombre hair color.

7. A great roundup of 17 French drugstore beauty products that actually work.

8. A healthy delicious snack? Yes, please! I can’t wait to make these cajun seasoned kale chips (and P.S. Don’t miss my post coming up on Tuesday, which will take you behind the scenes of a cooking lesson with The Foodie Chef).

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