One of my favorite boutiques in Los Angeles, LF, had its only sale of the year this past weekend. Everything (normally at prices well over $100 or $200) goes for under $50! And I cleaned up. I'm pretty much going to be wearing these items in as many different combinations as I can for hmm, the next four months or so.
Striped maxi dress from Target, cream v-neck sweater by Zara, royal blue scarf from kiosk in Paris, Forever 21 purse, UO sunglasses, black flats by Me Too. These Me Too flats are considered "comfort shoes" which I always associated with "grandma shoes". But seriously, they are so comfortable and are just as cute if not cuter than regular patent leather flats (that end up killing your feet). Worth it.
Once in a while I am inspired to create a new recipe. Most are versions of something I had before, but toned down or made easier to suit my needs. This new recipe was borne not out of inspiration, so much as out of opportunity and laziness.
My cousin Colleen visited me this past weekend and we went all out with regards to food. I picked some of the best restaurants in LA and we lived it up. So now that I'm back to my normal routine I needed to cook up something easy for myself.
Allrecipes.com has an amazing little feature where you type in the ingredients you want to use and it shows you recipes with those ingredients. Awesome! So I typed in chicken breast, sour cream (left over from my most recent beet soup dinner last weekend), white wine, and beet greens (also left over from beet soup). Nothing came up for beet greens but I found a cool sour cream chicken recipe.
I fooled around with it and here's what I came up with...
2 free range organic boneless skinless chicken breasts
12 oz organic sour cream
1/3 cup white wine
1/4 organic chicken broth
handful of organic beet greens
salt and pepper
First cut up the chicken breasts into bite size pieces and saute them in a pan with olive oil, salt, and pepper. Meanwhile mix the chicken broth, white wine, and sour cream together in another pot. When the chicken is cooked, add it to the sauce in the other pot and simmer for 15 minutes.
I used a gruner, but you should probably use something a little dryer like a sauvignon blanc.
Wash and cut up the beet greens. Then saute them in a pan with olive oil, salt and pepper.
Pour the sour cream chicken on top of the sauteed beet greens. Voila! It reminds me of a vegetable dish I just had at Gjelina with sauteed kale and a yogurt dressing. So yums!
There are many possibilities for this dish but again, this is all I had at my disposal. I look forward to trying this sour cream chicken on top of a spicy rice, or in a Mexican taco with spicy salsa. The sour cream will cut the spice perfectly. Enjoy.
My cousin Colleen is in town! And we are touring LA one restaurant at a time. Last night we hit up Cobras and Matadors for tapas and small plates.
I bought this skirt the other day from Urban Outiftters. It was on sale and we were walking around and I was getting really hot in my leggings so I changed right into it. I feel like a flower in a flower pot in it!
We Who See wedges, Zara leather jacket, Target blouse, Anthropologie necklace, H&M earrings (wish I had a better picture), vintage purse.
Cream lace blouse from H&M (worn with a pink bandeau bra underneath), floral shorts from Wasteland in Santa Monica, grey sweater vest from UO men's section (I ripped off the sleeves to make it a vest), coral/orange heels from Urban Outfitters (they're a little big but they were only ten bucks!), and black boyfriend blazer by Zara.