Happy Friday!

via

I've finally returned to Charlotte, NC after a month-long traveling stint and I couldn't be happier for a relaxing and fun weekend back at home! While there are a lot of things to take care of from my check list, I plan on enjoying the holiday weekend and showing the beau a good time in the southeast before he makes the big move to St. Louis in a week. Thinking food truck Friday, a trip to the farmers market and an afternoon spent in the beautiful sunshine that's coming our way the next few days!

What do yall have planned for the holiday weekend?

Trips to the beach, lake, or bbq's?

What I'm...

1/2/3
4/5/6


Just some favorites for the home and some for the closet.

If any of yall have outdoor pool areas by you I highly recommend the shatterproof wine glasses!

Catch-up

It's been a whirlwind of a past few weeks.. with everything going on I thought I'd let pictures tell the story...

 [al fresco dinner in Vegas]

 [work after party at the Venetian pool]

 [my handsome beau graduated from medical school]

and a BIG congrats to one of my close friends, Kate on her engagement!

Not that we haven't seen this coming for quite some time, but I couldn't be more excited :)

xx

Balsamic Chicken Spinach and Tomato Pasta

I'm a fan of pasta, but for some reason I hardly ever order it if we're out to eat and before recently, rarely made it at home. When I saw this appetizing recipe combining tortellini, veggies and marinated chicken I had to give it a go. Like most meals I favorite, this one is simple to make and tastes great as leftovers the day after. This dish paired with a glass of white wine and a dinner al fresco and I'm one happy lady.

Balsamic Chicken Spinach and Tomato Pasta

recipe via multiply delicious

ingredients:

1 (20 oz.) pkg of cheese tortellini pasta

1 lb. boneless, skinless chicken breasts

1 1/2 c. Newman's Own Balsamic Vinaigrette salad dressing, divided

1 tsp. dijon mustard

salt & pepper

2 cups spinach, chopped

1/2 c. fresh basil, chopped

1 1/2 c. cherry tomatoes, halved

1/2 c. yellow bell pepper , diced

directions:

1. Place chicken in a zip-lock bag and pour 1 cup of balsamic vinaigrette in bag with chicken.  Marinate for at least 2 hour, but best if marinated overnight.  Take chicken out of zip-lock bag and discard marinade. 

2. In a grill pan, grill chicken breasts, about 5 to 6 minutes on each side until cooked through.  Place yellow bell pepper slices in grill pan and grill about 2 minutes on each side.  Once cooled, dice chicken up in small bites.

3. Whisk together remaining ½ cup balsamic vinaigrette dressing and mustard in a small bowl.

4. Cook pasta according to package directions; drain. Transfer pasta to a large bowl and drizzle with 1/2 tablespoon olive oil. Let cool 10 minutes.

5. Toss together pasta, chicken, balsamic mixture, spinach, and remaining 3 ingredients in a large bowl.  Serve immediately, or, if desired, cover and chill 1 hour before serving

Enjoy!

xx