It's the Nordstrom Anniversary Sale! wahoo. . . It's the last week and I have been so busy so I decided to jump online and put together a look book of my favorites! Of course I got over obsessed in the shoe department. Quality over quantity! one can never have enough shoes right? someone justify me here!
Mackenzie and I grew up down the street from each other. We have literally been friends since diapers! It's wedding week for this beauty so we got together to have a little bachelorette party in the backyard.
We just got ourselves a new grill and so we had to put it to use. We went for some lemon spiced salmon kebabs, with garlic herb butter corn. Our taste buds were exploding and on top of that it was seriously easy to make!
SO GET GRILLIN!
Spiced Salmon Kebabs
Here's a little trick: Thread salmon pieces onto two skewers so they don't flip and spin every time you turn them on the grill.
PREP: 25 MINTOTAL: 25 MIN
Prepare grill for medium heat. Mix oregano, sesame seeds, cumin, salt, and red pepper flakes in a small bowl to combine; set spice mixture aside.
Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Brush with oil and season with reserved spice mixture.
Grill, turning occasionally, until fish is opaque throughout, 5–8 minutes.
2tablespoonschopped fresh oregano
1/4teaspooncrushed red pepper flakes
1 1/2poundsskinless salmon fillet (preferably wild), cut into 1-inch pieces
2lemons, very thinly sliced into rounds
16 bamboo skewers soaked in water 1 hour
Grilled Corn With Herb Butter And Corn Nuts
PREP: 30 MINTOTAL: 30 MIN
If using cornbread, preheat oven to 375°. Scatter cornbread on a small rimmed baking sheet. Bake cornbread crumbs until dry and lightly toasted in spots, about 10 minutes. Let crumbs cool on baking sheet on a wire rack. Set aside.
Meanwhile, build a medium-high fire in a charcoal grill, or heat a gas grill to high. Mash butter and minced garlic in a small bowl to blend. Add herbs, 1 tsp. salt, and 1/2 tsp. pepper; mix until well blended. Set herb butter aside.
Brush corn with oil; season lightly with salt. Grill corn, turning ears occasionally, until kernels are tender and nicely charred all over, about 10 minutes.
Transfer ears of corn to a cutting board. Using oven mitts, hold down corn and cut each ear crosswise into 4 pieces. Place on a platter.
Brush herb butter all over each piece of corn. Sprinkle chopped toasted corn, then toasted cornbread crumbs, if using, over buttered corn.
1/2cupcrumbled store-bought or homemade cornbread (optional)
1/2cup(1 stick) unsalted butter, room temperature
1garlic clove, minced
1tablespoonmixed minced fresh herbs (such as chives, parsley, and thyme)
1teaspoonkosher salt plus more
1/2teaspoonfreshly ground black pepper
4ears of corn, husked, both ends trimmed
1/2cupcoarsely chopped store-bought toasted corn (such as Corn Nuts)
Talk about a view, today we went up Big Cottonwood one of the many canyons surrounding me just begging to be explored. I couldn’t imagine something better to cook around in than my new pieces fromLittle Tienda. I have gone head over heals for their unique threads. I’ll let the ladies from Little Tienda speak for themselves:
" Our pieces bring a unique story and rhythm from Mexico - the vibrancy, the kick-up-your-heels lust for life, the colorful tales contained within each thread." They totally echo and match perfectly with my adventurous way of life. The materials are so durable and well made, yet truly works of art. I am still dying over all the intricate threading and vibrant colors! Perfect for all occasions from a mountain getaway and camping trip to dinner in the city.
If the dress and poncho weren’t enough! I am obsessed with my amazing cowhide bag. It keeps all my knick knacks safe while also being the perfect accessory.
I’ll catch you all in a few, I’m throwing on my poncho and cruising up the canyon as we speak!