July 29, 2014

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Taco Tuesday!

What better way to celebrate Taco Tuesday than with a delicious black bean taco with chili corn & tomato salsa. I made this salsa inspired by the very famous Chipotle's roasted corn chilli salsa. This meal is great because it takes only minutes to make and packed with so many flavors! Makes for a perfect vegan taco with some modifications.

For the black beans:

1 tablespoon olive oil
1 small onion, chopped
1 garlic clove
1/4 cup of finely chopped green and red peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup tomato sauce (canned)
1 (7 ounce) can green salsa (salsa verde)
1/2 teaspoon chili powder
1/2 teaspoon ground cumin

Directions:

Heat olive oil in a saucepan over medium-low heat; cook onion, peppers in hot oil until tender, about 5 minutes. Add garlic, let simmer for about a minute, don't let it brown. Add tomato sauce and a table spoon of water, let it reduce for another two minutes over medium-high heat. Stir black beans, green salsa, garlic powder, chili powder, and cumin (with the onion.) Reduce heat to low and cook the mixture at a simmer until it thickens, 10 to 15 minutes

Meanwhile the beans cook, we can start on the Chipotle Corn and Tomato Salsa.


For the salsa:

1/2 small poblano chile pepper, seeded
3 teaspoons extra-virgin olive oil
Kosher salt
1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
1 small jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onion
2 tablespoons fresh lime juice
1/2 teaspoon sugar

Directions:

Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.

If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.

Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.

Assemble, and enjoy.

I got my tortillas, guac and sour scream at whole foods but you can always make your own.
July 24, 2014

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All about the Druzy

Druzy always steals the show when appearing in custom designer jewelry. It's the glitter that catches the eye and attracts attention to the piece and lately, It seems like it's been popping up everywhere. Whether you are stepping out in the day or night time, It’s a great way to add some glimmer to your summer getup. Since Druzy is usually asymmetrical shape it easily lends itself to bohemian and more airy looks that define a summer wardrobe for most women.

But what is a Druzy? Are all Druzy’s created equal? How can you make sure that what you're about to purchase is in fact a quality piece of jewelry? Druzy is, essentially a crystal-covered rock. Tiny quartz crystals form on the surface or within the cavities of other rocks. Like a geode, such crystals often form on the inside of a stand-alone stone. When cracked open, a geode reveals crystals on the inside. When the crystals are small, and look like a coating of glittering stardust, called druzy.
July 22, 2014

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Seared Scallops, onion confit over creamy mashed potatoes and...



Seared Scallops, onion confit over creamy mashed potatoes and green beans. Now on the blog! || #blog #blogger #altonbrown #confit #searedscallops #dinner #foodie

July 21, 2014

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Congrats @scrawford113 you’re today’s lucky #winner! Email us...



Congrats @scrawford113 you’re today’s lucky #winner! Email us @earthychicboutique@aol.com for delivery info! @mdollnyc stay tuned for our next #contest this #friday! (at www.earthychic.net)

July 15, 2014

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Huevos Rancheros

This week I'm sharing with you my delicious Mexican inspired brunch recipe! I actually made this for brunch this past Sunday afternoon and boy, was it a hit. Delicious Huevos Rancherso that'll cure even the darkest of hangovers.

You will need:

3 tablespoons vegetable oil
4 (5-inch) corn tortillas
1 (14- to 15-ounce) can whole tomatoes in juice
2 tablespoons tomato paste (optional)
1/2 cup chopped white onion
1/4 cup chopped green pepper
1/4 cup chopped yellow pepper
2 garlic cloves, coarsely chopped
1 teaspoon cumin
1 tablespoon oregano
Avocado
Sour cream
Refried beans
Cilantro (for garnish)
4 large eggs

For the sauce:

In a food processor, combine the tomatoes (with juices), onions, garlic, peppers, salt, pepper, cumin and oregano; puree until smooth. Transfer the sauce to a small skillet and simmer over medium heat until slightly thickened, about 10 minutes. Cover and keep warm over low heat.

In a separate pan:
Add 1 tablespoon vegetable oil to the fat in the skillet. Place a tortilla in the skillet and cook until light golden but not crisp, about 30 seconds. Flip and cook for 30 seconds more. Transfer to an individual plate. Cook the remaining tortillas, adding a bit more oil to the pan if necessary.

Heat the refried beans, if using, in a small saucepan. Spread the beans on the tortillas.

(I actually baked my eggs, but you can fry them as well.)

To bake:
HEAT oven to 325°F. BREAK AND SLIP 2 eggs into each of two lightly greased 10-oz. ramekins or custard cups. SPOON milk evenly over eggs. SPRINKLE with salt and pepper.
BAKE in 325°F oven until whites are completely set and yolks begin to thicken but are not hard, 10 to 12 minutes. SERVE immediately.

To fry:
Add another tablespoon of oil to the skillet. Working in batches, crack the eggs into the skillet. Cook until the bottoms are set and the edges golden, 1 to 2 minutes. Turn the heat to medium-low, cover and cook until set, about 1 minute more.

Place 2 eggs on each tortilla and spoon the warm sauce over the eggs. Sprinkle with the avocado, cheese and cilantro. Top with a dollop of sour cream.
July 10, 2014

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Calling All Bloggers!!

Be Chic Style Ambassador Program
It goes without saying that social media and bloggers are the largest and most attainable marketing tool on the web. Earthy Chic Boutique has grown in leaps and bounds over the last few years. From national publication features to celebrity endorsements. We are SO grateful for these wonderful opportunities, but, we're hungry for more! Companies using high impact personalities via mutually beneficial collaborations encompass the new frontier of business expansion. Why not have a program especially for these kinds of relationships you ask? Well, without further ado, I bring to you our brand new Be Chic Style Ambassador Program!

It's pretty simple:

Earn Commission off sales generated from your custom discount code

Keep your users engaged by hosting product giveaways on your blog

Have your blog entries featured on EarthyChic.net to drive additional traffic to your site

Gain new followers

Loads of new goodies, yours to keep

Do you have what it takes? Email us for more information!
July 08, 2014

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Ahi Tuna steaks with Fingerling Potatoes and blanched Asparagus

If you ask most people, they’ll tell you that tuna is best served raw. That’s because it’s a lean fish whose lack of fat makes it dry out easier than most fish when cooked. The number one rule when cooking tuna stakes is to leave them a little rare in the middle. For those of you who are squeamish about eating rare fish, don't worry, as long as you have a fresh cut of fish you shouldn't have anything to worry about. There is nothing worse than an overcooked tuna steak...okay maybe I can think of a few things that are worse, but still.

Ingredients:

For the Ahi Tuna:

Two fresh or recently thawed Ahi Tuna steaks
Kosher salt
3/4 Cup Sesame seeds (toasted or not)
Sesame oil
Olive oil
Fresh ground black pepper

For the Fingerling Potatoes:

2 pints fingerling potatoes
2 sprigs fresh rosemary
2 to 3 sprigs fresh sage
3 sprigs fresh thyme
6 cloves garlic, left unpeeled
3 tablespoons extra-virgin olive oil, plus for sheet pan
Salt and pepper

Blanched Asparagus:

1 bunch of medium sized asparagus, about 1 lb.
1 teaspoon lemon zest
Salt and freshly ground black pepper to taste


Directions:

Ahi Tuna:

Remove your tuna from the freezer and let them reach room temperature, rinse and pat dry. Prepare your grill for high heat. Coat your steaks in olive oil and a dash of sesame oil (olive oil works too.) Note: a little sesame oil goes a long way. Sprinkle kosher salt and rub into each side of the tuna steaks. Using a peppercorn grinder, grind some fresh peppercorns in a flat bowl and mix with sesame seeds. Gently press steak into the peppercorn and sesame seed mixture.
Sear the steaks over high heat for about two minutes on each side. Don’t leave the grill! This will go very fast. You want to sear the outside of the steaks without burning your sesame seeds. It’s ok if some seeds char a bit. Remove the fish from the grill and serve


Fingerling Potatoes:

Preheat oven to 500 degrees F and place a baking sheet inside to heat.

Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.

Asparagus:

Begin by rinsing asparagus thoroughly, cut off any tough, white bottoms and discard. Cut in half or keep them whole.

Bring a large pot of water to a boil. Add salt and return water to a boil. Prepare an ice-water bath. Place asparagus in boiling water and cook until tender, about 3 minutes. Drain and immediately transfer asparagus to ice-water bath until cool; drain. Add lemon zest, salt and pepper to taste.
July 03, 2014

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Featured Item Of The Week

Stirling silver cuff with 14K Playing & cubic zirconia. available in white, yellow or rose gold plating
Accessorizing just got a whole lot easier this season thanks to this single solid statement cuff. This hassle free minimalist trend couldn’t be easier, it holds such strength and balances simplicity & luxury perfectly. However, you can always pair it with anything from the most subtle of outfits to a powerful high fashion getup and everything in between. Top it all off with a simple necklace, studs, a little bit of Miami flavor and BOOM! You are now ready for a summer day, or night (don’t mind the humidity.)
July 01, 2014

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DIY Fast & Delicious Dinner

Creole-Spiced Salmon With Ditalini Vegetable  Ragoût
Today I'm going to share with you one of my go-to recipes! A delicious Creole-Spiced Salmon with a ditalini vegetable ragoût. I usually make a bit more of the vegetable ragoût than the recipe calls for so we have left overs for lunch. Of course, you can always substitute the vegetable ragoût with some good ol' fashioned mashed potatoes, or even serve the salmon on a bed of spinach. It's feels pretty marvelous having a zestful weeknight dinner without spending too much time in the kitchen, if you're a nine-to-fiver you know what I mean. That way you can catch up to your favorite shows! you know, like some good old Game of Thrones? (I just started watching less than a month ago and I'm already on the fourth season.. Don't judge me.) ANYWAYS, back to the recipe!
Salmon and paste ragout recipe
For the fish you will need:
Ingredients
4 salmon fillets (about 1 1/2 lb), no skin
1 Tbsp seafood seasoning blend
4 Tbsp unsalted butter, divided
2 cloves garlic (finely chopped)
Juice of 1/2 lemon
Steps:
Preheat large sauté pan on medium 2–3 minutes. Always check fish for bones. Coat both sides of fish with seasoning (wash hands). Place 2 tablespoons butter in pan, then add fish; cook 3-4 minutes on each side until 145°F (or until opaque and separates easily). Meanwhile, chop garlic. Remove fish from pan.
Reduce heat on pan to low. Place remaining 2 tablespoons butter and garlic in pan; cook and stir 1 minute to melt butter. Remove pan from heat; squeeze lemon for juice and stir into butter. Serve sauce over fish.
Vegetable Ragoût:
Ingredients
2 medium shallots, coarsely chopped
1/4 lb fresh asparagus spears, coarsely chopped
2 tablespoons fresh Italian parsley, coarsely chopped
1 teaspoon fresh thyme
4 oz ditalini pasta (1 cup)
1 tablespoon olive oil
1 cup grape tomatoes
1 (15.5-oz) can cannellini beans, rinsed/drained
2 tablespoons herb garlic butter
2 tablespoons capers
1/2 teaspoon kosher salt
1/4 teaspoon pepper
Steps:
Bring water to boil for pasta.
Chop shallot, asparagus, parsley, and thyme Cook pasta following package instructions; reserve 1/4 cup pasta water for later use.
Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add shallots, asparagus, pasta, tomatoes, and beans; cook and stir 3-4 minutes or until thoroughly heated.
Stir in herbs, butter, capers, salt, pepper, and reserved pasta water (adding pasta water to the ragoût allows the mixture to stay moist and creates a nice pan sauce); cook and stir 2-3 minutes or until hot. Serve.
AnAnd voilà! There you have it. I often start with the pasta first since the salmon cooks quickly.

I genuinely want to thank Publix for this recipe! I also made the ragout with a simple peppercorn & sesame seed crusted ahi tuna stake, phenomenal! Have probably used this recipe over a dozen times since I found the recipe card a few months ago.

I encourage everyone to try this! You won't regret it :)
June 30, 2014

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Item of the Week Kick Off!

Kicking off our new site in style, Earthy Chic will add a new Item of the Week (IOTW) every Monday. The IOTW will be 25% off for that week through Sunday. Don't miss your chance to get the latest product at great prices!

This week we are featuring our new sterling silver Enamel Evil Eye Bracelet on a red cotton cord. This bracelet has a macrame closure so it is adjustable to fit any wrist size.  Get yours today & protect yourself from the "Evil Eye." 

Get It Here

 

Enamel Evil Eye Bracelet on Red Cord

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