July 15, 2014


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
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 12, 2014


#wynwood #beats #miami #artwalk #saturdaynight (at Wynwood Walls)...

#wynwood #beats #miami #artwalk #saturdaynight (at Wynwood Walls)

July 10, 2014


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


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.


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


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.


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 04, 2014


July 03, 2014


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 02, 2014


Because layers are always in style! #miamistyle #lotd #earthychic...

Because layers are always in style! One of our fave customers rockin' her White Opal Hamsa and Evil eye lariat necklaces.  #miamistyle #lotd #earthychic #jewelery #limecrime (at 73rd- 74th Street beach)

July 01, 2014


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:
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
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:
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
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


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

June 29, 2014