Sunday Sale Finds {Vol. 2}

Football Sunday is here, also known as kinda-sorta watch football while I browse for the best online deals in my pjs on the couch. I’m almost all packed up and ready to head to Hawaii (yay!) and while I have warm weather on the mind, there are some great sales going on right now with items perfect for fall and even winter. Shop my sale picks using the links below – everything is at least 40% off!

 

Sale Finds on DailyKaty.com

Shop the Sales:

Sunglasses / Backpack / Green Jacket

Leather Jacket / Makeup Palette

Brown Boots / Tan Vest / White Vest

Black Jeans / Black Boots / Bucket Bag

Friday Faves {September 25, 2015}

Fall is officially here and while I’m not one bit mad about the 75 degree forecast for Sunday, today I’m embracing the change of seasons. I have a busy weekend ahead with a girls day tomorrow and then the Patriots game on Sunday, so for now I’m sharing my Friday Faves and wishing you all a great weekend!

xo,

Katy

Friday Faves on DailyKaty.com

  • Shoes that won’t sink in the grass: If you’ve been to an outdoor wedding, then you know how annoying this is. I usually go with wedges to avoid this, but this post has lots of other great options! {via stylemepretty.com}
  • Lots of ways to wear jeans to work: I work in a casual, creative environment, so most of us wear jeans nearly every day. I love this article that gives you plenty of wears to incorporate denim into your outfits. {via refinery29.com}
  • Learning to tidy up: I just started reading  The Life-Changing Magic of Tidying Up: The Japanese Art of Decluttering and Organizing but then I found this article that breaks it down. I’m going to give it a shot… but still think I need to read the book! {via onekingslane.com}
  • Slow cooker season is here: And I am so happy about it. I can’t even wait to start scouring Pinterest for delicious fall recipes that also save me tons of time in the kitchen. This roundup has lots of ideas! {via popsugar.com}

Healthy, Easy Mexican Salad Recipe

I love a good salad, but unless it’s really good, I oftentimes prefer to enjoy my veggies sans lettuce. That might sound weird to some, but it was exactly what inspired me to come up with my latest go-to dinner recipe. That and the fact that I love Mexican food but my standard Taco Tuesday meal was getting old (I think it was one of the very first meals I started making when my husband and I moved in together five years ago).

So the other night, I threw together tomatoes, red onions, avocados, black beans, corn and cilantro, then topped with with a super simple lime vinaigrette to make this Healthy Mexican Salad recipe. I’ve already made it twice, and each time I topped it with taco seasoned ground beef. Next time I plan on adding either shrimp or chicken – you can easily mix it up! Also, feel free to play around withe the proportions. I like to throw in a bit of extra avocado and tomatoes because I just love them so much.

Read on for the recipe and enjoy!

Healthy, Easy Mexican Salad on DailyKaty.com

Ingredients:

  • 10.5 ounces cherry tomatoes, halved
  • 1/2 red onion, diced
  • 1 cup cooked corn, drained and rinsed
  • 1 cup black beans, drained and rinsed
  • 2 Tbsp fresh cilantro, chopped
  • 1 lime, juiced (approx. 2 Tbsp)
  • 1 Tbsp olive oil
  • Salt and pepper, as needed
  • 1 pound ground beef or chicken breast with taco seasoning (optional)

Directions:

  • Combine tomatoes, red onion, corn, black beans and cilantro together.
  • Combine lime juice and olive oil together; stir well and pour over salad mixture. Add salt and pepper to taste.
  • Add avocado before serving (note: the lime juice should keep it from browning if you choose to enjoy as leftovers, but adding last will definitely prevent this).
  • Enjoy on its own or top with your favorite seasoned protein, such as ground beef, shrimp or pulled chicken.

Healthy, Easy Mexican Salad on DailyKaty.com

Healthy, Easy Mexican Salad on DailyKaty.com

Healthy, Easy Mexican Salad on DailyKaty.com

Healthy, Easy Mexican Salad on DailyKaty.com

Bruschetta Grilled Chicken {Recipe}

I love fresh tomatoes in pretty much anything, especially when they’re combined with balsamic vinegar in a good bruschetta. With vacations, weddings and general busy schedules that come with summer, we’ve fallen off the healthy eating bandwagon in our house and are making our way back. Grilled chicken can be so boring, so while I was thinking of side dishes to make it more exciting, I remembered I had seen bruschetta-topped chicken while scrolling through Pinterest and decided to make my own version. If you already have a bruschetta recipe, you can use that too!

Bruschetta Grilled Chicken Recipe

Ingredients:

  • 3 large chicken breasts, sliced lengthwise to make thin cutlets (or 6 thin chicken breasts)
  • 5 medium vine ripe tomatoes (or 2 pints cherry tomatoes), diced
  • 1/2 medium red onion, diced
  • 2 tbsp basil, chopped
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 4 oz part-skim mozzarella, sliced
  • 1 tbsp balsamic vinegar
  • Balsamic glaze, as desired
  • Salt and pepper

Directions:

  • Preheat oven to 400 degrees. Heat up grill and spray with non-stick spray.
  • Combine tomatoes, red onion, garlic, garlic, basil, balsamic vinegar and olive oil together, along with some salt and pepper. Set aside in the refrigerator (this can be done up to one day in advance).
  • Season chicken with salt and pepper. Grill until cooked through, approximately 2 minutes on each side, but make sure to not overcook.
  • Place cooked chicken on a baking sheet lined with foil and place slice of mozzarella on top of each. Bake until melted, approximately 6 to 8 minutes.
  • Cover chicken with bruschetta mixture, drizzle with balsamic glaze and enjoy the remaining bruschetta with crispy slices of bread.

Friday Faves {July 10, 2015}

This week was a long one after a holiday weekend, but Friday is finally here! Lots of sunshine is in the forecast here, so I’m looking forward to a few good beach days. Here are my Friday Faves to kick it off…

Friday Faves on DailyKaty.com

 

  •  Stylish sandals that don’t hurt. I need to get my hands on these. I’ve had my eyes on gold Birkenstocks for a while now and I’m pretty impressed that comfort-first brand Dr. Scholl’s has equally as on-trend options too (here and here). {via bustle.com}
  • Cold brew coffee. This black coffee addict loves everything about this. And now it’s at Starbucks. As in one block from my office, which is either a really good or bad problem… you decide. {via eonline.com}
  • Nordstrom sale + my favorite lip stain. I’m sure you’ve heard that the Nordstrom sale is on for cardholders and it will soon open up to everyone 7/17. I couldn’t resist buying this set of my favorite lip stain. I wore it on my wedding day and have pretty much every day since in about a million different colors. Grab this – it’s such a deal, you are basically getting one free (they’re not cheap on the reg). I also love everything Kendra Scott and this bracelet goes perfectly with my everyday bangles (I’m an Aquarius, so amethyst everything). More sale finds coming soon… {nordstrom.com}
  • Make your house look guest-ready. Without spending hours cleaning, that’s the key. I’m certainly not a neat freak. In fact, my husband calls me a slob. I’m organized in my own ways, like at work, and I do like a clean kitchen, but when it comes to putting away laundry… not so much. This post has a quick list of ways to make your house look put together if you happen to have a last-minute guest coming over. {via apartmenttherapy.com}

4th of July Style & Easy, Festive Dessert

Happy July 4th! Hope you’re all having a good long weekend so far. We went to a family barbecue at my husband’s cousins beach house yesterday and it was such a beautiful day. I was excited to get festive and found some great deals on patriotic style finds earlier this week. Shop the post using the links below – the sunglasses are my new faves from Woodzee, the shorts are only $15 and so comfy and the tank is nice and lightweight for summer. And the white nail color is from the Ciate London South Beach Socialite Collection and makes you look super tan.

For more red, white and blue finds, follow me on Insta (@dailykatyblog) and “like” any of the posts with this outfit. You’ll get a shoppable email to your inbox with lots of items on sale (just sign up for ShopStyle first). I’m also Insta-documenting my weekend with recipes, outfits and more.

Also, if you’re looking for an easy, festive dessert to bring to a party, just buy some pretzels or Oreos, white chocolate and sprinkles. Melt the white chocolate using the microwave or a double boiler (I made a makeshift double boiler with a pot and glass bowl over it), dip the pretzels and Oreos in it and top with sprinkles! It took me a couple batches to get the hang of it, but I’ll definitely be making these again soon.

Have a great day with friends and family!

xo, Katy

July 4th Style on DailyKaty.com

Shop the Look:

Shorts / Tank / Sunglasses c/o Woodzee

Nails c/o Ciate London / Lips

July 4th Style on DailyKaty.com

July 4th Style on DailyKaty.com

July 4th Style on DailyKaty.com

July 4th Style on DailyKaty.com

July 4th Style on DailyKaty.com

July 4th Style on DailyKaty.com

July 4th Style on DailyKaty.com

July 4th Desserts on DailyKaty.com

July 4th Style on DailyKaty.com

Layered Greek Dip {Recipe}

Happy July 4th weekend! We just arrived at our first beach spot of the weekend to spend the day with family in the sunshine. I went on a dip making mission last night and made this one for today. It’s a layered Greek dip that starts with hummus, then has a Greek yogurt mixture in the middle and is topped off with lots of veggies and feta. Full disclosure, it tastes better than it looks – layered dips are hard to photograph. This dip is also super easy, so if you need a last-minute appetizer, this is a good option. Full recipe below – hope everyone has a great long weekend!

Layered Greek Dip Recipe on DailyKaty.com

Ingredients:

  • 8 oz hummus
  • 1  1/2 cup non-fat Greek yogurt
  • 6 oz whipped cream cheese
  • 1 clove minced garlic
  • 1 1/2 tsp fresh dill
  • Juice of 1 lemon
  • Pinch kosher salt
  • Pinch ground black pepper
  • 3 tbsp minced red onion
  • 1 cup diced cucumber
  • 1 cup diced tomato
  • 1 cup diced roasted red peppers
  • 1/4 cup crumbled feta cheese
  • 1/4 cup sliced Kalamata olives

Directions:

  • Mix together the Greek yogurt, cream cheese, garlic, dill, lemon juice, salt and pepper. Set aside.
  • Spread the hummus across the bottom of  a 8″ x 8″ or 11″ x 7″ glass dish.
  • Add the Greek yogurt mixture on top of the hummus.
  • Top with the veggies – red onion, cucumber, tomatoes, roasted red peppers – and end with olives and feta.
  • Serve with pita chips, tortilla chips or whatever you’d like!

Layered Greek Dip Recipe on DailyKaty.com

Layered Greek Dip Recipe on DailyKaty.com

Layered Greek Dip Recipe on DailyKaty.com

Pesto Pasta, Chicken Sausage & Brussels Sprouts {Recipe}

I’ve been loving brussels sprouts lately and today I’m sharing a new favorite recipe that combines them with pesto, pasta and chicken sausage, which I found on Gimme Some Oven and made a few tiny tweaks to. This is definitely something I’ll be making again this summer – I love that it’s a pasta dish but also incorporates a veggie and has chicken sausage to keep it on the healthier side. Next time I’m going to try it with homemade pesto – just didn’t have the time or ingredients this time. Enjoy!

6.19.15-PestoSausage

Ingredients:

  • 1 lb brussels sprouts, ends trimmed, outer leaves removed, sliced in half
  • 3 Tbsp. olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 lb whole wheat orecchiette (or pasta of your choice)
  • 4 Italian chicken sausage links, sliced into 1/8″ thick coins
  • 5 cloves garlic, peeled and thinly sliced
  • 2/3 cup pesto
  • Red pepper flakes, as desired
  • Parmesan cheese, for serving

Directions:

  • Preheat oven to 400 degrees F. Combine brussels sprouts, 2 Tbsp. olive oil, salt and pepper in a large bowl.
  • Cover a baking sheet with aluminum foil and arrange brussels sprouts on it. Cook for about 20-30 minutes, stirring a few times, until they are crispy on the outside and cooked on the inside. Start boiling water for pasta. Take the brussels sprouts out of the oven when done and set aside.
  • Heat the remaining olive oil in a pan over medium-high heat. Add the sausage and cook, stirring and turning occasionally, until they start to brown. Add the garlic and cook for another 1-2 minutes.
  • Cook the pasta according to the package directions. Once the pasta is cooked, drain the water (reserve a bit of pasta water), and then combine the pasta, pesto, cooked sausage and garlic, and brussels sprouts. If you need extra moisture, add some reserved pasta water.
  • Serve with freshly-grated Parmesan cheese.

PestoSausago (10 of 11)

PestoSausago (7 of 11)

PestoSausago (3 of 11)
What are your favorite brussels sprouts recipes? Let us know in the comments below!

Balsamic Brussels Sprouts & Shallots Recipe

Once the snow melts and it’s finally nice enough to be outside, we do lots of grilling for dinner. And by we, I mean my husband does. On those nights, I’m in charge of the veggie side and sometimes a starch, but lately we’ve been trying to keep things healthier without the starch (let’s face it, brown rice just isn’t good). While I love an easy steamed broccoli, I try and mix it up with new sides, which I usually find on Pinterest and other blogs I read. So the other day I bought some brussels sprouts and went on the hunt for a new recipe, which led me to this recipe from Skinnytaste. If you haven’t tried her recipes yet, you’re missing out. This will definitely be one of our new go-to veggie sides – enjoy!

Balsamic Brussels Sprouts Recipe on DailyKaty.com

Ingredients

  • 2 tbsp olive oil
  • 1 lb brussels sprouts
  • 3 shallots
  • salt and black pepper to taste
  • 1 tbsp balsamic glaze

Balsamic Brussels Sprouts Recipe on DailyKaty.com

Directions:

  • Preheat oven to 425°F. Trim and halve brussel sprouts. Peel shallots and cut into thick wedges (I quartered them).
  • Heat an oven-safe nonstick 12-inch sauté pan over medium-high heat and add olive oil, brussels sprouts and shallots in one layer. (If you don’t have this type of pan, you can transfer to a baking sheet when it comes time to bake in the oven.)
  • Let the brussels sprouts and shallots cook undisturbed for about 3 minutes until they start to caramelize. Turn occasionally for an additional 2-3 minutes until golden all over.
  • Transfer to the oven and roast for 8-10 minutes, until softened a bit but still slightly al dente.
  • Drizzle with balsamic glaze, toss and serve.

Balsamic Brussels Sprouts Recipe on DailyKaty.com

Balsamic Brussels Sprouts Recipe on DailyKaty.com

Balsamic Brussels Sprouts Recipe on DailyKaty.com

Balsamic Brussels Sprouts Recipe on DailyKaty.com

 

What are your favorite veggie side recipes? Let us know in the comments below!

Chicken Fajita Stuffed Pepper Recipe

I love Cinco de Mayo, mainly because I love Mexican food, along with the occasional skinny and/or fruity margarita. My husband and I went to our favorite local Mexican restaurant for some food and margs on Sunday, but on actual Cinco de Mayo, I tried out a new recipe from Cooking Classy, Chicken Fajita Stuffed Peppers.

I made a few tweaks but basically stuck to the original recipe. After making it, I realized that I had essentially made exactly what I order when I get a burrito bowl for take-out Mexican: chicken, fajita veggies, black beans, corn, pico de gallo, brown rice, guac, cheese and sour cream (only the peppers were the “bowl” in this case). So with that said… feel free to play around with the recipe to include your favorite Mexican ingredients!

Chicken Fajita Stuffed Pepper Recipe on DailyKaty.com

Ingredients

  • 3/4 cup dry brown rice (2 cups cooked)
  • 5 red, yellow, orange or green bell peppers
  • 1 medium yellow onion, chopped (1 1/2 cups)
  • 2 cloves garlic, minced
  • 2 Tbsp canola oil, divided
  • 1 lb chicken, diced into 3/4-inch pieces
  • 2 Tbsp Mexican chili powder (or combo of chili powder, ground cumin and a little paprika)
  • Salt and ground black pepper
  • 1 (10 oz) can tomatoes with green chiles
  • 1 cup canned black beans, drained and rinsed
  • 1 cup canned corn, drained and rinsed
  • 3 Tbsp fresh cilantro, plus more for garnish
  • 1 Tbsp fresh lime juice
  • 2/3 cup shredded monterey jack cheese
  • Sour cream
  • Guacamole (I used the guac my grocery store makes, but here is my homemade guac recipe)
  • Jalapenos, seeded and chopped (optional, depends on how hot you want it!)
  • Mexican style hot sauce (such as Tapatio or Cholula, optional)

Directions

  • Cook brown rice as directed on packaging. While that cooks, preheat oven to 375 degrees and start cooking the filling and boiling the peppers.
  • Boil water in a large pot of water. Slice peppers in half, top to bottom, remove seeds, then immerse them in the boiling water for 4-5 minutes (until tender). Drain and place in baking pans with insides facing up.
  • In a deep skillet or non-stick pan, hear 1 Tbsp oil, add onions and saute for about 5 minutes. Add garlic and saute about 30 seconds more, then move the mixture to a bowl.
  • Add the remaining 1 Tbsp oil to the skillet, add chicken and cover it with 1 Tbsp of the Mexican chili powder and season with salt and pepper. Cook, stirring occasionally, until cooked through, about 5 minutes. Remove from the skillet and chop the chicken into smaller pieces.
  • Reduce heat to medium-low, put the chicken back in the skillet and add in the tomatoes, onion/garlic mixture, black beans, corn, cooked brown rice, remaining chili powder, cilantro, lime juice and season with salt and pepper. Optional: mix in cheese if you would like the mixture to stick together more in the pepper (or if you simply want it to be cheesier!). Cook until the mixture is heated through.
  • Fill each pepper half with the mixture (pack it tight enough so it stays put but isn’t overflowing into the baking sheet). Pour water into the bottom of the baking dishes (about 1/8-inch, avoid getting any in the peppers).
  • over baking dishes with foil and bake 30 – 35 minutes, until peppers are soft. Remove from oven, top each pepper with cheese then return to oven to bake until cheese has melted (about 3 minutes).
  • Serve warm topped with more cilantro, sour cream, guacamole and hot sauce if desired.

Chicken Fajita Stuffed Pepper Recipe on DailyKaty.com

Chicken Fajita Stuffed Pepper Recipe on DailyKaty.com

Chicken Fajita Stuffed Pepper Recipe on DailyKaty.com

Chicken Fajita Stuffed Pepper Recipe on DailyKaty.com

Chicken Fajita Stuffed Pepper Recipe on DailyKaty.com

Chicken Fajita Stuffed Pepper Recipe on DailyKaty.com

 

What are your favorite Mexican recipes? Let us know in the comments below!