Thursday, March 26, 2015

Recipes // Easy Chicken Parmesan


As a girl who loves pasta, any and all types of pasta dishes are in heavy rotation in this household every week. It's just something we all enjoy (it's Cora's favorite food if you ask her, although pizza is a close second) and if we're good about it, it can be a healthy dinner option. Well, I've been craving Chicken Parmesan the past couple of days and figured I'd try my hand at making a simpler version. So here it is! If you have any questions, please leave a comment and I'll be sure to get back to you asap.


1 cup of all-purpose flour
1 tsp of freshly ground black pepper
1 tsp of salt
1 tsp of garlic powder
1 lb. of boneless & skinless chicken breast, pounded
1-2 tbsp. of olive oil
Slices of fresh mozzarella (depends on how big your chicken breasts are and how much you want on top)
Dried oregano
1 jar of Bertolli's Tomato and Basil Sauce
1/2 a package of thin spaghetti (this was enough to feed me, my husband, and toddler)
Freshly grated parmesan cheese

Now, these are really for the chicken breast, not so much for the spaghetti noodles or heating up the tomato sauce since that's pretty self-explanatory.

- Preheat oven to 350 degrees.
- Pound the chicken breast so that they're all the same thickness. I pounded mine to a 1/2" thickness.
- Combine the flour, salt, pepper, and garlic powder in a shallow dish.
- Flour the pounded chicken in the flour mixture, dust off excess.
- Heat the olive oil in a nonstick pan on medium high heat. You'll want to pan sear the chicken so that it gets a golden crust.
- Sear the chicken on both sides for about 3-4 minutes on each side. I also topped it off with more black pepper because in this house, we like black pepper.
- Place the seared chicken breasts on a baking sheet that's lined with parchment paper.
- Bake in the oven to finish cooking for about 15-20 minutes.
- Then place the sliced mozzarella on top of the chicken and bake for another 2-3 minutes or until it's melted.
- Plate the spaghetti noodles in a bowl and top it off with the Bertolli's tomato sauce. Then top it with the chicken breast.
- We sprinkled some dried oregano since we didn't have any fresh basil, but it turns out that the oregano was perfect! We also sprinkled freshly grated parmesan because it just makes it taste better ;)
- Enjoy!

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Tuesday, March 24, 2015

Sale // Piperlime Picks

1. Lace Zip Jacket / 2. Loeffler Randall East/West Work Tote in Cheetah / 3. Soludos Womens Classic Sandal / 4. Noah Print Maxi Dress / 5. Isabel Swing Top / 6. Billie Hat / 7. Tie Back Striped Ruffle Top / 8. Loeffler Randall Amelia Heels / 9. Marble Wing Earrings / 10. Mara Hoffman Jacquard Shorts / 11. Aerin Steel Flats

Piperlime's 30% off everything sale could not have come at a more perfect time. I mean, Spring is literally right around the corner (I think?) and what better way to get your wardrobe ready for the warmer weather then with 30% off everything! If there was ever a time to get something by Loeffler Randall, now would be a good time. And I'm absolutely loving that Tie Back Striped Ruffle Top, so perfect for Spring & Summer.

Use the code SPRINGCHIC by 3/25 to get your 30% discount. Happy shopping!

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Monday, March 23, 2015

Recipes // Chocolate Chip Banana Muffins


As promised, here is a recipe for the yummiest, easiest chocolate chip banana muffins you'll ever make! Bananas are something that we always have in our house. It's a staple because we always include a banana in our daily fruit smoothies. But recently, I kind of went overboard in buying too many bananas and had an abundance of ripe-about-to-go-bad bananas. We usually freeze them for the smoothies when that happens, but I was really hankering for some kind of banana bread or a variation of it. Then I remembered we had a half bag of semi-sweet chocolate chips from a previous recipe that I tried out (total Pinterest fail which is why I haven't shared anything about it - still need to perfect that one before sharing). So I decided that chocolate chip banana bread was going to happen. But then I thought it would be easier to eat (for on-the-go purposes) if they were in the form of muffins and so voila! That's what I made and they are absolutely delicious.




I used this recipe but tweaked it a little with the addition of vanilla extract (makes everything taste better, right?) and baking them in cupcake pans instead of a loaf pan.


Makes about 18 muffins.

2 cups all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/2 teaspoon salt
1 tsp vanilla extract
1 cup white sugar
1 egg
4 tablespoons milk
1/2 cup unsalted butter softened
1 cup mashed bananas (about 3 medium bananas)
1 cup semi sweet chocolate chips


- Preheat the oven at 350 degrees.
- Sift together flour, baking soda, baking powder, and salt.
- In a large bowl, cream sugar and butter.
- Beat the egg slightly and mix into the creamed sugar & butter mixture along with the mashed bananas.
- Add the vanilla extract.
- Mix in sifted ingredients until just combined. Stir in the milk and chocolate chips.
- Fill a greased cupcake pan with the batter. I used an ice cream scoop to fill them so that the muffins would all be the same size. I also used cupcake liners since I had these perfectly Spring-y pink gingham ones.
- Bake for 28 minutes or until toothpick comes out clean with no batter and the tops are a light golden brown.

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Friday, March 20, 2015

TGIF // Shop Proper Hunt Updates & Lots of Recipes

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Added some new Spring/Summery pieces to the shop! Head on over to see more!

TGIF! Even though it's snowing right now and it's apparently the first day of Spring (Mother Nature is one cruel B this year, eh?), I think the two things that I owe you guys will hopefully make up for it? This post is full of lots and lots of recipes (sorry this is so late!!) and some new pieces at Shop Proper Hunt as you can see above and below. Hope you guys all have a great Friday! Happy 1st Day of Spring!

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I'm obsessed with this Leru Gold Tone Rhinestone Bracelet. If I could keep it, I would. And look like an Italian movie star with this red clutch. Perfect for your upcoming Spring Break trip.

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Fried Rice Restaurant Style - Sometimes I get cravings for Chinese food, but we don't like how greasy it can be when you get it from a takeout place (don't get me wrong, sometimes takeout Chinese is exactly what you want). This fried rice recipe is no where near greasy and tastes even better than the stuff you get at a restaurant, in my opinion. I've made it several times now and I cannot tell you how easy it is.

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With this second pregnancy, I've gotten my fair share of cravings and Buttermilk Biscuits were inevitably going to be made at some point. In the past, I've tried several recipes but this one really takes the cake. I promise you it is fool proof if you follow the directions. They were so good that we polished them off all on the same day.

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I'd say the biggest craving I have had so far with this pregnancy are noodles. I know, go figure since I'm Korean, right? But I guess this baby just knows it's half Korean because I literally want a noodle dish every week. I spotted this recipe for a Beef Noodle Stir Fry on Pinterest (check out my I'm Hungry board for lots more recipes) and knew I had to give it a go. And it did not disappoint. I switched out the broccoli with sugar snap peas (Steve has a bad reaction to broccoli) and removed the mushrooms (I'm not a fan) and added some red bell peppers. This is probably my favorite recipe I've made for dinner so far.

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What do you do when you have stale french bread? Make french toast of course! But we were feeling a bit adventurous and decided to try out this Cinnamon Baked French Toast instead. I've always wanted to make one and especially this one by Pioneer Woman since everything she makes is amazingly delicious. I will warn you though, this makes A LOT. We barely dented it, so I would highly recommend making this if you have a large family or for gatherings.

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We had a bit of a tease with the warm weather last week and we definitely took advantage of it. A trip to the park and lots of play time outside in the neighborhood was exactly what we needed with this never-ending winter. I wanted to continue with the Spring-like theme of the day, so I made this fresh Strawberry Cucumber Salad with Preserve Balsamic Dressing. I'm obsessed with the dressing but I will warn you, a little goes a long way. I've been adding it to other salads that I've been making but just adding very little along with some olive oil and salt & pepper. It's amazing I tell ya.

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What's better than Lemon Ricotta Parmesan Pasta when the weather starts warming up? Nothing, right? I tested this recipe out last week and it did not disappoint. Even Cora was all about it. I did switch out the spinach for green peas since Cora loves green peas (gotta make sure she gets her greens!). It's definitely a keeper.

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Last Sunday, we hosted a neighborhood block party in honor of St. Patrick's Day. A few of our neighbors are first generation Irish born, so we knew we had to celebrate in some way. In prep for it, I searched for St. Patty's Day recipes and finally decided in the end to make something a little unconventional. Fried Green Tomatoes were something that I was craving and they're green so it was the perfect h'orderves to serve. In addition to that, I made some Lucky Charm Rice Krispie Treats and candied bacon. All were hits with both adults and kiddos and will be made again in the near future.

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