What is the start of a week without a little weekend-brunch inspiration? It wouldn’t be a typical work-day without dreaming of breakfast in bed, brunch with the gals, or mile high pancake stacks — or maybe that’s just how I get through the workday 😉 Either way, Elizabeth is whipping up the most delicious cream puff pancakes & they are a definite must for your next breakfast event. See what I mean below! xo, LK

Hi, friends! Elizabeth here & today is all about the french-iest of French toasts there ever was! When I bite into a big cream puff I instantly think of being in Paris one day. Although I can’t have the authentic puff every day I can make French toast and feel just as French-y, and you can too! Whip this up for a fun French themed brunch with you girlfriends for the ultimate stay-cation, mimosas required! 11

Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 pieces
  • 1 Loaf of French bread
  • 8 Eggs
  • ½ Cup of half and half
  • 1 Teaspoon of cinnamon
  • 1 Pinch of salt
  • +Butter for frying
  • 1½ Cup of heavy whipping cream
  • ¼ Cup of powdered sugar
  • 1 Teaspoon of pure vanilla extract
  1. In a large bowl whisk eggs, half & half, cinnamon and salt until well blended. In a heavy bottom or cast iron skillet melted 1-2 tablespoons of butter on medium heat.
  2. Cut bread in inch slices on an angle. Dip in egg mixture until well coated. Fry on each side about three minutes until golden brown.
  1. In a large bowl fitted with a stand mixer or hand mixer whip cream until light and fluffy but not stiff. Add in powdered sugar and vanilla extract and whip for an additional minute.


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strawberrymuffins3There is something about summer that makes me want to eat fruit with every meal & thanks to this delicious honey strawberry muffin recipe by our fabulous food contributor Elizabeth, it’s beyond easy! xoxo, LK

Howdy, friends! Elizabeth here & last summer I tried to make muffins like once a weekend and it was the BEST. I feel like every house guest loves waking up to the smell of fresh muffins. They take me less than ten minutes to whip together and they taste delicious! Snag one warm and top with butter and honey. That’s serious perfection.

Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6 muffins
  • 1½ Cups of flour
  • 1 Cup of diced strawberries
  • ½ Cup Sugar
  • ½ Cup Almond Milk
  • ¼ Canola Oil
  • 1 Egg
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Cinnamon
  • ½ Teaspoon Salt
  • 2 Teaspoons Vanilla Extract
  1. Preheat oven to 425F degrees. Spray muffin/cupcake pan evenly with a non-stick spray.
  2. In a medium bowl combine the flour, baking powder, salt and cinnamon. Set Aside.
  3. In a large bowl crack the egg and whisk with the sugar until just combined. Add in the canola oil, vanilla extract, almond milk and whisk together. Pour the flour mixture into the wet mixture in three equal parts, whisking after each addition. Do not over mix. The batter will be on the thicker side.
  4. Fold in the strawberries gently with a spatula. Pour the batter into your cupcake/ muffin tin sprayed with non-stick spray. I poured mine until the top of the cup and this made a large muffin, you can pour the cup half way for a smaller muffin (believe me, you'll want the larger muffin!).
  5. Place in the middle of the oven and bake at 425F for 5 minutes and then turn the oven down to 350F for an additional 20 minutes. Note: everyone's oven is different so your cooking time may vary. Place a knife or a toothpick inside the middle of a muffin, if the knife comes out cleanly they're finished. Wait about ten minutes and you've got yourself a delectable warm muffin!


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Hi, friends – Elizabeth here! I am certainly the “you don’t need a reason to throw a party” person but graduation gave me a real bug to go all out and celebrate! My three best friends from California and a ton of my family flew in to Colorado to watch me move that tassel from the right to the left, so naturally I through them a soiree. Believe it or not this was set up in my apartment complex’s patio. I love transforming a shabby space into something gorgeous. I’m all about that Cinderella effect.

summerfiesta8summerfiesta4 (1)Setting a table up is kind of my favorite thing ever. I love getting to turn my kitchen into a green house the morning before a dinner and mix and match all of my fav tablescape decor items. Before I bore you too much with the nitty gritty details let’s get started on the fun stuff that you can bring to your own party to keep your guests entertained and having fun!summerfiesta30summerfiesta13I was lucky enough to have one killer sponsor for my table design! W&P Design creates these gorgeous pineapple tumblers! You can find em in gold, silver and copper. Who wouldn’t want to drink their margarita out of a gold pineapple?! I was lucky enough to have my parents attend this dinner and my Dad thoroughly enjoyed drinking from his gold pineapple, ha!summerfiesta9summerfiesta6

Recipe type: Cocktail
Prep time: 
Total time: 
Serves: 30
This recipe was killer and everyone was feeling the right kind of happy. Serve these half gallon margs with PLENTY of ice, citrus slices, edible flowers and salted glasses for the ultimate DIY marg bar!
  • 750 ML of silver tequila
  • 1 Cup of orange juice
  • 2 Cups of freshly squeezed lime juice
  • ¾ Cup of agave nectar
  • +Ice
  1. In a half gallon container or large pitcher add in juices, tequila, agave nectar and stir well. Keep cold in the refrigerator up to a few hours before your party. Mix well and add ice before serving! Cheers!




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5Summer is sweeter when crisps are involved! Take a peek at Elizabeth’s favorite summer-time dessert, the strawberry rhubarb crisp. This might be the excuse to have a backyard barbeque we were looking for! xoxo, LK

Elizabeth here, pals! Are your local farmers markets opening up yet?! They are very slowly starting to in Colorado and I love it! I love walking around sipping a soymilk latte in my boyfriend jeans and my dodgers baseball cap (I’m a SoCal girl at heart). I suddenly feel more like myself this time of year than any other. Rhubarb is always a plenty in the spring and makes for a great after barbecue dessert!

I love strawberry rhubarb pie just like the next person but it does get a little juicy in pie. That’s why I love turning it into a super easy crisp! Takes less than twenty minutes to whip together and you can bake it while you’re eating dinner. I don’t know what it is about crisps but whenever I make them they are GONE in minutes. Talk about crowd pleaser? Enjoy!

Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1 Cast Iron
  • 4 Cups of sliced strawberries
  • 4 Cups of sliced rhubarb (1/2 inch pieces)
  • ¾ Cup of brown sugar
  • 1 Teaspoon of corn starch
  • 1 Cup of all purpose flour
  • ¾ Cup of rolled oats
  • ⅓ Cup of brown sugar
  • ⅓ Cup of white granulated sugar
  • ½ Cup (1 Stick) of melted butter
  • 1 Teaspoon of cinnamon
  • ¼ Teaspoon of kosher salt
  1. Preheat oven to 375 degrees Fahrenheit
  2. Grease a 10-inch cast iron skillet and set aside
  3. In a large mixing bowl combine strawberries, rhubarb, brown sugar, and cornstarch. Mix well for at least a minute or so releasing some of the fruit juices. Let the fruit sit and macerate for 5-10 minutes.
  4. Combine flour, oats, brown + white sugars, cinnamon and kosher salt in a large mixing bowl. Pour in melted butter in three separate amounts, mixing after each one. Incorporate the butter with your fingers to make a crumbly consistency. You don't want the topping to be creamy!
  5. Give fruit mixture one last stir and pour into your greased skillet. Evenly distribute your crisp topping on top of the fruit. Bake at 375 degrees for 30 minutes
  6. Serve warm and with vanilla ice cream!


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6Get ready to throw out that tired old pancake recipe because these strawberry pancakes with lemon glaze are dominating the breakfast table & we aren’t even upset about it. Light, fluffy, and perfectly sweet, these puppies are so easy to master you’ll be whipping them up with your eyes closed in no time! – xoxo, LK

Hello my gorgeous girl, Elizabeth here! First and for most thank you for stopping by and I hope this recipe has caught your eye as much as it has caught my stomach! All puns’ intended!

Are you a twenty something year old?! If you are (in all total seriousness) I believe you should have at least mmmm… I’m going to say three things that you should totally and absolutely hone. They are your recipes and as soon as you step foot in the kitchen you know that you are a total bad ass. That spatula is suddenly your wand and you’re going to win-gardium-leviosa the crap out of that dish. It’s a skill that will make you more confident and give you some ease when you have people over. Pancakes are amongst the most simple when it comes to breakfast foods and I know you can kill it! Bow tie that apron up and get to it sister friend!

2Before you get started, make sure you’re up to date on your pancake tips!

– Use a cast iron pan or a pan that heats up really evenly!

– Always use butter or non-stick spray in the pan so they don’t stick on you!

– Pancakes are ready to flip when they are bubbling and the bubbles stay open!

– Do not over mix your batter! Lumps are your friends.

– Your first few pancakes generally do not cook well; don’t get frustrated in the beginning!

– I’m a maple syrup lover too, but don’t be afraid to think outside of the box with your toppings! Love bananas?! Me too! Caramelize them with some brown sugar and cinnamon for an amazing topping!

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  • 2 Cups of all-purpose flour
  • 3 Teaspoons of baking powder
  • 2 Teaspoons of baking soda
  • 1 Teaspoon of ground cinnamon
  • 1 Teaspoon of salt
  • 1 ½ Cups of whole milk
  • 1 Whole egg
  • 4 Tablespoons of melted butter
  • 2 Tablespoons of white granulated sugar
  • 1 Teaspoon of pure vanilla extract
  • 1 Teaspoon of lemon zest
  • *1 Cup of diced strawberries
  • 1 Cup of powdered sugar
  • 3 – 5 Tablespoons of fresh lemon juice
  1. In two large bowls mix together your wet and dry ingredients. Mix wet ingredients until light and fluffy for about a minute. Add in dry ingredients in two batches mixing until just incorporated after each set.
  2. Add in strawberries and gently fold until combined. Transfer batter to a measuring cup for an easier pour. Note* if batter is too think it can be thinned with more milk to reach desired consistency. Heat skillet to medium high with generous amount of butter.
  3. In a small bowl whisk powdered sugar and lemon juice until thin consistency is reached. Top pancakes with glaze, powdered sugar and strawberries.


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6Is it starting to warm up in your neck of the woods? Well, even if spring is getting a sleepy start, this insanely enticing blood orange margarita will put you on a beach under the sun, living large. Yep, it’s that good. Don’t believe me? Try for yourself! Promise, you’ll be sipping these puppies all season long. xoxo, LK

Elizabeth here friends! How’s your Spring starting off?! This week we had temperatures in the 60’s so naturally I went and got a bright pink manicure and started drinking a blood orange margarita to convince myself that summer was here.

Maaaaaybe I was reaching… but come on, you know the thought of putting on that maxi dress was reeeeeal appealing. Not only do margaritas remind me of warm summer patio nights but also they’re like my go to cocktail. It may be just me but I’m just not an overly sweet cocktail fan. If I’m sipping on something all night I like it to be citrusy and light and this blood orange margarita recipe is just that! Cheers! xoxo



3 Ounces of blood orange juice

1 Ounce of lime juice

2 Ounces of silver tequila

2 Tablespoons of simple syrup or Agave

Kosher Salt + Sugar for rim

Crushed Ice


1. In a cocktail shaker combine juices, tequila, agave nectar and shake for 15 seconds.

2. Rim glass with a blood orange wedge and dip in a half & half salt / sugar mixture for rim. *Note salt rim will not stick to plastic ware!

3. Pour over crushed ice. Cheers!


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14Hello lovelies! Elizabeth here! As we’re slowly inching into spring / summer I am so excited to change up my flavor palette! I live for those warm summer nights playing cards and never-ending dinner parties! I was inspired by the recipe because I recently re-tried roasted tomatoes and fell in love with the flavor again (I’m not a big raw tomato fan!) This appetizer is basically like healthy pizza. There are few people (if any!) that I know that don’t LOVE pizza. So you’ve basically got a win-win appetizer on your hands my friends! Enjoy! xoxo


1 Rectangle flat bread (10×5 inches)

1 – 1 1/2 Pints of heirloom tomatoes

¼ Cup of slow roasted garlic cloves

5 Tablespoons of avocado or olive oil

2 Tablespoons of fresh rosemary

2 Tablespoons of fresh basil

Salt + Pepper

*Cheese optional


1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.

2. Toss tomatoes with 3 Tablespoons of avocado or olive oil, 2 tablespoons of minced rosemary and generously salt and pepper. Spread evenly on baking sheet and bake for 20-30 minutes until tomatoes have bursted. Brush flatbread with remaining oil and arrange tomatoes evenly. Bake for an additional 5-10 minutes. Top with chopped basil and cut into triangles.

*Note you can find roasted garlic cloves in your local grocery’s olive bar or roast whole garlic cloves drizzled with olive oil for 40 minutes at 400 degrees Fahrenheit.

*Note for flatbread I used The Kitchn’s recipe


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PAD THAI FRENCH FRIES - french fry week -


Remember how we announced we are doing French Fry week? Well, IT’S HERE! Get ready to spend the next few days feasting on the most delicious, sometimes obscure, always worth it, french fry recipes. You’ve got to tell us what you think! First up, Pad Thai French Fries!

Elizabeth here! Soooo what happens to that late night craving that wants salty, greasy, crispy French fries but also a bowl-the-size-of-your-head pad Thai? Yeah, that’s a first world problem that I can fix for you. Pad Thai fries are like the epitome of fusion food. I’m kind of really into fusion food. I think it’s such a fun take on classic recipes. It’s like pulling that old blouse out of your closet and wearing it a different way. You have the ‘I just went shopping feel’ but in reality you were just being resourcefully-fusion like. Sounds like you’re a winner in my book!

In all reality the fries are pretty simple. They’re also lightened up a bit because they are baked! The thought of a vat of boiling oil on my stove still frightens me a little and I only do it if I really have to! Stick to the toppings for that original pad Thai flavor that you love so much. If you’re feeling kind of lazy it is completely okay to buy a store bought sauce… you’re secret is safe with me sister. Enjoy! xoxo13



3 Large russet potatoes

3 Tablespoons of olive oil

2 Teaspoons of course salt

1 Teaspoon of freshly cracked pepper



2 Large boneless chicken thighs

1 Teaspoon of course salt

½ Teaspoon of freshly cracked pepper

1 Tablespoon of olive oil

½ Cup of freshly chopped cilantro

½ Cup of chopped peanuts

¼ Chopped green onions

1-2 Limes

10-second squeeze of sriracha

½ Avocado sliced



½ Cup of sweet chili sauce

4 Tablespoons of soy sauce or

2 Garlic cloves, minced

1 – 1 ½ Tablespoons of freshly grated ginger

4 Tablespoons of lime-juice

½ Teaspoon of red pepper flakes

1 Tablespoon of fish sauce


1. Preheat oven to 400 degrees Fahrenheit. Line an extra large baking sheet (or two regular sized ones) with parchment paper and set aside. Scrub potatoes well and pat dry. Cut into large rectangles or wedges and toss with olive oil, salt, and pepper. Arrange on baking sheet with space in between each fry for even cooking. Bake for 20-30 minutes until fries are golden brown.

2. Combine all sauce toppings in a bowl and set aside.

3. While fries are baking… Season chicken thighs with 1 Tsp. of salt, ½ Tsp. of pepper and a squeeze of lime-juice. In a small fly pan heat Tbs. of olive oil on medium heat. Fry chicken thighs on each side for 4 minutes. Chicken is done cooking when juices run clear. Cube chicken and toss in 1/2 of Thai sauce mixture immediately.

4. In a small sauce pot cover egg with cold water and place on high eat until boiling. Once boiling, remove from heat cover with lid and let sit for 3 minutes.

5. Arrange fries evenly. Top with remaining sauce, cilantro, chicken (squeeze remaining lime juice over chicken layer), peanuts, green onions, lime wedges, avocado slices, and optional soft-boiled egg.


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25Hola Amigos! Elizabeth here! I am bringing you one of my faaaavorite recipes! Being from Southern California I can pretty much eat Mexican food any time of day, three times a day. This tequila beer chicken is one of my best-kept secrets. I’m giving it to you so be good to it. I put this chicken in everythaaaang. This is your winner winner chicken dinner. The chicken braises for an hour, which is perfect for weekend recipes. Just leave it on the stove and enjoy yourself.

The braise is made up of tequila and beer which kind of seems sinful because I NEVER mix my alcohols but it all cooks out and just leaves you with this raw tequila beer-ish Mexican-y flavor of deliciousness. I throw this chicken in enchiladas too and it’s wonderful! The chicken keeps great and deepens its flavor with time. I love making it on the weekend and being able to throw some easy tacos together for taco Tuesdays! Enjoy!


Tequila Beer Chicken

2 lbs of skinless chicken breasts

Taco Seasoning   (you can use a store bought blend or chili powder + cumin + onion powder + garlic powder + salt & pepper + smoked paprika + oregano + crushed red pepper)

2 tablespoons of olive oil

1 lime (juiced)

1/2 red onion (diced)

8 ounces of canned green chiles

3 garlic cloves (minced)

1/2 jalapeno (minced)

1/2 cup of tequila

1 Light flavored beer of your choice

Mango Salsa

2 mangos (diced)

1/2 red onion (diced)

1/2 jalapeno (minced)

3 tablespoons of fresh cilantro (chopped)

1/2 lime (juiced)


1. In a large bowl combine chicken, seasoning, olive oil and lime juice. Rub well into chicken and marinate for 30 minutes to one hour. In a large dutch drizzle with olive oil and sauté garlic and onions on medium heat until translucent, 5-7 minutes. Remove from dutch oven and set aside in separate bowl.

2. Sear chicken on each side for 3 minutes, chicken will cook through in braise.

3. Add back in onions & garlic, green chiles, jalapeño, tequila and cover with enough beer so the chicken is covered half way. Gently stir and bring to a simmer. Cover and let simmer for 1 hour. Remove chicken and shred with two forks. Turn heat up to medium high on leftover sauce to thicken. Stir consistently for three minutes if too thick add more water and if too thin add 1 tablespoon of corn starch. Add chicken back in and coat with sauce.

4. Service with corn tortillas and mango salsa.  mango salsa

5. In a medium bowl combine diced mangos, diced onions, minced jalapeno, cilantro and lime juice. Toss and serve over tacos or eat it plain because its so delicious!


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SMOKED SALMON OMELETTE perfect for breakfast in bed

5Have you ever woken up on a Saturday morning and thought to yourself, “I really want to most delicious omelette in the world?” Well, lucky for you (and me!) Food Contributor Elizabeth is sharing her breakfast magic and showing us how to dominate the perfect lazy Saturday morning omelette. 

This smoked salmon makes it fancy without breaking a sweat & the dill cream sauce is borderline addicting. Whip this puppy up for brunch, for a sweet breakfast in bed, or dinner – hey, no judgement! No matter when you eat it, you’ll be in love. Can’t wait to hear what you think! xo, -LK
4Elizabeth here, friends! I am so excited to bring to you a breakfast recipe! A nice breakfast at home is one of my favorite ways to start the day. I love throwing on my favorite robe and just being lazy on a Sunday morning. Life moves so quickly sometimes and it is so important to just pause and enjoy the little things. I usually start the morning with a nice cup of coffee from my french press and take a tour through my fridge and see what I can whip up. I’ll throw on my favorite music and just turn off my brain for a few hours, it’s great and I highly recommend it after a stressful week.23This time of year is a little funky when it comes to finding produce so I love bringing out some secret weapons that still leave you with a trip to flavor town. Smoked salmon is a secret weapon that I keep in my fridge for just this occasion. Now, I know a smoked salmon omelette may not be your typical ‘bacon and cheddar cheese’ but it’s delish and totally worth a try! The combo of smoked salmon and creamy dill sauce is a melt-in-your-mouth bite. Now pour yourself a wine sized glass mimosa and just enjoy the morning. 13


Smoked Salmon Omelette

2 Whole eggs + 1 Egg white

1 Tablespoon of half&half or milk

1 Teaspoon of salt + 1/2 Teaspoon of pepper

2 Ounces of smoked salmon

Thinly sliced red onions

Dill Cream Sauce

3 Tablespoons of unsalted butter

2 Heaping tablespoons of cream cheese

1 Tablespoon of fresh dill chopped

1 Tablespoon of milk

1 Tablespoon of chopped chives

1/2 Teaspoon of salt + 1/2 Teaspoon of pepper



1. In a small bowl whisk together whole eggs, egg whites, milk, salt & pepper until light and fluffy. Spray or grease a non stick pan with butter or non stick spray.

2. On low-medium heat pour in your egg mixture. As your omelette begins to cook pick up your pan and swirl in a counter clockwise direction to cook the runny part of your omelette that rests in the center. The heat from the sides of the pan will cook your omelette evenly without burning.

3. Add in a thin layer of dill cream sauce and top with smoked salmon, red onions, and fresh dill. Flip omelette and service with more sauce + avocado (optional).

Dill Cream Sauce: In a small sauce pan melt butter on low heat until fragrant and liquid. Add in cream cheese and whisk together until melted and the butter and cream cheese have married together. Add in herbs and serve. *If sauce is too thick add in milk a tablespoon at a time to thin.


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