Saturday, October 17, 2015

MICHELADA RUMBLE

I'll be juding the Michelada contest at the Michelada Rumble on Saturday, October 24th!! I'm pretty excited about this, so come out and have a drink with me. 

 


DONT MISS THE MICHELADA RUMBLE! Saturday October 24th at the Santa Anita Race Track!!

THE LAST EVENT SOLD OUT! 

LIVE MUSIC/ CAR SHOW / ART SHOW/

COME BET ON THE PONIES AND SAMPLE YOUR FAVORT MICHELADA MIXES

KROQ'S DJ JEREMIAH RED WILL BE SPINING ALL THE CLASSIC JAMS!

IF YOU MISSED THE LAST EVENT DO NOT MISS THIS ONE! 

IF YOU WENT LAST TIME! THIS ONE WILL BE EVEN BETTER!

Tickets $10 / $30 VIP includes 2 drink tickets.

 

By your tickets know at the link below: 

http://www.santaanita.com/events/michelada-rumble

 

Monday, August 3, 2015

Shake Shack


I had Shake Shack for the first time this weekend in Chicago and it was amazing!!! I've heard so much about it and I had to make a stop. 

Honestly, I think it's better than In N Out and I love In N Out. Everything tasted so fresh from the shake to the fries. One bite of the cheeseburger and I was in love! The meat was medium rare, juicy and extremely flavorful.  The fries were nice, crispy, not soggy and not too salty. I'm a huge burger fanatic and I must say,  I can't wait until they build a Shake Shack in Los Angeles. 

The next time you visit the East Coast check to see if there's a Shake Shack nearby! You won't regret it. 

Tuesday, June 23, 2015

Cruelty Free Beauty Brands


I made a list for all those animal lovers who want to buy products that DO NOT test on animals!!! I hope this helps. You can also view the full list here.

100% Pure
A Perfume Organic
Aesop
Afterglow Cosmetics
AHAVA
Alba Botanica
Anastasia Beverly Hills
Ardell International
Aubrey Organics
Avalon Organics
Aveda (Estee Lauder)
Bare Escentuals
Barefaced Mineral Cosmetics
Barry M
Bath & Body Works
Becca Cosmetics
Blinc
Bonne Bell
Boots (no.7)
Burt's Bees
Butter London
Catrice
CO Bigelow
Carol's Daughter
Crabtree & Evelyn
Deborah Lippmann
Dermalogica
Dr. Brandt
Dr. Dennis Gross Skincare
Dr. Hauschka
Duwop Cosmetics
EcoTools Cosmetic Brushes
ELF Cosmetics
Everyday Minerals
Eyeko
FACE Atelier
Flower Beauty
GOSH Cosmetics
Hard Candy
Henri Bendel
Hourglass Cosmetics
Illamasqua
JANE Cosmetics
Jane Iredale
John Frieda
John Masters Organics
Josie Maran Cosmetics
Juice Beauty
Julep
Jurlique
Kevin Murphy
KMS California
Kora Organics
Kryolan Professional Cosmetics
LA Girls
LA Minerals
LA Splash
Lavanila
Lipstick Queen
Logona
Lorac Cosmetics
LUSH
Manic Panic
Me! Bath
Milani
Mirenesse
Model's Own
Murad
NARS Cosmetics
New Look Cosmetics
NYX
OCC
One Love Organics
Organix Hair
Original Sprout
Oscar Blandi
Pacifica Perfume
Paula's Choice
Paul Mitchell
Physician's Formula
Pur Minerals
Renee Rouleau Skincare
Sigma Beauty
Smashbox Cosmetics
Sally Hansen
Soap & Glory
Sonia Kashuk
Stilla Cosmetics
Sugarpill Cosmetics
St. Ives
Suki
Tallulah Jane Natural Perfumes
Tarte Cosmetics
Tata Harper Skincare
theBalm
The Body Shop
The Honest Company
TOM Organic
Too Faced Cosmetics
Trish McEvoy
Tsi-La Organics
Urban Decay
Victoria's Secret
W3LL People
Weleda
Wet n Wild
Yes to Carrots

Monday, June 15, 2015

Tuna Kale And Egg Salad

The Tuna Kale salad is perfect if you don't feel like eating something heavy. It's also a good source of protein.  I love this salad because it's super easy to make, healthy and it actually fills me up!




Ingredients:


  • 4 cups kale
  • 1-(5 ounce) can tuna
  • 3 tablespoons green onion 
  • 3 tablespoons chopped parsley
  • 2 hard boiled eggs
  • 1/4 cup roasted shelled sunflower seeds
  • 1/4 cup grated parmesan cheese
  • 3 tablespoons capers
  • olive oil
  • lemon juice 
  • rice vinegar


Instructions: 
  1. Toss kale in a large bowl with a splash of olive oil and rice vinegar.  
  2. Season with a bit of salt and pepper and set aside.
  3. In a separate bowl, combine tuna and half of the sliced boiled egg.  


  1. Add the green onion and parsley and a bit of olive oil and use the back of a fork to work the mixture together, breaking up the tuna and eggs.  
  2. Add the sunflower seeds, cheese, and capers.  
  3. Add a bit more olive oil if needed and fresh lemon juice.  
  4. Season with salt and pepper to taste.
  5. Add the tuna mixture to the kale bowl.  
  6. Toss to combine.  
  7. Before serving top with the remaining egg.  


ENJOY!!!!!

Wednesday, April 29, 2015

Tuesday, April 28, 2015

The Attic

I forgot to post this a month ago, but for all you food lovers check out my review I wrote for hypefeast.com on The Attic in Long Beach, CA http://hypefeast.com/attic/





Enjoy!

Friday, April 24, 2015

Wag! A Dogs Best Friend!


Hello everyone!!! 

Download Wag! The Uber of dog walking!!! You can schedule a friendly neighborhood dog walker. Click the link to download the app: http://www.wagwalking.com/ 

10¢ of Every Mile Walked goes to Best Friends Animal Society. Best Friends is the largest sanctuary for homeless pets and has saved the lives of over 13 million dogs.

Wag's mission is to make dog ownership easier, which in turn should increase adoption rates.


Tuesday, March 24, 2015

Birchbox Love

I've become a huge fan of Birchbox if you haven't heard of it I suggest you check it out!!! It's only $10 a month and you receive up to five beauty products. I never know whats new or in with beauty products, but now that I have Birchbox I really don't have to worry about that anymore.  I can honestly say that I have learned so much.

One product that I fell in love with this month was the Mirenesse Mattfinity Lip Rouge in a shade called Paris. I was very hesitant at first because the shade is something that I usually would not wear, but that all changed once I tried it out. It went on smooth and I loved the matte finish, it stayed on for hours even after I ate. I would totally recommend this product to all my lipstick loving friends out there!


The second product I fell in love with is the Gorjana Brinkley Necklace. I'm not big on flashy jewelry, so this necklace is perfect for me. This is a necklace you could wear everyday or pair with a cute outfit for a night out. 







Monday, March 16, 2015

O'Melveny Hiking Trail





I decided to take my dog Rebel hiking because it's been a while since I've taken her. We went to O'Melveny Park in Granada Hills, CA because I didn't feel like going on a super crowded trail with lots of people and no parking. O'Melveny park is a great place to take your dog hiking they even have a dog water fountain connected to the regular water fountain.  The trail is great for beginners and experienced hikers and the view at the top is amazing. The only thing I recommend is making sure you are aware of your surroundings because the last couple of times I've hiked this trail I've seen rattle snakes, other than that this trail is awesome! 


Rebel taking in the view! 








Tuesday, March 10, 2015

Prosciutto-Wrapped Chicken with Asparagus



This is an easy dinner to make when you're tired and want something that doesn't take that long to make. It's actually quite healthy, except for the cream. My boyfriend and I made this together and we both loved it!! I kind of messed up and poured the sauce all over the chicken, but it was still amazing.

I promise to get better with my food presentation. lol 



Ingredients:


  • 1 pound chicken breast, sliced thin (2-3 breasts)
  • Salt and freshly ground black pepper
  • 2 tablespoons flour, or more
  • 4 slices prosciutto
  • 2 tablespoons olive oil
  • 1 bunch asparagus 
  • 1/4 cup basil pesto
  • 1/3 cup cream

Instructions:

1. Pat the chicken breasts dry with a paper towel, then sprinkle with salt and pepper.




2. Rub the chicken with flour. Wrap each piece of chicken with a piece of prosciutto.



3. In a large skillet, heat the olive oil on medium. When it is hot, add the wrapped chicken. Cook for 5-6 minutes more, then flip and cook for another 4-5 minutes or so, until browned and it reaches 165 degrees. 




4. Next, add about 3 inches of water to a small pot, cover and let it boil. Wash off the asparagus and cut off the woody ends. Cut the asparagus into 2 inch pieces. Cook for 5 minutes, or until tender. 




5. In a small bowl whisk together pesto and cream. When the chicken is fully cooked, pour the mixture over the chicken, and add the asparagus. Bring the mixture to a boil, then turn off the heat. Serve by itself or with a side. 













Thursday, February 19, 2015

Dog In Need Of Home


This little guy is in need of a good home! He was found roaming the streets by himself. My friend can't keep him and either can I. We really don't want him to get sent to the pound. His age is uncertain, but he's definitely a sweetheart. 

If you or someone you know want to adopt him please message me ASAP. 

Friday, February 13, 2015

Heart Shaped Rice Krispies Treats For Valentine's Day

Need a last-minute idea for Valentine's Day? Heart Shaped Rice Krispies Treats are super cute, quick and easy to make! It's so easy you can make them by yourself or turn it into a girls night like my friends and I did. Either way these were fun to make! 

Photo Credit: Rachel Rosas
Thanks to Daniella and Rachel for helping me decorate these pretty treats. 


Ingredients:

  • 3 tablespoons of butter
  • 1 package of miniature marshmallows
  • 6 cups of Kellogg's Rice Krispies cereal 
  • 1 container of frosting (16 oz) (We used Strawberry flavored frosting because it was pink) 
  • 1 package of classic Sweethearts Candy Dish Pack 
  • 1 bag of Valentine's Day M&M's 
  • Sprinkles
  • Heart shaped cookie cutters





Directions:

  1. In a large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 
  2. Add Rice Krispies cereal. Stir until well coated.
  3. Using a buttered spatula or wax paper evenly press mixture into a 13 x 9 x 2-inch pan coated with cooking spray (I used butter). Let cool. 
  4. Use cookie cutter to cut into hearts. 






Decorating the Heart Shaped treats:

  1. Use the frosting to frost the top of each Rice Krispies Treat. 
  2. Pour candy into small bowls. This makes it easier to share and pick candy out when decorating with friends. 
  3. Get creative and decorate away!!!
  4. Enjoy!!!






YUM!


Tuesday, February 10, 2015

Monday, February 9, 2015

Breakfast Toastadas - Viva La Brunch!

I wanted to come up with a delicious brunch recipe that would be simple for anyone to make. Then it hit me... Why not make breakfast tostadas?! I've made it several times before and loved it!!  It's super easy and cheap if you go to your local Mexican Market. I had my cousin Rachel help me out we got everything we needed at Vallarta. I decided to pair the breakfast tostada with a take on Mexican Street Corn (elote) and made a Mexican Street Corn salad. Lastly, we made Michelada's (the Mexican Bloody Mary) because you can't have a Mexican Brunch without a Michelada! 



Photo Credit: Rachel Rosas

Breakfast Tostada





Breakfast Tostada Ingredients: 
  • 1 package of tostadas
  • 1 can of refried canned beans ( I like Rosarita Traditional Refried Beans)
  • 4 slices of bacon
  • 2 eggs 
  • 1 avocado 
  • Queso Fesco 
  • 1 lime 
  • 1/3 cup fresh cut cilantro
  • Hot sauce, for serving (optional)

Instructions: 

  1. Place the tostada on a plate.
  2. Open up the can of refried beans and add them to a saucepan over low heat.
  3. Cook the 4 slices of bacon in a frying pan. (Do not throw away bacon grease)
  4. Gently break the eggs into the same frying pan with the bacon grease. Cook the eggs sunny-side up or to your desired doneness. 
  5. Time to build the tostada. Spread the warm refried beans over your tostada, add 1 egg, break up the bacon and sprinkle on top, break up some Queso Fresco and sprinkle over the top, add avocado slices and cilantro over the top.
  6. You can squeeze some lime over the top and hot sauce to taste.



Street Corn Salad 




Street Corn Ingredients:

  • 1 can of corn
  • 3 tbsp of mayonnaise 
  • 2 tbsp of lime juice 
  • 1 spoonful of fresh cilantro 
  • 1/2 teaspoon of chili powder 
  • salt and pepper to taste

Instructions: 

  1. Heat up can of corn.
  2. While the corn is heating up, mix together mayonnaise, chili powder, salt and pepper in a large bowl. When the corn is done, gently fold with other ingredients. 
  3. Serve immediately. 


Michelada 




Michelada Ingredients:

  • 8 oz of your favorite Mexican Beer
  • 8 oz of Clamato juice
  • 1/2 lime
  • A few dashes of hot sauce I recommend Tapatio 
  • A few dashes of Worcestershire sauce 
  • Sea salt for the rim of the cup and a pinch to go inside of the drink
  • Tajin for the rim of the cup and a pinch to go inside of the drink

Instructions:

  1. Rub the lime around the rim of your glass.
  2. Mix some sea salt and Tajin in a small plate and then use this mixture to salt/Tajin the rim. 
  3. Squeeze the rest of your lime into the glass.
  4. Pour the beer into the glass, ensuring not to mess up your salt/Tajin rim.
  5. Pour Clamato into glass to fill just below the rim.
  6. Add a few dashes of hot sauce and Worcestershire sauce.
  7. Add a pinch of sea salt, Tajin and garnish with a lime if you like. 




Disfrutar!!!






Friday, February 6, 2015

Bacon Wrapped Herb Crusted Pork Loin


I made Bacon Wrapped Herb Crusted Pork Loin with my boo last night and it was really good! The pork came out so moist and the flavor was amazing. This is great for a date night when you don't feel like going out to dinner. I must say that my boo and I make a great team! It's all about team work when cooking in the kitchen. The one thing we both agreed that was missing from this recipe was salt!! If you try this recipe and love salt as much as we do, add it on that bad boy! 


We paired our Pork Loin with Brussels sprouts. 


Ingredients: (serves 2-3) 

• 1.5 lbs boneless pork loin
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil 
• 4 springs of fresh rosemary 
• 4 springs of fresh thyme 
• 2 tbsp steak seasoning 
• 2 tbsp of sea salt (not in original recipe)
• 1 tbsp of freshly ground black pepper 
• 4 cloves garlic (crushed) 
• 5 thin slices of bacon ( I suggest thin slices of bacon so it comes out crispy)



Start by pre-heating the oven to 350 degrees, then brush the loin on all sides with the balsamic vinegar and olive oil. 

Next, cut 6 slits in the loin this is where the crushed garlic will go. 

Put the crushed garlic cloves into each slit ensuring to push the crushed garlic well into the pork.  

Place the steak seasoning, black pepper, 2 springs of chopped rosemary and 2 springs of chopped thyme in a small bowl together. 

Next, rub the spice mixture on the loin, making sure to cover both sides evenly. 

After spicing up the loin place 2 springs of rosemary and 2 springs of thyme on top of the loin. 

It's time to wrap the loin in bacon, make sure to wrap up the springs of Rosemary and thyme. 

Now the pork is ready to go into the oven!!!

After 30-40 minutes, place the meat thermometer into the center of the loin. 
The pork will read 140-145 F when ready. 

We used the juice from the loin to pour over the top of our cut loin pieces. (We're fatties) 

I promise to take better photos in the future sorry! lol 

Now for the Brussels sprouts!

In a large bowl mix the brussels sprouts with olive oil, pepper and sea salt. 


Next, pour them onto a sheet pan and bake for 35-40 minutes, until they are nice and crisp on the outside and tender on the inside. Remember to shake the pan from time to time to brown the sprouts evenly. 


Enjoy!