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Tag: tie dye

April Favorites

Here are some of my current favorites and other products that I’ve been eyeing for April! Lip Balm |Dumbbells | Mug | Body Scrub |

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@erinnOBrienn

I learned how to make THE BEST Spaghetti Carbonara

I learned how to make THE BEST Spaghetti Carbonara in Italy this year and knew I had to recreate it for us all at home! @barillaus #ad 🍝🇮🇹 We took a wonderful class in Rome and now make this at-home version whenever we’re missing our favorite city. It only requires a few simple ingredients and is done in under 30 minutes! Using my favorite Barilla Al Bronzo® pasta is what truly elevates this entire dish. It’s a premium bronze-cut pasta that has a textured surface which holds more of this creamy carbonara sauce in every bite 🙌🏼 Click the link in my stories to try Barilla Al Bronzo® for yourself! Hope you love this recipe as much as we do ❤️
#BarillaPasta #BarillaAlBronzo #BarillaUS

Ingredients:
1 box Barilla Al Bronzo® Spaghetti
8-10 ounces guanciale, sliced into thin ¼ inch strips (or pancetta or bacon)
¾ cup freshly grated Pecorino Romano plus more for serving
¼ cup freshy grated Parmigiano-Reggiano or Grana Padano
1 whole large egg plus 3 large egg yolks
1 teaspoon freshly ground black pepper plus more for serving

Method:
1. Bring a large pot of heavily salted water to a boil and cook the Barilla Al Bronzo® Spaghetti to al dente perfection according to package directions.
2. Place the guanciale pieces into a medium stainless steel skillet over medium heat and cook, stirring occasionally, until golden brown and crispy. Once done, remove from heat and set aside, being sure to reserve 2 tablespoons of the melted fat. (In Rome, we learned to set one side of the skillet onto the back of a spoon to tilt it so the fat pools to one side)
3. In a large stainless steel or glass bowl, combine the whole egg, egg yolks, and black pepper. Place the bowl directly over the boiling pasta water, being careful that it does not touch the water, while whisking vigorously until the eggs become slightly thick and creamy. (This process is used to pasteurize the eggs and create the most ideal texture). Recipe continued in comments!
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#carbonara #comfortfood #fall #easyrecipes #spaghetti #dinner #italianfood #dinnerideas #fallrecipes #easydinner #guanciale #parmesan

Bubbly afternoon at the @veuveclicquot Polo Classi

Bubbly afternoon at the @veuveclicquot Polo Classic 🥂💖
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#veuveclicquot #vcpoloclassic #malibu #liveclicquot

What should I wear to the @veuveclicquot Polo Clas

What should I wear to the @veuveclicquot Polo Classic? Option 1, 2, 3 or 4 🥂💖

Linked dresses in my LTK (in bio!)
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#outfit #tryonhaul #dress

Burrata Fig Crostinis with @otrcocktails Cosmopoli

Burrata Fig Crostinis with @otrcocktails Cosmopolitan 🍸💖 #Ad #21+ #OnTheRocksPartner #AMAs With the American Music Awards 50th Anniversary Special coming up, it’s the perfect time to celebrate with these delicious bites and a decadent cheeseboard! They pair perfectly with my favorite upscale ready-to-serve Cosmopolitan. On The Rocks delivers bar-quality cocktails with real premium spirits and elevates your awards season cocktail game! It’s not only cute and festive, but it’s also a cocktail that’s SO easy to make which is perfect for entertaining. Just shake over ice, pour, and enjoy! It makes hosting a breeze which is why I love having it on hand when anyone comes over. Be sure to shop On The Rocks Cosmopolitan during awards season and upcoming festivities!

Ingredients:
1 baguette
12 - 14 figs, sliced
1 8-ounce ball of Burrata
2 tablespoons Extra-virgin olive oil, plus more for serving
Balsamic vinegar or balsamic glaze, for serving
Honey, for serving
Flaky salt, for serving
Freshly ground black pepper for serving
Fresh thyme, for serving

Method:
Preheat the oven to 400 degrees.
Slice your baguette and brush with extra-virgin olive oil. Bake for 10 to 15 minutes or until golden and crispy.
Top with the creamy burrata, 3 figs slices, balsamic, honey, flaky salt & pepper.
Garnish with fresh thyme and enjoy!
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#bruschetta #fall #appetizers #foodanddrink #crostini #easyrecipes #appetizerideas #fallrecipes #hosting #dinnerideas #baguette #burrata

This is my kind of Fall Salad! 🍂🥂🍐 Fall F

This is my kind of Fall Salad! 🍂🥂🍐 Fall Fig & Pear Salad with Crispy Quinoa and a Maple Vinaigrette - This recipe is inspired by one that I shared a couple years ago and always make during this time of year. I usually add regular cooked quinoa to this but have seen so many amazing crispy rice salads lately (cc @kalejunkie 🔥) that I thought I’d try it with crispy quinoa. I also love adding some grilled chicken to this to make it a meal! Hope you enjoy 🧡

Paired this salad with @mcmanisfamilyvineyards Sparkling Brut 🥂 Cutest serving bowl and measuring cups are from the @whatsgabycookin x @crateandbarrel collection!

Ingredients:
5 ounces spring mix or chopped kale
1 pear, thinly sliced
1 cup quartered figs
3/4 cup @pomwonderful arils plus more for serving
1/2 cup dried cranberries
1 1/2 cups cooked crispy quinoa (see instructions below)
1/2 cup candied walnuts, coarsely chopped
Crumbled feta or goat cheese for serving

Vinaigrette:
1/3 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
1 small shallot
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

For the crispy quinoa, place cooked and cooked quinoa onto a parchment-lined baking sheet in an even layer. Bake at 425 degrees for 20 minutes or until golden brown and crispy, flipping halfway through. Set aside and let cool before adding into the salad.
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#salad #figs #fall #easyrecipes #harvestsalad #dinner #dinnerideas #saladlover #fallrecipes #saladrecipe #easydinner #crispyquinoa #pears #feta

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© Copyright 2024 Erin O'Brien

Website By Nari Creative

On the Blog

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Life + Style
Travel

More from Erin

About
Contact
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Newsletter

Follow Along |

@erinOBrien

I learned how to make THE BEST Spaghetti Carbonara

I learned how to make THE BEST Spaghetti Carbonara in Italy this year and knew I had to recreate it for us all at home! @barillaus #ad 🍝🇮🇹 We took a wonderful class in Rome and now make this at-home version whenever we’re missing our favorite city. It only requires a few simple ingredients and is done in under 30 minutes! Using my favorite Barilla Al Bronzo® pasta is what truly elevates this entire dish. It’s a premium bronze-cut pasta that has a textured surface which holds more of this creamy carbonara sauce in every bite 🙌🏼 Click the link in my stories to try Barilla Al Bronzo® for yourself! Hope you love this recipe as much as we do ❤️
#BarillaPasta #BarillaAlBronzo #BarillaUS

Ingredients:
1 box Barilla Al Bronzo® Spaghetti
8-10 ounces guanciale, sliced into thin ¼ inch strips (or pancetta or bacon)
¾ cup freshly grated Pecorino Romano plus more for serving
¼ cup freshy grated Parmigiano-Reggiano or Grana Padano
1 whole large egg plus 3 large egg yolks
1 teaspoon freshly ground black pepper plus more for serving

Method:
1. Bring a large pot of heavily salted water to a boil and cook the Barilla Al Bronzo® Spaghetti to al dente perfection according to package directions.
2. Place the guanciale pieces into a medium stainless steel skillet over medium heat and cook, stirring occasionally, until golden brown and crispy. Once done, remove from heat and set aside, being sure to reserve 2 tablespoons of the melted fat. (In Rome, we learned to set one side of the skillet onto the back of a spoon to tilt it so the fat pools to one side)
3. In a large stainless steel or glass bowl, combine the whole egg, egg yolks, and black pepper. Place the bowl directly over the boiling pasta water, being careful that it does not touch the water, while whisking vigorously until the eggs become slightly thick and creamy. (This process is used to pasteurize the eggs and create the most ideal texture). Recipe continued in comments!
.
.
.
.
.
#carbonara #comfortfood #fall #easyrecipes #spaghetti #dinner #italianfood #dinnerideas #fallrecipes #easydinner #guanciale #parmesan

Bubbly afternoon at the @veuveclicquot Polo Classi

Bubbly afternoon at the @veuveclicquot Polo Classic 🥂💖
.
.
.
.
.
#veuveclicquot #vcpoloclassic #malibu #liveclicquot

What should I wear to the @veuveclicquot Polo Clas

What should I wear to the @veuveclicquot Polo Classic? Option 1, 2, 3 or 4 🥂💖

Linked dresses in my LTK (in bio!)
.
.
.
.
.
#outfit #tryonhaul #dress

Burrata Fig Crostinis with @otrcocktails Cosmopoli

Burrata Fig Crostinis with @otrcocktails Cosmopolitan 🍸💖 #Ad #21+ #OnTheRocksPartner #AMAs With the American Music Awards 50th Anniversary Special coming up, it’s the perfect time to celebrate with these delicious bites and a decadent cheeseboard! They pair perfectly with my favorite upscale ready-to-serve Cosmopolitan. On The Rocks delivers bar-quality cocktails with real premium spirits and elevates your awards season cocktail game! It’s not only cute and festive, but it’s also a cocktail that’s SO easy to make which is perfect for entertaining. Just shake over ice, pour, and enjoy! It makes hosting a breeze which is why I love having it on hand when anyone comes over. Be sure to shop On The Rocks Cosmopolitan during awards season and upcoming festivities!

Ingredients:
1 baguette
12 - 14 figs, sliced
1 8-ounce ball of Burrata
2 tablespoons Extra-virgin olive oil, plus more for serving
Balsamic vinegar or balsamic glaze, for serving
Honey, for serving
Flaky salt, for serving
Freshly ground black pepper for serving
Fresh thyme, for serving

Method:
Preheat the oven to 400 degrees.
Slice your baguette and brush with extra-virgin olive oil. Bake for 10 to 15 minutes or until golden and crispy.
Top with the creamy burrata, 3 figs slices, balsamic, honey, flaky salt & pepper.
Garnish with fresh thyme and enjoy!
.
.
.
.
.
#bruschetta #fall #appetizers #foodanddrink #crostini #easyrecipes #appetizerideas #fallrecipes #hosting #dinnerideas #baguette #burrata

This is my kind of Fall Salad! 🍂🥂🍐 Fall F

This is my kind of Fall Salad! 🍂🥂🍐 Fall Fig & Pear Salad with Crispy Quinoa and a Maple Vinaigrette - This recipe is inspired by one that I shared a couple years ago and always make during this time of year. I usually add regular cooked quinoa to this but have seen so many amazing crispy rice salads lately (cc @kalejunkie 🔥) that I thought I’d try it with crispy quinoa. I also love adding some grilled chicken to this to make it a meal! Hope you enjoy 🧡

Paired this salad with @mcmanisfamilyvineyards Sparkling Brut 🥂 Cutest serving bowl and measuring cups are from the @whatsgabycookin x @crateandbarrel collection!

Ingredients:
5 ounces spring mix or chopped kale
1 pear, thinly sliced
1 cup quartered figs
3/4 cup @pomwonderful arils plus more for serving
1/2 cup dried cranberries
1 1/2 cups cooked crispy quinoa (see instructions below)
1/2 cup candied walnuts, coarsely chopped
Crumbled feta or goat cheese for serving

Vinaigrette:
1/3 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
1 small shallot
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

For the crispy quinoa, place cooked and cooked quinoa onto a parchment-lined baking sheet in an even layer. Bake at 425 degrees for 20 minutes or until golden brown and crispy, flipping halfway through. Set aside and let cool before adding into the salad.
.
.
.
.
.
#salad #figs #fall #easyrecipes #harvestsalad #dinner #dinnerideas #saladlover #fallrecipes #saladrecipe #easydinner #crispyquinoa #pears #feta

On the Blog

Recipes
Life + Style
Travel

More from Erin

About
Contact
Shop
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Website By Nari Creative

@ Copyright 2023 Erin O'Brien

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