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Friday, October 24, 2014

NYX Makeup

NYX has quickly become one of my favorite inexpensive makeup brands. Don't get this confused with the NYC brand. It wears like a lot of the expensive products for a much smaller price tag. I still haven't used all of their products but can see myself doing so over time. 

I went to Ulta yesterday and stocked up on a few NYX items and here's my review: 

This is my favorite concealer. It covers dark circles better than any other concealer that I've tried. I use the color "beige" but it comes in many different shades. 

This is the first time I've tried cream blush and I fell in love with it. It applies easily and stays on much longer than a powder blush. I tested a few colors on my hand and they are all very pigmented so you don't have to apply a lot of product. I usually wear pink blush but I wanted to try something different and I chose the color "orange." I love this color! Don't let the bright color scare you. I have found that the brighter the color the better it looks. 

This palette gives you 6 beautiful, natural eye shadow colors. I foresee this palette being my daily go-to eye shadow. There are numerous ways to wear these 6 colors and I am really excited to try them out. 

If you apply an eye shadow base before applying your color, the color will show up better and it will last longer throughout the day. This base is cream and easy to apply. I chose the "white" color because, in my opinion, it gives the best base to show off your color. It also comes in "pearl" if you want a little shimmer and in "skin tone" if you only want the long lasting benefit. 

These lipsticks are fabulous! They are so smooth and truly feel like butter on your lips. I chose to start my collection with the above two colors, "sweet tarte" (pink) and "hunk" (purple). Both colors apply lighter (and more pink) than the packaging appears which was a little disappointing but they are still really beautiful colors that I am excited to wear during a night out. My lips are naturally pretty pink which may be the reason. I think "hunk" is going to become one of my favorite colors. 

Have you tried NYX before? What are your favorite products or colors? 
Love, sje

Coastal Home Style

One year ago today, Michael and I closed on our house! It's hard to believe it has already been a year. I love homes that are styled with a coastal theme and thought today would be a great day to show you some of my favorite items. All items are from wayfair.com.

Coastal Home Style

Monday, October 20, 2014

Slow Cooker Chicken Noodle Soup

Sunday afternoon/evenings are a treasure to me. It's usually only me, Michael and Tucker lounging around relaxing from our weekend. This summer, we grilled almost every Sunday evening. Now that the weather is starting to feel like fall, we've started making meals in our crock pot. We've had a lot of fun searching through recipes, preparing them together and enjoying what we made that evening. Last night, we made chicken noodle soup and served it with a warm ham and cheese sandwich. The next time you make soup, this should be the one you choose. You will not be disappointed!

Slow Cooker Chicken Noodle Soup by Cooking Classy
Prep Time: 15 minutes
Cook Time: 7 hours
Yield: 4 - 5 servings

1 1/2 lbs boneless skinless chicken breasts
5 medium carrots, peeled and chopped (1 3/4 cups)
1 medium yellow onion, chopped (1 1/2 cups)
4 stalks celery, chopped (1 1/4 cups)
3 cloves garlic, minced
3 Tbsp extra virgin olive oil
6 cups low-sodium chicken broth (3 - 15 oz cans)
1 cup water
1/2 tsp dried thyme
1/2 tsp dried rosemary, crushed
1/4 tsp celery seed, finely crushed*
2 bay leaves
Salt and freshly ground black pepper, to taste
2 cups uncooked wide egg noodles
3 1/2 Tbsp chopped fresh parsley
1 Tbsp fresh lemon juice

To a slow cooker, add chicken (un-cut), diced carrots, onion, celery, and garlic. Drizzle olive oil over top then add in chicken broth, water, thyme, rosemary, celery seed, bay leaves and season with salt and pepper to taste. Cover and cook on low heat 6 - 7 hours.

Remove cooked chicken and allow to rest 10 minutes, then dice into bite size pieces. Meanwhile, add egg noodles and parsley to slow cooker. Increase temperature to high, cover and cook 10 minutes longer (or until noodles are tender). Stir in lemon juice and toss in cooked, diced chicken. Serve warm with saltine crackers or top with Parmesan cheese if desired.

You may be in search of slow cooker recipes too so here are a few others that I want to try:

Honey Sesame Chicken

50 Back to School Crock Pot Recipes

Slow Cooker Pot Roast - We made this a couple weeks ago and it is outstanding!

Fiesta Chicken

Share with me your favorite slow cooker recipes!
Love, sje

Thursday, October 9, 2014

Marsha's Pork Loin

A couple of months ago my parents came to Charleston for a visit. Even though Charleston has many fabulous restaurants, we often choose to grill out at the house at least one night while they are here. My mom made this recipe and it was so delicious. Michael and I quickly fell in love with it and have made it several times since they were here. I made it last night and knew I had to share it with y'all.

This recipe is my favorite way to cook a pork loin and it is one of my favorite meals. It is SO good and only takes a total of 30 minutes to make. You seriously need to add this to your dinner rotation.

Marsha's Pork Loin
Serves approximately 4 people
Total time: 30 minutes

Pork Loin
Onion Mix (with 2 envelopes)
Extra Virgin Olive Oil

Drizzle the olive oil over the entire pork loin.
Pour one packet of onion mix on the top and one packet on the bottom on the pork loin.

Place the pork loin on the grill (we let it sit on the aluminum foil so it doesn't loose any of the seasoning but that is optional).
Grill for 20-25 minutes or until pork is cooked all the way through.

Slice the pork cutting against the grain. 


I served the pork with red wine, green beans and Italian roasted potatoes (red & russet potatoes covered in zesty Italian dressing and cooked at 400 degrees for 30 minutes, turning once). 

So. SO. Delicious! 
Love, sje

Wednesday, October 8, 2014

10 Fall-to-Winter staples under $150

This past weekend, my sister-in-law's and I were talking about fall fashion and one mentioned that she would love to see a blog post on inexpensive fall-to-winter staple pieces. I've thought about it constantly since she asked and here's what I came up with. It wasn't easy but I think I found some great pieces (many of them you may already have in your closet) that add up to less than $150. I've also put together many different outfits with these 10 pieces.

These are the items I chose. When shopping, choose the same basic items but always remember to intertwine your personal style.

Outfit #1:

fall to winter

Outfit #2: 

fall to winter

Outfit #3:

fall to winter

Outfit #4:

fall to winter

Outfit #5:

fall to winter

Outfit #6:

fall to winter

Outfit #7:

fall to winter

Which outfit is your favorite? How do these pieces compare to what you already have in your closet? 

Love, sje

Tuesday, October 7, 2014

Pumpkin Cake Doughnuts (or muffins)

I saw this recipe on King Arthur's website and knew I had to make them immediately. I don't have a doughnut pan (and now I will be purchasing one soon) so I made this recipe as muffins. It is so easy and so delicious. Enjoy!

1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin purée (canned pumpkin)
1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons King Arthur Unbleached All-Purpose Flour

3 tablespoons cinnamon-sugar

1) Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don't have doughnut pans, you can bake these in a standard muffin tin; they just won't be doughnuts.

2) Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.

3) Add the flour, stirring just until smooth.

4) Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well. If you're making muffins, fill each well about 3/4 full; the recipe makes about 15, so you'll need to bake in two batches (unless you have two muffin pans).

5) Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you're making muffins, they'll need to bake for 23 to 25 minutes.

6) Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.

7) While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar. If you've made muffins, sprinkle their tops heavily with cinnamon-sugar.

8) Cool completely, and store (not wrapped tight) at room temperature for several days.

Yield: 12 doughnuts or 15 muffins.