KAY TAN SF Fab Finds

Sunday, July 22, 2012

Reptile Fun - Dressing Up a Basic T

Jazzed UP!

xoxo
KayTanSF.com
by Kristina

found via pintrest via Megelodon Godlemonade via My Style

Gold/Rose Gold and Nude

I am currently obsessed with the color nude, gold accents- have been my thing for a few years now! I love how these two colors/metallic come together!

xoxo

KayTanSF.com

by Kristina

found via pintrest via In Stye via Iwona Czajkowska

Ethnic Inspired Jewelry

How gorg is this! My favorite part is the tribal-esk-ish feeling that this necklace gives off! Very Cleo, Very Indian bride, Very Arabian Nights Princess! Very Statement Piece!

xoxo

KayTanSF.com

by Kristina

found via pintrest via karmaloop

All in the Details

found via 12stonehollowway.bl...

found via petite-ben.tumblr.c...

All about the details! Adding a lill something something to a piece makes all the difference! Here are some images that obviously take it to the extreme fab degree, but none the less, adding beautiful intricate details makes all the difference!

xoxo

KayTanSF.com

by Kristina

Monday, July 16, 2012

Spicy Chicken Enchiladas> to DIE FOR

O.M.G! I tried this recipe a few days ago and am STILLL watering at the mouth from the thought these enchiladas! Followed the recipe as directed- except last min decided to add in a handful of shredded cheese to the sauce at the end.

To DIE FOR YALL! to DIE

ingredients:

for the sauce:
1 tablespoon butter
1 Serrano pepper, minced
2 garlic cloves, minced
1 tbsp flour
1 cup chicken stock
1 tsp cumin
1/4 tsp salt
1/4 tsp fresh ground pepper
1/4 cup chopped cilantro
1 cup medium salsa verde
1/2 cup fat free sour cream

for the enchiladas:
3 cups chopped cooked chicken breasts (about 4 breasts)
8 oz Cabot Monterrey Jack Cheese, shredded & divided
1 small yellow onion, chopped
3 avocados, peeled and chopped
8-10 flour tortillas

directions:

Preheat oven to 375°F.

In a medium sauce pan, melt butter over medium-high heat. Saute serrano pepper and garlic, for 1 minute. Stir in flour, constantly stirring, and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat.

Spray/grease a 9×13 baking dish. Add 3/4 cup sauce to the bottom of the pan. Add chicken, Cabot Monterrey Jack Cheese, onion and avocado to the center of each tortilla and roll, placing seam-side down in the dish. Pour the remaining sauce over the enchiladas. Top with leftover cheese and bake for 15-20 minutes or until bubbling. Serve immediately.

found via thenovicechefblog.c...

xoxo

KayTanSF.com

by Kristina