The last week has been uber-Full! Lots of work, lots of fun…and a new in-town adventure on a rainy day!!
Chez Nous might be the best new lunch/brunch/dinner spot in town!!! Ans and I ventured out in the cold and rain for Sunday brunch and enjoyed some much needed catch up time. Chez did not disappoint. Located on Payne Court downtown, it felt like we were invited into someone’s home for a warm and cozy breakfast by the fire. After walking through a delightful courtyard, we were greeted by an extremely chic hostess (wearing classic Le Petit Bateau) and seated in an immaculately decorated alcove.
The menus are created daily…though not many choices, a feast just the same! I had the Omlette aux Champigants with wild mushrooms and aged Gouda. It was served with a salad frisee and radishes. DELISH…I cleaned my plate! We shared the chocolate mousse and lemon boudin with sea-salt caramel-becuase, why not!
6 Payne Court
Charleston, South Carolina 29403
My weekly journey to Madewell was a hit! As per usual, the sale rack is full of fantastic finds. I love this Silk Blouse -great for layering this winter!!
I also picked up this Cargo Workshirt in slate grey on super sale! Not bad for a 15 minute run through!!
Happy Hump Day friends…I’m off to Charlotte for business (and a little shopping too!). We are hoping to hit Nordstrom and West Elm before we have to head back! XOXO, Catherine
Nothing goes better with an Arctic blast than a big pot of Chicken Tortilla Soup!! I tried this recipe from allrecipes.com to serve Halloween night and it seemed to go over extremely well!
1tbsp canola oil
1 medium onion, chopped
3 cloves garlic, minced
1 jalapeño, seeded and chopped *don’t get too close!
1 32oz carton of chicken broth
1 tsp each chili powder, cumin, paprika, salt and pepper
11/4 pound of boneless skinless chicken breast **If you are a Harris Teeter VIC card customer, utilize the chicken in the butcher shop-it is $1.99 per lb!!!
1 15 oz can of diced tomatoes with green chilies
11/3 cup if milk
1/3 cup Maseca masa harina **corn flower
1 can black beans, drained and rinsed
1 can pinto beans drained and rinsed
1 cup of corn
2/3 cup of heavy cream
1/4 cup of sour cream
~Cook onion, jalapeño and garlic in canola oil over medium to high heat.
~Add chicken broth and spices to the pot.
~Add chicken breasts bring to a boil, reduce heat to medium, cover and boil for 15 minutes until chicken breasts are cooked.
~Remove chicken and put aside for 5 minutes
~Add tomatoes to the pot.
~Mix milk and mesa harina (corn flower, yum!!) well and pour mixture into the pot stirring frequently until the mixture comes to a boil.
~Dice chicken and add to the pot, with beans and corn.
~Stir in sour cream…let simmer and voila~!
**Serve with green onion, grated cheese, sour cream, Frito’s, or corn bread. I actually overcooked the cornbread slightly, so served it under the soup…it was delish! Like most soup, it tasted so much better the second day (and the third day)-if there are leftovers they will freeze beautifully. Brace for the cold folks…it gets here Friday! XXOO, Catherine