Gifts for Him and Her

Gifts for Him and Her

The holiday season is here! I can’t quite wrap my head around the fact that it is nearly December, but it is and that means it is time to start your holiday shopping. I have started my gift guides for the season and am so excited to share them with y’all! Today, I am sharing my guides for him and her.

Let’s start with the ladies! I developed this guide at several different price points and I think these gifts are most applicable for your friends, sisters, sister-in-laws, moms, mother-in-laws, grandmothers, girlfriends, fiancés and wives.

I have been wanting experiences more than material things this year, but I still love great presentation. I think the *perfect* gift would be the Tuscany Marvel Book with a trip to Italy as a surprise inside of the book! I also love bundling cook books with kitchen tools. If you have a friend who loves to cook, you can’t go wrong with the New Defined Dish Cookbook, Meat Masher, a set of Spatulas and a chic Apron. If your friends already pre-ordered Alex’s new book, try out Big Macs and Burgundy. I would wrap all of this together and add this Have Yourself A Merry Margarita Ornament to the gift wrapping!

If you’re looking for some designer splurges, I always recommend the Louis Vuitton Neverfull (if you don’t have one, I use this every day!), I’m also eyeing these Chloe Geometric Sunglasses, Golden Goose Cowboy Boots and a Bottega Veneta Card Holder. If your girl is trendy, get her this Mint Green Nylon Prada Bag with Pouch. And if you have designer taste without the budget, get this Mini Kelly Dupe…It is less than $200 and looks *identical* to the real Hermes Mini Kelly.

Let’s all take a minute and admit that it is really hard to buy gifts for the men in our lives. With that said, I have learned a few tips about giving gifts to men over the years. For my dad, I know that a handwritten note is the absolute best gift I can give him, but outside of that, I’ve started paying attention to what my dad buys for himself. Mostly golf stuff and Peter Milar anything. So whether it is your dad, husband, brother or grandfather, look at what they buy themselves and maybe get them something they already have in another color or pattern. 

When I was telling my dad about the gift guides, he told me that when you’re thinking of a gift to get the men in your life, you should follow their hobby. So basically, if they’re a golfer or a car fanatic, look at that and then do some research on a great gift in that area. Also, pay attention to what they say they want. My husband and dad both want very few things in this world so whenever I hear them say, “oh wow! I want that!” I immediately make a note in my phone and save it for their birthday or Christmas. 

I hope these gift guides help in your holiday shopping journey and remember to buy things sooner than later as shipping has been taking FOREVER this fall!

XO,

BRIT

Date Night Inspo: Crab Crakes and Sauvignon Blanc

Date Night Inspo: Crab Crakes and Sauvignon Blanc

Happy Friday, Loves! I don’t know about y’all, but lately date night at home seems more fun to me than going out to dinner. I can pick any wine I want and eat whatever I want all in the comfort of my home…with my hubby and pup too! Tonight, I am making the Defined Dish Cajun Crab Cakes and Remoulade for dinner with asparagus and a big glass of my current favorite white wine, Honig Sauvignon Blanc.

Because they are light and filling at the same time, crab cakes are one of my favorite meals for a hot summer night. These delicious crab cakes not only pack a big punch of flavor, but they are also Whole30 and Paleo-compliant, like most of the amazing recipes Alex creates.

Cajun Crab Cakes and Remoulade recipe excerpted from The Defined Dish: Healthy and Wholesome Weeknight Recipes © 2019 by Alex Snodgrass. 

INGREDIENTS:

FOR THE REMOULADE

¼ cup homemade mayo

1 tablespoon creole or dijon mustard

1 tablespoon fresh lemon juice (1/2 lemon)

1 tablespoon finely chopped fresh flat-leaf parsley leaves

1 green onion (White and green parts), finely chopped

2 cloves garlic, minced

1 teaspoon capers, roughly chopped

1 teaspoon Louisiana-style hot sauce

1 teaspoon dill relish, no sugar added

½ teaspoon apple cider vinegar

½ teaspoon paprika

½ teaspoon kosher salt

1/8 teaspoon cayenne pepper

FOR THE CRAB CAKES

16 ounces fresh lump crab meat

½ red bell pepper, seeded and finely diced

2 green onions (White and green parts), thinly sliced

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper, plus more for serving

2 tablespoons arrowroot starch

4 celery stalks, ends trimmed and cut diagonally into 1-inch pieces

1 medium white onion, halved and thinly sliced (2 cups)

3 garlic cloves, very thinly sliced

INSTRUCTIONS

For the Crab Cakes:

  • Line a baking sheet with parchment paper. 
  • In a large bowl, combine the crabmeat, bell pepper, green onions, mayo, cassava flour, salt, red pepper flakes, black pepper, cayenne pepper and thyme. Use a fork to mix until just combined.
  • Using 1/2 cup measuring cup, scoop out crab mixture and, using your hands, form into patties. Set on the prepared baking sheet and refrigerate for about 20 minutes so that they firm up.
  • Pour the almond flour on a plate. Very lightly dredge each chilled crab cake in the flour and tap off any excess flour. You don’t want them caked in flour or they’ll taste dry, just lightly dusted. Return the coated crab cakes to the baking sheet.
  • In a large non-stick skillet, heat the olive oil over medium-high heat. When very hot, but not smoking, carefully arrange the crab cakes in the bottom of the skillet, taking care not to crowd the pan. You will most likely have to do this in batches. Sear the patties until golden brown and slightly crispy, about 3-4 minutes on the first side. Using a sturdy spatula, carefully flip, and continue to cook on the other side for 3 more minutes. Transfer the cooked crab cakes to a wire rack to keep them from getting soggy before serving. Repeat with the remaining crab cakes.
  • Serve with hot remoulade and enjoy.

To Make the Remoulade:

  • In a medium bowl, combine the mayo, mustard, lemon juice, parsley, green onion, garlic, capers, hot sauce, relish. apple cider vinegar, paprika, salt and cayenne pepper. Stir to combine. Cover and refrigerate until ready to serve.

What are you cooking up this weekend?! Leave me a comment and let me know!

XO,

Brit