Lisa and Nikki's Friday Finds!

What has inspired and delighted us this week? Here they are - the sights, sounds, tastes and one-of-a-kinds we loved!

Garden chandelier all dressed up for fall!

We love this mint condition antique Underwood typewriter! 

While in North Carolina, I had an awesome dessert at Carrabba's Italian Grill - vanilla ice cream with caramel sauce and roasted cinnamon rum pecans. It was called the John Cole. I wanted to try making this at home. I knew I could buy good vanilla ice cream and caramel sauce. But the pecans are what made the dessert. So I did a little experimenting and here is the recipe I came up with for the pecans:

1/8 cup white sugar

1/8 cup brown sugar

1/4 tsp. salt

3 tbsp. rum (divided)

1/2 tsp. cinnamon

1 1/2 cups whole pecans

Preheat oven to 350. Bring sugars, salt and 2 tablespoons of the rum to a boil. Reduce heat and stir continuously until sugars completely melt and you have a reduced syrup. Add pecans and stir to coat. Add last tablespoon of rum and cinnamon. Bring mixture back to a boil and then spread pecans out on a parchment/silpat covered baking sheet drizzling syrup over nuts. Bake for 15 minutes. Allow to cool and then break apart. It's not an exact match, but give it a try. Go ahead, put them on a salad, too!

Have you heard of Brightbox? It's a phone charging station and they are popping up where people spend time. For a flat fee, your phone charges while you eat, drink or shop! Kudos to Brightbox for providing free charging to New Yorkers during the power outage caused by Hurricane Sandy. 

There's nothing like a cozy fire on a chilly Chicago evening. Georgia's loves birch logs!

Dill-icious!

Being a full time communications professional, business owner and blogger, any recipe that is quick, easy and flavorful has my immediate attention. My life changed when I tried this new entree salad recipe that features seasonal fruits, nuts and a dillweed vinaigrette that makes my mouth water just thinking about it. If there is one variety of food that must work extra hard to inspire me, it's salad. I'm not that girl who can sit down to a plate of lettuce and a bottle of ranch and be happy or satisfied. But this salad really packs a punch. Try it for dinner one night this week and let me know what you think in the comments section.

Happy dining!

Mixed Greens with Dill Salad Dressing 

Assemble ingredients

Dressing Ingredients:

1/4 cup olive oil

3 Tbsp. balsamic vinegar

1 Tbsp. dried dillweed

1 large garlic clove, minced

1/4 Tsp. freshly ground pepper

1/4 Tsp. dried oregano

Salad Ingredients:

4 medium boneless, skinless chicken breasts or 1 pound of shrimp

Steak and Chicken Rub (any brand will work)

8 cups spring/mixed greens or baby spinach

3/4 cup dried cranberries

1/3 cup crumbled goat or farmer's cheese

1/4 cup pecans, chopped & toasted

For the vinaigrette, mix all ingredients in a bowl and combine with a whisk or fork. Let stand while you prepare the salad. 

Next generously cover the chicken or shrimp with a steak and chicken rub and grill on a gas or charcoal grill (12-15 minutes for chicken / 2-5 minutes for shrimp). I skewer my shrimp to avoid losing them through the grates. Cool.

Meanwhile, heat a non-stick skillet over medium heat and toast chopped pecans (5-8 minutes, turning often). Arrange salad greens on four plates. Top with cranberries, goat cheese, toasted pecans and chicken or shrimp (if using chicken, slice thinly). Give the vinaigrette one last whisk then drizzle over each salad. 

Dill-icious salad pictured with chicken and shrimp. Enjoy!