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Fabulously Delicious: Super Bowl Appetizers

Fabulously Delicious: Super Bowl Appetizers

Are you ready for some FOOTBALL!?!?! ...or maybe just the halftime show?! I'm actually excited for both (minus the fact that the Steelers lost one game shy of making it in), that aside, it's still gonna be a great game and I'm excited for the festivities! 

As I was brainstorming ideas for some delicious eats to share with you guys, I remembered to myself that I have been to both of the competing teams hometowns - Atlanta and Boston. Both of the teams inspired me to make these fun, festive appetizers. I decided on a little Southern cookin' to represent Atlanta and a fun twist on a classic to represent Boston. Sit back, put your stretchy pants on and get ready for some scrumptious, feel good, don't tell your trainer what you ate, food! 

Fried Chicken Mac & Cheese Sliders

OK my friends, let's be real for a sec...if you're down to make your own fried chicken, then this is the recipe to use! HOWEVER, if you want to just go buy some delicious fried chicken at the store and make everything else, I don't blame you! Fried chicken is time consuming, yes I'm aware, but the end result is worth it...IF you have that kind of time! 😉 🍗

{Fried Chicken}

Ingredients - 


  • 1 lb. boneless skinless chicken breast
  • 1 tablespoon kosher salt
  • 1 teaspoon light brown brown sugar
  • 1 teaspoon baking powder

Seasoned Mayonnaise:

  • 1 garlic clove, finely grated
  • 2 tablespoons fresh lemon juice
  • 1/2 cup mayonnaise
  • 2 tablespoons finely chopped chives
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon freshly ground black pepper
  • kosher salt
  • Bread-and-Butter Pickles, 2 tablespoons of brine


  • 1 1/2 cups all-purpose flour
  • 1/3 cups cornstarch
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 2 teaspoons cayenne pepper
  • 2 tablespoons kosher salt
  • 1 large egg, beaten to blend
  • 1 cup buttermilk
  • 3 tablespoons hot sauce of your choice


  • Vegetable oil for frying (about 8-10 cups)
  • A deep-fry thermometer

Instructions -


Cut the chicken into 1 inch bite sized pieces. Mix salt, sugar and baking powder in a small bowl. Season chicken all over with salt mixture. Chill uncovered on a wire rack set inside a a rimmed baking sheet for at least 2 hours or up to 1 day.

Batter & Assembly:

Whisk flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, and 2 Tbsp. salt in a medium bowl. In a separate bowl, whisk together the egg, buttermilk, and hot sauce until well combined. Using tongs or your fingers, grab a piece of cut chicken and dredge in flour mixture, turning to coat and packing into crevices. Shake to remove excess and return to rack. 

Pour 3 Tbsp. buttermilk mixture into flour mixture and work in with your fingers until fully incorporated. Dip chicken into remaining buttermilk mixture allowing excess to drip off, then pack moistened flour mixture firmly onto chicken. Gently shake off excess and return to rack. Repeat with remaining chicken. Chill for at least 30 minutes or up to 12 hours.

Time to Fry:

Pour oil into a large heavy pot fitted with a thermometer. Heat over medium-high heat until thermometer reaches 350°.  Working in small batches, fry chicken, turning often and adjust heat down to maintain the temperature. Fry until golden brown about 5-7 minutes per batch. Transfer to a clean wire rack to drain excess oil. Continue frying until all the chicken is fried. Best served hot.

Seasoned Mayonnaise:

Combine the garlic and lemon juice in a medium bowl and let sit for 10 minutes. Mix in mayonnaise, chives, celery salt and pepper, season with salt. Mix in 2 tablespoons of pickle brine, stir to combine.

*Recipe adapted from Bon Appetit

{Mac & Cheese Bites}

I'm going to make it REAL easy for you... THESE Mac & Cheese bites are literally perfection and exactly what I made and are exactly what you need to make. 

{Mini Biscuits} 

The hard part is over friends, because it most certainly doesn't get any easier than this!



Using a small round biscuit cutter, cut each large biscuit with the cutter in the center each biscuit. Bake according to the directions on the package.

All you have to do now is eat! You can either construct them into cute little pre-made sliders on skewers for your guests, or you can place everything on a platter and have your guests build their own. Set the seasoned mayonnaise in a bowl on the side which can be used either as a spread for the biscuits or a dip for the chicken! The options are endless!! So in honor of the Atlanta Falcons, I present to you the FRIED CHICKEN MAC & CHEESE SLIDER!

Next up, we have an original recipe and something super tasty in honor of the New England Patriots! I've created a twist on the classic New England clam chowder, what could it be you ask?!

Chowda Bites

These scrumptious little gems are the same classic taste of clam chowder all wrapped up into a delicious cheesy, mashed potatoey bite! 


  • 8 whole russet potatoes
  • 2 tablespoons canola oil
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 yellow onion, chopped
  • 3 celery stalks, chopped
  • 1 teaspoon garlic, minced
  • 1 lb. thick cut bacon, cooked and chopped, plus extra for topping
  • 4 cans chopped clams
  • 2 tablespoons reserved clam juice 
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups heavy whipping cream
  • 1/2 cup sour cream
  • 3 cups shredded white cheddar cheese, plus extra for topping
  • 2 eggs, beaten to blend


Preheat oven to 400 degrees. 

Scrub potatoes clean and allow them to dry. With a paper towel or your hands, rub the skins of the potatoes with 2 tablespoons of canola oil so they're completely covered and moist. Place the potatoes on a baking sheet and bake until skin is crisp and potatoes are tender, about 45-60 minutes depending on the size of the potatoes. Remove the pan from the oven and allow to cool until you can handle the potatoes. 

While the potatoes are cooling, heat the butter and olive oil in a large skillet over medium heat. Add the chopped onions and celery and cook until translucent and very soft. Add the minced garlic and cook, stirring until fragrant, about 30 seconds, being careful that the garlic doesn't burn. Stir in the bacon, chopped clams and the 2 tablespoons of reserved clam juice. Stir and cook until heated all the way through. Add the thyme, salt and pepper, stir to combine. Turn the heat off.

Cut the potatoes in half lengthwise and scoop out the insides into a large bowl. Discard the skins. Mash the potatoes using a potato masher to soften them up a bit. Mix in the heavy whipping cream. Continue mashing or use an electric hand mixer making sure not to make the potatoes TOO creamy, leave them a little chunky. Stir in the sour cream, continue to mix. Next, pour in the clam mixture into the potatoes and mix well until everything is incorporated. Add the 3 cups of shredded cheese and mix thoroughly. Lastly, add the 2 eggs to the mixture and stir to combine.

Using a mini muffin tin, spray with non-stick spray. Fill each space with Chowda filling and sprinkle extra cheese and bacon on top then bake for 15 minutes.*

*If you're worried about the cheese dripping off, put a baking sheet or foil underneath to catch the cheese. 

Once finished baking, let sit to form shape for at least 7 -10 minutes. Serve immediately. 

OK friends, so there you have it, something for all you Pat's fans out there, a little taste of New England! Honestly, every time I take a bite of these bad boys I think to myself, WOW, these really do taste like Chowda! *pats herself on the back* So once again, in honor of the New England Patriots, I present to you CHOWDA BITES!

Who are you gonna be rooting for!? We all know the food is REALLY the most important part of Superbowl, so hop to it, and surprise your friends and family with these fabulous appetizers!!


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