Summer Whites

Sponsored Post by India Hicks Lifestyle

Be prepared for any occurrence, whether your always the bridesmaid or this time the bride with the beautiful Summer White Collection from India Hicks! Featuring stunning jewelry, must-have clutches, bridesmaids gifts and so much more.

The White Out Necklace… Ropes and ropes of translucent beads surround a cluster of baby drops. Wear it on the beach or out on the town. 

The Carmen Clutch… My mother was born, by mistake, in Madrid. My grandmother did not have time to get back to London. To celebrate, my mother was given the middle name Carmen, after a beautiful Spanish aristocrat, who ran off with a bullfighter. This clutch, available in romantic earthy tones, can be customized with interchangeable tassels. To be as unique and individual as Carmen herself. Open the clutch up and my good luck beetle lines the bag.

The Ray of White Cuff… Gold and white are always smashing together, and this texture is really something special. It’s as elegant as can be, but with a bit of an edge.

The Watch Crown Coin Purse in Bridesmaid Ivory is the perfect bridesmaids gift!  Cut into our signature starburst and encouraging you to “Live an Extraordinary Life”, it will bring a smile to their faces every time they pull it out of their bag.

Coconut Mint Ice Cream

If this presentation isn’t beyond fun – we don’t know what is! Little touches (like coconut ice cream bowls!) are the key to a memorable shower. Sprinkle in a few of these spectacular details and you’re sure to leave everyone in awe. Not to mention, the light, refreshing treat that is this coconut milk ice cream!

Coconut Mint Ice Cream

Makes: 8 small servings
Total Time: 1 hour 15 minutes + ice cream machine

Ingredients
3 cups full fat coconut milk (2 cans)
2/3 cup sugar
3 tablespoons cornstarch
2 handfuls 20 or so sprigs of mint + extra for garnish
¼ teaspoon salt
4 small coconuts, halved (optional)
chocolate sauce8
ounces high quality dark chocolate, chopped
2 teaspoons coconut oil
2 teaspoons agave
pinch of salt

Directions
In a small bowl, whisk ½ cup of coconut milk with 3 tablespoons of cornstarch until fully
dissolved.

In a small saucepan, heat the remainder of the coconut milk over low heat with the sugar. Stir until the sugar dissolves. Whisk in the cornstarch mixture, salt and sprigs of mint. Bring to a low simmer and stir.

Remove from heat after 5 minutes or so. Cover the pan and let it steep for 30 minutes. Then, place in the refrigerator until chilled, another 30 minutes or so.

Strain out the mint and follow directions according to your ice cream maker.

For the chocolate sauce- simmer water in a small saucepan, then place a glass bowl on top to create a double boiler. Add the chocolate, coconut oil and agave to the bowl. Using a rubber spatula, stir until fully melted. Remove from heat and set aside until ready to use.

To serve, place several scoops in a halved coconut, top with chocolate sauce and a sprig of mint.

mini chicken tacos

It’s likely that there will be a theme for the shower and we have to admit, we are big fans of a little fiesta! The flavors are so fun and beg to be served family style! Just like the theme, these mini chicken tacos are sure to be a hit! They’re cute and not to mention, oh so tasty. Can’t find mini tortillas? Try making your own using large tortillas and a biscuit or cookie cutter!

Mini Chicken Tacos with Avocado Crema

Makes: 16-24 mini tacos
Total Time: 45 minutes

Ingredients
1 ½ pounds skinless chicken breasts
½ teaspoon salt
½ teaspoon pepper
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon chipotle chili powder
1 cup grape tomatoes, quartered
½ red onion, finely diced
¼ cup fresh cilantro, chopped
1 lime, juiced
16-24 mini tortillas, flour or corn
4 ounces queso fresco cheese, crumbled
1 avocado, sliced
sliced lettuce or cabbage
extra limes for garnish

chipotle lime crema
3 tablespoons Greek yogurt
¾ cup half and half
1 tablespoon adobo sauce
juice of half a lime
1/8 teaspoon salt

Directions
Preheat oven to 375°F.

Heat a large oven-safe skillet over medium-high heat. Season the chicken with salt and pepper. Add the olive oil to the skillet and let it get really hot. Once it’s hot, add in the chicken. Brown the chicken on both sides, about 2 minutes per side. Cover the skillet and place it in the oven, roasting for 20 minutes.

In a small bowl, combine cumin, paprika, chili powders, garlic powder and onion powder. Set aside.

While the chicken is cooking, combine the diced onion, tomatoes, lime juice and cilantro in a small bowl. Add a sprinkle of salt and pepper and set aside.

Once chicken is cooked, transfer chicken and pan juices to a bowl and add mixed spices. Use forks to shred the chicken and mix in the spices.

To assemble, place chicken in a tortilla and top with salsa, crumbled cheese and a drizzle of crema. Serve with avocado, sliced cabbage (or lettuce) and a squeeze of lime.