My NYC- South Street Seaport

Exploring South Street Seaport in NYC || Runway Chef It’s been a while since the Mr. and I had explored a new neighborhood, so this past weekend we took advantage of the nice weather and headed out. We’ve been to South Street Seaport several times before (like when we took these pictures) but we realized we had never truly explored the area or taken pictures of the pretty architecture. Also, on weekends they offer a free ferry service from our Brooklyn neighborhood straight to the seaport so it was a no-brainer to boat on over to Manhattan to explore this historical area. Being in South Street Seaport makes you feel like you are actually in Boston, or even an old fishing town (minus the tourist-y shops in the center of the seaport, of course). My heart swoons over the cobblestone streets, the old brick buildings, and the many nautical touches. Though we weren’t hungry, we did discover quite a few restaurants (like this, this & this) that looked so yummy they were immediately added to our list of places to try. There’s also a beer garden if you’re thirsty (their food looks pretty tasty, too), and, in the summer, they offer lots of free entertainment (that I definitely want to check out next year). Of course, Mr. RC and I are always intrigued by any historical tidbits we can pick up as well (yes, we are those nerdy history people). We’ve been watching a show about the history of New York City so we found it especially exciting to be in this area with fresh (historical) eyes. Another favorite thing of ours is walking along the path by the water, looking at the old ships docked there. We had planned to rent bikes so we could actually bike the path this time but the strong winds quickly changed our minds, so we settled into two adirondack chairs, with some ice cream, and finished the afternoon with the warm sun streaming on our faces, thoughts of how lucky we are to live here running through our minds, and the view of the water and Brooklyn in our sites.

For more history on the Seaport see herehere, here, and here. You can also check out the South Street Seaport Museum. For other restaurant recommendations I suggest looking here. To find out more about the Seaport in general (and for current activities) go to the website and follow along on Twitter.

Exploring South Street Seaport in NYC || Runway Chef Exploring South Street Seaport in NYC || Runway Chef Exploring South Street Seaport in NYC || Runway Chef {ship at South Street Seaport} Exploring South Street Seaport in NYC || Runway Chef Exploring South Street Seaport in NYC || Runway Chef {History of Fulton Fish market building} Exploring South Street Seaport in NYC || Runway Chef {Fresh Salt building}t Exploring South Street Seaport in NYC || Runway Chef Exploring South Street Seaport in NYC || Runway Chef {Emily Thompson Flowers} Exploring South Street Seaport in NYC || Runway Chef {South Street Seaport with Brooklyn Bridge} Exploring South Street Seaport in NYC || Runway Chef Exploring South Street Seaport in NYC || Runway Chef Exploring South Street Seaport in NYC || Runway Chef {South Street Seaport lighthouse}

Happy Hour

hello gorgeous sign {A fun sign at the She Winks studio}

I have always loved the quote “Life begins all over again when it gets crisp in the Fall”, not only because I love Fall, and of course The Great Gatsby, but because I really do think it’s true. The new season is so crisp and fresh you can’t help but want to start over anew. Of course that has meant pulling out the sweaters and blankets, but the brisk air has also inspired me to get back on track with some goals that the lazy days of summer had me slacking off on. 

Do you feel that you change with the seasons or are motivated to hit the refresh button when the seasons change?

black, white and pink candy bar {Possibly the most glamorous dessert bar I’ve ever seen…. I mean, it had glitter cake pops for crying out loud}

red pears {A pretty bowl of delicious pears}

San Gennaro in Little Italy, NYC {Enjoying the San Gennaro festivities, including way too many zeppole, an arancini ball the size of my face, and the parade}

fruit and vegetable magnets {A street vendor selling every kind of magnet you could possibly imagine}

life begins all over again when it gets crisp in the fall

Goat Cheese Pumpkin Tacos

Goat Cheese Pumpkin Tacos || Runway Chef #pumpkinrecipes In case you didn’t believe me about my pumpkin excitement on Friday, these goat cheese pumpkin tacos should clarify. I know. I know. Two pumpkin recipes in a row. It’s a little extreme. But I’m an extreme girl, especially when it comes to pumpkin (ummm, hello, I created a Pumpkin Recipes Pinterest board). Also since yesterday was officially the First Day of Fall, I figured, ’tis the season, right??? It might be hard to believe but these are even easier to make than Friday’s recipe (you’re looking at 10 minutes max, if your pumpkin is already cooked, of course). Also, these tacos are a little bit on the lighter side than the enchiladas were. But don’t let the word ‘lighter’ fool you. These are 110% pure pumpkin deliciousness!

P.S. I’ll be sharing a video soon on how to roast a pumpkin. Stay tuned on my Youtube channel.

Goat Cheese Pumpkin Tacos || Runway Chef #pumpkinrecipes Goat Cheese Pumpkin Tacos || Runway Chef #pumpkinrecipes Goat Cheese Pumpkin Tacos || Runway Chef #pumpkinrecipes Goat Cheese Pumpkin Tacos || Runway Chef #pumpkinrecipes Goat Cheese Pumpkin Tacos || Runway Chef #pumpkinrecipes Goat Cheese Pumpkin Tacos || Runway Chef #pumpkinrecipes

Goat Cheese Pumpkin Tacos
A Fall-inspired taco topped with fresh, colorful ingredients and creamy goat cheese
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. Pumpkin cubes (roasted pumpkin that has been skinned & cubed)
  2. Black beans
  3. Corn (I mixed mine with chili powder, about 1 tsp. for every 1 1/2 c. corn)
  4. Red onion, chopped
  5. Cilantro, chopped
  6. Goat cheese
  7. Green chili salsa
  8. Taco shells (I love the corn & wheat mix soft shell ones from Trader Joe's)
Instructions
  1. These tacos are super easy to assemble. Simply lay out your taco shell on a plate then add on the ingredients of your choosing, doing as little or as much as you'd like of each ingredient. For my tacos I did pumpkin, then beans, then corn, and finished it off with a sprinkling of cilantro, red onion and goat cheese as well as a drizzle of green chili salsa.
  2. These should be served immediately. Any leftovers should be stored separately in airtight containers in the refrigerator.
Notes
  1. Serve with a spicy margarita or a pumpkin beer and a big salad or a side of guacamole and corn chips.
  2. Butternut squash (or any other squash) can be substituted for the pumpkin cubes.
  3. For a gluten-free option use corn tortillas.
  4. For a dairy-free/vegan option omit the goat cheese.
Runway Chef http://www.runwaychef.com/
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Embellished

Embellished || embellished sweatshirt layered with a button-up and paired with leather shorts & booties for fall weather @runwaychef I really am trying to be better about having a positive outlook on Mondays, but sometimes the only thing getting me through are some sparkly embellishments. And big sunnies. Oh and coffee. Always coffee. Also, limited conversation until I’ve had said coffee. In case you couldn’t tell by the length of this short post, I obviously haven’t had my coffee yet….

Hope you all have an “embellished” Monday and a great week!

Embellished || embellished sweatshirt layered with a button-up and paired with leather shorts & booties for fall weather @runwaychef Embellished || embellished sweatshirt layered with a button-up and paired with leather shorts & booties for fall weather @runwaychef Embellished || embellished sweatshirt layered with a button-up and paired with leather shorts & booties for fall weather @runwaychef Embellished || embellished sweatshirt layered with a button-up and paired with leather shorts & booties for fall weather @runwaychef Embellished || embellished sweatshirt layered with a button-up and paired with leather shorts & booties for fall weather @runwaychef Embellished || embellished sweatshirt layered with a button-up and paired with leather shorts & booties for fall weather @runwaychef Embellished || embellished sweatshirt layered with a button-up and paired with leather shorts & booties for fall weather @runwaychef Piperlime Sweatshirt c/o // H&M Shirt // French Connection Shorts c/o // Guess Booties // Chanel Bag // Kendra Scott Ring c/o

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Pumpkin Enchiladas with Green Chili Cheese Sauce

Pumpkin Enchiladas with Green Chili Cheese Sauce || Runway Chef And so it begins. The pumpkin madness. It started the moment I said goodbye to summer and let fall in. It was like the floodgates opened and out came all kinds of pumpkin recipes. Pumpkin cookies, pumpkin spiced lattes, pumpkin pie, pumpkin shakes, pumpkin chicken, pumpkin pasta, pumpkin teriyaki???, pumpkin muffins, pumpkin snack mix, pumpkin mayonnaise?? Basically, I was envisioning every recipe known to mankind in pumpkin form. It was starting to get out of control. So I took a break to go to Trader Joe’s. Go figure they had gotten all their pumpkin products in. I took that as a sign that I actually should be making pumpkin everything so I excitedly began brainstorming recipes again. I also proceeded to text my husband a list of every pumpkin item TJ’s had. He was less than enthused, which is just too darn bad because it is about get all pumpkin/psl/apple/fall leaf/flannel errrything up in here. Starting right now, right here with these pumpkin enchiladas. Mr. RC devoured several as these, which I took as a sign that he rethought his earlier misjudgment of the pumpkin situation. Also, they have pumpkin so how can you not devour them??! Let me explain a little better. You see, basically a pumpkin walked into a bowl of white chicken chili then wrapped itself up in a tortilla and then dove headfirst into a pan of the most delicious green chili cheese sauce there ever was. In under 30 minutes. Hello easy weekend dinner….because, you know, you obviously didn’t have enough fall jammed into your flannel covered weekend already…..

Pumpkin Enchiladas with Green Chili Cheese Sauce || Runway Chef Pumpkin Enchiladas with Green Chili Cheese Sauce || Runway Chef Pumpkin Enchiladas with Green Chili Cheese Sauce || Runway Chef Pumpkin Enchiladas with Green Chili Cheese Sauce || Runway Chef

Pumpkin Enchiladas with Green Chili Cheese Sauce
Yields 8
Creamy, cheesy pumpkin, white bean and chicken enchiladas smothered in green chili cheese sauce
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Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
For the enchiladas
  1. 1 cup shredded chicken (or you can use canned chicken)
  2. 1 cup white kidney beans
  3. 1 1/2 cups pumpkin cubes (I roasted a pumpkin, then cut it up)
  4. 4 ounces of green chills
  5. 1/2 cup green salsa
  6. 1 teaspoon cumin
  7. 1 package cream cheese
  8. Salt, to taste
  9. 8 tortillas
For the sauce
  1. 1 1/2 cup Monterey Jack cheese, shredded
  2. 1 cup green salsa
  3. 4 tablespoons of milk
For topping
  1. Green onion
  2. Cilantro
  3. Green salsa
  4. Sour cream
Instructions
  1. Preheat the oven to 350 degrees. Grease a 9"x13" casserole dish and set aside.
  2. In a large pan, on a burner set at medium heat, begin melting the cream cheese. As it begins to soften add in the remaining filling ingredients. Stir to combine. (This step can also be done in the microwave).
  3. Fill the tortilla shells with about 3/4 cup of filling each. Roll and place in the pan. Set aside.
  4. In a small saucepan set over low heat, combine the cheese, milk, and salsa. Stir constantly until the cheese is melted and the ingredients have combined.
  5. Pour the cheese sauce over the enchiladas, then bake for 20 minutes. If you want the top to get crispy, turn the temperature up to 450 degrees and bake for another 5 minutes.
  6. Allow to cool for a few minutes, before serving topped off with some sour cream, extra salsa, green onions and lots of cilantro.
Notes
  1. For a vegetarian option omit the chicken.
  2. For a gluten free option use corn tortillas.
  3. Butternut squash can be substituted for the pumpkin.
  4. I chose to use Monterey Jack cheese but you could also use cheddar, Colby Jack, or even a smoked gouda.
Runway Chef http://www.runwaychef.com/