73. Slow-Cooker Margarita Chicken Tacos

With the mercury up in the stratosphere this week, I figured it was a good day to dust off my slow cooker again and give it another try!

When I want to slow-cook something, I almost always gravitate toward my Dutch oven.  We do have a couple of crock pots - one smaller and one large.  I usually use them to keep something warm for a party.  For cooking?  Not so much!

I was thinking about making margarita chicken.  Lime, agave nectar, TEQUILA . . . what's not to like about that, right?  I almost decided to grill the chicken, but then I remembered the slow cooker.  I created a barbecue chicken taco recipe a few months ago, and that turned out good, so . . . why not?

In general, I used the ingredients that I use to make margaritas.  I decided to use orange juice rather than Cointreau or Grand Marnier.  I figured there was no need to use such expensive ingredients if they're just getting mixed in with a bunch of other things!

We'll see how this turns out.  I'm sitting here smelling the chicken simmer away as I type this.  I'm not totally sure that the poultry seasoning, liquid smoke, and margarita ingredients will jell the way I want them to, but I have high hopes.  I'm going to keep the rest of this recipe simple, as there is already a lot going on!  A little bit of lettuce, cheese, and an extra squeeze of lime should do the trick!

One other important thing to note about this post - this is the first time I've tried taking pictures with a DSLR camera and not my phone!  I've been trying to learn a little bit more about photography lately (a little more than the NOTHING that I knew before), and I had some fun trying different settings and angles this time.  If the look of my photos is a little inconsistent this time, that's why!  I'm still shooting under my kitchen lights . . . but . . . one thing at a time, right?

I've got a ways to go until I finish this project, but I'm only 2 recipes away from 75!  That's huge.  Al that point, I'll only have 25 more to go . . . and about 7 weeks to do it.  Wow.  Going back to school in mid-August might end up feeling like a vacation at this rate.  Ha ha!

Here's the recipe:

Slow-Cooker Margarita Chicken Tacos

Serves 4 to 6 (about 12 to 18 tacos, depending on how much chicken you use and how big your tortillas are)

Ingredients:

For the margarita chicken mixture:

1 tbsp. olive oil
1/2 large sweet onion, chopped
4 cloves garlic, minced
1 and 1/2 cups diced tomatillos (about 4 to 5 medium; about 1/4 to 1/2 inch dice)
About 2 and 1/4 lbs. boneless, skinless chicken (I used a mix of organic breast and thigh meat.)
1 cup chicken broth
2 tbsp. fresh lime juice
1/4 cup orange juice
1/4 cup tequila
2 tbsp. agave nectar
1 tsp. poultry seasoning
1 tsp. salt
1 tsp. dried red pepper flakes
1/2 tsp. liquid smoke

12 to 18 small flour tortillas

A few leaves of romaine lettuce, thinly sliced

About 4 to 6 oz. finely grated pepper-jack cheese

Chopped cilantro, for garnish

Lime slices, for garnish

Sour cream, for garnish (optional)

Instructions:

1.  Start the chicken mixture:  Heat the olive oil over medium heat in a medium skillet.  Add the onions, lower the heat a bit, and cook until they are soft and somewhat browned, about 8 to 10 minutes.  Add the garlic and cook for an additional minute.

2.  Place the onions, garlic, and all remaining chicken mixture ingredients into a slow cooker.  (Leave the chicken pieces whole - they'll be easier to remove later!)

Turn the heat to high and cook for about 3 hours, stirring occasionally, until the chicken is very tender.  If your slow cooker is larger than mine, you might want to reduce the cooking time.  Mine took about an hour or so just to start simmering!

3.  Remove the chicken pieces from the slow cooker.  Using a knife and fork, pull/shred the chicken into small, bite-size pieces.

Using a hand blender, blend the sauce that remains in the slow cooker until smooth.  Place the chicken back in the slow cooker (in the sauce) and keep warm.  

4.  Prepare the tortillas to your liking:  I prefer to heat mine in a dry cast iron skillet over medium high heat for about 30 seconds to a minute on each side.  After each one is done, I place it on a sheet of aluminum foil and immediately start the next one.  I stack them on top of one another as I work.

When I'm done with the whole batch, I wrap them completely in the foil.  You can keep them warm in a 250 degree oven if you wish, but I didn't bother as this was my last step!

5.  Assemble the tacos:  For each taco, place a tortilla on a plate.  Spoon some of the chicken mixture down the center of the tortillas.  Top with a small amount of the lettuce.  Sprinkle on some of the grated cheese.  Finish with some chopped cilantro, a squeeze of lime and maybe even a drizzle of sour cream.  :)  Enjoy!

If I'm going to use the better camera, I should be a little less sloppy about chopping/sprinkling my cilantro!  Oh, well. 

These worked out pretty nicely!  As I said before, I wasn't sure about the tequila, poultry seasoning, citrus, and tomatillos all melding together, but they really did!  Once I added the garnishes, it was even better!

My husband loved them!  We were full after two, but we almost ate more because they were so good.  After dinner, I promptly transferred the rest of the filling to a freezer container and stashed it away for another day.  I need to make different tacos tomorrow!  Ha ha.  We'll be looking forward to those down the road, though.

The sauce is rather . . . saucy.  Thin.  Whatever you want to call it.  I'm OK with that.  You could add something to thicken it up if you want, though I'm generally not a fan of adding thickeners.  I'd rather put the sauce in a pan and place it on the stove (before the shredded chicken is added) and reduce it for a little while.  It's up to you (of course).  I thought it was fine.  I just used a slotted spoon.  They're just a little bit drippy, but it didn't bother us!

These have a great flavor.  I don't know if it screams "MARGARITA".  If I gave you one of these and didn't tell you what it was, you might not guess it without a hint or two.  It would probably be the kind of situation where once you knew they were margarita tacos, you'd nod your head and say, "Yeah, I can see that."  They have everything you need - a little bit of sweetness, a little bit of tang, an extra layer of flavor from the tequila . . . :)

I think I'm gradually bonding with the slow-cooker.  I usually like to keep checking on and poking at my food.  This time, I reminded myself that it wasn't necessary.  A slow-cooker is so slow (at least to me) that nothing's going to burn.  It was kind of nice to walk away and not worry about it for a while.  Well, I did go back and stir it a couple of times.  I had to.  Ha ha.

Feel free to comment on this recipe!  Did you try them?  What did you think?

Thanks for reading!

72. Samosa-Style Potato Rolled Tacos with Avocado-Yogurt Sauce, Queso Fresco, and Tamarind-Chile Salsa

This post contains affiliate links to support my blogging addiction!

With less than thirty recipes to go until I finish my taco project, it's getting more and more challenging to think of tacos that aren't too similar to those that I've already made!  From the beginning, I've wanted each one to be an original creation - something delicious and a little different, but still a recognizable taco.

Well, that's still what I want.  It's not impossible; it's just . . . yeah.  It is what it is.  Ha ha.  :)

Since Steve and I thoroughly enjoyed my first try at rolled tacos, I thought I'd revisit that process and try some different flavors this time around (of course).

I thought of doing potato rolled tacos.  But . . . how could I make them interesting?  All of a sudden, the answer occurred to me.  I've had a spicy, savory, carbolicious pastry wrapped potato creation that's kind of similar to a taco.

A samosa!  :)

I love Indian food.  I love Mexican food.  I love how some of the flavors overlap!  Cumin, cilantro, mint, chiles, and tamarind are equally at home in both cuisines.  I realized that this would be a perfect opportunity for a fusion taco!

I have to admit, I've already experienced a successful re-imagining of a samosa.  In Veganomicon, there is a recipe for Samosa Stuffed Baked Potatoes (basically twice baked potatoes) that I've always loved.  I'm sure the subconscious memory of that recipe helped trigger this idea!  I'm not (and never have been) a vegan, but this is a great cookbook:



The other book that I have to mention as an influence is my favorite Indian cookbook (and probably one of my top five cookbooks of any kind) - 660 Curries!  If you love Indian food, I can't recommend this cookbook highly enough!  I understand that the Kindle edition is coming out soon.  Anyway, check it out!



I didn't copy this recipe from either of these books, but I have to mention them because I know my experience with both of them helped me with the creative process!  :)

I thought about making homemade paneer for the cheese element, but then I remembered how much of a mess I created last time I made rolled tacos!  I figured Mexican queso fresco was close enough.  If you decide to make paneer to go with these tacos, I will be very impressed!  (660 Curries is a great reference for that, by the way.)

There's one slightly unusual ingredient that you might have trouble finding - the tamarind paste.  I've found it at Asian markets before, and I've also ordered it from Amazon.  I used a different brand when I made this recipe (because that's what I had on hand), but I've used this brand in the past and I'm sure either would be fine.



So, here we go!  Everything you need for a rolled taco, right?  Guac . . . I mean, avocado-yogurt sauce, cheese, and salsa!  (I don't know . . . I couldn't call it guacamole with the yogurt in it.  Yogurt guacamole?  No.)

Here's the recipe:

Samosa-Style Potato Rolled Tacos with Avocado-Yogurt Sauce, Queso Fresco, and Tamarind-Chile Salsa

Serves about 4 or 5 (about 15 tacos) 

Ingredients:

For the tamarind-chile salsa:

2 dried guajillo chiles
2 Fresno chiles

1/4 cup finely chopped white onion
1 clove garlic
2 tbsp. white vinegar
1 tbsp. plus 1 tsp. brown sugar
1 tbsp. tamarind paste

1/2 cup of the chile soaking liquid
3/4 tsp salt, plus more to taste

For the samosa-style potato mixture:

1 lb. russet potatoes, peeled and cut into large chunks
1 and 1/2 tsp. kosher salt, divided

1 tbsp. canola oil
1 tsp. cumin seeds
1/2 tsp. brown mustard seeds (or yellow)
1/2 tsp. ground coriander
1/4 tsp. ground turmeric
1/2 white onion, finely chopped
2 cloves garlic, minced
1 tbsp. finely chopped fresh ginger
1 to 2 fresh serrano chiles, stemmed, seeded, and minced
1 medium carrot, peeled and diced
1/2 cup frozen green peas, thawed and drained
2 tbsp. chopped cilantro
1 tbsp. chopped mint

For the avocado-yogurt sauce:

2 small avocados, pitted and mashed
1/3 cup plain Greek yogurt
2 tbsp. chopped cilantro
1 tbsp. chopped mint
1 to 2 serrano chiles, stemmed, seeded, and finely chopped
Juice of 1/2 lime
1/2 tsp kosher salt, plus more to taste

A few ounces crumbled queso fresco

15 or 16 corn tortillas

Canola oil for frying

Toothpicks

Instructions:

1. Soak the guajillo chiles:  Place the stemmed and seeded chiles in a 2-cup glass liquid measuring cup.  Cover the chiles with boiling water, weight them down with a small dish, and allow them to soak for about 30 minutes.

2. While the chiles are soaking, start the potato mixture:  Place the potatoes into a small saucepan and cover with water.  Bring to a boil over medium-high heat.  Reduce the heat to low and simmer gently until the potatoes are fork-tender, about 15 minutes.  Drain the potatoes and place them in a medium bowl.

Add 1/2 tsp. of the salt and coarsely mash with a potato masher.  Allow to cool slightly.

3. Once the chiles are done soaking (and while the potatoes are simmering, perhaps), finish the salsa:  Remove and reserve the soaking liquid (leave the chiles in the measuring cup.  Add the Fresno chiles, onion, garlic, vinegar, sugar, tamarind paste, 1/2 cup of the reserved soaking liquid (save the rest), and the salt.

Blend with a hand blender until the salsa is smooth.  (Alternately, you can use a regular blender.)  Taste and adjust seasonings if desired.  Cover and set aside.

4. Cook the vegetables and spices for the potato filling:  Heat the canola oil over medium-low heat.  Add the cumin seeds and mustard seeds and let them sizzle for about 30 seconds.  Add the coriander, turmeric, onion, and another 1/2 tsp. of the salt.  Reduce the heat to low and cook, stirring occasionally, until the onions are softened, about 5 or 6 minutes.  Add the garlic, ginger, and serrano pepper and cook for an additional minute or so.  Add the carrot and continue to cook and stir until it is tender but still al dente.  Remove from the heat and allow to cool slightly.

5. While the filling is cooling, make the avocado-yogurt sauce:  Combine all of the sauce ingredients in a small bowl and lightly mash together until well-combined.  Taste and adjust seasonings.  Set aside.

6.  Finish the filling:  Add the cooled vegetable mixture to the potatoes.  Add the peas, cilantro, mint, and one more 1/2 tsp. of salt.  Stir everything together until it is well-combined.  If the mixture seems too dry, you can add a bit of the leftover chile soaking liquid.  (Note:  If I had it to do over again, I would do this.  The mixture needs to bind together slightly so you don't have little bits falling out while you're trying to fry the tacos!)

Taste and adjust seasonings if desired.  Set aside.

7.  Prepare the tortillas:  Heat a dry cast iron skillet over medium-high heat.  Place a large sheet of aluminum foil near the pan.  Heat each tortilla in the skillet for about a minute or so on each side, or until it softens and begins to brown.  After each one is done, place it on the foil and immediately start the next one.  Stack them on top of one another as you work.  When the whole batch is done, wrap them completely in the foil.  (Note:  If your tortillas are very soft and pliable, you may be able to skip this step.  I did it to avoid breaking them during the rolling process.)

8. Assemble and fry the tacos:  Preheat the oven to 250 degrees.  Fill a deep medium skillet with canola oil until a depth of about 1 1/2 inches is reached.  Heat the oil over medium heat until it reaches about 360 degrees.  

While the oil is heating, roll the tacos.  Place a couple of tablespoons of the filling in the middle of one of the tortillas.  Roll it up as tightly as possible and secure with a toothpick.  Repeat this process until all of the tacos are rolled.

Fry the tacos, 2 or 3 at a time, for about 3 or 4 minutes on each side or until golden brown all over.  Remove from the hot oil with tongs and allow to drain on paper towels.  

When all of the tacos are cooked and drained, transfer to a baking sheet and place in the oven to keep warm.  

9.  When you are ready to serve the tacos, place three of them on a plate (for each serving).  Spoon some of the avocado-yogurt sauce on the side and sprinkle with the crumbled queso fresco to taste.  Garnish with the tamarind-chile salsa as desired (or include a small dish of it on the side, for dipping).  Enjoy!

Looks just like Nico's, right?  Or Filberto's, or Aliberto's, or one of those awesome Mexican fast food joints?  Well . . . it's NOT!  One bite, and you'll know it's something special.  Don't get me wrong, it's not that Nico's isn't special once in a while - it's just that where else will you get samosa rolled tacos?  Nowhere.  Unless you make these!  :)

We loved them!  The yogurt and mint gave the guac . . . I mean, avocado sauce an interesting freshness and a definite dairy slant that went well with the Indian flavors.  The salsa, while not super hot, was a tasty tangy/sweet/spicy combination that was just different enough to make us sit up and take notice.

Now for the bad news:  This makes a mess!  I had a lot of dirty dishes and pans to deal with.  I think that's just the price you pay for rolled tacos.  There are also a lot of overlapping steps.  I wouldn't say that this is a great recipe for beginners.  However, if you're confident in your abilities to juggle several recipe components at one time, you should be fine!

There are a couple of things I would do differently next time.  First of all, I think my tortillas were a bit on the small side.  They were hard to roll up as tightly as I wanted.  Last time, I used Trader Joe's brand corn tortillas, which were just a bit larger than the ones I used this time and those worked pretty well.  Next time, I'll make a point to use those.  If you have an option, I would go for larger and save yourself some frustration.

Also, I would definitely add just a bit of liquid to the potato mixture (and also mash my potatoes a bit more thoroughly).  You could use some of the chile soaking water, or broth, or milk, or water, or whatever.  My mixture was kind of crumbly.  The end result was delicious, but I did have peas and little bits of whatever falling out of the ends while I was trying to fry them.  That made me mad.  Ha ha.  Don't be mad; just make sure your mixture is a little more stuck together than mine was!  :)

They were worth it, though.  Look at these!  <3

One final topic of conversation:  food photography!  So . . . I take all these pictures with my phone, OK?  This is real life, people.  I make these recipes for dinner (most of the time), snap a few photos before the food gets cold, and then we eat!  No joke!  Ha ha.  I've been learning that this is probably not the best way to get awesome pictures of my tacos.

We have a rather nice camera sitting around that I have not bothered to learn how to use.  I'm going to try.  Better pictures will be coming soon.  I hope.  :)  Stay tuned!

Feel free to comment on this recipe!  Did you try them?  What did you think?  Is this weird or you also think that Mexican and Indian cuisines meet in the middle in a ton of ways?

Thanks for reading!

71. Buttermilk-Marinated Calamari Tacos with Jicama-Cabbage Slaw and Chipotle-Honey Aioli

This post contains affiliate links to support my blogging addiction!

I got the idea for this recipe from my husband.  I've found that the further I get with this project, the more grateful I am for anyone who gives me an idea or says something that ends up inspiring my next recipe!  My last recipe would not have happened if it were not for my youngest sister.  As soon as she said, "Big Mac Tacos!", I had some direction.  (They were surprisingly good, by the way.)

Anyway, Steve suggested fried calamari tacos.  Yes.  Of course!  We reminisced about some really great fried calamari with a spicy-sweet sauce that we ordered a few years ago at a short-lived Ah-So Sushi and Steak restaurant here in Casa Grande.  (It was good; that was truly a bummer when it closed!)  That gave me the idea for this recipe.

I didn't really want to use Sriracha, which may have been the magic ingredient of the sauce that we remembered.  I thought that might be too close to my Crispy Shrimp Tacos with Sriracha Sauce (#28), and I am trying to be original with each new recipe!  I decided to flavor the sauce with chipotle, and I used one of my favorite ingredients to have on hand at all times:  chipotle puree!  All you need is a can of chipotle peppers in adobo sauce.

I would recommend a small can, because a little goes a long way.  Basically, all you need to do is blend up the entire contents of the can (I use a hand blender) until it is a smooth(ish) paste, and then put it in any container you wish.  I use a small 1/2 cup Rubbermaid container that is now stained red for all eternity!  Ha ha.

Every once in a while, I throw out the rest and blend up a fresh can.  Seriously, though - this stuff keeps for a long time.  I wouldn't necessarily recommend it, but I've kept mine for months!  Many months.  The high amount of chile and vinegar seems to prevent anything bad from growing in there!  It's kind of like mustard or Tabasco!  Since I live in Arizona, a can of this is available at any of our local grocery stores, but you can get it from Amazon if it's hard for you to find.  The Goya brand seems to be the best deal in the small size.  I think they're all pretty similar:



I first heard about this useful ingredient in a cookbook by Annie Somerville, the chef of Greens restaurant in San Francisco, though I've since run across the suggestion in a few other places as well.  I would highly recommend the cookbook, by the way.  It's a great one!  :)



What was I talking about?  Oh, yes.  Calamari tacos.  I can go off on a fun tangent rather quickly.  My students would attest to that.  Ha ha.

Without further ado, here's the recipe!  :)

Buttermilk-Marinated Calamari Tacos with Jicama-Cabbage Slaw and Chipotle-Honey Aioli

Serves 3-4 (about 8 tacos)

Ingredients:

For the chipotle-honey aioli:

3/4 cup mayonnaise
2 tbsp. chipotle puree
1 small clove garlic, pressed through a garlic press
1 and 1/2 tbsp. honey

Juice of half a lime
1/4 tsp. salt
Freshly ground pepper to taste

For the jicama-cabbage slaw:

2 cups shredded cabbage  (I used the shredder blade on my food processor for the cabbage, jicama, and carrot.)

1 cup peeled and shredded jicama
1 medium carrot, peeled and grated

1/3 cup finely chopped red onion
1 Fresno chile pepper, stemmed, seeded, and finely chopped
1/2 cup chopped cilantro
1 tbsp. white vinegar

1/2 tsp. kosher salt

Freshly ground black pepper to taste

For the buttermilk-marinated calamari:

1 lb. calamari, tubes cut into 1/2 inch strips and tentacles left whole

1 cup buttermilk
1/2 cup flour
1/2 cup cornmeal
3/4 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. dried Mexican oregano
1/4 tsp. freshly ground black pepper

Canola oil for frying

8 to 16 corn tortillas, depending on whether you want to double them up

Lime slices, for garnish (optional)

Instructions:

1.  Marinate the calamari:  Place the calamari pieces in a shallow bowl and add the buttermilk.  Stir to combine, cover, and place in the refrigerator.  Allow to marinate for 1 and 1/2 to 2 hours.

2.  Make the aioli:  Stir all the aioli ingredients together in a small bowl until smooth.  Taste and adjust seasonings if desired.  Cover and set aside.

3.  Make the slaw:  Combine all of the slaw ingredients in a medium bowl.  Taste and adjust seasonings if desired.  Cover and set aside.

4.  Prepare the calamari:  Pour the calamari and buttermilk in a colander and allow to drain.  (Mine took several minutes.  Drain as well as possible.)

In a shallow dish, combine the flour, cornmeal, salt, garlic powder, onion powder, oregano, and pepper.

Preheat the oven to 250 degrees.

5.  While the calamari are draining, prepare the tortillas:  Heat the tortillas in a dry skillet over medium-high heat, one by one, until browned but still soft, about 30 seconds to 1 minute on each side.  

As the tortillas are done, stack them on a sheet of foil.  When they are all finished, wrap them in the foil.  Place them in the oven to keep warm.

6.  Fry the calamari in batches:  Add canola oil to a large saucepan until a depth of about 2 to 3 inches is reached.   Heat the oil to about 360 degrees.  Add a medium handful of calamari to the flour and cornmeal mixture.  Toss to coat.  Add to the hot oil and fry until the coating is light golden brown and the calamari is just done, about 1 minute.  

Note:  Please be very careful and use a deep pot.  Because of the moisture from the buttermilk, mine bubbled up quite a bit when I added the calamari.  Make sure you have LOTS of room in the pan to allow for that! 

Transfer to a plate lined with paper towels.  After draining, transfer to a baking sheet lined with clean paper towels.  Repeat this process as needed.  Keep the baking sheet in the warm oven and transfer more calamari as they are ready.  (It took about three batches to cook my calamari.)    

7.  When all the components are ready, assemble the tacos:  For each taco, place a tortilla on a plate.  (If your tortillas are thin, as mine were, double them up!)  Top with some of the calamari.  Spoon on some of the slaw.  Drizzle with a generous amount of the aioli.  Garnish with a squeeze or two of lime.  Enjoy!

Well, these were fun (and pretty good), but I do have a couple of recommendations.  The sauce and the slaw were both great accompaniments to the calamari.  The calamari itself turned out all right, but it was tough to execute.  Honestly, the middle of Arizona is probably not the best place to get calamari, you know what I mean?  I got mine from the freezer section of our local grocery store.  If you have access to high-quality fresh calamari, I would buy that instead!  Both times I've tried cooking frozen (thawed) calamari, it's been less than impressive.

I also wouldn't try this if you're not used to deep frying or haven't made fried calamari before.  I tried removing them from the hot oil with tongs, and it was hard to get them all on the first pass or two.  Consequently, some pieces were more "done" than others.  With calamari, it's better to not overcook them.  Otherwise, they get chewy!  I was wishing I had some kind of metal basket or large metal slotted spoon!

Don't get me wrong - these tasted great and we enjoyed them!  It just wasn't the best calamari I've ever had.  I don't think that was the fault of the recipe, though.  I think top-quality calamari and a couple of better tools to handle the frying process would have made a big difference!

By the way, I'm pretty sure these would be amazing with shrimp or some kind of fish if you want to go that route.  In that case, you could deep fry them for a bit longer!  One thing that bugs me about calamari is that it's tough to get the coating crispy without overcooking it.

Well, on to the next one!  Tomorrow, I think I'm going to try making a rolled potato taco with flavors inspired by an Indian samosa.  To me, rolled tacos need guacamole and cheese.  How am I going to incorporate that?  Hmmm.  :)

Feel free to comment on this recipe!  Have you ever made fried calamari at home?  How did it go?  Did you try these tacos?  What did you think?

Thanks for reading!

Stitch Fix #21 Review - May/June 2016 - $700 Giveaway!!!

Stitch Fix Review - May/June 2016 - $700 Giveaway!!!

Note:  This point contains affiliate links to support my blogging addiction!  :)

Summer is here!  Well . . . technically, it's still spring.  I'm on summer vacation, though, and it's already getting hot here.  That spells summer to me!

This is going to be a special Stitch Fix review post.  I've been enjoying Stitch Fix so much that I've partnered with some other bloggers to offer a HUGE Stitch Fix giveaway!  One of our lucky readers will win a $700 Stitch Fix gift card.  Yes, you read that right.  Seven.  Hundred.  Dollars.  Exciting, right?

Speaking of exciting, that's exactly how I felt when this box arrived at my door.  I could hear something solid clunking around in there, so I was pretty sure that I had received another pair of shoes!

My youngest sister was over for the afternoon, and she brought the fix that she had just received.  I got mine during her visit, so we had a fun time being Stitch Fix nerds together!  Actually, I loved one of the dresses that she got.  I pinned it on my Stitch Fix Inspiration Pinterest board.  I think she kept it, so if I end up receiving it, I'll probably have to make sure that we don't wear it to the same event.  Ha ha.

If you're reading this, you're probably familiar with Stitch Fix, but if not, read on for a brief description of my history with Stitch Fix (and a couple of other clothing-by-mail services) and a short explanation of how the whole thing works:

I became a member of Stitch Fix in January of 2015, and I am definitely a fan!  My closet has improved 1000% since then.  I've found that fashion can be addicting, though.  In October of 2015, I tried Golden Tote, another clothing-by-mail service!  I may never see the inside of a mall again!  :)

If you've never heard of Golden Tote, you can follow the links below to any of my reviews and get the scoop on this other great service.  It's a little different than Stitch Fix, but I've found it equally fun!  I've gotten six totes so far, along with a couple of mystery totes.  (Those weren't quite as successful, but what can you do?)  It's addicting!  Anyway, here are my Golden Tote reviews if you're interested!

Golden Tote Review - April 2016
Golden Tote Review - March 2016
Golden Tote Review - February 2016
Golden Tote Review - January Mystery Totes
Golden Tote Review - December 2015
Golden Tote Review - November 2015
Golden Tote Review - October 2015

Before I get on with Stitch Fix, I have to post one more link.  O.o

This is a little embarrassing, but there is another clothing box service called Trunk Club that I recently tried.  Why?  I don't know.  Because it was there.  That's all I can tell you.  Ha ha.  It was fun, though I ended up sending most of the items back.  Here's my review of that experience (this one includes a link-up):

Trunk Club #1 Review and Link-Up - April 2016

OK.  Back to Stitch Fix!

To get started, you go to their website and fill out your style profile!  That gives you a chance to show your stylist your measurements, usual sizes, how you like things to fit, and the styles that generally appeal to you.  If you're interested in checking it out, please consider following my link to schedule your first fix!  (I just recently joined Stitch Fix's affiliate program, which means I get a small commission for anyone who signs up using my link.  However, my opinions are always my own and I pay for all of my own fixes!)

When you order a fix, you pay $20.00 to have your own personal stylist look at your style profile and preferences (which can include a Pinterest board).  They will choose five clothing and/or accessory items specifically for you.  They are shipped right to your doorstep!  You have three days to try the items with other things in your own wardrobe and decide if you want to keep them.  The $20.00 styling fee is credited toward any items that you decide to purchase, and you receive a prepaid shipping envelope to return anything that you don't want.  If you happen to keep all five items, you receive a 25% discount on the whole box!  You can choose to receive fixes every month, every few weeks, or only once in a while.  Here are some links to my previous reviews, if you'd like to check them out:

April 2016 - #20
March 2016 - #19
February 2016 - #18
February 2016 - #17
January 2016 - #16
December 2015 - #15
November 2015 - #14
November 2015 - #13
October 2015 - #12
September 2015 - #11
Stitch Fix Keepers
September 2015 - #10
August 2015 - #9

It is possible to peek (using Stitch Fix's mobile app) at what you're getting in your fix once it has shipped.  I have to admit - in the past, I usually have.  I think I'm over it, though.  It's more fun when I don't peek!  Here's what I saw when I opened the box:

More shoes!  (I've gotten shoes in my last two fixes.)  Stitch Fix just recently started offering shoes, which gives me yet another reason to keep ordering fixes . . . ha ha.

Anyway, look at these pretty colors!  I liked the variety - stripes, some lace detail, a little boho, a little edge . . . That's how I roll!

One of the nice things about Stitch Fix is that they send you a style card with ideas for each of the items that you receive.  If you're clueless about fashion (as I can be sometimes), it's nice to see a couple of different ways to wear a new style.

Lauren was my stylist again!  :)  I feel like she really gets me!  Even if an item doesn't work, I can usually see why she chose to send it to me.  Here's her note:

Awww.  That's so nice!  She obviously looked at my blog, because she mentioned the Lucky wedges that I received from Trunk Club and she noticed my taco recipes!  Ha ha.

Well . . . here we go!  Here's what I got:

1. Alice Blue Earlson Split Neck Blouse - $44.00

This top is one that I recently added to my Pinterest board.  It's everything I would want in a summer top - bright colors, fun pattern, and no sleeves!

Lauren suggested that I try it with the crochet shorts that I kept from my last fix and my Lucky wedges from Trunk Club, so that's what I did.  It's a fun outfit!

Unfortunately, there were two things that I didn't like about this shirt.  First of all, it was tight around the bottom.  You can kind of see it in the photos.  I found that odd - it fit everywhere else.  The fabric doesn't stretch, so I had a feeling it would constantly be riding up.  

Also, the fabric at the neckline bunched up slightly and wouldn't lie completely flat.  That's a pet peeve of mine.  My husband said he didn't think that was a big deal, so it's probably just me.  I'm the one that has to wear the shirt, though!  Oh, well.  This was very, very close!

Verdict:  RETURN

2. Fun2Fun Cromwell Henley Top - $54.00

The print and colors of this long-sleeve/tab-sleeve top are really fun, but there were a few reasons why I didn't love it.  First of all, it was cut a little slim through the hips.  When a wear a tunic top like this, I want it to flow freely and not cling to the sides of my pants.  

It also had neckline issues!  The fabric is quite flowy and not stiff at all.  One side of the fabric above the v-neck would just not stay up.  That's always a deal breaker for me.

The fabric of this top was quite lightweight, but this is still not something I would wear during the summer.  I seriously live in shorts and short sleeved or sleeveless tops all summer long.  If this had been perfect, I could have saved it for fall, but it wasn't.

To top it all off, I noticed that the fabric content was 100% rayon and the fabric care tag said "Hang to dry in the shade."  That's code for "This shirt will definitely shrink even if you wash it in cold."  Ha ha.

I have had some frustration with 100% rayon items lately.  It's disappointing when something that you love shrinks and it's suddenly too short!  I emailed Stitch Fix and asked them to make a note on my profile that states I would like to avoid 100% rayon items in the future.

Unfortunately, this top was just a miss for me.

Verdict:  RETURN

3. Pixley Banu Mesh Neckline Knit Top - $54.00

This top is another one that I had recently pinned.  I actually liked it even better in person.  When I first took it out of the box, I thought the see-through neckline was a little low, but once I put it on, I realized it was fine.

Look at the back - how cute!  I love the zipper!

This top definitely needs a strapless bra, but it seems like most of my favorite summer tops are that way.  At first, I thought even a strapless one might show.  Fortunately, the mesh/lace detail is just out of the way of the bra line (at least on me).  Not a problem!

I love this top!  I'll be wearing it quite a bit this summer!  :)

Verdict:  KEEP

4. Eden Society Elodie Printed Short - $64.00

I was a bit torn about these shorts.  I loved the stripes!  However, they were a little snug.  The crochet shorts that I received in my last fix were also made by Eden Society and I ended up exchanging those for a large.  Maybe a medium in that particular brand just doesn't work for me.  

The fabric was a very soft, comfortable knit.  However, I felt like I needed a bit more support.  To be more specific, I felt that if I got one of those "Buns of Steel" VHS tapes from the 80s and did those exercises diligently every day, the shorts might have worked.  Ha ha.  I don't really see that happening.  

I was already sure that I would not be keeping all five items.  If you keep three to four, it usually makes sense to keep all five (to get the discount).  If I had kept everything and done a size exchange on the shorts, I was afraid that I still might have found the fabric a little flimsy and unsupportive.  Then I'd be stuck with a couple of items I wasn't crazy about.  

Would I like to try a large?  Yes.  I requested them for my next fix.  I'm hoping I can try them if they're in stock.  If not, no big deal.  

I really liked these, but both my mom and my husband gave them a "Meh."  We'll see.  If it's meant to be, maybe I'll get the large in my next shipment!

Verdict:  RETURN

5. Sol Sana Foster iii Slide Sandal - $95.00

There is not much to say about these shoes.  I love them!  They're comfortable, they fit my feet perfectly (let's say just barely), and I will probably live in them all summer.

My feet are very narrow, and these fit me just right!  They stay on!  The two lower straps are also adjustable - if the leather stretches out, I can still make them tighter.  :)

I think these are now (officially) my favorite sandals!  Yay!

Verdict:  KEEP

So, that's it!  I'm thrilled that I received two items that I love, and I'm really looking forward to next time!

Now it's time for the fun stuff:  Below, you'll find a Rafflecopter giveaway for the $700 Stitch Fix card.  All you have to do is click the boxes to follow as many participating bloggers on social media as you can.  The more people you follow, the more entries you receive!  I'm so excited to work with Maria of Crazy Together and Kinder Craze, who organized the giveaway.  Please enter and good luck!  :)

a Rafflecopter giveaway

By the way, if you'd like an easy way to see Stitch Fix items that other people have received, you can check out some other great Stitch Fix reviews by visiting Maria's linkup on her blog:

http://www.crazytogether.com/june-stitch-fix-review-37-giveaway/2

Please comment!  Did I make the right calls?  Have you received any of these items?  What did you think?

Thanks again for reading!