My family and I are huge Amazon Prime fans. If we have to order ANYTHING, it’ll be through Amazon –  books, dog products, tech products, you name it – it’s Amazon. We love the convenience of only having to wait a couple of days to receive something with free shipping! Yes, we do pay for it, but given the amount of items we all order throughout a year, it’s totally worth it.

My latest purchase from Amazon is the August EP650 Wireless Bluetooth Stereo NFC Headset with Built-in Microphone. Talk about a mouthful. The reason I ordered these was because I really wanted a bluetooth headset to be able to move freely without having to be tied to my computer or phone. I have music or some sort of background noise on 24/7, so constantly having to be taking other headphones on and off was driving me nuts.

That said, I wanted a pair that were comfortable with pretty decent sound quality, but I wasn’t about to fork out the beaucoup bucks for a name brand pair. If you know me, you know I constantly drop/accidentally throw things all the time. My phone has only survived this long because it’s in a Lifeproof case, which I still managed to break and I’m now on my second one. It’s not that I’m careless, I just struggle with gravity, you feel me?

Anyways, I thought I’d do a product review of these bad boys, because quite frankly I was skeptical to buy a relatively cheap pair of headphones from a brand that I’d never heard of. However, THEY’RE AWESOME. They fit my ears perfectly, they deliver a great bass if you’re into that kind of thing (I am), and they pair really easily with any of my devices. Also, they’re only $45. Pretty great, right?  Folded_Headphones

They fold up to become more compact, which I really like. They also expand where the hinges are, so if you need them to be larger they can be. They fit my head perfectly so I don’t have to adjust them at all. They’re also not heavy to wear around for long periods of time, and my ears have yet to get really warm from having them on.

I will say that my brother tried them on, and his ears are quite a bit bigger than mine, so he didn’t think they were as comfortable as I do. He did say that they sounded pretty great though for being at such a low cost. I also used the mic today for a phone call with him and he said he could hear me pretty well, which is a plus! I hadn’t bought them for the purpose of being a headset, so for me it was an added bonus!

All_HeadphonesAmazon says that the original price of these is at $80, so you’re practically getting them at half off. I was slightly bummed that a case didn’t come with the headphones, however they do make one for $10 that I’ll probably order. They also come with a charging cable and a male to male cord, to become wired headphones if you want.

Headphone_Cords

I think my favorite feature of these headphones (besides them being bluetooth obviously) is that you’re able to turn the volume up and down, switch the song/whatever you’re listening to, and pause/play from the right ear speaker.

Headphones_Side

All in all I definitely recommend these if you’re wanting a pair of bluetooth headphones for a fraction of the price of name/designer brand ones.

Have any questions regarding these babes? Feel free to comment below!

 

XOXO

Nic

It’s Taco Tuesday, my most favorite day of the week! One of the EASIEST dinners that I make is a salmon bake. Sometimes we have the salmon with mashed potatoes and grilled asparagus, but most of the time I make tacos with it because the salmon roasts in the oven with sliced onions and bell peppers with your favorite teriyaki sauce, so it’s a no-brainer to heat up some tortillas and make a taco dinner out of it.

Here’s what the salmon looks like when it comes out of the oven:

Salmon

This is 2 lbs of Atlantic Salmon, skin off (I have the butcher remove the skin and I cut it up and feed it to my Pugs ~ they go nuts for it and it’s so good for their skin and fur)!

This recipe is SO easy! 1-2 lbs. of salmon, 1 onion sliced, 1 or 2 bell peppers (I use red and orange), olive oil, your favorite teriyaki sauce and corn or flour tortillas. That’s it! Here’s the end result! See below for the recipe.

Salmon_Tacos_1

If you get a chance to try my favorite teriyaki sauce ~ Bone Suckin’ Yaki ~ which I purchase at Whole Foods…definitely pick up a few bottles. I always have at least 3 bottles in my cupboard because I use it in this salmon bake, my chicken teriyaki stir fry and for many other recipes that I make. It’s the perfect blend of sweet and tangy and is a thicker sauce which is a great, because some of the bottled teriyaki sauces I’ve used are far too runny and thin, so this is a thicker sauce which holds up much better in an oven bake or stir-fry.

Click here for the recipe.

Enjoy!

Roma xo

Salmon Bake Tacos
Print Recipe
Baked salmon with onions and bell peppers spooned into heated and crisp corn tortillas! Yum!
Servings Prep Time
4 people 10 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
35 minutes
Salmon Bake Tacos
Print Recipe
Baked salmon with onions and bell peppers spooned into heated and crisp corn tortillas! Yum!
Servings Prep Time
4 people 10 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
35 minutes
Ingredients
Servings: people
Instructions
  1. Peel and slice the onion into thin strips. Set aside in a bowl.
  2. Cut the tops (stem) off the peppers. Remove the core and seeds and slice thinly just as you did the onions. Add to the onion bowl. Mix together.
  3. In a 9x13 pan, or any casserole dish that will accommodate your salmon (making sure there's about an inch or more around the salmon for you to layer the onions and bell pepper mix), lay the salmon with either the skin on or off (it doesn't matter, just a personal preference for you) in the middle of the dish and add your onions and peppers around it. If you're keeping the skin on it, make sure the skin side is on the bottom of the dish. Once the salmon if fully cooked, the salmon will just slide off of the skin when serving.
  4. Take your blackened seasoning salt and shake all over the salmon until it's covered in the spice.
  5. Take your olive oil and in a quick back and forth motion. pour zig zags of it from one side of the dish to the other. Pop in the oven @375 degrees for 15 minutes. Open the oven after 15 and with a set of tongs, toss the onions and peppers around so that you ensure they evenly cook. Put back in the oven for another 15 minutes. Make sure ALL of the pieces of onion and peppers are evenly coated with olive or avocado oil at the beginning and midway point. This will prevent them from getting scorched tips.
  6. At the 30 minute mark, remove the dish from the oven, pour enough teriyaki sauce over the piece of fish to cover it, and pop back into the oven for an additional 8-10 minutes.
  7. While it's in it's last 8-10 minutes, I heat my tortillas (I use the small slider taco sized ones) over an open flame on the stove and make about a dozen of them, and put the heated and crispy tortillas into my tortilla keeper and put it on the table. Once the salmon is ready to come out, I place the dish on the table along with the tortillas and scoop the salmon into the tortillas, and top with the onion and peppers and a dollop of guacamole (I always have a container ready to go in the fridge) and voila. Baked salmon tacos!
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Welcome Spring! One of my favorite things about Spring are those super cute hats that Target puts out this time of year along with their spring line of purses. Here in sunny SoCal, it’s Spring & Summer year-round, so I’ve just about worn out my hats from last year and needed to add a few more to my current rotation.

Blue_hat_Fotor

At just $13 a hat, how can you not pick up a few? I picked this one up last week when I went in for detergent. Target is one of those stores that I can’t seem to get out of for under $100 anytime I run in for some household cleaning product!

I’m extremely fair skinned, so hats are super important to me. I’ve got them in my car, my hubby’s car, all over the house and at the office! I just LOVE hats and how easily they can dress up an outfit!

Here’s the link to my hat. Get them before they’re gone!

Happy Spring!

Roma xoxo

 

 

 

Rotisserie Chicken Enchiladas
Print Recipe
This is my go-to enchilada recipe that I've been making for decades. Using a rotisserie chicken makes it super easy and fast dinner. We love to have leftover enchiladas with easy over eggs on top for breakfast the next morning. It's a great post-workout protein breakfast that's yummy!
Servings Prep Time
4-6 people 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
4-6 people 20 minutes
Cook Time
35-40 minutes
Rotisserie Chicken Enchiladas
Print Recipe
This is my go-to enchilada recipe that I've been making for decades. Using a rotisserie chicken makes it super easy and fast dinner. We love to have leftover enchiladas with easy over eggs on top for breakfast the next morning. It's a great post-workout protein breakfast that's yummy!
Servings Prep Time
4-6 people 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
4-6 people 20 minutes
Cook Time
35-40 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 375 degrees. Spray casserole dish with olive or avocado oil and set aside.
  2. Remove the skin and shred your rotisserie chicken and place in a large mixing bowl. Set aside.
  3. Peel and chop the large onion. Add olive oil to coat the bottom of your pan and saute the onion until it's translucent. Add to the bowl of shredded rotisserie chicken.
  4. Add 1 cup of cheese and 1/2 cup of sour cream to your your shredded chicken.
  5. Add 1/2 can of the Hatch Chili Enchilada Sauce to the shredded chicken. Stir the chicken, cheese, and sour cream together. Set aside.
  6. You'll need 2 small frying pans and 1 large dinner plate. Have the plate next to the pans on your counter. You'll be transferring the tortillas once they've been through the oil and sauce to this plate.
  7. In one pan you'll pour about 1/3 of the can of enchilada sauce to cover the bottom. In the other pan you'll add enough oil to cover the bottom of the pan. Do NOT turn on the heat to the enchilada sauce pan. It stays cold. Turn on the heat to medium low for the oil pan. When hot, add one tortilla till it softens and begins to bubble. Turn with tongs and give it another 30 seconds. Then take the tortilla and add to the 2nd pan where you have the enchilada sauce. Use your tongs and flip in the sauce so both sides are coated, then move to the plate. Add the 2nd tortilla to the oil and repeat this process until you've prepped your 10-12 tortillas. The idea behind this is to soften and drench the tortillas with oil and sauce to add flavor and make the tortilla malleable to roll.
  8. Bring your plate over to your counter and set next to the bowl of mixed goodness! I leave the stack of softened tortillas in place and spoon a large amount of the chicken mix down the center. I put just enough in it so that the tortilla can fold on either side to cover the mix. Place the seam side down on the pan and push into the corner. Do the same with the rest of the tortillas until they're all side by side in the pan. If you want to use a full dozen, don't fill the tortillas as much.
  9. Open the 2nd can of the Hatch Enchilada Sauce and pour over your entire tray of rolled enchiladas. I use about 2/3 of the can, so that every single piece of tortilla is covered. Then sprinkle the rest of the cheese left in your bag (it should measure 1 cup) over the enchiladas.
  10. Place in the oven and bake for 35-40 minutes until the cheese is melted and the enchiladas are bubbling. Remove from oven and let cool on the counter for about 10 minutes before serving. Enjoy!
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