What's For Lunch: Chicken Salad Pinwheels

I am always trying to come up with creative things for lunch. My fiancé Ryan packs a lunch every day and gets so tired of the same things day after day. I made these today and they were a great way to switch up the old sandwich.

Chicken Salad Pinwheels

Ingredients 1 store-bought rotisserie chicken, finely shredded 1 1/2 cups chopped fresh spinach 1/2 cup mayonnaise 2 Tablespoons honey 2 Tablespoons whole grain mustard Zest of 1 large lemon Kosher salt and freshly ground black pepper Whole wheat or flour tortillas, or your favorite flatbread

Directions Mix the chicken, spinach, mayo, honey, mustard and lemon zest in a medium bowl until smooth. Sprinkle with salt and pepper to taste.

Spread the mixture over the tortilla or bread, leaving a 1/2-inch border. Starting at one edge, tightly roll it up like a jelly roll. Cut each sandwich into 1 1/2-inch-thick pieces using a serrated knife and serve.

BIG NEWS: The Launch of My Fabric and Wallpaper Line!

I am super excited to announce something that I have been working on for quite some time now. I am launching my own fabric and temporary wallpaper line! My first collection of exclusive patterns includes the summer's popular colors of navy, mint, coral, citron green, and light gray.

All of the patterns are also available in the industry's hottest current trend - temporary, removable wallpaper! The wallpaper is PVC free-paper, durable, and eco-friendly. It is self adhesive - just soak in water and apply to the wall. Instructions on how to hang will be included with each order. This wallpaper is perfect for apartments, rentals, and offices. When ready to take down, it peels right off with no residue left behind!

For more information and to place an order, please visit my Etsy store:

I am working on my own online store as well as my next collection, due in early fall!

Attention interior designers: Any pattern can be printed on multiple different fabrics including a variety of cottons, organic cotton, silk, and linen. Memo samples available upon request.

If you have any questions, please contact gail@gailwrightathome.com

The Collection: [gallery ids="901,900,899,898,897,896,895,894,893,892,891,890,889,888,887,874,873,831,830,829,828,826,825,824,815,814,813,812,811,810,805,806,807,808,809,800,801,802,803,804,909,910,911,912,913,914,915,916,917,906,902,903,904,905" orderby="rand"]

Red, White, and Blue Potato Salad

I made this honey mustard based potato salad this past weekend and it was amazing! To make it festive for the holiday, I made it with baby red, white, and purple potatoes, but you can use any kind.

Potato Salad with Honey Mustard Vinaigrette

1 1/2 pounds marble potatoes (or use any small variety of potato) 1 small onion, diced 5 tablespoons apple cider vinegar, divided 1/4 cup olive oil 2 tablespoons whole grain mustard 2 tablespoons honey 1 teaspoon salt, divided 3 tablespoons flat leaf parsley, chopped Freshly cracked black pepper to taste

Bring a large pot of salted water to a boil. Cook potatoes until firm but cooked through, about 15 minutes. (Cooking time may increase with a larger potato variety.) Drain, rinse under cold water and set aside.

Combine the red onion with two tablespoons of apple cider vinegar and toss. Set aside to marinate.

Whisk together the olive oil, mustard, honey and 3 tablespoons of apple cider vinegar with 1/2 teaspoon salt in a large salad bowl.

When the potatoes are cool enough to handle, but still warm, slice them in quarters and add to the dressing. Add the marinated onions, parsley, chives, cracked black pepper and the remaining 1/2 teaspoon salt, and carefully toss. Add more salt to taste.

My Style: Rustic Modern

I get asked all the time: "What is your design style?"  I believe that if you are a good designer, it doesn't really matter what your style is.  What matters is that you are able to make your client's personal style come to life in their home.  I have done all different kinds of home styles from very traditional, to super modern, and everything in between. However if I had to choose one style for my own home it would be Rustic Modern.  It is a term that describes much of my personal style.  My ideal space contains:

• sleek and clean lines but with a little bit of rustic warmth
• a mix of old and new
• elements of nature and the outdoors
• neutral tones with pops of bold colors

Here are a few pics of my favorite rustic modern spaces:

What's For Lunch: Asian Steak Salad

A staple in my house, this is a delicious salad that is great for lunch or a quick weeknight dinner. It is also awesome with left over shredded roasted chicken.

Asian Steak Salad

Ingredients

Salad: 1 large carrot, peeled 3 cups shredded Napa cabbage 3 cups shredded romaine lettuce 1 red bell pepper thinly sliced 2 cups of thinly sliced grilled flank steak, store-bought rotisserie chicken, or roasted chicken 1/2 cup chow mein or rice noodles, for garnish

Dressing: 1/2 cup peanut or vegetable oil 4 tablespoons low-sodium soy sauce 4 tablespoons rice vinegar 1 teaspoon granulated sugar freshly ground black pepper

Directions

For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, and pepper

For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with pepper, to taste.

Pour the dressing over the salad and toss well. Tope with the sliced steak or chicken. Garnish with the chow mein/rice noodles and serve.

Picture Perfect Patios and Outstanding Outdoor Rooms

Summer is here and it's time to move outdoors. Here are some of my favorite patios and outdoor rooms that are just as stunning as their indoor counterparts. Hopefully they will inspire you to spruce up your own outdoor space too!

Traditional Patio by Los Angeles Interior Designer Abbott Moon

Eclectic Porch by Venice Architect tumbleweed and dandelion.com

Traditional Patio by Pendleton Landscape Architect The Collins Group/JDP Design

Eclectic Patio

Contemporary Patio by Oakville Photographer K West Images, Interior and Garden Photography

What's For Breakfast: Banana Crunch Muffins

BANANA CRUNCH MUFFINS

I made these muffins yesterday and they are to-die-for!

Ingredients

3 cups all-purpose flour 2 cups sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup of butter, melted and cooled 2 large eggs 3/4 cup whole milk 2 teaspoons pure vanilla extract 1 cup mashed ripe bananas (2 bananas) 1 cup medium-diced ripe bananas (1 banana) 1 cup small-diced walnuts 1 cup granola 1 cup sweetened shredded coconut shredded coconut for topping, optional

Directions

Preheat the oven to 350 degrees F.

Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.

Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

What I've Been Up To

I have been MIA lately and the reason is because I have been traveling for the last two weeks.  My first stop in my travels was sunny San Diego.

My family and I were there for the brother's wedding.  We had a wonderful time and I am so happy for my brother, new sister-in-law and niece!

Now, I consider myself a fairly creative person, but I think my brother far surpasses me.  He planned the entire wedding himself!  From the handmade invites, to the decorations and favors - he did it all.  Even his wife Stephanie, who was kept out of most of the planning, was just as surprised as everyone else on the big day.

After the wedding festivities, we spend some quality time with the newly weds in their home in Orange County.

We spent one day shopping in Laguna and stopped at one of my favorite shops, Tuvalu Home.

Every nook and cranny of the store is packed with amazing linens, candles, coffee table books, picture frames, artwork, glassware, throw blankets, pillows and one of a kind furniture pieces, all with a "California Coastal Cool" vibe.

After Cali, I flew back to Pittsburgh, only to jump right back on another plane to New Orleans.  I was on a "covert operation" if you will, and hopefully I can provide some more details and good news in the near future!  I was at the Kitchen & Bath Industry Show (KBIS).  I was there spending some time at the HGTV booth and ran into these guys:

After the show, the night continued with a cocktail party where I met one of my design idols, Mr. Bromstad!

Now I am finally back at home, ready to get back into the routine.  Being at the KBIS show and meeting so many creative individuals, I am feeling so inspired and my momentum is full force.  With my nose to the pavement and creative juices flowing, I have many ideas that I am working on and will share more when the time comes!

Tomato, Olive, and Fontina Tartlets

I made these this past weekend for Easter dinner and they were a big hit.  A quick and easy appetizer, you can modify it by adding any toppings you like: cheeses, fruits, meats...the possibilities are endless.  Baking the puff pastry between two baking sheets keeps the pastry flat, making little flakey disks, much more exciting than a plain old cracker!

Tomato, Olive, and Fontina Tartlets

Ingredients

• 1 (10 by 9-inch) sheet frozen puff pastry, thawed
• 3/4  cup katamala olives
• 1 cup (2 1/2 ounces) shredded fontina cheese
• 12 cherry tomatoes, quartered
• 6 basil leaves, julienned

Directions

Place an oven rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.

Place the pastry on a lightly floured work surface.  Using a 2 1/4-inch round cookie cutter or glass, cut out 16 rounds of pastry. Place the pastry rounds on the prepared baking sheet.  Prick the pastry rounds all over using a fork.  Lay a piece of parchment paper on top of the pastry rounds.  Place another baking sheet directly on top of the parchment paper to keep the pastry even while baking. Bake for 10 to 12 minutes until golden. Remove the top baking sheet and the top piece of parchment paper.

Place the olives in a food processor and pulse until finely chopped.  Spread 1 teaspoon of the olive mixture on each pastry round. Place about 1 tablespoon of cheese on top. Arrange 2 pieces of tomato on the cheese. Bake for 5 to 7 minutes until the cheese has melted. .

Transfer the tartlets to a platter and garnish with the chopped basil

Look for Less

This week's Look for Less is a beautiful living room that is light and bright. It's a great example of how to create an interesting neutral space by brining in lots of different textures. The nubby sisal rug and rattan stools, the metal cocktail table and chandelier, mirrored chests, soft pillows and throws, and stone tile make the space very interesting yet the neutral color scheme keeps it very calm.

Here's how to get the look for less:

Sofas $799:

Black Mirrored Chests $349:

Sisal Rug 8x10 $268:

Metal Cocktail Table $149:

Chandelier $649:

Rattan Stools $125:

Gray rectangle throw pillows $24:

Throw with fringe Tassel $49:

Marble Subway Tile for Fireplace $10.79/square foot:

The Secret to an Easy Easter Ham

Making a ham this Sunday?  Give it a new twist and try one of these easy, 3 ingredient glazes.  A combo of sweet and tart, these glazes counterbalance the salty, smokey ham

Dogs in Design - A Dynamic Duo

Everyone knows I am a dog lover.  A dog is also a designer's best friend.  Every well-known designer has a furry sidekick that is just as fabulous as they are.  Some well known mutts include:  

The gorgeous Grace from Grace Home Furnishings

The Uttermost Company's entire ad campaign is centered around the owner's dogs:

The cast of Bravo's Million Dollar Decorators are have the spotlit stolen by their popular pooches:

A beautiful room is a beautiful room. Add a dog to it and they take it to another level.  Here are some of my favorites:

The Perfect Spring Dish

Spring is finally here! Although, it is about 30 degrees outside and I saw a few flakes of snow today. I am SO ready for warm weather, longer days, and the bright, fresh tastes of spring dishes. I am slightly obsessed with risotto. It is rich and creamy, but surprisingly pretty light and healthy. It is great on its own as a full meal or a side dish paired with chicken or fish.

This Asparagus and Lemon Risotto is the perfect bite of spring with its bright lemon flavor and fresh spring veggies.

Asparagus-and-Lemon Risotto

Ingredients

4 cups chicken or vegetable stock 2 tablespoons butter or good olive oil 1 small onion, finely chopped 1 cup Arborio rice 1/2 cup dry white wine 1 bunch asparagus, trimmed, stalks cut into 2-inch lengths 1 cup fresh peas (or you can use thawed frozen peas) 1 teaspoon grated lemon zest, plus more for garnish 2 tablespoons fresh lemon juice 1/4 cup chopped fresh flat-leaf parsley leaves 1/2 cup finely grated Parmigiano-Reggiano, plus more for serving salt and freshly ground pepper

Directions

Bring stock to a simmer in a medium saucepan.

Heat the butter or oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until every grain is coated well (this prevents the risotto from getting sticky) for about 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.

Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total. Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.

Remove from heat; stir in lemon zest and juice, parsley, and cheese. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.

Look for Less

This week's Look for Less is a beautiful bedroom by Meredith Heron Design. It is a gorgeous color combo of coral, blue, gray, and white.

Here's how to get the Look for Less:

Nailhead headboard in papaya $499-$699

Coral Stools $269 each

White Nightstand $69.99

Floral Rug $250 for a 5'x8'

White duvet with coral border $119-$139

Floral Lamp $24.99

Pillow Covers $26-$52: Contact me at gail@gailwrightathome.com to order.  Custom orders available!

Mint Madness

Mint is the hottest spring color in fashion as well as home decor. I am currently obsessing over this pastel hue and wanted to share some of my favorite minty home inspirations:

Modern Kids design by Atlanta Interior Designer Cristi Holcombe

Contemporary Food Containers And Storage design by Other Metro Pier 1 Imports

Contemporary Kitchen design by Atlanta Interior Designer Niki Papadopoulos

Modern Bedroom design by Austin Interior Designer Belmont Design Group

Traditional Bedroom design by Little Rock Interior Designer Tobi Fairley Interior Design

Contemporary Knobs design by Other Metro Anthropologie

Traditional Bedroom design by Little Rock Interior Designer Tobi Fairley Interior Design

Modern Artwork design by Other Metro MadeByGirl

Contemporary Family Room design by Little Rock Interior Designer Tobi Fairley Interior Design

Contemporary Pillows design by Other Metro Caitlin Wilson Textiles

It Tastes Good, I Promise!

I wouldn't say I am a member of the current juice craze, but I do like to experiment with them from time to time. I don't use them to replace a meal, but rather as a supplement to add more nutrients that I normally don't get on a daily basis. It is also a great way to use produce that is usually forgotten in your refrigerator. This Green Juice might be my favorite. It is slightly sweet from the carrots and apples, tangy from the lemon, a little spicy from the ginger, and packed with all of that good-for-you stuff. For all of you skeptics out there, it tastes good, I promise!

Green Juice (This makes two servings, I usually double it to have enough for a few days)

Ingredients 5 to 6 ounces baby spinach leaves 2 apples, halved and cored 2 medium carrots, scrubbed 2 celery sticks 1/2 large lemon One 2-inch piece ginger, peeled Ice

Directions Pass the spinach, apples, carrots, celery, lemon juice and ginger through a juice maker, according to the machine's directions. Pour the juice into 2 ice-filled glasses and serve.

Look for Less

As an interior designer, I am always being asked to create  expensive designer looks for less.  I am starting a series where I will take a photo of a beautifully decorated designer room and show you how to create the look for WAY less. My first Look for Less is this modern dining nook by Lisa Sherry Interieurs.  If you have a picture of a favorite room that you would like me to make over for less, just send it over to gail@gailwrightathome.com!

Dining Table $649:

Acrylic Chairs: $79.99 each

Acrylic Stool/Nesting Table: $129 for a set of 3

Arc Wall Sconces: $149 each

Gazelle Head: $49.95

Zebra Pillow: $16.50

Red and White Bamboo Lumbar Pillows: $25 for two

What's for Breakfast

Grapefruit, Carrot, and Ginger Juice Ingredients 2 chopped grapefruits (peel and pith removed) 5 chopped carrots 1 inch fresh ginger, peeled and chopped

Directions Press grapefruits, carrots, and ginger through a juice extractor. Stir and serve over ice immediately.

Check Out My DIY Projects in Whirl Magazine!

The just released March issue of Whirl at Home magazine features two of my DIY projects.  The first one is my teeny tiny bathroom renovation and the second is a TV console rehab that I did for a client.  Grab a copy and check them out!

Super Quick and Easy Pizza Dough

When I tell people that I make my own pizza dough, they think I'm crazy.   However this homemade dough is so fast and easy to make. No waiting for hours for the dough to rise or kneading till your arms are sore.

All you need is a food processor (one that holds at least 4 cups). This recipe makes one large crust or you can divide it to make several small ones.

Ingredients

1 package active dry yeast 1 teaspoon of sugar 2/3 cup warm water (about 110 degrees) 1 2/3 cups all-purpose flour 3/4 teaspoon salt 2 teaspoons olive oil Oil for pan 1-1/2 tablespoons cornmeal for pan

Directions

Preheat over to 425 degrees.

Stir yeast and sugar into warm water and let stand until foamy, about 10 minutes.

Pour flour and salt in food processor and turn machine on. Pour the yeast mixture through the feed tube and process for about 45 seconds, until the dough pulls away from the sides of the bowl.

Add oil through feed tube and process for about 1 minute. If the dough is too sticky, add a little more flour to release the dough from the bowl.

Roll the dough out on a floured surface into desired shape.

Lightly oil baking pan and dust with the cornmeal. Lay the rolled out dough on top of the cornmeal

For Regular Pizza:

Bake for 6 minutes, take the pizza out of over, top with your favorite toppings, then bake for another 18 minutes until cheese is bubbly and crust is golden brown

For a Stromboli or Calzone:

Add your favorite fillings to one half of the dough. Fold the empty half over to cover and pinch ends to seal. Using a knife, make a couple slits in the top to let the steam escape. Bake for 20-25 minutes until golden brown.