Welcome to a new series on my channel: 3 Connoisseur Secrets. In today's video I’m sharing one outfit, the recipe for a delicious meal, and the beautiful art of letter writing and haiku.

I chose the name for my blog, the Daily Connoisseur because I like to explore the fine art of living and a connoisseur is an expert judge in matters of taste. Did you know that you are a connoisseur? Your taste might be vastly different than mine, but you love beauty and style and you are an expert judge on your own signature style too.

Today’s outfit is casual and comfortable but stylish at the same time. I’m inspired by nautical looks, especially in the summertime. I’m wearing the Fae striped cardigan by SKYE, and these gauzy shorts by Michael Stars. My quilted flats are by John Josef. Under my cardigan I’m wearing this lace silk camisole by Lilysilk. I tuck the camisole into the high wasted shorts. Jewelry is something I pay attention to every day, even if I’m not planning on leaving the house. I love looking at my wrists and seeing a great watch and a pretty bracelet. Or catching a glimpse of my necklace and earrings in the mirror. Jewelry feels like a royal adornment, even if it’s casual. All my jewelry today is by Miranda Frye. I’m wearing the crawler earrings, The Marlowe Chain and gothic letter charm, and the Miranda Frye cuff bracelet with my tag Heuer watch. Clean and simple jewelry for this streamlined look. On my nails is the illuminating nail concealer by London town.

Print

With ImageWithout Image

Air Fryer Chicken with Tropical Salsa & Coconut Rice

Yield: Serves 6 - 8

Ingredients

Coconut Rice in Rice Cooker

• 2 cups of basmati, jasmine, or plain white rice
• 2 cups of water
• 1 14oz can coconut cream
• pinch of salt
• Shredded coconut for garnish (optional)

Air Fryer Chicken Tenders

• 12 - 16 chicken tenders
• 2 large eggs, beaten
• 1 tsp seasoned salt
• 1 1/2 cups panko bread crumbs
• 1 Tbs paprika
• salt and pepper

Tropical Salsa

• 1/2 papaya, peeled, de-seeded, and chopped
• 1 avocado, chopped
• 1/2 red onion, chopped
• 1 mango, cubed
• 1 large tomato, chopped
• 1/3 cup hearts of palm, chopped
• 1 large handful cilantro chopped
• zest and juice of one lime
• salt and pepper to taste

Instructions

Rice Cooker Coconut Rice

1. Place 2 cups of basmati, jasmine, or plain white rice in your rice cooker, along with two cups of water, and one can of coconut cream. Add a pinch or salt. And press on.
2. When the rice is finished, press in a ramekin and turn upside down on a plate so the rice appears in a dome- shape. Top with shredded coconut, if desired.

Air Fryer Chicken Tenders

1. Prepare two dishes for dredging. In the first dish place the two raw eggs, scrambled. In the second dish, place panko bread crumbs, paprika, and seasoned salt.
2. Sprinkle the chicken tenders with salt and pepper. Take the chicken tenders and first dip them in the egg wash and then in the bread crumbs to coat and repeat this process for all the tenders.
3. Preheat the air fryer to 400 degrees. When it is ready, spray the inside of the air fryer with cooking spray and place the chicken in. Cook for ten minutes, flipping half way through. The internal temperature of the chicken should be 164 degrees F. Cook longer, if chicken has not reached this temperature.

Tropical Salsa

1. Let it be noted that any combination of preferred ingredients can be used here. This recipe shares the fruits, vegetables, and herbs I used for this particular preparation.
2. Peel and de-seed the papaya. Chop the papaya in cubes and place in a large bowl. Add chopped avocado, chopped red onion, cubed mango, tomato, cilantro, chopped hearts of palm, lime, salt and pepper.
3. Stir all ingredients together and allow to sit for at least 30 minutes. Serve with the chicken and rice.

And now to make the banana cream pie dessert cups.

Print

With ImageWithout Image

Banana Cream Pie Dessert Cups

Yield: 4 - 6

Ingredients

• 1 packet graham crackers
• 2 Tbs melted butter
• 2 cups prepared vanilla pudding
• 10 Nilla wafers, crushed
• 2 - 3 bananas, sliced

Instructions

1. Crush the graham crackers and place them in a large bowl. Pour melted butter on top and mix until combined. Place a small layer in the bottom of each dessert cup.
2. Top the graham cracker with vanilla pudding.
3. Place sliced bananas in a ring on top of the pudding and top with crushed Nilla wafers. Enjoy!

DesignWorks Ink journal 

And now for our beautiful thought. An old friend of mine sent me a letter with Japanese calligraphy kanji and wrote me a haiku. It was so fun to receive in the mail. I’m returning the gesture now and coming up with a Haiku of my own to send. I also need to send off two letters. While I’m writing my letters let’s explore the haiku. Haiku is a type of short form poetry originally from Japan. Traditional Japanese haiku consist of three phrases that contain a kireji, or "cutting word", 17 on in a 5, 7, 5 pattern, and a kigo, or seasonal reference. I’m not as familiar with writing Haikus so I looked up some of the best haikus ever written to see what makes them so special. Here are a few of my favorites:

“A Poppy Blooms” by Katsushika Hokusai

I write, erase, rewrite

Erase again, and then

A poppy blooms.

“Over the Wintry” by Natsume Sōseki

Over the wintry

Forest, winds howl in rage

With no leaves to blow.

“The Old Pond” by Matsuo Bashō

An old silent pond

A frog jumps into the pond—

Splash! Silence again.

I finish my letters and write my haiku. I won’t share it on here… that’s for my friend. But perhaps I’ll write one for you too. I need to practice more. Have you ever written a haiku? If you’d like to share it with us, leave it in the comments. And also, I promise you I’m normally an expert at sealing wax. But this one completely got away from me haha. Oh dear!

🗝 Stationery

DesignWorks Ink Cinque Terre Journal

DesignWokrs Ink Multi-tool pen

Stationery Xpress for monogrammed stationery

Sealing Wax with wick

Sealing Wax Moon stamp

I hope you enjoyed today’s video. Thank you to ButcherBox for bringing it to us: Click my link below and sign up for ButcherBox today to get ribeyes for a year. Keep calm and remain classy and I will see you in my next video.

Thank you to Butcherbox for bringing us today's video.

News

📍 Lessons from Madame Chic hardcopies are finally back in stock! Pick up your copy today ♥️

📍 Join us for The Chic Assignment for Summer

📍 The Ten-Item Wardrobe eCourse is newly updated and back online with all new video, text, and new lessons. If you have previously purchased the ten-item wardrobe eCourse, you can access all of the new changes for free.

📍If you are looking for more content, consider becoming a member of The Daily Connoisseur through the Channel Memberships. In The Chic Society, I publish one vodcast every Friday and do one livestream or zoom call once a month. It only costs $1.99 a month. There are also upper tiers available for people who are interested in supporting the channel on a higher level and receiving monthly mentions in the videos. *NEW* We now have a penpal program too! 

Instagram

Connoisseur Kids was featured on Louise Owens' Instagram 

View this post on Instagram

A post shared by Louise Owens (@louiseowens_readme)

Comment of the Week

D. Agnes writes, "A few months ago, I committed to always keeping fresh flowers in my dining room and bedroom. It's been such a joy. I find that it also keeps me from growing bored with the aesthetic impact of those spaces, as someone who craves novelty."

D. Agnes, that is a wonderful, manageable way to freshen up the decor. I love it!

I hope you enjoy this new series on the Daily Connoisseur and that it gives you inspiration for the week. Happy Independence Day! Love, Jennifer 

NEW* Join The Chic Society on YouTube and become a member of The Daily Connoisseur.

Visit my newly designed Author Website

Shop my Amazon page for a comprehensive list of my favorite things and mentions on the blog.

Facebook facebook.com/JenniferLScottAuthor

Twitter @JL_Scott

Instagram @dailyconnoisseur

Take my affordable eCourses on the POISE *NEW course*, debt-free living, and efficiency at home

FTC: This post is sponsored by ButcherBox. This post may also include affiliate links, including Amazon affiliate links. Thank you for your support. 

What's for teatime? I'm sharing typical teatime treats as well as three healthy teatime recipes in today's video. 

The first half of the video shares decadent teatime treats, including the Pioneer Woman's Butterscotch Pudding recipe. The second half of the video shares my healthy teatime treats, with printable recipes below. Here are the resources for a lovely teatime. 

Many of you are asking about the tea sets used in this video... What they are and where they are from. The Victoria Magazine Blue Roses Tea Set- I purchased from Victoria Magazine

The Wedgwood Butterfly and the Royal Albert China were gifts from my in-laws The Lenox Regency Black is my parents' set The antique set with flowers belonged to my grandmother. ♥️

Whole Wheat Stone Fruit Tart This delicious tart can be customized... Use your favorite fruit! The whole wheat crust is easy to make and very satisfying. 

Print

With ImageWithout Image

Whole Wheat Stone Fruit Tart

Ingredients

Whole Wheat Crust

• 1 cup whole wheat flour
• 1 Tbs sugar (optional)
• 1 pinch of salt
• 1/4 cup extra virgin olive oil
• 1/4 cup cold water

Tart filling

• 3 cups chopped fruit (Stone fruits and berries work well here. In this recipe I use plums, apricots, and strawberries)
• 1 Tbs sugar or honey (optional)

Instructions

To prepare the crust

1. Mix together the flour, salt, and sugar (if using) in a large bowl.
2. In a separate measuring cup, whisk the olive oil and water together until well-blended.
3. Pour the oil and water mixture into the flour mixture and mix together until moist.
4. Gather the dough into a ball and press into a deep dish pie pan until your crust is formed.

Filling and baking instructions

1. Prepare your fruits for the filling by de-seeding (if using stone fruits), hulling, and chopping them. Place fruits in a bowl and sprinkle sugar or honey over them and mix until the fruit is well-coated.
2. Pour the fruit into the pie crust.
3. Bake in a preheated oven at 350 degrees F for up to 50 minutes.
4. Serve warm with a dash of heavy cream, if desired.
5. Enjoy !

Print

With ImageWithout Image

Coconut Ricotta Pudding

Yield: 4

Ingredients

• 1 15oz container Ricotta cheese
• 2 Tbs honey
• 1/2 tsp vanilla extract
• 1/4 cup shredded coconut

Instructions

1. In a mixer bowl, combine the ricotta cheese, honey, vanilla extract, and shredded coconut. Beat mixture until well-blended, about one minute.
2. Pour the pudding into four dessert ramekins and refrigerate for one hour.
3. Serve with berries and mint leaves as a garnish or extra toasted coconut, if desired.

No-Bake Coconut Chocolate Granola Bites This recipe is from Jennifer's book, Connoisseur Kids.

Your whole family will love this one! 
 

Print

With ImageWithout Image

No-Bake Coconut Chocolate Granola Bites

Yield: 24 bites

This recipe is from Jennifer L. Scott's book, Connoisseur Kids

Ingredients

• 1 cup old-fashioned oats (not instant oatmeal)
• 1/2 cup ground flaxseed
• 1/2 cup peanut butter or almond butter
• 1/2 cup mini chocolate chips
• 1/3 cup honey
• 1 tsp vanilla extract
• 1/4 cup shredded coconut

Instructions

1. Mix all of the ingredients together in a bowl until well-combined. Drop rounded, tablespoon-sized portions onto a cookie sheet lined with parchment paper. Refrigerate for one to two hours. To store, refrigerate in an air-tight container for up to one week, or freeze for up to three months.

Thank you to Verb for bringing us today's video. Use code JENNIFERSCOTT to get $25 off their starter kit. 

News

📍 Lessons from Madame Chic hardcopies are finally back in stock! Pick up your copy today ♥️

📍 Join us for The Chic Assignment for Summer

📍 The Ten-Item Wardrobe eCourse is newly updated and back online with all new video, text, and new lessons. If you have previously purchased the ten-item wardrobe eCourse, you can access all of the new changes for free.

📍If you are looking for more content, consider becoming a member of The Daily Connoisseur through the Channel Memberships. In The Chic Society, I publish one vodcast every Friday and do one livestream or zoom call once a month. It only costs $1.99 a month. There are also upper tiers available for people who are interested in supporting the channel on a higher level and receiving monthly mentions in the videos. *NEW* We now have a penpal program too! 

Instagram

Madame Chic on Instagram...

View this post on Instagram

A post shared by Yada T. (@som_yada)

Comment of the Week 

Lara G writes, "I enjoy sending postcards to several members of my family. Whilst postcards - and snail mail - are no longer in vogue due to sms, YouTube, etc I still enjoy getting fun mail in our letter box !

Thank you for all you do for your channel. I enjoy your videos very much. Hi from Australia 🇦🇺 xx"

I agree, Lara. There is something very special about snail mail. I can't wait to hear about everyone sending postcards this summer! 

I hope you enjoyed today's video and that it gave you ideas for delicious teatime treats! 

NEW* Join The Chic Society on YouTube and become a member of The Daily Connoisseur.

Visit my newly designed Author Website

Shop my Amazon page for a comprehensive list of my favorite things and mentions on the blog.

Facebook facebook.com/JenniferLScottAuthor

Twitter @JL_Scott

Instagram @dailyconnoisseur

Take my affordable eCourses on the POISE *NEW course*, debt-free living, and efficiency at home

FTC: This post is sponsored by Verb. This post may also include affiliate links, including Amazon affiliate links. Thank you for your support. 

I'm sharing three easy and delicious salmon recipes you can make from a large roasted salmon filet in today's video. 

I'm roasting a large filet of salmon in the oven for 20 minutes at 400 degrees F. We will use this salmon filet to make all the recipes below. These recipes are a wonderful way to make the salmon stretch to create multiple meals. 

Salmon Quiche is a delicious and satisfying way to enjoy salmon. The quiche crust is easy to make too with a few simple ingredients. 

Print

With ImageWithout Image

Salmon Quiche

Prep time: 20 MinCook time: 55 MinTotal time: 1 H & 15 M

Ingredients

Quiche Crust

• 1 cup all purpose flour
• 1/2 tsp salt
• 1/4 cup extra virgin olive oil
• 1/4 cup cold water

Salmon Filling

• 1 medium onion, chopped
• 1 Tbs minced garlic
• 1 Tbs butter
• 2 cups shredded cheese (Swiss or Italian)
• 1 - 1 1/2 cups cooked salmon (14oz)
• 1 tomato, sliced
• 5 eggs
• 2 cups half and half
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 Tbs parsley, chopped

Instructions

Crust Instructions

1. In a large bowl combine the flour and salt and mix until combined. In a separate container, combine the olive oil and cold water and whisk. Pour into the flour and mix together with a rubber spatula, and eventually knead with your hands until the dough is moist and in a ball. Press the crust into a deep dish pie pan and set aside.

Quiche Instructions

1. Preheat the oven to 350 degrees F.
2. Sauté onion and garlic in butter in a small skillet until slightly brown. Place the cooked onions and garlic in the bottom of the prepared crust. Flake the cooked salmon with your fork and place on top of the onions. Sprinkle cheese on top of salmon (reserving some of the cheese to sprinkle on top). Place the sliced tomatoes on top.
3. In a small bowl, whisk the eggs, cream, parsley, salt and pepper; pour over salmon mixture. Top with an extra sprinkling of cheese. Bake at 350° for 50- 55 minutes or until a knife inserted in the center comes out clean. Serve warm or cold. This makes a great breakfast as well.

Print

With ImageWithout Image

Creamy Salmon Angel Hair with Spinach

Yield: 8

This delicious pasta has a creamed spinach taste and the added salmon and capers make it delightful.

Ingredients

• 12 ounces angel hair pasta
• 2 - 3 cups of spinach
• 1/2 medium onion, chopped
• 4 cloves of roasted garlic (optional)
• 1 Tbs extra virgin olive oil
• 2 salmon fillets, cooked
• 1 tsp salt
• 1/2 tsp pepper
• 1-1/4 cups heavy cream
• 1/2 cup white wine
• 1 teaspoon grated lemon zest
• Juice of one lemon
• A small handful of parsley, chopped
• 2 Tbs capers
• Parmesan cheese (optional)

Instructions

1. Boil water for pasta and cook according to the package directions. Add spinach in the boiling water one minute before pasta is finished cooking. Drain pasta and spinach and set aside.
2. While the pasta is cooking, sauté onions and roasted garlic in olive oil in a skillet on medium heat until the onion is browned. Add cream, wine, capers, lemon zest, and half a squeezed lemon (reserve the other half for a final topping), chopped parsley, salt and pepper. Cook for 5 minutes on low heat, until sauce is thickened. Add the flaked salmon. Stir to combine. Add the cooked pasta and spinach. Top with extra lemon juice and parmesan cheese, if desired.

Sesame Salmon Lunch Bowl This is an easy way to serve leftover salmon. Use whatever vegetables and fruits you have on hand. The key is in the dressing. I love the sesame dressing from Yo Mama's. 

Print

With ImageWithout Image

Sesame Salmon Lunch Bowl

Use your favorite toppings on this delicious and easy-to-assemble salmon bowl.

Ingredients

• Rice, cooked (white, brown, or any kind you prefer)
• Cooked salmon
• Sesame or Teriyaki marinade or sauce
• Avocado, sliced
• Mango, peeled and sliced
• Cucumber, sliced
• Carrot, sliced
• Sugar Snap Peas
• Cilantro and chopped green onion (optional)
• Sesame seeds for topping

Instructions

1. There are no measurements in this recipe as it depends on how many bowls you are making. Fill each bowl with desired amount of rice. In a separate container, mix cooked salmon with desired sauce (sesame and teriyaki sauces work well here... Use 1 to 2 Tbs per salmon filet). In an attractive manner, lay the toppings on top of the rice in "stripes". Drizzle extra sauce on top. Top with chopped cilantro and sliced green onions and sesame seeds. Enjoy!