Tuesday, May 31, 2011


I think Summer has finally gotten here! It's like, sweltering hot out there today! Like, +40C with the humidex! Good ol' Canada, eh? We have a "windchill" and we have "humidex". So it's not -15C in the winter, it's actually like, -25C with the windchill and it's not +28C in the Summer but +41C with the humidex. 
So funnnnny.
Anyways - it's soooo gorgeous out there and I wish I took vacation this week so that I could spend it all outside but alas - us working people need to make some moolah.
I hope that the weekend is just as nice as the weather we have here during the week.
I definitely gotta get into my garden and begin planting before my veggies die - they need to get some roots going and some mini veggies sprouting. 
Anyways, just letting you guys know that I will probably post a bit later on this evening. So stay tuned. :)
And enjoy the weather!



Monday, May 30, 2011


Another recipe!
I loooooove pulled-pork. LOVE IT! I never had it much as a kid but I have tried it once or twice the last few times at functions and whatnot and I love how moist, barbecue-y and delicious this is! With potatoes or with a bun - it doesn't matter; pulled-pork is heavenly! I honestly would rather have it then chocolate. 
Then again I would take a lot of things over chocolate since I am not a huge sweets fan, but regardless.
And pulled-pork is a southern fare staple! So here it is ladies and gents! A delicious pulled-pork recipe!

Bon Appetit!

Southern Pulled-Pork Sandwiches
Pork shoulder, a well-marbled cut available at most supermarkets, turns fork-tender after long, slow cooking. Ours is especially succulent with a spice rub and vinegar. 

Prep Time: 10 minutes
Total Time: 2 hours 40 minutes
Yield: Serves 8

1/4 cup packed light-brown sugar
1/2 to 1 teaspoon cayenne pepper
Coarse salt and ground pepper
3 pounds boneless pork shoulder {Boston butt}, cut into 4 equal pieces
1-1/2 cups cider vinegar
4 garlic cloves, minced
8 soft sandwich rolls, split
Store-brought barbecue sauce, for serving {optional}

Preheat oven to 350 degrees, with racks in lower and upper positions. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.

Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.

In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2-1/2 hours. 

Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten {you may not need all the juices}. Pile pork on rolls, and top with barbecue sauce, if desired.

There isn't a tun that you have to do with this recipe - not much chopping or prepping and I am sure your kitchen and your house will probably entice your neighbors to come over to your place and question you about that amazing scent coming from your place! :)


{Source: Martha Stewart Living}


Natalia Vodianova by Mario Testino in State of Grace ~ Vogue UK May 2009.




Now I know in the previous post I said that I hate it when tomatoes are warm, but I think this may just be an exception - they look totally delicious, like deep fried pickles. :) 
Same source for this recipe - from the Martha Stewart site.
I wonder though where I can purchase some green tomatoes. I know that my local grocery store doesn't carry them & I have never seen them at my Farmer's Market. I guess I gotta keep my eye out on the flyers out there and hopefully I can find some big juicy green tomatoes! :) I wonder if they taste any different then red ones. 

Bon Appetit!

Fried Green Tomatoes
This seasonal southern recipe for fried green tomatoes is from Amy Goldman.

Yield: Serves 8

8 medium {about 3-1/2 pounds} green tomatoes
3-1/2 teaspoons coarse salt
1-3/4 teaspoons freshly ground black pepper
5 large eggs, beaten
1/2 cup milk
3 cups all-purpose flour
4 cups panko {Japanese breadcrumbs}
1/2 cup cornmeal
4 cups olive oil
Aioli, for serving

Trim 1/2-inch from the stem and blossom ends of tomatoes. Slice tomatoes 1/4-inch thick. Season tomato slices with 2 teaspoons salt and 1 teaspoon pepper; set aside. 

In a shallow bowl, whisk together eggs and milk; set aside. In a second shallow bowl, whisk together flour, 1/2-teaspoon salt, and 1/4-teaspoon pepper; set aside.

Place panko in a shallow bowl along with cornmeal, remaining teaspoon salt, and 1/2-teaspoon pepper; stir to combine and set aside. 

Working with one tomato slice at a time, coat tomatoes with flour mixture, shaking off excess. Coat with egg mixture, followed by breadcrumb mixture. Transfer to a wire rack set over a parchment-lined baking sheed; repeat process with remaining slices. 

Heat 2 cups oil in a 10-inch skillet over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Working in batches, carefully place tomatoes into the heated oil in a single layer. Fry until golden, turning once, 2 to 3 minutes per side. Drain on a paper towel-lined baking sheet. After frying half of the tomato slices, discard oil and heat remaining 2 cups oil in skillet; continue frying remaining tomato slices. Serve tomatoes immediately with aioli.

Sounds delicious!!!
Although I am unsure why you would need to discard the oil after frying up half the batch. I am not a deep-fryer expert and I am also quite surprised at the suggestion to use olive oil. But I won't question Martha. :) 
Let me know if you guys have ever tried deep fried green tomatoes!



More recipes! This one is from the Martha Stewart website and looks delicious. Sorta sounds similar to the first southern-fare recipe I posted on Friday. But I decided to share it anyway. Looks yummy!
Quick note - it calls for canned tomatoes, but I do not like chunky tomatoes in anything so I think I might use tomato paste or a yummy tomato sauce. 
Let me know what you guys think of this new one! :)

Bon Appetit!

Shrimp Jambalaya
This spicy New Orleans favorite can be tamed with a milder smoked sausage, such as chorizo or kielbasa, in place of traditional Cajun andouille.

Prep Time: 20 minutes
Total Time: 55 minutes
Yield: Serves 4

1 tablespoon canola oil
6 ounces andouille sausage, halved lengthwise and sliced into 1/4-inch-thick pieces
1 medium onion, diced
1 green bell pepper, ribs and seeds removed, diced
3 celery stalks, diced
2 garlic cloves, minced
Coarse salt and ground pepper
2 teaspoons paprika
8 plum tomatoes, seeded and chopped
1 cup long-grain white rice
1 pound medium shrimp {about 30}, peeled, deveined, and tails removed
1/2 cup thinly sliced scallions, for garnish

Heat oil in a large skillet over medium-high heat. Add sausage; cook, turning occasionally, until browned on all sides, 4 to 6 minutes. Add onion, bell pepper, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 6 minutes. Stir in paprika; cook until fragrant, about 1 minute.

Add tomatoes, rice, and 3 cups water to skillet; cover, and simmer over medium heat until rice is cooked and has absorbed all water, about 15 minutes.

Add shrimp to skillet, and cook, covered, until shrimp are opaque throughout, 3 to 4 minutes. Remove from heat; season with salt and pepper, as desired. Serve hot, garnished with scallions. 

Do you guys think it would be a good idea to add tomato sauce/paste instead of the actual thing? I am just worried that it won't turn out correctly if I do substitute but I don't like warm tomatoes at all. Lol. Except maybe deep fried ones. Who doesn't like anything deep fried though. ;)



Ali Lagarde by Honer Akrawi {Nk Stil Icon Issue September 2010}


Friday, May 27, 2011


This is the next recipe in our little Southern "recipe-trip" and to be honest, I am not sure if I should either make this one this weekend or the other one! They both sound sooooo good. This one takes a little more elbow-grease but the picture is heavenly to look at...looks soooooo good! Yummmm.
Hopefully you guys are liking the Southern recipes! :)

Bon Appetit!

Grilled New England Seafood "Bake"
Maine's sunny coast is as close as your patio when you break into foil packets of buttery shrimp, cod, potatoes, and corn. Fill the packets up to a day ahead, refrigerate, and toss onto the grill when it's time to eat. Don't forget crusty rolls to sop up the flavorful sauce. 

Prep Time: 25 minutes
Total Time: 25 minutes
Yield: Serves 4

2 tablespoons butter, room temperature
2 tablespoons finely chopped fresh dill, plus more for garnish
1 small garlic, minced
Coarse salt and ground pepper
8 ounces red new potatoes, scrubbed and thinly sliced
1 pound skinless cod fillet, cut into four equal pieces
8 ounces frozen uncooked medium shrimp {peeled and deveined}, thawed
2 ears corn, quartered
1 lemon, thinly sliced
2 hard rolls, halved

Heat grill to medium. In a small bowl, combine butter, dill, and garlic; season with salt and pepper. Set aside.

Fold four 14-inch squares of heavy-duty aluminum foil in half, forming 4 rectangles. Assemble packets: On on half of each of four folded pieces of heavy-duty foil, dividing ingredients evenly, arrange potatoes in a single layer; top with cod, then shrimp. Place 2 pieces of corn on the side. Season with salt and pepper. Add a dollop of the butter mixture and two lemon slices. Fold foil over ingredients, and crimp edges tightly to seal. 

Place packets on grill, with potato layer on the bottom. Cook, rotating {but not flipping} packets occasionally, until fish is just cooked through and potatoes are tender, 12 to 14 minutes. 

Remove from grill. Slit packets open, and transfer contents to serving bowls. Garnish with dill sprigs; serve with rolls. 

Pretty simple to make, right? 
Love that you can throw everything together and not have to cook each ingredient separately. I wonder though if you could bake this in the oven as opposed to grilling them as I am not a savvy bbq'r. 
Let me know if you guys give this a try. :)


{Source: Martha Stewart Website}


So our excursion to the deep South begins! 
I saw this recipe and my mouth watered instantly - looks sooo good and hearty and lovely and would adore being in my tummy {ha ha}.
Considering I am trying to eat a lot healthier at work and at home this would make a great weeknight or weekend dish. I think I am going to give this recipe a shot this weekend though and will keep you posted on what it tasted like.
Oh - I also want to mention that the buffalo chicken slider recipe? Well, I made it on Tuesday night but with mashed potatoes instead - it was sooooo good. I didn't really like the blue cheese dressing but my boyfriend loved it and thought it was a hit. You guys should definitely try it, the hot sauce was to-die-for. 
I definitely think that I would make this next recipe with rice or some mashed potatoes. Who know's - what do you guys think? Looks really delicious regardless! 

Bon Appetit!

Deep South Shrimp and Sausage
Our lightened version of low-country shrimp and grits is high on flavor and low in fat and calories
Prep Time: 4 minutes
Cook Time: 9 minutes
Other: 2 minutes
Yield: 4 servings {serving size: 3/4 cup}

Cooking spray
3/4 pound peeled and deveined medium shrimp
1 teaspoon Old Bay seasoning
1/4 teaspoon freshly ground black pepper
1 cup refrigerated prechopped tricolor bell pepper
1 {6.5 ounce} link smoked turkey sausage, cut into 1/8-inch-thick slices
2 garlic cloves, minced
1/4 cup water

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp, seasoning, and black pepper, tossing to coat. Cook 3 minutes or until shrimp are done, stirring frequently. Remove from pan; keep warm. 

2. Return pan to medium-high heat. Coat pan with cooking spray. Add bell pepper; cook 2 minutes, stirring frequently. Add sausage; cook 2 minutes or until lightly browned, stirring frequently. Add reserved shrimp mixture and garlic. Cook 1 minute, stirring constantly. Add 1/4 cup water; cook 30 seconds, scraping pan to loosen browned bits. Remove from heat, let stand 2 minutes. 

Seems like a relatively easy dish!
Not only that, but it really helps to get shrimp that are already cleaned out and deveined. So all you have to really worry about is the sausage! I got this from the Cooking Light website but it also can be found in the April 2009 issue of Cooking Light Fresh Food Fast. :)


Thursday, May 26, 2011


Hello all. 
I am feeling very much under the weather today...it's not that I feel sick to my tummy...my anxiety is at mid-level and I sorta feel like my world is crashing down, things around me are kind of falling apart...I can be the only one to blame for this as people can shape and take charge of their own futures and present but I am just feeling really sad. I am feeling like I am letting people down...I feel like I am definitely letting myself down as well. I will spare everyone the details, of course, and those that are close to me do know what is going on...well, not a lot of people...
I just want a sunnier outlook again...maybe it's just today and the weather {raining - again} but I just want to...and NEED to make changes and stick to them. 
This is a promise that I am making to my loved ones and to myself. I gotta start taking care of myself and others around me and just lead a healthier and happier life. 

But for now...right this moment, I just want to curl into a little ball {or huge; whatever; ha ha} under my blankets with my kitty, window open, tv off, whatever...and just sleep.
Or cry.

Georgina Stojiljkovic by Stefano Galuzzi for Grey Spring 2010


Wednesday, May 25, 2011


This next recipe looks super delicious...and I think would go fantastic with some nice grilled chicken or fish but make sure to keep your meat seasoned lightly as this recipe is super creamy and very rich. A total comfort food.

Bon Appetit!

Cauliflower and Brussels Sprouts Gratin
By the Canadian Living Test Kitchen

There's no need to trim the outer leaves of the Brussels sprouts because they will fall or pull off easily when you trim and cut the sprouts in half. This recipe makes 8 servings.

1 cauliflower
4 cups {1 L} halved Brussels sprouts
3 tbsp {45 mL} butter
1/3 cup {75 mL} all-purpose flour
1/2 tsp {2 mL} salt
1/4 tsp {1 mL} white pepper or pepper
1/4 tsp {1 mL} grated nutmeg
3 cups {750 mL} milk
1/2 cup {125 mL} grated Parmesan cheese
2/3 cup {150 mL} fresh bread crumbs

Cut cauliflower into large florets. In a large pot of boiling water, cover and cook cauliflower until tender-crisp, about 5 minutes. Remove with slotted spoon and chill under cold water; drain well.
In same pot, cover and cook Brussels sprouts until tender-crisp, about 7 minutes. Drain and chill under cold water; drain well. Wrap cauliflower in kitchen towel and gently press out excess water; repeat with sprouts. {Make-ahead: Wrap in plastic wrap and refrigerate for up to 24 hours.}
In saucepan, melt butter over medium heat; whisk in flour, salt, pepper and nutmeg; reduce heat and cook, stirring, for 1 minute. Gradually whisk in milk, stirring, until thickened, about 5 minutes. Remove from heat. Stir in cheese. {Make-ahead: Pour into airtight container; place plastic wrap directly on surface and let cool. Refrigerate in airtight container for up to 24 hours. Reheat, stirring, over low heat before continuing.}
Spread cauliflower and Brussels sprouts in greased 13x9-inch {3 L} casserole. Pour sauce over top; sprinkle with bread crumbs. {Make-ahead: Cover with plastic wrap and refrigerate for up to 8 hours.} Bake in 400°F {200°C} oven until bubbly, about 25 minutes. Broil until crumbs are golden, 3 minutes.

Nutritional Information - 175 calories


{Source: Canadian Living Website}


I try not to pepper this blog with unattractive photograph's because seriously...what would be the point? But I know that not too long ago I posted a few images from editorials that were just not good and also mentioned that I found a lot of the editorials in magazines lately quite uninspiring and then the next day I couldn't get enough of new gorgeous editorials - so someone answered my little rant. Lol. 
Now - editorials are still going pretty strong but I saw this image on the Fashion Gone Rogue website and I was blown away at just how alarming and uncoming this cover and photo is. 
It features Abbey Lee Kershaw on the cover - who in the beginning was a fantastic model, until that is, she died her hair an unnatural platinum blonde and looked like she began taking crack-cocaine. This woman looks like she is 45lbs. 
I really hope that she puts on a bit of weight and just goes back to being the lovely Miss Kershaw we fell in love with.
Let me know what you guys think of this unappealing cover.
Shame on you Vogue. 


Tuesday, May 24, 2011


I'm starting to get into scallops more and more but they can be tricky as sometimes they are just tasteless and rubbery. Therefore, I like to put quite a bit of seasoning on them or wrap them in bacon. I saw this recipe and definitely want to give it a shot with all the sauces/spices that are being used. I think I would also add more veggies to the stir-fry such as mushrooms and broccoli, two of my favorite stir-fry staples. 
Ps. Told you guys I was going to bombard you with recipes. ;)

Bon Appetit!

Bay Scallop Stir-Fry
Bay scallops may be sweet, but they're not shy. Here, they stand up to the intense combo of soy sauce, sesame oil, rice vinegar, and ginger.
Prep Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 4

Coarse salt and ground pepper
1 cup long-grain white rice
1/4 cup rice vinegar
1/4 cup soy sauce
1 teaspoon toasted sesame oil
1-1/2 teaspoons cornstarch
1 tablespoon vegetable oil, such as safflower
1 red bell pepper {ribs and seeds removed}, thinly sliced
2 bunches scallions, white and green parts separated, cut into 2-inch lengths
2 carrots, halved lengthwise, or quartered if large, and cut into 1-1/2-inch lengths
2 teaspoons minced peeled fresh ginger
1 pound bay scallops, patted dry

In a medium saucepan, bring 1-1/2 cups salted water to a boil. Add rice, and return to a boil, stirring once. Reduce to a simmer; cover and cook until rice is tender, about 15 minutes. Remove from heat, and let steam for 5 minutes. 
Meanwhile, whisk together vinegar, soy sauce, sesame oil, and cornstarch in a small bowl. Set sauce aside. 
In a large nonstick skillet, heat vegetable oil over medium-high. Add bell pepper, scallion whites, carrots, and ginger; cook, stirring occasionally, until carrots are crisp-tender, 4 to 5 minutes. Add scallops and scallion greens; cook, stirring occasionally, until scallops are cooked through, 2 to 3 minutes. 
Whisk sauce briefly, and add to skillet; cook until thickened, about 1 minute. Serve scallop stir-fry over rice. 

Cook's Note:
After adding sauce to skillet, cook it for a minute; the cornstarch will thicken the sauce, helping to coat the ingredients, plus there'll be no pasty taste. 


{Source: Martha Stewart Website}


Growing up I wasn't a huge fan of avocado but now as I have grown I am beginning to take a liking to it. Especially loving it in salads; so when I found this next recipe my mouth watered instantly. It looks delicious and super-refreshing to have on a hot summer day. 

Bon Appetit!

Cayenne-Rubbed Chicken with Avocado Salsa
Cool, buttery avocado makes a soothing salsa - a palate-pleasing contrast to spicy meats, such as these cayenne-rubbed chicken breasts. 
Prep Time: 10 minutes
Total Time: 30 minutes
Yield: Serves 4

Coarse salt and ground pepper
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves {6 to 8 ounces each}
2 tablespoons olive oil
1 medium red onion, finely diced
2 tablespoons fresh lime juice
1 Hass avocado, pitted and cut into chunks

In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.
In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.
Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa. 

Sounds delicious! :)
I think I would probably also add a bit of vinegar to my salsa, since I love that little zing that vinegar gives veggies and just food in general. One of my favorite staples in the pantry. 
Let me know how you guys would modify this recipe or if you'd leave it as is. :)


{Source: Martha Stewart Website}


Another delightful recipe for you guys - you can sub white pasta with multi grain or whole wheat and remember that as healthy as this is, portion control is key to keeping that slim waist-line!

Bon Appetit!

Cavatappi with Prosciutto and Parmesan
This simple pasta toss relies on a few well-chosen, high-quality ingredients. Ensure success with Italian imports: extra-virgin olive oil, buttery imported prosciutto from Parma; and nutty, complex Parmigiano-Reggiano, also from Parma. 
Yield: 4 servings {serving size: 1 cup pasta mixture and 1 tablespoon cheese}

1/2 pound uncooked cavatappi
Cooking spray
1 garlic clove, minced
1 tablespoon finely chopped fresh parsley
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 ounce very thin slices prosciutto, cut into thin strips
1/4 cup {1 ounce} shaved fresh Parmigiano-Reggiano cheese

Cook pasta according to the package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3 tablespoons cooking liquid. 
Heat pan over medium heat. Coat pan with cooking spray. Add garlic to pan, and saute 1 minute. Remove from heat. 
Add reserved 3 tablespoons cooking liquid and pasta to pan; let stand 2 minuets. Stir in parsley, oil, salt, pepper, and prosciutto; sprinkle with cheese. Serve immediately.

This recipe was taken from the Cooking Light website. :)



Fei Fei Sun for Harper's Bazaar Singapore by Gan - June 2011 issue



More recipes...here we have a quick and easy one from the Martha Stewart website. Looks super easy, healthy and good for your tummy. 
A super healthy comfort food for you guys to try out. 
Let me know if you guys have any substitute's for this recipe.

Bon Appetit!

15-Minute White Bean Soup
This hearty soup is perfect for lunch or a light supper. 
Yield: Serves 2

2 teaspoons olive oil
2 scallions, thinly sliced
1 garlic clove, minced
1/2 teaspoon dried oregano
1 can {14 1/2 ounces} vegetable broth
1 can {19 ounces} white beans, rinsed and drained
1-1/2 teaspoons fresh lemon juice
Coarse salt and ground pepper
2 tablespoons freshly grated Parmesan, for serving

In a medium saucepan, heat oil over medium. Add scallions, garlic, and oregano; cook, stirring frequently, until scallions begin to soften, about 3 minutes. 
Stir in broth and beans; cook until heated through, about 4 minutes. Using a wooden spoon or potato masher, lightly mash some of the beans to thicken the soup. Stir in lemon juice, season with salt and pepper. Before serving, sprinkle with Parmesan.

Very simple here guys. You can also probably use chicken broth or red kidney beans as well, but this is a great vegetarian type dish and if you'd like to add some stuff to it, then by all means do so and share! I am thinking maybe some shredded chicken? ;)



I have so many recipes saved up to share with you guys that it's overflowing my bookmarks - it's craziness. So I gotta start posting up more and more recipes so I can clear up and organize the bit of chaos I have. Lol. 
I am going to share with you guys a little side-dish that you could do with your entree's. It looks delicious and sounds super-healthy and yummy. 
Give it a shot!

Bon Appetit!

Quinoa & Green Bean Salad
Parsley spruces up this side salad of protein-rich quinoa and crunchy green beans.
Serves: 10

1 tablespoon extra-virgin olive oil, plus 1/4 cup for dressing
1 small onion, minced
2 cloves garlic, minced
Kosher salt and freshly ground pepper
1 cup quinoa
1-3/4 cups water
1 pound green beans, trimmed {cut crosswise into 1-inch pieces}
1 cup flat-leaf parsley leaves
3 tablespoons red-wine vinegar

Heat 1 tablespoon oil in saucepan over medium-high heat. Add onion and garlic, 1/4 teaspoon salt, and a pinch of pepper. Cook, stirring, until translucent, about 3 minutes. Stir in quinoa and cook for 1 minute. Add water. Bring to a boil. Reduce to a simmer and cook, covered, until water is absorbed, about 16 minutes. Remove from heat. Let stand 10 minutes; fluff with fork. Cool completely, about 25 minutes. 
Bring a large pot of water to a boil. Add 1 tablespoon salt and beans, cooking until bright green, about 4 minutes. Drain and rinse in cold water. 
Combine quinoa, green beans, and parsley. Dress with 1/4 cup olive oil, vinegar, and 1/2 teaspoon salt, and pepper. 

This recipe is relatively painless...no muss no fuss and would go great as a side dish to turkey. I instantly thought of Thanksgiving when I saw this recipe. 
Let me know what you guys think this side dish would go well with. :) 


{Source: Whole Living Website}


I love how dreamy this editorial is. 

Model: Charlotte Cordes
Photographer: Koray Birand
Magazine: Vogue Hellas June 2011