Thursday, June 30, 2011


Found this delicious little appetizer idea on the website. Just looking at the picture on the site makes my mouth water and have a need to try this sometime today or this weekend for that matter. After all, it is Canada Day tomorrow and the Fourth of July on I need to pump out some appetizer recipes that you guys can make if you plan on having friends and family over for festivities! 
Usually when you think of nachos you think of beef or turkey or something to go with them - the typical salsa, cheese, meat combo...not this recipe. This is geared more towards the seafood lovers and it looks yummyyy!

Bon Appetit!

Chipotle-Lime Crab Crisps
These appetizers combine sweet crab, Parmesan cheese, jicama, bell pepper, cilantro, and mayonnaise highlighted with fiery chipotles. A little crab goes a long way in these appetizers.
Yield: 16 servings {serving size: 3 crisps}

48 baked tortilla chips
1/2 cup reduced-fat mayonnaise
1 teaspoon chopped canned chipotle chili in adobo sauce
1 tablespoon fresh lime juice
3/4 pound lump crabmeat, shell pieces removed
1/4 cup {1 ounce} grated fresh Parmesan cheese
2 tablespoons finely chopped peeled jicama
2 tablespoons thinly sliced green onions
2 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped celery
1 medium avocado, peeled and diced

Preheat oven to 350°.
Arrange tortilla chips in a single layer on 2 baking sheets.
Combine mayonnaise, chile, and juice, stirring with a whisk.
Combine crab and next 6 ingredients {through celery} in a medium bowl. Add mayonnaise mixture, stirring until well combined. Spoon about 1 tablespoons crab mixture onto each chip. Bake at 350° for 5 minutes or until thoroughly heated; top the chips evenly with avocado. 

Simple and sounds delicious. :) Although I may skimp on the cilantro {not a fan} and I have no idea what jicama is. Lol. Either way, give this one a shot and let me know what you guys think of this appetizer!


{Source: Bob Gadsby, Great Falls, Montana, Cooking Light March 2006} 


Baldovino Barani





{Source: Barani Website}

Wednesday, June 29, 2011


I recently purchased the latest issue of Fitness magazine with the every lovely and super fit Jillian Michaels. I wanted to just share with you guys some of her q&a's that were in the magazine - the interview was by Stephanie Dolgoff and I just really admire Jillian for all that she's done in her life and for others. :) So read on! 

Do you feel pressure to be in perfect shape?
JM: There's definitely a lot of pressure, but I kind of like it because it's an incentive for me to keep on track. I'm so far from perfect. There's a misconception that I'm at the gym everyday.

What's your typical workout routine?
JM: I usually go to the gym three to four times a week. I work out hard when I go. I just kill it, whether it's doing kettlebells, mixed martial arts, Spinning classes, or power yoga. I get bored easily, so I need something that's going to keep me focused. I mix it up. Everything I do is a combo of body resistance and cardiovascular endurance. 

Does it drive you crazy when you don't get to exercise?
JM: I feel aggravated. But I don't bug out about my body, because I know how to get myself where I need to be in two weeks. 

Do you think that living your best life means being fit?
JM: I would say that you don't need to be ripped. But do you need to be physically healthy? Of course you do. That's the platform you build your life on. It's about being healthy and energized and feeling strong so you can enhance the other areas of your life. 

You were overweight as a kid. Are you still influenced by an inner fat girl?
JM: Having been the bullied kid, I have a tremendous empathy for the underdog. I struggle against that feeling of being out of control, and so I'm hyperfocused on being in control and helping others get it. I don't have sympathy for the underdog though. I feel like that's, are weak, poor you. [Bleep] that! I will say, it's not easy to make a change. I understand that. It's not easy for me, either. But you can do it. 

Is it possible to have the perfect body?
JM: No. What you can have is your ideal body. I think people need to stop focusing on body image and start focusing on health. When you do that, it's all going to fall into place.

There is way more to this interview you guys so make sure you pick up the latest issue of Fitness from newsstands. Jillian talks more about weight-loss and staying motivated as well as what some of her faults are, what she hates doing at the gym but does it anyways and about her adopting a new baby from the Democratic Republic of the Congo. 



I wrote up a post earlier today and deleted it because I myself didn't even know where I was going with it. It was just a confusing mumbo jumbo rambling session. Lol. 
Anyways, I bought the new Oxygen special edition magazine and it has a tun of recipes - all of which are "clean" as well it is peppered throughout with tips and tricks on losing weight and what foods you should and shouldn't eat. 
I found an interesting recipe that I would like to try someday as I have never really had one before technically.
This is a vegetarian version but I am sure if you're a meat-eater you can add some and make it your own. 
There are two recipes here, one is for the fresh tomato salsa.
You can find this recipe on page 129 in Oxygen's Quick & Easy Summer Meals.

Bon Appetit!

Black Bean Quesadillas
Servings: 4x1 quesadilla - Prep Time: 15 minutes - Cooking Time: 8 to 10 minutes

Black beans are an excellent alternative to red meat because they're low in fat and supply just as much iron for an active body. They're also full of cancer-fighting antioxidants, helping to make this a powerful dish.

2 cups cook or canned black beans, drained and rinsed {if using canned, use BPA-free cans}
4x12-inch tortillas
2 cups wilted spinach, squeezed dry
1 cup shredded pepper jack cheese
Sea salt and freshly ground black pepper, to taste
1 cup fresh tomato salsa {recipe below}
1 cup Greek yogurt

1. Preheat over to 350F. 

2. Place beans in a bowl and mash with a fork. Spread half of each tortilla with mashed beans. Top with spinach, cheese, salt and pepper. Fold over.
3. Carefully place folded tortillas on baking sheet. Bake for 8 to 10 minutes, or until browning. 

4. Remove from oven and allow to sit for 3 to 4 minutes. Slice into four triangles each. Serve with fresh salsa and Greek yogurt. 

Fresh Tomato Salsa

3 ripe field tomatoes, diced
Juice of 1 lime
1/2 cup cilantro
1/2 cup finely chopped sweet onion
1 clove garlic, minced
1 jalapeno pepper, seeded and minced
Sea salt and freshly ground black pepper

1. Mix all ingredients together in a medium-sized bowl. Allow to sit for at least an hour to combine flavors. 

And there you have it a super easy and healthy Mexican-inspired recipe. :)


{Source: Image from Google Images}

Tuesday, June 28, 2011


Last week {at work} I tried potato pancakes from the word. BLEH. It totally has turned me off potato pancakes...and for the life of me when I think of those two words I just go back to that horrible lunch experience instead of the amazing ones that my Mom made when I was little and living at home.
But alas, you have to give things another shot so I decided that I will share a recipe from Martha Stewarts website.
I am a little apprehensive of making this...but hey, I could make it fifty times better then the slop I was given the other day. =S
Ugh. Words can't describe. 
Okay, I need to shut up about that.
 I think that potato pancakes are supposed to be slightly crispy and not a soggy messy so make sure you watch how you cook these baby's. 
Anyways, on with the recipe. ;)

Bon Appetit!

Potato-Chive Pancakes
Crisp wedges of potato pancake make for a pleasant break from routine side dishes. 
Prep Time: 5 minutes
Total Time: 30 minutes
Yield: Serves 4

1 bag {16 ounces} frozen hash brown potatoes, thawed
1 tablespoon chopped fresh chives or scallions
Coarse salt and ground pepper
3 tablespoons olive oil

Place potatoes between paper towels; press to remove excess moisture. Transfer potatoes and chives to a medium bowl. Season with salt and pepper, and toss to combine. 

In a medium nonstick skillet, heat oil over medium. Add potato mixture; press with a heatproof spatula to flatten and form into one even pancake. Cook until underside is golden brown, 10 to 15 minutes. Slide pancake onto a plate; invert onto a second plate. Slide pancake {browned side up} back into skillet. Continue to cook until underside is golden brown, 10 to 15 minutes. Slice into wedges before serving.

See? That was a pretty simple recipe! I am sure it would take a bit more time if you were to peel the potatoes {fresh} on your own.
Anyways - one day{!} I will try this recipe and let you know how it goes. 
On another note, I did try the mushroom pasta bake that I posted yesterday and it was very very good. So be sure to try that out! :)



I have developed this strange obsession with the Kardashian sisters the last little while and I am not sure how to describe as to why. I love watching their show and just love how down to earth they are. It's nice to see women out there in the media who embrace their curves, their faults, their strengths, just everything that makes us human. 
My favorite Kardashian is Kourtney. I just love her. She is hilarious, smart, witty, gorgeous and a little bit catty which she makes us adore. 
I also love her style. I seriously am going to adopt her style once I get down to my Summer shape. Her clothes are to die for. 
Comfortable yet preppy but definitely adding that touch of glam. So this segment of :style:queen: we have the beautiful Kourtney Kardashian.




Monday, June 27, 2011


Guess what time it issss??? 
That's right! It's recipe time! I saw this recipe on the website {a healthy nutrition blog} and my mouth instantly watered. I was trying to figure out a different recipe to make tonight instead of the usual pasta or seafood and potatoes or salad...and this is going to hit the spot. I know it's pasta and all, but I have never made a casserole type dish and this just looks diviiiine. And I am sure that it's not seriously unhealthy {like if you were to get something like this at a restaurant}. So I am going to share this recipe with you and all credit goes to the Be Nutritious blog. You guys should definitely check it out - a TUN of mouth-watering recipes it's not even funny. 
And I know that it involves just a lot of mushrooms and whatnot, but I think I would maybe even add to it, like asparagus or peppers. Either way it looks heavenly and you need to check the blog out for the story behind it as well. :) I am sure you will enjoy the read. 

Bon Appetit!

Mushroom Pasta Bake

1 package (12 oz) of pasta such as penne or bow ties
4-5 cups of cremini mushrooms
1 chopped onion
2 minced garlic cloves
1/4 cup chopped parsley
2-1/2 cup low fat milk
1-1/2 tbsp butter
1-1/2 tbsp flour
1/2 tsp nutmeg
1 cup Parmesan
Salt, pepper

1. Cook pasta according to package instructions until al dente. 

2. Prepare white sauce. In a pot melt butter and stir in flour. Slowly add milk and whisk until no clumps are visible. Bring to a boil, lower down the heat and simmer 5 minutes until thickened. Season with salt and grated nutmeg. Keep stirring often when sauce cooks to prevent it from sticking to the bottom of the pot. 

3. In a skillet saute the onion with a bit of olive oil. When onion is softened add minced garlic and quartered mushrooms. Fry on a high heat for roughly five minutes. Season with salt and parsley.

4. Add mushrooms to the drained pasta. 

5. Pour white sauce over and mix everything together. Transfer to a baking dish and sprinkle with grated Parmesan. Bake for 15 minutes in the oven preheated to 425F. 

Nutrition Facts: In 1 portion (dish yields six portions) there are 381 calories. 

If you ask me that was pretty darn simple and fast to make! I will be making this tonight so I will keep you guys posted as to what I think about it. :) 
Below is the direct link to the site. 



Wednesday, June 22, 2011


I am super glad and surprised that I have not lost one follower during my little stint at not blogging...the reason being is that I haven't been feeling all that great and then I screwed my back up which led to me being bed ridden or sitting on the couch with A535 rub and a hot pack and I couldn't do much of anything let alone type and such. So I am sorry, I am back though!
I saw a Doc yesterday and I slipped something and just need to go to a chiro and take lots of pain meds - which reminds me, I still need to drop that 'script off. 
Today I am not feeling all that great yet again and would rather lay in bed and snooze since it's raining out there and we are supposed to get thunderboomers. Woohoo!

Hmm...for some reason I am unable to post pictures. Will have to try back in a few. 
Come back and check again!


Tuesday, June 14, 2011


Typically when my boyfriend and I order pizza/take-out - we order Pizza Pizza...I sorta feel bad because the bf isn't a huge fan of PP whereas I am a bit obsessed. I think they have some really good pie - other then the stuffed crust Pizza Hut pizza...yummmm.
Anyways, so when we order we both get our own "zah's" - and he totally loves his BBQ Chicken Pizza...sans the hot peppers. So this pizza typically has bits of chicken, along with red onions and bbq sauce. This next recipe is a bit similiar and probably a helluva healthier and you can of course - tweak it however much you'd like. I would probably just buy a rotisserie chicken so that it would save some extra time instead of cooking it up and then putting it on the pizza - but it's totally up to you guys and how much time you have. 
So another pizza recipe for you guys!

Bon Appetit!

Barbecued Chicken Pizza
If you have a pizza stone, place it in the preheating oven; after assembling the pie on the baking sheet, slide it onto the stone, and bake as directed. Look for ready-made pizza dough in your grocery's freezer section; it is usually sold in packages of two one-pound balls. Or, ask your local pizzeria for a pound of fresh dough. 

Prep Time - 20 minutes
Total Time - 40 minutes
Yield - Serves 4

Olive oil, for baking sheet
All-purpose flour, for dusting
1 pound store-bough frozen pizza dough, thawed 
1/2 cooked chicken, {about 1-1/4 pounds}, shredded {about 2 cups}
1/2 cup store-bought barbecue sauce
2 cups shredded Monterey Jack cheese
1 large zucchini, halved lengthwise and thinly sliced
1 small onion, halved and thinly sliced
Coarse salt and ground pepper

Preheat oven to 450 degrees. Lightly oil a large baking sheet; set aside.

On a lightly floured work surface, use a rolling pin and your hands to roll and stretch dough to a 15-by-10-inch oval {if dough becomes too elastic to work with, let rest a few minutes}. Transfer to prepared baking sheet.

In a medium bowl, combine chicken and barbecue sauce. Leaving a 1-inch border, scatter chicken mixture evenly over dough; sprinkle with cheese, then zucchini and onion. Season with salt and pepepr.

Bake until crust is golden and cheese is melted, about 20 minutes. Serve immediately.

There you have it!
Pour that bbq sauce over that baby! Or's up to you. ;)


{Source: Where else? Martha Stewart Living ;D}


This is round 2 of pizza day!!!
Okay - so yesterday I went out for wings...omg, soooo good; and I am surprised that I totally don't have a hangover considering I had red and white wine, some beer and shots of Grey Goose with the birthday boy. But I am nooooot complaining. 
So yesterday, Amazon came to the house in a timely fashion and dropped of my lovely Dean Bros book and I am quite impressed with it. There are some recipes that I just skimmed through that I am already dying to try and will definitely share with you. 
I will write a better review a little later on of the book. :) 
I am also excited because I heard that Nadia G is going to be coming out with ANOTHER cookbook! I loooove her first one, it is sooo fun to read! I love reading cookbooks like they are novels. They can be quite interesting and you get to look into the lives of the of my favorites is Tyler Florence - he's a pretty cool dude! And Guy Fieri - I seriously could go on. I just love Food Network and everyone on there but enough rambling and lets get to cooking some pizza...or just staring at the picture...salivating. ;)
The next recipe's picture will sure get you into a pizza mood.

Bon Appetit!

Mortadella-and-Mozzarella Pizza
Mozzarella di bufala is available at most supermarkets, and at Mortadella, a smoked sausage, is available at Whole Foods and other specialty-food stores. 

Makes one 12-inch pizza

1 round Chris Bianco's Pizza Dough {or whatever you find @ your grocery store}
4 ounces fresh mozzarella {di vufala or fior de latte}, excess liquid squeezed out, thinly sliced
4 thin slices mortadella, halved to form semicircles {about 1 ounce}
1 small garlic clove, coarsely chopped
2 teaspoons fresh thyme
Extra-virgin olive oil, for drizzling
1/4 teaspoon crushed red-pepper flakes

Arrange cheese evenly over dough, leaving a 1-inch border. Top with the mortadella, garlic, and thyme. Drizzle with oil. 

Broil and bake pizza, as directed. Drizzle with more oil, and sprinkle with red-pepper flakes. 

I am a huuuuge fan of mortadella, I was obsessed with the stuff when I was a kid - it's sooo yummy. And I know that the directions in this recipe aren't the greatest, so you guys can probably follow the directions from the previous pizza posts. Just make sure that you keep an eye on it! Happy Eating! :D


{Source: Martha Stewart Living Website}

Monday, June 13, 2011


Not everyone is a meat-eater so here is a recipe that doesn't include any meat and it looks mouthwateringly delicious! 

Bon Appetit!

Shiitake Mushroom Pizza
Try this shittake mushroom pizza for a family-friendly meal any night of the week. 

Yield: Makes one 12-inch pizza

2 tablespoons grapeseed oil
1-1/2 cups shiitake mushrooms, cleaned and sliced
1/4 recipe Pizza Dough {or get the ready-made ones at your grocery store}
Semolina flour, for dusting {I will pass on this one}
Extra-virgin olive oil, for drizzling
1/4 cup fresh ricotta cheese
3 ounces fresh mozzarella cheese
2 teaspoons chopped thyme leaves
Coarse salt and freshly ground pepper

Heat grapeseed oil in a medium skillet over medium-high heat. Add mushrooms and cook, stirring, until softened, about five minutes. Remove from heat. 

Place a pizza stone {available at most kitchen-supply stores} on floor of a gas oven {remove racks} or bottom rack of electric oven. Preheat oven to at least 500 degrees for 1 hour. 

Shape dough into a round. Holding top edge of dough rough in both hands, let bottom edge touch work surface. Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round. Transfer dough to a pizza peel {or an inverted baking sheet} lightly dusted with semolina flour. Press out edges using your fingers. Jerk peel; if dough sticks, lift, and dust more flour underneath. 

Drizzle olive oil over dough, leaving a 1-inch border. Arrange cheeses evenly over olive oil. Top with cooked mushrooms and thyme leaves; season with salt and pepper. 

Heat oven to broil. Align edge of peel with edge of stone. Tilt peel, jerking it gently to move pizza. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone. {Do not move pizza}. Broil until crust begins to bubble, 3 to 4 minutes. Reduce temperature to 500 degrees, and bake until crust is crisp and golden brown, 6 to 8 minutes more. {If not using broiler, bake pizza for 10 to 15 minutes total.} Remove pizza from oven using peel; drizzle with additional olive oil, if desired. Slice and serve. 

I didn't really read through the directions when I chose this recipe and it's just a lot of rambling about the "peel" and transferring the dough and whatnot. I think I would have liked it much better if they explained how they cooked up the shiitake mushrooms. Either way, the idea is still there and you can use your imagination. The picture still looks delicious and I will be giving this recipe a try regardless but won't follow this recipe to a T. 
Will let you know how it turns out. :)


[Source: Martha Stewart Living Website}


Over the weekend I had quite the hankering for some pizza - alas; pizza is not on the diet menu for me...especially ones that you order from pizza spots in town. So what better way to crush the cravings but with your own - healthy! - pizza! Soooo I perused many different websites {specifically Martha Stewart's} and found some delicious pizza's that you can make yourself at home. And another little tidbit that makes this EVEN better is that at Zehr's {Loblaws} they sell already made pizza dough thingers. Lol. Don't know what they are called - so this saves you more time - you don't have to make your own pizza dough from scratch!
o the theme for today is pizza! So you guys are going to be seeing a lot of pizza recipes - just like when I went on that little Southern kick. :) Hope you enjoy all the various pizzas! 
Bon Appetit!

Shrimp and Pesto Pizza
In a departure from the standard pizza toppings, grilled dough is spread with basil pesto and scattered with shrimp, sliced tomatoes, and shaved parmesan. No girll? No problem. Cook this dough in a cast-iron skiller over high heat, or on a preheated sheet pan or pizza stone in a 500-degree oven. 

Makes one 10-inch pizza.

2 tablespoons basil pesto
3 ounces grilled shrimp
2 small tomatoes, sliced
1/4 small red onion, sliced
Shaved Parmesan
Basic grilled pizza dough
Herb oil
Coarse salt and ground pepper

Heat it up: Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill. 

Stretch it: On a lightly floured work surface, stretch or roll 1 piece of basic grilled pizza dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with herb oil or olive oil and season with coarse salt and ground pepper. 

Grill it: Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minuets. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill. 

Top it: Top with desired cheese and toppings, cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.

I probably would pass on the tomatoes since I am not a huge fan of warm tomatoes, but other then that this pizza sounds absolutely delicious and super easy to make! :)


{Source: Martha Stewart Website}


Another weekend, come and gone.
But I do have a lovely California vacation to look forward to that is fastly approaching - in September! I will take a TUN of pictures and post as I laze about in sunny Cali. ;) 
Today is a friend's birthday - and much to my dismay {NOT} we are to go out for drinks and wings after work. This isn't going to be so good considering I am on my "hardcore diet". 
Yea, that's right, I had a slimfast bar for breakfast with tea and I plan on having soup with a piece of bread for lunch...I know...not a lot, BUT, I can't shake this weight off! No matter what I do! So I am going to go hardcore this week - a detox of sorts, if you will...and see how that goes...minus the wing binging of tonight. Lol.
Yesterday was spent sitting outside, freezing my butt off, reading my Shaolin Workout book while the bf spent 8 {glorious} hours, waxing the car in three steps. 
Not my idea of an exciting Sunday but then again it made him happy so that is all that matters.
I didn't spend too much time getting ready this morning thus I look like I literally rolled out of bed and put my boyfriends dress shirt on {even though I bought this shirt for myself in the mens section, you know...}. Not a stitch of makeup on, but it's nice to not fuss over yourself too much in the mornings. That and I have developed some sort of strange allergy and my eyes are so dry and I just need to leave them alone and give 'em a rest.
Amazon is supposed to be making two trips to the house today to drop off some books that I ordered. One being the Dean brothers cookbook that I mentioned in a previous post so I will let you all know what that book is like. :)
Enough of my rambling...I could ramble on forever and I might do it again later on...I need to make this blog a little bit more personal from time to time...
Off I go to try and read my companion book to "The Four Agreements" since I seriously don't get it...even though it's pretty straight forward.
Hope everyone is having a lovely Monday morning so far! 
And Happy Birthday to my friend Yinny {John}. ;)

Snejana Onopka by Giampaolo Sgura for Vogue Paris June 2011


Thursday, June 02, 2011


For whatever reason, at first when I saw Eniko Mihalik on the fashion scene, I didn't like her. That was until I saw a video of her gorging herself on honey and she looked every bit the cherbic vixen that she is. 
She was adorable to watch and very soft-spoken and super sweet and that is when I instantly began to follow her editorials and on the runway. 
Eniko is a Hungarian model who was born in Bekescsaba, Hungary and was made fun of when growing up for being so thin; children at school teased her for her thin physique claiming that it was caused by sickness. 
She was then discovered in a shopping mall by an agent and soon after placed first in 2002 when she entered the Hungarian Elite Model Look.
Her career and fame then began when she began walking on the runway, she first debuted at the Chanel haute couture show in July of 2006 and got her big break in 2009 where she then walked for more then several other famous designers. 
She has worked for several ad campaigns and her face can be seen in countless magazines such as Vogue Japan, Vogue Italia, i-D, V, Self Service, Numero, etc. 
Eniko even walked the Victoria's Secret Fashion Show in 2009 and ranks no.9 on Top 50-Women List. 
She was also chosen to be in the 2010 Pirelli calendar that was shot by Terry Richardson. 
Some information on her personal life that was taken from Wikipedia is that "Mihalik has made friends with such other models as Iekeliene Stange. She loves board games, cartoons, and Hungarian food, sushi, and bagels. She sleeps with a teddy bear named Bubu and wears slipper socks. When Mihalik is not modeling, her typical day involves shopping in the morning and partying in New York's 1 Oak at night.
Eniko was born on May 11, 1987, stands tall at 5ft 10.5inches with dark blonde hair and green eyes. And guess what people she is NOT a size zero! I repeat!! NOT A SIZE ZERO! Mihalik is a lovely size 4 (US). 

I love seeing Eniko on the runway and most of her editorials I am a big fan of. Miss Mihalik does like to take her clothes off though but I definitely prefer to see her show off those curves in clothes where other women can see what they look like on someone that is not rail-thin. 
I think that her career can only go but up and I look forward to seeing more gorgeous editorials featuring her. 

Now an interview with Eniko Mihalik taken from The Fashion Spot from poster; Bulgakova. 

This week's model: Eniko Mihalik

The Hungarian model Eniko Mihalik (seen here in W's April 2009 issue) is known for her amazing cheekbones, large doe eyes and all-around sex appeal (she's among the topless beauties in the new Pirelli calendar shot by Terry Richardson). But the 21-year-old who was discovered six years ago in a mall by a casting agent in her hometown of Bekescsaba—and has since become a regular in the pages of W, French Vogue and V—hasn't given up her more innocent amusements. As we learned, she's got a beloved teddy bear and a thing for Nickelodeon.

Your first show ever was Chanel couture—what was that like? 
It was the most exciting moment of my career. I watched fashion TV so I remember seeing all these big models and thinking, like, "I can't believe Natasha Poly is standing behind me in line!"

What was it like first meeting Karl Lagerfeld?I was scared of him! I think a lot of people are scared of him, actually. 

Now you work with him regularly, how has your relationship changed? I don't think I've ever really spoken to him—I'm still scared of him! I'm so shy. But every time I get confirmed there, it's still a big thing. If they ever said to me, "Eniko, we want you to do our show, but you can't do any other shows," I would be like, "Ok!"

We've heard your most prized possession is a teddy bear—
Yeah, Bubu! I got it from one of my ex-boyfriends and I started taking him with me everywhere. If I sleep without him I just wake up in the middle of the night and my hand is searching for him. He's really dirty now, but I just love my little guy. 

We've also heard you love cartoons; which do you watch the most?I just moved to a new place, so I don't have my cable hooked up, so all I watch is Nickelodeon and Disney Channel. I like South Park and Family Guy, but Spongebob is absolutely my favorite. I'm also a big fan of Hannah Montana. 

Do you like Miley Cyrus?Not Miley, just Hannah Montana. 

You're known for working in more avant-garde publications; is there any magazine that you are dying to be shot for?American Vogue would be amazing. I know I'm not that type of commercial girl and unfortunately, I don't have the million-dollar smile, but I think Anna Wintour should try me out.

Tell us about the steamy Terry Richardson Pirelli calendar that recently came out?It sounds a bit bad, but we kind of were running around naked the whole time. We were all pretty much free to do whatever we want, and Terry took pictures. 

Is it true that you're interested in starting your own restaurant back home?Yes! I love food, and I figure there is no American type of a restaurant like a pastry shop or a bakery where you can buy a bagel or get a salad in Hungary. I think it would be great because come on, everyone loves to grab a bagel here, so why wouldn't they love it over there?

What are your favorite foods?Hungarian food is my favorite. I love Italian food and sushi, but I still think goulash is tastiest thing.

By Priya Rao
January 26, 2010

Editorial below:
Eniko Mihalik by James Macari for Velvet September 2008.




{Sources: Stated throughout post - images from RU-Glamour}