::a:little:snack::

Found this on the Martha Stewart Everyday Food website and I had to share. These look absolutely deeeeelish. Would make a great snack. :)

Bon Appetit!



Parmesan-Coated Sweet Potato Fries

Prep Time: 15 minutes

Total Time: 40 minutes

Serves: 4

Ingredients

1/2 cup all-purpose flour

3/4 teaspoon coarse salt

1/2 teaspoon ground pepper

2 large egg whites

1-1/3 cups grated Parmesan cheese

4 small sweet potatoes (about 2 pounds), scrubbed and quartered lengthwise

Directions

1. Preheat the oven to 425 degrees. Line a large rimmed baking sheet with parchment paper or aluminum foil and then set aside.

2. In a shallow bowl, stir together the flour, salt, and pepper. In a separate bowl, lightly beat the egg whites with 2 tablespoons of water until combined. Place the Parmesan on a sheet of waxed paper or put it in another shallow bowl.

3. Dip the sweet potato first in the flour mixture, shaking off excess. Then dip each wedge into the egg white mixture until coated. Finally, dip the sweet potato in the Parmesan, pressing the exposed surface of the potato into the cheese. (Don't worry if some gets on the skin.) Transfer potato wedges onto the prepared baking sheet as you go.

4. Bake potatoes until tender and crisp, about 25 minutes. Serve sprinkled with more salt if desired.

Considering I feel like I am about to blow chunks {sorry} this sounds tasty. :)

Hahaha. That was a little too much information for you guys.

Anyways, if you give this a shot then let me know how it is! I will definitely try it at some point this week. :)

-S.*

::super:mood:swings::

I know I know...I have been gone for forever!

Have been quite the busy bee the last little while...weekend was also pretty jam-packed {there was an Ikea outing too, lol}. But I am back here to share more lovely fashion pictures and recipes. :)

I am unsure if you guys heard over the weekend of this "supermoon"...basically the moon being super large...I think that is why people have been a bit wonky lately...

Meaning...people are having massive moodswings and whatnot...I know I have...and I know a few that are going through it too. Lol.

Anyways, I am rambling on...the weather is really creepy and strange here this morning in my neck of the woods...it's dark and just eerie...and I don't feel the greatest this morning either {a bit of anxiety here and there} so that doesn't help the creepy feeling either.

We are supposed to get a crapload of snow again starting tomorrow...even though the first day of Spring was this past Sunday and the snow that was already on the ground has pretty much melted...but I guess Mother Nature is not done with us just yet with regards to Winter.

Anyways...enough of my rambling...I will leave you here with a photo and I will try and decide which recipe to share with you guys as well. :)



-S.*

::foooood::

Farfalle with Smoke Salmon and Cream Cheese

From Martha Stewart Everyday Food

The milk cream cheese perfectly balances the salty, intense flavors of the capers and salmon.
Prep Time: 10 minutes.
Total Time: 20 minutes.
Serves: Four.

Ingredients
12 ounces farfalle (bow-tie pasta)
Coarse salt and ground pepper
1 small red onion, quartered and thinly sliced
2 ounces bar cream cheese, cut into small pieces
1/4 cup fresh dill, coarsely chopped, or 1 teaspoon dried dill weed
2 tablespoons capers, drained and rinsed
4 ounces smoke salmon, cut into bite-size pieces

Directions
1. Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add onion to pot; immediately drain pasta mixture, and return to pot.

2. Add cream cheese, dill, capers, and salmon to pasta. Toss, adding reserved pasta water a little a time to create a thin sauce that coats farfalle (you may not need all the water). Season lightly with salt and pepper. Serve.

I have a dilemma now...I don't know what to cook for dinner! This sounds soooo delicious though! Yummah!

-S.*

::get:gorgeous::

A good friend of mine grabbed the new April issue of Flare magazine for me; along with it came a little booklet with "Get-Gorgeous Beauty Secrets".

I decided to scan this little gem and share with you guys.

Enjoy! :)



-S.*

{Source: Scanned by Me}

::rustic:comfort::

Time for another recipe.

I have expressed my love for all things seafood but I can't seem to try something along the lines of seafood stew or clam chowder or anything like that, but I guess I gotta try it sometime. And this recipe sounds absolutely delicious so I couldn't pass up posting it.

I have so many recipes to share with you guys that I have found all over the internet and in all my cookbooks or on tv.

Hopefully you are giving some of these a try!

Bon Appetit!



Rustic Shrimp Stew

Low in calories and saturated fat, shrimp contain heart-healthy omega-3 fatty acids, tryptophan (an amino acid that helps produce mood-stabilizing serotonin), and vitamin D, which may help provide protection from osteoporosis, high blood pressure, cancer, and many autoimmune diseases.

Prep Time: 10 minutes

Total Time: 40 minutes

Ingredients

2 tablespoons olive oil

1 pound Yukon gold potatoes, scrubbed, halved, and thinly sliced

2 carrots, thinly sliced

2 garlic cloves, thinly sliced

1 medium onion, quartered and sliced crosswise

2 links (3 ounces) each full cooked Italian-style chicken sausage, halved lengthwise, thinly sliced

1/4 teaspoon cayenne pepper

Coarse salt and ground pepper

2 tablespoons all-purpose flour

1-3/4 cup reduced-sodium chicken broth

1 pound shrimp, peeled and deveined

1/2 cup parsley leaves, chopped

Directions

1. In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add potatoes, carrots, garlic, onion, sausage, and cayenne; season with salt and pepper. Cook, stirring occasionally, until potatoes are crisp-tender, 15 to 17 minutes.

2. Sprinkle flour over potatoes and vegetables. Stir in broth and 1/4 cup water; bring to a boil. Cook until potatoes are tender, about 5 minutes more. Top mixture with shrimp. Cover and simmer 3 to 4 minutes until shrimp are opaque throughout. Remove from heat and stir in parsley.

Helpful Hint

When buying shrimp, avoid varieties imported from overseas, due to pollution and habitat loss. Instead, look for wildcaught or farmed options from the United States and Canada.

I am really contemplating on giving this a shot tonight and will definitely let you know how this turns out. Sounds heavenly! :) Especially on a cold and rainy day like today.

{Source: Martha Stewart Everyday Food}

-S.*

::princess::

I saw this editorial on the Noir Facade website...it reminded me of my Mom because I remember her admiring Princess Diana.

You also can't deny that she was a pretty stylish lady.

This is a really lovely editorial shot by Mario Testino for Vanity Fair, July 1997.

Diana Princess of Wales.

 

-S.*

{Source: Noir Facade}

::fooooooood::

Food makes me happy.

Reading it, writing about it, looking at it...and duh! - eating it...

So here is another recipe for you guys. :) I decided to share an Asian inspired recipe.

I shall definitely give this a shot; sounds super healthy as well. I think though that I may sub either the udon or linguine with mung beans {lower in cals too}.

Bon Appetit!

Chicken, Edamame, and Noodle Stir-Fry

A one-bowl dinner, Japanese style. If you can't find udon noodles, use linguine ~ just break the noodles in half before boiling them. Edamame are green soybeans.

Prep Time: 25 minutes.

Total Time: 25 minutes.

Serves: Four.

Ingredients

coarse salt and ground pepper

7 ounces udon noodles or linguine

2 boneless, skinless chicken breast halves (6 to 8 ounces each), cut crosswise into thin strips

1 tablespoon cornstarch

2 tablespoons vegetable oil

1 small red onion, halved and thinly sliced

2 garlic cloves, thinly sliced

1/2 napa cabbage (about 1 pound), thinly shredded

2 cups frozen shelled edamame

2 tablespoons rice vinegar

2 tablespoons soy sauce

Directions

1. In a large pot of boiling salted water, cook noodles until al dente, according to package instructions. Drain, and rinse under cold water; drain again, and set aside.

2. While pasta is cooking, in a medium bowl, toss chicken with cornstarch; season with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook chicken in two batches, until light brown on the outside and opaque throughout, 2 to 4 minutes. Transfer to a plate (reserve skillet).

3. Add remaining tablespoon oil to skillet; add onion and garlic. Cook, stirring frequently, until softened, 1 to 3 minutes. Add cabbage, and cook, stirring frequently, until tender, 2 to 4 minutes.

4. Add edamame, vinegar, soy sauce, chicken, and noodles; season with salt and pepper. Cook, tossing, until noodles and edamame are warmed through, 3 to 5 minutes.

Sounds healthy and yummy.

I am sure you guys can sub some of the vegetables or add whatever type of veggies you'd like {I am thinking broccoli and the like}.

Enjoy! Let me know if you try it. As per usual. Lol.

-S.*

{Source: Martha Stewart Everyday Food}

::TGIF!!!::

Well ~ another surprise; which I haven't had an oppurtunity to write about yet is another Versatile Blogger award! Woohoo!!

This time it's from the lovely Miimii at the blog Fashion Fades Style Never Does {www.fashionfadesstyleneverdoes.blogspot.com}. And I would just like to say a huuuuge thank you to her for choosing me. :) It's really sweet and wonderful and makes me happy! You guys better check her blog out! We roughly started out at the same time and she has some great posts on different outfits and hauls. So make sure to check it!

Thank you Miimii! That's beyond great.

On another note; this whole tsunami thing is making me really sad. :(

And I love all things Asian and Japanese so I can't help but feel this hitting somewhat close to home. And I really cannot imagine the things that these people are going through.

So if you can; donate to them or try and figure out a way to help. And if any of you know how us Canadians can help that would be absolutely fantastic. As I will try and raise money at work here for Red Cross {I am sure they are involved in all of this}.

Just keep all these people in your thoughts and prayers.

Anyways, I hope everyone has a very safe and lovely weekend. :)

Have lots of fun; don't drink too much; dance like an animal and smile a tun.

And give your significant other a plethora of kisses. :)

-S.*

::recipe::

I am a posting machine today!

I am going to share with you another delicious recipe that is quite simple to make and is making my tummy seriously rumble.

Bon Appetit!

Buffalo Chicken Strips with Blue Cheese Salad

Although deep-frying requires cooking in a lot of oil, very little is absorbed by the chicken. The hot oil sears the exterior, sealing in juices and keeping out most of the fat.

Note: A deep-fry thermometer is the best way to monitor the temperature of the oil. Adjust burner heat during cooking to maintain a steady temperature

Prep Time: 45 minutes

Total Time: 45 minutes

Serves: Four

Ingredients

2 tablespoons butter

3 tablespoons ketchup

1 to 2 tablespoons hot sauce

1-1/2 cups (spooned and leveled) all-purpose flour

2 large eggs

1-1/2 pounds boneless, skinless breasts, cut into 16 equal-size strips

4 cups vegetable oil

Blue Cheese Salad

Directions

1. In a small saucepan, melt butter over medium heat. Stir in ketchup and hot sauce. Remove from heat; cover and reserve sauce.

2. In a medium bowl, whisk together flour, 1-1/2 teaspoons salt, and 3/4 teaspoon pepper. Spring 1/2 cup flour mixture evenly on a rimmed baking sheet; set aside. In a shallow bowl, whisk together eggs and 2 teaspoons water.

3. In small batches, dredge chicken in flour mixture, shaking of excess. Dip chicken in egg mixture to coat, shaking off excess. Dredge chicken in flour again. Place on floured sheet.

4. In a large (5-quart) saucepan, heat oil to 350 degrees on a deep-fry thermometer (a pinch of flour should sizzle when dropped in the oil).

5. Add half the chicken; cook until golden brown, 3 to 6 minutes. Transfer to a paper-towel-lined plate. Return oil to 350 degrees. Repeat with remaining chicken.

6. Toss chicken strips with reserved sauce (reheated if necessary) to coat. Serve with Blue Cheese Salad.

Sounds absolutely yummah-licious.

And I am pretty sure it's safe to assume that blue-cheese salad has blue-cheese in it, lettuce and whatever else you want. :)

Give it a shot!

-S.*

{Source: Martha Stewart Everyday Food}

::nom:nom::

Another recipe! Woohoo!

It's Friday {TGIF} and I am starving for some reason right now...even after having breakfast and cannot stop looking at recipes online. I spotted this one on the Martha Stewart Everyday Food website and had to share. Looks delicious and I might just have to give this a try; either tonight or on the weekend. :)

Bon Appetit!

Baked Penne with Chicken & Sun-Dried Tomatoes

Each baking dish serves four; bake one tonight, and freeze the other for a ready-made dinner later on. When ready to cook, bake it straight from the freezer.

Prep Time: 35 minutes

Total Time: 1 hour

Serves: 8

Ingredients

6 tablespoons butter, plus more for baking dishes

coarse salt and ground pepper

1 pound penne rigate

1 teaspoon olive oil

2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally

1/2 cup plust 2 tablespoons all-purpose flour (spooned and leveled)

4 garlic cloves, minced

6 cups whole milk

10 ounces white mushrooms, trimmed and thinly sliced

1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced

1-1/2 cups shredded provolone (6 ounces)

1 cup finely grated Paremsan (4 ounces)

Directions

1. Prehead oven to 400C. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.

2. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.

3. In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.

4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta misture between baking dishes; sprinkle each with cup Parmesan.

5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

6. Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.

7. Prehead oven to 400C, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1-1/2 hours. Remove foil; bake until golden, about 15 minutes more.

Let me know if you guys give this a try and what you think. :)

-S.*

::beauty::

A lot has been going on in our world lately; some good and some bad.

But most focus on the evil that goes on...the wars, the tsunami's and earthquakes, the sick, the poor, the starving, the kookoo {Charlie Sheen ~ whom I feel sorry for...and Galliano ~ who shouldn't have said what he said}.

I am sure that you guys have heard what's happened in Japan and it's really devestating and sad and my thoughts and prayers are with all those that have loved ones there or live there or who have lost the people they care for most. It's really sad...you can't stop things like that.

I guess what I am trying to say is that amidst all the chaos and ugliness and pain we should focus on the beautiful things when we get down on ourselves or our day to day lives.

I try and focus on the lovely things as much as possible. Sometimes of course it can be difficult...you may have a shit day at work or someone said something mean to you...you know? I guess I am kinda rambling.

I heard the terrible news this morning of Japan and I just want to say that I hope all of you are praying for all those that are in need of the world.

And do what you can for those in need...and if you are limited then a simple prayer or thought is all that matters.

Focus on the beautiful and smile.

That would definitely make someone's day I am sure.

Anyways...I saw this editorial this morning and it made me smile...

It's beautiful, light and loving.

Loooove animals in photoshoots like this. :)

Amanda Seyfried by Alexei Hay for Elle US April 2011.

-S.*

{Source: Elle.Com}

::recipe::

I have been bad with updating this blog...been a busy bee the last little while.

I am also quite upset; my order that I placed with Dorothy Perkins was cancelled because they "lost" or assume that my order is lost somewhere. So I will no longer get my covetable purchases from the UK which makes me really sad.

But there is no point in crying about it because nothing is going to come of it.

I am going to post up a long awaited recipe for you guys; something a little different. :)

So give it a shot and let me know what you think. I will probably be trying the mushroom soup soon that I posted a week or so ago.

Bon Appetit!

Asian Chicken & Chili Soup

Adjust the amount of hot chili sauce you use in this simple recipe to suit your tastes: For a soup with kick, use up to 3 teaspoons.

Prep Time: 25 minutes

Total Time: 25 minutes

Serves: 4

Ingredients

6 cups chicken broth

2 red bell peppers, (ribs and seeds removed), thinly sliced lengthwise and cut crosswise into 2-inch pieces

2 tablespoons soy sauce

1 to 3 teaspoons Asian hot chili sauce

3 cups (12 ounces) diced poached chicken

1 bunch (6 ounces) watercress, large stems trimmed

2 scallions, tinly sliced lengthwise and cut crosswise in 2-inch pieces

Directions

1. In a 3-quart saucepan, bring broth, bell peppers, soy sauce, and chili sauce to a simmer; cook until peppers are crisp-tender, about 6 minutes.

2. Add chicken and watercress; cook 1 minute. Ladle into bowls, and top with scallions.

See how simple that was? It's craziness! Sounds absolutely delicious as well. :)

Give it a shot and let us all know what you think! :)

-S.*

{Source: Martha Stewart Living Website}



::galliano::

John Gallian Fall 2011 Ready-to-Wear

-S.*

{Source: Style.Com}

::cover::

I don't like Britney Spears, and never really did like her or her music but I saw this cover and thought that she looked fairly pretty and there was a cat on there that looked like mine so I decided to post this cover for you guys, lol.

Here she is, Ms. Spears, photographed by Mario Testino for V Magazine #70.

-S.*

::recipe::

I have already professed my obsession with the delightful Sophie Dahl and I have unfortunately had such busy weekends the last little while where I miss her shows. I am going to have to see if they're available online so that I can catch up {or purchase a DVD}.

I found this recipe of hers on the BBC website and decided to share.

I really love seafood {most of it, not all} and this just sounds really appealing to me and very healthy and light.

Hopefully you guys give this a try and enjoy. :)

Bon Appetit!

Crab and Salmon Fishcakes with Homemade Tartare Sauce

Prepare the fishcakes in advance and chill. Remove from the fridge 30 minutes before cooking, and fry just before serving.

Serves 2 people. Prep & cooking time between 30 minutes to an hour.

Ingredients

For the potatoes:

250 g/9 oz small potatoes, preferably red-skinned potatoes

sea salt and freshly ground black pepper

2 tbsp olive oil

For the fishcakes:

250 g / 9 oz salmon, poached, flaked, bones removed

150 g /5 oz white crab meat

150 g / 5 oz brown crab meat

1 tbsp good quality mayonnaise

handful fresh flatleaf parsley, chopped

handful fresh dill, chopped

1 red chili, finely chopped

1 tsp Dijon mustard

sea salt and freshly ground black pepper

1 tbsp olive oil

For the Tartare Sauce:

4 tbsp good quailty mayonnaise

4 small cornichons or gherkins, finely chopped

1 tbsp capers

handful fresh flatleaf parsley, finely chopped

1/2 lemon, juice only

1 tsp grated fresh horseradish

sea salt and freshly ground black pepper

To Serve:

2 large handfuls fresh baby spinach

1 tbsp olive oil

sea salt and freshly ground black pepper

Preparation Method

1. Preheat the oven to 200C/400F/Gas 6.

2. For the potatoes, boil them in a large pan of salted water for 15-20 minutes, or until tender. Drain and then return to the saucepan.

3. Crush the potatoes slightly with a fork, season, to taste, with salt and freshly ground black pepper, and drizzled over the oil. Tip into a roasting tin and roast in the oven for 25-30 minutes, or until golden-brown and crisp.

4. Meanwhile, for the fishcakes, combine the salmon, white and brown crab meat, mayonnaise, parsley, dill, red chili and Dijon mustard in a bowl. Season, to taste, with salt and freshly ground black pepper.

5. Shape the mixture into cakes using your hands, and chill in the fridge until the potatoes are almost ready.

6. For the tartare sauce, mix all the ingredients together in a bowl and season, to taste, with salt and freshly ground black pepper. Set aside.

7. To cook the fishcakes, heat the oil in a large frying pan over a medium-high heat. Fry the fishcakes in the oil for 3-4 minutes on each side, or until golden-brown and crisp.

8. For the spinach, place the spinach into a small frying pan over a medium heat and cook for 1-2 minutes, or until wilted. Drizzle over the olive oil and season, to taste, with salt and freshly ground black pepper.

9. To serve, divide the fishcakes between two serving plates, place the roasted potatoes and spinach either side, and spoon the tartare sauce around the edge of the plate. 

It seems like a rather long recipe, but 30 min to an hour for prep and cooking isn't all that bad and it sounds absolutely rich & divine, without it being rich! :)

Let me know if you guys give this a shot! :)

And thanks Miss Dahl!

-S.*

{Source: BBC Website & Google Images}