Tuesday, March 22, 2011

In Those Jeans

I have been seeing all different styles of jeans out this Spring!  From Skinny to Flare there are so many new styles out there that I love!  Gap has "redone" their jeans recently and they are really cute and fit great.  My fave are Citizens but when I want to try a few new styles out, the price tag on Gap Jeans is a little more appealing than Citizens.  Below are a couple different styles from Gap that will be great for Spring.

1. Curvy White Wash
2. Cropped Legging Jean White Wash
3. Wide Leg Trouser
4. Sexy Boot Surplus
5. Real Straight Dark Wash

Seafood Cakes with Lemon Linguine

I made these last night and they were so good! I served them with Lemon Linguine and it went great with the cakes.

Recipe via Myrecipes.com:
Prep Time: 30 minutes

Yield: 4 servings (serving size: 2 cakes and about 4 teaspoons sauce)
1/3 cup light sour cream
6 tablespoons chopped fresh parsley, divided
1 tablespoon stone-ground mustard
1/2 teaspoon black pepper, divided
7 teaspoons canola oil, divided
1/4 cup finely chopped red onion
1/4 cup finely chopped celery
8 ounces peeled and deveined medium shrimp, chopped
8 ounces lump crabmeat, drained and shell pieces removed
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1/4 teaspoon salt
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1 cup panko (Japanese breadcrumbs)

1. Combine sour cream, 2 tablespoons parsley, mustard, and 1/8 teaspoon pepper, stirring with a whisk until blended. Set aside.
2. Heat a large nonstick skillet over medium heat. Add 1 teaspoon canola oil to pan, and swirl to coat. Add onion and celery; cook 5 minutes or until tender, stirring occasionally. Remove from heat; cool slightly.
3. Combine shrimp and crab in a large bowl. Stir in onion mixture, remaining pepper, remaining 1/4 cup parsley, cheese, salt, egg whites, and egg; stir gently. Add panko; stir gently. Divide mixture into 8 equal portions; flatten to 1/2-inch-thick patties.
4. Heat skillet over medium-high heat. Add remaining 2 tablespoons oil to pan; swirl to coat. Add patties to pan; cook 3 minutes or until lightly browned. Carefully turn over; cook 3 minutes or until done. Serve with sauce.

Lemon Linguine Recipe via Taste of Home:

Ingredients (serves 4)
8 ounces linguine
3 tablespoons butter, melted
1 tablespoon lemon juice
1-1/2 teaspoons dried basil
1/2 teaspoon garlic powder
1/2 teaspoon salt-free lemon-pepper seasoning
1/4 cup grated Parmesan cheese

PreparationIn a saucepan, cook linguine in boiling water for 8-10 minutes or until tender. Meanwhile, in another saucepan, combine butter, lemon juice, basil, garlic powder and lemon-pepper; cook and stir until butter is melted. Drain linguine; add to butter mixture and toss to coat. Add Parmesan cheese and toss. Yield: 4 servings.

Thursday, March 3, 2011

Benihana Style Chicken Fried Rice

One of my favorite things at a Hibachi restaurant is the Fried Rice and Benihana's is so good.  I found a recipe online and am going to try it tonight!

Recipe via Food.com:

Ingredients: (Serves 2)
2 ounces cooked chicken
8 ounces steamed rice
2 eggs
2 tablespoons onion, chopped
2 tablespoons carrot, chopped
2 tablespoons green onion, chopped
2 tablespoons green peas
1 teaspoon sesame seed
3 tablespoons butter
1 teaspoon oil (use for cooking veggies)
2 teaspoons soy sauce (or more to taste)
6 pinches pepper
2 cloves minced garlic
1 tsp fresh grated ginger
Sesame seeds
Salt to taste

- Scramble eggs and chop after cooking.
- Saute chopped onion, green onion, seasoning and carrots in the oil until done and mix with chopped scrambled egg and chicken.
- Break off chunks of steamed rice and mix with vegetable, egg and chicken.
- Add sesame seed, minced garlic, ginger, salt and pepper, stirring well.
- Add butter and soy sauce into the mixture, stirring well until done.