Tuesday, January 25, 2011

Asian Lettuce Cups

Trying these tonight!  I love PF Chang's lettuce wraps so thought I would try the healthier version.

Recipe via Cooking Light

Ingredients

  • 1 1/2  tablespoons  canola oil, divided
  • 3  cups  coarsely chopped shiitake mushroom caps (about 1/2 pound)
  • 1 1/4  pounds  ground turkey
  • 1/2  teaspoon  minced garlic
  • 1/2  teaspoon  minced peeled fresh ginger
  • 1  cup  thinly sliced green onions (about 4)
  • 1  (8-ounce) can sliced water chestnuts, drained and coarsely chopped
  • 12  Boston lettuce leaves
  • 3  tablespoons  hoisin sauce
  • 2  tablespoons  lower-sodium soy sauce
  • 1  tablespoon  rice vinegar
  • 2  teaspoons  Sriracha (hot chile sauce, such as Huy Fong)
  • 1/4  teaspoon  salt

Preparation

1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add mushrooms; sauté 5 minutes or until tender, stirring occasionally. Place mushrooms in a large bowl. Heat remaining 1 1/2 teaspoons oil in pan over medium-high heat. Add turkey, garlic, and ginger to pan; cook 6 minutes or until turkey is browned, stirring to crumble. Add turkey mixture, onions, and water chestnuts to mushrooms in bowl; stir well.
2. Spoon 1/2 cup turkey mixture into each lettuce leaf. Combine hoisin, soy sauce, rice vinegar, Sriracha, and salt in a small bowl, stirring with a whisk. Serve sauce with lettuce cups.

Wednesday, January 19, 2011

Splurge vs. Steal

One of the below shoes is $75 and the other is $678.  They are both similar and from the same department store...which would you pick if you didn't know the price??

Tuesday, January 18, 2011

Spring Fever

Who's ready for Spring?  I am so over the cold yucky weather.  I love snow and appreciate the cooler temps after 100+ degree Memphis summers but enough already!  Below are a couple outfits to help put you in the Spring mood!  

In your 20's
Top:  Sunny Safari Blouse - Anthropologie
Pants:  Always Skinny Cords - Gap
Pumps:  Marble Carved Peep Toe - Anthropologie
Bag:  Dawn Side Gathered Straw Tote - Melie Bianco
Earrings:  GOA Pendant Earrings - Stella & Dot


In your 30's
Top:  Classic Peasant Henley - Anthropologie
Pants:  Always Skinny Cords - Gap
Shoes:  Indigo by Clark's - Piperlime
Bag:  Mary Front Zipper Tote - Melie Bianco
Scarf:  Starry Binkath Scarf - Anthropologie


In your 40's
Top:  Silk Blooms Eternal Top - Anthropologie
Pants:  Cotton and Linen Denim Trouser - Loft
Shoes: Cream of the Crop - Piperlime
Bag:  Savannah Woven Tote - Melie Bianco
Earrings:  Garden Party Chandelier - Stella & Dot


In your 50's
Sweater:  Jeweler's Choice Cardigan - Anthropologie
Pants:  Cotton and Linen Denim Trouser - Loft
Shoes: B. Makowsky Mary Flat - Nordstrom
Bag:  Dawn Side Gathered Straw Tote - Melie Bianco
Earrings:  Mira Stone Stud - Stella & Dot

Oreo Cheesecake Cookies

These are a must try!  

Ingredients:
















½ cups Unsalted Butter, Softened
3 ounces, weight Cream Cheese, softened
1 cup Sugar
1 teaspoon Vanilla Extract
1 cup All-purpose Flour
½ cups Mini Chocolate Chips
1 cup Oreo Cookie Crumbs
½ cups White Chocolate Chips, Melted (optional)

Directions:
Preheat oven to 375 degrees and line two baking sheets with parchment paper. Set aside.
In a large bowl, cream together the butter and cream cheese using a hand mixer until they are well combined.
Add the sugar and vanilla and mix until ingredients are well combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips.
Scoop the dough into 1″ balls (I used a scoop to insure all measured the same) and roll in Oreo cookie crumbs so cookie is covered. Place covered cookie balls onto the prepared baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.
Cool on the pan for two minutes before transferring to a wire rack to cool. Once cool, drizzle cookies with melted white chocolate. Enjoy!

Yummy!!
Via Tasty Kitchen

Tuesday, January 4, 2011

Happy New Year!

I can't believe Christmas has already come and gone...it went by so fast!  Do you make New Year's Resolutions?  I have made a couple this year- one being to do a better job at planning ahead meals for the week.  This makes things so much easier.  Make a menu for the week, look at the ingredients and make a grocery list.....why does this seem so hard sometimes when it really isn't?

Last night I made: The Pioneer Woman's Meatballs with Peppers and Pineapple


I'm usually not a fan of frying good- I think I have only fried maybe 5 things before in my life but these were good and easy and not greasy at all. 

Here is the recipe:

Ingredients

  • 1-¼ pound Ground Beef
  • ½ whole Onion, Diced Very Finely
  • 1 whole Egg
  • ½ cups Panko Bread Crumbs (I made my own in my food processor)
  • 1 teaspoon Kosher Salt
  • Freshly Ground Black Pepper, To Taste
  • ½ teaspoons Crushed Red Pepper, More To Taste
  • ¼ cups All-purpose Flour
  • Canola Oil, For Frying
  • 2 whole Green Bell Peppers, Seeded And Diced Roughly
  • 1-½ cup Fresh Pineapple Chunks
  • 2 cups Beef Stock Or Broth
  • 2 Tablespoons Soy Sauce
  • ½ cups Sherry Or White Wine Vinegar
  • ⅓ cups Sugar
  • 1 Tablespoon Cornstarch
  • Salt To Taste
  • Crushed Red Pepper, To Taste
  • Extra Beef Stock If Needed

Preparation Instructions

Combine ground beef, diced onion, egg, salt, pepper, breadcrumbs, and crushed red pepper. Mix with hands until combined. Roll meat mixture into small balls and place on a cookie sheet. Freeze on the pan for 15 minutes to firm.
Mix together beef stock, soy sauce, sherry (or vinegar), sugar, and cornstarch.
Heat canola oil over medium-high heat. Roll meatballs in flour, then fry in two batches until nice and brown, about two minutes per batch. Remove meatballs and set aside on a separate plate.
Pour off oil from pan and return pan to medium high heat. When pan is hot, throw in the chopped green peppers and cook for one minute. Add pineapple to pan and cook for one minute, stirring gently. Pour in stock/soy sauce mixture, then add meatballs. Stir gently to combine and allow to cook and bubble for a few minutes, or until sauce is thickened. Add salt and crushed red peppers to taste. (Hint: this dish is yummy if it’s a little spicy.)
I served mine over brown rice and it was great!

Other items on the menu this week:
Cajun Shrimp Pasta
Beef Enchilada Casserole
Turkey Burgers with Broccoli Slaw
Roast with Veggies and a Salad

Have a good week!