Biggest Fan

Love Miranda Kerr and those dimples!!

source: http://beautyandthefeastblog.com/2013/06/25/model-miranda-kerr-is-sharing-recipes-on-net-a-porter-i-love-it/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+BeautyAndTheFeast+%28Beauty+and+the+Feast%29



MIRANDA KERR’S ULTIMATE BREAKFAST SMOOTHIE
1 glass cold pressed coconut milk
1 glass coconut water
1 tbs acai powder
1 tbs goji berries
1 tbs spirulina
1 tbs raw cocoa powder
1 tbs maca powder
1 tbs chia seeds
1 1/2 tbs vegan rice protein powder

Beef and Sugar Snap Stir-Fry Recipe

Beef and Sugar Snap Stir-Fry

Prep Time: 30 Minutes 
Source: http://www.myrecipes.com/recipe/beef-sugar-snap-stir-fry-10000001906380/  

• 3 tablespoons rice vinegar, divided
• 2 tablespoons low-sodium soy sauce, divided
• 1 (1-pound) flank steak, trimmed and thinly sliced across grain
• 2 teaspoons sugar
• 2 teaspoons hoisin sauce
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 2 teaspoons toasted sesame oil, divided
• 1 cup chopped onion
• 1 teaspoon bottled minced ginger
• 1/2 teaspoon minced garlic
• 1 cup chopped red bell pepper
• 1/2 cup matchstick-cut carrot
• 1 (8-ounce) package fresh sugar snap peas
• 1/3 cup chopped green onions

Preparation

1. 1. Combine 1 tablespoon vinegar, 1 tablespoon soy sauce, and beef in a large bowl. Combine remaining 2 tablespoons vinegar, remaining 1 tablespoon soy sauce, sugar, hoisin, salt, and crushed red pepper in a small bowl; stir with a whisk.
2. 2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef mixture to pan; stir-fry 2 minutes or until done. Place beef mixture in a bowl. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion to pan; sauté 1 minute. Add ginger and garlic; sauté 15 seconds. Stir in bell pepper, carrot, and peas; sauté 3 minutes. Add vinegar mixture and beef mixture to pan; cook 2 minutes or until thoroughly heated. Remove from heat; stir in green onions.
3. Steamed rice with green onions: Cook 1 cup white rice according to package directions, omitting salt and fat. Remove from heat; stir in 3/4 cup chopped green onions and 1 teaspoon toasted sesame seeds.

Ways to use Yummy Food to Look Good!

Avocados

As everyone from the Beach Boys to Katy Perry have pointed out, California girls are hot. Perhaps it’s because they have easy access to nature’s beauty fruit, avocados. Rich in vitamins A, B6, E, C and K, these green machines are ripe for softening skin and hair and protecting against sunburn. Use for...
Dry or burned skin: The fruit’s amino acids helps protect cells from environmental damage, plus the fruit’s easily absorbed oils are able to penetrate layers of skin and encourage cell growth. Oils from avocados can act as natural sunscreen and soothe sunburn. To make a facial mask, mash 1–2 ripe avocados and add a tablespoon of honey. Leave on for 10 minutes and rinse.
Lackluster hair: Avocados are full of good fats, which make for a great deep conditioner. Plus, vitamin E restores shine. For a hair treatment, mash 1–2 ripe avocados with a tablespoon of honey, and then add 1 egg or 2 tablespoons olive oil. Leave on for 20–30 minutes and rinse.

Bananas

We discovered more than 20 known beauty benefits for this fruit (Bananas, right!?). And it’s true: vitamins A, B6, and C plus zinc and iron can help quench skin, decrease eye puffiness, and even aid in clearing up acne. Use for...
Dry hands: Vitamin A helps replenish moisture and even out rough, dry skin. Simply mash 2 bananas and apply to clean, dry hands for 20 minutes and rinse, and you’ll notice the difference.
Puffy eyes: When you put mashed banana under your eyes, the high levels of potassium act as a sponge, removing excess fluid trapped under skin and reducing swelling. (For this same reason, eating the fruit will help fight bloating). As a bonus, your face will smell amazing after!
Acne: Banana peels carry a number of antioxidants. Cut a piece and rub over the interior of a peel on any areas of the face affected by acne or blemishes three times a day. You should see results in about a week.
Face: To make your own facial scrub, combine 1 mashed banana with 1 tablespoon of sugar. Rub the mix over skin in a circular motion to remove dead skin cells and moisturize, then rinse.
See even more homemade banana beauty recipes here!

Carrots

While many swear by carrot juice to reduce weight, drinking a natural cold-pressed or extracted concoction (read: no added sugar) may also help improve your vision and reduce the risk of macular degeneration. Here are some more carrot beauty tricks. Use for...
Uneven skin tone: With ample Vitamin E and carotene, you can actually even out your skin tone by using a carrot-based mask once a week. Puree and strain 1 carrot to get the juice, add 2 tablespoons of honey and 2 tablespoons of oatmeal, and mix together. Leave on for 20 minutes, then rinse.
Brittle hair and split ends: vitamins A and E can help protect hair cuticles from damage, making them more durable so that you find fewer stray strands in your brush. Use carrot oil daily before styling to lock in these beneficial nutrients. To make your own carrot oil, clean 3-4 large carrots and peel off the outer layer of skin. Place carrots into a pot and pour oil (coconut or olive) over them until covered. Simmer on the lowest setting until the oil in the pot turns orange. Strain and store liquid in refrigerator until needed.
Try a carrot face mask, too!

Grapes

Ever notice in the movies how servants are always feeding grapes to their highnesses? It’s no coincidence—these pint-sized poppers are nothing short of miraculous. Not only do grapes magically produce wine and transform into raisins, but they also hold unparalleled beauty benefits thanks to their bounty of vitamins B1, B6, and C, as well as calcium. Use for:
Discolored teeth: Malic acids in grapes naturally and safely help break down stains and discolorations on teeth. And, all you have to do to reap the benefits is eat them. Remember that the next time you want to fill your mouth with peroxide.
Damaged cuticles: Start using grapes on your hands, and you’ll be able to hold off on those manis for longer. The rich antioxidants inside help remove hangnails and nourish cuticles. To enjoy a quick treatment for fingers or toes, combine 10 grapes with 2 tablespoons of sugar in a food processor. Rub the mix onto each nail bed, then rinse off.
Dull skin: Grapes act as a great toner that can brighten your complexion, too. To make a cleansing solution, cut a handful a grapes in half and squeeze the juice into a container. Use cotton balls to apply over the face and rinse.


From http://www.beautylish.com/a/vxywy/fruits-and-veggies-for-skin-care

Really cute baking supplies

https://www.shopsweetlulu.com/index.php

Emeril's Grilled Bison

Recipe courtesy Emeril Lagasse, 2003

source: http://www.foodnetwork.com/recipes/emeril-lagasse/grilled-bison-t-bone-steaks-with-herb-butter-recipe/index.html

Prep Time:
10 min
Inactive Prep Time:
4 hr 30 min
Cook Time:
12 min

Level:
Easy

Serves:
4 servings

Bison meat is a darker red color than beef but without any "gamey" flavor. Due to the low fat content, bison meat will cook more quickly than other meats. Watch it carefully to make sure that you do not overcook it. Bison is best when cooked rare to medium.
Ingredients

1/4 cup vegetable or olive oil
1/4 cup Essence, recipe follows
4 bison T-bone steaks, 12 to 16-ounces each
Herb Butter, recipe follows
Fresh lemon thyme sprigs, garnish

Directions

In a small bowl, combine the oil and Essence on a plate and mix into a paste. Spread both sides of the steaks completely with the mixture. Place in a shallow dish, cover tightly with plastic wrap, and refrigerate for at least 4 hours and up to 24 hours. Remove from the refrigerator and bring the meat to room temperature before grilling, about 30 minutes.

Preheat the grill. Slice the butter into 1/2-inch thick pieces and keep refrigerated until ready to use.

Place the steaks on the grill and cook to desired temperature, about 4 minutes per side for medium-rare. During the last 2 minutes of cooking, place 1 to 2 pats of herb butter on each steak.

NOTE: As bison cooks more quickly than beef, it is best to measure the thickness to cook:

1 inch thick - Rare: 6 to 8 minutes, Medium: 8 to 10 minutes

1 1/2-inch thick - Rare: 8 to 10 minutes, Medium: 10 to 12 minutes

2 inches thick - Rare: 10 to 12 minutes, Medium: 14 to 18 minutes

Remove from the grill and place on 4 plates. Garnish with the thyme sprigs and serve immediately with the Grilled Vegetable Ratatouille and Grilled Sausages
Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Herb Butter:

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2 tablespoons minced fresh parsley leaves
2 tablespoons chopped fresh lemon thyme or thyme leaves
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a medium bowl, cream together all the ingredients. Place on a large sheet of plastic wrap. Fold the plastic wrap over the butter and pushing in as you go, roll into a tight cylinder, about 1 1/2 inches in diameter. Refrigerate until firm. (The butter can be refrigerated for up to 1 week, or frozen for up to 1 month.)

Yield: 6 ounces

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_24970_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Caprese Pesto Margherita Stackers

Caprese Pesto Margherita Stackers

These party appetizers taste incredibly upscale, but they are actually easily prepared using mozzarella balls and Pillsbury® refrigerated breadsticks.

 

 

 

 

 

• Prep Time: 30 Min
• Total Time: 55 Min
• Makes: 24 appetizers

INGREDIENTS

• 1 container (8 oz) fresh mozzarella ciliegine cheese (24 cherry-size balls)
• 1 can (11 oz) Pillsbury® refrigerated original breadsticks (12 breadsticks)
• 3 tablespoons basil pesto
• 1 tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
• 2 tablespoons grated Parmesan cheese
• 24 frilled toothpicks
• 24 grape tomatoes
• 24 fresh basil leaves

http://www.pillsbury.com/Videos/Bake-Off/Entertaining-Appetizers/Caprese-Pesto-Margherita-Stackers/

Chicken Enchiladas

For lunch on Saturday:

Found this recipe for chicken enchiladas
http://www.pillsbury.com/recipes/grands-crescent-enchilada-stuffed-sandwiches/104d5e83-15e3-46a3-9d64-1db11d6185a6

 

1

can (12 oz) Pillsbury® Grands ®! Big & Flaky crescent dinner rolls

2

cups shredded cooked chicken

1/2

cup Old El Paso® red enchilada sauce (from 10-oz can)

1

cup shredded Mexican cheese blend (4 oz)

• 1 Heat oven to 375°F. Separate dough into 4 rectangles. Onto ungreased cookie sheet, place 2 rectangles, short ends together, forming 14x5-inch rectangle. Firmly press perforations and center seam to seal.
• 2 In medium bowl, mix chicken and sauce. Spoon chicken mixture lengthwise in 4-inch strip down center of dough to within 1/4 inch of edges. Top with cheese. Press remaining 2 rectangles to 7x5 inches, firmly pressing perforations to seal. Place each rectangle over cheese, pinching center seam to seal.
• 3 Bake 18 to 22 minutes or until deep golden brown. Cut into slices. Serve warm.