Category: recipe

Melanie and Mike’s Dinner.

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Random Recipe: Sorry no pics. Didn’t think of it.
Grocery List:
1 Onion
Fresh Garlic
Asparagus 
Small Tub of Garlic and Chive Cream Cheese
Butter
Salt and Pepper
Olive Oil and Balsamic Vinegar
Sour Dough Baggette
Bag of Italian Mixed Cheese
Romain Lettuce
Tomatos
Artichoke Hearts
Assortment of Mushrooms
Bacon
Basil 
Milk
Crutons
Steak
Sooo, I was also able to cook all of this in under 30 minutes.
Slice Sour Dough Bagette and rub it down with garlic.
In a frying pan sprinkle a light layer of cheese and watch it start to melt.
Place garlic side down slices rub around pull off- cheese shouldn’t stick should be golden brown.
Slice Tomatoes, place on top of cheese crust, slice mozzarella, place on tomatoe, chop basil-add, dizzle balsamic oil and salt and pepper.
DONE.
Voila.
(That should take all of 10 minutes if that.)
Garlic Onion and Bacon-
Add Asparagus
Add 1/4 cup of cream cheese
1/4 cup of milk
add extra cheese
Salad was just lettuce, crutons, tomato and cheese 
(3 Minutes if that)
Saute Mushrooms and Onions in Butter and Balsamic Vinegar to taste
Remove. Butter steaks and salt and pepper and garlic
Cook to taste, take cream cheese spread and mix with artichoke hearts and then spread over steaks then top with mushrooms and onions.
Done

RECIPE

Posted on Posted in CAPERS, CREAM CHEESE RECIPE, LEMON CHICKEN, recipeLeave a comment
FOR THOSE OF YOU WHO ARE INTO RICH RECIPES…. HERE IS ONE THAT IS TO DIE FOR…

LEMON CHICKEN WITH A MUSHROOM AND CAPER SAUCE
ANGEL HAIR PASTA WITH GARLIC, BACON AND ONIONS
AND CROISSANTS FILLED WITH ARTICHOKE HEARTS, TOMATO AND CREAM CHEESE


1. BROWN BUTTER, THYME AND GARLIC, SEER CHICKEN ON EITHER SIDE, 
ADD 1/2 CUP OF LEMON JUICE AND GREEN ONIONS, AND MUSHROOMS
1 CAN OF CREAM OF MUSHROOM SOUP AND CAPERS
LET SIMMER TILL THICK AND CHICKEN IS COOKED THROUGH….


MAKE ANGEL HAIR PASTA AND ADD COOKED BACON, SAUTED ONIONS, GARLIC AND OIL….

BUY A PRE-MADE CROISSANT DOUGH AND LAY OUT IN SQUARES (2 TRIANGLES MAKE A SQUARE)

IN A BOWL COMBINE CREAM CHEESE, DRAINED AND CUT ARTICHOKE HEARTS, GREEN ONIONS, PARMESAN CHEESE, GARLIC, SALT AND PEPPER.
SPREAD ON A SQUARE… ADD SLICED TOMATOES…. ROLL… AND BAKE AT 200 DEGREES FOR 20 MINUTES.


one huge blurb….

Posted on Posted in fashion, john galliano, recipe, redlandsLeave a comment
Where to begin? Lets see… As you all know the fashion world is in a frenzy with the firing of John Galliano for Dior, and the new shuffle of designers… I think that is all people can talk about as of Paris fashion week. Los Angeles fashion week was bore… and most of New York’s shows were unimpressive. Black and White has been done and done- and over done and well- in all honesty it wasn’t done well this season…

On another note- I hope you are making an effort to help Japan… Whether it is purchasing this awesome print @ http://signalnoise.bigcartel.com/product/help-japan
or the Lady Gaga wristband… we should be doing our part in helping those in need.


other great finds….

new recipe….
the pictures if before any crock pot time…
Beef Bourguinon
For the small crock pot… David’s Version
Ingredients
6 strips of bacon, cut into 1 inch pieces 
1 pound of cubed beef
10-12 baby carrots
1 medium onion sliced
6-10 baby red potatoes
2 cloves of garlic
1 pound of fresh mushrooms sliced
1 jar of baby white onions
a handful of fresh green beans
1 teaspoon of salt
1 teaspoon of garlic salt
1 teaspoon of pepper
3 tablespoons of flour
1/2 teaspoon of thyme
1 whole bayleef
 1.5 cups of redwine
10 ounces of beef broth
1 tablespoon of tomato paste
cook bacon, set aside cooked bacon
combine salt, pepper and flour in a small bowl, dry beef cuts and coat in dry mixture.
seer beef till brown in bacon fat. (set aside)
in same pan add onions, and carrots, saute for a few minutes, set aside.
garlic salt and green beens into the same pan, saute for a few minutes, set aside
in the same pan combine beef broth, tomato paste,  bay leef, mix and scrape bottom of the pan
in the crock pot add meat, veggies and broth- put on low for 4 hours
saute mushrooms in butter, add wine 2 hours before serving… and voila…