Happy Fashion Friday!
Love,
Rose
Friday, September 28, 2012
Fashion Fridays: Things I Love: Midi Skirts
Midi skirts: not too short, not too long...perfect transition from summer to fall--just add some tights in a rich color--navy or wine. This look and color palate sums up what I'm loving right now for fall. Check out my latest pins on pinterest! Pinterest.com/roseexperience
Happy Fashion Friday!
Love,
Rose
Happy Fashion Friday!
Love,
Rose
Tuesday, July 10, 2012
Food 101: Bistro Shrimp Pasta
So I never go to Cheesecake Factory, but my friend Elliott always talks about his favorite dish--the bistro shrimp pasta, so naturally I had to look the recipe up! Of course I changed a lot of it partly for my taste and partly to try to make it a bit healthier than it is (lots of butter and cream involved in this one folks!😱). So here is my version of the dish:
Erin's bistro shrimp pasta:
Servings: 3-4
Ingredients:
Veggies:
1 small onion (chopped)
1/2 cup quartered cremini mushrooms (optional)
1/2 cup grape tomatoes (chopped)
1/2 cup frozen spinach (eyeball it)
2 tablespoons olive oil
Pasta Portion
1 lb thin spaghetti
1/2 teaspoon salt
Lemon Basil Cream Sauce:
2 tablespoons butter, divided
2 garlic cloves, minced
1 cup heavy whipping cream
1 cup chicken broth
1/4 cup lemon juice or juice from 2 lemons
2 tablespoons cornstarch
1/2 teaspoon pepper
1 cup chopped fresh basil
1 tablespoon spicy steak seasoning
Salt to taste
Shrimp Portion:
1 lb raw shrimp, deveined and with shells removed
1 egg beaten
1/2 cup whole wheat flour
1/2 cup whole wheat Italian breadcrumbs
1 teaspoon garlic powder
1 teaspoon italian seasoning
1 tablespoons butter
3 tablespoons olive oil
Directions:
1.) sauté onions and mushrooms in oil. Add tomatoes and spinach until warm. Set aside.
2.) Add salt to water and boil for pasta until al dente. Set aside covered with a little oil so it doesn't stick together.
3.)Start the sauce. Melt butter in large skillet. Add garlic and saute for 2 minutes. Add cream and chicken broth. Bring to a boil and cook about 8 minutes
4.) Whisk together fresh squeezed lemon juice and corn starch until smooth. Add pepper.
5.) Whisk lemon mixture into cream mixture and whisk constantly for 2 minutes. Add basil and turn down to lowest heat just to keep warm.
6.) Dip raw shrimp in eggs and then transfer to coat with breadcrumb and flour mixture ( I shake them up in a ziplock bag all at once). Fry in butter and oil for a few minutes until golden brown. Allow them to drip on paper towel covered plate and cook the remainder of shrimp this way.
8.) Add all veggies and cooked pasta into the sauce and toss to coat. Add additional 1/3 cup of chicken stock to thin sauce if desired. Top with shrimp.
9.) Enjoy!
Erin's bistro shrimp pasta:
Servings: 3-4
Ingredients:
Veggies:
1 small onion (chopped)
1/2 cup quartered cremini mushrooms (optional)
1/2 cup grape tomatoes (chopped)
1/2 cup frozen spinach (eyeball it)
2 tablespoons olive oil
Pasta Portion
1 lb thin spaghetti
1/2 teaspoon salt
Lemon Basil Cream Sauce:
2 tablespoons butter, divided
2 garlic cloves, minced
1 cup heavy whipping cream
1 cup chicken broth
1/4 cup lemon juice or juice from 2 lemons
2 tablespoons cornstarch
1/2 teaspoon pepper
1 cup chopped fresh basil
1 tablespoon spicy steak seasoning
Salt to taste
Shrimp Portion:
1 lb raw shrimp, deveined and with shells removed
1 egg beaten
1/2 cup whole wheat flour
1/2 cup whole wheat Italian breadcrumbs
1 teaspoon garlic powder
1 teaspoon italian seasoning
1 tablespoons butter
3 tablespoons olive oil
Directions:
1.) sauté onions and mushrooms in oil. Add tomatoes and spinach until warm. Set aside.
2.) Add salt to water and boil for pasta until al dente. Set aside covered with a little oil so it doesn't stick together.
3.)Start the sauce. Melt butter in large skillet. Add garlic and saute for 2 minutes. Add cream and chicken broth. Bring to a boil and cook about 8 minutes
4.) Whisk together fresh squeezed lemon juice and corn starch until smooth. Add pepper.
5.) Whisk lemon mixture into cream mixture and whisk constantly for 2 minutes. Add basil and turn down to lowest heat just to keep warm.
6.) Dip raw shrimp in eggs and then transfer to coat with breadcrumb and flour mixture ( I shake them up in a ziplock bag all at once). Fry in butter and oil for a few minutes until golden brown. Allow them to drip on paper towel covered plate and cook the remainder of shrimp this way.
8.) Add all veggies and cooked pasta into the sauce and toss to coat. Add additional 1/3 cup of chicken stock to thin sauce if desired. Top with shrimp.
9.) Enjoy!
Friday, March 2, 2012
Tuesday, February 7, 2012
Food 101: 4 Cheese Black Bean Pie
So I thought how can I come up with a filling meatless meal, and I found a recipe similar to this (shout out to Great Food Fast- one of my cookbooks), but of course I added my own flair. It is delicious, filling and has a kick! Enjoy!
Ingredients:
4 large whole wheat flour tortillas
2 cans black beans drained
8-10 oz frozen corn
1 bottle of beer or 12 oz or 1.5 cups water
1 tablespoon olive oil
1 large onion diced
1 tablespoon sliced jalapeño chilies
Fresh or from a jar
3 garlic cloves sliced thin
1/2 teaspoon ground cumin
4 scallions thinly sliced
2 1/2 cups shredded cheese blend: I mixed Monterey Jack, cheddar, Parmesan, and mozzarella
Directions:
One. Preheat the oven to 400°F using a pairing knife, trim the tortillas to fit in 9 inch spring form pan and set aside.
Two. Heat the oil in a skillet over medium heat. Add onion, jalapeño, garlic and cumin season with salt and pepper cook stirring occasionally until the onion is soft about 5 to 7 minutes.
Three. Add the beans, and the beer and bring to a boil. Reduce the heat to medium; simmer until the liquid is almost evaporated- about 8 to 10 minutes. Stir in the corn and scallions and remove from heat. Season with salt and pepper.
Four. Fit tortilla in the bottom of the springform pan; Layer a quarter of the beans and half a cup of cheese. Repeat three times. Use one cup of cheese on the top layer. Bake until hot and the cheese is melted about 20 to 25 minutes. Unmold the pie, sprinkle with scallions. Slice into wedges and serve immediately.
Yum yum!
Love,
Rose
Ingredients:
4 large whole wheat flour tortillas
2 cans black beans drained
8-10 oz frozen corn
1 bottle of beer or 12 oz or 1.5 cups water
1 tablespoon olive oil
1 large onion diced
1 tablespoon sliced jalapeño chilies
Fresh or from a jar
3 garlic cloves sliced thin
1/2 teaspoon ground cumin
4 scallions thinly sliced
2 1/2 cups shredded cheese blend: I mixed Monterey Jack, cheddar, Parmesan, and mozzarella
Directions:
One. Preheat the oven to 400°F using a pairing knife, trim the tortillas to fit in 9 inch spring form pan and set aside.
Two. Heat the oil in a skillet over medium heat. Add onion, jalapeño, garlic and cumin season with salt and pepper cook stirring occasionally until the onion is soft about 5 to 7 minutes.
Three. Add the beans, and the beer and bring to a boil. Reduce the heat to medium; simmer until the liquid is almost evaporated- about 8 to 10 minutes. Stir in the corn and scallions and remove from heat. Season with salt and pepper.
Four. Fit tortilla in the bottom of the springform pan; Layer a quarter of the beans and half a cup of cheese. Repeat three times. Use one cup of cheese on the top layer. Bake until hot and the cheese is melted about 20 to 25 minutes. Unmold the pie, sprinkle with scallions. Slice into wedges and serve immediately.
Yum yum!
Love,
Rose
Saturday, January 28, 2012
Food 101: Combining Two of My Favorite Desserts
I love cake. But not the frosted confections you see in bake shop windows...I love the ooey gooey kind--like pineapple upside down cake and rum cake. So I thought, why not combine the two!
These days who wants a whole cake? Hand me a cupcake! So here is what recipe I came up with (and it tuned out amazing!):
My Famous Pineapple Upside Down Rum Cupcakes
This recipe will make a batch of 12 cupcakes.
Sauce:
1 cup brown sugar
6 tablespoons butter (3/4 of a stick)
1/4 cup rum and water mix--you pick the ratio. I do half and half.
Cake Ingredients:
2 Eggs
Splash of vanilla extract
2/3 Cup white sugar
4 Tablespoons pineapple juice
2/3 Cup all purpose flour
1 Tsp baking powder
1/4 Tsp salt
Directions:
Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.
In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and turn mixer back on for 2 minutes.
In a small sauce pan, melt the butter and add the brown sugar, water and rum. Stir on low heat for three minutes. May boil over so watch it!
Place a pineapple ring in the bottom of each muffin tin (you may have to cut down the ring so it will fit or use pineapple tidbits). Add a cherry in the middle of each pineapple. Spoon over a spoonful of the warm brown sugar mixture. Pour cake mixture over to fill muffin tin 3/4 of the way full.
Bake cupcakes for 20 minutes.
Remove from the oven. Let cool in pan for 3 minutes.
Run a knife around the edge of each cake to help loosen in case it sticks a little. Place a wire cooling rack on top, and quickly flip over.
Place wire rack of cakes on baking sheet to cool for 10 minutes
Serve and spoon remaining sauce over cupcakes after you plate them - about a teaspoon.
Yum-my!
Love,
Rose
These days who wants a whole cake? Hand me a cupcake! So here is what recipe I came up with (and it tuned out amazing!):
My Famous Pineapple Upside Down Rum Cupcakes
This recipe will make a batch of 12 cupcakes.
Sauce:
1 cup brown sugar
6 tablespoons butter (3/4 of a stick)
1/4 cup rum and water mix--you pick the ratio. I do half and half.
Cake Ingredients:
2 Eggs
Splash of vanilla extract
2/3 Cup white sugar
4 Tablespoons pineapple juice
2/3 Cup all purpose flour
1 Tsp baking powder
1/4 Tsp salt
Directions:
Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.
In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and turn mixer back on for 2 minutes.
In a small sauce pan, melt the butter and add the brown sugar, water and rum. Stir on low heat for three minutes. May boil over so watch it!
Place a pineapple ring in the bottom of each muffin tin (you may have to cut down the ring so it will fit or use pineapple tidbits). Add a cherry in the middle of each pineapple. Spoon over a spoonful of the warm brown sugar mixture. Pour cake mixture over to fill muffin tin 3/4 of the way full.
Bake cupcakes for 20 minutes.
Remove from the oven. Let cool in pan for 3 minutes.
Run a knife around the edge of each cake to help loosen in case it sticks a little. Place a wire cooling rack on top, and quickly flip over.
Place wire rack of cakes on baking sheet to cool for 10 minutes
Serve and spoon remaining sauce over cupcakes after you plate them - about a teaspoon.
Yum-my!
Love,
Rose
Friday, January 27, 2012
Fashion Fridays: Things I Love
A trend I am loving right now is sheer sleeves (and I always love French Connection!). All of these are on www.asos.com and whadyaknow? They are on sale! See what I have been crushing on lately:
Happy styling!
Love,
Rose
$155.77
sale $93.11
RRP $196.96
sale $103.85
RRP $277.53
sale $134.29
French Connection Feather Look Dress With Embellished Neck
RRP $232.77
sale $85.94
RRP $241.72
sale $146.82
Happy styling!
Love,
Rose
Thursday, January 26, 2012
Food 101: My Famous Teriyaki Chicken Bowls
So I had a craving for a spicy teriyaki chicken bowl, but not with all that MSG (and overcooked veggies)! So here's what I came up with (it turned out pretty tasty!):
Serves 2-3
Ingredients:
1 head broccoli/broccoli crown
1 bag frozen mixed peppers
1/2 onion, thinly sliced
1-2 chicken breasts grilled and sliced
1 cup rice
For sauce:
1/2 cup soy sauce
1 tablespoon flour
1/4 cup brown sugar or maple syrup
1/2 teaspoon ground ginger
1/4 cup water
1 tablespoon minced garlic or 2 garlic cloves chopped
1 tablespoon spicy steak seasoning
Instructions:
1. Prepare rice according to package instructions
2. Steam broccoli until almost cooked but still crunchy, and in the last minute or so add the peppers and onions and sprinkle with the spicy steak seasoning. Cover with a lid for 5 minutes with heat turned off.
3. Pour soy sauce, flour, brown sugar and garlic into sauce pan and cook over low heat for a few minutes. When sauce thickens add water to thin and ginger, stir to Combine and remove from heat.
4. Pour sauce over veggies and add chicken. Stir to combine.
5. Serve over rice and enjoy!
Happy cooking!
Love,
Rose
Serves 2-3
Ingredients:
1 head broccoli/broccoli crown
1 bag frozen mixed peppers
1/2 onion, thinly sliced
1-2 chicken breasts grilled and sliced
1 cup rice
For sauce:
1/2 cup soy sauce
1 tablespoon flour
1/4 cup brown sugar or maple syrup
1/2 teaspoon ground ginger
1/4 cup water
1 tablespoon minced garlic or 2 garlic cloves chopped
1 tablespoon spicy steak seasoning
Instructions:
1. Prepare rice according to package instructions
2. Steam broccoli until almost cooked but still crunchy, and in the last minute or so add the peppers and onions and sprinkle with the spicy steak seasoning. Cover with a lid for 5 minutes with heat turned off.
3. Pour soy sauce, flour, brown sugar and garlic into sauce pan and cook over low heat for a few minutes. When sauce thickens add water to thin and ginger, stir to Combine and remove from heat.
4. Pour sauce over veggies and add chicken. Stir to combine.
5. Serve over rice and enjoy!
Happy cooking!
Love,
Rose
Wednesday, January 18, 2012
Food 101: Healthy Tomato Basil Chicken Pizza
So I made this the other night and I wanted to share the recipe:
Ingredients:
1 cup grilled chicken cubed
1 large beefsteak tomato chopped
1/2 of an onion chopped
1 cup or one handful of basil Roughly chopped
3 tablespoons herb de Provence or Italian seasoning
2 cups of mozzarella cheese shredded
1/2 of a cup tomato paste or tomato sauce
1 can of Pillsbury pizza dough Thin crust
Directions:
1. roll out pizza dough to thin layer across the cookie sheet
2. Spread pizza sauce or tomato paste
3. Top with ingredients
4. Salt and pepper to taste
5. Sprinkle cheese across ingredients 6. Sprinkle herb de Provence on top
7. Bake at 400° for 10 minutes or until bubbly and brown!
Ingredients:
1 cup grilled chicken cubed
1 large beefsteak tomato chopped
1/2 of an onion chopped
1 cup or one handful of basil Roughly chopped
3 tablespoons herb de Provence or Italian seasoning
2 cups of mozzarella cheese shredded
1/2 of a cup tomato paste or tomato sauce
1 can of Pillsbury pizza dough Thin crust
Directions:
1. roll out pizza dough to thin layer across the cookie sheet
2. Spread pizza sauce or tomato paste
3. Top with ingredients
4. Salt and pepper to taste
5. Sprinkle cheese across ingredients 6. Sprinkle herb de Provence on top
7. Bake at 400° for 10 minutes or until bubbly and brown!
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