Buffalo Burgers and Johnny Garlic Fries

I am a HUGE fan of Rachael Ray. I would say that a large chunk of my weekly meal are either her recipes, or my spin on her recipe. This Monday, Guy Fieri co-hosted with her and this made for a super fun show! Guy shared recipe's for buffalo balls (buffalo chicken wings made into mini meatballs), and Johnny Garlic Fries, and Rachael shared a recipe for a chipotle burger with nacho toppings. I decided to take all these recipes, combine them, and make them my own.

First, I decided to make the buffalo balls into buffalo burgers. I stared with about 1 1/2 lbs of ground turkey. When making burgers, 99% of the time I choose to work with turkey because if I'm going to eat beef, it's gonna be a good steak with some spicy red wine. To the turkey I added some evoo (ground turkey can be a bit dry, so you replace the bad fat that you get in ground chuck, with the good fat of the evoo) Worcestershire sauce, garlic, minced onion, cumin, hot sauce, and blue cheese crumbles. After combining all of the ingredients, I form the patties and put them back in the fridge for a few hours. Turkey can tend to fall apart very easily, so I like the patties to be nice and cold when I grill them so they don't fall apart.

In Rachael's chipotle burgers, she made a queso cheese sauce to top the burgers with. Since I have the blue cheese mixed in with the burgers, I decided to make a beer cheese sauce to dip the fries in. I started just like Rachael with 2 tbsp of butter and 1 round tbsp of flour (I used whole wheat and you couldn't even tell! I highly recommend this when doing a cream or cheese sauce) then a little milk, and some dark beer. I choose Schlafley Winter Ale. Once I got to the consistency I wanted, I added cheddar, swiss, and gruyere cheese, yellow mustard, and fresh horseradish.

For the fries, I followed almost everything, but used evoo instead of canola oil, and I baked and broiled them instead of frying them. Start with a few good russet potatoes, peel them, then chop them up. I like skinny fries. Soak them in ice water for a bit to get them nice and firm. I then baked them for 14 mins at 400 degrees, mixing them around half way through. While the fries were in the oven, I mixed some evoo, sea salt, garlic, and parsley. After the fries finished baking, I coated them in the evoo mix and put them under the broiler on low until desired crispness.

I grilled the burgers (since working with turkey make sure it is cooked all the way through) and to make it a bit healthier, I used a large lettuce leaf instead up a bun. I topped it with some tomato slices, and since I saved some much with out the bun and beef, put a few slices of bacon on top (girl logic, right Rachael?!) and served with some carrots and celery!

I will defiantly make this again!!!

Here is the link to the recipes as made by Guy and Rachael:

http://www.rachaelrayshow.com/show/view/1392/

Are You Ready for Some Football!!!!

I know everyone thinks of me as a total girly girl...I love clothes, and shoes, and jewls, and makeup...but I also LOVE FOOTBALL! I have so enjoyed watching the Ram's pre-season 4-0 and can not wait for this Sunday's season opener!

When we think of football food we think of total junk food, so I thought I would give you my spin on a healthy football dinner. Here is my version of beer brats, fries, and salad!

Ingredients:

For Beer Brats

-package of Turkey Brats

-1 1/2 can of light beer

-onion powder

-Yellow Farmhouse Stone Ground Mustard

-whole wheat hot dog buns

For Sweet Potato Fries

-2 large sweet potatoes

-honey

-1 lime

-evoo

-salt & pepper

For salad

-baby spinach, cleaned

-diced tomatoes

-scallion

-goat cheese crumbles

-sauteed baby bella's

-Dijon mustard vinaigrette

First step is the simmer the brats for about 30 mins in the beer mixture. In a deep skillet combine 1 1/2 cans of beer (remember, don't waste, so if you won't drink it, find someone that will), 2 tbsp of the mustard, and about 2 tsp of onion powder. Flip the brats a few times while simmering.

While the brats are simmering, wash and dry the taters, then slice them up, and coat with the evoo and s&p. I prefer to put them on the grill for a bit instead of baking them, so I did for about 25 mins, flipping once. While they are on the grill, in a small sauce pan on medium low, combine the juice of 1 lime with about a 1/2 cup of honey.

To me, there is no better marriage than spinach, goat cheese, and mushrooms. I especially love to put them hot sauteed mushrooms on top of the spinach and cheese, so it wilts the spinach a bit and melts the cheese. Then toss with the diced tomatoes and sliced scallions and drizzle the vinaigrette.

Remove the sweet taters from the grill and transfer to the oven to keep warm. Then throw the brats on the grill for about 5 mins, until cooked through.

As you can see from my first picture, I topped my brat with just some yellow mustard, then drizzled some of the honey lime mixture over my "fries", and served with a Schlafly's Pumpkin Beer!

Enjoy!

*all produce was purchased at the Dardenne Prairie Produce Market

Pick my Date Night Look!

So, my FABULOUS parents have offered to watch the boys Saturday night so that the Hubs and I can have a much needed date night and I want my readers to pic my outfit. Voting will go until Midnight tonight and I will announce tomorrow on facebook and twitter.


Look #1

The top from the Daisy Clover Birthday Bash, paired w/ a black lace skirt and gold heels.

OR...

Look #2

Snake skin print dress, also from Daisy Clover paired with magenta strappy heels.

Italian Chicken and Squash

Alrighty! A few weeks ago, I made something that called for zucchini and yellow squash. I of course had a ton left over and I HATE to waste food, so I decided to get creative! The whole family loved it so much, that I made it again last night with a few changes.

First, I get about 5 chicken tenderloins. Chicken breasts can be used has well, it is really just preference. I season them with salt and pepper, minced onion and garlic, basil, and oregano and let it sit in the refrigerator a few hours.

Next step is to slice up eggplant, zucchini, and yellow squash and layer it out in a medium sized casserole dish, coat with evoo, and season with salt and pepper.



Next step is the brown both sides of the chicken over medium high heat with a good drizzle of evoo. Once browned, lay the chicken over the layers of squash, zucchini, and eggplant. Then pour about half of a jar of any red sauce over the top, then sprinkle some shredded mozzarella cheese, and last some provolone slices.



Cover the dish with foil and cook at 350 for about 25 mins. Remove foil, then cook an additional 5-10 mins, until cheese is melted and bubbling. For the Hubs and my 3 boys, I serve it over multi grain spaghetti noodles, but I prefer it just like this, with it's saucy cheesy goodness!

I of course have zucchini and eggplant left, so don't be too surprised if you see a recipe including those soon!

Daisy Clover's 7th Bday Bash!

For those of you who know me well, you will know that I LOVE a bargain! I will sometimes even buy something JUST because it is on sale!

On Saturday, the AMAZING Natalie Woods, owner of Daisy Clover Boutique threw an amazing birthday bash to celebrate the boutiques 7th bday! She had cup cakes, wine, mani's and pedi's, and discount to boot! You could shop around, and at the check out you get to pop a balloon that has a discount in it.

As always when I am out shopping, I went straight to the sale rack to see what I could find. I found this adorable Hannah Jo Gotha black beaded top that was retailed at $205.oo. After a few mark downs, it was listed at $42.00! I then got to pop a balloon that gave me an additional 10% off! I had a gift card with some money left on it from previously working with Natalie, so when all was said, I paid $17.58 for this adorable top!!!

I am really looking forward to finding an event to wear this to!!!

Energy Boosting Stuffed Peppers

I want to start out be giving everyone a heads up about me and recipes...I never follow them, lol! I find them to be a good base or idea for a meal, but I just do my own thing when I cook. I rarely measure as well, but I can defiantly give you an idea of what the measurements should be if you ask!

I found this idea from the Kitchen Diva on Dr. Oz and thought it looked fantastic! Ingredients as follows:

3 bell peppers (red, orange, yellow)
1/2 lb ground turkey
dried minced onion and garlic (I use the Mc Cormick Grill Mates)
ground black pepper
seasoned salt
fresh spinach, stems removed
salsa
brown rice (about 1/2 cup)
EVOO (extra virgin olive oil)
shredded cheese

Directions:

Pre-heat oven to 375

wash and half the peppers length wise, leaving the steams. Place in a medium sized oven safe dish, coat with evoo, cover with foil and bake for 20-25 mins.

while the peppers are cooking, coat a large skillet with evoo and brown the turkey. While browning, season w/ the garlic, onion, pepper, and seasoned salt to taste. Remove and drain the turkey and return it to the skillet, and then add the spinach. When it has cooked down, add the salsa (I probably used about a cup). Remove from heat and stir in the brown rice.

after removing the peppers from the oven, fill each with the ground turkey mixture, then top w/ the shredded cheese. I used cheddar, but anything that grabs your taste buds will work. I always tend to go heavy on cheese, because let's face it, cheese makes all things better! Cover with foil and put back in the oven another 20-25 mins.

when you remove them from the oven, let them rest about 5 mins and then enjoy! They were so good and filling! Even my meat and potatoes Hubs enjoyed them!

Style Icons

I thought for my first blog it would be a good idea for me to discouse my style icons. This way, my readers can get an idea of who inspire my favorite looks and trends.

My first and for most style icon, who has been for as long as I can remember is Sarah Jessica Parker. Even back in the 80's when I saw her "dancing in heaven" in Girls Just Want to Have Fun, I knew I wanted to be her. I have enjoyed watching her style change and evolve over the years, whether up for a red carpet, or running her kids around NYC in her dressed down outfits. She isn't afraid to take risks, and it pays off.

My next icon is not just style, but also beauty...Jennifer Lopez! Her flawless beauty takes my breath away! I loved when she came in with all her curves and helped to change the stereotypical look of Hollywood. One of her signature looks is long loose waves, glossy lips, and the one sleeved dress, and I LOVE IT!

My final style icon is Nancy Botwin; Mary Louise Parker's character on Weeds. I love her hippie chic breezy outfits and natural waves. On any typical day, you will find me rocking a flowy sundress, beachy waves,and even an iced latte, just like Nancy.

New Changes!

I am so pleased to announce some new changes to my blog, life, and work! I am no longer working as Fashion Editor for Zoom, so I have decided to take my articles to blog for freelance writing! I will be blogging about any work I do (wedding makeup, fashion makeup, personal shopping, wardrobe assessments...), shopping I do, events I go to, and also food! See, I feel that fashion is also about health, so I will be posting about healthy food I make and eat!





I'm sure there will be a few fun blog posts that slip in here or there about my family and activities as well...





I am really looking forward to this new direction I am heading and can't wait to share the journey with you all!