Yesterday Rapper, Wiz Kahlifa and his fiance, Amber Rose Welcomed their new baby boy Sebastian.
CANDID*SWAY says Congratulations on your new found joy, God bless.
Friday, February 22, 2013
Thursday, February 21, 2013
Tuesday, February 19, 2013
QUOTE OF THE DAY///
Life and all its complexities leave us scratching our heads at times.
Thankfully, others have been down the same path we are now on, and have
left us their wisdom and advice. With their carefully crafted words,
they can lift us up, inspire us and help us see that what we are
experiencing isn’t just unique to us, that others have faced the same
peaks and valleys and conquered them. Quotes about life can help us see
our own lives through the eyes of others, helping us get through the
tough times, knowing better days are ahead.
Many great people have come before us. Through their actions and through
their words, they have inspired us to achieve our own greatness in
life, to challenge the status quo, to reach for the stars and to overcome the gravest of hardships.
Friday, February 15, 2013
Thursday, February 14, 2013
Wednesday, February 13, 2013
QUOTE OF THE DAY///
Help me to relinquish my past surrender to You my present and move to
the future You have prepared for me. I ask You to come into my heart and
make me who You would have me to be so that I might do Your will here
on earth. I thank You Lord for all that’s happened in my past and for
all I have become through those experiences. I pray You will begin to
gloriously renew my present.”
― Sue Augustine, When Your Past Is Hurting Your Present
― Sue Augustine, When Your Past Is Hurting Your Present
MEAL OF THE DAY////
Orecchiette with Mini Chicken Meatballs:
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/orecchiette-with-mini-chicken-meatballs-recipe/index.html?oc=linkback
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/orecchiette-with-mini-chicken-meatballs-recipe/index.html?oc=linkback
Ingredients
1 pound orecchiette pasta
1/4 cup plain bread crumbs
1/4 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 tablespoon whole milk
1 tablespoon ketchup
3/4 cup grated Romano
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground chicken
1/4 cup olive oil
1 1/2 cups low-sodium chicken stock, hot
4 cups cherry tomatoes, halved
1/2 cup freshly grated Parmesan
8 ounces bocconcini mozzarella, halved
1/2 cup chopped fresh basil leaves
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.
Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.
In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.
1 pound orecchiette pasta
1/4 cup plain bread crumbs
1/4 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 tablespoon whole milk
1 tablespoon ketchup
3/4 cup grated Romano
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground chicken
1/4 cup olive oil
1 1/2 cups low-sodium chicken stock, hot
4 cups cherry tomatoes, halved
1/2 cup freshly grated Parmesan
8 ounces bocconcini mozzarella, halved
1/2 cup chopped fresh basil leaves
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.
Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.
In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.
Monday, February 11, 2013
GRAMMY RECAPS////
THE STARS CAME OUT YESTERDAY NIGHT IN THEIR VERY BEST AT THIS YEARS 55TH ANNUAL GRAMMY AWARDS. HERE ARE SOME OF THE RECAPS:
Friday, February 1, 2013
RECIPE OF THE DAY///
Makes 10 appetizer servings.
Prep Time: 10 minutes
Refrigerate Time: 15 minutes
Cook Time: 18 minutes
Prep Time: 10 minutes
Refrigerate Time: 15 minutes
Cook Time: 18 minutes
1 package McCormick® Grill Mates® Mojito Lime Marinade
1/4 cup fresh lime juice
1/4 cup olive oil
1 tablespoon agave nectar or honey
1/4 teaspoon McCormick® Red Pepper, Crushed
3 pounds chicken wing pieces
Mojito Lime Sauce:
1/2 cup agave nectar or honey
1/2 cup fresh lime juice
1 tablespoon chopped fresh cilantro
1 tablespoon McCormick® Gourmet Collection Mint Flakes
1. Mix Marinade Mix, lime
juice, oil, agave nectar and red pepper in small bowl. Reserve 2
tablespoons for brushing. Place chicken in large resealable plastic bag
or glass dish. Add remaining marinade; turn to coat well. Refrigerate 15
minutes or longer for extra flavor. 1/4 cup fresh lime juice
1/4 cup olive oil
1 tablespoon agave nectar or honey
1/4 teaspoon McCormick® Red Pepper, Crushed
3 pounds chicken wing pieces
Mojito Lime Sauce:
1/2 cup agave nectar or honey
1/2 cup fresh lime juice
1 tablespoon chopped fresh cilantro
1 tablespoon McCormick® Gourmet Collection Mint Flakes
2. Meanwhile, for the Mojito Lime Sauce, mix all ingredients in medium bowl. Set aside. Remove chicken wings from marinade. Discard any remaining marinade.
3. Grill chicken wings over medium-high heat 15 to 18 minutes or until cooked through, turning frequently. Brush with reserved marinade halfway through cooking. Discard any remaining marinade. Toss chicken wings with Mojito Lime Sauce before serving.
QUOTE OF THE DAY///
Dear Heavenly Father,
Your grace is so sufficient for me and my life. Thank You that everything I do is based upon the Grace that you provide and not the works that I do. I pray that my life is humbled before You each day and that the things that I do bring honor and Glory to Your name. I love You and I am thankful for this day!
In Jesus Name I pray,
Amen
Your grace is so sufficient for me and my life. Thank You that everything I do is based upon the Grace that you provide and not the works that I do. I pray that my life is humbled before You each day and that the things that I do bring honor and Glory to Your name. I love You and I am thankful for this day!
In Jesus Name I pray,
Amen
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