Monday, February 24, 2014
Thursday, February 13, 2014
Monday, February 10, 2014
MEAL OF THE DAY:Chicken With Cacciatore Sauce///
Ingredients
8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
3 slices bacon, chopped
1/4 medium onion
4 ounces cremini mushrooms (about 2 cups)
1 teaspoon fresh rosemary leaves
1 tablespoon extra-virgin olive oil
1 28 -ounce can whole San Marzano tomatoes
1/4 cup dry red wine
1/3 cup pitted nioise or kalamata olives, plus 1 tablespoon brine from the jar
Directions
Position a rack in the upper third of the oven and preheat to 475 degrees F. Pat the chicken dry and season with salt and pepper. Place skin-side up in a shallow baking pan and roast until the skin is golden brown and the chicken is cooked through, about 35 minutes.
Meanwhile, pulse the bacon, onion, mushrooms and rosemary in a food processor until finely chopped. Heat the olive oil in a large skillet over medium-high heat. Add the vegetable mixture and 1/4 teaspoon salt; cover and cook, stirring occasionally, until softened, about 8 minutes.
Puree the tomatoes in the food processor. Add the wine to the skillet and boil, uncovered, until almost completely reduced, 2 to 3 minutes. Add the pureed tomatoes and return to a boil. Reduce the heat, partially cover and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Stir in the olives and brine and season with salt and pepper. Serve the chicken with the sauce.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-with-cacciatore-sauce-recipe.html?oc=linkback
8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
3 slices bacon, chopped
1/4 medium onion
4 ounces cremini mushrooms (about 2 cups)
1 teaspoon fresh rosemary leaves
1 tablespoon extra-virgin olive oil
1 28 -ounce can whole San Marzano tomatoes
1/4 cup dry red wine
1/3 cup pitted nioise or kalamata olives, plus 1 tablespoon brine from the jar
Directions
Position a rack in the upper third of the oven and preheat to 475 degrees F. Pat the chicken dry and season with salt and pepper. Place skin-side up in a shallow baking pan and roast until the skin is golden brown and the chicken is cooked through, about 35 minutes.
Meanwhile, pulse the bacon, onion, mushrooms and rosemary in a food processor until finely chopped. Heat the olive oil in a large skillet over medium-high heat. Add the vegetable mixture and 1/4 teaspoon salt; cover and cook, stirring occasionally, until softened, about 8 minutes.
Puree the tomatoes in the food processor. Add the wine to the skillet and boil, uncovered, until almost completely reduced, 2 to 3 minutes. Add the pureed tomatoes and return to a boil. Reduce the heat, partially cover and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Stir in the olives and brine and season with salt and pepper. Serve the chicken with the sauce.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-with-cacciatore-sauce-recipe.html?oc=linkback
QUOTE OF THE DAY///
At one point in your life you either have the thing you want or the reasons why you don't
Friday, February 7, 2014
Thursday, February 6, 2014
Tuesday, February 4, 2014
QUOTE OF THE DAY///
The most precious gift we can offer anyone is our attention. When
mindfulness embraces those we love, they will bloom like flowers. -Thich Nhat Hanh
STYLE & IMAGE (PERSONAL PRESENTATION)
To me, your style is a personal representation,
it’s a visual introduction of yourself, your style and image is very important
because it allows you to tell others who you are without saying a word. Some
people will say first impression isn’t everything but in many cases it is. If I
was to explain my personal style I wouldn’t be able to label it, it’ll have to
be “untitled or misunderstood”, simply because I’m a very diverse individual. I
am inspired from so many things in life when it comes to fashion such as color,
culture, countries, and movies and people in general. I go through phases where
I want to dress from the eras of the men of the late 60’s and some days I like
to look like a skater from Cali. It all depends on my mood and what inspired me
that day, one thing for certain about my style is that I’m a natural vintage
head, I’m not really big on trends, labels and prices of clothing. As a
wardrobe stylist it’s imperative for me to be knowledgeable of what’s in or hot
at the time, but I barely follow the rules. It’s so fulfilling for me to come
up with a look by collaborating old and modern pieces, the thrift store will
always be a second heaven.
I’ve always been the type of kid that wanted to do
the total opposite of what my peers was doing, give me the ugliest pair of
shoes and I’ll show you what I’m going to do with it and I believe that’s what
your personal style is all about, being confident in just being you. Image
isn’t always what you wear it’s how you wear it, you have to put something on
before you put those clothes on and that’s self Love. I remember very vividly
at a young age when my grandmother will make me pick out my outfits the night
before, right than I learned the importance of putting you’re A-game on every
single day, after getting dress she’ll tell me to look in the mirror and ask me
if I was pleased with what I see?, if yes was my answer, her respond would be “GOOD,
YOUR READY!”, and to this day I still have the habit of picking my fit out the
night before, I just want to always be READY!.. Thanks Granny! -V.Styles
Monday, February 3, 2014
Subscribe to:
Posts (Atom)