Vegadillas

Posted on August 31, 2009 by Gretchen

This is one of those ‘use what you’ve got on hand recipes that always scores big points with the hubbs. You can sub out the veggies for whatever you’ve got in the crisper. Peppers, leftover potatoes and/or meat would all be delicious.

Quesadillas

1/2 cup zuchinni, chopped
1/2 cup yellow squash, chopped
2 tbs red onion, chopped
1 wedge of The Laughing Cow Light Cheese
1/4 cup instant mashed potatoes
2 Whole Wheat Flour Tortillas (I like Tam-x-ico’s Low Carb version)
1/4 cup of reduced fat shredded cheddar cheese

Salsa

1 tbs red onion, chopped
1 clove garlic, minced
2 cups cherry tomatoes, chopped
1 jalapeno, minced
juice of 1/2 lime
salt and pepper

Spray skillet with non-stick spray over medium heat. Add zuchinni, squash and onions and season to taste with salt and pepper. Saute for about 8 – 10 minutes.

Remove veggies and set aside.

Prepare instant potatoes according to package instructions. (I microwave them. It’s the fastest, easist method for sure)

Spread one tortilla with your Laughing Cow wedge and the other with your mashed potatoes.

With your skillet over medium heat, place one ortilla in the pan and top with veggies, shredded cheese, and your second tortilla. Cook about 2 – 3 minutes per side, slice into wedges and serve with salsa.

Buttery Cornmeal Crusted Tilapia

Posted on August 28, 2009 by Gretchen

Buttery and yummy, these fillets will have you going back for seconds….

4 tilapia fillets
1/2 stick melted butter
1/4 cup cornmeal
1/4 cup seasoned breadcrumbs
1/4 cup grated parmesan cheese
1 tsp garlic powder
salt and pepper

Preheat oven to 375.

Place butter in shallow bowl. Place cornmeal, breadcrumbs, parm, garlic powder, salt and pepper on a large plate. Dip fillets in butter then dredge in breading mixture. Place in a lightly greased baking dish and bake about 8 minutes or until fish flakes easily with a fork.

J Brand’s Fall Collection

Posted on August 27, 2009 by Gretchen

Zombie’s are invading!!!

We’re not talkin’ brain sucking, pseudo dead people here, we’re talkin’ J Brand Jeans and these beauties are running rampant in Hollywood!

12″ Destroyed Pencil Leg in Zombie, $217

Who’s up for a trip down the yellow brick road? Dorothy would’ve looked killer in these babies!

Low Rise 12″ Pencil Leg in Oz, $198

Who says you have to be some Scientology freak to embrace a Cult? Case in point:

Low Rise 12″ Pencil Leg in Cult, $217

Don’t go gettin’ all sad, your boyfriend’s stickin’ around…..

Paint Boyfriend in Carrie, $228

And perhaps the most appropriately named, seeing as this is the signature brands Fall line:

The Babe Low Rise 23″ in Autumn, $158

J brand’s Fall line up is sexy and sophisticated with just a dollop of whimsy. Autumn is right around the corner people so snag yourself a pair today!

Collab Alert! Anna Sheffield for Target

Posted on August 26, 2009 by Gretchen

Photo courtesy of the New York Times

Love, love, love her! She is such a bad ass in the sweetest sense of the word.

Sheffield, who says she draws inspiration for her work from the streets of New York, is the uber name behind Bing Bang. The high-end line is a coveted favorite among celebs.

Anna’s taken her signature design aesthetic — edgy mixed with pretty statement pieces — and has worked it into a lower priced line for Target.

Lockets play a starring roll in this line as well as lots of little birdies, layered charm necklaces, chain link, and silver meets gold combos.

The line is set to hit Target stores, nationwide on Sunday, August 30 and will range from $19.99 – $79.99.

Check out “Two Minutes with Anna Sheffield” for an inside look at this amazing designer!

Talkin’ Tribal

Posted on August 25, 2009 by Gretchen

Like every other pseudo rebel chick in the 90′s, I got the infamous “tramp stamp” aka tribal tattoo stamped on my lower back. No regrets though, it was more than cool at the time and has since become very much a part of me just like all the others.

Well these days tribal is a lot less permanant so feel free to experiment with this trend and get in touch with your inner warrior!

Rachel Pally Thea Dress in Tribal, $148

Forever 21 Tribal Paint Leggings, $9.80

Forever 21 Aurora Tribal Print Dress, $24.80

Urban Outfitters Tribal Burnout Tank, $24

Fred Flare Navajo Sunglasses, $11

Puffed Up Turkey Cutlets

Posted on August 24, 2009 by Gretchen

This dish is simple in preparation yet complex in flavor. The smokiness from the cinnamon, combined with the saltiness of the bacon and the sweetness of the honey balance each other out well.

1 package of turkey scallopini style cutlets, (or you can buy regular turkey breasts and pound them yourself)
6 slices bacon
2 cups puffed wheat cereal
1/4 tsp cinnamon
salt and pepper
honey for drizzling

Cook bacon, drain, crumble and set aside.

Wipe most of the fat out of the pan but reserve about 1 tbs of the drippings to cook the turkey in.

Place puffed wheat, cinnamon, salt and pepper in a baggie and pound with a meat mallet until it resembles a course meal.

Empty contents of baggie onto a large plate, bread cutlets in mixture and set aside for a few minutes to set up.

Cook cutlets over medium – high heat about 3 minutes per side.

To serve, drizzle with honey and top with crumbled bacon.

Pitza

Posted on August 21, 2009 by Gretchen

These are a fast and healthy way to kick a pizza craving! Feel free to experiment with this recipe using your favorite pizza toppings.

1 loaf of pita bread
2 tbs marinara sauce
1 cup baby portobello mushrooms
2 tbs white onion, chopped
1 clove garlic, minced
1 tbs olive oil
2 tbs shredded mozzarella cheese
1 tbs grated parmesan cheese
fresh basil for garnish
salt and pepper

Preheat oven to 375.

In a medium skillet, heat olive oil and add mushrooms, onions, garlic, salt and pepper. Sautee about 10 minutes and remove from heat.

Top pitza with marinara, mushroom mixture and cheeses. Bake about 8 minutes and remove from oven.

Crank oven up to broil and let your pitza go about 3 minutes more, or until cheese is brown and bubbly. Top with fresh basil and devour!

Gina Nigrelli for Jules Smith

Posted on August 20, 2009 by Gretchen

Young, beautiful, talented and successful, Gina Nigrelli’s got it all!

The gorgeous Gina Nigrelli

Her designs are fun, whimsical and so full of life. She takes cues from the past like these jelly bracelets but still manages to make them fresh and exciting again.

Jules Smith Jellies

Gina draws inspiration for her work from her love of the 70′s and 80′s as well as her surroundings. The Jules Smith line was born when she was living in St. Thomas with her husband, constantly surrounded by beauty.

Gina’s first piece in the line was the star struck necklace which bore the initials ‘J’ and ‘S’ for Jules Smith. Jules is a character that Gina came up with who she feels embodies the women who wear her designs. Says Gina, “She’s confident, empowered, sexy and most importantly, everything she’s wearing is accessible”.

“My collection pays homage to the iconic trends in fashion,” reflects Nigrelli. “One strong accessory, such as a dominant necklace, cuff or bold pair of earrings, completes a look that is timeless and effortlessly chic.”

jsd103s_rings_lifesaver_stackable_large

Celeb fans include Molly Sims, Leighton Meester, Nicky Hilton, Jamie Lynn Sigler, Lindsay Lohan, Drew Barrymore, Cameron Diaz and Debra Messing — and the list goes on!!

The Jules Smith line ranges from about $75 – $595.

What are you waiting for? Go and get it!

Fiber One Turkey Burgers with Apple Slaw and Spicy Mayo

Posted on August 19, 2009 by Gretchen

The addition of Fiber One and oats really ‘beefs’ these up resulting in a heartier burger, while the apple slaw and spicy mayo add a little something unexpected.

Burgers

¼ cup fiber one
¼ cup oats (we used quick cooking oats)
1 lb ground turkey
Salt and pepper

Toppings

lettuce
tomato slices
4 slices of cheese

Spicy mayo

½ cup fat free sour cream
1 tbs ff mayo
1 tsp fresh mint, finely chopped
¼ tsp lemon zest
Salt and pepper
1/8 tsp crpf

Apple slaw

1 tbs apple cider vinegar
1 tbs whole grain mustard
1 granny smith apple, grated
1 braeburn apple, grated
1 tsp extra virgin olive oil
Salt and pepper

To make spicy mayo, combine sour cream, mayo, mint, lemon zest, crushed red pepper flake, salt and pepper in a bowl. Cover and refrigerate until ready to use.

To make slaw, combine cider vinegar, mustard, grated apple, olive oil, salt and pepper. Cover and refrigerate about 30 minutes, allowing flavors to marry.

Place fiber one and oats in food processor and blend until finely crushed. Add along with turkey, salt and pepper to a large bowl, mix to combine and form into 4 patties.

We cooked ours on the Forman grill but you could grill outside or, pan fry. Just cook about 5 minutes per side or until no longer pink and internal temperature reaches 165.

To serve, top burgers with a slice of american cheese (or whatever kind you like best), lettuce, tomato and a dollop of apple slaw. Spread your bun with a generous schmear of spicy mayo and go to town!

Project Runway – Season 6

Posted on August 18, 2009 by Gretchen

ProjectRunway_main

Get ready for it!! The long awaited return is near…….

With all the nasty legal drama out of the way, Project Runway is finally coming back to it’s new home on Lifetime.

Get to know the designers and read their bios here.

I’m so excited to see what they all have up their sleeves! Who will be this season’s villian? Who will be the audience favorite? Whose designs will shine above all else? Tune in Thursday, August 20 at 10pm to find out!

Oh, and as an added bonus before the premiere, check out the Project Runway All-Star Challenge featuring eight contestants from season’s past all vying for their chance to take home $100,000. There are some BIG personaities going on here so it’s sure to make for some entertaining television.

Alvetazane!

Hollah!peno Pork Chops with Spicy Cucumber Salsa

Posted on August 13, 2009 by Gretchen

1 bag of Alexia Jalapeno Onion Strips (So good, they’re like spicy little onion rings!)
4 pork chops, I used center cut chops at about 1.5″ in thickness
2 eggs
1/2 english cuke, cubed
2 tbs red onion, choppped
2 tbs cilantro
1/2 tsp honey
1/2 lime
3/4 cup tomatoes (about 10 grape tomatoes)
1 jalapeno, seeded and minced
salt and pepper

Empty contents of onion strips into a freezer bag and seal. Crush the strips with a meat mallet or rolling pin until they reach a crumb like consisentency. Place crumbs on a large plate.

Whisk two eggs in a bowl and coat each chop in egg, then crumb mixture. Once all are coated, set aside about 15 minutes to allow mixture to adhere to the chops.

Meanwhile, prepare your salsa by combining cucumber, jalapeno, red onion, cilantro, honey, lime juice, tomatoes, salt and pepper and tossing to combine.

Bake chops at 375 for 15 – 20 minutes depending on thickness, mine took 20 minutes.

To serve, top chops with salsa and enjoy!

Rules Schmules I Say!

Posted on August 12, 2009 by Gretchen

Photo found by foundphotoslj

You can’t wear white before Memorial Day or after Labor Day
Do not mix black and brown or black and navy
Never mix patterns

BORRRRING!

Who made up these stupid rules anyway?!

Listen up people! Blacks, browns and navys are all neutrals and thus, they can always be worn together and with just about any other color as well. While white looks amazing against sun kissed skin in the warmer months, you can, and should still rock it come Fall and Winter. I’ve realized over the years that the key to pulling anything off is Confidence (with a capital C of course!). Fashion is all about freedom of expression and experimenting which means NOT always playing by the rules!

So quit holding back and release those chains! You no longer have to be fashionally challenged.

Feel free to mix your metallics, play with pattens and wear white whenever you damn well please! It’s really quite liberating!

Here are a few quotes to use as inspiration:

“Forget the old rules. I love white all year round. It’s cooler to wear it when you aren’t supposed to.” Rachel Bilson

“The idea of not wearing brown and black together seems so dated. The other day I wore a black T-shirt, black Nobody jeans, a brown leopard-print belt by Dolce & Gabbana, and brown shoes, and it looked awesome. And I also love to mix prints.” Rihanna

Click here to see them all!

Roasted Vegetable Soup

Posted on August 11, 2009 by Gretchen

veggiesoup

Roasting is my favorite way to cook vegetables. It brings all the flavors to a whole new level -rich, caramelized and intensely satisfying. We’d gone on a produce run last week but time sort of got away from us and left us with a bunch of veggies that were about to go bad. I love any excuse to use my immersion blender so I decided to make soup!

1 zucchini, cut 1″ chunks
1 yellow squash, cut into 1″ chunks
1 bulb fennel, sliced
1 large white onion, sliced
4 cloves garlic
1 32 oz. carton of chicken broth
1 28 oz. can of crushed tomatoes
2 bay leaves
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp oregano
1/2 tsp basil
1/2 tsp fennel seeds
2 bay leaves
3/4 cup fat free half and half
sour cream for garnish
fresh basil for garnish

Preheat oven to 450. Grab a few cookie sheets and line them with aluminum foil. Divide your zucchini, squash, fennel, onions and garlic evenly so that they are in single layers. I needed 3 sheets to do this but it’ll depend on how many veggies you’ve got. The reason you don’t want to layer them up too much though is that it will create steam which won’t allow the vegetables to roast properly.

Drizzle each cookie sheet with about 2 tbs of olive oil, salt and pepper and toss to coat. Roast veggies for about 30 minutes, stirring half way through.

Transfer veggies to a stock pot over medium heat and add in tomatoes, chicken broth and spices. Simmer for about 20 minutes, remove bay leaves and use immersion blender to puree. Finish soup by adding in your half and half.

To serve, top with a dollop of sour cream and fresh basil.

If you don’t have an immersion blender, you can transfer the mixture, in batches, to a blender. Or, if you wanna go really rustic, just skip that step entirely!

Pretty much every vegetable is awesome roasted, so feel free to adapt this recipe by using what you’ve got on hand!

Trend: Cage Heels/Boots

Posted on August 10, 2009 by Gretchen

We first saw this look on the Fall 2008 runway and it’s since exploded! When YSL dropped their signature cage boot, everyone went coo-coo for the cage! (myself included) Strong, sexy lines make for a bold, look-at-me statement piece. The grid-like pattern definitely packs a punch! It’s best to wear these with a simple, understated ensemble because with this trend, it’s all about the shoe.

Well my bank account doesn’t permit me to plunk down nearly a grand for these beauties so using YSL as inspiration, here are some of my picks:

“Cage heels represent a return to modernist architectural lines, which, positioned in the right way, make a shoe incredibly sexy,” says Faryl Robin Morse, founder and creative director of Farylrobin Footwear.

As is evident above, you can find the cage heel at just about every price point so pick up a pair today!

Spicy Black Bean Burgers

Posted on August 7, 2009 by Gretchen

beanburger

I’ve been experimenting lately with different types of burgers. Now, I love a juicy hamburger as much as the next gal but sometimes I crave something hearty but heart healthy too.

1 16 oz. can black beans (I used Eden Foods, Organic Black Soy Beans)
2 cloves garlic
1 jalapeno
1/2 red onion
1/2 bell pepper (I used an orange one but you can substitute red or yellow, I wouldn’t use green as they have a slightly different flavor)
1/4 cup roasted red peppers
1/4 tsp cumin
1/4 tsp cinnamon
1/4 tsp cayenne
1/4 tsp crushed red pepper flakes
1/4 tsp oregano
salt and pepper
1 egg
1 cup panko breadcrumbs
1 tbs olive oil

Add all ingredients, except egg, breadcrumbs and olive oil to food processor and pulse to combine. Once mixture comes together, transfer to a large bowl and add in egg and breadcrumbs. Form into 4 patties. Put them in the fridge for about 30 minutes, allowing them to set up.

Heat a skillet over medium heat and add olive oil. Once the oil is heated, add patties and cook about 5 minutes per side.

We served these in pitas but they’d be good on buns too. Top with this yummy, simple sauce:

1/4 cup low fat sour cream
1 tbs horseradish
1 tsp whole grain mustard
1 tsp yellow mustard

Stir to combine. This sauce is great on just about anything. Top fish, chicken, steak or even use it as a dip for chips!

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The Crossroads of Food and Fashion

Monthly Archives: August 2009