If fashion once dictated style (“Here’s the look you’ll wear this season”) , now the opposite is true. Style is our own look, the image we present to the world, and is as personal as a signature.
When shopping, I look for good quality classic pieces that can serve as a eutral fashion canvas with tons of potential. I also look for unique, colorful shoes and accessories at affordable prices so I will always have a variety of options when putting an outfit together.
I added fun , leopard pumps and a polka dot bag from http://www.target.com to basic gingham pants and a simple white blouse from http://www.express.com. The necklace is part of the Luluavenue collection from http://www.stylebyalana.com.
I paired a classic Max Studio dress from http://www.nordstromrack.com with gold glitter pumps and a bright red bag from http://www.target.com. I added a leopard ribbon to an ordinary straw hat just for fun.
It’s easy to entertain family or friends when you take the same fun, classic approach to your menu as you do to your wardrobe.
The following recipes involve classic foods made a bit more interesting and certainly a lot more tasty.
Marinated Mushroom-Topped Burgers
1 lb lean ground beef
1 1/2 teaspoons lemon pepper seasoning
2 cups sliced fresh mushrooms
1/4 cup purchased balsamic vinaigrette
4 Kaiser rolls, split
4 slices Swiss cheese
1. Heat grill. In medium bowl, combine ground beef and 1 teaspoon of the lemon pepper seasoning; mix well. Shape mixture into 4 patties.
2. In medium bowl, combine mushrooms, remaining 1/2 teaspoon lemon pepper seasoning and vinaigrette; toss to coat. Set aside.
3. When ready to grill, place patties on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 11 to 13 minutes or until patties are thoroughly cooked, turning once.
4. To toast buns, place cut sides down on grill during last 1 to 2 minutes of cooking time. Place 1 slice of cheese on each patty; cook an additional minute or until cheese is melted.
5. Place patties on bottom halves of buns. Top each with mushroom mixture and top half of bun.
On each ear of corn, pull the husk back without completely removing it. Remove silk and rinse corn and husks thoroughly under cool water. Combine butter and rosemary, blending well. Using a basting brush, coat each ear of corn with butter mixture; pull the husks back over the ear of corn. Place corn on grill over medium heat and grill approximately 20 minutes. Turn ears frequently for even grilling.
Spicy Sea Scallops
2 T. lime juice
1 T canola oil
1 garlic clove, crushed
1/2 t. ground cumin
1/8 t. Cayenne pepper
1 lb. sea scallops
2 cups cherry tomatoes
Prepare marinade by combining lime juice, oil, garlic, cumin and pepper together in medium sized bowl. Whisk thoroughly. Alternately place scallops and tomatoes on metal skewers and brush on marinade. Place skewers on a platter, cover and refrigerate 30 minutes. Grill scallops 5 to 7 minutes, basting with marinade.
Who can resist the aroma of fresh-baked cookies wafting through the house? Whatever recipe you choose, you are sure to please guests with these chocolate-filled delights.
Double Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1/3 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 cups chocolate chips or use 1 cup chocolate and 1 other flavor that you prefer
1 cup chopped nuts ( optional )
1. Heat oven to 375 degrees.
2. Stir together flour, cocoa, baking soda and salt. Beat butter, granulated sugar, brown sugar, and vanilla in large bowl on medium speed of electric mixer until creamy. Add eggs. Gradually add flour mixture. Stir in chips and nuts. Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.
1/2 cup melted butter
1 cup sugar
1 teaspoon vanilla
1/2 cup flour
1/3 cup cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
Creamy brownie frosting ( recipe follows)
1. Heat oven to 350 degrees. Grease 9 inch square baking pan. Stir butter, sugar, and vanilla in large bowl. Add eggs. Combine flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until well blended. Stir in nuts, if desired. Spread into pan.
2. Bake 20-25 minutes. Cool. Frost with Creamy Brownie Frosting. Add small candies if desired. I like to add different small candies depending on the seasonal or holiday decor.
Creamy Brownie Frosting
3 tablespoons butter
3 tablespoons cocoa
1 tablespoon honey
1/2 teaspoon vanilla
1 cup powdered sugar
1-2 tablespoons milk
1. Beat butter, honey, and vanilla.
2. Add powdered sugar and milk; beat to spreading consistency.
Strawberry Chocolate Chip Shortcake
You will need:
1 cup sugar
1/2 cup butter
2 teaspoons vanilla
1 1/2 cups flour
1/2 teaspoon baking powder
1 cup chocolate chips
2 cups sour cream
2 cups frozen non dairy whipped topping
1. Heat oven to 350 degrees. Grease a 9-inch springform pan.
2. Beat 1/2 cup sugar and butter. Add 1 egg and 1 teaspoon vanilla. Gradually add flour and baking powder, beating until smooth; stir in 1/2 cup chips. Press mixture into bottom of pan.
3. Stir sour cream, remaining sugar, 2 eggs, and remaining 1 teaspoon vanilla in medium bowl; stir in remaining 1/2 cup small chocolate chips. Pour over mixture in pan.
4. Bake 50-55 minutes. Cool completely on wire rack; remove side of pan. Spread whipped topping over top. Cover;refrigerate. Just before serving, arrange strawberry halves on top of cake; garnish as desired.
I appreciate being able to share this fun, classic approach to fashion and simple entertaining. I hope you found it worthwhile.