Monday, May 21 2012 10:42 AM EDT2012-05-21 14:42:41 GMT
Dee Dee Helbig Ava Bella Day Spa Apricot poppy seed exfoliant 1 T. poppy seeds ¼ cup mashed apricots 1 t honey Mix together ingredients. Apply to cleansed skin and rub for 1-2 minutes. RemoveMore >>
Dee Dee Helbig Ava Bella Day Spa Apricot poppy seed exfoliant 1 T. poppy seeds ¼ cup mashed apricots 1 t honey Mix together ingredients. Apply to cleansed skin and rub for 1-2 minutes. RemoveMore >>
Monday, May 21 2012 10:26 AM EDT2012-05-21 14:26:58 GMT
P. Allen Smith http://www.youtube.com/watch?v=EE27kPffd5g 1 cup soy nuts 1 cup pretzels 3 cups dried fruit 2 cups prepared granola 1 cup chocolate chips 1/4 cup olive oil 1/3 cup honey 1/3 cup water 1/4More >>
P. Allen Smith http://www.youtube.com/watch?v=EE27kPffd5g 1 cup soy nuts 1 cup pretzels 3 cups dried fruit 2 cups prepared granola 1 cup chocolate chips 1/4 cup olive oil 1/3 cup honey 1/3 cup water 1/4More >>
Friday, May 18 2012 9:19 AM EDT2012-05-18 13:19:57 GMT
Jason Knapp UCA Canola oil for frying 1/4 cup flour About 1/4 tsp. kosher salt 2 large eggs, beaten to blend Click to see savings 1 1/4 cups panko (Japanese bread crumbs) pulsed in food processor 2More >>
Jason Knapp UCA Canola oil for frying 1/4 cup flour About 1/4 tsp. kosher salt 2 large eggs, beaten to blend Click to see savings 1 1/4 cups panko (Japanese bread crumbs) pulsed in food processor 2More >>
Thursday, May 17 2012 10:17 AM EDT2012-05-17 14:17:24 GMT
Mark Abernathy Loca Lunge & Red Door Restaurants 1 ½ cups seedless raspberry jam 7 Tablespoons orange liqueur (Triple Sec, Cointreau or Grand Marnier) 1 lb. cream cheese softened 1 ½ cupsMore >>
Mark Abernathy Loca Lunge & Red Door Restaurants 1 ½ cups seedless raspberry jam 7 Tablespoons orange liqueur (Triple Sec, Cointreau or Grand Marnier) 1 lb. cream cheese softened 1 ½ cupsMore >>
Wednesday, May 9 2012 10:50 AM EDT2012-05-09 14:50:12 GMT
by Gary Duke at Alley Oops 4 5 ounce chicken breast, boneless and skinless 4 slices of soft cheese, I use mozzarella, but cream cheese, goat cheese or Brie would work. Any cheese that melts willMore >>
by Gary Duke at Alley Oops 4 5 ounce chicken breast, boneless and skinless 4 slices of soft cheese, I use mozzarella, but cream cheese, goat cheese or Brie would work. Any cheese that melts willMore >>
Tuesday, May 8 2012 10:50 AM EDT2012-05-08 14:50:30 GMT
Jason Logan Whole Foods Serves 4 to 6 Enjoy this treat with little guilt since the "fries" are baked and not actually deep fried. Baking at this high temperature requires a little extra attentionMore >>
Jason Logan Whole Foods Serves 4 to 6 Enjoy this treat with little guilt since the "fries" are baked and not actually deep fried. Baking at this high temperature requires a little extra attentionMore >>
Tuesday, May 8 2012 10:49 AM EDT2012-05-08 14:49:18 GMT
Jason Logan Whole Foods Serves 4 Grilled onions, melted Swiss and the ripest tomatoes available make this burger a classic! Ingredients 1 1/2 pounds ground sirloin Salt and pepper to taste 1 sprigMore >>
Jason Logan Whole Foods Serves 4 Grilled onions, melted Swiss and the ripest tomatoes available make this burger a classic! Ingredients 1 1/2 pounds ground sirloin Salt and pepper to taste 1 sprigMore >>
Friday, April 27 2012 9:10 AM EDT2012-04-27 13:10:23 GMT
Jason Knapp UCA Serving: Makes 8 servings ingredients 2 pounds room temperature bacon lots freshly ground pepper 4 cups shredded aged cheddar 5 or 6 large baking potatoes (unpeeled) a sprinkleMore >>
Jason Knapp UCA Serving: Makes 8 servings ingredients 2 pounds room temperature bacon lots freshly ground pepper 4 cups shredded aged cheddar 5 or 6 large baking potatoes (unpeeled) a sprinkleMore >>
Michael Lanari
Kitchen & Bath Concepts
3 pkgs. instant grits Kosher salt and freshly ground black pepper 1/4 cup grated parmesan cheese 3 tablespoons unsalted butter 1 pound medium shrimp, peeled and deveined, tails intact 2 tsp minced garlic Pinch of cayenne pepper Juice of 1/2 lemon, plus wedges for serving 2 tablespoons roughly chopped fresh parsley
Bring 1 1/2 cups of water and grits to a boil in glass microwave bowl on high; approx. 3 ½ minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.
Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne; cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.
Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.
