Tag Archives: summer

day 97: fashionable momma/ simple, classy spring black dress!

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MY “PINTERESTING” TAKE:

“PINSPIRATION”, FROM PINTEREST:

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• Project: day 97: fashionable momma/ simple, classy spring black dress!
• Difficulty rating (1=easiest, 5= way too hard!): 1
• Would I do it again? Yes! I love this classic LBD look. It’s so simple, yet fun at the same time!
• What I would do differently: Oh you could do so many things! Dress up more for night with heels, do an up-do, ad more splashy jewelry… you name it!
• Items used: Little Black Dress: Gap, black and gold earrings: Forever 21, gold bangles: Stella and Dot, leopard flats: Merona by Target (would love to have the Tory Burch one’s some day!) 😉

Until ipinterest tomorrow!
Karie J 🙂

day 86: fashionable momma/ simple day-to-night spring casual outfit

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MY “PINTERESTING” TAKE:

“PINSPIRATION”, FROM PINTEREST:

Source: polyvore.com via Karie on Pinterest

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• Project: day 86: fashionable momma/ simple day-to-night spring casual outfit
Difficulty rating (1=easiest, 5= way too hard!): 1
• Would I do it again? yes! It’s such a simple, easy spring outfit, I love it!
• What I would do differently: change out the denim jacket for a cardigan, change out the sandals for flip flops or wedges… so many choices!
• Items used: Hudson white denim skinny jeans, Tory Burch nude sandals, Splendid tank-top, Juicy Couture Jean/Denim jacket, mixed bangles, leaf earring from Forever 21

Until ipinterest tomorrow!
Karie J 🙂

day 77: fashionable momma/ post valentine’s date night/ cobalt blue jeans, top knot bun, bright pink lipstick (yes I’m ready for spring!)

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MY “PINTERESTING” TAKE:

 

“PINSPIRATION”, FROM PINTEREST:

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  • Project: day 77: fashionable momma/ post valentine’s date night/ cobalt blue jeans, top knot bun, bright pink lipstick (yes I’m ready for spring!)
  • Difficulty rating (1=easiest, 5= way too hard!): 1 (the top knot is a touch tricky to get it just right, still not sure if I did though;)
  • Would I do it again? yes, I love cobalt blue and all of the fresh new colors of the spring. Hot pink lipstick is the new red, and the top knot is fun to try!
  • What I would do differently: dress it down with flats or sandals for day
  • Items used: Gap cobalt blue jeggings, Target tank top, Ralph Lauren white linen blouse, Steve Madden nude peep-toe pumps,

Until ipinterest tomorrow!

Karie J 🙂

day 70: cooking it up/ creamy cheese risotto with grilled shrimp and asparagus (Nordstom’s knock off!)

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MY “PINTERESTING” TAKE:

“PINSPIRATION”, FROM PINTEREST:

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Project: day 70: cooking it up/ creamy cheese risotto with grilled shrimp and asparagus (Nordstom’s knock off!)
• Difficulty rating (1=easiest, 5= way too hard!): 2 (probably a 3, but I had Adam’s help 😉
• Would I do it again? yes, it was so decadent, rich, and light at the same time. The shrimp was a touch too spicy for our  3-year-old, Morgan, but for our 6-year-old, Hayden, she ate it all up right away!
• What I would do differently: we added a few drops of truffle oil to the whole dish at the end, as well as added white wine and  salted the risotto to taste 🙂
• Items used: recipe below from: http://katienorwood.blogspot.com/2011/01/nordstrom-knock-off.html

Shrimp & Asparagus Risotto
1 medium yellow onion, chopped
1 bunch asparagus, chopped into 1 inch segments
1 pound peeled & deveined shrimp
juice of one lemon
1 t. red pepper flakes
3 garlic cloves, chopped
2 T. chopped flat leaf parsley
1 c. uncooked Arborio rice
3-4 c. chicken stock
1 c. freshly grated Parmesan cheese
olive oil

Combine shrimp, 2 T. olive oil, lemon juice, red pepper flakes, garlic, parsley, and shrimp in a small bowl. Toss to combine and let marinate in fridge for 10-15 minutes.

Meanwhile, chop onion and saute in a bit of olive oil over medium high heat.

Saute asparagus in a small pan with a bit of olive oil and a sprinkle of red pepper flakes over medium high heat. Asparagus can cook while you get the risotto going, but it only needs to saute for 10 minutes or so. When it’s crisp-tender, just turn off the heat and reserve for later.

Once the onions are sauteed, add the Arborio rice and stir. Toast the rice with the onions on medium high heat for 2 minutes or so.
Then begin adding one cup of chicken stock at a time – just enough to cover the risotto. Continue to cook the risotto and broth at medium high heat. Stir frequently.
When most of the broth has been absorbed and the rice is looking “dry”, add more broth, one cup at a time. Contrary to popular belief, you don’t need to babysit the risotto and stir it every second. You just need to stir it every once in a while. You’ll be standing by the stove to cook the asparagus and shrimp anyway so you can stir it then.

Pull shrimp out of marinade and grill at high heat on a grill pan (or just a skillet would work as well). I like my shrimp crispy, so I let them cook a while and keep turning them to get brown bits.
After you’ve added all the broth and it’s been absorbed by your Arborio rice, it should have a somewhat thick, creamy consistency. The rice should be soft but still with a chewy bite. Remove from heat and add your Parmesan. Yum, yum.
It’s time to plate up your risotto! I like to serve mine in a pasta bowl. Mound the risotto in the bowl and top with asparagus and grilled shrimp. With this recipe, you won’t even want to go out to dinner.

Until ipinterest tomorrow!
Karie J 🙂

day 42: cooking it up/ citrus and spice grilled chicken with southwestern black bean salad, yum!

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MY TAKE:

FROM PINTEREST:

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  • Project: day 42: cooking it up/ citrus and spice grilled chicken with southwestern black bean salad, yum!
  • Difficulty rating (1=easiest, 5= way too hard!): salad (1- so easy!), chicken (4- but it is definitely worth it!)
  • Would I do it again? most definitely for the chicken, it has a ton of flavor; the girls inhaled it! The salad was very easy, but might be better for the summer time (it was light and refreshing).
  • What I would do differently: chicken: tenderize the chicken by puncturing with a fork, which also allows the marinade to penetrate deeper. salad: add more cilantro, and don’t forget to thaw the corn (yes, again I forgot to read the recipe thoroughly! 😉
  • Items used: chicken recipe from Cooks Country: http://www.cookscountry.com/recipes/Citrus-and-Spice-Grilled-Chicken-/30909/?extcode=M00KSCR00
  • Salad recipe from Skinny Taste: http://www.skinnytaste.com/2009/06/southwestern-black-bean-salad.html

citrus and spice grilled chicken

Serves 4 to 6

INGREDIENTS
1 onion, chopped course
1teaspoon grated lime zest, plus 1/4 cup juice (2 limes)
6 garlic cloves
2tablespoons olive oil
1tablespoons grated orange zest (2 oranges)
2teaspoons dried oregano
1 1/2teaspoons salt
1/2teaspoon pepper
1/2teaspoon ground cinnamon
1/2teaspoon ground cumin
1/8teaspoon ground cloves
3pounds bone-in chicken pieces, trimmed (breasts halved crosswise)
1 (13 by 9-inch) disposable aluminum roasting pan (for charcoal grill only)
INSTRUCTIONS
1. Process onion, lime juice, garlic, oil, orange zest, oregano, salt, lime zest, pepper, lime juice, cinnamon, cumin, and cloves in food processor until smooth, about 30 seconds; transfer to zipper-lock bag. Pat chicken dry with paper towels and add to bag, turning to coat. Refrigerate for 1 to 24 hours, turning occasionally.
2A. For a charcoal grill: Open bottom vent completely and place pan in center of grill. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour into 2 even piles on either side of pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2B. For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-low. (Adjust burners as needed to maintain grill temperature around 350 degrees.)
3. Clean and oil cooking grate. Place chicken skin side up on grill (in center of grill if using charcoal). Cover and cook until bottom is browned and chicken registers 155 degrees, about 25 minutes.
4. Flip chicken skin side down. If using charcoal, slide chicken to hot part of grill. If using gas, turn all burners to high. Cook until well browned and breasts register 160 degrees and thighs/drumsticks register 175 degrees, 5 to 10 minutes. Transfer chicken to platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Serve.

Southwestern Black Bean Salad
Gina’s Weight Watcher Recipes
Servings: 12 • Size: 1/2 cup • Calories: 106 • Old Points: 2.5 pts • Points+: 3 pts
Calories: 105.9 • Fat: 6.0 g • Protein: 3.2 g • Carb: 13.0 g • Fiber: 3.6 g  Sugar: 1.2 g
Sodium: 137.8 mg

Ingredients:

  • 1 15.5 oz can black beans, rinsed and drained
  • 9 oz frozen corn, thawed
  • 1 tomato, chopped
  • 1 small hass avocado, diced
  • 1/4 cup red onion, chopped
  • 1 scallion, chopped
  • 1 lime, juice of
  • 3 tbsp extra virgin olive oil
  • 1 tbsp cilantro
  • salt and fresh pepper

Directions:
Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Mix with lime juice and olive oil. Marinate in the refrigerator 30 minutes. Add avocado before serving.

until ipinterest tomorrow!

Karie J 🙂