Holiday Gift

Looking for the perfect holiday gift? Check out these cotton cable knit sweaters from Old Navy. I always have a collection of these, they get me through 2 winter seasons. Economical and easy care.

img_0130img_0128

Advertisements

Green Bean Casserole

A great Thanksgiving side dish!

the fashionista cook

This is a side dish I have been cooking for the past Thanksgivings. It is courtesy of Paula Deen but I did omit a couple of things and it was just as delicious.

1/3 stick of butter

1/2 cup diced onions

1/2 cup sliced fresh mushrooms

2 cups of sliced green beans

3 cups chicken broth

1 (10 3/4 ounce ) can of cream of mushroom soup

1 (2.8 ounce) can French-fried onion rings ( I omitted this)

salt, pepper and garlic powder to taste

1 cup grated cheddar cheese ( I omitted this)

Preheat the oven to 350 F degrees.

Melt the butter in a large skillet. Saute the onions and mushrooms in the butter.  Boil the green beans in the chicken broth for 10 minutes and drain. Add the green beans and the mushroom soup, onions rings and seasoning to the onion mixture. Stir well. Pour into a…

View original post 26 more words

Chicken Drumsticks with Peppers and Paprika

This is from one of my favorite cooking shows Lidia’s Kitchen. I don’t have the exact measurements of the ingredients, I couldn’t find the recipe on her website. I pretty much eye-balled it by watching the show, but it’s quite easy.

You should have at least 3 drumsticks per person. For 3-4 servings I used 2 yellow peppers and 2 red peppers, seeded and quartered. I used 2 onions peeled and quartered, leave the bottom piece intact so the onion won’t unravel.

Preheat oven to 375F.

First saute the onions in olive oil till lightly browned, season with salt. Then spoon onions over to a baking dish. Saute and season the peppers, spoon over the onions.  Brown and season the  chicken. Place the chicken over the onions and peppers.

Add fresh oil and add crushed garlic, about 3 to 4 cloves. Add about a teaspoon of paprika. Add a cup of dry white wine and simmer to reduce. Pour over the chicken. Bake for about 40 to 45 minutes. I also placed in on the bottom rack.

 

 

THE MET MUSEUM Masterworks: Unpacking Fashion — FASHION AVENUE NEWS MAGAZINE

Do you have Fashion in your blood? If so, you MUST see the exhibit “Unpacking Fashion” at the MET Museum, starting November 18 and running through February 5, 2017. You will witness beautiful works of art created by some of the Masters of Fashion Design. It’s a MUST SEE exhibit. http://www.metmuseum.org/exhibitions/listings/2016/masterworks Read more about the […]

via THE MET MUSEUM Masterworks: Unpacking Fashion — FASHION AVENUE NEWS MAGAZINE

Save

Stuffed Bacon Rolls

This is part 2 of recipes from my Avon cookbook. This cookbook offers international recipes and this one came from Belgium, not sure if it’s from the north or south. The food and language from the northern part of Belgium is similar to the Netherlands, while the south is more French.

Stuffed Bacon Rolls

  • Servings: 4
  • Time: 40 minutes
  • Difficulty: easy
  • Print

Ingredients

12 slices of bacon

1 medium onion, chopped

2 cloves garlic, minced

1 egg

1/2 cup tomato sauce

3/4 cup soft bread (1 slice)

1 4 ounce can sliced mushrooms, drained

2 tablespoons snipped parsley

1 pound ground beef 

 

Directions

Partially cook the bacon. Drain and reserve 2 tablespoons of dripping. Set bacon aside. Cook the onions and garlic in the reserved drippings till tender. In a bowl combine the egg, tomato sauce, bread crumbs, mushrooms, onion mixture, parsley, 1/4 teaspoon salt, 1/8 teaspoon pepper, and the ground beef. Mix well. Divide into 4 parts. Place 2 slices of bacon slightly overlapping on a sheet of wax paper. Cut 2 slices, slightly overlapping and place at one end. Pat 1/4 of the meat into a jelly roll and place on the narrow end of the bacon and roll. Place rolls seam side down on a baking sheet. Repeat with the other 3 parts.  Bake at 350 f for about 40 minutes for medium done.

 

 

Spicy Meatball Soup

This week I’ll be featuring recipes from an Avon cookbook I’ve had since 1983. I haven’t looked at it or a long time, almost forgot that it had some great recipes.  This recipe came from Latin America. The ingredients caught my eye, it’s not what I would typically put into meatballs. I did leave the olives out and added water to the soup using the empty can of the condensed tomato soup, for personal taste.

Spicy Meatball Soup

  • Servings: 4 to 6
  • Difficulty: easy
  • Print

Ingredients

2 hard-boiled eggs

1/2 cup cooked brown rice

1/4 cup soft bread crumbs

1/4 cup chopped green onions

1/4 cup chopped pitted ripe olives

1/4 teaspoon dried rosemary, crushed

dash of ground cloves

dash of ground cinnamon

1/2 pound ground beef

1/2 pound ground pork

raisins

2 cups of beef broth

1 10 3/4 ounce can condensed tomato soup

1 tablespoon chili powder

1/2 cup shredded Monterey Jack cheese

coarsely chopped pitted ripe olives (optional)

chopped green onions (optional)

Directions

Separate egg yolks from the egg whites, chop each separately. In a bowl combine the egg yolks, rice, bread crumbs, the 1/4 cup green onion, the 1/4 ripe olives, rosemary, clove, and cinnamon. Add ground pork and meat, mix well. Using 1 1/2 tablespoons meat mixture for each meatball, wrap the mixture into 2 or 3 raisins and shape into a ball.

In a large saucepan combine the beef broth, tomato soup, chili powder and meatballs. Bring to a boil, reduce heat and cover. Simmer for 30 minutes. Stir in the egg whites. Top with the cheese, additional olives and chopped green onions, if desired.