the fashionista cook- Paris

Paris Fashion Week

Here are all my favorites from last week’s Fashion Week. Lace, embellishments and lots of ruffles and feathers seemed to be the common theme on the runways.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Blogger Recognition Award

Thank you Shannon at MSnubutterflies for nominating me for the Blogger Recognition Award. I am very honored. Please stop by and visit her blog.

The Rules:

  • Thank the blogger that nominated you and provide a link to the blog.
  • Write a post to show your award.
  • Give a brief story on how your blog got started.
  • Give 2 pieces of advise for new bloggers.
  • Select other bloggers you want to give this ward to.
  • Comment on each blog letting them know you nominated them and leave a link to the post you created.

 

How it all started:

For me it all started two years ago with Instagram. A catering friend knowing my love for cooking advised me to start taking pictures of my creations and post them on Instagram. I really liked the response I got but felt the need to take it furthur. I wanted to give my followers recipes.

Months later,  while visiting friends in  Long Island, New York I sought the advise of our friend’s daughter with a successful website and blog. She helped me set up on WordPress.

 

Advice to New Bloggers:

  • Connect with other bloggers.
  • Use Social Media.

 

My Nominations:

Letters from Athens

Veggie Loving Foodie

Styled with Joy

 

 

 

 

Candied South Carolina Sweet Potatoes

This is another great side dish from Carolina Cooking.  I made a couple of changes, I cut the sweet potatoes in rounds instead of lengthwise and I raised the temperature to 400 instead of 350. It also called for baked sweet potatoes, I was confused if that meant to bake them in the oven first then peel and slice. I suppose you could try it this way too.

Candied South Carolina Sweet Potatoes

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

6 medium baked sweet potatoes

1/2 cup light brown sugar

1 1/2 teaspoon cinnamon

1/4 cup margarine

1 teaspoon lemon juice

1/2 cup syrup (drained from peaches, apricots or pineapple)

 

Directions

Peel and cut the potatoes. Place a layer in a casserole. Mix the rest of the ingredients and spoon over the potatoes. Alternate with the layers. Bake covered in 400F for 30 minutes and uncover and cook for another 10 minutes.

 

Dillon Fresh Corn au Gratin

This was a great side dish I made the other night alongside grilled chicken. This is courtesy of Carolina Cooking given to me by a friend, while visiting Charleston, North Carolina.

Dillon Fresh Corn au Gratin

  • Servings: 5 to 6
  • Difficulty: easy
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Ingredients

3 tablespoons of butter or margarine

1 tablespoon flour

1/2 cup milk

1/2 cup shredded American Cheese

3 cups fresh or frozen corn

1 teaspoon ground nutmeg

1 teaspoon salt

1/8 teaspoon pepper

1/2 cup soft white bread crumbs

 

Directions

Melt 1 tablespoon of butter in saucepan; blend in flour. Stir in milk; cook until medium thick, stirring constantly. Add cheese, corn, nutmeg, sat and pepper; mix well. Place mixture in a buttered 1 quart casserole dish. Melt remaining butter and mix with the bread crumbs. Sprinkle over the casserole. Bake in a 350F oven for 35 to 40 minutes or til the bread crumbs are brown.

Bistek de Palomilla

I almost forgot about this dish, it took a trip to a Little Havana in Miami to remind me. It is such a Cuban staple dish. It is quick and easy to make. I used Ana Quincoces Rodriquez’s Cuban Chicks can Cook recipe as a baseline with some minor changes of mine.

Bistek de Palomilla

  • Servings: 4
  • Difficulty: easy
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Ingredients

4 1/4 inch thick top round steaks

1 tablespoon of garlic powder

1 teaspoon of salt

1 teaspoon of pepper

2 tablespoons of olive oil

1/4 cup of sour oranges (or a mixture of lime juice and orange juice in equal parts)

1 clove of garlic crushed

1 cup of thinly sliced in half moons onions

Directions

Combine the sour orange juice with the crushed garlic. Pour over the steaks and marinate for no more than 15 to 30 minutes.

Heat up one tablespoon of olive oil in a thick fry pan.  Season the steaks with the garlic powder, salt and pepper. Fry the steaks 2 minutes on each side. Set aside. Pour another tablespoon of olive oil in pan and add the onions, add a splash of the sour orange juice and saute till tender. Pour over the steaks. Serve with traditional rice, beans plantains and avocado salad.