Tuesday, July 31, 2012

Caprese Salad

One of my of my favorite summertime salads is the Caprese. There's something about fresh tomatoes and basil married with mozzarella, balsamic and olive oil that tastes oh so good. Last week over wine my girlfriend and I shared a just this salad. I was in heaven, so much when I went grocery shopping I picked up some mozzarella so I could make it for Nick and again pure heaven. 
 Plus, it’s so easy to make -- Enjoy!

Caprese Salad

    2 cups Balsamic Vinegar
    3 whole Ripe Tomatoes, Sliced Thick
    12 ounces, weight Mozzarella Cheese, Sliced Thick
    Fresh Basil Leaves
    Olive Oil, For Drizzling
    Kosher Salt And Freshly Ground Black Pepper

Preparation Instructions:

In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl or cruet. Allow to cool.

When you're ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction, making designs if you want. Store extra balsamic reduction in fridge for a later use.

End with a sprinkling of kosher salt and black pepper. Serve as a lunch, with crusty bread. Or serve alongside a beef main course for dinner.

Friday, July 20, 2012

Friday's Fancies::Let's Golf


Skirt / Polo / Golf Shoes / Golf Bag / Golf Glove / Sunglasses

Sorry I've been MIA for the past few weeks. Between work, planning a wedding and having fun I haven't been able to blog much. Things are shaping up nicely though. It's Tahoe Golf Week in Tahoe so I thought I would put a nice little golf outfit together. My favorite piece has to be the pink Nike skirt. It's just so much fun.

Do you golf? Where's your favorite course?


Friday, July 6, 2012

Friday's Fancies :: Stars + Stripes


 Dress //  Tank //  Shorts //  Swimsuit //  Wedge heels //  Flip-Flops // Summer handbag //  Sunglasses

4th of July has always been one my favorite holidays -- good friends, family, food, sunshine and spectacular firework shows. Here are a few fun Red, White & Blue pieces for a day at the beach with friends or any backyard BBQ.

...and this sums up the firework show in Lake Tahoe

How did you spend July 4th?


Linked to: Friday's Fancies 

Tuesday, July 3, 2012

Easy-Peasy Peanut Noodles with Chicken

We tried something new this weekend -- Easy-Peasy Peanut Noodles with Chicken, and it was delish! I've always loved asian inspired meals and have wanted to make this dish for some time now. My dad was in town over the weekend so he got to be the guinea pig. Let's just say there wasn't any leftovers. 


Easy-Peasy Peanut Noodles with Chicken

1/2 pound whole wheat spaghetti
1 1/2 teaspoons sea salt
1 tablespoon dark sesame oil
3/4 pound boneless, skinless chicken breasts, cut crosswise into 1/2-inch-wide strips
1 1/2 tablespoons grated fresh ginger
3 garlic cloves, finely minced
Heaping 1/4 cup creamy natural peanut butter
3 tablespoons honey
3 tablespoons reduced-sodium soy sauce
3/4 teaspoon red pepper flakes
1 cup sliced shiitake mushroom caps or 1/2 cup dried shiitake mushrooms soaked in boiling water for 5 minutes, drained, and chopped
1 red bell pepper, halved and thinly sliced
1 large zucchini, halved lengthwise and thinly sliced crosswise
3 scallions, cut into strips
Bring a large pot of water to a boil. Add the pasta and salt and cook until al dente, 8 to 10 minutes. Scoop out 1/4 cup of the pasta cooking water and then drain the pasta in a colander.

Rinse the pasta under cold running water for a minute or two to chill the noodles. Give them a few shakes to remove the excess water and set aside.

Heat the sesame oil in a large, deep nonstick skillet over medium heat. Add the chicken and cook, stirring often, until golden brown on all sides and cooked through, about 8 minutes. Transfer the chicken to a plate and set aside.

Add the ginger and garlic to the pan and cook, stirring often, until fragrant, about 1 minute. Stir in the peanut butter, honey, soy sauce, red-pepper flakes, and reserved pasta cooking water and cook until creamy, about 2 minutes. Add the mushrooms, bell pepper, and zucchini. Cook, stirring often, until the vegetables are tender, 2 to 3 minutes.

Stir in the cooked chicken and drained noodles and serve sprinkled with the scallions.

Per serving: 
536 calories, 14 g fat (2 g saturated), 35 g protein, 11 g fiber, 20 g sugars, 962 mg sodium, 
72 g carbohydrates, 49 mg cholesterol.

Linked to:
Tasty Tuesdays