Healthy Eating: Chicken Tender Fried Rice With Sparkling Honeydew Fruit Salad

Chicken Tender Fried Rice

INGREDIENTS

3 green onions, thinly sliced

3 Deli fried chicken tenders (6–8 oz)

 1 (10-oz) bag frozen precooked rice with vegetables

1 tablespoon sesame oil

3 tablespoons stir-fry sauce

2 tablespoons egg substitute (or 1 small egg, beaten)

PREPARATION

• 
  
  Slice onions (green part only).
• 
  
  Cut chicken into small bite-size pieces.

1. Cook rice blend following package instructions for microwave.

2. Preheat large sauté pan on medium-high 2–3 minutes. Add sesame oil and rice; cook and stir 1 minute to toast rice. Stir in stir-fry sauce.

3. Add egg slowly while cooking and stirring 1–2 minutes to cook egg. Stir in chicken and green onions; cook and stir 1–2 minutes or until hot. Serve.

Sparkling Honeydew Fruit Salad

INGREDIENTS

3 cups honeydew chunks

3 kiwi fruit

2 carambola (star fruit)

3/4 cup ginger ale

3 tablespoons shredded coconut

1 tablespoon ginger spice paste

2 teaspoons black sesame seeds (optional)

PREPARATION

• Cut honeydew into bite-size pieces.
• Cut skin off kiwi and cut into slices.
• Slice carambola; place all fruit in salad bowl.

1. Whisk ginger ale, coconut, ginger paste, and sesame seeds until blended.
2. Pour mixture over fruit; let stand 5–10 minutes for flavors to blend. Stir and serve.

Another Lovely Tablescape

Here is another beautiful tablescape.

Have A Beautiful Weekend!

Always a pleasure-- Have a beautiful weekend!

We Love Gazebos!

The right gazebo wedding decorations add elegance to a beach wedding or whimsy to a backyard garden reception. They can also help solve any weather issues that might arise for youro utside event with a little shelter from the great outdoors. Here's a few of my favorite!

Rene Pouchette by Angelopoulos

 If you not quite ready for the Fall but love over-sized clutches, the Rene Pouchette by Angelopoulos is the one for you! It's light grey nappa leather makes it ideal for the summer while silver tone metal accents add a little dose of unexpectedness and hard edge. It features a extra long chain strap and an internal pocket.

Healthy Eating: Roasted Garlic & Herb Shrimp with Spaghetti

INGREDIENTS

2 tbsp. olive oil

3 cloves garlic , crushed

3 cups Prego® Roasted Garlic & Herb Italian Sauce

1/2 tsp. crushed red pepper

1 lb. fresh or thawed frozen medium shrimp , peeled and deveined

1 pkg. (10 ounces) Pepperidge Farm® Garlic Bread

16 oz. spaghetti , cooked and drained

3 tbsp. minced fresh Italian parsley

DIRECTIONS

• Preheat the oven to 400°F. for the bread.
• Heat the oil in a 12-inch skillet over medium heat. Add the garlic and cook until it's golden.
• Stir the sauce and red pepper in the skillet and heat to a boil. Reduce the heat to low. Add the shrimp and cook for 5 minutes or until it's cooked through.
• Meanwhile, bake the bread according to the package directions.
• Toss the spaghetti with the shrimp mixture. Sprinkle with the parsley. Cut the bread into 2-inch diagonal slices. Serve the bread with the spaghetti mixture.

Tablescape Beauty

Look at this fabulous tablescape! Don't you just love the color combinations of sage green linens combined with the vibrant pink and oranges? This wedding was beautifully photographed by A Bryan Photo.

{Courtesy of Southern Weddings}

More Weekend Inspiration

Here's a little weekend inspiration for you. See you Monday!

V. Sattui Winery Weddings

 Located in St. Helena, California, V.Sattui Winery is a 35-acre family owned winery since 1885. They have proven time after time to be be one of the best places to get married in Napa Valley!

Barn Studio Love

Check out this Boston area barn/studio designed by artist Robin Luciano Beaty. The home is loosely landscaped with natural rock and wild flowers. A vintage blue Vespa sits out front adding to the warm, countryside feel. The backyard is equally charming with a small farmer's porch and a chicken coop that houses three friendly chickens.

Healthy Eating: A Recipe for Sangria

1 cup orange juice

4 cups grape juice (red or white)

1/4 cup sugar

1/2 lemon, sliced

1/2 orange, sliced

1 apple or peach, cut into wedges

1/2 pineapple, cut in 1/2-inch pieces

4 cups rose sparkling wine (like Cristalino Brut Rose) or club soda

Mint sprigs for garnish

In a latch pitcher, combine orange juice, grape juice and sugar. Add cut fruit and stir until sugar is dissolved. Refrigerate about 10 minutes, and add rose sparkling wine or club soda to pitcher just before serving. Serve over ice with mint garnish.

{Courtesy of Essence Magazine}

Sushi Themed Bridal Shower

Looking for an interesting idea for your bridal shower? How about a sushi theme?

{Courtesy of Storkie.com}

Oh Darling Mugnai!

Mugnai shoes and sandals are made in Italy and are constructed with luscious materials and sophisticated designs which give them an air of elegance that’s ready for any occasion.

Price: $320.00

Real Wedding: Nancy and Larry's Waterfront Wedding

      

It was my distinct honor to be a part of the newly married Nancy and Larry Palecek's wedding! The wedding took place at the Manatee Riverhouse in Palmetto, Florida on Thursday August 5, 2010.

Cake: Pastries by Design

Photography: Always Forvever Photography

Officiant: Always Forever Photography

Hair/Makeup: A Beautiful Bride by Ashley 

Linens: Connie Duglin Linens

Floral: Ms. Scarlett's Flowers

Healthy Eating: Tuna-Spinach Wrap

INGREDIENTS

 4 3-ounce cans chunk light tuna packed in water

4 ounces 2% shredded cheddar cheese

 Chopped onions, peppers, cucumbers, tomatoes

 12 cups raw spinach (washed and dried)

  ¾ cup fat-free Italian dressing

 4 light whole-grain flat bread wraps (90 to 100 calories each)

 DIRECTIONS

Place the raw spinach in a bowl. Drain the tuna and flake it with a fork while adding to the spinach. Add chopped vegetables and shredded cheese. Mix with dressing. Spread the mixture on the wrap and roll it up.

{Recipe and picture courtesy of iVillage}

These Boots Are Made for Walkin'

Miss Dior Lizard-Printed Leather Ankle Boots

Price:  $880.00

4 1/2 inches of absolute fabulousness! These boots are made for walkin!

Womanity

Launching this September--Womanity is the newest fragrance by Thierry Mugler.

Healthy Eating: Grilled Tomato-Bell Pepper Gazpacho

INGREDIENTS

 3 1/4 TO 3 1/2 pounds firm but ripe medium tomatoes

1 (8- to 9-ounce) red bell pepper

1 (8- to 10-ounce) red onion, unpeeled, quartered lengthwise

8 tablespoons extra-virgin olive oil, divided

3 (5 x 3 x 1/2-inch) slices country-style bread

3 garlic cloves, divided

1 (10- to 11-ounce) cucumber, peeled, halved, seeded, cut into small cubes, divided

3 tablespoons (or more) Sherry wine vinegar

2 teaspoons chopped fresh marjoram

3/4 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

3/4 cup (about) cold water (optional)

3 green onions, cut into thin strips

DIRECTIONS

Prepare barbecue (medium-high heat). Place first 3 ingredients on baking sheet. Brush with 3 tablespoons oil; sprinkle with salt and pepper. Brush both sides of bread with 2 tablespoons oil. Grill vegetables until skins are charred, turning frequently, about 8 minutes for tomatoes, 10 minutes for onion, and 15 minutes for pepper. Return to baking sheet. Grill bread until toasted, about 1 1/2 minutes per side. Cut 1 garlic clove in half; rub over toasted sides of bread. Cut bread into small cubes; reserve croutons.

Remove charred skins and cores from tomatoes. Peel, seed, and core pepper; coarsely chop. Remove charred papery peel and core from onion. Set aside half of chopped cucumber for garnish. Working in 2 batches, add half each of tomatoes, pepper, onion, and remaining cucumber to processor and blend until coarse puree forms. Transfer mixture to large bowl. Repeat with remaining tomatoes, pepper, and onion.

Using garlic press, squeeze in remaining 2 garlic cloves. Stir in remaining 3 tablespoons olive oil, 3 tablespoons vinegar, marjoram, smoked paprika, cumin, and cayenne. Thin soup, if desired, with cold water by 1/4 cupfuls. Season with salt and pepper. Chill at least 2 hours.

Note:  Gazpacho and croutons can be made 8 hours ahead. Cover gazpacho and chopped cucumber garnish separately and refrigerate. Cover and store croutons at room temperature.
{Recipe and picture courtesy of Bon Appetit Magazine}