Enjoy the warm weather coming up this week!! We would love to help you find the perfect suit to make you feel beautiful!!April 6, 2014 by BritB.
Achieve the Ultimate #BeachBabe Look in our “Rachel” Halter Top and “Heather” Ruched Hip Bottom with #SWAROVSKI Crystal “Candy” Detailing.April 5, 2014 by BritB.
Throw on your “Alexa” Classic String Bikini and head to the beach… What a PERFECT way to start the weekend!by BritB.
One trend that is manifesting before our eyes is that of “Everyday Utopias.”
Finding your own, unique escape from mundane drudgery provides an outlet in which to explore your creative or adventurous side.
What’s your escape?
Is it a beautiful background on your desktop at work?
Is it taking a hike through one of your local trails to avoid the bustle of the city?
Is it packing a bag and grabbing your loved one(s) for a spontaneous road trip down the coast?
Or, is it indulging in an enthralling book to temporarily distract yourself from reality?
Meals to fill you up, without filling you out!
For some reason Spring has brought a chilly side with it, so while I do love using the Bar-B-Q it’s nice to make a warm soup on a chilly SoCal day!
So I thought I’d share my absolute favorite soup…. French Onion!
This soup is a little more time consuming but, you should know it’s worth every minute put into it!
Start out by melting the butter in a heavy pot on medium to low heat, then add your thinly sliced yellow onions. Being consistent on the size of each slice of onion is sorta important. If you have some super thin they will cook much faster than some that are thicker. So just try your best to make them pretty even.
Spread them out evenly and sprinkle a tad of sugar on them (This will help with the caramelizing) and let cook. Try not to stir often, just a little to make sure they aren’t sticking to the bottom of the pan. To let them caramelize perfectly it will take about an hour. You want them to be super done! The more they cook the better flavor for your soup!
Next add a little flour to your onions and stir making sure to coat them. Add your dry sherry (or red wine it works great too) Don’t skip this step, this is what really gives it the bold amazing flavor. Keep adding the beef stock, thyme, salt and pepper and bring to a simmer for 30 minutes.
Meanwhile, lightly toast your baguette slices and set aside. Once your soup is done, put oven safe bowls onto a cooking pan and ladle in the soup to each bowl. Place a slices or 2 of bread onto of the soup and add cheese. I usually add too much but I love when the cheese melts over the bowl!!
Then pop the pan into the oven and watch magic happen! The cheese should be completely melted and lightly brown on the edges.
My bowl runneth over!!
4 Tablespoons unsalted butter
3-4 yellow onions
1 teaspoon sugar
1 Tablespoon all-purpose flour
1/2 cup dry sherry
3 cups beef stock
2 teaspoons chopped fresh thyme
salt and pepper
small french baguette sliced
8-10 ounces gruyere cheese, grated
Meals to fill you up, without filling you out!
This week I have a Hearty Vegan, Gluten free dish…
Mexican Stuffed Sweet Potatoes!
If you want a guilt free comfort food kind of dinner, this is right up your alley.
Ok, Lets get started I’m getting hungry!
Start out by pre heating your oven to 375 degrees
(I’m making this a dinner for 2 so if your making a solo dinner, obviously cut this recipe in half)
Pierce your potatoes a few times with a fork and pop in the oven to Roast for about 45 minutes or until tender.
Once they are done, remove from oven and change your oven setting to broil so you don’t forget.
When the little hot potatoes are cool enough to handle place them on a cutting board and slice them length wise. Next grab a spoon and scoop out the center into a bowl, leaving enough on the sides to hold them up.
Grab your black beans and corn and add to the mixture folding them all together. Next combine the cumin, paprika and salt. Mix Well!
Place the hollowed out halves onto a baking sheet and equally scoop the black bean, corn mixture into the halves. Sprinkle a little cheese on top
( or don’t if you are making the vegan version)
Pop the yummies back into the oven to broil for about 3 or 4 minutes just to melt the cheese.
Once they look to good to resist pull them out and let them cool while you make the avocado crema!
In a blender or food processor combine the avocado, sour cream, cilantro, lime juice and salt. Blend till smooth.
Sweet Potato Filling
2 Large Sweet Potatoes
1/2 Cup Cooked Sweet Corn
1/2 Cup Cooked Black Beans
Salt and Pepper To Taste
1/2 Teaspoon Cumin
1/2 Teaspoon Paprika
1 Medium Avocado
1/4 Cup Sour Cream
2 Teaspoons Lime Juice
Pinch of Salt