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Easy Summer Eats: Sexylicious Celebrity Recipes via [InStyle]


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Summer Entertaining 2010

Ginnifer Goodwin's Bok Choy (&

Ginnifer Goodwin’s Bok Choy (& “Chik’n”) Salad

•1 medium head organic bok choy, washed, cored and dried
•1 bunch organic green onions, chopped
•2 3 oz. packages Nissin Top Ramen Oriental instant noodles (no need to use the flavor packet)
•2½ oz. organic sesame seeds
•1 2 oz. package organic sliced almonds
•2 tbsp olive oil
•Garlic powder and salt to taste
•2 tbsp soy sauce
•¼ cup rice vinegar or cider vinegar
•½ cup organic sugar
•1 package Gardein Crispy Tenders vegetarian “chick’n,” prepared as directed on the package 

1 Chop bok choy into 1-inch pieces; add onions, place in bowl, and refrigerate. 2 Break up uncooked ramen noodles into bite-size chunks. 3 Sauté noodles, sesame seeds, and almonds in oil, about 5 minutes, until lightly browned. 4 Add garlic powder and salt. Cool and store in covered container. 5 In small saucepan, whisk together soy sauce, vinegar, and sugar. Boil for 1 minute. 6 Combine all parts of salad and toss with “chick’n” pieces. For variety, try with chopped pimientos or mandarin orange wedges. Serves 6.

Potato, Arugula, Pecorino & Mozzarella Pizza

Potato, Arugula, Pecorino & Mozzarella Pizza

•1½ lb. store-bought pizza dough (makes 6 pizza crusts)
•2 cloves garlic, sliced thin
•2 tbsp grated pecorino cheese
•¼ lb. mozzarella, sliced
•1 small (about ¼ lb.) cooked potato, thinly sliced
•4 tbsp olive oil
•2 cups baby arugula 

1 Preheat oven to 450°F. Adjust rack to center of oven. Place baking sheet(s) in oven to heat. Divide dough into six equal balls. Working in batches, roll out two balls at a time to form 8-inch circles. Transfer each onto parchment paper. 2 Sprinkle garlic, pecorino, mozzarella, and potato slices onto two dough circles. Drizzle 1 tbsp oil on each. 3 Carefully remove hot baking sheet from oven. Drizzle 2 tbsp oil onto preheated sheet. 4 Use parchment paper to slide formed dough onto sheet, then discard paper. 5 Pierce dough with fork several times. Bake 10–12 minutes or until crust is crispy. 6 Remove from oven and top with fresh arugula.

Katie Lee's Deviled Eggs

Katie Lee’s Deviled Eggs

•12 large eggs
•2 tbsp white vinegar
•1 cup mayonnaise
•1 tbsp Dijon mustard
•¼ tsp kosher salt
•¼ tsp freshly ground black pepper
•1 small container inexpensive black caviar (as garnish) 

NOTE: Steps 1-5 can be done up to two days in advance and boiled eggs refrigerated.
Hard-boil eggs in pot filled with water and vinegar. 2 Drain water; let eggs cool. Remove shells. 3 Halve each egg lengthwise; remove yolks and place in food processor. Arrange whites on a serving platter. 4 Blend yolks with mayonnaise, mustard, salt and pepper until smooth. 5 Scoop yolk mixture into resealable plastic bag. 6 Use scissors to snip off bottom corner of bag; use as pastry bag to pipe yolk mixture into egg whites. 7 Sprinkle each egg with caviar and serve. Serves 12 (24 pieces)


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