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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

INGREDIENTS
•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 

DIRECTIONS
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

INGREDIENTS
•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 

DIRECTIONS
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

INGREDIENTS
•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) 

DIRECTIONS
NOTE: Steps 1-5 can be done up to two days in advance and boiled eggs refrigerated.
1
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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