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Archive for Katie Lee

The Stylista Dinner Party–Girl’s Night In via [cosmo]

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OPULUXE Lounge GroovesPlayList

Girls’ Night In

Few things are more fun than hanging with a bunch of your closest
friends. Katie Lee offers up yummy recipes that ensure you don’t spend
the whole evening in the kitchen.

By Katie Lee

chinese foodLara Robby/Studio D

With no pressure to impress (hair blowout and makeup not required),
catching up with the girls at home is a guaranteed good time. It also
gives me a chance to express my gratitude for their friendship. For my
last girls’ night in, I made Chinese-inspired fare. Sure, you can reach
for the phone and dial for delivery, but this menu is almost as easy.

Chinese Chicken Lettuce Wraps

This finger food is as fun to eat as it is delicious. Just put out
the garnishes, and let everyone assemble their own.

1 packet stir-fry seasoning powder
1/4 c. water
2 T soy sauce

2 T fresh lime juice
1 t. sugar
1 T canola oil
1 lb. ground
chicken breast
1 red bell pepper, diced
1/4 c. water chestnuts,
diced
2 T scallions, thinly sliced
Pinch red chili-pepper
flakes
1 head of romaine lettuce
Garnishes: bean sprouts,
chopped mint, cilantro, peanuts

In a small bowl, combine seasoning, water, soy sauce, lime juice, and
sugar. Set aside. Heat canola oil in a skillet over medium heat. Add
chicken, using a wooden spoon to break up the meat. Cook until browned,
about 10 minutes. Add red bell pepper, water chestnuts, scallions, and
red chili-pepper flakes, and cook 5 minutes. Stir in reserved seasoning
mix. Cook until liquid evaporates, about 2 to 3 minutes. Garnish with
herbs, sprouts, and peanuts.

Potstickers with GingerLemon Dipping Sauce

Buy frozen dumplings (shrimp, chicken, or pork) and whip up this
simple dipping sauce for a quick and easy appetizer. Make the sauce
ahead of time, then just cook the dumplings when it’s time to eat.

3 T soy sauce
2 T freshly squeezed lemon juice
1 t. fresh
ginger, grated
1 t. toasted sesame oil
1 scallion, thinly sliced

12 frozen dumplings

In a small dish, combine soy sauce, lemon juice, ginger, oil, and
scallion. Cook dumplings according to package instructions.

Chinese Five-Spice Popcorn

I like to make this popcorn ahead of time. After it cools, I put it
in Chinese take-out boxes for a scrumptious movie snack.

1/2 c. popcorn kernels
2 T canola oil
2 T sugar
1 T Chinese
five-spice powder (available in most grocery stores)
1 t. salt
1
T unsalted butter, melted

Combine corn, oil, sugar, five-spice powder, and salt in a pot with a
tight-fitting lid over medium heat. When corn begins to pop, turn heat
to medium-low. Shake constantly until popping slows. Remove from heat
(careful — it can burn easily), transfer to bowl, and drizzle with
butter.



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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)

Have A Sexy Picnic for Two via [cosmo]

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This time of year just begs for casual outdoor dining, where you can
relax, get cozy, eat with your fingers, and, if you’re feeling sappy,
feed each other little bites.

By Katie Lee

greek food

There’s something so intimate about a picnic with your guy. And as
the temperature begins to rise, eating outside becomes refreshing and
romantic. But no boring ham-and-cheese sandwiches or store-bought potato
salad here! Entice him with an exotic Middle East-themed menu of foods
rich in bold flavors. Pack a colorful blanket or tapestry and a few
pillows for lounging. Find a pretty spot to settle down or, if the
weather doesn’t cooperate, spread out on the floor of your apartment.
Between the aromas and tastes, you’ll be transported.

Meze Platter with Herbed Pita Crisps

Meze is traditional in Greece and Turkey and is the equivalent of
tapas or finger food. Make these homemade pita crisps, and buy the rest
in the deli at your grocery store. A drizzle of extra-virgin olive oil
and a squeeze of lemon juice brighten up all the flavors.

2 T unsalted butter, room temperature
1 T minced fresh herbs
(parsley, rosemary, thyme, etc.)
2 pitas, split in half, and each
half cut into fourths (use whole wheat for a healthy alternative)

Salt
Hummus
Baba ghanoush (eggplant dip)
Dolmades (stuffed
grape leaves)
Greek olives
Tabbouleh salad
Feta cheese

Lemon wedges
Extra-virgin olive oil

For the pita crisps: Preheat oven to 400°F. Use a
fork to mix butter and herbs in a bowl, then spread onto the pita
slices. Sprinkle with salt, and bake until crisp, about 10 minutes.

For the meze platter: Arrange hummus, baba ghanoush,
dolmades, olives, tabbouleh, feta, and lemon on a platter. Drizzle
with extra-virgin olive oil, and serve with the pita crisps.



Moroccan Mint Tea

On my trip to Israel this past summer, we drank a refreshing mint tea
at the end of every meal. Store tea in a thermos, and pack it in your
picnic basket. I like to serve this tea in decorative Moroccan glasses.
Bonus: After drinking, your breath will be fresh and you’ll be ready
to smooch!

3 c. water
1 green-tea bag
1 c. fresh mint leaves
4 T
sugar

Boil water. Place tea bag, mint leaves, and sugar in a teapot. Add
water, and stir. Let steep for 5 minutes. Strain and serve.

Couscous Salad with Shrimp

Couscous is a staple throughout the Middle East. The traditional
stuff takes some time to prepare, but quick-cooking couscous, like in
this recipe, is still very tasty. Couscous is usually served with a
stew, but I like it as a salad for a lighter alternative that’s easy to
transport.

1 6-oz. box herb-flavored couscous
10 medium shrimp, cooked,
tails removed
1/2 c. chopped cucumber
1/2 c. sliced grape
tomatoes
2 T chopped Italian flat-leaf parsley
3 T extra-virgin
olive oil
1 T freshly squeezed lemon juice

Prepare couscous according to the package instructions. Let cool. In a
large bowl, combine the couscous with shrimp, cucumbers, tomatoes, and
parsley. Drizzle with olive oil and lemon juice, and toss to combine.
Chill until serving time.

For dessert: Bring dried fruit — like apricots,
dates, prunes, and figs — to enjoy with your tea.

Perfect for a picnic: I love the chic Sofia Mini
Blanc de Blancs — small cans of sparkling wine inspired by Sofia
Coppola. (sofiamini.com)


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