TIP
Use floral viles to keep greenery fresh.
I hope that you have enjoyed this post, friends.
SO FAR THIS WEEK
Merry Christmas,
Teresa
xoxo
Images via Southern Living
Showing posts with label Southern Living Magazine. Show all posts
Showing posts with label Southern Living Magazine. Show all posts
Monday, December 6, 2010
DECK THE HOME
These beautiful rooms will put you in the Christmas spirit when nothing else will. I love the beautiful mercury glass, Christmas trees, and mantels. ENJOY!
I hope that you have enjoyed this post, friends.
I hope that you have enjoyed this post, friends.
Sunday, December 5, 2010
MORE HOLIDAY TABLESCAPES
These beautiful tablescapes should give you some more ideas on designing your own holiday table. ENJOY!
Don't forget your florist vials.
SO FAR THIS WEEK
Merry Christmas,
Teresa
xoxo
Tuesday, July 27, 2010
Southwest Shrimp Tacos
I am in the midst of taking exams this week, but I wanted to post this recipe, found in this month's Southern Living magazine. They are scumptious!
Hang in there, and I will be back within the next day or two full force! I have so much waiting to share :).
ENJOY!
10 to 12 (10 inch) wooden skewers
2 lbs. unpeeled, large raw shrimp (21/25 count)
Vegetable cooking spray
2 Tbsp. hot sauce
1 Tbsp. olive oil
1 ½ tsp. ancho chile powder
1 ½ tsp. ground cumin
¾ tsp. salt
16 to 20 (8-inch) soft taco size corn or flour tortillas
3 cups shredded cabbage
1 cup grated carrots
Lime wedges
Soak skewers in water 20 minutes. Meanwhile, peel shrimp; devein, if desired. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350 to 400 degrees (medium-high)
Toss shrimp with hot sauce and next 4 ingredients. Thread shrimp onto skewers. Grill shrimp, covered with grill lid, 1 to 2 minutes on each side or just until shrimp turns pink. Grill tortillas on each side until warmed. Combine cabbage and carrots. Remove shrimp from skewers before seving. Serve shrimp in warm tortillas with cabbage mixture and lime wedges.
See you soon,
Teresa
xoxo
Hang in there, and I will be back within the next day or two full force! I have so much waiting to share :).
ENJOY!
Southwest Shrimp Tacos
10 to 12 (10 inch) wooden skewers
2 lbs. unpeeled, large raw shrimp (21/25 count)
Vegetable cooking spray
2 Tbsp. hot sauce
1 Tbsp. olive oil
1 ½ tsp. ancho chile powder
1 ½ tsp. ground cumin
¾ tsp. salt
16 to 20 (8-inch) soft taco size corn or flour tortillas
3 cups shredded cabbage
1 cup grated carrots
Lime wedges
Soak skewers in water 20 minutes. Meanwhile, peel shrimp; devein, if desired. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350 to 400 degrees (medium-high)
Toss shrimp with hot sauce and next 4 ingredients. Thread shrimp onto skewers. Grill shrimp, covered with grill lid, 1 to 2 minutes on each side or just until shrimp turns pink. Grill tortillas on each side until warmed. Combine cabbage and carrots. Remove shrimp from skewers before seving. Serve shrimp in warm tortillas with cabbage mixture and lime wedges.
See you soon,
Teresa
xoxo
Wednesday, April 7, 2010
Lemon Bars from Southern Living
It is difficult to imagine life without Southern Living magazine. It is the staple publication; a guide to living not only in the South, but all over the country and beyond. I wait for each edition with great anticipation.
I hope that all of you are fortunate enough to have discoved this gem of a magazine, and if not -- there is no time like the present.
I made these lemon bars that were in the recipe section of the March 2010 issue, and they are to die for. I have included the recipe for you to enjoy!
Prep Time: 10 minutes
Other Time: 1 hour 20 minutes
Yield: Makes about 2 dozen
Ingredients
• 2 1/2 cups all-purpose flour
• 1 cup butter, cubed
• 2/3 cup granulated sugar
• 1/2 cup uncooked quick-cooking oats
• 1/3 cup firmly packed brown sugar
• 2 (10-oz.) jars lemon curd
Preparation
1. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil or parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease foil.
2. Preheat oven to 350°. Beat flour, butter, granulated sugar, oats, and brown sugar with an electric mixer until crumbly and mixture resembles wet sand. Reserve 1 1/4 cups mixture. Press remaining mixture onto bottom of prepared pan.
3. Bake at 350º for 20 to 22 minutes until light golden brown.
4. Meanwhile, microwave both jars of lemon curd at the same time at HIGH 1 minute or until pourable. Spread lemon curd over hot baked crust, and sprinkle with reserved crumb mixture.
5. Bake at 350º for 30 minutes or until bubbly and brown. Let cool in pan on a wire rack 30 minutes. Lift from pan, using foil sides as handles. Cool completely on a wire rack (about 30 minutes). Remove foil, and cut into squares.
Southern Living, MARCH 2010
Thank you Southern Living!
Now on to etiquette...
Embracing Etiquette with Teresa continued... see introduction post (1-29-10.)
ROAD RAGE
In the 1980’s, the mounting pressures of daily life gave rise to road rage, which at times has escalated to violence causing injury or death. Aggressive driving, and it counterpart, defensive driving, are par for the course these days, but road rage is considered a criminal offense.
NEVER
• Tailgate another automobile
• Have eye contact with an aggressive driver
• Make an obscene gesture towards another driver
• Lay on the horn and not let up
• Block the passing lane for more than a reasonable period of time
I hope that all of you are fortunate enough to have discoved this gem of a magazine, and if not -- there is no time like the present.
I made these lemon bars that were in the recipe section of the March 2010 issue, and they are to die for. I have included the recipe for you to enjoy!
Prep Time: 10 minutes
Other Time: 1 hour 20 minutes
Yield: Makes about 2 dozen
Ingredients
• 2 1/2 cups all-purpose flour
• 1 cup butter, cubed
• 2/3 cup granulated sugar
• 1/2 cup uncooked quick-cooking oats
• 1/3 cup firmly packed brown sugar
• 2 (10-oz.) jars lemon curd
Preparation
1. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil or parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease foil.
2. Preheat oven to 350°. Beat flour, butter, granulated sugar, oats, and brown sugar with an electric mixer until crumbly and mixture resembles wet sand. Reserve 1 1/4 cups mixture. Press remaining mixture onto bottom of prepared pan.
3. Bake at 350º for 20 to 22 minutes until light golden brown.
4. Meanwhile, microwave both jars of lemon curd at the same time at HIGH 1 minute or until pourable. Spread lemon curd over hot baked crust, and sprinkle with reserved crumb mixture.
5. Bake at 350º for 30 minutes or until bubbly and brown. Let cool in pan on a wire rack 30 minutes. Lift from pan, using foil sides as handles. Cool completely on a wire rack (about 30 minutes). Remove foil, and cut into squares.
Southern Living, MARCH 2010
Thank you Southern Living!
Now on to etiquette...
Embracing Etiquette with Teresa continued... see introduction post (1-29-10.)
ROAD RAGE
In the 1980’s, the mounting pressures of daily life gave rise to road rage, which at times has escalated to violence causing injury or death. Aggressive driving, and it counterpart, defensive driving, are par for the course these days, but road rage is considered a criminal offense.
NEVER
• Tailgate another automobile
• Have eye contact with an aggressive driver
• Make an obscene gesture towards another driver
• Lay on the horn and not let up
• Block the passing lane for more than a reasonable period of time
No matter what has happened during your day, DO NOT let it lower your focus or reasoning. It can develop into a dangerous situation.
Tomorrow we will cover how to Stay Courteous.
See you soon,
Teresa
xoxo
Teresa
xoxo
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