Wordless Wednesday – Online Shopping!

It’s beginning to look a lot like Christmas & December Birthdays!

 

Packages! Packages! Packages!

Packages! Packages! Packages!

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Tasty Tuesday – Italian Chicken Bake

My girlfriend that blogs over at Inside My Belly shared this recipe with me a few weeks ago and I’ve made it twice already. For an easy dinner recipe, you can’t go wrong with this one, it only requires 4 ingredients. I’m probably going to make it again this week! Check it out below:

Ingredients

3-4 Boneless Skinless Chicken Breasts
4-6 Tablespoons Prepared Pesto
1-2 Roma Tomatoes
1 Cup Mozzarella Cheese, grated
Instructions

Trim the chicken and lay them in a glass baking dish in a single layer.
Spread 1-2 tablespoons of the pesto on top of each chicken breast.
Cut the roma tomatoes into slices approx 1/2″ thick and lay 2 slices on top of each chicken breast.
Sprinkle the cheese over the top of the chicken breasts.
Bake at 400F for 30-40 minutes or until the chicken is done and the juices run clear.
Serve over a bed of rice or a plate of pasta. Enjoy!

The recipe can be found here.

Mods: I seasoned my chicken with Lawry’s Seasoning Salt, black pepper and garlic powder.

Chicken dressed for the oven!

Chicken dressed for the oven!

I put the cheese on after it was done.

I know the paper plate looks like Cooking for Bae! lol

I know the paper plate looks like Cooking for Bae! lol

This is the first time I made it and it warranted those modifications:

Burnt cheese is not the business!

Burnt cheese is not the business!

Verdict: This is being added to my rotation, like I said, I’m probably going to make it again this week!

Bon Appetit!

Posted in Culinary Delights, Recipe | 4 Comments

Manicure Monday – Espresso Yourself and Game of Chromes

Happy Holidays! It’s me, Kurlylicious!

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I know it’s been forever, but I’m here and recommiting to blogging this month since it’s the most wonderful time of the year and my birth month!

To start the work week off, I indulged in a manicure at home and I was very pleased with myself. Take a look:

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To create this look, I used Orly Bonder as the basecoat, my colors of choice, OPI Espresso Yourself, Sally Hansen Gel Game of Chromes as the highlight nail and I’m giving Sally Hansen Gel Topcoat another try. I used it before back in October, but it did chip. Here is when I was in good standing initially lol:

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What are you wearing for this Manicure Monday?

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Tasty Tuesday – Cajun Shrimp and Quinoa Casserole


The other week, my sister friend, blogger buddy, twitter pal, TiffanyinHouston posted a pic of a culinary delight that her Chef Husband prepared and it looked delicious! She was nice enough to share the link and I had almost all of the ingredients at home and gave it a whirl in my kitchen!

Voila:

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Ingredients
¾ lb large shrimp, peeled and deveined
4 medium tomatoes, cut into chunks
1 jalapeno, seeded and chopped
½ C chopped sweet onion
2 cloves of garlic, minced
1 tbsp tomato paste
3 tbsp olive oil
2½ tsp cajun seasoning
Salt and pepper to taste
2½ C cooked quinoa
1 C shredded fontina cheese
Fresh cilantro for garnish

Instructions
1. Toss the shrimp and 1 tsp Cajun seasoning together, set aside.
2. Toss the tomatoes with 1 tbsp olive oil and 1 tsp Cajun seasoning, set aside.
3. Heat 1 tbsp olive oil over medium heat in a cast iron skillet (or any oven-safe skillet.) Cook the shrimp until
opaque, about 2-3 minutes per side. Remove from the pan and set aside.
4. Add the remaining 1 tbsp of olive oil to the pan along with the onion, jalapeno and garlic. Cook until the onion
and jalapeno are tender, stirring often. Mix in the quinoa, tomato paste, ½ tsp Cajun seasoning and tomato
chunks. Top with the shrimp and then sprinkle with the fontina cheese.
5. Place in the oven and bake at 350 for 15 minutes. During the last 2 minutes, turn on the broiler to high and broil
until the cheese is slightly brown and bubbly.
6. Garnish with fresh cilantro.

Notes
If you don’t like quinoa, you can sub the quinoa with brown rice.
Calorie content for 4 large (approximately 1.5 C) servings is around 410 calories per serving. For 6 (approximately 1C) small servings, the calorie count is about 270 calories per serving.

UPDATE: If you do not have a cast iron or oven-safe skillet, after mixing in the quinoa, tomato paste, Cajun seasoning and tomato chunks in step 4, transfer the ingredients to a casserole dish and then top with the shrimp and fontina cheese.

Mods: I used Quinoa and Brown Rice by Uncle Ben’s, you just steam it for 90 seconds. I also didn’t have fontina cheese on hand and used Monterrey Jack and Colby.

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Verdict: I will definitely be making this again this week! It was delicious!

Bon Appetit!

Posted in Culinary Delights, Recipe | 4 Comments