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Potpourri Color Green, Grey-Silver, Hot Pink, and Orange.
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Barbara Palvin
Barbara Palvin – A Hungarian fashion model best known for being a L’Oreal Paris spokes-model. Discovered in 2006, the brunette signed with major modeling industry IMG in 2009. Barbara became well-known for her hypnotizing blue eyes and dark hair. The model walked the runway for labels such as Nina Ricci, Louis Vuitton, Chanel and Miu Miu. Additionally, Barbara also appeared in campaigns for brands like Express, Victoria’s Secret, Armani Exchange and Chanel Beauty.
Fresh Herbs and Tomato Salad
Fresh Herbs and Tomato Salad
Loaded with fresh herbs and takes 10 mins of prep. Simple yet packed with flavor! Eatwell101
- 7 medium-size tomatoes (on-the-vine tomatoes preferred), sliced into wedges
- 1/2 red onion, finely sliced
- Salt and freshly ground pepper
- Juice of 1 lemon
- 2 teaspoons white wine vinegar
- 1/3 extra virgin olive oil
- 2 tbsp finely chopped basil
- 2 tbsp finely chopped dill
- Parmesan shavings
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1. In a large salad or mixing bowl, add the tomatoes, onions and fresh herbs. Add salt and a generous sprinkle of freshly ground pepper.
2. Add the lemon juice, white wine vinegar, and olive oil. Toss well to combine. Taste and adjust seasoning if necessary.
3. Transfer to a serving bowl or dish. Top with Parmesan cheese shavings. Serve immediately.
Barbecued Beef Short Ribs
Barbecued Beef Short Ribs
This simple barbecued beef rib recipe starts out in a Dutch Oven and ends up on your grill. While you won’t get a lot of authentic smoke flavor you will certainly get some great, tender ribs. The Spruce Eats
- 4 Pounds Beef Short Ribs (1.8 KG )
- 1.8 ounce Can Tomato Paste ( 225ml)
- 1/2 cup water
- 2 tbsp brown sugar
- 1 tbsp vinegar
- 1 tbsp lemon juice
- 1 tbsp dried onion
- 1 tbsp Worcestershire sauce
- 1 tbsp red pepper flakes (crushed)
- 2 tbsp sea salt
- 1 tbsp black pepper
- 2 tbsp olive oil
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Cut ribs into individual ribs.
Heat oil in Dutch oven and season ribs with salt and pepper.
Place into pot and sear meat about 1 to 2 minutes on all sides.
Add water, and bring to a boil, reduce heat, and allow to simmer on low for 45 minutes to 1 hour. Make sure to add more water if necessary.
To prepare sauce: combine all remaining ingredients in a saucepan. Let simmer for 10 to 15 minutes. Remove from heat and let cool slightly.
Preheat grill for medium heat. Take ribs out of Dutch oven and place on grill rack. Grill covered for 15 minutes, basting with sauce occasionally. Remove from heat and serve immediately.
Note: This recipe can easily be done on the stove top. Simply continue to cook ribs in a Dutch oven with an extra 1/4 to 1/2 cup of water for 2 hours, instead of 1 hour. Add sauce to ribs and cook for additional 30 minutes. Once tender, remove from heat and serve with your favorite sides.
Simple Salmon Dip
262017
Simple Salmon Dip
This is my go-to dip recipe for summer barbecues. The secret is the green chilies—they add just enough heat. Taste of Home
- 1 Package 8 Ounces – reduced-fat cream cheese
- 2 tbsp canned chopped green chilies
- 1 1/2 tsp lemon juice
- 2 green onions, chopped, divided
- 2 ounces smoked salmon fillet
- Assorted crackers or toasted French bread baguette slices
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In a small bowl, mix cream cheese, green chilies, lemon juice and half of the green onions. Flake salmon into small pieces; stir into cream cheese mixture. Refrigerate, covered, at least 2 hours before serving.
Top dip with remaining green onion. Serve with crackers.
Nutrition Facts
3 tablespoons (calculated without crackers): 107 calories, 8g fat (5g saturated fat), 29mg cholesterol, 246mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 6g protein.
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NA-KD Fashion – Gallery 1
Greek Pasta Salad
Greek Pasta Salad
This salad makes a perfect meal for hot summer days when you don’t feel like turning the oven on and aren’t in the mood for too heavy of a meal. I love Greek Salad, so I figured why not Greek Pasta Salad? This dish is loaded with fresh, crisp, colorful vegetables and dressed in a light Greek Dressing. Actitud FEM
For the Salad
- 2 cups whole wheat or vegetable fusilli
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 1/2 long English cucumber, chopped
- 15 cherry tomatoes, halved
- 1/3 cup diced red onion
- 1/2 cup sliced black olives
Greek Dressing
- 1/4 cup sunflower oil
- 1/3 cup red wine vinegar
- 2 tbsp pure maple syrup
- 2 cloves of garlic, pressed
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- Bring a large pot of water to boil. Add the pasta and boil 8-10 minutes, until tender. While the pasta is cooking, chop your vegetables and place them in a large serving bowl. Whisk together the Greek Dressing ingredients in a separate dish. Drain the cooked pasta and run it under cold water for a few seconds to cool it. Place the pasta together with the vegetables and drizzle the dressing on top. Stir everything together until combined and dressing is evenly distributed. Serve or refrigerate for later.
Beyonce Wallpapers
Beyonce Giselle Knowles-Carter
American singer, songwriter, dancer, actress, and businesswoman. Born and raised in Houston, Texas. Beyoncé performed in various singing and dancing competitions as a child. She rose to fame in the late 1990’s as lead singer of the R&B girl-group Destiny’s Child.
Strawberry Lime Champagne Cocktail
Strawberry Lime Champagne Cocktail
A refreshing yet decadent drink, this Strawberry Lime Champagne Cocktail is just about the best thing to serve at your next brunch get-together! Savory Nothings
- 3 tbsp fresh strawberry purée
- 1/2 tbsp lime juice
- 1/3 – 1/2 cup pink champagne prosecco or other sparkling wine, well chilled, or regular
- Mix the strawberry purée with the lime juice and pour it into a champagne flûte. Carefully top with the champagne and garnish before serving immediately.
| Raspberry Delight – Fruit Medley |
Raspberry Delight – Fruit Medley
Spicy Tuna Veggie Rolls
Spicy Tuna Veggie Rolls
These lovely Spicy Tuna Veggie Rolls are a lot faster and easier to make than real sushi. Real Food Coaching
Spicy Tuna
- 300 grams Ahi Tuna (Sushi Grade)
- 3 tbsp spicy mayo ( See Recipe Below )
- 2 tbsp green onions or chives
- 1 shallot -minced-
Spicy Mayo
- 1/2 cup Mayo
- 2 tbsp Sriracha sauce
- 1 tbsp toasted sesame oil
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Begin by making the spicy mayo either using my Simple Mayo Recipe or jarred mayo will do (if you must). Mix mayo, sriracha and sesame oil with a spoon until mix is uniform. Set aside.
For the spicy tuna simply mix 3 tbsp of the spicy mayo with the shallots, chives and diced up Ahi tuna. Set aside.
To make the cucumber rolls, cut the ends off a medium English cucumber and slice it lengthwise, as thinly as you possibly can. The use of a mandolin would make this process a lot easier here for the thinner your slices are, the better the rolls will hold. I didn’t have my mandolin at that time so I had to use a knife, hence the thick cucumber strips seen in the pictures. (You might also want to try a peeler)
Place the cute strips flat on a chopping board and place one spoonful of the spicy tuna about 1 inch from the edge. Stack the rest of the ingredients on top of the spicy tuna, keeping as tight as possible. Roll the cucumber slices onto themselves to form 12 rolls and set them onto paper towels to absorb excess moisture. (If needed, secure rolls with a toothpick.)
Voilà! You’ve got yourself the perfect appetizer. *Serve immediately after assembling or they might get a bit mushy.
Basic Seared Bison Steak Recipe, Grill Method
Basic Seared Bison Steak Recipe, Grill Method
For the best results bison steak should never be cooked beyond medium. Medium and medium-well can result in overcooked, chewy or dried out bison steaks. If you are opposed to eating bison that is medium, medium-rare or rare you should cook at especially slow and low (180-200 degrees) over a longer period of time. If you want to have instructions on hand at any time to cook the perfect bison steak on the grill or pan-seared print off this bison steak instruction sheet. Red Cedar Bison Ranch
- 4 Red Cedar Bison Steaks
- Higs Smoke Point Oil ( Like safflower, canola, corn, or peanut oils)
- salt
- Pepper
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Bring to Room Temperature
Allow bison steak to come to room temperature while you prepare your grill and side items.
Preparing Charcoal Grill
Prepare your charcoal grill by arranging briquettes on one side and make sure there is no direct heat on the other side of the grill. The grill is ready to start cooking your bison steaks when the coals are completely covered in gray ash.
Preparing Gas Grill
For a gas grill, preheat one side on the high heat setting for a minimum of 15 minutes with the lid closed.
Searing the Bison Steaks
To sear bison steak the ideal grill surface temperature on the heated side should be 475 to 500°F. This should make the side without direct heat between 300-325°F.
Once the ideal temperature has been reached and maintained, prepare the room temperature bison steaks by lightly brushing with some vegetable or canola oil; sprinkle them generously with sea salt and fresh ground pepper.
Put some more oil on a cotton towel or brush to lightly oil the hot side of the grill.
Place the bison steaks on the hot grill; close the barbecue lid and sear the steaks for 30 seconds to 1 minute. If the steak is a think skirt, flat iron or round steak make sure you use the lower time on the range given.
Open the lid, turn the steaks over and sear for another 30 seconds to 1 minute.
If you have a thick filet or a NY stripe with a fatty side don’t forget to sear those areas too.
Cooking the Bison Steak
Once you are done searing the steaks move them to the unheated side of the grill. Depending on the thickness of your bison steak and the desired level of doneness your cooking time could be as low as 2 minutes per side, up to 6 minutes per side. For this reason we recommend flipping your bison steak every 60-90 seconds to allow for even cooking times.
Once you reach the desired doneness remove your bison steaks from barbecue and let rest for full 5-10 minutes at room temperature before serving and slicing. While the steak rests the internal temperature will continue to rise for the first four minutes and finish cooking your steak.
Do not cut into your steak to check whether it is done or poke it with a meat thermometer. Instant-read thermometers, puncturing or slicing the bison prematurely release the juices. It is best to allow your fork and knife at the dinner table to be the first piercing of your bison steak.
It is important to consider the thickness of your steak when grilling. If it is thin you can expect it to cook very quickly, even at low heat. The genetics of bison does not cause marbling of fat in the meat. At Red Cedar Bison our bison are grass-fed and grass-finished, which insures a very low fat steak every time.
Summer Beauty
Summer Beauty Editorial
