Bonnie Loves
examinercom:

Rustic & Glamorous Decor
(Photo: Live Journal)

examinercom:

Rustic & Glamorous Decor

(Photo: Live Journal)

emlovesinteriors:

elegent yet laid back vibe
(via pinterest)

emlovesinteriors:

elegent yet laid back vibe

(via pinterest)

slim-and-toned:

Ingredients:

  • Red onion
  • Portabella Mushrooms
  • Garlic Cloves
  • Pancetta strips
  • Eggs
  • Rosa tomatoes
  • Cheese (optional, not included in calories)

First off, pre-heat the oven to 180 degrees celsius.

For the filling:

1. Dice up half a red onion, 2 cloves of garlic and fry it in some…

didyoucookthat:

Tilapia Piccata With Snap Peas INGREDIENTS Vegetable oil cooking spray 4 U.S.-farmed tilapia fillets (5 oz each) 1 teaspoon salt, divided 1/2 cup fresh lemon juice 4 teaspoons capers 12 oz snap peas 1 lb red potatoes, cut into 1/2-inch pieces 4 tablespoons unsalted butter, cut into 4 pieces 1 cup white wine, divided 1 lemon, cut into 4 wedges PREPARATION Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Season tilapia with 1/2 tsp salt; place 1 fillet in center of 1 half of each piece of foil. Sprinkle each fillet with 2 tbsp lemon juice and 1 tsp capers. Toss snap peas with potatoes and remaining 1/2 tsp salt; divide evenly among packets. Dot each fillet with 1 tbsp butter. Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 1/4 cup wine into each packet. Crimp third side of packets to seal; place on grill; close lid; cook until packets are fully puffed, 12 minutes. Carefully cut foil to open. Serve with lemon wedges. THE SKINNY 436 calories per serving, 15 g fat (8 g saturated), 28 g carbs, 4 g fiber, 39 g protein

didyoucookthat:

Tilapia Piccata With Snap Peas
INGREDIENTS
Vegetable oil cooking spray
4 U.S.-farmed tilapia fillets (5 oz each)
1 teaspoon salt, divided
1/2 cup fresh lemon juice
4 teaspoons capers
12 oz snap peas
1 lb red potatoes, cut into 1/2-inch pieces
4 tablespoons unsalted butter, cut into 4 pieces
1 cup white wine, divided
1 lemon, cut into 4 wedges
PREPARATION
Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Season tilapia with 1/2 tsp salt; place 1 fillet in center of 1 half of each piece of foil. Sprinkle each fillet with 2 tbsp lemon juice and 1 tsp capers. Toss snap peas with potatoes and remaining 1/2 tsp salt; divide evenly among packets. Dot each fillet with 1 tbsp butter. Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 1/4 cup wine into each packet. Crimp third side of packets to seal; place on grill; close lid; cook until packets are fully puffed, 12 minutes. Carefully cut foil to open. Serve with lemon wedges.
THE SKINNY
436 calories per serving, 15 g fat (8 g saturated), 28 g carbs, 4 g fiber, 39 g protein

imgoingtobeacook:

Mini Cinnamon Rolls
click image for recipe

imgoingtobeacook:

Mini Cinnamon Rolls

click image for recipe

thehungryjedi:

Garlic Lime Swordfish with Cilantro Lime Jasmine Rice & Spicy Watermelon Salsai am feeling generous and i have time on my hands while i acquire the newest game of thrones episode so here’s a little recipe for you.Swordfish Marinade:1 good sized lime3 T olive oilabout a dozen cilantro stemsone half inch slice of onion2-3 minced garlic cloves2 swordfish steakssalt and cayenne peppercombine ingredients minus salt and pepper  and let marinate for 30-60 minutesseason steaks on both sidesgrill at med high heat (on a well oiled grill) for 3-4 minutes each sideSpicy Watermelon Salsa:1/2 Mini Watermelon (1/4inch dice)10 dried chiles de arbol mince5 cloves garlic mincejuice from 1 lemonjuice from 1 orangesalt to tastecombine everything. it will take quite a bit of salt. i didnt measure. but its nice to have a slight saltiness to it to work with the sweet watermelon and orange flavor.Cilantro Lime Jasmine Rice:1.5 cups jasmine rice3 cups water 4 cloves garlic minceszest from one lime1/4 cup cilantro finely chopped(more or less depending on how much you love this stuff)heat a tablespoon of oil in a pot over med high heatsaute garlic for about 10-15 sec then add rice and let it absorb the oil and toast for about 30-45 sec.add water and let come to a boilcover and simmer till rice is done. about 15 minutes i think. i should time these things and stop eyeballing it. you can either salt the rice after you are done cooking or when you add the wateror both. for this much rice it usually takes me about 2 pinches of pink sea saltSo cook all this stuff and put it all on some plates and eat it. namaste people of the interwebs 

thehungryjedi:

Garlic Lime Swordfish with Cilantro Lime Jasmine Rice & Spicy Watermelon Salsa

i am feeling generous and i have time on my hands while i acquire the newest game of thrones episode so here’s a little recipe for you.

Swordfish Marinade:
1 good sized lime
3 T olive oil
about a dozen cilantro stems
one half inch slice of onion
2-3 minced garlic cloves
2 swordfish steaks
salt and cayenne pepper

combine ingredients minus salt and pepper  and let marinate for 30-60 minutes
season steaks on both sides
grill at med high heat (on a well oiled grill) for 3-4 minutes each side

Spicy Watermelon Salsa:
1/2 Mini Watermelon (1/4inch dice)
10 dried chiles de arbol mince
5 cloves garlic mince
juice from 1 lemon
juice from 1 orange
salt to taste

combine everything. it will take quite a bit of salt. i didnt measure. but its nice to have a slight saltiness to it to work with the sweet watermelon and orange flavor.

Cilantro Lime Jasmine Rice:
1.5 cups jasmine rice
3 cups water 
4 cloves garlic minces
zest from one lime
1/4 cup cilantro finely chopped(more or less depending on how much you love this stuff)

heat a tablespoon of oil in a pot over med high heat
saute garlic for about 10-15 sec then add rice and let it absorb the oil and toast for about 30-45 sec.
add water and let come to a boil
cover and simmer till rice is done.
about 15 minutes i think. i should time these things and stop eyeballing it. 
you can either salt the rice after you are done cooking or when you add the water
or both. for this much rice it usually takes me about 2 pinches of pink sea salt

So cook all this stuff and put it all on some plates and eat it. 

namaste people of the interwebs 

micasaessucasa:

Black And White Traditional Living Rooms
micasaessucasa:

Enrique Menossi
keldecor:

(via Bathrooms)
micasaessucasa:

Black And White Traditional Living Rooms