Nov 21, 2011
Peach and Orange eyes using the ELF 144 Eyeshadow Palette
Sorry for the lack of sound... my camera had a freak out I guess.
Nov 13, 2011
Urban Decay 15th Anniversary Eyeshadow Palette Review
Pros: All brand new colors
Great color payoff
Easy to blend
Fairly wide range of colors
Several neutral shades
Cons: Very shiny packaging - picks up smudging
Only one matte shadow
Several neutral shades (if you're looking for COLOR this is a con)
Lid lifts off, is not attached to palette, and not hinged
Next to a MAC 252
Some closeups of the shadows
[IMG]http://i551.photobucket.com/albums/ii459/erinandpayton2/Makeup%20Pics/DSCF6016.jpg[/IMG]
Chicken Pot Pie
Ingredients:
1 1/2 lb chicken thighs, cubed
2 1/2 tsp sale
1 large yellow onion, chopped
2 shallots, chopped
4 oz baby bella mushrooms, chopped
4 oz white button mushrooms, chopped
2 medium carrots, sliced
2 celery stalks, sliced
2 cloves garlic, chopped
1/2 tsp ground pepper
1/2 tsp ground cumin
1/2 tsp dried thyme
1/2 tsp dried marjoram
2 Tbsp butter
3 oz all purpose flour
2 c chicken broth (one box o stock)
1 1/2 c milk, room temperature
1/2 bag frozen peas
1/2 bag frozen edemame
Olive oil
Season your chicken pieces with salt and pepper. In a large pan saute seasoned chicken in oil until browned on all sides, about 4-6 minutes. Remove chicken and set aside.
On medium head in the same pan add a bit more olive oil (OR cook up some bacon) add in the onion, shallots, garlic, mushrooms, carrots, celery, thyme, marjoram, salt and pepper, stir to combine.
Cook, stirring occasionally until the onions have softened, about 5 minutes. Add butter and melt. Stir in the flour and cook 1 to 2 minutes, you want to do this to remove the floury taste. Gradually stir in the chicken broth and milk. Bring to simmer, stirring occasionally. Continue stirring until sauce thickens, about three minutes. Remove from heat and stir in peas, edemame, and chicken. Stir. Cover and set aside.
Prep your vessel. You can do this family style with one large pie, or in individual ramekins. I prefer this with a puff pastry crust on top, but you can use a regular pie crust. I also only like crust on top, but you can line your dishes with a crust if you prefer. I also always put the ramekins on top of a sheet pan. That way if there is any bubble over, it ends up on the pan, not in my oven.
Divide your filling between your ramekins, cover with dough. Egg wash the tops to get a nice browned crust. Bake at 425 degrees for 15 minutes, then decrease the heat to 400 and bake another 15 to 20 minutes.
Onto the pictures!
The team.
The veg all prepped.
Saute the chicken.
Then the veg.
Until the onions are nice and softened.
Add the butter.
Then the flour.
Stir, and cook for a few minutes.
Add in the milk.
Then the chicken stock.
Remove from heat and add the frozen veg.
Stir in.
My camera died here... so forgive me....
When they come out of the oven they look like this....
Well hello beautiful...
Loaded with veggie goodness.
My beautiful homemade puff pastry. Isn't it flakily gorgeous?
NOM. So good.
Do you like chicken pot pies? Have you ever made them from scratch? You should.
1 1/2 lb chicken thighs, cubed
2 1/2 tsp sale
1 large yellow onion, chopped
2 shallots, chopped
4 oz baby bella mushrooms, chopped
4 oz white button mushrooms, chopped
2 medium carrots, sliced
2 celery stalks, sliced
2 cloves garlic, chopped
1/2 tsp ground pepper
1/2 tsp ground cumin
1/2 tsp dried thyme
1/2 tsp dried marjoram
2 Tbsp butter
3 oz all purpose flour
2 c chicken broth (one box o stock)
1 1/2 c milk, room temperature
1/2 bag frozen peas
1/2 bag frozen edemame
Olive oil
Season your chicken pieces with salt and pepper. In a large pan saute seasoned chicken in oil until browned on all sides, about 4-6 minutes. Remove chicken and set aside.
On medium head in the same pan add a bit more olive oil (OR cook up some bacon) add in the onion, shallots, garlic, mushrooms, carrots, celery, thyme, marjoram, salt and pepper, stir to combine.
Cook, stirring occasionally until the onions have softened, about 5 minutes. Add butter and melt. Stir in the flour and cook 1 to 2 minutes, you want to do this to remove the floury taste. Gradually stir in the chicken broth and milk. Bring to simmer, stirring occasionally. Continue stirring until sauce thickens, about three minutes. Remove from heat and stir in peas, edemame, and chicken. Stir. Cover and set aside.
Prep your vessel. You can do this family style with one large pie, or in individual ramekins. I prefer this with a puff pastry crust on top, but you can use a regular pie crust. I also only like crust on top, but you can line your dishes with a crust if you prefer. I also always put the ramekins on top of a sheet pan. That way if there is any bubble over, it ends up on the pan, not in my oven.
Divide your filling between your ramekins, cover with dough. Egg wash the tops to get a nice browned crust. Bake at 425 degrees for 15 minutes, then decrease the heat to 400 and bake another 15 to 20 minutes.
Onto the pictures!
The team.
The veg all prepped.
Saute the chicken.
Then the veg.
Until the onions are nice and softened.
Add the butter.
Then the flour.
Stir, and cook for a few minutes.
Add in the milk.
Then the chicken stock.
Remove from heat and add the frozen veg.
Stir in.
My camera died here... so forgive me....
When they come out of the oven they look like this....
Well hello beautiful...
Loaded with veggie goodness.
My beautiful homemade puff pastry. Isn't it flakily gorgeous?
NOM. So good.
Do you like chicken pot pies? Have you ever made them from scratch? You should.
Nov 12, 2011
Nov 9, 2011
Youtube Videos
Can I ask you all how you feel about the youtube vids? Are they alright to put on here? Or do you feel like they detract from the feel? I'm asking honest opinions here, I would love to know how you all feel! I've got a few more vids I can embed here, and just keep them up in between everything else, or I can can it and take them down.
Thoughts????
Thoughts????
Nov 8, 2011
Blue and Teal Geometric Stripes
Quick and easy nails today. :D
Base is OPI Road House Blues, the teal is a CC striper.
Thanks for looking! Do you have a favorite blue?
Base is OPI Road House Blues, the teal is a CC striper.
Thanks for looking! Do you have a favorite blue?
Nov 7, 2011
Yellow and Green using the ELF 144 Eyeshadow Palette
I filmed a review of the ELF 144 eyeshadow palette, this is the look from that. I just went ahead and embedded the tutorial from youtube for you all. :D
The shades and the order they were used in.
I hope you enjoy it! Let me know what you think. :D
The shades and the order they were used in.
I hope you enjoy it! Let me know what you think. :D
Nov 2, 2011
Teriyaki Sauce
I love teriyaki sauce. Use it to bake some chicken wings, or drizzled over the top of food. OMG. Sweet and a little bit spicy, sticky and thick. Yum.
Ingredients
1/2 c soy sauce (My favorite incarnation used 1/4 c soy and 1/4 c Bragg's Liquid Aminos)
1/4 c water
1/2 tsp fresh ginger, grated or chopped very very finely
2 cloves garlic, very finely chopped
9 Tbsp brown sugar, packed
1 Tbsp honey
3 Tbsp cornstarch
1/2 c water
Mix all ingredients except 1/2 c water and cornstarch. Begin heating in saucepan over medium heat. Stir to make sure everything is well combined. Mix cornstarch and water in a cup to dissolve. Add to sauce in pan. Heat until sauce thickens to desired thickness. It thickens quick, so if you over thin just add water. Transfer to your bottle of dish of choice. This loses a bit of volume when it cools, because it's so thick the simmering causes air bubbles to get stuck.
You need a good amount of heat for the cornstarch to thicken your sauce, a simmer is usually enough. Just let it go for a bit. I usually stir this so nothing burns, it is sticky.
You can substitute dried garlic and ginger.... but the taste is VERY different. I much prefer the fresh stuff.
The crew.
Ingredients in the pan.
Giiiiinger!!! Use a spoon to scrape off the skin, you waste less than if you tried to peel it with a knife.
See how finely it's chopped? You don't want it bigger than that. Otherwise as you're eating you'll get chunks of ginger. Not good.
Do the same thing for your garlic. It looks better in the bottle if it's all uniformly small.
Simmer.
Prep your vessel.
See how it holds its shape? I just ran my finger down the back of my spoon. That's what you want.
Mmmmm.... fluffy.
All bottled up.
See how much volume we lost? That's normal.
Teriyaki Chicken
Ingredients
Chicken legs, breasts, or thighs
Teriyaki Sauce
In a baking pan add your chicken and teriyaki sauce. Bake at 350 for 40 - 50 minutes for breasts. If you're using legs, go for 375 and about 35 - 40 minutes. Less is usually more with this sauce for roasting. I sometimes do throw quite a bit in a pan with chunks of chicken breast meat and bake that just like I do the breasts. Then it's all saucy and I can just use that sauce on top of my noodles or rice.
Chicken and teriyaki before baking.
Mmmmmm..... see how delicious that looks???
Do you like teriyaki? Have you ever attempted making your own?
Ingredients
1/2 c soy sauce (My favorite incarnation used 1/4 c soy and 1/4 c Bragg's Liquid Aminos)
1/4 c water
1/2 tsp fresh ginger, grated or chopped very very finely
2 cloves garlic, very finely chopped
9 Tbsp brown sugar, packed
1 Tbsp honey
3 Tbsp cornstarch
1/2 c water
Mix all ingredients except 1/2 c water and cornstarch. Begin heating in saucepan over medium heat. Stir to make sure everything is well combined. Mix cornstarch and water in a cup to dissolve. Add to sauce in pan. Heat until sauce thickens to desired thickness. It thickens quick, so if you over thin just add water. Transfer to your bottle of dish of choice. This loses a bit of volume when it cools, because it's so thick the simmering causes air bubbles to get stuck.
You need a good amount of heat for the cornstarch to thicken your sauce, a simmer is usually enough. Just let it go for a bit. I usually stir this so nothing burns, it is sticky.
You can substitute dried garlic and ginger.... but the taste is VERY different. I much prefer the fresh stuff.
The crew.
Ingredients in the pan.
Giiiiinger!!! Use a spoon to scrape off the skin, you waste less than if you tried to peel it with a knife.
See how finely it's chopped? You don't want it bigger than that. Otherwise as you're eating you'll get chunks of ginger. Not good.
Do the same thing for your garlic. It looks better in the bottle if it's all uniformly small.
Simmer.
Prep your vessel.
See how it holds its shape? I just ran my finger down the back of my spoon. That's what you want.
Mmmmm.... fluffy.
All bottled up.
See how much volume we lost? That's normal.
Teriyaki Chicken
Ingredients
Chicken legs, breasts, or thighs
Teriyaki Sauce
In a baking pan add your chicken and teriyaki sauce. Bake at 350 for 40 - 50 minutes for breasts. If you're using legs, go for 375 and about 35 - 40 minutes. Less is usually more with this sauce for roasting. I sometimes do throw quite a bit in a pan with chunks of chicken breast meat and bake that just like I do the breasts. Then it's all saucy and I can just use that sauce on top of my noodles or rice.
Chicken and teriyaki before baking.
Mmmmmm..... see how delicious that looks???
Do you like teriyaki? Have you ever attempted making your own?
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