Lady Ford's Blog About Everything!

Check out this sweet new makeup bag I finally got around to making. You know your prior bag was bad news when you husband says, "Yeah, your old makeup bag was a wreck!" The simple fact that a man paid attention to a makeup bag and noticed it's horrific state should tell you enough! I'd been looking for some fun oil cloth fabric for quite a while and found this in Fredericksburg, TX at an amazing fabric shop!  Each side has a side zipper pocket for eyeshadows, powders, etc. Top flaps down to secure brushes when folded up.

So this sauce was so amazing last night, I made it again for lunch today for my husband and his friend! Yeah, pretty spectacular lunch! The best thing about it, I whipped all this up in less than 30 minutes. I did have my husband grill the meat, but I prepped it in that time frame. For the sauce recipe, see my prior post  here .  Attempt to have husband or grill assistant cook steak medallions and shrimp. In the meantime, boil pasta. I used a mushroom and Ricotta pasta I picked up at Sam's. Once all food is complete place ravioli on plate, top with sauce, then add meat and finally top with reserved basil. Enjoy!

This recipe is an adaptation from one of my favorite Pappardelle Pasta recipes. I've made the sauce twice in less than 18 hours! It's so remarkably good, and different. Give it a try for something quick, fresh and flavorful. Ingredients/ Sauce: 2 roasted green chilies, chopped, removing some seeds 2 T garlic powder 3 tablespoons coconut sugar or dark brown sugar 3 tablespoons low sodium soy sauce 1 lime, zested and juiced 1 can light coconut milk, about 13.5 oz. 1/2 teaspoon sea salt 1/2 cup fresh basil, coarsely chopped. Reserve some for topping dish. Quinoa: Prepare 1 cup (dry) quinoa according to package directions, adding in 1 teaspoon chicken broth bouillon for enhanced flavor. Shrimp: 1 1/2 lbs. peeled and deveined shrimp 5 cloves garlic, chopped 2 T butter This is my adaptation of the recipe. For the original recipe, please follow this link:  pappardellespasta Directions: Begin quinoa according package directions. ...

WHOA! Let me repeat this. Amazing and Low Calorie! 20 calories a tablespoon vs. original recipes which have 75-80 calories per tablespoon. And, let's be honest, no one uses 1 tablespoon, ever. Ingredients: 1 1/2 cups 0% Chobani Greek Yogurt 4 oz crumbled blue cheese 3 cloves garlic, diced 1 lemon, juiced 1 teaspoon Worcestshire sauce 1 teaspoon white balsamic or similar sweet white vinegar salt and pepper to taste Recipe blends best in a small food processor or blender.  Use a whisk if you don't want to use one of these tools for next best results. Slice garlic and pulse in processor until finely chopped. Add Greek yogurt, blend. Add salt, pepper, lemon juice, Worchestshire and vinegar. Mix well. Add  most of the cheese, reserving a few tablespoons to add at end.

Italian Salmon with Basil Lemon Cream Sauce and Sauteed Kale I was looking for a new way to make salmon and came up with this recipe. I expected it to be good, but, wow, it turned out great!   Preparation Directions: Preheat oven to 375. Slice the top off a head of garlic, place on a piece of foil and cover with about 1 1/2 T olive oil to coat very well. Wrap clove well in foil. Place on small baking pan so oil doesn't drip into oven. Garlic will roast in 30 minutes. Meanwhile, get the salmon, kale and sauce prepared. Wild Salmon (3/4 lb - 1 lb piece): 1 t olive oil 1 t vinegar 1/2 t salt  1/2 t pepper  1 t garlic powder pinch red pepper flakes 1T Italian seasoning Kale: 1t olive oil 1/4 diced shallot salt & pepper to taste 1/2 -1 lemon juiced, depending on taste Basil Lemon Cream Sauce (makes approximately 2 cups sauce): 2T olive oil 3/4 shallot, diced 1 head garlic, roasted and chopped (add at end) 1 cup chicken broth 1/2 cup flour 3/4 cup white win...