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New Year's Eve ...Artichoke Tapenade...love tapenades...artichoke, olives, and capers
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Simple/natural look; white shadow on lid, light brown in crease of eye, a little black eyeliner top lid, black mascara
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OPI "Suzi Loves Cowboys" from the Texas Collection. Chocolate nails for fall!
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turban - so perfect for a bad hair day. My mom modeled and used to do this
Chicken w/Coconut-Lime Peanut Sauce Optional garnishes: cilantro, toasted peanuts, green onion, unsweetened toasted coconut flakes. Sauce: In a medium bowl whisk together the peanut butter, coconut milk, curry paste, lime juice, soy sauce, fish sauce, sesame oil, sweetener and seasonings to form a sauce. Taste and change anything if you want to. Set aside. Chicken: Heat coconut oil in a large sauté pan over medium high heat. Add onion and garlic, cook until softened. Add chicken, cook until golden brown and cooked through, about 10 minutes. Stir occasionally for even cooking. Stir sauce into the chicken. Partially cover and simmer for about 5 minutes to let the flavors combine. Add asparagus during the last few minutes of cook time. Serve with spicy Sriracha sauce and garnishes mentioned above. Ingredients FOR THE SAUCE: ½ cups Natural Peanut Butter (I Like Crunchy) ½ cups Light Coconut Milk 1 Tablespoon Thai Red Curry Paste 1 Tablespoon Lime Juice 1 Tablespoon Soy Sauce Or Tamari 2 Tablespoons Fish Sauce 2 teaspoons Toasted Sesame Oil 1 pinch Stevia Powder To Taste (or Honey) 1 pinch Black Pepper 1 pinch Cayenne Pepper 1 pinch Cinnamon _____ FOR THE CHICKEN: 1 teaspoon Unrefined Coconut Oil ½ cups Diced Onion 3 cloves Garlic Chopped 2 pounds Chicken Breast Cut Into 1 Inch Cubes 1 cup Chopped Asparagus Spears (1 Inch Pieces)
Picture does no justice. This recipe is so so good and so easy! Rosemary Lemon-Pepper Pork Tenderloin with Creamy Lemon-Parmigiano Dressed Greens and Garlic Croutons
New Year's Eve ...Artichoke Tapenade...love tapenades...artichoke, olives, and capers
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OMG This is so easy with one day at a time! On to my Calendar to do list!
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