So easy and SO yummy!

What You Need!

1/2 cup KRAFT Light Zesty Italian Dressing, divided

1 boneless beef sirloin steak (1 lb.), well trimmed

1/3 cup BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream

4-1/2 tsp. KRAFT Grated Parmesan Cheese

1/4 to 1/2 tsp. black pepper

1 onion, thinly sliced, separated into rings

Make It!

POUR 1/4 cup of the dressing over steak in resealable plastic bag. Seal bag; turn to evenly coat steak with dressing. Refrigerate 30 min. to marinate. Meanwhile, mix sour cream, 2 Tbsp. of the remaining dressing, the Parmesan cheese and pepper; cover. Refrigerate until ready to serve.

HEAT remaining 2 Tbsp. dressing in large nonstick skillet on medium heat. Add onions; cook 7 to 8 min. or until golden brown, stirring frequently. Remove onions from skillet; set aside.

REMOVE steak from marinade; discard bag and marinade. Add steak to skillet; cook on medium heat 3 to 4 min. on each side or until medium doneness (160ºF). Remove steak from skillet; cut into thin strips. Serve topped with the sour cream sauce and onions.

Easy Fish Tacos...yum!

Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw

Fish tacos are a staple among California surfers but are often beer-battered and fried. Kerry Simon’s healthier, grilled version enriches the guacamole with low-fat sour cream. (Oh how I miss Rubios in California!!)

Ingredients

1. 2 Hass avocados—halved, pitted and peeled
2. 1/4 cup low-fat sour cream or Greek yogurt
3. 1 small jalapeño, seeded and thinly sliced
4. 2 tablespoons minced red onion
5. 2 tablespoons chopped cilantro
6. 5 tablespoons fresh lime juice
7. Kosher salt and freshly ground pepper
8. 1 small head of napa cabbage, shredded (4 cups)
9. 2 tablespoons vegetable oil, plus more for brushing
10. 2 pounds thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
11. Ten 7-inch flour tortillas, warmed
12. 2 medium tomatoes, thinly sliced
13. Hot sauce, for serving
14. Lime wedges, for serving
15. 
    

Directions

1. Light a grill. In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro and 3 tablespoons of the lime juice. Season the guacamole with salt and pepper and press a piece of plastic wrap directly onto the surface of the guacamole.
2. In a large bowl, toss the cabbage with the 2 tablespoons of vegetable oil and the remaining 2 tablespoons of lime juice. Season with salt and pepper.
3. Brush the fish with oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through, about 10 minutes. Transfer the fish to a platter and pull off the skin.
4. To assemble each taco, spread a dollop of guacamole on a tortilla. Top with a piece of fish, a few tomato slices and a large spoonful of the cabbage slaw. Serve with the hot sauce and lime wedges.

Breast Cancer Awareness month

So my mom is 4 years cancer free so I decided to make her a surprise treat!! I found this idea in a magazine and it was $55(before delivery), I made it and delivered it for less than $30! These came out super yummy! I took white chocolate ( took me 3 bags to get it right!) and used a little red food coloring. The pink gets darker when it dries so mine are a little darker than I wanted them to be. I used foam in the vase and put the strawberries on lollipop sticks. For the garnish I used some arugula leaves that I had in a salad box!

Copied from http://www.ediblearrangements.com/Arrangements/Arrangement_Detail.aspx?ID=230

Anniversary Dinner

Randy and I decided to cook our own anniversary dinner this past weekend instead of going out. We made Steak with a cranberry-port sauce and Gorgonzola cheese. WOW. We also had a salad with pecans, bleu cheese, and cranberries with a red wine vinaigrette. Along with this I made some scallops potatoes, crescent rolls (which didn't look like crescents thanks to Randy) and some Carmel chocolate bars.

We had a great dinner! Here are the recipes, I recommend the cranberry-port sauce even as a bread dip.

Ingredients:

• 4 tablespoons (1/2 stick) butter
• 2 large garlic cloves, sliced
• 1 large shallot, sliced
• 1 1/4 cups canned beef broth
• 1 cup ruby Port
• 1/4 cup dried cranberries

• 4 5- to 6-ounce beef tenderloin steaks (each about 1 inch thick)
• 1/2 teaspoon minced fresh rosemary
• 1/2 cup crumbled Gorgonzola cheese

Preperation:

Melt 2 tablespoons butter in saucepan over medium-high heat. Add garlic and shallot, then 1 cup broth, Port and cranberries. Boil liquid until reduced to 1/2 cup, about 8 minutes. Set sauce aside.

Melt remaining 2 tablespoons butter in large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet; cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plate; cover loosely with foil. Add rosemary to skillet, then sauce and remaining 1/4 cup broth. Boil 1 minute, scraping up browned bits. Season with salt and pepper; spoon sauce over steaks. Top each with cheese.

Along with the cooking we also painted our dining room (pictures to come) and I went to Splashtwon with my nizzle!

My Office

So Randy painted my office red for my birthday and I decided to do a little redecorating. I had seen a bathroom at one of my shows where she painted it red and then had damask curtains. Loved it. My sister-in-law is also doing her bedroom in the white and black damask!

I went to target and found the curtains on SALE!! However, they are a champagne instead of white so I had to improvise with the old lap and pump a goldish shade on it. Needless to say, NOTHING in damask I have found since is in champagne...its all WHITE. I went looking for some scrapbook paper to frame to match the room...all WHITE! So, I decided to make some picture frames with cream paper and some stickers that were semi-damask that will go above the new fish tank!

Above the desk I am in the process of painting some canvas cream and then I have a damask wall stencil and some black paint and I am going to make my own art work to match!