hey pretty people! Hope everyone is having a great week! There is so many fun events coming up I can hardly sit still these days!
Fashion week is less that 4 weeks away and I am busy trying to find the PERFECT outfits! I am in the shop local show wednesday night and in a show friday night, but that leaves monday, thursday and saturday day/night left! I have a few FABulous outfits in mind, and will post them soon. Lets just say one of them is BRIGHT … So much fun : )
So what else has been going on…
Well remember that wedding I did for the beautiful Hillary…. wellllll Her wedding was one of the chosen weddings featured in a local magazine, Citiscapes, a couple months ago ANNND my name was in the magazine! I have such a love for planning events for people and it was so so neat to be recognized for it.
Speaking of events.. I am busy planning my best friends wedding shower that is at the end of March. She is getting married on the beach so I am playing off of a beach theme(not too cheesy) and I have so many fun ideas brewing. The invites will be going out in a few weeks and I cant wait to share those. AND my little sister is getting married September and her shower will be in June. The theme for her shower is going to be “Kentucky Derby” I will be sharing bits and pieces here and there, but most of it is going to be a surprise(if i can keep it a secret haha) for my sister. Here are some sparkly horseshoe earrings i picked up at forever 21 to decorate a few things with. I also got these silver horse drink stoppers. Both showers are going to be top notch for two of the most important people in my life. I.CAN.NOT.WAIT!
Last night I made a delcious dinner for the hubs. Chicken Lettuce Wraps and Mongolian Beef! It was a LOT of steps but oh so good. Drew went on and on! Here is the recipe for the Lettuce Wraps
- 3 tablespoons oil
- 2 boneless skinless chicken breasts
- 1 cup water chestnut
- 2⁄3; cup mushroom
- 3 tablespoons chopped onions
- 1 teaspoon minced garlic
- 4 -5 leaves iceberg lettuce
- ¼ cup sugar
- ½ cup water
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons ketchup
- 1 tablespoon lemon juice
- 1⁄8; teaspoon sesame oil
- 1 tablespoon hot mustard
- 2 teaspoons water
- 1 -2 teaspoon garlic and red chile paste
Stir Fry Sauce
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- ½ teaspoon rice wine vinegar
Make the special sauce by dissolving the sugar in water in a small bowl.
Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
Mix well and refrigerate this sauce until you’re ready to serve.
Combine the hot water with the hot mustard and set this aside as well.
Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
Bring oil to high heat in a wok or large frying pan.
Saute chicken breasts for 4 to 5 minutes per side or done.
Remove chicken from the pan and cool.
Keep oil in the pan, keep hot.
As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
When chicken is cool, mince it as the mushrooms and water chestnuts are.
With the pan still on high heat, add another Tbsp of vegetable oil.
Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce”cups”.
Top with”Special Sauce”.
Have a great wednesday!