ENTER THE WORLD WHERE LIPGLOSS AND MANOLOS ARE A MUST

Welcome to my life! A world where Chanel lipsticks, a photoshoot full of Jimmy Choo boxes, and the most amazing sparkles (my fans) are part of my every day life! Fashion runways, glamorized sets for magazine covers, and beautiful brides are the norm for me. Join me as I balance God, my family, my love life with my amazing hubby, Gianni (my chihuahua) and my love for fashion... while trying to spread love around the world one hot minute at a time! As always... Peace, Love, and Sparkles! xoxoxoxoxoxoxo


Join me on Facebook for daily beauty tips! Makeup by Paulina Perez







Sunday, February 12, 2012

Fun in-expensive way to celebrate valentine's day #1





I LOVE Valentine's Week!!!! It's not really about the expensive gift for me.... but more about the little things we do for each other that makes this week so fun!!! They say I way to a man's heart is through his belly... so... tonight I wanted to make dinner with a fresh raw honey I got last week! (I HIGHLY RECOMMEND!!!!!!) It's not processed, actually straight from the hive! I can make out a floral taste when I eat this honey!! it's amazing! It inspired me for the 1st Day of Valentine week to COOK WITH HONEY FOR MY HONEY! I made a tasty honey and lime Fish that was pretty easy to make, and served it with one of his favorites.... black beans and rice! Then for dessert (while I was still inspired by the honey) I made individual heart shaped baked brie and raspberry with the raw honey drizzled over it! You start to get created with a heart shaped cookie cutter! LOL! It was a yummy success!!!! I am excited to share the recipes with you guys!!!! If your looking for raw honey or want to try the one I bought.... It's called Neptune (for Neptune beach) and their number is 904-246-8628! You will never buy honey from the grocery store ever again! <3
Honey~Lime Fish recipe:

Honey Lime Tilapia
Adapted from How Sweet Eats
Printable Recipe

Ingredients:

For the fish and marinade:
4 (4-5oz) tilapia fillets (thawed if frozen)
Juice and zest of 1 lime
1 Tbsp olive oil
1 1/2 Tbsp honey
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder

For dredging and cooking:
1/2c flour (I tried both white flour and whole wheat pastry flour with good results)
1/4 tsp salt
1/4 tsp pepper
1-2 Tbsp olive oil

Directions:
Assemble marinade by combining lime zest, lime juice, olive oil, honey, salt, pepper, and garlic powder in a gallon-sized zip-top bag or shallow container with a lid. Add fish and marinate in the refrigerator anywhere from 1 hour up to 24 hours*.

When ready to cook, combine flour with salt and pepper on a plate. Remove each fish fillet from the marinade and dredge lightly with the flour on both sides (just a light, light coating).

Heat 1-2 Tbsp olive oil in a medium skillet over medium-high heat until shimmering. Cook fillets 2 at a time for 3-4 minutes per side or until opaque and browned (this works best if you don’t disturb the fish much while letting it cook).

Serve with lime wedges or peach salsa.

Serves 4.

*If you want to plan this meal in advance, you can prepare the fish and marinade in a large freezer bag and keep it in the freezer. Move frozen fish and marinade to the refrigerator the morning you plan to serve the fish and allow it to thaw in the refrigerator. It will marinate while it thaws!

BAKED BRIE RECIPE:

2 sheets puff pastry, thawed but still cold

1/2 wedge of brie, cold

1/3 cup raspberry jam (or any flavor you fancy!)

1 large egg, beaten

splash of milk

All-butter, store bought puff pastry usually comes frozen and folded into thirds. We’re going to use these folded thirds to our advantage. Cut the puff pastry into thirds along the creases. Cut each panel into four pieces. They’ll be 2 1/4-inch tall and 3-inches wide. One sheet of puff pastry will yield 12 rectangles. Cut each rectangle in half. You’ll have 24 little rectangles that will create 12 little rectangle pockets.

Combine beaten egg and splash of milk. Brush 12 of the small rectangles with egg wash. If you’d like to make brie bites on sticks, now is the time! Place a popsicle stick halfway up the puff pastry and press in gently. Place a small sliver of brie (rind and all) on top of the egg wash (and stick). Top with about 1/2 teaspoon of raspberry jam. Take another square of puff pastry and press between your fingers to make the rectangle slightly bigger. Place puff pastry on top of the cheese and jam. Use a fork to press the edges together. The egg wash will act as a glue. Make sure to seal the edges well by crimping with the fork.

Place a rack in the center of the oven and preheat oven to 375 degrees F. Place prepared brie bites on a parchment lined baking sheet. Brush with egg wash. Sprinkle with a touch of coarsely ground sea salt. Bake for 12 to 14 minutes or until golden brown.

Remove from the oven and allow to cool slightly before serving.

Brie bites are best served warm, but are also delicious at room temperature.

Hope you guys share these yummies with someone you love!!! xoxoxo

www.paulinaperez.com

No comments:

Post a Comment

Post a Comment

Followers