Pearls

A girl has got to have her pearls. They give elegance and class to any style. Wear a long, knotted strand or a cluster of pearls with jeans and a simple t-shirt. Or, a single strand with a shift dress and heels.

Shift Dress by Theory

Mac & Cheese

There's nothing better than comfort food on a cold, stormy night. This mac and cheese casserole makes enough to have leftovers too!

Ingredients:

• 1 lb. sharp cheddar cheese
• 1/2 lb. gruyere
• 1/2 lb. fontina
• 6 cups milk
• 1 cup panko bread crumbs
• 1 cup parmesan
• 1/2 cup butter
• 1/2 cup flour
• 2 tsp. dry mustard
• 2 tsp. freshly grated black pepper
• 2 tsp. salt
• 1 tsp. white pepper
• 16 oz. pasta (favorite shape: spirals, shells, elbows, etc.)

Cook the pasta according to the directions on the package in a large pot of boiling, salted water. Drain the pasta, and shock it with cool water.

Pre-heat the over to 350 degrees.

Being the sauce by creating a roux. Over medium heat, melt the butter in a large sauce pan. Once the butter has melted and started to bubble, add the flour. Whisk the flour and butter to cook out the raw flour taste for about 1-2 minutes. 

Add the milk and whisk the mixture together. Turn the heat up to medium high and continue to whisk until it starts to bubble around the edges. Then, reduce the heat down to low. 

Add the gruyere, fontina and cheddar, one handful at a time. Whisk each part until it has melted before adding more cheese. After all the cheese is incorporated, add the salt, both peppers, and mustard and stir completely. 

Add the pasta to a baking dish and pour the sauce over the pasta. Sprinkle the parmesan over the top and the panko bread crumbs. Bake for 45 minutes. Cool slightly and serve!

Thai Green Curry

One of my favorite Thai dishes, brought to your kitchen. I love the combination of sweet and spicy flavors. Mix the green curry paste with coconut milk and your choice of tofu, shrimp, chicken or mixed veggies and you've got yourself a delicious Thai dinner!

Ingredients:

(adapted from The Pretty Blog)

•        4 fresh green chilies, deseeded and roughly chopped
•        2 T chopped fresh ginger
•        3 cloves garlic, chopped
•        1 t dried coriander
•        1/2 t dried cumin
•        1-2 cups of fresh cilantro leaves, roughly chopped
•        2-3 T water
•        2 T vegetable oil
•        1 can coconut milk
•        1 t sugar
•        fish sauce
•        2 t lime juice
•        salt
•        fresh cilantro for garnish
•        tofu, shrimp, chicken (cut into thin strips), or mixed veggies

In a food processor, combine chilies, ginger, garlic, dried coriander, cumin, fresh cilantro and process to a paste. Add a few tablespoons of water to create the right consistency.

In a wok, heat oil over high heat. Add the paste and fry quickly for 1-2 minutes, stirring continuously. Add coconut milk, turn heat down to medium, and bring to a simmer. Now add tofu, shrimp, chicken or veggies and cook in liquid for 5 minutes, covered.

Add sugar, a few drops of fish sauce, lemon/lime juice, and season well with salt. Simmer for another 5 minutes, then remove from heat.

Serve on Thai rice, and top with green onions and fresh cilantro leaves.