ehernandezsdf:

red bottom shoes wedge heels sandals white just 179.

Brand: Christian Louboutin
Style: red bottom wedge heels sandals white

red bottom sandals details:
colour is white
choose top grade sheepskin
with platform
crossed straps
adjustable buckle at ankle straps
hemp rope on the wedge heels
heel height about 5
signature red sole
come with shoes box and dust bag.

You may also like other red bottom high heel.


http://www.redsolechristianlouboutins.com/red-bottom-high-heelssandals/643-red-bottom-shoes-wedge-heels-sandals-white.html

ffoodd:

Truffles 2 (by kightp)

prettygirlfood:

Whiskey Glaze Ribs

Ingredients & Directions:

Rib Spice Rub:
(yields ~8.5 tablespoons of seasoning, use as needed.)
- 4 tablespoons kosher salt
- 1 tablespoon coarse ground black pepper
- 1 tablespoon dried onion
- 1 1/2 teaspoons dehydrated garlic
- 1 1/2 teaspoons crushed red pepper flakes
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons sweet or spicy paprika
- 1 1/2 teaspoons dried mustard seed.

Combine all ingredients, and crush with a mortar and pestle, or spice grinder. Season liberally, enough for four to six racks of ribs– adjust the recipe as needed, or save the rest in an airtight container for later.

Whiskey Glaze:
(makes ~ 3 cups, enough for 2 large rib racks)
- 1 cup whiskey (I used Canadian Club… cook with your whiskey of choice; Jack Daniel’s works well too)
- 1 cup ketchup
- 1/2 cup dark brown sugar
- 1/4 cup apple cider vinegar
- 1 tablespoon lemon juice
- 2 teaspoons low sodium soy sauce  (sub worcestershire sauce if preferred)
- 3 cloves garlic, minced (adjust to taste…heck, I used 5)
- 1 teaspoon yellow mustard
- salt and pepper to taste

Combine all of the ingredients in a sauce pan, and stir until incorporated. Simmer over medium-low heat for 20-30 minutes, stirring often,  taking caution not to burn the sauce. Store in an airtight container in the refrigerator. You can make this sauce a few days ahead of time, giving flavors time to develop. Always use this sauce toward the end of the cooking, so it doesn’t burn.

1. Pre-heat oven to 375′F. Line a baking sheet with foil, and fill 1/2 way up with warm water. Slice half a lemon, and place them on the bottom of the pan– use the juice of the other half to season the water.

2. Carefully lay your seasoned ribs, concave (bone) side down, in the water-citrus bath. Carefully wrap the baking pan in tin foil, creating a tent to allow for steam to build up. Bake for 30-45 minutes.

3. Remove from the oven, and allow to cool for 5 minutes. Carefully open the foil tent– steam will escape, so take caution, and gently unwrap the foil from the baking sheet.  If there is water at the bottom of the baking sheet, carefully drain it out. Using a pastry brush, liberally glaze the ribs with the whiskey sauce on both sides.

4. Lower temperature to 325′F, return to the oven uncovered, and continue cooking for 8-10 minutes. Remove from the oven, and reglaze the ribs, returning them to the oven once again. I repeat this step 3 times, for a total of ~30 minutes, ensuring that the ribs are well glazed so they don’t dry out.

* If you are a barbeque master, you can finish the ribs on the grill instead of the oven.

Allow to cool slightly before portioning off the ribs. Enjoy

mostlysavory:

Bacon Pear Raspberry Grilled Cheese

prettygirlfood:

Pizza Cone.

food-fix:

Pretty Cupcakes (by Glorious Treats)

(via thenommables)

food-fix:

Rise & Shine - Marathon Catering (by NoLoveMoreSincere)

(via thenommables)

prettygirlfood:

My Brother’s Chicken Tacos

Ingredients

• 16 whole Corn Tortillas (small Size)
• 4 whole Boneless, Skinless Chicken Breasts, Cut Into Pieces
• Salt, Cumin, Chili Powder To Taste (or Use Taco Seasoning)
• 2 Tablespoons Canola Oil
• 2 cans(4 Ounce) Diced Green Chilies
• 1-1/2 cup Finely Grated Cheese (cheddar Or Cheddar/jack Mix)
• Sour Cream
• Hot Sauce (Chulula Or Other Brand)
• 2 cups Thinly Sliced Romaine Lettuce (or Any Lettuce)
• 4 whole Roma Tomatoes, Diced
• Canola Oil, For Frying Tacos

Preparation Instructions

*Be careful frying with hot oil!*

Season diced chicken liberally. Heat 2 tablespoons oil in large skillet over medium-high heat. Add the chicken and cook for a couple of minutes. Dump in the diced green chilies. Stir and cook until chicken is totally done inside. Turn off heat and set aside.

Have all other ingredients—-grated cheese, sliced lettuce, diced tomato, sour cream, and hot sauce—-ready.

Also have a plate ready, as well as a stack of five or six paper towels to hold in your hand.

TO FRY

To fry the tacos, heat a couple of inches of canola oil in a heavy skillet over medium-high. Place some chicken in the middle of a tortilla, then fold tortilla in half. Clamp the tortilla shut with a pair of heat-proof metal tongs, then carefully lay the taco—-one side down—-in the oil. As you lay it in the oil, use the tongs to hold the top side down for a few seconds to form it in place. Once it stays put, repeat with two other tacos. Turn tacos after 30 to 45 seconds, or when each side gets light golden brown (not too brown.)

One at a time, remove tacos from the pan with tongs, holding sideways as you remove them to allow oil to drip out of the sides. Place the taco in the stack of paper towels. Fold the sides and corners around the taco to tightly hold it, then give it three or four shakes to remove excess oil. Remove it from the paper towels and place on a plate. Repeat with other tacos in the pan.

As you continue frying the other tacos, have someone carefully place some grated cheese inside the tops of the tacos (gently pry them open just enough to place the cheese in). Then just let them sit until ready to serve—-the cheese will melt as it sits in the warm taco.

To serve, garnish in this order: a smear of sour cream, dashes of hot sauce, shredded lettuce, diced tomato. You’ll need to slightly open up the tops of the tacos to get all the garnishes in there.

Tacos will be hot for a minute or two after frying, so don’t rush into eating! They’ll stay nice and warm for a little while after frying.