Wednesday, July 6, 2011

Racerback Tank

You guys, it's hot.  Really hot.  And on the weekends I don't want to be trapped by button down shirts if I don't have to be.  Sometimes I just want throw on a light tank and run my errands.  How about a great racerback tank?

Bloomingdales, Hurley Jaguar Paw Racerback, $42
How fabulous is this tank? Interesting print and amazing fit.

I'm picturing this while I'm running errands, groceries or maybe a day at the park!

A little colorblocking with the racerback.  Lovely.

Gorgeous detailing and a beautiful color.

I really love this little detail that makes the tank different and stand out.  Try it out this summer.

Be fabulous today!

Tuesday, July 5, 2011

Linen Jackets

Happy Tuesday lovebugs! Here's to a short work week!

Today I thought we would talk about a great way to dress up a casual outfit for work or play but not melt this summer.  Linen jackets.  They offer some structure without the heat.

Talbots, Jackie Jacket, $72
I really like the bell sleeves on this jacket.  I would pair it with a white a-line skirt.


 Forever 21, Cropped Linen Blazer, $28
Fabulous color! Hello black pencil skirt OR jeans!

Limited, Safari jacket, $70
 A little safari pocket makes this casual but sassy.

There is something so sleek about this blazer.  The perfect blazer for work, play or a sundress

Are you loving these picks? I really like how cool and comfortable these pieces can be for summertime.

Be fabulous today!

Monday, July 4, 2011

Happy Fourth!

Hey lovebugs!

Have a happy and safe Fourth of July!

The Capital Barbie will be back tomorrow!

Friday, July 1, 2011

Friday Foodday!

Lovebugs! We made it! Who is hungry? Here are my fave recipes for this week!

Red, White, and Blueberry Trifle
 Ingredients 
10 oz angel food cake, cut into 1-inch cubes
2 pints strawberries, sliced
2 pints blueberries
For the cream filling:  
6 tbsp fat-free sweetened condensed milk (I used Borden Eagle)
1 1/2 cups cold water
1 package sugar-free white chocolate instant pudding mix
12 oz fat-free frozen whipped topping, thawed

Directions
Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping.

Arrange half of the cake in the bottom of a 14-cup trifle dish. Sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off). Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least one 1 hour.

Mexican Inspired Grilled Pork Tenderloin
 Ingredients
Dry Ingredients:

4 TBSP softened unsalted butter

2 TBSP chili powder

1 TBSP garlic powder

2 TBSP sugar

1 tsp cumin

1 tsp Mexican oregano

1 tsp salt and pepper each

1 tsp smoked paprika

Marinade Ingredients:

1/2 cup barbecue sauce

1/4 cup apricot preserves

1/2 tsp hot sauce

1/4 Olive Oil

3 Cloves Garlic, Minced

2 tsp Coriander

2 Lime, Juiced

1 tsp Salt

2 lb boneless pork tenderloin

Directions
Mix together all the dry ingredients along with the softened butter and set aside. Mix together all the marinade ingredients in a large ziploc bag and place in the refrigerator until ready to use. Rub down the pork ( and I do mean RUB) with the softened seasoned butter and place in a large baking dish. Cover and refrigerate for at least 4 hours.

Remove the pork from the baking dish and add the pork to the bag of marinade, seal and let marinate in the fridge for at least 2-4 hours.

When you’re ready to cook up the pork, fire up the grill on medium-high heat (around 425 degrees).Place the pork loin on the grill and cook for about 10-15 minutes, flipping once. The pork will be done when the temperature in the thickest part of the loin reaches 145 degrees.

Remove the loin from the grill and cover with aluminum foil. Let sit for 5 minutes. Cut and serve!

 Chicken Scampi
Ingredients

3 tablespoons unsalted butter
2 tablespoons olive oil
5 cloves garlic, minced

4 boneless, skinless chicken breasts, cut into bite sized pieces
1 teaspoon garlic powder
1 teaspoon onion powder
salt & pepper to taste
1 cup white wine or chicken broth
2 tablespoons lemon juice

1 medium red bell pepper, seeded & sliced
1 medium green bell pepper, seeded & sliced
1 medium  onion, sliced
Directions

In a skillet heat the butter and oil over medium high until the butter melts. Add the garlic and saute until fragrant. Add the chicken to the skillet along with garlic powder, onion powder, salt and pepper to taste. Cook chicken until lightly browned.

Once chicken is browned, deglaze the skillet by adding the white wine and lemon juice; stirring to pick up any bits on the bottom of the skillet combine. Lower the heat and allow the chi
cken to simmer for 10 minutes. Add sliced peppers and onions and cook for an additional 7-10 minutes until peppers are tender.

Serve tossed with buttered pasta (such as angel hair), over rice or with potatoes.