The Capital Barbie

Monday, September 2, 2013

Friday, August 30, 2013

Friday Foodday

Happy Friday lovebugs!

Cheddar Snack Mix
c/o Buns in My Oven

Ingredients
2 cups Oyster crackers
1/4 cup vegetable oil
1 tablespoon dry Ranch seasoning powder
1 teaspoon red pepper flakes (more if you like things extra spicy!)
2 cups small pretzels
2 cups popped popcorn
8 ounces Cracker Barrel Extra Sharp Cheddar

Directions
Preheat oven to 250 degrees.
In a medium bowl, add the crackers, vegetable oil, Ranch powder, and red pepper flakes. Stir to coat all the crackers.
Place a cooling rack (like you'd use to cool cookies) on a cookie sheet. Pour the oyster crackers over the cooling rack and spread them to form a single layer.
Bake for 10 minutes. Stir and bake for another 10 minutes. Cool before proceeding.
In a large bowl, add the cooled crackers, pretzels, and popcorn.
Dice the cheese into small pieces and add to the bowl. Toss to combine.

Chicken Caesar Pasta
c/o Stephanie Cooks

Ingredients

1/2 pound pasta
1/2 cup chicken broth
1/2 cup caesar salad dressing
1 tsp garlic powder
1 cup chicken, cooked and chopped
1 cup frozen chopped spinach, water squeezed out
1/2 cup mozzarella cheese
1/4 cup parmesan cheese
Salt and pepper, to taste

Directions

1- Preheat over to 350. Cook pasta according to packing directions.
2- Meanwhile, in a skillet combine the broth, salad dressing, and garlic powder over medium heat. Stir well to combine.
3- Add the chicken and spinach, stirring well.
4- Add the pasta to the skillet. Stir in the cheeses. Season with salt and pepper.Transfer pasta to a baking dish.
5- Bake for 30 minutes, covered.

Bang Bang Chicken

c/o Lauren's Latest

Ingredients

3 tablespoons olive oil
1 large chicken breast, cut into bite sized pieces
1 small zucchini, julienned
1 1/2 cups sliced carrots
1/2 large onion, diced
1 1/2 tablespoons all purpose flour
1 cup chicken stock
salt & pepper, to taste
1 can coconut milk
2 tablespoons all natural peanut butter
4 tablespoons sugar
2 teaspoons curry powder
1/4 teaspoon turmeric
1/4 teaspoon red pepper flakes
1/4 cup heavy cream
3/4 cup frozen peas
peanuts and toasted coconut for garnish, optional
brown rice for serving

Directions

In a large pot or deep skillet, heat olive oil over medium heat. Add in chicken and cook 2 minutes or until mostly cooked thoroughly. Add in zucchini, carrot and onion and sauté five minutes. Sprinkle in flour and cook another minute. Add in chicken stock, salt and pepper. Bring to boil and reduce to simmer. Liquid won't thicken very much at all--this is normal. Stir in coconut milk, peanut butter, sugar and spices. Simmer 5 minutes. Before serving, stir in heavy cream and peas. Cook another minute to warm peas through and serve over brown rice. Top with peanuts and toasted coconut.

Thursday, August 29, 2013

Not So Slub Fest

Hey lovebugs,
You know what's on sale right now? Linen. It's the end of summer. It's time to clear off the racks. So let's stock up on some lightweight, super comfy, make them chic linen pants.

Reiss, Gabriella Peppermint Stick Pants, $51

Originally retailing for almost $200, these gorgeous cuffed trousers must be in your closet.

Mango, Cotton Linen Trousers, $44

Linen doesn't alway have to look club. Blend it with a bit of cotton and hello streamline.

Nordstrom, Halogen Taylor Linen Blend Crop Pants, $27

Originally $70, this brightly hued pant is perfect for now and next spring.

Ann Taylor, Paisley Linen Blend Lounge Pant, $49

Originally $90 (!!) these are a perfect mix of color and print!

Scoop up your linen now ladies. It's sale time.

Be fabulous today!

Wednesday, August 28, 2013

Pretty Pleats?

Ok ladies,
Let's talk pleats. Don't be afraid. Let's get honest. Pleats can either go fabulously or horribly, there is no middle ground. None. So be patient, you will find the perfect pleated skirt, and I'm here to help you find it.