TGIF

Started my  first week at my new job this week, and let me tell you....I'm glad it's Friday.  Don't get me wrong, I love my job, but I am ready for some fun and relaxation. Therefore, I'm going out tonight.  I'm very simple tonight. I've had this jacket for as long as I can remember, it never gets old to me. 

 Top: H&M

Jeans: Gap

Ring: Wet Seal

Earrings: Wet Seal

ZUMBA!!

I decided it was about time I made a post about my favorite past time, ZUMBA.  As I have stated before, I am a Zumba Instructor and have been for a few months now.  So here are a few pics of what I have been doing lately;  participating in zumbathons and getting certifications. Met some great people lately as well.  I think I will use this as a Fashion Inspiration post one day.  There's so many colors and so much life involved in Zumba so it will be pretty easy!

Maxified Leopard

I love animal print! I thought the colors looked nicely together.  I didn't have anyone else to take my pics so I couldn't get many full body shots.

Thugs & Babes

Went to Auburn for the weekend! WAR EAGLE!! There was a 80s/90s party hence why I'm so hood in the first few pics.  I went with the 90s obviously...and I must say...it was fun, but if I was old enough to be influenced by this trend I'm glad I was super young and not the age that I am now.  lol So the next day, I had to get girly to redeem myself from that "thugnificent" night

Fashion Inspiration: Salmon and Wasabi

I was on Netflix watching this show Pantry Raid that used to show on Style.  It's a show where Chef Micheal comes in and teaches these women how to make a fantastic meal with just the ingredients that they have in there home.  There's one episode where he teaches this plumber how to cook Wasabi Soy Bean encrusted Salmon and I have to say that it look visually delicious.  So obviously these colors inspired my outfit for today. The pink of the salmon and the green of soy beans, I wish I had a picture to illustrate. But I tried to find and nothing came up.

Hope you like!

Chef Luna: PF Changs -like Lettuce Wraps and Cream Cheese Wontons

I'm really proud of my self about this one!  If you don't know, PF Changes is a Chinese cuisine bistro, that I love to go to.  One of my favorite foods there are their Chicken Lettuce Wraps. Lately I haven't been flowing with dough so I decided to try to make them myself! Woot! Along with these amazing wraps I also chose to make some cream cheese wontons! My boyfriend Jamare had to help me out because I am afraid to fry. ^_^;

Here's the recipes!!

Cream Cheese Wontons (via chinese.food.com)

• 1 egg
• 1 (8 ounce) Philadelphia Cream Cheese, at room temperature
• 1/2 cup sugar
• 13 egg roll wraps (or a package of wonton wrappers)
• 1 cup water
• oil (for frying)

Directions:

1. Heat oil in a small pot.
2. Beat egg.
3. Mix cream cheese and 1/2 cup of sugar with egg.
4. Spoon mixture into center of wonton wrapper.
5. Moisten the edges of the wrapper with water and fold into whatever shape you desire.
6. Make sure to seal the edges so the cream cheese mixture doesn't escape during frying.
7. Drop into hot oil and brown both sides.
8. Serve with your favorite sauce or just eat 'em alone!
    
   Chicken for Wraps
   1 lb. ground chicken
   1 can water chestnuts
   hoisin sauce
   
   
   I don't have any measurements for the sauce because I didn't really use any; sorry about that. So just use your best judgement on that.
   
   
   But believe me when I say, that meal was absolutely delicious!

Chef Luna:: Garlic Shrimp and Crab Linguine

Lately I've been cooking more often, and I've been making some amazing dishes! So I've decided to keep track of these great meals that I create every now and then.  This time I cooked garlic shrimp and crab linguine. Here's the recipe I followed from allrecipes.com:

Ingredients

• 1 pound uncooked linguine
• 1 tablespoon butter
• 3 tablespoons white wine
• 2 teaspoons grated Parmesan cheese
• 3 cloves garlic, minced
• 1 teaspoon chopped fresh parsley
• 1 pinch salt and pepper to taste
• 1 pound medium shrimp, peeled and deveined

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a medium saucepan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.
3. Increase heat to medium high and add shrimp to saucepan; cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook.
4. Divide pasta into portions and spoon sauce on top; garnish with Parmesan cheese and fresh parsley, if desired. 

As you can tell I did add the crab on my own.  I didn't have enough shrimp and decided to add crab it to make up for it.  Also I didn't have any garlic cloves to I use garlic salt instead and I had to skip the parsley since I didn't have any of that either.  However, the dish turn out fantastic! So if anyone else makes this let me know how yours turns out.