Ello Viewers (:

haha boom! happily ever after

(via i-wish-upon-stars)

i-wish-upon-stars:

my—teen—quote:

i-wish-upon-stars:

my—teen—quote:

Are you a teen? This blog is just for you!

homewrecks:

l0st-inyourlove:

This is absolutely amazing. im in love with this.

wow

(via thisisfantasy)

celestial-amethyst:

Hot Wing Wontons

1 cup finely chopped cooked chicken
1/3 cup finely chopped cabbage
1 large carrot, grated
1 celery stalk, finely chopped or grated
1/2 cup Saucy Mama’s Hot Wing Sauce
1 egg, beaten
1 package of Wonton Wrappers
Canola or vegetable oil for frying ( about 1/2 gallon )
Blue Cheese dressing for dipping

In a deep sided pot, heat your oil to 350 using a thermometer.
Meanwhile mix together chicken, cabbage, carrot, celery and wing sauce.

Lay out a few wrappers and put a teaspoon of filling in the middle of each.

 Brush all 4 sides with a little egg wash and then fold wrapper over and press out all the air and seal the edges.

 You can then either leave them in triangles or, for a more bite size package, fold the corners in to create a little purse.

Continue until all the wontons are done.

Gently drop 4 or 5 wontons in the hot oil at a time, frying until golden brown all over, about 1-2 minutes.
Remove and drain on paper towels.

 Serve with Blue Cheese dipping sauce and enjoy!

(via ohbabyybrianne)

celestial-amethyst:

Ingredients

• 12 ounces extra-firm tofu, drained and sliced into 1/2-inch slabs
• 2 tablespoons fish sauce
• 1/4 cup plus 2 tsp rice wine vinegar
• 1 tablespoon brown sugar
• 1/2 small shallot, thinly sliced
• 1 teaspoon Sriracha
• 2 teaspoons freshly grated ginger
• 1 large carrot, thinly julienned
• Coarse salt
• Vegetable oil, for pan
• Extra-virgin olive oil, for brushing
• 2 6-inch baguette pieces, split
• 1/2 cup fresh cilantro sprigs
• 1/2 cup fresh mint leaves

Directions

1. Press tofu.

2. Whisk together fish sauce, 1/4 cup vinegar, sugar, shallot, Sriracha, and ginger. Transfer tofu to a baking dish and top with marinade. Marinate at room temperature, 30 minutes.

3. Meanwhile, toss carrots with remaining vinegar. Season with salt and refrigerate.

4. Preheat a grill or grill pan to medium-high heat. Coat with vegetable oil and add tofu (reserve marinade). Grill, turning, until crisp and charred in spots, 2 to 3 minutes per side.

5. Generously brush cut sides of baguette with olive oil. Grill until toasted and golden, about 1 minute. Top bread with grilled tofu, carrots, herbs, and a drizzle of reserved marinade.

Cook’s Note

Hello, Saigon
Marinated in Sriracha, tofu takes on a hint of sweet chile. Quick-pickled carrots add acidity and crunch.

celestial-amethyst:

Ingredients

• 1 pound boneless, skinless Chicken Thighs (about 4)
• 16 ounces Beer (or chicken broth)
• 2 cups Water
• 1 teaspoon Paprika
• 1 teaspoon Kosher Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon ground Cumin
• 1 teaspoon Chili Powder
• 1 Jalapeno Pepper, minced
• 3 cups Baby Spinach, chopped
• 5 burrito-size Flour Tortillas (9 inches)
• 6 ounces Queso Quesadilla or other melting cheese, shredded
• 1 teaspoon Olive Oil, or cooking spray
• Salsa, for serving

Preparation

1. Preheat the oven to 450*F.
2. Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
3. Pour out all but ¼ cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
4. Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
5. Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.

(via coconutriverr)