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A blog full of miscellaneous things by yours truly @olivia_luv which is in relation to our youtube TrulyMiscellaneous... Check it out you wont be disappointed


Reblogged from asimplemess (Originally from miss-shoppaholic)
Source: miss-shoppaholic

My alter ego cutting up… Don’t take offense but if you di then I assume this video topic applies to you…enjoy


prettygirlfood:

Shrimp Salad Pitas
Makes 4 Sandwiches
Ingredients
1/2 small red onion, finely chopped
1 1/2 pounds medium shrimp, peeled, deveined and halved crosswise
2 tablespoons extra-virgin olive oil
1/2 teaspoon hot paprika
Kosher salt and freshly ground pepper
1/2 cup 2% Greek yogurt
1 medium carrot, coarsely grated
1 Kirby cucumber, halved lengthwise, seeded and thinly sliced
1 tablespoon chopped fresh dill
1 lemon
4 whole-wheat pitas
8 Bibb lettuce leaves
Directions

Preheat the broiler. Soak the chopped onion in a bowl of cold water while you prepare the shrimp.
Toss the shrimp with the olive oil, paprika, 1/4 teaspoon salt, and pepper to taste on a rimmed baking sheet. Spread in an even layer and broil until the shrimp are opaque, about 4 minutes. Transfer to a bowl and let cool. Wash and dry the baking sheet.
Drain the onion and add to the shrimp along with the yogurt, carrot, cucumber, dill, and salt and pepper to taste. Grate in 1 teaspoon lemon zest and squeeze in about half of the lemon juice.
Lay the pitas on the baking sheet and toast under the broiler. Cut the pitas in half and fill with the lettuce and shrimp salad.

prettygirlfood:

Shrimp Salad Pitas

Makes 4 Sandwiches

Ingredients

  • 1/2 small red onion, finely chopped
  • 1 1/2 pounds medium shrimp, peeled, deveined and halved crosswise
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon hot paprika
  • Kosher salt and freshly ground pepper
  • 1/2 cup 2% Greek yogurt
  • 1 medium carrot, coarsely grated
  • 1 Kirby cucumber, halved lengthwise, seeded and thinly sliced
  • 1 tablespoon chopped fresh dill
  • 1 lemon
  • 4 whole-wheat pitas
  • 8 Bibb lettuce leaves

Directions

Preheat the broiler. Soak the chopped onion in a bowl of cold water while you prepare the shrimp.

Toss the shrimp with the olive oil, paprika, 1/4 teaspoon salt, and pepper to taste on a rimmed baking sheet. Spread in an even layer and broil until the shrimp are opaque, about 4 minutes. Transfer to a bowl and let cool. Wash and dry the baking sheet.

Drain the onion and add to the shrimp along with the yogurt, carrot, cucumber, dill, and salt and pepper to taste. Grate in 1 teaspoon lemon zest and squeeze in about half of the lemon juice.

Lay the pitas on the baking sheet and toast under the broiler. Cut the pitas in half and fill with the lettuce and shrimp salad.


Reblogged from prettygirlfood
Lol that’s how I look when I get food too

Lol that’s how I look when I get food too


Reblogged from prettygirlfood
prettygirlfood:

Tuna Nicoise Sandwiches
Makes 4 large sandwichesIngredients:1 cup French green beans4 large eggs2 cans tuna in oil, drained, coarsely flaked1 cup cherry tomatoes, quartered1/3 cup small black olives, pitted2 shallots, thinly sliced1/4 cup torn and loosely packed basil leaves (no need to chop fine, just use your fingers)3 tablespoons olive oil1 tablespoon red wine vinegarkosher salt and fresh ground pepper to taste2 anchovy fillets, finely crushed with back of fork1 garlic clove, minced1 baguette (regular or gluten free)Directions:Bring a large pot of water to a boil, add a pinch of salt and blanch the green beans in it for about 3 minutes. Drain them in a colander and place them in a bowl full of ice until they are completely cold. Drain again well and reserve. The goal is to cook the green beans just enough to remove the raw taste of their uncooked selves but still keep the vibrant color and nice crunch of their barely cooked selves.Bring another large pot of water to a boil. Add the eggs to the boiling water, cook for 6 minutes (soft yolks). Remove them from the water and run them under cold water until they are cooled enough to peel. Once peeled, coarsely chop them up and add them to the green beans. Add the tuna, tomatoes, olives, shallot and basil. Toss well to combine.In a small bowl, whisk the oil, vinegar, anchovy and garlic. Season to taste with salt and pepper and pour this vinaigrette over the green bean and eggs. Toss well until everything is nicely seasoned with the vinaigrette.Cut the baguette in half horizontally and spread the Salade Nicoise all along its bottom part. Wrap with a layer of parchment paper and then a layer of foil or plastic wrap. Refrigerate 6 hours or overnight. The next day, cut the baguette into 4 pieces and serve.

Idk if you guys can tell but I’m hungry

prettygirlfood:

Tuna Nicoise Sandwiches

Makes 4 large sandwiches

Ingredients:
1 cup French green beans
4 large eggs
2 cans tuna in oil, drained, coarsely flaked
1 cup cherry tomatoes, quartered
1/3 cup small black olives, pitted
2 shallots, thinly sliced
1/4 cup torn and loosely packed basil leaves (no need to chop fine, just use your fingers)
3 tablespoons olive oil
1 tablespoon red wine vinegar
kosher salt and fresh ground pepper to taste
2 anchovy fillets, finely crushed with back of fork
1 garlic clove, minced
1 baguette (regular or gluten free)

Directions:
Bring a large pot of water to a boil, add a pinch of salt and blanch the green beans in it for about 3 minutes. Drain them in a colander and place them in a bowl full of ice until they are completely cold. Drain again well and reserve. The goal is to cook the green beans just enough to remove the raw taste of their uncooked selves but still keep the vibrant color and nice crunch of their barely cooked selves.

Bring another large pot of water to a boil. Add the eggs to the boiling water, cook for 6 minutes (soft yolks). Remove them from the water and run them under cold water until they are cooled enough to peel. Once peeled, coarsely chop them up and add them to the green beans. 

Add the tuna, tomatoes, olives, shallot and basil. Toss well to combine.
In a small bowl, whisk the oil, vinegar, anchovy and garlic. Season to taste with salt and pepper and pour this vinaigrette over the green bean and eggs. Toss well until everything is nicely seasoned with the vinaigrette.

Cut the baguette in half horizontally and spread the Salade Nicoise all along its bottom part. Wrap with a layer of parchment paper and then a layer of foil or plastic wrap. Refrigerate 6 hours or overnight. The next day, cut the baguette into 4 pieces and serve.

Idk if you guys can tell but I’m hungry


Reblogged from prettygirlfood
prettygirlfood:

Oreo & Peanut Butter Cup Stuffed Rice Krispie Treats
Ingredients:
1 bag snack size Reese’s Peanut Butter Cups
20 Oreos (16 for pan, other 4 to decorate tops)
10 oz marshmallows
5 cups Rice Krispies cereal
3 tablespoons butter
Instructions:
Line 9×9 pan with nonstick foil.

1. Melt butter and marshmallows in the microwave until melted.  Stir in Rice Krispies until well combined.

2. Lay half in the pan and press it down.  Top with a layer of oreos and peanut butter cups on top of the oreos.  Spread remaining Rice Krispies mixture on top. Lightly wet fingertips to help spread them.  Seal the sides with Krispies too and freeze 10 mins. to harden. 

3. Cut into squares.  Decorate tops with melted chocolate and add chopped oreos and peanut butter cups.

Yummrers

prettygirlfood:

Oreo & Peanut Butter Cup Stuffed Rice Krispie Treats

Ingredients:

  • 1 bag snack size Reese’s Peanut Butter Cups
  • 20 Oreos (16 for pan, other 4 to decorate tops)
  • 10 oz marshmallows
  • 5 cups Rice Krispies cereal
  • 3 tablespoons butter

Instructions:

Line 9×9 pan with nonstick foil.

1. Melt butter and marshmallows in the microwave until melted.  Stir in Rice Krispies until well combined.

2. Lay half in the pan and press it down.  Top with a layer of oreos and peanut butter cups on top of the oreos.  Spread remaining Rice Krispies mixture on top. Lightly wet fingertips to help spread them.  Seal the sides with Krispies too and freeze 10 mins. to harden. 

3. Cut into squares.  Decorate tops with melted chocolate and add chopped oreos and peanut butter cups.

Yummrers


Reblogged from prettygirlfood
prettygirlfood:

Chipotle

I love chipotle

prettygirlfood:

Chipotle

I love chipotle


Reblogged from prettygirlfood
prettygirlfood:

Fruity Summer Drinks

prettygirlfood:

Fruity Summer Drinks


Reblogged from prettygirlfood
Me yesterday

Me yesterday


Me again

Me again