Too Hot to Handle

OK I've finally made time to get my amazing weekend down on my blog... And only 1 day before the next crazy weekend is about to start! (This weekend Hubby has Tour de Cure and then we are celebrating with Fajitas!)

But FIRST: I am so excited that Bridesmaids came out this week!

I absolutely love Kristen Wiig's wardrobe from this movie. It's so fun!

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So I have some Bridesmaids fashion inspiration this week!

The Versatile Blazer by everyoneneedsajess featuring a monogram pendant

OK and HOLY COW. I just found this crazy article about how processed foods are loaded with Trans Fats (even baked bread from a bakery) which can lead to health problems, including a stroke. What did they recommend for fixing this problem friends? Making your own, fresh foods! What are the odds of that?

Another thing I didn't think about?
Baking Soda and Baking Powder = Loaded with Sodium! Yikes!

OK AND NOW FOR OUR TOTALLY AWESOME WEEKEND

Chili Relleno Fiesta
(I made the Charro Beans!)

Check out my friends recipe for the chilis here. It's not necessarily healthy, but it was delicious and I couldn't turn it down!

Recipe for Charro Beans:

•  1 pound of pinto beans
• 1 onion, chopped
• 3 jalepenos, chopped
• 4 red hot chili peppers or serrano peppers chopped
• 5 pieces of bacon, chopped
• bay leaf

1. Saute onions and peppers in a stock pot.
2. Add bacon and cook for 5 minutes.
3. Add pinto beans and enough water to cover (About 3 quarts)
4. Throw in a bay leaf and bring everything to a boil.
5. Lower heat and simmer, with lid on for 2-3 hours.
6. Add salt, pepper, garlic powder and onion powder to taste.

Then on Sunday, we went to the in-laws for dinner, and I discovered you can actually make your own Creme Fraiche! How exciting!

So then we had THIS amazing dinner

Fresh Roasted Salmon
*Sigh* Wish I had taken a picture!

• 2 shallots, minced
• 4 tomatoes, chopped
• 1/2 cup creme fraiche
• 4 salmon fillets
• fresh basil and parsley

1. Saute Shallots about 2 minutes until browned.
2. Add tomatoes and cook about 10 minutes
3. Reduce heat, and add creme fraiche. 
4. Cook 1-2 more minutes, then remove from heat. Set aside.
5. Preheat oven to 325 degrees Farenheit.
6. Saute salmon in a pan with olive oil for 2 minutes. Sprinkle with salt.
7. Flip salmon and cook an additional 2 minutes. Sprinkle with salt.
8. Place salmon in a roasting pan and cook in the oven about 5 minutes, until the salmon is opaque.
9. Add basil and parsley to sauce, and place on top of salmon.

(Recipe from Bistro Cooking by Patricia Wells)

Happy Almost-Weekend! Have any of you tried any new recipes lately?