This week I created “The Charlie” pink sequin caftan dress out of a cute pink sequin fabric and lined it Flowers Get All The Powers. It really came together! I have absolutely no idea when I will have an opportunity to wear this dress, but it is adorable. I was worried about how to get the sequins to lay flat on the seams, but with a bit of effort and an attention to detail, I removed the sequins that would be along the seam allowance and then used a rolled hem to attach the lining (flowers get all the powers)

Thai Curry Chicken made with coconut milk simmered on the stove. One dish meal that incorporates vegetables into the curry. Serve with Basmati Rice or Cauliflower Rice. The Thai Curry Chicken comes together in the time it takes to make rice. Leftovers are excellent the next day! Thai Curry Chicken Ingredients: 1/4 cup Olive Oil or Avocado Oil 1 package (1-2 lbs) skinless chicken breasts or thighs 1 vidalia onion, thinly sliced 2 Tablespoons chopped Garlic (5-6 cloves) 2 Tablespoons minced Ginger 2 Tablespoons Thai Red Curry Paste (Thai Kitchen or Mae Ploy Red Curry Paste in Jar) 1 can

Easy Chicken Marsala Recipe. Pan Fried Chicken with a mushroom and marsala wine sauce. Easy week night recipe, makes great left-overs. Serve with pasta or small roasted potatoes and steamed broccoli. By using the Essence as your seasoning, the flavors are ensured and your dish won’t be too salty. Note: Can Make one chicken breast (2 servings) and just use 1/4 of the ingredients (1 Breast, 1/2 Tablespoon essence, 1/4 cut flour, 2 Tablespoons Butter, 1 Tablespoon olive oil, 1.5 cups chopped mushrooms, 3 oz. Marsala Wine, 1/2 cup chicken stock) Chicken Marsala Ingredients: 1 cup flour 2 Tablespoons Essence

This is quintessential comfort food. Chicken breasts or thighs are baked in rice with mushrooms and cream of mushroom soup with a Lipton Onion Soup Mix seasoning. Make it Sunday and makes Perfect leftovers for the week. Chicken, Mushrooms and Rice Ingredients: 1 can Campbell’s Cream of Mushroom Soup1 can Milk (or Lactaid)3/4 cup rice4 oz. chopped mushrooms (rinse then dry mushrooms before chopping).Lipton Onion Soup Mix Package. (Dry Spice Mixture used for seasoning)Chicken Breasts or Chicken Thighs (4 bone in chicken breasts, 8 bone in chicken thigh).2 Tablespoons Essence or salt and pepper to taste Chicken, Mushrooms, and Rice

This is a copy cat recipe of the Bang Bang Shrimp from The Bonefish Grill. Bang Bang Shrimp Sauce Ingredients: 3 Tablespoons Mae Ploy Sweet Chili Sauce1/3 cup Duke’s Mayonnaise2 Tablespoons Huy Fong Chili Garlic Sauce Bang Bang Shrimp Ingredients: 1 1/2 cup buttermilk1 pound peeled and deveined shrimp 3/4 cup cornstarch1 teaspoon baking sodaCanola Oil for fryingleafy greens2 Tablespoons panko bread crumbsGreen onions, Sliced. Bang Bang Shrimp Instructions: Marinate shrimp in buttermilk for 30 minutes.Make sauce in small mixing bowl. Can make ahead and store in refrigerator until ready to use.Remove shrimp from buttermilk and drain. Pat shrimp dry.Coat