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Wonderful Wednesday

I absolutely LOVE this dress! This is my last outfit from Gwynnie Bee trial. It's by Vintage Vixen. I felt great in this dress. My favorite by far of all the items I got. I felt sexy, flirty and confident. I got compliments, which is always nice. I spun around in my living room to show the flow of the pretty skirt and it made me feel awesome. My boyfriend loved it and asked me to spin again because he liked watching me! LOL   I would love to buy this dress but can't afford it. This brand of dresses range from $70 or more. The sizes are also off. I had to go up two sizes from my actual size. That was kinds sucky but I got over seeing the higher number because I loved the look of this dress so much! :) #sharemegb



I was feeling great yesterday in this dress and then I walk into my apartment and see my shirtless boyfriend cooking dinner for us! YASSSS!!!!! That was a happy and sexy surprise! Chef Vinny Blades made this delicious Asian Glaze Chicken Thighs for us. 

Recipe is below:

Ingredients:
 1/2 cup rice vinegar
5 tablespoons honey
1/3 cup soy sauce
1/4 cup Asian (toasted) sesame oil
3 tablespoons of sriracha
3 tablespoons minced garlic
chopped green onions for taste
8 chicken thighs with skin and bone

Directions:
Whisk the vinegar, honey, soy sauce, toasted sesame oil, sriracha, garlic, and green onion in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for overnight, turning bag once or twice.

Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a large skillet, and brush with 1/3 of the thickened marinade from the saucepan. Might need to use two skillet or you use a 9x13 baking dish and place in oven at 425 degrees.

Bake 30 minutes, basting one more time after 10 minutes. Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.

Make steamed rice, no extra seasonings needed. The marinade has plenty of flavor. 

This recipe was so delicious! It's a new favorite of mine that Chef Blades, the meat master, made! :) However, he made a mess..... I guess the bigger the mess the better the food.... hmmmmm..... the only sucky part about having Chef Vinny Blades cooking for us mostly is that I'm the one who cleans the messes. :( hahaha 


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