Brown Jordan, Source 4 Interiors Showroom, All Luxurious Outdoor Furnishings at Exceptional Pricing

Brown Jordan was established in 1945 by Robert Brown and Hubert Jordan in Pasadena, California, Brown Jordan was the first company to create furniture for full-time outdoor use. When you want the best of luxury furniture, buy the best, look to Brown Jordan.

Treasure Garden Patio Umbrellas, Source 4 Interiors Showroom, All Luxurious Outdoor Furnishings at Exceptional Pricing

“We worship the sun, but we treasure the shade” -Treasure Garden

Treasure Garden has manufactured the widest variety of shade products in the world. They offer more than 25,000 variations of Umbrellas and accessories. Treasure Garden provides the perfect shade for your outdoor environment.

Written by Senior Editor Annanicole Fine

Tucci outdoor Parasols, Pavillions, and Lounges, Source 4 Interiors Showroom, All Luxurious Outdoor Furnishings at Exceptional Pricing

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Tropitone Seating Collections, Mondovi, Cabana Club, and more, Source 4 Interiors Showroom, All Luxurious Outdoor Furnishings at Exceptional Pricing

Tropitone has a wide range of luxurious seating collections that you can make apart of your home. Its spring time and its defintely time to get ready for summer and all the backyard barbeques and get togethers! What a better way to impress your friends and family with these beautiful seating collections. Pictures: 1. Mondovi Cushion 2. Cabana Club Woven Collection 3. Cabana Club Collection 4. Evo Woven Collection 5. Montreux Cushion 6. Ovation Deep Seating 7. Lakeside Cushion. Written by Annanicole Fine Senior Editor

Tomato Feta Pasta Salad

Ingredients

nocoupons

1/2 pound fusilli (spirals) pasta
Kosher salt
Good olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound good feta cheese, medium-diced
6 sun-dried tomatoes in oil, drained and chopped

For the dressing:

nocoupons

5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed flat-leaf parsley, chopped

Directions

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.

Game Night Margaritas

Ingredients

nocoupons

1/4 cup water
1/4 cup kosher salt
2 cups tequila
1 cup Triple Sec
1/3 cup grenadine
1 cup lime juice

Directions

To rim the glasses, first dip in water then into kosher salt.

In a pitcher filled with ice combine, tequila, Triple Sec, grenadine and lime juice. Stir and pour into rimmed cocktail glasses.

No Can Beato This Taquito

Ingredients

4 tablespoons olive oil
1 large red onion, diced
1 red bell pepper, julienned
2 jalapenos, diced and seeded
2 medium red potatoes, diced into 1/2-inch cubes
2 tablespoons minced garlic
2 pounds boneless, skinless chicken breast, cut into 1-inch strips
1 tablespoon dried oregano
1 teaspoon ground cumin
Salt and pepper
3 ounces your favorite tequila
1 lime, juiced
2 tablespoons minced fresh cilantro leaves
24 corn tortillas

Directions

Guacamole, recipe follows

Tomatillo Salsa, recipe follows

In medium saute pan over medium to high heat, add oil, onions, red bell peppers, jalapeno pepper, potatoes, garlic and chicken. Saute until chicken is cooked and vegetables are soft. Add the oregano and cumin and season with salt and pepper, to taste.

Deglaze with tequila and the lime juice and let simmer until liquid is almost evaporated.

Remove from heat. Shred the chicken with 2 forks and let cool. Stir in the cilantro.

Wrap tortillas in paper towels and microwave for 2 minutes to make tortillas pliable. Place about 4 tablespoons of chicken mixture on 1 tortilla, roll tightly and close with a toothpick.

In large cast iron skillet, heat 1/2-inch of canola oil to 350 degrees F.

Add rolls to hot oil, placing toothpick seam down. Cook for 2 minutes or until golden brown and turn to other side.

Remove and drain on paper towel. Remove toothpicks and serve with guacamole and salsa.

Guacamole:

3 ripe avocados, peeled and seeded

1 jalapeno, seeded, minced

1/4 cup diced red onion

1/4 cup diced tomato

1/2 bottle of your favorite beer

4 tablespoons sour cream

1 lime, juiced

Small handful cilantro leaves, about 1/4 cup

Salt and pepper

Place all ingredients in a blender and puree.

Tomatillo Salsa:

8 fresh tomatillos

Olive oil

1/2 cup diced red onion

1/2 cup plus 3 tablespoons diced tomato

1/4 cup water

1 teaspoon minced garlic

1 teaspoon chopped cilantro leaves

1 tablespoon white vinegar

2 tablespoons hot sauce

Salt and pepper

2 tablespoons sour cream

Rub tomatillos with oil; grill until browned all over.

Place the tomatillos in a blender with remaining ingredients and puree. Season with salt and pepper. Top with sour cream and chopped tomatoes and serve.

Yield: about 3 cups

Paula’s Lemon Cake

Ingredients

Cake:

1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
Lemon wedge, for garnish
Mint sprig, for garnish

Frosting:

1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract

Filling:

8 egg yolks
1 1/2 cups sugar
1/4 cup (1/2 stick) butter
3 lemons, zest grated and juiced

Directions

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.

To make the cake: Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until golden brown. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.

To make the frosting: Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.

To make the filling: Place the ingredients in the double boiler over boiling water. Don’t let top pan touch the water. Cook and stir until mixture begins to gel or thicken. Remove from heat and allow to cool.

To assemble, add 1 tablespoon of filling to the cake pedestal. Run hands along the side of the cake to remove excess crumbs. Place the cake layers on the pedestal, spreading filling between the layers and on top. Spread the sides and top of the cake with the remaining filling. Frost top and sides of cake with frosting. Garnish with a lemon wedge and a sprig of mint.

Anichini Enlightened Luxury Bedding

Want to see some style and sophistication in Luxury bedding you should see some of the most beautiful luxury bedding that has Style and a passion and quest for beautiful products authenticity and lasting value. Anichini is considered the world’s foremost luxury linen and textile company.