We ask the WedEclectic team a question, and post their answers each week…providing some advice, inspiration and insight into the person behind our shops. We hope you enjoy them!
Please reply with your own answer! : )
What would be your ideal honeymoon destination if money weren’t an issue?
Australia! I’d love to go see all the animals in their natural habitat running in the wild!
I want to go to that lil vacation spot in Belize where the huts are over the ocean and you can see the ocean through the floor. The water is clear and you can see for miles.
Julie’s answer is hard to beat! New Zealand sounds nice too :o)
Oh, Australia, New Zealand and Fiji…three ideal destinations all in one grand honeymoon vacation…and only one long flight from the US East coast : )
I would love to take a trip around the seven wonders of the world, & then see my family in the UK.
Japan of course and most of the money would be spent on clothes.
Celtic Castle! Ireland, Scotland, England, Wales, okay, even a castle in France would be okay. History! Gardens! Perfection!
Road trip! My husband and I actually considered buying an RV and spending 2-3 months traveling around the US for our honeymoon. It’s still on our bucket list….one day 🙂
When it comes to organizing a Mans wedding there are a few gems for that individual guy that wants some say in the wedding arrangements. From boutonnieres to table decorations, wedding invitations to wedding rings, there are some great masculine choices amongst wedElectic team members.
From Steve Riley
From Steve’s Kitchen, of JewelryBySteveRiley
Lemon Chicken & Mashed Sweet Potato
This light and tangy dish is perfect for a romantic dinner for two, while sitting on the patio watching the sun set.
2 Chicken Boneless Breasts
1/2 tsp Mixed Herbs
1/4 tsp Turmeric
2 Tsp Butter
1 Tsp Milk
2 Sweet Potatoes
2 Cups Kale
2 Cups Broccoli
3 Garlic Cloves
2 Tsp Olive Oil
2 Tsp Stock
Pre heat oven to 400, wash and dry chicken and place in a roasting dish. Sprinkle mixed herbs, salt & pepper over chicken, cut the lemon into 6 slices and place on top of the chicken, cover and bake for aprox 20 mins, until chicken is cooked through.
Bring a medium pan of water to boil, peal sweet potatoes and cut into 2 inch pieces, place in the boiling water and simmer until soft, aprox 10 mins. Drain water from pan and mash with butter, milk & turmeric.
Heat olive oil in a frying pan, wash and roughly chop kale & broccoli and add to frying pan, season with salt & pepper and mixed herbs and crushed garlic, add stock to prevent the pan from drying out, saute for 5 mins.
Serve with a chilled glass of Pinotage, and enjoy.
From Steve’s Kitchen, of JewelrybySteveRiley
Lime Mustard Mackerel & Spicy Scallops
This is a great healthy fish dish that is bursting with nutrients, flavor and texture.
1/2 lb. Mackerel
1/2 lb. Scallops
1/2 lb. Kale
1/4 Cup Chicken or Vegetable Stock
2 Tsp Dijon Mustard
Zest of 1 Lime
Juice of 1 Lime
1/4 tsp Salt
1/4 tsp Pepper
4 Garlic cloves
1 Cup Brown Basmati Rice
1/4 Cup Parsley
1/2 tsp Cayenne Powder
2 Tsp Olive Oil
Wash & drain rice while bringing 2 Cups water to boil, add rice to boiling water, stir, cover and simmer for 40 mins.
While the rice is cooking mix lime zest, juice, salt & pepper to mustard. Wash & dry mackerel, place skin side down in a foil lined backing dish and spread the mustard & lime mixture evenly over the fish. Wash & dry the scallops, dust all over with cayenne powder. Wash & roughly chop the kale, put in a skillet with oil, stock & crushed garlic, and saute for aprox 5 mins. Remove the kale from the pan leaving the remainder of the stock in the pan, add the scallops and cook for 5 mins each side while the mackerel cooks under the broiler for 10 mins. Finley chop the parsley and add to cooked rice.
Serve with a chilled glass of Chardonnay, and enjoy.
From Steve’s kitchen, of JewelrybySteveRiley
Quick Chicken Stir Fry
This is a great dinner option when you don’t have much time to be in the kitchen. You can use up any left over vegetables from the day before, if they are already cooked just chop them up and throw them in at the end with the cashews to warm up.
2 boneless chicken breasts
1/4 cup scallions
1 cup sugar snap peas
1 cup Kale
1 cup carrots
1/4 cup fresh ginger
1/2 cup raw cashew nuts
2 hot chili peppers
2 Tsp Sesame oil
Tamari soy sauce, it is gluten free & low sodium
spice mix made of:
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground turmeric
Heat a wok or deep frying pan to a medium high heat with 2 Tsp sesame oil (good for high heat cooking). While pan is heating chop chicken into 1 inch cubes toss in to pan with spice mix & two hot chili peppers, stir occasionally while roughly chopping scallions, ginger & carrots and add to chicken once its turned white. Stir and roughly chop Kale and cut snap peas in half, add to pan with cashews and 2 -3 dashes of Tamari soy sauce. Stir and fry for a further 3 mins, just enough time to make sure the chicken is cooked through and the veggies are hot but al-dente.
Serve with rice or noodles and a dash of tamari soy sauce to taste.
From Steve’s kitchen, of JewelryBySteveRiley
Naughty But Nice Breakfast
This Naughty But Nice Breakfast is one of my favorites. It is truly an indulgent start to the perfect weekend.
1/2 can of Heinz Baked Beans, (I prefer the British kind, the turquoise blue can, they are less sweet than the American Kind)
2 slices of Rye or Whole Grain Bread.
4 rashers of bacon.
1 tsp Butter
1/4 cup Grated Cheddar Cheese.
Salt & Pepper.
Place the Bacon in a steak pan on medium heat and cook to a crisp, when cooked place on a paper towel to absorb some of the grease, then break each rasher into 1/2 so you have 4 smaller rashers per serving.
While the bacon is cooking, place 1/2 can of Heinz Baked beans in a small pan on a low heat. Stir occasionally and warm thoroughly, but do not boil, otherwise the beans will dry out.
Melt 1 tsp of butter in a frying pan and crack open the 2 eggs into the melted butter. This gives a better flavor than oil and prevents the eggs from stacking.
Put the Rye bread under the broiler and lightly toast each side, do not over toast as Rye bread tends to become too hard to cut.
Flip the eggs.
Butter the lightly toasted Rye bread with Almond butter, place 3/4 of the bacon on the toast, put the egg on top of the bacon, spoon the beans over the egg, take the last 1/4 of bacon and stand it in the egg, sprinkle with cheese add salt & pepper to taste.
Serve with a nice mug of freshly made tea or coffee and ENJOY!
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