Monday, June 24, 2013


Fashion designers have introduced new acents this 2013 spring-summer season. These can be described as bold geometric prints, in various forms, sizes, and colors. Season standouts include zigzags and complex geomtric patterns. Here is a sample:


Make bold with this season's beautiful patterns and textures, mixing and matching to create your very own patchwork!! Be daring and have fun!

Remember to get all these great looks for less by visiting us at

Monday, June 17, 2013



Few things are better for dinner on a hot summer night than chicken grilled to juicy perfection. Here are some delicious, easy recipes for grilled chicken that we thought you might want to try!

Barbecued Raspberry-Hoisin Chicken


Hoisin sauce along with pureed tart raspberries makes a wonderful Chinese-inspired marinade and dipping sauce for grilled chicken. Plan ahead: The chicken thighs benefit from marinating for at least 2 hours before grilling.

Makes: 4 servings
Active Time: 45 minutes
Total Time: 2 3/4 hours

1 cup fresh or frozen raspberries
3/4 cup hoisin sauce, (see Ingredient Note)
5 tablespoons rice vinegar, divided
1 clove garlic
1 strip (2-by-1/2-inch) orange zest
1 tablespoon chopped fresh ginger
1/8 teaspoon freshly ground pepper
Pinch of crushed red pepper
1 1/2 pounds boneless, skinless chicken thighs, trimmed, each cut into 3 crosswise strips
2 1/2 cups water
1 cup long- or medium-grain brown rice
1/3 cup thinly sliced scallion greens, divided


Combine raspberries, hoisin sauce, 3 tablespoons rice vinegar, garlic, orange zest, ginger, pepper and crushed red pepper in a blender or food processor. Blend or process until smooth, about 1 minute. Set aside 1/4 cup for a dipping sauce.
Transfer the remaining marinade to a medium bowl and add chicken; stir to coat. Cover and refrigerate for at least 2 hours and up to 24 hours.

Combine water and rice in a medium saucepan and bring to a boil. Cover, reduce heat to a simmer and cook until most of the liquid has been absorbed, 40 to 50 minutes. Remove from the heat and let stand, covered, until ready to serve.
Preheat grill to medium-high or preheat the broiler to high.
Meanwhile, remove the chicken from the marinade, scrape off excess (discard marinade), and thread onto 4 skewers, distributing equally.

Grill the chicken until browned and cooked through, 3 to 4 minutes per side. If using the broiler, place the chicken on a broiler pan coated with cooking spray and broil 4 inches from the heat source until cooked through, about 5 minutes per side.
Just before serving, sprinkle the rice with the remaining 2 tablespoons vinegar and 1/4 cup scallions; fluff with a fork. Sprinkle the chicken and rice with the remaining scallions. Serve with the reserved dipping sauce.

Tips & Notes
Make Ahead Tip: Marinate for up to 24 hours before grilling. | Equipment: 4 skewers
Ingredient Note: Hoisin sauce is a thick, dark brown, spicy-sweet sauce made from soybeans and a complex mix of spices. Look for it in the Asian section of your supermarket.

Per serving: 398 calories; 11 g fat ( 3 g sat , 4 g mono ); 86 mg cholesterol
; 44 g carbohydrates; 4 g added sugars; 28 g protein; 4 g fiber; 313 mg sodium; 376 mg potassium
Beer-Barbecued Chicken

Here's our spin on the roast-a-chicken-on-top-of-a-can-of-beer technique that's popular with barbecue aficionados. To simplify things, we just pour a little beer inside the chicken as it cooks. The beer keeps the meat juicy and a smoky-flavored spice rub both under and over the skin gives it extra flavor. Barbecuing poultry with the skin on helps prevent the meat from drying out. To keep calories and fat in check, remove the skin before serving.

Makes: 6 servings
Active Time: 15 minutes
Total Time: 1 3/4 hours

1 tablespoon smoked paprika , (see Shopping Tip)
2 teaspoons dried oregano
1 1/2 teaspoons salt
1 teaspoon packed dark brown sugar
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground chipotle chile , (see Shopping Tip)
1/2 teaspoon freshly ground pepper
1 4-pound chicken
1 12-ounce bottle beer, preferably pale ale or American lager, divided

Preheat a gas grill (with all burners lit) to 400°F or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F).
Combine paprika, oregano, salt, brown sugar, cumin, onion powder, garlic powder, chipotle chile and pepper in a small bowl.
Remove giblets from chicken (if included) and trim any excess skin. Loosen the skin over the breast and thigh meat. Rub the spice mixture under the skin onto the breast meat and leg meat, a little on the skin and inside the cavity. Tuck wings under the body and tie the legs together with kitchen string.
If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Wearing an oven mitt, carefully place a drip pan under the grill rack
on the unheated side. Place the chicken breast-side down on the rack over the pan. Pour half the beer into the cavity (it’s OK if some drips out into the drip pan).
Close the lid and roast undisturbed for 45 minutes.
Turn the chicken breast-side up. Pour the remaining beer into the cavity. Cover and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165°F, 30 to 45 minutes more. Transfer the chicken to a clean cutting board; let rest for 10 minutes before removing the string and carving.

Tips & Notes
Make Ahead Tip: Equipment: Kitchen string, metal or foil drip pan
Shopping tip: Smoked paprika and ground chipotle chile can be found in the spice section of well-stocked supermarkets or online at
Per serving (without skin): 173 calories; 7 g fat ( 2 g sat , 1 g mono ); 76 mg cholesterol; 2 g carbohydrates; 25 g protein; 1 g fiber; 656 mg sodium; 250 mg potassium.

Butterflied Grilled Chicken with a Chile-Lime Rub

A quick and efficient way to cook a whole bird on the grill is to butterfly it. This method is so popular, especially in Southern California, that large chains have thrived selling chile-rubbed butterflied chicken to happy patrons. When cooking a whole chicken on the grill, try searing the chicken first over direct heat then finish cooking over indirect heat (as instructed in this recipe). That way you avoid the all too common problem when grilling—chicken burned on the outside and raw in the center. For best flavor, let the chicken marinate in the rub overnight in the refrigerator. Serve with lime wedges and fresh salsa.

Makes: 6 servings
Active Time: 30 minutes
Total Time: 1 hour 25 minutes (plus 12-24 hours marinating time)

3 tablespoons chile powder, preferably New Mexico chile, or Hungarian paprika
2 tablespoons extra-virgin olive oil
2 teaspoons freshly grated lime zest
3 tablespoons lime juice
1 tablespoon minced garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano, preferably Mexican
1 1/2 teaspoons
kosher salt
1 teaspoon freshly ground pepper
Pinch of ground cinnamon
1 3 1/2- to 4-pound chicken

Combine chile powder (or paprika) and oil in a small bowl with lime zest and juice, garlic, coriander, cumin, oregano, salt, pepper and cinnamon to form a wet paste.
Using kitchen shears, cut the chicken down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard (or reserve it for stock). Place the chicken cut-side down and flatten with the heel of your hand. Generously smear the spice rub under and over the skin and on the interior of the bird. Place in a nonreactive baking dish (see Tip). Cover with plastic wrap and refrigerate overnight or up to 24 hours.
Preheat half the grill to medium-high (or build a medium-high heat fire on one side of a charcoal grill); leave the other half unheated. Have a squirt bottle of water ready by the grill.
Leave all the spice rub on the chicken. Place the chicken skin-side down over the heat and grill until the skin begins to color and char marks form, about 5 minutes. (Extinguish any flare-ups with the squirt bottle.) Flip over and grill 5 minutes more. Move the chicken to the unheated side. Close the lid and cook, making sure the chicken is flat against the grate, until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165°F, 30 to 40 minutes. Transfer to a platter and let rest for 5 to 10 minutes before carving.

Tips & Notes
Kitchen Tip: A nonreactive bowl or pan—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor.

Per serving (without skin): 214 calories; 9 g fat ( 2 g sat , 5 g mono ); 88 mg
cholesterol; 4 g carbohydrates; 0 g added sugars; 28 g protein; 2 g fiber; 422 mg sodium; 417 mg potassium.Grilled Chicken & Polenta with Nectarine-Blackberry Salsa

Grilled nectarines and fresh blackberries turn into a summery salsa to top cumin-rubbed chicken and polenta in a dish that's special enough for weeknight entertaining. Make it a meal: Serve with a spinach salad and a crisp glass of rosé.

Makes: 4 servings
Active Time: 40 minutes
Total Time: 40 minutes

1 tablespoon plus 1 teaspoon canola oil, divided
1 tablespoon ground cumin
1 teaspoon
kosher salt, divided
3/4 teaspoon freshly ground pepper
1 16- to 18-ounce tube prepared plain polenta
1 pound boneless, skinless chicken breast, trimmed
2 nectarines, halved and pitted
1 pint blackberries, coarsely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
Hot sauce, to taste


Preheat grill to medium-high.
Combine 1 tablespoon oil, cumin, 3/4 teaspoon salt and pepper in a small bowl. Rub 1 teaspoon of the mixture all over polenta. Rub the rest into both sides of chicken. Cut the polenta crosswise into 8 slices. Rub the cut sides of nectarine halves with the remaining 1 teaspoon oil.
Oil the grill rack (see Tip). Place the chicken, polenta slices and nectarines on the grill. Grill the polenta until hot and slightly charred, 3 to 4 minutes per side. Transfer to a clean plate; tent with foil to keep warm. Grill the nectarines, turning occasionally, until tender, 6 to 8 minutes total. Grill the chicken, until cooked through and no longer pink in the middle, 6 to 8 minutes per side. Transfer the chicken and nectarines to a cutting board. Coarsely chop the nectarines. Let the chicken rest for 5 minutes, then thinly slice.
While the chicken rests, combine the chopped nectarines, blackberries, cilantro, lime juice, hot sauce and the remaining 1/4 teaspoon salt in a medium bowl. Layer the polenta, chicken and fruit salsa on 4 plates and serve.

Tips & Notes
Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don't use cooking spray on a hot grill.)

Per serving: 317 calories; 8 g fat ( 1 g sat , 4 g mono ); 63 mg cholesterol; 34 g carbohydrates; 27 g protein; 6 g fiber; 694 mg sodium; 458 mg potassium.
Grilled Chicken Tenders with Cilantro Pesto

Cook chicken tenders quickly on the grill and top with pesto made with cilantro and sesame seeds for a zesty, speedy dinner. Serve with: Quinoa and grilled asparagus.

Makes: 4 servings
Active Time: 35 minutes
Total Time: 35 minutes

1/4 cup lime juice
1/4 cup reduced-sodium soy sauce
1 tablespoon canola oil
1 teaspoon chili powder
1 pound chicken tenders
2 cups loosely packed fresh cilantro leaves, (1-2 bunches)
2 scallions, sliced
2 tablespoons toasted sesame seeds, (see Ingredient Note)

Whisk lime juice, soy sauce, oil and chili powder in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add chicken to the remaining marinade; toss to coat. Marinate in the refrigerator for 20 minutes or up to 1 hour.
Preheat grill to medium-high.
Meanwhile, place cilantro, scallions, sesame seeds and the reserved marinade in a food processor and process until fairly smooth.
Oil the grill rack
(see Tip). Remove the chicken from the marinade (discard marinade) and grill until cooked through and no longer pink in the middle, about 2 minutes per side. Serve the chicken with the cilantro-sesame pesto.

Tips & Notes
Ingredient Note: Sesame seeds can be purchased already toasted. Look for them near other Asian ingredients. Or toast your own in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.
Tip: To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Per serving: 168 calories; 6 g fat ( 1 g sat , 3 g mono ); 63 mg cholesterol
; 3 g carbohydrates; 0 g added sugars; 24 g protein; 1 g fiber; 299 mg sodium; 294 mg potassium.

Cherry Friends, we hope you enjoy these great recipes, courtesy of living well. We love summer nights and fun BBQ’s!

Don’t forget to visit us at

Happy Summer!!

Monday, June 10, 2013

Hot Fun in the Summer Time

            Hot Fun in the Summer Time


Whether you and your family are walking, hiking, running, biking, wading, jumping, diving, swimming, tubing, paddling, surfing, or skiing this summer remember have fun in the sun, any way you choose it!

I think most of the people love summer time and what it brings with it, especially moms; they are really waiting for the good times
just to go out and spend the rest of the day outside with their kids. That is why here at It’s So Cherry we feel that it is not a bad a idea to spend a little amount of money to get fresh and trendy clothing & accessories, always feeling like you can get the best looks for less, while getting your wild side on.

So ladies it’s that time again! Accessories!!! Get ready to settle down and relax with your jewels; we love taking the ordinary summer looks and dressing them up with fun, daring accessories!

Go wild, and have fun this summer!

Happy shopping Cherry Friends! Don’t forget to visit us to get these great looks for less!

Monday, June 3, 2013

Don’t just by him another tie this year!

Don’t just by him another tie this year!


Hello Cherry Friends!  We hope that you had a good weekend?    I just realized that Father’s Day is just around the corner – crazy!  I have been thinking and wanting to start some sort of fun tradition to celebrate both Father’s and grandfather’s day each year.  Something simple that I could do with the kids for their dad/grandpa that would, you know, make his heart melt. 
After searching the internet, we rounded up a bunch of ideas and traditions that we found and put them in a list for you. 
For a new tradition it would be fun to ask the kids (all ages) all the things they love about their dad. Then every year you can ask the same question and see how the answers change as they get older.  As an additional idea record their responses on video, and then make up a card on PicMonkey with all of them written down. I am so excited about this idea, think about how cute this card could turn out! 
Here is an idea of some of the questions that you could ask to get them started.
  • What do you love that dad does with you?
  • What is your favorite thing about bedtime with daddy?
  • What do you love about dad’s face?
  • What do you love most about your dad?
  • What’s something your daddy says that you love?
You could list just a few of their answers on the front of the card, and then write the rest on the inside.  I think this would melt hearts and dads and grandpas are going to love it. Especially the video – most of the kids’ answers will be hilarious, but there could be that are actually really thoughtful for their ages

So now, onto some more ideas and traditions:
So how about you, any fun traditions in you family for Father’s Day? We would love for our Cherry Friend’s to share all of them!
In the mean time don’t forget to visit us at……………
Happy shopping cherry friends!