LOVE WHERE YOU LIVE…. and one amazing dish for summer!

June 23, 2021June 24, 2021Posted in Aging with Grace Blogger, Living & Loving Life at 60 Years Young, REAL ESTATE, REAL ESTATE PROFESSIONALTagged CBREALTY, COLDWELL BANKER NAPLES, Eat like the locals, food blogger, Luxury, MISO GLAZED SEA BASS, NAPLES, NAPLES FLORIDA, NAPLES REAL ESTATE, REALTOR, recipes, sea Bass, USS NEMO2 Comments

LOVE WHERE YOU LIVE is my motto and at age 65 I have decided to embark on a new career…selling real estate!

I couldn’t believe my eyes when I started getting AARP newsletters and emails! There must be some mistake! I’m still shocked at being considered a senior!?? I’m good with it…..you know…sticks & stones….But I read about people who have started new careers in their later years and I thought…why not?

Taking the real estate exam was a great feat…lots of math, and as a retired third grade teacher, my math skills were enough to balance my checkbook. But I was determined.

The exam took 4 hours and waiting until the very last second before hitting send…I held my breath. Suddenly a message appeared….YOU PASSED…and then disappeared. WAIT!! WHAT DID IT SAY?? Until my official certificate link came in my email, I didn’t believe it. So yep….I’m a Real Estate Professional with Coldwell Banker Realty in Naples, Florida and LOVING IT!

So for my readers who have loved my recipes…have no fear! I’ll still share simple and delicious recipes and more! I have some new recipes from popular spots in Naples that I’d love to share. Eat like the locals!

One of our favorite restaurants is USS Nemo and their signature dish, Miso Glazed Sea Bass with Ginger Butter Sauce is decadent.

Whether you are looking for a second home, or wanting to relocate to Southwest Florida, keep in touch! I’m happy to help you find the place you’ll love to live!! Email me at: Laura.Nobil@CBrealty.com.

This recipe from Epicurious.com is pretty close! Enjoy!

Miso Glazed Sea Bass is the signature dish at USS Nemo in Naples Florida.

GLAZED SEA BASS WITH GINGER BUTTER SAUCE

INGREDIENTS

Sauce
- 1 cup dry white wine
- 1/3 cup chopped shallots
- 1/3 cup thinly sliced fresh ginger
- 1/2 cup whipping cream
Fish
- 6 tablespoons soy sauce
- 3 tablespoons honey
- 3 teaspoons rice vinegar
- 1 1/2 tablespoons cold water
- 1 1/2 teaspoons cornstarch
- 4 6- to 7-ounce sea bass fillets
- 4 tablespoons chilled butter, cut into small pieces

PREPARATION

For sauce:
1. Combine wine, shallots and ginger in heavy small saucepan over high heat. Boil until liquid is reduced to 1/4 cup, about 5 minutes. Add cream and boil until liquid is reduced by half, about 3 minutes. Remove from heat.
For fish:
1. Mix soy sauce, honey and rice vinegar in another heavy small saucepan. Mix water and cornstarch in small bowl until smooth. Add to soy sauce mixture. Stir mixture over medium heat until glaze boils and thickens slightly, about 2 minutes. Remove from heat. Cool glaze to room temperature. (Sauce and glaze can be prepared 1 day ahead. Cover separately and refrigerate.)
2. Preheat oven to 350°F. Arrange fish on small baking sheet. Brush with some of glaze. Bake until opaque in center, about 15 minutes. Remove from oven. Bring remaining glaze to boil. Spoon glaze over fish.
3. Meanwhile, bring sauce to simmer. Remove from heat. Gradually add butter to sauce, whisking just until melted. Strain. Season with salt and pepper.
4. Spoon sauce onto 4 plates, dividing equally. Top with fish and serve.

A Little Food for Thought

March 20, 2020March 20, 2020Posted in Aging with Grace Blogger, blog, chicken, Chicken Dinners, entertaining, FOOD, Food and Lifestyle Blogger, food blogger, Food Blogger, FOOD INFLUENCER, foodie, ITALIAN, Living & Loving Life at 60 Years Young, MAIN COURSE SALADS, recipes, SALADS, SEASONAL CELEBRATIONS, Summer Suppers, UncategorizedTagged chicken, CHICKEN PARMESAN, maine course salad, Roulades, Salad2 Comments

I spent most of last week scrambling from store to store engaging in my own version of “Say Yes to the Dress” hoping to find the perfect dress for my son’s upcoming wedding. Little did I know that I was successfully exposing myself (and my family) to God knows what and hoping this invisible enemy would just disappear. The good news….I found the dress…The bad news….The wedding is off, or postponed for now.

My husband, Steve is happy because all of the ‘say no to the dresses’ have been successfully returned and the credit card is tucked away….for now.

What is the take away? Stay positive, worry about what we can control, and turn off the tv after the Today Show.

For me, self quarantining is a great time to search out recipes to share! Technically, I should be offering immune boosting recipes, but today, since our restaurant choices are limited, I found some great ‘restaurant quality’ recipes to share. Check this twist on chicken Parm from Cuisine Magazine!

Chicken Parmesan Roulades

with Fresh Tomato Sauce and Caesar Salad

For the roulades—

8 boneless, skinless chicken breast halves pounded thin (6 oz. each)
Salt & Pepper to taste
Fresh Mozzarella sticks cut into eight, 2″ long pieces

For the coating—

1 C. panic bread crumbs (I use Italian blend)
1 C. Parmesan cheese shredded
1 T. minced fresh parsley
1/4 C. all purpose flour
1 egg, beaten
1/2 C. olive oil

For the sauce—

1 C. chopped onions
1/2 t. red pepper flakes
3 C. cherry tomatoes
1/4 C. chopped fresh basil
Salt to taste

serve WiTh:

Caesar Salad,
1/2 cup Parmesan, shredded

DIRECTIONS:

Preheat oven to 400* & coat a baking sheet with nonstick spray.
Halve the chicken for the roulades.
Season & roll each with a piece of mozzarella.
Combine panko, Parmesan cheese & parsley
Dredge roulades in flour, dip in egg and coat in panko mixture.
Roast in the oven 10 min.
Sautés in skillet with 2T olive oil

FOR THE SAUCE:

Saute onions and pepper flakes in a sauce pan 2-3 min.

Stir in tomatoes and cook until slightly thickened 8-10 min.

Season with basal and salt.

TO SERVE:

Place roulade on top of Caesar salad, spoon tomato sauce on top, and sprinkle with Parmesan.

CAESAR SALAD

Makes 10 cups; Total time: 15 minutes

Mash TogeTher:

11/2 t. garlic, minced
1/4 t. kosher salt

Whisk in:
1/4 cup Parmesan, grated 2 T. fresh lemon juice

1 T. mayonnaise
1 t. anchovy paste
1 t. Dijon mustard
1 t. Worcestershire sauce
1/2 t. black pepper
1/4 cup olive oil
Toss WiTh:
10 cups romaine lettuce, chopped

Mash garlic and salt together with the flat side of a knife blade until it forms a paste, Whisk remaining ingredients together with the garlic paste until combined. Toss the romaine with the dressing just before serving.

Dear Friends,

I hope you enjoy today’s recipe. Shortcuts work….use jar sauce and store bought dressing…it’s all good.

Every day my daughter FaceTimes me with our 18 month old grandson doing everything from dying spaghetti noodles to finger-painting cards and mailing them to family members. Working full time from home and being so resourceful, I marvel at her positive outlook and commitment.

It’s a lesson. Without being preachy and trite….cheers to health and watching out for each other while doing the right thing…..Stay home….Stay healthy.

🍷Laura

Oakes Farms Meets Naples Home Cooks: From Seed to Our Table

June 11, 2019June 12, 2019Posted in Aging with Grace Blogger, appetizers, blog, Cocktail Party, COOKING FOR A CROWD, entertaining, FAVORITE THINGS SHOP, Food and Lifestyle Blogger, food blogger, Food Blogger, FOOD INFLUENCER, HEALTHY CHOICES, HEALTHY RECIPES, Life Style Blogger, Living & Loving Life at 60 Years Young, NAPLES, FLORIDA RESTAURANTS, recipes, SALADS, SEAFOOD, seafood, Seafood Dinners, VEGGIESTagged appetizers, cheese its, Cocktail Party, entertaining, FLORIDA, Food Network, grouper bites, NAPLES, Oakes Farms, Seed to TableLeave a comment

The next time you find yourself standing in a grocery store, and some guy with a camera loudly asks if there are any home cooks around, and you are the only person there, I say, GO FOR IT!

This happened, and my dream of becoming a Food Network Star was at my fingertips…well, sort of.

What started as a plan to cook a quiet dinner, soon blossomed into an incredible cocktail party with our amazing friends pitching in, all the while our PR guy, Larry from TellYourVision.Net, filmed us from start to finish!

Check out our commercial here!

And, here is the recipe you have all been waiting for!

STEVE’S PAN FRIED FLORIDA GROUPER BITES

INGREDIENTS:

•1 lb fresh Wild Florida Grouper Fillets, washed & patted dry

•2 organic eggs, beaten

•2 C. Cheez-it crackers ground fine

•2 C. Parmesan cheese grated

•1/2 C. Organic Olive Oil

DIRECTIONS:

•In a food processor, blend Cheez-it crackers with the parmesan cheese.

•Cut the grouper into 1” bite size pieces.

•Heat the oil over medium high heat.

•Dip each fillet in egg and toss in the cracker/cheese mixture to coat.

•Place each fillet into the hot oil taking care not to over crowd the fish.

•Cook for 3-4 min. per side until golden brown.

•Remove and serve immediately with your favorite tarter sauce, cocktail sauce or mustard sauce.

Dear Friends,

Thanks for swinging by! Stay tuned in the next few weeks for more great recipes and entertaining ideas from our Naples friends.

Cheers to sharing celebrations with love.

Laura

Heirloom or Clutter…+ A New Twist on an Old Favorite…Chicken Parmesan as a muffin!

January 23, 2019January 28, 2019Posted in Aging with Grace Blogger, blog, chicken, Chicken Dinners, Comfort Food, COOKING FOR A CROWD, entertaining, food blogger, Food Blogger, FOOD INFLUENCER, foodie, HEALTHY CHOICES, HEALTHY RECIPES, ITALIAN, Life Style Blogger, Living & Loving Life at 60 Years Young, weight watchersTagged amazzon, chicken, CHICKEN PARMESAN, CHICKEN PARMESAN MEATLOAF MUFFINS, cooking, FOOD BLOG, food blogger, healthy, INFLUENCER, instant pot, keto, lenox bird collection, low carb, low fat, meatloaf, muffins, ninja, quick and easy meals, recipes, shopping, TURKEY, weekday meals, weight watchers2 Comments

Happy New Year, everyone!! I have a new dilemma to share!

I know it’s really great that there are things so special to you that you want to pass them along to your children and grandchildren….but seriously…..you have to think, “Will they want this shit?”

Take, for example, the Lenox bird collection, that I know was an expensive bite out of the budget that my husband provided for his mom….I just spent an entire afternoon, matching each bird to the corresponding certificate of authenticity, photographing, and listing them on Ebay. I sold one, but by the time I packed it and shipped it, I lost money.

Kathy, a very close friend of mine offered me $25.00 for all of them so that her husband can use them as target practice for a gun he purchased recently. Tempting. I can’t help but thinking that someone out there appreciates these dust collecting birdies.

Moving Steve’s mom into an assisted living facility was quite the undertaking, especially as her daughter-in-law….I was given the dubious job of sorting through countless pairs of stockings, some still in the original package, hair ties and bows, denture boxes, and an assortment of long forgotten treasures packed away for safe keeping. Year after year, I would go to the dollar store for holiday bags and have Salina pack up these treasures as gifts, but she didn’t want to part with anything. You really have no idea….So for now, I’m stuck with these birds…lots of them.

My parents, at 89 and 91, have kept those special to them in a super organized way. When I visit, I love how my mom is always trying to give me her things. Although they take great pleasure in sharing, I want my mom and dad to keep and enjoy the memories they bring, rather than taking them away. I also know that the beautiful and valuable belongings of my parents are far from junk and someday will value and cherish the sentiment and memories.

On a return flight from Cancun, I vividly recall the pilot saying, “I hope you enjoyed your vacation and have carefully packed all of your souvenirs that will be at your garage sale someday.” So….note to self….Only buy and keep what gives you pleasure and let it go when it no longer has meaning.

Speaking of giving pleasure, I found this twist on an old favorite. Get ready for this delicious and EASY twist on your favorite Chicken Parmesan recipe!

Chicken Parmesan Meatloaf Muffins

Makes 12 Muffins

INGREDIENTS:

1 ½ lbs raw ground chicken breast or turkey.processor and run until ground)
2 large egg
6 tablespoons panko or breadcrumbs
¾ teaspoon dried basil
¾ teaspoon dried thyme
¾ teaspoon oregano
2 garlic cloves, minced
½ a small finely chopped onion
¾ teaspoon salt
1/3 teaspoon black pepper
¾ cup Parmesan cheese
¾ cup pasta sauce
¾ cup reduced fat shredded Mozzarella cheese
Optional: dried parsley, oregano or basil for garnish

DIRECTIONS:

Pre-heat the oven to 350. Lightly mist a muffin tin with cooking spray and set aside.
In a large bowl, combine the ground chicken, egg, egg whites, breadcrumbs, basil, thyme, oregano, garlic, onion, salt, pepper and Parmesan cheese and lightly mix together. Do not over handle.
Form the meat mixture evenly into the 12 cups of your prepared muffin tin. Spread the pasta sauce evenly over the tops of each muffin. Bake for 20 minutes and remove from the oven. Top each muffin with about a tablespoon of shredded cheese and then return to the oven for 2-3 minutes until the cheese is melted. Garnish if desired.

Dear Friends,

Thanks for swinging by! Whether you are stuck indoors watching the snow, or reading this poolside, I hope you enjoy this delicious recipe and these great finds!

Until next time…

Cheers to cherished memories, both old and new!

🥂Laura

CELEBRATION + SUNSETS SHOPPING

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Get in the Swim!

May 27, 2018May 29, 2018Posted in Aging with Grace Blogger, AQUA FITNESS, blog, Food Blogger, Life Style Blogger, Living & Loving Life at 60 Years Young, LOW IMPACT EXERCISETagged AQUA FIT, AQUA FITNESS, exercise, EXERCISE IDEAS, lifestyle blogger, LOW IMPACT, POOL EXERCISE, STAYING YOUNG, WATER AEROBICS2 Comments

Have a pool close by? Looking for a great low impact workout? Water jog! Grab some water weights, a few friends, and pump those weights while you run back and forth to your favorite tunes!

It’s all good….get some vitamin D, burn calories and tone those muscles. These low impact moves keep your muscles toned without putting stress on your joints.

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If you are looking for some aqua fitness videos…..

Check out this Aqua Fit Workout with your new gear!!

Dear Friends,

Thanks for swinging by and I hope you grab some of these ideas and head to the pool.

Cheers to summer, sunshine and staying healthy!

🍷Laura

This BLT Salad will be a Mother’s Day Favorite!

May 11, 2018May 11, 2018Posted in Aging with Grace Blogger, blog, Breakfast and Brunch, entertaining, Fashion, Food and Lifestyle Blogger, food blogger, Food Blogger, Fourth of July, HEALTHY CHOICES, HOLIDAY CELEBRATIONS, Living & Loving Life at 60 Years Young, MAIN COURSE SALADS, Memorial Day, MOTHER'S DAY, recipes, SALADS, SEASONAL CELEBRATIONS, Summer Suppers, Uncategorized, VEGGIES AND VEGANTagged bacon, bacon lettuce and tomato sandwhich, blogger, blogging, blt, dinner salad, entertaining, Father's Day, Food, food blogger, FOOD FOR A CROWD, graduation, LIFESTYLE AND FOOD BLOGGER, MOTHER'S DAY, party, pasta salad, picnic food, Salad, salad for dinner, SEASONAL CELEBRATIONSLeave a comment

If you are looking for a great salad to add to your picnic for Mom’s Day, graduation, or just a get-together, try this BLT Salad…..all the flavors of that favorite bacon, lettuce and tomato sandwich in a bowl! Simple and delicious!

BLT PASTA SALAD

with

Creamy Bacon Dressing

To keep the dressing from curdling, be sure to cool the bacon drippings to room temperature before adding to the mayonnaise.

Makes 20 servings

COOK:

1 lb. dry campanelle pasta
1 lb. thick-sliced bacon, diced

WHISK:
1/2 cup mayonnaise
2 Tbsp. minced shallots
2 Tbsp. minced fresh basil
2 Tbsp. cider vinegar
2 tsp.sugar

Salt and black pepper to taste

STIR IN:

4 cups chopped romaine lettuce 4 cups halved grape tomatoes

Cook pasta in a large pot of boiling salted water according to package directions. Transfer pasta to a bowl of ice water; drain well.

Cook bacon in a large nonstick skillet over medium heat until crisp. Transfer bacon to a paper- towel-lined plate. Reserve 3 Tbsp. drippings; set aside to cool.Whisk together mayonnaise, reserved drippings, shallots, basil, vinegar, and sugar in a large bowl; season with salt and pepper.

Stir in pasta, romaine, tomatoes, and bacon; toss to coat. Season salad with salt and pepper.

Dear Friends! I hope you enjoy this delicious salad! This year, I used medium sized ball jars for individual servings….they looked super cute on the table, and made serving easy (the best!).

This year will be my daughter, Jodi’s, first “Almost A Mom’s Day!” They are deciding what to name the baby, and I’m trying to decide what the baby will call Steve and I.

Check out some of my fun finds! As always, thanks for swinging by and have a wonderful Mother’s Day!

Cheers! Laura

CELEBRATIONS SHOPPING

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To Cook or Not to Cook….That is the ???

April 20, 2018April 24, 2018Posted in Aging with Grace Blogger, appetizers, blog, entertaining, Fashion, FAVORITE THINGS SHOP, Food and Lifestyle Blogger, food blogger, Food Blogger, HEALTHY CHOICES, Life Style Blogger, Living & Loving Life at 60 Years Young, NAPLES, FLORIDA RESTAURANTS, SEAFOOD, Seafood Dinners, SEASONAL CELEBRATIONS, UncategorizedTagged blog, caesar salad, CANDIED BACON, CEDAR FIRED OLD FASHIONED, CORNMEAL FRIED OYSTERS, DEVILED EGGS, DINING OUT, FLORIDA, food blogger, lifestyle, NAPLES, restaurants, Salad, SEA SALT, SUSHI BITES, THE BEVY, THE SUNSHINE SHOP, WOMEN'S CLOTHING3 Comments

Well, as they say, “When in Rome…,” but in Naples…….Florida, it’s great fun to do as the Naples’ Floridians do….enjoy dining out on Fifth Avenue South! The epicurean choices are so incredible that dining in doesn’t always cut it. I try to justify it to myself, and Steve, by convincingly insisting that amazing meal ideas can be born from amazing restaurants.

Actually, it’s devastating…..(slightly dramatic, I know) to eat a mediocre meal in a restaurant and know that you can have a much better dinner at home. Dining out is a treat and I’m committed to duplicating and sharing some of my faves from my recent travels to Naples, Florida.

Sea Salt is one of our favorites and the chef nailed it on creativity and taste with his Caesar Salad Sushi Bites.

CAESAR SALAD SUSHI BITES

The first time I made these, I over filled them. Less is more, so that they are able to roll up and sit on the plate for a delicious presentation.

INGREDIENTS

8 romaine leaves
Caesar Dressing (store bought or home made)
Shredded Parmesan Cheese
Small jar of red lumpfish caviar

DIRECTIONS

Wash, dry and lay each romaine leaf flat.
Spread 1 T on each leaf.
Sprinkle 2 T Parmesan cheese on each leaf.
Carefully and tightly roll each romaine leaf up lengthwise.
Cut off loose ends and and slice evenly down the middle. (Each leaf makes 2 rolls)
Repeat with remaining leaves.
Turn each ‘sushi roll’ flat and top with 1/2 t. dressing and a sprinkle of caviar.
Serve with chopsticks!

CAESAR SALAD DRESSING

Combine + Serve

6 cloves garlic, mashed and minced.
1 tablespoon Dijon mustard.
1 tablespoon vinegar.
Kosher salt and freshly ground black pepper.
2 tablespoons mayonnaise.
1/2 cup olive oil.
Lemon juice, for seasoning.
Minced anchovy fillets, optional.

One of the new kids on the block in downtown Naples is The Bevy; a delightful, open air restaurant featuring a living wall, beautiful bar and a retractable skylight ceiling. The food and drinks here insight the senses with every sip and bite.

Steve was more than delighted with his appetizer of Deviled Oysters which include yellow conrmeal oysters, deviled eggs and candied bacon.

Our friend, Bob, loved his craft cocktail, The Cedar Fire Old Fashioned which features bastille 1789 whiskey, orange bitters, maples syrup, smoked glass and candied bacon.

DEVILED EGGS

INGREDIENTS

1 dozen eggs
2 teaspoons dijon mustard
1/3 cup mayonnaise
1 Tbsp minced shallot or onion
1/4 teaspoon Tabasco sauce
Salt and pepper
Paprika

DIRECTIONS

Boil the eggs in water 10-12 min.
Peal the eggs, cut the in half lengthwise and remove the yolks.
Mash yolks with mustard, mayonnaise, onion, Tabasco, salt, pepper. (For finer consistency, place in a food processor.
4 Pipe or spoon mixture into egg white halves: Pipe through a piping bag (star tip) or simply use a spoon to put the egg yolk mixture into the egg white halves.
Serve as is, or top with your favorite toppings: candied bacon, smoked salmon, caviar, jalapeño

CANDIED BACON

Preheat oven to 350 degrees F (175 degrees C).
Mix brown sugar, rice vinegar, maple syrup, and black pepper in a small bowl.
Place bacon slices on cooling rack set over a baking sheet.

Bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes.

CORNMEAL FRIED OYSTERS

Heat deep-fryer to 375 degrees F (190 degrees C).
Combine cornmeal, garlic powder, Cajun seasoning, black pepper and seasoned salt in a large plastic bag.
Place oysters in bag and shake until well coated.
Cook oysters 3 or 4 at a time in hot oil.

Dear Friends,

Recently I read a great article on happiness……stating simply that: if your happiness depends on just one thing, you are setting yourself up for unhappiness. So, for example, if your happiness depends on sunshine and warm weather, and you live in Northeast Ohio, many of your days will be unhappy. In sunny Naples, Florida, even when it’s chilly, the sunshines which is a blessing.

Walking in sunshine and sharing delicious recipes are two of my favorite things, so thank you for swinging by and I hope you enjoy these nuggets of yum! Be sure to check out some of my fun finds in The Sunshine Shop!

Until next time…

🍹Cheers! Laura

THE SUNSHINE SHOP

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Ready for the Winter Olympics? Don’t Forget your Chopsticks!

February 8, 2018February 9, 2018Posted in Aging with Grace Blogger, Food Blogger, KOREAN FOOD, Living & Loving Life at 60 Years Young, SEASONAL CELEBRATIONS, WINTER, WINTER OLYMPICSTagged BEEF, CELEBRATIONS AND SUNSETS, CHOPSTICKS, DAVID CHANG, KOREAN BEEF TACOS, KOREAN FOOD, KOREAN STREET FOOD, MICHILIN CHEF, PAJAMAGRAMS, SEASONAL CELEBRATIONS, WINTER, WINTER OLYMPICSLeave a comment

Experiencing a culture through food fascinates me; not only because of my obsession with what people eat, but I do believe that food is a window to the people and history of a culture.

Recently, I watched an interview with David Chang, a Korean Michelin Chef and International Food Correspondent to the 2018 Winter Olympics. You can watch David Chang’s Interview with Eater here.

David gave quite a bit of information and insight into the Korean culture. I was a bit surprised that many of the foods that are traditionally eaten in South Korea were born out of scarcity. The Korean people were forced to forage edible things from their environment not just during times of war but other times as well. Interesting enough, the Korean people maintain these traditions as a cultural comfort food which conjures up warm memories of family gatherings.

There is also a distinct difference in Korean street food which is a mix of Asian cultures, and the epicurean delights for the bon vivant. David’s interview inspired my curiosity to check out the vast variety of street food venders, where you can find everything from Japanese sushi to Chinese Peking Duck.

As a fan of Korean food, I want to share this amazing recipe for Korean Beef Tacos from Cuisine Magazine.

Korean Beef Street Tacos (Serves 2)

INGREDIENTS

2 Tbsp. fresh lime juice
1 Tbsp. low-sodium soy sauce
1 tsp. toasted sesame oil
1/2 tsp. sugar
1/4 tsp. smoked paprika
Dash of cayenne pepper
2 cups shredded napa or savoy cabbage
2 Tbsp. chopped scallions
1/4 cup plum or duck sauce
1/4 cup low-sodium soy sauce
1 Tbsp. toasted sesame oil
1/4 tsp. cornstarch
8 oz. sirloin or flat iron steak, very thinly sliced
2 Tbsp. peanut oil
4 flour tortillas (6–8 inches)

For the slaw, whisk together:
lime juice, 1 Tbsp. soy sauce,
1 tsp. sesame oil, sugar, paprika, and cayenne in a large bowl.
Add cabbage and scallions,
and toss lightly to coat.
For the steak, whisk together:

plum sauce, 1/4 cup soy sauce,
1 Tbsp. sesame oil, and cornstarch in another bowl.
Add steak and toss to coat.
Heat peanut oil in a nonstick skillet over high.
Remove steak from bowl and let excess marinade drip back into the bowl.
Add steak to skillet and stir-fry to desired doneness, 2–3 minutes.
Remove steak from skillet with a slotted spoon.

Heat tortillas according to package directions. Assemble tacos with steak and slaw.

Dear Friends, Thanks for swinging by today. I’m looking forward to watching the incredible athletes this year in the Winter Olympics. Aside from the food, hard to believe that it could be, my favorites are the snowboarding and skiing competition.

I give these kids and their families so much credit for the incredible commitment. I only wish that we could do more for kids who don’t have those resources and enable them to have those experiences early and on a significant level to make an impact.

For me, that would be a perfect world.

Have a great weekend and check out some of my fun finds!

Cheers!

🍷Laura

PS…Get your comfies on with these Pajamagram jammies, pour a glass of wine and enoy the Winter Olympics!

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FLY EAGLES FLY! And a few great Cooking For a Crowd Recipes!

February 5, 2018February 5, 2018Posted in Aging with Grace Blogger, Chicken Dinners, COOKING FOR A CROWD, entertaining, Food and Lifestyle Blogger, food blogger, Food Blogger, KITCHEN GADGET BLOGGER, KITCHEN GADGETS, Life Style Blogger, Living & Loving Life at 60 Years Young, SALADS, SEASONAL CELEBRATIONS, SLOW COOKER RECIPES, SUPER BOWL SUNDAY, TAILGATINGTagged 8 LAYER LASAGNA, cleveland browns, food blogger, FOOD FOR A CROWD, JALAPENO, JALAPENO COLESLAW, LASAGNA SOUP, LIFESTYLE AND FOOD BLOGGER, NINJA COOKING SYSTEM, PHILADELPHIA EAGLES, PULLED CHICKEN SANDWICHES, recipes Super Bowl Sunday, sports, SUPER BOWL SUNDAY RECIPES, TAILGATING RECIPES, TURKEY LASAGNALeave a comment

WOW!! What a game!! The game, the halftime show, the commercials….all so great! I think my favorite part was Justin Timberlake’s tribute to Prince and HARMONIZED!!!!

We did end up with some last-minute company (family) and fortunately, they aren’t staying for the Winter Olympics Opening Ceremony on Friday 😳? Chile is always a great crowd go to for me, but if chile doesn’t seem to rock your taste buds, and you are serving a crowd, check out this 8 layer lasagna! The Secret is the Borsin Cheese in the bechamel sauce! Holy cheese balls, Batman! Put this recipe in your lineup for a winning event!

8-LAYER LASAGNA

TURKEY LASAGNA

Both the meat and béchamel sauces can be made the day before assembly and chilled. The assembled lasagna may also be frozen—thaw before baking.

MAKES ONE 9X13X3″

FOR THE MEAT SAUCE:

11/2 lb. ground chuck
11/2 lb. ground mild Italian sausage ADD:
2 cups yellow onion, diced
2 T. garlic, minced
2 T. tomato paste
2 t. each dried basil, thyme, and oregano
1/2 t. red pepper flakes
1 bay leaf

CALORIE CUTTER….Use ground chicken or turkey and chicken or turkey sausage!

STIR IN; SIMMER:

1 can (28 oz.) crushed tomatoes in puree
1 can (14.5 oz.) diced tomatoes, drained
3/4 cup chicken broth or water + 2 T. balsamic vinegar

SHORTCUT……..Skip the tomatoes & broth….Add a jar of your favorite ready-made pasta sauce…AHHHHH!!

FOR THE BÉCHAMEL—

1/4 Cup unsalted butter
Salt and pepper to taste
1/3 cup all-purpose flour
3 cups whole milk
10 oz. Boursin cheese,
8 oz. frozen chopped spinach 1 egg, beaten

1 lb. oven-ready lasagna sheets, parboiled. *Careful….these guys stick together, so keep them separated.

1 lb. fresh mozzarella, thinly sliced 6 oz. Parmesan cheese, grated

Preheat oven to 400° with rack in the center.
Brown the meats in a large saute pan over medium-high heat; spoon off as much of the fat as possible. Add onions, garlic, tomato paste, and seasonings. Saute until onion softens, about 8 minutes.

Stir in both types of tomatoes, broth, vinegar, salt, and pepper. Simmer over medium heat until most of the liquid is evaporated, about 10 minutes; set aside.
Saute onion for the béchamel in melted butter in a saucepan over medium heat. Add onion, cayenne, and nutmeg; cook until onion softens, about 5 minutes. Stir often to prevent scorching.

Stir in flour to coat; cook 2 minutes. Gradually add milk, stirring until smooth. Simmer until thickened, about 5 minutes. Add Boursin in small pieces and whisk until smooth; season with salt. Set aside 1 cup béchamel for the top of the lasagna. Cool remaining sauce for 10 minutes. Whisk in frozen spinach and egg. Prepare lasagna sheets + have both cheeses ready. Assemble lasagna alternating layers ending with bechamel and parmesan cheeses.

Bake uncovered for 40–45 minutes, or until bubbly and top is golden. Allow lasagna to rest 20–30 minutes before cutting and serving.

The best part of all of this??? I made AND served the ENTIRE lasagna in my new Ninja Cooking System $149.99 + FREE PRIME SHIPPING!

NINJA BLACK WITH FOOD

LEFTOVERS? Easy….make Lasagna Soup. My Steve used to make ‘Refridgerator Management Soup on Sundays. We were never sure what was in it and I have to admit…a little scary sometimes. Well…..the snowstorm came and you have a TON of leftover lasagna……OH….. So, when life gives you too much lasagna…make lasagna soup!

Here is a delicious recipe for lasagna soup, and if you do have leftover lasagna….Check out the verson of “Leftover Lasagna Soup!”

LASAGNA SOUP

(Leftover lasagna soup to follow!

Makes 6 servings (8 cups) Total time: 45 minutes

BROWN:

1 lb. bulk Italian sausage
2 cups chopped onions
1 cup diced carrots
2 cups sliced button mushrooms
2 Tbsp. minced fresh garlic

ADD:

4 cups low-sodium chicken broth
1 can chopped Italian-style stewed tomatoes in juice (14.5 oz.)
1 cup dry mafalda pasta
2 cups chopped fresh spinach
1 cup diced provolone or part-skim mozzarella
Shredded Parmesan
1 Tbsp. thinly sliced fresh basil

Brown sausage in a large saucepan over medium-high heat. Add onions and carrots; sauté 3 minutes. Stir in mushrooms and garlic and sauté 3 minutes more.

Add broth and tomatoes; bring to a boil. Stir in pasta and simmer until cooked, about 10 minutes. Add spinach and cook until it wilts, about 1 minute.
To serve, place diced cheese
in each serving bowl, then ladle soup over to melt. Garnish servings with Parmesan and basil.

LEFTOVER LASAGNA SOUP

INGREDIENTS

4 C. Low sodium chicken brother
1 can chopped Italian style stewed tomatoes in juice
Leftover lasagna (refrigerated or at room temperature)

DIRECTIONS

Place broth in a pot. I prefer to use ready made chicken stock which is more flavorful than broth.
Separate the layers of the lasagna keeping the cheese in a separate pile.
Cut the noodle layers into bite size pieces and add everything to the broth except the cheese.
Cut the cheese up into bite size pieces and place in individual serving bowls.
Ladle warm soup over the cheese & serve!

Love your crock pot or your new NINJA COOKING SYSTEM ?

Add these two great recipes for a winning game lineup!

BBQ PULLED CHICKEN SANDWICHES (slow cooker style!! yea!)

MAKE THE SAUCE:

1 C. Ketchup
1/2 C. light brown sugar, packed
1/2 C. cider vinegar
3 T. mustard
2 T. tomato paste
1 T. Worcestershire sauce
salt + pepper to taste

Make the Rub:

1 T. each brown sugar + chile powder
1 t. each kosher salt, black pepper + garlic powder
1/4 t. cayenne pepper

Trim 3 lb. boneless, skinless, chicken breasts, coat with rub and place in a 4-6 qt. slow cooker.
Add 1/2 C. minced onion and sauce to the slow cooker.
Cook on high for 3 hours until chicken is fork tender.
Transfer the chicken to a cutting board and shred.
Return shredded chicken to the slow cooker, toss with sauce & serve on kaiser rolls with slaw.

Jalapeño Slaw

Two great versions of this delicious twist on coleslaw from my favorite Cuisine Magazine…..No need to purchase slaw dressing! One, made with yogurt, super creamy and the other made with a spicy and refreshing vinaigrette. Try them both!

Each recipe serves 4

VERSION 1: Creamy Jalapeño Slaw

fullsizeoutput_3ecf — Creamy Jalapeno Slaw

COMBINE:

1 bag coleslaw mix
1/2 C. chipped fresh parsley
1/2 C. shredded carrot
1/2 C. finely chopped red onion
1/4 C. finely chopped and seeded jalapeno*

*Add the seeds for a spicier slaw

WHISK + toss with coleslaw mix , cover & chill 1 hr.

3/4 C. plain yogurt
1 T. white vinegar
1 T. minced fresh garlic
1/2 t. ground cumin
salt & pepper to taste

Adding sliced 🥑avocados to this delicious slaw? Check out this new gadget! After seeing one of my friends almost slice her hand in two…I decided this was a great tool to have!

AVOCADO SLICER

Dotala 3 in 1 Avocado Slicer Tool Works as a Splitter, Pitter and Cutter as knife peeler scoop with Comfort-Grip Handle,Green (Green-Slicer) $8.99 + Free Prime Shipping

VERSION 2: Jalapeño Slaw with Citrus Vinaigrette

WHISK together + Add to Slaw Mix

3 Tbsp. fresh lime juice
3 Tbsp. fresh orange juice
3 Tbsp. extra-virgin olive oil
1 tsp.sugar
1 tsp. ground cumin
1/2 tsp. each kosher salt and black pepper

TOSS:

1 pkg. coleslaw mix (14 oz.)
1 cup sliced mini sweet peppers
1/2 cup thinly sliced red onion
1/4 cup chopped fresh cilantro 1 jalapeño, sliced

Dear Friends,

Wow!! What a game and I have to admit….I’m usually pretty big on the underdogs! (Maybe because I’m a dog lover!). My Steve is an avid football follower and is glued to any game…Me? I’m all about the food and fun. One of the most wonderful things about these huge events is the cities that are featured. Visiting Philadelphia has to be a highlight of last summer. I’m a tourist all the way! Check out this game memorabilia….

Framed LeGarrette Blount Rushing Touchdown Philadelphia Eagles Super Bowl 52 Champions 8×10 Football Photo Professionally Matted #1 $74.99 + FREE SHIPPING

I hope you enjoy these recipes. Food is such an enjoyable part of our lives, whether we are dining out or dining in! These are tried and true recipes for a no fool meal!

Until next time,

🍷Cheers! Laura

Try These 3 Quick + Easy Healthy Tips!

January 13, 2018January 14, 2018Posted in Aging with Grace Blogger, exercise, Fashion, Food and Lifestyle Blogger, Food Blogger, HEALTHY CHOICES, Living & Loving Life at 60 Years Young, SEASONAL CELEBRATIONS, Uncategorized, VEGGIES AND VEGANTagged AGING WITH GRACE, EATING HEALTHY, EGGPLANT, EGGPLANT PARMESAN, exercise, EXERCISE IDEAS, FITNESS CHAIR, Food, Food and Lifestyle Blogger, HEALTHY FOOD CHOICES, HEALTHY RECIPES, lifestyle, NORDSTROM RACK, RELIEVING STRESS, SHEETPAN EGGPLANT PARMESAN, shopping, STABILITY BALL, STABILITY BALL CHAIR, VEGETABLES, ZELLA EXERCISE CLOTHINGLeave a comment

News Year’s resolutions for me have always centered around diet, exercise and….for those of you who know me….timeliness. This is the first year that not only did I not make a resolution, I didn’t even think to. Maybe my subconscious mind decided that it wasn’t necessary to keep setting myself up for failure, or that my memory was going, or perhaps both, but I’m still committed to these three self inflicted goals.

So here they are….3 simple quick + mindless tips to a healthier and happier you.

TIP 1…..Move.

This is a great tip for the anti-exerciser! Choose 1 commercial on television a day and move your feet side side to sideOR

if you have an exercise ball collecting dust in your closet, dust it off, sit it and bounce holding soup cans. (remember to hold the cans close to your body to keep your back in alignment) That’s it!

TIP 2….Make AND take time for YOU.

Take 1 hour a day and do something for yourself. One hour…that’s it! Whether its reading a magazine with your feet up, taking a walk, watching a show on televisions, looking up things on the internet….no matter what it is…take time for you. This time doesn’t need to be regimented every day or even at the same time. That adds to stress. At some point say to yourself…”My time,” and take it.

Personally, my anti stress therapy is an hour walking around Homegoods. I love looking at all of the new dishes, linens and things to decorate my home with. I don’t even need to buy anything (hard to resist) but I just love to look.

This brings us to the all important step…choosing the right foods AND the right way to prepare them.

TIP 3….Making good food choices.

If you live in an area where I do, we are cooped up in the winter and mindless eating…aka snacking, can be a serious disorder. Essentially snacking isn’t such a bad thing, but just how many carrot and celery sticks can one consume???

I have found that combining tip 2 and tip 3 works for me. Aiming at turning easy + delicious foods into healthy, easy + delicious foods has been a fun and yummy challenge.

Scour the internet and pinterest for healthy foods. Hate broccoli? Find a better way to make it, or skip it and look at something else. I’ve even discovered a healthy version of fettucini alfredo, if that’s possible!

Not a big lover of eggplant, but my Steve certainly is, I recently discovered a clever disguise for one of his favorite dishes on Pinterest…eggplant parmesan. This clever version is super easy and delicious. Slicing the eggplant super thin is the trick….Check it out…

SHEET PAN EGGPLANT PARMESAN

Ingredients

1 medium eggplant, cut into 1/4-inch slices
2 eggs
1 Tbsp water
1 cup panko breadcrumbs
1/4 cup grated parmesan cheese
1 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic powder
2 Tbsps olive oil
1 (25 ounce) jar tomato sauce
8 ounces mozzarella cheese, shredded
julienned fresh basil, optional

Instructions

Spread the sliced eggplant in a single layer onto paper towels. Generously salt the eggplant and let it sit for 15 minutes. Flip the eggplant, salt the other side, and let sit for another 15 minutes. Rince the eggplant with water and pat dry with clean paper towels. (This process will draw out the excess moisture and bitterness from the eggplant. I have seen some skip this step entirely.)
Preheat your oven to 375 degrees. Combine the panko breadcrumbs, parmesan cheese, dried basil, dried oregano, and garlic powder in a shallow dish. In a separate dish, lightly beat the eggs with the water.
Dip the eggplant slices in the egg and then the breadcrumb mixture, pressing the panko mixture onto the eggplant to evenly coat both sides.
Drizzle a foil-lined sheet pan with the olive oil and spread it around to cover the whole pan. Place the breaded eggplant in a single layer on the baking sheet.
Bake in the preheated oven for 15 minutes, flip the slices, then bake for an additional 10 minutes on the other side. Spoon sauce onto each slice and top with shredded cheese. Return to the oven and continue baking for an additional 10 minutes, or until the cheese is melted. Top with fresh basil right before serving.

Dear Friends,

Thanks for swinging by today!

PLEASE feel free to contact me if you are looking for an easy and lighter way to make a favorite dish.

I hope you enjoyed today’s post. If there is anything to take away from reading this, I hope that you will remember to be good to yourself.

Cheers and Happy New Year,

Laura

Here are a few of my finds for the New Year! Happy Shopping!

Exercise Stability Ball Chair with Hand Pump Use For CrossFit, Yoga, Balance & Core Strength Training, Non-Slip & Anti-Burst Extra Thick Fitness Ball(Multiple Sizes) $17.99 + Free Shipping

Sivan Health and Fitness Balance Fit Chair with ball and pump $63.49 + FREE SHIPPING

Simply Fit Board – The Abs Legs Core Workout Balance Board with A Twist, As Seen on TV $29.90 + FREE SHIPPING

Z By Zella High Waisted Blocked Crop Leggings $24.97

Comfort….

January 11, 2018January 11, 2018Posted in Aging with Grace Blogger, blog, Comfort Food, Food and Lifestyle Blogger, Food Blogger, Living & Loving Life at 60 Years Young, Losing a Loved OneTagged Canjun Chicken Stroganoff, Comfort, Comfort Food, food blogger, LIFESTYLE AND FOOD BLOGGER, Loss of a Loved One, pinterest, recipes, Words of InspirationLeave a comment

This slideshow requires JavaScript.

Today I learned of a friend’s passing. A tearful whisper in the wind.

My friend was kind, cheerful, giving and loving, to her family and to her friends. Everyone knew the cancer had returned, but her heart wouldn’t allow her to share the burden she carried when hope turned to prayers and words turned to tears.

Visiting her Pinterest boards today, it became clear that words of inspiration and thoughts reach deeply into our hearts and minds.

With tears in my eyes, I wanted to write..

“My dear Friend,

I wish I could have shared your pain and kept your private fears and tears close to my heart. I pray that your pain is gone and you are at peace.”

These are some of her posts….

Comfort comes with time and we hope that time does heal, although the pain never really goes away. Comfort comes in many ways and opening our hearts to comfort during difficult times can help.

My upbringing always brings me to food. Growing up, food was always the center of happiness, sadness and just about anything in between. My Steve always says that dining with family is an experience….they are the only people he knows who can be discussing what they want for the next meal while they are eating…too true:)

So for me, comfort food is just that, and I have found this delicious twist on stroganoff with just the right amount of heat and the right amount of comfort. Enjoy!

CAJUN CHICKEN STROGANOFF

Serves 4

INGREDIENTS

8 oz. dry wide egg noodles
8 oz. kielbasa, sliced 8 oz. button mushrooms, quartered 4 Tbsp. olive oil, divided
11/2 lb. chicken breast tenders
1/2 tsp. each cayenne pepper, paprika, black pepper, kosher salt, dried basil, dried thyme, and dried oregano
2 Tbsp. all-purpose flour
1 Tbsp. tomato paste
2 tsp. minced fresh garlic
1/2 cup dry sherry
3/4 cup low-sodium chicken broth
1 Tbsp. Worcestershire sauce
1/2 cup sour cream
Sliced scallions

DIRECTIONS

Cook noodles in a pot of boiling salted water according to package directions; drain.

Sauté kielbasa and mushrooms in 2 Tbsp. oil in a large sauté pan over medium-high heat until browned, 5 minutes; transfer to a bowl.

Combine chicken with seasonings, tossing to coat, then dust with flour. Sauté chicken in remaining 2 Tbsp. oil in same sauté pan over medium-high heat until nearly cooked through, about 5 minutes.

Push chicken to the side of the pan, stir in tomato paste and garlic, and cook 1 minute.

Deglaze pan with sherry, scraping up any brown bits; simmer until nearly evaporated. A

dd broth, Worcestershire, and reserved kielbasa and mushroom mixture, bring to a simmer, and reduce by half, about 5 minutes.

Off heat, stir in sour cream.

Serve stroganoff over noodles and garnish with scallions

THESE ARE A FEW OF MY FAVORITE THINGS

December 19, 2017December 19, 2017Posted in Aging with Grace Blogger, AUTUMN, blog, chanukah, christmas, Comfort Food, COOKIES, DESSERT, entertaining, FALL, FAVORITE THINGS SHOP, Food and Lifestyle Blogger, food blogger, Food Blogger, HOLIDAY CELEBRATIONS, KITCHEN GADGET BLOGGER, KITCHEN GADGETS, Life Style Blogger, Living & Loving Life at 60 Years Young, recipes, SEASONAL CELEBRATIONS, thanksgiving, UncategorizedLeave a comment

“When the dog bites, when the bee stings, when I’m feeling sad….I simply remember my favorite things and then I don’t feel so bad!” Oscar Hammerstein’s song resonates holiday for me. “Oh What a Beautiful Morning” and “In My Own Little Corner” are amongst his other iconic pieces which conjure emotion. Click to listen ….My Favorite Things – Julie Andrews

With the constant stream of men charged with sexual harassment these days, it’s a breath of fresh air to revisit the lives of beautiful people and read quotes which helped make them famous. My favorite Oscar Hammerstein quote is: “A bell’s not a bell ’til you ring it, A song’s not a song ’til you sing it, Love in your heart wasn’t put there to stay, Love isn’t love ’til you give it away!” Reading it closely, I now wonder if, in today’s world, someone would misconstrue that as sexual harassment……

In a recent edition of “O The Oprah Magazine, staff and readers were asked to respond to the question of the month; “WHAT’S YOUR ULTIMATE HOLIDAY SONG?” The responses were varied and personal as you might imagine. They ran the gamut of predictability to absurd, but all a fun quick read. My personal favorite with the response from the Senior Web Editor, Ruth Baron, whose ultimate holiday song was, “I Want a Hippopotamus for Christmas.” She stated that she grew up Jewish and that song convinced her that all of her “Santa-believing” friends could have anything they wanted.

One of my favorite things at any time of year is cookies. Around the holidays, however, from early November through late December, I’m partial to the gingerbread cookie. The aroma of these delicious little morsels screams, “Welcome home!” to all who enter your kitchen, that is if they aren’t burning :).

Here it is….the Ultimate Gingerbread Cookie. Remember….under-bake, serve warm (reheat in the microwave if you need to before serving) AND they go well with hot spiced apple cider with a splash of rum.

THE ULTIMATE GINGERBREAD COOKIE

Ingredients

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses
• 4 tablespoons white sugar

Instructions

Preheat oven to 350F.
Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the butter and 1 cup sugar until light and fluffy.
Beat in the egg, then stir in the water and molasses.
Gradually stir the sifted ingredients into the molasses mixture.
Shape the dough into walnut sized balls, and roll them in the remaining 4 tablespoons of sugar.
Place the cookies 2 inches apart on an ungreased cookie sheet. You don’t need to flatten them.
Bake for 10 minutes in the preheated oven.
Allow cookies to cool on the cookie sheet for 5 minutes before removing to a wire rack to cool completely.
Makes approximately 30 cookies. Store in an airtight container.

Unbaked cookies can be stored in the freezer and popped in the oven!

Dear Friends,

Wishing you the happiest of Holidays and health in the New year.

Cheers!

Laura

P.S. If you feel like shopping, check out these finds….

LAURA’S FAVORITE THINGS SHOP

ALSO AVAILABLE IN LETTERS TO MYSELF, MY GRAND CHILD, MY MOM, MY DAD, AND MY FUTURE SELF.

Letters to My Daughter: Write Now. Read Later. Treasure Forever. Hardcover $12.16 + FREE PRIME SHIPPING

Katz’s 3 Course Dinner for 4 Katz’s Delicatessen $124.00 + $25.00 SHIPPING

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Yonanas Frozen Healthy Dessert Maker – 100% Fruit Soft-Serve Maker (Black and Silver) $49.94 + FREE PRIME SHIPPING

PUDUS “I LOVE MY DOG” SLIPPER SOCKS $29.99 + FREE PRIME SHIPPING

This is the Ultimate Cooking Machine + 2 Delicious Recipes for that Leftover Turkey

November 12, 2017November 13, 2017Posted in Aging with Grace Blogger, blog, Comfort Food, entertaining, FALL, Food and Lifestyle Blogger, food blogger, Food Blogger, KITCHEN GADGET BLOGGER, KITCHEN GADGETS, Living & Loving Life at 60 Years Young, PUMPKIN, recipes, SEASONAL CELEBRATIONS, thanksgiving, UncategorizedTagged blogging, CROCKPOT, food blogger, NINJA 4 IN 1 COOKER, NINJA 4-IN-1 COOKING SYSTEM, recipes, SLOW COOKER, SLOW COOKER RECIPES, thanksgiving, THANKSGIVING RECIPES, TURKEY, TURKEY LASAGNA, TURKEY POTPIE, TURKEY RECIPESLeave a comment

I don’t ordinarily get super excited about kitchen gadgets, but this one is AMAZING! This little monster is the ultimate one pot meal making which makes all other Crockpots obsolete!

It steams! It bakes! It Sears! It sautes! It slow cooks! And the best part, is that it does it all in one pot.

So, I know what you’re thinking and you’re probably right. You’re thinking that I sound like one of those Vita-mix sales demonstrators you normally find in a tent during county fairs. Endorsing a product, particularly with your friends, is risky business but truly, this new machine is a game changer.

The Ninja 4-in-1 Cooking System best features are:

1 pot with 4 cooking functions: Stove Top, Slow Cook, Oven, and Steam.
Unique heating elements let you sear, sauté, and slow cook—all in one pot—for easy cleanup.
Bake in oven mode. Dry Bake for chicken and roasts, and Steam Bake for delicious, moist cakes.
Steam delicious and healthy vegetables, fish, and other delicate foods.
Includes: 6 qt. nonstick cooking pot, glass lid, steaming/roasting rack, multipurpose pan, roast lifters, silicon mitts, cookbook, and travel bag.

Click here to see the Ninja 4 in 1 Cooking System on YouTube.

NINJA 3-IN-1 COOKING SYSTEM $139.95 + FREE SHIPPING

What to do with that leftover turnkey? Try these delicious recipes from the Ninja 4 in 1 Cookbook that comes with your purchase.

TURKEY POT PIE

Ingredients

CRUST
Pie dough FILLING
4 medium carrots, peeled, cut in thirds
3 stalks celery, cut in thirds
1 1/2 small onions, peeled, cut in quarters
2 tablespoons olive oil
1 pound leftover turkey cut in 1 inch pieces
1 stick (1/2 cup) butter
1/2 cup flour
4 cups chicken broth
1 tablespoon fresh thyme leaves
Salt and pepper, to taste
2 tablespoons milk

Instructions

To prepare crust, see Pie Dough recipe.
Preheat oven to 375°F. Place carrots, celery, and onion into the 64-ounce Precision Processor.
Select CHOP. Transfer chopped vegetables to a bowl and set aside.
Add olive oil to a large skillet over medium heat. Add chopped vegetables and cook for 2 to 3 minutes. Add chopped turkey and continue cooking until vegetables are softened, about 5 to 8 minutes.
Melt butter in a saucepan over medium heat. Add flour to saucepan, stirring constantly, for 3 minutes. Add broth, stirring constantly with a whisk, until mixture thickens to form a sauce. Add thyme and season with salt and pepper.
Combine the vegetables and chicken with the sauce, then pour mixture into a casserole dish. Remove one pie dough disc from refrigerator and roll out to 2 inches larger than the casserole dish. Place dough on top of filling and crimp edges. Cut vent holes in dough and brush with milk. Cook for 45 to 50 minutes or until crust is lightly browned.

TURKEY LASAGNA

Ingredients

1 pound leftover turkey cut in 1 inch pieces
1 jar (24 ounces) marinara sauce, divided
8 uncooked no-boil lasagna pasta sheets, divided
1 medium zucchini, cut in 1/4-inch thick rounds
1 pound whole-milk ricotta cheese
1 1/2 cups shredded mozzarella cheese, divided

Instructions

Place turkey and 1/3 cup sauce into the pot. Cover with 4 sheets pasta, breaking up the fourth to cover the sides of the pan.
Scatter the zucchini slices over the pasta. Spread with ricotta and sprinkle with 1 cup mozzarella cheese. Cover with half the remaining sauce.
Layer the remaining pasta, then top with the remaining sauce and mozzarella cheese. Cover pot.
Select Auto-iQ Quick Meals: Recipe 20 and press the START/STOP button.
For best results, let stand 5 to 10 minutes before serving.

Dear Friends,

The Thanksgiving countdown as officially begun and I love all of the new gadgets designed to make our lives a little bit easier. Even if you don’t purchase this great cooker, I hope you’re able to enjoy the recipes with your leftover turkey.

Cheers to a wonderful Thanksgiving surrounded by people in your life who make you smile and appreciate you.

Until next time….

Laura

HAPPY HALLOWEEN! No Tricks, Just Treat Yourself to this Delicious Pumpkin Cookie with Cream Cheese Frosting!

October 31, 2017October 31, 2017Posted in Aging with Grace Blogger, AUTUMN, BACK TO SCHOOL, blog, Comfort Food, COOKIES, DESSERT, entertaining, FALL, Food and Lifestyle Blogger, food blogger, Food Blogger, Living & Loving Life at 60 Years Young, PUMPKIN, recipes, SEASONAL CELEBRATIONS, UncategorizedTagged BACK TO SCHOOL, blogger, COOKIES, delicious, FALL, family, Food, food blogger, foodie, halloween, lifestyle blogger, PUMPKIN COOKIES, PUMPKIN COOKIES WITH CREAM CHEESE FROSTING, SEASONAL CELEBRATIONS, THE PERFECT COOKIE2 Comments

Cookies are hands down the ultimate comfort food for fall. It seems that every holiday celebration features a favorite cookie as a part of the seasonal celebration. Serve these little Pumpkin bites warm with a cold glass of milk. Don’t forget….always underbake!

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING

Ingredients:

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup white sugar
1/2 cup light brown sugar
1 1/4 cup canned pumpkin puree
1 large egg
1 teaspoon vanilla extract
4 oz. cream cheese
3/4 cup powdered sugar
1/2 teaspoon pumpkin pie spice

Directions:

Preheat oven to 350 degrees F. Line baking sheets with parchment paper. In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In another bowl, cream together the butter and sugars. Add pumpkin, egg, and vanilla to butter mixture, and beat until creamy. Stir in the dry ingredients into the pumpkin mixture by hand until just combined.
Drop on prepared baking sheets by heaping tablespoonfuls; Butter the bottom of a drinking glass and then dip the bottom of the glass in a bowl of sugar. Flatten the dough balls with the bottom of the glass until they are about ¾ inch thick, dipping the glass in sugar as necessary to prevent sticking.
Bake in preheated oven for 13 to 15 minutes. Cool cookies on wire rack.
Once cookies have cooled completely, frost or drizzle with cream cheese frosting.
While the cookies are cooling make frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese, confectioners’ sugar and pumpkin pie spice and beat until smooth and creamy.

This Desert puts the Pretty in the Peach!

September 6, 2017Posted in Aging with Grace Blogger, AUTUMN, BACK TO SCHOOL, blog, Breakfast and Brunch, Comfort Food, COOKIES, DESSERT, entertaining, FALL, Food and Lifestyle Blogger, food blogger, Food Blogger, FRUIT DISHES, Life Style Blogger, Living & Loving Life at 60 Years Young, recipes, Summer Suppers, UncategorizedTagged blogger, desert, Food, food blogger, FRUIT, FRUIT RECIPES, lifestyle blogger, MOM'S PEACH CRISP, PEACH COBBLER, PEACH CRISP, peaches, recipes, summerLeave a comment

Summer should get a speeding ticket! I honestly don’t know where it went! Looking forward to sweater weather has never been my thing, so I still hold on to summer as long as I can….and my white jeans. I was elated when the Today Show fashion consultant said that your white skinny jeans can be a fall staple this year. Not that I needed the affirmation, but it was good to hear.

The end of summer has left us a bounty of juicy peaches to enjoy! Searching for great peach dishes through collections of cookbooks and recipes, I have found that although the “plus-it-ups” are fun, many of the old basics and “Mom Recipes” are still the “Blue Ribbon Winners!” This peach recipe can be made in an 8×8 casserole or individual ramekins. Hot out of the oven, serve it up with some cool & creamy vanilla ice cream. Life is good…..and here it is…..easy & delicious…..

MOM’S PEACH CRISP

INGREDIENTS

4 cups sliced fresh peaches
1/2 C. Flour
1/2 C. Brown Sugar
1/2 C. Cold Butter
1 tsp. ground cinnamon
1/4 tsp. salt
1 C. Rolled Oats

DIRECTIONS

Pre-heat oven to 350*
Arrange peaches evenly in an 8×8-inch baking dish or stack the peaches halfway up in a ramekin.
Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled.
Fold oats into flour mixture; sprinkle and press topping into peaches.
Bake in the preheated oven until topping is lightly browned, about 30 minutes.

Dear Friends,

Cheers to summer, cheers to peaches and cheers to doing what makes you happy! Until next time…

🍑Laura

P.S. CHECK OUT THESE GREAT FINDS…

Tumbleweed Pottery Ceramic Peach Cobbler Dish $9.99 & Free Shipping

Set of 6) 4 oz. Porcelain Ramekins, White, Bakeware, Souffle Dishes, Creme Brulee, Pudding, Custard Cups, Desserts, by KitchenBasix $11.99 & FREE SHIPPING

Sur La Table Straight-Sided Ramekin 59928/10 , 5 oz. , White $14.99 + FREE SHIPPING

GLAZED SEA BASS WITH GINGER BUTTER SAUCE

INGREDIENTS

PREPARATION

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Dear Friends,

Thanks for swinging by! Stay tuned in the next few weeks for more great recipes and entertaining ideas from our Naples friends.

Cheers to sharing celebrations with love.

Laura

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Chicken Parmesan Meatloaf Muffins

INGREDIENTS:

Dear Friends,

Thanks for swinging by! Whether you are stuck indoors watching the snow, or reading this poolside, I hope you enjoy this delicious recipe and these great finds!

Until next time…

Cheers to cherished memories, both old and new!

🥂Laura

CELEBRATION + SUNSETS SHOPPING

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Dear Friends,

Thanks for swinging by and I hope you grab some of these ideas and head to the pool.

Cheers to summer, sunshine and staying healthy!

🍷Laura

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BLT PASTA SALAD

with

Creamy Bacon Dressing

Dear Friends! I hope you enjoy this delicious salad! This year, I used medium sized ball jars for individual servings….they looked super cute on the table, and made serving easy (the best!).

This year will be my daughter, Jodi’s, first “Almost A Mom’s Day!” They are deciding what to name the baby, and I’m trying to decide what the baby will call Steve and I.

Check out some of my fun finds! As always, thanks for swinging by and have a wonderful Mother’s Day!

Cheers! Laura

CELEBRATIONS SHOPPING

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CAESAR SALAD DRESSING

DEVILED EGGS

INGREDIENTS

CANDIED BACON

CORNMEAL FRIED OYSTERS

Dear Friends,

Walking in sunshine and sharing delicious recipes are two of my favorite things, so thank you for swinging by and I hope you enjoy these nuggets of yum! Be sure to check out some of my fun finds in The Sunshine Shop!

Until next time…

🍹Cheers! Laura

THE SUNSHINE SHOP

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Korean Beef Street Tacos (Serves 2)

Dear Friends, Thanks for swinging by today. I’m looking forward to watching the incredible athletes this year in the Winter Olympics. Aside from the food, hard to believe that it could be, my favorites are the snowboarding and skiing competition.

I give these kids and their families so much credit for the incredible commitment. I only wish that we could do more for kids who don’t have those resources and enable them to have those experiences early and on a significant level to make an impact.

For me, that would be a perfect world.

Have a great weekend and check out some of my fun finds!

Cheers!

🍷Laura

PS…Get your comfies on with these Pajamagram jammies, pour a glass of wine and enoy the Winter Olympics!

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8-LAYER LASAGNA

LASAGNA SOUP

LEFTOVER LASAGNA SOUP

MAKE THE SAUCE:

Make the Rub:

Jalapeño Slaw

VERSION 1: Creamy Jalapeño Slaw

VERSION 2: Jalapeño Slaw with Citrus Vinaigrette

Dear Friends,

I hope you enjoy these recipes. Food is such an enjoyable part of our lives, whether we are dining out or dining in! These are tried and true recipes for a no fool meal!

Until next time,

🍷Cheers! Laura

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TIP 1…..Move.

This is a great tip for the anti-exerciser! Choose 1 commercial on television a day and move your feet side side to sideOR

if you have an exercise ball collecting dust in your closet, dust it off, sit it and bounce holding soup cans. (remember to hold the cans close to your body to keep your back in alignment) That’s it!

TIP 2….Make AND take time for YOU.

Personally, my anti stress therapy is an hour walking around Homegoods. I love looking at all of the new dishes, linens and things to decorate my home with. I don’t even need to buy anything (hard to resist) but I just love to look.