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

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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

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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

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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…

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3 Sensational Recipes to take the Labor out of your Labor Day!

September 4, 2017September 4, 2017Posted in appetizers, BACK TO SCHOOL, blog, entertaining, food blogger, Food Blogger, Grilling, LABOR DAY, Life Style Blogger, Living & Loving Life at 60 Years Young, MAIN COURSE SALADS, recipes, SALADS, Summer Suppers, Uncategorized, VEGGIES, VEGGIES AND VEGANTagged appetizers, blogging, BOSC PEAR SALAD, DELICIOUS RECIPES, DIPS, EASY AND DELICIOUS RECIPES, EASY RECIPES, food blogger, GRILLED ITALIAN SAUSAGE SANDWICHES WITH ONIONS AND PEPPERS, LABOR DAY, lifestyle, LIFESTYLE AND FOOD BLOGGER, peaches, RECIPE BLOGGER, recipes, WEDGE SALAD, WEDGE SALAD DIPLeave a comment

Labor Day….summer’s last hurrah? I’m not sure what happened to the ‘dog days of summer,’ but our August has been more of an Eskimo Dog…..chilly with precipitation! Fortunately, the outlook for Labor Day looks good so let the picnics begin!

Last minute company?? No worries with these eazy breezy dishes! Keep it seasonal AND simple…

First, let’s start with an appetizer that doubles as a salad…..

SLICED BOSC PEARS WITH GOAT CHEESE AND PECANS

Simply slice pears in 1/4 inch slices, top with 1 T. goat cheese, add a toasted pecan and serve! Want to fancy it up? Drizzle a little store bought…did I say that??? …..balsamic glaze over the top.

WEDGE SALAD DIP

I found this recipe on Pinterest recently, and I thought…”Genius!’ This dip has all of the incredible flavors of a wedge salad, serves a crowd and is always a hit! Duplicating this as a Greek Salad Dip, or any of your favorite salad combos work well! *As a side note, however, not everyone loves blue cheese, so I like to use the blue cheese on 1/2 and label it!

INGREDIENTS

8 oz. cream cheese, softened
1 c. sour cream
1 package Ranch Dressing Mix
1½ c. chopped romaine lettuce
½ c. chopped tomatoes
½ c. chopped cooked bacon
2-4 oz. crumbled blue cheese (according to taste)
1 Tbsp. chopped fresh chives

DIRECTIONS

Combine cream cheese, sour cream, and Ranch Dip mix and mix until smooth.
Spread into the bottom of a 9-inch pie plate or other similarly sized pan.
Top with lettuce, tomatoes, bacon, blue cheese, and chives.
Enjoy with your favorite crackers

NOW FOR THE MAIN COURSE!!

Crowd pleasing and delicious!

GRILLED HOT ITALIAN SAUSAGE SANDWICHES WITH ROASTED ONIONS AND PEPPERS

Pre-heat oven to 400*F.
Slice assorted peppers, red, yellow, green & orange in 1/2″ slices.
Slice sweet onions, preferably Vidalia in 1/2″ slices.
Place onions & peppers in a roasting pan. Drizzle 3 T. over top & sprinkle with salt & pepper. Roast approximately 20 minutes, stirring occasionally, until vegetables are transparent.
*Careful not to over-roast or they become mushy…..
Grill assorted Italian sausages. Cut into 2 inch slices & place on top of the onions & peppers. Serve with fresh Italian rolls & enjoy!

For dessert?? Vanilla Ice cream with fresh sliced peaches on top!

Dear Friends,

Thanks so much for swinging by! As I have gotten older, even though I love to cook….and eat….dining out is soooo much easier. I’m constantly on the hunt for dishes that have amazing flavor and have the look of something complicated that took a lot of time to prepare.

Cheers to enjoying your Labor day filled with time spent just the way you like it.

Until next time…

🍹Laura

ONE GREAT RECIPE WHEN YOUR FRIDGE BITES THE DUST!

August 30, 2017Posted in AUTUMN, BACK TO SCHOOL, blog, Comfort Food, entertaining, FALL, Food and Lifestyle Blogger, food blogger, Food Blogger, Life Style Blogger, Living & Loving Life at 60 Years Young, Memorial Day, recipes, SEAFOOD, Seafood Dinners, Summer Suppers, UncategorizedTagged blog, blogger, blogging, delicious, food blogger, GUMBO, KITCHEN MISHAPS, lifestyle, lifestyle blogger, LOUISANA GUMBO, recipes, SCALLOPS, Seafood Dinners, shopping, SHRIMP2 Comments

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One of today’s nightmares….YOUR FRIDGE DIES!

As you open your refrigerator and there is a distinct dark quiet that overtakes you, you begin to cringe. No hum, no lights…… and you think, “Shit.” Sticking your nose in to hopefully smell nothing, you immediately feel the carton of milk to gage the temperature. While quickly reaching for the freezer and opening it, you notice that the seafood, steaks, and everything else has begun to defrost….all at once! Quickly surveying the damage, you resort to throwing out the spoiled and attempting to salvage what is left.

Always stocking up on frozen shrimp, I had quite a bit in the freezer as well as a HUGE bag of scallops, a package of andouille sausage …and OKRA! With the help of a small trip to the grocery store, I came up with this delicious recipe.

SEAFOOD GUMBO (SERVES 8)

INGREDIENTS:

3 T. olive oil
1 C. diced onion
1 C. diced green pepper
1 C. diced celery
1 lb. andouille sausage, sliced
1 lb. fresh or frozen and thawed shrimp
1 lb. fresh or frozen and thawed scallops
2 C. each of fresh or frozen sliced okra
1 C. sliced Roma tomatoes, fresh or canned, drained.
1/2 C. flour
2 C. fresh or frozen and thawed sliced okra
1/2 C. chipped roma, fresh or canned & drained
Chopped scallions & parsley as garnish
Cooked rice

DIRECTIONS:

In a large dutch oven, saute in 3T olive oil:
1 C. each: diced onion, diced green pepper, & diced celery

IN A SEPARATE SKILLET SAUTE:

1 lb. andouille sausage and add to the dutch oven.

STIR IN:

2 C. each of fresh or frozen sliced okra
1 C. sliced Roma tomatoes, fresh or canned, drained.

ADD:

1 lb. thawed shrimp & scallops and sauce until pink and tender.

SPRINKLE:

1/2 C. flour over top and blend in the mixture, cooking for 1 min.

POUR:

3 C. prepared Chicken broth over top.

SEASON:

1 t. salt , 1 t. black pepper , 1/2 t. white pepper , 1 t. cayenne pepper,  1 bay leaf

GARNISH:

T. scallions, minced T. parsley

SERVE:

With Cooked rice

Dear Friends,

It would have been easy to cook up the thawing food and freeze it for another day, but it was fun to get creative. The flavors in the recipe blend beautifully and after purchasing a new fridge, I was able to freeze what we hadn’t eaten for another day. Serve this dish with an ice cold beer or a crisp sauvignon blanc! If you don’t like seafood, chicken is a great substitute.

Stay tuned for the delicious dishes I made with the thawing steak, chicken and other goodies from my freezer.

Cheers to knowing that if this is the worst thing that happens in a day, life is good. Keeping our thoughts and prayers for victims of the hurricane and our soldiers defending our country is so important.

PLEASE remember to thank our police officers, fire fighters, soldiers and anyone else who provides a service to our country and our safety. In an uncertain world, I do try not to take anything for granted.

Every day is a gift.

Thanks for swinging by & Cheers to you!

🍻 Laura

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BUFFALO CAULIFLOWER

July 23, 2017July 24, 2017Posted in Aging with Grace Blogger, appetizers, BIRTHDAY CELEBRATIONS, blog, CAULIFLOWER, Comfort Food, food blogger, Food Blogger, Life Style Blogger, Living & Loving Life at 60 Years Young, recipes, Summer Suppers, Uncategorized, VEGGIES, VEGGIES AND VEGANTagged BUFFALO CAULIFLOWER, BUFFALO WINGS, CAULIFLOWER, food blogger, foodie, FRANKS HOT SAUCE, lifestyle blogger, recipes, summer, VEGAN, VEGETABLES, VEGGIESLeave a comment

I never realized that people actually read my blog and look forward to my recipes until dinner last night with friends celebrating my 62nd birthday!! Wait….62? Shit. Anyway, my friend, Stephanie, wanted to know why I don’t blog more. I am, unfortunately for my husband and kids, never short of words, so that isn’t the problem. I love summer and spend as much time as I can outdoors because summer is soooo short. But promising that I would blog more, my new office is now located on the back deck until it rains.

Speaking of summer, a recent trip to Miles Market in Ohio proved to be somewhat of a decision-making challenge. The locally grown produce was fresh and abundant. Ultimately, I came home with this massive head of cauliflower that was so big, it wouldn’t fit into the produce bag. I came home from teaching aerobices the other day finding this huge cauliflower on the sink with a note from my husband who loves to do ‘refridgerator management.’ It read, “Do something with this thing. It’s taking up the whole damn refridgerator.” That’s a little exaggerated, but it is big and needed to be cooked.

So, bored with the usual, but creative recipes for preparing cauliflower, I came upon a great recipe from Delish.com….Buffalo Cauliflower with blue cheese dipping sauce. My shortcuts with this dish are store-bought blue cheese dressing and Franks Hot Sauce.

So, what really is buffalo sauce you ask? As a retired teacher, I love info that nobody really cares about. So the buffalo, fortunately, has nothing to do with this guy….. There actually are many stories with claims to fame of this spicy stuff, but they all originate in Buffalo, New York. Yep. There is even a National Buffalo Wing Festival in Buffalo, where John Young was inducted into the National Buffalo Wing Hall of Fame in 1964 with his Mombo Sauce.

Here it is….super easy and surprisingly not too spicy……..

BUFFALO CAULIFLOWER with BLUE CHEESE DIPPING SAUCE

INGREDIENTS

1 head cauliflower, cut into bite-size florets
2 tbsp. extra-virgin olive oil
kosher salt
Freshly ground pepper
1 tsp. garlic powder
4 tbsp. butter, melted
1/4 c. buffalo sauce (such as Franks)

DIRECTIONS

Preheat oven to 425 degrees F.
On a large rimmed baking sheet, toss cauliflower with olive oil and season with salt and pepper to taste. Roast for 20 minutes, until the florets are starting to turn golden and slightly crispy.
Mix together melted butter and buffalo sauce. Pour over roasted cauliflower and toss with tongs to combine. Return baking sheet to oven and roast for another 10 minutes, until the cauliflower is fork tender and slightly crisp. Serve with blue cheese or ranch dressing on the side.

Dear Friends, I hope you like today’s recipe and feel free to share or ask for a new recipe. I love to share my yummy and EASY finds. Until next time….

Cheers! 🍾 Laura

P.S. Check out my new store, FOLIO TRENDS for the latest styles and trends for women.

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It’s Not Trifle to Make a Delicious 🍓TRIFLE

July 17, 2017July 17, 2017Posted in Aging with Grace Blogger, blog, Breakfast and Brunch, Comfort Food, DESSERT, entertaining, Fitness & Health, Food and Lifestyle Blogger, food blogger, Food Blogger, Fourth of July, Life Style Blogger, Living & Loving Life at 60 Years Young, Memorial Day, recipes, UncategorizedTagged baking, BERRY, blogger, BLUEBERRY, cooking, food blogger, lifestyle blogger, recipes, STRAWBERRY, summer, summertime, SUMMERTIME CELEBRATIONS, trifleLeave a comment

Ahhhh Summertime! A time to enjoy days filled with warm sunshine and breezy balmy evenings that we hope will never end. Sipping delicious cocktails with friends on outdoor patios dimly lit with the dancing flames of citronella. It doesn’t get much better than that.

If you are looking for a delicious, refreshing and easy desert, I found this great one on PINTEREST. Often I find great ideas on Pinterest that grace the boards of my own pages, but this one really takes thee cake! This Summer Berry Trifle takes a little prep, but is a beautiful addition to your festive summer celebration! ENJOY!

SUMMER BERRY TRIFLE

Ingredients

17 oz angel food cake, cut into 1″ cubes (I used 1 1/2 blocks)
1 lb fresh strawberries, hulled and sliced
1 lb fresh blueberries

4 or 5 qt trifle dish or individual clear glass ice cream bowls

Lemon Syrup

1/4 cup water
2 Tbsp sugar
2 Tbsp lemon juice (from 1/2 medium lemon)

Frosting

2 packages (8 oz each) cream cheese, softened at room temp
3/4 cup granulated sugar
2 cups heavy whipping cream
1/2 tsp. vanilla

Lemon Syrup

1. In a measuring cup, combine 1/4 cup water, 2 Tbsp sugar and 2 Tbsp lemon juice and stir until sugar is dissolved. Set aside.

Trifle Cream…YUM

1. Beat together 1 lb cream cheese and 3/4 cup sugar (with the whisk attachment) on medium speed until creamy and smooth. With mixer on, pour in 2 cups heavy cream then turn the mixer to medium/high and continue beating until consistency of whipped cream. Add 1/2 tsp vanilla and beat until incorporated.

Assemble the Trifle:

1. Place 1/3 of your sliced angel food cake into the bottom of your trifle dish and brush with 1/3 of your syrup. Add 1/3 of your cream and loosely spread it over cake pieces. Add 1/2 of the sliced strawberries. Repeat with remaining ingredients (adding 1/2 of the blueberries for the second fruit layer). Frost the top with last 1/3 of cream and decorate with remaining fruit.

Refrigerate until ready to serve.

NOTE…In place of the lemon syrup, any liquor will do such as amaretta, peach schnapps, etc.

Dear Friends,

Thanks so much for swinging by. I hope you enjoy today’s recipe and it finds its way to your next summer celebration.

A friend recently sent me a this great quote about life:

Sometimes its easy to get caught up in wasted time worrying about things that don’t matter or can’t be changed. Be your best you, love yourself and live for today.

Until next time, Cheers to you❣️

🍹 Laura

CELEBRATIONS SHOPPING!

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Gimme S’more Lovin’ this Summer!

June 4, 2017June 21, 2017Posted in Aging with Grace Blogger, blog, Comfort Food, COOKIES, entertaining, Fashion, Father's Day, Food and Lifestyle Blogger, food blogger, Food Blogger, Fourth of July, Grilling, Life Style Blogger, Living & Loving Life at 60 Years Young, Memorial Day, MOTHER'S DAY, recipes, Summer Suppers, UncategorizedTagged CHOCOLAGE, COOKIES, Father's Day, Folio Trends, FOOD BLOOGER, foodie, HERSHEYS COOKIES, KRAFT COOKIES, lifestyle blogger, MARSHMALLOWS, MOTHER'S DAY, picnic, PICNIC FOODS, recipes, s'mores, shopping, summer clothing, summer ladies fashions1 Comment

Ahhhhh….summertime! Picnics and seasonal celebrations calls for putting a twist on your favorite treats!

All the ‘fixins’ for a desert s’mores buffet seems like a great idea until the next day when the ants have invaded the delicious droppings from the well intended sweet treat. “What was I thinking,” you remind yourself.

Well, alas, here is an inviting alternative to the work and the mess while preserving the integrity of the sweet s’more…. S’Mores Cookies which I found in a back issue of Cuisine Magazine.

No more long, hot, dangerous pokers prancing around the fire in the dark, carrying a flaming marshmallow in search of that elusive graham cracker and chocolate. This delicious cookie even looks the part!

S’Mores Cookies

fullsizeoutput_208b — Enjoy the delicious taste of s’mores without the mess with these S’Mores Cookies!

Makes 4 dozen cookies
1 cup all-purpose flour

3/4 cup fine graham cracker crumbs
1/2 tsp. each baking soda and kosher salt
1 stick unsalted butter, softened (8 Tbsp.)
1/2 cup creamy peanut butter
1/2 cup each granulated sugar and packed
brown sugar 1 egg
1 tsp. vanilla extract
24 large marshmallows, halved horizontally or the new flat ones
48 Hershey’s chocolate bar pieces (4 bars)

Preheat oven to 375°.

Whisk together flour, graham cracker crumbs, baking soda, and salt in a bowl.
Cream butter, peanut butter, granulated sugar, and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 5 minutes.
Beat in egg and vanilla until incorporated. Blend in flour mixture on low speed just until incorporated.
Scoop dough with #60
scoop (about 1 Tbsp.) onto ungreased baking sheets.
Bake cookies 4 minutes. Top each with a marshmallow half and bake until golden, 4–5 minutes more.
Transfer cookies to cooling racks, press chocolate pieces on top, and let stand 5 minutes.

Dear Friends, Cheers to summertime, picnics and all of the celebrations that create great memories! I love this s’mores cookie, because the thought of rescuing the little ones from flaming marshmallows and dangerous sharp pokers is relieving at best! Feel free to shop my latest finds for trends in style for home and you!

Cheers and happy baking!

🍷 Laura

P.S. Don’t forget to check out my new shop, FOLIO TRENDS, for the latest in ladies’ fashion. These are a few of my faves + FREE SHIPPING!

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Mother’s Day Calls for Mom’s Chicken

May 11, 2017May 11, 2017Posted in Aging with Grace Blogger, blog, Food Blogger, Living & Loving Life at 60 Years Young, MOTHER'S DAYTagged all recipes, blog, chicken dinner, cooking, cooking channel, delicious, delish, epicurious, family, Folio Trends, food blogger, happy mother's day, lifestyle, lifestyle blogger, mom's chicken, MOTHER'S DAY, parmesan chicken, recipe cards, recipes, stories, taste of home, the chew, traditional dinners, women's clothing and accessoriesLeave a comment

Cookbooks, recipe cards, recipe files, have all been replaced by Pinterest, online cookbooks and online recipe sites such as Cooks, Epicurious, Delish, All Recipes, Cooking Channel, Taste of Home and more. It’s not a bad thing, but for sure, you will find a multitude of variations on anything you want to cook.

Wedding showers were the best. Often times, the gift was to include a recipe card for the bride’s recipe files. I vividly recall attending a friend’s wedding shower more years ago than I like to remember. As Connie opened her gifts with the attached recipe card, her mother proudly announced, “The next grease mark on any of my cookbooks will be the first!” We all politely smiled and nodded in agreement.

How things have changed. Cooking is now an ‘in thing,’ whether created by television cooking programs like “The Chew,” or perhaps drinking too much wine in a restaurant became hazardous to your ability to drive home safely. In any event, it has changed, and the new customs of sharing great memories of food with friends and family is deep-rooted in the days long ago when it was customary to many ethnicities.

My mother, Marilyn, an artist, created a cookbook with matching bookmarks, many years ago and sold them at a local gift shop with the help of her sister, Dorothy, and Polly Paphilous, the food editor for the Akron Beacon Journal. It never made the best seller list, but I can assure you that anyone who purchased a copy was privy to some delicious recipes. One of my favorites and super easy is “Mom’s Chicken.” I typically use boneless, skinless thighs which I find more flavorful and moist. The Parmesan cheese forms a delicious crust. Remember to grease your pan.

Dear Friends,

HAPPY MOTHER’S DAY to you, your mom, or any woman in your life who has provided the unconditional love and caring that it takes to be a great role model and give children the ability to reach for the stars.

My mother is 87 this year and still loves to bake cookies for my father turning 90. I’m blessed, not only with still having them in my life, but also for the wonderful memories I will cherish forever. Watch for my next blog post, “Cookie Nirvana,” where I will feature some of my mom’s most delicious cookie recipes. Until next time….

🍷Cheers! Laura

P.S. Swing by my online store for great gift ideas! FOLIO TRENDS! Great women’s clothing and accessories at incredible prices!

Spring Break with a Side of Fries

April 17, 2017April 17, 2017Posted in Aging with Grace Blogger, blog, Fashion, Food and Lifestyle Blogger, food blogger, Food Blogger, Life Style Blogger, Living & Loving Life at 60 Years Young, recipes, Seafood Dinners, Summer Suppers, UncategorizedTagged aging, blog, blogger, blogging, children, cooking, delicious, family, fish, french fries, grouper, happy hour, lifestyle, margarita, piccata, recipes, rum, shopping, skinny margarita, summer, vacation2 Comments

Today was enlightening. My first day of vacation and not only did I wear my usual two piece bathing suit, skirted and high waisted, of course, but I noticed a distinctive sign that I needed to lose weight. The sign wasn’t as blatant as you might think. The scale this morning didn’t yell, “GET OFF OF ME!” ….no one tried to harpoon me on the beach……but the sign was there. You see, every chaise lounge at the pool is equipped with a numbered flag that you raise in order to let the server know that you would like to order food. Yep! You guessed it, mine had no flag.

So, my daughter, Jodi and I decided to have a late lunch of blackened mahi tacos with a mango salsa; healthy, and flavorful. It was happy hour, and we were happy, so we enjoyed a skinny margarita. Suddenly, our server delivered these amazing french fries to the next table. Jodi and I shot each other a glance and beckoned the server to bring us an order. This little diet destructor was well worth the calories; …….thick cut french fries served with a fresh raspberry mayo on the side. We quickly justified consuming these fat fried bursts of flavor by reminding ourselves that we did water jog🙃. So, essentially, the moral of this story is “calories in and calories out.” There are, however, good calories and not so good calories, but an occasional splurge isn’t a bad thing. Unfortunately, I often justify these binges by thinking, “If this were my last meal, it would totally be worth it.” It was.

This trip, I decided to create healthy and delicious meals using all of the fresh fish Florida has to offer. At the local fish market, grouper was recommended as a hearty fish that could easily be made into a piccata dish. Wikipedia explains piccata as “meat or fish sliced, sautéed, and served in a sauce containing lemon, butter and spices”. Often prepared with veal or chicken, this recipe proved to be a keeper. Enjoy!

GROUPER PICCATA

4 grouper filets about 4 oz. each, blotted dry and seasoned with 1/2 tsp. each kosher salt and black pepper
1/4 cup all-purpose flour
4 tsp. olive oil, divided
1/4 cup dry white wine
3 Tbsp. fresh lemon juice
1 Tbsp. capers, drained
3 Tbsp. unsalted butter
1/2 tsp. black pepper
1/4 tsp. kosher salt
2 Tbsp. minced fresh parsley
thinly sliced lemon slices

Dredge fillets in flour.
Heat 2 tsp. oil in a nonstick skillet over medium-high until it shimmers. Add half the fillets and cook until golden, about 2 minutes per side. Transfer fillets to a platter; tent with foil. Repeat heating and cooking with remaining oil and fillets.
Add wine, lemon juice, and capers to skillet; cook 30 seconds. Off heat, swirl in butter until it melts; season with 1/2 tsp. pepper and 1/4 tsp. salt, add lemon slices until softened. Serve fillets with sauce over rice or angel hair pasta.

Dear Friends,

On the plane ride home from vacation, we hit a bit of turbulence. The kids on the plane clearly coming home from spring break, squealed with excitement at the sudden dips and turns. The parents, on the other hand looked horrified. Looking for a diversion, I noticed the cloud formations outside of my window and admired the unusual landscape the sunlight created as the rays bounced off of the sloping hills and valleys of the thick clouds.

Snapping a photo of this unusual scenery, placing it in the archives of vacation memories, it occurred to me the way in which this is a reminder of our need to “take time and smell the flowers” as we get older. For so many years, we simply hurried to our next destination either not knowing or not realizing that life itself is a journey filled with moments worth pausing for celebration.

As always, thanks for stopping by and cheers to enjoying the journey.

🍹 Laura

P.S. Check out my new store FOLIO TRENDS where you find great styles and incredible prices! Sign up for email alerts to get great savings!

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3 ULTIMATE COMFORT FOOD RECIPES

March 26, 2017Posted in Aging with Grace Blogger, blog, Chicken Dinners, Comfort Food, entertaining, Fashion, food blogger, Food Blogger, Living & Loving Life at 60 Years Young, recipes, UncategorizedTagged blogging, cheese stuffed meatloaf, chicken pot pie, Comfort Food, Food, food blogger, lifestyle blogger, meatloaf, seafood pot pieLeave a comment

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So, what exactly is comfort food? Is it fattening delicious food that sticks to your ribs (and everywhere else) leaving you sitting on the sofa in a wonderful food coma? Is it food that conjures up warm childhood memories of Sunday night dinners in Mom’s kitchen while the snowflakes fall to the ground? Quite possibly both.

I kiddingly crown my husband, Steve, the Comfort Food King. Meatloaf, fried bologna sandwiches, anything covered with melted Velveeta cheese, fried chicken with mashed potatoes, and beef jerky are among his faves. Oh…and pies, and cookies, and don’t forget the layered jello mold! He does, however, eat pretty healthy for the most part.

It is interesting to hear other’s definition of comfort food. The topic of conversation during various parts of my step class typically ranges from food to shopping. During our cool down the other day, comfort food was the topic. Lisa, who recently moved here from England, had never heard of meatloaf or fried bologna sandwiches, but she was quick to recommend macaroni and cheese which we all hummed with approval. Gina and Barb showed deference to the bologna sandwiches, and Gina chimed in with her Italian ancestry voted for pasta. Barb offered a grilled muenster cheese sandwich with tomato soup. All the ladies agreed that comfort food is actually just that; ‘feel good food.’

Recently, Steve and I attended a friend’s comfort food dinner party. Each guest was asked to bring a comfort food dish. The variety was an interesting range of everything from beef short ribs with polenta to chicken noodle soup. I came to the conclusion, after my quite unscientific study of comfort food, that it is personal.

Today, I have a distinct inner conflict about dinner as I watch the snowflakes fall at the very beginning of spring. Do I look forward to the coming of summer and my commitment to try to fit into last summer’s clothes by exploring dinner salad recipes or say screw it and make a delicious cheese stuffed meatloaf with mashed potatoes worry about the clothes later..? The meatloaf wins as well as some other comfort food faves to add to the list as well as two wonderful pot pies; seafood & chicken. Check these out….

MOZZARELLA STUFFED MEATLOAF

Flavorful ground beef stuffed with ooey gooey mozzarella cheese.
Serves 4 to 6

Ingredients
1 pound ground beef (85%)
1 cup bread crumbs
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
1 tsp salt
½ tsp black pepper
½ cup milk
2 TB worcestershire sauce
8 oz fresh mozzarella, sliced
1 cup ketchup
¼ cup brown sugar, tightly packed
1 TB worcestershire sauce
1 TB red wine vinegar
2 cloves garlic, crushed
⅛ tsp salt
pinch cayenne pepper

LET’S MAKE ITI

Preheat oven to 350 degrees. Lightly grease a glass baking pan (9×13) with nonstick cooking spray.
In a large mixing bowl combine ground beef, bread crumbs, basil, oregano, parsley, salt, pepper, milk, and worcestershire sauce.
Divide meat in half. Shape one half of the meat into the bottom half of the loaf and place in prepared pan.
Place mozzarella slices down the center, leaving ½ inch around the ends and sides.
Shape remaining half of meat as the top half of the loaf, sealing the edges. This is a free-form loaf so it doesn’t need to be perfect.
In a small mixing bowl whisk together ketchup, brown sugar, worcestershire sauce, red wine vinegar, garlic, salt, and cayenne pepper. Pour half of this mixture over the meatloaf, reserving the remaining half for later.
Bake in the preheated oven for 45 minutes.
After 45 minutes, remove from oven and pour the remaining sauce over the loaf.Increase temperature to 400 degrees and bake for an additional 15 minutes.
Let rest 5 to 10 minutes before serving.

SEAFOOD POT PIE with PUFF PASTY

FOR THE BROTH

COMBINE:

2 lobster tails (5–6 oz. each)
3 oz. large shrimp
1/2 cup russet potato, peeled, diced 1/4 cup carrot, diced

FOR THE FILLING

SWEAT IN 2 T. UNSALTED BUTTER

1/4 cup leeks, diced
1 t. garlic, minced

WHISK IN:

T. all-purpose flour

DEGLAZE WITH; ADD:

2 T. dry sherry
1/2 cup reserved seafood broth
1/4 cup heavy cream
1/4 cup frozen peas

REMOVE FROM HEAT AND STIR IN:

Reserved seafood and vegetables
2 oz. lump crab meat
1 t. fresh lemon juice
1 t. chopped fresh chives
1 t. chopped fresh tarragon
Salt, white pepper, and cayenne to taste

FOR THE PASTRY TOP

BRUSH WITH:

1 sheet puff pastry, thawed 1 egg, lightly beaten with
1 T. water

Preheat oven to 425°; line a baking sheet with parchment paper.
Prepare lobster tails, cutting both sides of the shell (not the meat) down to the fan. Remove meat, reserving shells for broth. Peel and devein shrimp, then halve lengthwise; reserve meat and shells.
Combine seafood shells, potato, and carrot in a saucepan. Cover with water, bring to a boil, and simmer until vegetables are fork tender, 10–15 minutes. Drain, reserving vegetables and 1/2 cup broth; discard shells and remaining broth.
Sweat leeks and garlic in butter in a saucepan over medium-low heat until leeks are translucent, about 5 minutes. Whisk in flour and cook 1 minute. Deglaze with sherry. Add reserved broth, whisking until smooth and thickened; stir in cream and peas.
Off heat, stir in reserved seafood and vegetables, crab, lemon juice, herbs, and seasonings. Mixture will be very thick.
Prepare puff pastry, rolling out on a floured surface to 1/8″ thick. Trim around a 21/2-cup ovenproof dish so the pastry is 3/4″ larger than the diameter of the dish.
Cut vents in the pastry with a knife so steam can escape. Transfer filling to the dish and top with the pastry piece. Trim excess pastry, crimp edges, then brush dough with egg wash.
Bake pot pie on the prepared baking sheet until top is golden and filling is bubbly, 20–25 minutes.

TURKEY POT PIE with PHYLLO CRUST

Makes 4 servings

INGREDIENTS

8 oz.cremini or button mushrooms, quartered
1 Tbsp. minced fresh thyme
6 Tbsp. unsalted butter
1/2 cup all-purpose flouR
1/2 cup dry sherry
2 cups low-sodium chicken broth
1 cup whole milk
2 tsp. fresh lemon juice
Salt, black pepper, and dry
sherry to taste
2 cups chopped cooked chicken
2 cups frozen mixed vegetables, thawed and patted dry
1/2 cup frozen pearl onions, thawed and patted dry
4 Tbsp. each unsalted butter and olive oil
16 sheets phyllo dough, thawed to room temperatureMAKE IT!
Preheat oven to 400°. Line a baking sheet with foil.
Cook mushrooms and thyme in 6 Tbsp. butter in a sauté pan over medium heat until browned and liquid nearly evaporates, about 10 minutes. Stir in flour and cook 1 minute.
Deglaze pan with 1/2 cup sherry; cook until nearly evaporated. Whisk in broth and milk; cook until thickened to desired consistency, 10–12 minutes.
Add lemon juice; season with salt, pepper, and sherry.
Transfer mushroom mixture to a large bowl. Stir in turkey, mixed vegetables, and onions.
Divide mixture among four baking dishes arranged on prepared baking sheet.
Heat 4 Tbsp. butter with oil in microwave until butter melts. Place a phyllo sheet on a flat surface; cover remaining sheets with a damp towel to keep them from drying out.
Lightly brush phyllo sheet with butter-oil mixture; roll into a loose tube. Repeat brushing and rolling with 3 more phyllo sheets, then starting at outer edge, place 4 phyllo tubes end to end in a spiral pattern on top of filling. Repeat phyllo steps for each pot pie. Drizzle any remaining butter- oil mixture over phyllo or coat with nonstick spray.

Bake pies until crust is golden and filling is bubbly, about
20 minutes. Let pies cool 5–10 minutes before serving.

Depending upon the width of your dishes, the number of phyllo sheets needed may vary by one or two.

Dear Friends,

Thanks for swing by today. I hope you give these recipes a try. As always, I encourage you to take advantage of all the shortcuts; frozen veggies, rotisserie chicken, but never substitute butter. The substitutes are packed with artificial ingredients, have the similar fat content and zero flavor.

On another note, I have finally launched my ladies’ boutique….FOLIO TRENDS! Great shopping, great finds, free shipping + incredible prices! Until next time….

🍷Cheers! Laura

3 BOWLS to put the SUPER in your SUPER BOWL PARTY!

February 2, 2017February 2, 2017Posted in Aging with Grace Blogger, blog, Chicken Dinners, cleveland indians, entertaining, food blogger, Food Blogger, Living & Loving Life at 60 Years Young, recipes, SUPER BOWL SUNDAY, UncategorizedTagged 5 star chili, 5 way chili, atlanta falcons, blogger, blogging, bloody mary bar, bread bowls, chili, chili's chili, cincinnati chili, cleveland rowns, food blogger, foodie, mimosa bar, new england patriots, peach cobler, recipes, recipes Super Bowl Sunday, Super Bowl Recipes, tequila chili, white chicken chili2 Comments

So, you’re not a big football fan. I get it! I live in Cleveland. But you know that SUPER BOWL SUNDAY seems to be an American holiday handed down to us. The day the world seems to stop and either focuses on a football game, or commercials….that would be me. Football in Cleveland isn’t exactly a nail biting experience, so the thought of cheering on a team, ANY TEAM, sounds inviting. Well, if you can’t beat em, join em and plan the perfect Super Bowl party! Set it up, Self Serve, Easy Clean up! Do it! And NEVER miss another Super Bowl game, or commercial!

It’s SUPER BOWL 51, and you can find the foods from each team to serve.
For the New England Patriots you might try your hand at New England Lobster Rolls.

And for the Atlanta Falcons the perfect desert would be Georgia Peach Cobbler.

Friends LOVE to bring something, so why not have a Chili cook off and have everyone bring a crockpot of their favorite chili OR set up a great chili bar of your own, add a plate of cookies and a self serve bar. It’s a party!

One of my favorite chili recipes comes from a local Ohio chain of restaurants called “Skyline Chili.” The recipe is a copy but pretty damn close and pretty damn delicious. This is how you order it up or as they call it “ways.”

Ways…….
Their signature dish
3-Way
Steaming spaghetti covered with their secret recipe chili, topped with a mound of shredded cheddar cheese.

4-Way
A 3-Way with onions or beans.

5-Way
A 3-Way with onions and beans.

Chili Spaghetti
Steaming spaghetti covered with our secret recipe chili.

CINCINNATI CHILI……THE RECIPE!

Serves 4

CHOP TOGETHER:

2 small yellow onions, chopped 5 cloves garlic
2 lb. ground round (or l lb. ground round & 1 lb. ground chicken or turkey)

ADD:

2 Tbsp.each unsweetened cocoa powder, Worcestershire sauce, and cider vinegar

1 Tbsp. each chili powder, tomato paste, and sugar

2 tsp. ground cumin

1 tsp. each ground cinnamon and celery salt

1/2 tsp. each ground allspice and cayenne pepper

1/4 tsp. ground cloves
2 cups water
1 can tomato sauce (15 oz.)

SERVE IT UP

Cooked spaghetti Shredded Cheddar Chopped red onions

Pulse yellow onions and garlic in a food processor until minced. Add ground round and process until paste-like; transfer to a large sauté pan over medium-low heat. Cook mixture until meat is no longer pink; drain and return to pan.

Add cocoa, Worcestershire, vinegar, chili powder, tomato paste, sugar, cumin, cinnamon, celery salt, allspice, cayenne, and cloves; cook 5 minutes. Stir in water and tomato sauce; bring mixture to a simmer and cook until slightly thickened, about 25 minutes.

Serve chili on spaghetti topped with Cheddar and red onions. (Optional red kidney beans drained and warmed)

How about a……

Bowl of Tequila Chili
Slow-cooked with beef, poblanos, jalapeños & onions. Topped with 3-cheese blend.

Try this delicious copycat recipe from Chili’s Restaurant. Make it a super easy clean up and serve it in an edible bread bowl!

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1 pound ground beef
1 (14.5 ounce) can Italian-style stewed tomatoes
1 (15 ounce) can light red kidney beans, drained
1 onion, chopped
1 clove garlic, minced
1 (8 ounce) can tomato sauce
1 1/2 fluid ounces tequila
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon cayenne pepper

Brown the ground beef in a large pot over medium heat, breaking it up with a spoon while it cooks; drain. Stir in the tomatoes, kidney beans, onion, garlic, tomato sauce, tequila, chili powder, cumin, salt, and cayenne pepper; simmer 20 minutes.

Last but not least…..Try this creamy flavorful twist on the usual bowl of chili!

WHITE CHICKEN CHILI

Serves 4

MELT:

4 Tbsp. unsalted butter

2 cups diced white onions

1 Tbsp. minced fresh garlic

1 Tbsp. ground cumin

STIR IN:

1/4 cup all-purpose flour

2 cups low-sodium chicken broth

2 cups half-and-half

2 cups chopped cooked chicken

1 can navy beans (15 oz.), drained and rinsed

1 can diced jalapeños (4 oz.)

Juice of 1/2 a lime Salt to taste

Diced fresh tomatoes and fresh cilantro leaves

Melt butter in a pot over medium heat. Add onions, garlic, and cumin; sweat, partially covered, until onions soften, 10 minutes. Stir in flour; cook 2 minutes. Stir in broth, scraping up any brown bits, then bring to a simmer. Add half-and-half and chicken; simmer chili until thick, 5 minutes. Stir in beans, jalapeños, and lime juice; season with salt. Garnish chili with tomatoes and cilantro.

THEN THERE’S THE BAR……Set it and forget it!

BLOODY MARY & MIMOSA BAR

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OH Yeah!! That yummy GEORGIA PEACH COBBLER…..

Ingredients

1cup Original Bisquick™ mix
1cup milk
1/2teaspoon ground nutmeg
1/2cup butter or margarine, melted
1cup sugar
1can (29 ounces) sliced peach, drained or 3 ripe fresh peaches sliced.
Directions

1 Heat oven to 375ºF.
2 Stir together Bisquick mix, milk and nutmeg in ungreased square baking dish, 8x8x2 inches. Stir in butter until blended. Stir together sugar and peaches; spoon over batter.
3 Bake 50 to 60 minutes or until golden.

Dear Friends,

Whether you’re a Patriots fan, a Falcon’s fan, love Super Bowl commercials, want to see Lady Gaga at half time, or just love food, I hope you enjoy your Super Bowl Sunday!

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.

TIP 3….Making good food choices.

SHEET PAN EGGPLANT PARMESAN

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!

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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

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THE ULTIMATE GINGERBREAD COOKIE

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

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TURKEY POT PIE

Ingredients

Instructions

TURKEY LASAGNA

Ingredients

Instructions

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

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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

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MOM’S PEACH CRISP

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…

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SLICED BOSC PEARS WITH GOAT CHEESE AND PECANS

WEDGE SALAD DIP

NOW FOR THE MAIN COURSE!!

GRILLED HOT ITALIAN SAUSAGE SANDWICHES WITH ROASTED ONIONS AND PEPPERS

For dessert?? Vanilla Ice cream with fresh sliced peaches on top!

Dear Friends,

Thanks so much for swinging by! As I have gotten older, even though I love to cook….and eat….dining out is soooo much easier. I’m constantly on the hunt for dishes that have amazing flavor and have the look of something complicated that took a lot of time to prepare.

Cheers to enjoying your Labor day filled with time spent just the way you like it.

Until next time…

🍹Laura

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