Life Style Blogger – Laura Nobil, Realtor®

Fried Deviled Eggs??….A New Twist on an Old Favorite!

July 27, 2020July 27, 2020Posted in appetizers, blog, CORONA VIRUS, Coronavirus Cooking, COVID-19, eggs, entertaining, Food, FOOD, Food and Lifestyle Blogger, food blogger, Food Blogger, FOOD INFLUENCER, foodie, HEALTHY CHOICES, HEALTHY RECIPES, Life Style Blogger, Living & Loving Life at 60 Years Young, recipesTagged appetizers, blogger, COCKTAIL PARTY FOODS, COVID COOKING, COVID-19, DEVILED EGGS, Food and Lifestyle Blogger, FOOD INFLUENCER3 Comments

Fortunately or unfortunately some good things have come from this very bad thing…the covid virus; newly found hobbies, online classes, home cooking and learning a new kind of entertaining…social distance outdoor cocktail hours.

So, on a search for easy appetizer recipes, I have found this one on Delish.com. Let’s take that old deviled egg recipe, fry it up and serve it…..a new winner!!

FRIED DEVILED EGGS!

INGREDIENTS

8 large eggs, divided
3 tbsp. mayonnaise
1 tbsp. sour cream
1 tsp. hot sauce
1 tsp. Dijon mustard
Kosher salt
Freshly grond black pepper
1/2 c. all-purpose flour
3/4 c. panko breadcrumbs
1 tsp.garlic powder
vegetable oil, for frying
Finely chopped chives, for garnish
Smoked paprika, for garnish

DIRECTIONS

Place 6 eggs in a large saucepan and cover with cold water. Set pan over medium-high heat and bring water to a boil. Turn off heat, cover pan with a lid, and let sit for 11 minutes. Drain, rinse eggs under cold water, and peel.
Halve eggs lengthwise and scoop out yolks into a medium bowl. Add mayonnaise, sour cream, hot sauce, and Dijon mustard to bowl, then mash yolks with the back of a fork and stir until mixture is smooth. Season with salt and pepper. Cover and refrigerate while frying eggs.
Place flour, remaining eggs, and panko into 3 separate shallow bowls. Add 1 teaspoon water to eggs and whisk with a fork to combine. Add garlic powder to bowl with flour and stir to combine. Dredge each egg white first in flour, then egg, then panko, and place on a plate.
Add about 3” oil to a large heavy bottomed pot over medium heat. Heat oil to 350°, then gently drop breaded egg whites into oil and fry until golden brown, 2 to 3 minutes. Remove, drain on a paper-towel lined plate and season with salt.
Fill fried egg whites with yolk mixture and garnish with chives and paprika.

Turkey Burgers with a (huge) Splash of Teriyaki

August 24, 2019Posted in ASAIN FOOD, blog, Chicken Dinners, Food, FOOD, Food and Lifestyle Blogger, food blogger, Food Blogger, FOOD INFLUENCER, foodie, Fourth of July, Grilling, HEALTHY CHOICES, HEALTHY RECIPES, KOREAN FOOD, Life Style Blogger, Living & Loving Life at 60 Years Young, recipes, SEASONAL CELEBRATIONS, Summer Suppers, TURKEY, Uncategorized, weight watchersTagged ASIAN MEALS, CHICKEN BURGERS, food blogger, Food Network, GRILLED PINEAPPLE, Grilling, HEALTHY FOOD, HOME COOK, INSIDE OUT BURGERS, SANDWHICHES, summer, TERIYAKI, TURKEY BURGERS2 Comments

My search to spice up everyday meals have two requirements….they have to be super quick and super flavorful. This great recipe for a juicy and delicious turkey burger tickled my fancy.

I loved the combo with the pineapple, but it turned the bun into huge mess. My Steve wasn’t a huge fan of the pineapple, so he ate it on the side wrapped in a lettuce bun. I also went a little crazy with the Soy Vey Very Teriyaki, actually a lot crazy….the whole bottle at the end. LOVED IT!

TERIYAKI TURKEY BURGERS with GRILLED PINEAPPLE

Makes 4 burgers

COMBINE:

1 egg
1/2 cup dry bread crumbs
1/3 cup diced onion
1 Tbsp. minced fresh garlic
4 Tbsp. teriyaki sauce, divided
1/4 tsp. onion powder
1 lb. ground turkey

GRILL:

8 oz. sliced fresh pineapple or 1 can (8 oz.), drained
4 hamburger buns, split, buttered, and toasted (I recommend wrapping in lettuce)
Green leaf lettuce
Teriyaki sauce, (Soy Vey Very Teriyaki)

Preheat grill to medium.
Combine egg, bread crumbs, onion, garlic, 2 Tbsp. teriyaki sauce, and onion powder in a bowl. Add turkey and mix until combined; shape
Baste patties with remaining 2 Tbsp. teriyaki sauce (or the rest of the bottle) during the last 5 minutes of cooking.
Grill pineapple slices until grill marks appear, 3–4 minutes per side. Assemble burgers on buns with lettuce, or wrap in lettuce, pineapple, and additional teriyaki sauce.

Dear Friends,

As summer draws toooo quickly to a close, I hope to keep my grill running as long as I can, filling my days with family, friends and yummy cocktails!

I saw a cute saying for this time of year….”Keep your pumpkin spice away from my margarita!” I like it and am happy to wait for cool fall nights….so until then….

🍹Cheers! Laura

Sheet Pan Eggplant Parm?? Easy and Cheezy? Oh yea!

August 10, 2019Posted in Comfort Food, EGGPLANT, Food, FOOD, Food and Lifestyle Blogger, food blogger, Food Blogger, FOOD INFLUENCER, HEALTHY CHOICES, HEALTHY RECIPES, ITALIAN, Life Style Blogger, Living & Loving Life at 60 Years Young, recipes, SEASONAL CELEBRATIONS, Summer Suppers, Uncategorized, VEGGIES, VEGGIES AND VEGAN, ZUCCHINITagged delicious, diet friendly, dietetic, easy, EASY AND DELICIOUS RECIPES, EGGPLANT, EGGPLANT PARMESAN, food blogger, FOOD INFLUENCER, low fat, summer recipes, weight watchersLeave a comment

Less fat with all the flavors!

Less fat with all the flavors!

Salad…..my favorite comfort food of summer, but anything fresh from the garden and smothered in cheese….now we’re talking! Summer’s bounty of eggplant, zucchini and tomatoes give rise to delicious and healthy twists on most loved recipes….like one of my faves, eggplant Parmesan!

This sheet pan eggplant parm is a super easy and flavorful without all the fuss and fat of the original version. Give it a try…..

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 or spray olive oil
3 C. marinara sauce
8 ounces mozzarella cheese, shredded or fresh
julienned fresh basil, optional

DIRECTIONS

Spread the sliced eggplant in a single layer onto paper towels. Lightly 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 step is optional)
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 breadcumbs onto the eggplant to evenly coat both sides.
Spray a foil-lined sheet pan with the olive oil.
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 or fresh mozzorella 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! I know it’s been awhile, but I hope to share more regularly!

Enjoy this delicious dish!

Cheers to celebrating summer!

🍷Laura

Brown Bananas Again? Try this Delicious Banana Cookie Recipe!

June 18, 2019Posted in Comfort Food, COOKIES, DESSERT, entertaining, Food, FOOD, Food and Lifestyle Blogger, food blogger, FOOD INFLUENCER, foodie, Fourth of July, FRUIT DISHES, HEALTHY CHOICES, HEALTHY RECIPES, Life Style Blogger, recipes, SEASONAL CELEBRATIONSTagged baking, banana bread, banana muffins, COOKIES, desert, silpat silicone baking sheet, when to buy green bananasLeave a comment

When the kids come to visit, we always have leftover bananas. Try this delicious twist on the usual banana bread or cupcakes…..Banana Cookies! Soft, chewy and delicious. You may make them before the kids arrive!

Banana Cookies

Ingredients

1/2 cup butter softened
1 cup granulated sugar
1 ripe smashed banana
3.4 oz package banana cream instant pudding mix
2 large eggs
2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups white chocolate chips

Instructions

Preheat your oven to 350*F
Line baking sheets with parchment paper.
Combine flour, baking soda and salt, then set aside.
Combine butter and sugar and mix with an electric mixer. Add banana, dry pudding mix and the eggs, then mix together until smooth.
Combine dry ingredients into the mixing bowl with banana mixture.
Add the white chocolate chips.
Scoop rounded tablespoonfuls of cookie dough onto parchment lined baking pan.
Bake at 350*F for 10 minutes or until slightly golden.
Cool for several minutes on the cookie sheet before transferring to a cooling rack.

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

Those of you who know me know that I am OBSESSED with anything NINJA! Check out the latest!…

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Ninja Foodi Complete Cookbook For Beginners: 150 Amazingly Easy and Delicious Recipes to Pressure Cook, Air Fry, Dehydrate, and More with Your Ninja Foodi. 2019 Paperback – November 20, 2018 $13.49 or for your Kindle $4.99

4 PC Instant Pot Accessories Pressure Cooker Ninja Accessories with Egg Bite Mold, and Trivet $25.95 + FREE SHIPPING!

Gifts from the Garden…Yes Please!

October 9, 2018October 9, 2018Posted in AUTUMN, blog, BUTTERNUT SQUASH, entertaining, FALL, FAVORITE THINGS SHOP, Fitness & Health, Food and Lifestyle Blogger, food blogger, Food Blogger, FOOD INFLUENCER, foodie, HEALTHY CHOICES, KITCHEN GADGET BLOGGER, KITCHEN GADGETS, Life Style Blogger, Living & Loving Life at 60 Years Young, recipes, SALADS, SEASONAL CELEBRATIONS, Uncategorized, VEGGIES, VEGGIES AND VEGAN, ZUCCHINITagged BASIL, blog, blogger, blogging, Comfort, delicious, FALL, Food, food blogger, FOOD INFLUENCER, FRESH BASIL, GARDEN, GIFTS FROM THE GARDEN., INFLUENCER, ITALIAN, lifestyle, MOZZORELLA, NAOLEON, PASTA, PESTO, SPRING, stories, summer, WINTER, ZUCCHINI, ZUCCHINI STACKLeave a comment

I have had the fortune of great friends with the greenest of green thumbs extoll gifts from their garden. I LOVE summer’s bounty am elated when the supply far exceeds the demand. Truthfully, how much zucchini, tomatoes, beats and lettuce can one eat in a week? Hmmmm…..

So, with open hands and a grateful heart, I accept these gifts and in return, I share recipes, dog treats and treasures from my kitchen.

My zucchini growing friends did quite well this year….you know who you are 😘 and I am sharing one of my favorite recipes…Zucchini Napoleons.

ZUCCHINI CAKE NAPOLEONS

Makes 4 servings

SHRED:

4 zucchini, green, yellow or both (4 cups)
1/2 C. shredded onion
1/2 C. shredded Romano cheese
1 tsp. kosher salt

WHISK:

2 egg
1 Tbsp. minced garlic
1 Tbsp. dried Italian seasoning
1/2 tsp. baking powder
1 cup Italian panko (or Italian breadcrumbs)

HEAT:

3 Tbsp. olive oil, divided

ASSEMBLE:

1 large tomato
8 oz. fresh mozzarella, sliced 1/4-inch thick
1/2 Cup prepared pesto (I use Trader Joe’s…cheap + fresh)
Basil sprigs

Shred zucchini and onion

Place zucchini and onion in a salad spinner, sprinkle with salt and let stand 30 minutes.

Spin mixture in a salad spinner to dry; transfer to a kitchen towel and squeeze to remove more liquid.

Whisk together egg, garlic, Italian seasoning, and baking powder.
Stir in zucchini mixture and panco.

Scoop batter with 1/2 cup measure onto a baking sheet and press into 8 cakes.

Heat 1 Tbsp. oil with drippings in skillet. Sauté cakes in two batches over medium heat until golden, about 4 minutes per side, adding more oil as needed.

Add a mozzarella slice to each cake in the last 2 minutes of sautéing to slightly melt mozzarella.

Transfer cakes to a paper-towel-lined plate.

Assemble Napoleons by layering

fresh mozzarella slice
a tomato slice
2 T. pesto
Top each with a remaining cake and garnish with a basil sprig; serve immediately

Dear Friends,

Summer’s bounty isn’t over until it’s over. I hope you enjoy this delicious dish. It has great presentation and doesn’t take forever to make…just a few small steps.

Great friends are truly a blessing. I remember taking a Steven Covey class many years ago where he emphasized the concepts of deposits and withdrawals in friendship. “Over deposit and under withdraw” was his best advice in any relationship and no words could be truer.

Cheers to friends, family and everything else you love. Until next time…

🍸Laura

PS..Check out my latest obsessions…

OXO Good Grips Salad Spinner $29.95 + FREE SHIPPING

Ninja 4-in-1 Blender and Food Processor System, 1200-Watt Auto-iQ Base with Blending, Processing, Spiralizing, Mixing, and Dough (AMZ012BL), Black $226.99 + FREE SHIPPING

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My Comfort Food Falling Out

October 2, 2018October 2, 2018Posted in AUTUMN, blog, BUTTERNUT SQUASH, Comfort Food, COOKING FOR A CROWD, entertaining, FALL, FAVORITE THINGS SHOP, Fitness & Health, Food and Lifestyle Blogger, food blogger, Food Blogger, FOOD INFLUENCER, foodie, HEALTHY CHOICES, Life Style Blogger, Living & Loving Life at 60 Years Young, MAIN COURSE SALADS, SEASONAL CELEBRATIONS, thanksgiving, TRADER JOE'S, Uncategorized, VEGGIES, VEGGIES AND VEGANTagged AUTUMN, blogging, BLUE CHEESE, BUTTERNUT SQUASH, Comfort Food, EATING HEALTHY, FALL, Food, Food and Lifestyle Blogger, food blogger, FOOD INFLUENCER, healthy, lifestyle blogger, Salad, WALNUTS, WINTERLeave a comment

For some reason, we are convinced that with the onset of fall and winter, we should be eating comfort food…delicious, stick to the ribs (and everywhere else)…filling, satisfying, fattening food. Then comes spring and we wonder why our shorts don’t fit and our feet have gone up a half size.

Try a bowl of shepherds pie laced with buttery mashed potatoes or how about a nice slice of mac and cheese stuffed meatloaf? These are truly amazing.

So, my question is this: Is it comfort food season, or are we stress eating because it will soon be snowy and cloudy for the next six months??

If I sound like a bah humbug about fall and winter, it’s no accident. That being the case, I have made a diligent attempt to find seasonal recipes that limit the fat but keep the comfort.

And by the way, shortcuts of all kinds in my recipes are more than acceptable. Trader Joe’s is stocked with affordable and organic choices for meal prep goodies. Costco is another great place if you are feeding a large crowd.

PS…I will absolutely post those amazing comfort food recipes as well. No reason not to…

ROASTED BUTTERNUT SQUASH SALAD WITH PORT VINAIGRETTE

FOR THE BUTTERNUT SQUASH

1 Butternut Squash, cut in small pieces
8 shallots, peeled, halved
2 T. olive oil
Sprinkle of onion salt (I like the Trader Joe’s)

FOR THE VINAIGRETTE

1/4 cup white wine vinegar
1/2 cup honey
1/4 cup port wine
1 T. fresh ginger, minced
1 T. chopped fresh rosemary
1/4 cup vegetable oil
Salt and pepper to taste

FOR THE SALADS

BUILD EACH SALAD WITH

1 cup spring mix salad greens
Roasted butternut squash and shallots
2 T. Port Vinaigrette
2 T. crumbled blue cheese
2 T. toasted walnut pieces

Preheat the oven to 450°.

Toss the butternut squash and shallots in olive oil in a large roasting pan. Lightly sprinkle with onion salt (or sea salt).

Roast in the lower oven for 15 minutes.

Prepare the vinaigrette:

Combine vinegar, honey, port, ginger, and rosemary. Pour this syrup over the roasting squash and return the pan to the oven; roast for 10 more minutes.

With a slotted spoon, transfer squash and shallots to a bowl.

Pour syrup into a measuring cup and whisk in enough oil to make 11/4 cups vinaigrette, season, and set aside.

Build each salad starting with greens.

Top with squash and shallots, and drizzle with vinaigrette.

Sprinkle with crumbled blue cheese and toasted walnuts.

*If you aren’t a fan of butternut squash, try using pears for a delicious twist. Roast them or use them sliced raw.

Dear Friends,

Sorry it has been so long. Summer has taken me away from my computer but I am back to share.

Always on a search for delicious EASY winners and I am happy to search for ones you are looking for. Email or send a txt.

Cheers to celebrating simple things every day and cherishing friends and loved ones.

🍷 Laura

PS…Check out my latest Trader Joe’s obsessions! Just one click away!

Trader Joe’s Seasoning – 21 Salute Seasoning , Chile Lime and Everything but the bagel Seasoning by Trader Joe’s $13.87 + Free shipping!

Not only are these amazing, but I LOVE the way they stack!!

Trader Joes(16 fl oz) Coconut Certified Organic Extra Virgin Coconut Oil by Trader Joes by Trader Joe’s $13.49 + Free Shipping!

TRADER JOES COCONUT OIL

Cook with it, mix it with your peanut butter, or use it on your skin! I can’t get enough of this!

Cooking With a Touch of Savory Trader Joes Chile Lime, 21 Salute, Onion Salt and Seasoning Salt (4/pk) by Trader Joe’s $18.80 + FREE SHIPPING!

TRADER JOE'S FOUR SPICES

Trader Joes Hot & Sweet Pepper Jelly by Trader Joe’s $9.50 + FREE SHIPPING

TRADER JOE'S SWEET PEPPER JELLY

This is a staple if you entertain! Mix it with cream cheese + serve with crackers for an easy and delicious appetizer!

Trader Joe’s Enrich Moisturizing Face Lotion Broad Spectrum SPF 15 by Trader Joe’s $9.48 + FREE SHIPPING!

TRADER JOE'S FACE LOTION WITH SPF 15

Keep this by your sink and wear it every day to help keep those wrinkles away!

Trader Joe’s Nourish All-in-one-facial Cleanser $13.07 + FREE SHIPPING!

TRADER JOE'S FACIAL CLEANSER

LOVE LOVE LOVE this gentle facial cleanser. I even use it to soak my bathing suits after swimming!

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ALL CLAD ROASTING PAN

This is literally, the BEST roasting pan! Large enough for everything and super easy to clean!

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.

Trademark Innovations Aquatic Exercise Dumbells – Set of 2 – For Water Aerobics $12.00 with Free Shipping

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Aqua AFT11203 Fitness Body Sculpt Ergo Dumbbells $17.99 with free Shipping

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

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

Women’s Off The Shoulder Ruffles Pockets Dress Side Split Maxi Dress $20.66 + Free Shipping

Women’s Lace Bathing Suit Cover Up $16.99 + Free Shipping

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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

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

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

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

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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

PS: Check out these great finds for your kitchen:

Le Creuset White Signature Enameled Cast Iron 4.5 Quart Round Dutch Oven $299.95 with free shipping (Comes in a variety of colors)

Granite Ware 6194-1 Enamel-on-Steel 2-Tier Decorated Clam-and-Lobster Steamer with Faucet, 19-Quart $47.70 with Free Shipping

Seafood Boil Party Plates and Bibs – Bundle of 2 Items: Pack of 4 Plastic Plates and 4 Plastic Bibs (Red Lobster) $18.95 with Free Shipping

This is a great time of year to cash in on those summer favorite sales! Check out these adorable flip flops!

GUESS Women’s Tutu Flip-Flop in black, navy & pink. $17.99

SPARKLING BOW SANDAL – SILVER $17.95 with Free Shipping

Guess Women’s Titaney Flip-Flop $17.36 with Free Shipping

Fortunately or unfortunately some good things have come from this very bad thing…the covid virus; newly found hobbies, online classes, home cooking and learning a new kind of entertaining…social distance outdoor cocktail hours.

So, on a search for easy appetizer recipes, I have found this one on Delish.com. Let’s take that old deviled egg recipe, fry it up and serve it…..a new winner!!

FRIED DEVILED EGGS!

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Dear Friends,

As summer draws toooo quickly to a close, I hope to keep my grill running as long as I can, filling my days with family, friends and yummy cocktails!

I saw a cute saying for this time of year….”Keep your pumpkin spice away from my margarita!” I like it and am happy to wait for cool fall nights….so until then….

🍹Cheers! Laura

SHARE WHAT YOU LOVE!

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SHARE WHAT YOU LOVE!

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Banana Cookies

Ingredients

Instructions

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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

SHARE WHAT YOU LOVE!

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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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ZUCCHINI CAKE NAPOLEONS

Dear Friends,

Summer’s bounty isn’t over until it’s over. I hope you enjoy this delicious dish. It has great presentation and doesn’t take forever to make…just a few small steps.

Great friends are truly a blessing. I remember taking a Steven Covey class many years ago where he emphasized the concepts of deposits and withdrawals in friendship. “Over deposit and under withdraw” was his best advice in any relationship and no words could be truer.

Cheers to friends, family and everything else you love. Until next time…

🍸Laura

PS..Check out my latest obsessions…

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ROASTED BUTTERNUT SQUASH SALAD WITH PORT VINAIGRETTE

Dear Friends,

Sorry it has been so long. Summer has taken me away from my computer but I am back to share.

Always on a search for delicious EASY winners and I am happy to search for ones you are looking for. Email or send a txt.

Cheers to celebrating simple things every day and cherishing friends and loved ones.

🍷 Laura

PS…Check out my latest Trader Joe’s obsessions! Just one click away!

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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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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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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!