Category: SEASONAL CELEBRATIONS

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A Little Food for Thought

Posted in Aging with Grace Blogger, blog, chicken, Chicken Dinners, entertaining, FOOD, Food and Lifestyle Blogger, food blogger, Food Blogger, FOOD INFLUENCER, foodie, ITALIAN, Living & Loving Life at 60 Years Young, MAIN COURSE SALADS, recipes, SALADS, SEASONAL CELEBRATIONS, Summer Suppers, UncategorizedTagged , , , , 2 Comments

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

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

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

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

Chicken Parmesan Roulades 

with Fresh Tomato Sauce and Caesar Salad

For the roulades—

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

For the coating—

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

For the sauce—

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

serve WiTh:

Caesar Salad, 
1/2 cup Parmesan, shredded

DIRECTIONS:

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

FOR THE SAUCE:

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

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

Season with basal and salt.

TO SERVE:

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

CAESAR SALAD

Makes 10 cups; Total time: 15 minutes

Mash TogeTher:

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

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

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

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

Dear Friends,

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

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

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

🍷Laura

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Turkey Burgers with a (huge) Splash of Teriyaki

Posted 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 , , , , , , , , , , , , 2 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

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

Posted 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 , , , , , , , , , , , Leave 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

  1. 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)
  2. Preheat your oven to 375 degrees.  
  3. 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.
  4. Dip the eggplant slices in the egg and then the breadcrumb mixture, pressing the breadcumbs onto the eggplant to evenly coat both sides.
  5. Spray a foil-lined sheet pan with the olive oil.
  6. Place the breaded eggplant in a single layer on the baking sheet.
  7. 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.  
  8. 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

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Brown Bananas Again? Try this Delicious Banana Cookie Recipe!

Posted 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 , , , , , , Leave a comment
Banana Cookies

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.
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Gifts from the Garden…Yes Please!

Posted 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 , , , , , , , , , , , , , , , , , , , , , , , , , Leave 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

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SERVING TRAYS

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My Comfort Food Falling Out

Posted 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 , , , , , , , , , , , , , , , Leave 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. 1 cup spring mix salad greens
  2. Roasted butternut squash and shallots
  3. 2 T. Port Vinaigrette
  4. 2 T. crumbled blue cheese
  5. 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!

 

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TRADER JOE'S SEASONING

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

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

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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!

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

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

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

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

Posted in Aging with Grace Blogger, blog, Breakfast and Brunch, entertaining, Fashion, Food and Lifestyle Blogger, food blogger, Food Blogger, Fourth of July, HEALTHY CHOICES, HOLIDAY CELEBRATIONS, Living & Loving Life at 60 Years Young, MAIN COURSE SALADS, Memorial Day, MOTHER'S DAY, recipes, SALADS, SEASONAL CELEBRATIONS, Summer Suppers, Uncategorized, VEGGIES AND VEGANTagged , , , , , , , , , , , , , , , , , , , Leave a comment

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

BLT PASTA SALAD

with

Creamy Bacon Dressing

 

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

Makes 20 servings 

COOK:

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

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

Salt and black pepper to taste

STIR IN:

4 cups chopped romaine lettuce 4 cups halved grape tomatoes

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

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

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

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

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

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

Cheers! Laura

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

Posted 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 , , , , , , , , , , , , , , , , , 3 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.

Caesar Salad Sushi Bites

INGREDIENTS

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

DIRECTIONS

  1. Wash, dry and lay each romaine leaf flat.
  2. Spread 1 T on each leaf.
  3. Sprinkle 2 T Parmesan cheese on each leaf.
  4. Carefully and tightly roll each romaine leaf up lengthwise.
  5. Cut off loose ends and and slice evenly down the middle. (Each leaf makes 2 rolls)
  6. Repeat with remaining leaves.
  7. Turn each ‘sushi roll’ flat and top with 1/2 t. dressing and a sprinkle of caviar.
  8. 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. fullsizeoutput_4113

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

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

  1. Boil the eggs in water 10-12 min.
  2. Peal the eggs, cut the in half lengthwise and remove the yolks.
  3. Mash yolks with mustard, mayonnaise, onion, Tabasco, salt, pepper. (For finer consistency, place in a food processor.
  4. 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. 
  5. Serve as is, or top with your favorite toppings: candied bacon, smoked salmon, caviar, jalapeño

CANDIED BACON

CANDIED BACON

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

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

 

 

CORNMEAL FRIED OYSTERS

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

 

Dear Friends,

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

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

Until next time…

🍹Cheers! Laura

THE SUNSHINE SHOP

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WOMEN'S JELLY BOW FLIP FLOPS FROM FOLIO TRENDS 2018

 

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

Posted in Aging with Grace Blogger, Food Blogger, KOREAN FOOD, Living & Loving Life at 60 Years Young, SEASONAL CELEBRATIONS, WINTER, WINTER OLYMPICSTagged , , , , , , , , , , , Leave a comment

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

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

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

KOREAN SEOUL FOOD

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

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

Korean Beef  Street Tacos (Serves 2)

Image 2-8-18 at 5.12 PM.jpg INGREDIENTS
  • 2 Tbsp. fresh lime juice
  • 1 Tbsp. low-sodium soy sauce
  • 1 tsp. toasted sesame oil
  • 1/2 tsp. sugar
  • 1/4 tsp. smoked paprika
  • Dash of cayenne pepper
  • 2 cups shredded napa or savoy cabbage
  • 2 Tbsp. chopped scallions
  • 1/4 cup plum or duck sauce
  • 1/4 cup low-sodium soy sauce
  • 1 Tbsp. toasted sesame oil
  • 1/4 tsp. cornstarch
  • 8 oz. sirloin or flat iron steak, very thinly sliced
  • 2 Tbsp. peanut oil
  • 4 flour tortillas (6–8 inches)

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

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

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

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

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

For me, that would be a perfect world.

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

Cheers!

🍷Laura

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

PajamaGram Team USA Hooded Onesie Footed Pajamas For Women, Navy Blue $89.99 + Free Prime Shipping

OLYMPICS PAJAMAGRAMPajamaGram Team USA Hooded Onesie Footed Pajamas For Men, Navy Blue $89.99 + Free Prime Shipping

 

 

 

 

 

KOREAN BOWLS AND CHOPSTICKS

Set of 2 Vacuum Insulated Stainless Steel Korean Traditional Style Rice Bowl with Spoon and Chopsticks. Metal dinnerware $24.99

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

Posted 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 , , , , , , , , , , , , , , , Leave 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

  1. Place broth in a pot. I prefer to use ready made chicken stock which is more flavorful than broth.
  2. Separate the layers of the lasagna keeping the cheese in a separate pile.
  3. Cut the noodle layers  into bite size pieces and add everything to the broth except the cheese.
  4. Cut the cheese up into bite size pieces and place in individual serving bowls.
  5. 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!)

PULLED CHICKEN SANDWICH

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
  1. Trim 3 lb. boneless, skinless, chicken breasts, coat with rub and place in a 4-6 qt. slow cooker.
  2. Add 1/2 C. minced onion and sauce to the slow cooker.
  3. Cook on high for 3 hours until chicken is fork tender.
  4. Transfer the chicken to a cutting board and shred.
  5. 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….PHILADELPHIA EAGLES SOUVENIR

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

 

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Try These 3 Quick + Easy Healthy Tips!

Posted 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 , , , , , , , , , , , , , , , , , , , Leave 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 sideEXERCISE STEP TOUCHOR

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!
EXERCISE BOUNCING ON A BALL 2

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.

EXERCISE DANCING CARROTS

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

IMG_9859

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

  1. 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.)
  2. 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.
  3. Dip the eggplant slices in the egg and then the breadcrumb mixture, pressing the panko mixture onto the eggplant to evenly coat both sides.
  4. 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.
  5. 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

EXERCISE STABILITY BALL

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

EXERCISE BALL CHAIR

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

EXERCISE SIMPLY FIT BOARD

Z By Zella High Waisted Blocked Crop Leggings $24.97

EXERCISE ZELLA CLOTHING

 

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THESE ARE A FEW OF MY FAVORITE THINGS

Posted 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

MUSICAL NOTES“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!” MUSICAL NOTES 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

IMG_6838

Ingredients
  1. • 2 1/4 cups all-purpose flour
  2. • 2 teaspoons ground ginger
  3. • 1 teaspoon baking soda
  4. • 3/4 teaspoon ground cinnamon
  5. • 1/2 teaspoon ground cloves
  6. • 1/4 teaspoon salt
  7. • 3/4 cup butter, softened
  8. • 1 cup white sugar
  9. • 1 egg
  10. • 1 tablespoon water
  11. • 1/4 cup molasses
  12. • 4 tablespoons white sugar
Instructions
  1. Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  2. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy.
  3. Beat in the egg, then stir in the water and molasses.
  4. Gradually stir the sifted ingredients into the molasses mixture.
  5. Shape the dough into walnut sized balls, and roll them in the remaining 4 tablespoons of sugar.
  6. Place the cookies 2 inches apart on an ungreased cookie sheet. You don’t need to flatten them.
  7. Bake for 10 minutes in the preheated oven.
  8. Allow cookies to cool on the cookie sheet for 5 minutes before removing to a wire rack to cool completely.
  9. Makes approximately 30 cookies. Store in an airtight container.

fullsizeoutput_3c69.jpeg

  • 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

LETTERS TO MY DAUGHTER...WRITE NOW, READ LATER

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

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

KATZ DELI

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

BEATS WIRELESS EARBUDS GOLD

BeatsX Wireless In-Ear Headphones – Matte Gold $99.00 + FREE PRIME SHIPPING

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Latest Kitchen Red Clip-on Strainer. BEST for Straining Meat Grease, Pasta, Eggs, Rice, Fruits & Vegetables – BPA Free FDA Approved – Includes Bonus Matching Silicone Spatula – Makes a Great Gift! $15.48 + FREE PRIME SHIPPING

AMAZON YO NANA

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

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

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

Posted 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 , , , , , , , , , , , , , Leave 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:

NINJA

  • 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 BLACK
NINJA RED
NINJA STAINLESS

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

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

  1. To prepare crust, see Pie Dough recipe.
  2. Preheat oven to 375°F. Place carrots, celery, and onion into the 64-ounce Precision Processor.
  3. Select CHOP. Transfer chopped vegetables to a bowl and set aside.
  4. 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.
  5. 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.
  6. 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

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

  1. 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.
  2. Scatter the zucchini slices over the pasta. Spread with ricotta and sprinkle with 1 cup mozzarella cheese. Cover with half the remaining sauce.
  3. Layer the remaining pasta, then top with the remaining sauce and mozzarella cheese. Cover pot.
  4. Select Auto-iQ Quick Meals: Recipe 20 and press the START/STOP button.
  5. 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

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

Posted 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 , , , , , , , , , , , , , , 2 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

pumpkin-cookies

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:

  1. 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.
  2. 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.
  3. 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.
  4. Bake in preheated oven for 13 to 15 minutes. Cool cookies on wire rack.
  5. Once cookies have cooled completely, frost or drizzle with cream cheese frosting.
  6. 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.
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