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Turkey Burgers with a (huge) Splash of Teriyaki

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!

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

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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This Desert puts the Pretty in the Peach!

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

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INGREDIENTS

DIRECTIONS

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

Dear Friends,

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

🍑Laura

P.S. CHECK OUT THESE GREAT FINDS…

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

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…..

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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!

IMG_8473INGREDIENTS
  • 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

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

NOW FOR THE MAIN COURSE!!

Crowd pleasing  and delicious!

GRILLED HOT ITALIAN SAUSAGE SANDWICHES WITH ROASTED ONIONS AND PEPPERS

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  • 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!

VANILLA ICE CREAM WITH PEACHES

Dear Friends,

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

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

Until next time…

🍹Laura

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ONE GREAT RECIPE WHEN YOUR FRIDGE BITES THE DUST!

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

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

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

SEAFOOD GUMBO (SERVES 8) 

INGREDIENTS:

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

 

DIRECTIONS:

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

IN A SEPARATE SKILLET SAUTE:

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

STIR IN:

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

ADD:

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

SPRINKLE:

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

POUR:

  • 3 C. prepared Chicken broth over top.

SEASON:

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

GARNISH:

  • T. scallions, minced T. parsley

SERVE:

  • With Cooked rice

 

Dear Friends,

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

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

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

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

Every day is a gift.

Thanks for swinging by & Cheers to you!

🍻 Laura

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BUFFALO CAULIFLOWER

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

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

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

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

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

BUFFALO CAULIFLOWER with BLUE CHEESE DIPPING SAUCE 

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INGREDIENTS

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

DIRECTIONS

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

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

Cheers!  🍾 Laura

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

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Gimme S’more Lovin’ this Summer!

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

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

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

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

S’Mores Cookies

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

Makes 4 dozen cookies
1 cup all-purpose flour

  • 3/4 cup fine graham cracker crumbs
  • 1/2 tsp. each baking soda and kosher salt
  • 1 stick unsalted butter, softened (8 Tbsp.)
  • 1/2 cup creamy peanut butter
  • 1/2 cup each granulated sugar and packed
  • brown sugar 1 egg
  • 1 tsp. vanilla extract
  • 24 large marshmallows, halved horizontally or the new flat ones 
  • 48 Hershey’s chocolate bar pieces (4 bars)IMG_8128

Preheat oven to 375°.

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

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

Cheers and happy baking!

🍷 Laura

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Spring Break with a Side of Fries

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

So, my daughter, Jodi and I decided to have a late lunch of blackened mahi tacos with a mango salsa; healthy, and flavorful. It was happy hour, and we were happy,  so we enjoyed a skinny margarita. Suddenly, our server delivered these amazing french fries to the next table. Jodi and I shot each other a glance and beckoned the server to bring us an order. This little diet destructor was well worth the calories; …….thick cut french fries served with a fresh raspberry mayo on the side. We IMG_7567quickly justified consuming these fat fried bursts of flavor by reminding ourselves that we did water jog🙃.  So, essentially, the moral of this story is “calories in and calories out.” There are, however, good calories and not so good calories, but an occasional splurge isn’t a bad thing. Unfortunately, I often justify these binges by thinking, “If this were my last meal, it would totally be worth it.” It was.

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

GROUPER PICCATA

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

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

Dear Friends,

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

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

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

🍹 Laura

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

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SUNSETS CHICAGO STYLE

I spent this past weekend visiting my daughter, Jodi and her boyfriend Neil. While Steve had a seminar, we galavanted around the city, making most of the little time we have together.

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Vitamin D Room at the Summerhouse

Visiting Chicago, or any city for that matter, with Jodi is always an experience! Some people take the time to smell the flowers, but with Jodi we take the time to….(just a little photo journey of our time together)…..

 

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CAPRI AT THE RITZ

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This beautiful display beacons you as you enter the restaurant and wait for your table….

Lunch was an assortment of creative and healthy salads. The most amazing was the cauliflower with jalapeño and parmesan pesto.

 

 

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This little number kept calling to us….and we succumbed. Well worth it!

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We then embarked on a Chicago sunset cruise. It was a little cloudy, but with the little cocktail lounge on the ship, it made for a lovely evening…followed by....

 

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this….amazing lobster roll dripping with huge chunks of lobster on a buttery grilled bun….oh my! 

MINI LOBSTER ROLLS WITH HERBED MAYO

Makes 15 rolls

FOR THE ROLLS

  • 2  lobster tails, thawed if frozen (8 oz. each)
  • 3  cups water
  • 1 lemon, zested and juiced (zest reserved)
  • 1 tsp. Old Bay seasoning
  • 5 hot dog buns, sliced length- wise and cut into thirds
  • 3 Tbsp. unsalted butter, melted

FOR THE MAYO

  • 1/4 cup mayonnaise
  • 2 Tbsp. each minced celery, fresh chives, tarragon, and parsely 
  • 1  Tbsp. minced shallots 
  • 2  tsp. fresh lemon juice 
  • 1/2 tsp. Old Bay seasoning
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1/8 tsp. cayenne pepper
  1. Combine water, juice of 1 lemon, and 1 tsp. Old Bay in a large sauce- pan. Insert steamer basket in pan, bring water to a boil, place the tails in steamer, and cover.
  2. Steam tails 8–10 minutes until shells are red and meat is cooked. Remove tails from pan and cool slightly.
  3. Cut shells lengthwise with kitchen shears. Chop meat into chunks. Preheat broiler with rack 5 inches from the element.
  4. Mix mayonnaise, celery, chives, tarragon, parsley, shallots, 2 tsp. lemon juice, 1/2 tsp. Old Bay, salt, black pepper, and cayenne in a bowl. Fold in lobster meat.
  5. Brush rolls with melted butter and broil until toasted, 1–2 minutes. Spoon filling onto toasted rolls and garnish with reserved lemon zest.

Then, of course, on our way to the airport, we HAD to stop for the one and only Shake Shack burger! A delicious patty of perfectly cooked beef topped with cheese and a FRIED CHEESE PORTOBELLO STUFFED MUSHROOM!!! One bite into this massive deliciousness is what I think heaven would be like as the lava fountain of cheese oozes out with each bite….ok. I’m done…😋 (Shake Shack…put it on your bucket list!) People say the secret’s in the sauce, but I say its in the mushroom!

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It’s hard to believe that a little food stand in NYC made its way to major cities with lines blocks long

Here is a

FAKE SHAKE SHACK HACK RECIPE FROM SERIOUS EATS! (It has everything but the portobello.)

This slideshow requires JavaScript.

INGREDIENTS
8 ounces beef sirloin, trimmed of gristle, and cut into 1-inch cubes
4 ounces well-marbled beef chuck, trimmed of gristle, and cut into 1-inch cubes
4 ounces well-marbled beef brisket, fat cap intact, trimmed of gristle, and cut into 1-inch cubes
2 tablespoons butter, melted
4 Martin’s Sandwich Rolls
4 tablespoons Shack Sauce (recipe follows)
4 leaves of green-leaf lettuce, clipped
8 center-cut slices ripe plum tomatoes
1/2 teaspoon vegetable oil
Kosher salt and fresh-ground black pepper
4 slices yellow American cheese
Sauce Ingredients
1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
4 slices kosher dill pickle
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Pinch cayenne pepper
DIRECTIONS
1.
Place feed shaft, blade, and 1/4-inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece and place in freezer for 10 minutes until meat is firm, but not frozen.

2.
Combine meat in large bowl and toss to combine. Pass meat through grinder twice. Form into four disks, about 2-inches tall, and 2.5-inches wide. Refrigerate until ready for use.

3.
Open buns but do not split hinge. Brush lightly with butter, then place under broiler or in toaster oven until golden brown, about 1 minute. Spread 1 tablespoon Shack Sauce on top half of each bun (for true authenticity, squirt out of squeeze bottle into three lines, three passes on each line). Place 1 leaf lettuce and 2 slices tomato on top half of each bun.

4.
Using wadded-up paper towel, rub inside of heavy-bottomed 12-inch skillet with vegetable oil, then place over medium-high heat until just beginning to smoke. Season beef pucks on top side with salt and pepper, then place, seasoned side down, in skillet. Using back of heavy, flat spatula, press down on beef pucks firmly to form 4-inch round patties, being careful not to let it stick to bottom of spatula. Season top side with salt and pepper. Cook until crisp brown crust has formed, about 2-minutes.

5.
Carefully scrape patties from skillet, and flip. Top each patty with 1 slice American cheese. Cook until cheese is melted, about 1 minute longer. Transfer patties to burger bun bottoms, close sandwiches, and serve.

6.
Shack Sauce: Combine all ingredients in blender until smooth, scraping down sides of blender with rubber spatula as necessary. Makes about 3/4 cup sauce.

Cheers to sunsets, birthdays, and just about anything you want to toast to….burgers, lobster…anything. Thanks for stopping in and I hope you enjoyed todays read.

xo Laura

PS….I FOUND SOME GREAT THINGS TO SHOP FOR…..

The Summer House Cookbook: Easy Recipes for When You Have Better Things to Do with Your Time $14.94
+ $3.99 shipping

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MY MONDAY WORKOUT

IMG_5193
LOVE MY STEP CLASS GIRLS!

I setpped on the scale this morning, reluctantly, knowing how bad I was this weekend…wait….awful this weekend, but it was soo worth it. It began with dinner at our favorite Italian restaurant with those ooey, gooey, amazing garlic rolls dripping with sinful Parmesan dipping oil to start, zucchini fritté (my veggie…and friend), veal Parmesan (fried of course), pasta with spicy diablo sauce, and lots of wine…LOTS OF AMAZING WINE…..that was one out of three nights. Enough said.

So, needless to say, the girls in my step class on Monday can always tell if I overate and was over served 🍷 during the weekend by the intensity of the class. Today’s step class was a big one 😁. We did a class called ‘double step’ and it’s intense but crazy fun.

After class I was starving, but decided to start the week off right with a light lunch. LOVING salads, which can be totally fattening, today’s lunch was a simple spinach salad with blue cheese crumbles, red onion, sliced fresh strawberries and a light drizzle of balsamic vinegar. I chose cheese over dressing and it was delicious! A little watermelon for desert and I feel satisfied. I’m practicing ‘eating with my eyes,’ which is making the salad pretty enough that my mouth and stomach will like it as much as my eyes do. I’ll let you know if it works! IMG_5368

We have lots of choices which gives us control. Finding variety of fresh goodies in the produce section makes it enjoyable. There are even so many pre-cut choices to save time, just watch the expiration date on the bag.

 

CHECK OUT THIS NEW GADGET!! YOU WILL NEVER BUY PRE-CUT WATERMELON AGAIN!

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Thanks for popping in! I hope you have a wonderful week!

Cheers!

Laura

SASSY SUMMER SALSA!

Hola señoritas y señores! Tis the season for my SUMMER SALSA OBSESSION! Salsa is an easy ‘dump from the jar with a bag of nacho chips and call it a dip,’ but, summer’s delicious bounty of fresh fruits and veggies makes for the  best chipping and dipping! Finish it all of with a refreshing Ruby Red Margarita, and call it a FIESTA!

Here are some of my newest and chunkiest fruitful & sassy salsas! Spice em up or keep em cool!

IMG_5339PINEAPPLE–PEPPER SALSA

(MAKES 4 CUPS)

PEEL AND TRIM:

1 cup fresh pineapple, diced

PEEL AND JULIENNE:

1/2 cup jicama, julienne

TOSS WITH:

1/4 cup purple onion, slivered
1/4 cup red pepper, diced
1 T. fresh lime juice
1/2 t. habañero, seeded and minced 1/2 t. salt

1/8 t. cayenne pepper
2–3 drops Tabasco or Siracha

JUST BEFORE SERVING, MIX IN:  diced 1 T. fresh cilantro, chopped 1 T. fresh mint, chopped

TWO TOMATO SALSA

(MAKES 3 CUPS)

IMG_5352

MIX TOGETHER:

1 cup red tomatoes, seeded and diced

1 cup yellow tomatoes, seeded and diced

3/4 cup white onion, diced and rinsed

3 T. fresh cilantro, chopped
2 T. fresh lime juice
1 T. light olive oil
2 t. jalapeno, seeded and minced 2 t. fresh garlic, minced

1/2 t. sugar
1/2 t. salt
1/8 t. cayenne pepper

 

ROASTED TOMATO SALSA WITH JALAPENO AND CILANTRO

YIELDMakes 2 1/2 cups

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INGREDIENTS

1 1/2 pounds ripe tomatoes (about 10 medium), preferably plum
2 to 3 fresh jalapeño chiles (1 to 1 1/2 ounces), stemmed
Half of a small white onion (2 ounces), sliced 1/4 inch thick
4 garlic cloves, peeled
1/4 cup water
1/3 cup chopped fresh cilantro
1 generous teaspoon salt
1/2 teaspoons cider vinegar

PREPARATION

  • Heat the broiler. Lay the whole tomatoes and jalapeños out on a broiler pan or baking sheet.
  • Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted — even blackened in spots — on one side (the tomato skins will split and curl
  • flip over the tomatoes and chiles and roast the other side for another 6 minutes or so.
  •  Set aside to cool.
  • Reduce heat to 425 degrees.
  • Separate the onions into rings combine with the garlic.
  • Roast in the oven, stirring carefully every couple of minutes, until the onions are beautifully browned about 15 minutes total. Cool 
  • Rough chop the tomatoes, onions, garlic & peppers & pour into a bowl adding the juices. If necessary,  stir in enough water to give the salsa an easily spoonable consistency. Stir in the cilantro.
  • Taste and season with salt and vinegar

HABAÑERO SALSA WITH YELLOW TOMATOES & PAPAYA

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  • 1 medium yellow tomato, coarsely chopped
  • 2 habañero peppers, coarsely chopped
  • 2 T. fresh cilantro, coarsely chopped
  • 1 small papaya, coarsely chopped
  • 2 T. each fresh lime & orange juice
  • 1 T. rice wine vinegar
  • 2 T. water
  • pinch of sugar (optional)
  • Salt to taste

Combine all ingredients, cover and refrigerate at least 2 hours. Serve!

 

 

Ruby Red Margaritas

Makes four 12-oz. drinks

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  • Kosher or margarita salt
  • 1  can frozen limeade concentrate (12 oz.)
  • 2  cups ice cubes
  • 1⁄2 cup tequila, optional
  • 1 cup club soda
  • 11⁄3 cups ruby red grapefruit juice

Lime slices

Dip rims of 4 glasses into grapefruit juice, then in salt, if desired; set aside.
Blend limeade, ice cubes, and tequila in a blender until smooth. Divide the mixture evenly among the glasses. Top each with 1⁄4 cup club soda and 1⁄3 cup grapefruit juice; garnish with limes.

SUNSETS SHOP…..

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Gracias! Thank you for coming to visit. I hope that your summer fiesta is a celebration to remember!

Salud y Hasta Mañana!

Señorita Laura

Gallery

SUMMER SALAD OBSESSION!

IMG_5326Balmy summer nights and all of the wonderful fresh produce have made me hungry for a variety of savory dinner salads. This whole obsession began with Steve, my husband of ten years this month! Steve decided that WE are getting a little chubby……(we???), so he would like to have salads for dinner. Most salads aren’t exactly low cal and diet friendly, however, loving fresh salads and vegetables (we could easily be vegetarians except for and occasional big ass burger:) I accepted the challenge! 

Last night, Steve and I were having a refreshing cocktail on the deck while I grilled the chicken to top our Greek Cobb Salad. So light and flavorful, it was a hit! I plated it on an oval serving dish and we each had our own side. I am not a big egg fan, and Steve isn’t a big cucumber fan, so we each had our own side of the dish! It was perfect! So perfect, in fact, that we ate to the middle and he took the middle for lunch today:)

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On Pinterest this morning, I went a little wild in the salad department. I counted 21 pins on my SALAD BOARD! I decided to hold off until I had time to try a few of the recipes. 

Here’s the favorites!

Greek Cobb Salad

Serves 6 servings 

 

FOR THE VINAIGRETTE, WHISK:

  • 1/4 cup red wine vinegar
  • 3 Tbsp. each fresh lemon juice and extra-virgin olive oil
  • 1 Tbsp. minced fresh garlic 1/2 tsp. dried oregano
  • FOR THE SALAD, TOSS:
  • 12 chicken tenders, seasoned with salt and black pepper (11/4 lb.)
  • 4 pitas (6-inch), brushed with olive oil and seasoned with salt and black pepper

Chop:

  • 5 cups chopped hearts of romaine (about 1 head)

ARRANGE:

  • Preheat grill to medium-high. Brush grill grate with oil.
    For the vinaigrette, whisk together vinegar, lemon juice, 3 Tbsp. oil, garlic, and oregano; season with salt and pepper. For the salad, toss tenders with 2 Tbsp. vinaigrette, then grill, covered, until cooked through, 3 minutes per side. Transfer tenders to a plate, tent with foil, and let rest 5 minutes. Chop tenders, then toss with any residual juices. 
  • grill heat to medium.
    Grill pitas until marks appear,
    1 minute per side. Cut pitas
    into 6 wedges.
    Arrange romaine in a large serving dish. Arrange eggs, tomatoes, feta, olives, red onion,  cucumber, chicken, and pitas on same dish; drizzle vinaigrette over the top.

I am ALL OVER this one for tomorrow night from  Pinterest!

BUFFALO CHICKEN SALAD WITH BLUE CHEESE CILANTRO RANCH DRESSING (Adapted from Carlsbad Cravings)IMG_5334

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Does this look amazing?????

INGREDIENTS

Buffalo Chicken Salad
1 recipe Buffalo Chicken (see below), sliced or chopped
1 large head romaine lettuce, chopped (about 8 cups)
Fresh corn kernels from 1 ear of corn
1 red bell pepper, chopped
1/2 cup matchstick carrots
3 stalks celery, chopped
1 large avocado, chopped or sliced

Blue Cheese Cilantro Ranch
1/2 cup real mayonnaise (I use lowfat)
1/2 cup sour cream (may sub Greek yogurt with a pinch of sugar)
3 tablespoons blue cheese crumbles
1/4 cup cilantro, packed
2 garlic cloves, peeled
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dry parsley
1 teaspoons dry chives
1/2 teaspoons dry dill
milk (as needed)

An easy shortcut would be to use purchased ranch dressing, seasonings & blue cheese crumbles.

Garnish
Blue cheese crumbles
freshly squeezed lime juice
bacon crumbles (optional)

Easy Croutons
1/2 loaf garlic/herb French bread
olive oil

 

INSTRUCTIONS

Buffalo Chicken: Prepare Buffalo Chicken according to directions (see below)
Blue Cheese Cilantro Ranch: While your chicken is marinating, add all of the dressing ingredients to your blender and chop then liquefy until smooth, adding milk as needed to reach desired consistency. Chill until ready to use.
Croutons: Preheat oven to 400 degrees F. Cube bread into bite size pieces and add to a large bowl. Drizzle with olive oil and toss to coat. Spread bread in an even layer onto baking sheet and bake for approximately 15 minutes or until golden.
Assemble: If not expecting leftovers, add all of the Salad ingredients to a large bowl and drizzle with desired amount of dressing and toss to combine. Garnish with blue cheese crumbles and croutons. If you are expecting leftovers, toss all of the salad ingredient together in a large bowl except avocados. Garnish individual servings with avocados, croutons and dressing.

 

BUFFALO CHICKEN

INGREDIENTS
2-3 chicken breasts (approx. 1 pound), pounded thin
3 tablespoons olive oil, divided

Buffalo Marinade
1/4 cup Frank’s Hot WINGS Sauce for more heat OR Frank’s ORIGINAL Hot Sauce for less heat
2 tablespoons honey
1 tablespoon lime juice
1 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/4 teaspoon pepper

Buffalo Glaze
Reserved marinade (in directions)
1 tablespoon honey
1 1/2 teaspoons lime juice
INSTRUCTIONS

Whisk together all of the Buffalo Marinade ingredients in a medium bowl. Measure out 1/4 cup and add to a shallow dish or freezer bag, along with 2 tablespoons olive oil. Add chicken and toss evenly to coat. Marinate in the refrigerator 2 hours up to overnight.
To the remaining marinade, make your Buffalo Glaze by whisking in 1 tablespoon honey and 1 1/2 teaspoons lime juice. Store in the refrigerator until ready to use.
STOVETOP DIRECTIONS
Let chicken sit at room temperature for 15-30 minutes (time permitting).
Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing. Brush chicken with desired amount of glaze – for more heat, more glaze; for less heat, less glaze.
GRILLING DIRECTIONS
Let chicken sit at room temperature for 15-30 minutes (time permitting).
Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 155 degrees F.)
Remove chicken from grill and let rest 5 minutes before slicing. Brush chicken with desired amount of glaze – for more heat, more glaze; for less heat, less glaze.
NOTES
*The chicken is flavorful but not very spicy without the glaze. You can completely customize the heat of the chicken by adding more or less glaze. The more glaze the spicier the chicken
*Try tossing the chicken with your favorite BBQ sauce – amazing!
*Chicken is incredible on sandwiches, in wraps, salads, tacos, etc.
*Total time does not include marinating chicken as this time will vary per individual.

I hope you enjoyed today’s read and have a chance to try these amazing main course salads. I always aim for little fuss, and great flavor, so these two have definitely nailed it!

Don’t forget to check out todays shopping!

Cheers! Laura

IT’S AMAZON PRIME DAY! CHECK IT OUT!

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WALKING TACOS

You know, I have never heard of a walking taco until I was on a recent visit to Lubbock, Texas. The airport was an experience in itself. 

I had heard that everything in Texas is big, but I just didn’t have a clue exactly what that meant. Surrounded by belt buckles, leather accessories,  Jumbo Texas Fly Swatters, 61qYNzwytXL._SL1200_and cowboy hats of every shape, size & color, I encountered a FRITO PIE STAND!  wild-game-chili-pie

The guy at the stand looked up at me, smiled a crooked smile and announced in his very southern, southern, drawl, “Get your tastebuds ready to buckle up, Little Lady!  What can I get ya?”

Eyeing the spicy chili, jalapeños, and coleslaw, and knowing I was about to board a small plane, I began to rethink my lunch choice. I imagined those poor people around me as my stomach began to rumble and thought better of it.

 “Wellllll,” I politely answered, “I have a flight, so I’m not sure I have the time to eat.”

“I’m happy to fix that!” he pressed on. He proceeded to open a small bag of fritos, and piled on the chili, onions, coleslaw and sour cream, put a fork on top and said, “There you go! On the House!” I graciously took the bag, tipped the guy, and thought to myself, “I need to at least taste this…..” AMAZING!

My Steve LOVES fritos and chili, so I knew he would love this. I hurried back to the stand and asked the guy to make me a few to go, which he was more than happy to oblige!

What happened next is….a Laura story……

Entering the plane, I put the bag of frito pies to go in the overhead bin, making sure the bag was tied tight at the top. Sitting next to me was a young man dressed in a crisp white dress shirt and jeans. As he was telling me about his recent job interview, mid sentence he sniffed his sleeve.  He apologized for his smell, as he had been in the same shirt all day, and had nervous sweat during the interview. This poor guy thought he had B O and he was SO relieved when I told him that it was my fruit pies in the overhead bin! I offered to share one, which he declined, but told him if the plane gets delayed, we will have food!

 

deans-frito-pie

BUFFALO CHICKEN FRITO PIE

Ingredients
1 cup chicken broth
2 cups rotisserie chicken, 1” pieces
1 teaspoon season salt
½ cup frank’s hot sauce or siracha
¼ cup cream
¼ cup butter
½ cup Mexican cheeses
1 bag FRITOS® Original Corn Chips (do not portion)
3-4 tablespoons ranch dressing
¼ cup tomatoes, diced into ¼ inch pieces
¼ cup green onions, chopped into ¼ inch pieces & sliced jalapeños
GOES GREAT WITH…
FRITOS® Original Corn Chips

Instructions
Add broth and chicken to sauté pan, then season with salt.
Heat until broth is reduced by a little more than half
Add hot sauce and cream, then let reduce
Add butter and half the cheese, and incorporate.
Pour FRITOS Corn Chips into a bowl and top with chicken mixture and remaining cheese.
Drizzle with ranch dressing, then top with green onions, sliced jalapeños  and tomatoes and serve immediately.

 

WALKING TACO

Ingredients
1 lb ground beef
1 lb ground chicken or turkey
1 ea white onion, diced
2 tbsp garlic, chopped
2 bottles light beer
2 tbsp corn oil
3 tbsp cumin
1 tbsp garlic powder
3 tbsp light chili powder
1 tbsp paprika
32 oz ground tomatoes
1 cup water
Salt and pepper

FOR GARNISH:
2 2 oz bags FRITOS® Original Corn Chips
Sour cream
Shredded Vermont cheddar or mexican shredded cheese
Scallions & prepared coleslaw & sliced jalapeños
GOES GREAT WITH…
FRITOS® Original Corn Chips

 

Instructions
1. Saute Onions and Garlic in oil.
2. Add all ground meats and beer.
3. Cook, until all meat is cooked through.
4. Add spices, Tomatoes, Water, and beef base.
5. Let cook for minimum of one hour over low heat.
6. Taste and add salt and pepper, if needed.

TO PLATE THE DISH (or fill the bag):
1. Open snack size bags of FRITOS Corn Chips 
2. Ladle hot chili on top.
3. Garnish with sour cream, coleslaw, sliced jalapeños cheddar cheese and scallions. Top it with a fork!

Hola & thanks for swinging by today! Check out these deals from Amazon and try your hand at these amazing walking tacos! You won’t be disappointed.

Until next time, Adios! Laura

DOWNLOAD THE AMAZON PRIME APP FOR AMAZING DAILY DEALS!

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CELEBRATING THE #FOURTH of JULY with #PINTEREST-SPIRATION

I’m a summer girl and LOVE the Fourth of July! 

Bring on the heat, the cocktails, the grills and let the fireworks begin!! I poked around  PINTEREST PIN Pinterest today to find great recipes and entertaining ideas for your own fireworks celebration!

For an appetizer or a side course, check this out!

 PINTEREST PIN Patriotic Taco Salad from Taste of Home and Pinterest.

c2aa11e74bf7f575a29d0022cea89239Ingredients
1 pound ground beef
1 medium onion, chopped
1-1/2 cups water
1 can (6 ounces) tomato paste
1 envelope taco seasoning
6 cups tortilla or corn chips
4 to 5 cups shredded lettuce
9 to 10 pitted large olives, sliced lengthwise
2 cups (8 ounces) shredded cheddar cheese
2 cups cherry tomatoes, halved

Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Place chips in an ungreased 13-in. x 9-in. dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange five olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately. Yield: 8 servings.

For the signature Cocktail, try the Watermelon Summer Splash!

1.5 CUPS SMIRNOFF WATERMELON

3 CUPS TONIC (serves 8)6eebe614537afca01e44bfc913287270Incredibly delicious Beer and Honey BBQ Chicken Skewers  were chosen for the main event! (found from Jo Cooks on Pinterest!)

345e276bfe800612035905169ccbb51c

3 cloves garlic, minced
¾ cup beer
⅓ cup honey
1 tsp red pepper flakes
1 tsp Dijon mustard
¼ cup low sodium soy sauce
1 tbsp olive oil
4 chicken breasts, cut into small cubes
cilantro for garnish

Cut chicken in small pieces, about 1½ inch cubes.
In a medium bowl whisk all the ingredients together. Add chicken, there should be enough marinade to cover the chicken. Cover with plastic wrap and place in fridge. Let it marinate for at least 2 hours to 24 hours.
Fire up the grill.
Thread chicken on skewers, about 5 pieces per skewer. Do not throw away the leftover marinade.
Place chicken skewers on grill and turn every couple minutes or so, at the same time brushing some of the leftover marinade over the chicken. Grill until chicken is cooked through.
Garnish with cilantro and serve.

On the side, try the 

Grilled Ranch Potatoes! (from Creme de la Crumb on Pinterest)

5e08db3c4eddf3ee8c1ad748e867fc322 pounds baby red potatoes
3 tablespoons olive oil (or other oil)
1 packet ranch seasoning

Wash, pat dry, and quarter potatoes (for larger ones you may need to chop into slightly smaller pieces, about 1 inch pieces).
Place chopped potatoes in a large resealable bag. Drizzle olive oil into the bag, seal, and toss to coat the potatoes.
Open the bag, sprinkle in half of the ranch seasoning, seal, toss to coat, then repeat with remaining seasoning.
Thread potatoes on skewers. Grill over low heat for 10-20 minutes (depending on your grill and the size of your potatoes) turning throughout to ensure even cooking. When fork-tender, remove from grill and serve warm with cold ranch dressing if desired. Enjoy!

Dinner wouldn’t be complete without this

 Watermelon Arugula Salad with Jicama and Blueberries! (from Two Peas and their Pod on Pinterest)

33f51fda44201e7ea3fdb940441b04bf6 cups baby arugula
2 cups cubed watermelon, 1-inch cubes
1 cup blueberries
1 cup thin jicama strips
1/2 cup crumbled feta cheese
For the Honey Lime Dressing:

1/4 cup olive oil
Juice of 2 large limes
1 tablespoon honey
1 tablespoon finely chopped fresh mint leaves
Pinch of sea salt

 

AND LAST BUT NOT LEAST……(drum roll, please)

Fourth of July Trifle! (from The Girl Who Ate Everything on Pinterest)

189e85ee355ff5c114bc3998a2d12eb9Ingredients
2 cups heavy cream
½ cup white sugar
2 cups milk
2 (3.4 ounce) packages instant cheesecake pudding mix
2 teaspoons lemon juice
½ cup sour cream
2 (10.75 ounce) packages prepared pound cake
2 (16 ounce) carton strawberries, sliced
strawberries for garnish
blueberries for garnish
Instructions
In a medium bowl, combine cream and white sugar and beat until stiff peaks form. Set aside. You want a stiffer whipped cream for trifle so that it holds up over time.
In another bowl beat cheesecake pudding mixes with milk for 2 minutes or until thick. Mix in sour cream and lemon juice. Fold in one cup of the sweetened whipped cream.
Slice pound cake into one inch cubes.
In a trifle bowl, start by layering ¼ of the pound cake on the bottom of the trifle bowl (A large glass bowl can be used if you don’t have a trifle bowl). Next, layer ¼ of the pudding mixture followed by a layer of ¼ of the strawberries. To make trifle look presentable make sure each layer is distinct and separate especially on the sides of the bowl. Repeat layers four times or until bowl is almost full.
Garnish the top of the trifle with the remaining whipped cream, strawberries, and blueberries.
Chill in refrigerator for at least 4 hours.

Read more at http://www.the-girl-who-ate-everything.com/2010/05/patriotic-trifle-and-giveaway.html#BpEK3bPAKYpVuu9j.99

SUPER CUTE SERVING SUGGESTIONS INSPIRED BY PINTEREST

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My featured image is a cool 4th of July custom cut Patriotic scrapbooking available on Ebay

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Thanks so much for visiting today, and I hope that you have a wonderful and memorable Fourth of July Celebration!

Cheers! Laura