CELEBRATING THE #FOURTH of JULY with #PINTEREST-SPIRATION

June 30, 2016June 30, 2016Posted in Chicken Dinners, entertaining, Fourth of July, recipes, Summer Suppers, UncategorizedTagged BBQ, Beer and honey bbq chicken skewers, Chicken Skewers, Fourth of July, Fourth of July trifle, fruit trifle, grilled ranch potatoes, pinterest, potatoes, skewered potatoes, summertime celebration, taco salad, trifle, watermelon cocktail, watermelon saladLeave a comment

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 today to find great recipes and entertaining ideas for your own fireworks celebration!

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

Patriotic Taco Salad from Taste of Home and Pinterest.

Ingredients
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)Incredibly delicious Beer and Honey BBQ Chicken Skewers were chosen for the main event! (found from Jo Cooks on Pinterest!)

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)

2 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)

6 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)

Ingredients
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.

SUPER CUTE SERVING SUGGESTIONS INSPIRED BY PINTEREST

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

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

Cheers! Laura

EASY & FLAVORFUL MEALS…Winner, Winner #Chicken Dinner!

June 27, 2016June 28, 2016Posted in Chicken Dinners, entertaining, recipes, UncategorizedTagged all clad, Amazon prime, chicken, Chicken Dinners, le creuset, mom's chicken, parmesan chicken, roasted chickeln, roasted chicken and potatoes with fennelLeave a comment

Winner, winner, chicken dinner! Have you ever wondered where this phrase comes? Amazing Siri seems to know all of the answers. Apparently, years ago in Las Vegas, the price of a bet at the roulette wheel was the same price as a chicken dinner. So, yep! Here’s a little known fact from a lesser known person!

So, today’s recipes are two winner, winner, chicken dinners! Easy, yummy and the way a Monday meal should be!

ROASTED CHICKEN & POTATOES with FENNEL

This one dish dinner takes about 10 minutes to prepare and fills your kitchen with a wonderful aroma! Serves 4

TOSS TOGETHER:

1 1/2 lb. Yukon gold potatoes, thinly sliced
2 fennel bulbs, trimmed & sliced
1 C. shallots
2 T. olive oil
salt & pepper to taste
4 skinless, boneless chicken breasts tossed with olive oil & seasoned w/ salt & pepper

COMBINE:

3/4 C. fresh bread crumbs or panko
1/2 C. shredded Parmesan
2 T. fresh thyme
1 T. olive oil
Fresh thyme sprigs

Preheat oven to 425*
Toss potatoes, fennel & shallots with olive oil, salt & pepper
Transfer to an oven proof skillet or baking pan.
Roast 40 min.
Combine bread crumbs, Parmesan, thyme, & olive oil.
Season with salt & pepper.
Roast 10 min. more.
Garnish with thyme sprigs.

MOM’S CHICKEN

This flavorful chicken dish is sooo easy to prepare, and the savory, crispy parmesan crust holds in the moistness of the chicken.

4 skinless, boneless chicken thighs or breasts
milk
Parmesan Cheese
beer or wine (white, rose or red)

Dip Chicken in milk.
Roll in Parmesan cheese.
Bake 450* 30 min.
Pour 1 T. wine or beer on each piece.
Reduce heat to 375* & bake for 20 min.

SUNSETS SHOPPING

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#Summertime! Grilled Caprese Salad w/ Basil Vinaigrette, Marinated Flank Steak & Frozen Peach Margaritas

June 23, 2016July 27, 2017Posted in entertaining, recipes, Summer Suppers, UncategorizedTagged amazon shopping, basil vinigarette, caprese salad, cooking tomatoes, dinner, flank steak, Food, frozen peach magarita, Grilled caprese salad with basal vinaigrette, Grilling, margarita, marinated flank steak, peaches, pinterest, recipes, Salad, Summer Suppers, summertimeLeave a comment

Ahhhh Summer. Sun shiny days and warm balmy nights are the memories we cherish. And the songs of summer….keeping those memories alive throughout our lives.

So many songs sung about summertime…to name a few:

Summer Nights (1978)
Hot Fun in the Summertime (1969)
Summer Breeze (1972)
Summer in the City (1966)
Summer of 69 (1985)
Summertime (1991)
Summertime Blues (1958)
Lazy, Hazy, Crazy Days of Summer (1963)
Summer Love (2007)
A Summer Song (1964)

“In the Good Old Summertime,” is perhaps the song that resonates with me; conjuring up memories of lemonade and the days spent during my summer vacation in middle school when I would volunteer at a Rockyknoll Nursing Home. We wore an apron of red and white stripes with pockets and were called ‘candy stripers,’ but the residents referred to us as ‘friendly visitors.’ It was my first experience that instilled my looming fear of growing old.

Candy stripers or friendly visitors had jobs: read mail to the patients, wheel them into the group areas for bingo, and just be ‘friendly.’ I vividly recall my first day; carefully unfolding the crisp uniform and placing our name tag on, we were sent out to roam about the fourth floor. We were only permitted on certain floors. I heard screams coming from one of the rooms. It was an elderly woman screaming, “I WANT TO DIE! D-I-E DIE!” over and over. We were told to ignore her and not enter the room. Curiosity got the best of me, as it often does, and I entered the room where I was met by a flying tissue box. I quickly decided to not be so curious.

The group sing alongs were the best. Lead by a retired music teacher, playing songs on an old oak spinet piano, I saw new light and life coming into the eyes of people who would be slumped and sleeping in their wheel chairs throughout the day. It reminded me of the song, ” When I grow too old to dream, I’ll have you to remember…” I quickly noticed that some of these people who couldn’t remember what they had for breakfast, were singing words to these songs with great enthusiasm. Amazing.

Life Lessons are just that. The realization that growing old is inevitable. The fear of growing old pales by comparison to the thought of not growing old. Celebrate the little things and make the most of every day.

Let’s add a little flavor to our

SUMMERTIME SUPPERS!

GRILLED CAPRESE SALAD with BASAL VINAIGRETTE

This is a delicious dish I adapted from the blog, ‘Steamy Kitchen.’ Fresh and simple to prepare and beautiful presentation. No one will know it took very little time.

2 C. fresh basil leaves
1/2 C. olive oil
1/2 C. white wine vinegar
3 T. Parmesan grated
salt & pepper to taste
4 large tomatoes, sliced horizontally into thirds
6 oz. fresh tomatoes cut into 8 slices
Process basil, 1/3 C. oil, vinegar, parmesan, salt & pepper in a food processor until smooth.

Coat tomato slices with remaining oil, season with salt and pepper & grill on 1 side for 1 minute then flip (do not flip the tops).

Place cheese on tomato slices and grill until it begins to melt, 1-2 min.

Assemble stacks with 2 cheese topped slices and 1 top. (Add fresh basil leaves to each layer and on top if you wish) Serve with basil sauce.

GRILLED MARINATED FLANK STEAK

This delicious flank steak recipe I found on Pinterest from Elyse at Simply Recipes takes little time to prepare and is a crowd pleaser!

Combine marinade in a bowl and add your flank steak making sure the flank steak is evenly coated on all sides. Cover and refrigerate for 2 hours or overnight.

For the Marinade:

1/3 cup olive oil
2 cloves garlic, minced
2 Tbsp red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 teaspoon freshly ground black pepper

For the Steak:

2 lb. flank steak & 1/2 C. cracked whole peppercorns

Combine marinade in a bowl and add a 2 lb. flank steak making sure the steak is evenly coated on all sides. Cover and refrigerate for 2 hours or overnight.

Heat grill on high. Spread peppercorns on both sides of the flank steak and place it on the hot side of the grill. Grill for 1-2 min. on each side to get a good sear. Move the steak to the cooler side of the grill until its done to your liking. (125 to 130°F for rare, 140°F for medium rare, and 150°F for medium)

Cut the meat across the grain in thick slices and serve!

FRESH PEACH MARGARITAS

This fresh delicious drink pinned to my Summertime Board on Pinterest came from Bakerbynature.com.

6 Ripe Peaches
1/4 Cup Freshly Squeezed Orange Juice
1 Tablespoons Confectioners’ Sugar
1 Cup tequila
1/2 Cup Fresh Lime Juice
1/2 Cup Triple Sec
1 lime, cut into wedges

Peal, Pit & slice peaches. Combine all ingredients in a blender and blend until smooth. Garnish with fresh peach slices.

To make frozen peach margaritas, freeze the oj and lime juice in ice-cube trays. Add to the blender and divide evenly among the glasses.

SUNSET’S SHOP

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Do you have an upcoming wedding and want to build the registry of your dreams?

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Thanks so much for popping in. I’d love to hear from you! If you would like my posts to come to your inbox, scroll down and click my follow link! Until next time…

Cheers! Laura

ALL IN CLEVELAND! THE CHAMPIONS! Today’s Recipes: Shephard’s Pie Party Bites & Apps on a Stick

June 20, 2016June 20, 2016Posted in cleveland cavaliers, entertaining, UncategorizedTagged appetizers, appetizers on a stick, basketball, Cavs, Cavs champion t shirt, Cavs jersey, cavs memorabelia, Championship, cleveland cavaliers, Cleveland sports, LeBron James, LeBron James jersey, Michael Simon, recipes, restaurants, shepherds pie party bites, shoppingLeave a comment

It was a nail biter till the bitter end! I could hardly watch the last two minutes…..and then…..WE WON! And OMG!!!!! The crowd went WILD!

It’s more than winning a basketball game. It’s more than beating last year’s champs.

It’s personal It’s about Cleveland. You see, Cleveland fans are the ultimate fans.

It was no accident that our fans sang our country’s National Anthem at the opening of the first Finals home game. It took my breath away. No need for celebrities to help express our love for our country.

All watched with great emotion as LeBron James dropped to his knees and cried. We have watched this incredible athlete grow from a boy to a man; a man of great values who gives back and has never forgotten where he came from.

I vividly recall what LeBron did for his neighbors when he announced that he would be returning to Cleveland. He hired a small cupcake store to deliver cupcakes to all of his neighbors in Akron as an apology for the paparazzi and interruption of their quiet residential street.

So now….we can talk about

CLEVELAND EATS!

Yeah, Michael Simon!

He has taken Cleveland by storm with his amazing restaurants

and has put us on the map!

Check out Iron Chef’s Michael Simon’s Cleveland restaurants here!

This photo was taken with Michael Simon at the Food Network Show in Cleveland this year. He hosted a Tailgate Party venue which featured a variety of samplings from his local restaurants. He is definitely a carnivore!

Well, foodville is back for more great snick snacks to keep you revealing for your favorite team or just host a small bites party! These are my PINTEREST favorites from my GAME DAY BOARD and my APPETIZERS AND BITES BOARD.

SHEPHARDS PIE PARTY BITES

I fell in love with these Shepherds Pie Party Bites from Spinachtiger.com.

olive oil
1 pound grass fed ground beef
1 clove garlic
1 onion, diced
2 cups chopped kale
1 cup frozen peas
few sprigs fresh thyme or oregano
sea salt
black pepper
dash red chili flakes
¼ cup milk
⅓ cup white wine
1 tablespoon butter
olive oil, garlic mashed potatoes or any mashed potatoes
Mini tart shells using your favorite pie crust, Rolled out to 3 inches for a 2 inch cookie cutter pan and baked at 400 degrees for 12 minutes.
INSTRUCTIONS
Place enough olive oil in pan to cover bottom. Add onions and saute until softened. Season ground beef with salt and pepper. Crumble in and stir fry until meat is cooked through. Add milk and stir until milk in cooked down. Add in white wine and turn on low and cook down until alcohol is cooked off, about ten minutes. Add in a tablespoon of butter. At this point meat should be in nice wine sauce. Add in raw kale and continue to cook until kale is softened. Season as needed with salt, pepper and chili flakes.
ASSEMBLE
Spoon mixture into the mini tart shell. Top with mashed potatoes using a pastry bag. Place under broiler just until potato is golden.
Serve immediately.
When making entree, you can use individual dishes or a larger dish. Make sure it’s something you can put under the broiler, like a cast iron pan.
WordPress Recipe Plugin by EasyRecipe

CHECK OUT THESE

FOUR INGREDIENT APPS ON A STICK!

These are all from the Pillsbury website.

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
64
toothpicks
Smoked Salmon with Dill
Dab cream cheese
Thin slice smoked salmon, cut into quarters
Fresh dill weed sprig
Shrimp and Cucumber
Very thin slice English cucumber, cut in half, folded
Fresh dill weed sprig
Small cooked shrimp, tail shell removed
Caprese
Slice small fresh mozzarella ball or string cheese
Half grape tomato
Tiny basil leaf or fresh basil leaf strip
Antipasto
Half slice hard salami, folded into thirds
Slice sweet banana pepper (from a jar)
Kalamata or black olive
Dried Fig and Mascarpone
Dried fig, cut in half lengthwise
Mascarpone cheese star (using softened cheese)
Grated orange peel
Roast Beef Roll-Ups
Rare roast beef slice (spread with below)
Garden vegetable cream cheese spread
Fresh parsley sprig or tiny dill pickle slice
Cheese and Pimiento Olive
Swiss cheese cube
Half pimiento-stuffed green olive
Turkey Club
Lettuce
Crisply cooked bacon
Turkey breast slice, rolled up, sliced
Grape tomato slice
Steps
1
Heat oven to 375°F. Unroll dough onto cutting board. Cut in half crosswise and lengthwise on perforated lines to make 4 rectangles. Press diagonal perforations to seal.
2
Starting with long side of 1 rectangle, roll dough tightly into 6 1/4-inch roll; press seam to seal. Repeat with remaining dough rectangles.
3
Spray thin serrated knife with cooking spray. Cut each roll into 16 slices. On ungreased large cookie sheet, place 32 slices about 1/2 inch apart. Place remaining 32 slices on second ungreased large cookie sheet.
4
Bake 1 cookie sheet at a time 8 to 9 minutes or until slices are light golden brown.
5
Top baked slices using all 8 toppings and making 8 appetizers of each, or choose your favorite topping options and make as many of each as you’d like. All toppings are quick to assemble, taking only about 4 to 8 minutes to make 8 appetizers.

GET READY FOR YOUR CAVS CHAMPIONSHIP PARTY!

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Lebron James Cleveland Cavaliers NBA Adidas Men’s Replica Jersey – Burgundy Price: $26.89 – $70.01

Thanks for popping in today! Even if basketball isn’t your thing, I hope you enjoy the recipes shared from my Pinterest board! Have a great day, and cheers to the CAVS!!

Laura

SUNSETS HAPPY HOUR! Easy Entertaining Ideas; Summer Charcuterie & Summer Sangria

June 3, 2016July 17, 2017Posted in UncategorizedTagged charcuterie, charcuterie board, cheese tray, cocktails, delicious, entertaining, pinterest, sangria, summer entertaining, summertimeLeave a comment

Ahhhhh…Summertime!

Sunsets, cocktails, and little delicious bites. Here are a few quick ideas and entertaining tips to keep you out of the kitchen and enjoying your sunset guests!

Talk about simple! Try putting together a cheese tray or charcuterie board. It’s all about an arrangement of cheeses, fruits, meats (optional) nuts, dips and crackers or breads.Go to your local market and purchase a small assortment of your favorites or check out pinterest for ideas to copy! Pretty soon you will be starting a board of your own if you haven’t already!Add a little SUMMER SANGRIA to the party, and it’s hit!

SUMMER SANGRIA

1 small carton of raspberries, cut up in small pieces
1 small carton of strawberries, cut in small pieces
1 lime
1 granny smith apples, cut up
1 bosc pear, cut up
1 serrano pepper (more if you are daring)
1 bottle of chardonnay or any white wine you love
1/2 cup of white grape juice
1/4 cup of sugar
1 can of club soda
Mint leaves for garnish
Layer all fruit in the bottom of a pitcher, dusting sugar between each layer.

Add the wine, grape juice and club soda. Garnish with mint and enjoy!

When looking for ideas, Pinterest is the place to find amazing recipes, inspirations for decorating, gardening, and just about anything!

Check out my Pinterest board
for simple entertaining ideas. While you are there, visit my APPETIZERS & BITES board. It’s stacked with mouthwatering recipes.

PINTEREST is easy to use, filled with great ideas, and….careful…..it’s addicting!

PRODUCTS I LOVE…..

Personalized Engraved Cutting Board $35.00 FROM AMAZON

D I E T is a FOUR LETTER WORD…and other thoughts on health and fitness

June 2, 2016June 6, 2016Posted in UncategorizedTagged balanced diet, calories, diet, dinner, eating, exercise, fitbit, Food, Memorial Day, mindful eating, Salad, seak, south beach diet, steak, thai steak salad, waterwalking, weight watchers, what's for dinner, workoutsLeave a comment

WHAT’S FOR DINNER TONIGHT?

THAI STEAK SALAD

This salad is light with bold flavors! (serves 4)

Combine in a small bowl and set aside:

1/3 C. fresh lime juice
2 T. minced jalapeno
2 t. fish sauce
2 t. minced garlic
2 t. fresh ginger
3 T. canola oil
2 T. Asian sesame oil
Preheat grill to medium high.
Pat dry a 1 lb. flank steak and season with salt and pepper.
Oil the grill
Grill steak, turning once until medium rare, about 6 min.
Transfer to a cutting board, rest for 5 min., then thinly slice across the grain.
In a bowl, combine:

1 ripe mango, cut into small pieces
1/2 small red onion, thinly sliced
10 oz. romaine lettuce cut in 1 inch pieces
2 T. fresh cilantro.
Toss with enough dressing to coat.
Divide among 4 plates & top with steak.
Drizzle remaining dressing over the steak.
Sprinkle with remaining cilantro & serve.

I’ve decided, that through all of my years of struggling with my weight in hopes of trying not to get fat, that it’s a matter of calories in vs. calories out. Mindless eating and empty calories also top the list. (That includes my not so secret obsession with bbq potato chips:() Taking an active role in maintaining my health through both diet and exercise, and accepting the physical changes that inevitably occur with age, have become a priority for me.

The whole concept of diet and exercise comes down to two little words that carry heavy meaning…self image. How we see ourselves and view ourselves, particularly as women, affects our daily lives; literally everything from the way we deal with stress to handling relationships. I vividly recall an episode of the Dr. Oz show where Dr. Oz asked a group of women to look in the mirror and tell him what they saw, not specifically visual. Each identified something negative about their appearance. Self image is essentially that mirror image reflecting back to us which can be real or distorted, positive or negative.

The accumulation of experiences throughout our lives which affect the way in which we see ourselves, that self-image, can change over time. Unfortunately, as we get older, our physical appearance changes and our ability to accept those changes and commit to staying young in both heart and mind can make a difference. Teaching aerobics for over 20 years, has enabled me to see not only the physical effects of exercise, but the emotional impact as well. I teach a step/sculpt class and in the summertime, I teach an aqua noodle class. The age range in both classes, 20-75, varies as does the attendance, but all will agree: exercise needs to be fun and motivating!

My best advice? JUST MOVE!

In my classes, it doesn’t matter who is keeping up with my routines, what they are wearing, or how often they come to class. I want them to keep moving! Some of my girls just come to keep track of their steps and typically meet their quota in the hour they are with me. Others enjoy the music and the routines as well as the friendships. Coming into a structured fitness class for the first time can be intimidating. I have been asked everything from, “Do I have to wear makeup?” to “What should I wear?” My answer? “It’s not a fashion show and no one cares. Just come.” And they do.

In my Aqua Noodle class, we are in the shallow end of the pool and are moving constantly in the water, while using the noodle and the resistance of the water for muscle conditioning. It’s hard to believe that we can get such a great workout with little impact on our joints. Many of the girls who strive to track their steps have found this great

waterproof fitbit $259.99 from Amazon.

Have access to a swimming pool?

Get in and jog!

jog in place
jog or skip across the pool
move backwards and forwards
hop on one foot and the other
do jumping jacks in the pool
play music and twist
Have fun and move like no one is watching!

Want more? Buy a

POOL NOODLE $14.99 & free shipping from Amazon NO FITNESS CLASSES OR SWIMMING POOL???

CRANK UP THE MUSIC AND DANCE!

NO FREE WEIGHTS OR FITNESS EQUIPMENT?

GRAB A COUPLE OF SOUP CANS, TUCK YOUR ELBOWS TO YOUR WAIST AND DO BICEP CURLS.

ON DIETING………

Over the years, there have been so many fad diets:

South Beach
Mediterranean
The Zone Diet
Atkins Diet
Paleo Diet
Volumetrics
Raw Food Diet
Macrobiotic Diet

AND THE WINNER IS……(DRUM ROLLLLLLLL)

WEIGHT WATCHERS!

My daughter, Jodi, has been an avid Weight Watcher’s follower, and though she no longer attends their meetings, the balanced diet they promote has become a lifestyle.

Eating a balanced diet
Eating in moderation
Enjoying the foods you love

Suggestion:

Instead of dieting, commit to a healthier lifestyle.
Shifting the focus from how you look to feeling good and having more energy.
Set yourself up for success by laying out workout clothes, snacking on fresh fruit & veggies, and getting rid of unhealthy snacks in your kitchen…(yep, even the chips!)
If you ‘slip,’ tomorrow is another day. Don’t beat yourself up!
Be a friend to yourself and pep talks are always appreciated!
Know what triggers your eating…boredom, stress? Find a positive way to deal with it by taking a walk, or listening to music.
Get enough sleep.
Web MD suggests “Practicing Mindful Eating.” Eat slowly and give your tummy a chance to let your brain know you’ve had enough.

Thanks for popping in today! Looking forward to hearing from you with ideas, suggestions, or recipe requests!

Cheers!

Laura

THE SALAD BOWL

May 31, 2016June 6, 2016Posted in UncategorizedTagged adobo sauce, chicken, entre salads, healthy, maine course salad, Salad, shrimp cocktail, summer salad, taco saladLeave a comment

Salads are no longer considered ‘rabbit food,’ so I love the creativity in preparing and serving. After the first bite, Steve & I decide if its a ‘keeper!’

Here are a couple of our “KEEPERS!”

SHRIMP COCKTAIL SALAD

This entre salad is filled with bold flavors and is a switch on the traditional shrimp cocktail appetizer. Combining the tangy vinaigrette with the shrimp, lettuce and tomatoes, makes this a perfect summer meal!shrimp cocktail salad martini

FOR THE VINAIGRETTE, WHISK TOGETHER & SET ASIDE:

1/4 C. fresh lemon juice
1 T. ketchup
1/2 C. prepared horseradish
3 T. extra virgin olive oil
1 t. Worcestershire saice
1/4 t. kosher salt and black pepper
FOR THE SHRIMP, HEAT:

3 cloves garlic, smashed
3 T. fresh lemon juice
1/2 t. pepper
1 t. kosher salt
2 T. Old Bay seasoning
ADD: 2 lb. peeled & deveined large shrimp & cook until pink, 3 min.
Transfer shrimp to a bowl of ice water, drain & toss in vinaigrette.
Chill for at lest 1 hour.
TO SERVE: TOSS SHRIMP, TOMATOES & LETTUCE TOGETHER BEFORE SERVING & ENJOY!

TACO SALAD WITH CHIPOTLE CHICKEN (serves 4)

This is an easy and flavorful salad served up with a little heat!

TACO SALAD WITH CHICKEN

First, layer the salad in a platter or individual bowls, and put in the fridge:

1 large head chopped romaine lettuce
1 can black beans, drained & rinsed
1 sliced jalapeno
1 C. halved tri-color grape tomatoes
1 C. sliced scallions
1 avocado cut in thin wedges
1 C. corn kernels (frozen & thawed, or fresh and blanched)
1 lime cut into wedges.

FOR THE CHIPOTLE CHICKEN:

COMBINE & SIMMER OVER MEDIUM HEAT ABOUT 25 MIN.

1 14 oz. can diced tomatoes
2/3 C. diced onion
2 T. chopped chipotles in adobo sauce
1 T. tomato paste
2 T. fresh garlic
1 C. fresh or jarred roasted red peppers
1/2 t. salt, cocoa powder, and cumin
1 lb. boneless chicken breasts
Transfer the chicken to a plate, shred, and put back in sauce.
When ready to serve, remove platter or salad bowls from the fridge, top with warm chicken mixture, shredded cheddar cheese & garnish with lime wedges.

When I first started planning this blog,

I wanted to touch upon healthy living and healthy eating for many reasons. As we age, our metabolism slows down, and combined with less physical activity, the pounds creep on, and not in places where its attractive. Healthy eating tops my list; low fat, low carbs, and small portions seems to work. My next blog post: “DIET IS A FOUR LETTER WORD!”, we’ll grab some great ways to balance nutrition combined with exercise, for a healthy lifestyle. Today’s post focuses on the new main course: Salad!

The old adage: “Lettuce is rabbit food!” is just that: old. Looking at older cookbooks like “Cookin’ For a Cause,” (1995), which benefitted United Way, I found the salad section which I read with great amusement. Fruit salads, pasta salads, jello salads, and pretzel salads topped the list with ingredients sure to pack on the pounds. What caught my eye in reviewing these older cookbooks was the commonality of ‘plussing’ up the salads. It became evident to me that throughout the years, cooks, both home and professional, have been searching for ways to liven up this dish.

When Steve and I decided to eat a more healthful diet, he, 68 and me…60, we looked at salads as a main meal. The usual tossed, Caesar, Greek & wedge were great at first, but seemed boring day after day, so I went on a search to find & create salad menus that are fresh, colorful and bursting with flavor. We taste with our eyes first, so it is important to serve salads that are ‘guest worthy.’ Thanks for swinging by today, and I hope you enjoy these delicious salad recipes. Also, if you follow me, you will get regular updates!

Cheers!

Laura

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MORE MEMORIAL DAY MEAL IDEAS: BBQ Ribs, Romaine Salad with Pear, Bleu Cheese & Walnuts, Grilled Potatoes

May 29, 2016May 31, 2016Posted in UncategorizedTagged BBQ, BBQ sauce, Food, Grilling, Memorial Day, picnic, potatoes, Ribs, Salad, sidesLeave a comment

PICNIC FOODS, HERE WE COME!

All of those delicious summertime treats remind us of warm sunny days spent outside grilling, gardening, swimming, baseball games and having cocktails on the porch with friends. I love seasonal cooking and summer foods are my favorite! BBQ chicken & ribs, especially baby back, fresh salads and refreshing drinks make for the perfect meal.

LET’S START WITH THE RIBS!

Oozing with flavor, saucy, saucy meat, falling off the bone…yum. The messier the better. Everyone has their own special rub and sauce recipe. There are people who precook their ribs in beer, root beer, coke, and even Dr. Pepper, before putting them on the grill. Some like their ribs dry with well seasoned rub, while others like their ribs dripping with sauce. Some like the to cook them in the oven, some like to cook them on the grill, but I like a combo.. (this sounds like a Dr. Seuss book).

RUBBED & GLAZED RIBS!

Makes 2 racks

Reading the ingredients on most ready made bbq rubs and sauces from the store, not recognizing or being able to pronounce some, have inspired me to make my own sauces which are more amazing, flavorful and healthy.

FOR THE RIBS

2 racks baby back spareribs, about 7 lb.
3 T. each brown sugar, chili powder, kosher salt & pepper
1 T. each paprika, dried thyme

Preheat oven to 300 degrees.
Trim the excess fat, and pierce the meat between the bones using a fork.
Place ribs on a baking sheet .
Combine seasonings and rub on both sides of racks.
Cover baking sheet tightly with foil & roast for 2 hours.
While cooking, make the sauce.

FOR THE SAUCE

1 T. vegetable oil
2 T. minced garlic
1 C. chopped onion
1 C. ketchup
2 T. brown sugar
1/4 C. apple cider vinegar
1 T. Worcestershire sauce
1 T. prepared mustard
2 T. water
1/2 t. siracha or Tabasco sauce (optional)

Sauté onion in oil in a saucepan over med. heat, 3 min. Add garlic and cook 1 min.
Add vinegar and simmer 4 min. Stir in remaining ingredients & simmer 10 min.
Season with salt.

Preheat the grill to med-high.
Remove ribs from oven & coat with sauce.
Grill about 15 min. total, flipping and basting with sauce.
Remove from grill, rest for 2 min. & slice between the bones.

SHORTCUTS THAT I L-O-V-E !

Recently I was having last minute company with little time to prepare, so I ran across these ‘ready-made’ Tony Roma’s baby back ribs in the refrigerated meat section of the grocery store. They are also available at Wal-Mart. I Recognized the brand name and remembered that I devoured these ribs at Tony Roma’s restaurant years ago, so I decided to try them. WHAT A HIT!

These saucy, flavorful ribs come fully cooked & grilled, and vacuum sealed in their own pan. Each pack contains 1 slab of ribs. Preheat your oven to 400 degrees, peal the plastic & bake for 15 min. That’s it! Slice & serve! (& don’t forget extra napkins!).

Now for the sides:

GRILLED REDSKIN POTATO WEDGES

Makes 4-5 Cups

Super easy, tasty and makes great use of the other side of the grill. While the ribs are cooking, toss 1/14 lb. red potatoes cut into wedges with 2 T. olive oil & salt & pepper to taste.

Grill until cooked through, turning often, about 20 min.

ROMAINE SALAD WITH PEARS, BLUE CHEESE & WALNUTS

Serves 4

Wash and pat dry 1 large head of romaine lettuce.
Tear into bite size pieces.
Combine & put in a bowl:

1 T. red wine vinegar
1/8 C. crumbled blue cheese (about 1 oz.)

4. Mash the cheese with a fork & blend with the oil & vinegar.

5. Add & toss throughly

lettuce
1/4 C. blue cheese
1/2 C. coarsely chopped walnuts
8 cherry tomatoes, halved

Place in individual bowls, or a platter and garnish with:

1 pear thinly sliced into 8 wedges

This is a refreshing salad that you can make ahead, and serve chilled.

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MAKE A MEMORABLE MEMORIAL DAY With these Delicious Dishes

May 27, 2016June 23, 2016Posted in entertaining, Memorial Day, recipes, Summer Suppers, UncategorizedTagged appetizer, caesar potato salad, caesar salad, corn, corn salad, humus, italian sausage sandwiches, potato salad, ranch dip, roasted peppers and onions, s'more cookies, s'mores, stuffed cucumbers, vegetable platterLeave a comment

MEMORIAL DAY IS THE OFFICIAL KICK-OFF TO SUMMER, and if you are fortunate to live where you will have great weather, all you need is plan A. But if you need to keep PLAN B in place, all it takes is a little planning ahead, so you won’t be caught in the rain without an umbrella! For large and small crowds, self serve works best and makes for casual fun. Have a long table, (Plan B: clear your sink for serving!) Put paper plates & utensils on one end and leave room for platters & serving utensils. For drinks, I usually put out pitchers of lemonade and water with a bucket of ice on the side. I leave the harder stuff on the sink! My bar is always simple & self-serve! Beer and red & white wine. I love to serve vodka drinks, and if time allows, I may make a pitcher of vodka, cranberry & grapefruit juice.

MEMORIAL DAY IS MORE THAN PICNICS AND PARTIES

Through all of the picnics and parades celebrating the beginning of summer, we need to remember that Memorial day is a holiday dedicated to honoring those who died while serving in the United States armed forces. I do think that particularly in today’s world, its important to give special thought to those who have given their lives for us.

I vividly recall my last week of teaching before I retired. The high school choir invited the young students to an end of the year program. Teaching second and third grade for so many years enabled me to watch the children grow into young adults, having babies of their own. The very last performance on this day was a slide show of all of the former students who had graduated from our district and were in the armed forces as well as a remembrance those who had lost their lives. During this, the performing students sang the song, “I’m Coming Home” by Skylar Gray. I can tell you that every teacher in that auditorium worked hard to fight back tears quite unsuccessfully. I just remember thinking how unjust it is to find those who our lives had touched, were lost.

On a happier note:

GETTING READY FOR THE KICK-OFF TO SUMMER CELEBRATION just takes a little planning.

Here is my list:

L. PLAN THE MENU

The menu should be simple summer food! Ribs, BBQ chicken, burgers, hot dogs, steak, fruit, and all kinds of salads, are popular this time of year. A great secret to entertaining is to make everything ahead, leaving only the grilling to do. That way, you can enjoy your guests and the fruits of your delicious cooking! Also, if someone offers to bring something, LET THEM! Many people wonder if its polite to assign a special dish, such as salad, desert, an appetizer. I do believe that if an offer is made to make your life simpler, they won’t mind. I’m also great with shortcuts! To save time, purchase the dip for the veggie tray, or frozen corn for the salad. My menus are all make ahead so you can enjoy your party and your guests!

FRESH VEGETABLE APPETIZER PLATTER WITH HUMMUS STUFFED CUCUMBER ROUNDS

This is a simple appetizer that you can make ahead and looks beautiful on your table. Below are recipes for the hummus and ranch dip, but feel free to use store-bought to save time!

FOR THE VEGGIE TRAY

Unwrap the plastic covering on the english cucumber, rinse & cut into 1 1/2 in. slices.
Using a melon scooper, carefully scoop out the center of each cucumber slice, being careful not to pierce the bottom.
Fill a pastry bag or a baggie with humus. If using a baggie, cut a small corner from the bottom of the bag to substitute for a pastry bag. (I love this shortcut because you can toss the bag for EASY cleanup:)
Pipe the humus into each cucumber cup. Garnish with sliced red pepper.
Slice a yellow pepper lengthwise, remove seeds & fill one side with ranch dip & the other with sliced red peppers.
Cover & refrigerate.

FOR THE HUMUS (You can use store-bought if you prefer)

1 C. dried chickpeas, soaked overnight and drained, or canned
1 tsp baking soda
6 C. water
1/3 C. tahini
1/4 C. fresh lemon juice
8 ice cubes
1 chopped clove garlic
salt to taste
extra virgin olive oil

Stir chickpeas & baking soda in a pot over high heat for 2 min. Add water & bring to a boil, skimming any foam or skins that float to the surface. Boil till tender, 20 min. Drain & cool.
Pulse chickpeas in a food processor, adding tahini, lemon juice, ice & garlic.
Process until smooth. Season with salt & drizzle with oil.

FOR THE RANCH DIP

Mix together & refrigerate:

3/4 C. sour cream
1/2 C. mayonnaise
1/3 C. chopped flat leaf parsley
1/4 C. chopped fresh chives
1/4 t. minced garlic
salt & pepper to taste

GRILLED ITALIAN SAUSAGE SANDWICHES WITH ,VIDALIA ONIONS, RED & YELLOW PEPPERS

Roasting the peppers & onions saves huge time and mess in your kitchen. Grill the sausages ahead and combine to keep warm in the oven, or ‘man the grill’ before serving!

3 large vidalia or sweet onions cut into large chunks
6 red, yellow & orange peppers, sliced
3 T. extra virgin olive oil
1/2 t. salt
3-19 oz. packages of sweet, hot or a combination italian sausages.

Preheat oven to 400 degrees F.
Combine onions, peppers, olive oil & salt in a mixing bowl.
Pour into a roasting pan making sure they are spread evenly into the pan.
Place in the oven for 30-40 min. tossing constantly for even cooking.
Grill the sausages, browning evenly on all sides.
When ready to serve, place onion mixture in a long platter. Place the sausages on top & serve with a side basket of buns.

CORN SALAD WITH CILANTRO, LIME & HONEY

This is a switch on serving corn on the cobb at your picnic. This time of year, seasonal corn may not be available, so this is a great do-ahead delicious side! You can make this with fresh corn kernels or frozen, thawed sweet corn.

6 C. fresh corn kernels, or frozen, thawed
2 T. olive oil
2T. fresh lime juice
2 t. honey
1/8 t. cayenne pepper
1/4 C. chopped fresh cilantro
1 T.each diced onion & red pepper
salt & pepper to taste

Blanch fresh corns in boiling water 2 min. & drain. Rinse in cold water & dry in a salad spinner & place in a bowl. If using frozen corn, thaw, drain & dry in a salad spinner.
Whisk together olive oil, lime juice, honey & cayenne for the vinaigrette.
Toss together corn, vinaigrette, cilantro, onion & red pepper, season with salt & black pepper.

CAESAR POTATO SALAD

This is a nice twist on the traditional side of potato salad & caesar salad, combined with all of the great flavors of both!

1 1/2 lb. red potatoes unpeeled & cubed
1 egg
1/4 C. fresh lemon juice
3 T. extra virgin olive oil
2 T. grated Parmesan cheese
1 T Dijon mustard
2 t. sugar
1 t. minced garlic
1/2 t. anchovy paste, optional
ground pepper
1 C. romaine leaves cut into strips
1 C. salad croutons, store-bought or homemade

Boil potatoes & egg in salted water 12-15 min. Drain & set aside
Combine lemon juice, oil, Parmesan, mustard, sugar, garlic, anchovy paste, & pepper in a bowl.
Toss hot potatoes in dressing and let stand for 10 min.
Add romaine & croutons.
Serve salad warm or at room temperature.

S’MORE COOKIES

Delicious and festive! These cookies have all the taste and look of the real thing without the mess!

FOR THE COOKIES:

1 C. all-purpose flour
3/4 C. fine graham cracker crumbs
1/2 t. each baking soda & kosher salt
1 stick softened unsalted butter (8 T)
1/2 C. peanut utter
1/2 C. granulated sugar
1/2 C. packed brown sugar
1 egg
1 t. vanilla extract
24 large marshmallows, cut in half horizontally
28 Hershey’s chocolate ba pieces (4bars)

Preheat oven to 375*
Whisk flour, graham cracker crumbs, baking soda & salt together in a bowl
Cream together butter, peanut butter, granulated sugar & brown sugar in a large bowl with a mixer on medium speed 5 min. until light & fluffy:
Beat in egg & vanilla.:
Blend in flour mixture on low-speed just until incorporated.
Scoop dough with #60 scoop (about 1 T.) onto ungreased baking sheets.
Bake cookies 4 min, top each with a marshmallow half & bake until golden 4-5 min. more.
Transfer cookies to cooling racks & press chocolate pieces on top.
Let stand until set, 5-10 min.

I hope you have a wonderful and memorable Memorial Day with these favorite and flavorful dishes of mine. I’d love to hear about your celebration and feel free to share your favorites as well! I can put them in my next post!

Cheers! Laura

It’s a Birthday! Make a Puppycake!

May 21, 2016May 31, 2016Posted in Uncategorized1 Comment

Life’s little celebrations is what it’s all about! This week, my granddogter (yes, you read that right) was visiting from Chicago. Capri was turning 8, and having missed all of her birthdays, I decided to make this one special. Our pets are so special to us and are taken away far too soon. Many young couples adopt a pet and it becomes their first ‘child’, so its befitting to celebrate each year of their short life. Can you tell Capri is smiling in this picture with her mommy and daddy.

Cake, balloons, candles, and presents were part of the action! I searched high and low to find a cuppycake recipe, so yay for Pinterest ! Capri sat at the table, and sucked up the icing as we sang “Happy Birthday” to her! She even kept on her party hat!

HAPPY BIRTHDAY, CAPRI!

PUPPY CAKE

This is the perfect cake for your doggie! Its filled with all healthy ingredients and has a delicious taste to your pooch.

Bake it, decorate it, and let your special dog enjoy!

FOR THE CAKE:

1 C. whole wheat flour
1/2 tsp. baking powder
1 egg
1/4 C. Vegetable oil
1/4 C. peanut butter
1/2 C. applesauce
1/2 C pumpkin puree

FOR THE ICING

1/4 C. peanut butter
1/2 C. Vanilla Greek yogurt

Preheat oven to 350*.
Combine flour & baking soda.
In a separate bowl, combine oil, peanut butter, applesauce & pumpkin puree.
Combine both all ingredients and stir.
Pour mixture into an 8″ round cake greased cake pan.
Bake 20-30 min. or until toothpick inserted in the center comes out clean.
Cool & Frost

*The recipe can be doubled to make a layer cake, or cut each layer in half diagonally.

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Don’t forget the Margarita!

May 19, 2016May 31, 2016Posted in Uncategorized1 Comment

THE FROZEN MARGARITA

I don’t know how this happened, but yesterday I posted a delicious ceviche recipe, but forgot the margarita!! That won’t happen again….especially now that summer is on the way!

FOR THE MARGARITA…..

To salt the margarita glass:

Pour salt on a small plate.
Pour lime juice in a small bowl.
Dip the glass rim in the lime, then in the salt.

To make the margarita:

1 can frozen limeade (12 oz.)
12 oz. tequila
1/4 C. cointreau
4 C. ice

Use 1/2 of the ingredients at a time. The reipe will make 2 batches.
Place in blender at high speed.
Pour into prepared glasses, or keep in the freezer.

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Ceviche at the Beach

May 18, 2016May 20, 2016Posted in Uncategorized1 Comment

Easy to make, fresh and delicious! This appetizer dish will be a hit with your guests! Ceviche is a dish which originated in South America. It is made with raw fish or seafood and is served as an appetizer. Serving in a variety of dishes with fun garnish will definitely fun up your table!

SCALLOP & SHRIMP CEVICHE

Serves 4-8

Prep time: 15 min. sits 3-4 hours. Always use fresh fish and make it the same day.

1 lb. bay scallops or sea scallops cut in 1/2 in. pieces
1 lb. shrimp cut in 1/2 in. pieces
1/2 C. fresh squeezed lime juice
1/2 C. fresh squeezed lemon juice
1/2 C. finely diced red onion
1 C. chopped fresh seeded tomatoes
1 C. Serrano chilli or jalapeno, seeded and finely diced
2 tsp. salt
dash oregano
dash of tabasco
cilantro
avocado
tortilla chips

In a glass dish or casserole, combine scallops, shrimp, onion, tomatoes, jalapeno, salt tabasco & oregano. Cover with lemon and lime juice. Let sit covered in the fridge for an hour. Stir to make sure the fish is exposed to the lemon & lime juices. Cover and leave in fridge for a few hours until the fish changes to whitish in color.

Serve with chopped cilantro, slices of avocado and tortilla chips.

COOKING CLASSES WITH YOUR KIDS: Shrimp Pad Thai & Blackened Sea Scallops

May 17, 2016May 22, 2016Posted in Uncategorized1 Comment

COOKING CLASSES WITH YOUR KIDS

COOKING CLASSES AT SUR LA TABLE

As my children have gotten older, although I’m sure I haven’t :), I still love to create great memories with them. Since all of us enjoy cooking and great wine, each year we take a cooking class of their choosing. I email them the link to the COOKING CLASSES AT SUR LA TABLE, and they choose the class! We bring a bottle of wine, browse through the store, and then enter the cooking school where the instructor and sous-chefs have everything set up an ready to go. We put on our aprons, name tags, and form into small groups where we take turns adding, stirring & then eating (and drinking our wine). There are usually 4-5 courses and more than enough food! I like to compare this experience to going to a great restaurant and accompanying the chef in creating our own delicious meal!

My daughter, Jodi, now 30, loves Asian cooking, so this year her choice was the “Asian Noodle Favorites” class. This year’s favorite was:

Phad Thai

THE SAUCE:

1/2 C. tamarind paste
1/3 C. packed brown sugar
1/4 C. fish sauce
2 T. chili garlic sauce

Simmer all ingredients in a small saucepan over low heat, 5 min. & set aside

PAD THAI

8 oz. rice stick noodles
3 T. canola oil, divided
6 scallions thinly sliced (white & green parts separated)
1 T. minced garlic
3 eggs, beaten
1 lb. large shrimp, peeled & deveined (may use chicken cut up 1/4 in. pieces)
1 C. shredded carrot
1 C. fresh mung bean sprouts
garnish: chopped dry roasted peanuts, chopped cilantro, lime wedges

Soak noodles in very hot water until soft; drain & set aside
Heat 1 T. oil in large nonstick skillet over med-high heat.
Add scallion whites & garlic & cook until beginning to brown, 2-3 min.
Stir in eggs & cook stirring often until lightly scrambled 1-2 min.
Transfer to a bowl & set aside. (wipe out skillet)
Heat 1 T. oil in same skillet & add shrimp, cooking until pink & opaque, 2-3 min. Transfer to a bowl & set aside.
Heat 1 T. remaining oil in same skillet. Add noodles, stir in sauce & cook until noodles absorb sauce, 2-3 min.
Toss together scallion greens, carrot, bean spouts, egg mixture, shrimp & noodles.
Divide among bowls & garnish with peanuts, cilantro & lime wedges.

My son, Jeffrey, now 32, and I don’t know how that happened:), and his new adorable wife, Alexandria, chose “Planning a simple dinner Party.” their favorite was:

BLACKENED SEA SCALLOPS

1 T. sweet paprika
2 t. each: dry mustard, brown sugar, kosher salt
1 t. each: dried thyme, dried oregano, pepper, white pepper & cayenne
12 sea scallops
2 T. vegetable oil

Combine spices & brown sugar in a bowl.
Coat Turn scallops and sear until cooked through, about 2 min.

*Serve and enjoy! Goes great with fettuccini alfredo.

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Welcome to my blog!

May 16, 2016January 13, 2018Posted in Uncategorized7 Comments

I’m so glad you are here! Turning 60 was an awakening for me. As I approach 70, much too quickly, I think that it made me realize that, while life maybe a journey, there is an end, and making the most of each day by celebrating the little things make the journey fun and memorable. With that in mind, I decided to share my ‘Celebrations and Sunsets’ passion with friends.

In this blog, I will post recipes, simple entertaining ideas, fashion trends, and healthy living.

Meet Laura!

Hi, I’m Laura, and I’m glad you’re here! As you can see, this pic is the inspiration for my “Celebrations & Sunsets” Blog. I’m with my husband, Steve, shortly after he proposed to me on the beach, which is a story for another time. I always say that the song, “God Bless the Broken Road that led me Straight to You” should be our theme song.

I recently retired from teaching second grade, and I now have the great opportunity to follow my passion, which is family, food, good friends & great times. I teach step aerobics and water aerobics, play tennis (a little golf) and love to cook. We never have to worry about running out of great wine to go with our meals. Steve is a true oenophile, and knows his wine! Feel free to contact us for wine suggestions.

My goal is to stay youthful in mind & body and share those ideas and great finds with friends. Making sure I’m not trying to look like my children, I’m on a search to find styles to compliment me. I’m not a big believer in plastic surgery, but everyone has their own fountain of youth. For me, regular exercise and healthy eating are key..although its hard to turn down a barbecue potato chip:)

I hope to share my adventures as I follow a new path in my life. I hope that you will share yours with me as well. Don’t forget to check out my new posts!

Cheers to new years!

Laura

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 today to find great recipes and entertaining ideas for your own fireworks celebration!

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

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

On the side, try the

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

Dinner wouldn’t be complete without this

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

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

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

SUPER CUTE SERVING SUGGESTIONS INSPIRED BY PINTEREST

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

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

Cheers! Laura

SHARE WHAT YOU LOVE!

ROASTED CHICKEN & POTATOES with FENNEL

MOM’S CHICKEN

SUNSETS SHOPPING

SHARE WHAT YOU LOVE!

Ahhhh Summer. Sun shiny days and warm balmy nights are the memories we cherish. And the songs of summer….keeping those memories alive throughout our lives.

So many songs sung about summertime…to name a few:

Life Lessons are just that. The realization that growing old is inevitable. The fear of growing old pales by comparison to the thought of not growing old. Celebrate the little things and make the most of every day.

Let’s add a little flavor to our

SUMMERTIME SUPPERS!

GRILLED CAPRESE SALAD with BASAL VINAIGRETTE

SUNSET’S SHOP

Do you have an upcoming wedding and want to build the registry of your dreams?

Try try Amazon’s new Wedding Registry!

Thanks so much for popping in. I’d love to hear from you! If you would like my posts to come to your inbox, scroll down and click my follow link! Until next time…

Cheers! Laura

SHARE WHAT YOU LOVE!

It was a nail biter till the bitter end! I could hardly watch the last two minutes…..and then…..WE WON! And OMG!!!!! The crowd went WILD!

CLEVELAND EATS!

He has taken Cleveland by storm with his amazing restaurants

and has put us on the map!

SHEPHARDS PIE PARTY BITES

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GET READY FOR YOUR CAVS CHAMPIONSHIP PARTY!

Thanks for popping in today! Even if basketball isn’t your thing, I hope you enjoy the recipes shared from my Pinterest board! Have a great day, and cheers to the CAVS!!

Laura

SHARE WHAT YOU LOVE!

Ahhhhh…Summertime!

Sunsets, cocktails, and little delicious bites. Here are a few quick ideas and entertaining tips to keep you out of the kitchen and enjoying your sunset guests!

SUMMER SANGRIA

When looking for ideas, Pinterest is the place to find amazing recipes, inspirations for decorating, gardening, and just about anything!

Check out my Pinterest board for simple entertaining ideas. While you are there, visit my APPETIZERS & BITES board. It’s stacked with mouthwatering recipes.

PINTEREST is easy to use, filled with great ideas, and….careful…..it’s addicting!

PRODUCTS I LOVE…..

SHARE WHAT YOU LOVE!

WHAT’S FOR DINNER TONIGHT?

My best advice? JUST MOVE!

waterproof fitbit $259.99 from Amazon.

Have access to a swimming pool?

Get in and jog!

POOL NOODLE $14.99 & free shipping from Amazon NO FITNESS CLASSES OR SWIMMING POOL???

CRANK UP THE MUSIC AND DANCE!

ON DIETING………

Thanks for popping in today! Looking forward to hearing from you with ideas, suggestions, or recipe requests!

Cheers!

Laura

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Here are a couple of our “KEEPERS!”

SHRIMP COCKTAIL SALAD

TACO SALAD WITH CHIPOTLE CHICKEN (serves 4)

This is an easy and flavorful salad served up with a little heat!

FOR THE CHIPOTLE CHICKEN:

When I first started planning this blog,

Cheers!

Laura

PRODUCTS I LOVE…….

SHARE WHAT YOU LOVE!

PICNIC FOODS, HERE WE COME!

LET’S START WITH THE RIBS!

SHORTCUTS THAT I L-O-V-E !

Now for the sides:

CHECK OUT THESE SUMMERTIME SERVING IDEAS THAT PLUS UP YOUR TABLE!

SHARE WHAT YOU LOVE!

SHARE WHAT YOU LOVE!

SHARE WHAT YOU LOVE!

THE FROZEN MARGARITA

Check out my Pinterest board
for simple entertaining ideas. While you are there, visit my APPETIZERS & BITES board. It’s stacked with mouthwatering recipes.