{Feast} 2 Labor Day BBQ Menu Ideas

Feast & Sip, Recipes/Menu Plans, holidays 1 Response »
Sep 032010

Summer BBQWe’ll be spending Sunday at a friend’s house on the bay in San Diego.  Our son loves it here because of the sand and the calm bay water.  We love it because it’s a great place to hang out with friends, it’s a beautiful view and our son has a great time.

It’s a byobbq, so we’ll likely just bring one or two items, but one thing leads to another in my mind and I thought about full-on meals.  I think I was probably hungry while coming up with what to bring, but no matter here are my 2 ideas for which I haven’t yet decided on for this Sunday’s byobbq:

Fish Tacos with home-made corn slaw and white sauce; home-made guacamole served with tortilla chips and salsa and a side of beans; or

Southern unfried/grilled chicken with home-made corn slaw, red beans and rice and little baked potato balls.  I’ve never made these last little potato morsels and I thought them up in my head just now, so they would definitely be a fun experiment.

Whatever I decide to make, I’ll post the actual recipes and (hopefully) pictures too.  Whichever one I don’t make for Sunday, I’m sure I’ll be making at home sooner than later and will also post recipes and pictures (especially for the baked potato balls if they turn out tasty).

What will you be making/bbq’ing for your labor day celebration?  We’d love to hear your ideas, recipes, inspirations…

Posted by lifevents at 12:15 pm

{Sip} Signature Cocktail – Siberian Slipper

Feast & Sip, Parties, Recipes/Menu Plans, Signature Cocktails, Weddings No Responses »
Aug 232010

I just spent a fun and educational weekend at Bloggy Bootcamp in San Francisco.  After the conference, we had a fun time at Club Slide where Igor the Bartender from Russia concocted a special drink called the Siberian Slipper.  One lady described the taste as a watermelon jolly rancher but not as sweet.  I have to disagree with that description, but to each their own.  For me, I could really taste the pear from the pear vodka and another flavor that I couldn’t quite put my finger on…turned out to be Elderberry from the liqueur St. Germain.  Regardless, it was a hit with everyone in attendance and made for a very pretty ‘martini’ drink as well.  Here’s the lo-down on how to make it (sorry, I didn’t get exact measurements, so you’ll have to experiment on your own):

Ingredients:

Pear Vodka (Grey Goose Poire was used in ours)
Juice of 2 wedges of lime
St. Germain

Instructions:

Chill martini glass with ice.  In a cocktail shaker shake the pear vodka and St. Germain.  Empty ice out of martini glass, pour in contents of shaker, squeeze the juice of 2 wedges of lime into martini glass.  Garnish with a lime.

Posted by lifevents at 1:24 pm

{Beauty/Health} WOMEN: Stay Healthy at Any Age – Your Checklist for Health

Beauty/Health/Fitness, Feast & Sip, Recipes/Menu Plans No Responses »
Aug 182010

The most important things you can do to stay healthy are: Get recommended screening tests, Be tobacco free, Be physically active, Eat a healthy diet, Stay at a healthy weight, and Take preventive medicines if you need them.

Eating plenty of fruits and vegetables and lean protein will help with your diet.  Checking your BMI can help you guage whether your at a healthy weight.  For an easy BMI calculator, you can go to http://www.nhlbisupport.com/bmi/ , enter some information and whallah, with a click of a button, you’ll get some valuable information.

Learn more at: AHRQ

Click Here to view some of our yummy, healthy recipes

Posted by lifevents at 4:29 pm

{Feast} Slimming Snack to Magnificent Meal

Beauty/Health/Fitness, Family & Kids, Feast & Sip, Recipes/Menu Plans 1 Response »
Jul 282010

Take your slimming snacks and create magnificent meals.  Need inspiration?  Here’s one of my favorites:

2 of my favorite slimming snacks are low-fat cottage cheese and avocado.  Both of these are great slimming snack items on their own, but take it up a notch to create a magnificent meal. 

Take a dollop of cottage cheese with chunks of fresh avocado and ground pepper then add sliced Balsamic Grilled Chicken breast to the top.  To finish off the meal, create a lovely spring salad.  Whallah!  Slimming Snack turned Magnificent Meal.

Click here to view our quick and easy Balsamic Grill Chicken Recipe.

Remember, avocado may be high in fat, but it’s the good fat (HDL) your body needs – you know, the kind that lowers cholesterol.  Your body needs this type of fat (monounsaturated) for healthy skin, hair, nails, helps decrease belly fat and of course, to help lower the risk of heart disease and regulate blood pressure.  Avocado is actually a fruit, not a vegetable (hence the seed) and is considered one of the world’s healthiest fruit because of its high content of nutrients such as vitamin K, dietary fiber, potassium, folic acid, vitamin B6, vitamin C, and copper.  Additionally, avocados have a reasonable amount of calories and is often used by bodybuilders and nutritionists.

Low-fat cottage cheese is high in protein and low in carbohydrates and fat providing you with a tasty healthy, cheesy alternative to high fat cheeses.  Cottage cheese is a nice option for those on a low carbohydrate diet who are trying to reduce the risk of heart disease.  Cottage cheese is a good source of calcium and vitamin D and therefore it provides a great benefit to your bones, especially in women who lose bone density as they age and enter their menopausal years.

There are many other ways to utilize these two healthy, slimming snacks as meals.  Cottage cheese has been used throughout time with fruit, but take it a step further and get some veges into your diet too.  Add sliced zucchini and squash to your cottage cheese with chunks of tomato and freshly ground pepper.  One of our favorite, albeit odd sounding, ways to use cottage cheese is in place of full fat cheese in a quesadilla.  Yes, it sounds strange, but it is delicious.  Spread the cottage cheese onto a tortilla, add a little cinnamon on top of the cottage cheese (I know, it sounds gross, but it’s really not), roll or fold it up and put in the microwave just long enough for the cheese to melt.  Whallah, a healthier and tasty version of the full fat quesadilla.

Avocados are great when used as fillers in omelettes, sliced or chunked and combined with fruit such as papaya or mango salsa.  Of course, there’s the all time favorite of guacamole, but to keep it healthy, use plain greek yogurt in place of mayonnaise or sour cream.

These are just two of my favorite slimming snacks and how you can turn them into magnificent meals for you and your family.  Start looking at your favorite healthy snacks with a wider open-minded view and you too can probably create some amazing, yummy and healthy slimming magnificent meals of your own.

Posted by lifevents at 9:17 am

{Feast} Easy Breezy Balsamic Chicken Recipe

Feast & Sip, Recipes/Menu Plans 1 Response »
Jul 272010

Balsamic Grilled Chicken
by Shauna Henry

Ingredients:

Balsamic Vinegar
Olive Oil
1 tsp. Lemon juice
¼ Red onion
2 cloves garlic diced or squeezed with a garlic press
1 tsp. Poultry seasoning
Fresh Ground Pepper
Chicken Breast

Instructions:

Place chicken breast in a Tupperware container and cover with balsamic vinegar and olive oil, add lemon juice, garlic red onion, poultry seasoning and fresh ground pepper.  Cover and place in refrigerator to marinate overnight (or at least a couple of hours).  In a skillet, add 1 Tablespoon olive oil, heat over medium heat, add chicken breast and marinade, cover and grill until inside of thickest part of chicken is no longer pink, or until a meat thermometer registers the internal temperature at 165 degrees.  Slice and place over greens, cottage cheese w/avocado orzo, quinoa or rice.

Posted by lifevents at 3:16 pm

{Feast} Fresh N’ Easy Salad

Feast & Sip, Fruits and Veges, Recipes/Menu Plans No Responses »
Jun 252010

We live in San Diego ergo We Eat A LOT of Mexican Food.  It is delicious, but not always veggie filled.  Traditional cooked vegetables and salads really don’t lend themselves to pair well with a carne asada burrito, so I took some inspiration from both Salsa Fresca and Ceviche and made a Fresh N’ Easy salad that tastes delicious with our Mexican Food Fare – and gives us the bonus of feeling good that we’re eating vegetables with our meal.

Here’s the over-the-top simple recipe for you:

Ingredients:

Cubed avocado
Freshly Chopped Cilantro
Freshly Chopped Tomato
Freshly Chopped Red Onion
Lime Juice
Freshly Ground Pepper

Directions:

Mix it all together and serve in bowls – easy peasy!

Posted by lifevents at 1:12 pm

{Feast} Bombay Chicken – Eat Your Way to Healthy

Beauty/Health/Fitness, Feast & Sip, Recipes/Menu Plans 1 Response »
Jun 102010

This recipe is provided to us from JJ Virgin, celebrity nutrionist and wellness expert and Leanne Ely of www.SavingDinner.com.  Whether you’re trying to lose those last few pounds of pregnancy weight, trying to look your best on your wedding day, or just wanting to improve your overrall health and wellness, JJ is chock full of information that will keep you on the right track.

This delicious recipe is from JJ Virgin’s 28 Day Break Free Boot Camp starting Monday!  In fact, JJ and Leanne just had a call on “Six Surprising ‘Health’ Foods (That You Are Probably Eating Every Week) That Are Holding Your Health Hostage”… if you weren’t on the call JJ did with her pal Leanne Ely, the Dinner Diva, you can listen to the AUDIO recording here.

Bombay Chicken
Serves 4
4 (6-oz.) boneless skinless chicken breast halves, cut into 2-inch pieces
3 tablespoons olive oil oil
1/2 cup chopped red onion
3 cloves garlic, pressed
1/2 teaspoon sea salt
2 tablespoons minced fresh gingerroot
1/8 teaspoon chili powder
1/8 teaspoon cayenne pepper
1/2 teaspoon curry powder, or to taste
1 cup diced fresh peaches
1/2 cup gluten free chicken broth
1/4 cup white wine
1/3 cup coconut milk
2 teaspoons arrowroot starch

Heat the oil in a large skillet with a tight-fitting lid over medium-high heat; add chicken and cook for 3 minutes per side or until golden; remove from skillet and set aside. To the same skillet, add onion and cook for 3 minutes. Add garlic and cook for 1 minute. Return chicken to skillet. Add broth, salt, chili powder, cayenne pepper, curry powder, peaches and wine; stir to combine. Bring to a boil then cover and simmer for 15 minutes or until chicken is fork-tender. In a cup, combine coconut milk and arrowroot starch; gradually add to skillet; bring to a boil and cook until thickened.

SERVING SUGGESTION: Serve chicken on a bed of brown rice (1/2 cup serving size), a serving of steamed broccoli and a spinach salad with avocado on the side.

Recipe by Leanne Ely
What’s for dinner? Go to www.SavingDinner.com and always know!

©2010 JJ Virgin & Associates, Inc. Celebrity nutrition and wellness expert JJ Virgin is a public speaker and author of Six Weeks to Sleeveless and Sexy, The 5-Step Plan to Sleek, Strong and Sculpted Arms. Order Your Copy Today!

Posted by lifevents at 10:19 am

{Feast} Southwest Spicy Chicken Salad Recipe

Coupling/Nesting, Feast & Sip, Fruits and Veges, Recipes/Menu Plans No Responses »
Jun 092010

I created this recipe awhile back with the intention of videotaping myself making it – best intentions…I haven’t even had a chance to make it.  So, I’m putting it out there to all of you so you can let me know what you think – and maybe even send in a picture or two.  I swear, I really will get around to making it (and maybe even with a little video) in my spare time – ha ha! 

Without further ado, here’s my recipe – Manja!

Southwest Spicy Chicken Salad
by Shauna C. Henry

1/2  cup frozen (thawed) or canned kernel corn
1/2  cup ranch dressing
4  boneless skinless chicken breasts (1 1/4 lb)
6  cups bite-size pieces assorted salad greens
1  teaspoon lime juice
1 ½  tablespoons Tapatio or Cholula hot sauce (or to desired spiciness)
1  medium avocado, peeled, pitted and sliced
1/4  cup chopped fresh cilantro
1/4  cup tortilla strips
1/2  cup chopped red onion grilled in olive oil & balsamic vinegar (set aside to cool)
1/2  cup black beans
1/4  cup chopped tomato

1.  Heat coals or gas grill for direct heat.  Grill/Saute red onion in olive oil and balsamic vinegar until soft.

2.  To make dressing, in a small bowl, stir ranch dressing, Tapatio or Cholula hot sauce, lime juice and half of the chopped cilantro with wire whisk until well blended. Measure 1/4 cup dressing for basting chicken; reserve remaining dressing for serving.

3.  Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing occasionally with 1/4 cup dressing, until juice of chicken is no longer pink when centers of thickest pieces are cut.

4.  Cut chicken into slices. In large bowl, toss salad greens, chicken, cilantro, onion, black beans, tomato and corn; divide among 4 plates. Arrange avocado around each salad. Sprinkle with tortilla strips. Drizzle with reserved dressing.

Do-Ahead
Prepare the dressing a few days ahead, and store it in a covered container in the refrigerator.
Serve With
This salad is perfect for a summer luncheon, potluck, bbq party, after golfing or as a summer family entree.  Serve with cornbread or warm tortillas.
Posted by lifevents at 11:24 am

{Feast} On the Go Tips for Adding Fruits & Veggies to Your Daily Diet

Feast & Sip, Fruits and Veges, Recipes/Menu Plans 4 Responses »
May 182010

As a nation, we are likely severely lacking in our fruit and vege intake.  I know that my husband and I are definitely in need of following some of these useful tips to get more fruits and veges into our daily diet routine.  Pictured above is one of our favorite on the go fruit additions – GoGo Squeeze Apple Sauce.  Our son loves them and they are pure fruit, no additives.

How do I add fruit and vegetables to my diet when I’m so busy?

Fruits and veggies are easy to eat while on the go.  Follow the tips here and get a couple of quick recipes too:  Fruits and Veggies on the Go

from www.fruitsandveggiesmatter.gov

Posted by lifevents at 11:49 am

{Kids/Parties} Twist On the Sugar Laden Birthday Cake

Family & Kids, Feast & Sip, Kids Birthday Parties, Recipes/Menu Plans No Responses »
May 182010

Apple Sauce MuffinsMy grandson just loves  muffins, he calls them “muffin cakes” and is all excited when I show up with a basket of warm freshly made mini cakes just for him. This got us thinking… why not make  “muffin cakes” in fun colorful cupcake  cups and use healthier ingredients, for his birthday party instead of a cake. We took the muffins to his daycare and they were a big hit ! The daycare and the parents loved it too because it didn’t put the kids into a sugar tail spin from all that icing and the kids really like the fun and colorful miniature and regular size “muffin cake” cups too.

HERE’S WHAT YOU’LL NEED

  • 1 Box “Fiber One” muffin mix, comes in different flavors
  • 1/2 c. Water (instead of 3/4 c.)
  • 1/4 c. Applesauce (instead of oil)
  • 2 egg whites (instead of whole eggs)
  • Muffin cups, colorful mini or regular

This recipe lowers the calories from fat, to 2.5 instead of 6g fat per serving, and 0 mg of cholesterol. Makes 12 regular muffins or 48 mini muffins.

Follow box instructions

Posted by YLECraftyChic at 11:30 am

{Feast} Simple Dinner Recipe – What’s In Your Fridge?

Feast & Sip, Recipes/Menu Plans 2 Responses »
May 182010

green fridge; retro fridge; refrigeratorIn our neverending effort to be more frugal while still satisfying our inner foodie, I rummaged through our fridge Sunday night to make a quick and easy (and yummy) entree for dinner with only what he had on hand.  Too often, if we haven’t planned our meal, we end up eating out or going to the market and spending money outside of the grocery budget.  This time, I was dead set on making sure we used what he already had and didn’t go to the market for anything.

Here’s what we had in our fridge/cupboard:  fresh tomatoes, fresh basil, gorgonzola cheese, parmesan cheese, whipping cream (or half and half), chicken broth, real butter, arugula (aka Rocket), sweet onion, garlic, nutmeg, black pepper, white pepper, leftover cooked diced chicken and linguini.

I decided to make a sort of alfredo sauce to pour over the noodles and top with diced tomatoes, fresh diced arugula and basil as well as sauteed onion and garlic.

How I made my Gorgonzola Alfredo Linguini Pasta:
(note:  I am not generally a measurer when experimenting – sorry)

I spooned a bunch of butter into a saucepan and turned the heat on low along with the parmesan and gorgonzola cheese and let them all melt together.  Once they were fairly melted, I poured in about 1/4 cup of whipping cream and a few shakes of nutmeg and let that heat for a bit.  I then turned up the heat and poured in about 1/2 cup of chicken broth while whisking vigorously until the sauce came to a boil.  Once it came to a boil, I reduced the heat to simmer to let the sauce thicken and then took it off the heat completely.  I then added fresh ground pepper and white pepper.

I put the noodles into a pot to boil and began dicing the tomatoes, the arugula and onions.  I put the chicken into a pan and sauteed it with the onions and garlic and remaining 1/2 cup of chicken broth.  When the noodles were done, I drained them, then poured the sauteed chicken and broth over them and let the broth strain out.

I then mixed the sauce with the noodles and chicken and topped everything with the fresh tomatoes, diced basil and arugula.  While the cheese sauce could be heavy, the fresh vegetables gave it a lovely light feel as well.  Couple this meal with a nutty white chardonnay or a peppery red wine and I think it would be even yummier.

Posted by lifevents at 10:15 am

{Feast} Easy To Make Mother’s Day Meal

Coupling/Nesting, Family & Kids, Feast & Sip, Recipes/Menu Plans 3 Responses »
May 072010

three cheese vegetable quesadilla from glen ivy spa chefOne of my favorite ‘me’ things to do is to go to the spa for a day, specifically, Glen Ivy Day Spa in Corona.  The place is beautiful and serene and just far enough away from home to make me feel like I’m really getting away for the day. 

To top it off, the chef at Glen Ivy conjures up some really yummy food.  They’ve started sharing their recipes and this Three Cheese Vegetable Quesadilla would be a great meal for the kids (and an adult) to make for Mom.  I’ve actually had the quesadillas at the spa and they are delicious!

Three Cheese Vegetable Quesadillas

Ingredients:
1 tablespoon crumbled feta cheese
1 tablespoon crumbled jack cheese
1/4 cup grated mozzarella cheese
1/2 teaspoon extra virgin olive oil
1 seeded and diced chile poblano or pasilla
1 seeded and diced jalapeno
1 garlic clove minced
1/2 tomato, diced
1 chopped green onion
1/2 cup chopped zucchini
1 teaspoon chopped fresh oregano
2 tablespoons chopped fresh cilantro
3 large wrap tortillas (12 inch)
1/2 cup Edamole Broccomole–click here for recipe
1/2 cup Three Chili Salsa–click here for recipe

Step 1: In a mixing bowl, combine the three cheeses, cover and refrigerate until ready to use.

Step 2: Heat a saute pan over medium heat and lightly coat the bottom of the pan with the olive oil. Add the poblano, jalapeno, garlic, tomato, green onion, zucchini and oregano. Saute for 2 minutes. Fold in the cilantro. Remove from heat.

Step 3: Heat a large saute pan over medium high heat and add 1 tortilla. Cook 5 seconds, turn over, and sprinkle 2 tablespoons of the mixed cheeses and 2 tablespoons of sauteed vegetables on one side of the tortilla (in a half moon). Fold the tortilla over the filling and toast on each side for 1-2 minutes or until the cheese has melted. Remove the pas and repeat with remaining tortillas.

Step #4: Cut each quesadilla into 8 pieces. Serve with Edamole Broccomole and Three Chili Salsa. BUEN PROVECHO!

Click here to check out Glen Ivy’s blog and see the original recipe

Posted by lifevents at 10:36 am

{Feast} Summer Salad-Grilled Margarita Chicken Salad

Feast & Sip, Fruits and Veges, Recipes/Menu Plans No Responses »
May 062010

Grilled Margarita Chicken Salad by Betty Crocker RecipesThe summer months are fast approaching – YAY!!!!  It is the time of year for summer picnics, potlucks and eating outdoors.  Salads are great meals to bring to a party, but we like to showcase something a little different than the average lettuce, tomato, cucumber salad.  This Grilled Margarita Chicken Salad from the Betty Crocker Kitchen sounds refreshing, delightful and filling.

Ingredients:

1/2 cup frozen (thawed) nonalcoholic margarita mix
1/4 cup olive or vegetable oil
2 tablespoons white wine vinegar
4 boneless skinless chicken breasts (1 1/4 lb)
6 cups bite-size pieces assorted salad greens
1 cup sliced strawberries
1 medium mango, peeled, pitted and sliced
1 medium avocado, peeled, pitted and sliced
1/4 cup chopped fresh cilantro
Instructions
1.  Heat coals or gas grill for direct heat. To make dressing, in small bowl, stir margarita mix, oil and vinegar with wire whisk until well blended. Measure 1/4 cup dressing for basting chicken; reserve remaining dressing for serving.
2.  Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing occasionally with 1/4 cup dressing, until juice of chicken is no longer pink when centers of thickest pieces are cut.
3.  Cut chicken into slices. In large bowl, toss salad greens, chicken and strawberries; divide among 4 plates. Arrange mango and avocado around each salad. Sprinkle with cilantro. Drizzle with reserved dressing.
 
Do-Ahead
Prepare the dressing up to a week ahead, and store it in a covered container in the refrigerator.
Serve With
This salad is perfect for a summer luncheon after golfing or for a bridal shower. Serve with blueberry muffins or corn bread and lemonade.

 Click here to view the original article and obtain nutritional information, prep time and even a how-to video

Posted by lifevents at 5:02 pm

{Feast} Single Serving Pie In A Jar

Baby Showers, Bridal Showers, Coupling/Nesting, Family & Kids, Feast & Sip, Recipes/Menu Plans, Wedding Cakes, Weddings No Responses »
Apr 282010

My grandfather loved pie.  He preferred pie for his birthday than cake and my grandmother was always willing to oblige.  She made some of the best home-made rhubarb pie I have ever tasted.  They had a very large garden (especially for having a home in the ever congested State of California) that I loved to play in as a child.  From fruit trees, to green bean vines to strawberries and even rhubarb.  Our dinner table was always covered in the days pickings, but none more fun and precious than when Nana would make Popop pie.  We’d roll out the crust together and she’d do magical things with the berries and then we’d all sit around waiting and smelling the wonderful aroma of home-made pie.

Recently, while perusing other Mommy blogs, I came across a blog called The Busy Budgeting Mama who has some really cute ideas and posts along with this fabulous idea from Our Best Bites which is a single serving pie in a jar.  It is uber cute and it looks and sounds as delicious as it is cute.  I can imagine these being made as wonderful favors for a wedding, shower or party, or just to have stored in the freezer for something quick and easy to grab for your next potluck or to have on hand when guests stop by.

Check out OurBestBites to get the recipe and a great crafty way to decorate the jars by Lollychops.

Posted by lifevents at 2:43 pm

{Feast} Earth Day or Spring Dessert Munchies

Family & Kids, Feast & Sip, Parties, Recipes/Menu Plans, holidays No Responses »
Apr 062010

One way to celebrate Earth Day, April 22nd, is by making some yummy Animal Cookie Brownies to put in your kids lunch boxes. Colorful and fun, and made with short cuts, for a quick and easy recipe.

If you’re attending a Spring or Earth Day party this year, these cookies and brownies would be the perfect dessert to bring.

ANIMAL COOKIE BROWNIES

1 Package of sugar cookie mix

1 Package of brownie mix

1 Bag flaked coconut

Green food coloring

1 Box powdered sugar

Decorative red icing

1 Box of Bunny crackers

1 Box of animal cookies

animal cookie cutters

cookie sheets

Measuring cups and spoons

Bowls & wooden spoons

8″ x 8″ or 9″ x 9″ pan

Follow instructions on your brownie and cookie mixes, you will need eggs, butter, oil, flour and water in most mixes.

I did the brownies first, as they take a lower temperature and take longer to bake. While brownies are baking  mix up the cookie dough and roll it out on a floured surface. Cut the cookies out and place them on the cookie sheets, to go into the oven when brownies are done and the heat is adjusted.

For the icing and green (grass) coconut,  put 2 tablespoons of water and 3 to 4 drops of green food coloring into a bowl and stir.  Pour 1/2 the bag of coconut into the bowl and stir the coconut until it is green. Prepare icing, following instructions on Powered Sugar box and add a couple drops of green food coloring.

When brownies come out and cookies go  in the oven, and when brownies are cooled, icing the tops of the brownies with a layer of green frosting and sprinkle the green coconut on top, while icing is still moist. Take your animal cookies and place 3 in the grass (coconut) standing up right on each brownie.

When cookies come out of the oven and are cooled, take your decorative red icing and make bows, eyes or other embellishments on the cookies. Place the brownies on a platter and the cookies in between them.

Optional: To make the bird nest platter, take wheat colored Aspen Wood Excelsior and pack it in the bottom of a round basket or tin container with a 1/2″ lip and place a clear platter over the top.

Posted by YLECraftyChic at 9:22 am

{Feast} Dinner Studio Delivers Family Time & Mouth Watering Meals

Fab Finds - $ Saving Tips, General Tips, Fab Products, Family & Kids, Feast & Sip, Recipes/Menu Plans No Responses »
Mar 262010

Dinner Studio Puerco Por Chalupa

It seems that we are more and more pressed for time these days.  Fewer and fewer families eat together at the dinner table and time, or lack thereof, has caused many of us to just throw together meals without regard for nutrition just so we can get food on the table before midnight.

For us, time was not only an issue (we do have a 2 year old and each have a full-time job), but lack of motivation or inability to make a decision on what to eat.  Prior to our happy discovery of Dinner Studio, the “what’s for dinner?” was a dreaded and necessary one every night that usually led to us either making top ramen or fending for ourselves.

When our son came along we vowed to eat at the table like civilized folk and so we started on our quest for reasonably priced dinner delivery options that also taste good.  We like to think we’re foodies, but really I think we just like things spicy.

Our quest finally led us to Dinner Studio and we have been so pleased.  Their customer service is fantastic, the food is delicious (it’s actually not too spicy, we still add hot sauce, but we’re weird like that), it is varied and best of all quick and easy.  Many if not most of the dinners are crock pot meals, so we come home to the comforting smell of home cooking.

The picture above is one of this month’s meals, Puerco Por Chalupa w/Tortillas and Mexican Rice and it was DEEELICIOUS.  If you’re in the San Diego area, a family who is short on time, and wants cost-effective dinner delivered directly to your door, then you must check out Dinner Studio.  You will be happy you did.

Posted by lifevents at 4:26 pm

Feast: St. Patrick’s Day Recipe – Corned Beef

Feast & Sip, Recipes/Menu Plans 6 Responses »
Mar 132010

According to Wikipedia, while the consumption of corned beef has become associated with Saint Patrick’s Day, it did not actually originate in Ireland.  It became an integral part of Irish-American culture and is often related to Irish holidays such as Saint Patrick’s Day. In Ireland, the closest traditional dish is Bacon and Cabbage (more akin to Canadian style bacon or ham). Corned beef and cabbage became popular in America after Irish immigrants in the eastern United States used corned beef instead of pork in their traditional dish.

Corned beef was originally used as a substitute for bacon by Irish American immigrants in the late 1800s.  Irish immigrants living in New York City’s Lower East Side sought an equivalent in taste and texture to their traditional Irish bacon, and learned about this cheaper alternative to bacon from their Jewish neighbors.

A similar dish is the New England boiled dinner, consisting of corned beef, cabbage, and root vegetables such as carrots, turnips, and potatoes, which is popular in New England and parts of Atlantic Canada.

Here’s a Corned Beef recipe for your St. Patrick’s Day Celebrations courtesy of Alton Brown at FoodNetwork.com:

Prep Time: 20 min
Cook Time: 3 hr 0 min
Level: Easy
Serves: 6 to 8 servings

Ingredients

  • 2 quarts water
  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 2 tablespoons saltpeter
  • 1 cinnamon stick, broken into several pieces
  • 1 teaspoon mustard seeds
  • 1 teaspoon black peppercorns
  • 8 whole cloves
  • 8 whole allspice berries
  • 12 whole juniper berries
  • 2 bay leaves, crumbled
  • 1/2 teaspoon ground ginger
  • 2 pounds ice
  • 1 (4 to 5 pound) beef brisket, trimmed
  • 1 small onion, quartered
  • 1 large carrot, coarsely chopped
  • 1 stalk celery, coarsely chopped

Directions

Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.

After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

*Note:  I’m guessing that if you only have 5 days, that will be fine as well, but closer to the 10 probably provides for a more ‘supple’ meat.*

Posted by lifevents at 10:30 am

Feast: Week 4 Menu Plan

Feast & Sip, Recipes/Menu Plans No Responses »
Mar 122010

 Here is Week 4 Menu Plan.  

Remember, the idea behind my menu plans is I try to utilize one protein for most of the week, as the end of the week nears, I start with my next protein and so on.  If, for example, you see steak one day and steak salad the next, the thought is that you buy enough steak in bulk to save money and use it more than once.  Same holds true for chicken.  And, of course buying a whole chicken is a lot cheaper than buying pre-cut, skinned, boneless breasts, but it all depends on how much work you want to put into this.

  Saturday Sunday Monday  
Week 4 Honeyglazed ham, rolls, corn Ham/Potato casserole Chef’s salad w/ham & baked potato  
  Tuesday Wednesday Thursday Friday
  Easy Chicken Cordon Bleu Chicken tacos Chicken burritos Chicken & Stuffing Casserole
Grocery List for Week 4
Honeyglazed Ham
Hawaiian rolls
fresh/frozen corn
Hash browns
Cheddar Cheese soup
Milk
Cream of Chicken soup (3)
Cream of Potato soup
onion
cheddar cheese
sour cream
green chilies
eggs
potatoes
tomatoes
croutons
cucumbers
1 whole cut up chicken
bread crumbs
swiss cheese
heavy cream
taco shells
cilantro (salsa fresca)
tortillas
refried beans
dry bread stuffing mix
cream of celery soup
chicken broth
evaporated milk
Posted by lifevents at 11:30 am

Feast: St. Patrick’s Day Recipe-Colcannon

Feast & Sip, Recipes/Menu Plans No Responses »
Mar 122010

Mmmmm, I love Colcannon and for some unknown reason I’ve only made it once for St. Patrick’s Day.  I vowed at the time to make it throughout the year, but haven’t done so.  I am hereby vowing again to incorporate this yummy potato/cabbage dish into more of my menu plans.

An old Irish Halloween tradition was to serve colcannon with prizes of small coins concealed in it, as the English do with Christmas pudding. This is still done today and small amounts of money are placed in the potato.  Sounds dangerous to me.  I’m sure a few chipped teeth have come from this tradition.

Here’s a little ditty to sing while making/serving/eating your Colcannon.  The song “Colcannon”, also called “The Skillet Pot”, is a traditional Irish song that has been recorded by many artists.  It goes a little something like this:

Did you ever eat Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your mother used to make?

The chorus goes:

Yes you did, so you did, so did he and so did I.
And the more I think about it sure the nearer I’m to cry.
Oh, wasn’t it the happy days when troubles we had not,
And our mothers made Colcannon in the little skillet pot.

Ingredients:

1 pound cabbage or kale1 pound potatoes

2 leeks or green onions/chives

1/2 cup onions

1 cup milk

 salt and pepper to taste2 minced garlic cloves

1/2 cup butter

Optional:  add leftover cornbeef, ham or cooked bacon

Directions:

1. In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
2. Chop leeks/chives, onions and garlic.  Simmer them in just enough milk to cover, until they are soft.
3. Season and mash potatoes well. Stir in cooked leeks and milk (and optional ingredients). Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.
Posted by lifevents at 10:30 am

Feast: St. Patrick’s Day Recipe: Irish Soda Bread

Feast & Sip, Recipes/Menu Plans No Responses »
Mar 112010

St. Patrick’s Day can be celebrated with more than just green beer – yes, I know hard to believe but it’s true.  Here is our 1st recipe for a St. Patrick’s Day Celebration.  It’s a twist on a traditional recipe for good measure.

Irish Soda Bread.  Provided by Right@home.com

Traditionally served on St. Patrick’s Day alongside corned beef and cabbage, Irish soda bread is great any time of the year. Enjoy this version toasted and served with jam for breakfast, or as a side for hearty soups and stews at lunch or dinner.
  • Total Time : 1 hour 5 minutes
  • Prep Time : 15 minutes
  • Cook Time : 40 minutes
  • Servings : 10

ingredients

  • 2 3/4 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1/3 cup sugar
  • 1 teaspoon baking soda
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter or margarine, chilled and cut into 1/4-inch pieces
  • 1/2 cup chopped walnuts
  • 1/4 cup golden raisins
  • 1/4 cup dark raisins
  • 2 teaspoons grated orange zest
  • 1 1/2 cups plus 2 Tablespoons low-fat buttermilk
  • 1 egg, beaten

directions

step 1Preheat the oven to 375 degrees F. Lightly grease a large baking sheet or line it with parchment paper.
step 2In a large bowl, whisk together the all-purpose and whole-wheat flours, sugar, baking soda, baking powder and salt until evenly combined. Add the butter pieces. Using clean fingertips or a pastry cutter, rub the butter pieces into the mixture until it forms coarse crumbs. Then add in the walnuts, both types of raisins and the orange zest; mix to distribute evenly.
step 3Gradually stir in 1 1/2 cups of buttermilk and the beaten egg. With your hands, knead the dough in the bowl until it just comes together and all ingredients are evenly combined. Form the dough into a round (see Chef’s Note) and place it on the prepared baking sheet. Brush the round all over with the remaining 2 Tablespoons of buttermilk. Use a sharp knife to cut an “x” into the top of the round.
step 4Bake in the oven for 35 to 40 minutes or until nicely browned and a toothpick inserted into the center of the bread comes out clean. Remove from the oven and allow the bread to cool on the baking sheet for 10 minutes. Serve warm or at room temperature, plain or with a bit of jam or butter.

chef’s notes

To form the dough into a round, gather it into a ball, place it in the center of the baking sheet, and press down to flatten the top slightly into a thick disk.

Zest is the grated peel of a citrus fruit. The fragrant oil in the zest adds flavor to your recipes. To grate orange zest, remove any stickers from your orange and then wash and dry it. Using a medium-fine kitchen grater, grate just the colored peel of the orange, using a bowl or piece of wax paper to catch the zest. Avoid grating the white pith of the orange because this part tastes bitter.

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