FOOD
Green Wine is Good Wine
Each year an increasing number of wineries are discovering that sustainability practices not only protect natural resources, they produce better wines. Yes, green wine is good wine. To achieve Sustainability In Practice (SIP) Certification, winemakers must meet a number of rigorous standards regarding soil & water conservation, water quality, air quality, fruit quality, safe pest management, energy efficiency and social responsibility, just to name a few. Wine makers achieving certification are allowed to use the SIP Certified seal in their marketing. While I don’t pretend to know the actual long term benefits to the planet from these sustainability practices, I do know that I’ve never had a bottle of SIP certified wine that I didn’t enjoy. 
Most recently I sampled a wine from Tolosa Winery in California’s Edna Valley, a 2008 No-Oak Chardonnay. Aged in steel (as opposed to oak barrels), this chard has a nice crisp acidity that I normally like to pair with seafood or spicy chicken dishes. It’s definitely worth the $16-$20 that you’ll pay for a bottle. I used to only like the oaky/buttery chardonnays. They were the only wine I found that that paired well with popcorn:) But unoaked chards are growing on me and I can see why they are growing in popularity as the oak doesn’t mask the other flavors. If you haven’t tried a no-oak chardonnay, I recommend you give one a try – preferably one that’s SIP Certified. You can follow SIP Certified Wines on twitter. Cheers Y’all!Homemade Apple Pie #recipe
What better way to celebrate National Pie Day than with a BIG slice of Homemade Apple Pie! This recipe is the love child of Vicky Akins, who for years has taken these sweet offerings to the employees of her local pharmacy, bank and other offices enough times that THEY now remind her when it’s time to start baking. A true testament to a good flaky pie crust!
The Best Evah pie crust recipe
2 1/2 c. all-purpose flour
1 tsp. salt
2 Tbsp. sugar
1/2 cup plus 5 Tbsp. ice cold butter (cut into 1/2 chunks)
8 Tbsp. cord lard
4-6 Tbsp. ice water
1 tsp. allspice (optional)
Mixing can be done either by hand or in a food processor
Mix flour, salt and sugar until well combined. Cut in butter chunks with short 2-3 second pulses (may also use a pastry blender or fork). Add lard in same manner until mixture resembles coarse cornmeal. Turn mixture out into a bowl. Sprinkle with 3-4 Tbsp of ice water. Squeeze a handful to see if it sticks together, if not, add remaining water until it does. Divide dough in half, rolling into 2 balls. One should be slightly bigger than the other. Flatten into circles and let rest for 30 minutes
Roll out after 30 minutes. Use a fork to poke holes in bottom crust to prevent bubbling. Fill and cover with top crust,pinch closed and seal with egg wash.
The Best Apple Pie
*Northern Spy apples are my favorite for making pies. They are sweet without being overpowering.
3/4 c. granulated sugar
1/4 c. packed brown sugar
2 Tbsp.all-purpose flour
1 tsp. ground cinnamon
1 tsp. cloves
1/4 tsp. ground nutmeg
1/4 tsp. salt
8 cups apples (peeled, cored and thinly sliced)
2 Tbsp. butter, cut in small chunks
1/4 c. whipping cream
1-2 Tbsp. milk
1 Tbsp. raw or granulated sugar
In large bowl, combine sugars, salt, flour, cinnamon, cloves & nutmeg. Add apples and toss to coat. Pour into prepared shell, dot with small chunks of butter, and pour whipping cream over filling. Top with second crust. Crimp & seal edges. Brush with milk and sprinkle with raw sugar (or granulated). Place on foil covered baking sheet (lightly spray foil with non-stick spray. Be careful when putting pan in oven so pie pan doesn’t slide. Cover edges with foil or crust guard. Bake at 375 for 40 minutes, then remove foil from edges and bake for 30 more minutes or until crust is golden brown. Cool on wire rack.
This week’s Spotlight is on Carrie a.k.a. @CruiseBuzz
This week’s #Nuts Guest Therapist is Carrie a.k.a. @CruiseBuzz
What’s on your bucket list?
My bucket list includes travel to places to see penguins, ruins, and water. read more…
Meatloaf that will make you swoon and Datz the truth #SundaySupper #recipe
We kid you not when we say this is a meatlof recipe that will make you swoon AND Datz the truth! One of our favorite comfort meals that brings back memories of being around the family table is meatloaf, mashed potatoes and peas. It’s not that easy to make a moist meatloaf and it’s even harder to find one in a restaurant. Today, we bring you the best of both! Recently, Datz was featured on the Travel Channel show “Meatloaf Paradise” for their most amazing meatloaf. Datz has put a modern twist on this classic comfort food by stuffing it with jalapeno mac & cheese. Mouthwatering and decadent we just had to get the recipe. This is the original version without the Mac and cheese. It is the base for the mac and cheese stuffed meatloaf that they use at Datz. This recipe is probably well over 100 years old and is a classic southern style meatloaf from Datz Chef Andy King’s grandmother. A classic indeed and the perfect retro Sunday Supper!
Ingredients you will need…
5 lbs ground beef (80/20)
1 large yellow onion diced
1 green bell pepper diced
1 cup ketchup
1/4 cup mustard
1 tsp worcestershire sauce
6 oz crushed saltine crackers
1 tblspn salt
1/2 tblspn pepper
6 eggs
1 can of condensed tomato soup
Procedure…
Preheat oven to 350
In a large mixing bowl combine ground beef, diced vegetables, ketchup, mustard, worcestershire sauce, salt, pepper and eggs..
mix well by hand to evenly distribute all seasonings through out the meat.
Next, add in the crushed saltines (the saltines should be crushed in small peices, not powder), mix in by hand as well.
At this point all ingredients should be added except for the can of condensed tomato soup. (this will be the last step).
Form into a loaf and place in a baking dish… now pour the can of condensed soup over the top so that it covers the entire meatloaf.
Place in preheated oven and cook for about 30 to 45 minutes or until internal temperature reaches at least 155…
remove from oven allow time to rest at room temperature( this will keep the meatloaf from crumbling when you cut it)
enjoy!
Sunday Supper Retro Appetizers:
- Irish Cheddar-Whiskey Fondue by girlichef
- Retro Football Party: Fondue, Deviled Chicken Wings & Lemon Chiffon by Zest Florida Foodie
- She Devils: Beet Pickled Deviled Eggs by Ruffles & Truffles
Sunday Supper Retro Salads:
- Coca-Cola Salad by Magnolia Days
- Salmon Salad | Retro Tuna Salad by Family Foodie
- Ambrosia Salad by Simply Gourmet
- Romaine “Wedge” Salad with Hot Maple Bacon Dressing by Cupcakes & Kale Chips
- Carrot & Raisin Salad by The Roxx Box
- Sweet & Smoky Broccoli Salad by In The Kitchen with KP
Sunday Supper Retro Breads and Sandwiches:
- Italian Style Bread by The Meltaways
- Creamed Chipped Salmon Jerky on Toast by Pescetarian Journal
- Grown-Up Tuna Melts by Home Cooking Memories
- English Muffin Pizzas by Comfy Cuisine
- Patty Melt, Hand Cut Fries, & a Shake by Mooshu Jenne
- Grown-Up Grilled Cheese with Tomato Soup by The Catholic Foodie
- Toast Topper #16: Grandma’s Mock Apricot Jam by Yummy What Smells So Good?
SundaySupper Main Dishes:
- Chicken Pot Pie Topped With Bacon Cheddar Biscuits by Chocolate Moosey
- Tuna Noodle Casserole by Country Girl in the Village
- Nana’s Marinated Beef Roast by Supper for a Steal
- Chorizo Scotch Eggs by The Girl in the Little Red Kitchen
- Chicken Maryland by Vintage Kitchen Notes
- Mushroom Stroganoff by Small Wallet Big Appetite
- Dairyfree Toast Hawaii by Galactosemia in PDX
- Porcupine Meatballs by Hezzi-D’s Books and Cooks
- Chicken Kiev by The Urban Mrs.
- Salmon Quiche with Preserved Lemon by Shockingly Delicious
- Steak Diane by Crispy Bits & Burnt Ends
- Fried Chicken only in the Oven by In the Kitchen with Audrey
- Hambak Steak a.k.a. Salisbury Steak by Kimchi Mom
- Retro-Redo: Homemade TV Dinner by The Little Ferraro Kitchen
- Kicked Up Meatloaf by Curious Cuisiniere
- Shrimp Scampi (a lighter version) by Kudos Kitchen
- Old-Fashioned Pork Chops by My Trial in the Kitchen
- Jägerschnitzel by Sustainable Dad
- Healthier Hamburger-Corn Noodle Casserole by The Weekend Gourmet
- Tuna Noodle Casserole by Cookistry
- Chicken-N-Biscuits Pot Pie Casserole by The Messy Baker Blog
- Souper Pork Chops with Mashed Potatoes by Mama.Mommy.Mom
- Meatloaf that will make you swoon and Datz the truth by Midlife Roadtrip
Sunday Supper Retro Sides and Veggies:
- Smokey Braised Red Cabbage by Cindy’s Recipes and Writings
- Classic Corn Casserole by The Foodie Army Wife
- Roasted Brussels Sprouts with Bacon & Balsamic by Dinners, Dishes and Desserts
- Classic Green Bean Casserole Redux by The Wimpy Vegetarian
- Mem’s Broccoli Casserole by Momma’s Meals
- Tator Tot Casserole by Neighbor Food Blog
Sunday Supper Retro Desserts and Cocktails:
- Peachy Keen Tutti-Frutti Jello by La Cocina de Leslie
- Old School Boozy Rum Cake by Webicurean
- Individual Baked Alaskas by That Skinny Chick Can Bake
- Rainbow Jello by Cravings of a Lunatic
- Pineapple Upside Down Cake by Noshing with the Nolands
- Pineapple Bars by Peanut Butter and Peppers
- Creamy Dairy Free Fresh Orange Julius With Coconut Milk by Sue’s Nutrition Buzz
- Refrigerator Strawberry Cheesecake by There and Back Again
- Frozen Pineapple Upside-Down Cake by Juanita’s Cocina
- Boston Cream Pie by Gotta Get Baked
- Coca-Cola Cupcakes by Daily Dish Recipes
- Jello Poke Cake by Flour On My Face
- Devil’s Food Cake by Maroc Mama
- Bread Pudding with Pecans by Basic and Delicious
- Victoria Sponge Cake by The Lovely Pantry
- A Chocolate Twist on the Classic Japanese Strawberry Shortcake by Ninja Baking
- Post War Apple Pudding by My Cute Bride
- Spaghetti with Currywurst Sauce by Masala Herb
- Layered Mini Chocolate Banana Cakes by Big Bears Wife
- Raspberry Jam Cakes by Pippis in the Kitchen Again
- Cocktail: Moscow Mule by Crazy Foodie Stunts
Join the #SundaySupper conversation on twitter at 7:00 pm ET Sunday. You can follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out the #SundaySupper Pinterest board for more fabulous recipes and food photos.
Meet Vicky Akins, We’re #Nuts About her!
Meet Vicky Akins, We’re #nuts about her! This week’s #NUTS Guest Therapist is Vicky Akins. Vicky’s been part of the #NUTS conversation since it began a little over two years ago. With her quick wit and amazing sense of humor Vicky is always the life of the #Nuts twitter party! She’s a frequent contributor of #Nuts topics and questions where her creativity takes center stage!
When not navigating the ever changing waters of social media, you may find her at her desk writing for one of her blogs. A talented writer, her stories come from the heart and will touch your soul.
http://midlifemojo.blogspot.com/
Vicky is a star in the kitchen where she shares mouthwatering family recipes as well as her take on some old and new favorites. She’s a gal who’s talent’s are limitless! Follow her on Twitter and “Enjoy the Conversation“
Healthy Snack Alert: Almond and Date Delight #Recipe
Looking for a Healthy Snack? This almond and date delight T is inspired by Larabar, a popular line of whole food bars that feature dates. This version mimics the taste of the beloved Almond Joy. While it wouldn’t be considered a low-fat snack, the combination of fruit, nuts and chocolate is much healthier than any candy bar. Recipe below. read more…
Fast and Easy Appetizers #Recipes
Raising a glass of Emeril’s Champagne Punch to you! #sundaysupper
#SundaySupper decided to throw a potluck and we knew right away we’d make Emeril’s Champagne Punch! (Recipe Below) Since successfully arriving in MidLife, every day is a celebration! We love nothing more than getting together with friends for laughs and good times, whether talking about world travels or a delicious new recipe. Raising a glass of Emeril’s Champagne Punch to you and wishing you a healthy, happy and well traveled New Year!
A great example of never giving up on pursuing your dreams, Emeril Lagasse has inspired us to “Kick it up a Notch” when it comes to our own journey!
Our favorite Emeril Quotes:
“When I first decided to open a restaurant, I was turned down by several banks. It was the late 80’s and many restaurants were failing. I refused to give up because I knew I had a good concept“
“Life just doesn’t hand you things. You have to get out there and make things happen. that’s the exciting part“
“If you think big, then it’s going to be big” read more…
Food Porn: Taking the Moaning Out of the Bedroom and Putting it in the Kitchen where it Belongs
Disclaimer: Food Porn Alert! Taking the Moaning Out of the Bedroom and Putting it in the Kitchen where it Belongs!1 1/2 cups graham cracker cookie crumbs
1/4 cup sugar
8-10 tablespoons melted butterFilling:
2 anjou pears peeled and diced
Juice of 1 small lemon
1 lb ricotta
50 g mascarpone
1 cup powdered sugar
2 drops of cinnamon oil
Zest of 1 lemon grated
1 1/2 to 2 ounces bittersweet (at least 60% cocoa) chocolate finely choppedGarnish:
Shaved Chocolate
Powdered SugarInstructions:
Preheat oven to 350
Make the crust by mixing the ingredients in a pie dish you will be serving in. The crust needs to have a slight bit of moisture to it so that it will hold its shape, but it should not be wet. Spread onto the bottom of the dish and about 1/4 of the way up the side. Place in preheated oven and bake for 7 minutes. Place in the freezer for about 10 minutes while you mix together the filling.
For the filling, peel the pears and dice them into small cubes, roughly ¼” big. Place in a bowl and sprinkle with the lemon juice. This will help prevent browning of the pears. Place the ricotta, mascarpone and powdered sugar into a large bowl and whip until creamy and thickens a bit. Take a tablespoon of the mixture and place in a small bowl and add the cinnamon oil and lemon zest. Mix until thoroughly blended and add back to the remaining mixture in the large bowl and mix well. Fold in the chopped chocolate and pears to the mixture, and then put the mixture into the pie crust. Place into the freezer for about 1 hour, then refrigerate for a minimum of 2 hours. Just prior to serving, sprinkle with the shaved chocolate and powdered sugar.
A lifelong believer in the sensual powers of food and wine, Chef Debbie Frangipane enjoys nothing more than sharing her passion with others on her Italy trips, in her home, and on TV. As Executive Chef and Culinary Director for Savory Adventures, Debbie and her husband Barry frequently host luxury getaways to Italy’s most exclusive destinations. Her personal repertoire of culinary delights is itself a tour of Italy’s many distinct regions.
This Wine is the Cat’s Meow
Lately I’ve been trying to eat a healthier diet. I remain a carnivore, but I’m including more chicken and fish in my diet and and less red meat.
I generally prefer red wine, and while there are many reds that pair very well with foul and seafood, my new diet is giving me a good excuse to experience more whites.
I found a simple recipe for pan seared scallops on the Food Network’s website and decided to pair it with a 2010 Martín Códax Albariño. Albariño is Spanish varietal known as the “The Wine of the Seas” because of the ocean’s impact on the climate of vineyards and because the wine is said to be the perfect accompaniment to seafood dishes prevalent in its native Galicia.
The 2010 Martín Códax Albariño has a dry, crisp, fruit-forward flavor with hints of apple, pear and passion fruit. It’s bright minerality makes it a great alternative to a sauvignon blanc that I normally would have paired with this dish.
Our cat, Chloe, seemed to give this wine her nod of approval before I even opened the bottle:)
Alcohol Level: 12.82%
Suggested Retail Price: $15
Disclosure: I’m not a sommelier or even a wine snob. I’m just a regular guy who loves wine. I frequently participate in food and wine chats on Twitter where I share what I like and I learn from others what they like. From time to time winemakers and marketers will send me a bottle of wine to review. If I like it, I’ll tweet about it and possibly even write a blog post about it. If I don’t, you’ll never see it mentioned. I am not paid to review wines. The wine I am sent is my only compensation.
Top 10 List: Tips to Navigating a Food Chat on Twitter
We love Twitter Chats, after all we created one of our own ( #nuts ) just over 2 years ago! They’re fun, a great way to meet like-minded people and learn about a subject near and dear to you. One of favorite type of chats is the Food Chat. You can find a food chat on Twitter just about any day of the week which is why we created the Top 10 list: Navigating a Food Chat on Twitter. Let the countdown begin!
5. If you don’t have an answer to a question, retweet the question and comment on other’s answers
Just what the Doctor Odered… Rx Wine
Wishing everyone a wonderful #ThirstyThursday! This is just what the doctor ordered. Rx wine Cheers!
Grammy Nominee Dave Koz .. Talkin’ Music, Friends, Cookies & Social Media oh my!
We had the pleasure of interviewing six-time GRAMMY® Award nominee Dave Koz . His live show, “Dave Koz and Friends A Smooth Jazz Christmas ″ is a hit, year after year!
The Famous Audrey Koz Chocolate Chip Cookie
1/3 cup softened butter
1/4 cup Canola oil
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1/2 teaspoon vanilla
1 1/2 tablespoon Frangelico
1 1/2 cup flour
1/2 teaspoon baking soda
1 1/2 cup chocolate chips
1 Heath bar chopped into small pieces
1/2 to 1 cup whole pecans or 1/2 cup walnuts
Cream butter, oil, sugar, and egg until creamy. Add vanilla and Frangelico. Add baking soda to flour and add to the sugar mixture. Add chocolate chips, nuts and heath bar pieces. Drop by the teaspoonful on ungreased cookie sheet about 2” apart. Bake at 350 for about 17 minutes. Cool and remove from sheet.
Makes about 25-30 cookies.
COOKIES FOR A KOZ was created in honor of a “master” cookie maker Dave and his sister Roberta Koz Wilson’s mom… Audrey Koz! Audrey spent her adult life spreading happiness, love and smiles through the proliferation of her “world famous” chocolate chip cookies.
Cookies for a Koz supports the Starlight Children’s Foundation is an organization dedicated to making a difference for seriously ill children and their families.
Wonder Bread, Twinkies and Childhood Memories
Ahhh the childhood memories! Wonder Bread and Twinkies were a staple in every baby boomers home. There was a time when eating all things white was what we did. Putting something sweet in your child’s Flinstones lunchbox was not call for alarm but an acceptable practice. Of course this was before the days of seat belts, car seats and bicycle helmets. Wonder Bread was a staple growing up. After all the commercials told us eating Wonder Bread “does a body good.” Everyday from kindergarten through high school I brought a peanut butter and grape jelly sandwich to school. EVERY day, I kid you not. It always was followed up with something sweet (as if a PB & J on white bread wasn’t sweet enough). Somehow I survived. I wasn’t an overweight kid, partially because my parents sent me out of the house “to play in traffic” soon after sunrise, only to return for dinner. It was a time of innocence, when small things had a big impact, like the joy of treat in your lunch box.
http://youtu.be/QmbelzVP0x4 read more…
A Gift from the Kitchen: Orange BBQ Sauce #SundaySupper #Recipe
Orange BBQ Sauce recipe from Inn and Spa at Cedar Falls
Wherever we travel we always bring a little something home with us. Sometimes a souvenir, always photos and video, a ton of memories and often recipes. On a recent trip to Hocking Hills, Ohio we had the pleasure of staying at the Inn and Spa at Cedar Falls. Tucked away in the hills, the Inn at Cedar Falls is truly a hidden gem with it’s open kitchen giving diners an up close view of the gourmet food preparation. When Sunday Supper put out a holiday gift giving challenge we didn’t have to look far. We found a great recipe from the Inn for an Orange BBQ Sauce that we loved and just had to share. It’s easy to make, the perfect blend of sweet and tangy. It’s the perfect choice for our gift from the kitchen! 
Minced onion, garlic and cumin
All Ingredients at a simmer for 15 minutes
A Gift from the Kitchen
CHECK OUT THESE AWESOME RECIPES
FROM THE KITCHEN’S OF #SUNDAYSUPPER FOODIES
Breads / Breakfast
- Pumpkin Biscoff Bread – Dinners, Dishes, and Dessert
- All-in-One Beer Bread Kit – GirliChef
- Carrot Cake Cinnamon Rolls with Pineapple Cream Cheese Frosting – La Cocina de Leslie
- Banana Coconut Coffee Cake with Macadamia Nut Streusel – The Lovely Pantry
- Pancake Mix With Apple Cider Syrup and Candied Walnuts – Tora’s Real Food
- Cranberry Hootycreeks – Baker Street
Condiments / Ingredients
- Apple Butter – Hezzi D’s Books and Cooks
- Cranberry Strawberry Jam – The Meltaways
- Herb Vinegars – Cindy’s Recipes and Writings
- Harissa – The Wimpy Vegetarian
- Homemade Vanilla Extract – Flour on my Face
- Homemade Cherry Extract – Cravings of a Lunatic
- Nutella Powder – I Run For Wine
- Orange BBQ Sauce – Midlife Road Trip
- Apricot Pineapple Sauce – Vintage Kitchen Notes
- Spiced Cranberry Apricot Almond Chutney – Sue’s Nutrition Buzz
- Pumpkin Butter – Family Foodie
Soup and Snacks
- A Soup For You – Momma’s Meals
- Maple Nut Granola – Girl in the Little Red Kitchen
- Spicy Dill Pickles – Sustainable Dad
- Sweet and Spicy Curried Nuts – Soni’s Food for Thought
- Roasted Spiced Nuts – Mrs Mama Hen
- Sweet and Spicy Pecans – Supper For a Steal
- Maple Pumpkin Spice Granola Bars – Cupcakes and Kale Chips
- Orange Spiced Chickpeas – Home Cooking Memories
- Turtle Pretzels – The Messy Baker
Sweets
- Rocky Road Candy – Magnolia Days
- Dairyfree Vegan Caramels – Galactosemia in PDX
- Peanut Butter Cookies in a Jar – Mama’s Blissful Bites
- Cookies in a Jar – Damn Delicious
- Monster Cookie Mix in a Jar – What Smells So Good?
- Chocolate Chip Cookie Biscotti – Meal Planning Magic
- Snickerdoodle Snack Mix – Pippi’s in the Kitchen Again
- Butter and Jam Thumbprint Cookies – Crispy Bits & Burnt Ends
- Peppermint Stick Cookie Truffles – The Weekend Gourmet
- Nutella Truffles – Small Wallet Big Appetite
- Peanut Cajetas (Peanut Fudge) – Basic and Delicious
- Cookie Cutter Fudge – Chocolate Moosey
- Pumpkin Roll – Shockingly Delicious
- Homemade Chocolates – My Trials in the Kitchen
- Hot Chocolate on a Stick – Juanita’s Cocina
- Chocolate Toffee “Crack” – Ruffles and Truffles
- Holiday Tree Cake – Noshing with the Nolands
- Salted Caramel Cookies – Mama Mommy Mom
- Fruit and Nut Cookies – In the Kitchen with Audrey
Drinks
- Applepie Moonshine – My Catholic Kitchen
- Holiday Spiced Mocha – Daily Dish Recipes
- Holiday “Spirits” and Some Bottles to Boot – Kudos Kitchen by Renee
- Homemade Peppermint Mocha Mix – In the Kitchen with KP
- Homemade Kalua – That Skinny Chick Can Bake
- StoliDolskis – The Cookie-A-Day Challenge
Please join the #SundaySupper cooks on Twitter at 7pm EST for a weekly live chat.
All you have to do is follow the #SundaySupper hashtag on TWITTER or you can follow on TweetChat.
ThisLife. Your Story Just Got Easier! A home for all your digital memories
When JD Andrews aka EarthXplorer suggested we take a look at ThisLife, a cloud solution for protecting, organizing and sharing photos & videos, we did. JD is a great photographer and well, probably a lot more organized than us so we knew ThisLife was worth a look see. The bottom line is telling YOUR story just got easier with ThisLife which is a home for all your digital memories! We are always looking for a way to simplify and get organize and here’s we found with ThisLife … read more…
Eat, Drink & Think Pink for Breast Cancer Awareness at Four Seasons LosAngeles
It’s no secret that we LOVE the Four Seasons! Not only do they make you feel like it’s home away from home, they are a hotel with a heart and soul. We truly feel like we are family when we stay at The Four Seasons in Los Angeles at Beverly Hills. This month they are “Thinking Pink” for Breast Cancer Awareness. Check out the awesome ‘pink’ offerings for a great cause …
This October, enjoy pink specialty cocktails, themed cuisine, culinary treats and a complimentary MANI-for-the-CURE in support of Breast Cancer Awareness Month. Book a 60-minute (or longer) treatment in the Spa and receive a complimentary MANI-for-the-CURE (a USD 50 value), featuring SpaRitual’s IN PINK nail lacquers, which are infused with bamboo for strong, beautiful, healthy nails. Twenty percent of SpaRitual purchase proceeds will be donated to Cancer Schmancer.
Enjoy specialty cocktails, cupcakes and cuisine in Windows Lounge guilt-free, as 20% of these pink-themed treats’ proceeds will be donated to Susan G. Komen for the Cure Foundation. Cocktails include La Vie En Rose, the Pink Ribbon, and Booby Trap. Moët & Chandon Rosé Impérial in a limited edition pink bottle will also be available by the glass.
Executive Chef Ashley James’ specialty menu includes spicy lobster nori hand rolls, antioxidant pomegranate salad, and decadent red velvet cupcakes. The cupcakes are available as a trio to enjoy at Windows Lounge for USD 12 or take six cupcakes to go for USD 21 or 12 cupcakes to go for USD 39.
Hungarian Apricot/Walnut pastries #SundaySupper #Recipe
Sunday Supper! It’s a tradition in so many families, including our good friend Vicky Akins. When we found out this week the #SundaySupper theme was All Things Orange we knew this we just had to share Vicky’s family recipe for Hungarian Apricot Walnut Pastries. This recipe has been passed down from generation to generation and is as rich in memories as it is ingredients.
read more…
Look What These Social Media All-Stars Have ‘Cooked’ Up! “The Social Cookbook”
Sometimes when something good comes along we just have to share it! Such is the case where social media takes up for a cause.
InvisiblePeople.tv has teamed up with BakeSpace.com and some of the most visible people in social media to create “The Social Cookbook” – a first-of-its-kind app-based fundraising cookbook to raise funds to fight homelessness.
Created with BakeSpace’s Cookbook Café digital publishing platform, “The Social Cookbook” is available for download on the iPad via the free Cookbook Café app, as well as online as a web-based e-book. It includes
personal recipes from 19 highly respected social media influencers – from Chris Brogan and Liz Strauss to Brian Solis and Beth Kanter. read more…
It’s the #SummerOfDoing Why not try Bed and Breakfasting
Have you ever stayed at a Bed & Breakfast? It’s a nice alternative to staying a hotel and a great way to get a feel for a community. We recently stayed at Miss Olivia’s B & B on our way through Gainesville, Texas on a cross-country road trip. After weeks of hotels it was a welcome change to slow down the hectic pace. There’s nothing else quite like sitting on the front porch of a B & B, sipping an afternoon lemonade or a cup of morning coffee and watching the world go by. read more…
Summer Travel Doesn’t have to be a Vacation from your Diet! #BestOfTheRoad
The competition is fierce and as the oldest team in the mix, we decided we better start “training” for the Best of the Road rally. So we turned to our good friend, comedian & fitness expert Tim Wilkins to find out what we should eat while ‘on the road’ this summer……
Summer travel doesn’t have to be a vacation from your diet!
By Tim Wilkins, Fitness Comedian and author of “Laugh Your Abs Off”
The summer travel season is here but it doesn’t mean you have to take a vacation from eating right and good health. Unfortunately for many of us though we leave for our trips as passengers and return as cargo. Never fear, there are a number of tips that can keep you looking and feeling great during your next round of planes, trains, and automobiles.
Probably the two most important factors in braving the nutritional road are knowledge and preparation. If you know what to eat at the various sit-downs and drive-thrus you can make more informed decisions about what to have when you get there. Most every restaurant has nutritional info in-store or online but to cut a few research corners for you however let me offer this: read more…
Filini – Modern, Authentic Italian Dining …
Modern, Authentic Italian Dining
Filini, located in the Radisson Blu Aqua Chicago is so good you never have to venture out of the hotel. The contemporary decor and old world classic dishes with a modern spin are indeed the perfect pairing.
Create Your Own FREE Online Cookbook #CookbookCafe
We’re excited to be part of the launch of a brand new app the Cookbook Cafe! It Brings a New World of Possibility for Indie Cookbook Authors
Any individual or group can create a cookbook; it’s easy (and free!) using the cookbook builder (www.bakespace.com/cookbooks). It’s also easy to crowdsource recipes and include content from family members, friends, co-workers and others… whether they’re in the next room or halfway around the globe.
Cookbook Cafe has three distinct parts:
- A free online cookbook builder to create and publish your digital cookbook.
- An iPad and web-based storefront to market and sell your cookbook, as well as shop for other grassroots cookbooks.
- An iPad and web-based reader to search and access all the recipes in the cookbooks you’ve downloaded.
The Cookbook Cafe iPad app is free to download, and anyone (with or without an iPad) can access the web-based version at BakeSpace.com/cookbooks. It costs nothing to build your cookbook and make it available to the world as an app and on the web!
The New York Wine Expo
While we missed 😉 Real Housewives of New Jersey star Teresa Giudice promoting her new sparkling wine, Fabellini on Friday night, all was not lost. There were exhibitors from Wineries & Vineyards from around the world.
There was Barefoot Wine, Naked Grape, Happy Bitch and Graham’s & Cockburn’s Port. There was Brotherhood, America’s Oldest Winery and even Wine Sisterhood, who knew? It was Disney for Wine loving grown-ups. Aisle after aisle of wonderful wine.
We were introduced to Tuscany’s Strada del Vino Terre di Arezzo, an organization that has brought together 180 vineyards and wine companies including wine producing farms, inns, farms specializing in traditional production of foods and wines, wine bars, restaurants and other businesses and attractions, providing information about their wines, how to select them and a look at the historic and cultural background of Tuscany, encompassing the food of the area as well. Our goal is to feature as many of these wines as we can in the coming year!
We had the pleasure to meet Riccardo Baracchi who with his son Benedetto, continues his family’s tradition of grape growing and wine-making which began in 1860. We tasted his Sangiovese, Syrah, Merlot, Cabernet & Trebbiano wines peppered with delightful conversation about the Baracchi Estate surrounded by old olive groves and new vineyards, just east of Cortona with it’s wonderful view of the Valdichiana Valley, Under the Tuscan Sun. This typical Tuscan villa has been completely restored and transformed into a countryside Relais known as Il Falconiere which is part of the prestigious chain Relais & Châteaux. Can you guess what has been added to the Bucket List? We hope to go there during wine harvest and experience this amazing piece of heaven on earth!
From Cocktails on the Red Carpet to Decadent Dessert an Oscar Worthy Menu #Oscars
Gina’s Red Carpet Cocktails
New York Wine Expo
Here’s a GREAT event for all of our wine loving friends. Let us know if you’re going, we’d love to meet you.
March 2-4, THE 5TH ANNUAL NEW YORK WINE EXPO
IS YOUR PASSPORT TO A GLOBAL WINE ADVENTURE
Renowned Industry Experts Lead Multi-Level Seminar Series
New York, NY As Galileo once stated “Wine is sunlight, held together by water.”
Add a little sunlight to your weekend and treat yourself to a first class trip around the world of wine at the 5th Annual New York Wine Expo, March 2nd – 4th. The Grand Tasting offers attendees a chance to read more…
SOUP-er Bowl POLL: New England vs New York Chowder
This year’s “Soup”er Bowl winner will be determined in the kitchen.
Here are two of our favorite recipes from the Food Network. Vote now for who you think should win!
New England Clam Chowder
Recipe courtesy Anne Burrell (Host: Secrets of a Restaurant Chef & Worst Cooks in America)
- Prep Time: 20 min
- Cook Time: 45 min
- Level: Intermediate
- Serves: 4
Ingredients
- 4 dozen little neck or cherry stone clams, scrubbed
- 4 thick slices bacon, cut into lardons
- 1 large onions, cut into 1/4 inch dice
- Kosher salt
- 11/2 pounds Yukon gold potatoes, cut into 1/2 inch dice
- 3 tablespoons flour
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1 bundle of thyme
- 2 bay leaves
- 1 to 2 shakes hot sauce, optional (recommended: Tabasco)
- Extra-virgin olive oil
Directions
Place the clams and 1 cup of water in a large pot. Cover and place over a high heat and cook the clams for 6 to 7 minutes. Uncover and remove the open clams.Cover the pot again and continue cooking the clams that haven’t opened yet. Cook the clams for another 2 to 3 minutes. Turn off the heat and discard any clams that have not opened. Strain the liquid from the pot through a mesh strainer lined with a coffee filter and reserve.
Coarsely chop the clams and reserve.
Drizzle a few drops of olive oil into the bottom of the clam pot and toss in the bacon. Bring the pan to a medium heat. When the bacon has let off a lot of fat and become brown and crispy, toss in the onions and season lightly with salt. Cook the onions until they are very soft and aromatic but have no color, 7 to 8 minutes. Add the potatoes and cook for another 5 minutes.
Sprinkle the flour over the onions and potato mixture and stir to combine. Gradually whisk in the reserved clam juice. When the clam juice has been whisked in and there are no lumps, whisk in the milk and heavy cream and toss in the bay leaves and thyme. Taste for seasoning and adjust if needed. Bring to a boil and reduce to a simmer and simmer until the potatoes are cooked through, 10 to 15 minutes.
Toss in the reserved clams. Taste and re-season if needed and add hot sauce if using.
Manhattan Clam Chowder
Recipe courtesy Emeril Lagasse, 2001
Ingredients
- 8 pounds quahog or large cherrystone clams, scrubbed and rinsed, opened clams discarded
- 4 slices bacon, cut into 1/2-inch lengths
- 2 cups finely chopped onion
- 1 cup finely chopped celery
- 1/2 cup chopped bell pepper
- 3/4 cup diced carrot
- 1 1/2 tablespoons minced garlic
- 3 bay leaves
- 1 1/2 teaspoons dried oregano leaves
- 4 sprigs fresh thyme
- 1/2 teaspoon crushed red pepper
- 1 1/4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
- 1 cup chicken stock
- 3 cups peeled, seeded and chopped tomatoes or 1 (28-ounce) can whole tomatoes, chopped and juices reserved
- 1/4 cup chopped parsley leaves
- Freshly ground black pepper
- Salt
Directions
In a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams well with a wooden spoon, and recover. Allow clams to cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened. Transfer clams to a large bowl or baking dish and strain broth through a fine-meshed sieve into a bowl. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) When clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside.
In a large heavy pot add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons. Addonions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened. Do not allow to color. Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes. Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat. Add tomatoes and continue to cook for 10 to 15 minutes. Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt, if necessary. Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary. Do not allow to boil.
January 27 is Port Day!
January 27 is Port Day! As a recent a fan of white ports, I’m celebrating with a bottle of Krohn Lagrima Fine White Port. It retails around $18 a bottle and has an alcohol content of 20%. Though this wine pairs well with chocolate and fruity desserts, I’m going to pair it with a strong blue cheese. I like the contrast of the sweetness of the wine and the saltiness of the blue cheese.
I prefer white ports chilled but they can be served at room temperature are excellent as an aperitif or dessert wine.
How good is life when you can drink wine and win an iPad2? Here’s your chance to get in on the #PortDay fun with a contest from
the CENTER FOR WINE ORIGINS
Press Release: CENTER FOR WINE ORIGINS ANNOUNCES JANUARY 27th AS #PORTDAY AND LAUNCHES PHOTO CONTEST
Celebrate Port and Win an iPad 2!
WASHINGTON – The Center for Wine Origins is proud to announce that January 27 will be “Port Day.” The inaugural celebration of Port Day encourages the celebration of this truly unique wine that only comes from Portugal. Consumers from around the world are encouraged to participate in the celebration of this authentic wine and raise awareness about the need to protect the Port name.
Participating is easy. Consumers can join Port Day online by blogging, tweeting, posting and sharing their thoughts about this exceptional wine by using the #PortDay hashtag. Or, they can host or join one of the numerous retail and restaurant tastings that are being planned in locations across the United States. To stay up-to-date on the most current news regarding Port Day or to register an event, visit http://bit.ly/vUenZr.
As part of this celebration, the Center is hosting a contest to encourage U.S. consumers to photograph their favorite authentic Port wines. To enter the contest to win an iPad 2, contest entrants should send a picture of an authentic Port label to wineorigins@clsdc.com with the subject line as “Port Day 2012 Photo Contest Entry” or post the picture to your Facebook profile and tag yourself and the Center for Wine Origins in the picture. One Grand Prize winner will be selected randomly on January 25 and receive an iPad 2. Complete contest rules are available at www.wineorigins.com/?p=1501.
There are many quality fortified and dessert wines, but true Port only comes from the Port appellation in Portugal, one of the world’s oldest regulated and demarcated wine regions. Port grapes are grown in the Douro Valley, located approximately 60 miles from the city of Porto, where Port gets its name. The Douro Valley is surrounded by rugged mountain ranges that produce a hot, dry climate. While the flaky, arid soil presents unique challenges for the winemakers who build row upon row of terraces, it’s the combination of the climate and soil that makes Port unlike any other wine. That’s why its name can only be used on a label if the grapes and the wine are produced, under strict controls, in the Port appellation.
Unfortunately, today the Port name is misused on wine bottles across the world and particularly in the United States. Wines produced not from the grapes grown in the Douro Valley are misleading consumers to believe it is Port by improperly putting the name on its label. When shopping for Port and entering the contest, make sure to look for the seal of the approval and confirm that the wine comes from Portugal (see photo).
Remember to join in #PortDay either online or offline at your local wine bar or restaurant with friends. For more information about #PortDay visit: http://bit.ly/vUenZr. For more information on the photo contest and the Center visit www.wineorigins.com.
Roll Tide … Geaux Tigers YOU decide! #BCSTailgateChampions
Things are heating up for Monday night’s BCS title game between No. 1 LSU and No. 2 Alabama On and Off the field. We visited both campuses and had the pleasure of tailgating with fans. With passion as the key ingredient in any great tailgate, it’s a hard decision.
Watch the videos of our visits and CAST YOU VOTE to decide the National Tailgate Champions!! (unlike Chicago elections, you may only vote once per hour:)
Anderson’s Famous Pea Soup ~ Good Ole Kitschy Road Trip Fun
One of the great things about social media is that no matter where we travel, our online pals give us great tips about what to see and do. That’s why, when they told us about a place in Buellton, California, called Pea Soup Andersen’s, we just had to stop and see what all the fuss was about. read more…
Eating Chicken Kiev in Kiev #Recipe #MongolRally
Eating Chicken Kiev in Kiev. Rick checks that one off the Bucket List!
We have included a delicious Chicken Kiev Recipe
courtesy Emeril Lagasse and Food Network
Chicken Kiev
Prep Time: 20 min
- Cook Time: 30 min
- Serves 4
Ingredients
- 4 boneless, skinless chicken breast, about 6 ounces each
- Plastic wrap
- Salt
- Freshly ground black pepper
- Essence, recipe follows
- 8 tablespoons butter, softened
- 1/4 cup chopped chives
- 1 lemon, juiced
- 1 cup flour
- 2 eggs, beaten with 1 tablespoon water
- 2 cups fine dried bread crumbs
- Oil, for frying
- 1 pound fresh asparagus, roasted and hot
- 1 recipe Welsh Rarebit Sauce, recipe follows
- 1 tablespoon chopped chives
Directions
Preheat the fryer.
Place each breast between 2 sheets of plastic wrap. Using a meat mallet, pound each breast out very thin. Remove the top piece of plastic wrap from each breast. Season with salt, pepper, and Essence.
Combine butter, chopped chives, and lemon juice. Cover the top of each breast with some of the butter mixture. Fold the 2 smaller ends of each breast in by 1-inch. Beginning with 1 of the long ends, roll each breast up tightly and secure with toothpicks.
In 3 separate plates or bowls place the flour, beaten eggs, and bread crumbs and season each with Essence.
Dredge the stuffed chicken in the flour, shaking off any excess. Dip each in the beaten egg, letting the excess drip off. Finally, dredge each rolled breast in the seasoned bread crumbs, coating completely.
Remove the basket from the fryer and add the rolled chicken breast. Slowly lower the basket into the hot oil andfry until golden brown, about 8 minutes, turning occasionally for overall browning.
Remove chicken when done and drain on paper towels. Season with Essence.
To serve, slice each rolled breast into 1-inch pieces and lay in the center of each serving plate. Place the asparagus around the chicken. Spoon the sauce over the chicken. Garnish with chives.
Emeril’s ESSENCE Creole Seasoning:
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Welsh Rarebit Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 2/3 cup ale
- 10 ounces extra-sharp cheddar, grated
- 1 teaspoon English mustard
- 1 teaspoon Worcestershire sauce
- 2 to 3 drops hot sauce
Melt the butter in a saucepan over low heat. Add the flour and whisk to make a roux. Cook for 2 to 3 minutes.Whisk in the ale and boil the mixture for 3 minutes while whisking. Reduce heat to low, add the Cheddar, mustard, Worcestershire, and hot sauce. Cook, stirring, until hot but not boiling.
Yield: 6 servings
Colorful cocktails to kick off your weekend
Even Mid-Lifers get a little naughty every now and then with an X-rated libation. Here are a few colorful cocktail recipes to kick off your weekend.
Jetsetting to a big city for the weekend? Step into the whirlwind with this sultry version of a classic Cosmopolitan, made with SKYY’s newest super fruit infusion, SKYY Infusions Dragon Fruit.
Dragon Cosmo
Celebrity Fans: Olivia Munn, Selita Ebanks
2 oz SKYY Infusions Dragon Fruit
1 oz Cranberry Juice
∏ oz Lime Juice
∏ oz Triple Sec
Combine all ingredients in a cocktail shaker with ice and pour into a martini glass.
Hosting a Memorial Day BBQ? Make it easy and save yourself time by opting for X-Rated Fusion Liqueur’s X-Rated Party Punch.
X-Rated Party Punch
Celebrity Fans: Guiliana Rancic, Ciara, Kelly Bensimon, Gabrielle Union
16 ∏ oz X-Rated Fusion Liqueur
25oz SKYY Vodka
16 ∏ oz Orange Juice
16 ∏ oz Pineapple Juice
8oz GrenadineCombine one bottle of SKYY Vodka, 16 ∏ oz of X-Rated Fusion Liqueur, 16 ∏ oz of Orange Juice, 16 ∏ oz of Pineapple Juice, and 8oz of Grenadine in a bowl. Serve mixture directly into ice filled glasses and stir to cool the mixture. Garnish with slices of orange.
If you’re planning to spend the weekend poolside, usher in the summer with the ultimate warm weather drink, the Midori Melonade, a tart, refreshing twist on lemonade.Midori Melonade
Celebrity Fan: Kim Kardashian
1 part Midori® Melon Liqueur
1 part SKYY® Vodka
4 parts lemon lime Soda
Mix all ingredients over ice. Garnish with a lemon twist
Always drink responsibly.
Meet Matthew Long, Editor-in-Chief and creator of LandLopers.com
MLRT: What’s on your bucket list? read more…
Anthony’s Coal Fired Pizza~Bringing Brooklyn to You
You can take the boy out of Brooklyn, but you can’t take the Brooklyn out of the boy! After years of frustration not being able to find good pizza in Florida where he had moved, Anthony Bruno founded Anthony’s Coal Fired Pizza. read more…
Social Media Sets the Table: Food & Friend Pairing #DishTripLA
Social media is the magic sauce. It’s the icing on the cake and the spice of life. It is the key ingredient to connecting people who might otherwise never meet. Such was the case at a recent dinner hosted by Southwest Air and Dish Trip at the Napa Valley Grille in Westwood, California. Breaking bread the old fashioned way, it was our first time meeting, eating and tweeting with some of our longtime Twitter friends! The conversation began fast & furious enroute and like the food to follow it was bountiful!
The Napa Valley Grille out did themselves, serving us a variety of dishes, one more flavorful than the next.
Macaroni & Cheese Recipe with a twist
Here’s a great Macaroni & Cheese recipe adapted from the Vitamix Whole Foods Cookbook. It’s amazing when you have the right kitchen tools how pleasurable cooking can be. Vitamix makes MidLife simpler. | 2 cups (210 g) elbow macaroni, uncooked |
| 1/4 cup (30 g) all-purpose flour |
| 1/4 cup (60 g) light butter spread |
| 1/4 teaspoon salt |
| 1 1/3 cups (320 ml) skim milk |
| 1 cup (115 g) cubed American cheese or yellow cheese |
| Crumb Topping |
| 2 slices bread, white or wheat |
| 1 teaspoon light butter spread |
| dash black pepper |
| dash garlic powder |
| dash oregano |
| dash dried minced onion |
| dash cayenne pepper |
| 1. Preheat oven to 350F (180C). 2. Cook macaroni as directed on package. Drain. 3. Spray an 8-inch x 8-inch (20 cm X 20 cm) baking dish with vegetable cooking spray then add macaroni to dish. 4. Place butter, flour, salt and milk into the Vitamix container in the order listed and secure lid. 5. Select Variable 1. 6. Turn machine on and quickly increase to Variable 10, then to High. 7. Blend for 3-4 minutes or until heavy steam escapes through the lid opening. As mixture thickens, it will not splash as much. 8. Remove the lid plug and add cheese through the lid opening. 9. Blend for 1 minute. 10. Pour over macaroni and mix thoroughly. Cover with bread crumb mixture and bake until top is golden brown, about 30 minutes. |
| To make crumb topping |
| 1. To make crumb topping, toast 2 pieces of bread and squeeze each piece into a ball. 2. Select Variable 1. 3. Turn machine on and quickly increase to Variable 4. Remove the lid plug. 4. Drop each bread ball through the lid plug opening. Blend until you have crumbs. Add seasonings to the crumbs. |
