BEAUTIFUL LIFE

POTATO CASSEROLE

2012-02-27T09:45:00.000-05:00

The potatoes in this casserole get a flavor from carrots, thyme, tomatoes and broth—the salty cheese is almost an afterthought. The casserole can be prepared ahead, covered and refrigerated. Bring to room temperature before baking.

Serving: 6

INGREDIENTS

· 1 1/2 pounds unpeeled Yukon Gold potatoes, thinly sliced

· 1 tablespoon olive oil
· 2 cups green beans in 1 1/2-inch pieces
· 2 cups thinly sliced carrots
· 1/2 teaspoon dried thyme leaves
· 1/2 teaspoon kosher salt
· 1/8 teaspoon coarse ground black pepper
· 1 (14.5-ounce) can diced, peeled tomatoes, or 1 3/4 cups diced peeled tomatoes
· 1 cup canned less-sodium chicken broth or vegetable broth
· 1/2 cup (2-ounces) grated Parmigiano Reggiano cheese

DIRECTIONS

Place potatoes in a large saucepan and cover with cold water. Cover and bring to a boil; reduce heat, partially cover and blanch 7 minutes or until tender. Drain.
Preheat oven to 425F. Grease a 3-quart baking dish.
Heat oil in a large nonstick skillet over medium-high heat. Add beans and carrots; cook, mixing occasionally, 12 minutes or until brown in spots and tender. Lower heat if browning too quickly. Remove from heat; sprinkle with thyme, salt and pepper and mix to combine.
Arrange half the potatoes in baking dish. Top with vegetables, undrained tomatoes and remaining potatoes. Pour broth over top and sprinkle with cheese. Bake 20 minutes or until golden brown and bubbly.

Cheese & Mushroom Quesadillas

2012-01-30T07:34:00.000-05:00

Cheese and mushroom quesadillas recipe is a versatile, cheap and quick dinner recipe. They are great with salsa and guacamole. For a better taste, choose only fresh tortillas. Fresh tortillas usually soft and pliable, you can pick up the package and toss lightly in your hand, bend them back and forth. If the tortillas bend easily, then they are fresher than those that break and crack.

Ingredients

3 Tbsp. butter or margarine, divided
1/2 cup chopped sweet or yellow onion
1-1/2 cups sliced mushrooms
2 cloves garlic, minced
1/4 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. pepper
8 (7-inch) flour tortillas
1-1/2 cups (6oz.) Mexican cheese, divided
Salsa, sour cream, chopped cilantro, diced avocado or guacamole (optional)

Directions

Melt 1 tablespoon butter in large skillet over medium heat. Add onion; cook 3 minutes. Add mushrooms, garlic, thyme, salt and pepper; cook 5 minutes or until liquid evaporates.
Melt remaining butter; brush one side of 4 tortillas. Arrange tortillas, buttered side down, on large baking sheet; top with 1 cup cheese. Arrange mushroom mixture over cheese; press lightly. Brush remaining butter over tops of tortillas.
Bake in preheated 450°F oven 6 minutes or until tortilla tops are golden brown. Top quesadillas with remaining cheese; bake 1 minute or until quesadillas are golden brown and cheese is melted. Cut into wedges; serve with toppings as desired.

Alphonse Unlimited at "Pure & Simple" Fashion Show

2011-11-03T09:20:00.001-04:00

Checkout Alphonse Unlimited my clothing line at "Pure & Simple" Fashion Show this Fall in Boston.

Alphonse Unlimited at Boston Fashion Week

Sweet Potato Pancakes

2011-11-03T08:48:00.000-04:00

See more great recipes in my new book Alphonse’s Outdoor Entertaining

These are a very welcome change from regular pancakes. Great with for holiday guests with maple syrup or cranberry sauce.

INGREDIENTS

3/4 pound sweet potatoes
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 eggs, beaten
1 1/2 cups milk
1/4 cup butter, melted

DIRECTIONS

1. Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain; remove skins, chop, and mash.

2. In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.

3. Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.

Apple Cider Doughnuts

2011-10-27T09:36:00.002-04:00

These delicious treats will quickly disappear, particularly when they're dusted with a variety of delectable sugar coatings: maple, confectioners', or cinnamon spice.

Find more great recipes in my book Martine Alphonse’s Outdoor Entertaining at www.amazon.com

Ingredients

· 1/4 teaspoon(s) nutmeg
· 2/3 cup(s) apple cider

3 1/4 cup(s) all-purpose flour
2 tablespoon(s) all-purpose flour
1 tablespoon(s) baking powder
1 teaspoon(s) baking soda
1 teaspoon(s) powdered buttermilk
3/4 teaspoon(s) cinnamon
1/2 teaspoon(s) salt
2/3 cup(s) milk
1/4 cup(s) unsalted butter, melted
1/4 cup(s) instant espresso powder
2 large eggs, beaten
3/4 cup(s) sugar
1 teaspoon(s) pure vanilla extract
4 1/2 cup(s) vegetable oil for frying

· 1 tablespoon(s) cinnamon
· 3 cup(s) sugar, mixed with above cinnamon

Directions

Make the batter: Combine the flour, baking powder, baking soda, powdered buttermilk, cinnamon, and salt in a large bowl and set aside. Combine milk and butter in a small bowl; add espresso powder and stir until dissolved; set aside. Whisk together the eggs, sugar, and vanilla in a large bowl until thick -- about 2 minutes. Using a wooden spoon, alternately incorporate the flour and milk mixtures into the egg mixture until well combined. Cover the bowl with plastic wrap and chill for 1 hour.
Make the doughnuts: Turn the dough out onto a generously floured work surface. Flour the dough and roll it out to about 3/4 inch thick. Cut doughnuts out of the dough using a 3-inch doughnut cutter and transfer them to a baking sheet. Gather dough scraps, reroll, and repeat cutting doughnuts until all dough is used. Chill doughnuts for 30 minutes.
Fry the doughnuts: Heat about 4 inches of vegetable oil in a large deep skillet fitted with a thermometer over medium-high heat until oil reaches 350 degrees F. Fry the doughnuts three at a time for about 2 minutes per side or until golden. Remove doughnuts with a slotted spoon and drain on a wire rack. Repeat with remaining doughnuts.

4. Add 1/4 teaspoon nutmeg to the flour mixture. Replace the milk with apple cider and omit the espresso powder.

5. Sugar the hot doughnuts by combining 1 tablespoon cinnamon with 3 cups sugar in a large closeable container and placing them, one at a time, in the sugar mixture and shaking to cover.

6. Serve immediately or keep in an airtight container for up to 2 days.

Tortelloni With Butternut Squash, and Sage Butter

2011-10-17T14:29:00.001-04:00

This pasta dish is so full of flavor and very easy to make.

INGREDIENTS

· 1 pound(s) butternut squash, peeled, seeded, and cut into 1/2-inch dice

· 1 pound(s) pumpkin, cheese, or mushroom tortelloni

· 1/2 cup(s) unsalted butter

· 24 small fresh sage leaves

· 2 tablespoon vegetable oil

· 1/4 teaspoon(s) salt

· 1/4 teaspoon(s) freshly ground black pepper

· Grated Parmesan cheese

DIRECTIONS

1. Bring a large pot of salted water to a boil

2. Add squash to boiling water in pasta pot; cook 5 to 6 minutes, until almost tender. Scoop out squash from boiling water with small strainer and add vegetable oil in a larger skillet and heat, add squash to hot oil in skillet. When water returns to a boil, add pasta, stir a few times, and cook according to package directions, about 5 minutes.

3. Cook squash for 2 minutes over medium heat, stirring, until just tender; transfer mixture to a pasta bowl and cover to keep warm. Melt butter in skillet over medium-low heat; add sage leaves. Cook, turning leaves occasionally, until crisp and butter begins to brown, with small brown bits forming on the bottom of the pan (mixture will have a nutty aroma).

4. Drain pasta; add to squash mixture in pasta bowl with butter mixture, salt, and pepper. Gently toss with large spoon to coat pasta with sauce. Serve with Parmesan cheese.

Baked Apple-Cinnamon French Toast

2011-10-16T11:21:00.000-04:00

Treat yourself to a decadent healthy breakfast when you're in the mood to change up your everyday morning meal. This baked apple-cinnamon French toast can be prepared in advance and then simply baked in the oven for a leisurely and luxurious weekend morning. I love French toast and this is a great treat for any French toast recipe the whole family will love.

Serves: 12

INGREDIENTS

3 cups nonfat milk
2 cups pasteurized liquid egg whites, such as Egg Beaters
3 tablespoons honey
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 1-pound loaf sliced whole-wheat bread
1 cup chopped dried apples, (3 ounces)
1/2 cup raisins
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon confectioners' sugar

DIRECTIONS

Whisk milk, egg whites, honey, vanilla and salt in a large bowl.

Trim crusts off 8 bread slices and set aside. Cut the crusts and the remaining bread into 1-inch pieces. Toss with dried apples, raisins, cinnamon and nutmeg in another large bowl.

Coat a 9-by-13-inch baking pan with cooking spray. Transfer the bread mixture to the pan. Lay the reserved crustless slices evenly on top, trimming to fit. Whisk the milk

mixture one more time, then pour evenly over the bread. Press the bread down with the back of a wooden spoon, making sure it’s evenly moist. Cover with parchment paper, then foil, and refrigerate for at least 8 hours or up to 24 hours.

Preheat oven to 350°F.

Bake the casserole, covered, for 40 minutes. Uncover and continue baking until puffed, set and lightly browned, about 20 minutes more. Let stand for 10 minutes; dust with confectioners’ sugar and serve

Brined Pork Roast with Onions and Apples

2011-10-09T16:28:00.000-04:00

This would be great for Sunday dinner. The apple cider brine keeps this roasted pork moist and full of flavor.

Servings: 4

Ingredients

· 3 cup(s) apple cider

· 1/5 cup(s) kosher salt

· 3/5 teaspoon(s) kosher salt

· 1/5 cup(s) packed dark-brown sugar

· 1 1/5 large fresh bay leaves, torn

· 3/5 whole(s) fresh bay leaf

· 3 whole(s) cloves

· 1/3 teaspoon(s) whole black peppercorns

· 3/5 (2 1/2-pound) center-cut boneless pork loin roast

· 1 1/5 clove(s) garlic

· 1 1/5 sprig(s) fresh rosemary

· 1/3 teaspoon(s) freshly ground pepper

· 2 2/5 Gala apples, cored and quartered

· 1 4/5 medium yellow onions, quartered

· 1 1/5 tablespoon(s) unsalted butter

· 1 1/5 tablespoon(s) all-purpose flour

Directions

1. In a medium saucepan, bring 2 cups cider, 1/5 cup salt, brown sugar, torn bay leaves, cloves, and peppercorns to a boil. Remove from heat, stir in 1 cups each water and cider; cool to room temperature.

2. Place pork loin in a 2-gallon resealable plastic bag and pour in cooled cider solution. Allow meat to brine, refrigerated, for at least 8 hours or up to 1 day.

3. Preheat oven to 350 degrees F. Finely chop garlic, 1 sprig rosemary, and remaining bay leaf. Add remaining salt and ground pepper; mash into a paste with the flat side of a knife.

4. Remove pork loin from brine (discard liquid), pat dry, and rub with garlic-herb mixture. Place in large roasting pan and scatter apples and onions around it. Break remaining rosemary sprig into 4 pieces; scatter atop apples and onions. Transfer pan to oven and roast meat until internal temperature reaches 160 degrees F, about 1 hour, 15 minutes. Transfer pork loin to serving platter with all but 4 pieces each apple and onion. Allow meat to rest 15 minutes before slicing.

5. Meanwhile, place roasting pan with drippings and reserved apples and onions on stovetop over medium heat and add remaining 1 cup cider plus 1 cup water. Cook, scraping browned bits from bottom of pan, until liquid is hot, about 2 minutes. Strain mixture into bowl, pressing liquid from solids; set aside. Return roasting pan to stovetop and melt butter over medium-high heat. Sprinkle in flour and whisk until golden brown. Whisk in reserved cider mixture and continue to whisk until gravy is smooth. Serve hot alongside sliced pork, apples, and onions.

Weekend Brunch Cocktail: Mimosa

2011-10-09T10:32:00.000-04:00

The Mimosa is a very simple, yet delightful; cocktail that makes an excellent brunch cocktail. This bubbly here, is perfect for brunch buy it will be a sure hit anytime you entertain. When making any cocktail with Champagne be sure to add the Champagne to the flute last. Pour the Champagne slowly over the other ingredients to avoid an overflow.

Ingredients:

1/2 oz triple sec
1 1/2 oz fresh orange juice
3 1/2 oz chilled Champagne
orange slice for garnish

Directions

1. Build the ingredients in the order given in a Champagne flute.

2. Garnish with the orange slice.

Meatless Monday: Eggplant Au Gratin

2011-09-19T11:53:00.000-04:00

This can also be used as a main dish for a light supper, with a salad on the side. The eggplant is such a versatile vegetable, that I think you could cook it every day for a year in a new recipe each day and never run out of ideas.

Servings: 4

Ingredients

1 pound eggplant, peeled and cut into 1/4 inch slices
2 tablespoon olive oil
3/4 cup marinara sauce
3/4 cup shredded part-skim mozzarella cheese
4 tablespoons shredded Parmesan cheese

Directions

1. Brush both sides of eggplant slices with oil. Place on an ungreased baking sheet. Bake at 400 degrees F for 8 minutes. Turn and bake 7-8 minutes longer or until lightly browned and tender. Cool on a wire rack.

2. Place one eggplant slice in each of four 10-oz. ramekins coated with nonstick cooking spray. Top each with 2 tablespoons spaghetti sauce and 2 tablespoons mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees F for 20-25 minutes or until bubbly and cheese is melted.

Fried Green Tomato BLT

2011-09-16T10:13:00.000-04:00

This is a healthier twist to a southern classic. I love a fresh tomato, but sometimes it’s nice to switch it up a little, and substituting fried green tomatoes does just that. I know many of you who had a summer garden may have some green tomatoes that don’t quite have the time to ripen. That’s when a sandwich like this is ideal, as it’s a perfect way to use up what’s left on the vines before the first frost hits.

Ingredients

· 8 slices 40%-less-fat bacon

·         1/3 cup yellow cornmeal
·         1/4 cup finely shredded Parmesan cheese
·         1/4 teaspoon fresh ground black pepper
·         12 (1/4-inch-thick) slices green tomato (about 2 tomatoes)
·         2 teaspoons olive oil, divided
·         Cooking spray
·         1/4 cup reduced-fat mayonnaise
·         8 (1-ounce) slices country white bread, toasted
·         8 lettuce leaves

DIRECTIONS

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings. Set bacon and drippings aside.
Combine cornmeal, cheese, and pepper in a shallow dish. Dredge tomato slices in cornmeal mixture. Heat 1 teaspoon reserved drippings and 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Cook 6 tomato slices 2 minutes on each side or until lightly browned. Repeat procedure with remaining 1 teaspoon bacon drippings, remaining 1 teaspoon oil, and 6 tomato slices.
Spread 1 tablespoon mayonnaise over each of 4 bread slices. Top each slice with 2 lettuce leaves, 3 tomato slices, and 2 bacon slices. Top with remaining 4 bread slices. Serve immediately.

Meatless Monday: Baked Penne with Portobello Mushrooms

2011-09-12T11:32:00.001-04:00

Ingredients

1 pound penne pasta
2 tablespoons olive oil
8 ounces Portobello mushrooms, cut into 1/2 inch pieces
1 teaspoon dried basil
1 teaspoon dried oregano
2 cloves garlic, minced
1 (28 ounce) jar spaghetti sauce
4 cups shredded mozzarella cheese
8 ounces Gorgonzola cheese, crumbled

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Pour a glass of ice water over the pasta to stop the cooking, but do not rinse thoroughly.

2. Preheat oven to 350 degrees F (175 degrees C). Coat a 9 x 13 glass pan with olive oil. Heat 2 tablespoons olive oil in large skillet. Add mushrooms. Cook for 2 minutes then add basil, oregano and garlic and cook 1 minute more. Add sauce to mushroom mixture and stir.

3. To assemble, pour enough sauce in the bottom of the pan to cover. Combine the remaining sauce and the pasta. Place one-third of sauced noodles on top of sauce in pan. Top with 1 cup of mozzarella and one-half of the gorgonzola. Repeat for a second layer. Put the final third of the noodles in the pan and top with the final 2 cups of mozzarella.

4. Bake for 30 to 45 minutes, or until cheese is browned. Serve.

Breakfast Frittata

2011-08-28T11:50:00.000-04:00

This is a great frittata it actually tastes better the day after and it’s great for dinner.

Serves: 6

Ingredients

· 2 teaspoons olive oil

· 3 teaspoons butter

· 2 green onions, chopped

· 1/2 red bell pepper, cut into slivers

· 1 garlic clove, chopped

· 1 pound Yukon Gold potatoes, thinly sliced

· 6 eggs

· 3 tablespoons heavy cream

· 1 pinch dried thyme and oregano

· 1/4 teaspoon salt

· Freshly ground black pepper

· 1/4 cup Gruyère cheese

Directions

Preheat oven to 400F. Place olive oil and butter in a heavy ovenproof skillet (or a well-seasoned iron skillet). Heat over medium heat until butter melts. Add green onions, bell pepper and garlic; sauté about 3 minutes. Scatter potatoes over all. Cover and cook until potatoes are fork-tender, 10 to 12 minutes.
Whisk together eggs, cream, thyme, oregano, salt and pepper. When potatoes are tender, pour egg mixture evenly over top of potatoes. Jiggle pan slightly to make sure eggs run down between potatoes.
Sprinkle cheese evenly over top of eggs. Place pan in oven and bake 8 to 10 minutes, until eggs are soft-set and cheese is melted. Remove from oven. Let stand about 3 minutes. Cut into wedges and serve with slices of crusty buttered bread and jam.

Mango-Peach Sangria

2011-08-15T16:00:00.001-04:00

This lightly sweet, fruity white-wine sangria over plenty of ice cubes is perfect for a warm summer afternoon. It has a nice balance of sweet fruits and acidity.

Ingredients

1/3 cup sugar
1/3 cup water
1 cup Grand Marnier
1 bottle Viognier
1 mango, chopped
2 peaches, cut into thin wedges
1/4 cup mint

Directions

In a saucepan, cook the sugar and water until the sugar dissolves
Transfer to a pitcher and refrigerate until cold. Stir in the Grand Marnier, Viognier, mango, peaches and mint and serve over ice.

Dinner Tonight: Red Snapper with Mango Salsa

2011-08-15T11:30:00.001-04:00

Fresh delicious red snapper topped with fresh fruit salsa is a Caribbean celebration on the plate.

Ingredients

· 1 pound fresh or frozen red snapper fillets

· 1 tablespoon lime juice

· 1 tablespoon water

· 1 teaspoon paprika

· 1/2 teaspoon salt

· 1/4 teaspoon ground ginger

· 1/4 teaspoon ground allspice

· 1/4 teaspoon black pepper

Mango Salsa

· 2 cups chopped pitted peeled mango

· 1 cup chopped red bell pepper

· 2/3 cup chopped green onions

· 1/4 cup chopped fresh cilantro

· 2 tablespoons fresh lime juice

· 4 teaspoons olive oil

Directions

1. Mix all ingredients in small bowl. Season with salt and pepper, set aside in the refrigerator. (Can be made 6 hours ahead. Cover and chill.)

2. Rinse and pat dry with paper towels. Cut into 4 serving-size pieces. In a small bowl combine lime juice and water; brush onto fish. In another small bowl combine paprika, salt, ginger, allspice, and black pepper; rub onto fish.

3. Arrange the fish in a shallow baking pan. Bake, uncovered, in a 450° oven until fish flakes easily when tested with a fork. (Allow 4 to 6 minutes for each 1/2 inch of thickness.) Serve with salsa.

Easy Beef Stir-Fry

2011-08-02T13:00:00.003-04:00

No one would guess this elegant colorful entree is a snap to prepare at the last minute. This hearty, fast and tasty stir-fry will be a menu mainstay for years. Your family will love the crisp vegetables and Oriental-style sauce.

So what you think about this Easy Beef Stir Fry Recipe?

Crab Salad with Lime and Avocado

2011-08-02T10:02:00.000-04:00

This avocado crab salad with lemon flavorings is simple and appealing. The avocado bowls anchor and enrich this lively, colorful dish. This dish is very light and refreshing.

Servings: 4

1 pound (2 cups) fresh cooked lump crabmeat
Grated zest of 2 limes or lemons, preferably organic
1/4 cup Creamy Lemon-Chive Dressing (recipe follows)
Fine sea salt
Coarse, freshly ground black pepper
1 orange or red bell pepper, trimmed, seeds removed, and minced
2 celery ribs, finely minced (about 2 cups)
1/4 cup minced fresh cilantro, chervil, or parsley leaves
2 large ripe avocado, halved, pitted

Creamy Lemon-Chive Dressing
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon fine sea salt
1 cup light cream
1/3 cup finely minced fresh chives
Lemon zest

Directions:

1. For the Creamy Lemon-Chive Dressing: In a jar, combine the lemon juice and salt. Cover with the lid and shake to dissolve the salt. Add the cream, chives, and lemon zest. Shake to blend. Taste for seasoning. The dressing can be used immediately. (Store the dressing in the refrigerator for up to 1 week. Shake to blend again before using.)

2. For the Salad: In a large bowl, combine the crabmeat and citrus zest and toss with just enough dressing to lightly coat the crabmeat. Taste for seasoning.

3. In another bowl, combine the bell pepper, celery, cilantro and toss with just enough dressing to lightly coat the vegetables. Taste for seasoning. Combine the contents of the two bowls, mixing gently to blend.

4. Mound the salad in the center of avocado halves. Serve

Dinner Tonight: Grilled fish with chunky avocado salsa

2011-08-01T12:30:00.002-04:00

Tasty, healthy and easy to make. This is a great summer dinner it very light and takes no time to prepare.

Servings: 2

Ingredients

· 1 ripe avocado

· 2 ripe plum tomatoes, each chopped into 6

· 1 small red onion, finely sliced

· 3 tbsp olive oil , plus some for drizzling

· juice of 1 lime

· small bunch coriander , leaves only

· 2 x 6oz fish fillets, such as Pacific cod or halibut, skin on

Directions

1. Cut avocado in half and use a teaspoon to scoop chunks of the flesh into a bowl. Gently mix all the other ingredients, except the fish, in with the avocado, then set aside.

2. Heat a griddle pan until very hot. Season the fish with pepper, and salt if you want, then drizzle with a little olive oil. Griddle the fillets for 2-3 minutes on each side until charred and cooked through. Serve with the avocado salad.

Cappuccino au Cointreau

2011-08-01T09:51:00.001-04:00

Stay cool this summer with this delicious coffee cocktail

Ingredients

·         1/2 - 1 oz. Cointreau
·         1 clove
·         1/2 - 1 oz. Haitian Rum (or Rum flavoring) *optional
·         2 oz. hot fresh espresso
·         4 - 6 oz. hot foamed milk
·         whipped cream
·         grated orange peel

Directions

1.      Place Cointreau, clove, Rum or Rum flavoring, and orange peel in a small saucepan, and heat gently, just enough to warm the liquids.
2.      Remove from heat and discard the clove.
3.      Add the espresso and pour into a heat resistant glass.
4.      Add steamed gently and top with foam. Stir gently to make a swirly pattern.
5.      Top with whipped cream and a sprinkle of grated orange peel

Dinner Tonight: Pan-Fried Mango Chicken

2011-07-28T12:34:00.004-04:00

The chicken is cooked skin-side down over high-heat until browned, frying in its own juices and then the pan is covered and the heat turned to medium-low. The slow-cooking leaves the meat incredibly tender and flavorful. This is great with rice or potato.

Serves 4

Ingredients

· 1 tablespoon canola oil

· 1 chicken, cut into 8 pieces

· 1 teaspoon curry powder

· Salt and black pepper

· 2 tablespoons butter

· 10 garlic cloves, peeled and left whole

· 1 cup chicken stock

· 2 teaspoons rice vinegar

· 1 mango, peeled and cut into 1-inch chunks

· 2 tablespoons fresh mint, minced

Directions

1. Rub the chicken pieces with the oil, and sprinkle with curry powder. Season with salt and pepper to taste.

2. Add butter to a large saute pan set over high heat. When butter is bubbling, add the chicken pieces, skin side down. Cook until golden brown, and then add the garlic cloves, pushing them into the spaces between the chicken. Reduce heat to medium-low, cover the pan, and cook for 15 minutes.

3. Flip all the chicken pieces, cover again, and cook until the chicken pieces are cooked through, about 15 minutes.

4. With a pair of tongs, remove chicken pieces, and set aside. Spoon off any excess fat.

5. Turn the heat to high, and add the stock and rice vinegar. Using a wooden spoon, scrape any browned bits off the bottom of the pan.

6. Add the mango chunks and mint. Cook, stirring occasionally, for one minute. Add additional salt, if needed. Serve chicken with salt poured on top.

How to Affair Proof your Relationship!

2011-07-28T10:28:00.001-04:00

Marriage Counselor, Dr. Gary Neuman, was featured on Oprah today and reported the three top ways to help prevent your man from cheating. Here is what he said… First and foremost, appreciation of your significant other is the main way to affair-proof your relationship. Men like to be loved, admired, and appreciation. Also, when you give appreciation, you will get it back. Secondly, have more frequent sex. Men are better at receivers and women are better givers. In the bedroom, change that mindset and don’t devalue yourself. It will make you enjoy sex to have it more frequently. Lastly, have open conversations with who they are hanging out with and where they are going. 77% of cheaters have best friends that cheated, as opposed to faithful guys that have less than 50% of cheating friends. This doesn’t mean that they can’t hang out with their best friends, but be open about your concern and possibly suggest they come to your place instead of some very social scene. Thanks Oprah & Dr. Neuman!

Watermelon Smoothie

2011-07-22T13:59:00.000-04:00

This is a great way to stay cool during this July heat wave. Feel free to use fresh strawberries and a few ice cubes in lieu of the frozen ones for ultimate freshness.

Servings: 2

Ingredients

3 cups diced seeded watermelon , chilled
1 cup frozen strawberries
1 Tbsp. fresh lemon juice

Directions

Combine the watermelon, strawberries, lemon juice, and salt in a blender. Blend until smooth.

Meatless Monday: Eggplant Parmasan

2011-07-18T18:50:00.000-04:00

Eggplant lovers if would rather have your eggplants baked than fried, this is the recipe for you. This can be served as a main dish or side dish.

Servings: 2

Ingredients

2 tablespoons olive or vegetable oil
1 garlic clove, minced
1 small eggplant, peeled and cut into 1/4 inch slices
1 tablespoon minced fresh basil
1 tablespoon grated Parmesan cheese
1 medium tomato, thinly sliced
1/2 cup shredded mozzarella cheese

Directions

1. Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425 degrees F for 15 minutes; turn. Bake 5 minutes longer or until golden brown. Cool on a wire rack.

2. Place half of the eggplant in a greased 1-qt. baking dish. Sprinkle with half of the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. layer with half of the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350 degrees F for 20 minutes. Uncover; bake 5 minutes longer or until the cheese is melted.

The Best and Worst Things to Buy in July

2011-07-11T10:11:00.001-04:00

Beth Pinsker, with contributions from Louis Ramirez from Dealnews.com

Dealnews editors published more than 6,000 deals last July, which they’ve analyzed so that they can offer a bit of advice while planning purchases this month. Many consumers might be itchy to get started on their shopping for back-to-school season, or even for the winter holidays, but don’t be easily tempted into jumping the gun. Here’s Dealnews’s advice for shopping smart this month:

Christmas in July, Black Friday Every Day
This time last year, we started to see Black Friday-labeled deals in earnest over the summer; in fact, one of our most popular sale listings was for Target’s “Back in Black Friday” sale at the end of July. Not to be outdone, Toys “R” Us pushed a “Save Like It’s Black Friday” sale as well as a “Christmas in July” event. While obviously enticing, be weary of the labeling; few of these Black Friday sales featured the rock-bottom pricing that consumers come to expect from the “darkest” of shopping days.

Back to School Starts in July?
If you’re planning a back-to-school shopping spree, it may be wise to wait until August for deep discounts from the major retailers. But if you keep your eyes peeled this month, you can still snag a few necessary items at great prices. For example, last July we saw select deals pop up in this category, including a selection of backpacks at Staples that were free after rebate. Also, look out for apparel sales with big percent-off discounts at stores like Levi’s and Abercrombie & Fitch. (After all, kids need new jeans on an annual basis, at the very least.)

Clearance, Clearance, Clearance
What can you get that’s good in July? Just about anything on clearance. Last year, we saw clearance sales on a wide range of items, including swimwear at Victoria’s Secret, dishes at Mikasa, and “geek chic” items at ThinkGeek. And, as you might expect, most of these sales were pretty popular with our readers; the top five clearance sales last year came from Abercrombie & Fitch, Nike (with two listings a week apart), Graveyard Mall, and Finish Line — so keep an eye out for these vendors in 2011.

Fly Away, Almost For Free
With gas prices dropping instead of rising precipitously, we’ve already seen a lot of airfare sales this summer. And if last July’s deals from a variety of airlines — including Southwest, JetBlue, Air France, Air New Zealand, AirTran, Virgin America, United Airlines, Air Canada, Scandinavian Airlines, and LAN Airlines — are any indication, you can expect to see even more this month.

Sports Gear: Top Deals for Baseball and Golf
With the NFL still in lockout mode, don’t count on a retail push for football memorabilia. But while the news is bad for gridiron fans, baseball fans can profit in July, as we saw sizable sales on caps from Kohl’s and Lids.com this time last year. If you’re more of a golf person, you can also score some good deals this month, particularly on clubs and local-deal golf packages. Last July, one of the top 10 deals was for a golf club set from Amazon.

TVs
Although 55″ LED LCD HDTVs hit a new low in June this year ($1,048), the summer is generally not the best time to purchase a new TV. However, if you must, keep an eye out for models that are at or around the $1,048 mark. As for 3D TVs, last month we predicted 3D prices would continue to go down. However, June’s best 3D deal was $170 higher than May’s, proving again that although we may see solid deals during these months, the true HDTV bargains won’t begin until November.

Laptops / Tablets
Pulling the trigger too fast on a system in July might mean missing out on a lower-priced system in August (and even lower prices in the fall). Last year we saw better deals on 16″ Core-based systems in October than we did in July, and deals on 17″ desktop replacements were actually higher in July than they were during the months leading up to December (when they reached their low point). That’s not to say there will be no laptop deals this month — we’ve seen a slow, but steady drop on systems built around AMD’s E350 APU. (Keep an eye on our laptop roundup for the best deals each week.)

Why You Never Forgot Your First Love

2011-07-08T17:38:00.000-04:00

Remember that scene in The Way We Were when Barbra Streisand stands almost defiantly at the top flight of stairs staring down at dreamy Robert Redford in his crisp white military suit?

Saying goodbye, he tips his hat to her and their eyes linger. Her eyes are saying, “Don’t leave” and his are pleading for her to say it out loud. These first loves tend to define who we are or who we want to become. When we make our way in the world, we look for validation and no one validates us more than a romantic partner.

In my new literary anthology Crush, many of the contributors fondly remember their own first loves with such longing. In Jacquelyn Mitchard’s moving portrait of her passionate yet short-lived relationship, she falls for the boy who becomes a soldier and dies tragically in Vietnam. Their story lives on in the letters she carefully hid in her fringed hippy purse and discovers again twenty years later in a thrift store window. Jackie confesses about the first time her blue-eyed Romeo kissed her, “It was evident I had never been born to want to do anything else and I would never for an hour, not for decades, think about anything else again without thinking about that first time.” She suspects if her children find her letters years from now, they will realize, “they comprise a holy relic of something they’ve never been able to imagine me being- a girl purely in love and in love purely, white-hot as snow.”

Lauren Oliver may best describe the euphoria of first love and its bittersweet nostalgia in her essay “Three Little Words.” When she rhapsodizes about her relationship with her first real boyfriend, she recalls, “I think of that curious admixture of intense pleasure and sharp pain, like the ache in your limbs and chest after you’ve just sprinted a very long way: a winding down, a happiness in being through, a joy in having pushed yourself to the end of something; and also some regret for all the distance you’ve covered so quickly, a distance you can never get back. Even when I was with Steve, it seems to me I was already nostalgic for our love and already mourning its end.”

First loves make lasting impressions on us that may often take a lifetime to get over. I discovered while editing Crush that they’re also a kind of gift because they make us stronger in the end.

Andrea N. Richesin is the editor of Crush: 26 Real-life Tales of First Love and three other literary anthologies. Check out the Crush book trailer and look for upcoming readings (in North Carolina, Tennessee, Oregon and Washington) on her website www.NickRichesin.com.