Looking for inspiration for the most talked about meal of the year? Join me for a class that will inspire you to explore traditional flavors in fresh new recipes. While we get our feast together, we will sip Peartinis, my most requested cocktail, and snack on a wonderful TG app, Rosemary Raspberry Pistachio Brie. Of course, the turkey is always the star of the Thanksgiving show; ours will be, Citrus Roasted and Glazed Turkey, succulent and fragrant and flavor-filled! I simply cannot wait to share my recipe for puffy Jalapeno Cheddar Bacon Biscuits guaranteed to have them begging for more! Crunchy Brussels Sprouts Slaw is studded with goodies and my Cran-apple Chutney is sweet-tart goodness. Sweet potatoes with candied pecans and coconut is irresistible and wholesome Cornbread Stuffed Acorn Squash rounds out this fall feast. Our Thanksgiving dessert is Lemon Curd Cheesecake, cottony clouds of goodness! Class fee $62.50
Do you have a favorite flavor of gelato?
I recently hosted some friends for dinner. At the peak of the summer heat, I just didn’t feel like baking something for dessert. Instead, I made homemade Vanilla and Dark Chocolate Gelato; a classic and my husband’s favorite combination.
If you want to learn to make gelato; join me for Pasta POP-UP! I’ll share all I learned while cooking with Italian chef’s this past spring!
To create a super-fun vibe, I decided to turn my frozen concoctions into a Grown-Up Sundae Party.
To create your own party, just grab a tray, I used a silver one. Fill small bowls with good things to top gelato with, such as nuts, coconut, white or dark chocolate and marshmallow cream. Add several of your favorite liquors to the tray to pour over the frozen sweet. And the sundae party is ready!
Pistachio is my favorite gelato flavor, what about you?
– Use store bought ice cream if there is no time to make your own gelato.
-Dish the gelato or ice cream into scoops several hours before your party. Place the individual scoops on parchment paper in the freezer until ready to serve.
It is hard to believe that in only a few short weeks kiddos will be back at school!
The lazy days of summer will soon be in the rear-view mirror and we will all be back to our schedule.
As we slide back into a routine, does the question “What’s for dinner?” ever haunt you?
I have to be honest, I often dread that question too and my job is creating fabulous food!
Coming up with something that tastes good and does not take all day to prepare night after night can be a challenge!
Weeknight Meals is a fun class that offers great new recipes and inspiration to help you get dinner on the table night after night and feel great about it. There are still a few seats open so register TODAY by Clicking HERE.
Thursday, August 22nd 6:30-8:30 Weeknight Meals- Wonderful everyday meals designed to inspire YOU and have your family begging for more! Fresh foods made in a matter of minutes answer the question “What’s for dinner?” To get us in the mood to cook, we’ll start the fun with Red Berry Vodka Spritzers. Our fresh and bright Peach and Blueberry Salad is a great compliment to any dinner. A meal fancy enough for company, but easy enough for everyday is Succulent Honey Bourbon Pork Loin with Mango Salsa served with irresistible Potato Pancakes. And how about fluffy Honey Butter Biscuits that work with ANY meal? One Dish Wonders are a favorite strategy for busy people. Just assemble ingredients in a baking dish or pan and slide it in the oven and dinner is served! Mediterranean Chicken, is one of my favorites, so colorful and drenched with flavor. Baked Penne with Roasted Vegetable covered in melted, bubbly cheese is a hit! Jazzed up Roasted Potato Nachos are so good you better make extra! Parmesan Green Beans make a great side to any protein. For dessert we will do a classic, moist White Butter Cake with Fudge frosting, OH MY! BONUS Salmon recipe added to this class! Class fee $59.00
I have added a BONUS salmon recipe to this class since My guys have been catching fish like crazy. It will come to you right from the Kenai River in Alaska!
And because we need to make dinner TONIGHT, below is one of my all-time favorite go-to’s. Orange Glazed Salmon, and oldie but goodie and perfect, since we are in salmon season.
Orange Glazed Salmon
1-2 pound salmon fillet
¼ cup brown sugar
2-3 tablespoons teriyaki sauce
1 teaspoon chopped parsley
1/2 teaspoon fresh thyme
Salt and pepper
Preheat oven to 350 degrees. Place salmon in a baking dish, salt and pepper the meat. Drizzle teriyaki sauce over fish. Zest the orange and mix the zest into the brown sugar, rub the sugar paste all over the surface of the fish. Cut orange into slices and place on top of the seasoned fish. Bake uncovered for 13-18 minutes until fat from meat bubbles to the surface. Sprinkle with fresh herbs before serving.
Last Friday was the first A Taste of Paris- A Day of Dior event, and today will be the second.
What a feast for the sense!
Stay tuned for the full recap of the event coming next Tuesday with plenty of photos and a how-to create YOUR own day of Dior!
A huge part of the joy in putting this event together was crafting an amazing SWAG bag for each guest and I’d like to share it with you now!
Gift cards for Lombardi Group, one of my all-time favorite restaurant brands were given as well as POP Pink champagne splits, perfect for a girly touch.
This pretty Little Fashion Dictionary by Christian Dior was a true throw-back and a must for any Dior event.
Nothing cures a sweet craving quite like a 6-pack of mini cupcakes from Bird Bakery and when they are inspired by Dior, well, they are extra tasty!
Kiehl’s, the luxury skin care line, got in on the action too, and shared these lovely gifts with participants.
And for just a touch of whimsy, Dior red dress cookies by @sugarcomacookies.
Don’t you just love getting goodies?
Have you heard? The A Taste of Paris fall event is live and tickets are selling quickly!
Chateau Pommard, one of the most prestigious wine houses in Burgundy will be making a trip to McKinney, TX this fall; for an exclusive VIP event for A Taste of Paris guests only. For more information on this exquisite event and for tickets CLICK HERE
Hope to see you there or at a class this Fall!
Sometimes it’s the simplest things in life that taste the sweetest. Stone Fruit Chutney Over Brie is definitely in this category. So simple to make and it really wakes up your taste buds.
Stone fruit is only in season a short time so grab bushels of cherries and nectarines NOW and what you can’t eat; make into chutney. You will be glad you did!
Stone Fruit Chutney over Brie
1 wedge Brie
2 small nectarines peeled and chopped
1 cup fresh cherries pitted and sliced in half
1 teaspoon fresh lemon juice
Pinch of lemon zest
¼ cup sugar
1 teaspoon vanilla
Pinch of salt
In a small chef’s pan combine, fruit, sugar, lemon juice and zest and salt. Cook over medium heat until mixture is bubbling, turn the heat down and simmer until the fruit is broken down and the juice is a thick syrup. Remove pan from heat and stir in vanilla. Pour hot mixture over the Brie and serve with French bread or for dessert, ginger snaps.
The French celebrate their independence on Bastille Day, July 14th each year. This is the day the French Revolutionists stormed the Bastille releasing its prisoners. It’s considered the turning point of that conflict which ultimately overturned monarch rule in France.
There is always a parade down the Champs Elysees with the beautiful Arc de Triomphe as the centerpiece and plenty of fireworks once dark falls on the city.
It’s a great excuse to pop open a bottle of rosé and invite a few friends for a simple dinner.
Hot July temperatures call for lighter dishes Like Ham and Avocado Tartine, a pretty salad and a sweet treat like my Chocolate Madeleines. Enjoy!
Ham and Avocado Tartine
4 slices rustic bread toasted
1 clove garlic
4 slices deli ham or prosciutto
1 cucumber sliced
Pinch crushed red pepper
Salt and pepper
Preheat oven to 400 degrees. Rub each slice of bread with garlic clove and discard. Place bread on baking sheet and toast on both sides for about 3 minutes. Mash ¼ of the avocado on each slice of bread, season with salt and pepper. Add cucumber. Place ham on top and sprinkle with crushed red pepper and plenty of salt and pepper and serve.
Purple Flower Salad
2 mini purple lettuce heads
1 cup carrot matchsticks
1/2 yellow bell pepper, finely chopped
1/2 cup walnuts, chopped and toasted
1/4 dried cranberries
¼ cup balsamic vinegar
1 garlic clove, pressed
1 tablespoon Dijon mustard
1 tablespoon brown sugar
Pinch of both salt and pepper
½ cup olive oil
Hold each lettuce head firmly in your hand and cut the bottom root off. Hold the head firmly as you run cold water through the bundle to clean the lettuce. Place bundle in the center of a serving platter and release it so the leaves form a circle. Repeat with second bundle on top of the first one creating the flower petals. Place the carrots in the center of the lettuce flower and spread them out a bit. Mound the yellow peppers in the center of the carrots. Next, place the walnuts then cranberries on top of the vegetables; you will create rings of color. To prepare the dressing, add vinegar, garlic, mustard, sugar, salt and pepper in a small bowl and whisk well to combine. Add olive oil in a steady stream whisking vigorously until it is all mixed and you have a silky dressing. Serve the salad with the dressing on the side.
¾ cup butter
1 ½ cups sugar
¾ cup flour
¾ cup dark unsweetened cocoa powder
½ teaspoon salt
1 teaspoon vanilla
Extra butter and flour for preparing pans
Preheat oven to 325 degrees. Butter and flour madeleine pans well, and set aside. Melt ¾ cup butter in a microwave safe bowl. Add cocoa powder to butter and mix well. Stir in sugar and then eggs. Add flour, salt and vanilla and mix until combined. Spoon a walnut sized portion into each madeleine shell. Place madeleine pans on a baking sheet and into the oven for 14-18 minutes until edges are set and tops are puffed.
There is still space in Herbs Fresh from the Garden at the Arboretum, hope to see you there!
Is there anything on earth that tastes better in the summer than fresh, ripe berries? The 4th of July is a fantastic time to feature them in dessert!
Truth? In my book, anytime the berries are sweet, this dessert hits the spot!
Let your flags fly and Enjoy!
Berries and Cream Cheese Tart
1 prepared pie crust
Cream Cheese Filling
1 8-ounce package cream cheese
½ cup sour cream
2/3 cup brown sugar
1 teaspoon lemon zest
1 teaspoon vanilla
1/12 cups strawberries, washed and chopped
1 cup raspberries
2 cups blueberries
Prepare filling by combining all ingredients in a small bowl. Beat with an electric mixer until the filling is smooth and fluffy. Pour filling into crust and chill until ready to serve. Top with berries and serve.
In the summertime, I am less interested in spending time in the kitchen prepping and cooking. Dishes that utilize all of the goodness from the earth and my garden that cook very quickly are winners in my book.
My Shrimp with Basil Gremolata is fast and easy to prepare and incredibly tasty. Gremolata is an herb rich, lemony sauce that is fantastic over any fish or grilled meat.
Serve Shrimp with Basil Gremolata over pasta or alongside a large salad and you will have a fantastic dinner on the table in minutes. Enjoy!
Shrimp with Basil Gremolata
1 1/2 pounds shrimp, peeled and deveined
2 tablespoons olive oil
Salt to taste
Zest from a lemon plus 1 teaspoon fresh lemon juice
2 cloves garlic
1 ½ cups fresh basil, packed
½ cup fresh parsley packed
½ teaspoon salt
¼ cup olive oil
To make gremolata, place all ingredients in a food processor and pulse until combined. To prepare shrimp, heat a chefs pan over medium heat, add olive oil and shrimp. Sprinkle shrimp with salt and cook on each side for 2-3 minutes until shrimp is opaque. Remove pan from heat. Toss with gremolata and serve.
Today I want to share a true go-to from my kitchen.
A standout topping that can be used on practically any grilled meat. My Fresh Strawberry Salsa over salmon is a true taste sensation. The sweet and savory blend of fruits and vegetables with just a hint of lime keeps you diving in for more with every single bite.
Try this idea with fruits and veg you have on hand and create your own flavor combinations; the key is to combine flavors you love.
Fresh salsas; a great way to brighten up any plate!
Do you have a delicious go-to you would like to share from your kitchen? Please tell us in the comment section!!
Salmon with Fresh Strawberry Salsa
1-2 pounds wild caught salmon
1 tablespoon Worcestershire sauce
½ cup cherry tomatoes, cut in half
1 tablespoon red onion, finely chopped
½ orange bell pepper, chopped
½ poblano pepper, chopped
1 tablespoon fresh jalapeno, finely minced
½ cup fresh strawberries, hulled and chopped
1 lime, zested and juiced
Salt and pepper to taste
Preheat oven to 400 degrees. Prepare salmon by brushing with Worcestershire sauce on both sides of the fish. Salt and pepper the fish generously and place it in a glass baking dish. Cook the salmon for 12-15 minutes until fat is bubbling to the surface. Meanwhile, prepare the salsa by combining all remaining ingredients and toss well. Season with salt and serve a generous amount of salsa on each portion of salmon.
Market shopping in Paris is a must. Markets run every morning in various areas of the city.
This is a quick selfie-video I took on my last trip.
One of my favorite markets is in the Latin quarter and it’s called Maubert Marche. It’s so easy to find, just take the Metro, line 10 and get off at Maubert Mutualite, come above ground and you have arrived!
The vegetables are incredible!
So are the herbs.
Don’t even get me started on the flowers; pure paradise!
This is me in the Maubert Marche, from what seems like a million years ago!
I would Love to take YOU there!
Make one of the last seats for
Register today by email firstname.lastname@example.org