Tuesday, August 31, 2010

Beautiful Recipe Organizer for Recipe Collectors Extraordinaire

If you’re a rock star when it comes to collecting recipes, welcome to the band.  I’ve been a recipe collector extraordinaire since the day I got married.  Recipes are a great passion of mine and the drawers, folders, recipe boxes, and tins filled with recipes support this fact.

In addition to a cookbook collection that would make AMAZON green with envy, I have recipes snipped from favorite magazines, newspapers, books, and index cards where I’ve jotted down recipes on the fly.  Not only are these recipes a great source for cooking, they’re unbelievably precious for strolling down memory lane.  I often jot little notes on recipes such as, “My husband said this was his favorite chicken ever” or “(insert daughter’s name) and I made these on a cold December evening.”

The recipes and the notes allow me to relive the magic all over again.

I also love to come up with my own recipes and concoctions – so I write them down as well with step by step instructions and amendments. More paper, more index cards, more recipes…

After years of cooking and collecting, they’re everywhere!  When I set out to find one, it can be like The Amazing Race taking place in my kitchen.  Recently, I had an epic search for a favorite sugar cookie icing recipe.  I’ll never get the 30 minutes I spent searching back, but it was kind of a kick to visit with all of the memories.

The gorgeous Wicker File Basket by Bond Helman

Monday, August 30, 2010

Tuna Pizza Recipe from StarKist

Chunk Light Tuna in Oil
1 large prepared pizza crust
2 tbsp.olive oil
1 garlic clove, minced
1 jar (6 oz) marinated artichoke hearts
1/2 red bell pepper, sliced
1/2 red onion, sliced
1 cup Feta cheese, crumbled
1/4 cup fresh basil, chopped (or 1 Tablespoon dried basil)

Directions:
1. Preheat oven to 450

Friday, August 27, 2010

Bobby Flay Shares His Grilling Tips and Recipes

Planning on grilling out this Labor Day weekend? Many people wouldn’t think of having it any other way. I’ve always thought of Labor Day weekend as kind of a farewell to summer as we welcome autumn, so grilling out seems only fitting.

One of the best-known TV personalities, and one of the reasons we needed the phrase Celebrity Chef in the first place, Bobby Flay (who has opened his first steakhouse, Bobby Flay Steak, at Borgata Hotel Casino & Spa) is eager to share his tips on how to become a grilling pro just in time for Labor Day.

Grilling tips from Bobby Flay – does it get any better than that?

Bobby Flay shares his nine best tips, tricks and techniques, in addition to his delicious Ribeye & Anaheim Chile Quesadilla that will wow guests and have everyone licking their fingers.

Here are Bobby Flay’s grilling tips and recipes. Enjoy!

DON’T BE INTIMIDATED BY THE GRILLA grill is just a source of heat. Just like a stove, it is very user-friendly.CHOOSE THE RIGHT GRILL FOR YOUCharcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.GIVE YOURSELF ROOMDon’t underestimate the importance of having enough room to work. Grilling is much more relaxing when you are not trying to juggle a whole collection of plates and bowls as you do it. If your grill doesn’t have enough workspace

Bulk Up, It’s the Green Thing to Do

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