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Showing posts from April, 2016

Quote of The Day

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Balsamic-Glazed Salmon

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Recipe courtesy of Giada De Laurentiis
Total Time: 1 hr
Prep: 15 min
Inactive: 15 min
Cook: 30 min
Yield: 4 servings
Level: Easy

Ingredients
Glaze:

3/4 cup balsamic vinegar
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 clove garlic, peeled and smashed or chopped

Salmon:
Four 6-ounce center-cut salmon fillets, skinned
2 tablespoons olive oil
Kosher salt and freshly ground pepper

Vegetables:
2 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
Kosher salt and freshly ground pepper
2 cloves garlic, peeled and smashed or chopped
2 1/2 cups frozen shelled edamame (12 ounces), thawed
2 cups sugar snap peas (6 ounces), halved

Directions
For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes.

For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arr…

Mediation Breeds Epiphanies

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Meditation has brought the greatest epiphanies of my life, those that have opened up the door to an enriching perspective with inner peace! The years that I’ve spent in self-doubt and feeling unworthy were all of the sudden days of the past once I realized that when I meditate, I clearly receive life-changing epiphanies and mental breakthroughs, but that I’m also worthy of them. Meditation has taught me to listen to myself with empathy and kindness – and without judgment. I’ve listen to many meditation sessions by Deepak Chopra and Wayne Dyer and always wonder why I hold back on practicing meditation more throughout the day. Then, I stop being so hard on myself and realize that it’s a lifelong discipline that I’m developing and I struggle with it because of my past conditioning.

There are times when I don’t meditate because I become complacent with being out of balance and not being in touch. It’s easy to get into a bad rut. It’s taken two-years of consistent meditation to get to this …

A Flowery Cocktail for Mom (That Might Just One-Up the Bouquet)

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From Food Network Kitchen
This refreshingly floral cocktail put a whole different spin on the term "mom-approved."

This is a simple twist on a classic cocktail. We love the combination of rosewater and fresh strawberry. You can add a squeeze of lime juice, too, for a more familiar flavor. Look for edible dried rose petals in specialty food stores or online.

Total Time: 5 min
Prep: 5 min
Yield: 1 cocktail
Level: Easy

Ingredients
1 teaspoon dried edible rose petals
6 ounces tonic water
1 1/2 ounces good-quality gin
1/2 to 1 teaspoon rosewater
1 strawberry, for garnish

Directions
Drop 1/2 teaspoon of the rose petals into a highball or Collins glass, fill the glass with ice, then add the remaining 1/2 teaspoon rose petals. Pour in the tonic water, then the gin, then the rosewater, and top off with a bit more ice. Make a slice in the strawberry from the pointed end almost to the root, and balance the strawberry on the rim of the glass.

For more recipes visit foodnetwork.com

Throwdown's Green Chile Cheeseburgers

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Recipe courtesy of Bobby Flay
In New Mexico, the state vegetable is the chile pepper, where they're layered atop beef for an iconic dish: the Green Chile Cheeseburger. Sometimes topping the Scoville chart, and sometimes mildly spicy, these burgers are defined by a relish of mixed chiles and a handsome dose of melted cheese. Bobby's recipe has poblano, Hatch and serrano chiles with honey and red wine vinegar to balance. Pickled red onions add tang, and a Monterey Jack-Parmesan queso sauce brings it home with creamy rich flavor.

Total Time: 5 hr 5 min
Prep:35 min
Inactive: 4 hr
Cook: 30 min
Yield: 4 servings
Level: Intermediate

Ingredients
Queso Sauce:
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
12 ounces Chihuahua or Monterey jack cheese, coarsely grated
1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper

Green Chile Relish: 1 medium poblano chile, roasted, peeled, seeded and thinly sliced
2 Hatch chiles, roasted, peeled, seeded and thi…

Life Is Full Of Pleasures: Cyndi's Top 3

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Quote of The Day

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Quote of The Day

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A School Graduation Brings Changes And Joy

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Each year seems to zoom by quicker and quicker! I say this every year and think that it’s not possible for the years to pick up any more speed but they do! We’re almost at the end of another school year and it’s a blur because we’ve been speeding through the days at 100 mph, too quick to fully take in the happy events happening and nostalgic from for the days past, so much that it brings me tears of joy for being part of it all. Every month seemed to disguise itself as an earlier month, catching me by surprise!

My oldest is heading into high school and my youngest is one-year closer to it! I keep asking myself how in the heck do kids turn into teens overnight! Trying to grasp it has led me to the realization that a new phase, a very important one, is ahead. I’m starting to slowly transition to the fragile roles of cheerleader and part-time headship. My kids have a lot more input and opinions about their lives now so they need to become self-reliant and more responsible in order to sta…

Strawberry Shortcake

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Recipe courtesy of Mary Nolan
Total Time: 1 hr 10 min
Prep: 20 min
Inactive: 30 min
Cook: 20 min
Yield: 6 servings
Level: Intermediate

Ingredients
1 1/2 pounds strawberries, stemmed and quartered
5 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream


Whipped Cream, recipe follows
Whipped Cream:

1 1/2 cups heavy cream, chilled
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest

Directions
Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each…

Greek Shrimp and Couscous

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Recipe courtesy of Food Network Kitchen
Total Time: 30 min
Prep: 15 min
Cook: 15 min
Yield: 4 servings
Level: Easy

Ingredients
1 cup whole-wheat couscous
2 tablespoons extra-virgin olive oil
1 pound medium shrimp, peeled and deveined
Pinch of red pepper flakes
2 medium plum tomatoes, diced
1 small bulb fennel, halved, cored and sliced
2 cloves garlic, finely chopped
1/3 cup dry white wine
1 15 -ounce can no-salt-added chickpeas, drained and rinsed
2 scallions, sliced
2 tablespoons chopped fresh dill
1/2 cup crumbled feta cheese (about 2 ounces)

Directions
Prepare the couscous as the label directs. Cover and keep warm until ready to serve.
Meanwhile, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the shrimp and red pepper flakes and cook, stirring occasionally, until the shrimp are pink, about 3 minutes. Transfer to a plate using a slotted spoon.

Preheat the broiler. Heat the remaining 1 tablespoon olive oil in the skillet. Add the tomatoes, fennel and …

Life Is Full Of Pleasures: Cyndi's Top 3

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Quote of The Day

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Quote of The Day

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Life is Hard. Don’t Pretend Otherwise.

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Some time ago I had lunch with a good friend I hadn’t seen in some time. She was having a rough time and was telling me about it. I sat there listening to her worries and burdens that weighed heavily on her and tried my best to bring some lightness to the atmosphere. As our lunch drew closer to an end she apologized for dumping so much on me. I told her that we all have problems and went on to share something that I’d been going through myself. She paused and said, “oh my god, I feel so bad for taking up all our time and I didn’t realize that you had something going on. You always seem to have it under control.” That was a funny view she had of me, and it’s far from the truth. I hadn’t shared deep stuff with her because she’s had such a rough time lately and I didn’t want to burden her with my junk too, but sadly I wasn’t giving her a chance to see that we all have problems. She kept looking at me with a weird look on her face after I shared my story and I knew exactly what she was th…

Grilled Chicken with Garlic-Herb Dressing and Grilled Lemon

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Recipe courtesy of Tyler Florence

Total Time: 1 hr 40 min
Prep: 20 min
Cook: 1 hr 20 min
Yield: 4 servings
Level: Easy

Ingredients
2 heads garlic, cut in 1/2 horizontally
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
2 whole fresh thyme sprigs, plus leaves from 6 sprigs
2 lemons, juiced, plus 2 lemons, halved
About 1 bunch flat-leaf parsley, leaves chopped
1 (4 to 4 1/2-pound) chicken, cut into 10 pieces
Freshly ground black pepper
2 heads radicchio, preferably Treviso, cut into quarters
1 tablespoon balsamic vinegar

Directions
Preheat the oven to 400 degrees F. Cut a piece of aluminum foil about 12 inches long.

Put the garlic on 1/2 of the foil, sprinkle with salt and pepper, drizzle in some olive oil, and add 2 sprigs of thyme. Fold the foil enclosing the garlic, making a pouch, and add a couple teaspoons of water. Fold the foil over the garlic to enclose and fold in the edges 2 or 3 times to seal. Put the package in the oven and roast for 30 minutes, or longer, until th…

Roasted Beets With Feta

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Recipe courtesy of Food Network Magazine
Total Time: 45 min
Prep: 10 min
Cook: 35 min
Yield: 4 servings
Level: Easy

Directions
Peel 4 medium beets and cut into 1/2-inch pieces. Toss with 1 tablespoon olive oil, 1 teaspoon salt, and pepper to taste on a baking sheet. Roast at 450 degrees F, stirring once or twice, until tender, 35 minutes. Transfer to a bowl; toss with 4 chopped scallions and 2 teaspoons lemon juice. Top with crumbled feta.

Photograph by Antonis Achilleos

For more recipes visit foodnetwork.com




Life Is Full Of Pleasures: Cyndi's Top 3

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Quote of The Day

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Quote of The Day

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Roasted Shrimp with Thousand Island Dressing

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Recipe courtesy of Ina Garten
Total Time: 11 min
Prep: 5 min
Cook: 6 min
Yield: 4 servings
Level: Easy

Ingredients
1/2 pound large shrimp, peeled and deveined
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 tablespoon olive oil
1/2 tablespoon freshly squeezed lemon juice

For the dressing:
3/4 cup mayonnaise
1/4 cup ketchup
1 teaspoon minced capers
1 teaspoon minced gherkins
1 tablespoon sweet pickles
1 teaspoon lemon juice
Pinch kosher salt
Pinch freshly ground black pepper

Directions
Preheat the oven to 400 degrees F.

Place the shrimp on a sheet pan and sprinkle with the salt and pepper. Pour the olive oil and juice over the shrimp, and roast in the oven for 5 to 6 minutes.

For the dressing, place the mayonnaise, ketchup, capers, gherkins, sweet pickles, lemon juice, salt and pepper in a bowl, and stir until blended. Serve with the roasted shrimp.

For more recipes visit foodnetwork.com







Meditation is The Road To Self-Nourishing

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Whether resentment, illness, death, or indifference has kept you from having a relationship with your mom, there’s a way to tap into a divine order that nourishes that, and all aspects of life, like a mother. I just learned that tidbit in Day 15 of Oprah & Deepak Chopra 21-Day Meditation: Transformation Is About Your Personal Story.

My relationship with my mother has never been a good one so I’ve missed out on a lot of nurturing, support, and love. The sad reality of a bad mother-daughter relationship hasn’t kept me from being a loving mother to my children, in fact, it’s forced me to figure out ways to open myself up to a new reality, and it’s helped me embrace it and heal in the most amazing ways! So, when I started to play day 15 of the meditation, these words rang true for the journey that I’ve been on, but also cheered me on and reassured me that I’m on the right track:

Open yourself to the possibility of perceiving and feeling your world differently, inside yourself is the con…

Blueberry-Lemon Tart

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Recipe courtesy of Tyler Florence
Total Time: 2 hr 10 min
Prep: 25 min
Inactive: 1 hr
Cook: 45 min
Yield: 6 to 8 servings
Level: Intermediate

Ingredients
Pastry:
1 1/2 cups all-purpose flour
2 tablespoons sugar
Pinch kosher salt
1/2 cup (1 stick) unsalted butter, cold, in chunks
1 large egg, separated
2 tablespoons ice water, plus 1 teaspoon

Filling:
4 large eggs
1 1/2 cups sugar
1 cup fresh lemon juice (about 5 lemons)
1/4 cup heavy cream
1 lemon, zested
Pinch kosher salt
1 pint blueberries

Directions
To make the pastry, pulse the flour, sugar, and salt together in a food processor. Add the butter and pulse until the dough resembles cornmeal. Add the egg yolk and 2 tablespoons ice water and pulse again until the dough pulls together. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.

Roll the dough out on a lightly floured surface into a 12-inch circle. Roll the dough up onto the pin and lay it inside a 10-inch tart pan with a removable bottom. Press the do…

Fresh Herb and Guajillo Roasted Lamb

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Recipe courtesy of Marcela Valladolid
Total Time: 2 hr 25 min
Prep: 10 min
Inactive: 30 min
Cook: 1 hr 45 min
Yield: 6 servings
Level: Intermediate

Ingredients
Lamb:
2 guajillo chiles, stemmed and seeded
1 tablespoon chopped fresh fennel fronds
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1/2 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
Kosher salt
Freshly ground black pepper
One 4- to 5-pound boneless leg of lamb
1 1/2 cups low-sodium chicken broth
1 1/2 cups dry red wine
1 tablespoon all-purpose flour

Roasted Potatoes:2 pounds baby golden potatoes (each about 1 inch in size)
1 tablespoon olive oil
Sea salt

Directions
Special equipment: kitchen twine

For the lamb: Preheat the oven to 400 degrees F.

Soak the guajillo chiles in warm water to soften. Puree with 1 to 2 tablespoons of the soaking liquid in a small food processor or blender to make a paste.

In a small bowl, combine the guajillo paste, fennel, parsley, rosemary, thyme, olive…

Life Is Full Of Pleasures: Cyndi's Top 3

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Quote of The Day

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Quote of The Day

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New York Cheesecake Cookies

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Recipe courtesy of Sandra Lee
Total Time: 40 min
Prep: 20 min
Inactive: 5 min
Cook: 15 min
Yield: 12 cookies
Level: Easy

Ingredients
1 1/4 cups finely crushed graham crackers (1 sleeve)
1 cup flour
1 1/2 teaspoons baking powder
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup packed brown sugar
1 egg, separated
3 ounces cream cheese, softened
1/4 cup granulated sugar
2 teaspoons lemon zest
1/2 teaspoon vanilla extract

Directions
Preheat the oven to 350 degrees F.


In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.
In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.

Using a small ice cream scoop, scoop out the cookie dough and place on a nonsti…