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Showing posts from June, 2018

Quote of the Day

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Peace in Motion

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Simple recipe for happiness: Never do more than you can do in peace. -Martha Beck

Whoa! Martha Beck’s quote sheds light on a decade that lacked peace in my daily activities. It was a stressful and tiresome time with two younger kids. I spent so much energy doing more than my soul could handle! I would volunteer for every possible spot open at my kids’ schools. I wanted to cover as much ground possible in fear of missing a moment in my children’s lives, but also to “try to enhance” the experiences in their classrooms and during extra activities or field trips. I was part of the PTA, mommy groups, and in as many friendship squads would have me. I was the woman on the social-scene for our family, it looked pretty great from the outside, but it was extremely taxing on my mental and physical state. I was juggling so much, that “peace,” was a foreign word in my life.

I was keeping up with the most connected, social, and busiest of parents in our community, but I felt so lonely and tired from …

Prosciutto-Wrapped Crostini with Melon Salsa Crudo

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Recipe courtesy of Michael Chiarello
Total: 37 min
Prep: 20 min
Inactive: 5 min
Cook: 12 min
Yield: about 24 crostini
Level: Easy

Ingredients
1 long loaf country-style bread, such as Pugliese
Extra-virgin olive oil
Salt and freshly ground black pepper
1 cup Parmesan
1 small red onion, minced
2 tablespoons Champagne vinegar
1 ripe cantaloupe
Salt
2 tablespoons minced flat-leaf parsley
12 slices prosciutto, sliced in 1/2 crosswise

Directions
Preheat the oven to 375 degrees F.

Cut the loaf of bread in half crosswise, then cut each half lengthwise into 1-inch thick slices. Lay the slices in a single layer on baking sheets. Generously drizzle the top side of each slice with olive oil and season with salt and pepper to taste. Sprinkle the Parmesan over the slices. Cook in the oven until golden brown, about 10 to 12 minutes. Set aside.

Marinate the onions in the vinegar for 5 minutes. While the onion is marinating, peel, seed and dice the melon and place in a bowl. Add the diced melon to the onions, season with …

Grilled White Pizza with Fennel Salad

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

Ingredients
3 tablespoons extra-virgin olive oil, plus more for brushing
1 pound refrigerated pizza dough, at room temperature
4 ounces pancetta, diced (about 1/2 cup)
4 cups shredded asiago cheese (about 8 ounces)
1/4 cup grated parmesan cheese
1 small clove garlic, grated
1 small bulb fennel, trimmed, cored and thinly sliced
1/2 small head escarole, trimmed and thinly sliced
1 tablespoon balsamic vinegar
1/4 to 1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper

Directions
Preheat a grill to medium high. Brush a baking sheet with olive oil. Form the pizza dough into a 9-by-12-inch oval on the baking sheet; cover loosely with plastic wrap and set aside.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate to drain.

Combine the asiago, parmesan and garl…

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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Grilled Strip Steak and Caesar Salad

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Recipe courtesy of Food Network Kitchen
Total: 1 hr 5 min
Active: 25 min
Yield: 4 servings
Level: Easy

Ingredients
Dressing:1/2 cup 2 percent plain Greek yogurt
3 tablespoons grated Parmesan
1 tablespoon plus 1 teaspoon fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon olive oil
1/2 teaspoon dried oregano
3 anchovies
1 small clove garlic, chopped
Kosher salt and freshly ground black pepper

Steak and Romaine:
1 tablespoon olive oil, plus more for oiling the grill grates and brushing the romaine
Two 1-inch-thick strip steaks (about 1 1/2 pounds total), trimmed of excess fat
Kosher salt and freshly ground black pepper
2 romaine hearts, split lengthwise and core trimmed

Directions
For the dressing:
Combine the yogurt, Parmesan, lemon juice, mustard, olive oil, oregano, anchovies, garlic, 3/4 teaspoon salt and 1 teaspoon pepper in a blender or food processor and blend until smooth. Cover and chill for at least 30 minutes. The dressing will keep for up to 3 days refrigerated.

For the steak and romaine:
Pre…

Summer Chicken Salad

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Recipe courtesy of Ree Drummond
Total: 50 min
Active: 40 min
Yield: 4 to 6 servings
Level: Easy

Ingredients
Salad:
3 boneless, skinless chicken breasts
Salt and freshly ground black pepper
Olive oil, for drizzling
4 ears fresh corn (or use 2 if on the large side)
3 tablespoons minced fresh dill, plus more for serving
3 stalks celery (inner light green stalks and leaves), finely diced
3 stalks celery (inner light green stalks and leaves), finely diced
1 medium red onion, finely diced
1 1/2 cups blueberries

Dressing:
3/4 cup crumbled feta, plus more for serving
1/4 cup half-and-half
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon sugar
Juice of 1 lemon
Salt and freshly ground black pepper
1 head butter lettuce, leaves separated

Directions
Special equipment: grill

For the salad: Put the chicken breasts into a large plastic storage bag. Pound with a mallet or rolling pin to flatten to 1/4-inch uniform thickness. Sprinkle the chicken with salt and pepper.

Heat a grill and drizzle with the olive oil. Grill the chicke…

Happy Belated Father's Day, Dad!

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Dad, for the love you give. I give you this ode:

Childhood days are long gone but not forgotten
Our adult years are even better
You tell more jokes. Unexpected punch lines have me in hysterics
You trust me fully and proud of every move
In gratitude, I stand for a lifetime of empathy and love
The acceptance in your eyes is never ending
Your love is forever and this I know for sure
The key to believing in humanity and never-ending hope is the secret you’ve given
Forever indebted to love for the love that you’ve given
I cherish the time we’ve been granted
To say that I’m lucky to have you is better than ever
I’m far beyond lucky and far too engulfed in loving your presence—my hero, my dad
To say that I love you is like counting stars. Too many to count, and beyond measure they are, an infinite spark in the sky we are

In hope, I am fearless.

-Fabiola

Life is Full of Pleasures: Cyndi's Top 3

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BestieGram: Father's Day

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Download the file to send an e-mailable BestieGram to your father this Father's Day.


Quote of the Day

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Quote of the Day

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Grilled Chicken Cordon Bleu

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Recipe courtesy of Bobby Flay
Total: 20 min
Prep: 10 min
Cook: 10 min
Yield: 4 servings
Level: Easy

Ingredients
4 boneless, skinless chicken breasts, pounded thin
Olive oil
Salt and freshly ground black pepper
1/2 pound triple creme cheese (recommended; Red Hawk) or brie, thinly sliced
2 lemons, halved
8 paper thin slices prosciutto
1/4 pound baby arugula

Directions
Heat the grill to high.

Brush the chicken on both sides with oil and season with salt and pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 2 minutes per side. Put a few slices of cheese on each breast, close the cover and let it melt slightly, about 40 seconds. Brush the cut side of lemons with oil and grill, cut side down until golden brown and slightly charred, about 45 seconds.

Put the chicken on large serving plates, top each breast with 2 slices of prosciutto and some arugula. Squeeze the grilled lemon on top and drizzle with olive oil.

For more recipes visit foodnetwork.com


Tomato and Shishito Stir-Fry

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Recipe courtesy of Food Network Kitchen
Total: 20 min
Prep: 10 min
Cook: 10 min
Yield: 4 servings
Level: Easy

Ingredients
4 ounces shishito peppers
1 pint cherry tomatoes
2 tablespoons vegetable oil
2 scallions, finely chopped
1 teaspoon minced peeled fresh ginger
Kosher salt

Directions
Toss the shishito peppers, cherry tomatoes and 1 tablespoon vegetable oil in a large bowl.

Heat the remaining 1 tablespoon vegetable oil in a large skillet until hot but not smoking. Add the tomato-pepper mixture and stir-fry until blistered in spots, 3 to 4 minutes. Remove from the heat; stir in the scallions, ginger and 1/2 teaspoon salt.

Photograph by Ryan Dausch
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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Memories That Have Served Their Purpose

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While having lunch with an old friend I started to reminisce about a big celebration that took place at our workplace over a decade ago. I kept bringing up memory after memory and nothing came up for her. She had no recollection of any of it. I was in disbelief that such a meaningful celebration didn't stay with her. A few weeks later, I started to compile a memory book for a friend. I asked a group of our friends to send photos to help put the book together. As photos started to come through email, I’d open them with zero recollection of where or what we were doing! Just weeks before I’d made fun of my friend not recalling an event, here I was, drawing a blank about some of the photos received. I started to think back and realized a few things--so much happens daily, when multiplied by an entire year, end up adding up to more than thousands of memories. How could I possibly believe that I’ll remember everything? And, how could I remember something from so long ago when I haven’t …

Raspberry Lemonade

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Recipe courtesy of Ree Drummond
Total Time: 1 hr 15 min
Prep: 15 min
Inactive: 1 hr
Yield: 8 to 12 servings
Level: Easy

Ingredients
4 cups fresh lemon juice
3 cups sugar
1 bag frozen raspberries
Ice cubes, for serving

Directions
Squeeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!)
Fill mason jars with ice cubes and top them off with the lemonade.

For more recipes visit foodnetwork.com



Cucumber, Asian Pear, and Avocado Salad

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Recipe courtesy of doctoroz.com
Yield: 2 servings
Calories: 246

This low-calorie summer salad is packed with lots of nutrients that are good for your body. If you want to switch up the flavor you can swap hemp seeds for sesame and pumpkin seeds.

Ingredients
1 1/2 cups diced cucumbers (about 1/2 inch pieces)
1 Asian pear, cored and diced (about 1/2 inch pieces)
1/2 avocado, diced (about 1/2 inch pieces)
1/3 cup cilantro leaves
pinch of salt
1 tsp maple syrup
1 tbsp grapeseed oil
3 tbsp lemon juice
2 tbsp shelled hemp seeds (hemp hearts)

Directions
1. In a medium bowl, combine the cucumber, pear, avocado, cilantro, and salt.

2. Sprinkle with maple syrup, oil, and lemon juice.

3. Gently toss and sprinkle with hemp seeds before serving.

For more recipes visit doctoroz.com


Peach Crisp

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Recipe courtesy of Anne Burrell
Total Time: 50 min
Prep: 25 min
Cook: 25 min
Yield: 6 servings
Level: Easy

Ingredients
For the filling:
5 large ripe peaches, pitted and cut into chunks
1 lemon, zested and juiced
3 tablespoons all-purpose flour
1/4 cup tightly packed brown sugar
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup golden raisins
Pinch kosher salt

For the topping:
1 1/4 cups all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1/2 cup sugar
1 1/4 stick cold unsalted butter, cut into pea sized pieces
1/2 cup sliced almonds
Pinch kosher salt
1 to 2 tablespoons cold water
Special equipment: 6 (6-ounce) ramekins

Directions
Preheat the oven to 350 degrees F.

For the filling:Toss the peaches in a large bowl with the zest and lemon juice. Add the rest of the ingredients and stir to combine. Divide the filling evenly between the ramekins.

For the topping:
Combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespo…

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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Sparkling Peach Tea

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Recipe courtesy of Geoffrey Zakarian
Total: 4 hr 25 min
Active: 15 min
Yield: 4 servings
Level: Easy

Ingredients
1 ripe peach
1/2 cup Simple Syrup, recipe follows
1/4 cup lemon juice
3 cups peach iced tea, chilled
1 cup Prosecco, chilled
Lemon slices, for garnish

Simple Syrup:
1 cup sugar

Directions
Cut the peach in half, remove the pit and dice the fruit. Put the peaches, Simple Syrup and lemon juice into a blender and puree until smooth. Strain the mixture through a fine-mesh strainer. Stir together the peach-simple syrup mixture with the peach iced tea. Pour half of the peach tea mixture into ice cube trays and freeze. Chill the remaining peach tea mixture.

To make the cocktails: Fill 4 tall iced tea glasses with the tea cubes. Divide the peach tea evenly among the glasses. Top each with Prosecco, garnish with a lemon slice and serve immediately.

Simple Syrup:
Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat an…