Stacey's Incredible Chicken

Stacey's Incredible Chicken

Fast and delicious-boneless, skinless chicken breasts topped with bacon, portabella mushrooms, onions, spinach and cheese. This recipe is a favorite of my niece Stacy!

Ingredients:

4 Skinless Chicken Breast
12 slices Bacon
4 Medium Portabella Mushrooms ( any other type)
1 Large White Onion
Sea Salt
1 Bundle of Fresh Spinach
4 cloves garlic
Shredded cheese

Directions:

Cook slices of bacon in large skillet on medium to high heat, until crispy. Remove bacon strips, drain on paper towel and set aside.
Cook chicken in bacon drippings on medium heat, until golden brown. Remove, drain on paper towel and set aside.
Slice onion, garlic cloves, and portabella mushrooms.
Cook together in bacon drippings, on medium to high heat, until tender and caramel in color.
Remove and set aside in bowl.
In same skillet, arrange  cooked chicken breast, salt to taste, topping with 2 slices cooked bacon on each breast.
Pile the onion, garlic and mushrooms on top. Add the bunch of fresh spinach, covering the entire pan of chicken arrangement.
Place lid on top of skillet and steep on low heat until spinach is limp, but still bright in color.
Remove lid.
Add shredded cheddar cheese for each chicken breast, replace lid until cheese is melted.
Remove from heat.

Crush remaining bacon strips and sprinkle on top of each breast.
Serve hot with a side salad or cold pasta/veggie dish.

This whole dish takes less than 30 minutes, is beautiful, and tastes incredible.

Terry's Antipasto Salad

Terry's Antipasto Salad!

When in the mood for something Italian to eat but different from the same old spaghetti and meatballs, try making an antipasto salad for a change of pace. This is traditionally an appetizer  but can definitely be used as a main course and makes a great dish for potluck dinners.

Ingredients

• 3 cups uncooked tricolor spiral pasta
• 4 ounces provolone cheese, cubed
• 4 ounces sliced pepperoni, quartered
• 4 ounces hard salami, cubed
• 1 medium green pepper, diced
• 2 celery ribs, chopped
• 1 small onion, chopped
• 1/2 cup cherry tomatoes, halved
• 1/3 cup olive oil
• 1/4 cup cider vinegar
• 1-1/2 teaspoons dried oregano
• 3/4 teaspoon salt
• 1/2 teaspoon pepper

Directions

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, cheese, pepperoni, salami, green pepper, celery, onion and tomatoes.
• In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over pasta mixture and toss to coat. Yield: 10 servings.

 

Appetizer's - Jerk Turkey Baked Egg Rolls

 

Jerk Turkey Baked Egg Rolls

2 Green onions , finely chopped
3 oz 3 Pepper Colby Jack Cheese, shredded
1 slice  Jerk Turkey Breast, 1/4 inch thick slices, diced small

(Jerk Turkey is found in the deli section or use any other smoked turkey)
Nonstick cooking spray
15 Wonton wrapperss
1 cup Remoulade Cajun Mayonnaise, optional

 Directions

1. Preheat oven to 350° F.
2. In mixing bowl, combine the diced turkey, cheese and onions. Place a teaspoon of the turkey mixture in center of one wonton wrapper. Keep remaining wrappers covered with a damp paper towel until ready to use.
3. Fold sides of wonton wrapper toward center over filling and roll up tightly to seal. Fold ends over. Moisten ends lightly with water to seal. Repeat with remaining wontons.
4. Place egg rolls on baking sheet coated with cooking spray.
5. Spray tops of egg rolls with cooking spray. Bake until lightly browned, approximately 8-10 minutes.
6. Serve warm with  Remoulade Cajun Style Mayonnaise for dipping sauce.

Eat Tastefully!

Aunt Toni's Baked Pineapple

Aunt Toni's Baked  Pineapple

My Aunt Toni made this recipe for every family gathering when I was a girl growing up in Milford Delaware!  It was oh so delicious and always a BIG hit.  Below is my version of the recipe!  This is great served as a side dish or eaten as a dessert.Enjoy!  

 

 

1 (20 ounce) can crushed pineapple
4 eggs, beaten
1 cup sugar

8-10 pieces white bread
1/2 cup butter _chopped or broken into pieces
Pam Cooking Spray

Directions:

Mix the 1st four ingredients together in a bowl 

Break the bread into small squares and add to the pineapple mixture

Stir, being careful not the make the bread mushy

Spread evenly into a greased casserole pan

Dot with Butter 
Bake at 325°F for 30 - 45  minutes.

Delicious either hot or cold!

Eat Tastefully

Holiday Appetizers - Chipolte Chicken Stupped Peppers

Chipotle Chcken Stuffed Peppers


Ingredients:
2 oz Cream cheese
4 Jalapeño peppers , sliced in half, de-seeded, and stems removed
8 slices Boar's Head Fully Cooked Bacon
¼ cup Chipotle Gouda Cheese , diced finely
2 tbsp Chipotle Gouda Cheese , shredded
½ cup  Chicken Breast , sliced 1/8" thick, diced small
Nonstick cooking spray

Directions: 

1. Pre-heat oven to 375° F.
2. In large bowl, mix together cream cheese, diced Gouda and chicken.
3. On a clean flat work surface, stuff jalapeño peppers with cream cheese mixture.
4. Distribute the shredded Gouda evenly over the tops of stuffed jalapeño peppers.
5. Wrap a strip of Bacon around each jalapeño pepper.
6. Spray baking sheet with nonstick cooking spray and place jalapeños on baking sheet.
7. Bake for 15-20 minutes, until peppers are tender and bacon is crispy; serve warm.

Eat Tastefully!

Holiday Appetizers - Roast Beef, Arugula & Blue Cheese Toppers

Roast Beef, Arugula & Blue Cheese Toppers

12 TRISCUIT Rosemary & Olive Oil Crackers

12 baby arugula leaves

3 thin slices deli roast beef (about 2-1/2 oz.), quartered

1 Tbsp.  KRAFT Light ROKA Blue Cheese Dressing

3 grape or cherry tomatoes, quartered

TOP crackers with arugula and roast beef. Drizzle with dressing; top with tomatoes.
SERVE immediately.
Makes 4 Servings.  You can easily double or triple this recipe.

Eat Tastefully! 

Holiday Appetizers

Lisa's Mini Canape:

2 Tablespoons Italian Dressing
1/4 cup of Roasted Red Peppers
2 Cups Broccoli Florets (cut to bite size pieces)
1/4 cup Red Onion, chopped finely
2 Tablespoons of of Parsley, chopped
1 Package of  Garlic-and-Herb or white cheddar spreadable cheese 
(I use Boursin)
Mini Pitas or Round Crackers ( I use the Harris Teeter Round Snack Crackers)
Salt & Pepper to taste

In bowl, broccoli, chopped red onion, roasted red pepper and Italian dressing; set aside. 
Spread tops of crackers or pita with cheese.  Top pitas or crackers with broccoli mixture. Sprinkle with parsley.  Arrange on platter. and Eat Tastefully! 

Panko Crusted Crab Cake Bites - Southern Living

Panko-crusted Crab Cake Bites with Roasted Pepper-Chive   

These crab cakes crusted with panko - coarse Japanese-style breadcrumbs - are super easy, elegant appetizers perfect for any occasion.

Sunset JANUARY 2002

• Yield: Makes 24 crab cakes; 8 servings

Ingredients

• 12 ounces shelled cooked crab
• 1/4 cup finely diced celery
• 1/4 cup minced fresh chives
• 1/4 cup mayonnaise
• 1 large egg

• 2 teaspoons Dijon mustard
• 1/4 teaspoon hot sauce
• 1 1/4 cups panko (see notes) or fine dried bread crumbs
• Roasted Pepper-Chive Aioli (recipe follows)
• Fresh chives, rinsed and cut into 1-inch lengths

Preparation

1. Sort through crab and discard any bits of shell.
2. In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot sauce; mix well with a fork. Add crab and 1/4 cup panko; stir gently just to mix.
3. Put remaining 1 cup panko in a shallow bowl. Shape crab mixture into 24 cakes, each about 2 inches wide and 1/2 inch thick. Turn each cake in panko to coat on all sides, pressing gently to make crumbs adhere. Place cakes slightly apart in an oiled 12- by 17-inch baking pan.
4. Bake in a 475° regular or convection oven until golden brown, 15 to 18 minutes. With a spatula, transfer crab cakes to a platter. Spoon a dollop of Roasted Pepper-Chive Aioli onto each cake. Garnish platter with fresh chives. Serve hot.
Roasted Pepper-Chive Aioli. In a small bowl, mix 1/3 cup mayonnaise, 1/4 cup chopped drained canned roasted red peppers, 1 tablespoon minced fresh chives, 2 teaspoons lemon juice, and 1 teaspoon minced garlic. Makes about 1/2 cup.

Note: Notes: The Japanese-style coarse bread crumbs called panko are available in many well-stocked supermarkets and in Asian grocery stores. You can make the aioli up to 2 days ahead and the crab cakes through step 3 up to 4 hours ahead; in both cases, cover and chill.

Shrimp Martinis with Nappa Cabbage Slaw - Southern Living Magazine

Shrimp Martinis with Napa Cabbage Slaw

Impress your guests by serving coconut shrimp over slaw in festive martini glasses. You'll be the talk of the town.

Southern Living NOVEMBER 2002

• Yield: Makes 8 servings

Ingredients

• 24 unpeeled, large fresh shrimp (about 1 1/2 pounds)
• 2 large eggs, lightly beaten
• 1 cup soft breadcrumbs
• 1 cup sweetened flaked coconut, toasted

• 4 cups vegetable oil
• Napa Cabbage Slaw
• Garnish: lime wedges

Preparation

Peel shrimp, leaving tails on; devein, if desired.
Dip shrimp in egg. Stir together breadcrumbs and coconut; dredge shrimp in mixture.
Pour oil into a Dutch oven; heat to 375°. Fry shrimp, in batches, over medium-high heat 2 minutes or until golden. Drain on paper towels.
Spoon Napa Cabbage Slaw evenly into 8 martini glasses. Top each with 3 fried shrimp. Garnish, if desired.

Holiday Entertaining Recipes - Cream Cheese-and-Olive Biscuits With Olive-Parsley Spread

Cream Cheese and Olive Biscuits  

Ingredients

• 2 1/4 cups all-purpose baking mix
• 1 (3-ounce) package cream cheese, softened
• 1/3 cup buttermilk
• 1/2 cup green olives, chopped
• 1 (6-ounce) jar pitted kalamata olives
• 1 tablespoon capers, drained

• 1 garlic clove, pressed
• 1 tablespoon chopped fresh parsley
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1/4 teaspoon black pepper
• 1 (3-ounce) log goat cheese or package cream cheese, softened

Preparation

Pulse first 4 ingredients in a food pro-cessor 3 to 4 times or until combined.
Turn dough out onto a lightly floured surface. Pat dough to a 1/2-inch thickness; cut with a 2-inch fluted cutter. Place on ungreased baking sheets.
Bake biscuits at 425° for 10 minutes or until golden.
Pulse kalamata olives and next 6 ingredients in a food processor until combined.
Split biscuits in half, and spread cut sides evenly with goat cheese; top with olive mixture.
Note: To make ahead, bake biscuits as directed. Cool completely on baking sheets on wire racks. Cover and freeze until firm. Place biscuits into zip-top plastic freezer bags; freeze up to 2 weeks. Remove from freezer; place on baking sheets, and let stand 30 minutes. Bake at 325° for 7 to 10 minutes. Prepare olive-parsley mixture as directed. Place in an airtight container; freeze up to 2 weeks. Thaw in refrigerator 24 hours. Stir before serving.

Kaplan Catering Holiday's

If you are planning an Holiday Party contact Kaplan Catering to provide your catering!

Collard Green Dip

Lisa's Collard Green Dip!

Ingredients                                 

• 4 tablespoons butter
• 2 cloves garlic, chopped
• 1 small red onion, chopped
• 5 slices of pork bacon
• 2/3 cup  grated Parmesan
• 1/2 cup shredded Cheddar 
• 1 container of cream cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 lemon, juiced
• Dash hot sauce
• Dash Worcestershire sauce
• 2 (10-ounce) cans of Glory Collard Greens
• 1 (14-ounce) jar artichoke hearts, drained and coarsely chopped

Directions

Preheat oven to 425 degrees F. 

Microwave 5 slices of bacon.  Reserve bacon fat.

Melt butter in a 2-quart saucepan over medium heat. Saute, garlic and red onion and saute until tender, about 3 minutes. Transfer to a bowl.  
Add the Parmesan and Cheddar. Stir until the cheese has melted. Add salt, pepper, lemon juice, hot sauce and Worcestershire. Fold in the collard greens and artichoke hearts.
Add mixture to a casserole dish. Bake for 15 -20 minutes until golden brown.
Serve this dip with baked pita chips.

Apple Bread Pudding

• Bread Pudding
• 4 Granny Smith apple, peeled and chopped
• 1/2 tsp ground cinnamon, divided
• 6 Cups of stale white bread
• Vegetable cooking spray
• 4 large eggs
• 1 1/2 cups  milk
• 1/4 cup firmly packed brown sugar
• 1 cup of white sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
•  1/3 teaspoon ground cinnamon
•  Caramel Sauce

Procedures

Directions

• In a large bowl, combine the apples, milk, brown sugar, egg  vanilla and cinnamon. Fold in bread cubes and apple; let stand for 15 minutes or until bread is softened.
• Pour into an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm with whipped topping and caramel topping. Refrigerate leftovers. Yield: 8 servings.

 

How To Properly Set Your Table 

A properly set table is the canvas for a beautiful meal. When you have an upcoming holiday dinner—or just want to make an occasion feel special—formal place settings are ideal for creating an exceptional dining experience .  Follow these easy steps and set a beautiful table and enjoy your guest!

 

Setting the Stage

• Spacing: When setting a dinner table, place settings should be evenly spaced and flatware should be balanced.
• Start with Plates: Start by setting out dinner plates. Make sure plates are far enough apart to provide guests sufficient elbowroom—about 2 feet apart from plate center to plate center.
• Let Plates be Your Guide: Once your plates are set, you can use them to balance the rest of your place settings. Cups and glasses go on the right side of the plate, butter and salad plates to the left.

Silverware & Napkins

• Basic Placement: Place silverware in the order of its use, from the outside in, first course to main course. To simplify the setting, don't put out utensils that won't be used.
• Forks, Spoons & Knives: Forks should be placed to the left of the plate, knives and spoons to the right. The only exception to this rule is a small cocktail fork, which goes on the outermost right side of the plate.

Tip: Place knives with their cutting edge towards the plate, and make sure all of the utensil handles line up. If possible, remove the used utensils after each course.

• Napkins: All napkins should be cloth and go to the left of the forks. Use a decorative napkin fold as an added touch.
• Butter Plate & Spreader: When serving bread, place a butter plate above the forks to the left of the plate and include a butter knife or spreader.
• Dessert Silverware: If you serve dessert, the silverware should be placed above the plate with the fork handle to the left and the spoon or knife handle to the right (the cutting edge should face down). You can also just bring out dessert silverware with the dessert.
• Special Touches: Dress up your place settings with napkin rings, or try making a personalized place card for each guest.

Use the diagram below as your guide when arranging your formal place settings:

1. Napkin
2. Salad fork
3. Dinner fork
4. Dessert fork & spoon
5. Bread and butter plate with spreader
6. Dinner plate
7. Dinner knife
8. Teaspoon
9. Soup spoon
10. Cocktail fork
11. Water glass
12. Wine glass (red wine)
13. Wine glass (white wine)
14. Coffee cup and saucer

Drinks

• Glass Placement: Glasses should be placed above the knives in a straight row, slanting downward from the upper left, going from biggest to smallest. Make sure smaller glasses aren’t hidden behind larger ones. An example of a proper arrangement would be a water goblet in back, wine glass, then a dessert glass closest to your guest.
• Coffee Cup & Saucer: If you plan to serve coffee with the meal, place the cup and saucer to the right of the setting, with the coffee spoon on the right side of the saucer. Otherwise, bring the coffee out with dessert.

Tip: While a formal table setting is impressive, you’ll certainly have your share of dirty dishes. Use Cascade Complete Pacs to easily clean your dirty dishes and silverware to a shine—no rinsing required.

If you like this article, you might also like:

• Pretty Place Settings: Romantic
• Place Cards 101
• Quick Clean: Dining Room

 

Lisa's Easy Peach Cobbler

Easy Peach Cobbler  

• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 2 cups sugar, divided
• 1 tablespoon baking powder
• Pinch of salt
• 1 cup milk $
• 4 cups fresh peach slices
• 1 tablespoon lemon juice $
• Ground cinnamon or nutmeg (optional)

Preparation

1. Melt butter in a 13- x 9-inch baking dish.
2. Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
3. Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
4. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

Do you Believe

Turkey Sliders

Sliders are very popular right now and this version made with ground turkey and baked rather than fried is not only good, but good for you. . Served with baked Parmesan fries this was the perfect 'fast food' meal and the cost per slider is about 45 cents -- that's good, too.

Ingredients

• 20 ounces lean ground turkey
• 2 tablespoons Feta Cheese with Tomato & Basil, crumbled
• 1 clove garlic - minced
• 1/2 teaspoon oregano,, dried
• 1 teaspoon salt
• freshly ground black pepper
• 16 dinner or slider rolls
• 1/3 cup mayonnaise
• 1 tablespoon honey Dijon mustard

Directions

1. Combine ground turkey, cheese and all seasonings. Mix together well.
2. Shape turkey into 16 small patties.
3. Place patties on a greased baking sheet.
4. Bake at 350 degrees F for 8 - 10 minutes or until cooked through. Be careful not to cook too long or they will become dried out.
5. Combine mayonnaise with honey Dijon mustard and stir until well blended.
6. Place on rolls and top with honey Dijon mayo.

Discovering your Strengths....

Discovering your Strengths:
1. Dream Big - What would you do for FREE if money didn't matter? When you learn to tap into your dreams, you'll learn to find your source of career happiness.
2. Strengths - Take an aptitude test and discover your strengths! Uncover your hidden talents and find out how you can turn your passion into profits.
3. Network - Find networking events and meet and talk with different professionals --you will gain valuable insight into several career choices.
4. Believe - In your dreams and they may come true--believe in yourself and they will!
5. Remember to Believe. Dream.Change.

Love & Peace, the Dreamer....

Chicken & Artichoke with White Wine Sauce!

Chicken and Artichokes with White Wine Sauce


1/4 cup flour
1/2 tsp salt
1/2 tsp black pepper (or to taste)
4 boneless, skinless chicken breasts
2 tbsp olive oil
1 fresh sliced button mushrooms
1 6 oz jar artichoke hearts, roughly chopped
1 tbsp butter
1/3 cup dry white wine (I used a white cooking wine)
1 Bottle White Wine Champagne Dressing (Harris Tetter)
1/8 tsp salt
2 tbsp grated Parmesan cheese

In a shallow dish, stir together flour, , the 1/2 tsp salt, and pepper; reserve 1 tbsp of the flour mixture and set aside. Dredge the chicken breasts with the flour mixture, and cook chicken in hot oil over medium-high heat for 8-10 minutes or until chicken is no longer pink inside, turning once. Remove chicken from skillet, cover with foil. In the same skillet, cook mushrooms and artichoke hearts in hot butter over medium heat for 3 minutes or until artichoke hearts are tender.

In a small bowl stir together the reserved 1 tbsp flour mixture, wine, 1/2 bottle of White Wine Champagne Dressing , and 1/8 tsp salt until smooth. Add wine mixture to skillet, cook and stir until thickened and bubbly, about 2-3 minutes. Pour sauce over chicken--Bake for 30 minutes at 350 degrees until bubbly , sprinkle with cheese, and serve.

Vision Board Party

I did it!  I realized one of my dreams of launching out on faith and adding another element to my business portfolio--I hosted my first vision board party!  We laughed, shared and we DREAMED BIG DREAMS!

We made a list of our goals to be completed by the end of the year and we also counted all of our blessing that have occurred during the last 9 months.  We did this as a visual reminder for each of us of all that we have accomplished.  We talked about the word "revelation" and how it applies to our life dreams. The ladies were inspired, full of hope and promise--knowing that the Dream Giver was with them every step of the way.    

I wanted the party to be special, so I prepared a few of my favorite entree:

Appetizers:

Pesto Pizza with Spinach, Peppers and Gouda Cheese 
Pita Points with Red Pepper Hummus

Entree
Chicken & Artichoke with a White Wine Sauce.
Steamed Green Beans with Carrot and Dill
Lisa's Pasta Salad

Dessert
Fresh Fruit with Honey & Fresh Mint

Punch

Enjoy!
  

BELIEVE...Vision Party

Surround yourself with the dreamers and the doers; and the thinkers, but most of all surround yourself with those who see greatness within you.....even when you don't see it within yourself, yet.

Did you know people that visualize and frequently refer to their dreams and goals are more likely to succeed?

What dreams have you put on the shelf?  What would you like to be manifested in your life? 
If you have a dream that has been deferred then please join us for a fun night of dreaming!

Believe Vision Board Party

DATE:  Saturday, August 25
TIME:   6:00PM - 8:00PM
LOCATION: Lisa's home
PURPOSE: To DREAM Big!
RSVP: August 15, 2012

Upcoming Events

Join Lisa Jacobs & Kaplan Catering 

to a 

Bridal Open House & Tasting on 

Thursday, September 13, 2012!

For more details please contact me at 919-349-5462 or ljsevent@gmail.com

Summer Time Fun -The Essence Fesstival

What a wonderful and busy summer this has been!  My best friend Kim, along with my first cousins Joyce and Aretha - "aka" Sweet Thing" spent a wonderful 4 days in New Orleans in July!  From sight-seeing to seminars to eating delicious Cajun cuisine we had a blast!

The girls and I enjoyed a round of activities--including the highlight of the trip for me, seeing Mary J Blige in concert at the Essence Festival!

We dined at the highly rated Oceana Restaurant at 739 Conti Street and we were in culinary heaven.  We each ordered different entrees so that we could all savor a bit of New Orleans delights.
 Kim, ordered Alligator, Oyster Bites and Eggplant Zucchini,  Sweet Thing ordered Blackened Duck, I had fried Oysters and Joyce ordered the most delicious and moist Crab Cakes I have ever tasted!  For dessert, Joyce ordered Banana Foster Ice Cream cheesecake--it truly was to die for--yep, culinary heaven.

We all had a great time traveling to and from the Super Dome, the Convention Center on on Bourbon Street! We laughed, ate, cried and had a great time as only women can do!

Kim, Sweet Thing and Joyce - are planning a wonderful trip  next year to a new destination!  I can't wait to hear all about their magical trip!

   

Entertaining Etiquette for the Host & Guest - Share your Pet Peeve

Just a few notes from Lisa about regarding social etiquette and graces...

 

In the “olden days,” using proper etiquette in everyday life and special occasions seemed like more of a social must than a matter of personal choice.

But oh, how times have changed.

However, just as chivalry isn’t dead, proper etiquette isn’t either.

If you’re already employing these etiquette tips in your life, congratulations – Miss Manners would be proud.

if you’re slacking on your socially savvy abilities, a little refresher course never hurt anyone. 

Parties and Gifts

1. Always RSVP to a party in a timely fashion, even if you won’t be attending. The host needs a accurate headcount.

Holding off on a response makes the host feel like you’re waiting for a better offer to come along.

2. Don’t ask the host of a party for a tour of their house unless it’s a housewarming. Let them offer one if they want to.

3. If a wedding invitation specifies you and a guest, don’t call to ask if you can bring your children, too.

Most brides and grooms are being cost conscious and having children at their wedding reception is an added expense.

4. You can bring a gift for the hostess, but just make sure that it isn’t something that would preoccupy them before or during the party.  Most host of dinner parties already have a pre-planned meal to include desert. If you bring a food item as a gift, please let the host know that it is for them to enjoy at a later date.

In addition, do not ask for a "to-go" box of the host left-over food.!

5. If you've been invited to a wedding but can’t go, you should still send a wedding gift.
If an invitation says no gifts, don’t bring them, or else you might embarrass other gift-less guests.

6. Don’t ask for cash gifts as wedding gifts, baby shower gift or birthday party gift. 

7. Thank you notes are a must after receiving a gift. Make sure the thank you note gets to the person within two weeks of receiving the gift.

However, an exception might be wedding gifts, since you might be busy honeymooning.

Dining

8. After sitting down at the table and waiting for everyone else to sit down, unfold your napkin and place it in your lap.
If you briefly leave the table, place it on the chair, and when you’re done, place it on the left side of the plate.

9. To choose the right silverware at a gourmet meal, always work from the outside in (your appetizer utensils like spoon soup and salad fork are on the end).

10. No personal grooming at the dinner table! I was once having Sunday brunch at a local eatery and a woman at the next table proceeded to floss her teeth and scrape her tongue.  Needless to say, I quickly lost my appetite!  Please share with me your number one pet peeve when it comes to social graces and etiquette   

 

Lobster/Shrimp Roll

Lobster Roll

  Photo: Lobster Roll Recipe

Ingredients

• 1/2 cup nonfat plain Greek-style yogurt or 2/3 cup regular, plain nonfat yogurt
• 3 tablespoons mayonnaise
• 1 stalk celery, finely chopped
• 1 tablespoon chopped scallion greens (about 1 scallion)
• 1 tablespoon fresh lemon juice
• 1 pound cooked lobster meat or cooked shrimp, cut into 1/3-inch pieces (about 2 1/2 cups)
• Salt and freshly ground black pepper
• 4 whole-wheat hot dog buns
• 1 tablespoon extra-virgin olive oil

Directions

If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.

In a bowl, stir together the thickened or Greek-style yogurt, mayonnaise, celery, scallion and lemon juice. Fold in the lobster meat and season, to taste, with salt and pepper. Chill until ready to use. Just before serving, open the hot dog buns and brush the inside with olive oil. Heat a grill pan over moderately high heat and grill the bread, cut side down, until toasted, about 3 minutes. Fill each with 3/4 cup of the lobster mixture and serve immediately.

Basil Tomato Tart - Yummy

Basil Tomato Tart
One pre-made baked pie crust (I use Pillsbury)
6-8 Roma Tomatoes
1/4 cup of Pesto Sauce
4 Cloves of minced garlic
2 Cups of Shredded Mozarella Cheese
1/4 cup of Parmesan Cheese
1/2 cup of Mayo

Bake the Piecrust until golden brown about 10 minutes
While crust is hot, place about 1/2 cup of mozarella cheese on bottom of pie crust to melt.

Slice tomatoes and place on a paper towel to drain moisture.
Arrange the tomatoes on top of the melted cheese in pie shell. Mix the pesto, garlic, cheese and mayo and spread evenly over the tomatoes.

Bake at 375 degrees for 35 minutes until top is golden and bubbly.

Serve with a garden salad, sweet beer bread and a tall glass of ice tea!
Dinner is served! Enjoy

Summer Recipes - Sweet Beer Bread

Sweet Beer Bread
3 Cups Self Rising Flour
1/2 Cup of Sugar
1 (12oz) Bottle of Beer
1/4 cup of Melted Butter

Stir first 3 ingredients:  Pour into a lightly greased 9X5 inch loaf pan. Pour melted butter over batter.  Bake at 350 Degrees for 45 minutes or until done.

Additions:  You can add 2 tablespoons of cheese and a few shakes of red roasted garlic flakes to the batter.

Enjoy warm from the oven or freeze to enjoy later!

The First Day of Summer

June 20 is the first day of summer and to me that signals the time for entertaining and cooking!


Today, I made homemade beer bread!  I know that is hot but I love the taste and smell of fresh baked bread in my home and Terry and Chris enjoy it!

I am sharing with you the recipe for the beer bread and a few others that are quick and easy to prepare for a summer evening meal.
 Invite friends and family over to your abode for dinner, conversation and relaxing evening!

    

Le Chic Boutique | Online Fashion for the Stylish You

Le Chic Boutique | Online Fashion for the Stylish You

Beautiful dresses!

Game Night with Friends

Hello Party People!

WOW! What a great time we had last night with our good friends Mike & Janet!  We ate, laughed and shared simple yet elegant and tasty appetizers.  We also played Uno and I must confess, I had forgotten how to play.  Needless to say, I was left with many, many cards in my hands!  We all had a good time playing.  Our conversations ranged from parenting, politics, food, wine and so many laughs.  I am so glad that I am slowing down this hectic pace and I am enjoying the simple &  finer things in life...friends, fellowship and food!

Take the time to entertain your family and friends this summer and create memories:) Have your own "game" night and leave me a post with all the details!

Recipe for Braised Collard Greens

I made this recipe the other evening and I must say they were so  good! I got this recipe from the June issue of "O" magazine! 


2 lb of collard greens--large stems removed and leaves sliced.
1 Tbsp of olive oil
2 cloves garlic, minced
1/2 tsp of crushed red pepper
1 cup of vegetable or chicken stock
1/2 red onion
1/2 cup of green onion
2 tbsp of cider vinegar
Mrs Dash Seasoning
Black Pepper

In large pot, heat olive oil over medium heat until shimmering.  Add garlic and crushed red pepper, stirring occasionally until, until garlic is softened but not brown.  Add vegetable or chicken stock and bring to a shimmer.  Add onion and collard greens, stir in vinegar. Cook until collards are tender, 10-15 minutes.  Add Mrs Dash and Black pepper.

Lisa's notes:  After 10-15 minutes, the collards were not as tender as I liked them.  I ended up cooking them for about 1 hour.  They were not "mushy" but just right!  I added more crushed red pepper and a bit more vinegar!  They were hot and spicy....just the way I like them!  Enjoy and let me know how you like them!   

The Menu for Saturday's Game Night

I think I am going to keep the menu fun, mini and easy for Saturday's game night.....

The Menu:

Lisa's Hot & Spicy Shrimp--served in a martini glass with shredded lettuce and aioli sauce.
Ranch Wings with Dipping Sauce **Wings will be purchased from the deli at my local WalMart!  
Turkey Burger Sliders with Blue Cheese Dressing on mini bun
Miniature Hot Dog Bites
Chips & Dips
Mango Ice Tea

The decor
Red, white and blue in honor of Memorial Day! Flags, Sparklers and a big wreath on the front door!

Share with me your memorial Day activities....
Stay tuned for pictures.....

Memorial Day Entertaining

Entertaining with Lisa........

This Memorial Day weekends marks the beginning of summer for my family and I, and that means plenty of entertaining!  From back yard cookouts,  pool parties, game nights and intimate dinner parties we will plan it all!  Entertaining with Lisa will show you how you can entertain on a budget and still serve beautifully prepared and good tasting food and have a good time! 

This Saturday, friends are coming over for "game" night!  We will have Monopoly, Sequence and just plain fun!  On the menu will be plenty of finger foods and and nice cold "mock-tails" 

Stay tuned for photos and menus!

Ciao, 

Entertaining with Lisa!
www.lisajacobsevents.com