Great Ideas

I went to a wedding this past weekend and took careful note of the horsd'oeuvres that were being served just before dinner.  There was crostinis with shredded portabellos topped with shaved parmesean cheese, a tuna tartar served in mini phyllo cups, and terriyaki steak on skewers.  Each item was so delicious, I could have passed on the dinner and ate more!!!  Such memories have caused me to think of a good reason to have a party!

Not Just for Breakfast

I'm from Vrginia and I love grits.  Living here in Seattle, I've been hard press to find them in the supermarket, let alone being able to share my love with someone that's eaten them.  But my oh my, I've had the great opportunity to expose some people to them and they now share the same love I have.  Just eating them plain is okay, but I'm a person of FLAVOR!   I add cheese, cheddar or pepperjack.  Cooked bulk sausage (hot), green chilies, and chopped jalapenos.  I've topped them with sauteed shrimp, scallops, crab or smoked sausage.  I'm telling you, if you've never had grits or they were cooked the wrong way ... bland and lumpy.  OR  they tasted like grit (undercooked)....then you've been short changed, bam boozeled, tricked into thinking they are bad.  But when I cook them ... THEY ARE GOOD!  And you WILL want more!!

Back in Gear

Been away in a conference and had no time to blog.  Speaking of no time ... I was making spaghetti for dinner tonight because I needed to make something quick.  But tonight it seemed a little boring so I thought, how can I make it more interesting?  Well, I made my usual sauce, cooked the pasta, and then it hit me ... pasta on plate, topped with the fabulous sauce, and my brain engaged and I remembered I had a jar of pesto.  So I topped it all off with a dollop of pesto in the middle and a sprinkling of parmesean cheese.  Try it.  My family loved it!

I Heart Wedding Treats

A few edible treats from the revival kitchen.  Here is a small token that I made for a dear friend of mine for her wedding guest grab bags.  Want to make someone smile? Try these mouthwatering buttery cookies.


Easy- Bake buttered sugar cookies with personalized icing.  


Prep Time + Bake + artistic pleasures= 1 hour

*DIY's are the best and an added touch of love for their wedding reception*




For other tips or questions send them to:
joancooking@gmail.com

Help your body

Make sure you get your protein intake. Especially, in the morning. I call protein brain food. Protein helps our bodies to repair itself. Of course, fruit and vegetables are vitally important also.

SPRING FILLING

The time has come where the leaves have finished turning autumn hues. The air is filled with a different wind and I just love this time of season. That's right, Spring is finally coming or for some already has begun.

When Spring and Summer comes I usually try to eat lighter. Slowly implementing a small change in my meals. Soup and salads are perfect for this season.

Try making a salad with seafood, chicken or salmon. This is a quick fix for satisfying your appetite. Quick salads include cherry tomatoes and a sliced boiled egg.(Sometimes I boil 3 or 4 eggs at the same time if I know I'm going to make a big salad for later). For you meat lovers that want to cut back on your intake, create your salad by grilling portobella mushrooms. Seasoned with garlic and pepper, slice and top with fresh Parmesan cheese or bleu cheese. Add almonds for protein. Great greens are arugula, romaine, and butter lettuces.

Time: 12 min.

Have a Happy Spring Day and fill your belly with healthy treats.

Trying New Recipes

A good rule: NEVER SERVE A NEW RECIPE TO YOUR GUESTS BEFORE YOU TRY IT. When trying a new recipe, make sure it taste good to you before you serve it to your guests. Make notes of any tweeking you may have to do so next time it'll taste superb! I've had to cut the sugar and/or butter in a dessert recipe and it didn't disburb the taste.