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    Average: 3.3 (6 votes)
So as you all have probably realized – I am obsessed with peanut butter. I found this recipe online and the great thing about it is that it is 21 Day Fix approved so it’s a great treat for those trying to watch what they are eating but still craving something savory. I decided to whip up this treat for my husband and I while we were stuck at home during the Blizzard of 2016! We ended up getting over 3 feet of snow!  This bark was super easy to make and only took a few minutes
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Lasagna Soup

7 March, 2014, 0 comments, on

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Well, I’m not really a soup lover, but the name of this soup caught my attention too much not to give it a try.  I am so happy that I did.  It was wonderful and it tasted just like its namesake – yet not as heavy in the stomach.  I served the soup with some buttered crusty Italian bread (You can never go wrong with that!)

Another plus side of the recipe – from prep to eating only took 30 minutes!  

Here are the ingredients for Lasagna Soup:

lasagna soup

Kosher Salt
8 ounces lasagna noodles, broken into pieces (about 10 noodles)
1 Tablespoon extra virgin olive oil, plus more for drizzling
1 onion, chopped
½ pound hot or sweet Italian sausage, casings removed 
3 cloves garlic, chopped
1 teaspoon dried oregano
2 Tablespoons tomato paste
4 cups low sodium chicken broth
1 15-ounce can crushed tomatoes
½ cup chopped fresh basil
1/3 cup grated parmesan cheese
¼ cup heavy cream or half-and-half
1 cup water

First bring a large pot of salted water to a boil.  Add the noodles and cooks as the label directs.  Drain; drizzle with olive oil and toss.

lasagna soup

Meanwhile, heat 1 Tablespoon olive oil in a large Dutch oven over medium-high heat.  Add the onion and cook, stirring until softened, about 4 minutes.  Add the sausage, garlic and oregano and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 4 minutes.  Add the tomato paste and cook, stirring, until darkened, about 2 minutes.

Add the chicken broth, tomatoes and 1 cup water; cover and bring to a simmer.  Uncover and cook until slightly reduced, about 10 minutes.  Stir in the noodles, basil, parmesan cheese and heavy cream (or half and half if you decided to take the “lighter” route); simmer 2 more minutes.

Divide the soup among bowls.  If desired, you can add toppings such as mozzarella cheese, grated parmesan cheese and/or ricotta cheese.

lasagna soup



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Thanksgiving in March!

5 March, 2014, 0 comments, on

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So Thanksgiving happens to be my FAVORITE holiday of all time. I love all the food that comes with a Thanksgiving Feast and most of all the Turkey and Stuffing. I was craving a little comfort food in my life this week and decided to make my boyfriend and me our own mini feast.

I hit the grocery store for a few items including Onion Soup Mix, a small Butterball Turkey Breast, a package of 5 minute turkey stuffing, a small onion and a red potato.

Since I don’t have the luxury of spending the afternoon at home smelling the aromas of my turkey cooking from the oven for a few hours I had to modify my wants and opt for the use of my handy dandy crock pot. In the crockpot the turkey can cook for 7-8 hours on low, the perfect amount of time while I am away at work.

The stuffing can be done on the stove top in a matter of minutes after I get home.

First thing you want to do is pour ½ cup of water into the bottom of the crockpot. You can substitute this for chicken broth as well, I just didn’t have any on had so water works just fine.

Then cut the potato and onion in to large chunks and places in the bottom of the crockpot. This helps hold the turkey up off the bottom of the pot and adds some extra flavor as well.

Next unwrap the turkey breast but leave the netting on the turkey. Spray the turkey with nonstick cooking spray. Rub down with 1 packet of Onion soup mix.

Place the turkey on top of the onions and potatoes.

Set the crockpot on a low setting to cook for 7-8 hours and you are all set.

crockpot turkey

After 7-8 hours your turkey will look like this.

turkey crockpot

Pull the turkey out and let sit for 15-20 before cutting. You can see from my photo here that as I pulled it out it started to break a part. That’s how tender this turkey is that it falls apart so easily.

turkey crockpot

Cut into slices (as best you can) mine was more like chunks of turkey because it just kept falling apart.

turkey crockpot

Whip up some of the 5 minute turkey stuffing on the stove top. This package is all inclusive just need to add water and butter. I also chopped up some onion to add and a little sprinkle of cayenne pepper because I like my stuffing a little spicy. This quick and easy side was super tasty!


And there you have it! A Thanksgiving meal with little to no work and a whole lot of flavor. The leftover turkey is just as amazing the next day too! I will definitely be making this again very, very soon!

turkey crockpot and stuffing

- Sara

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Mushrooms Stuffed With Flavor!

20 February, 2014, 0 comments, on

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So tonight we had steaks on the grill and asparagus and I decided to try out some stuffed mushrooms to mix things up a bit rather than having our go to, mashed potatoes.

This recipe is super easy and only took about 10 minutes of prep time and 10 minutes of cook time.

You will need large white mushrooms (I used 4 so we could each have 2), ½ cup seasoned croutons, a pinch of minced garlic, ½ cup mozzarella cheese, and half a stick of melted butter. A little Italian seasoning and parmesan cheese to top it off and you are ready to go!

stuffed mushrooms ingrideients

Melt the butter in a small bowl in the microwave.

Crush the croutons into a bowl for mixing. Since I was only making 4 mushrooms I could mix all my stuff in a cereal bowl.

Add mozzarella cheese to the bowl.

Then add the minced garlic and half of the melted butter. Mix together. I also added a dash of Italian seasoning here.

Take the stems off of the mushrooms and make sure to wipe the mushrooms down with a paper towel. Pour the other half of the melted butter into the bottom of the baking dish and set the mushrooms in the dish.

Fill each mushroom with the filler from the bowl.

I also topped with a little parmesan cheese I had in the fridge.

Bake for 10 minutes at 375 degrees.

stuffed mushrooms recipe

These were the perfect side dish to go with our steaks and had a ton of flavor. You could also mix this recipe up and use portabella mushrooms instead for a slightly different flavor.

Hope you enjoy!


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Bourbon & Rosemary?

18 February, 2014, 0 comments, on

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I cozied up in my apartment on a winter’s eve and watched the snow begin to fall.  I decided to celebrate the possibility that I may be stranded at home tomorrow and whip up a little after dinner drink for my roommate and I. 

The new bottle of Bulleit Bourbon on my shelf was begging to be used!  Be sure to visit www.bulleit.com for a more details about this small batch bourbon.  New to the bourbon world, I had been drawn to this particular bottle for two reasons; first because we serve Bulleit at many of our Drink.Eat.Relax events, and second because the website describes it as “Medium amber in color, with gentle spiciness and sweet oak aromas. Mid-palate is smooth with tones of maple, oak, and nutmeg. Finish is long, dry, and satiny with a light toffee flavor.”  Who could ask for more right?

recipe, bourbon, rosemary

Now what to mix it with?  A quick scan of my refrigerator revealed half an orange and some rosemary.  I whipped up some Rosemary simple syrup.  You simply combine equal parts water and sugar in a saucepan and heat until the sugar dissolves.  Once the sugar had dissolved I dropped in my rosemary sprigs, covered the saucepan, and let it steep for 30 minutes.  If you want a stronger rosemary flavor, you can simply leave the rosemary in the syrup for a longer period of time. 

recipe, bourbon, rosemary

Now that the rosemary simple syrup had cooled it was time to beginning crafting this cocktail!  I poured 2 oz of the Bulleit into the cocktail shaker, along with ¾ oz of the simple syrup, juice from ½ of an orange, and ¾ oz Triple Sec.  Now as a single gal with not quite a full bar, Triple Sec was what I had on hand, had I a full bar at my disposal I would have opted for Cointreau or the mother of all orange liquors, Grand Marnier!  Alas, the triple sec would have to suffice.  I commenced to shaking the cocktail experiment over ice.  I strained the cocktail into a coupe  glass.  You could really serve it in whatever you like, but as a lady of refined and rather old fashioned taste, I am always attracted to the coupe bar glass for its elegance.

recipe, bourbon, rosemary

It was love at first sip!  The bourbon combined with the orange and rosemary flavors produced a drink that was complex and warm.  Perfect for a winter’s eve while watching the snow fall.  Now to come up with a name for this cocktail!  Please submit your suggestions.  Enjoy!

bourbon, rosemary, recipe

recipe bourbon rosemary


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When life gives you lemons…make chocolate chip scones?

12 February, 2014, 0 comments, on

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It was a cold January morning and I was about to embark on a long work weekend in NYC with my coworkers.  The idea of starting the day off with a bowl full of porridge did not sound appetizing, so I decided to treat myself, and hopefully spread a little food love to everyone by making chocolate chip scones!

I have fallen in love with this recipe because of the dense yet soft consistency and the bright flavor the lemon zest adds while keeping them from being overly sweet.  This recipe can also be nicely adjusted by substituting a fruit of your choice in place of the chocolate chips, but chocolate chips is what I was craving!

recipe, scones, chocolate chip

I combined my dry ingredients and grated the lemon zest directly into the bowl, and then whisked together.

recipe, scones, step one

After this I added the chocolate chips. Next came one of the most important steps, as it is also in my humble opinion one of the most important ingredients . . .the butter! Incorporation of the butter is very important. Chunks of butter that are too large are problematic because it causes inconsistency in the texture, too finely cut up and the scones will come out a bit dry and on the tougher side.  I cut the butter in cubes and then used my finger tips to crumble them even more.  Now I added the buttermilk, which had been premixed with the egg and the vanilla extract. 

I used a fork and just mixed until the ingredients barely held together.  

scones mixed recipe

I delicately formed the dough into a dome before cutting it into pieces.  It is very important not to overwork the dough as this will lead to a tough scone.

After I cut them into pieces I brushed them with some buttermilk and sprinkled them with raw sugar, and they were oven ready! I baked them for about 15 minutes at 350.


Twenty minutes of painless effort resulted in beautiful, dense yet soft scones.  Hot from the oven they were delicious.  Fourteen hours later after a long day at work, they were the perfect pre bed snack in the hotel room to soothe the taste buds and soul!  Enjoy with a cup of coffee or hot cocoa.

scones, recipe

- Emily

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