july book giveaway!

June 30, 2015

Talk about pleasure in simple things – what could be better than a juicy, vine-ripened heirloom tomato? Colorful, tangy, juicy, and sweet, heirloom tomatoes are the essence of summer! This month’s giveaway book selection pays tribute to this wonderful summer staple! The title of the selection is The Heirloom Tomato Cookbook by Mimi Luebbermann with luscious photographs by Dan Mills and Robert Holmes.

From soups and salads to main courses and desserts, heirloom tomatoes are as versatile as they are colorful, with dozens of different flavors, sizes, and colors to explore. This wonderful book includes recipes, gardening tips, wine pairings, and tomato lore.

Cooking and gardening expert Mimi Luebbermann has created a wonderful resource for cooks and gardeners alike! Leave a comment on this month’s giveaway post to be entered to win this marvelous book! Good luck!

Thanks to everyone for your interest in the June giveaway Vibrant Food by Kimberley Hasselbrink. Click here to see more about this book. The winner of this June giveaway is Kara from Arizona! Congrats!

Instagram lovers, read on! In keeping with this month’s giveaway title, our Instagram challenge for July is to tag tomato photos this month! Use #pleasuregram to share the best captures of this wonderful summer food! Thanks so much for stopping by! Remember to take pleasure in simple things, Jackie

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shaved brussels sprouts salad recipe

June 5, 2015

Do you like Brussels sprouts? It is a strange thing with this particular vegetable – I don’t enjoy eating whole Brussels sprouts, but I can enjoy eating them when they have been shaved or shredded. So, when I see a recipe that includes a shaved or shredded Brussels sprout, I put it in my ‘give it a try’ file since I know veggies are super good for me!

Many times I will try a recipe from my file and it doesn’t pass the taste test; granting it acceptance into my permanent recipe file and making it part of my regular repertoire.

Today, for Friday field trip, I am taking you into my kitchen and sharing a recipe that made it into the permanent file – big time! It is a cold salad using Brussels sprouts that is not only quick, easy, and delicious, but requires no cooking! It has a marvelous crunch factor that makes it very satisfying and reminiscent of a slaw. With picnic season in full swing, this salad is the perfect easy- to- prepare side dish to bring to an outdoor party!

I like to make a double batch of this recipe each time I make it. For me, this is easy to do on the ingredient end because my grocery store sells a 2 lb. bag of Brussels sprouts and an 8 oz. size of Manchego. I really have no trouble getting through a double batch pretty quickly…it is great to pack up to enjoy at lunchtime!

I have to warn you that Manchego cheese is one of the more pricy cheeses, but it is so worth buying for this recipe – a perfect taste pairing with the Brussels sprouts and almonds!

Shaved Brussels Sprouts Salad
1 lb. Brussels sprouts, trimmed and thinly sliced (I shred them in the food processor)
¼ cup extra virgin olive oil
2 Tablespoons red wine vinegar
Kosher salt and black pepper to taste
4 oz. Manchego, shaved (this too, I shred in the food processor)
1/3 cup sliced almonds, lightly toasted in a 350 degree oven and coarsely chopped.

Toss the Brussels sprouts, oil, vinegar, 1 teaspoon salt, and ½ teaspoon black pepper in a large bowl. Let sit 8 to 10 minutes to let the Brussels sprouts wilt slightly. Add the Manchego and almonds and toss to combine.

*this recipe is adapted from one in one of my favorite magazines – Real Simple.

That is it! Quick and easy! Enjoy!

If you should find yourself with some Manchego left over, be sure to try this Crostini recipe!

Thanks for stopping by! Have a wonderful weekend and remember to take pleasure in simple things, Jackie

Sharing with House of Hipsters, Coastal Charm and Sand & Sisal.

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3 ingredient lemon mousse shooters

May 19, 2015

Dessert shooters are always fun– a nice little bit of sweetness without the heaviness of a traditional sized dessert.

This three ingredient shooter is super easy to create. Great for a party, these lemon mousse shooters can be made ahead, and if you use little disposable decorative cups, are clean-up free!

The lemon flavor for these shooters comes from lemon curd. I love lemon curd and very often use it in tarts – it packs so much flavor. For today’s dessert, I used store bought lemon curd (a 10 oz. jar is approximately 2/3 cup) and lightened it up by folding it into some whipped cream. With this mousse mixture and some gingersnap cookie crumbs, the shooter is complete!

Raspberries, mint, or lemon slice candies make great garnishes, but if you want to stay strict to three ingredients, top the shooter off with a piece of gingersnap cookie instead.

The hard store bought gingersnaps work best to make crumbs. If you are not a gingersnap fan, you can easily change the gingersnap crumbs for some shortbread cookie crumbs.

I hope you enjoy these little lemon mousse shooters!

Thanks for stopping by! Remember to take pleasure in simple things, Jackie

P.S. The napkins and the mini baking cups I used here are from Home Goods.

Sharing at Craftberry Bush, Thoughts From Alice, House of Hipsters, Nancherrow, and Sand & Sisal.

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manchego & fig crostini

April 24, 2015

What to do on the first warm day of spring? Eat outside!

For Friday field trip today, I am taking you out to my backyard to witness the first outdoor hors d’oeuvres of the season!

We all know the best outdoor appetizers are yummy ones that require very little preparation. Manchego and fig crostini fit the bill perfectly! The crostini, serving as the base for this snack, are easy to make and can be made in advance. The rest of the prep is super simple. These little delights can even be assembled right at the table – a wonderful thing, since casual is the buzz word for outdoor entertaining!

You don’t need to go to a fancy gourmet shop for fig spread. I find it right in the deli section of the local grocery store.

Manchego & Fig Crostini

• Fig spread (I used Dalmatia)
• Manchego cheese, shaved or sliced thin with a serrated knife.
• Baguette, cut into ½” slices
• Extra virgin olive oil, salt & pepper

Cut a baguette into ½” slices. Brush with oil and sprinkle lightly with salt and pepper on both sides of each piece. Place on baking sheet and toast under the broiler for 1 – 2 minutes until golden, then flip over and broil the other side. Spread a generous amount of fig spread on each piece and top with shavings of Manchego cheese.

I hope you will try this crostini – a great first alfresco hors d’oeuvre of the season! Just be warned that this taste combination can be addicting! I couldn’t stop eating these! What started out as a way to use up some Manchego cheese, ended up as dinner! Thanks to my friend Linda for suggesting the flavor combination!

Thanks for stopping by!

Remember to take pleasure in simple things, Jackie

Sharing at House of Hipsters, Nancherrow, Thoughts from Alice, The Shabby Nest, and French Country Cottage.

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gluten-free, dairy-free, sugar-free pudding

April 10, 2015

Sometimes we are better off not knowing. This philosophy applies in so many instances – but, never as appropriately as knowing the ingredients in a ‘healthy’ dessert. And, somehow, just knowing a dessert is classified as gluten-free, dairy-free, and sugar-free makes it instantly less appealing. Don’t you agree?

Recently, I needed a gluten-free, dairy-free dessert for a dinner guest and found the options in grocery stores were pretty sad. Creators of these ‘special’ desserts seem to think the missing gluten and dairy can be made up for with tons of sugar! Yuck!

Luckily, living in Fairfield County, I have plenty of options for healthy eating and I just needed to do a little bit of investigative research! I ended up finding my answer at the Catch a Healthy Habit Café in Fairfield with their tasty chocolate pudding made from…avocados! (The recipe was published in the book Fairfield County Chef’s Table: Extraordinary Recipes from Connecticut’s Gold Coast by Amy Kundrat.) I was so amazed and delighted by this chocolate pudding, I have to share the recipe with you today on Friday field trip.

I am not saying this is a good tasting dessert by gluten-free and dairy-free standards. What I am saying is that this is a good tasting dessert, period. I made it to have in my repertoire for when a guest could not have gluten and/or dairy, but ended up liking it so well, I now make it for myself! Give it a try! Your guests may just be better off ‘not knowing’ the main ingredient of the smooth and yummy chocolate pudding you serve at your next get together! ;)

Thanks for stopping by!

Have a wonderful weekend and remember to take pleasure in simple things, Jackie

Sharing at House of Hipsters, Thoughts from Alice, Craftberry Bush and The Shabby Nest.

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super for the super bowl asian nachos

January 27, 2015

This snack was 10 years in the making. Sound crazy? Let me explain.

About 10 years ago, my daughter worked in a restaurant that served Asian nachos. I wasn’t a big fan of Asian flavors at the time, but I was in love with the Asian nachos served at this particular restaurant. I never failed to order this each time I visited. That restaurant is no longer in business, but I have often thought of that favorite appetizer of mine and wished I knew how to make it.

Recently, two people (one being my daughter) that once worked at the now non-existent, Asian nachos serving, Connecticut restaurant put their heads together and came up with the recipe for this fabulous appetizer. I am SO excited to share it with you because it tastes pretty spot-on to my favorite from years ago!

Ingredients (makes 16)

Package of wonton wrappers (in refrigerated in the produce section)
Wasabi cream sauce (I bought Kikkoman sandwich and dipping sauce)
1 bottle peanut sauce (I used an 11.5 oz. bottle sold as a dipping sauce)
1 cup shredded cooked chicken or approximately 12 oz. uncooked (I used 4 tenderloins)
1 ½ cups shredded Mexican mix cheese
Scallions, chopped (for garnish)

Here is how I made the Asian nachos based on what I learned from the former restaurant employees!

First, I baked 4 chicken tenders in some of the peanut sauce. After the chicken was cooked, I shredded it and added the rest of the bottle of peanut sauce to it. (I made this ahead and stored in the fridge.)

Next, I used a frying pan and canola oil to fry 16 wonton wrappers. I made sure the oil was really hot and fried each side – this is a fast process – probably 20 seconds for each side. The wontons will puff up and become stiffer, but I didn’t keep them in the oil long enough to become brown. I flipped them with a fork and put them on a paper towel when I removed them from the oil.

I made sure I had 16 nicely done wontons before starting to assemble the appetizer. (On my first attempt I had some wontons I needed to discard – they were either too brown or that I put them in the oil before it was hot enough. I got the hang of it after a few tries.)

To assemble, I lined up the wontons on an oven safe dish. (You can use a cooking sheet and transfer to a serving tray when out of the oven.) I put a heaping tablespoon of the chicken mixture – after warming it from the fridge first – onto the center of each wonton. Then, I sprinkled the shredded cheese on top of the chicken on each wonton and them under the broiler – just long enough to melt the cheese.

After taking the wontons out of the oven (transfer to serving tray if needed), I added the wasabi cream sauce (add a dot or more, depending on your taste). As the final touch, I garnished with chopped scallions.

Here you go! A super Super Bowl – or, anytime – snack! So yummy! Enjoy!

P.S. You will have wonton wrappers leftover – the perfect opportunity to experiment by using them with some homemade ravioli fillings or to create some filled desserts!

Thanks for stopping by! Remember to take pleasure in simple things, Jackie

Sharing at Craftberry Bush, The Shabby Nest, Sand & Sisal, Elizabeth & Co, and Coastal Charm.

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homage to squirrels on their day

January 20, 2015

I often wonder why I even like squirrels – they are just rodents, after all. And, in my yard, the pesky things are forever digging up all the bulbs I plant in my garden!

But, admittedly, I do like them…I have fed them nuts by hand from my backdoor, I have been in awe of a white one that hangs out in my yard and, I even have a squirrel feeder in a backyard tree!

Well, tomorrow is National Squirrel Appreciation Day. And, even though I don’t know exactly what it is I appreciate about squirrels, I am paying homage to them on their special day!

In the past, I have used a squirrel cookie cutter to make cookies, pancakes, and toast embellished with a squirrel shape – what I am saying is that my homage is pretty much playing with food! And this year is no different since I have created a squirrel pound cake!

You may have tried this technique before – using a shape baked into a pound cake. If not, it is not too hard to do, but two pound cakes need to be baked. First, I made a pound cake, adding cocoa to get a dark color. (You could use food coloring if you wanted to do a different motif….say green for a Christmas tree shape, for example.) Anyway, after the pound cake was done, I cut out a bunch of shapes – in this case – squirrels. I lined up the squirrels – one after the other – down the middle of a loaf pan – until they stood from one end of the loaf pan to the other, flat against each other. Then, I made a second pound cake and spooned the batter all around and on top of the squirrels standing in the pan. After the second cake is baked and cut – Voila! Squirrels!

If you have never tried to make a pound cake with a shape baked into it, it is a fun way to add a motif to a theme party.

Because the squirrel part of the cake is actually cooked twice, I thought that part of the cake may turn out a little dry…so here is the sauce I came up with to spoon over the cake. (Of course, it had to be a nut sauce!)

Walnut Sauce
1 cup maple syrup
2 Tablespoons honey
Pinch of cinnamon
Pinch of salt
3 Tablespoons unsalted butter, chopped into small pieces
¾ cup coarsely chopped walnuts
1 teaspoon vanilla extract

Lightly toast walnuts (optional) and set walnuts and vanilla aside. Combine remainder of ingredients in a saucepan and cook on low heat, stirring occasionally, until butter is melted (about 10 minutes). Remove from heat. Serve warm…when ready to use, stir in walnuts and vanilla before serving with the pound cake.

Thanks for stopping by! Remember to take pleasure in simple things, Jackie

P.S. If you are a squirrel lover, be sure to check out all the cute photos of squirrels in the squirrel photo album on my Facebook page.

Sharing with Elizabeth & Co, Coastal Charm, Cookin’ and Craftin’ and Sand & Sisal.

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earl grey – lavender hot chocolate

January 13, 2015

Do you have a favorite hot beverage for a cold winter morning? Hot cocoa? Mulled cider? How does Earl Grey-Lavender Hot Chocolate sound? Granted, it is not for the faint of heart…a decadent, chocolaty drink with a wonderfully fragrant lavender and Earl Grey flavor combination.

When I saw a recipe for Earl Grey-Lavender Hot Chocolate in last month’s giveaway book, I knew I needed to give it a try. (Click here for more on Winter Cocktails by Maria Del Mar Sacasa.) I love using the flavor of Earl Grey in desserts and I love the flavor pairing of lavender and hot chocolate.

How do I know this? Because I adore the hot chocolate with lavender foam served at Chocopologie in Norwalk, Connecticut! So, if you like these flavors as much as I do, you need to give this recipe a try! I’m calling it my ‘snow day hot chocolate!’ (Remember the Earl Grey cream puffs? Or, the Earl Grey creme brulee? Click on name to see!)

Yes, it is a little more work than a traditional hot cocoa to make, but creating something wonderful in the kitchen is what snow days are all about, right? This is a wonderfully hot, chocolaty treat to enjoy slowly on one of those days when you are housebound and enjoying the slow pace of a snow day!

Earl Grey-Lavender Hot Chocolate – Serves 4
½ cup dried edible lavender flowers
½ cup loose Earl Grey tea
4 cups whole milk
4 Tab unsalted butter
½ cup natural cocoa powder
3 Tab packed dark brown sugar
6 oz. finely chopped bittersweet chocolate
Pinch salt
1 Tab vanilla extract

Bring lavender, tea and milk to a simmer in a medium, heavy-bottomed saucepan over medium heat, stirring occasionally. Remove from heat and let steep 15 minutes. Strain mixture through a fine-mesh sieve into a bowl and discard solids. Wipe out saucepan.

In the same pan, melt butter over medium heat. Add cocoa powder and brown sugar and whisk together until a paste forms. Slowly add milk, whisking constantly. Bring to a simmer over medium-high heat and reduce heat to medium-low. Stir in chocolate and salt and cook, stirring, until chocolate is completely melted.

Notes: If you haven’t used lavender in cooking before, be sure to use culinary-grade lavender. I found containing the Earl Grey and lavender in a spice bag created a smoother drink texture and eliminated the need for a sieve. Don’t plan on accompanying this drink with a pastry or biscuit – it is a dessert all on its own!

Hope you enjoy this cold weather treat! Thanks so much for stopping by!

Remember to find pleasure in simple things, Jackie

Sharing with French Country Cottage, Kim Klassen Friday Finds, Sand & Sisal, Elizabeth & Co., and Coastal Charm.

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chocolate granola recipe

January 6, 2015

This past holiday, my woodland theme warranted some loosely defined forest food – like ‘nuts and berries’ as appetizers…glazed nuts in both sweet and savory glazes included. But, in addition, every year I make some holiday takeaways – homemade treats wrapped in individual servings to give as gifts or to use as delicious, edible favors.

The rosemary shortbread trees I make every year were perfect for my theme this year, but I also added some dried fruit roll-ups and some granola. What outdoor theme would be complete without granola?

The chocolate granola I chose to make this year came from one of my favorite cookbooks – a la Mast – and it certainly gives granola a whole new meaning! (Click here for more on the cookbook.)

This granola is the perfect treat to package in small servings….I used cellophane bags, baker’s twine, and personalized labels (yes, I did make home made two words intentionally lol…I thought it gave it more emphasis to the fact that it was, indeed, made at home.) I love this granola as a topping on plain yogurt, but it is also great to add some crunch to a pancake – maybe chocolate chip!

I made chocolate granola for the holidays, but it may be the perfect thing to make for a Valentine’s Day brunch (I will use it to make yogurt parfaits – layering yogurt, fruit, and chocolate granola in a pretty stemmed glass.) or to slip into a Valentine’s Day school lunch bag…also makes a nice bite to take on the ski slopes or on a winter hike.

This Chocolate Granola Recipe makes 5 cups. Enjoy!

Chocolate Granola Recipe (makes 5 cups)
1 cup almonds, roughly chopped
1 cup pecans, roughly chopped
1 cup rolled oats
½ cup honey
2 Tablespoons brown sugar
3 Tablespoons unsalted butter
2 Tablespoons cocoa powder
½ cup cacao nibs
½ cup dried cranberries
5 ounces dark chocolate, chopped

Preheat oven to 300 degrees Fahrenheit. Combine almonds, pecans, and rolled oats with honey and brown sugar. Spread evenly on a baking sheet and bake for 15 minutes. Let cool. Melt butter with cocoa in a saucepan. Mix together cacao nibs, cranberries, and the roasted mixture. Stir in the melted butter mixture. Mix in the chopped dark chocolate.

Notes: The cocoa nibs may be hard to find unless you live near the Mast store in Brooklyn, but you can probably find some at your local Whole Foods or gourmet food store. The labels I used for my holiday packaging came from Tiny Prints (click here for the website) and can easily be modified for Valentine’s Day or any other occasion by utilizing one of the many designs available…or make your own!

Thanks so much for stopping by!

Remember to find pleasure in simple things, Jackie

Sharing at The Shabby Nest, French Country Cottage.

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snowballs for dessert

December 23, 2014

Do you need a quick and easy, stress free, last minute holiday dessert? Small individual desserts at a meal are especially perfect at the holidays. Since there is so much snacking and treat eating between meals, a small refreshing sweet is ideal. Do you want to know what I think fits the bill perfectly? Snowballs!

Some of the best desserts are the simplest. And. at the holidays, snowballs are perfect! Just 2 easy ingredients – vanilla ice cream and coconut – create a delicious snowball for dessert. This dessert looks so seasonal on a holiday table, and it is sure to be a hit with kids of all ages! There is no better way to bring back memories of creating snowmen or participating in long ago snowball battles!

I love ice cream snowballs. They are such a festive winter dessert. Just make a round of a good quality vanilla bean ice cream and roll it in coconut – voila! A snowball!

For an easy upgrade, a pool of chocolate or raspberry sauce can easily be added to the bottom of the bowl. Or, for those over 21, add a favorite liquor – peppermint or peach are great choices. Myself – I prefer just a garnish of sugared cranberries or raspberries and some mint.

I use red mini latte bowls from Anthropologie to serve – the perfect size for a single snowball! (The dishtowel is also from Anthro.)

If you have little children, you may want to consider stacking the snowballs to make a snowman or serving a ‘snow fort’ on a platter, to be portioned out at the table! Enjoy!

Wishing you and those you love a very blessed holiday. Thank you so very much for sharing pleasure in simple things with me!

See you after the holiday, Jackie xoxo

Sharing with House of Hipsters, The Shabby Nest, Elizabeth & Co., and Sand & Sisal.

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my friends & favs

july book giveaway!

shaved brussels sprouts salad recipe

3 ingredient lemon mousse shooters

manchego & fig crostini

gluten-free, dairy-free, sugar-free pudding

super for the super bowl asian nachos

homage to squirrels on their day

earl grey – lavender hot chocolate

chocolate granola recipe

snowballs for dessert