Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

PS Seasoning & Spices Buttermilk Blueberry Shortcake

October 9, 2016 by Mary 15 Comments

Dessert can be an issue if you’ve got some gluten free family members or guests. However, I have just solved that problem for you!! Make this PS Seasoning & Spices Buttermilk Blueberry Shortcake and you will be the most loved cook around! This is easy to make, quick to bake, has the brain food of blueberries and looks amazing with a beautiful presentation. And, you’ll get the double whammy of blueberries because the freeze-dried blueberries in the mix plump up so nicely in the shortcake, coupled with the fresh blueberries and the cream. It’s delish!!

PS Seasonings & Spices is new to me as a company. But they’ve been around for 4 generations!! Owned by the Hanni family, based in Wisconsin, they started with mastering the craft of smoking and seasoning sausages and in 1984, formed PS Seasoning and Spices. They have now expanded with other product mixes.

This PS Seasonings & Spices Gluten Free Blueberry Pancake Mix is new and outstanding, and the gluten free part is like icing on the cake! You really can’t tell at all that it’s gluten free. And the mix is loaded with freeze-dried blueberries that make it oh-so-good. Of course you can follow the instructions and make blueberry pancakes, but where they call for milk, I recommend you use an all-natural buttermilk (I like Kate’s Buttermilk) and you will get fluffy, light and thick pancakes.
Here were mine!

And here is the recipe for this wonderful fresh and delicious dessert!

PS SEASONING & SPICES BUTTERMILK BLUEBERRY SHORTCAKE – serves 6

18 oz. fresh blueberries, washed and air dried
¼ cup sugar
2 1/3 cups PS Seasoning & Spices Gluten Free Blueberry Pancake Mix
½ cup buttermilk (I like Kate’s)
3 Tbs. sugar
3 Tbs. unsalted butter, melted
½ pint heavy cream, whipped
1 tsp. pure vanilla extract

Preheat oven to 425 degrees.

In large bowl, gently fold and mix the blueberries with 1/4 cup sugar; set aside.

In a medium bowl, stir PS Seasoning & Spices Gluten Free Blueberry Pancake Mix, buttermilk, 3 tablespoons sugar and the butter until a soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.

Bake 10 to 12 minutes or until golden brown.

Meanwhile, in small bowl, beat whipping cream and vanilla with a whisk or electric mixer until soft peaks form.

Cut and split shortcakes, spread a large spoonful of heavy cream on the bottom, place a large spoonful of blueberries on top of the cream and top with a little more whipped cream and the other half of the shortcake. The cream acts as the “glue” here to hold it all together.

Serve with LOVE and enjoy!!

There are a few fall boxes left to purchase.

And your purchase helps us support Feed The Children.

Quick Nuts Over Fish Mustard Roasted Chicken

October 7, 2016 by Mary 3 Comments

I have liked the products from Nuts Over Fish for quite some time. Cinde Vandette, the owner of this company whom I met about 18 months ago at a Fancy Foods Show, is a delight. She wanted me to try all of her products, which I joyfully did, and particularly loved the pistachio one, using it on fish, chicken, vegetables, anything! But, she didn’t want to go into the box just yet, for whatever reason. She did, however, become a buyer of the box and bought several subscriptions as gifts. So she liked it! (Mikie likes it!)

And then she came back and wanted her product to be in the box.

This Cashew Nut Topping flavor is her newest creation. It’s DELICIOUS!! With cumin, coriander, curry, orange peel and cashews, how can you go wrong?!?

Of course this is delicious on salmon or any other fish, but I made up this roasted chicken recipe that was “to die for”! Savory with a touch of sweet, you will want to make this again and again and you will – because it’s quick and easy! Perfect for a weeknight dinner but also fancy enough for company. Make this recipe this weekend and sit back and enjoy the compliments! But don’t forget to add your LOVE and it will taste even better!

QUICK NUTS OVER FISH MUSTARD ROASTED CHICKEN – serves 4 – 5 (I know – the title sounds weird…)

One 4 lb. chicken
5 large garlic cloves, minced
2 Tbs. Dijon mustard
2 Tbs. dry white wine or dry vermouth
2 Tbs. extra-virgin olive oil
1 Tbs. soy sauce
1 tsp. Tabasco or Sriracha Hot Chili Sauce
1 tsp. dried thyme leaves, crushed
1/2 tsp. Kosher salt
4 Tbs. Nuts Over Fish Cashew Topping

Preheat the oven to 450°. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breastbone to flatten the chicken. Using a sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks. Cut partway through the joint between the wings and the breast. These cuts help the chicken to cook faster and more evenly between the white and dark meat.

In a bowl, mix all of the remaining ingredients, except for the Nuts Over Fish Cashew Topping. Turn the chicken skin side down in a non-stick oven proof skillet and spread it with half of the mustard mixture. Sprinkle on 2 Tbs. of the Nuts Over Fish Cashew Topping all over evenly on the back side of the chicken. Turn the chicken skin side up; spread with the remaining mustard mixture and sprinkle on the remaining cashew topping, evenly, all over.

Set the skillet over high heat and cook the chicken until it starts to brown, 5 minutes. Transfer the skillet to the oven and roast the chicken for 30 minutes, until the skin is browned and the chicken is cooked through. Let the chicken rest for 5 minutes. Transfer the chicken to a cutting board or platter, cut it into 8 pieces and serve with LOVE. Enjoy!!

For a short time, you can still buy a fall box with this product in it to make this recipe – but we only have a few left. Go to buy here.

Revealing our Gluten Free Fall Box!!!

October 6, 2016 by Mary 2 Comments

We’re so excited!! Some of you have asked for this and now we have it! A box full of completely gluten free products! In this box we have delicious items you can eat right away as well as clever recipes coming your way to use the product differently, capitalizing on their gluten free attribute. All of the products are tested by me and my team before they can even make it into the box, so we make sure they’re super delicious and good for you.

Take a look at this awesome video put together by our very talented team.

And if you didn’t buy a box, we still have a few left that you can purchase here. Remember the holidays are coming and this makes a great gift!! And of course, for every box purchased, you’ll be helping us in our fight against worldwide hunger through our partnership with Feed The Children. We believe that no one should go hungry. Don’t you?

MOM’s POPPED LOTUS SEEDS – poppedlotus.com

Their founder was first introduced to the deliciousness of popped lotus seeds as a child when his mother gave them to him as an afternoon snack. After rediscovering his childhood treat, he decided not to keep this amazing snack food to himself. By improving upon what his mother gave him as a child, he now offers popped lotus seeds in a variety of flavors that can help you feel healthier while exploring a non-traditional snack.

Sea Salt Simple and salty, this tasty snack delivers a crunch that is sure to satisfy. Made with few ingredients – just sea salt and purified butter. MOM’s Lotus Seeds are a healthy and delicious snack the whole family can enjoy.

NUTS OVER FISH – nutsoverfish.com

Nuts Over Fish encourages all people to improve their overall well-being by creating products which support a healthy lifestyle. They promise their products will always be all natural, gluten free, cholesterol free, trans fat free, with no preservatives or additives because they believe in a healthy diet. They are proud to be a New Hampshire small business, manufacturing and producing their products locally.

Cashew Nut Topping They use an unbleached, natural bag as an ultimate barrier protection against light, moisture and oxygen. When you open the package you will immediately smell the distinctive nutty aroma of cashews. The nuts are ground with orange peel, cumin, coriander and curry.

POURfect – pourfectbowl.com

POURfect products were invented and designed when owner Randy Kaas lost his sight in 2001. He has been in the kitchen utensil business since 1978, and was inspired by the TV show, The French Chef starring Julia Child. The need for a mixing bowl that wouldn’t spill when you couldn’t see what you were doing was recognized. POURfect Products solve common cooking problems, making your life easier, less messy, and more enjoyable.

Pourfect Beaker Dishwasher and microwave-safe, their beaker has a flat edge spout that assures no drips. Features gull wings that eliminates spilling of ingredients and has a comfort grip that fits naturally in hand.

PS SEASONING & SPICES – psseasoning.com

For almost 60 years, four generations of the Hanni family have been dedicated to mastering the craft of seasoning. Today PS Seasoning & Spices carries on old-world flavors and celebrates traditions of the past while also creating new products and blends to meet modern day demands.

Blueberry Mix Get the flavor of bright, plump blueberries in a gluten free mix. Packed with deliciously tart blueberries, make stacks of fluffy pancakes for the perfect breakfast or brunch. Whether you’re living gluten free or just looking for a great mix, these pancakes are for you. Want something a little different? Also try this mix in a waffle! Serve with fresh blueberries and sprinkle with powder sugar for a breakfast that’s simply delightful.

SUPERSEEDZ – superseedz.com

SuperSeedz are no-shell, and dry-roasted in small batches. Never oil-roasted and never “spray flavored.” Instead, every super seed is seasoned to perfection and dry roasted to lock in the unmistakable flavors and addictive light crunch. Just like Kathie, ‘the seed queen’ made them in her skillet for her kids to eat a healthy snack. They have 8 flavors.

Maple Sugar & Sea Salt Each seed is seasoned with 100% pure maple sugar and unrefined sea salt. An oh-so-indulgent sweet and savory snack, yet packed with protein and other nutrients.

A Wedding in Tuscany

August 8, 2016 by Mary 38 Comments

Our recent trip to Poland and Italy is one that storybooks are made of. It was full of visiting family and friends, discovering family roots, amazing food everywhere, renewing friendships and partaking as family in a Tuscan wedding.

Are you jealous?

Let me tell you about the wedding in Italy first as Poland deserves a whole other post.

Our oldest son did his university semester abroad in Arezzo, Italy some ten years ago and lived with an Italian family in a gorgeous modern house (as only the Italians can do), high on a hill overlooking Arezzo in Tuscany. Here is the view from their house.

The family, Tiziana and Andrea, have a girl and a boy, sandwiched between our two boys in ages with their boy being the youngest. While our son was there, we went to visit him with Zach and both families hit it off splendidly!! Tiziana was interested in having her family learn English better and of course our son needed to learn Italian. Now I really need to learn some Italian!

During the past ten years our boys have been back with their girlfriends to visit the family in Arezzo and their daughter has come to visit us many times, sometimes escorting a Prada bag but always with some Parmigiano and Pecorino cheeses and some olive oil from the olives that grow on the trees in their front yard.

I know. Aren’t I lucky?

Hotel pool in Tuscany overlooking Arezzo.

Our hotel view and pool! The driveway leading to the hotel was bordered with deep beds of lavender – the smell was intoxicating!

So a wedding took place and our whole family (our boys with their fiancées) met up in Italy to celebrate this joyous occasion and let me tell you, this was one big spectacular visit and wedding. Tiziana and Andrea are so very gracious hosts and they insisted our boys with their girls stay with them as Tiziana thought, “Our bride will be much more relaxed if her American brothers stayed there.” And we stayed nearby in a gorgeous hotel while they provided one of their cars for us so we could get around.

It was just so good to be back and visiting and really, it was like no one missed a beat, it certainly did not seem like 10 years had passed since our first meeting.

I got to spend the day with Tiziana on Friday catching up and shopping for cheeses, last minute vegetables and flowers for the family party that evening at their house. Here is Giancarlo Canti, who makes world renown, award-winning cheeses, with Tiziana. Look at all of the Parmigiano!!

Agata and Tiziana preparing the appetizers.

Andrea slicing the delicious porchetta.

A Tuscan spread of appetizers at sunset, overlooking Arezzo.

Part of the appetizer table at sunset.

We all helped in preparing the two pasta dishes and an amazing porchetta was delivered and carved at the table. The cheese, the wine, the prosecco, the sausages, the pasta, the prosiutto, bresaola, were all to die for. Tiziana buys all of these meats as large pieces and slices them on a meat slicer that holds a permanent and prominent space on her kitchen counter.

While here in America, rehearsal dinners are common on the Friday night before a wedding, that is not the case in Italy. It is usually just the immediate family having a quiet meal at home, getting ready for the big day. So Tiziana, in throwing this party for 50 of their closest friends and out-of-towners broke tradition in the most beautiful way as getting to know their close friends before the big day was so special.

The wedding took place in a gorgeous church, the Basilica of San Domenico especially renowned for housing a crucifix painted by Cimabue, dated 1265, which is considered an authentic masterpiece of art.

Guests waiting outside the church for the wedding to begin.

The very fashionable guests wait for the bride and groom to arrive.

Tiziana Bonechi and Steve in conversation.

My husband with Tiziana. She is holding the rings!

The groom arrived in a 1974 red-orange Porsche while the bride arrived with her Dad in a ‘70’s white Alfa Romeo. Isn’t this just so cool?

Here’s our whole family!

The reception was held at Santa Maria a Pigli which is a beautiful outdoor venue with an amazing cocktail time with various different tables featuring oysters and crayfish, sushi, tempura vegetables, cheeses, smoked meats, tripe sliders, and cocktails smoking dry ice. The dinner started with risotto, then a traditional pasta and then Florentine steaks grilled on an open flame with roasted vegetables.
All luscious and delicious and best of all, leisurely paced, which was so nice. Dinner and some dancing ended around 11:30 and then the real dance party started in another tent that lasted until about 5:30 am!! We left at around 3:30 as we were danced out, even with switching out of heels and into flip-flops. Our boys were there until the very end and then watched the sunrise back at their house.

It was an amazing, beautiful, perfect party!!

Tiziana and Christina with another pasta dish.

Tiziana with BFF Cristina!

And Sunday, was lunch at the hotel, Prada store with Cristina – here’s my husband having coffee with Cristina at the Prada café and then another great dinner at Tiziana and Andrea’s.
And here we all are, oohing and ahhing over all the pictures.

It was an amazing, awesome trip and we are hoping that Andrea and Tiziana will be coming to our home for Thanksgiving!

I hope you enjoyed this story and photos as much as I enjoyed putting it together and sharing it. ☺

Chef’s Cut Honey Barbecue Chicken Jerky & Spinach Omelet

July 29, 2016 by Mary 6 Comments

Chef’s Cut Real Jerky in our summer MARY’s secret ingredients box was created by Chef Blair Swiler and Dennis Riedel. Blair has been smoking meats his entire life; a tradition passed along from his father. Today the vision to change the jerky world has resulted in the best tasting, highest quality jerky on the market. They use only premium cuts of steak and white breast meat and always hand-cut each piece, using only the finest real ingredients – just like you would find at your favorite steak house. Chef’s Cut Real Jerky is the jerky you’ve always wanted. It’s Jerky Done Right. Totally.

I have a confession to make.

I am not a jerky lover. I don’t snack much between meals and jerky really is a snack item. I did try biltong when we were in South Africa. I had to – it is such a tradition that they made me! The biltong (a form of dried cured meat very similar to jerky) I had was ostrich and actually I loved ostrich! When we were there we ate several ostrich burgers – delish!

But back to this jerky. I had never heard of chicken jerky! And other jerky’s I’ve had were all super dry and usually beef, but not this! This chicken is moist and flavorful. The honey barbecue flavors are perfect with just the right amount of sweet and heat.

Jerky is actually very healthy, being high in protein, low in fat and great-tasting, if you do snack, this Chef’s Cut brand should be your new ticket!

So what I did here was a way to start your day off right. Years ago, I used to just eat a big fruit salad for breakfast and then I got a doctor who was more holistic who told me that my body, and probably everyone’s, needs protein first thing in the morning. Making this change in my diet was brilliant! I can go until 2 pm or later for lunch without killing someone, whereas in the past, if I didn’t eat by 12:30, well, watch out.

Protein, first thing in the morning provides a great foundation for you to handle any situation. You see the fruit salad just converted quickly to sugar, gave me a fast spike in blood sugar with a mighty fall starting at around 11:30 – I would be starving and not a very nice person. This doctor explained to me that if we were back in caveman/tribal days, living on the land with no refrigeration, you would’ve eaten the leftovers from the night before for breakfast.

So it won’t be a surprise that for this product recipe, I made an omelet! Honey Barbecue Chicken Jerky with some fresh spinach – it was delicious!! And what a great way to start the day, tasty protein with a boost of iron from the spinach and lovely eggs to hold it all together. No need to worry about salt, pepper or hot sauce as the seasoning that comes from the jerky is just perfect.

Make this tomorrow morning and I promise you’ll have an awesome day. Who knows, you may even win the lottery!! But you gotta buy a ticket – in other words – you gotta do the work to make this. Enjoy!!

CHEF’S CUT HONEY BARBECUE CHICKEN JERKY & SPINACH OMELET – serves 2

4 eggs
1 Tbs. heavy cream (optional)
1.25 oz. Chef’s Cut Honey Barbecue Chicken Jerky, finely minced
1 cup packed baby spinach leaves, washed and air dried (I like a lot of spinach!)
½ Tbs. unsalted butter
Fresh mint or chives as a garnish

Whisk the eggs together and then whisk in the cream.

Melt the butter in a medium non-stick skillet on medium heat. Swirl it around to coat the entire pan. Pour in the eggs. Take a fork and holding it flat, quickly stir the eggs once or twice in the bottom of the pan.

Let the eggs set and when a bottom forms, gently lift the edge, tilt and pour the uncooked eggs to move underneath and cook. Continue doing this until the top is nearly cooked.

Then distribute the minced Chef’s Cut Honey Barbecue Chicken Jerky over half of the omelet and top with the spinach leaves, evenly distributed over the jerky. Fold over the unfilled half and let rest and cook a bit more for a minute or two.

When done, slide out of the pan onto a platter. Cut in half to serve with LOVE, enjoy, and you’ll have a totally awesome day when you start it off like this!!

Gustus Vitae Taste of Provence Roasted Fillet of Sole

July 27, 2016 by Mary 10 Comments

Gustus Vitae is a Californian crafter of authentic, artisan, small batch seasoning blends and gourmet finishing salts. Using locally harvested herbs and spices, their all natural, certified non-GMO ingredients are blended in small batches, before being packed by hand in their unique magnetic tins. Yes! It’s true! The bottom of this can is magnetized so you can stick it anywhere where there’s metal and it will always be within each reach! And you will want this within easy reach because the herbs are so fresh and flavorful, even thought they’re dried, you’ll want to use this on anything and everything.

The Taste of Provence is an amazing blend of fragrant, fresh herbal flavors. Use this on chicken, meat, vegetables or fish to create a bright, perky, delicious dish.

Besides the tin being magnetized, I love the entire package, particularly the lid that swivels so you can just sprinkle out the right amount, either through 3 small holes or large long one. It’s very nifty!

The recipe I made here is so stupid easy – it’s perfect for a quick weeknight meal that is really special tasting, all because of this Gustas Vitae Taste of Provence.

I wanted you to taste the herbs pure, so the dish is really simple. I mentioned before that I have really been getting into finishing a protein with an acid, mainly a citrus, lemon or lime or even orange. But the difference is that in some cases, I have been roasting that citrus before using it on the dish and that obviously produces a different flavor, less bold and sweeter with still a little acid.

So here I roasted the lemon and squeezed it on to finish. I also did one version where I placed the fish on top of peeled sliced oranges and that produced a delicious result too, but I neglected to take pictures. Either way, give this a go! You will LOVE it.

I served this with some sautéed Chinese cabbage and garnished both with cilantro or you can use any green herb. I really should have added a tomato for color to this picture but actually I kind of like this duotone plate. Sometimes you just need things simple. Truth be told, it was so good and gobbled up so fast, it didn’t matter.

GUSTUS VITAE TASTE OF PROVENCE ROASTED FILLET OF SOLE – serves 2

2 fillets of sole
Olive oil
Salt – preferably French Grey
Fresh ground pepper
Gustus Vitae Taste of Provence seasoning
½ of a lemon

Preheat oven to 425 degrees. Wash your fish and pat dry with paper toweling.

Slick a rimmed baking sheet with olive oil. Lay the fish on the pan and drizzle a little olive oil on top of the fillet, spreading it around evenly with your fingers.

Season the fillets with salt, pepper and Gustus Vitae Taste of Provence seasoning.

Place the lemon cut side down on the pan and roast the fish for 10 – 12 minutes, until done and white throughout.

Remove the fillets to your dinner plates, squeeze on the roasted lemon and garnish with chopped cilantro.

Serve with LOVE and enjoy!