Wedding Season 2017

May 20, 2017

So it’s the start of wedding season 2017. I have three weddings this year so far.  Some I am looking forward to others I am not. Photos will be posted after events with summaries of how it was set up according to the taste of the couple/bride. Each of the couples are very unique and very different from one another.

Wedding # 1: Joshua Heller and Hallie Thaler

Bridal Shower: May 28, 2017

Location: Hallie’s sister’s house

The shower was tasteful and calm. It was not overwhelming for the bride, her sister, and her mother. People seemed to be having fun. A few games were played and she opened gifts after food. 

Bachelorette Brunch: June 24 at 11:30 am

Date of Wedding: July 2, 2017

Location: Bayview House at Captain Bills,  Bay Shore, NY

so the wedding was nice. not going to lie but when the wedding and reception is in the name room it is a little weird for me. I know the couple had a very tight budget so i completely understand. Had a lot of fun even with out my contacts (yes my contacts clouded up after the ceremony and i had to throw them out).

Wedding # 2: Laina Briedis and Matthew Hawryluk

Bridal Shower: June 11 ,2017

Location: Oakdale, NY hosted by the maid of honor

It was super nice. The Hidden Oak Cafe was such a beautiful place located in Bayard Cutting Arboretum in Great River, NY. The tea room we were in looked over a large area or grass over looking a lake. The cafe alone was a combination of the vintage and nature that the bride loves. Each person got their own pot of tea which was so tasty. By the way it was a tea party bridal shower.

Date of Wedding: October 14, 2017

Location: Cooperstown, NY

Wedding #3 Michael Yatco and Danielle Schwartz

Bridal Shower: Saturday, July 29

Location: My aunt’s house: Childhood home of the Groom

It was a fun Bbq. A lot of drinking with family. Didn’t stay for present opening because of the puppy wish i had though.

Date of Wedding: November 11, 2017

Location: St. Lucia

Boost Your Body Confidence

Boost Your Body Confidence

You can do amazing things – here’s how to feel great about yourself, every step of your journey.
WeightWatchers Weekly February 26- March 4

How you feel and think about your body is shaped by many sources, from life events and societal standards to your own self talk. If you have negative thoughts about your appearance and how others perceive you, it’s time to reframe your thinking and start feeling positive about what your body is capable of. WE know you’re amazing – do you?

Why change how you think? A negative body image can get in the way of your weight loss efforts crushing your confidence and sabotaging you before you even begin. Improving your body image will help you shut down the trash talk and appreciate the healthy changes you’re making. This can make you more apt to feel motivated to keep up with your good work. Simply put, a positive body image can boost weight – loss success – and may help you keep those lost pounds from coming back.

What to do: Give yourself a body boost. Reshape how you think about your body by taking a long,  thoughtful look at it. (OK, not that long – only 10 minutes or so.)  You’ll need a full length mirror, notepad, and pen.

  1. LIST WHAT YOU LOVE.  Close your eyes and think about all the different areas of your body – from your ankles to elbows, hair to hips. What two areas are you most satisfied with or proud of? Open your eyes and write them down.
  2. LIST WHAT YOU DON’T.  Close your eyes. Identify 4 or 5 areas you are least satisfied with. Open your eyes and write them down.
  3. RANK THEM.  Assign a numb from 0-10 to each body part you’ve written, with 0 meaning “most content” and 10 “most content”. Reorder your list, from most satisfied to least.
  4. EXAMINE YOUR BODY. Stand in front of the mirror, close your eyes, and breathe deeply until you feel calm and relaxed. Visualize the body area you’re happiest with for about 15 seconds, then focus on relaxed breathing. 
  5. THINK ABOUT IT.  Open your eyes. Look at this body part again and consider what it does for you. For example, you might look at your nose and think; it helps me smell the air after it rains, and it holds up my sunglasses on a sunny day. Take a moment to appreciate what it does for you.
  6. NEUTRALIZE NEGATIVE THOUGHTS If it’s difficult to be thankful for an area, take the sting out go your immediate  unhelpful thought when you look at that body area. For example, if your reaction is My stomach is disgusting, try shifting your thinking to a neutral observation: My stomach is round. Then close your eyes and breath slowly until you are relaxed.
  7. GO DOWNN YOU LIST. repeat steps 4 – 6 for each body area, treating it with respect and care. If it’s easier, spread this activity over a few days or a week. Take time to give your body positive attention deserves. 

THINK AGAIN

EVERY TIME A NEGATIVE BODY THOUGHT COMES INTO YOUR HEAD, GIVE IT A REALITY CHECK. CHECK YOUR THINKING STYLE: ARE YOU OVERGENERALIZING, USING BLACK-AND-WHITE THINKING, OR PUTTING A NEGATIVE LENS ON A SITUATION? Some examples below.

Unhelpful: “My arms will never look as good in a tank top as hers do.”

Helpful: ” Her arms look good in that take tank top – but that doesn’t mean mine won’t some day, too.”

Unhelpful: “Finally, my jeans fit me! Now if only I could do something about the bags under my eyes.”

Helpful: “Why let a small aspect of my appearance bug me? I’m thrilled with how these jeans fit.”

Your turn! What unhelpful thought about your body have you had? Give it a reality check. Now what is your helpful thought? If you’re willing to share comment.

 

Party Smart! – WW weekly 6/26-7/2/2016

Party Smart!

Enjoy the food, have a drink, kick up your heels – on plan

WeightWatchers weekly 6/26-7/2/2016

What does it mean to part to party smart? As your summer weekends (and weeknights) fill up with social events, the idea of tracking and maintaining healthy routines can seem overwhelming. But you can strike a livable balance between sticking to your plan and overdoing it. In fact, the more consistent your eating patterns over the course of the week, the more likely you are to succeed at keeping weight off in the long run. Lifestyle tricks can go a long way – like eating a little something before you leave the house, wearing fitted clothes, and carrying a bottle of water or seltzer at parties ( so you are less likely to mindlessly pick at the food). Keyword: Planning.

How does it help? Planning can help you make wiser decisions – like when to use Weekly SmartPoints value (at your foodie friend’s cookout, say) and when to stick to low smart points  foods and focus on socializing instead. Select daily activity beforehand and you won’t feel as stressed or derailed by weekend of back to back parties. Plus, you can schedule events that revolve around activity, such as a group hike, a beach volleyball tournament, or family relay races.

SOCIAL KEY CODES

D: Drinks. Want to enjoy one – or two? Figure out what you’ll drink, and what trade offs can accommodate it, such as using your weekly smart points. (check out weight watchers.com)

A: Activity. Give yourself a pat on the back for any social occasion that also involves physical activity. It’s a win-win. If an event isn’t activity centric add movement by walking around helping the host pr playing with the kids, if possible.

F: Food. Reserving your Weekly Smart Points for an event helps you plan meals for the rest of the week. At the party, wait until all the food is served before choosing. Then  you won’t fill up on one dish, only to see a favorite is coming out next.

S: Social. With some friends and family, you can have a blast just talking and laughing in an empty room, When you aim social, the food and drink are mostly for fuel. Stake out a spot away from the buffet, and hold court with good conversation.

WHAT TO DO: SET YOUR PARTY PRIORITIES.

Jot down the fun stuff you’ve lined up for this month, then use the key code to mark what you’re most looking forward to at each event: delicious cocktails, a catch-up with old work pals, and so on. Planning helps you manage food and drink, depending on your “party priorities.”

PIZZA !!!!!! maybe bagels :-/ NY FOODs

IF I could I would life on PIZZA!!! Also if bagels didn’t make me bloat I’d eat them more because they are so damn TASTY!!!

Here are some pizza recipes that I may or may not try on my own. But if I do I will post them up for people to see.

Buffalo Style Chicken Pizza

Ingredients

  • 3 skinless, boneless chicken breast halves – cooked and cubed
  • 1 (8 ounce) bottle blue cheese salad dressing
  • 1 (16 inch) prepared pizza crust
  • 1 (8 ounce) package shredded mozzarella cheese
  • 2 tablespoons butter, melted
  • 1 (2 ounce) bottle hot sauce

Directions

Prep: 30 m Cook: 25 m Ready In: 55 m

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
  3. Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.

Chicken Avocado Pizza

Ingredients

  •  2 avocados – peeled, pitted and diced
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon fresh lime juice, or to taste
  • salt to taste
  • 1 clove garlic, peeled
  • 4 (7 inch) pre-baked pizza crusts
  • 1 tablespoon olive oil
  • 1 cup chopped cooked chicken breast meat
  • 1 cup cherry tomatoes, quartered
  • 1 cup shredded Monterey Jack cheese
  • 1 pinch cayenne pepper

Directions

Prep: 20 m – Cook: 5 m – Ready In: 25 m

  1. Preheat your oven’s broiler. If you have a pizza stone, place it in the oven while it preheats.
  2. In a food processor, combine the avocados and cilantro. Puree while adding lime juice and salt to taste. Cover, and set aside.
  3. Slice the garlic clove in half, and rub the cut side onto the tops of the pizza crusts for flavor. Brush both sides of the crusts with olive oil. Spread the avocado mixture thickly over the top of each crust, then arrange chicken and tomatoes on top. Sprinkle with cheese, and season lightly with cayenne pepper. Place pizzas on a baking sheet if you do not have a pizza stone.
  4. Broil for about 5 minutes in the preheated oven, or until the cheese has just melted and the crust is lightly toasted.

Everything about Pierogi

My boyfriends parents are from Poland but he was born here and they have been visiting for the past two weeks. (a lot of eye rolling at his mother)

Polish pierogi dough recipe (original)

Ingredients in this recipe:

  • 3 cups of wheat flour (all-purpose)
  • half a teaspoon of salt
  • 0.75 cup of boiling water
  • 0.25 cup of cold water
  • half a teaspoon of oil

takes 30-40 min — makes about 30 pierogi

Recipe:

  1. Pour 3 cups of wheat flour into the bowl. Pour the flour through a sieve to separate any lumps and in order to aerate the flour. Thanks to the latter, your pierogi dough will be softer and more delicate in flavor. Then add half a teaspoon of salt.
  2. Pour 0.75 of cup of boiling water into the bowl, while vigorously stirring the mixture with a fork or wooden spoon. At this stage, it is normal that lumps of flour will form and surface – crumble them down with the fork. Cover the bowl with a cotton cloth and set aside for about 5 minutes.
  3. After 5 min, add a quarter of a cup of cold water, give it a stir, and crumble down the lumps (if any). Once again cover the pierogi dough with a cotton cloth, but this time set is aside for 15 minutes.
  4. After 15 min, add half a teaspoon of vegetable oil (canola, sunflower or olive oil). Roll up your sleeves – it’s time for some work. Knead the pierogi dough until it becomes a smooth and uniform mass. In general, it takes 5 to 10 minutes, and at this stage a pair of men’s hands may be quite useful. When finished, the pierogi dough should be homogeneous, stretchy and a bit adhesive.
  5. Now, the dough is ready to prepare pierogi. Roll out the dough on a pastry board (or simply on a table) until you reach the thickness of about one-tenth of an inch (2-3 millimeters). However, before you start rolling it out, you should flour the pastry board. Thanks to that the pierogi dough won’t adhere or tear. However, remember that one side of the dough should remain clean. You want it to cling on to itself while folding pierogi.
  6. Cut circles out of the pierogi dough by using a cup. Place the filling in the middle of every circle and fold it to form pierogi.
  7. Collect scraps of pierogi dough, knead again, roll out and repeat steps 5-7.

Pierogi with meat filling recipe

Ingredients in this recipe:

  • 0.5 kg of beef
  • 3 carrots
  • 1 parsley
  • 1 leek
  • half of a celery
  • 1 onion
  • butter or oil for frying
  • 1 roll
  • parsley leaves
  • two eggs
  • salt & pepper
  • pierogi dough
  • crackling or fried onion

takes about 1.5 hours

Recipe:

  1. Wash 0.5 kg of beef without the bone. Put in salted water. Cook, until the meat softens.
  2. Prepare wloszczyzna vegetables: peel and cut into small stripes three carrots, one parsley, one leek and half a celery. Throw this vegetables into stock with meat and leave gently cooking on half an hour. I usually don’t buy raw vegetables in such situations. I prefer buying in a grocery those already cut up frozen vegetables.
  3. While the meat is being cooked with vegetables peel onion and cut it into cubes.
  4. Fry onion on the frying pan with the addition of butter, until it lightly browns itself.
  5. Take the meat out of stock and tear into smaller pieces.
  6. Put one roll into the bowl and fill with stock. Wait a while, as far as the roll will become soaked. Then take it out of the bowl, drain and add to the meat.
  7. Add also fried onion and precisely mix everything.
  8. Grind the blend of onion, meat and roll in a meat mincer.
  9. Chop parsley leaves up and add to stuffing.
  10. Break two raw eggs into a meat mixture.
  11. Add salt and grinded black pepper. Mix. Season to taste.
  12. If your stuffing is too dry add some stock.
  13. Now arrange this stuffing with teaspoon on pierogi dough circles and carefully glue the dough, forming pierogi.
  14. Cook pierogi on salted water. After floating to the surface cook until become soft. Then sift out.
  15. We pan-fry the cooked pierogi. Use butter or sunflower oil. Fry pierogi from both sides – from time to time turning from side to side. Fry pierogi, until become firmly browned from both sides.
  16. Lay pierogi on plates. To make the dish more tasty sprinkle pierogi with crackling prepared in the meantime, or use onion fried to gold. Many people like to eat meat filled pierogi with ketchup, mustard or other nice sauces. You can try it, but it is worthwhile knowing that such a way of eating isn’t truly traditional.

 

recipes from http://www.tastingpoland.com

 

Sausage and pepper pasta

So i recently moved into my boyfriend’s house and his mother left her crockpot that we got her for us because she said we’d use it more than her.  Yesterday I put together our first meal out of it since I moved in.

Ingredients

  • 12 links of sweet and/or spicy italian sausage
  • 2 yellow onions, sliced
  • 3 bell peppers, sliced
  •  1 – 2 jars  of tomato sauce
  • 1 box of pasta

Direction

  1. slice onions and peppers. place into crock pot with half of jar of sauce
  2. brown the outside of the sausage either in a skillet or on the grill.
  3. slice the sausage and put it in the crockpot
  4. add rest of sauce and stir
  5. cook on high for 3.5 hours or on low for 6 hours
  6. when there is less than 30 minutes left boil any type of pasta
  7. when all is done, pour sausage and peppers over pasta and stir

cooking = love + experiments

Crock Pot Parsnip Soup from Staphanie Solla

1) dice approximately 1cup each of carrots, celery, parsnips, and onion. Also dice approximately 4 cups of potatoes. Add to pot along with enough stock of your choosing to cover everything, 1 tsp of salt, 1 tsp of pepper and.5-1 tablespoon of dill.

2) bring to boil and simmer about 20 minutes till tender. Remove from heat and purée.

3) return to stove add milk to the count of 5 and return to a simmer for 5 minutes.

4) add cubes of cheddar cheese before serving to taste.

5) leftovers can be frozen.

Crock Pot Sweet Potato and Quinoa Turkey Chili  From Linda Solla

Ingredients
  • 1lb ground turkey
  • 1 large shallot or 1 small onion,
  • chopped 3 garlic cloves, minced
  • salt and pepper
  • 3 cups chicken broth (plus extra for reheating)
  • 28oz can crushed tomatoes
  • 15oz can baked beans
  • 1 cup uncooked quinoa, rinsed
  • 1 large sweet potato (about 1lb,) peeled and chopped small
  • 2 Tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon red chili pepper flakes
  • Toppings for after cooking: shredded Monterey Jack cheese, chopped avocado, tortilla chips, green onions
Directions
1. Add ground turkey and shallot to a large skillet over medium­high heat. Season liberally with salt and pepper then cook until no longer pink, breaking turkey up as it cooks. Add garlic then cook for 30 more seconds then add to a 6 quart crock pot. Add remaining ingredients, except toppings, into crock pot then cook on high for 3 hours, or low for 5-­6 hours, or until sweet potatoes are tender. Serve with toppings. May need to add more chicken broth when reheating
Chocolate Cookie Dough From Jessica Aprea

Ingredients:

  • 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar (or dark brown)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/2 cup + 2 Tablespoons (53g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Tablespoons (30ml) milk
  • 1 cup semi-sweet or milk chocolate chips

DIRECTIONS:

  1. Make the chocolate dough: Cream the butter and sugars together with a hand or stand mixer fitted with a paddle attachment on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla until combined, scraping down the sides as needed. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly mix it into the wet ingredients. The dough will be very thick. With a spoon or rubber spatula, mix in the milk and then fold in the chocolate chips.
  2. Preheat oven to 350F degrees. Line cookie sheet with silicone baking mat or parchment paper. Measure 2 Tablespoons of cookie dough. Roll into a ball.  The chocolate cookie dough will get onto your hands, so wash/wipe them after you roll each cookie.
  3. Bake the cookies for 11-12 minutes, not exceeding 13 minutes. The cookies will look very soft, puffy, and almost undone. Allow the cookies to cool on the cookie sheet and they will continue to “bake” and set up. Sometimes I press a few more chocolate chips into the top of the cookies when they are still warm, for looks. As the cookies cool, they will firm up.

SLOW COOKER CRACK CHICKEN

INGREDIENTS

  • 2 lbs boneless chicken breasts
  • 2 (8 oz) blocks cream cheese
  • 2 (1 oz) packets dry Ranch seasoning
  • 8 oz bacon, cooked crisply and crumbled

INSTRUCTIONS

  1. In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
  2. Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
  3. Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
  4. Add in crumbled bacon and stir to incorporate.
  5. Serve warm.

Spring summer recipes from weight watcher

Jumbo Bacon-Cheddar Stuffed Sliders

Prep Time:25 min – Cook Time:8 min – Serves:4 – 8 smart points per serving

Description

Once you know how to stuff burgers, the options are endless: try turkey pepperoni and part-skim mozzarella, sautéed onions and peppers, or blue cheese and chopped tomatoes.

Ingredients

  • 3Tbsp light mayonnaise
  • 2Tbsp unsweetened dill pickle(s), chopped
  • 1Tbsp ketchup
  • 1Tbsp uncooked shallot(s), minced
  • 1⁄2tsp Dijon Mustard
  • 1⁄2tsp pickle juice
  • 1 splash(es)hot sauce
  • 1 splash(es)Worcestershire sauce
  • 1 pound(s)uncooked 93% lean ground beef
  • 2 slice(s)crisp cooked bacon, crumbed
  • 1⁄4 cup(s)low fat shredded cheddar cheese, sharp variety
  • 1⁄2 tsp kosher salt
  • 1⁄8tsp black pepper
  • 2 spray(s) cooking spray
  • 4 piece(s) lettuce, Romaine variety
  • 1⁄2 medium plum tomato(es), cut into 4 slices
  • 4roll(s)Sister Schubert’s Parker house style yeast rolls, or other brand

Directions

  1. To make sauce, combine mayonnaise and next 7 ingredients in a small bowl; refrigerate until ready to serve (may be made up to 2 days ahead).
  2. To make sliders, divide beef into 8 equal-sized portions; gently shape each into a 3-inch patty. Make a small indentation in center of 4 patties; divide bacon and cheese evenly across them and press down lightly with your hands. Cover each with another patty and seal edges with slightly damp fingers; season with salt and pepper (may be made up to 12 hours before grilling – wrap tightly and keep chilled).
  3. When ready to cook, off heat, coat a grill or grill pan with cooking spray; heat over medium-high heat. Cook sliders for 4 minutes per side for medium, or longer to desired degree of doneness.
  4. To serve, divide sauce over roll bottoms; top each with a lettuce leaf, tomato slice, burger and roll top.
  5. Serving size: 1 slider

Grilled Asparagus with Orange Butter

Prep Time:10 min – Cook Time: 5 min – Serves: 8- 1 smart points per serving

Description

Orange juice mellows asparagus spears, offering a balanced, summery flavor to this grilling favorite. Look for spears that are all the same thickness, so they’ll cook evenly and at the same time.

Ingredients

  • Tbsp unsalted butter, melted
  • Tbsp fresh orange juice
  • tsp table salt
  • 1⁄2 tsp black pepper, freshly ground
  • pound(s) uncooked asparagus, thin spears (about 48), trimmed
  • spray(s) cooking spray
  • Tbsp orange zest, finely grated, for garnish

Directions

  1. Preheat grill to medium heat.
  2. In a small bowl, combine butter, juice, salt and pepper; set aside.
  3. Off heat, coat asparagus with cooking spray; set over direct heat. Grill, covered, turning once, until marked and tender, about 5 minutes.
  4. Transfer to a serving platter and brush with butter mixture; garnish with zest.
  5. Yields 6 spears per serving.

 

 

Finger sandwiches

As you all may know my friend is getting married in September. I am listing some finger sandwich idea recipes up that I may or may not use for her bridal shower in July. At the bottom are the websites where i got these recipes from.

Cucumber Tea Sandwiches

Variety is key with tea sandwiches, and for a vegetarian option, make the ultimate classic tea sandwich: cucumber. A good cucumber tea sandwich will be light and fresh, but still flavorful – like these from Great Party Recipes which makes about forty sandwiches.

Ingredients:

  • 1 large cucumber, peeled and sliced very thinly
  • salt
  • ¾ cup soft butter
  • 2 teaspoons minced fresh garlic
  • 20 pieces thin-sliced bread
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • pepper to taste

Directions: Lightly salt the cucumber slices and place them in a colander to drain for 1 to 2 hours. Combine the butter and garlic and apply to one side of each slice of bread. In a small bowl, stir together the lemon juice, olive oil, and pepper. Add the cucumber slices, coating them well. Arrange the cucumber on ten of the bread slices, top with the other ten slices, remove the crusts, and quarter. Serve immediately.

 

Santa Fe Wraps

But maybe you feel like reinventing the tea-sandwich-wheel — and with Paula Deen’s recipe for Santa Fe wraps, that is exactly what you should do. Cut into pinwheels, there are between twelve and fifteen servings in this recipe.

Ingredients:

  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup sour cream
  • 1 (4½-ounce) can chopped green chiles
  • 1 (4¼-ounce) can chopped olives
  • 1 cup (4-ounce) shredded pepper jack cheese
  • 2 tablespoons salsa, plus salsa for dipping, optional
  • ½ cup green onion tops, sliced
  • 1 cup chopped fresh spinach
  • 2 packages flour tortillas

Directions: In a large bowl, beat cream cheese until creamy. Then add sour cream, green chiles, olives, pepper jack cheese, salsa, and onion tops. Beat at medium speed with an electric mixer. Stir in spinach. Spread mixture evenly over the surface of each tortilla. Roll up tortillas tightly and cut each tortilla crosswise into six slices. Skewer each wrap with a wooden toothpick. Serve immediately or chill. Serve with salsa for dipping, if desired.

 

 Strawberry Shortcake Skewers

You’ll need wooden skewers to complete this easy, light dessert idea from Blissful Baking. The measurements below make around twelve to fifteen large skewers, and there are countless variations of this simple skewered dish. One alternative would be to use pound cake instead of angel food cake, cut into cubes as well.

Ingredients:

  • pre-made angel food cake bundt
  • milk, white, or dark chocolate (melting discs, almond bark or chocolate chips, morsels, etc.)
  • strawberries (one package)

Directions: Slice angel food cake into cubes and set aside. Hull strawberries and slice in half. Skewer the cake and push it to the bottom of the skewer. Follow with a strawberry half and continue until you fill the skewer. (about three of each per skewer) Place skewers on a sheet of waxed paper.

Melt chocolate, and pour it into a pastry bag, or plastic bag. (If using a plastic bag, cut off one corner once chocolate is inside.) Drizzle chocolate over each skewer. Keep in the fridge until ready to serve.

Smoky “Pimiento” Cheese Sandwiches

Ingredients

  • 1 (3-oz.) package cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 2 cups (8 oz.) shredded smoked Cheddar cheese
  • 2 cups (8 oz.) shredded smoked Gouda cheese
  • 1/2 (8.5-oz.) jar sun-dried tomatoes in oil, drained and chopped
  • 14 bread slices (sourdough and dark wheat)

Preparation

  1. Stir together cream cheese and next 3 ingredients in a large bowl until blended. Stir in shredded cheeses and sun-dried tomatoes until combined.
  2.  Spread cheese mixture on half of bread slices (about 1/3 cup on each); top with remaining bread slices.

Goat Cheese-Pecan Finger Sandwiches

Ingredients

  • 4 ounces goat cheese, softened
  • 3 ounces cream cheese, softened
  • 1/2 cup finely chopped toasted pecans
  • 2 tablespoons chopped fresh parsley
  • 14 bread slices, divided
  • 1/3 cup red pepper jelly

Preparation

Stir together goat cheese, cream cheese, pecans, and parsley. Spread on 7 bread slices. Spread 7 more bread slices with red pepper jelly; top with cheese-covered bread slices. Remove crusts; cut into desired shapes.

 

7 Simple, Elegant Recipes Ideal for Baby and Bridal Showers

http://www.myrecipes.com/how-to/5-to-try/finger-sandwich-recipes

Salmon Dishes

Salmon is one of the fish that I love eating all year round but mainly during the summer. Here are some Salmon dishes that I want to try making. If anyone has tried any of the ones I post let me know how it is and feel free to make suggestions. Yes I did put the weight watchers values on there because as you all know how I enjoy being a part of the weight watchers community.

 

Baked Salmon Puttanesca

serves 4 – prep time 15 – cook time 23 – 7 points

This spicy Italian sauce is a tasty combination of tomatoes, olives, anchovies, capers, garlic and red pepper flakes. It’s delicious with richly-flavored fish such as salmon.

Ingredients

  • 1Tbsp olive oil – 4 smart points
  • 1 medium uncooked shallot(s), finely chopped – 0 points
  • 2 clove(s )garlic clove(s), minced -0 points
  • 1⁄2 tsp crushed red pepper flakes – 0 points
  • 1 Tbsp anchovy paste (or 3 fillets, mashed with a fork) – 1 point
  • 28 oz canned diced tomatoes, drained – 0 points
  • 1 Tbsp canned tomato paste – 1 point
  • 10 medium olive(s), Kalamata variety, pitted, roughly chopped – 1 point
  • 2 Tbsp capers, rinsed and drained – 0 points
  • 16 oz uncooked skinless salmon fillet(s) – 19 points

Instructions

  1. Preheat oven to 350°F.Heat oil in large, oven-safe nonstick skillet over medium heat. Add shallot, garlic and red pepper flakes; cook, stirring a few times, until vegetables soften, 2-3 minutes.
  2. Add anchovy paste and cook, stirring, until it melts into pan, about 1 minute. Add tomatoes and tomato paste; reduce heat to medium-low and simmer until sauce thickens, about 5 minutes. Stir in olives and capers; remove from heat.
  3. Nestle salmon fillets into sauce; spoon some sauce over salmon. Cover skillet; bake until fish is just opaque in center, about 10-12 minutes.
  4. Serving size: 4 oz salmon, 1/2 cup sauce

Chili-Rubbed Salmon with Mango-Peach Salsa

5 points / Prep Time:20 min / Cook Time:10 min / Serves:4

A fresh mango-peach salsa pairs beautifully with rich and flavorful grilled salmon. Serve this summery dish over salad for an easy weeknight supper.

Ingredients

  • 1 large peach(es), ripe, diced – 0 points
  • 3⁄4 cup(s) mango(es), ripe, diced – 0 points
  • 1⁄4 cup(s) uncooked red onion(s) -0 points
  • 2 Tbsp cilantro, fresh, minced – 0 points
  • 1 small jalapeño pepper(s), seeded, minced (don’t touch seeds with bare hands) – 0 pts
  • 2 tsp fresh lime juice – 0 points
  • 1⁄2 tsp honey – 1 points
  • 1⁄2 tsp olive oil, extra virgin – 1points
  • 1 pinch kosher salt – 0 points
  • 1 tsp chili powder, ancho variety – 0 points
  • 1 tsp ground cumin – 0 points
  • 1⁄2 tsp dried oregano – 0 points
  • 3⁄4 tsp kosher salt – 0 points
  • 1 pound(s) uncooked skinless salmon fillet(s), boneless, cut into 4 fillets – 19 points
  • 2 spray(s)cooking spray – 0 points

Instructions

  1. To make salsa, in a medium bowl, combine peach, mango, onion, cilantro, jalapeño, lime juice, honey, oil and a pinch salt; chill until ready to serve (salsa may be made up to 3 days prior to use and stored, covered, in refrigerator).
  2. In a small bowl, combine chili powder, cumin, oregano and 3/4 teaspoon salt; rub over both sides of salmon.
  3. Coat a grill or grill pan with cooking spray; heat to medium-high heat. Grill salmon until cooked to desired degree of doneness, flipping once, about for 4-5 minutes per side. Serve salmon with salsa spooned over top.
  4. Yields 1 salmon fillet and about 1/3 cup salsa per serving.