Archive for recipes
Just wanted to wish all my friends Happy Valentine’s Day! Sending hugs and kisses your way! This a Prickly Pear cactus paddle in the shape of a heart. You can find love in all kinds of places including the desert!
If you still need something sweet (and somewhat healthy) for Valentine’s, try this recipe from Kate Scarlata’s blog, Chocolate Covered Pineapple. Any fruit covered with chocolate is so delicious! (Picture courtesy of Kate Scarlata’s blog)Enjoy your day! Spread some love!!!
Love you all!
Mary Sherwood Lifestyles
Summer Squash & Carrot Spiralizer Salad
2 Large Carrots
2 Med. Yellow Squash
1 medium to large chopped Tomato
Salt and pepper to taste
1/4 cup apple cider vinegar
(can substitute regular balsamic but it colors the noodles)
1T Olive Oil infused with Garlic (regular olive can be substituted)
1T Dijon Mustard
1T Honey (or more to taste)
Salt and pepper to taste
Chopped fresh basil and “good” tomatoes to garnish!
Spiralized onion, squash and carrots using the small noodle blade. Keep each in separate bowls.
Saute spiralized onion until soft in a small amount of olive oil in large sauce pan.
Add yellow squash and barely cook, keeping noodles el dente.
NOTE: Squash is mostly water and can overcook quickly. Zoodles cook down so make plenty. I do about 2 medium zucchini per person. The zoodles can be sautéed but they can also be cooked in the microwave. Check often for slight tenderness but do not over cook or they will become mushy.
Cool for 15 minutes in refrig.
Add spiraled carrots (keep carrots raw for the crunch)
Toss and chill before serving.
Garnish with fresh basil and tomatoes for color!
Serves 4 as a side salad.
Mary Sherwood Lifestyles
It’s that time of year to “Get Your Game On” as you support your favorite team. Tailgating parties can range from a simple cold picnic to an elaborate all day cooking and eating affair. The average number of tailgating events attended by a committed fan is 3 to 4 per season. The average number of people at a tailgating party is 12 -14. My brother and his wife live in Blacksburg and are avid Hokie fans. They set up their tailgate party to welcome back their out of town friends for game day. Here are some tips for successful tailgating.
Pre-gaming prep for your “big” event should include practical and safety measures.
- Things to pack: disposable napkins, plates, sturdy cups, utensils and toothpicks.
- Bring a plastic tablecloth, clean flat sheet or blanket to lay out your wares.
- Have a plan to keep hot food hot or cold food cold.
- Consider a variety of finger foods in manageable proportions.
- Prepare food ahead of time, pack and be ready to roll.
- If you are grilling at your party remember to be safe with charcoal fires. Bring a small fire extinguisher, just in case.
- When covering dishes for transport try these silicone lids that produce a tight seal and eliminate the use of plastic wrap or aluminum foil.
Even though football games are a Fall sport, many times the Indian summer heat is still around. There are several new products to help keep the food chilled and safe in transport and during serving.
Brand new to the market place is the Packit freezable chiller bag. Bye bye to ice packs that only last a few hours. The bag is the ice pack and stays cold about 10 hours. Freeze the folded collapsible bag overnight to be ready to go the next day.
There are many chill and go serving items. Here are two which use ice in a reservoir under the food to keep food cold. Arrange your shrimp tray or place your dip in the container, cover and transport in a cooler. Add ice to chiller, uncover and serve. How easy!
Wraps are a trendy way to prepare sandwiches. Here is an easy cold cut sandwich using a mustard sauce as the condiment for safe tailgating. For the recipe visit Chef Yvonne’s blog: yvonnecooks.com/wrap-sandwiches-a-safe-tailgate-choice/
Last but not least…always wear your team colors! If you need help remembering how to be a Hokie, Wolfpack or Tarheel bring these plaques to help everyone in your party recite the rules together.
CHEER for your team:
Yell for the (name of your team)
We can’t be beat
So watch out (your opponent)
We’ll knock you off your feet!
What is your special tradition for your team’s game day? Special t-shirt, special recipe, special team emblem or whatever…
Have a great tailgating day whether watching from your easy chair at Lake Gaston or your favorite stadium lot!
Mary Sherwood Lake Living – working with you to create your lifestyle!
Throughout the year, we host many special events and serve mouth-watering gourmet appetizers. Here’s one of our favorite recipes by Chef Yvonne to tantalize your taste buds. Impress your guests. It’s easy, beautiful and oh so good!
Wasabi Tuna Stack Recipe
Wonton Wrappers, one package
1 bag Slaw Mix
½ cup Mayo And Wasabi Mayo
1 Tbsp White Vinegar
1 Tbsp Sugar
2 Tbsp Yellow Mustard
Salt And Freshly Ground Pepper
Salt And Fresh Ground Pepper
Thai Sweet Chili Sauce
1) Three options for preparing wontons:
Fry wonton wrappers in ½ inch of veg. oil or another high heat oil of choice.
Bake on cookie sheet sprayed with oil, put wrappers down and spray top, bake 350 degrees for about 10 minutes (you need to watch).
Bake wrappers same as above but fit then into mini muffin tins.
These will keep for a week or so in a zip lock bag.
2) Mix slaw mix, both mayo and wasabi mayo, vinegar, sugar, and mustard in a bowl. Taste and season if needed. If it needs to be wetter add more of the mayo or whatever taste you want to add. Refrigerate until ready to use it, will keep for about 4 days.
3) Salt and pepper tuna, coat with sesame seeds. Get a regular fry pan very hot and cook about 1 minute per side. Brown the sesame a little, the center of tuna should still be pink unless you want it cooked more. Put in refrigerator and let it get cold. Cut into thin strips. You can do this a couple days a head.
Constructing the dish – Put one wanton on dish, top with slaw, two slices tuna, top with sweet Thai chili sauce. Continue to another layer for a larger portion.
Recipe by Chef Yvonne
Mary Sherwood Lake Living…working with you to create your lifestyle!
With the holidays quickly upon us, everyone is eager to make a meal plan that will provide their family and friends tasty dishes with minimal prep and stress. This Saturday, December 8th, our favorite local chef Yvonne Hoffman will be having a Home for the Holidays Cooking Class at Mary Sherwood Lake Living at 10 a.m.
She will be serving a crowned pork roast with cornbread, apple, and pecan filling, brussel sprouts salad with a lemon vinaigrette, and sweet potato hash along with other ideas to accent your holiday meal.
Also, coming up on Tuesday, December 11th, Chef Yvonne will be providing seasonal breakfast and brunch ideas to warm you and your family. Please give us a call at 252.586.2437 to reserve your space for either class and savor our variety of delectible holiday samplings.
Mary Sherwood Lake Living working with you to create your lifestyle!
There’s nothing better on a chilly, rainy day in fall than to enjoy a rich, hearty soup or stew, let alone enjoying three different varieties. Tuesday turned out to be the perfect day for our Warm Up with Soups and Stews Class with Chef Yvonne.
Everyone enjoyed taste-testing Chicken and Smoked Sausage Gumbo with Baked Rice, Shrimp and Crab Imperial Stew, and Potato and Leek Soup. In honor of the unofficial taste test tally, we’re including the recipe below for the taste winner!
Chicken and Smoked Sausage Gumbo
- 2 lbs. boneless chicken (bite size pieces)
- 1 c. finely chopped onions
- 1 c. finely chopped green peppers
- ¾ c. finely chopped celery
- 1 ¼ c. all-purpose flour
- ½ tsp. salt
- ½ tsp. garlic powder
- ½ tsp. ground red peppers
- Vegetable oil for frying
- 7 c. chicken stock
- 1 lb. Andouille smoked sausage or smoked kielbasa (bite size pieces)
- 1 tsp. minced garlic
Rub a generous amount of garlic powder, red pepper, and salt on chicken and let stand for 30 minutes.
Combine flour, salt, pepper, and garlic powder in a plastic bag. Add chicken and coat. Reserve remaining flour. In a large skillet, heat 1 ½ inches of oil until very hot. Fry chicken until browned and meat is done. Drain on paper towels. Remove all but ½ c. of oil, leaving the scraps in bottom.
Place pan over high heat. Using a metal whisk, stir in reserved flour (½ cup). Cook, whisking constantly until roux is a dark red brown to black, but be careful not to burn. Remove from heat and add vegetables, stirring until roux stops getting darker. Return pan to low heat and cook until vegetables are soft.
Meanwhile, place stock in 5 ½ quart pot and brink to a boil. Add roux by spoonfuls to boiling stock, stirring until dissolved. Reduce heat, add sausage and minced garlic. Simmer 45 minutes uncovered. Add the chicken and salt and pepper to taste. Let simmer for 15 minutes.
We, at Mary Sherwood Lake Living, hope you enjoy the fall and winter months savoring a big pot of warm soup. As quoted by Ludwig van Beethoven, “Only the true in heart can make a good soup.” Give it a try!
Mary Sherwood Lake Living working with you to create your lifestyle!
WOW-another fun event at MSLL. The food was fabulous, the CAbi fashion was great and fun was had by all. Thanks Peggy Howard for the fashion and Autumn for the kitchen assistance.
I have been (willfully) coerced into publishing the recipes from tonight’s Fun, Food and Fashion event ASAP. 🙂 One of the girls is dying to recreate the party appetizers for an upcoming event. Here is the simple, throw together, easy party menu.
It all begins with one key ingredient…3 Pepper Blast Dip
Toasted Flatbread Wrap Chips with Magic Unicorn Salt
3 Pepper Blast Cheese Dip
Chicken and Cheese Roll-up Wraps
Puff Pastry Peach Cobbler Tarts with Vanilla Ice Cream (recipe not included)
Toasted Flatbread Wrap Chips with Magic Unicorn Salt
Use the flatbread wrap of your choice (available in the deli section of our local FL).
Lightly coat one side of the wrap with seasoned vegetable spray or a light brushing of olive oil
Add a light sprinkle of the flavored Magic Unicorn salt (remember it’s magic!)
If you are out of “magic”, any salt or seasoning of your choice will work
Cut into squares with a serrated knife or pizza cutter. The squares do not have to be perfect.
Place on parchment paper covered baking sheet.
Bake 10 – 15 min at 350 degrees. Ovens will vary so at 10 minutes check for crispness and light browning. Do not let them get too brown. Let cool on baking sheet.
One flatbread wrap makes approx. 36 chips.
Serve with 3 Pepper Cheese Dip.
3 Pepper Cheese Dip
8 oz Cream Cheese or Reduced Fat Cream Cheese
8 oz White Sharp Cheddar Cheese
1 12 oz jar of 3 Pepper Blast Dip
Let cream cheese soften.
Grate white cheddar cheese.
Combine the cheeses and the 3 Pepper Blast Dip.
Serve with Toasted Flatbread Wrap Chips with Magic Unicorn Salt.
Ingredients can be cut in half to reduce quantity of dip.
Full recipe serves a crowd.
Chicken and Cheese Mini Roll-up Wraps
Flat bread wraps
3 Pepper Blast Cheese Dip (from recipe above)
4 Chicken tenders lightly seasoned with salt and pepper, sautéed and finely chopped
½ cup grated white cheddar or Pepper Jack cheese
Optional extras: chopped cilantro, green onions, sliced avocados
Spread one side of a flat bread wrap with 3 Pepper Blast Cheese Dip, keeping dip within about 1” of the edge of the wrap. Layer on top of dip about 2 tablespoons of chopped chicken, sprinkle with grated cheese. Roll the wrap and secure with 4 mini skewers or bamboo knot picks. Trim unfilled ends, if necessary. Carefully cut remainder into four equal pieces.
Place on parchment covered baking sheet. Drizzle each mini roll up with 1 teaspoon salsa and a sprinkle of grated cheese.
Bake at 350 degrees for 10 -15 minutes.
Garnish with more salsa, if desired.
Each wrap makes 4 mini roll-ups. Repeat as needed.
Have a blast at your 3 Pepper Blast Party!
Just returned from the NYC wedding of my son, Aaron and Kiori. It was such a beautiful day, beautiful setting and very beautiful wedding! I have a lot to share about the wedding but Autumn wants a quick article to attach to our newsletter so here is the scoop about the “infamous” wedding cheesecake.
The most popular desserts in the Sherwood household are brownies and strawberry cheesecake. Many years ago, when traveling from Lake Gaston to NYC to meet our other son’s (Jake) in-laws, I carried a frozen cheesecake by Amtrak train only to have it totally thawed and strawberry sauce dipping all over as I presented it to our host. It’s hard to make a good first impression when your perfect cheesecake is soooo less than perfect! When Aaron and Kiori requested a cheesecake wedding cake I began to research how to construct this cake, store until needed, transport from NC to NYC and assemble in Central Park. It was quit a challenge. I won’t bore you with all the details but I would like to share these pictures.
This was quite a challenge but mission accomplished!
Like us on our Facebook fan page to see the recipe
Mary Sherwood Lake Living, https://www.facebook.com/pages/Mary-Sherwood-Lake-Living/106936857237
Please tell me your best and worst cheesecake adventures!
Mary Sherwood Lake Living…working with you to create your lifestyle at Lake Gaston and beyond!
Cooking classes may seem like an unusal offering for an interior design business. Think again! What do interior designers do? They create spaces in which to cook, to entertain, to play, to sleep and to be with family and friends. To do all of this we have to eat. (I think you can see where this is going.) So, cooking classes seem to enhance all the other parts of interior design. 🙂 Thanks to many loyal supporters our classes have become a hit. Here are a few of the things we had cooking at our 50’s cooking class presented by Lake Gaston’s cooking diva, Kathy Dikeman!!!
If you are as old as I am you may remember a lemon flavored, sponge cake cookie made in shell shaped molded pans called madeleines. These cookies are easy to prepare and perfect for a light luncheon dessert or an accompaniment to a raspberry sorbet. Sometimes these cookies are partially dipped in chocolate ganache for extra flare of flavor. In the 50’s they were frequently served at department store tea rooms and at “ladies’ luncheons”.
Shrimp Cocktail Aspic is an updated version of the traditional tomato aspic of the 1950’s. With V 8 juice and the right amount of spice this recipe made a tasty cold soup (similar to a gazpacho). With the addition of more gelatin you can create a variation of this recipe which can be poured into a mold or loaf pan and congealed before serving.
The favorite recipe of the class was Smoked Gouda Cheese Fondue. Reflecting back to the days of the fondue pot this recipe adds a new twist. The fondue is prepared on the stove top and served in individual small boules created from whole wheat, crusty dinner rolls from the grocery bakery. Topping the fondue with bacon bits and toasted, sliced almonds made this recipe the winner.
Smoked Gouda Fondue
8 ounces Gruyère, shredded
1/2 pound, about 6 ounces, smoked Gouda, shredded
1 rounded tablespoon all-purpose flour
1 large clove garlic, smashed away from skin
2 tsp. lemon juice
3/4 cup dry white wine
6 slices thick cut bacon
1/4 cup smoked almonds, coarsely chopped
Individual hard rolls, the top third cup off to form a cone shape in the inside
Directions: Make the fondue: combine cheeses in a bowl with flour and set aside. Rub the inside of a small pot with smashed garlic then discard. Add wine and lemon juice to pot and bring to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. Transfer the fondue to the rolls and top with chopped bacon and smoked nuts.
50’s cooking trivia was a big hit with the class. The Betty Crocker Cookbook was the bible of the 1950’s kitchen and the “in” way to find recipes. Do you know the first Jello flavor? What was the most frequently prepared food? What popular snack food was developed from a crop by Fred Mennen in 1959? What brand of doughnuts were introduced in 1950?
Send us your answers. Add your own 50’s trivia.
Upcoming Cooking Classes… Mark Your Calendar!
April 16 Bruschetta is not just an Appetizer presented by Yvonne Hoffman (just back from an Italian Cooking School)
June 4 Cranking Up the Heat with Grilling Flare presented by Gene St.Clair
Mary Sherwood Lake Living working with you to create your lifestyle at Lake Gaston and beyond!
We are pleased to announce the winners of our giveaways during our recent After Hours WINOS event, Memorial Day weekend. Three of the four winners were men. That is quit a switch from our pool of women dominated shoppers. So does this tell us something…do we have to serve them wine or beer to get them in the door? You decide.
We appreciate the MEN and women who took time out of the busy and beautiful holiday weekend to spend some time with us. We are truly the “winner” because of your continued support of our business. It is nice to be right there with the following individuals in the “Winner’s Circle”.
Peter Varney from Charlotte, NC Winner of a Wine Basket Carrier from Acacia Home and Garden
Kevin Byerly from Charlotte, NC Winner of a Wine Basket Carrier from Acacia Home and Garden
Joann Robertson from Greenville, NC Winner of W.I.N.O.S. Cook with Wine cookbook
Rob O’Neill from Rocky Mount, NC Winner of a bottle of Rosemont Winery Kilravock Red Wine
Thanks once again to WINOS Creator Bonnie Jesseph, Acacia Home and Garden WINOS Furniture Marketing Director Diane Christensen, Rosemont Winery Vintner, Justin Rose for attending the event and all the cast of back- scene individuals who made this a fabulous day!
If you missed this event make sure we have your email address so you can join us next time.
Here are a few pictures of the party: