Shrimp & Pasta Party!

Second Annual “Shrimp & Pasta Party!” Launches Today on Facebook,

Hosted by The Shrimp Council and OLD BAY® Seasoning

 

Online Promotion Features Interactive Recipe Contest

with “Party Season” Prize Packages

 

McLEAN, Va., Feb. 13, 2013 – Following its wildly popular debut last year, The Shrimp Council’s “Shrimp & Pasta Party!” Facebook promotion kicks off again today, giving fans of the Council’s Eat Shrimp page another opportunity to drum up some inventive shrimp-and-pasta cyber-recipes!

The Shrimp Council is hosting the 2013 edition of the six-week promotion in partnership with OLD BAY® Seasoning.

Since launching the Eat Shrimp Facebook page in 2011, The Shrimp Council has amassed a fan base in excess of 40,000 – a flood of professed shrimp lovers who engage with the page and each other frequently.  The Shrimp Council connects with these fans in various ways, from sweepstakes such as the popular Shrimp & Pasta Party! to surveys about nutritious and delicious shrimp.

Additionally, by leveraging this group as a go-to resource for feedback about shrimp, The Shrimp Council is able to gather valuable data and insights into preferences for the shining star of the sea.

 

 

In a survey conducted in August 2012, fans of Eat Shrimp overwhelmingly chose shrimp and pasta as a favorite combination.  The delectable duo of shrimp and pasta is a natural fit and the distinctive taste of OLD BAY Seasoning takes this simple meal to the next level, delivering bold, zesty flavors.

America’s No. 1 seafood, shrimp is an ideal complement to pasta dishes ranging from tantalizing Thai to authentic Old-World Italian.  According to the Rome-based International Pasta Organization, Americans enjoyed an average of nearly 20 pounds of pasta per person in 2011.

Also in 2011, shrimp reigned supreme, with Americans consuming more shrimp than any other seafood, averaging just over 4 pounds per person.  The popularity of the two ingredients, combined with their affordability, ease of preparation and versatility, makes shrimp and pasta a perfect pair.

The second annual Shrimp & Pasta Party! on The Shrimp Council’s Eat Shrimp Facebook page begins Feb. 13, continues through Lent and culminates on Easter Sunday, March 31.

The promotion features an interactive recipe contest, a place for people to share their favorite things about shrimp, and more.  Fans are encouraged to come up with creative pasta-and-shrimp meal options for a chance to win one of five “Party Season” prize packages.  Each package includes a $100 gift card – redeemable at the winner’s grocery store of choice – and branded items from OLD BAY, including a T-shirt, a hat and the world-famous and deliciously unique blend of 18 herbs and spices known as OLD BAY® Seasoning.

“The flavor pairing of OLD BAY and shrimp dates back more than 70 years.  Where there is shrimp, you’re going to find OLD BAY.  Whether it’s steamed shrimp, shrimp scampi, or even creamy shrimp and penne, OLD BAY is the flavor that makes the dish unforgettable,” said Ben Flood, Product Manager for OLD BAY.  “Shrimp is the perfect ingredient for making OLD BAY shine.”

Consumers are invited to join the party by “liking” Eat Shrimp on Facebook and checking out the Shrimp & Pasta Party! app.

The interactive recipe contest invites fans to create their own shrimp-and-pasta recipes using preselected ingredients from six categories:  pasta, protein, sauce, veggies, cheese, and, of course, herbs and seasonings.  Each selected ingredient will automatically populate on a plate, ultimately displaying a final “dish” that the contestant submits for judging.

The contest runs through March 31 and the five winners will be announced April 5, 2013.

“We have been exceptionally pleased by the interest our loyal fans have shown in the Eat Shrimp page on Facebook, and this latest social media extension should attract an even wider audience,” said Judy Dashiell, Senior Vice President at the National Fisheries Institute.  “We think OLD BAY is a great way to prepare shrimp and, by partnering with this iconic brand, we’re giving great value and exposure to our members.  The Shrimp Council welcomes every company that benefits from U.S. consumers eating more shrimp.  We have a great message and the greater our number, the larger the potential rewards we all share.”

For more information, visit www.facebook.com/EatShrimp.

 

About The Shrimp Council

The Shrimp Council’s mission is to promote shrimp as a nutritious and delicious protein.  Council members source sustainable shrimp from around the globe for Americans to enjoy at home and in restaurants.

 

Shrimp Council Members

Tampa Maid Foods Inc., King & Prince® Seafood, Mazzetta Company LLC, CenSea Inc., Eastern Fish Co., Sea Port Products Corp., Harbor Seafood Products, Rich Products Corporation, H&N Foods International Inc., Morey’s Seafood International LLC, High Liner Foods Inc., and Great American Seafood Import Co.

 

Associate Shrimp Council Members
A&B Chemical Company Inc., Joseph C. Murray, Los Angeles Cold Storage Co., Nekkanti Sea Foods Limited, Preferred Freezer Services, Pyramid Transport, SGS North America Inc., and Hub Folding Box Company Inc.

 

About OLD BAY

For more than 70 years, this distinctive blend of 18 herbs and spices has been a time-honored taste.  Just as the recipe hasn’t changed, neither has the iconic yellow and blue can.  Once only enjoyed by a lucky few along the Chesapeake Bay, OLD BAY® Seasoning has gained fans all across the country.  Best known as THE seasoning for shrimp, salmon, crab and other seafood dishes, OLD BAY these days also is used to flavor hamburgers, chicken, pizza, pasta, vegetable dishes and more.  OLD BAY Seasoning is also available with 30-percent less sodium and has been the inspiration for 14 additional OLD BAY products.  For more information, recipes and the OLD BAY online store, visit www.oldbay.com and www.facebook.com/oldbay.

 

OLD BAY is one of McCormick & Company’s (NYSE: MKC) portfolio brands.  As the leading global supplier of innovative flavor solutions, McCormick has built a portfolio of leading flavor brands that enhance people’s enjoyment of food all around the world.  Every day, no matter where or what you eat, you can enjoy food flavored by McCormick.  McCormick Brings Passion to Flavor™.

 

YRG Spotlight: Vino Venue!

This week’s Your Resident Gourmet Newsletter is Spotlighting Vino Venue! It’s the perfect place for neophytes to learn more about wine, experts to enjoy their favorite vineyards, and everyone else to engage in lively conversation over a perfectly prepared meal.

Bottoms Up!

Chef Jennifer

 

 

 

YRG Spotlight:Vino Venue!

 

 

        

 

     At a recent outing with friends, I discovered the new ‘IT’ place for a unique wine tasting experience. Atlanta Wine School founder Michael Bryan had opened a one of a kind wine bar and retail boutique that offers shopping, wine tasting, dining, wine and beer education in a stylish yet surprisingly comfortable space. As you walk into Vino Venue, you are met by a window length lounge of overstuffed chairs, benches, and tray topped tables. Tall banquet-style tasting tables are next to greet you, followed by dining nooks, a curving wine bar and floor-to-ceiling wine racks in the retail boutique.

The wine menu offers a large list of wine by the bottle, flights, carafes as well as single pours at the bar. The selection of wines by the glass totals 50 most nights and they have recently added a craft beer list including favorites like Boulevard Tank 7, Trappistes Rochefort 10, and Samichlaus Doppelbock.

The biggest draw for me was Vino Venue’s self-serve wines dispensed from Enomatics machines. Here’s how it works . . .You buy a rechargeable credit card, select your wine from what looks like a vending machine of full sized wine bottles, and decide on a 1 ounce taste, a half glass or a full glass pour. I was able to taste three different wines before deciding my favorite, without wasting money or wine. How cool is that?

If you’re looking for something to nosh on while enjoying your wine, then their small plate menu is the perfect choice. It features snacks like, maple bacon popcorn and peppadew sweet peppers stuffed with honey goat cheese. Want the full dining experience? Try some of their larger plates. We enjoyed the Wild Mushroom Flatbread with caramelized onions, mozzarella and parmagiano reggiano, truffle oil and fresh herbs. The Duck Leg Confit with mixed greens, raspberry vinaigrette and duck skin cracklings, and the Smoked Salmon Flatbread with capers, chopped red onion, and basil aioli.  There is also an event room with a demonstration kitchen for large parties, team building classes, and wine tasting seminars hosted by their Executive Chef and Wine Experts.

 

 

Vino Venue Address

4478 Chamblee Dunwoody Road
Chamblee, GA 30338
Located at I285 and Chamblee Dunwoody Road
770-668-0435
888-759-7819 toll free

www.vino-venue.com

 

Here is a little peek at what group events Vino Venue has to offer . . .

Wine socials for business prospects & clients

Live wine dinners with a Private Chef and Sommelier

Birthday and anniversary celebrations in private

Private one-on-one tutoring in homes for couples & small groups

Team-building: blind tastings, spirited competitions, trivia games-the themes are endless

Charitable events, non-profits, and association functions

Supper Clubs, Book Clubs, Neighborhood Associations, Swim & Tennis Clubs

 

Wine Drinking Habits of Men vs Women

by Gregory D. McCluney

 

The Wine Drinking Habits of Men vs., Women

 

(P.S. It’s not what you think)

 

Conventional wine-wisdom says Chardonnay is the most popular wine in America,  Women drink more Chardonnay than any other varietal, Men buy most of the premium wine purchased, and Women prefer a sweet (as in White Zin) wine while men prefer a tannic red.

More or less, all of the above is false.

 

According to recent research documented by winebusiness.com and summarized by Dr. Liz Thach, MW, many marketing stereotypes about gender and wine drinking simply aren’t true. Things have changed. Over 300 California wine drinkers (equal in gender) were surveyed about their habits and preferences. The results were compiled, both those where men and women agree and those where the research revealed strong differences. According to Nielson, wine consumers overall consist of 55% women and about 45% men. In the last decade, men have become more avid wine drinkers while drinking less beer.

 

Preferred wine varietals

Surprisingly, Cabernet Sauvignon and Merlot rank number one and two respectively for both men and women. But the stats change for third place where women score White Zin just ahead of Chardonnay, their number four varietal. Men prefer Pinot Noir (in third place), and then Chardonnay ranks fourth as their number one white choice. Red Zin is number five for men but comes in seventh for women after Pinot Grigio. The least popular white among both was Chenin Blanc, and the lowest-ranking red was Grenache.

 


When do we like to drink?

 

The study asked both genders to rank 22 different wine-drinking occasions. Sixteen of these came in sync for both men and women.

 

The top four (for both) were:

1. With meals at fine dining restaurants
2. Special occasions/celebrations (non-meals)
3. With meals at a friend’s house
4. To socialize with friends

 

 

In terms of their motivations to drink wine, both men and women agreed on the top three:

1. Because wine enhances food

2. They like the taste
3. It helps them to relax

 

Enjoy the Difference

 

The study noted six areas in which there were differences in how men and women consume wine. In all, women reported lower consumption when:

 

1. Alone at home to relax after work 
2. Alone while cooking 
3. Alone at a bar 
4. With meals at home alone 
5. With meals at home 
6. With meals for business

 

 

Dr. Thach pointed out that four of these occasions are “alone” situations, and women identify the social benefits of consuming wine more than men. Especially when alone or in a business situation, women choose not to drink or drink much less than in a social setting.

Men tend to like the history and technical aspects of wine and may use wine speak as a way to show off their wine knowledge in social or business settings.

 

Why pay more?

 

Women choose and purchase more wine than men, often choosing wine over other beverages such as beer and spirits. They choose wine over these other beverages around 10 percent more often than men. But they are tighter with the purse strings.

 

Men are willing to pay more for a bottle. Actually, in this survey, they averaged over $4 more for a bottle than the women in the study.

While this research had some interesting implications for those in wine marketing, for most wine consumers, its business as usual. Meanwhile, for the rest of us, pull a cork and viva la difference!

 

 

 

 

Happy Valentine’s Day: Sweets for the Sweet!

Happy Valentine’s Day!!

Looking for some inspiration for a sweet treat for that someone special on Valentine’s Day? Your Resident Gourmet has got you covered. This week’s YRG Newsletter has not one but two great recipes to show the ones you love how sweet it is. I fell in love with this Valentine Pop-Tart idea for all the junior cooks out there. This recipe is quick and easy for the kids and low stress for the parents, and makes a great Valentine gift. The Jumbo Brownie Cookie recipe is for all of us who truly love chocolate! Moist and chewy, rich and chocolaty-it will win even the most jaded heart.

 

Enjoy these Sweets for the Sweet!

Chef Jennifer

 

 

Sweets for the Sweet . .  . 

 

  

     

 

Valentine Pop-Tarts

These Valentine Pop-Tarts are quick and easy to make and full of wholesome homemade ingredients!

 

Yields 20-3 inch hearts

 

Ingredients:

1 cup fresh or frozen strawberries

½ cup cream cheese, room temperature

1 tablespoon clover honey or Agave nectar

1 package 14 oz pre-made pie crust

½ cup cold water

Icing:

1 ½-2 cups powdered sugar

1cup fresh or frozen raspberries for icing

1 tablespoon milk or water

 

Directions:

Preheat oven to 400*F.

Hearts:

Place the strawberries, cream cheese and honey in a bowl.

Using the back of a fork, mash until the mixture is well combined, leaving some strawberry pieces intact.

Roll the pie crust on a lightly floured surface, until 1/4 inch thick.

Using a 3-inch heart shaped cookie cutter cut out 20 hearts

Place one heart on a lightly floured work surface and place 2 teaspoons of the cream cheese mixture in the very center, leaving a 1/4 inch border around the cut-out.

Dip your pastry brush into the cold water and brush the border with the water.

Top with a second heart and take the tines of a fork and gently press down along the edges of the heart to stick the top and bottom hearts together.

Poke some small holes in the top of the heart to remove any air pockets.

Place on a parchment lined cookie sheet and bake for 20 minutes or until golden.

Remove from oven and allow to cool completely before icing.

Icing:

Place raspberries in a small food processor or blender and pulse until berries are pureed.

Place into a bowl, Whisk in the milk, and slowly Add in the powdered sugar to make a thick icing. Add additional powdered sugar as needed to thicken icing.

Spread the raspberry icing over the tops of the Valentine Pop-Tarts.

Enjoy!

 

 

 

 

 

photo courtesy of Taste of Home 

   

 

Jumbo Chocolate Brownie Cookies

These cookies are for the chocolate lovers in us all!

 

Adapted from Taste of Home Jumbo Chocolate Brownie Cookie recipe

Yields 12 servings

 

Ingredients:

2-2/3 cups (16 ounces) 60% cacao bittersweet chocolate baking chips

1/2 cup unsalted butter, cubed

4 eggs, room temperature

1-1/2 cups sugar

4 teaspoons vanilla extract

2 teaspoons instant espresso powder

2/3 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 package (11-12 ounces) semisweet chocolate chunks

 

Directions:

Preheat oven to 350*F.

 

In a large saucepan, melt chocolate chips and butter over low heat.

Stirring constantly until chocolate is smooth.

Remove from the heat; cool slightly.

In a small bowl, whisk together the eggs, sugar, vanilla and espresso powder until blended.

Whisk into chocolate mixture. Set aside.

In a separate bowl, mix the flour, baking powder and salt together and add to the

chocolate mixture, mixing well.

Fold in the chocolate chunks.

Drop by 1/4 cupfuls, 3 inches apart on a greased or parchment lined cookie sheet.

Bake at 350*F for 12-14 minutes or until cookies are set.

Remove from oven and cool on pans for 1-2 minutes.

Remove cookies from cookie sheet and allow to finish cooling on wire racks.

Enjoy!

 

 

 

Let’s Spice It Up!!

 

Are you willing to spice up your Valentine’s Day. . . .

When I think of Valentine’s Day I think of love, romance, and chocolate-and not always in that order! By now most of you have heard of the wonderful health benefits that chocolate has to offer and some of us even know how great red pepper is for our circulatory system, but have you every tried them together? With Valentine’s Day only a week away, Your Resident Gourmet Newsletter wants to give you a new twist on chocolate truffle with a recipe for Red Hot Chocolate Truffles and share some Health Benefits of Chocolate with you too!

Let’s Spice it Up!

Chef Jennifer

 

Some Like it Hot . . .

 

 

 

Chocolate and Red Peppers are known to be good for us . . . but did you know that they are also both aphrodisiacs! Eating chocolate releases endorphins into our brain making us feel really really good! Eating red pepper gets the blood flowing, makes us sweat, and improves our circulation . . . imagine eating the two together! You’re in for a Red HOT Treat!

 

 

 

photo by Mary Ellen Bartley

Red Hot Chocolate Truffles

These spicy truffles are guaranteed to get your blood flowing and add more heat to your Valentine’s Day!

 

 

Recipe by Chef Jennifer Hill Booker

Yields 2 dozen truffles

 

Ingredients:

3/4 cup heavy cream

2 tablespoons unsalted butter, at room temperature

12 oz. semisweet or dark chocolate, finely chopped

1 oz. unsweetened chocolate, finely chopped

1 teaspoon vanilla extract

1/4 cup cinnamon liqueur

3 tablespoon unsweetened cocoa powder

2 tablespoons raw sugar

1 tablespoon red hot chili powder

1 teaspoon ground cinnamon

 

Directions:

 

Truffle Filling:
In a saucepan over medium heat, combine the cream and butter and heat until the butter melts.

Remove from the heat, add the chopped semisweet and unsweetened chocolates, and let stand until softened, about 1 minute.

Add the vanilla and cinnamon liqueur and stir until smooth.

Using a rubber spatula, scrape the truffle mixture into a large dry bowl and press a piece of plastic wrap directly onto the surface.

Refrigerate until firm, at least 2 hours or overnight.

Shape Your Truffles:
Line a baking sheet with parchment paper.

On a separate baking sheet, stir together the cocoa powder, sugar, chili powder and cinnamon.

To form each truffle, scoop up a tablespoonful of the cold filling, quickly roll it between your palms into a rough ball and roll the ball in the cocoa mixture to coat evenly.

Place the finished truffles on the parchment lined baking sheet.
Serve the truffles immediately, or cover and refrigerate for up to 3 days.

Enjoy!

 

 

 

 

Benefits Of Eating Chocolate!

 

 

A Healthier Heart

The latest research backs up claims that chocolate has cardiovascular benefits: In a 9-year Swedish study of more than 31,000 women, those who ate one or two servings of dark chocolate each week cut their risk for heart failure by as much as a third.

A similar study in Germany found that about a square of dark chocolate a day lowered blood pressure and reduced risk of heart attack and stroke by 39 percent. The flavonoids, antioxidant compounds found in the chocolate are credited with that increase the flexibility of veins and arteries. A chocolate bar has five times the flavonoids of an apple, just to put things in perspective.

 

Weight Loss

How can you add dark chocolate to your diet plan without putting on weight? Because dark chocolate fills you up and keeps you satisfied! Researchers from the University of Copenhagen found that dark chocolate is far more filling, offering more of a feeling of satiety than bitter-sweet or milk chocolate. And dark chocolate lessens cravings for sweet, salty, and fatty foods. Who knew that indulging in a bit of healthy dark chocolate should not only make it easy for you to stick to portion control recommended for optimal health, but it should make it easier for you to stick to your diet.

 

Reduced Stress

UC San Diego researchers recently confirmed stress can make you fat. Stress causes many people to binge eat in order to reduce feelings of anxiety. Combine binge eating with cortisol (a chemical your body releases during times of stress) and you may find yourself buying a larger pair of pants.

Swiss scientists found that when very anxious people ate an ounce and a half of dark chocolate every day for two weeks, their stress hormone levels were significantly reduced and the metabolic effects of stress were partially mitigated. As it turns out, reaching for a square of dark chocolate instead of those greasy chips-is a lot less stressful on your body.

 

Higher Intelligence

Have a bite of chocolate-it could make you smarter! Not only will having a bit of dark chocolate help your body ward off the effects of stress, but it’ll boost your brain power when you really need it. A University of Nottingham researcher found that drinking cocoa rich in flavanols boosts blood flow to key parts of the brain for 2 to 3 hours, which could improve performance and alertness in the short term. Additional researchers from Oxford University and Norway looked at chocolate’s long-term effects on the brain by studying the diets of more than 2,000 people over age 70. They found that those who consumed flavanol-rich chocolate, wine, or tea scored significantly higher on cognitive tests than those who didn’t.

 

Diabetes Prevention

In a small Italian study, participants who ate a candy bar’s worth of dark chocolate once a day for 15 days saw their potential for insulin resistance drop by nearly half. “Flavonoids increase nitric oxide production,” says lead researcher Claudio Ferri, M.D., a professor at the University of L’Aquila in Italy. “And that helps control insulin sensitivity.” But consult with your physician before you reach for that bar of dark chocolate!

 

Sun Protection

London researchers recently tested chocolate flavanols’ sun-protecting prowess. After 3 months eating chocolate with high levels of flavanols, their study subjects’ skin took twice as long to develop that reddening effect that indicates the beginning of a burn.

Subjects who ate conventional low-flavanol chocolate didn’t get the same sun protection. Watch for brands boasting high levels of the healthy compounds to reduce your risk of sunburn this summer.

 

Cough Relief

Several studies have found that chocolate quieted coughs almost as well as codeine, thanks to the theobromine it contains. Maria Belvisi, a professor of respiratory pharmacology at the National Heart and Lung Institute in London, says, “It had none of the negative side effects.” This chemical, responsible for chocolate’s feel-good effect, may suppress activity in a part of the brain called the vagus nerve. Keep an eye out for cough syrups made with cacao in a pharmacy near you.

 

Shrimp Packs a Nutritional Punch!!

If you’ve promised to eat healthier, start your new year off right with shrimp as you look to warmer months!With the holidays behind us and many of your readers working hard on their New Year’s resolutions, here’s an idea for helping people stick to their guns in 2013!

The nutritional advantages of shrimp speak for themselves

~~One three-ounce serving contains just 83 calories

~~Only two grams of fat

~~Healthy omega-3s

~~Nearly 20 grams of protein.

 

“Shrimp deserves a place at the table. It is quick and easy to prepare and it’s the perfect protein addition to scores of everyday meals, from a delicious, down-home shrimp salad to tantalizing Thai and mouth-watering Mexican dishes,” said Judy Dashiell, Senior Vice President, National Fisheries Institute. “It fills the bill for those light and healthy meals that are perfect at a summer cookout, as well as for the creature comforts we all crave when the mercury dips.” So, let’s start America’s new year off right with this shining seafood!

Shrimp and Avocado Salad

Courtesy of The Shrimp Council

Serves: Four

Ingredients:

1 Tbsp extra virgin olive oil

1 Tbsp chopped fresh cilantro

Juice from one lime (about 2 tablespoons)

1 lb medium or large cooked shrimp

1 C grape or cherry tomatoes, halved

1 avocado, cut into ½-inch cubes

¼ tsp kosher salt

Freshly ground pepper

 

Instructions

Whisk the olive oil, cilantro, and lime juice in a large bowl. Add the shrimp, tomato halves, avocado, and salt and toss gently. Season with additional salt and pepper to taste. Serve immediately or chill overnight.

 

Nutrition Information:

220 Calories

11 g Fat (2 g saturated, 0.5 g omega-3)

330 mg Sodium

6 g Carbohydrates

3 g Fiber

25 g Protein

20% Vitamin C

20% Iron

Recipe Courtesy of: The Shrimp Council

Photo Credit: © Marco Mayer – Fotolia.com

Brrrrr . . It’s Cold Out There!

The Hot Toddy

This is a modern spin to an old classic and the perfect cocktail to ease you through those cold winter nights.

 

Recipe by Chef Jennifer Hill Booker

Your Resident Gourmet

 

Yields 1 Hot Toddy

 

Ingredients:

½ teaspoon orange blossom honey

1 teaspoon dried green tea leaves, in a tea infuser

½ cup boiling water

1 ½ oz apple brandy

1 oz apple schnapps

½ teaspoon clove spiced liqueur or Bourbon

½ teaspoon fresh lemon juice

 

Garnish:

1 strip of orange peel studded with 1 clove

 

Directions:

Place honey and tea filled infuser into a teapot.

Pour in boiling water, cover, and steep for 5 minutes.

Remove the tea infuser and add the brandy, schnapps, liqueur, and lemon juice.

Stir to mix and Pour into a warm mug.

Garnish with clove studded orange peel.

Enjoy!

 

photo courtesy of www.tylerflorence.com

Tips for Beating The Winter Blues.

Beating the Winter Blues

Over 15 million people suffer from SAD, a seasonal affective disorder. SAD’s depressive condition can have symptoms like carbohydrate and sugar cravings, weight gain, low energy, and even a dip in your libido. Here are five easy tips to get your sunshine back:

  1.  Get up and Get Out!

-Just 30 minutes a day of sunshine can get your circadian (sleep) rhythm back on track.  If the weather won’t allow you any outdoor time, consider investing in a Light Box (NOT to be confused with a tanning bed).  This box has super bright white florescent light bulbs that mimic natural sunlight. Make sure you check with your physician before using your Light Box so that they can help you navigate any harmful UV rays.

 

  1. 2.    Milk Please!

-Vitamin D, also known as the Sunshine Vitamin, may help even out your winter mood. It’s been suggested in the mental health field that getting enough Vitamin D may help improve depression. So whether you get your Vitamin D from a glass of fortified milk, mushrooms, or a supplement; you’re improving not only your mood but your bone health as well.

      3.  Be Positive!

-The weather outside often influences your feelings inside. If the Winter Blues start getting you down, give yourself a pep talk.  You can actually talk yourself into a good mood.  It’s called CBT or Cognitive Behavioral Therapy.  By staying positive and replacing a negative thought with a positive one, you can change you negative thought patterns into positive ones in just a couple of month.

 

      4.  Fresh Air is a Must!

-Remember last Spring and how you couldn’t wait to get out of the house and get a big deep breathe of that fresh spring air? Well it turns out that spring and summer air has more negative ions than winter air. Meaning the air we breathe in those sunny months has an extra negatively charged particle that boosts our mood.  How can we get those ions in a gloomy winter?  With the use of an electrical ionizer box that mimics spring air. Simply plug it in and breathe deep.

 

 

      5.   Dust Off Those Dumbbells!

-If the weather outside is keeping you from your usual outdoor activities-bring them indoors.  Studies show that just 60 minutes of daily indoor cardio is as effective as 60 minutes in a Light Box in reducing the symptoms of SAD.  Aerobic exercise also releases a big boost of serotonin-that mood boosting endorphin we all know and love so well.  Want another benefit of indoor aerobic activity during the winter? How about a beach ready body well before summer!

 

Super Bowl Touchdowns!

Are you ready for some Football?!?!?!

I Love Love Love football and am really looking forward to Super Bowl Sunday! If asked, I have to admit that I really Love all of the great snacks that traditionally go with game day , too. So this week’s Your Resident Gourmet Newsletter is sharing some of our favorite Superbowl Touchdown Treats for you to enjoy at your Super Bowl party!

 

Happy Cooking!

Chef Jennifer

 

 

~Super Bowl Touchdown Treats~

for Game Day! 

 

  

     

 

Whether you love it or hate it, Football is better while enjoying these Game Day treats!

 

 

 

Stuffed Potato Skins

This recipe is one of my favorites! A great combination of crunchy potato, hot melted cheese, and creamy cold sour cream!

 

Yields 12 servings

 

Ingredients:

6 small baking potatoes

Olive oil

2 tablespoons butter, melted

2 teaspoons seasoned salt

3 tablespoons grated Parmesan cheese

1 ½ cups shredded sharp cheddar cheese

4 strips bacon, cooked and crumbled

 

Garnish:

¾ cup sour cream

2 teaspoons finely diced green onions

 

Directions:

Preheat oven to 425*F.

 

Lightly oil the outside of potatoes, cut small slit in the top and bake at 425*F for 45 minute or until soft.

Let stand until cool enough to handle, about 15 minutes.

Cut the potatoes in half lengthwise and scoop out the cooked potato, leaving a very thin layer of potato. *Save the cooked potato filling for mashed potatoes or baked potato soup.

Brush the outside and inside of skins with melted butter.

Sprinkle the inside with seasoned salt and Parmesan cheese.

Place on a lightly greased baking sheet and Bake for 8 minutes or until crisp and bubbly.

Fill each potato skin with Cheddar cheese and bacon and Bake for 3 more minutes or until the cheese is hot and bubbly.

Garnish with a dollop of sour cream and sprinkle of chopped green onion.

Enjoy!

 

 

 

 

Tex-Mex Layered Dip

This low-cal, high fiber dip lets you indulge without filling guilty!

 

 

Yields 16-half cup servings

 

Ingredients:

1 can (15-1/2 oz.) refried vegetarian black beans

1Tablespoon chili powder

½ teaspoon ground cumin

1 teaspoon garlic powder

¼ teaspoon ground cayenne pepper

1 teaspoon kosher salt

1 cup reduced fat sour cream

1 cup shredded sharp cheddar cheese

1 cup guacamole

3 green onions, sliced

1/3 cup sliced black olives

1 medium tomato, chopped

 

Garnish:

½ cup fresh cilantro, chopped

¼ cup pickled jalapeno slices

 

Directions:

Mix refried beans, chili powder, cumin, garlic powder, cayenne pepper, and salt together.

Spread onto bottom of 9-inch pie plate or bowl.

Add remaining ingredients in layers.

Refrigerate several hours or overnight.

Garnish with chopped fresh cilantro and pickled jalapenos right before serving.

Serve with your favorite baked tortilla chips.

Enjoy!

 

 

 

 

 

Deviled Eggs

The Hot Sauce and pickled jalapenos add the ‘Devil’ to this deviled egg recipe

 

Yields 6 servings

 

Ingredients:

6 eggs, hard boiled, cooled, and peeled

2 tablespoons mayonnaise

1 teaspoon yellow mustard

1 teaspoon cider vinegar

1 teaspoon finely chopped green onion

Dash of Hot Sauce

Sea salt and fresh ground black pepper, to taste

1 teaspoon sweet pickle relish

1 teaspoon pickled jalapeno peppers, chopped fine

 

Garnish:

1 teaspoon Paprika

12 pickled jalapeno slices

 

Directions:

Cut the boiled eggs in half lengthwise.

Place the egg yolks in a bowl.

With a fork, work in the mayonnaise, mustard, vinegar, green onion, salt and pepper, and pickle relish into the yolks to form a smooth paste.

Place ½ of this mixture in a small pastry bag with a large star tip, and set aside.

Add the chopped jalapenos to the remaining ½ of the egg mixture; Season with the Hot Sauce, set aside.

Fill the egg white halves almost to the top with the basic filling.

Fill the empty pastry bag with the jalapeno mixture and completely fill the egg white halves.

Garnish each Deviled Egg with a pinch of paprika and a jalapeno slice.

Place on a platter and serve chilled.

Enjoy!