'Tis the Gift to be Gifting: Puppy Chow

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Don't let the name fool you, lovelies ... this treat ain't for puppies!

Known in some parts of the country as Muddy Buddies, I was first introduced to this out-of-this-world treat by my friend (and stylist) Amy Keller.

I've since made it on my own and packaged it for my annual holiday homemade-edible-tasty-treat gift boxes. Let's just say I'm glad I only allow myself to have it once a year because it is addictive. Truly a crowd pleaser!

Puppy Chow

1/2 cup butter  (1 stick) 
3/4 cup peanut butter 
1 bag chocolate chips 
1 (12 oz.) box Chex Cereal (corn or rice) 
3 cups powdered sugar 
1 paper grocery bag or gallon size Ziploc bag 

In a large stockpot melt the butter, peanut butter and chocolate chips together. Stir. Add the box of Chex and stir to coat.  

Place powdered sugar in grocery or Ziploc bag. Pour in cereal mixture and shake until all pieces are coated.

Enjoy!

xx JN

Sweet & Savory Couple

This weekend I prepared my 3-Bean Chili for a function I was attending on Sunday - because I was transporting and serving the chili outside of my home, I knew that lugging a bunch of garnish with me wasn't an option. So, instead, I thought I would prepare homemade cornbread to accompany it.

If you're looking for a cornbread recipe that isn't too dry, has great flavor, and an extra added twist, you just might love this:

Cheddar & Chive Cornbread

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 Tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted
8 oz. extra-sharp Cheddar, grated
1/3 cup chopped scallions

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry ingredients until most of the lumps are dissolved. Do not overmix! Mix in 2 cups of the grated Cheddar and the scallions and allow the mixture to sit at room temperature for 20-minutes.

Preheat the oven to 350 degrees.

Grease a 9 x 13 x 2-inch baking pan.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra scallions. Bake for 30 to 35 minutes, or until a toothpick or cake tester comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Recipe adapted from The Barefoot Contessa.

Aren't they so cute together?

'Tis the Gift to be Gifting: Peanut Blossoms

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Cannot make enough of these little treats this week: pleasing co-workers, friends, family and fashionistas all week long. Super easy recipe with uber-incredible results! Box in 1/2 lb. boxes (typically will hold 6-cookies per box) and tie with holiday-inspired raffia or ribbon bows. (I love the 1/2 lb. boxes with the clear opening so you can see how adorable they are!) This specific recipe has been in my family since I was a wee-one.

Peanut Blossoms

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1/2 cup butter, softened

1/2 cup peanut butter

1 large egg

1 teaspoon good vanilla extract

1/4 teaspoon kosher salt

1-3/4 cups all-purpose flour

1 teaspoon baking soda

1/4 cup granulated sugar, set aside

48 milk chocolate candy kisses, unwrapped

Heat oven to 375 degrees. Combine 1/2 cup sugar, brown sugar, butter and peanut butter in a large bowl or stand mixer. Beat at medium speed until light and fluffy (about 1-2 mins). Add egg, vanilla, and salt; continue beating until well mixed (1-2 mins). Add flour and baking soda. Continue beating, scraping bowl often, until well mixed (1 to 2 mins).

Shape dough into 1-inch balls. (Trust me, just when you think your dough ball is too small, it’s probably just perfect!) Roll each ball in the 1/4 cup sugar. Place 2-inches apart onto ungreased cookie sheets. 

Bake for 8 to 10 minutes or until very lightly golden brown. Immediately press 1 unwrapped chocolate kiss in the center of each cookie. Remove from cookie sheets, cool completely on wire racks.

Makes 4 dozen cookies ... and creates as many happy faces!

xx JN

Mulled Cider with Winter Spices

{ image via FLICKR/27845551@N07 }

Simply love this mulled cider recipe originally featured in Bon Appetit in 1998.

Mulled Cider with Winter Spices
12 cups apple cider (I prefer freshly pressed cider which you can typically by at the grocery store, supplied by your local orchard)

1/4 cup orange juice
Peel (orange part only) from 1 orange, cut into strips
1 bay leaf
1 tablespoon (packed) brown sugar
2 cinnamon sticks
2 whole cloves
2 whole allspice
2 tablespoons fresh lemon juice
Pinch of salt
1 1/2 cups applejack or regular brandy (optional)

Mix first 10 ingredients in large saucepan. Bring to boil. Reduce heat to medium-low and simmer mixture 30 minutes to blend flavors. Strain mulled cider into mugs. Garnish with cinnamon sticks and citrus peel. Serve cider, passing brandy separately, if desired.

Promise it will be a crowd-pleaser! 
xx JN

'Tis the Gift to be Gifting: Perfect Hot Cocoa

Feeling overwhelmed with what to give someone this holiday season? Maybe the time has come to think outside the (big) box (stores) and get back to the basics: homemade, consumable gifts. Over the next few days, I will be sharing some of my favorite recipes that make great gifts ... not to mention they are a joy to make!

The chill was officially in the air today in New York City, so if you're thinking of ways to warm up from the inside out, you might want to try this recipe that makes enough for you and your friends! You can divide this recipe into four pint-sized jars and couple with another tasty treat as well! xx JN

A Very Vintage Christmas

Stop what you are doing and take note, lovelies: you must purchase the new David Ian: Vintage Christmas CD immediately. This playlist is a lovely mix of nostalgic favorites and contemporary classics. With ingenuity behind each track, Mr. Ian's innovative jazz arrangements are fresh yet timeless, and you will be left humming your favorite titles with new zest.  I promise you this will be the first album you choose to listen to this season whether you're trimming the tree, sitting by the fire, or setting the table before your favorite friends come over for some holiday cheer! xx JN

Still Smiling

Yes, it is the last day of November, and I am still smiling from our incredible Thanksgiving weekend!

Now that I have my new camera, I am thrilled to have the ability to take as many pictures as possible. Let's just say the Thanksgiving break was the perfect opportunity to really give it a run.

Here are a few of my favorites:

 fall foliage in Park Slope

 

 our perfect little view of the Macy's Thanksgiving Day Parade

 Kermit!

I heart NY.

 Sunday dinner

 

 in awe of the stained glass at the Green-Wood Chapel

 

 historic, stunning Green-Wood Cemetery

 clarity.

 just one of the incredible statues at Green-Wood

 serenity.

my joy.

I cannot wait to see what moments, and therefore pictures, December brings! xx JN

12-Days of Gratitude: Day 12

I have so thoroughly enjoyed putting together the 12-Days of Gratitude ... a sweet way to lead up to tomorrow's gratitude feast! No matter where you are, who you're with, or how you plan to spend your day, remember that what you bring to the table literally and figuratively is a contribution only you can make. The word is simply not the same without you and your gifts. xx JN

12-Days of Gratitude: Day 11

Happy Thanksgiving Week!

Happy Thanksgiving Week! Even though we are already hearing "Jingle Bells" in the background, this really is the ultimate week to celebrate Fall, harvest, abundance and gratitude. (Alright, and pumpkin pie!)

Once the dishes are cleared from the table on Thursday, our entire world will shift to St. Nick, gift receipts and wrapping paper. It becomes a countdown to the end of the year.

But this week, let's remember that without Fall there would be no Winter. Without Fall, there would be no change. Without Fall, there would be no future growth. It is the season of transition. So let's salute it together, and then welcome in the next chapter.

Here's to a very special (short) week!

xx JN

12-Days of Gratitude: Day 10

12-Days of Gratitude: Weekend Edition

This weekend edition including Days 8 & 9 of the 12-Days of Gratitude was inspired by one of my favorite artists, Caitlin McGauley. I simply adore her watercolors, and found two of her works perfect for my feelings of gratitude this weekend! You can also get a weekly dose of inspiration from Caitlin's work as part of Watercolor Wednesdays featured on Lonny Magazine's blog. xx JN

Fast Friday Dinner

There are simply those nights where you need a delicious, but quick, dinner: and this one is one of my favorites! I'm able to pick these great items up at my local grocery store, and it only takes a few minutes to toss together. Find your favorites, keep them on hand, and when your day is hectic, at least you don't have to sacrifice a great meal. TGIF, my lovelies! xx JN

Celentano Cheese Ravioli | Victoria Marinara Sauce | BelGioioso Parmesan Cheese | fresh basil

12-Days of Gratitude: Day 7

12-Days of Gratitude: Day 6

12-Days of Gratitude: Day 5

Smitten for Handwritten

{ image via The Savvy Traveller }

As of late, I have kept my journal in my handbag so I can utilize the times I actually do get a seat on the subway to write.

This afternoon provided a great opportunity to spend my time from 4th Avenue to Broadway/Lafayette putting my thoughts on paper - and as I made my way into Manhattan, the gentleman sitting next to me said, "Do you mind my asking what your opinion is on the difference between a journal and a diary?"

I actually had to take a moment. That was not a question I had ever been asked before.

My first instinct was to think of my Hello Kitty diary that had a lock and key when I was in the first grade. I remember fondly tucking away my "deepest secrets" in that little book ... it had a very special pen that came with it, and I always found it interesting that at the top of each page was a place to jot down the status of the weather.

Writing in a journal seemed far more "grown up" than those days long ago.

What was interesting was the gentleman's take - a journal, to him, was more analytical; a diary, more private and personal.

More importantly, that sweet gentleman said, "I must tell you I am glad to see you putting your thoughts on paper; people just don't write things down anymore. We type. We e-mail. We blog. But no one actually writes by hand. I always loved writing long letters ... but now people just e-mail. There will come a point when people do not know how to actually write things down with a pen and paper. How sad is that? I've always felt that the ink is just an extension of who we are. There is nothing more personal than handwriting your thoughts."

When I got home, I asked Jim his opinion about this new quandry: diary vs. journal - and his reaction was the exact opposite. A journal was about the introspective process we go through on our personal journey; a diary, a written account of the day-to-day.

So it begs the question, do you write your thoughts down in a diary or journal? And if so, what is the difference between the two in your opinion?

xx JN

12-Days of Gratitude: Day 4

National Guacamole Day!

{ image via myrecipes.com }

I am convinced that avocados are the fruit of the gods.

To celebrate National Guacamole Day, I am happy to share my tried and true guacamole recipe which I can honestly say I have made over a hundred times.  Depending on the size of your crowd and their subsequent obsession with guacamole, you can easily double this recipe.

3-4 perfectly ripe avocados
2-3 cloves of fresh garlic, minced
Kosher salt & ground pepper
1/2 Serrano pepper, seeds removed and finely chopped OR several dashes of green Tabasco sauce
1 large handful of fresh cilantro, stems removed, and roughly chopped
1-2 fresh limes

Peel and pit the avocados and scoop them into a large bowl. With a large fork, begin to mash the avocados into large chunks. Squeeze fresh lime juice over the avocados, starting first with a half of a lime and adding more juice to get the desired consistency.

Add the fresh garlic, cilantro, Serrano pepper (or Tabasco) and continue to mash with a large fork. Add the kosher salt & pepper to taste.

Serve with corn chips and try not to eat the entire bowl at once.

Suffice to say, this can prove to be difficult.

xx JN

12-Days of Gratitude: Day 3

12-Days of Gratitude: Day 2

 

Baby, It's Cold Inside

The tickle in the nose.

The dry spot in the back of the throat.

That feeling of cotton balls filling your head.

Yep. Cold season.

My symptoms started yesterday morning ... and immediately I broke out my tried and true ultimate cold remedy:

It starts with a good ol' flush of the sinuses with my Ancient Secrets Neti Pot. Do not be afraid. I can fully promise you: it will change your life. The ceramic neti pot is key - do not fall for the plastic knock-offs. Please. Stick with the ceramic and you will sing its praises. Go with the plastic and you might curse my name when you're attempting to flush out the snotties.

Allegra-D. With all the leaves falling and winds-a-blowing, my allergies are already flared up. Allegra-D is my favorite allergy medication of all time. And, yes, my loves, I have tried them ALL. The key is the "D" (aka - decongestant).

Oh, Mucinex. I have been taking Mucinex since the late 90's when it was still by prescription only and named Humibid. Mucinex comes in many forms and compounds over the counter. I'm a fan all around, but, the latest formula just hitting the market is the new Mucinex Fast Max. Awwww yeah! If you need to get instant relief of your symptoms and you don't mind drinking your meds (that are supposed to taste like blue raspberry, but instead taste like wiper fluid), then you should embrace Mucinex Fast Max.

Now that you've downed meds and flushed out your sinuses, take a moment to have a little treat. Nothing will cool that hot feeling in the back of your throat better than some delicious Talenti Gelato. I just so happened to have some Double Dark Chocolate in the freezer, but I am confident that no matter what your flavor persuasion happens to be, you will find a friend in any of Talenti's many gelato and sorbetto flavors. Talenti has it down to a gourmet science, and if I hadn't already had some, it would have been on the "Things to Purchase ASAP Before Cold Craze Takes Over" list my hubby made yesterday morning.

Emergen-C. Miracle in a packet. Remember "Fizzy Lifting Drinks" in Willy Wonka and the Chocolate Factory? Yeah, Emergen-C is today's modern version. I am convinced it will cure anything. Drink it, folks. Feeling a little tired from a long day? Drink it. Cold's coming on and you want to nip it? Drink it. Overworked from a day in the garden and feeling uber-thirsty? Drink it. The new-and-improved Raspberry flavor is flawless. (And, yes, I have tried all the flavors.)

Amy's Chunky Tomato Bisque was exactly what the doctor ordered. Now that I'm vegetarian and cannot partake in my husband's infamous homemade chicken soup, I requested Amy's Chunky Tomato Bisque. Colds cannot live in an acidic environment, so it was even more reason to devour this delicious hot soup. Not only are their soups awesome, but you can't go wrong with any of their products!

Now with all of that, lots of rest, and fluids to boot - I woke up feeling better this morning. I will continue to repeat the regiment until there is no sign of a cold remaining!

'Tis the season to stave off what shall not ail you!

xx JN

Note: I am not a medical professional, and my opinions should not be used as a substitute for professional medical advice. However, as a professional singer, I rely on remedies that are friendly and safe for the voice. If I were prepping for a performance, I would substitute the gelato for sorbet to make it non-dairy to keep from adding any additional phlegm. Always consult your doctor before trying new medications.

12 Days of Gratitude

November is one of my favorite months of the year as it brings with each day a constant reminder of the importance of gratitude.

As we prepare for Thanksgiving, I will be spending these next 12-days noting the things I am most grateful for. Gratitude cannot be overrated - it is the fuel that propels us.

Join my 12-Days of Gratitude Feast by e-mailing, tweeting (#gratitudefeast) and tumbling your gratitude statements, thoughts & pictures. Is there really any better of a dish to serve on Thanksgiving than a huge helping of gratitude?

No matter where we are on our personal journey, there is always something to be grateful for ... sometimes it starts with a simple, "I am grateful."

xx JN

Lady in Waiting

There are just certain necessities in life when you have stories to tell through food & pictures ... and I feel so uber-lucky to say that I'm on pins & needles waiting for these two gems to arrive:

and

For the record, the "to-do" list I have for these two is already a mile long!

xx JN

The Little Things

When I got home last night, I was presented with this note written by my LG during her "free write" time in class:

I asked her if I could frame it.

"Why, YES, Mommy!"

If we can't freeze a moment in time, we certainly can frame it, right?!

Wishing you a beautiful weekend. Are you doing anything fun?

I'll be starting my weekend off with my ritual Big Gulp Diet Pepsi ... clearly.

Outta the mouths of babes.

xo JN

Spirit Day

I hope you are wearing purple today as we visually show our support of our LGBT youth. Reminding them that they are loved. They are wanted. They are beautiful. They are truth.

They have a bodyguard in me.

Take a moment today to show your spirit.

xo JN

3-Bean Chili

This recipe has been a staple in my kitchen for years. After many iterations, this is how I prefer it best. Enjoy! xo JN

Jenn's 3-Bean Chili

1 large onion, diced
5-8 cloves fresh garlic, minced (don't be afraid)
1 sm. can diced green chiles
1 quart beef, chicken or vegetable stock
1 lg. can crushed tomatoes
1 reg. can petite diced tomatoes
1 sm. can tomato sauce
1 can pinto beans, drained
1 can red kidney beans, drained
1 can small red beans, drained

Seasonings ... this is all about personal preference, and it is so important to season in doses and taste as you go. I eyeball this every time, but here are the approximates:
2-3 Tablespoons chili powder (large handful or two)
1-2 Tablespoons cumin (large handful or two)
2 teaspoons oregano (handful, crushed)
Salt & Pepper to your liking (depending on the saltiness of the stock & tomatoes ... I typically use at least 1 Tablespoon salt & 1 teaspoon pepper)

In a large stockpot or dutch oven (I use one of my large Le Creuset ovens), saute the diced onion in 3 Tablespoons of olive oil over medium heat until onions are translucent and just beginning to brown. Add minced garlic and cook for 30 seconds, but do not overcook the garlic! Add stock, making sure to scrape any brown bits from the pan. Add the green chiles, crushed tomatoes, diced tomatoes, tomato sauce and beans and bring to a low boil. Add all seasonings to taste, adjusting as necessary.* Cover and allow chili to simmer on low heat for 30-45 minutes, stirring occasionally.

When ready to serve, offer shredded cheddar cheese, sour cream & crushed corn chips (either tortilla chips or Fritos) as garnish.

* For those wishing to add meat (either ground beef or turkey), brown 1-1/2 lbs. meat in a separate skillet, drain excess fat, and then add to the chili before covering.

Autumn in New York

Autumn in New York is here, my lovelies! The foliage is starting to turn, pumpkins are everywhere, I can't get enough of the oodles of mums at each corner bodega ... It's a stunning time of year! I've snapped a few photos on my own, but Caitlin McGauley's watercolor featured today on The Lonny Blog makes for a timeless, seasonal gem. Don't you agree? xo JN

Herbally Speaking: Fresh Basil

{ image via Scum Doctor }

When I hear the word basil I immediately think of fresh pesto or a delicious Caprese salad. But ironically enough, the uses of fresh basil far outweight its common association with Italian cuisine.

In addition to being a sweet, pungent culinary seasoning, basil is also known as a medicinal herb. Basil is a household name, familiar in many a tomato-based dish. However, this herb does complement foods such as meat, poultry, salads, soups and pasta. Not only does basil enhance the flavors of these dishes, but it also is known to aid in digestion.

While doing my research on one of my most favorite herbs, I found it rather interesting that in past centuries basil was frequently used to purify the mind and open the heart, leading herbalists to consider basil a mild antidepressant. Nowadays, basil is recommended as an antispasmodic used to treat motion sickness, vertigo, nausea and other intestinal problems. There is also a connection between the use of basil and subsequent alleviation of headaches and migraines, head colds and other respiratory illnesses. Some use it to ease tension and induce sleep, while others use basil as a kidney and bladder detox.

Homeopathic Uses:

Essential Oil

• Add several drops to your bath to ease tension and raise your spirits
• Dilute oil and use on your skin to treat acne by applying with cotton balls
• Create a tent over a pot of boiling water with several drops of basil oil and inhale for relief of a headache, chest and/or head cold

Basil Infusion Tea
Pour about 1/4 cup of boiling water over 2 tsp. of fresh basil leaves. Steep for 10 minutes and drink the infusion twice daily; after 8 days take a break for 2 weeks, and then repeat the treatment. This tea will aid in digestion as well as treat bladder and kidney inflammation.

My Favorite Recipes:

Over the course of August, I'm trying out your recipes that include this incredible herb! I'll be reporting back on my favorites and sharing them with all of you. In the meanwhile, here are a few of mine:

Homemade Pesto
1/2 cup pine nuts (pignolis)
3 tablespoons diced garlic (typically about 9 cloves)
5 cups fresh basil leaves (stems removed), packed
1 teaspoon kosher salt
1 teaspoon ground pepper
1 1/2 cups olive oil
1 cup freshly grated Parmesan

Place the pine nuts and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Tomato Basil Sauce

2 tablespoons olive oil

1 cup chopped yellow onion (1 medium size onion)

2 cloves garlic, minced

1 (28-oz) can crushed tomatoes in tomato puree

1 (6-oz) can tomato paste

Large handful chopped fresh flat-leaf parsley (approximately 2 tablespoons)

1/2 cup chopped fresh basil leaves

1-1/2 teaspoons Kosher salt

1/2 teaspoon ground black pepper

Heat the olive oil in a large skillet (I use my smaller Le Creuset oval oven). Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. (Do not let the garlic burn!) Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Heirloom Tomato Sandwich with Basil Mayonnaise

Summer Fridays!

{ image via Caitlin McGauley }

This gorgeous summer week marks the end of July! Our summer vacation to Newport, RI is just a few more weeks away ... yay! I think we're going to grab a bite at the opening weekend of Bareburger here in the Slope -- the Avocado California Veggie Burger ... ummmm! My tootsies are calling for a new coat of Essie Geranium, too, so clearly I will listen and get myself to Pink Nails for a pedi! What about you guys?

Here's to an incredible weekend!

xo JN

Perfect Hard Boiled Eggs

I love hard boiled eggs.

But when they come out anything less than perfect ...

I loathe them.

So what makes a hard boiled egg perfect? Two key factors:

1. The shell comes off with ease. 
2. The yolk must be cooked all the way through giving it a a beautiful yellow majority, with a very thin gray rim around the edge that meets the solid white.

And here's how it's done:

• Take your eggs straight from the fridge and place them directly in a large dutch oven (or stockpot).
• Cover the eggs with 1" of cold water.
• Place the pot on the stove with the heat on high and bring to a boil.
• Once the water transitions from a simmer to a boil (tiny bubbles to big bubbles), cover the pot and allow the eggs to boil for 30 seconds.
• Turn off the heat.
• Let the eggs stand covered for 15 minutes.
• Remove from the water, cool completely and refrigerate.

No fuss, no muss and works every time!

Today's Discovery: Talenti Gelato

Although I'm first to admit that Italian ices typically top my frozen treats wish-list at any given moment, I will say that the gelato is not something I am able to turn down!

This afternoon, I was introduced to Talenti Gelato. It was a religious experience.

Among its many positives, Talenti is 100% natural, Certified Kosher, Gluten and High Fructose Corn Syrup free. Not to mention perfectly delicious ...

I had the privilege of sampling:

and

Immediately after my sample-fest, I found myself Googling "Heaven in a Bowl" "Talenti Gelato" to find out the details such as their additional flavors (can we say Sea Salt Caramel?!) ... but most importantly, the retailer in closest proximity to me! Also of note, they offer some scrumptious-sounding sorbetto as well!

Make sure to become a fan of Talenti's on Facebook!

The Mighty Bran Cracker

I don't know about you, but making sure I have plenty of fiber in my diet has always been a bit of a challenge. Well, pumpkins, that has changed since I was recently introduced to these:

Now, look. I am definitely one of those people who has taste buds that enjoy very "healthy tasting" snacks. I'm not going to turn down a wheatgrass shot, and my seaweed crisps are one of my faves. I am not advocating that these crispbreads are "tasty" necessarily ... but ... I will say that when these GG Scandinavian Bran Crispbreads are accompanied with Laughing Cow wedges, hummus, whipped cream cheese, or preserves, I think they are fantastic.

Not to mention filling. (Hi, ummmm ... 4 crisbreads = 20g of FIBER!)

So how am I incorporating these gems into my daily routine?

Take 4 of these ...

+ 2 of these ...

+ a large handful of these ...

 and a heaping side of these ...

Trust me, you will be satisfied with this filling, low-calorie, high fiber lunch!