by Nancy Waldeck | Jul 17, 2017 | Entrees, Brunch and Lunch, Soups, Salads and Sides, Taste and Savor
TWO Spectacular Summer Salads Its hot and steamy summer, and its hard to get excited about turning on the oven – here are two EASY and delicious salads that you can serve up for dinner on their own, or as a super side to the grill. So Cara and I whipped up a Super...
by Nancy Waldeck | Jul 14, 2017 | Entrees, Brunch and Lunch, Friday Four, Wine
No. 1 : Quick Recipe French Inspired Tuna Salad – Salade Nicoise 2 LB *Fresh Tuna 1 TB Olive Oil Sea Salt and Ground Black Pepper 2 Heads Boston Lettuce 1 Bag Cooked and Halved Fingerling Potatoes 4 Large Boiled Eggs – Quartered ½ LB French Green Beans, Cooked...
by Nancy Waldeck | Jul 4, 2017 | Appetizers, Drink Wine and Get Organized, Entrees, Brunch and Lunch, Taste and Savor, Wine
What do Vidalia Onions, Summer Cherries and Pantry Organization have in Common? Did you join us? It was our fourth FACEBOOK LIVE video yesterday for a little wine tasting, a couple of easy yummy recipes, good pantry organizing tips and LOTs of laughs. Carrie, the...
by Nancy Waldeck | Jun 23, 2017 | Entrees, Brunch and Lunch, Friday Four
No. 1 : Quick Recipe Lentil, Sweet Potato and Spinach Sliders 1” Fresh Ginger, peeled 2 Large Jalapenos, Ribbed and Seeded 2 Cups Boiled, Peeled Sweet Potatoes 1 Cup Prepared Orange Lentils 1 Cup Minced Red Onion 2 Pkgs Frozen Spinach, Defrosted and Drained Well 1 Tsp...
by Nancy Waldeck | Jun 23, 2017 | Appetizers, Entrees, Brunch and Lunch, Taste and Savor, Wine
We had a blast on Wednesday with our latest Facebook LIVE video. Neatsmart owner Carrie Peebles presented some smart organizing tips, and I got to share a trio of super cool summer eats and the wine that pairs perfectly with them. If you didn’t get a chance to...
by Nancy Waldeck | Jun 16, 2017 | Entrees, Brunch and Lunch, Friday Four
No. 1 : Quick Recipe Churrasco Steak with Chimmichuri 2 LBs Sirloin cut into 2” chunks 1 Recipe Churrasco-style Dry Rub 1 Recipe Chimichurri Grilled Bread and Tomato Slices Step One Place the steak in a plastic bag and add ¼ – ½ cup of the dry rub. Close the bag...
