What is better than cheese and crackers with friends on a sunny afternoon?

Fruits and olives, beautiful cheeses and fresh whole grain bread and crackers take this afternoon snack to a whole new level!

Fresh ripe papaya taste like honey and sunshine!

These crackers are melt in your mouth fantastic. So much flavor in wholesome ingredients makes this guilt-free snacking at it’s best.

Lesley Stowe, Raincoast Crisps are my new favorite cracker!

These are unique, delicisious and worth the trouble to find!

These photos with the sun streaming in bring back memories of great conversation and joy with friends.

Fine dining does not have to be complicated.

Some of my finest culinary moments have been born of the simplest ingredients!

Don’t forget to put the love into it to get the most of your food and friends!

Not only is my BFF Anna is a great cook but she is the hostess with the mostest!

We invade her lovely home for long weekends and she manages to entertain us like royalty!

One of her specialties is this casserole, of sorts, or breakfast scramble.

She par cooks potatoes in the microwave

Chops and sautes any vegetables on hand, usually: red peppers, asparagus, leeks, and mushrooms and sets those aside

Then dice the potatoes and combine in a large skillet the cooked veggies, potatoes, some cheese then crack a few eggs on top

Turn the heat down to low and cover to allow the eggs to cook.

You’re finished!

You can also do this in the oven in a lovely casserole dish for a more elegant presentation.

Or cook the eggs seperatly and serve on top.

Either way it’s delicious!

A dream come true!

Me in a sea of men surrounded by the most glorious pizzas, ever and tropical fruity cocktails served up by a cute bartender with attitude!

Luxe was host to the G2H2 Happy Hour event in Cleveland , Oh.

The food was amazing! I know it’s a social thing but given the “circumstances” I had plenty of time to focus on the food and drinks!

This portobello mushroom, spinach, goat cheese and balsamic reduction pizza was my favorite.

Chef Marlin Kaplan knows that a light touch of fresh potent ingredients is the way to go!

I couldn’t get enough of this pizza and made myself a fixture at the buffet!

This is definitley something that I want to try at home.

Chris was adorable and he knows the food.

This tomato basil was fantastic; fresh and delish!

The setting was elegant but casual.

Sweetheart! Jen kept the fresh hot pies coming my way

Tomato and herb.

Chicken, rosemary and goat cheese was a big hit.

What would the evening be without a spunky bartender serving up the one-liners with the best mojitos in town?!

Lee was a delight!

The secret to the delightful flavor of this dish is the roasting!

Roasted garlic, eggplant, rep pepper and sauteed leeks create a richness that makes this similar to a pate in texture and flavor.

This recipe is also full of nutrition. Lentils are hardy and full of protein and fiber.

This is also light and when spread on whole wheat or flax crackers leaves you satisfied yet not full.

It is also easy to make and can be whippped up on short notice.

Ingredients

1 medium eggplant
1 cup lentils
1 glove garlic
1 medium leek
1/2 cup olive oil
1 bunch cilantro
1 lime
1 roasted red pepper
Salt and pepper to taste

Method

In a 350 degree oven wrap in aluminum foil the eggplant cut in half with a drizzle of olive oil on the flesh.

In a clay roaster or aluminum foil wrap the garlic and place in oven to roast.

Both should take no more than 30-45 minutes.

In a pan add a drizzle of olive oil to sliced leeks and sautee until translucent.

Cook 1 cup of lentils in 2 cups of water until tender.

When everything is done and cooled for handling, place in the food processor.

Add the cilantro and puree.

Add enough olive oil to create the texture you desire.

For a creamier dip; just add more oil.

I then chopped the roasted red pepper, very fine, and folded it into the finished mixture.

I wanted little “pops” of sweet juicy flavor and the texture contrast.

I, also squeezed some lime into the finished dish and then gave it a good mixing.

Serve with your favorite crackers or breads or even crudites.

The original Freddy was happy to join the ladies for cocktails and conversation in Shelly’s beach cottage.

Freddy as seen by artist Shelly Valisiades; respledent in a rainbow of color.

Bright and cheerful best describes Shelly’s nest.

Me, the writer, my two daughters and the Ballerina!

Every corner is filled with color and energy.

Knowing that Shelly’s forte is painting I brought the roasted garlic and white bean dip with French bread toasts.

2 cans of white beans
1 bulb roasted garlic
1/2 onion sauteed in olive oil
olive oil; about 1/4-1/2 cup

Place everything in the food processor until velvety and creamy.

Easy-peasy instant friends!

Shelly puts her heart and soul in everything she does.

Every nook is filled with love.

Planning a dinner party? Want to play the perfect host/hostess? Here is a great other-than-food idea for an incredible dinner party.

Beginning with cheese croutons and eggplant caviar appetizers, and building towards Beef stuffed peppers with brown gravy and mushrooms; you have planned all the small details of the menu to make your party perfect.

But have you really taken care of the comfort of the guests? In the teeth chattering cold weather, will your guests really enjoy the exclusive gourmet food?

To truly reflect the warmth of your heart, you need to make the environment warm and cozy for the guests. If you haven’t installed heated floors yet, this is the right time- before the elite dinner party.

Underfloor heating can be done for many types of floorings. You might be having a carpeted floor, or ceramic, laminate, marble or timber one- heating can keep your floors warm and the milieu happy.

Underfloor heating works in the same way as a radiator, except that the heat rises from the floor, and the rooms become much more comfortable than with traditional heating.

This heating is insulated and safe for use. You can walk barefoot on the floor, without feeling anything, but the warmth. Plus, when there are no wall-mounted emitters, you can place your furniture according to your choice.

So the next time you plan to dazzle your guests with your culinary arts by presenting Grilled Chicken Breast, and Char Siu Duck, make sure the environment is warm so that they can really appreciate your cooking.

We took Jell-O Shots to a whole new level!

We’re talking Coconut rum with pineapple, Midori with melon, mango vodka with tropical fruit….,

You just can’t say no to a Jell-O shot. Even when you do say, “no” you really mean yes!

There is almost no better way to get a party started!

This healthy snack is not just nutritious but makes for sexy, tasty cocktails as well!

Gaea award winning Olive oil is “Purely Greece and Purely Gaea”. Try all the varieties of high quality certified Carbon Neurtral Extra Virgin Olive Oils.

The truth is in the taste!

Gaea Organic Olive Oil and Olives are a treat for the palate and way fun at parties! The garlic stuffed green olives make the best dirty martini’s.

2 oz. Vodka or Gin
3/4 oz. Dirty Martini Olive Juice
1/2 oz. Dry Vermouth

We were sopping up the oil with focaccia bread and making fast work of the Kalamata olives. (my personal favorite).

Olives are my go to snack for a salty low-cal treat.

The Gaea Organic Olive Oil tastes great on its own with bread and makes a great salad dressing with your favorite balsamic vinegar or lemon juice and herbs.

Not all olive oils are created equal. Make sure that yours is 100% olive oil and organic.

I had an unexpectedly great time last night. Not the least of which is due to the fact that I was with my bff M. He brought me along to a clambake given for employees of the hospital where he works.

I had forgotten how much I love Clambakes. Not just the food but the idea of a clambake.

The very nature of the meal creates a convivial experience due to the complete informality of the meal; cracking lobsters with your hands, crunching on corn-on-the-cob, butter soaked fingers prying open clams; those lobster bibs! I even managed to fling a lobster claw across the table, Julia Roberts’s style in Pretty Woman.

Although I was a little embarrassed the “flinging” only served to create laughter and friendly open conversation among virtual strangers. I was seated next to the most charming couple. I spent the evening chatting with a physician from Peru who enjoyed sharing with me his favorite books. He and his lovely wife were looking forward to a trip to Hungary next month.

Drinking Chardonnay from a box never tasted so good. We had Little Neck Clams, lobster, corn on the cob, red skin potatoes, sweet potatoes, filet mignon, and fried chicken. By the end of the evening we were laughing like old friends sharing dieting stories and our favorite brownie recipes.

Not just a dinner party a clambake is a way to enjoy the company of old friends and an easy way to make new ones!

Below I’ve included an easy clambake menu but you can always vary it to include your favorites or what is readily available. The internet has a wealth of information to help you plan the clambake that is perfect for you. The most important ingredient is the spirit of fun and friendship and to relax. It’s about casual fun, friends, beers and wine from a box!

INGREDIENTS
SERVES ABOUT 12

1. 3 pounds new potatoes
2. Twelve 1-pound lobsters
3. 12 pounds littleneck clams, scrubbed and rinsed
4. 2 pounds dried chorizo sausage
5. 1 dozen ears of unhusked corn
6. 6 sticks (1 1/2 pounds) unsalted butter, melted

DIRECTIONS

1. In a large, deep pot, cover the potatoes with cold, salted water and bring to a boil. Simmer for 5 minutes. Drain well.

2. On a flat beach, dig a 6-by-4-foot pit 2 feet deep. Line the pit with 90 rocks. Dig a 2-foot-wide pit nearby, also 2 feet deep.

3. Using 8 logs, build a bonfire in the large pit. Over the next hour and 45 minutes, add 6 logs to the fire every 15 minutes, building the fire outwards so that it covers the base of the pit. After the first 45 minutes, as the logs turn to coals, add 20 rocks to the fire. When the logs have completely turned to coals, after about 2 hours, shovel the 20 rocks to the sides. Leaving a 1-inch-thick layer of coals atop and between the rocks, shovel the rest of the coals into the smaller pit and extinguish with water.

4. Meanwhile, using a screwdriver, perforate the baking pans, punching holes in the bottoms about every inch.

5. Arrange the lobsters and potatoes together in 6 of the pans. Arrange the clams, chorizo and corn in the 6 remaining pans.

6. Wearing mitts, line the pit with a 1/2-inch-thick layer of rockweed. Arrange the pans on the rockweed in a single layer. Top the pans with a 1-inch-thick layer of rockweed. Fold the tarps in half lengthwise to measure 5 by 8 feet. Stack them on top of the rockweed. Weight down the edges of the top-most tarp with the remaining 10 rocks to trap the steam. Bake for about 1 hour, checking after 45 minutes. The lobsters and potatoes should be done; the clams, corn and chorizo will need another 15 minutes. When cooked, the lobsters will be bright red, the clams open, and the corn and potatoes fork-tender. Serve with melted butter.

There is almost no skill more valuable than the ability to make an amazing chocolate chip cookie. I almost wouldn’t believe it myself but these cookies might have magic powers; my daughters will stop fighting and my ex-husband becomes more pleasant just by the very smell of them baking in the oven.

Everyone has asked me for this recipe and I have been reluctant to divulge it, however, it is time to move on. Cooler weather is the ideal time to perfect this recipe; by the time the holidays roll around you will have a great hostess gift for friends and family.

Some variations I like include adding white chocolate chips and Macadamia nuts. But be careful. Some may consider this sacrilege!

Ingredients
1 cup butter or ( two sticks)
1 1/4 cups granulated sugar
1 1/4 cups brown sugar, firmly packed
2 teaspoons vanilla
2 large eggs
4 cups flour ( 3 cups unbleached white flour plus 1 cup whole wheat pastry flour)
2 teaspoons baking soda
1 teaspoon salt
1 24 oz. bag chocolate chips

Method
*makes a ton, about 6 dozen- Preheat oven to 350°.
- Mix butter, sugars, vanilla and eggs in large bowl.
- Stir in the flour, baking soda and salt.
- Stir in the chocolate chips.
- Drop dough by rounded measuring tablespoons, about 2-inches apart onto ungreased cookie sheet. I always use parchment paper.
- Bake 9-12 minutes or until light brown.
- Cool slightly.
- Remove from cookie sheet, cool on wire rack.