Apr 24, 2011

COLOR

Let's add some color to our worlds!

 SPRING HAS (ALMOST) SPRUNG!!!!
I have been cooking "springy" meals and placing a few things around my house to remind me that nature is doing that amazing thing again and bringing color into our lives- I've helped it along with a few colorful platters, plants and tea- towels!

NEW PLATTERS, CHIPS &  DIPS and BOWLS @ STORE FOUR!!!

Le Jaquard Francais Tea-Towels can always brighten your kitchen, lavette and they make a great gift!

Nov 24, 2010

Last Minute Thanksgiving Ideas

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HAPPY THANKSGIVING EVERYONE!
Here are some last minute Thanksgiving Entertaining Ideas:
1. last minute dessert idea: Pumpkin Chocolate-Chip Squares 
This is a really great dessert to make for guests or bring to your host/hostess... It's simple to make and a crowd pleaser!

Ingredients

Makes 24
2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) semisweet chocolate chips

Directions
Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.
From Everyday Food, November 2004
Read more at Marthastewart.com: Pumpkin-Chocolate-Chip Squares - Martha Stewart Recipes
2. thanksgiving trivia - Thanksgiving Trivia
These questions & answers work great on place-cards and are also fun simply scattered on the table or on each napkin! These are great conversation starters- A reminder of why we're all gathering with our friends and family~


Q. What year did the Mayflower arrive in Plymouth, Massachusetts?
A. 1620.
Q. What kind of seafood did the pilgrims eat?
A. Clams, oysters, eels, lobster, and codfish.
Q. What colors did the pilgrims wear?A. Dark or forest green, red, brown, black, blue, and gray.
Q. Did animals sail on the Mayflower with the pilgrims?A. There was no room for cattle or livestock, but at least two dogs were on board.
Q. What was the pilgrims' name for boiled-corn pudding?
A. Hasty pudding.
Q. What kind of houses did the Native Americans live in when the pilgrims met them?
A. Wigwams, round-roofed houses made of poles covered with bark.
Q. What is the male turkey called? What distinguishes him from the female?A. A tom. He is bigger and has more colorful plumage than the female.
Q. What did Native Americans wear on their heads?
A. Tribes west of the Mississippi River wore elaborate headdresses made of many feathers. Other Native Americans used a single eagle feather.
(from Martha Stewart)

Oct 25, 2010

Fall FOOD- Spicy Stew to warm you up!

I Love the Fall. Although it's short- I love the colors, and the crisp air... I also  love the transition to comfort food. The problem is that a lot of the comfort food is not as healthy as I would like... 

I found a great recipe and was going to email it to my friend Mia- But then I thought- Why not share it with everyone here!!!!!!
I hope you enjoy my tips!!! 


1. Recipe I discovered:
I found this great recipe for Chipotle-Chicken Stew
And it's HEALTHY!
If you like spicy food this is a winner!
You can use less chipotles if you don't want it too hot. 

2. Chipotle TIPS
a) Chipotles are smoked, dried jalapenos... They are in adobo sauce which is a tomato based sauce that, just like the peppers, it's hot and smokey.
They are a great ingredient to add flavor to make your food taste good without adding extra calories or fat!!! They come in a small can- But they pack A LOT OF HEAT! 
This recipe calls for 3 peppers. (use two if you don't like VERY spicy)
b) You will have un-used peppers, plus the adobe sauce, left-over. I have discovered that it freezes really well- When you want to add a little heat to a recipe, just cut off a little chunk, chop it up and it will dissolve!

3. On-line recipes: TIP:
I found this Cooking Light recipe on-line.
When I look for recipes on-line I like to chose recipes that have great ratings. For example the Chipotle-Chicken Stew recipe has four stars- the highest possible amount - awarded by 21 people. 

4.Ingredient TIPS:
a) Don't be afraid to substitute!


I didn't have red potatoes so I used yukon gold. Cooking can be casual- Especially a recipe like this- 
b) Extra Ingredient TIP:
My friend Eva got me hooked on Trader Joe's Fire Roasted Corn... I stock up on this (I probably have two full bags in my freezer right now!) Not only does corn add a nice color to recipes- This corn has a nice "fire-roasted" flavor! I love adding this to my chili- it makes ordinary recipes special! This is worth a trip to Trader Joe's!










Chipotle-Chicken Stew


Chipotles are dried, smoked jalapeños; they give this stew a Southwestern flair guaranteed to take the chill off winter. Make and store the stew in the refrigerator the day before the party. Reheat over medium-low heat, and stir in the cilantro before serving.
Yield: 16 servings (serving size: 1 cup)

Ingredients

  • Cooking spray
  • 3  pounds  skinned, boned chicken breast, cut into bite-size pieces
  • 1  tablespoon  olive oil
  • 3  cups  chopped onion
  • 6  garlic cloves, minced
  • 2  cups  (1-inch) cubed peeled red potato (about 1 pound)
  • 1 1/2  cups  (1-inch-thick) slices carrot
  • 1/4  cup  tomato paste
  • 1 1/2  teaspoons  ground cumin
  • 3  (16-ounce) cans fat-free, less-sodium chicken broth
  • 3  (14.5-ounce) cans no-salt-added diced tomatoes, undrained
  • 3  drained canned chipotle chiles in adobo sauce, finely chopped
  • 1/2  teaspoon  salt
  • 2  tablespoons  chopped fresh cilantro

Preparation

Place a large Dutch oven coated with cooking spray over medium-high heat. Add the chicken; sauté 7 minutes or until browned. Remove chicken from pan; keep warm.
Add oil to pan. Add onion; sauté 7 minutes or until lightly browned. Add garlic; sauté 1 minute. Add potato and the next 6 ingredients (potato through chiles); bring to a boil. Reduce heat, and simmer for 25 minutes or until vegetables are tender. Add chicken and salt; cover and cook for 10 minutes. Stir in cilantro.

Oct 23, 2010

FALL IN LOVE!!!!!

I have been missing from Blog-Land
BUT I have a great excuse!!!!

Bob and I got engaged a few weeks ago- On the Cliff-Walk in Newport!
We're very happy and very excited!

Planning a wedding is the ULTIMATE party planning!!!
- And you know how much I love planning a party!

I'll keep everyone posted!!!!!

And I promise to keep updating the blog with all the other great things I have to share!
This is a great time of year for cooking, parties, entertaining etc!!!!

Sep 12, 2010

entertaining on the road....

POLO = SUMMER ENTERTAINING
Bob and I were in Newport, RI- (Portsmouth, actually) a few weeks ago for POLO! I love Polo. We have some great memories with friends and family from past seasons - It's a great thing to do in the summer! It like to call it: "FANCY TAILGATING" !!! 

Entertaining "on the road" is always so much fun for me.
Packing everything is like making a travel tool-kit for the party.

I always say, entertaining doesn't need to be formal...





I like to use my "nice stuff" everyday!
And it's no different when I take the party on the road....

For Polo, I brought a yummy Busetto Supresata that we sell in store*four... Plus a few other goodies to balance out healthy yet fun snacking- and of course something to drink! The key to making the tail-gating stress-free for me was to bring things that didn't need a lot of prep work.... The Supresatta was easy because I brought with me a small cutting board and a mini baguette. Add a few strawberries and cheese and we had a party-to-go!

I brought plastic wine glasses that look nice but nothing I would worry about traveling with. They are clear and embossed with grapes- Really great for outdoor entertaining.

I tucked a few Le Jaquard Francais tea-towels in my basket and used them as a tablecloth and a liner for my basket to make things look festive!

We sat in our comfy tailgate chairs- Made little sandwiches with the supresatta and cheese... Sipped french sparkling rose and enjoyed the polo match!

The Polo schedule runs through September which is a great time to entertain at polo! (be sure to get your tickets on-line to get the best tailgating at the edge of the field!) 
Check it out here: Newport International Polo Series










Sep 9, 2010

a lifestyle experience: my new blog 1,2,3!!!!

Welcome to "a lifestyle experience" blog. I have 3 very exciting things to share in my first blog!

1. [this] NEW BLOG!
Whether it be a great recipe I love... a new bottle of wine that Bob and I learn about... a tip or trick I have learned...food and photos from our parties... or anything having to do with cooking and entertaining- that is what you will continue to find here on this blog. I am very excited to have this outlet to share with you the things that I find inspiring! Make sure to bookmark and/or subscribe to the feed and visit often!

2. store*four WON !!
STORE*FOUR WON:
BEST DINNERTABLE ACCESSORIES
statewide readers poll!
I am so honored to accept the award for Best Dinnertable Accessories. Thank you to all of store*four's wonderful customers and fans!!! THANK YOU!!!

3. A NEW WEBPAGE!!!
visit our NEW webpage- I love the new design and can't wait for everyone to see what else we have "in store"! (We still have more up our sleeves! )


AND:Thank you again for voting for store*four