Entertaining & Healthy Living

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“Super Bowl” Chili Recipe

Three Meat Chili Servings: 8 Ingredients: ¾ cup finely diced red onions ½ cup finely diced brown onions ¾ cup finely diced red bell peppers ¾ cup finely diced green bell peppers ½ gallon canned whole tomatoes with juice, ground or fresh tomatoes, no skin, no seeds, chopped or blended, no juice tomatoes ¾ lb. [...]

Holiday Entertaining by Barbara McGraw

The season for entertaining is here. Whether you’re throwing a big bash or hosting an intimate dinner, you’ll want your home to be beautiful, organized and ready for sharing a memorable time with family and friends. A few tips and some table inspiration will hopefully send you on your way to spread the joy without [...]

Christmas Decorating Trends for 2015 by Eric Cortina

Autumn is finally here, and our thoughts are drawn to the upcoming holiday season. Planning our parties, decorating the tree for Christmas and getting the home ready for guests are all part of this time of year. To help you decide on the direction to go with your decorations this holiday season, I have gathered [...]

One Pot Slow Cooked Meal

White Wine Braised Chicken with Fennel & Kale Servings: 4 Ingredients: 6 lb. whole chicken cut in 8 pieces (remove back bone, wings, giblets and neck) 6 medium carrots – cut in pieces, about ½ inch slice 1 medium brown onion – slice in ½ inch julienne 1 medium leek – cut in rings and [...]

Salads, Salsas & Vinaigrettes by Chef Rich Mead

Winter CitrusAs our California “winter” winds down, citrus is the star at the Farmer’s market. Our friend, Peter Schaner, proprietor of Schaner Family Farms in Valley View (north of San Diego), has a variety of citrus which we have always tried to utilize in our kitchen in many different ways.Navel oranges, blood oranges, many varieties [...]

Soups are for Fall by Chef Rich Mead

Roasted Butternut Squash Soup Ingredients: 1 butternut squash 1 onion – julienned 2 tsp. chopped garlic 1 cup white wine 2 qtrs. Chicken stock Olive oil 3 bay leaves Salt and fresh ground pepper to taste Touch of white pepper Preparation: Split butternut squash, scrape out seeds, wrap with aluminum foil and place in [...]

Behind The Curtain: Halloween 2015 – What’s In A Name?

“What’s the Halloween theme this year?” This may be the most asked question I get as a visual merchandiser at Rogers Gardens every year starting around, oh, April, at least by fellow employees (the most asked customer question is: “Don’t you just love your job?” to which the answer is YES!). […]

Behind The Curtain: Halloween 2015 – Something Wicked This Way Comes

Don’t look. I’m serious. You aren’t ready for it. You really don’t want to know. I can tell you’re thinking about it. I can see you, you’re standing there glancing nonchalantly at the curtain and the sign saying “Coming Soon” but you really shouldn’t peek. It’s not going to be pleasant. There are some things you can’t [...]

Salmon with Spring Vegetables & Quinoa Salad by Chef Rich Mead

Salmon with Spring Vegetables & Quinoa Salad Ingredients: 4 pieces of salmon - 4 oz. 1 tbs. orange zest 1 tbs. chopped garlic 1 tbs. Italian Parsley 1 cup asparagus 8 small artichokes 12 favas ½ - 1 cup sugar snap peas ½ cup sweet 100 tomatoes 1 cup cooked quinoa Citrus Vinaigrette Ingredients: [...]

Summer Barbecue Sides by Chef Rich Mead

Grilled Potato Salad Ingredients: 3 large Alaskan Fingerling Potatoes, about 1 lb. (You could use a Red Bee New Potato) Bacon ¼ cup Gorgonzola Cheese 1 piece Green Onions-chopped Diced Celery-Optional Preparation: Quarter Potatoes Blanch in boiling water Cook until firm and cool. Keep skin on potatoes Season with salt and fresh ground pepper Toss [...]