Hostess with the Mostess

I have found a new website that I must pass along. Hostess with the Mostess is a site dedicated to all things related to entertaining and decorating. They have tons of party themes and a daily blog you can follow fir ideas for any upcoming parties you may be hosting.

I've added this site to our link list because if you're hostessing a party - you should definitely check it out!

Kristy

Tortellini Skewers

This is the easiest appetizer you'll ever make - I promise! If you can boil water, you can make these pretty tortellini skewers, and they look great - especially if you used multi-colored tortellini! Because they're filled with cheeses, they are also one of your more filling appetizers.

All you need to do is cook the tortellini according to the instructions on the package. Put 3 to 5 pieces on each skewer and drizzle lightly with Italian dressing! That's it! I would estimate two to three skewers per person - people love them!

This picture is actually from the bridal shower I threw for Brittany, and I had my caterer serve a similar passed hors d' oeuvres at my wedding.

Kristy

Champagne Sangria

I think this is the first cocktail on the blog, but since celebrating the last day of 2008 and ringing in the new year may be on your agenda tonight, I thought it was appropriate. Here's a twist on the traditional champagne toast that I found on The Today Show's Website to try at your New Year's Eve Party!

Recipe by: Giada De Laurentis

Champagne sangria
• 1 (750 ml) bottle Prosecco or French champagne, chilled
• 1/2 cup orange juice
• 2 cups Mint Simple Syrup, recipe follows
• 1 lemon, zested and thinly sliced
• 1 lime, zested and thinly sliced
• 1/2 cup sliced strawberries
• 5 fresh mint sprigs
• Crushed ice

Mint simple syrup
• 2 cups sugar
• 2 cups water
• 1 cup packed mint leaves

Happy New Year!

Smart Substitutions

I spent about six hours in the airport trying to get home after my holiday travels and read an entire Self Magazine. There is a great section in January's magazine that gives 4 weeks of easy tips that you can take on one day at a time to improve your health. Yesterday's tip (the second in the series) was to make smart swaps and focuses on the foods you can substitute for calorie-packed animal protein. Mushrooms are a good choice according to the magazine, and we've ll heard of the good old portabella burger. You can also substitute other fiber rich foods to fill up without the calories and other health issues that maybe the result of animal protein.

I love this magazine because it has real workouts that are challenging but require little gym equipment and can be done in a reasonable amount of time. I'll be posting more about taking care of your SELF in the future! If you want to read more now, go pick up January's issue or log on to www.self.com. You can create a free account and use all the tools on the website to stay healthy!

Chicken Enchiladas

This is a recipe for chicken enchiladas I got from my sister. I made it a few weeks ago and it is delicious! I didn't get a picture before my husband dove into the dish, but trust me - they look and taste great!

Ingredients:

1 package corn tortillas

Filling:
-2 chicken breasts
-2 bay leaves
-salt and pepper to taste
- 1/2 onion, chopped
-2 cloves garlic, finely chopped
-1/2 cup Parmesan cheese
-1 bag Mexican cheese blend


Sauce:
- 7 oz. can chopped green chilies
-1 can Rotel tomatoes (I prefer the spicy kind, but use the original to keep the heat down in the dish)
-1/3 cup chopped cilantro
-1 cup heavy whipping cream
-1 egg


1. To create the filling for your enchiladas, season chicken with salt and pepper. Boil chicken breasts with onion, garlic, and 2 bay leaves.
2. Shred chicken breasts. Note: Pulling the cooked breasts apart using two forks is the easiest way to shred the chicken. Also, shredding is traditional for enchiladas, but if you're short on time, you can cube the breasts instead.
3. To make your sauce, put all sauce ingredients into a blender or food processor until it reaches a sauce-like consistency.
4. Add 1/3 of your sauce mixture to the shredded chicken. Add 1/2 cup Parmesan cheese and 1/2 bag of shredded Mexican cheese mix and combine all ingredients.
5. Fill corn tortillas with the filling mixture. It only takes about 2 or 3 tablespoons per tortilla if you have the small corn tortillas. TIP: You will have better luck if you slightly warm your tortillas in the microwave to make them more pliable; otherwise, they may tear when you try to roll them.
6. Place rolled enchiladas in 13 * 9 baking dish and top with the other 2/3 of the sauce mixture.
7. Top with the remaining portion of the bag of Mexican cheese blend (optional).
8. Bake at 350 degrees for 20 minutes.

Good news - this dish is gluten free! Don't forget to check the gluten free section of our recipes list for more gluten free snacks and meals.

Broth v. Stock.... What's the difference?

I was posed with an interesting question over the holidays: "What is the difference between stock and broth?" To be truthful, I had no idea, but I've done my research, and while some definitions vary, the general consensus is that stocks are made with a combination of bones and meat protein while broths are made with meat protein alone. Of course, herbs and spices are used to flavor both stocks and broths.

It does beg the question - how can vegetable stock possibly exist? - since there are obviously no bones in vegetables. More than likely, the term "vegetable stock" is a complete misnomer and it is truly a broth.

Does it really matter? Well - sometimes... yes! Stock, because of the utilization of bones has a deeper flavor and more importantly a gel-like substance that forms on the surface if left to cool. The gel is the result of the collagen from the bones used to make the stock. A stock on the other hand is lighter and will not form the gel-like surface because of the absence of collagen in the liquid. In addition, true stocks are often considered an ingredient in making a soup, sauce, or gravy whereas a broth is generally a final product.

Now we know!

Lemon and Dill Popcorn

This is a recipe I made for some family members this year at Christmas. It's a tangy twist on savory popcorn. Some gourmet popcorn recipes are too sweet to me, but this one is both salty and interesting due to the addition of dill and lemon zest.

The recipe calls for 10 cups of popped corn - and while it sounds like a lot - you may want to make two batches. TIP: make 10 cups of popped corn by popping 1/2 cup of kernels.


Ingredients:
-10 cups popped corn
-2 tablespoons melted butter
-1 tablespoons dill
-2 tablespoons lemon zest
- salt to taste


Steps:

1. Make 10 cups of popped corn. NOTE: I think popcorn recipes are best made with an air popper or you can even use a heavy skillet if you don't have an air popper. Just add oil to the pan (about 3 or 4 tablespoons), add the kernels, and pop over medium heat.

2. While the corn is popping, zest roughly two lemons for 2 tablespoons of zest. Also, finely chop the dill.

3. Melt butter and set aside. When popcorn is done popping, spread in thin layer on parchment paper and pour melted butter over corn. Mix well.

4. Sprinkle lemon zest and dill evenly over popcorn.

5. Salt to taste.

Yum!

Kristy