Okay guys, the first time I tried making these I kept thinking to myself that there was no way that these baked chicken wings were ever going live up to the classic fried preparation. But boy was I wrong! There is just something about the combination of the soy, honey and chili flakes that, when baked in the oven, creates a sticky and salty-sweet glaze that is just stick-to-your-ribs good. They are so good, in fact, that they'll blow your mind!
I consider myself a lazy cook. I'm always looking for that shorter cut, that quicker way, anything to help me avoid work but, at the same time, I want my efforts to count.
So I created more than 160 recipes that use only 4 ingredients, meet the American Diabetes Association's nutritional standards, and are jam-packed with flavor like these pan-fried chicken strips.
By now you've probably seen the Facebook cooking videos that feature disembodied hands cooking a simple recipe in double-time. Have you dared try any of these recipes yet?
If you've ever attempted a Pinterest craft only to have it turn out looking like your toddler did it, you might be skeptical about these quick cooking videos. Try some of the following, though, because they feature great recipes with clear directions and end results that are worth the work in the kitchen!
Greek Yogurt Dip
Everyone's definition of "easy" in the kitchen is different. Tasty's Greek Yogurt Dip is easy even for a kitchen novice, and it creates the perfect appetizer for a dinner party or a barbecue. All you do is mix a few ingredients into Greek yogurt, cut up your favorite veggies, and present them nicely on a platter. It's simple enough to view on your smartphone while you're cooking. Prop up the five-inch screen of your Samsung Galaxy S7 in your kitchen for easy viewing, and get started!
Ava Joy Malone was a quintessential neighborhood beauty. She had beautiful bone structure, perfect satiny skin, and a full and shapely mouth. Her iridescent, cat-like brown eyes were so captivating that it was hard to meet them with your own when she focused on you. She had a certain charm, that je ne sais quoi--an enchanting and elusive quality that is pleasing to the senses but hard to fully explain. Every woman wanted to look, walk and talk like her, and every man just wanted to look at her.
Many neighborhood women would say mean things about Miss Ava Joy in front of their husbands and boyfriends, hoping to redirect their attention away from her beauty and toward her imperfections. But Mama liked Miss Ava Joy and would say so in front of anybody, including Daddy. Mama used to tell me, "The more you try to draw a man's attention away from a pretty woman by constantly publicizing her flaws and limitations, the more attention the man is going to pay her. The more you talk--good or bad--about a rival, the more you're puttin' her on his mind."
But Miss Ava Joy was much more than just a beauty. She had an engaging personality too. She wasn't stuck on her beauty, nor did she apologize for it. She walked with a slink, had excellent taste, and wore pretty clothes that accentuated her features and her gestures. She made beautiful crafts. When I was a little girl, I thought Miss Ava was an exotic creature to be studied.
If you are looking for the ground beef chili your mother made for Friday night dinner, this isn't it. If instead you want to taste what amounts to a fabulous, highly spiced beef stew, then I highly recommend this chili. Leftovers reheat well.
Tips: To reconstitute dried chiles, remove the stems and place in a heatproof bowl. Add 2 cups boiling beef stock and soak for 30 minutes, weighing the chiles down with a cup to ensure they remain submerged.
If you want to make a version of this dish that is similar to the one made by former U.S. President Lyndon Johnson, substitute venison for the beef. You can also cube a beef chuck roast and use it in place of the stewing beef.
I am incredibly impressed by our viewers' ability to create really delicious desserts, season after season. It's funny to me because you often hear chefs say that they don't bake or that baking isn't their strong point. Michael and Mario say it all the time on the show. And I think it is amazing that our viewers thrive in the world of sweets.
Sneh Kadakia is a really talented home baker and cooking runs in her family. Her mother was a big influence on her. She would cook all of the meals in their house. Growing up in an Indian family, Sneh learned how to cook with really bold flavors and play around with a lot of spices, especially in her sweet treats. This recipe for red velvet cupcakes is filled with delicious and warm spices that spark your palate but don't overwhelm your senses. They are decadent enough for any Valentine's Day dessert. Nothing says love better than these adorable cakes.
This vibrant tomato soup, flavored with garlic and an unexpected hint of orange, is a snap to assemble and takes less than half an hour to cook. Canned tomatoes, my go-to option in cold weather, are simmered in stock along with sautéed onions and seasonings of basil and red pepper flakes. Toasted baguette slices topped with Gorgonzola and fresh rosemary can be served alongside or floating on top.
Here is a great-tasting, stick-to-the-ribs chili that is perfect for a family dinner or casual evening with friends. The combination of milder New Mexico and ancho chili peppers gives the mix unique flavoring, and the optional fresh chili peppers will satisfy any heat seekers in your group. Serve this with crusty country bread, a big green salad and robust red wine or ice cold beer.
Many--myself included--view dessert as the jewel in Thanksgiving's crown, and I believe that any serious holiday buffet requires several. If you feel overwhelmed, it's easy to purchase desserts or delegate them to others. If, however, you plan to prepare only one sweet treat yourself, make sure it's the Candied Pecan Tart. The recipe is adapted from a drop-dead delicious walnut tart I used to adore at March, Wayne Nish's now closed restaurant on Manhattan's Sutton Place. Unlike traditional pecan pies, it is almost pure nuts and contains no starchy filler.
As I approach 50, I am reflecting even more on my nutrition and lifestyle. When many of us reach this age, the desire to lose weight and take charge of our health becomes a much bigger priority. With so much information out there, many of us feel overwhelmed on how to even begin. Unfortunately, some people opt for a 'quick fix' with false promises. In this article, I'm going to share some insights on how I take care of my body at age 50, and how I've helped countless clients in my private practice do the same. You can also use this same insight to help you jump-start your health.
Where have all the bead wearing, peace loving flower children of the late sixties and early seventies gone? You might still find some wandering the beaches of sun-soaked Madras in India, but most of them, like every young generation, grew up to accept career challenges and raise their families.
Approaching retirement age is often scary, especially for people who haven't saved a lot of money. With a reduced income, you may need to change some of your habits. If you're looking for ways to make your retirement years cheaper, try these four tips.
The heat of summer is upon us and with it comes the opportunity to party with the sun, yet so many of us are walking around in long sleeve business suits with no relief in sight.
If you own a business, consider for a moment the advantages of not being such a cruel tyrant and letting your employees wear whatever they want (within the boundaries of appropriate) at the workplace. Heck, let's take it a step further and throw a summer party for all the staff why don't we?
Why on Earth would you want to do that, you ask?
Fresh-squeezed lime juice makes this guac rock. If you can't find soft avocados, buy green ones, wrap them in a dish towel, and set them in your pantry or another dark place to ripen. Check their progress daily because they can turn to mush quickly if you're not careful.
How do you properly thank the person responsible for putting food on your table? With the gift of brownies, of course. A batch of luscious Rafael's Righteous Cream Cheese Brownies will put even the grumpiest of bosses in a good mood with its creamy, slightly tangy cream-cheese center and perfectly rich dark-chocolate swirl.
Both the frosting and the blondie are scrumptious. You'll have a tough time deciding which you like best.
Savvy shoppers are always on the hunt for a bargain. Even if you're not overly familiar with the internet, you should still have no problem finding great deals this way. You simply need to learn the best ways to shop to cut down on costs.
Here are five ways to save money shopping online.
Bearing the colors of the Italian flag, Pizza Margherita is the world's most famous pizza. In June 1889, Raffaele Esposito from Pizzeria di Pietro e Basta Cosi served his version of the tomato, mozzarella and basil pizza to Queen Margherita. The queen had never eaten pizza before, but she so loved Esposito's pizza that she sent a letter telling him so. Esposito's pizzeria still exists but is now called Pizzeria di Brandi. The queen's letter still hangs on the restaurant's wall.
Who doesn't like food on a stick? There's something naturally fun about handheld food. It elicits memories of country fairs and football games. This recipe was inspired by the offerings of a gas station in Oxford, Mississippi. I am a member of the Southern Foodways Alliance, an organization based out of Ole Miss (the University of Mississippi, to the rest of you) that documents, studies, and celebrates the diverse food cultures of the changing American South.
Every week, I buy a package of boneless, skinless chicken breasts. The intention: simple, lower-fat meals in quick order. Truth be told: Half the time they end up in the freezer. "Boring!" the kids announce.
When we moved to Texas and my husband joined the faculty of Texas Christian University, we accepted the serious responsibility that came with it to follow college football. TCU's Horned Frogs are the pride of Fort Worth, and it was for one of their away games that I hosted my first-ever "football-watching party," a task that, not having ever been a sports fan, seemed somewhat exotic.
It's funny how a craze can begin. A few years ago, the baking world was consumed by a gooey butter cake trend. Little did most people know that this cake was invented decades ago--in St. Louis, not the South. In fact, my mom first received this recipe from my Aunt Beverly, a St. Louis resident, over 20 years ago. She would make it whenever we visited her and her family: my Uncle Richard and my cousins LaKeisha and Raquel.
Brussels Sprouts are one of our favorites because they're easy to prepare in a variety of ways. For a more seasonal flavor, we'll bake them with cinnamon, nutmeg and chopped sweet potatoes. This recipe is more traditionally Mediterranean, but it's simple and filling, and great for throwing together on a cold lazy night after a long day. The feta cheese isn't necessary, but it adds a nice balance of flavors. If you want an extra kick, we suggest adding one chopped red onion and five chopped garlic cloves.
Pumpkin pie is a popular treat for the fall. Down south sweet potato pie is a must year around. Roasting the potato instead of boiling is a much better method. The reasoning behind this is roasting concentrates the flavors and color, boiling washes it away. The extra time taken to bake the potato is well worth the effort.
Age brings with it confidence and wisdom that can only be gained through decades of experience. Those decades, however, can be hard on the human body.
Adults over 50 need to be especially cognizant of the health problems prevalent in their age group to better take preventative measures.
Image via Flickr by Jessie Jacobson
This recipe takes the vegetables that people hate the most, claiming they taste like feet (hi there, brussels sprouts), dirt (I'm talking to you, beets), or rotting trash (yes, you cabbage), and turns them into a dish that will be the new favorite in your house. That is what this recipe promises.* And if it doesn't succeed, it was totally your cooking. The recipe is awesome.
My friend Liz Benson, who loves to chat, gave her more laconic husband Tom a pack of "chitchat" cards for Christmas. Each card has a question guaranteed to be a conversation starter. These bars prompt the same flow of communication. When you bring them in to work or to a meeting, they break down social barriers, as unexpected treats generally do. Plus, you can reach almost everyone. On a diet? No problem. Fresh-ginger flavored with a hint of lime, just one good-carb cookie will satisfy. Gluten-free? Yes. Vegan? Check. Delicious? You betcha. Use a microplane grater to make short work of the fresh ginger--you don't even have to peel it.
Let this recipe be your blueprint to create variations: French feta and roasted red bell peppers, Cheddar cheese and bacon, and chopped green onions and Boursin cheese are all delicious stuffing alternatives. Serve sliced rounds of the stuffed chicken with a cold salad the next day. When ready to serve, cut into 1/4-inch slices and arrange on the salad of your choice.
One of my favorite menu items at the Olive Garden is the Alfredo sauce. If one recipe really got me started, it was this one. My big tip here is to grate your own cheese; prepackaged cheese has an anticaking agent on it, and it makes it harder to get that cheese to melt.
Preheat your grill to medium-high heat. Brush with olive oil and then season the chicken breasts with salt and pepper. Grill 5 to 7 minutes on the first side and then flip the chicken over and grill for another 3 to 4 minutes, or until cooked through. Cook the pasta according to the package directions.
Prepare the Alfredo sauce by combining the cream and butter in a saucepan over medium-high heat. Do not let the mixture come to a boil, but heat it until small bubbles begin to form. Add the Parmesan cheese and whisk quickly. Add the garlic powder and continue to whisk. The sauce will thicken after a minute or two.
Cut the chicken breasts into strips. Serve by placing half the pasta on each plate, then topping it with sauce and a sliced chicken breast.
Stephanie Manley is the creator and author of CopyKat.com. Since 1995, she has written recipes for restaurant-style dishes that anyone can make in their own kitchen. While working in restaurants, Stephanie began to write restaurant-style recipes to help save money and stretch her budget. Like many people, she couldn't afford to go out for dinner every night of the week, but wanted to recreate the taste of her favorite dishes at home. CopyKat.com, known for its trustworthy and delicious recipes, is now one of the Internet's most popular cooking websites, and has been featured in publications like the Wall Street Journal, Newsweek and Woman's World.
These are less calorific but just as messy cousins of Baja fish tacos. Usually made with fried battered fish and tortillas that are either fried or doubled up to prevent leaks, Baja fish tacos are San Diego's most famous dish. They were popularized in 1983 by chain restaurateur Ralph Rubio, who first enjoyed them a decade earlier in Mexico.
Bonus: This fresh salsa is also delightful with quesadillas, enchiladas or nachos, or served alongside grilled fish or chicken. Do not make the salsa ahead of time -- refrigeration is disastrous for it because the cold ruins the texture of the tomatoes.
Google 'what not to wear after age 50' and you will have your pick of thousands of articles telling you what looks terrible. But, if you've made it to middle age and still need advice on how to dress appropriately, then you are missing out on one of the best things about being over 50.
The ultimate hot sauce lover's mac and cheese! If you aren't a fan of smoky Cheddar, use a plain sharp Cheddar or Gouda.
I have won numerous awards with this recipe, also affectionately called "Patty's Favorite Cheesecake" after my mom, my biggest fan.
Each bite of this dip is like a delightful sip of a Kir Royale. Serve this dip next to a bowl of fresh strawberries for dipping and a glass of Champagne for an excellent brunch or dessert offering.
50 years of being married can seem like a lifetime to any couple, that's roughly 18,250 days of wedded bliss. After that many years of being married, people start to believe you're an expert at marriage and wonder "what's your secret to a lifelong marriage?"
Although spinach and artichoke dip has become a North American classic, its roots lie in Provençal cuisine, where the vegetables are usually baked with cheese and served as a gratin. This chunky dip, simplicity itself, always draws rave reviews and disappears to the last drop. This is great with Homemade Baked Tortilla Chips (see below) or even simple brown rice crackers.
Your holiday table will be so happy if you have this side dish snuggling up to your turkey, ham or whatever the main attraction happens to be. Not one, not two, but three cheeses and a crunchy breadcrumb topping make this gratin the comfort food to end all comfort foods. But before you get too comfortable, red chili flakes add a kick that will have you up from your chair looking for another serving.
This is my "go-to" casserole for potlucks, for suppers for my husband's college students and for weekend company guests. It can be completely assembled in advance, serves a crowd and has bold, striking flavors. The name says it all--tube-shaped pasta are coated in a tomato sauce with an extra kick of heat from red pepper flakes, while creamy Havarti and Parmesan cheese add a luscious smoothness, and slivered olives provide a salty accent.
Turkey almost always has the place of honor when family and friends gather for holiday meals. It's perfect when serving a crowd. It's economical, too, and everyone loves it.
Best of all are the leftovers that get wrapped and placed in the fridge for hearty sandwiches the next day -- or even later that night.
The name of this fabulous Italian dessert means "pick-me-up." Be forewarned: once you make this dessert for guests, you will forever be known for it. My sister-in-law Meredith loves this dessert so much that she had me make giant ones for her wedding reception.
Potato rolls were the only rolls I remember my grandma Lula Mae baking. Baking requires two qualities Grandma didn't have: patience and precision. No one would argue that she could cook the hell out of a side of pork, but make a cake or bake bread? Let's just say flour was not her medium. As I remember, it was quite a production even when she was thickening gravy. When she finally did find the flour tin (it was not allowed to take up counter space), she would open the top and scrutinize the contents, pushing the flour from left to right with her abnormally long index finger. It wasn't until much later in my life that I realized she was looking for weevils.
My mother used to drink buttermilk by the glass. While I wouldn't go that far, I do love this pie. It's rich and tangy and creamy and refreshing all at the same time! While it is a classic, desperation pie that you can make on a cold winter day, it is equally welcome on a hot summer evening, topped with fresh berries.
I've never understood the paranoia over cracked cheesecakes. In fact, I grew up seeing so many disfigured cheesecakes that I thought they were supposed to have cracks in them. Well, my friends, I'm proud to share with all of you my recipe for lemon ricotta cheesecake that will meet your cracked expectations. This cheesecake has the perfect punch of lemon and a moderately dense texture. Yes, one could bake this cheesecake to be crack-less, but what fun is that? A waterbath for three hours? Who has time for that? I'd much rather be at the beach.
Bursting with vitamin C and ablaze with color, sweet bell peppers make an ideal ingredient in stir-fry dishes. You could use red, yellow and orange bell peppers, or just green ones from your summer garden. Jalapeños make a hot but not blazing spicy note here. If you want more heat, use fresh green or red serrano chile peppers, and if you want a fiery dish, use tiny Thai chiles instead.
Beer can chicken is probably the easiest of recipes, but turns out great flavors every time. The key to beer can chicken is to make sure that the skin turns out crispy.
I've been making this couscous pasta salad for years, but it was only after I began putting it into shells that people started asking for the recipe. I didn't change a thing about the salad itself, but the presentation caused people to really be impressed by it! I think what's great about serving it this way is that people at a cookout can just grab their pre-portioned amount and dig in. You can even eat it with your hands if you forgot to grab a fork!
Filled with antioxidants and loaded with vitamin C, cranberries are very healthful. However, we hear so much about their health benefits that we sometimes forget how truly delicious they can be. This recipe is certainly the simplest and one of the most beautiful ways to serve cranberries.
The Hungry Girlfredo Bowl is a go-to staple of mine for both lunch AND dinner, and I eat it several times a week . . . YUM! This big fettuccine Alfredo swap can be made with tofu shirataki noodles OR broccoli coleslaw! Either way, you get a deliciously creamy and filling Alfredo bowl.
I'm crazy about spareribs. Nothing like a down-and-dirty barbecue to have fun.
This recipe also works well with baby back ribs, which take less time to cook through-- about a half hour. The internal temperature of the cooked ribs should be the same--165° to 175°F.
An excellent way to serve Tex-Mex at a casual gathering is to fill the table with an array of dishes, such as these three empanadas, piquant pico de gallo and creamy guacamole--served with homemade tortilla chips, of course.
If you bake only a few times a year, it is most likely for a loved one's birthday.
As we get older, it's natural for many of the compounds in our environment--dander, pollen, dust--that didn't affect us when we were younger to have a bigger impact on our allergy health. As our immune systems wear down, it becomes more difficult to process allergens, making a smog-filled day or a visit to a moldy house a nightmare. And since spring is now in full bloom, you're going to want to be especially vigilant of one allergen in particular: pollen.
Although pretty much any beef rib roast is referred to informally as prime rib, less than 1 percent of the beef that is produced in the United States is actually officially graded "Prime," and most of that never reaches the retail market. In fact, the "prime" rib you purchase is usually "Choice" grade, which is fine; but if you know a butcher who deals in true Prime meat, this recipe might be an occasion where you want the real thing. The combination of opulent marbling from Prime-level husbandry and lithe tenderness that is the hallmark of slow-roasted meats is hard to top.
A few years ago, I went searching for a great eggplant recipe after seeing excessive amounts of the purple stuff at my local vegetable grower's stand. I didn't know what to do with eggplant, so I challenged myself to buy a few and make something yummy.
What if, just one day a week, you cut out the beef, chicken and pork that are usually the centerpiece of your plate? According to the Meatless Monday campaign, run in association with the Johns Hopkins School of Public Health, reducing your meat intake has a host of health benefits. If you eat less saturated fat (the type found in meat) and more polyunsaturated fat (found in nuts and vegetable oils), you'll reduce your risk of heart disease. Cutting back on meat may also reduce your risk of diabetes, could help you lose weight and help you live longer overall. So, why not give it a try? Here are ways to cut the meat out of all three meals of the day.
This recipe is inspired by an incredible stuffed cabbage dish that my wife Angie and I had a few years back at Le Florimond in Paris. It is stuffed with seasoned pork forcemeat braised to a rustic turn, and served with a slightly tart broth that melds right into the cabbage. And if someone in the house should complain about the smell when you cook the rolls, send them out for dinner and you'll have more for yourself.
How do you eat for a healthy heart when there are so many different ways to eat, so many different diets and so many opinions? As an integrative cardiologist who emphasizes the healing power of food, I have been asked that question many times. My answer is based on what I've learned over nearly four decades in a medical practice dedicated to optimum health as well as what I've learned in the kitchen as an avid cook.
Are you making a genuine and concerted effort to lose weight and eat healthier, yet the scale doesn't seem to budge? If so, you might be making these five common but critical mistakes. These errors are easy to make because the logical or intuitive answer seems right on target.
A batch of monkey bread will not sit for long on your counter. The delicious, sweet pull-apart bread--an American favorite since at least the 1950s--has become a staple dessert at our Abattoir restaurant in Atlanta. Pulling off pieces of the sticky caramelized bread and eating them with your fingers is appealing to young and old alike. We use bread flour because the gluten level is higher and results in a chewier and slightly denser monkey bread. All-purpose flour will work as well, but will yield a slightly lighter texture.
This cake was never supposed to happen. I was goofing around one day in the kitchen with some ripe bananas and impulsively added a packet of dry pudding mix to the batter. I didn't realize until after the cake cooled and I had a bite that I had created my favorite banana cake of all time.
This is a dense cake, similar to banana bread in cake form. The pudding and sour cream help the cake stay incredibly moist and the glaze is heaven sent--rich, buttery, intensely caramel-flavored--and takes an already stellar cake to the next level. This is one of my favorite recipes in my Peanut Butter Comfort cookbook (Skyhorse Publishing, Inc., June 2013, $17.95).
I only have one recipe for pumpkin cake, and this is it. Pumpkin and brown butter are a match made in heaven. This cake is so moist, it just melts in your mouth.
The Carolinas aren't just home to great college and pro football teams. They own one of the best hot sandwiches ever made in America: pulled pork. The cut of meat is usually pork butt, otherwise known as a bone-in shoulder roast. And in the Carolinas, the sauce is typically heavy on the vinegar and spice. Here's my take on this classic American sandwich. I like some ketchup in the sauce, western Carolina-style. Keep in mind that slow-grilling a pork butt takes about 5 hours. But you'll get some damn good pull when it's done!
I have been intrigued by skillet lasagnas ever since I saw a recipe for one in a Williams-Sonoma catalog. Such a great way to make the dish, I thought, although I never seemed to give it a try.
These lightly marinated shrimp are simple but amazingly flavorful. Rich avocado butter adds a balance in texture and taste.
The combination of strawberries and fresh basil in a pie might strike you as odd, but basil is a member of the mint family, which often pairs beautifully with fresh fruit in desserts.
After spending two decades shopping for food, planning meals, cooking and thinking about everyone else's dietary needs, you find yourself in an empty nest, and with an empty fridge and cupboard.
"Everything goes out the window when I travel," a friend recently told me. "I eat nearly perfectly at home, but put me at an airport or on a weekend road trip and I succumb to double cheeseburgers and greasy fries. It's almost as if being on the road gives me permission to cheat on my diet."
Want to make a statement without saying a word? Start gardening. Studies show that gardening is good for your health. It helps you reduce stress and allows an instant reconnection with nature--even for those who don't have large backyards. Plus, getting your hands dirty is a great outlet for creativity. Whether you're a perennial green thumb or a sapling when it comes to gardening, these approaches to unconventional horticulture will help turn your outdoor space into a unique oasis.
Age has unfairly become the whipping boy for loss of body shape - and gain of body fat.
Summer is just around the corner and with it comes easier access to fresh fruits. With cherries and rhubarb reaching their prime this month, and strawberries coming into season in June, think red. It's a sure way to add some excitement to everyday recipes.
Traditional cannoli are crispy fried dough cylinders stuffed with ricotta cream. This version, called Cannolo a Strati in Italian, is made with deep-fried discs of cannoli, stacked high with layers of ricotta cream in between, just like a napoleon. It is a much easier technique, frying the discs rather than the tubular cannoli shells, and the finished cannoli taste as good as the traditional version but look quite contemporary.
We all need to eat and we all want to save money; so why not do both? Follow these grocery saving tips and you'll become a savvy saver in no time:
You may already have heard of the raw foods diet and dismissed it as just another California fad. It's popular in Hollywood; with LA being the raw foods mecca of the world (I believe there are more than 20 raw restaurants and cafes in LA). But I'd like to take a moment to explain about the diet a little more, so you can consider if it's something you are interested in exploring.
By Dr. Judith Ruskay Rabinor, Ph.D.
Fifty-two year old Rona arrived distraught and tearful to a recent therapy group I run. Her 31-year-old son Joey was getting married. Although he and his father were distant since the divorce decades earlier, and his father had lived across the country for years, Joey had decided he wanted to include his father in the wedding. Rona had been looking forward to this big day, but now she was filled with dread, anticipating feeling awkward, sad and alone.
What does that mean and is it possible?
By Fix Your Relationship in ONE Minute Author Jay Fleming-Smith
Happy New Year! You probably made your New Year's resolutions the moment you woke up Jan. 1. And the usual-resolution-suspects are most likely to spend more time with your children, friends and family; lose weight; or exercise more.
I'll let you in on a secret. Bob and I are serious snack-a-holics. We could (and some weeks do) live on red wine, cheese, peanut butter and crackers with a couple of pizzas thrown in for good measure.
By Lauren Lilling of Keep It Sweet Desserts
One of my favorite things about baking is taking a traditional sweet treat and giving it a modern twist. Who can resist a salty-and-sweet goodie? My father-in-law happens to be a founding member of the salty/sweet fan club. He recently celebrated a birthday and when I asked him what he wanted for his special birthday dessert, his only request was chocolate-covered pretzels. As much as I love a pretzel dipped in melted chocolate (my favorite thing to do with leftover chocolate!), I wanted to take things up a notch for my father-in-law's big day.
By Molly McLaughlin, Senior Editor for Portable Electronics, ConsumerSearch.com
Downsizing now that the kids are out of the house? Retiring to a new area to escape a hectic atmosphere or harsh winters? You've probably moved plenty of times before - into that first apartment, into the house where you raised your family, relocating for work.
Downhome Favorite with Gourmet Flair
By Chef Jerrett Joslin of The Wild Mushroom Steakhouse
Whether you're from Manhattan or Toronto, there's something about Southern comfort food that just always hits the spot.
By Jane Honeck, CPA, PFS
It's been more than four long years since our economy took a nose dive. And since that time, we've been ping-ponged with stories of gloom and doom and talks of optimism and recovery. One day, we're hopeful and reassured and the next back in fear and anxiety. And, try as we might to ignore it, it's like driving by an accident or fire, we can't help but stop to look. It's enough to make you crazy!
Manuel Villacorta, MS, RD
Author of Eating Free: The Carb-Friendly Way to Lose Inches, Embrace Your Hunger and Keep the Weight Off for Good
Every calorie counts once we reach our 50s. But most of us tend to keep eating like we're 25.
By Rob Pascale
I retired seven years ago and when I think back, I can see that change caught me completely by surprise. There were times I struggled, and still do today, to come to grips with this life stage - the lack of structure, the loss of personal identity and a meaningful role in our society, and the problem of having to fill so many hours in a day with personally meaningful stuff.
Tip 1: Start Planning Before A Crisis Hits!
The old, two-story bungalow was perfect 30 years ago; but over the years it has become too quiet, too big and too dangerous for your favorite 80-year-old to navigate. In addition, mom's heart condition sometimes makes her dizzy, she doesn't cook anymore and she readily admits that driving the old Chrysler wears her out.
By Christie Mellor
So, there we were at "College Night" a few years ago, my oldest boy Edison and I, when we ran into the mother of one of his friends. She leaned in to me with a haunted look in her eyes and said, "I just don't know what I'm going to do when Jake leaves for college."
By Amy Wood, Psy.D.
Imagine you're sitting in a restaurant booth enjoying lunch with a close friend you haven't seen in a while. You're deep in conversation with this cherished person, feeling extremely grateful to have this precious time together to catch up. You lean in closer as your friend begins to update you on a pressing personal problem, and just then you hear someone in the booth behind you mention the name of a colleague.
by Josie Schneider
Imagine living in a French countryside farmhouse or charming Mediterranean-view apartment in Barcelona. What about a straw-bale home in Bulgaria? Perhaps the Australian outback is more your style. Want to tend a herd of cattle there? The variety of house sitting assignments is endless!
Take 5 Steps to Reconnect
By Daniela Roher, Ph.D. and Susan E. Schwartz, Ph.D.
By Darrell W. Gurney
A great jobs report came out recently-- the best numbers in the last four years--quickly followed by a crummy one. The jury is obviously still out on the direction we're going.
By Amy Wood, Psy.D.I need to start living in the moment. If I had a dime for every time I've heard a wiped out, over-extended Boomer say that to me, I really would be the wealthiest psychologist this side of the Mississippi!
By Vicky Oliver
It's relatively easy for anyone under 20 to look like a million bucks. The skin is resilient and strong. The hair naturally complements the skin without resorting to highlights and lowlights. And even pounds don't conform to hips as readily. As George Bernard Shaw once observed, "Youth is wasted on the young."
By Janet Edmunson, M.Ed.
When our parents start to age, our time and effort can revolve around making sure their physical care needs are met. That can make it hard to look for and find meaning in the experience. But this is where the magic lies.
By Jane Honeck
It's easy to feel like a deer in the headlights when talk of retirement comes up. "How did I get here so fast?" "Am I really ready for this next phase?" "And, what does really ready mean anyway?"
By Amy Wood, Psy.D
One major advantage of being a seasoned Boomer is that you know the routine by now. You set a new goal - or goals -- you feel passionate about. You're filled to the brim with a newfound sense that you really, positively will change your life this time.
By Diana Denholm, PhD, LMHC
Caregivers for a seriously ill partner or family member often wear a Big C on their chest. It doesn't stand for cheerleader, caregiver, or cancer, although what the Big C represents has the effect of a cancer in its ability to weaken and destroy. The Big C stands for codependence and codependent behavior.
Need to add some life to a dull room? Think houseplants. They can make your home more attractive, healthy and cheerful.
(Spoiler Alert: It's all in the strategy!)
By Amy Wood, Psy.D.
It's that time of year again for me and psychologists everywhere. The New Year is picking up momentum and our phones are ringing off the hook with calls from New Year's resolution enthusiasts who haven't been able to follow through on their good intentions.
I may not be a superhero but I do have a special power. More and more often lately, I become invisible.
Sequins, silk and all that shimmers. Tis the season for parties!
It would be nice to buy a trendy holiday outfit for everything from my book club birthday celebration to candlelight Christmas Eve communion. I do LOVE to shop but we all know that's simply not happening.
After a long, hot summer here in Texas, we're ready for fall. With cool days and warm colors -- oranges, yellows, browns and magentas -- on the horizon, we asked award-winning interior designer and floral expert Annie Vanderwarker for help using flowers to welcome the season.
A Look Good, Feel Better class is a must for any woman facing chemotherapy.
I'm grateful that my long-time friend and neighbor Shelley Tyler volunteered to go to one with me after my breast cancer surgery. It gave me some helpful tricks for perking up both my appearance and attitude during treatment, made it easier for Shelley to understand my plight and introduced us to a host of women in similar situations. I guess it's true that misery loves company because it was very comforting to know I wasn't alone.
Bob and I have been housebound most of this year. After months of moving and making over our attic, we're ready to hit the road. We're planning treks to Napa Valley, New York City (to visit our one-and-only-son Cole!) and Gulf Shores, AL soon.
A few years ago Charlotte and I became empty nesters. Since Cole's an only child, we were among the first in our group to get the house back to ourselves. It seemed that everyone wanted to know what it was like to finally be the master of our domain after 18+ years.
Remember when self-help tips were limited to books like I'm Okay, You're Okay and The Power of Positive Thinking? Life really was simpler then.
Barbara Morris', No More Little Old Ladies! 15 Essential & Specific Proven Anti-Aging Strategies for Gutsy Women in Their 40s and 50s, should be required reading for every Boomer. It's that good.
Food Network's Ted Allen is coming to the Taste Addison event May 20-22. The culinary genius will be whipping up some easy-to-fix (and incredibly delicious) treats on the Robert Mondavi Discover Wine stage.
Although that why-don't-we-get-started-already remodeling project has us sidelined for now, Bob and I are fascinated with Mediterranean travel. I'm voting we go to Italy, Bob's love of baklava has him looking at Greece and, as you'd expect of classic movie buffs like us, we're both curious about Grace Kelly's Monaco (who wouldn't wonder about a country smaller than Central Park that attracts the super-rich?).
Boomer parents find themselves in an interesting spot these days because we're part of the "sandwich" generation -- wedged between our elderly parents and adult "children". It's a tough situation that's getting tougher in this suck economy.
Like a lot of Boomers, I'm slowly warming to the idea of texting instead of calling.
Yeah I know, this makes me sound like that crazy old guy who yells Get Off My Lawn all day from his front porch. But hey, I'm catching up. I've already mastered the delete key, which saves me from using all that Liquid Paper on my computer screen.
Growing up, I spent many Saturdays helping my mom move furniture around our Arlington, TX ranch-style home. Although my dad never knew where he'd find his recliner after work, my decorator-on-a-budget mom could give any room a lift by simply rearranging couches, chairs and accessories.
Lisa Gansky's new book is about a simple idea: some things are better shared. No, it's not a socialist manifesto. It's a radical new way of looking at commerce. The pioneering entrepreneur calls it the Mesh and reveals why it will soon dominate the future of business.
Today's job market sucks. For many Boomers, the only thing that sucks worse is finally landing that new job - only to discover that your boss is the age of your oldest child. Now what do you do? How do you create a happy work environment that'll keep you employed at least until the mortgage is paid off and the last kid gets out of college?
Boomers, if Father Time has his way, we're all headed for wrinkles. As our skin ages, it naturally looses volume becoming more susceptible to lines and sagging.
Bob and I enjoy entertaining. Whether we're hosting a graduation party, shower or holiday get-together, I call on my girlfriends for help. They've been known to pitch in with everything from extra serving dishes to food suggestions and table decorations (yes, they're lifesavers!)
In addition to being a corporate public relations expert, she's a southern girl with an ear for language and an eye for bad manners. Like all GRITS (that's Girls Raised In The South, for the rest of us), Paige loves her momma (Becky) and wishes her a happy Mother's Day.
In addition to being a corporate public relations expert, she's a southern girl with an ear for language and an eye for bad manners. Like all GRITS (that's Girls Raised In The South, for the rest of us), Paige loves her momma (Becky) and wishes her a happy Mother's Day.