Happy Cooking on Q day! Today we’re talking all about comfort food, and so in honor of that, I thought I'd share one of my favorites--a Red Beans and Rice recipe. But don't tell any of my New Orleans relatives I'm sharing it on a Wednesday...this is strictly a Monday meal!

Seems odd, right? But the recipe has its background in a New Orleans tradition. On Sundays in the Crescent City, ham was a traditional meal. Monday was traditionally laundry day. So a pot of red beans could sit simmering with the ham hocks while the clothes were being tended to! To this day most local restaurants serve red beans as their Monday Special. And I've taken that tradition with me all the way up to Pennsylvania. Here's my take on the Big Easy Monday Must-Have!

New Orleans-Style Red Beans and Rice

Ingredients:

1 lb dry kidney beans, rinsed and picked over, soaked at least 8 hours

2 quarts water or chicken stock

1 ham bone

1 bay leaf

1/4 cup cooking oil

1-1/2 cup onion, chopped

1 bell pepper, chopped

2 celery stalks, chopped

2 tsp garlic, minced

1/2 tsp thyme

1/2 tsp sage

1 tsp oregano

1 tsp black pepper

1 tsp white pepper

1/2 tsp cayenne (back off a little if heat isn't your thing!)

Salt, to taste

cooked rice and French or Italian bread for serving

Directions:

1. Heat the pre-soaked beans in the water or stock with the ham bone and bay leaf to boiling, then bring down to a simmer.

2. In the meantime, place a large skillet over medium heat and add the oil and veggies, sauté until tender. Add all the seasonings except for the salt, and sauté a few minutes longer.

3. Add the veggie mixture to the beans, add salt to taste, and simmer (here's where the laundry got done!) until they are tender.

4. Serve over hot rice and with sliced French or Italian bread.

Hope you like!! Be sure to check out my collection on toGather of some of my favorite recipes and the tools that help me make kitchen time stress free :) And you can always find me on Facebook!

Jennifer

Have you seen those Comcast commercials on television featuring a pair of turtles called Bill and Karolyn Slowsky? They move slowly, talk slowly and argue constantly against Comcast's "way-too-fast" broadband, preferring instead a slower Internet service. They want a slow service, because you know... they are turtles and they think everything should be slow. The commercials always end with "Fast. It's not for everyone."  I laugh every time I see one.

Most of the time, I prefer fast. Fast is for me! I like to drive fast, move fast, and sometimes cook fast too. That's why I'm particularly fond of pressure cooking. It gets the job done in one third of the regular time and still gives great results. Although I was classically trained as a cook, and never even saw a pressure cooker in culinary school, I've cooked with pressure cookers of all shapes and sizes for many years since then. Even so, I still find myself amazed at the great results they can give. Delicious, tasty, tender and juicy foods come out of a pressure cooker. For people who prefer fast, a pressure cooker is for them.

The Slowsky's, on the other hand, would hate pressure cooking! For them, slow is best. And that's why Today's Special Value pressure cooker is actually for them too! This particular pressure cooker has so many features and one of those extra features is indeed a slow cooker function. So, if you have all the time in the world, you can use this cooker as a slow cooker and prepare meals that make the house smell great all day long. Or, if you're in a hurry (or forgot to plan) for dinner, go with the high speed pressure. The nice thing about converting recipes from pressure cooker recipes to slow cooker recipes is that the liquid quantity almost always stays the same. You don't get much evaporation of liquids in either a pressure cooker or a slow cooker, so both methods tend to use less liquid than traditional stovetop cooking. To convert a pressure cooker recipe into a slow cooker recipe, just convert the time. An hour in a pressure cooker is roughly 8 hours in a slow cooker (on low). We think of everyone!  ;)

There are 40 recipes included with Today's Special Value pressure cooker, and you can add another 125 recipes if you choose to pick up "Blue Jean Chef: Comfortable Under Pressure". I thought I'd give you a couple more that I've been enjoying lately - one dedicated to those who like fast, and another dedicated to those who side with the Slowsky's!

Pressure Cooker Spinach and Three-Cheese Manicotti
Serves 4 to 6

Ingredients:
Filling:
1 ½ cups whole milk ricotta cheese (about 1 pound)

½ cup grated Parmesan cheese

2 cup grated Mozzarella cheese, divided

1 egg, lightly beaten

10 ounces frozen spinach, slightly thawed and broken up into small pieces

3 tablespoons chopped fresh parsley (plus more for garnish)

2 tablespoons chopped fresh chives

½ teaspoon salt

freshly ground black pepper

1 (8-ounce) package dried uncooked manicotti shells (about 14 shells)

Sauce:

1 (28-ounce) can chopped tomatoes

1 (24-ounce) jar marinara sauce

1-1/2 cups water

 
Directions:
1.     Prepare the filling by mixing the ricotta, Parmesan, half the mozzarella, egg, spinach, herbs, salt and pepper together in a bowl. Place the filling into a piping bag (or squeeze it into the corner of a zipper sealable plastic bag with the corner cut off).
2.     Squeeze the filling into the manicotti shells, using your fingers to push any extra filling into the ends.
3.     Combine the chopped tomatoes and the marinara sauce in a bowl.
4.     Pour the water into the bottom of the pressure cooker insert. Add a third of the sauce to the water. Place five of the filled manicotti shells into the sauce, making sure they are surrounded by sauce. Pour a third of the remaining sauce on top. Layer another five manicotti shells into the cooker and pour half of the remaining sauce on top. Finish by placing the remaining manicotti shells into the cooker and pour the remaining sauce over the top.
5.     Lock the lid in place and cook on HIGH pressure for 10 minutes. Let the pressure come down naturally. Remove the lid and test for doneness with a paring knife. Scatter the remaining mozzarella cheese on top and return the lid to the cooker. Let the dish sit for ten minutes so the cheese melts and the manicotti cools enough to eat it. 

6.   Serve with chopped fresh parsley as a garnish.

Slow Cooker Hungarian Beef Goulash

Serves 6

Ingredients:

4 slices bacon, chopped

2 pounds boneless beef shank or chuck, cut into ½-inch pieces

1 onion, finely chopped

2 cloves garlic, minced

1 teaspoon caraway seeds

3 tablespoons Hungarian sweet paprika

½ cup white wine

1 (14 ounce) can diced tomatoes (fire-roasted recommended)

½ cup jarred or canned roasted red peppers, diced

1 russet potato, peeled and cut into chunks

½ cup beef stock

1½ teaspoons salt

freshly ground black pepper

½ cup chopped fresh parsley

Directions:

1. Pre-heat the slow cooker using the BROWN setting, or pre-heat a sauté pan over medium-high heat.
2. Cook the bacon until crispy, then remove and set aside to use for another purpose. Drain all but 1 tablespoon of fat from the cooker. Brown the beef in batches. Remove the browned beef to a plate and set aside.  
3. Add the onion, garlic and caraway seeds to the cooker and cook for a few minutes. Add the paprika and cook for another minute or so. Add the white wine and using a wooden spoon, scrape up any brown bits that have formed on the bottom of the cooker. (If you are using a skillet on the stovetop, transfer this mixture to the cooker now.) Add the tomatoes, roasted peppers, potato, beef stock and salt and pepper and return the beef to the cooker. Give it a good stir and place the glass lid on top.
4. Slow cook on low for 8 hours. Try not to lift the lid during this time.
5. Once finished, remove the lid and stir the goulash well as you mix in the parsley. This will break the potato a little and thicken the goulash. Season to taste with salt and pepper and serve over mashed potatoes or egg noodles.

Do you prefer fast or slow cooking?  What are your favorite dishes to make?  Tell us in the comments below!

ML

It is a fall tradition with our family since I was a kid that my mom would make apple cake for us.

A few thoughts:

• Macintosh apples work the best but apples picked from a trip to the orchard are the most fun!
• Do not tightly wrap this cake because it is too moist so we always just placed a tea towel over it.
• Add the powder sugar at the last minute.
• My mom has experimented with ripe pears and walnuts instead of apples, so have fun with this recipe!

As you can see my mom's recipe card is well loved...

Pick or buy Macintosh apples or a similar apple so that they cook quickly and evenly...

Slice, peel and core about 2 cups of apples...place in bowl with 1 cup of granulated sugar on top for ten minutes...

Mix flour and dry spices together(1-1/2 cups flour, 1 tsp of baking soda, 1/2 tsp of cinnamon and 1/2 tsp of salt)...add beaten egg and oil together to apples...Add flour mixture all at once and mix thoroughly...

Pour into an 13x9x2 inch pan which is well greased...Bake in preheated oven at 350 degrees for 35 to 40 minutes...when cool sprinkle with confection sugar...

Yum!!!!!  Now you need coffee, tea or milk to wash down a nice big piece and a napkin to wipe away the powder sugar..! 

Do you have a favorite apple recipe or a family recipe that reminds you of fall?  Please share with me...

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Hello, foodies…

You might remember me telling you I played football in my junior high days. Not because I loved the sport, mind you, but because I was the tallest kid in my class. And tall kids play football! Then and now, my favorite part of football is—and always will be—the FOOD. Because football season is officially underway, it’s time for tailgating parties! And, here are my top recipes. You can find all 15 in one easy-to-reference pin on Pinterest.

Buffalo Chicken Dip

Buffalo Mac and Cheese

Hoagie Dip in a Bread Bowl

Beef Brisket Quesadillas

Homemade Pizza Rolls

Cheesy Pepperoni Dip with Pizza Crust Dippers

Beer-Battered Onion Rings with Horseradish Dill Dipping Sauce

Tomatillo Guacamole

Chicken Nachos

Pigs in a Cornbread Blanket

David’s Ultimate Game Day Chili

Roast Beef Club Sandwich

White Chocolate & Caramel Fondue

Chocolate Cream Cheese Brownies

Chocolate Chocolate Chip Bacon Cookies

You can also find these recipes on QVC.com…just search “David’s Recipes.” And, you can also find them in the new In the Kitchen with David section on the QVC for iPhone® app.

Keep it flavorful!
—David

Hi, everyone!

I always like to share new recipes with you, but tomorrow on You’re Home with Jill we’re continuing our celebration of fall and there’s no recipe that says fall quite like my Apple Brownies. So I thought I would share this yummy dessert, which is already on my recipe page on QVC.com. What you haven't seen yet is this step-by-step video on making them. Enjoy.

I’m so grateful to have this recipe…I may not have gotten to own my own bakery—yet, at least. But I can bake at home and with you on You’re Home with Jill. How lucky am I?

Apple Brownies

Ingredients:

• 2/3 cup butter or margarine
• 2 cups brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 cups flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1-1/2 cups apples, chopped
• 1/2 cup nuts, chopped (optional garnish)
• Powdered sugar (optional garnish)

Preparation:

1. Preheat the oven to 350°F. Grease a 9'' x 13'' pan.
2. Cream the butter or margarine and brown sugar together. Add the eggs and vanilla and mix until combined. Reduce the mixer speed to low and add the flour, baking powder, and salt. Mix until the batter is smooth. Stir in the apples and nuts with a spatula.
3. Bake for 30 minutes, or until the brownies are light brown in color. Allow the brownies to cool and then dust with powdered sugar before serving.

Don't forget...YHJis on tomorrow at 7pm ET!

From my home to yours,
—Jill

A few years ago, Alina and I rented an old farmhouse with friends and spent a family vacation in the Aquitaine region of France. Little did I know that this trip would provide the inspiration for my newest fragrance creation.

It was one of those magical evenings in the close medieval town of Penne. The sun was igniting the horizon and the air was lush and velvety. We were strolling along beautiful narrow streets to this amazing sanctuary that was over a thousand years old to listen to a soprano perform Ave Maria.

As I passed by one of the houses, the intoxicating scent of honeysuckle stopped me in my tracks. It was as if the flower was exhaling, breathing out its sweet scent, calling for me to pay attention to it. We were all mesmerized by its pure beauty—its hypnotic fragrance, precious petals, luscious leaves. I never smelled anything like it before and, of course, had to pick one to take with me.

Once the performance began, the music and that brilliant voice filled the sanctuary. As the sound escalated, so too did the plucked honeysuckle's scent, to the point where everyone inside literally turned their heads to see from where the aroma was coming. It was an enchanting experience like none other. As I was sitting in the sanctuary, I was actually taking notes on what I was smelling.

When I returned from the trip, I had to recreate the scent so I could relive that magical moment again and again. After I finished the fragrance and brought it to Alina to smell, without me saying a word, she looked at me and simply said “Penne.”

Every waking moment truly has the potential to inspire a scent. It could be a certain time of year, a magical destination, an intimate exchange, even a scene in a movie—and suddenly a memory is triggered, and, in my mind, I begin designing a scent to capture it. What scent instantly transports you to a special moment in time?

—Lev Glazman

It's no secret that I love football! And even though "my team" (The Minnesota Vikings) are not a part of it, I am really looking forward to watching the Super Bowl next Sunday.

Mark and I love to have family and friends over to watch the game with us and of course, food is always a big part of the day. I generally do buffet style, because I would rather spend my day enjoying our company and the game than in the kitchen cooking and preparing. I usually make everything the day before and put everything out just before our guests arrive. Plus, buffets allow others to bring their favorite dishes to share, if they choose. What's also fun is to have each guest bring their favorite dish along with the recipe on index cards to share with everyone. It's a fun and easy way to add to your cookbook repitoire.

In honor of football friendly buffets, I will share three quick and easy recipes with you today (one dessert, one appetizer and one hot dish that can easily be kept warm on a steam table or in a crock pot). Perhaps you would like to try one or all three next Sunday to enjoy during the Super Bowl.

Which team will you be rooting for? College? Pro? Doesn't matter; it's all fun!!

Counting our blessings, 

Mary Beth Roe

Hamburger Chili Macaroni

• 1 pound ground beef
• 6 oz. can tomato paste
• 3 cups water
• 1 cup chopped onion
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon garlic salt
• 1 cups elbow macaroni, uncooked

Brown beef and onions together until the meat is no longer pink. 

Drain fat well. Add tomato paste, water and seasonings.

Bring to a boil.

Add uncooked macaroni noodles, cover and simmer 15 minutes. Noodles will cook and soften and most of the water will evaporate. 

Spinach Dip served in a Bread Boat

• 10 oz. package frozen chopped spinach
• 16 oz. sour cream
• 1 cup mayonnaise
• 1 package dry vegetable soup mix

Thaw and drain spinach, squeezing out the excess moisture

Mix all ingredients and refrigerate for 3 to 4 hours.

Hollow out a loaf of bread of your choice.

Spoon dip into the center of the hollowed out bread.

Pull apart bread into bite-sized pieces and place around the outside of the bread bowl adding vegetables, crackers and anything else you would like to dip.

This next recipe for dessert couldn't be any easier and is always a crowd pleaser in my house.

7 Layer Bars

• 1/2 cup butter or margarine
• 1-1/2 cups graham cracker crumbs
• 11-12 0z. bag butterscotch chips
• 11-12 oz. bag chocolate chips
• 1-1/2 cups sweetened, shredded coconut
• 1 cups chopped nuts (I generally use walnuts)
• 14 oz. can sweetened condensed milk

Spread layers of graham crackers, butterscotch chips, chocolate chips, coconut and nuts, in that order.

Melt butter in a 9" x 13" pan. Drizzle the entire can of sweetened condensed milk on top. 
Bake at 300 degrees for 45 minutes to one hour, until golden brown. Let cool completely before cutting. Let cool completely before cutting.

It’s that time of the year where the women of the world are glued to E! News and consistently post Carrie Bradshaw, Sex In The City, quotes--- New York Fashion Week! This year our QVC friend and high end fashion designer, Dennis Basso, invited the QVC hosts to his 2015 Spring/Summer Collection Runway Show.

This wasn’t my first time attending a runway show or NYFW for that matter, but I was still blown away by the amazing designs and of course the celeb sightings at the show and around the Lincoln Center in New York.

I’ve been there, back, and amazed to say the least, so I wanted to share with you some of my tips and tricks to taking on New York Fashion Week. Starting with the question on everyone’s mind…

What do I wear??– When in doubt, just wear black. The designs and looks you will see on the runway will be exotic and extreme, so your best bet is to keep it chic and simple. 

Know Where to Grub -- Scope out the restaurants, cafes, etc. around the Lincoln Center so you know all of your options when you’re looking for a place to kill time or grab something quick before catching the train.

Prepare for walking -- Wear comfortable shoes for traveling/walking and then switch in your heels upon getting there.

Travel Time -- Always leave a 40 minute buffer time between all your travel plans in case you run into any issues.

Make Time for People Watching -- the fashion on the streets is just as exciting as the fashions featured on the runway.

(Outside of the Lincoln Center.)

Practice Your Air Kiss! -- Don't expect a handshake or hug when meeting and greeting people at fashion week.  A kiss on each cheek is standard. (Very European!)

(Check out all of those people! This is after the show when Dennis came out to  loop the runway and say hello to everyone.)

Bring a Camera/Keep Your Phone Juiced --  Fashion Week is the perfect place for celebrity sightings, and if you're brave enough to ask many are willing to take a picture with you! It's a long day so your best best it to bring your HALO for the trip. It saved me this time around. 

(Paparazzi at the end of the runway)

(Can you spot the 2 celebrities that are iPhone ready to capture the model walking by?)

(Paris Hilton back stage after the show)

(Gabrielle Union being interviewed after the show)

Be Prepared to Hurry Up And Wait. -- The fashion shows never start on time however don't be late because you could lose your seat!

(Everyone dispersed finding their given seats before the show starts. Also a social hour!)

A panoramic view of the theatre before entering the actual show room. 

Always Go With Your Girlfriends -- Think of this as an extremely elevated trip to the mall, you want to have your girls with you right? This year I was able to bring my Mom to the show for her first runway experience. We met up with Sharon and Jill for the show and had a great time. 

(Me and Mom backstage after the show.)

(Me, Sharon, Dennis and Jill after the show.)

I've had this recipe written on a piece of scratch paper since 1981, back when I had my very first apartment after college. I had raided my mom's recipe box and scribbled down my absolute favorites from her vast and yummy collection!

This is one she made up herself. It may look similar to one you've tried before, but there's just something special about the way this tastes, and it turns out perfectly every time! It's another wonderful apple recipe for fall and best of all: it's quick! Be sure to check out all of my recipes on QVC.com!

Ingredients:

2–1/2 cups apples, sliced
1 Tbsp lemon juice
1/2 cup brown sugar
1/2 cup flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 cup butter or margarine 

Directions:

1. Preheat oven to 375°F. Grease or spray Pam on an 8'' x 8'' x 2'' baking pan.

2. Arrange apples in the pan evenly and sprinkle them with lemon juice.

3. Mix butter, brown sugar, flour, cinnamon, and nutmeg in a bowl until crumbly. Spread this mixture evenly over the apples.

4. Bake for 30–35 minutes, or until apples are tender. Makes four servings.

Serving suggestion: 
Serve warm in individual bowls with a bit of milk poured over the apple crisp. Or for even more indulgence, add a small dollop of whipped topping or a scoop of vanilla ice cream. It's so good, you might want to make a double recipe!

I resisted for a long time, hearing everyone talking about how great the show Downton Abbey was. I waited and said, ‘Now I don’t have time to invest in another series!!’ Well my good friend, David Fritz, who plans the Quacker cruises, had something else in mind.

When I went to visit him last year in Florida, he got me COMPLETLEY HOOKED on this series. While I was with him, I watched the entire first season. When I got home, I downloaded Seasons 2 & 3 onto my iPad for watching. Then finally, this year I joined PBS so that I could own the entire series on DVD and get to watch Season 4 before it was shown on the air here in the US. Crazy??? Or crazy like a fox (duck, if you prefer). This show is one of the best shows I have ever watched, and I love to watch television!! 

I have even turned my friend, Susan, on to the show. And while anxiously awaiting Season 5 to be shown on PBS, I have been re-watching the series while on my treadmill.

When Susan & I learned that a local museum was going to host an exhibit featuring the costumes of Downton Abbey, we just knew we had to get there to see what they had in store. Well, we were not disappointed!!

If you’ve not been to Wintertur Museum & Gardens (we had not), it is a wondrous place with amazing grounds once owned by the DuPont family. We decided to take the open air bus to the building where the costume exhibit was being housed.

If you are not familiar with the show Downton Abbey, it is a show about the classes. Every show contains many trials & tribulations of the upper class living upstairs, as well as the problems that arise with the servants living in the servant’s quarters. There are many stories written about the conflicts between sisters, spouses and friends, or of those who are classified as “different.” There is a struggle to maintain tradition while moving into the 20^th Century. New exciting things are introduced to the characters, such as the telephone & electricity. My favorite character is Dame Maggie Smith who plays Violet Crawley, Dowager Countess of Grantham. I would not want to get in front of one of her proper English zingers!!! 

The exhibit takes you through the day in the life at Downton, starting with the outfits the servants wear as the start of the day and beyond. I love the costumes in the show, but it was so amazing to see some of them up close. NO TOUCHING, though!! I learned from my years at working at a textile college that you may not touch the costumes unless you are wearing white cotton gloves!!

The servant’s attire – costumes of a maid, a footman & the head housekeeper.

These coats were just gorgeous!! Shirley MacLaine plays Lady Grantham’s mother in the show, and she wore the coats with the fur collars. Lady Grantham is played by Elizabeth McGovern, whose marries Lord Grantham & saves the estate with her money. (Or does she???)

This costume is from the christening of Lady Sybil’s daughter, Sybi.

Violet Crawley, Dowager Countess of Grantham—a few of her costumes.

Not only did the exhibit show the costumes from the show, but they also added bits of historical significance. Ties, valets, gloves—these were all explained as to how they came to be in fashion.

Mr. Carson is the head butler. He is stern but fair—always. 

Lady Sybil’s costume in this episode was quite a BUZZ because she wanted to have a different frock, one that was more in the fashion of the times. She shocked everyone when she came in to the room wearing this pant suit!!! 

And these costumes were from an episode where they had a hunt! Coats, hats, ties, everything one needed to be fashionable while traipsing through the English countryside

The above costumes were worn by the actors who play Matthew Crawley & Lady Mary Crawley. The museum showed the scene on a screen in the background. This is where Matthew proposes to Lady Mary—and she finally says yes. They have had quite a few trials in their relationship, but it finally seems that they will live happily ever after!!! (Or will they???)

This was the end of our exhibit, except for this fun photo taken of Susan. Doesn’t it look as though she is on the set of the show?? Well, just a little…and maybe if you squint your eyes. Well, we tried!! hehe

After the exhibit, Susan and I attend a high tea. The food was delicious, although it was not served in the traditional sense of high tea—it was more of a buffet. We did not really like that part, since we have been to many traditional teas. But definitely worth treating yourself!!

But the exhibit was just wonderful, and it runs until January of 2015. So if you are in the area, and you love the show or simply love the history of fashion, I highly recommend taking an afternoon to see this wonderful place!! 

The clothes from Downton Abbey sure are beautiful. But one thing they’re not is COMFORTABLE! Imagine how much happier they’d have been if they had been wearing DREAMJEANNES!

Which style do you think Mary would choose? How about Lady Edith? Maybe Dowager Countess Violet?

Click here to shop DreamJeannes for the ladies of Downton and yourself.

Until next time—Quack, Quack for now!

Angel xo

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When I was twelve my Grandma Williams gave me a complete cooking set-up for Christmas. She filled a huge box with all sorts of things a budding cook would need -- bowls and spoons, measuring cups and basting brushes. She included rolling pins and cookie cutters. I think my box even had an apron -- it was the 70’s after all, and my grandmother always wore an apron when she cooked.

But the crowning glory of the box was “The Complete Family Cookbook”. It was one of those, “build-a-book” deals where you received a new section until the entire cookbook was complete. My grandmother had put together complete cookbooks for me, my sister Mona, and our cousins, Kim and Andrea. Each granddaughter received her very own cooking “starter kit” that Christmas.

Today is Cooking on Q Day and I was asked, “what is my favorite comfort food?” The answer is unequivocally, Chicken and Dumplings! There’s nothing more comforting than a simmering pot filled with tender chicken and chewy dumplings.

Thinking about the way comfort foods make us feel reminded me of my grandmother and my cook’s starter kit from 40 years ago. I still have the cookbook. It’s the best comfort of all!

What’s your favorite comfort food?

I am always looking for a new way to prepare chicken.  I also love meals that I can do in one pan.  If you love mushrooms you will love this dish.  Easy and yummy.  Enjoy!!

Chicken with mushroom, spinach & asiago cheese sauce

Mushroom Asiago Chicken

• 1 lb boneless skinless chicken breast
• 2 cups mushrooms, cut in half
• Handful of fresh spinach
• 1 clove garlic, minced
• 1 tb. dried thyme
• 1 1/2 cups dry white wine
• 1/2 cup flour
• 2 tbs butter
• 2 tbs olive oil
• 1/2 cup heavy cream
• 1/4-1/2 cup shredded asiago cheese
• 1/2 tsp salt (or to taste)
• 1/4 tsp pepper (or to taste)
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

Pound chicken breast with a meat mallet between 2 sheets of waxed paper or foil until meat is uniform thickness; about 1/4-inch.

Heat the butter with *1* tbs of olive oil in deep, heavy skillet or saute pan over medium heat.

Dredge chicken in seasoned flour.  Add to hot oil/butter in skillet.  Saute until golden on each side, about 5 minutes per side.  Remove from pan.

Add remaining olive oil to hot skillet.  Sauté mushrooms, spinach, garlic & thyme until mushrooms begin to brown.

Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan.

Add the chicken back to the pan.  Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.

Remove chicken from pan.  Add the cream and heat through. Add the asiago cheese.

Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about 1/2.  

Add chicken back to pan and heat through.

Serve with rice or pasta

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I can't believe that this Friday night is the season finale of The Lisa Robertson Show. This season was over in a blink! We have so many gorgeous things for you it is going to be a 2-hour show, from 9pm ET to 11pm ET.

There is a dress that I am particularly excited about. It is our signature Milano Ponte. (This is kind of a cross between a scuba feel and knit.) The dress has zipper detail and is a really timeless, flattering design.

We have a luxury, herringbone, equestrian-influence jacket that looks so "Ralph-you-know-who," you'll love it. There is a zipper skirt that is one of the hottest looks of the season; an "Après chic" sweater that looks like you just came off the slopes; a new fragrance from Fresh; a new concept from Eve Lom; some Croco Jai John Hardy pieces; and the G.I.L.I.(TM) bag you've all been asking about. Wow! I'm exhausted just thinking about it! :)

Here are the "Looks" for this week and I'll see you Friday night at 9pm ET. Don't be late, you know things go fast!!!!

Bulletproof beauty is great for fall! You know—that time when the kids go back to school (I always cry when my Beans go back!) and the days of sleepy summer mornings and late summer nights come to an end. All the sudden the CRAY CRAY of morning bus stops, after-school activities, and evening PTA meetings make a MAJOR comeback.

But even if you aren't managing the back-to-school mayhem, I know ya'll are busy superwomen and that fall is a time when you need to get your face on FAST. And you want it to last all day—right, my loves? Mally Beauty is perfect for this time of year.

Fall is all about creating memories. Whether you're apple-picking, trick-or-treating, or cooking Thanksgiving dinner, Mally Beauty will last through it all and keep you feeling photo-op fabulous! So focus on making those memories and not touching up your face!

—Mally Roncal

My dear friend, Kelly, shared this delicious and patriotic recipe with me. 
I hope you enjoy it as much as we did!

Counting our blessings,

Mary Beth Roe

AmericanaDessert

4 cups fresh strawberries, divided
1-1/2 cups boiling water
2 pkg. (3 oz. each) JELL-O Gelatin, any red flavor
Ice cubes
1 cup cold water
1 pkg. (12 oz.) prepared pound cake, cut into 10 slices
1-1/3 cups blueberries, divided
8 oz. Cool Whip, thawed
16 oz softened cream cheese

SLICE 1 cup strawberries; cut remaining strawberries in half.

STIR boiling water into dry gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 min. or until slightly thickened. 

LINE bottom of 13x9-inch dish with cake slices.

ADD sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until firm.

BEAT cream cheese and sugar in large bowl with wire whisk or electric hand mixer until well blended. Gently stir in cool whip.

Spread mixture over gelatin. Arrange strawberry halves on cream cheese mixture for "stripes" and blueberries for the "stars" 
Store in refrigerator. 

For the past few fashion seasons, designer Dennis Basso has invited the hosts to attend his runway fashion shows in NYC. For one reason or another, I was never able to attend. But this year, my schedule was free and I decided I was going for it! The idea of being in NYC for Mercedes-Benz Fashion Week was thrilling to me…and I couldn’t wait to be a part of it all!

Lucky for me, Sharon Faestch was free to go too! So after meeting up, we headed over to Lincoln Center. There was a lot of activity outside of the theater as photographers, models, attendees were all milling around. If this was going on outside, I couldn’t wait to see what was happening inside!

A total scene once we stepped inside! Beautiful people everywhere! E! Entertainment was broadcasting live. Funny how excited I get seeing a live television show…wait a minute…isn’t that what I do every day?!

Of course, Sharon and I had to get a picture front and center!

Long before the models took center stage, the runway was busy with socialites and celebrities. I sat across from Ivana Trump, model Beverly Johnson, and just behind former Vogue Editor, Andre Leon Talley. We saw Lisa Rinna, Star Jones, Hoda Kotb, and Jada Pinkett Smith.

And, we were thrilled to see old friends like Carol Alt!

Sharon and I also sat with Gabrielle Kerr, who brought her sweet mom to the event.

Just before the show, Dennis Basso came over the loud speaker and announced he was dedicating this collection to his friend, Joan Rivers. It was a touching moment.

Dennis’ collection featured everything from leather and fur vests and short sleeved jackets to beautiful dresses and gowns. The colors were all subdued shades of beige, gray, rose and taupe. He was inspired by the fashion scene in the Mediterranean during the 1960s.

Dennis received a standing ovation after the show, as he walked along the runway to say hello to onlookers.

After the show, we got a photo with the man of the hour. I felt honored to be invited to such an event.

Thanks for letting me re-live that exciting evening with you!

XOXO,
--Jill

Hello, foodies…

What was one of the first foods you learned how to make? Do you remember? Until I was a teenager, I only “made” foods my mother had already prepped. Since she worked full-time, my mother spent her weekends in the kitchen making dinners for the week. After school, I put them in the oven so they were hot and bubbly by the time she got home. I learned how to boil vegetables (a side to go with dinner) around the same time mom trusted me to “cook” dinner. Then, I think the third thing I learned to make must have been Rice Krispies Treats.

Rice Krispies cereal is fun—it’s breakfast that makes noise and tastes good…what’s not to like? So turning an already-fun cereal into gooey, sugary lunchbox treats is genius. I never outgrew my love for Rice Krispies Treats. But, since it’s One-Pot Meals month on In the Kitchen with David and Rice Krispies Treats are an easy one-pot recipe, we wondered if we could make the classic recipe even better. What if we added peanut butter? And pretzels? The answer? You’d get anAMAZING dessert.

Pretzel Peanut Butter Rice Crispy Treats
Serves 15

Ingredients:

• 4 Tbsp unsalted butter
• 3/4 cup creamy peanut butter
• 1 (7-oz) jar marshmallow fluff
• 5 cups Rice Krispies
• 1-1/2 cups roughly chopped thin pretzel "snacks" or "chips"
• 1 (8-oz) bag mini peanut butter cups

Preparation:

1. Lightly grease a 9" x 13" pan and set aside.
2. Add the butter, peanut butter, and fluff to a large sauce pot and melt over medium-low heat, stirring constantly.
3. Remove the pan from the heat, add the cereal and chopped pretzels, and stir until well combined. Add the mini peanut butter cups and gently mix until fully incorporated.
4. Pour the mixture into the prepared pan. With lightly greased fingers, carefully press the mixture into the pan until well compacted. Let the treats cool at room temperature for about 4 hours. Cut and serve.

This recipe is prepared with the Cook's Essentials® Premiere 18/10 Stainless Steel 12-Piece Cookware Set (K38329).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

I’ve had the pleasure of meeting some incredible people over the last 20 years, foodies. Just in the last five years since I’ve hosted In the Kitchen with David I’ve been star struck more times than I can count.This Sunday, we welcome world-renowned Chef Mario Batali to our QVC kitchen. Mario owns restaurants around the world, he’s written nine cookbooks, you’ve seen him on Food Network’s Iron Chef, and he continues to co-host The Chew on ABC. I’m pinching myself as I think about…and write about this opportunity. I have met Chef Batali when I was a guest on The Chew in New York. And, we also crossed paths at the Food & Wine Classic in Aspen. But I’ve never had the pleasure of truly working-side-by side with Mario.

Lucky for all of us, he’s bringing his latest book to QVC this Sunday…America Farm to Table. And, the chef has graciously shared two of his recipes with us in advance.

BBQ Chicken Thighs with Lentils and Green Apple Vinaigrette
Serves 6 to 8

Ingredients:

• 12 cloves garlic, 10 crushed, 2 finely chopped
• ½ cup plus 3 tablespoons extravirgin olive oil, plus more as needed
• 2 salt-packed anchovies, filleted, rinsed, and patted dry
• 1 bunch fresh flat-leaf parsley, finely chopped (¼ cup)
• 2 cups fresh bread crumbs
• 12 boneless, skin-on chicken thighs
• Kosher salt
• 2 shallots, finely chopped
• 1 cup dried lentils, rinsed and picked over
• 2 cups water
• 1 carrot, cut into ¹⁄8-inch dice
• 2 scallions, thinly sliced
• 2 tablespoons red wine vinegar
• 12 tablespoons Green Apple
• Vinaigrette (recipe below)

Directions:

1. Combine the 10 cloves of crushed garlic, ½ cup of olive oil, the anchovies, parsley, and bread crumbs in a food processor and process until smooth.
2. Season the chicken thighs with salt and a drizzle of oil.
3. Put the chicken thighs in a large bowl and sprinkle with the bread-crumb mixture, turning to coat well. Arrange them in a single layer on a platter, cover, and refrigerate for at least 15 minutes, or up to overnight.
4. Prepare a gas or charcoal grill for indirect grilling, or preheat the oven to 450°F.
5. Oil the grill grates well. Place the chicken thighs, skin side up, on the cooler part of the grill, close the grill top, and grill until the chicken is cooked through, turning once, about 15 minutes per side.
6. Meanwhile, heat the 3 tablespoons of oil in a 10- to 12-inch sauté pan over medium heat.
7. Add the remaining 2 cloves of chopped garlic and the shallots, and cook, stirring occasionally, until the shallots are soft, about 5 minutes.
8. Add the lentils and water, bring to a boil, and cook, stirring, just until tender, about 30 minutes.
9. Remove from the heat, add the carrot, scallions, and vinegar, and stir to combine.
10. Transfer the lentils to a platter and set aside.
11. Arrange the grilled chicken pieces on top of the lentils and serve with a tablespoon of the vinaigrette over each thigh.

Green Apple Vinaigrette
Makes 1 cup

Ingredients:

• 1 Granny Smith apple
• ¼ cup red wine vinegar
• 1 tablespoon Dijon mustard
• ½ cup extra-virgin olive oil

Directions:

1. Peel and core the apple and cut it into 1⁄8-inch dice.
2. Place the apple pieces in a medium bowl and add the vinegar, mustard, and olive oil.
3. Stir to combine.
4. The dressing should not emulsify but rather remain wet and broken with rivulets of oil.

Fig Tart with Almond Crust
Serves 12

For the Crust:

• Butter, for the tart pan
• ½ cup blanched almonds, lightly toasted
• 2 teaspoons aniseeds
• 1 cup all-purpose flour, plus more as needed
• 6 tablespoons (¾ stick) unsalted butter, very cold, cut into small cubes
• ½ cup confectioners’ sugar
• 1 teaspoon fine sea salt
• 1 large egg, lightly beaten with
• 1 tablespoon cold water

For the Custard:

• 1½ cups heavy cream
• 4 fresh sage leaves
• 1 teaspoon aniseeds, crushed
• 1 large egg, lightly beaten
• 1 tablespoon confectioners’ sugar

To Assemble:

• 12 ripe black or green figs
• 24 whole blanched almonds, lightly toasted
• 2 tablespoons dark brown sugar

Make the Crust

1. Preheat the oven to 400°F. Butter a 10-inch tart pan.
2. In the bowl of a food processor, pulse the almonds with the aniseeds, breaking them into coarse crumbs. Add the flour, butter, confectioners’ sugar, and salt and pulse 10 to 12 times to create coarse crumbs.
3. Add the egg and pulse 8 to 10 times, just until the pastry begins to come together.
4. Turn the mixture out onto a lightly floured work surface and form it into a ball.
5. Flatten the ball with a floured rolling pin, and press the dough into the bottom and sides of the prepared tart pan.
6. Cover with plastic wrap and place in the freezer for 30 minutes.
7. Prick the surface of the pastry all over with a fork.
8. Bake the crust for 12 to 14 minutes until it is firm and pale golden brown, then remove from the oven and let cool.
9. Reduce the oven temperature to 375°F.

Make the Custard

1. In a medium saucepan, combine the cream, sage, and aniseeds and bring to a simmer over medium-high heat.
2. Reduce the heat to medium-low and cook until reduced by one-third.
3. Remove the pan from the heat and let cool to room temperature.
4. Pour the cream through a strainer into a bowl to remove the sage and anise; discard the solids left in the strainer.
5. Add the egg and confectioners’ sugar to the cream, blending carefully.

 Assemble the Tart

1. Halve the figs lengthwise and stuff each fig half with an almond.
2. Lay the stuffed figs, cut side up, in the pastry shell.
3. Pour the custard over and around the figs.
4. Dust the top with the brown sugar and bake the tart for 35 minutes, or until the custard is set.
5. Remove from the oven and let cool for 10 minutes.
6. Carefully remove the tart from the pan and let the tart cool for 20 minutes more before serving.

Photos courtesy of Quentin Bacon. Recipes from AMERICA FARM TO TABLE by Mario Batali. Copyright (c) 2014 by Mario Batali. Used with permission by Grand Central Publishing. All rights reserved.

I’ll see you Sunday at Noon ET foodies. Have a terrific weekend!!

Keep it flavorful!
—David

Hi, everyone!

That antiqued, rustic look in home décor is everywhere right now. Mason jars are the flower-vases of choice. Burlap is the new must-have fabric. It really makes entertaining seem easier and welcoming…far less intimidating than it once was. You don’t have to buy fancy silks and china to impress guests. Being together is really what’s important.

I’ve embraced this trend wholeheartedly and we’ve made lots of DIY projects on You’re Home with Jill that speak to it…everything from my Fall Wreath to my Antique Metallic Vase.

This Wednesday we’re adding to the collection with a great Rustic Centerpiece.

Here’s how you make this:

You will need:

• 6" straight-sided, glass vase
• 13" piece of burlap
• Sticks/branches gathered from outdoors
• Jute or twine
• Craft glue

To assemble:

1. Wrap the vase with burlap and tuck 1-2" inside of the vase. Glue in place. 
2. Wrap 1" of burlap under bottom edge and glue in place.
3. Cut sticks to approximately 7" and 8" in length. 
4. Lay the sticks down in a straight line, altering lengths until you have enough to surround the entire vase.
5. Using the jute, weave the branches together near the bottom and top keeping the bottom edge in a straight line. 
6. Tie off when the string of sticks is long enough to wrap around and cover the entire vase. 
7. Wrap around the vase and tie together at the top and bottom.

I was lucky enough to find some sticks in our yard-waste bags that got me started with this project. But, I needed a few more. And, I didn’t want to ask my husband Doug to help me.

Girls, how do you feel about using a chainsaw? If you’re like me, I was pretty nervous until QVC let me try out a chainsaw Today's Special Value® we have coming up this Wednesday. I know what you’re thinking—me with a Paul Bunyan-sized chainsaw, plaid lumberjack shirt, the whole nine yards. But that’s not really me. Instead, think tiny chainsaw on a pole. This chainsaw won't take down trees…it just cuts those hard-to-reach branches and limbs. It’s pretty cool. And, if you’re in need of a few sticks to tackle this DIY project, you can’t find an easier-to-use tool.

More on that this Wednesday…now enjoy your weekend! See you later today for Dooney & Bourke and then on Wednesday at 7pm ET for You’re Home with Jill.

From my home to yours,
—Jill

"The many S’s! Soft, Sophisticated, Slouchability...and her name is Sophie! She’s from the new Dooney & Bourke Seville Collection, and we are so excited for her to debut on September 13^th!

There is something so special about a bag that is not only gorgeous and glamorous, but also comfortable on so many different levels. The moment you put it over your shoulder, you are never going to want to take it off. It molds to you, it feels supple against your skin, it takes color is such an exquisite way, and it just screams luxury with its classic details: from the tassels to the belting on the strap, we love everything about it! It’s a perfect work to weekend bag that literally compliments any outfit you could be wearing. Plus the accessories are amazing! The full size, matching wallet coordinates so nicely…not to mention it’s fashionable and fully functional. Your wardrobe will never be the same (in the best way possible)!"

XO,

Sue & Ashley

This is a story about about technology, the kindness of strangers, and great customer service.

I was going to New York for a birthday party. New York is about two hours from Philadelphia so I figured it was easiest to drive. I drive to New York City often enough -- no problem. But what was different about this trip was that I was going to a location I hadn’t driven to before. I was going to be staying over in a nice hotel downtown. So I plugged the address into the GPS system in my car. Now usually, if I’m traveling someplace unfamiliar, I print a hard copy of directions just in case. But I figured, it’s only Manhattan -- I won’t need directions. BIG MISTAKE...

Getting lost is no fun!

I was making good time on the New Jersey Turnpike, the audio in my car alternating between old school R&B tunes and navigation updates. I was about an hour into the trip when my GPS said “prepare to exit right”. What? I thought... I’ve never taken Exit 13 to NYC.

GPS Navigation is great when it works

This is the part where “instinct” lost out to reliance on technology. I signaled and began merging right to exit. Upon taking the exit, the GPS continued guiding me “keep straight for 5 miles”; “turn right in 500 feet”, “prepare to turn left”. After 45 minutes I realized that I had not only been “navigated” to someplace unfamiliar, it didn’t look or feel very safe. And it was getting late. I was clearly lost, so I decided to try and return to the turnpike, but my GPS couldn’t seem to figure that out either. No worries, my phone talks and has GPS. I’ll just tell IT where I need to go. I screamed into the phone “Siri, get me to the turnpike!”. Silence... “Phone, take me to New York City!” Nothing... Now I started to panic. I didn’t know where I was or how to get out of there. I saw a man coming out of a building. I rolled down my window and asked, “Am I anywhere near Battery Park?” The guy looked at me with what seemed like amusement and pity. He informed me that I was nowhere near where I needed to be. He proceeded to tell me to make my way through town, get on the expressway, and look for signs to the bridge and tunnel. Once again, I must have looked completely bewildered because he then said, “I’ll get in my car and drive you to the entrance to the expressway. That kind stranger drove 25 minutes out of his way to get me back on my way.

The story would have been great had it ended there with the kindness of a stranger who helped me when my GPS failed. But... it didn’t end there.

Once I was on the expressway, the guy had told me that I should take the bridge which would take me to the tunnel. Great, now that I was back on course, the GPS would surely be accurate. So I “Continued Route Guidance”. ANOTHER BIG MISTAKE! I crossed the bridge, and saw no sign of a tunnel. The GPS however did tell me to “exit on right to Third Avenue”. Okay.

I’ll make this long story shorter. Third Avenue was somewhere in Brooklyn. (I learned later) My destination was Battery Park. Lost again, and at my wit’s end, I called the hotel. I told the operator I needed directions and was put through to voice mail. I called back, and trying my best to keep my composure, I said, “please don’t put me through to voice mail. I need to talk to a real person. I’M LOST!” I was transferred to a young lady who told me that her name was Rory. She calmly asked me to describe where I was. She then proceeded to talk me through. She said, “you were going the right way” you’re just under the expressway instead of on it. And then she said... “I’ll stay on the phone with you until you get here.” And she did! This girl was an angel. She was on the phone with me for 30 minutes instructing me every step of the way. She even told me that the Brooklyn Battery Tunnel was the longest underwater tunnel in the country. When I finally arrived at the hotel she was standing outside phone in hand. I hopped out of my car and gave her the biggest hug!

The view of my hotel from Battery Park

The view of the Statue of Liberty from my hotel

I made it to the party and had a great weekend in NYC. And I guess the moral of my story is, technology is great when it works, but human kindness and great service can’t be beat!

After that trip, I needed a Cosmo.

Leah :-)