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    Hello, foodies…

    I hope you all had a relaxing and tasty holiday! I’ve had such a nice time in North Carolina, visiting with my dear family. Though Christmas may be behind us, we're still celebrating here with one of our amazing ITKWD Food Stylists, Andrea, who also pitched in on last Sunday’s Christmas Yule Log recipe. We heard from her extended family about Christmas in France, but Andrea is originally from Venezuela. She relocated to the United States after earning a law degree to pursue her true passion, culinary arts. Her decision paid off and she’s had an incredibly successful career as a chef, winning numerous awards and co-authoring three cookbooks. We're truly lucky to have her as a team member, and thrilled that she's bringing us a yummy recipe from her homeland!

    Christmas is a time for tradition, and for bringing out all of those most-loved family foods, but I encourage you to keep trying new things and see if you can add a new recipe to your family’s holiday meal! This Venezuelan Ham Bread is a mix of sweet and savory, and can be enjoyed as an appetizer, a side, or even breakfast.

    Venezuelan Ham Bread (Pan de Jamon)

    One loaf makes 14 servings

    This recipe is prepared with the Ultimate Grill and Baking Mat (K39683).

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

    Ingredients:

    Dough:

    • 1 (2.5-oz) package active dry yeast
    • 1 Tbsp + 1/2 tsp sugar, divided
    • 1/4 cup warm water
    • 1/2 cup whole milk
    • 1-1/2 oz unsalted butter
    • 1/2 tsp salt
    • 1-3/4 cups all-purpose flour
    • 1 egg + 2 tsp sugar (for egg wash)

    Filling:

    • 1 lb thinly sliced honey-baked ham
    • 1/2 cup raisins
    • 1/2 cup sliced pimento-stuffed green olives

    Directions:               

    1. To prepare the dough, place the yeast, 1/2 tsp sugar, and the warm water in a small bowl. Loosely cover the bowl with a warm, damp towel. Let it sit for 15 minutes.

    2. Pour the milk, butter, salt, and 1 Tbsp of sugar into a small pot set over low heat. Warm up the mixture until the butter melts and the sugar dissolves. Do not boil. Remove the pan from the heat.

    3. Place the flour into the bowl of a stand mixer fitted with the hook (bread paddle) attachment. Add the yeast and milk mixture to the bowl and mix on medium speed until incorporated. Increase the speed to medium-high and mix until the dough forms a ball and pulls away from the sides of the bowl, about 6–8 minutes. Remove the dough and place it in a mixing bowl that has been lightly sprayed with oil. Loosely cover with a warm, damp towel and place the bowl in a warm, humid area in your kitchen. Let the bread rise for 3 hours.

    4. To prepare the loaf, line a baking sheet with parchment paper and spray the paper with cooking spray; set aside.

     

     

    1. Place the dough on a lightly floured surface and punch it down. Then, roll it into a 20"L x 16"W rectangle. Line the dough with the ham slices, slightly overlapping each piece and covering the entire surface of the dough, except for a 3/4" border around the edges. Sprinkle the raisins and olives on top of the ham, scattering them evenly throughout. Fold the 3/4" border, only from the width sides, in to prevent the filling from leaking out. Lightly brush egg wash along the borders and then roll the bread lengthwise to form a log. (Do not discard the egg wash.)

     

    1. Place the rolled bread, seam side down, onto the prepared sheet pan. Put a warm damp towel, loosely on top of the bread, place it in a warm and humid area in your kitchen and let it sit for 45 minutes.

     

     

    http://images-p.qvc.com/is/image/pic/co/7794.jpg

     

    1. Position an oven rack in the bottom-middle part of the oven and preheat to 350°F. Remove the towel from the bread. Carefully dock the bread on the top and sides with a fork. Brush the bread with egg wash, completely covering top and sides. Bake for 45 to 50 minutes, or until golden brown. Let the loaf cool completely before serving.

     

    I hope you’re as excited as I am to make this treat! Now that we’ve got a Venezuelan Christmas recipe under our belts, it’s time to learn more about the customs that go along with this great holiday food. Andrea has been gracious enough to share not only her favorite family recipe, but some of her memories of Christmas in Venezuela as well.

     

    What are some of the most popular Christmas customs in Venezuela?

    The biggest thing is that all the family members get together on Christmas Eve for dinner and attending mass that night. We listen to aguinaldos, which are our carols, sing, dance, and eat.

    Where did you grow up? Did your family have any special traditions?

    Caracas, Venezuela. All the women in the family get together for 3 days to prepare the traditional Venezuelan Christmas dish, hallacas. It’s a type of tamale that’s served at every party and every table around the country. They are only made for the holidays, and you’ll never find any hallacas from January through October—too much labor goes into it to making them!

     Is 12/24 just as important as 12/25? Is there another day in December when you prepare/celebrate?

    We actually celebrate the 24th (Christmas Eve), not the 25th. We have dinner late on Christmas Eve, go to mass at midnight, and then go party hoping until early in the morning (most of the parties offer breakfast, that's how late  we party). Then we go home, open presents, and go to bed!!!

    New Years Eve is also a big deal in Venezuela, just as important as Christmas. All the family members get together, have a late dinner, and drink champagne. We have a tradition of eating 12 grapes at midnight (one per bell stroke) and each grape represents a wish you make for the new year. Then,again, we  go party hoping until early in the morning.

    Does Santa exist/come? What are children taught about him?

    No Santa. Baby Jesus is the one who blesses our lives with all of the gifts.

    What kinds of food does your family enjoy at Christmas?

    Hallacas (Venezuelan Christmas Tamales), Pan de Jamon (Ham Bread), Ensalada de Gallina (Hen Salad—which is like a chicken salad & potato salad hybrid), Jamon Planchado (Holiday Ham), Dulce de Lechoza (Papaya Dessert.

     

    Thank you, Andrea, for helping us close out “Christmas Around the World” month with a bang!

     

    Well, foodies, I must say, I’m sad to bid farewell to one of my favorite holidays—but, luckily, we’ve got another one to look forward to right around the corner! New Years is such a refreshing celebration, knowing that we’ve got the opportunity to hit the refresh button. It’s a chance to rethink what’s important to us, and strive to live life the best we can. So I wonder, what New Year’s resolutions will you be making this December 31st? Whether it’s to eat healthier, enjoy your time in the kitchen more, or spend extra time with your family— I hope to be right there with you, helping where I can! I will see you on Sunday at Noon ET for our last show of 2013!

     

    Keep it flavorful!

    —David

     

     

     


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    Hello, foodies…

    I hope you all had a relaxing and tasty holiday! I’ve had such a nice time in North Carolina, visiting with my dear family. Though Christmas may be behind us, we're still celebrating here with one of our amazing ITKWD Food Stylists, Andrea, who also pitched in on last Sunday’s Christmas Yule Log recipe. We heard from her extended family about Christmas in France, but Andrea is originally from Venezuela. She relocated to the United States after earning a law degree to pursue her true passion, culinary arts. Her decision paid off and she’s had an incredibly successful career as a chef, winning numerous awards and co-authoring three cookbooks. We're truly lucky to have her as a team member, and thrilled that she's bringing us a yummy recipe from her homeland!

    Christmas is a time for tradition, and for bringing out all of those most-loved family foods, but I encourage you to keep trying new things and see if you can add a new recipe to your family’s holiday meal! This Venezuelan Ham Bread is a mix of sweet and savory, and can be enjoyed as an appetizer, a side, or even breakfast.

    Venezuelan Ham Bread (Pan de Jamon)

    One loaf makes 14 servings

    This recipe is prepared with the Ultimate Grill and Baking Mat (K39683).

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

    Ingredients:

    Dough:

    • 1 (2.5-oz) package active dry yeast
    • 1 Tbsp + 1/2 tsp sugar, divided
    • 1/4 cup warm water
    • 1/2 cup whole milk
    • 1-1/2 oz unsalted butter
    • 1/2 tsp salt
    • 1-3/4 cups all-purpose flour
    • 1 egg + 2 tsp sugar (for egg wash)

    Filling:

    • 1 lb thinly sliced honey-baked ham
    • 1/2 cup raisins
    • 1/2 cup sliced pimento-stuffed green olives

    Directions:               

    1. To prepare the dough, place the yeast, 1/2 tsp sugar, and the warm water in a small bowl. Loosely cover the bowl with a warm, damp towel. Let it sit for 15 minutes.

    2. Pour the milk, butter, salt, and 1 Tbsp of sugar into a small pot set over low heat. Warm up the mixture until the butter melts and the sugar dissolves. Do not boil. Remove the pan from the heat.

    3. Place the flour into the bowl of a stand mixer fitted with the hook (bread paddle) attachment. Add the yeast and milk mixture to the bowl and mix on medium speed until incorporated. Increase the speed to medium-high and mix until the dough forms a ball and pulls away from the sides of the bowl, about 6–8 minutes. Remove the dough and place it in a mixing bowl that has been lightly sprayed with oil. Loosely cover with a warm, damp towel and place the bowl in a warm, humid area in your kitchen. Let the bread rise for 3 hours.

    4. To prepare the loaf, line a baking sheet with parchment paper and spray the paper with cooking spray; set aside.

     

    5. Place the dough on a lightly floured surface and punch it down. Then, roll it into a 20"L x 16"W rectangle. Line the dough with the ham slices, slightly overlapping each piece and covering the entire surface of the dough, except for a 3/4" border around the edges. Sprinkle the raisins and olives on top of the ham, scattering them evenly throughout. Fold the 3/4" border, only from the width sides, in to prevent the filling from leaking out. Lightly brush egg wash along the borders and then roll the bread lengthwise to form a log. (Do not discard the egg wash.)

    6. Place the rolled bread, seam side down, onto the prepared sheet pan. Put a warm damp towel, loosely on top of the bread, place it in a warm and humid area in your kitchen and let it sit for 45 minutes.

    7. Position an oven rack in the bottom-middle part of the oven and preheat to 350°F. Remove the towel from the bread. Carefully dock the bread on the top and sides with a fork. Brush the bread with egg wash, completely covering top and sides. Bake for 45 to 50 minutes, or until golden brown. Let the loaf cool completely before serving.

    I hope you’re as excited as I am to make this treat! Now that we’ve got a Venezuelan Christmas recipe under our belts, it’s time to learn more about the customs that go along with this great holiday food. Andrea has been gracious enough to share not only her favorite family recipe, but some of her memories of Christmas in Venezuela as well.

    David: What are some of the most popular Christmas customs in Venezuela?

    Andrea: The biggest thing is that all the family members get together on Christmas Eve for dinner and attending mass that night. We listen to aguinaldos, which are our carols, sing, dance, and eat.

    David: Where did you grow up? Did your family have any special traditions?

    Andrea: Caracas, Venezuela. All the women in the family get together for 3 days to prepare the traditional Venezuelan Christmas dish, hallacas. It’s a type of tamale that’s served at every party and every table around the country. They are only made for the holidays, and you’ll never find any hallacas from January through October—too much labor goes into making them!

    David: Is 12/24 just as important as 12/25? Is there another day in December when you prepare/celebrate?

    Andrea: We actually celebrate the 24th (Christmas Eve), not the 25th. We have dinner late on Christmas Eve, go to mass at midnight, and then go party hoping until early in the morning (most of the parties offer breakfast, that's how late  we party). Then we go home, open presents, and go to bed!

    New Years Eve is also a big deal in Venezuela, just as important as Christmas. All the family members get together, have a late dinner, and drink champagne. We have a tradition of eating 12 grapes at midnight (one per bell stroke) and each grape represents a wish you make for the new year. Then, again, we  go party hoping until early in the morning.

    David: Does Santa exist, and come to visit?

    Andrea: No Santa. Baby Jesus is the one who blesses our lives with all of the gifts.

    David: What kinds of food does your family enjoy at Christmas?

    Andrea: Hallacas (Venezuelan Christmas Tamales), Pan de Jamon (Ham Bread), Ensalada de Gallina (Hen Salad—which is like a chicken salad & potato salad hybrid), Jamon Planchado (Holiday Ham), Dulce de Lechoza (Papaya Dessert.

    Thank you, Andrea, for helping us close out “Christmas Around the World” month with a bang! Here are a few photos of her family, making the hallacas.

     

    Well, foodies, I must say, I’m sad to bid farewell to one of my favorite holidays—but luckily, we’ve got another one to look forward to right around the corner! Pretty soon we'll be counting down and yelling, "HAPPY NEW YEAR!" In keeping with our international theme, our friends from QVC Japan have shared with us a video that shows an end-of-year dish that's thought to bring luck, Osechi Ryori.

    New Years is such a refreshing celebration, knowing that we’ve got the opportunity to hit the refresh button. It’s a chance to rethink what’s important to us, and strive to live life the best we can. So I wonder, what New Year’s resolutions will you be making this December 31st? Whether it’s to eat healthier, enjoy your time in the kitchen more, or spend extra time with your family— I hope to be right there with you, helping where I can! I will see you on Sunday at Noon ET for our last show of 2013!

    Keep it flavorful!

    —David

     

     

     


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    Here are the most frequently asked questions from our customers about the Samsung Galaxy Victory. Don't see an answer to your question? Post your question to this blog, below, and check back throughout the day, on Monday, December 30th, 2013, to the have your question answered by our Simply Wireless team of experts!

     

    Q: Are there minutes included with this phone?
    A: No - there is no promotional service included with this item.

    Q: Who is the carrier/network provider for this phone?
    A: Virgin Mobile USA.

    Q: What Rate Plans does Virgin Mobile Offer with this phone?
    A: Virgin Mobile offers Three (3) different Beyond Talk Plans available for the Samsung Victory:

    $35 per month* = 300 Anytime Minutes + unlimited text and data
    $45 per month* = 1200 Anytime Minutes + unlimited text and data
    $55 per month* = Unlimited Anytime Minutes + unlimited text and data

    *additional taxes and fees may apply - see Virgin Mobile for complete information

    Q: How soon do I have to add the minutes?
    A: You add airtime minutes at the point of activation. You can activate the phone at any time.

    Q: Do I need to activate my phone right away.?
    A: No.

    Q: Can you use the phone's other features with Wi-Fi without activating the service?
    A: Data services can be used via Wi-Fi. Calls and texts require cellular service.

    Q: If the phone is returned before using all the time purchased, will there be a refund on unused time?
    A: No. There are no refunds on any funds paid to Virgin Mobile.

    Q: Is a complete owner's manual included? If not, where can it be found?
    A: Yes.

    Q: Do you use minutes if you are texting on a Wi-Fi network?
    A: All rate plans include unlimited texting.

    Q: Is there a way to use the phone's features without activating service?
    A: Data services can be used via Wi-Fi without activating the service. Calls and texts require cellular service.

    Click her to see the full list of FAQs


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  • 12/31/13--10:25: Photos from 2013!
  • New Years is the time to reflect on the year past and look forward to a new beginning. As the year closes I reflect on what a wonderful year it has been and how lucky I am to have shared so much of my life and my fashion with my friends at the Q!


    I want to share some of my moments from 2013...

    We moved into out new home in PA!


    My son David and his wife Christine got married!


    My son, Michael got engaged to Alli!

    We adopted Pebbles!
    I became a great Aunt! Meet Alexander!


    What were the highlights for you? Are you making any New Years resolutions? Please share, I love hearing from you!

    Here's to a new year filled with peace, joy, and happiness.

    With lots of love and gratitude,
    Susan

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    5, 4, 3, 2, 1… HAPPY NEW YEAR!

    Tonight we say goodbye to 2013 and hello to 2014, and I couldn’t be more excited to start another chapter tomorrow. The entire month of January, I’ll be sharing with you some quick fixes to rejuvenate your home. A new year is a great opportunity to freshen the look of each room, and I’ve found that using canvas for DIY art projects is an inexpensive way to brighten up your walls. Canvas is such a blank slate that it allows you to infuse your life and your interests into the home through handmade art.

    The first room I’m tacking is the children’s’ bedrooms. I wanted to make sure the canvas art would really speak to a child’s interest, so feel free to use any figurine your child would love most.

    You’ll Need:

    • 3 pieces of stretched canvas
    • A paint brush
    • 3 paint colors of your choice
    • Hot glue gun + glue sticks
    • 3 toy figurines

    To Assemble:

    1. Paint each piece of canvas with one color. Let the paint dry, and then paint one more layer.
    2. When the second layer of paint is completely dry, place a dot of hot glue onto your figurine, and hold onto the center of the canvas until the glue is dried and figurine is securely in place.
    3. Let the glue dry overnight, and then simply hang each piece of canvas in a row on your wall.

     

    Isn’t that adorable?? It’s completely customizable and really makes the wall pop.

    Be sure to check my DIY Page for more canvas-inspired art projects this month! I am thrilled to be hosting In the Kitchen with David tomorrow while my buddy is on his annual vacation. Tune in at 8pm ET to see some great food and kitchen goodies!

    I hope you all have a happy, safe, and joyful holiday. I will see you when You’re Home with Jill returns on January 8th at 6pm ET. Cheers to 2014!

    From my home to yours,

    —Jill


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    As we look forward to 2014, I thought it may be fun to look back at some of the "Torture of the Week" posts on my Facebook page. Here are a few highlights throughout 2013. I wonder what my trainer and I will come up with this year! As always, keep me updated as you give these and try :) we are in this together!!!

     

    This Torture of the Week is one that you do not need a gym for. Set up 4 markers, you can even use soup cans if you like. Do 5 push ups at one end. Walk your hands and feet over each marker, (still in the plank position), when you get to the other side, do 5 push ups and come back the way you came. The lower you go in your push ups, the harder it is. Keep your back straight, no sagging back and no tush in the air!  Use in a circuit, usually rotations of the circuit.


    Start in a plank position, bend your right knee up toward your elbow, hold it there, level with your body, while you do 10 push ups, then do the same on the left. 3 rounds as part of a circuit. Ahhh, the joys of an endless variety of ways to do push ups 
    No equipment required, just a little space.

    First exercise 10 Ball slams: you hold a slam ball above your head, then slam it on the ground as hard as you can. Crouch down, knees bent, back straight, pick up the ball, stand, hold it straight up and do it again. 10 times 
    Second exercise Frog Jumps: crouch down, knees bent, head up, back straight, finger tips touching the ground. Jump in the air extending you arms straight up, land back in the crouch. Do this 10 times.
    It's a great little series to add to a circuit. Especially if you're doing the circuit 3 times. 

    Start in a plank position with your feet elevated, left foot raised, weight in your right hand. Keeping the foot raised, raise the weight in your right hand out to the side. (It is much harder to raise it to the side, as it throws off your balance). Do 5 on each side for each circuit. Have you tried this? I thought it was tough!

    Holding a kettle bell in both hands, do a deep lunge with your left foot forward, crossing the kettle bell outside of the left knee and lowering as close to the floor as possible. Keep your back straight and head up. Return to a standing position. Repeat with right leg forward. Alternate for 10 on each side for each circuit. The best thing about lunges is the feeling of being done, but the next day your muscles will tell you that it's working.

    Start holding a Bosu Ball above your head, arms extended, squat until its on the ground with the flat side up, then do a push up on the Bosu, back to the squat, back to standing with the Bosu over your head.
    Try to make it one fluid movement so you are not resting in the squat, but jumping your feet back into the plank as soon as the Bosu is on the ground.

    One arm push ups!!!! It is an interesting experiment. It makes it easier to have your feet wider apart and to twist your body up on the side of the arm you're not using. It makes it more challenging to keep your feet closer and keep your shoulders and pelvis horizontal.
    Try it and see how it goes. Sometimes you assume you can't do something and then when you try it you find you can. That's a great feeling  I obviously had to go with the feet wider apart to be successful! Whatever works :)

    Start in push up position with your hands on an upside down Bosu, and your feet straddling a high step. Then jump both feet up into the step at the same time, then jump both feet down to original position. 10 at a time as part of a circuit. You can modify by stepping each foot separately, lowering the elevation of the step, or trying it with out a Bosu. It's up to you, (oh the joy!)

     


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  • 01/01/14--19:32: Gem Day!
  • The breadth of gemstones on Gem Day is astonishing.  Every gemstone imaginable from milky Aqua to Amethyst to Garnet to Morganite and onward will be featured throughout the day.  We start the day with the spectacular and extremely limited Alexandrite TSV.  

    Alexandrite is one of the rarest gemstones in the world.  Discovered originally in Russia around the birthdate of Czar Alexander II and named in his honor, it is known for its magical phenomena of color change.  Called the “Stone of Passion” Alexandrite is a cool green color under normal lighting but changes to a passionate purplish violet by candle light or incandescent lights.  Even though we have been able to feature Alexandrite in small quantities over the last three years, it took us over a year to accumulate the quality and quantity for this exceptional ring.


    Over a year ago I posted a brief history of Alexandrite and I wanted to share that with you.

    Did you know that Alexandrite was named after Czar Alexander II of Russia because it was discovered on his birthday in 1839 or that sapphires are believed to symbolize prosperity and be a charm against “unchastity”?

    Alexandrite has always been one of those mysterious and unattainable stones to me. During my training at the Gemological Institute of America, I remember the discussions about how rare it was and almost impossible to find. The examples that were shown were viewed with awe and the color change was seen as almost magical. Today we are lucky enough to bring you true Alexandrite due to recent limited mine discoveries.

    Alexandrite is part of the mineral species Chrysoberyl, but must exhibit color change to be called Alexandrite. Many times you will see Chrysoberyl in the market that has a color shift from green to dark green. This is not Alexandrite, it must actually exhibit color change from greenish to purplish. True Alexandrite is green in daylight or fluorescent light, and change to red or slightly purplish red in the incandescent light from a lamp or candle flame. It is often called the romantic or passionate stone because of the romance of candlelight.

    Throughout the day, we will be featuring Vault Discoveries.  They are hard –to find, remarkable gemstones in limited availability from around the globe.

    Over the last year I traveled to three of the world’s most important gemstone cutters and searched their gem vaults for unusual, exotic, or extraordinary gemstones.  I found small parcels of cut gems that had not been seen in many years.  We discovered small containers of rough gemstones that had been stored for almost 20 years.  The range is vast and incredible and each stone has a remarkable story.

     

     

     

     

    I have been active in the gemstone world for 38 years and lucky enough to have been in gem mines around the world.  Never did I imagine that we would be able to offer a Paraiba Tourmaline ring (J155656) of a minimum of .70ct.  Mined in 2005, the mines are totally played out today.  These few stones were collected almost 10 years ago and will never be available again.

    Two other mines that are no longer producing are Bo Rai and Bo Phloi in Thailand.  Bo Rai has been closed for over 20 years and used to product the finest rich true red rubies.  We were able to find enough in a safety deposit box in Chantaburi to produce this spectacular ring (J288768).  The Premier 1.20ct Kanchanaburi Sapphires were found in a vault in Bangkok and collected years ago.  This size and quality is virtually non-existent today. 

    There are many other vault stories throughout the day but a quick call out to the 65ct Uruguayan Oval Amethyst (J289036), the finest and largest Rubellite ever offered on QVC, J155657, the 2.8ct  Premier Rubellite and diamond Ring, and the largest and finest color 5.5ct Teal Apatite and Diamond Ring (J156108).

    WOW

    Please call in during the day on Thursday, 1/2 and let me know what you think of these fabulous finds.

    Take care,

    Peyton


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  • 01/02/14--12:24: Go Gold!
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    Happy New Year, tartelettes!

    Here at tarte, we’re ringing in 2014 by unveiling the next generation of our iconic ingredient: colored clay. Like our signature Amazonian clay, these colorful versions are packed with nutrients that balance and benefit skin.

     

    I first learned about colored clay from our amazing partners in Brazil. Off the coastline, these clays are formed underground over millions of years. During that time, they are infused with the natural minerals that give them their color.

    colored clay in pots

     

    To harness all of their benefits, our team harvests the clays through a selective process that maintains the purity of the ingredient. Once the clay is harvested, it is baked by the sun so that it can be shaved into a fine powder and infused into tarte colored clay products.

    foundcealer™ colored clay 2-in-1 foundation & concealer

     

    The first of these is the unbelievable foundcealer colored clay 2-in-1 foundation & concealer. This color-correcting, skin-nourishing formula combines the coverage of a concealer with a lightweight, blendable foundation. It is infused with purple clay, green clay, yellow clay, and red clay. The coverage and finish is similar to our best-selling Amazonian clay full coverage foundation, with the added versatility of a concealer to easily conceal redness and diffuse imperfections all at once!

    Tune in to Friday Night Beauty to hear more about this amazing ingredient and foundcealer!

     

    xo, Maureen


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    It’s a snowy January day, and my son Josh and his  ‘Posse’ are doing their best to wreak havoc, and create mayhem in the Domeier house-- And we love it. They also have appetites that never seem to  stop!! Because it’s always ‘Snack time’ for these guys, I decided to make them a sweet, delicious Smoothie. I’m doing it with  the All new Ninja Ultima Blender, but rather than dumping in six scoops of ice cream and chocolate syrup, I decided to make a tasty and ( Shhhhh, please don’t tell them!!), Nutritious smoothie.

     

    Now let’s face it, eating broccoli and carrots does not sound like a party for kids. So I added in some kiwi, melon, pineapple, strawberries, peanut butter,banana, a little protein powder,  ice and  an apple. Suddenly it's transformed into a sweet-treat Power Shake!!

     And guess what… Alert the Media… they actually liked it!!!

    Best of all, the Ninja Ultima completely liquefied the entire drink. Not one little seed from the apple, or a small specimen of broccelli could be detected. This Smoothie.. was Smooooth!

    If you’re looking  for ways to add both flavor, and yes, a little healthy nutrition to your 2014, simply put it in the Ninja and press start! Be sure to keep your eyes peeled for something special coming up from the Ninja soon!

    Here’s to a Great start to your New Year!

     

    Join me  on Facebook at  Rick Domeier QVC…

    All the very best,

    Rick


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    Hello, foodies…

    I’ve gotten quite a few snowy photos today from my In the Kitchen with David team! While beautiful, I’m glad I’m finding them beautiful from afar!! If you're not much of a winter fan, I hope you can find some time this weekend to think warm thoughts. Maybe hot chocolate is just what the doctor ordered. Or, pretend you’re in a tropical paradise and make margaritas!

    I’m turning over today’s blog to Linda, a fellow foodie I met last October at the ITKWD second annual food court! Linda’s a RIOT and her blog, Giggles, Gobbles, & Gulps is filled with some absolutely delicious food and drink recipes that she makes for her husband and two little boys while her two Yorkies scamper under her feet. Many thanks to Linda for sending us one of her favorite recipes to support our “Stuff-It” theme for January. For all of you looking to get back on a healthy eating track this January, this is for you!

    Farro and Bean-Stuffed Peppers

    We all have our favorite traditional stuffed pepper recipe filled with a combination of ground meat or sausage, rice, and cheese but have you ever tried a vegetarian-based stuffed pepper?  The stuffed peppers featured today are not only vegetarian but they also include a not-so-common ingredient, farro.  

    Farro (pronounced FAHR-oh) is a hearty grain that’s often substituted for pasta or rice. This rustic Italian staple has a nutty flavor similar to brown rice. It’s gluten-free and rich in fiber, magnesium, and vitamins A, B, C, and E. To say that farro is versatile is an understatement. It combines well with beans, vegetables, proteins and can even be served as a hot breakfast cereal.

    Even if you are a tried and true carnivore, these Farro and Bean-Stuffed Peppers will leave you satisfied and wanting more.

    Ingredients:

    Peppers:

    • 4 green bell peppers
    • 1 can (15.5 oz) red kidney beans
    • 1 medium onion
    • 1 clove of garlic
    • 1 Tbsp olive oil
    • 1/2 packet of Sazon (Goya) Spanish seasoning
    • 1/4 cup of water
    • 1 box of Tuscan Fields Plain Farro, cooked according to package directions (about 3 cups)
    • Shredded cheese (Monterrey Jack or Cheddar)
    • Salt and pepper, to taste
    • Cilantro (optional garnish)


    Roasted Tomatoes:

    • 6 plum tomatoes, halved
    • 1 Tbsp olive oil
    • 1 tsp garlic powder
    • Salt and pepper, to taste


    Directions:

    1. Preheat oven to 350°F.
    2. Remove the tops, membranes, and seeds from bell peppers.
    3. Reserve tops of peppers and chop enough tops to make 1/3 cup; set aside
    4. Slice the peppers in half to create pepper boats.
    5. In a medium pan, sautée onion, chopped pepper tops, and garlic in olive oil until translucent. Add in beans, spanish seasoning, salt and pepper to taste, and water.
    6. Simmer until liquid has evaporated.
    7. Add cooked farro and bean mixture together in pan and stir.
    8. Spoon into peppers.
    9. Top with shredded cheese.
    10. Place peppers, filled side up into large pan.
    11. Cover and bake in oven for 1 hour or until pepper is soft.
    12. While peppers are cooking, prepare roasted tomatoes.
    13. Slice tomatoes in half, add oil to pan and add tomatoes.
    14. Cook tomatoes over medium to low heat until they soften and break down.
    15. Add garlic powder and salt and pepper to taste.  Let simmer over medium heat for five minutes.
    16. To serve, place a large spoonful of roasted tomatoes onto plate and place stuffed pepper on top of roasted tomatoes.
    17. Garnish with cilantro (if desired).


    Now onto Sunday’s recipe: an Almond Cream-Stuffed Pastry (Pithiviers) based on the popular French treat. Right now in France—not to mention Belgium, Spain, Portugal, and many other countries around the world—it’s Epiphany, a celebration of the Christmas Season. And, this delicious cake (called Galette des Rois or “King Cake”) is being made and enjoyed. Who are we to ignore such a tasty (and stuffed!) tradition!

    Almond Cream-Stuffed Pastry (Pithiviers)

    Almond Cream-Stuffed Pastry (Pithiviers)

    This recipe is prepared with the KitchenAid 13-Cup 3-in-1 Wide Mouth Food Processor with Accessories (K35182).

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

    Ingredients:

    Almond Cream Filling:

    • 1/2 cup sliced almonds
    • 1/4 cup granulated sugar
    • 1 Tbsp confectioners' sugar
    • 2 Tbsp all-purpose flour
    • 5 Tbsp unsalted butter, softened
    • 1/4 tsp almond extract
    • 1 large egg
    • 1-2 sheets store-bought, ready-to-bake puff pastry


    Egg Wash:

    • 1 egg
    • 1 Tbsp heavy cream

    Directions:

    1. To prepare the almond cream filling, place the almonds, granulated sugar, and confectioners' sugar in the bowl of a food processor and pulse until the almonds are finely ground. Add the flour, butter, almond extract, and egg and continue processing until the mixture becomes light and creamy. Set aside.
    2. To prepare the egg wash, whisk together the egg and heavy cream in a small bowl until well combined. Set aside.
    3. To prepare the pastry, cut each puff pastry sheet into 2 (9") circles. Place 1 of the circles onto the prepared baking pan. With a spoon, place the almond cream in a mound in the center of the circle, making sure to leave a 2” border of the dough with no filling. Do not spread the cream.
    4. Lightly brush the 2” border of the pastry circle with the egg wash. Place the second circle of puff pastry over the first. Gently press against the sides of the almond cream mound to remove any trapped air. Seal the edges by pressing tightly.
    5. Using a sharp knife, cut the edges to create a flower effect on the border. Next, gently run the knife to score the pastry from the center of the mound to the end of the mound in a curved line, every 1/2" around the circumference of the mound. Pierce a 1/2" slit in the center of the pastry, and then refrigerate for 1-1/2 hours before baking.
    6. Preheat the oven to 375°F. Remove the pastry from the refrigerator and brush it heavily with the egg wash to cover the top and sides completely. Bake on the lower rack of the oven for 20 minutes.
    7. Lower the oven temperature to 350°F and bake for another 25 minutes. Let the pastry cool and serve slightly warm.

    Now go make a king cake, foodies! That ought to fight some winter blues. Be sure to join the lovely Jane Treacy this Sunday on In the Kitchen with David at Noon ET.

    Keep it flavorful!
    —David


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  • 01/03/14--12:53: It's an Elf New Year!
  • Happy New Year! Each year our family celebrates with a themed New Year's Eve party and this year the theme was, "An Elf New Year's Eve" based on the movie Elf. Cara baked non-stop for the dessert buffet, including, "A Whole Roll of Cookie Dough Cupcakes" and "Seven Layers of the Candy Cane Forest" cookies. We also had to have a dish of "swirly twirly gumdrops." (This all makes sense if you know the movie!).

    We also had Juniors New York style cheesecakes

     

    Our dinner buffet had spaghetti with a side of maple syrup.  (Don't think anyone went for the syrup).  

    And all dishes were inspired by sections of New York City. Thanks to the Keurig we could offer our guests the "World's Best" cup of coffee!

     

    Deirdre wrote, directed, did costumes and set design for the "Elf Saves New Year's" play, starring my brother John as Buddy and Cara as Jovie. 

    From my family to yours, a happy and healthy 2014!

    -Jane


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    With the snow storm and the short week, I didn’t have time to complete the blog I had originally planned for this week. (Be sure to check next week -- it’s about books!) So I thought I’d keep it simple and share what turned out to be my absolute favorite picture of the year.

    It’s a picture of my three nephews; Andrew, a high school sophomore; Blake, a college sophomore; and William, second grade. It was taken last week at Christmas! Can you tell how much the little one is happy to be hanging out with the big ones? :-)

    My nephews; Andrew, Blake and William

    It was a fun moment when they all posed together before the family sat down for Christmas dinner. Being that I live 2,500 miles away, I don’t get to see my nephews nearly as much as I would like. But every time I do see them, I am amazed at how much they’ve grown, and thrilled with what wonderful people they are!

    I don’t need a picture to remind me of that -- but it’s sure great to have anyway.

    Happy New Year!
    Leah


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  • 01/04/14--18:52: Mary Beth's Menu - Beef Stew
  • Beef Stew

    • 1 pound cubed beef stew meat 
    • 1 package dried onion soup mix
    • 1 can beef broth
    • 1 soup can of water
    • 1 can cream cream of mushroom soup
    • desired amounts of chopped carrots, potatoes and onions

    Place the broth, water, soup and dry soup mix in a 4 to 6 quart covered roaster. Stir well.  Add the beef and vegetables and cook for approximately 3 hours at 250 degrees, stirring occasionally.

    Serves 4

    The beef will be tender and the broth thick when finished.

    Serve with your favorite bread and enjoy!

    This is perfect on a cold day. Extremely easy and very satisfying!

    This can easily be made on the stove top at a low setting. Get creative ..... add celery, mushrooms, spices, etc., if you choose. I happen to like it just like this! : )

    Counting our blessings!

    Mary Beth


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    Happy New Year and best wishes for all the best in 2014!!

    While Joan has been relaxing on her well-earned vacation, we have put together 3 fantastic clearance shows loaded with New Year’s savings! The event is called DRESS FOR LESS, and it is jam-packed with low clearance prices on first-quality fashions, accessories and jewelry - including these signature brooches…

    J269165 Joan Rivers Elegance in Bloom Pave' Orchid Pin

    J273386 Joan Rivers Estate Style Pave' Dragonfly Pin

    J272118 Joan Rivers Joan Rangers Badge of Fashion Pin

    Join Sharon Faetsch and me this Wednesday, January 8th, from 1-3pm ET. We will be presenting the jacket (A226817 Joan Rivers Easy Elegance Knit Jacket) Sharon is wearing in this photo!

    I’ll also be working with Jennifer Coffey and Nancy Hornbeck to showcase some of Joan’s all-time favorites…at amazing savings.

    Looking forward to seeing you at the Q!

    DAVID

     

    Tuesday, January 7

    2 – 3 am ET – Joan Rivers Classics Collection Clearance

    Wednesday, January 8

    4 – 6 am ET – Joan Rivers Classics Collection Clearance

    1 – 3 pm ET – Joan Rivers Classics Collection Clearance

     

    Follow Joan on TWITTER at www.twitter.com/joan_rivers

    Or on FACEBOOK at www.facebook.com/joanrivers

    Or on INSTAGRAM at www.instagram.com/joanrivers

    Follow David on FACEBOOK at www.facebook.com/daviddangleqvc

    Or on INSTAGRAM at www.instagram.com/daviddangle

    For Joan’ concert, TV and QVC schedule go to www.joanrivers.com


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    Some days everything goes exactly as you’d want it to. The kids sleep late, the red-eye leaves on time, you fall asleep the minute the wheels lift off the ground and wake up when they touch down. Other days are not so perfect. I made this kit for those days. When you need to look like you got eight hours of sleep when you actually got four. When you need to look like everything in your complicated life is smooth and flawless—and your skin is, too.

    Josie Maran Argan Oil 5-pc Skin Transformation Care Package
    Josie Maran Argan Oil 5-pc Skin Transformation Care Package

    Have questions about Josie's latest Today's Special Value®? Post them now, Josie and her team will be answering throughout the day on Tuesday, January 7!


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    Hi, ladies! 

    Happy New Year! I hope everyone has a wonderful year. In spirit of the new year, I was wondering what you are really looking forward to this year from Denim & Co. Is there a favorite item you already own and love and want more colors? Or maybe you’re looking for something in a different body length, sleeve length or inseam length or with a different neckline? Or is there something new that you want to try or haven’t been able to find? Let us know. 

    There are some great winter fashion items in today’s show too. We have a great Velveteen Blazer, which would look wonderful paired with a printed Knit Top and a Denim Trouser. Or what would you wear with your blazer? See the photos below for some inspiration.

    And don’t forget to check out Gary's latest blog, and let us know what you think of Denim & Co. Active.

    If you have any questions or comments about any items in the show or anything you see today, or just want to chat, just let me know. 

    Talk to you soon!

    Heather

     

    A2321 Denim & Co. Velveteen 3 Button Blazer

     

    A238343 Denim & Co. 3/4 Sleeve Paisley Print Knit Top with Gathering

     

    A211803 Denim & Co. "How Fitting!" Tummy Slimming Trouser Jeans

     

     

    Shop the complete Denim & Co. collection on QVC.com.


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    Weekend Recap

                Happy New Year PM Style! I hope you had a wonderful time ringing in 2014 :)  I know we sure did; we picked up our puppy Winston and we couldn’t be more in love.  He is settling in so well and Allie and Millie don’t seem to mind him too much.  It’s been a little tough potty training him with all of the snow and cold weather but he is making excellent progress and sleeping through the night… gosh I sound like a parent… ha! It’s been a really great 2014 so far .

     

    Beauty Obsessions: Dr. Gross Facial Steamer A253529

    With the start of a new year promises taking a little time for ourselves.  One of the beauty regimens I have always lusted after has been facials.  I’ve only had two during my lifetime and they were just spectacular!  As much as I tried to give myself a facial at home the results were never the same.  Why was that?  Was it because I wasn’t in the office? Was it because I didn’t have the right tools?

    Well girls, I’ve found the solution to your at home facial blues.  Check out Dr. Gross’ Facial Steamer.  I took this for a test run last night while I was watching my favorite show Revenge and I can’t tell you how relaxing it was!  The steam was warm and sensational and even though I was on my hardwood floors (we have no outlets in our house) I was so relaxed! 

    One of the benefits of steam is that it opens up your pores to receive the ultimate in hydration.  It also sets your pores up for the success when it comes to cleaning them out and exfoliating.  

    After I finished my fifteen minute facial I went upstairs to check on my skin.  I couldn’t believe the way it looked.  My skin appeared to have more color; it definitely looked like it had increased hydration, and it felt like I had some plumpness to my skin like I had never felt before.  I quickly took to my Dr. Denese Exfoliating pads, applied my Dr. Gross brightening serum, and sealed with a moisturizer.  When I woke up this morning it was like my dark pores had disappeared.  They were so much smaller and looked as though they were less “clogged.”

    For the New Year I resolve to give myself a facial once a week and have the clean skin I’ve hoped for.  It could not be any easier or enjoyable thanks to Dr. Gross.  A facial is something I would have had to save up for only to enjoy once, but now for about the same price I can enjoy it anytime I want!  Cheers to beautiful skin! 

    PM Style

                I have some very exciting news! I will be co-hosting tonight’s PM STYLE with Sandra Bennett while Lisa is away… how cool is that?  I’ll be on and off chatting with you on my facebook page, Courtney Cason QVC, so I hope you’ll join us :)  Here are some previews in what’s to come in tonight’s show:

     

     

    See you on the Runway!!

    XO, CC

     


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    Hello, foodies…

    I’ve been reading all your kind comments on Facebook…thanks so much for all of your well-wishes. I’m having a VERY relaxing vacation. But, of course, y’all are on my mind and I wanted to leave you with some words of wisdom from another fellow foodie. So, today’s post comes to us from Dusty from All Things G&D. Dusty’s the owner, blogger, mother, decorator, and drinker of wine at All Things G&D and her posts ALWAYS MAKE ME HUNGRY.

    Hi, everyone! My husband and I were a couple of kids in college when we met, but of course at the time I liked to think that we were soooo grown up. I loved cooking for him, which further solidified my belief that we had it all figured out. I mean, making your own spaghetti sauce from scratchwhat's more grown up than that?! Somebody give this girl a mortgage and a 401K.

    Fourteen years later, we have both of those things. We've outgrown much of what we ate in college, but one thing that's still a favorite are these Cheesy Chicken Roll-Ups.

    I made this recipe one night while I was at his apartment playing house, because to me, nothing said "grown up food" more than something stuffed. What a surprise to cut into it and find it gushing with ingredients on the inside!

    How'd she get that in there?!
    She's amazing.
    I should marry her right now.

    I can't say for sure that that's exactly what he was thinking at the time, but I can tell you this. We play house together every day now and this is still one of his favorite meals.

    I hope you enjoy it as much as we do!

    Cheesy Chicken Roll-Ups


    Cheesy Chicken Roll-Ups

    Ingredients:

    • 4 chicken breasts, pounded to 1/4" thick
    • 4 thin slices of ham
    • 8 oz garlic & herb cream cheese
    • 2 oz crumbled feta
    • 1/3 cup milk
    • 1/2 cup seasoned bread crumbs
    • 1 cup half & half

     Directions:

    1. Preheat oven to 350 degrees.
    2. Place 1 ham slice on each piece of pounded chicken.
    3. Spread 1 tablespoon of cream cheese over each slice of ham.
    4. Sprinkle 1-2 teaspoons of feta on top of the cream cheese for each chicken breast.
    5. Roll each chicken breast up to enclose filling, securing with toothpicks.
    6. Dip chicken rolls into milk, then roll in crumbs to coat.
    7. Place rolls seam sides down on greased baking sheet.
    8. Bake for 30 minutes. In the meantime, bring half & half to a simmer in a saucepan over medium heat. Add the remaining cream cheese spread; blend well.
    9. Pour sauce over cooked chicken rolls.

    Tip: You can use any flavor of cream cheese you'd like for this recipe to adjust the flavors - or you can make your own!  I like to use my favorite garlic & herb seasoning blend mixed with plain cream cheese. Enjoy!

    Thanks for your tasty recipe, Dusty. Foodies, here’s another stuffed favorite you'll make this Wednesday night on In the Kitchen with David with Rick Domeier: Mini Meatball Stromboli!

    Mini Meatball Stromboli
    Serves 4-6

    This recipe is prepared with the Temp-tations(R) Hand-Painted Stoneware 16-Piece Dinner Set (H198830).

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

    Ingredients:

    Mini Meatballs:

    • 2 slices white bread, crust removed
    • 2/3 cup milk
    • 1 lb ground beef, pork, and veal mixture (meatloaf mix)
    • 1/4 cup Ricotta cheese
    • 1/4 cup Parmesan, grated
    • 1 egg
    • 2 tsp salt
    • 2 tsp black pepper
    • 1 Tbsp parsley, chopped
    • 1 tsp dried oregano
    • 1 tsp dried basil
    • 2 cloves garlic, minced

     Stromboli:

    • 3 Tbsp olive oil
    • 3/4 cup red pepper, diced
    • 3/4 cup green pepper, diced
    • 3/4 cup onion, diced
    • 3/4 tsp salt
    • 24 mini meatballs
    • 2 cups David’s marinara sauce
    • 1 lb store-bought pizza dough
    • 1-1/2 cups Mozzarella, shredded
    • 1/2 tsp Italian seasoning

    Directions:

    To prepare the mini meatballs, preheat the oven to 350°F.

    Process the white bread in a food processor to make crumbs. Place the crumbs in a bowl and add the milk, Ricotta cheese, grated Parmesan, egg, salt, black pepper, parsley, oregano, basil, and garlic. Stir to fully combine the ingredients. Gently fold in the ground meat until the ingredients are evenly distributed, being careful not to overwork the mixture.

     

    To form the mini meatballs, scoop out 1 heaping Tbsp of the mixture, and using your hands, form it into a ball. Repeat with the rest of the meat mixture, placing the balls on a baking sheet as you make them. Place the baking sheet in the preheated oven and bake until cooked through, about 20–25 minutes.

    To prepare the stromboli, keep the oven at 350°F.

    Heat 2 Tbsp of the olive oil in a medium-size sauté pan over medium heat. Add the red and green peppers, onion, and 1/2 tsp of the salt to pan and sauté until soft, about 10–15 minutes. Place the cooked peppers and onions, 1/4 cup of the marinara sauce, and the meatballs in a bowl and stir to combine.

    Roll the pizza dough into an 8” x 16” rectangle on a baking sheet lined with parchment paper. With the smaller edge facing you, place 3/4 cup of the Mozzarella vertically down the center of the dough, leaving about a 1” perimeter of dough. Place the meatball filling on top of the Mozzarella, and then top the meatball mixture with the remaining Mozzarella.

    To form the stromboli, cut crosswise strips, about 1” apart, down the length of the outer columns of dough where there’s no filling. Make sure you have an equal amount of 1” strips down the right and left sides.

    Fold in the top and bottom ends over the filling, and then braid the flaps of the dough by lifting the top strip and gently bringing it diagonally across the filling. Tuck slightly and seal the strip into the dough next to the filling. Repeat on the right side. Continue down the entire length, alternating strips as you go, creating a braided pattern.

    Brush the surface of the stromboli with the remaining olive oil and sprinkle with the Italian seasoning and remaining salt. Place in the freezer for 5 minutes, and then bake in the preheated oven for 40 minutes. Serve with the remaining marinara.

    I’m back this Sunday, foodies. Keep in touch with me on Facebook this week and check out my blog again this Wednesday…we have a special post coming from my friend Jenna who’s a registered dietician. She’s got a yummy recipe plus some new year, healthy-eating tips many of you have been asking for.

    Keep it flavorful!
    —David


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  • 01/07/14--12:43: Little Seasonal Blues
  • Do the blues get to you, especially after all the holiday hoopla? Family and friends have gone home.  Chelsea is back at school.  Vacation is over.  Lauren, James and I are back to work… New Years was a blast but now it seems like there is not much going on.  The weather has been wild, cold, rainy, snowy etc.  I have that stuffy head fever so I can’t rest thing.  It’s the let down after the holidays.  So I started a list of 5 things to do to get over the New Year let down. 

    1. Enjoy the calm.  Maybe the let down is not a bad thing.  We have been buzzing around for 2 months! Read a book, call a friend you didn't see over the holidays.

    2. Take the decorations down but leave a little sparkle.  I left my Valerie Parr Hill orbs and lit garland up. (I think they are staying up year round)

    3. Buy some fresh flowers.  The landscape may be brown and grey but you can add fresh flowers to bring a pop of color indoors and dream about Spring.  Spring Equinox is Mar. 20th only 71 days away. {#emotions_dlg.biggrin}

    4. Organize the photos you took this year over the holidays.  Send them to the family that you didn’t see.  It will bring back memories for you and make those that were not with you feel like they were part of the celebration.

    5. Volunteer - Community centers, schools, Church’s etc. always need help.  During the holiday there is typically a big push for donations and volunteers but after the holidays our focus often goes to other things.  The need is still there.  Donate your time, talent or treasure. 

    So what things do you do to keep the blues away?  Share your ideas with me.

    Happy Winter to you and yours!!


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