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    Hi, foodies…

    Are you getting excited for our Cooking on Q, Winter Edition this Sunday? It’s an entire day devoted to the things we love most—yummy food and great cookware! All month we’ve been focused on healthier eating, and Sunday will bring you even more ways to create enjoyable, good-for-you meals with products that make cooking light a breeze. While you’re watching, be sure to check out our new Culinary Corner. You can find everything from tasty recipes, cookware from our top celebrity chefs, and even a new section focused on seasonal produce!

    One tool that I find indispensable for healthy cooking is a pressure cooker. They lock in moisture so that you never have to worry about adding extra butter or oil to keep your food juicy. The benefits of cooking with this electric wonder are endless, and it could be simpler. Emeril will be with us on Sunday showing us some of his favorite pressure cooker recipes. To get you ready, I have a new video that shows you exactly how to use it, so there’s no reason not to dive right into this technique! Watch me make my Pressure Cooker Beef and Rice, and see for yourself how safe and easy it is.

    Helpful kitchen tools and high-quality recipes are essential for eating better, but sometimes the advice of a professional is what you need to push yourself just a little harder. Over the month of January, we’ve heard so many great tips from registered Dietician, Jenna, on how to stay on track when making healthy changes. Today, she’s giving a pep talk to those of us who crave lunchtime comfort in the cafeteria.

    For those of us with a cafeteria in our workplace, the temptations can be huge! Stressful days often lead to emotional eating. Try to cue in on foods that will help you feel better in a healthy way rather than succumbing to greasy, heavy, or overly sweet foods.  Selecting something healthy can lead to a great feeling of self-accomplishment. Let’s say you’re stressed, had a crazy morning— that meeting was awful, and your co-worker snaps her gum too much and all you want is a hugfrom food. Instead of putting lasagna, bread & butter, or pie on your plate, try to lift yourself up and focus on what’s best for you. If a salad sounds too “blah” and the desire for bread still lingers, take components of a salad and STUFF-IT into a wrap! Place some spinach, feta, tomatoes, balsamic, and sunflower seeds into a wrap and grab some fruit. If you want something salty, then grab the small bag of chips. It’s better than a whole plate of higher fat, slow-you-down options. When it comes to a healthy diet, it is all about balance. You’ll leave the lunch table knowing you did something to make yourself healthier. Give yourself a pat on the back and take on that next meeting with confidence!

    It’s so true, that “comfort food” can mean so many things. If you’re trying to eat better, eating something you know is good for your body can be truly comforting! But as Jenna says, it’s all about balance—not self-deprivation. Today I’ve got a recipe for you that works so well if you crave chicken salad sandwiches. My Chicken Salad-Stuffed Pita is creamy, tangy, and bursting with flavor, but is a healthier option than the mayonnaise-based original.  Avocado helps to add moisture, and lime juice, red onion, and Ranch dressing make this a must-try version of chicken salad. Here’s the recipe:

    Chicken-Salad Stuffed Pitas

    Serves 6

    This recipe is prepared using the Genius 6-Cup Smart Slicer (K40183).

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


    1 avocado, finely diced

    1 tsp lime juice

    1 whole rotisserie chicken

    1/2 cup red onion, finely diced

    1/2 tsp salt

    1/4 tsp black pepper

    3/4 cup Ranch dressing

    24 slices tomato (about 3–4 tomatoes)

    3 cups lettuce, shredded

    6 pita, cut in half


    1. Place the diced avocado and the lime juice in a medium-size bowl and gently toss to incorporate.

    2. Remove and discard all of the skin from the rotisserie chicken. Pull the chicken meat away from the bones and shred. Place the meat into the bowl with the avocado and discard the bones.

    3. Add the red onion, salt, black pepper, and Ranch dressing to the bowl with the avocado-chicken mixture and fold all of the ingredients together.

    4. Place two slices of tomato and 1/4 cup lettuce into each half of the pita. Then stuff each pita with 1/4 cup of the chicken salad.

    This would make a perfect packed lunch to help you avoid the allure of the cafeteria, and you could even add a whole wheat pita to up the nutritional value even more! Pitas are just meant to be stuffed, and go with so many things. Your blog question today is: What’s your favorite filling for pita? Do you go more traditional with hummus or falafel? How about turkey and cheese? And what about the Chicken of the Sea—tuna salad? Let me know your favorite way to STUFF a pita!

    See you Sunday!

    Keep it Flavorful,


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    You know me. I am ALL about the comfort food! And more so than ever this time of year, when the ice and snow make me just want to curl up with something ooey-gooey and delicious. Mac and Cheese was invented for this time of year, don’t you agree?

    But there comes a time – usually a week or two after all that holiday feasting - when my clothes start feeling a little more snug than they used to. And there’s nothing comfortable about that!

    Add QVC’s Cook Event on top of that – with all my recipes to test (and sample) – and I might as well throw in the towel!

    Of course, I could break out my super soft and stretchy lounge pants. Or nibble on carrot sticks and celery all day long. But, again, you know me…I want to have my comfort food and eat it too! 

    That’s why I started taking a close look at some of my favorite recipes and figuring out how to enjoy the best of both worlds. This time of year, we can all use something that’s as good for us as it is scrumptious.   

    I was hesitant at first. But with a few simple substitutions, I was able to cut a surprising number of calories and keep all the yumminess. I even managed to retain that bubbly, melty, cheesiness that is such an important part of comfort food. Before you knew it, I had given plenty of my favorite Temp-tations recipes my own Health Nista twist!

    Below is one of my very favorite healthier recipes. It’s even got some green in it. ;) So delish, you’ll want to eat it up with a spoon…just like the original. But without a smidge of guilt!

    Cheesy Ham and Broccoli “Spoonbread”

    Cheesy Ham and Broccoli "Spoonbread"

    Shopping List

    Nonstick Cooking Spray

    16 oz cubed ham

    14 oz frozen broccoli florets, thawed and drained

    2 cups reduced-fat shredded Cheddar Cheese

    3 cups reduced-fat Bisquick baking mix

    1 ¾ cups milk

    2 large eggs

    ¼ tsp onion powder


    1. Pre-heat oven to 350 degrees. Spray a 3.5 quart temp-tations baker with nonstick cooking spray.
    2. Place cubed ham, broccoli florets and cheddar cheese into the greased baker and toss lightly to combine.
    3. In a mixing bowl, combine Bisquick, milk and eggs, stirring until a thick batter is created. Pour batter over top all in baking dish and then spread evenly.
    4. Sprinkle onion powder over top of the batter.
    5. Bake for 55-60 minutes, or until top is golden brown and center feels mostly springy. Let cool before serving…with a spoon!

    So who’s with me in 2014? I’m calling all my fellow Health Nistas: Tell me about your favorite recipes, slimmed down for the New Year! I can’t wait to try them!



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  • 01/24/14--11:07: All that Glitters
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  • 01/24/14--11:13: Welcome to My "Workshop"
  • Our "workshops" may be different, but the concept remains the same. An expert auto mechanic needs the right tools and training to make sure your car runs smoothly and safely. Just like a wood worker might need a lathe and proper air ventilation, a dentist needs a steady hand, good lighting and a sterile work area.

    Whatever you do, your "workshop" needs to be filled with just the right "tools" to do what you need and want to do. And those tools can also make your "job" easier, more efficient and often times, more exciting,

    My "workshop" at home is my kitchen and QVC helps me with having all of the right tools. Whether I'm entertaining a crowd or pouring coffee for myself, having the right "tools" makes all the difference AND helps make my busy life that much easier.

    Here are a few pictures of some of my favorites from the Q:

    Today we celebrate Cooking on Q Day and I hope you will join us in the kitchen and discover something new. I'll be with you at 10am with Emeril Lagasse and 11am with Keurig.

    What is the one kitchen item from QVC you would not want to be without?

    Counting our blessings,

    Mary Beth Roe 




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    Emeril is back at QVC with an exciting Today’s Special Value, the Emeril by T-Fal 6 qt. Digital Stainless Steel Pressure Cooker!  We had the chance to get Chef Emeril’s top five tips and tricks for using this pressure cooker.  Check them out below!

     Emeril TSV

    Tips for Pressure Cooker Cooking

    1. Make sure you always have at least 1 cup worth of liquid in the pressure cooker in order for the unit to build up pressure.

    2. NEVER exceed the MAX fill line in either volume or liquid or there will not be enough air space in the unit to build up pressure.

    3. To speed up the process of getting the machine to get to pressure, ensure that all of your ingredients are hot.  Cold proteins, liquids and vegetables take longer to get to temperature and therefore will take longer to build up pressure.

    4. Highly starch foods can build up starch in the pressure valve and prevent the unit from working properly.  Be careful not to overload with potatoes, rice or pasta.

    5. You do not have to soak dry beans if cooking in the pressure cooker.  They can be added dry and cooked for slightly longer if you use enough liquid.

    Tips courtesy Emeril Lagasse

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    Like so many women, I have a lot of clothing…a lot. I also have a ton of jewelry.  The challenge is always finding somewhere to put everything because my general rule is “IF YOU DON’T SEE IT YOU ARE NOT GOING TO WEAR IT.” In order for something to make it out of your closet you need to know it’s there. That is why it is crucial to be organized. Not only so you ultimately LOOK better, but, to make sure you keep your sanity in the process. I created my QVC line because I couldn't find the tools to organize my closet and my extensive wardrobe and because I got pleas from so many women who were struggling to keep everything straight (while juggling kids and everything else.) Here are some simple ways you can whip your wardrobe into shape…and you can do it all in one weekend. To highlight the different ways to do it… I thought I would take you inside my apartment (and inside my closet.)

    My apartment is not huge…so you’ll see I do the best I can with the space I have.  Hopefully this will inspire you to cleanse your closet and use your space wisely!  


    I think you should open your closet and see “pretty.” Your closet should look like a mini boutique so you feel like you are shopping in it … and hopefully you get that shopping high we all crave! I chose to organize my wardrobe by item: skirts together; blazers together; dresses together. I also use a different color hanger that correlates with each category.

    (If you are into this concept there are tons of colors for you to choose from, including a lace pattern!)



    Nothing worse than putting on an earring and struggling to find its partner…we have all been there. My dress organizers allow you to keep your bangles and necklaces in order …they also allow you to keep pairs of earrings together!  (Little girls use them for hairbands and doll accessories. People who sew use the dresses to store sewing material.) Also, the boards are great if your delicate jewelry always gets tangled.  The push-pins allow you to hang each item separately. Not only will you be able to see all of your baubles…the board serves as a piece of art as well! 

    dress hanger


    Most people look at my shoe closet (and although impressive) are surprised that I don’t have more pairs. Here is the thing- I am very careful with what I put on my feet. My night would be ruined if: my shoes are too tight; too high; or painful in any way. With that said, here are shoes that should go right into your donation pile:

    1)   ANY shoe that is too small or too big

    2)   ANY shoe that is scuffed or harmed beyond repair

    3)   ANY pair you haven’t worn in a year


    Here is my shoe closet—I do not keep a ton so I have room for what I’ve got…looks pretty, right?



    We all have tons of sweatshirts and sweatpants that are cozy…and if you are like me you pick the same few every time to wear!

    Donate the ones you haven’t worn in 3 months…and keep the few that are your favorite. We don’t need to stuff up our closets with items that shouldn't be worn out of the house!


    I travel to warm places in the winter but not THAT often (unfortunately.) So all of those items that do not need to be in 

    my closet all winter long have now COME OUT.  I have created storage cubes and storage ottomans that are SO roomy…they store all of my warm clothing and all of my extra linens…PLUS they serve as chairs, end tables & ottomans!

    Hope this helps! I will have more tips this Monday (Jan 27th) at 9am so I hope you’ll tune in!

    Call in if you want!




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    Greetings, fellow animal lovers! Yes, an entire year of monthly Fur Baby blogs has passed and I am no where near running low on wonderful fur and feathered members of our family to introduce you to!!

    For our first featured creature for this New Year, I am actually writing a tribute to a little winged soul who has since passed to the Rainbow Bridge, but his story is certainly worth sharing. Each cold wintry day, when I look out my kitchen window, I never cease to be amazed at the fortitude displayed by the wild birds in my backyard. How on earth do they survive for weeks and weeks in the frigid temperatures, those tiny little feather covered bodies, hopping around in the snow on those two little stick legs, or flitting from tree branch to birdfeeder on delicate wings, chirping and singing all the while!!  They are truly one of nature's miracles!

    We were lucky enough to have one of these little miracles as a house guest for a while, a few years back. He actually became a beloved family member just like all of our pets. While living in the Los Angeles area, I came home from work at the radio station one day to find my next door neighbor on my front walkway waiting for me...anxiously glancing over at one of the shrubs below my living room window. He proceeded to tell me that while I was gone, and hubby was busy working in his studio, a nest of house finches had blown out of a very tall palm tree along the sidewalk between our houses. It had turned upside down as it hit the grass below, and he had come outside to see the mother bird frantically hopping around the upside down nest. He wanted to help, and turned the nest right side up, as mama bird watched from a nearby tree, eventually flying away. Inside the nest were three baby finches....still so young that they barely had any feathers and their beaks were still outlined in yellow.

    My neighbor picked up the nest, which was in several pieces, and placed it inside the shrub in front of my living room, waiting for me to come home, since I was the "animal" person. Well, I had always heard that you should leave the nest and babies alone in this type of situation, so that the parent birds could come back and take care of them. So we waited...and waited...and waited...for about 24 hours. And no mama bird. And no papa bird. Not even a babysitter bird, ever returned.

    I called my friends at the Wildlife Center and asked what I should do. They said if I did not try to feed them, they would die. They suggested feeding them tiny pieces of dog kibble, that was softened with water. I said, how do I do THAT?? They suggested finding a small twig, with flattened, spoon-shaped end and then placing the tiny bite of food on the end of the twig, and then that I should try to get it into their tiny mouths......Every two hours! We brought them inside, into a quiet room, placed them in a warm, feather and cotton stuffing-lined shoebox, under a heat lamp, and proceeded to try to feed them. For about the first ten attempts, they would NOT open their mouths. I knew they were hungry, but apparently I did NOT even look a teensy bit like their mother and they were not about to accept food from a giant stranger with a twig!! However, later that evening, a small miracle occured. I was able to gently coax one of them into opening his mouth and he ate the tiny piece of mushy kibble! WELL NOW.....that changed everything! The dining room was open!

    Now, every time I came into the room the sounds of PEEP PEEP PEEP PEEP began....just like you've always heard coming from a bird's nest in your yard. And as soon as they saw me with the little twig and bowl of mushy kibble, all three sat their in their little shoe box with mouths wide open. I could tell when they were full, because they all of a sudden got very sleepy and quiet. They were all so adorable!! Well, this went on for several weeks....they got bigger, got their feathers, and graduated to a small flight cage with perches, which we placed on a table in front of a big window. Soon they were flying around in their cage, drinking from their water bowl, and eating a mix of gourmet seed, bird food pellets, and tiny greens and berries.....just like our exotic pet birds.

    One day, we knew it was time to release them to join the wild finches in the neighborhood. We took the cage outdoors, opened the cage door and out they flew....one, two.....and......um.....well, birdie number three did not want to leave his flight cage. He was the biggest of the three (at the time we did not know he was a male, as his coloring had not come in yet...but as it turned out, he was....a beautiful coral colored male house finch.) At any rate, we tried to coax this little guy out on his own, we even picked him up and placed him outside of his cage in the courtyard, but he always came back to his cage.  He liked sitting on our finger. He started singing every morning in his cage, while swinging on his tiny perch. In other words, he had bonded to us and was happy to be an "IN House Finch"! So, we named him Atticus Finch, after one of our favorite characters from the book and film, To Kill A Mockingbird, and for several years, he lived with us, and sang out the window with his beautiful, lilting songs, every day.

    When we moved from California to Pennsylvania, we decided to bring Atticus with us, and he rode happily in a bird travel carrier between us in the front seat of our SUV all the way across the USA. He loved his new view of the world (and all the PA House Finches) from his new spot in the front upstairs window of our bedroom, and remained a continuous source of joy to my husband and me for the first couple of years that we lived here. I am not sure how long the outdoor finches live on average, but I'm sure Atticus, with his gourmet diet, and luxury digs, probably hung around a while longer than most. One sad day, he decided to fly off to the Rainbow Bridge and we placed him in a special spot in our garden, the spot which he looked out upon, singing joyfully, every day. We will never forget him, and feel blessed that he chose to share his life with us in a different way than our other wild bird friends.

    His legacy is that we take special care to be mindful of our outdoor feathered friends, in all seasons of the year. We have many bird feeders around our yard and gardens, and fountains and birdbaths to provide water....some are heated to provide water in the winter time as well. We leave suet cakes out for them as well, and try to leave part of the yard as "natural" as possible, so that they have plenty of places to seek shelter, along with the birdhouses that we've nailed to a post or a tree here and there.

    They reward us daily with their sweet songs and happy chatter and beautiful streaks of color, as they fly quickly from tree to tree....from place to place in our yard, going about their day. Nowadays, there is a particular male cardinal, who perches on the highest bough of the highest pine tree in our yard, singing his little heart out each day.

    I feel he has taken over the job of "melodious overseer" from dear Atticus Finch, to remind us that in every day, there is something to sing about and be thankful for.

    Keep an eye on the feathered friends in your yard throughout the year, and even more importantly, listen to the songs they are singing for you!

    With love this winter season,

    Carolyn and my "little zoo"


    P.S.  Atticus was very camera-shy, so we thought he would like us to share photos of some of his distant family members instead!! He looked VERY much like these little guys!!  :-)  

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    While watching the NFL playoff games this weekend, it hit me. The announcers were touting what great crowds were on hand in Denver and Seattle, and the pigskin lovers were whipped into a frenzy. Time and time again, I heard about record attendance numbers, and all I could think of was “really?”  That’s when I was able to put into perspective that the Consumer Electronics Show in Las Vegas will almost certainly be the biggest event I ever attend in my life. Sure, I’ve been to the Super Bowl, some big time college bowl games, and I was even lucky enough to attend one of the biggest college basketball games ever (hint- Christian Laettner hit a big shot in that one), but when it comes to a mass of humanity, nothing comes close to CES. Think about this for a second. If you counted every fan who attended the games in Seattle AND Denver last weekend, you would still be well short of the attendance at CES. WOW!


    Now I know, bigger doesn’t always translate into better, but when 150,000 people show up for an event, you can tell how much of an impact the electronics world has on our daily lives.  The big wows of CES hit you immediately when you walk onto the convention floor. The big TV names like Sharp and LG create massive walls of HD 3D glory. There are “Oooos” and “Ahhhhs” as trains seemingly zip past your side and lions appear so close you want to touch them or run for your life. Then there are tablets here, there and everywhere, and the quality gets better and faster by the second. Oh, and get ready for another new tech term you’ll be hearing on a regular basis – “phablets.” They’re pretty impressive too. Wearable devices are also a new trend that is making a big splash. Glasses that record HD video and watches that you now use like a phone. How about controlling your air conditioner, lamps, and washer/dryer from a simple app? Yup, those days are here. These brilliant ideas were just wishful dreams a few years ago, but that’s one of the great things about tech. If you can dream it, there is someone out there who can figure out how to do it.


    If all these tech advancements are a bit to digest; don’t worry, you are not alone. Thankfully, that is a lesson the tech community is learning. If you want to appeal to the masses, you need to make these gadgets user friendly, and that is another trend that is emerging. I’ve been playing with a powerstrip from Quirky that I can control with an app, and setting it up was a breeze. As I walked the convention floor, almost every presenter was showing me how easy this will be for everyone to enjoy. Easy and better, that is where the tech world is going, and if I’m lucky enough to attend CES 2015 there will certainly be a few more advancements to blow us all away.


    See more about my adventures from Vegas on Facebook! Find me at Craig Smith for QVC

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  • 01/24/14--15:05: Cooking on Q - 2014!
  • Welcome to another fabulous foodie-fun-filled Cooking on Q Day!! I am so excited to join the fun today and I hope you are planning to be here too!  There will be so much to see and discover and share...from delicious, good for you foods like  Cushman's Honeybell "Smacks" ..... to beautiful tabletop items like our Reed and Barton 1810 Premiere S/S 107 piece Service for 12 Flatware Set at a While Supplies Last Price.....to money and time-saving kitchen tools like the newFood Saver V2244 Compact Full Size Vacuum Sealer with 70 reusable bags included and one of MY new favorites, the RangeMate 3 piece Set of Non-Stick Microwave Grill Pans, which allow you to really COOK in your microwave, instead of just reheating things or popping bags of popcorn!

    I LOVE Cooking on Q Days at QVC! I always learn so many new cooking and food prep tips, find new recipes that are shared by my fellow show hosts as well as our on-air cooking and food experts, and discover so many COOL, NEW kitchen and dining products and delicous foods!! If you love moseying around on QVC.com, I wanted to share with you that we have an awesome new area on our website called the "CULINARY CORNER"! If you love discovering what's cooking at QVC, the Culinary Corner is an easy way to quickly find recipes and participate in a recipe swap, check out what's happening on In The Kitchen with David and learn about our Celebrity Chefs, shop for specific products and product categories (like blenders and juicers, for instance) and find out what's new and in season, plus what your favorite foodie hosts are up to, including their favorite recipes to share!!

    Speaking of that, since SO many of you have asked for more of my homemade pet treat recipes, here's a new one you can try and it's really easy!!

    PUPPER POPPERS (cookies for dogs)

    Recipe makes 18 treats (about 60 calories each)


    1 tablespoon Honey

    1 teaspoon Peanut Butter

    3/4 cup flour

    1 egg

    1/4 cup vegetable oil

    1 teaspoon baking soda

    1/4 cup rolled oats

    1/2 tsp vanilla extract

    Preheat oven to 350 degrees

    Mix together the Honey and Peanut Butter in a microwave safe bowl. Heat in microwave for 20 seconds.

    Next add the other ingredients. Mix well.

    Spoon mixture, one teaspoon at a time, onto greased (or parchment paper lined) cookie sheet.

    Bake for 8-10 minutes. They are DONE when they begin to brown. Don't overbake!

    Remove from oven, cool and store in an airtight container, like any of your Lock n Locks!  (Be sure to label them as "dog treats" in case your hubby goes snoopin' for goodies! {#emotions_dlg.w00t}LOL)

    So, meet me at the Q for Kitchen Unlimited with Carolyn on Sunday from 8am to 10am, and enjoy the entire Cooking on Q Day at QVC!! There's always something YUMMY and FUN happening in the QVC Kitchen!!

    Here's to a delicious and healthy 2014!


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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 70s 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.

    Sunday is our Winter 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 to chase away the January chills.

    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!

    I’ll see you at 7pm EST on Sunday for our Winter Cooking on Q Day!

    What’s your favorite comfort food?

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    Hi, foodies…

    As we near the end of January, another exciting holiday is upon us—The Chinese New Year! This year it takes place on January 31st, and marks the beginning of another year according to the lunisolar calendar—also referred to as the Lunar New Year. Many other Asian countries, and countries with large Chinese populations, celebrate the holiday. Through traditions vary, a 12 week festival is typical to ring in the New Year. As foodies, we want to know about the food, of course! Be sure to check back tomorrow for a special blog post with some traditional recipes and more.

    It’s no secret that my favorite meals are usually filled with good old-fashioned, Southern-inspired, comfort food. However, I love taking two very different cuisines and mixing them together to come up with new & interesting recipes to share with you. This week is the perfect opportunity to combine a Chinese-American favorite with a classic American dish, and voilà, I bring you my BBQ Pulled Pork Egg Rolls! The “cole slaw” dipping sauce is so delicious that you’ll want to put it on everything from salads to sandwiches, and everything in between. Here’s the recipe:

    BBQ Pulled Pork Egg Rolls

    This recipe is prepared using the KitchenAid 9 Cup Exact Slice Food Processor with 3 Cup Bowl & French Fry Disc (K40147).

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


    Slaw Dipping Sauce:

    1/2 cup mayonnaise

    1 Tbsp buttermilk

    2 Tbsp apple cider vinegar

    1/2 tsp celery salt

    1-1/2 Tbsp sugar

    1/4 tsp cracked black pepper

    1 cup green cabbage, shredded

    Egg Rolls:

    36 oz of your favorite barbecue pulled pork, shredded

    12 egg roll wrappers


    To prepare the dipping sauce, combine the mayonnaise, buttermilk, apple cider vinegar, celery salt, sugar, and black pepper in a medium bowl and mix until thoroughly combined. Add the shredded cabbage and stir until it’s evenly coated with the sauce. Place the mixture into a blender or a food processor and blend until the cabbage is fully puréed. Refrigerate until ready to serve the egg rolls.

    To prepare the egg rolls, preheat a deep fryer to 350°F.

    To assemble, place 1 egg roll wrapper on a work surface with one corner pointed towards you. Brush the entire border of the wrapper with a bit of water.

    Place 1/4 cup of the pulled pork in the middle, closer to the lower corner of the wrapper pointing towards you. Spread the pork over the wrapper, making sure not to spread it too close to the edges. Fold the corner closest to you over the mixture, then fold both the left and right corners toward the center and continue to roll. Brush the final corner with water to help seal the egg roll. Continue with the remaining rolls.

    Place a few rolls into the deep fryer and cook in batches for 5–7 minutes, flipping them half way through, until golden brown.

    Make these crispy treats to celebrate the New Year, then flip through the channels and try to find a broadcast of either the San Francisco or Seattle Chinatown New Year parade—both are something to see! The beautiful dragon costumes, stilt walkers, lion dancers, and even Chinese acrobatics! The San Francisco Chinese New Year celebration originated in the 1860's during the Gold Rush, and is now the largest Asian event in North America.

    It’s funny, there are so many delicious options on a Chinese menu, but I find that most people seem to order the same thing every time! I know I do—my favorite, Chicken & Broccoli with Fried Rice. Your blog question today is: What’s your go-to Chinese take-out option? Do you prefer Mooshoo Pork, Sweet & Sour, or Lo Mein? How about the crowd pleaser—General Tso’s? Do you add on the extras, like Wonton Soup or Eggrolls? Tell me your favorite!

    I will see you for a new ITKWD this Wednesday at 8pm ET, and don’t forget to check back tomorrow as we continue to celebrate the Chinese New Year!

    Keep it Flavorful,



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  • 01/28/14--06:58: "The American Dream"
  • The Early Days…

    I was born and raised in Melbourne, Australia. I was raised by two of the hardest working parents I’ve ever known, and both of them were the children of parents who survived World War II and immigrated to Australia. My mother is a dentist working in rural areas of Australia on people who can’t afford health care. My father has been an entrepreneur in the making from the age of 13. He worked from the bottom-up to support a family of 7 and I grew up really admiring how hard he worked for all of us. He is the strongest and most inspirational person in my life and has given me the strength I need to survive, understand business and believe that anything is possible.

    Not your average upbringing…

    When I wasn’t in school or in one of the many co-curricular activities including painting, life drawing, ceramics and beading to name a few, I was traveling at age of 8 with my father who worked all over Asia and taught me the cultures in different countries while teaching me the many ins and outs of the importing business. By age 13 I had saved up enough money from the ice cream store I was working at on weekends, to buy the Adobe Suite, a computer aided design-program, which designers use to do everything from graphic design to prints and more. I taught myself how to use the program and started to design creative packaging ideas for the products my dad was selling. I was addicted and loved helping to grow the family business and the challenge of creating. From age 15 I spent all my spare time from school working as the in-house graphic designer for Gift Imports while traveling to Asia 4-6 times a year as an assistant buyer for my fathers business. 

    While I had the business education from my father, my grandparents included two jewelers and a seamstress, so I guess it’s safe to say that the fashion and accessory industry is in the blood!

    Nothing comes easy…

    After graduating high school I was accepted into the Royal Melbourne Institute for Technology where I studied Industrial Design. I majored in design ergonomics and engineering. This included many forms of design and technologies really focusing on products that were not only aesthetically pleasing but products that addressed issues in the world that were in need of creative solutions.

    Towards the end of my course, I still felt that I hadn't found my true love, what I really wanted to do in life. At that time, the TV phenomenon ‘Project Runway’ had aired in Australia and I was determined to study at Parsons The New School for Design in New York City. I spent the next 5 months establishing a connection with the school so that I could apply. After a grueling application process I couldn't believe it, I was accepted. It was a dream come true and I had two weeks to pack up my life and move to New York City. The hardest part was leaving my family and moving to a new Country on the other side of the world where I didn’t know a single soul, but I knew this was my chance, my one time opportunity to make something of myself, give it my all to make it in the big city, the land of opportunity and make my family proud.

    Pushing through the hardest of times…

    I landed in the big city, 20 years old, my life in my suitcase and in the middle of winter I moved right into a tiny room in the financial district with two other girls that I had met that day. It was the coldest and loneliest I had ever been. I didn’t let that stop me, the heartbeat of the city was viral, I knew that this was make-or-break and I had to fight for what I wanted.

    The first few weeks were the hardest. Parson’s unlike most other colleges is one of the most competitive and cut -throat forms of design training in the world. You are up against some of the most talented and competitive individuals on earth. Every day that I pushed through the many sleepless nights made me stronger. Unlike some of my peers, as an international student, my place was not guaranteed and I had to keep up a 3.8 GPA in order to stay at Parsons. I knew that I had to make the most of every second I had in New York City as I needed to secure a top job upon graduation in order to be able to afford to stay in America.

    Building the Strength to survive…

    I knew that I had to find a way to stand out. I was determined to become the strongest in my field. I fell in love with the fashion industry and found that the combination of my fashion design and product design expertise made accessories design passion and my strength. I spent every second I wasn’t studying interning, apprenticing and competing in jewelry, handbag and shoe design. Over those three years I interned and designed for brands such as Ralph Lauren, Isaac Mizrahi, Alexander McQueen, Sass & Bide, Jill Stuart and Mercedes Benz Fashion Week to name a few. I also apprenticed for a couple of years at the House of Couture being trained by some of the best in the industry. I was a three-time finalist and two-time winner of The Independent Handbag Designer Awards and was sponsored by American Express, Swarovski and the Singapore Government to showcase my designs at various fashion shows and events.

    These experiences were life changing for me and I will forever be grateful to the teachers and mentors who believed in me guided me along the way. There was one lady in particular who saw something in me and mentored me throughout my journey and who helped me push through the hardest of times, Helene. She was in charge of recruiting talent for Liz Claiborne and we met when I came in to intern for Isaac Mizrahi couture shoes. She helped me to realize that the people in life you should cherish most are those who are there for you and stand by you during the hardest of times.

    Started at the bottom and now I’m here…

    Upon graduating I was recruited by companies such as Vince Camuto and Li & Fung, where I met Sean, my business partner and now husband-to-be. Sean believed in my vision and passion to create an accessory brand that focused on designing and making leather handbags, footwear and accessories that were both fashionable, functional and high quality without being over-priced. Sean’s incredibly strong work ethic immediately appealed to me, and together we made the bold move to break away and start our own business. I took on the role of creative director, while Sean administered all business and finance sectors of the brand.

    I began by designing my first collection on the floor of our New York City apartment. Needless to say, it was quite the mess! We met various financial investors to help us to make our dream come to life, we had finally found the perfect partner and in November 2012, the Aimee Kestenberg Collection was born.

    Aimee Kestenberg, the brand…

    The Aimee Kestenberg brand embodies my attitude and personal style. By creating accessories not only for their aesthetic look but also for their function, they are the magical combination for todays modern woman.

    I customize all my leathers, exotics and hardware to ensure that each design is unique and an Aimee Kestenberg original. The brand offers the unique proposition that luxury designer product can exist at an attainable price. After one short year in business I am thrilled to say that my handbags are now sold in high-end specialty and department stores worldwide and I couldn’t be more thankful to those of you who support me along the way. Thank you for believing in me and for helping me achieve “The American Dream”.


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    Read below for answers to questions you may have about this exciting new duo.

    Peter Thomas Roth Super-size Advanced FirmX Duo
    Peter Thomas Roth Super-size Advanced FirmX Duo

    Q: Can I use FIRMx Peeling Gel on my body as well as my face?
    A: While this product was tested on the face, we were inspired to offer the super-size FIRMx Peeling Gel by customer reviews and emails that said they used FIRMx Peeling Gel on hands, elbows, heels, and feet. Feel free to dive right into it!

    Q: If I use other Peter Thomas Roth products, when do I use FIRMx Serum and Peeling Gel?
    A: Start with a clean dry face and use FIRMx Peeling Gel to exfoliate. Rinse, then apply your thinnest serum and follow with moisturizer if needed. As a general rule of thumb, when applying skin care products, always apply the thinnest consistency first, medium second, and heaviest last.

    Q: Why is the Good Housekeeping Seal important?
    A: Good Housekeeping is the gold standard in quality. The Good Housekeeping institute has been rigorously evaluating products for over 100 years and stands behind the Good Housekeeping seal. Both FIRMx Peeling Gel and Serum have received the Good Housekeeping seal. Good Housekeeping also holds annual beauty awards. A panel of dermatologists and the Good Housekeeping Institute screened numerous products and anonymously tested these products on 820 women, and after 18 months of testing, our FIRMx GFx Serum was awarded the 1st Good Housekeeping award given in skin care.

    Q: What makes FIRMx so powerful?
    A: Peter created the GFx NeuroComplex as a solution of 10 amazing ingredients totaling 52%. FIRMx GFx Serum contains Growth Factor, Neuro-Blokk, BoNt-L, Glutrapeptide, Glistin, Serilesine, Calmosensine, Suberlift, Chronospheres, and Chromabright.

    Information provided by Peter Thomas Roth.

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    Last Saturday was the first ever Albany Irvin’s All-Around Day of Health here at QVC. To say it was a blast would be an understatement. We had a great group of participants that were excited and eager to learn more about fitness and wellness with the help of some amazing vendors—AeroPilates, BodyBlade, Sit N Cycle, Flex Belt, Ryka, Re-Body Meratrim, Peter Thomas Roth, and Vitamix. There were tons of raffles, lots of laughs, and a delicious lunch catered by Shoo Mama’s Café. I had such a great time meet and chatting with new friends while learning how to live and maintain a healthy lifestyle along the way!

    Here are some pictures from the event:


    Making sure we have the perfect form on the AeroPilates reformer. 


    Some more of our AeroPilates workout!

    Getting our Body Blade on. Check out those muscles!!

    Gotta love the Body Blade!

    The Sit N Cycle was meant to be shared among friends. We were so caught up in our conversation, we totally forgot we were working out! 

    Brian from Flex Belt showed us how to get rock solid abbs!! :-) 

    I had to give it a try! 


    Chatting with the girls about what's new with Meratrim! 



    Our delicious lunch catered by Shoo Mama's cafe. Everything is locally grown :) 

    Had so much fun chatting, laughing, and getting to know each other over lunch with these ladies! 

    After lunch Peter Thomas Roth spoke to us about his amazing skin care line!! We even got some samples! 


    Here is a picture from one of the Raffle drawings. So many wonderful things to give away thanks to our generous vendors! 

    There was even a live demo from our friends at Vitamix! 

    All in all the entire day was a blast. We couldn't have done it without the amazing vendors and group of energetic friends that joined us! Special thanks to all who were involved with organizing the day! Can't wait for next year!! 




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    Hi, everyone!

    We’re having quite a Downton Abbey party on my Facebook page. I just LOVE that show! Are you watching? Who’s your favorite—and least favorite—character? Come join the conversation on my page! If you’re not watching, GET BUSY! It's just too good to miss.

    And, while you watch, how about a tasty snack? Here’s my recipe for Touchdown Chili Dip—perfect for Downton Abbey….not to mention the BIG GAME! That’s this Sunday...can you believe it?

    Touchdown Chili Dip

    Touchdown Chili Dip

    This recipe is prepared with the Temp-tations® Old World 5-Qt Ceramic Slow Cooker with Glass Lid (K39882).


    • 2 cans Hormel Chili with beans
    • 2 (8-oz) bars cream cheese
    • 2 Roma tomatoes, diced
    • 1/4 cup jalapeño, finely chopped
    • 1 (8-oz) bag shredded Mexican-blend cheese
    • Tortilla chips, for serving


    1. Preheat the oven to 350°F. Place the chili in an 11'' x 8'' dish. Cut each bar of cream cheese into 4 equal sized pieces. Flatten each piece in your hand, like a pancake, and then place them on top of the chili, making sure to cover it completely. Spread the tomatoes and the jalapeños over the cream cheese. Cover everything with the shredded cheese and bake for about 25 minutes, or until the shredded cheese is bubbly and starting to brown. Let the dip cool for about 10 minutes then serve with your favorite tortilla chips.

    Now that you’re starving (I’m sorry!) let’s change gears a bit and talk about our last canvas project. We’ve decorated the bedroom, kitchen, dining room, and even the bathroom. And our final projects is for that precious gathering place: the family room. Your family is your foundation…they’re the most important people on earth. So what better way to celebrate them and decorate your home than to put your favorite family photos on canvas.

    Jill & Grandpa

    Here’s one of me and my grandpa—my hero. He's one of the most special people on earth.

    Trevor Surfing

    And here’s Trevor surfing at the Jersey shore. Isn’t he good!? It made this Southern California girl so happy!

    Sky Over QVC

    And this one is one of the prettiest skies I’ve ever seen. I had had a long day at QVC and walked outside to find that. I was instantly recharged. Obviously, not all your photos have to be of people. Any photo that holds a special place in your heart should have a special space in your home.

    Unless you have a professional photo printer at home, this is something you’ll want to have done at your local photo shop—I went to the pharmacy down the street. Just give them the photo files—or even a physical photo—and tell them the size of your canvas. Then, they’ll print a big photo with adhesive backing and you just stick it on!

    I’m headed to the supermarket for some game-day snacks and groceries. I’m making my Chili Dip, Sautéed Shrimp with Tomatoes, Herbs & Feta and my Peanut Butter Dream Bars! Check my recipe page for other tasty ideas. Who are you cheering for this weekend? Or, are you just excited for the commercials?

    From my home to yours,

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  • 01/28/14--12:31: Gadgets
  • gadgets

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  • 01/28/14--13:13: Is It Spring Yet?
  • Linda

    Hello my LCNY fashionistas....Can you believe February is this Saturday.  I feel like I blinked and I missed January.  February can be a tough month.  You have come off the holiday high,,, the weather in January can be cold and snowy ( no kidding) and you are starting to think about SPRING a lot............... And it is not ready to happen.  What is a girl to do?  Think color...we have been wearing all of our fall favs since September.  The sweater, boots, jackets and scarves, looking extremely chic I might add. But in order to make through February and March we need to add some new pieces.  A cardigan with color.....some new refreshing tees orange cream maybe island blue. How about a new scarf polka dots for a touch of whimsy.  Join MBR and yours truly on Wednesday at 9 am for a full hour of LCNY.  We are going to show you how to take the blah out of February and add some punch to March. Do not forget to bring your coffee and I will bring the color.  See you soon.  

    Oh I almost forgot.  The scarf I have on is the new you item.  My Abbé told me you can wear polka dots with stripes.  I rocked the look over the weekend.  You know it is cool when your daughter says ........wow Mom :)

    Click Here to see the Polka Dot Scarf!

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    Hello Denim Divas!!

    I hope by now you have had a chance to check out our Today's Special Value...the much anticipated and much requested addition to our very popular "How Smooth" collection in the new Straight Leg silhouette!!


    Denim and Company Senior Designer, Gary Goben and I had a blast presenting them to you earlier today, and if you happened to have missed the previous presentations today, you'll have another chance to tune in at 5pm with Gary and Jayne Brown, to find out what all the excitement is about!

    Here's a bit of info and why I love these new jeans! The How Smooth jeans debuted a year ago in a boot cut version, which was wildly popular! Ever since then, they've often been sold out, and we have received tons of customer requests to reorder them again and again! So today, we are debuting the straight leg version of these jeans, in the same fabulous Denim fabrication - (cotton/poly/span) which includes JUST the right amount of spandex - 2% - to give you a perfect, slimming, flattering fit every time. It also gives these a bit of a dressier look and the ability to keep their color longer than traditional all cotton jeans.

    Speaking of color, we have 6 wonderful, transitional colors to choose from: Dark Indigo, Antique Denim, Black, White, Warm Coral and Vibrant Blue! I would not wait on ordering your favorite color and size! You'll want the white ones for spring and summer...and once these dwindle in quantity, it takes quite awhile to get them back in stock!! They are offered in three inseams: Regular at 31 inches, Petite at 28 1/2 inches  and Tall at 34 inches.... and oh yes, they ahve pockets...in front and back!! They feel great and look amazing!

    Remember to "wriggle" into these pull on jeans....they are meant to feet tight around your hips and thighs while you're getting them on....but then, as you pull them up to your belly button, you will be amazed at the perfect, comfortable fit and will be SO pleased with the way you look in them! They are constructed to make you look good, no matter what your size! So, order your normal Denim and Company size in these jeans for the perfect fit! Remember these How Smooth jeans will be fitted through the hip and thigh and will always sit slightly below your waist. You will love the always flattering straight leg silhouette, and the wide flat waistband that gives you such smooth look under all of your favorite tops!  We've even included a tiny bit of bling with faceted stone rivet detailing!

    You can check out more info here on our product detail page ... and be sure to head over to Carolyn Gracie QVC on Facebook to find a link to Gary Goben's blog all about these jeans, as well!

    It'll be "Smooth Sailing" from here!!! Lookin' GOOD in your Denim and Co!!

    Till next time,

    Thanks for shopping for Denim and Company and I'll see you with more great fashion ideas from this terrific QVC brand, every Tuesday morning at 11am!! See you then!



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    Watch this fun video!

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    Hello, foodies!

    The Chinese New Year is just around the corner! And, our AMAZING ITKWD team member Tovi (who keeps even me organized!) wrote a Foodie Friends blog about the holiday. Tovi’s a first-generation Vietnamese-American and grew up celebrating the Chinese (or Lunar) New Year. Click here to read her post. Take note of her yummy family recipes!

    I think that pork dish is in order this weekend. Doesn’t it sound terrific? Now, what about some steamed dumplings?

    The folks from America’s Test Kitchen were kind enough to show us the secret to making these tasty Asian specialties and I’m feeling confident!

    Did you get all that? Thought not! Here's the recipe. Thanks, America's Test Kitchen!

    Steamed Chinese Dumplings (Shu Mai)
    Makes about 40 dumplings; serves 6 to 8

    Do not trim the excess fat from the ribs: It contributes flavor and moistness. Use any size shrimp except popcorn shrimp. There’s no need to halve shrimp smaller than 26 to 30 per pound before processing.


                ½         teaspoon unflavored gelatin
                2          tablespoons soy sauce
                ¾         ounce dried shiitake mushroom caps, rinsed
                1          pound boneless country-style pork ribs, cut into 1-inch pieces
                8          oz shrimp, peeled, deveined, tails removed; halved lengthwise
                ¼         cup water chestnuts, chopped
                2          tablespoons cornstarch
                2          tablespoons minced fresh cilantro
                1          tablespoon toasted sesame oil
                1          tablespoon Chinese rice wine or dry sherry
                1          tablespoon rice vinegar
                2          teaspoons sugar
                2          teaspoons grated fresh ginger
                ½         teaspoon salt
                ½         teaspoon pepper
                1          (1-pound) package 5½-inch square egg roll wrappers
                ¼         cup finely grated carrot (optional)
                1          recipe Chili Oil (recipe follows)


    1. Sprinkle gelatin over soy sauce in bowl and let sit until gelatin softens, about 5 minutes. Meanwhile, microwave 1 cup water and mushrooms in covered bowl until steaming, about 1 minute. Let sit until softened, about 5 minutes. Lift mushrooms from bowl with fork and discard liquid. Squeeze mushrooms dry and chop fine.

    2. Meanwhile, place half of pork in food processor and pulse until coarsely ground into approximate 1/8-inch pieces, about 10 pulses; transfer to large bowl. Add shrimp and remaining pork to processor and pulse until coarsely chopped into approximate ¼-inch pieces, about 5 pulses. Transfer to bowl with more finely ground pork. Stir in soy sauce mixture, mushrooms, water chestnuts, cornstarch, cilantro, sesame oil, wine, vinegar, sugar, ginger, salt, and pepper.

    3. Divide egg roll wrappers into 3 stacks (6 to 7 wrappers per stack). Using 3-inch round cutter, cut 2 columns of 3-inch rounds from each stack of wrappers (you should have 36 to 42 rounds). Cover rounds with moist paper towels to prevent drying.

    4. Line baking sheet with parchment paper. Working with 6 rounds at a time, brush edges of each round lightly with water. Place heaping tablespoon filling in center of each round. Crimp wrapper by pinching opposite sides of wrapper, rotating 90 degrees, and repeating until dumpling has 8 equidistant folds. Gather wrapper sides and gently squeeze tops of dumplings to form “waist.” Holding dumpling in 1 hand, gently but firmly pack down filling with butter knife, leaving top exposed. Transfer to prepared sheet; cover with clean, damp dish towel; and repeat with remaining wrappers and filling. Top center of each dumpling with pinch carrot, if using.

    5. Cut piece of parchment slightly smaller than diameter of steamer basket and place in basket. Poke about 20 small holes in parchment and lightly coat with vegetable oil spray. Place batches of dumplings on parchment liner, making sure that they are not touching. Set steamer over simmering water and cook dumplings, covered, until no longer pink, 8 to 10 minutes. Serve immediately with chili oil. (Dumplings can be frozen for up to 3 months; cook straight from freezer for about 5 extra minutes.)

    Chili Oil
    Makes about ½ cup


                1          tablespoon soy sauce
                2          teaspoons sugar
                ½         teaspoon salt
                ½         cup peanut oil
                ¼         cup red pepper flakes
                2          garlic cloves, peeled


    1. Combine soy sauce, sugar, and salt in small bowl; set aside. Heat oil in small saucepan over medium heat until just shimmering and registers 300 degrees. Remove pan from heat and stir in pepper flakes, garlic, and soy sauce mixture. Let cool completely, stirring occasionally, about 1 hour. Discard garlic before serving.

    I’ll see you tomorrow night at 8pm ET…it’s our last stuffed recipe of January—Barbecue Pulled Pork Egg Rolls.

    Keep it flavorful!

    P.S. Please check out all the blogs by our Foodie Friends! And, you can even like them on Facebook. They're a bunch of talented QVC employees who love to cook and write about the foods they make!

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