Cauliflower with Gruyere Sauce

Courtesy of Kitchen Daily

Hi Friends,

Plain steamed or microwaved cauliflower turns into something extraordinary when you cover it with this rich-tasting twist on a classic cheese sauce.

Ingredients
Serves: 4

8 cups bite-size cauliflower florets (about 1 head)
4 teaspoons all-purpose flour
1 cup 1% milk, divided
1/2 cup shredded Gruyere cheese (2 ounces)
1 tablespoon snipped fresh chives or chopped fresh parsley
1/2 teaspoon minced garlic (1 small clove)
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste

Directions

1. Place cauliflower florets in a steamer basket over boiling water, cover and steam until tender, 8 to 10 minutes. (Alternatively, place florets in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 2 to 4 minutes.)

2. Meanwhile, whisk flour with 2 tablespoons milk until smooth. Heat the remaining milk in a saucepan over medium heat until steaming. Add the flour mixture; cook, whisking, until the sauce bubbles and thickens, 2 to 3 minutes. Remove from heat; stir in Gruyere, chives (or parsley), garlic, salt and pepper. Spoon over the cauliflower and serve.

Nutrition Facts

Per Single Serving / Serves 4 Total
Calories 136 Calories from fat 54
Total Fat 6gm 9% Saturated Fat 3gm 15%
Mono Unsaturated Fat 2gm Cholesterol 18mg 6%
Sodium 247mg 10% Total Carbohydrates 13gm 4%
Fiber 5gm 5% Protein 10gm

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Check back for more great ideas from your friends at Interior Design!

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!

Live well,
Yvonne

Garden Step Nightstand - Compliments of Erinn Valencich

Hi Friends,

Using unexpected pieces of furniture, like a garden step used as a nightstand, makes for a more interesting look.

Check back for more ideas and enjoy an unexpected piece in your space.

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!

Live well,
Yvonne

Grilled Pizza Recipe

Courtesy of Kitchen Daily

Hi Friends,

Grilled pizza was popularized by George Germon and Johanne Killeen at their restaurant Al Forno in Providence, Rhode Island. The couple had the brainstorm to toss a sheet of raw pizza dough on the grate of their charcoal-burning grill. The crust browned and blistered, and soaked up good grill flavors. It may have been a wacky idea, but it produced an irresistible pizza. Because the crust tastes so great by itself, I tend to keep the pizza toppings fairly simple. The grilled pizza that illustrates this technique comes wtih a colorful garnish of tomatoes, arugula, olives, onion, and mozzarella cheese. I deliberately leave portions of the crust bare because I enjoy the crunch of the grilled bread.

Ingredients

Serves: 2

1 envelope Active Dry Yeast (2 1/2 teaspoons)
1 teaspoon Sugar
1 1/4 cups Warm Water
3 1/2 cups Unbleached White Flour, or more if necessary
1 1/2 teaspoon Coarse Salt
1/4 cup Extra-Virgin Olive Oil
1 bunch Arugula
2 to tablespoons Extra Virgin Olive-Oil
3 cloves Garlic, finely chopped
1 large Onion, thinly sliced
2 medium-size red ripe Tomatoes, cut cross wise into 1/4-inch-thick slices
6 ounces Fresh Mozzarella Cheese, thinly sliced
1/2 cup pitted Black Olives (preferably Kalamata)
2 tablespoons Capers, drained
Extra-Virgin Olive Oil, for grilling the dough

Directions

Combine the yeast, sugar and water in a small bowl and stir to mix. After 5 to 10 minutes, the mixture should look foamy. Place the flour and salt in the bowl of a food processor fitted with a plastic dough blade or a metal blade and pulse to mix. Add the yeast-water mixture and 2 tablespoons of oil and run the machine in short bursts to obtain a smooth, soft dough. It should be moist but not sticky. If necessary add more flour a spoonful at a time, running the machine between additions, until the dough is the proper texture. You can also make the dough in a mixer fitted with a dough hook: place the yeast, sugar, and water in the mixer bowl. When foamy, add 2 tablespoons oil, and the salt and flour. Mix at low speed to form a smooth, soft dough.

Turn the dough out onto a work surface and knead it by hand for a few minutes. Lightly coat a large bowl with the remaining oil. Place the dough in the bowl, turning it to coat with oil. Cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in bulk, about 1 to 1 1/2 hours.

Punch down the dough and let rise until doubled in bulk again, about 1 hour. This second rising is not absolutely imperative, but your crust will be lighter if you have time to do it.

Meanwhile, prepare the topping: rinse the arugula and pat dry with paper towels. Heat 2 tablespoons of oil in a nonstick frying pan over medium heat. Fry the garlic until golden brown, 2 minutes. Transfer the garlic with a mesh skimmer to paper towels to drain. Add the onion to the pan. Cook over medium heat until caramelized to a dark golden brown, 6 to 10 minutes, adding salt and pepper to taste. You may need to lower the heat as the onion darkens. Transfer the onion to a platter. Heat the pan over high heat, adding the remaining 1 tbsp oil if needed. Blot the tomato slices dry on paper towels and season with salt and pepper. Quickly fry the tomato slices on both sides. Add the garlic and tomatoes to the platter with the onion.

Set up the grill for three-zone direct grilling and preheat the hot zone to high. When ready to cook, brush and oil the grill grate.

Generously oil two rimmed baking sheets. Place half the dough on one of the baking sheets and stretch it out to form a 9-by-13-inch rectangle that is 1/8 to 1/4 inch thick. Repeat with the remaining dough and cover it with plastic wrap.

Starting from the far narrow side and using both hands, gently lift the first dough rectangle and drape it onto the grate over the hottest part of the fire. Within a minute or so, the underside of the dough will crisp and darken and the top will puff slightly. Using tongs and a spatula, slide the dough to a cooler part of the grill and cook until the bottom of the dough is browned and firm, 3 to 5 minutes. Brush the uncooked top with oil.

Using tongs and a spatula, invert the crust over a hotter part of the fire. Grill until this side, too, starts to crisp and darken, about 1 minute. Move the crust back to a cooler part of the grill and brush the top with oil. Arrange half of the cheese slices on the pizza, followed by half the fried tomato slices, caramelized onion, cooked garlic, olives, and capers. Cover the grill to melt the cheese. When the bottom crust is cooked, browned, and firm, 2 to 4 minutes more, slide the pizza onto a platter for serving. Top with half the arugula and season with salt and pepper. Cut into pieces and serve. While people are enjoying the first pizza, prepare the second one the same way (the pizza should be eaten as soon as it comes off the grill).

Read more: http://www.kitchendaily.com/recipe/grilled-pizza-74196/#ixzz1PlAAL2or

Build a Factory Cart Coffee Table - Compliments of Ana White

Hi Friends,

Build a Factory Cart Coffee Table
Add updated style to your living room with this DIY coffee table. Featuring an optional reclaimed wood top and caster wheels, this step-by-step project proves factory style - without the price - is obtainable by anyone.

Materials Needed:
12' 1x6 pine boards (2)
8' 2x4 pine boards (2)
14' 1x8 pine board
2" wood screws (50)
2" finish nails (50)
small tube wood glue
small tube wood filler
quart stain or 2 quarts flat paint
paintbrush or staining rags
spray can interior clear coat
sandpaper in medium and fine grits
measuring tape
carpenter's square
drill with countersink bit
hammer
saw
Tip: Many hardware stores will make cuts complimentary with the purchase of lumber.

Dimensions

Overall dimensions are 59 inches wide, 36 inches high and 8 inches deep.

Cut List
1x8 boards cut at 43" (long aprons, 2 boards)
1x8 boards cut at 31 1/2" (short aprons, 2 boards)
2x4 boards cut at 31 1/2" (dividers, 2 boards)
2x4 boards cut at 41 1/2" (long shelf, 3 boards)
1x6 boards cut at 34" (small shelves, 8 boards)

Getting Started
Select boards that are straight. Tip: Pretend board is an arrow on a bow and look down the length of board to see if it is straight. Tip: For added character, select boards that are rustic in nature with imperfections, cracks and knots. To save time, have hardware store cut boards as directed in cut list. Work on a clean level surface large enough for the project and always wear safety glasses and ensure proper ventilation when painting.

Build the Box
Predrill holes on both ends of the long aprons, 3/8 inch from the edge, three holes per end. Screw long aprons to shorter aprons through predrilled holes with 2-inch screws and glue.

Add the Wheel Supports
Predrill holes along bottom edge of shorter apron, every 6 inches. Apply glue to edge of wheel support and screw wheel support to shorter aprons through predrilled holes.

Attach the Deck Supports
Attach side deck supports in same manner as wheel supports. For center support, mark location as shown in diagram. Predrill holes through shorter aprons. Apply glue to ends of center support and screw in place with 2-inch screws.

Nail On Decking
Lay deck boards on top of base. Adjust so deck boards overhang edges a 1/2-inch. Nail down with 2-inch nails and glue. Nail to center boards too. Tip: Use boards reclaimed from a pallet as decking for a rustic yet chic look.

Attach Wheels
Attach wheels to base using screws provided with wheel kits.

Finishing
Fill exposed screw holes with wood filler and let dry. Sand entire table with medium-grit sandpaper. Refill holes with wood filler as needed and let dry. Sand with medium-grit sandpaper, followed with fine-grit sandpaper. Vacuum table with soft-bristled brush to remove sanding residue. Wipe clean with damp cloth. Apply wood conditioner, stain and clear coat for a beautiful wood finish. Apply primer, three coats of flat paint followed with clear coat for a durable painted finish.
Tip: Sand edges before applying clear coat to create a time-worn distressed finish.

Check back for more DIY ideas and enjoy your new coffee table.

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!

Live well,
Yvonne

Design with Saved Money!

Courtesy of The Nate Berkus Show

Hi Friends,

In the today's economic environment it's difficult to redesign a space in your home. Here is a little secret that will help you out. Have a look and please feel free to share your money-saving ideas.

Check back for more great ideas from your friends at Interior Design!

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!

Live well,
Yvonne

Ultimate Chicken Salad Recipe

Courtesy of Chef "Big Daddy" Aaron McCargo

Hi Friends,

Chef Aaron McCargo, Jr.competed on and won the fourth season of "The Next Food Network Star" in 2008, and is the host of Food Network's "Big Daddy's House." His cookbook, "Simply Done, Well Done," was released in April of 2011. For more information about Aaron, visit his website at Aaronmccargo.com.

Today Get Chef "Big Daddy" Aaron McCargo's recipe for the Ultimate Chicken Salad!

Bon Appétit...

Ultimate Chicken Salad
Ingredients
6 cups chopped or shredded cooked chicken breast meat
1 ½ cups mayonnaise
¼ cup finely diced onion
¼ cup finely diced celery
¼ cup sweet pickle relish
1 bunch (1 ounce) fresh chives, chopped
2 tablespoons Worcestershire sauce
1 tablespoon kosher salt
1 tablespoon hot pepper sauce, such as Tabasco
1 teaspoon freshly ground black pepper

Directions
In a large bowl, toss the chicken with the mayonnaise, onion, celery, relish, chives, Worcestershire sauce, salt, hot pepper sauce, and black pepper. Cover and refrigerate for at least 1 hour and up to 2 days.

Check back for more great recipes from your friends at Interior Design!

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!

Live well,
Yvonne

Serene Living by Jennifer Charleston

Hi Friends,

A simple palette of pale and calming neutrals, balanced by deep espresso wood finishes, lend a sense of serenity to the space. A large, low sectional dominates the living area and creates an inviting space for lounging.

Check back for more ideas and enjoy shopping for sales at your local big box and discount linen stores.

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!

Live well,
Yvonne

Barbecue Chicken Penne Melt Recipe

Courtesy of Chef "Big Daddy" Aaron McCargo

Hi Friends,

Chef Aaron McCargo, Jr.competed on and won the fourth season of "The Next Food Network Star" in 2008, and is the host of Food Network's "Big Daddy's House." His cookbook, "Simply Done, Well Done," was released in April of 2011. For more information about Aaron, visit his website at Aaronmccargo.com.

Today we get to share in Chef "Big Daddy" Aaron McCargo's recipe for Barbecue Chicken Penne Melt!

Bon Appétit...

Barbecue Chicken Penne Melt
Ingredients
1 pound mini penne
2 tablespoons plus 2 teaspoons unsalted butter
1 tablespoon olive oil
2 cups diced onions
4 to 6 cups shredded store-bought rotisserie chicken
1 quart bottled hickory-smoked flavored barbecue sauce
12 slices bacon, cooked until crispy and crumbled
½ cup chopped scallions, white and green parts
1 ½ cups shredded mozzarella cheese
2 cups shredded sharp cheddar cheese

Directions
In a medium saucepan, cook the pasta according to the package directions until al dente. Drain, do not rinse, and set aside.

In a medium skillet, heat the butter and oil over medium-high heat and, when hot, add the onions and cook, stirring until softened and starting to brown, about 5 minutes.

Preheat the oven to 375°F. Grease an 11 by 9-inch baking dish.

In a large bowl, toss the pasta with the chicken, 3 1/2 cups of the barbecue sauce, the bacon, scallions, and cooked onions. In another bowl, stir together the cheeses.

Spread one-third of the pasta mixture in the prepared dish and top with one-third of the cheese. Make two more layers of the pasta and cheese, cover with aluminum foil, and bake for 30 minutes. Remove the foil and continue to bake for another 10 to 15 minutes, until the cheese is browned. Remove from the oven, drizzle with the remaining 1/2 cup barbecue sauce, and serve.

Check back for more great recipes from your friends at Interior Design!

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!

Live well,
Yvonne

Happy 4th of July!

Hi Friends,

I live a wonderful, prosperous life here in America. Unfortunately, there were times my mind was closed but fortunately, enlightened, as well. I have felt the pain of loss, and the exuberance of winning. I have had relationships go bad, and have started up wonderful new ones. I am an American, and thank God every Day that I was born into the abundance that is America.

How fortunate am I to have the medium available to me to be able to express this to you, as well as, receive messages from friends and loved ones, in the peace and tranquility that America is today. We are truly blessed.

Happy Birthday America. I for one, am proud to say I Am An American.

Have a good one and a great 4th!

Check back for more great designer ideas and share your comments with us.

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!

Live well,
Yvonne

Rachael Ray's 7-Layer Sliders

Courtesy of Keysha McGrady/ ABC

Hi Friends,

Rachael Ray's new "Big Orange Book" is the biggest collection of new 30-minute meals and includes kosher meals, meals for one, veggie dinners, holiday favorites and more.

Ingredients
1 (15-ounce) can vegetarian (lard-free) spicy refried beans
2 pounds ground sirloin
1 tablespoon chipotle chili powder or chili powder, a palmful
1 tablespoon sweet smoked paprika, a palmful
3 to 4 tablespoons grated onion
3 garlic cloves, minced or grated
1½ tablespoons grill seasoning, such as McCormick's Montreal Steak Seasoning,
1 cup beer—whatever the cook is drinkin'
EVOO (extra-virgin olive oil), for drizzling
6 slices of pepper Jack cheese from the deli counter, quartered to make 24 little squares
1 large ripe Hass avocado
1 teaspoon grated lime zest
Juice of 2 limes
3 tablespoons finely chopped fresh cilantro
½ small or medium red onion, finely chopped
2 jalapeños, seeded and finely chopped
Salt
2 medium yellow tomatoes, seeded and chopped
¼ cup yellow mustard (eyeball it)
1 cup sour cream
1 tablespoon hot sauce (eyeball it)
1 teaspoon ground cumin
12 mini buns, split
Shredded lettuce
½ cup green olives with pimientos, chopped

Based on the classic 7-layer Tex-Mex party dip, these spicy beef sliders are only 2½ inches wide but when stacked up with 6 other layers they stand tall!

Inside the bun are refried beans, a spicy burger, cheese, lime guacamole, yellow mustard and yellow tomato salsa, olives and tangy sour cream. Look for mini brioche or potato rolls if your market's bakery does not make mini burger buns. Split packaged dinner rolls work in a pinch as well.

Each recipe yields 12 mini sliders, or six supper-size burgers.

Heat the beans in a small skillet over medium-low heat. Thin them out with a splash of water so they can heat through without becoming paste-like. Preheat a large skillet over medium-high heat.

Use your hands to combine the meat and chili powder, smoked paprika, grated onion, two cloves of garlic, grill seasoning and beer. Score the meat into four portions with the side of your hand and form three 3-inch patties from each section, yielding 12 mini sliders. Drizzle EVOO over the burgers and place them in the hot skillet over medium-high heat. Cook the burgers for 6 minutes, turning once, for medium doneness. (To make a double batch, roast the burgers on a rimmed baking sheet at 375°F for 7 to 8 minutes.)

In the last minute of cooking time place 2 mini slices of cheese on each burger and tent the pan with foil to melt the cheese.

While the burgers cook, mash the avocado with the lime zest and juice, half the cilantro, half the red onion, the remaining clove of garlic, half of the chopped jalapeño, and salt to taste.

Toss the tomatoes in a bowl with the remaining cilantro, red onion, and jalapeño, salt to taste, and the mustard to make a salsa.

In a separate bowl combine the sour cream with the hot sauce and cumin. To assemble the sliders, layer as follows: bun bottom, a spoonful of beans spread around, a beef patty with cheese, lettuce, guacamole, salsa, sour cream, olives and bun top.

MAKES 12

Check back for more great ideas from your friends at Interior Design!

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!

Live well,
Yvonne

Summer Style: Hottest Color Trend of the Season in Yellow Green

By Kayla Kitts

Hi Friends,

Designer Shelly Riehl David adds a touch of whimsy to this graceful home by coating the walls with yellow green. From the furniture upholstery to the chandeliers, darker shades of green are used as accents to prevent the wall color from appearing out of place. When using a color with this degree of brightness, pair with browns and creams for a soft balance.

Check back for more great ideas from your friends at Interior Design!

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!

Live well,
Yvonne