Island Spiced BBQ Chicken

Courtesy of Nate Berkus

Hi Friends,

Rub(Note: Rub is good for more than one recipe)
2 tablespoons salt
2 tablespoons sugar
1 tablespoon + 1 teaspoon onion powder
1 tablespoon + 3/4 teaspoon of ground ginger
1 tablespoon garlic powder
1 1/2 teaspoon black pepper
1 1/4 teaspoon ground cinnamon
1 1/4 teaspoon ground nutmeg
1 1/4 teaspoon ground savory
3/4 teaspoon ground allspice
1/2 teaspoon ground jalapeno powder

Sauce
(3) 6 oz cans of pineapple juice
1/4 cup thai chili sauce
1/4 cup Captain Morgan Spiced Rum
1/4 cup sherry
1/4 cup ketchup
2 tablespoons sesame oil
1 tablespoons Worcestershire sauce
2 teaspoons minced fresh ginger
4 leaves fresh basil

12 boneless chicken thighs with skin defatted (see below Prepping The Chicken) 1 can of spray oil

Prepping the Chicken
1. Remove the skins from the thighs and set aside for use later. The skins will be firmly attached to one side of the thigh yet loose on the other side. Try to work your fingers under the skin and gently pull it off. If the attached side is difficult to remove without tearing, use a small knife to help detach.

2. Remove the bones from the thighs

3. Trim the thighs. Remove excess cartilage. Trim the edges and ends so you end up with a small rectangle or square.

4. Scrape the skins of all visible fat until paper thin and almost translucent. Set skin aside.

The Method
1.Combine all rub ingredients and set aside

2. Combine all sauce ingredients except for fresh basil and bring to a boil. Allow to simmer for 5 minutes.

3.Set aside enough sauce to marinate chicken in and allow to cool.

4. Allow remaining sauce to reduce over low heat. Remove from heat once it thickens and turns into a glaze.

5. Place chicken (without the skin) in marinade. Let the thighs marinate for four hours. Add chopped fresh basil to marinade. Remove chicken from marinade 30-45 minutes before grilling time and shake to remove excess marinade.

6. Once dry, season with rub on both sides, wrap skin around so it is surround the chicken and apply rub to skin, be sure to sprinkle rub over top & bottom of chicken.

7. Spray grill grate with oil. Grill chicken with indirect heat at approximately 325-350 degrees for 35 minutes. Once chicken hits 165 internal temp (around 35 minutes mark), start glazing (Apply glaze every 5-7 minutes until internal temp reaches 170(total cook time should be 45min - 1 hr).

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Live well,
Yvonne

Two-Tone Living - Compliments of Kenneth Brown

Photo by Mayer Bowden Photography

Hi Friends,

Kenneth Brown is an awesome designer and great guy. Hope some of you had the opportunity to attend his event a couple years ago in the Los Angeles area.

Kenneth uses my favorite in this design with two colors, brown and tan, which gives this living room space a calm, transitional style. Neutrals are perfect for an easy change from warm to cold weather.

Working with the Neutral furniture is ideal for this great idea; purchase neutral window coverings from your local box or linen store, take a quick trip to the local discount fabric store, purchase enough fabric to cover the lower 1/4 of your window coverings and 3 -4 pillows. Use self-adhesive fabric tape to attach the fabric to the lower-half of the window covering - repeat the same for your pillows and you have an instant change. Purchase several colors and change your space every season, especially the Holidays.

Check back for more great, easy and inexpensive ideas and enjoy your two-tone space!

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Live well,
Yvonne

Summer Grilled Pork

Courtesy of Nate Berkus

Hi Friends,

Ingredients
Four 1- inch- thick boneless pork chops
1 teaspoon kosher salt
1 teaspoon freshly cracked pepper
10 thick- cut applewood smoked or regular bacon slices (about 12 ounces)
3 tablespoons cream cheese, at room temperature
2 tablespoons panko bread crumbs
1?4 cup thin strips roasted red bell pepper
1?4 cup chopped drained artichoke hearts (jarred, in water)
2 tablespoons sliced pickled jalapeños
1 tablespoon balsamic vinegar
1?4 cup honey
1?4 cup Dijon mustard
1?2 cup beer (IPA- style preferred)

Directions

1. Pound out each pork chop between two pieces of plastic wrap until ¼ inch thick. Season both sides with salt and pepper.

2. Preheat a grill to medium.

3. On a large sheet of heavy- duty aluminum foil, lay out the bacon strips vertically, overlapping them by ¼ inch. Arrange the pork chops in one layer over the bacon. Spread a thin 2- inch- wide layer of cream cheese horizontally across the portion of the pork closest to you. On top of the cream cheese, evenly distribute the bread crumbs, roasted pepper, artichokes, and jalapeños. Starting with the edge closest to you, carefully roll the pork into a cylinder, lifting the foil to keep it outside the roll. Drizzle the vinegar over the bacon and close the foil tightly to keep the cylindrical shape.

4. In a small skillet over medium heat, combine the honey, mustard, and beer. Simmer for 4 to 5 minutes, until reduced by one- third and thickened. Set aside half of the sauce for serving and the other half for basting.

5. Place the foil-covered cylinder on the grill and cook for 7 to 8 minutes on each of the four sides. Remove the foil and crisp the bacon on the grill, turning four times and basting with the honey- mustard sauce at each turn. Remove from grill after basting for 5 to 6 minutes, or when an instant- read thermometer in the middle of the meat registers 140°F. 6. Let rest for 5 minutes, then cut into ¾- inch slices. Serve with the remaining honey- mustard sauce.

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Live well,
Yvonne

Chalkboard Kitchen Canisters

Courtesy of Marian Parsons

Hi Friends,

Glass canisters are practical, inexpensive and readily available, but can be a bit boring. Chalkboard paint and an easy-to-apply stenciled detail will transform them into a unique accessory for any kitchen.

Materials Needed:
glass canister(s)
flexible measuring tape
painters' tape
glass-etching cream
1" paint brush
chalkboard spray paint
square or rectangular stencil that fits canister
2" foam brush
latex or acrylic craft paint

Clean Canister
Clean each glass canister with soap and water then thoroughly dry with a clean cloth or towel.

Measure and Tape
Using painters' tape, make a square on the outside of the canister to the dimensions of the stencil. Make sure the taped-off area is level and centered on the canister. Tip: A flexible measuring tape used for sewing will be easier to use on the curved surface of the canister than a metal measuring tape.

Apply Etching Cream
Brush on a thick coat of etching cream inside the taped area using a one-inch wide paint brush. Etched glass will provide tooth for better paint adhesion. Follow manufacturer's directions for activation time and etching cream removal procedure. Remove painters' tape after rinsing the etching cream. Thoroughly dry canister with a clean towel. Tip: Make sure to use etching cream, not a product that frosts glass or only simulates etching.

Spray Chalkboard Paint
Apply clean painters' tape surrounding the etched area and cover the rest of the canister in newspaper to protect it from overspray. Using long, steady strokes, apply the chalkboard spray paint in a thin coat to prevent drips. Allow ample drying time, then apply a second coat in the same manner as the first and repeat a third time if needed for full coverage. Carefully remove paper and painters' tape before the last coat is dry.

Season Chalkboard
When the chalkboard paint has fully dried, rub a piece of chalk over the entire painted surface to season the chalkboard. This step will prevent writing from being burned into the surface. Clean chalkboard with a damp cloth and dry thoroughly.

Paint Decorative Border
Tape stencil into place. Dip a two-inch foam brush into acrylic or latex paint and remove excess on a paper towel, leaving just a small amount on the sponge. Using this dry-brush technique will reduce the risk of paint bleeding under the stencil. Apply paint perpendicular to the stencil surface in a pouncing motion. Carefully remove the stencil, lifting it directly off the canister, so paint doesn't smear. Tip: When using a stencil multiple times, rinse between uses. Allow time for paint to fully dry, then fill canister with kitchen staples and use chalk to label jar's contents.

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Live well,
Yvonne

Watery Blues by Natalie Umbert

Hi Friends,

Today our designer room show off tones of watery blues, grays and whites. The natural fabrics keep the space feeling light and organic – linen upholstery, breezy window coverings and sea grass area rugs keep the colors consistent without being too matched or themed. If you are more playful, accent your space with punches of orange, yellow and turquoise. Remember, it's not a mistake if it feels comfortable in your space.

Join us in a special thanks to photographer, Jeri Koegel.

Check back for more ideas and enjoy those sales this weekend.

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Live well,
Yvonne

Mesquite-Grilled Hanger Steak with Black Bean Salad

Courtesy of Nate Berkus

Hi Friends,

Prep time: 25 minutes
Grilling time: 8 to 10 minutes

Rub
1 teaspoon pure chile powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cinnamon, optional

Salad
1 can (15 ounces) black beans, rinsed
1 cup seeded, finely diced tomatoes
½ cup ¼-inch-diced yellow bell pepper
1/3 cup ¼ inch-diced red onion
1/3 cup thinly sliced scallions white and light green parts
2 tablespoons extra virgin olive oil
1 tablespoon fresh lime juice
1 teaspoon minced garlic

1 hanger steak, 1 ½ to 2 pounds and about ¾ inch thick Extra virgin olive oil
Kosher salt
Freshly ground black pepper

Spicy Green Sauce
In a small bowl, combine 1 cup chopped fresh parsley, ¾ cup olive oil, ½ cup fresh lemon juice, 2 garlic cloves, crushed through a press, and ½ teaspoon red-pepper flakes. (To store, refrigerate, up to 2 days.) Makes 1 ¼ cups.

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Live well,
Yvonne

Elegant Loft Living

Hi Friends,

Are you suffering from a formal division of space in a Studio or Loft? In this designer room, stainless steel shelving acts as a room divider between the living room and bedroom area. Frosted glass makes up the upper half of the shelves for privacy and adds to the elegance of the space.

Check back for more ideas and enjoy large living in your large space.

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Live well,
Yvonne

Artichoke-and-Spinach Dip with Spiced Pita Chips

Courtesy of Kitchen Daily

Hi Friends,

Ken Oringer often serves dip at winter tailgates because it travels well and is simple to eat (no plates or forks necessary). When the weather is very cold, he likes to reheat this creamy, slightly spicy dip in a skillet on a portable grill, but it's also delicious at room temperature.

Ingredients

Serves: 8

1 tablespoon(s) extra-virgin olive oil
1 small onion, finely chopped
3 clove(s) garlic, very finely chopped
16 ounce(s) marinated artichokes, drained and coarsely chopped
1/4 cup(s) dry white wine
2 10-ounce packages frozen chopped spinach, thawed and squeezed dry
12 ounce(s) cream cheese, at room temperature
1/2 cup(s) freshly grated Parmigiano-Reggiano cheese
1 teaspoon(s) finely grated lemon zest
Tabasco
Spiced Pita Chips, for serving

Directions

1. In a large skillet, heat the olive oil until shimmering. Add the chopped onion and garlic and cook over moderate heat, stirring, until softened, about 5 minutes. Add the artichokes and cook, stirring occasionally, until lightly browned in spots, about 5 minutes. Add the white wine and cook until nearly evaporated. Add the spinach and cook, stirring, for 1 minute. Add the cream cheese, Parmigiano-Reggiano and lemon zest and season with Tabasco. Cook, stirring, until the dip is creamy, about 2 minutes. Transfer to a bowl and serve warm or at room temperature with the Spiced Pita Chips.

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Yvonne

Happy Labor Day!

Hi Friends,

It doesn't matter if you are White Collar, Blue Collar or No Collar; Working with your Mind, Hands or Heart; Taking the Time, Devoting the Energy or Making it Happen. May you enjoy all the timeless treasures of this Labor Day; the warmth of home, the love of family and the company of good friends.

Check back for more great, creative ideas and enjoy your Labor Day.

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Live well,
Yvonne

Carrot Cake

Courtesy of Kitchen Daily

Hi Friends,

An old favorite with an updated nutritional profile, but still as moist and delicious as ever.

Ingredients

Serves: 16

1/2 cup chopped walnuts
2 cups whole-wheat pastry flour (see Ingredient note)
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
1 1/2 cups sugar
3/4 cup nonfat buttermilk
1/2 cup canola oil
1 teaspoon vanilla extract
1 20-ounce can crushed pineapple, drained, juice reserved
2 cups grated carrots (4-6 medium)
1/4 cup unsweetened flaked coconut
2 tablespoons coconut chips or flaked coconut
12 ounces reduced-fat cream cheese, softened
1/2 cup confectioners' sugar, sifted
1 1/2 teaspoons vanilla extract

Directions

1. To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.

2. Toast walnuts in a small baking pan in the oven until fragrant, 5 to 10 minutes.

3. Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and 1/4 cup of the reserved pineapple juice in a large bowl until blended. Stir in pineapple, carrots and coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.

4. Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.

5. To prepare frosting & finish cake: Place coconut in a small baking pan and toast in the oven at 300 degrees F, stirring several times, until light golden, 5 to 10 minutes.

6. Beat cream cheese, confectioners' sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with the coconut.

Ingredient Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.

Nutrition Facts

Per Single Serving / Serves 16 Total
Calories 344 Calories from fat 153
Total Fat 17gm 26% Saturated Fat 5gm 25%
Mono Unsaturated Fat 6gm Cholesterol 56mg 19%
Sodium 349mg 15% Total Carbohydrates 43gm 14%
Fiber 3gm 3% Protein 6gm

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

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Live well,
Yvonne