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.

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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

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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.

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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

Mary Boeshore's Butterscotch Brownies and Daphine Oz's "Make-Under" Brownies

Courtesy of Mary Boeshore

Hi Friends,

Make a healthier batch of brownies with Daphne Oz's brownie recipe, using Stevia, coconut oil, and other healthy alternatives!

Mary Boeshore's Butterscotch Brownies
Ingredients
1 pkg of butterscotch flavored pieces (12 oz.)
½ cup of butter
2 cups of brown sugar
4 eggs
1 tsp. of vanilla
1 ½ cups of flour
2 tsp. of baking powder
1 pkg of semi sweet chocolate pieces (12 oz.)

Directions
Take butterscotch pieces and butter and put them in a microwave bowl and stick them in microwave. Melt them. Stir in brown sugar. Let it cool. Stir in eggs and vanilla. Mix in flour and baking powder. Mix in chocolate pieces. Spread in 13x9x2 pan. Bake at 350 degrees for 20 minutes

Daphine Oz's "Make-Under" Brownies
Ingredients
1 pkg of butterscotch flavored pieces (12 oz.)
¼ cup apple sauce
¼ cup softened coconut oil
½ cup brown sugar
¼ cup Agave
3 tsp Stevia
3 T molasses
2 eggs
2 egg whites
1 tsp vanilla
Pinch of sea salt
1 cup flour (Could also do a whole wheat or spelt flour using half of what is recommended for all-purpose flour)
1 cup finely ground Quaker oats (NOT quick-cooking); whiz in food processor
2 tsp baking powder
12 oz. 70% cocoa or more dark chocolate, broken into small pieces

Directions
Take butterscotch pieces and coconut oil and heat on stovetop to melt, being careful not to burn. Once melted, take off heat and allow to cool for 2 minutes. Stir in apple sauce, brown sugar, agave, Stevia and molasses. Beat in eggs and vanilla and pinch of salt. Stir in flour, oats, and baking powder. Mix in chocolate pieces. Spread in 13x9x2 pan. Bake at 325 degrees for 35 minutes.

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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

Crisp Bedroom by Shane Reilly

Hi Friends,

The crisp handsome look of this room was created by four key elements: a dark navy wall-to-wall carpet that adds to the formality, soft gray walls that help bring on sleep, striped drapes that add to the height and masculinity of the room, and an ivory bedspread and upholstered headboard that are soft and inviting.

Check back for more ideas and hit those box and discount linen stores for the best deals to reproduce this room on a budget.

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

Ceasar Stuffed Eggs

Courtesy of Keysha McGrady/ ABC

Hi Friends,

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

Ingredients
12 large hard-boiled eggs, peeled
1 small garlic clove
2 teaspoons anchovy paste
A handful of grated Parmigiano-Reggiano, 3 to 4 tablespoons
3 to 4 tablespoons mayonnaise, just enough to bind
1 teaspoon Worcestershire sauce
Juice of ½ lemon
1 teaspoon coarse black pepper
2 romaine lettuce leaves from the heart, finely chopped

This is the one Rachael Ray is famous for, and it's by far her most requested stuffed egg. It tastes exactly (or, eggs-actly) like a Caesar salad.

Cut the fat rounded ends off the eggs, scoop the yolks into a bowl, and stand the hard-boiled egg whites upright in the egg carton. If you prefer to serve the eggs on a platter, trim a small piece of egg off the pointed ends so they will stand upright.

Break the egg yolks up a little bit using a fork. Grate the garlic directly over the bowl, then add the anchovy paste, Parmigiano, mayo, Worcestershire, lemon juice, pepper, and half the finely chopped lettuce. Mash until smooth and check the seasonings.

Fill the egg whites, overstuffing them a little. Garnish with the remaining finely chopped greens.

MAKES 1 DOZEN

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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