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Many who have been to any Simplicity Gourmet Cooking School that I have ever hosted know I credit much of my mad kitchen skillz to my Nanny. She is an amazing cook! No one, and I mean no one, knows how to make a roast like her. I have tried and tried and tried and while I’ve wowed many with my roast concoctions….inside, I silently sigh because I know that if they only knew how good one could taste…well, my roast would be put out on it’s rump…so to speak!

There are quite a few signature dishes that only Nanny knows how to make right…strawberry cake, chicken and rice, hashbrown casserole, mashed potatoes…just to name a few. One of my Nanny’s signature dishes, however, is something no one else makes: John Mozetti – oh, just the name makes my mouth water!

My Gran-Nanny, my Nanny’s mom, formulated John Mozetti – which I think is just the perfect name for this Italian family favorite…would only be better if the first name was “Alfonso” or “Guido” or something of that nature – lol! Since my mom’s not much of a cook (love you, mom, but girl, you know it’s true!), my Nanny’s passed it to me and it has become a cooking school fav! Bet when Gran-Nanny was concocting this yummy Italian goodness for our family, she never thought it would be sent out to the masses and taught at cooking schools – props, Gran-Nanny!

I had John Mozetti described to me once by a cooking school attendee as the “homemade hamburger helper…you know…before they had hamburger helper.” Great description! However, this is MUCH healthier because it’s not processed food (like hamburger helper) and it’s all jazzed up with fresh ingredients and spices…and in less than 30 minutes…can’t get much better than that!

Next Thursday, May 7th, from 6:30-7:30, I will be hosting “Dinner Tonight” at the Simplicity Gourmet Corporate Center; we’ll be showcasing Nanny’s John Mozetti and I hope you can tune in LIVE. If you’re in the Nashville, TN metropolitan area, come by, we’d love to have you over for “Dinner Tonight.”

Happy Cooking!
Miss K

John Mozetti with Spicy Italian Salad and Toasted Garlic Bread
UTENSILS: Electric Skillet or Large Skillet, 3 qt sauce pan, Master Kut

INGREDIENTS:
1 ½ lbs. Lean Ground Meat (beef, chicken, turkey, or lamb)
½ Medium Onion, chopped
1 Green pepper, diced
1 tsp salt & Pepper to taste
2 TBSP Minced Garlic
1 Can Tomato Soup
2 Cans Seasoned Tomato Sauce
4 Large Tomatoes, cut into large chunks
½ Cup Fresh Basil, minced (plus more for the top)
2 TBSP Fresh Oregano, minced
1 Stem of Rosemary, stem removed and minced
2 TBSP Cilantro, minced
½ tsp Rubbed Sage
1 Cup Sliced Mushrooms
2 tsp Marjoram
½ – ¾  pkg Whole Wheat Egg Noodles or Noodles of your choice
2-3 Cups Colby Jack Cheese, shredded

COOKING DIRECTIONS:
Toss the tomatoes with all herbs and put in the 2 qt saucepan. Cover and cook on medium heat until the whistle sounds. When the whistle sounds, close it and turn the burner to low. Allow to cook until you are ready to add to the dish.

Heat the skillet on 350. When the skillet is heated, add the onions, pepper, and garlic; saute for 7-10 minutes until tender.

Add the ground beef to the pan; break apart using a spatula to spread around the pan. Cover the skillet and continue to cook on 350 until water begins to bubble around the edges of the pan. Uncover and stir. Drain off any grease.

Add the tomato soup, tomato sauce, and sliced mushrooms, & cooked tomatoes. Bring to a simmer on 300. Stir in uncooked Egg Noodles until the pan is a little more than ½ full (leave room for the noodles to expand); re-cover. Allow to cook on 300 for five minutes or until water bubbles around the lip of the pan.

Reduce heat to simmer and allow to cook for 10 more minutes. Remove the lid, add the cheese to the top and sprinkle fresh basil; recover. Unplug the unit and allow to stand covered for 10-15 minutes.

Spicy Italian Salad
UTENSILS: Large Serving Bowl, Small Ultra Vac

INGREDIENTS:
DRESSING:
1 cup Olive Oil
¼ TBSP Darn Good Seasoning (or your favorite all purpose)
½ tsp Salt
¼ tsp Parsley Flakes
½ TBSP Garlic Powder
¼ tsp Onion Powder
¼ tsp Oregano
½ tsp Basil
½ tsp Paprika
1 tsp Sugar
¼ tsp Pepper
1-2 Dashes Cayenne Pepper (optional)

SALAD:
1 cup Fresh Soft Mozzarella, Cubed
1 – 1 ½ Cups Cherry Tomatoes, halved
½ Cup Banana Pepper Rings
1 Cup Basil, coarsely chopped
½ Cup Chopped Green Onion
1 Bag Baby Spinach

INSTRUCTIONS:
Combine dressing ingredients and allow to marinate for at least 4-6 hours before serving. Toss salad ingredients and drizzle with dressing; toss to coat. Serve and enjoy.

Toasted Garlic Bread
UTENSILS: Square Griddle

INGREDIENTS:
Olive Oil Butter
Garlic Salt
Fresh Ground Pepper
1 Loaf of Texas Toast

INSTRUCTIONS:

Butter both sides of the number of toast your family needs. Lightly sprinkle one side with garlic salt and fresh ground pepper. Heat the griddle on medium heat. When heated, add 4 pieces to the griddle, seasoned side down; season the other side lightly with garlic salt and fresh ground pepper. Grill each side until golden brown; repeat until all your toast is ready.

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Packing, and especially shopping, for your honeymoon is the cherry on top of the sundae that awaits you (wink, wink)! It’s the fun part where you know you are going to spend some much needed down time with that adorable man of yours.

Nothing will cramp your style more than being unprepared for the most special vacation of you life. Since I’ve recently traveled to Couples in Jamaica with my own hotsy-totsy hubby, important packing tips are fresh on my mind. So, I have compiled a top ten list of must have items to shop and pack for your honeymoon:

1. Cute new swim suit, cover up, flip flops or sandals and of course a beach towel for two.
2. Sunscreen and don’t forget the Aloe Vera gel for that sunburn, Ouch! You don’t want a grumpy hubby to spoil those romantic moments.
3. Passport if you are going outside the US. A passport is a must if you want to come home. Trust me on this one. I have first hand experience with this. You will also want to make 2 copies of your passport. Leave one with a family member and carry one with you at all times. Leave your real passport in your hotel lock box. The US customs will allow a copy of your passport to let you back into the country. And YES you need a passport to get home from Canada.
4. Large plastic bags, 2 gallon size. To tote home any wet swim suits, towels, sea shells or anything else that could turn your suit case into a total mess.
5. Plastic wine glasses, for that bottle of wine you pick up to share on the beach at sunset. You can find these at your local party supply store.
6. Lysol wipes. You can buy the travel size packages. You always want to wipe down the pull down table on the airplane…ewww! They next to never get washed. You will also want to wipe down all the door knobs in your hotel room, they next to never get washed as well.
7. Camera and extra batteries if it is not rechargeable and an underwater camera. You know these little goodies cost a fortune at resorts!
8. Take a journal to record each day’s events and the places you went. This will make identifying all those pictures sooo much easier later when you are showing off your dream honeymoon.
9. Don’t forget travel candles. The ones in tins. You will want at least 4 to give your room that romantic glow. Don’t forget to use them in the bathroom to create the perfect setting for a sensual moment in the shower.
10. And of course a new posh beach bag to carry all of your necessities to the beach!

Bonus tips

1. If you know you are going to arrive at your hotel before check in…don’t worry. In your carry on, pack your swim suit and sun screen. Your hotel will be more than happy to send your luggage up to your room while you enjoy the pool or the beach.
2. To give your clothes that freshly laundered smell, place a few dryer sheets in between your clothes. Your suit case will smell wonderful…you know that smell…the one where you open the dryer and go ummmm, it smells so good!

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Simplicity Gourmet would like to congratulate John Laage and Jessica Starkey of Stoutsville, Ohio for being the winner of the 5 day/4 night honeymoon giveaway to Couples Resorts in Jamaica, drawn LIVE Saturday from Couples Resorts! Simplicity Gourmet’s travel division, Honeymoons by Bella, has exclusive offers and discounts for Couples Resorts and Hawaiian Hotels. To get a quote or to find out more about how a travel agent can assist you with your vacation dreams visit www.pinkapronpreview.com/honeymoonsbybella.php.

Our next Couples Resorts Drawing will be August 29^th at 10:30 am CST. Visit a Pink Apron Preview to enter.

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We are hosting our annual VIP trip at Swept Away by Couples in Jamaica for our top performers. WOW… what a place! From the moment I stepped off the bus onto the property, I have been blown away by the people at Couples Resort. I have never been greeted with such warm enthusiasm and friendly smiles…best of all, it’s completely genuine! If I could sum up Swept Away with a single word, it would be just that, I would describe it as genuine. The people, the accommodations, the food, the atmosphere, even the guests.

I have had the fortunate experience to travel to many places and have stayed in some very upscale resorts. To me, a room is a room, a pool is a pool. However, at Swept Away, even though they have very nice amenities, it’s the atmosphere that stands out and captures your attention.  For example, this hotel is completely sold out, however, I have yet to wait in a single line for any meal, there are more beach chairs than guests, and the staff never seems to be behind:  I am amazed!

If you are looking for a place to have some seclusion to rekindle some romance with your sweetheart, yet have all the amenities of an extravagant all-inclusive, this is the place.  This is a Honeymooner’s paradise.   Hammocks on the over sized lanais, lots of places on the beach to snuggle up in a hammock under some trees – it’s everything one could ask for in a Honeymoon.  I have been married 10 years and I gotta tell ya, it’s like our Honeymoon all over again!  I will definitely be back – for sure!

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Hi Adam,

I was just going to let you know that we received our cookware yesterday and of course we had to try it out. We did a few small steaks in the electric skillet and they were awesome just like you said and I was amazed at how easy the mess was to wash out. We also tried the pineapple upside down cake (which was the first time I had ever even made one) and it was really good as well. Just wanted to say thanks for introducing us to the cookware and something that is going to make a big change in the way we cook and eat.

Thanks again,

Brooke Troup and Will Burnett

Lawrenceburg, Tennessee

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The honeymoon…fun, relaxing, romantic nights, playful, restful, leisurely days… just the two of you…the new Mr. & Mrs. But…where to go is the biggest question!

What do you and your fiancé like to do? Do you enjoy a great gourmet dining experience? Are evening entertainment options important? Beautiful beaches, gorgeous sunsets, friendly service staff just waiting to accommodate your every whim…amazing rooms,  handy swim up bar, top shelf liquor and outstanding beach club services? Does this sound like you?

Well…then, a first class, all inclusive resort is a must on your honeymoon agenda: Couples Resorts! A place where you can leave your wallet at home…really! What would be better than going to such a place for your honeymoon? How about winning a honeymoon to this #1 all inclusive resorts in the Caribbean! Can you hear the Calypso Reggae band singing you and your sweetie’s names? Can you feel the warm sea breezes brushing your face and the warm white sand squishing between your toes?

Simplicity Gourmet is heading down to Couples Resorts on the beautiful island of Jamaica on the 21st of April to give away their next honeymoon trip. We will be giving it away live on April 25th  from the newly renovated  Couples Tower Isle. We will be broadcasting live daily to give you a bird’s eye view of the four beautiful Couples Resort’s.  We will explore and reveal EVERY romantic inch of all the properties; we will review all the restaurants and fill you in on our favs and craves. We will bring you pictures daily of everything that can be photographed: sunsets, snorkeling, the beaches, rooms, pools, the spas and any other indulgence we experience first hand this coming week!

As we blog the week of the 21st, let us know if there is anything you would like to know or have us take a picture of, we will be delighted to do so! Simplicity Gourmet is delighted to have the opportunity to be working with Couples Resorts…and to be giving one lucky couple the honeymoon trip of a lifetime!

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It’s that time again – Simplicity Gourmet Customer Cooking School! YEAH!!!

Next Saturday, April 18th, 11:00 am – 1:00 pm, CST, we will be broadcasting live, so, tune-in to Katie’s Kitchen and enjoy all Simplicity Gourmet’s tasty goodies to get you geared up for spring cooking – you don’t want to miss it…or our super spring specials (wink, wink)!!!

Local customers, come on over: 750 Jim Parker Drive, Smyrna, TN – RSVP to Katie: 866-897-7676 or ksnyder@simplicitygourmet.com.

Can’t make it? Watch live or On Demand anytime: www.pinkapronpreview.com/tv.php.

Happy Cooking!
Miss K

Coca-Cola BBQ Ribs with Southwestern Baked Beans and Country Coleslaw

UTENSILS: 8 qt Roaster, 3 qt Saucepan, 2 large ultra vacs

INGREDIENTS:
3 lbs Pork Ribs

SAUCE:1 TBSP olive oil, 1 medium onion (finely chopped), 3 cloves garlic (finely chopped), 2 cups ketchup, 1 can cola, ½ cup apple cider vinegar, 2 TBSP brown sugar, ½ TBSP Fresh ground black pepper, ½ TBSP onion powder, ½ TBSP ground mustard, ½ TBSP lemon juice, 1 TBSP Worcestershire sauce
DRY RUB: 2 TBSP salt, 2 TBSP brown sugar, 2 TBSP garlic powder, 2 TBSP onion powder, 1 tsp ground cumin, 1 teaspoon chili powder, 1 teaspoon black pepper

INSTRUCTIONS:
(make 4-8 hours before cook time – cook time for the ribs is 1 hour)

Combine the ingredients for the dry rub and mix well. Trim the ribs of excess fat and cut into portions that will fit evenly into the 8 qt. Coast the ribs generously with the dry rub and put in a large ultra vac. Suction the air out and allow to marinate in the rub for at least 4-8 hours.

When your are ready to begin, pile the ribs into the 8 qt. Cover, whistle open, and cook on medium heat.

Meanwhile, saute the onion and garlic with the olive oil in the 3 qt., on medium heat, until the whistle sounds on the ribs.

When the whistle sounds, close it and turn the burner to low. Allow to cook for approx. 45 minutes – 1 hour.

Continue with the sauce. Add the remaining sauce ingredients and mix well. Bring to a simmer and allow to simmer for about 10 minutes. Reduce to low and cook for the remaining time that the ribs are cooking, stirring occasionally. Meanwhile, being the beans recipe below.

When the ribs need about 15 or 20 minutes left of cook time, uncover and add some sauce to each rib section. Recover and allow to continue cooking for the remaining time. Save some sauce for dipping when the meal is finished.

Southwestern Style Baked Beans

UTENSILS: 5 qt Slow Cooker

INGREDIENTS:
2 (28 ounce) cans baked beans, 1 medium onions (minced), 1 medium bell pepper (diced), 1 small pkg spicy pork sausage, 3 TBSP chili powder, 4 TBSP Worcestershire sauce, 6 TBSP vinegar, ¾ cup packed brown sugar, 1 cup ketchup, 1 ½ tsp garlic powder, Salt to taste, 2 dashes cayenne pepper (optional)

INSTRUCTIONS:
In the 5 qt slow cooker, combine sausage, onion, and bell pepper. Saute on high until onions are tender and sausage is crumbly. Add the baked beans.

Season with chili powder, Worcestershire sauce, vinegar, brown sugar, ketchup, garlic powder and salt. Add a dash of cayenne if desired. Cover and cook on Medium-High heat until the water seal forms (water will bubble around the edges). Reduce heat to low and cook for about 45 additional minutes or until the ribs are ready.

Country Coleslaw

Utensils: Master Kut, Large bowl

Ingredients:
1/8 Red cabbage, ¼ Green cabbage, 1 Zucchini, 1 Squash, 1 Red Apple, 2 carrots, 2 radishes, 1 bottle T. Marzetti’s Cole Slaw Dressing

INSTRUCTIONS:
When the ribs and beans have 10-15 minutes of cook time left, begin the coleslaw. Cut all ingredients into a large bowl.  Use the #4 cone for the cabbage and radishes.  Use the #2 cone for the squash, zucchini, and apple.  Use the #1 cone for the carrot.  Mix until well combined. Add coleslaw dressing and mix to coat evenly.  Serve immediately.

Seasoned Pepper Orange Tilapia with Rice Pilaf

UTENSILS: Large Skillet

INGREDIENTS:
4-5 Tilapia Fillets, Zest from 1 Medium Orange, 1 Medium Orange (Sliced) Lawry’s Seasoned Pepper, Garlic Salt

INSTRUCTIONS:

Season the Tilapia liberally with Lawry’s Seasoned Pepper on both sides. Zest the orange over the top and then slice the orange. Layer the slices into the bottom of a cold large skillet. Add the fish on top. Sprinkle lightly with Garlic Salt. Cover, whistle open, and cook on medium heat. When the whistle sounds, close, and turn the burner off. Allow to stand for about 10-12 minutes.

NOTE: start the rice first and begin the fish when the whistle sounds on the rice.

Rice Pilaf

UTENSILS: 3 qt Saucepan

INGREDIENTS:
1 Cup Long Grain Brown Rice, ½ Cup Wild Rice, 3 Cups Chicken Stock, ½ Cup Grated Carrots, ½ Cup Fresh Minced Onion (green or yellow), ½ Cup Fresh Minced Celery, ½ Cup Frozen Peas, 1 Bay Leaf, 2 TBSP Minced Roasted Garlic, 2 tsp Olive Oil (for flavor), 1 tsp Lawry’s Seasoned Salt, 1 tsp Lawry’s Seasoned Pepper
¼ tsp Cayenne Pepper, Zest from 1 Small Orange

INSTRUCTIONS:
Saute the garlic and onion with the olive oil (optional, for flavor only) for 5-7 minutes, until the onion is tender. Add the dry rice to the pan and continue to saute on medium heat. Saute until the rice is aromatic. Add all the rest of the ingredients. Cover, whistle open, and cook on medium heat. When the whistle sounds, turn the knob to “V” for vent and turn the burner to low.

Allow to cook for 20-25 minutes on low or until the rice is cooked through (these instructions are for long grain rice; for instant rice, when the whistle sounds, turn it to “C” for closed and turn the burner off / allow to stand covered for 15 minutes). When the whistle sounds, and you reduce the temperature, begin the cooking process for the fish.

Darn Good Skillet Chicken & Potatoes with Mixed Vegetables

UTENSILS: Electric Skillet, 4 qt saucepan, Master Kut

INGREDIENTS:
6-8 Boneless Chicken Breasts, OR, 10-12 Boneless Chicken Thighs, 2 Large Baking Potatoes, 1 bag Baby Carrots, 1 Small Bag Sweet Corn, 1 Bag Baby Broccoli Florets, Darn Good Seasoning

INSTRUCTIONS:
Heat the skillet on medium heat. When heated, add the chicken and season with Darn Good. Cover and cook until water begins to bubble around the edges.

Meanwhile, cut the potatoes on the #4 cone. Rinse and pat dry. Toss with Darn Good Seasoning. When the water begins to bubble on the skillet, flip the chicken and add the potatoes on top. Recover and reduce the temperature to 250. Cook for about 15 more minutes. (begin vegetables with instructions below at this time).

When it’s cooked on 250 for 15 minutes, reduce to simmer and cock the lid to the side to allow oxygen to come into the pan. This will allow the meat to brown a bit. Allow to stand this way until the vegetables are done.

Mixed Vegetables

Add the vegetables in 3 sections of the pan. Add 3 TBSP of water. Cover, whistle open, and cook on medium heat. When the whistle sounds, close the valve and turn the burner off. Allow to stand covered for about 10 minutes for the carrots to cook through.

Cinnamon Apples with Sugar Free Ice Cream

UTENSILS: Small Bowl, Large Bowl, Large Skillet, Master Kut

INGREDIENTS:
4-6 Red Apples, 1 tsp Cinnamon, ¼ tsp Nutmeg, ,2 TBSP Slenda Sugar, ¼ Cup Splenda Brown Sugar, 1 – 1 ½ Cups Chopped Walnuts, Sugar Free Vanilla Ice Cream

INSTRUCTIONS:
In a small bowl, combine the cinnamon, nutmeg, splenda sugar, and splenda brown sugar until well blended. Slice the apples into a large mixing bowl on cone #2. Sprinkle on the seasoning and combine to coat the apples well.

Add the apples to the large skillet. Sprinkle the walnuts over the top. Cover, whistle open, and cook on medium heat. When the whistle sounds, turn to “C” for closed, and turn the burner off. Allow to stand for 8-10 minutes covered.

Serve warm over Sugar Free Vanilla Ice Cream.

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We recently had a “Jamaican Night – Mon!” here at the Simplicity Gourmet Corporate Center Kitchen. We wanted to let all our wonderful brides and grooms know all about our exciting opportunties with Couple’s Resort of Jamaica.

To spice things up (and I do mean SPICE), I gave all our guests a taste of Jamaica and I feel the need to share! Hope you enjoy it!

Happy Cooking!
Miss K

Jerk Chicken with Jamaican Rice & Beans & Tropical Fruit Salad

UTENSILS: Large Skillet or Electric Skillet

INGREDIENTS: 2 lbs Chicken, mixed boneless breasts and thighs cut into large chunks, 1 TBSP Soy Sauce, 1 TBSP ground allspice, ¼ TBSP dried thyme, ¼ TBSP paprika, ¼ tsp ground red pepper, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp salt, ¼ crushed scotch bonnet pepper (use a habanera for a more mild flavor), 1/8 tsp black pepper

INSTRUCTIONS:
At least 8 hours before: Toss chicken with Jerk Seasoning & Soy Sauce until well coated. Place in a large Ultra Vac and suction the air out. Let marinate overnight.

Start the rice below first, then begin the chicken. Preheat the large skillet on medium heat. When it’s preheated, place the chicken in the pan. Cover, whistle open, and cook on medium heat. When the whistle sounds, flip the chicken and recover, leaving the lid ajar to allow oxygen in. Turn the burner to low and allow to cook for 10-12 minutes longer or until the chicken is cooked through.

Jamaican Rice & Beans ***start before the chicken***

UTENSILS: 4 qt Saucepan

INGREDIENTS: 12 oz Red Kidney Beans (drained), 2 Cups Jasmine Rice, 3 ½ Cups Chicken Broth, ½ Cup
Unsweetened Coconut Milk, 2 scallions, chopped, 2 garlic cloves, crushed, 1 tsp thyme, salt, black and hot pepper to taste

INSTRUCTIONS:*** Start first, before the chicken *** Saute the dry rice on medium heat for 5-7 minutes until aromatic. Add all the rest of the ingredients to the 4 qt. Cover, whistle open, and cook on medium heat. When the whistle sounds, turn the valve to “V” for vent. Allow to cook for 10 minutes on low. Turn the valve to “C” for closed and turn the burner off. Allow to stand u until you are ready to serve the meal.

Tropical Fruit Salad

UTENSILS: Medium Mixing Bowl, Master Kut w/ #2 & #3 Cones

INGREDIENTS: 1 Green Apple (#2 Cone), 1 Red Apple (#2 Cone), 2 Cups Pineapple (cubed) 1 Mango (cubed) 1 Papaya, cubed, 3 Bananas, # 4 Cone, 3 Oranges (quartered,seeds removed), ½ Cup Chopped Macadamia Nuts

INSTRUCTIONS: Slice the apples & bananas on the noted cones. Squeeze the oranges over the top and add some orange pulp to the mix. Add the pineapple, mango, papaya and chopped macadamia nuts and stir well to combine. Serve and enjoy.

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Katie’s Kitchen: Dinner Tonight with Simplicity Gourmet – Basil Shrimp Pasta

I know how busy life can get for all of us: work, gym, errands, cleaning, grocery shopping, laundry, family time, friend time, church obligations, not to mention all of the extracurricular activities we tend to fill our lives with. That’s why we do what we do at Simplicity Gourmet – we want to bring a taste of simplicity back to your lifestyle by taking the “thinking” out of preparing a quick, easy, and healthy meal for your family.

Happy Cooking!
Miss K

Basil Shrimp Pasta with Chef Salad & Sesame Broccoli

UTENSILS: 6 qt Roaster, Griddle, Large Skillet, Master Kut

INGREDIENTS: 8-12 oz Angel Hair Pasta, 4 Garlic Cloves (chopped), ½ Sweet Yellow Onion (chopped), 2 lbs Shrimp (peeled & deveined), (6) 28 oz cans Italian-style diced tomatoes (drained), 1 ½ Cups Dry Arrington White Wine, ½ Cup chopped parsley, 1 Cup Chopped Fresh Basil (plus more to sprinkle later), ¼ – ½ Cup Freshly Grated Parmesan Cheese (shredded on #1 Cone), 1 Lemon, Lawry’s Seasoned Pepper

INSTRUCTIONS: Bring a large pot of water to a boil with salt. Add the pasta and reduce the temperature to low. Cook for about 10-12 minutes. Drain the pasta and rinse with cold water. Set aside. Add the 6 qt back to the stove top and heat on medium heat. Saute the garlic & onions for about a 3-5 or until tender. Add the tomatoes, wine, parsley, and Basil. Bring to a simmer on medium heat and reduce to Medium Low. Allow to simmer until the liquid is reduced by half, 8 -12 minutes. Meanwhile, heat the griddle on medium heat, add the shrimp. Squeeze the lemon over the shrimp and sprinkle with seasoned pepper to taste. Saute for 3-5 minutes until the shrimp is pink. Remove from heat. To Serve: Combine the sauce and the pasta in the 6 qt until coated evenly. Plate the pasta and add several shrimp on top. Sprinkle with fresh basil and parmesan cheese.

Sesame Broccoli
UTENSILS: 8” Saute Pan, 2 or 3 qt Saucepan
INGREDIENTS: 2 TBSP Sesame Seeds (toasted), Broccoli Florets, 1-2 TBSP melted Coconut Oil for drizzling
INSTRUCTIONS: Place the broccoli with 2 TBSP water in a cold saucepan. Cover, whistle open, and cook on medium heat. When it whistles, close the whistle and turn the burner off. Allow to stand covered for 5-7 minutes. Meanwhile, saute the sesame seeds in the saute pan on medium heat until they are golden brown and aromatic. Remove from the pan and add the coconut oil to the pan. Turn the burner of, but llow the pan to sit on the burner to melt the oil. When the broccoli is cooked through, toss with the toasted sesame seeds and drizzle with the melted coconut oil.

Chef Salad
UTENSILS: Small Ultra Vac, Small Skillet, Large Salad Bowl & Master Kut
INGREDIENTS: Romaine Lettuce (coarsely chopped), Carrots (shredded on #1 Cone), Red Cabbage (shredded on #1 Cone), Cherry Tomatoes, Red Onion (thinly sliced), ½ Egg per salad, Spicy Italian Dressing (make in an ultra vac the night before to allow flavors to mix – do not refrigerate): 2 cups Olive Oil, ½ TBSP Lawry’s Seasoned Pepper, ½ TBSP Lawry’s Seasoned Salt, ½ tsp Garlic Powder, ½ tsp Onion Powder, 1 TBSP Italian Seasoning, ¼ tsp Paprika, ¼ tsp Celery Seeds, 1 TBSP Sugar
INSTRUCTIONS: Spicy Italian Dressing: Prepare the dressing the day before in an ultra vac to flavor the olive oil.
Hard Boiled Eggs: add three – four wet paper towels to a cold small skillet. Add the eggs on top of the paper towels and cover, whistle open. Cook on medium heat. When the whistle sounds, turn the knob to “C” for closed and turn the burner to low. Allow to cook for 20-25 minutes on low. For the salad, soak in an ice water bath for at least 10-12 minutes before peeling. Salad: Shred the cabbage and mix with chopped Romaine Lettuce. Layer in the bowl. Shred the carrots and slice the onions. Layer on the carrots and then the onion. Add several cherry tomatoes and ½ of a boiled egg (cut lengthwise) to each salad.

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Every so often, a brilliant new wedding product comes along. I had the pleasure to spend some time talking with Peter Merry and discussing his book, The Best Wedding Reception…Ever! Peter is warm and engaging and, just as his book, is extremely fresh and insightful. After being in the wedding industry for 15 years and producing my own wedding planner, I thought I knew a lot and had pretty unique wedding ideas and a well developed expertise. NOPE, not anymore! This book, is in my opinion, a #1 Best Seller and a must read for every bride-to-be who wants her wedding reception to be the best… ever!

The Best Wedding Reception…Ever has over 140 fresh new ideas! Peter approaches the entire wedding planning process from a new perspective. His book is an essential guide that will help you to transform your wedding reception from ordinary to an extraordinarily entertaining celebration. In addition, Peter introduces the concept of an Entertainment Director and their essential role in getting guests involved to create memories for everyone who attends the event.

In the book he states, “One of the primary desires of couples is to capture and hold their guest’s attention. They want their guests to stay for the whole party and enjoy themselves in the process.” He further states, “A wedding reception plan that fails to acknowledge the crucial role that the entertainment plays in keeping the guests involved, interested, and enjoying themselves can quickly result in a wedding reception experience that is tedious and mundane.” Just think how many wedding receptions you have been to where you thought…when are they going to cut the cake so I can leave? Peter exclaims, “The truth is, the guests will leave after the cake cutting…but only if they are not being entertained, don’t feel included, or are not enjoying themselves.”

Peter refers to creating a memorable wedding reception to creating a blockbuster movie and the wedding reception being the opening night premiere! Wouldn’t you love to have your wedding reception be an opening night premiere? In the book, he explains how to make this happen!

In a survey done by St.Louis Bride and Groom Magazine, brides were asked post wedding reception what they wished they had done differently when making their budget and hiring their vendors. Of the brides asked, 78% of them said they wished they had given top priority to their decision regarding entertainment while 72% of them wished they had spent more time researching before selecting their entertainment! You don’t want to be one of those couples who look back at their wedding reception with buyer’s remorse!

I love this statement from the book, “Finding the right location and securing your date will become the cornerstone for guiding all of the other decisions you will make.” This is a very bold statement and in the book, he explains why this is essential with points you have never even considered that map out the necessary elements that are essential to choosing your wedding venue.

Peter introduces the bride-to-be to the concept of having a Wedding Entertainment Director and the vital roll this person has in creating a memorable reception celebration where everyone is having fun and enjoying themselves. He has even developed a certification program for DJ’s who are serious about their business and want to take their job to the next level. You can go to www.WEDGuild.com to find a Wedding Entertainment Director to create an unforgettable reception celebration that will leave you and your fiancé without a single regret!

Peter presents so many of the fun and fresh ideas he presents… remember, 140 of them…that I have never even thought of! Let me give you a few of my favorites:

For the ceremony: Surprise Ring Bearer – Do you have a gifted and talented friend who has a wonderful voice? Instead of having them sing at a traditional planned moment in the ceremony…after the minister has a asked the Best Man for the rings and he pats down his jacket and pants to locate the rings, suddenly, a fanfare of music begins to play and that special friend comes down the isle singing and presenting the rings on a pillow for all to see.

For the cocktail hour: Bring a Magician – When one of your guests suddenly makes a coin disappear      using slight of hand, nearby guests discover they may be in for a treat. Magicians who specialize in close up magic tricks can blend into your crowd putting on spontaneous, miniperformances for groups of 5 to10 at a time. Soon your crowd will be buzzing with conversation with the most common question, “How did he do that?!”

There are so many more wonderful suggestions in Peter’s book; I was completely immersed in all the fabulous information and tips to truly make your reception THE BEST WEDDING RECEPTION…EVER! Brides, if you need a place to start planning or are in the middle or the end of planning, you MUST read this book! From one expert about another, it is the best wedding book to come out in a very long time! I thank Peter for an engaging conversation, the pleasure of his company, and his fresh and innovative book!

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