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Spike Mendelsohn's unique holiday recipes

Spike Mendelsohn's tips & recipesHow is life after Top Chef?

Celebrity chef Spike Mendelsohn talks cooking, holidays, life after Top Chef and more. Find out what he's been up to since becoming a fan favorite.

You probably remember Spike Mendelsohn from Top Chef, but he's been very busy since his season 4 appearance. You can now find him starring in Bravo's Life After Top Chef. He was a recent competitor on Food Network's Next Iron Chef.

And if multiple television shows aren't enough, he's also opening a new restaurant, Bearnaise, in Washington D.C. Still, Spike had time to talk to us about all this and more, sharing some holiday cooking advice and a few one-of-a-kind recipes, featuring Captain Morgan Rum that are sure to impress your holiday guests.

SheKnows: How is life different after Top Chef? What's changed?

Spike Mendelsohn: Life after Top Chef has been a complete turnaround for me. Before I went on the show, I was cooking in a New York City kitchen, running from one restaurant to the next. Going on the show gave me the opportunity to gain some notoriety and be able to have some marketing with my name. It opened the gates to so many opportunities. Now I own my own restaurants, and I'm opening a new one soon. I get to travel the world, participate in food festivals and do all sorts of charity events. It truly made my career, and when you're presented with an opportunity, you just have to take it and run with it. Top Chef gave me that opportunity, not only for me, but for everyone around me. It helped support my entire family, my friends. It's something truly unique.

SK: When you're busy filming, what do you miss most about being in the restaurant?"I come from a classic French background, where the importance of really delicious sauces is at the forefront of food."

SM: When I'm busy filming, I miss yelling at people in the kitchen (laughs). I miss the hustle, the rush of service and burning myself and having to put food out on time. Being on the line is an adrenaline rush and is something you wouldn't understand unless you were a chef. That's part of the reason why I'm opening a new restaurant. It allows me to be in the kitchen a lot more, as opposed to the fast casual restaurants I've been doing. I've been in the kitchen since I was 13 years old, so having a break these past three years from the everyday kitchen life has been really unique and a great learning experience. I've gotten to learn the business a lot more and how to build a restaurant. I enjoy both sides now.

SK: What is the concept for Bearnaise?

SM: Bearnaise is a classical steak frites restaurant out of Paris. It's a prix fixe menu that really takes the essence of a Parisian-style steak frites restaurant and replicates it in the United States. We're changing it up a little bit to provide more options and do a couple different things, but for the most part it's going to stay pretty classic. For instance, we're going to have French onion soup, classic walnut salad, different types of steak frites with all sorts of sauces. It'll be a steak frites place with my take on it, so I'm pretty excited about it.

SK: What tips would you give home cooks for making holiday dinners less stressful?

SM: My biggest tip is that you don't have to do it all by yourself. Ask your guests to bring something to eliminate some of the items off your prep list. If you want a sweet potato casserole or some mashed potatoes, ask someone to make it and bring it with them. I think that makes it a little more interactive and fun too, when people get to bring their sides and their sauces. Also, don't wait until the last minute to prep everything. Think about leftovers and how great those taste. Making things a day or two ahead always helps, and that food will only get better with time. Throw the stuffing together the day before and have it already made, so when you wake up in the morning you can just reheat it.

SK: What are your favorite holiday dishes to prepare?

SM: My favorite holiday dish to prepare is stuffing. I think they're so delicious, and I also love to make sauces. I'm known for my holiday sauces, like the gravy, red wine sauces and reductions. I come from a classic French background, where the importance of really delicious sauces is at the forefront of food.

Find out how to make holiday entertaining easy from Katie Lee >>Up next: Spike Mendelsohn's recipes with Captain Morgan Spiced Rums >>

Continue »12

3 Unique kale recipes

Love Your GreensDon't snub the greens. Kale is cheap and readily available all year long. These three simple recipes will show you how to take advantage of everything it has to offer.

It's time to step away from the sweets and say hello to your greens! Kale is jam packed with healthy nutrients, super simple to make and can be made in a variety of ways. This little leafy green is something you should be keeping in your kitchen at all times!

First up we have an Asian play on sauteed kale. It's a combination of sesame, orange, ginger and garlic. If you're looking for a flavorful side dish this is one recipe to remember!

Sesame citrus sauteed kale

Yields about 2 cups (it will all depend on how much your kale cooks down)

Ingredients:1 pound kale3 teaspoons sesame oil1 clove garlic (minced)1 teaspoon grated fresh gingerZest from 1/2 clementineJuice from one clementineSalt and pepper to taste2 teaspoons toasted white sesame seedsDirections:

Separate the leaves of the kale from the stem. Wash thoroughly (kale can be sandy) and dry in a salad spinner.Heat sesame oil in a large skillet over medium heat. Once warm, add in minced garlic and grated ginger. Cook for about 30 seconds until the garlic starts to get fragrant.Add in zest, clementine juice and kale. Toss kale to get covered and cover with a lid.Cook for about 3 minutes, take the lid off and start turning the kale in the pan, making sure it is cooking evenly.Once it is soft, sprinkle with a little salt, pepper and toasted sesame seeds. Serve right away.

Next up, we have taken this classic green vegetable and paired it with garlic and red onion. It's simple and perfect alongside roasted chicken or even mixed with pasta.

Sauteed kale with garlic and red onion recipe

Yields about 2 cups (it will all depend on how much your kale cooks down)

Ingredients:1 pound kale1-1/2 tablespoons olive oil1 small red onion  (thinly sliced)2 cloves garlic (minced)1 tablespoon fresh lemon juiceDirections:

Separate the leaves of the kale from the stem. Wash thoroughly (kale can be sandy) and dry in a salad spinner.Heat the olive oil in a large skillet over medium heat. Once the oil is hot add red onion. Cook for 2 minutes and then add in garlic. Let cook for a few minutes, careful not to burn the garlic. If the oil is too hot, turn it down to low.Add in kale and toss to cover the kale in oil, garlic and red onion. Cover and let kale wilt. Take off cover and saute and stir until all kale is wilted and cooked through.Near the end of cooking, season with salt and pepper and add in lemon juice. Give it a quick toss to combine and serve hot.

Lastly we have a simple kale dish that is sure to make everyone happy. It takes this delicious green and pairs it with pancetta (or you could use bacon) and apple cider. It's the perfect fall side dish!

Sauteed kale with pancetta and apple cider recipe

Yields about 2 cups (it will all depend on how much your kale cooks down)

Ingredients:1 pound kale1 tablespoon olive oil1/4 pound pancetta (diced)1 small tart apple (diced)1 tablespoon apple ciderDirections:

Separate the leaves of the kale from the stem. Wash thoroughly (kale can be sandy) and dry in a salad spinner.Heat the olive oil over medium heat and add in pancetta. Cook for 3 minutes until it's starting to crisp. Add in apples and cook till they start to soften.Add in kale and apple cider. Cover and let steam until it starts to wilt. Take off the lid and saute till it's all cooked equally. Season with salt and pepper and serve warm.

More kale recipes

Raw kale and grapefruit salad recipe
Spaghetti with sausage and kale recipe
Grilled kale and pancetta risotto recipe

No-bake hummus pizza recipe

healthy no-bake pizza

A delicious Mediterranean spin on pizza! Pita bread or flat bread is topped with flavored hummus,  then fresh crisp veggies are added, making this pizza guilt free and figure friendly. The added bonus? It’s a no-bake recipe, making it light, cool and refreshing for the summer.

No-bake hummus pizza recipe

Yields 4 servings

Ingredients: 4 pita breads or 2 large flat breads1 (8 ounce) container of your favorite hummus1 cup cherry tomatoes, halved1/2 cup red onions, minced1/2 cup kalamata olives, pitted and sliced (you can also substitute black olives)1 English cucumber, diced1 avocado, pitted and dicedFresh feta cheese, parsley, oregano or basil as garnish (optional)Directions:

Spread the hummus evenly over the four pitas or two large flat breadsOn each of the pitas/flatbreads begin layering all of the veggies, one by one, until they are all assembled.Top with feta cheese and fresh herbs. Serve immediately.

More no bake recipes

No-bake brownie batter cheesecakes
No-bake granola
No-cook summer meals

Chicken noodle soup in a bread bowl

Winter warm-ups

Chicken noodle soup is the perfect cold weather meal. Serve it in fresh bread bowls for a fun twist.

Feeling a little under the weather? It's nothing that a big bowl of classic chicken noodle soup can't help. Make this version even easier by using store-bought rotisserie chicken.

Chicken noodle soup in a bread bowl recipe

Serves 4

Ingredients:

For the chicken:

2 teaspoons olive oil1 pound boneless, skinless chicken breasts1/4 teaspoon salt1/4 teaspoon black pepper

For the soup:

2 teaspoons olive oil1 medium yellow onion, chopped2 cloves garlic, minced2 carrots, chopped3 celery stalks, chopped1 teaspoon dried parsley1 teaspoon dried thyme1/2 teaspoon dried sage1/2 teaspoon dried oregano2 bay leaves8 cups chicken stock8 ounces egg noodles4 small bread boulesSaltPepperDirections:

For the chicken:

Preheat the oven to 400 degrees F.Brush the chicken breasts with olive oil and season with salt and pepper. Place on a nonstick rimmed baking sheet and roast in the oven for about 20 minutes, until the chicken is cooked through.Remove from the oven, cool for 10 minutes, and shred with two forks. Reserve.

For the soup:

Heat the olive oil in a large Dutch oven and add the onion, garlic, celery and carrots. Season with salt and pepper and cook until vegetables begin to soften. Add the parsley, thyme, sage, oregano and bay leaves. Cook for another 7-8 minutes until the veggies are very tender. Pour in the stock and bring to a simmer. Simmer for 10 minutes.Add the egg noodles and continue to simmer until they are cooked through. Add the shredded chicken. Remove the bay leaves. Season with salt and pepper to taste.Cut off the tops of the bread boules and hollow out the insides. Ladle soup into bread bowls and serve immediately.

More Daily Flavor

Buffalo chicken soup with orzo
Chicken tortilla soup
Quick chicken Marsala

Creamsicle cupcakes in a jar

Treats On The Go!Orange creamsicle cupcakes made inside Mason jars. It's a treat on the go!

How great is a cupcake on the go?! These fun little cupcakes are full of flavor and can be easily given out as gifts or a fun birthday favor. The flavor is reminiscent of the classic summer frozen creamsicle treat. It has a hint of orange and a slight vanilla flavor. If you do not have any Mason jars, you can simply use cupcake liners instead.

Orange creamsicle cupcake recipe

Yields 24 cupcakes

Ingredients:1 box yellow cake mix1/2 cup water1/2 cup orange juice1 teaspoon orange zest3 eggs3 drops orange food coloring24 four-ounce Mason jars (or cupcake liners)Directions:Preheat oven to 350 degrees F.Add all ingredients to a large mixing bowl and mix until completely blended, about three minutes.Fill Mason jars or liners about one-half full. Cook for 20 minutes until a toothpick, tested in the center, comes out clean.Top with vanilla orange frosting.If cooked in a Mason jar set them on a cookie sheet before putting them in the oven. If giving away as gifts, top with lids.Vanilla orange frosting recipe

Yields 1 cup frosting

Ingredients:2 cups powdered sugar2 tablespoons softened butter2 tablespoons half-and-half1/2 teaspoon vanilla extract1 teaspoon orange zestDirections:

Add to a mixing bowl and using an electric mixer blend together until fluffy.

More cupcake recipes

Snow White's apple cupcake
Mini strawberry lemonade cupcake
Tie-dye cupcake

Tips for planning the perfect block party menu

Stay organized with help from the web

The biggest challenge to a block party menu is organization. Who's bringing what? For how many? Take a breather and follow these tips for easy summer party planning with a little help from some familiar web services.

Planning a block party can be daunting. Perhaps one of the most challenging parts is feeding the hungry crowd. How do you make sure there's enough food for all and that everything (including incidentals) is taken care of? How about a little help from an online sharing service like Clipboard or Pinterest?

Organizing the menu

You may be tempted to just ask everyone to bring their favorite foods, but remember that means that you'll have a lot of disjointed dishes, and you could easily end up with six potato salads and no veggies.

Set up a board on Clipboard or Pinterest just for your party planning and invite one member of each household to join. While Pinterest works for this, we prefer Clipboard because it has a few features that make it especially useful for party planning (like tagging, the ability to @-reply to bring a note to someone's attention and the ability to create notes without special clips from the web).

Have a single small committee decide on the menu or theme. For example, if you decide to do barbecue, you'll want one or two people in charge of the main dish and everyone else in charge of extras. Either assign each household a dish to bring or ask them to submit ideas by pinning or clipping them to the main board. Then everyone can see at a glance if there's a duplicate and those things can be worked out in advance.

Once the menu is set, make sure you keep people informed of how many people they'll need to serve and other information they'll need. For example, if someone is supposed to bring baked beans, add a note to their clip letting them know how many people they're serving, what serving utensils to bring, if any, and whether they should bring optional add-ins (like cheese, green onions, etc.).

Make it easy! Try our block party grilling menu

Drinks A variety of sodas (make sure you have diet and caffeine-free options and lemon-lime for the kids)Mocktails for the kidsWatermelon & jalapeño margaritasPlenty of waterA variety of beer (we recommend asking guests to BYOB)Appetizers Grilled stuffed jalapeños with fresh cilantro lime sauceAdorably cheesy animal appetizersVodka-infused tomatoes with dipping salts (Vegetarian, vegan if made with Imperial brand or other vegan-approved sugar)Crackers and several cheese spreadsVegetable platterEntrees Mexican-spiced baby back ribs with chipotle honey glazeFavorite burger recipes from football legendsQuinoa veggie burger (Vegetarian, vegan if egg white substitute is used; make sure they aren't cooked on the same grill as meat)Sides Honey barbecue beans with applewood smoked baconGrilled sweet potato and mango salad (Vegetarian, vegan if made with Imperial brand or other vegan-approved sugar) French friesGrilled vegetables (Vegan if not grilled using animal fat)Homestyle coleslaw (Vegetarian, vegan if made using mayonnaise substitute)Cactus fries with avocado dipping sauce (Vegetarian, vegan if made using vegan sour cream and mayonnaise substitutes)Desserts S'mores dessert pizzaPiñata cookiesVegan coconut chocolate puddingCake batter browniesStore-bought candy and fruit (watermelon is always popular)Other important stuff

The menu isn't the only thing people need to know about, though. Use the notes feature to add party details, like the time and date, where they should bring the food and any other important info.

It's also helpful to post a note or link containing food safety tips (how to keep it warm or cold, etc.). Basically, it's helpful to have a central location with details that apply to everyone.

And don't forget the utensils and plates! Make sure someone's in charge of bringing the right kind of plates (for barbecue or messy food, you'll need heavy-duty plates, preferably with dividers), spoons, forks, serving utensils, cups (do you need special glasses for a cocktail?), drinks (especially plenty of water) and napkins. If you want these things to match, make sure you post and assign the exact type or color you need.

You should also suggest special disposable containers guests can buy for their dishes instead of bringing their own. You may also need ice, ice chests, tables, chairs and other incidentals. If you can't find it online, you can post a note and assign it.

tip

Don't forget to send a reminder about a week before the event. Even if you can set up emails to for notifications when things on your board change, one last reminder helps ensure no one misses something important.

More on block party planning

10 Tips to organize an outstanding block party
Bring back the block party: 3 Creative themes you have to try
How to plan a holiday block party

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Cuties Clementines are available nationwide

Cuties ClementinesThe produce section just got cuter

'Tis the season for Christmas jingles and over eating, but there is another reason to celebrate this time of year and it doesn't have anything to do with Santa. The kid-friendly fruit that everyone loves, Cuties Clementines, have started to make an appearance in produce sections. Cuties were only available to West Coast residents, until now.

Cute fruit

Move over cookies, there is a better, healthier snack making its way into the holiday season. Cuties Clementines are known for their sweet flavor, kid-friendly size and ability to peel easily making them a snack favorite for children and parents alike. Starting this month, everyone from California to New York can celebrate winter's finest fruit. In a season filled with junk food and sweets, these compact fruits make an appearance just in time. Cuties are packed with nutrients like calcium, vitamin C and fiber.

Cuties give back

Cuties has released an interactive website where parents can upload all things cute for a chance to win everything from T-shirts to the grand prize of a $150,000 scholarship for their little cuties. As if that wasn't enough, the sweet snack is partnering with DonorsChoose.org, an organization that helps to fund classroom projects and fulfill unmet needs in schools. For every video uploaded, parents will receive a $10 gift card to DonorsChoose.org to support the classroom project of their choice. Showing off your kids now has an altruistic side to it and could lead to a $5,000 prize that will be donated to schools in need.

Stock up on this healthy snack

A cute and healthy snack that tastes good and gives back sounds like the best gift of all. Cuties are only available from November through May, so stock up now. In a season filled with cold days and dreary skies, these little bursts of sunshine will make you dread the warmer weather when they disappear until next year.

More healthy snack options

Heart-healthy snacks
7 Healthy snacks the whole family will love
7 Healthy midnight snacks

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• Cool summer sips recipe

Dental-friendly Halloween treats for those with braces

Braces-Friendly
Halloween TreatsHalloween is the holiday of candy and more candy -- which can wreak havoc for those kids (and adults) with braces. Does this mean your ghoulish evening must be treat-free if you or your kids have braces? No way! Check out these braces-friendly tips, tricks and recipes.

Halloween foods to avoid if you have braces

Generally any sticky, hard, chewy or crunchy foods should be limited or avoided. The American Association of Orthodontics recommends avoiding: caramel, nuts, licorice, jelly beans, hard pretzels, bubble gum, candy corn, lollipops, taco chips and ice. An off-limits treat now and then is acceptable but be sure to brush and floss afterwards and when it comes to hard, crunchy items, chew lightly.

Halloween foods you can eat if you have braces

Soft, easy-to-chew foods are acceptable Halloween treats. The American Association of Orthodontics suggests: melt-in-your-mouth-chocolates, peanut butter cups, milk shakes, gelatin, ice cream and sliced apples.

Brush and floss

You don't want your dental health to be a scary affair, so be sure to brush and floss after your Halloween outings. This will dislodge any candy and other foods stuck in the braces (and is just good dental hygiene you should practice daily).

Dental-friendly Halloween recipesSpider Bites

These creepy cookies are as fun to eat as they are to set out for hauntingly hungry guests. This recipe is adapted from The Braces Cookbook by Pamela Waterman. The spider legs are made from licorice; check with your orthodontist to see if these cookies are appropriate for your family.

Ingredients:1 cup vegetable shortening1 cup granulated sugar2 tablespoons water1 teaspoon pure vanilla2 eggs2 cups all-purpose flour1/2 cup cocoa1 teaspoon salt1/2 teaspoon baking powder1 package black rope licorice, cut into thin 1-inch pieces1 small tube of white (or color of choice) frostingToothpicksDirections:

Preheat oven to 375 degrees F.In a large bowl, combine shortening, sugar, water and vanilla. Beat until smooth. Add eggs and blend.Slowly mix in flour, cocoa, salt and baking powder at low speed. Drop tablespoon helpings of mixture onto ungreased cookie sheets and roll each helping into a ball.Bake for 9 minutes. Let cookies cool for about 10 minutes.Using a toothpick, create four small holes in either side of each cookie, then push one end of a piece of the cut licorice into each hole, creating the "legs" of the spider.Once all eight legs are in place, create eyes or decorate at will using the white frosting.

Up next: More dental-friendly Halloween recipes >>

Continue »12

Homemade gifts in a jar

Holiday Gifts With A Personal TouchTrying to budget for the holidays? From beauty products to unique candies, these homemade gifts are inexpensive to make and much more meaningful than a gift card.

Is there anything sweeter than a homemade gift from a loved one? There's something wonderfully personal about taking the time to craft a gift for friends and family. Homemade gifts in jars are fun to make, cost effective and a great way to celebrate the holiday season.

Smoked sea salt caramels

Once you give these caramels as a gift, people will be begging for the recipe. The saltiness cuts through the intense sweetness of the caramels and using smoked sea salt adds a unique flavor. You can also substitute regular sea salt for the smoked variety.

Recipe adapted from Baking Bites

Makes 3-4 dozen, depending on the size

Ingredients:1-1/2 cups sugar1/3 cup water1/4 cup corn syrup1 cup heavy cream1/4 cup (1/2 stick) unsalted butter, cut into small pieces1/2 teaspoon salt1-2 tablespoons smoked sea salt (I used Maldon)Directions:

Lightly grease an 8 x 8-inch or 9 x 9-inch baking dish (baking spray with flour works well).In a medium saucepan, combine the sugar, water and corn syrup. Cover the pan and bring to a boil over high heat. Once some steam has developed in the pan, remove the lid. Continue to boil until the caramel turns a deep honey color, approximately 10 to 15 minutes.While the sugar is cooking, combine the butter and cream in a microwave safe bowl. Microwave for 30 seconds at a time until the butter is melted.When the caramel begins to darken, carefully but quickly add the cream and butter. The mixture will steam and bubble up, so pull your hand away. Using a heat resistant spatula, stir the mixture and add the salt.Place a candy thermometer in the saucepan and stir until the mixture has reached 260 degrees F.Pour the caramel into the prepared baking dish and allow it to cool completely. Sprinkle the smoked sea salt on top.Draw even lines with the tip of your knife and a ruler to create guides for slicing the caramels. Use a warm knife to cut caramels into small squares or rectangles. Wrap each caramel individually in a twist parchment and place in a jar. Caramels will keep at room temperature for a week.

Peppermint sugar scrub

This body scrub recipe is deceptively simple with only three ingredients! But it's so much better than the more expensive store-bought varieties. Regular sugar can be substituted for the turbinado if you have sensitive skin, but turbinado will provide the best exfoliation. Olive oil also works well in this scrub, but coconut oil is amazing for the skin!

Ingredients:1/3 cup turbinado sugar3 tablespoons coconut oil4-10 drops peppermint oilDirections:

Measure the sugar into a mixing bowl.Melt coconut oil in the microwave for 15 to 30 seconds to liquefy it.Stir the oil into the sugar, followed by the essential oil.Store in a decorative jar. The scrub will last indefinitely.

Slow cooker apple butter

An assortment of sweet and tart apples will yield the best results with this apple butter. If sweeter apples are used, reduce the quantity of sugar in the recipe slightly. This recipe should yield approximately 2 pint jars.

Ingredients:3 pounds (approximately 9 large) apples, peeled, cored and chopped1/2 cup apple cider2 tablespoons fresh lemon juice3/4 cup light brown sugar1/4 cup sugar1-1/2 tablespoons ground cinnamon1/2 teaspoon allspice1/4 teaspoon freshly grated nutmeg1/8 teaspoon saltDirections:

Place the apples in a slow cooker. Add the remaining ingredients and stir to combine.Cook for 8 to 10 hours on low heat, stirring a few times to keep the mixture from sticking to the sides.Puree the apple butter with an immersion or standard blender.

Cookies in a jar

Cookies in a jar are the perfect gift for someone who enjoys baking from store-bought mixes. The layered ingredients make a beautiful, colorful jar to keep on display. Make sure to include a tag with cooking instructions!

Adapted from Bakerella

Ingredients:1-1/3 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1/4 teaspoon salt1 cup rolled oats3/4 cup M&Ms3/4 cup semisweet chocolate chips1/2 cup brown sugar, packed1/2 cup white sugarDirections:

Combine flour, baking powder, baking soda and salt.In a 1-quart jar, layer ingredients in the following order, packing down each layer very tightly: flour mixture, oats, M&Ms, chocolate chips, brown sugar and white sugar.If there's any space at the top, add some additional chocolate chips or M&Ms. Packing the ingredients firmly and evenly will ensure that they layers stay separated.Decorate the jar and include cooking instructions for the gift recipient.

Directions for jar:

Preheat the oven to 350 degrees F.Stir all of the jar ingredients together in a bowl. In a separate bowl, mix 1 egg, 1/2 cup melted butter and 1 teaspoon of vanilla. Mix wet ingredients into dry ingredients.Scoop cookies onto a baking sheet lined with parchment.Bake for approximately 10 minutes.

Candied citrus peel

Candied citrus peel is one of my favorite gifts to give over the holidays. You can use any citrus fruit — oranges, lemons, grapefruit, limes, etc. This recipe is also very versatile. Try adding spices to the simple syrup such as cinnamon or cardamom! Depending on the size of the jar, this recipe will make several small gifts or one large gift. In an airtight container, these will last up to one month.

Ingredients:2 oranges1 grapefruit2-1/2 cups sugar2 cups water1 vanilla bean, split down the middle1 cup sugar for coatingDirections:

Cut the fruit into quarters. Use a spoon to scoop out the fruit, but be sure to leave the white pith attached. Slice the fruit into thin slices.Place the citrus strips in a large saucepan and cover with cold water. Bring to a boil and simmer for 3 minutes, then drain. Repeat this process 2 more times using fresh water (do not skip this step as it removes the bitterness from the peel).Clean the saucepan and add the water, sugar and vanilla bean. Bring to a boil, stirring periodically to dissolve the sugar. Reduce to a simmer and add the citrus peel. Simmer over low heat, stirring every 10 to 15 minutes, until the fruit turns translucent, up to 2 hours.Line a baking sheet with parchment paper and a cooling rack. Use tongs to remove the peels from the syrup, shake off any excess liquid and move to the rack to finish draining. Allow the candied peels to dry overnight.Toss with sugar.

Tips for decorating gifts in jarsYou should be able to find almost everything you need to decorate a gift jar at your local arts and crafts store. Look for assorted jars, stickers, tags, tissue papers, ribbons, etc. Have fun and be creative!If your gift will require the receiver to do some preparations (such as baking cookies), include simple but clear instructions by attaching a gift tag to the top of the jar, as seen in the "Cookies in a jar" photo.If the food gift has a limited shelf life, be sure to include this in the notes.More holiday gift ideas

Holiday gifts the whole family will love
Holiday gifts for the beer drinker
Holiday gifts for the coffee-holic

Pita bread salad sandwich with Bolognese sauce

Stuff it!

You'll want to eat these pita bread sandwiches stuffed with fresh produce and chunky Bolognese sauce for lunch every day of the week!

Pita bread is great to have on hand for a quick lunch or dinner since it can be stuffed with just about anything you have in the fridge. Throw in whatever fresh produce you have on hand, leftover grilled meat and top it all off with a delicious sauce. Leftover Bolognese sauce, an Italian tomato-meat sauce, makes the perfect addition to this pita bread salad sandwich.

Pita bread salad sandwich with Bolognese sauce recipe

Serves 2

Ingredients:2 pita bread pocketsBolognese sauce (meaty tomato sauce), recipe followsFresh or canned cornCherry tomatoes, quarteredRed onion, thinly slicedMixed greensDirections:

Pat pita bread with wet fingers to slightly moisten and toast quickly to warm up.Carefully slit bread open on one side to create an opening in the pocket.Fill with sauce, cherry tomatoes, onion, mixed greens and corn, as desired.

Bolognese sauce recipe (meaty tomato sauce)

Serves 2

Ingredients:3-1/2 ounces ground veal or beef3-1/2 ounces ground pork1/2 cup tomato paste4 ounces Marsala wine4 ounces water1/2 cup tomato puree1/2 carrot, finely chopped1/2 yellow onion, finely chopped1 clove garlic, crushedOlive oilSaltPepperDirections:

Whisk together tomato paste, Marsala and water in a bowl. Set aside.Saute garlic in a pan with a drizzle of olive oil. When it turns brown, discard. Add chopped onion and carrot and saute for about 3 minutes, then add meat.When meat is brown, pour tomato paste mixture and tomato puree into pan. Cover and simmer on low for 1 hour, stirring occasionally. If the sauce seems dry, add hot water as needed.Season with salt and pepper.

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