Food Network’s Sandra Lee Fabulous Fall Recipes
This fall season, eating well and staying on budget is easy with help from Sandra Lee, star of Semi-Homemade Cooking on the Food Network. The oft proclaimed “Queen of Quick” offers practical tips in her new cookbook Semi-Homemade Money Savings Meals that heighten the flavor of food while reducing the prep and cost. It all adds up to more choice and more meals for less time and money, which you can now use to buy shoes. Too good to be true!
So turn over a “new leaf” this month and follow Sandra’s 70/30 philosophy; Mix 70% quality prepackaged foods with 30% fresh ingredients, add a dash of your own creativity and cook up a meal that’s 100% fast and fabulous! Check out a mini-menu from Sandra that transforms supermarket staples into a simple, flavor packed meal for the well-heeled girl on the go.
First up, inventive Early Peas and Haricots Verts in Garlic Herb Sauce, seasoned to taste and coated with a savory garlic herb sauce. Then there’s Herb Butter Roasted Turkey, which is not only healthy but can be transformed into a lavish leftover with peppercorns and sage. Next, sweeten up with Bourbon Sweet Potato Pie drizzled with caramel sauce. Then it’s cocktail time with a Cherries Jubilee Cocktail served over ice with a splash of color.
Sandra Lee’s Quick-Fix Fall Menu
*All recipes from Sandra Lee Semi-Homemade Money-Saving Meals
Appetizer
Early Peas and Haricots Verts in Garlic Herb Sauce
Main
Herb Butter Roasted Turkey
Dessert
Bourboun sweet potato pie
Cocktail
Cherries Jubilee Cocktail
Bourbon Sweet Potato Pie
Prep 30 minutes Bake 1 hour 8 minutes
Cool 2 hours Makes 8 servings
1 frozen deep-dish piecrust, Marie Callender’s®
1 bag (24-ounce) frozen cut sweet potatoes, Ore-Ida® Steam n’ Mash
1⁄4 cup butter, melted
11⁄4 cups sugar
2 eggs, lightly beaten
1 can (5-ounce) evaporated milk, Carnation®
1⁄4 cup bourbon, Jim Beam®
2 teaspoons pumpkin pie spice, McCormick®
Purchased caramel sauce (optional)
Chopped toasted pecans (optional)
1. Preheat oven to 400 degrees F. Let piecrust thaw for 10 minutes. Prick the bottom and sides of crust with a fork. Bake on a baking sheet in preheated oven for 8 minutes.
2. Meanwhile, prepare sweet potatoes as directed on package. Mash cooked sweet potatoes with butter. Stir in sugar, eggs, evaporated milk, bourbon, and pumpkin spice; pour into pie shell. Leaving pie on baking sheet, bake for 10 minutes.
3. Reduce oven to 350 degrees F and continue baking for 50 to 60 minutes or until a knife inserted 1 inch off-center comes away clean. Cool for 2 hours before slicing. Drizzle individual slices with caramel sauce and sprinkle with toasted pecans (optional).
Early Peas and Haricots Verts in Garlic Herb Sauce
Prep 15 minutes
Makes 12 servings
1 bag (16-ounce) frozen haricots verts (green beans), C&W®
1 bag (16-ounce) frozen early harvest peas, C&W®
1 tablespoon water
4 strips bacon, chopped
1 cup slivered red onions
1 1⁄4 cups half-and-half or light cream
1⁄4 cup cognac
1 packet (1.6-ounce) garlic herb sauce mix, Knorr®
Salt and black pepper
1. In a microwave-safe bowl, combine frozen green beans and peas. Add the water; cover and heat on high setting (100 percent power) for 8 to 10 minutes or just until vegetables are tender, stirring once.
2. Meanwhile, in a large saucepan, brown chopped bacon. Drain all but 1 tablespoon of the bacon fat from the pan. Add slivered onions; cook until softened. Add half-and-half and cognac to saucepan; whisk in dry garlic herb sauce mix. Bring to a boil, stirring constantly; reduce heat. Simmer, uncovered, until thickened.
3. Drain green beans and peas. Add to pan with sauce; stir to coat vegetables. Season to taste with salt and pepper.
Cherries Jubilee Cocktail
Start to Finish 5 minutes
Makes 2 servings
Ice
4 shots vanilla vodka, Smirnoff®
2 shots cherry brandy, Kirschwasser®
Lemon-lime soda, Sprite®
Maraschino cherries, Mezzetta®
Lemon and/or lime slices (optional)
1. Fill two cocktail glasses with ice. Pour 2 shots vodka and 1 shot cherry brandy over ice in each glass; stir. Top with lemon-lime soda. Garnish with cherries. Add lemon and/or lime slices (optional).
Herb Butter-Roasted Turkey meal 1
Prep 30 minutes Roast 4 hours
Chill 15 minutes Makes 12 servings
Turkey’s lean protein is so healthy, you’ll want to eat turkey every night. Roast it with herbs for Sunday dinner, then simmer with peppercorns and sage dumplings for a savory stew. Go for three by creaming it with cheese, butter, and bacon in an open-face Mornay.
11⁄2 sticks (3⁄4 cup) butter, softened
2 tablespoons garlic herb sauce mix, Knorr®
11⁄2 teaspoons poultry seasoning, McCormick®
11⁄2 teaspoons crushed garlic, Gourmet Garden®
1 bag (32-ounce) celery and carrot party sticks, Ready Pac®
2 large onions, diced
1 container (32-ounce) reduced-sodium chicken broth, Swanson®
12 pounds whole turkey, thawed if frozen
1 tablespoon salt
1 tablespoon ground black pepper, McCormick®
3 packets (0.75 ounce each) fresh poultry herb blend
(sage, thyme, and rosemary), Herb Thyme®
1 lemon, thickly sliced
1. In a small bowl, combine softened butter, garlic herb sauce mix, poultry seasoning, and crushed garlic. Use a fork to stir together until well mixed. Cover and refrigerate for 15 to 30 minutes or until butter mixture is firm but not hard.
2. Preheat the oven to 450 degrees F. In the bottom of a roasting pan, arrange celery and carrot party sticks and half of the diced onions. Add chicken broth; set aside.
3. Rinse the thawed turkey under cold water and pat dry with paper towels. Using your fingers, carefully loosen the skin around the entire bird. Chop the butter mixture into small pieces. Place half of the butter pieces under the skin of the turkey. Rub the remaining butter pieces on the outside of the skin. Season inside and outside of the turkey with salt and pepper. Stuff turkey cavity with remaining onions, fresh herbs, and lemon slices. (Truss if desired.) Insert a pop-up thermometer at an angle (about 3 inches down from the neck cavity and 2 inches from the breast bone).
4. Place turkey, breast side up, on a rack over the vegetables in the roasting pan. Place in preheated oven and reduce temperature to 325 degrees F.
5. Roast for 1 hour. Then, basting with pan juices every 20 minutes, continue roasting about 3 hours more or until thermometer pops up or an instant-read thermometer inserted into the inside thigh muscle registers 180 degrees F.

So with one of the biggest holidays coming up, all I can think about is what would be an amazing sweet treat to have as a compliment to an amazing Crawfish dinner! Well I had to visit Cocktail Times - now I know that many of you may know of it as a place to go to figure out amazing drinks; however, it is a great source to find meals that you can cook which incorporates alcohol as well. I came upon this Watermelon Hawaiian Salad that looks decadent, easy and really good. It definitely seems easy to prepare and uses coconut rum as well as various tasty fruits and can you beat presentation as you bring this out on a platter or you have them out on a nice sheet of sorts?
Watermelon Hawaiian Pina Salad
Ingredients: (Serves 8 to 12)
1 oz coconut rum
1 cup macadamia nuts
2 bananas
1 small papaya
Juice from 4 fresh limes
3 cups seedless watermelon balls or small squares
2 cups fresh pineapple chunks
1 cup freshly grated or unsweetened coconut
3 cups low-fat vanilla flavored yogurt
1/3 cup papaya seeds
Place the macadamia nuts in a food processor fitted with a steel blade and pulse them a couple of times just to chop them into large pieces. Then, place them in a non-stick heavy sautŽ pan and toast them over medium heat just until they turn golden, stirring constantly. Remove them to a heatproof dish or bowl and allow them to cool.
Peel and cut the bananas and papaya flesh into small chunks and toss them in the lime juice. Place the banana and the papaya chunks in a large glass bowl with the watermelon, pineapple and coconut. In another bowl mix together the yogurt and the papaya seeds. Pour over the fruit and coconut. Toss to combine. Place in a serving bowl or coconut shells. Sprinkle the toasted macadamia nuts over the top and serve immediately.
I remember when I tried my first Mojito and I thought that I had found my signature drink. Oh fickled taste buds, the love affair didn't last. Somehow I returned to my Gin and Tonic and wondered if I would find a signature drink that I wouldn't stray from. Well, this weekend, I will try to make Raspberry Mojitos which may in fact be my drink for the summer and hopefully a hit at many housewarmings, game nights and more. I am always excited to try something new and this drink recipe and many others, are available on Cocktail Times which is my go to place for the best drinks and meals that you would want to incorporate into a future function! So if this drink doesn't hit the spot, there are plenty of other ones that you will love making as you begin to play bartender! I love that this recipe is simple and that there are so many fresh ingredients as well.
Raspberry Mojito Pitcher
Ingredients:
- 6 oz Cruzan light rum
- 4 oz Rock Candy Syrup (or simple syrup)
- 6 lime halves
- handful of raspberries
- 30 - 40 sprigs of fresh mint leaves
- club soda
Build in mixing pitcher. Press 6 lime halves and simple syrup. Add rum, mint leaves, raspberries, crush, fill with ice. Stir and top with club soda.
This the best time of year - you know the part that you know that the weather is getting better and that you need to start thinking about what the perfect drink and place will be. When it comes to NYC, the perfect place is a roofdeck or a nice patio area. Now that choice seems easy but then again you have to decide what place has your favorite spot - when it comes to that, you're so on your own! In the meantime, for those that are rum fans - here is the perfect recipe courtesy of Cocktail Times.com. Not only are they a great place to go to get recipes for your next party, but they also have great recipes for meals that you would like to cook as well. They are definitely a go to site of sorts!
FUNKY DIVA
- 1 1/2 oz Leblon cachaça
- 1/2 oz Aperol liqueur
- 1/2 oz Grand Marnier
- dash of simple syrup
- blood orange, cut into chunks
- Champagne
With these ingredients, you're ready to make the Funky Diva; however, you'll also need to do the following which is suggested by Cocktail Times.com as well: " Muddle blood orange and simple syrup. Shake with all the ingredients except Champagne. Pour into a tall glass and top with Champagne."
No matter where you are there is always a runway show going on somewhere across one of the many catwalks that are on the globe! No matter what you have access to them whether you were in the venue or you look at a variety of shows via amazing sources. One of those great sources includes Coutorture which brings the best of fashion, blogs such as this one and of course amazing editorials as well!
This runway show is from Peter Som during his SS08 Runway show. Although this look is being presented within this post, you can visit the site to see the rest of the amazing outfits that were presented during the show. I love that this look takes the idea of "Lady in Red" to another level. I love that this dress has the look of the "Ladies Who Lunch" but isn't stuffy and can have a lot of fun! This dress is definitely like a lot of other pieces within his collection in that the cocktail style of dress is played up and has a lot of fun elements. This can definitely be worn with the sweetest of ballet flats and of course, a great pair of heels as well. Of course, you can find more amazing designers on Coutorture as well.
Just thinking about an Island Blossom, makes me put myself miles away from going to the office and working! Something like this is perfect to sip while hanging out at the beach or while in your studio creating amazing pieces that are definitely going to wow your many followers (although too many sips and the actual creativity may have to be questioned). That being said, this drink has three of my favorite ingredients: Pomegranate, Lychee and Tequila. In addition, I love the color and it happens to fit with the theme: THINK CITRUS. Thanks to Cocktail Times, this recipe and others like it, will have us on our way to being budding mixologists!
Island Blossom
Ingredients:
- pre-marinate fresh fruit pieces with lime juice and Malibu passion fruit rum
- 1 part pomegranate juice
- 1 part orange juice
- 1/4 part simple syrup
- 1/2 part Soho lychee liqueur
- 2 parts Tezon Blanco tequila
Mix juices, tequila, syrup and lychee liqueur with pre-marinate fresh fruit pieces in a mixing glass. Serve in a rocks glass over ice.
This is proof that I do read comments that come in on my site. The other day, I had posted about Christian Dior's Fashion Week runway show on See Pretty Things, I received a comment from an amazing designer Mikiye. When I followed her link, I found that she created a variety of flower hair accessories that have Swarovski Crystals on them. This is such a great look that is perfect to put the finishing touch on outfits that will be worn at a cocktail party or anything that needs a little sprucing up. Of course this one is one of my favorites since it's apart of our theme of Citrus and it allows us to bring out our inner sunshine that we carry with us all day long! Make sure you visit her site and purchase a few cute things and support indie designers that are out there.
First off, Happy March - we are that much deeper into the winter (which hasn't been too bad if you're in the NYC area), we're about to "spring forward" in time and of course the summer is that much closer (ah flip flops and shorts - have we really been parted this long)? So with that in mind, the Kitten Lounge is launching it's month long theme - THINK CITRUS. For the entire month of March, we're carrying you through this season with thoughts of citrus. We will be infusing your homes, wardrobe and palate with all things that are citrus! So if you think you have something that fits within this taste or within the color scheme - you'll find it right here.
Now, on to raising a glass. This recipe, which was found on Cocktail Times, combines my three loves: citrus, lavender and of course martinis. This definitely something that is aromatic to the senses and is also a great way to learn a new drink that is perfect for gatherings at your home or an event that you will be attending.
Citrus Lavender Martini
Ingredients:
- 1 wedge fresh orange
- 2 fresh lavender leaves (or 5 - 6 pieces dried lavender)
- 1 1/2 oz Level vodka
- 1/2 oz Cointreau
- 1/2 oz Sweet & Sour mix
- 1 tbsp honey
- 1 packet of sugar in the raw
Muddle orange wedge and lavender at the base of the shaker (or a
mixer). Add vodka, Cointreau and sweet and sour mix over ice in the
shaker. Shake well and strain the mixture into a chilled martini glass.
(Optional: Rim martini glass with honey and dip rim in sugar)
It's the year of the rat and Chinese New Year is well under way! In light of that, I began visiting sites that have great beverages that will put you in the mood. One of my favorite places to go to see interesting drinks is Cocktail Times which is a such a great resource. I found a drink that includes Tofu, Tamari (this is an interesting sauce that has soy in it which is definitely something that is new to me) and Shochu which is a distilled liquid from Japan that has properties that are more like Vodka as opposed to Sake. For more recipes, make sure you visit Cocktail Times which is perfect for your next function!
Tamari Tofutini
Ingredients:
- 3 oz Shochu
- A few drops of San-J Tamari
- 2 cubes of Tamari marinated tofu
Fill a martini shaker about 3/4 full of ice; pour shochu and a few
drops of
Tamari into shaker and shake. Strain the mixture into a chilled martini
glass and add toothpick with 2 cubes of tofu soaked in San-J Tamari for
extra taste.
As many people know, I am a gin girl; however, I have become a fan of Christiania Vodka. I have enjoyed sipping this with many of my favorite drinks - cranberry, pomagrante, guava juices and much much more. I truly enjoy the crisp taste and love how it works with so many drinks. I also enjoy sipping it on the rocks. In addition to loving the taste, I love the bottle which is such a classic and minimal look. I don't have an amazing name for how I enjoy drinking this, but I wanted to share what it is that I love to drink with this crisp vodka To date, my favorite way to enjoy this is:
Kimmie's Cocktail
Passion Fruit
Guava
Christiania Vodka
I love a nice beverage that warms you up (hello it's 30 dePomegranate Togrees out this morning) and has a great flavor. Today on was Cocktail Times and found a great drink that is absolutely perfect for this season. How cute does this drink look in this glass? I also love that you can enjoy a variety of teas witihn this beverage; therefore, there is a bit of choice that this drinks allows. Nothing is better than making sure you have a warm drink with a little spice in to enjoy after ice skating, walking around the city, etc. I love finding different alcoholic beverages that can be enjoyed at various times beyond the bars/lounges, Take some time to visit Cocktail Times to find more drinks that are just perfect for you.
Pomegranate Toddy:
- 3 oz brandy
- 1 1/2 oz Pama pomegranate liqueur
(or substitute with 2 oz pomegranate juice and 1/4 oz simple syrup)
- 3 oz Darjeeling tea with cloven
Garnish: cinnamon stick and orange peel
Brew tea first. In an Irish coffee mug, pour brandy and pomegranate liqueur. Pour hot tea and stir. Garnish with cinnamon stick and orange pee
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