That’s how long it’s been since I lost 40 pounds. I’ve mentioned it on air a few times, usually during fitness and nutrition shows. I mention it because I know the struggle, and I want those who see me on tv talking about it know: that I’m not just talking about health because it’s the topic on my schedule that day, but because it has a place close to my heart and history. We’ve begun an initiative here at QVC and on air called “Living for Me,” with a focus on fitness, fun, and health. So there’s no better time for me to open up and share.

Why would it take so long to write about it? Well for me, and I know for so many others, issues with weight go a lot deeper than the surface. I’m an emotional eater. And I have been for as long as I can remember. I was brutally bullied in grade school, and struggled with anxiety in high school. So I took to food to be comforted. And after the birth of my daughter, I took to food to handle the pressures of being a single parent. Of course I tried whatever the fad was at the time for losing weight, and consistently failed and reverted back to unhealthy habits. And with a full time job and a daughter, exercise was often left on the backburner.

It wasn’t until I had a bit of a revelation, an epiphany, an “a-ha” moment, that things began to change. I remember exactly where I was. At home, having just dropped Gabby off and getting ready for work. I was mentally “beating myself up” for how I looked, how I felt. And it was as if my guardian angel were right next to me all of a sudden, saying to me:

“It’s time for you.”

I heard it loud and clear. I even repeated it out loud.

“It’s time for me.”

I realized that I needed to make changes because I wanted to, for me. Not because the media told me I should look a certain way, not because my grade-school bullies called me fat, not because it might help me find a perfect partner. I’d been motivated by all the wrong reasons. And I’d been motivated by sadness to eat. It was time to declare myself happy and let the healthy habits follow.

I changed my habits. I met with a doctor to make sure I was on the right track with my nutrition and exercise. I began reading books about happiness, joy, and positivity. I meditated. And I let everyone in my family know, my then-six-year-old daughter included, that I was excited about the journey I was taking. And also that I’d need their help and encouragement. And that encouragement poured in. Forty pounds later, I realize the weight loss isn’t the biggest change that happened to me. The bigger change happened in my emotions and life perspective. I found out things about myself as I journeyed through this challenge, including what I really wanted to do with my life. Hint: I’m doing it now! And I learned forgiveness. Forgiving anyone who had cast hurtful words my way growing up, and forgiving myself for seeing Jennifer as anyone but the best she can be everyday.

I’m not sharing this to get pats on the back; thousands of people have succeeded in far better feats of physical and emotional changes than I have. But I am sharing it for two important reasons:

1)            I hope that my story may help some people who read this. I’ve been there and technically, I still am. It’s a lifelong process making changes and sticking to them. Please know it is never too late to declare that you are doing it “for you.”

2)            My other reason is for me…I feel like the one missing element in this journey was my being ready to share photos of where I was before this journey began. And I’m ready! Because if there is one thing all my meditating and education has taught me, it’s that fearing  the judgment of others is about the most pointless fear there is.

I’m living for me now. I hope you are too. And if I can share in your journey in any way, I’m grateful to do so! Please join me at www.facebook.com/jennifercoffeyqvc and let’s do this together! 

Last weekend my husband and I escaped the kids for a quick getaway to Philadelphia.  Every year the Philadelphia Auto Show holds a black tie charity event called “Black Tie Tailgate” that takes place on the floor of the auto show.  I’ve always wanted to attend but for some reason or another we could never go.  This year the stars and moon aligned and I locked in our tickets to go. 

My husband’s best friend Russell is also a bit of a car fanatic so we invited him and his wife to join us.  Russell is also on top of what is hot and cool and happening so we knew he would have some great recommendations on where to stay and eat and things to do while we were in town. 

The tailgate takes place the Friday night before the auto show opens to the public.  So after Q Check and a few meetings I left straight from the QVC studios and met up with my husband and friends at our hotel.  Thank goodness I was hair and make-up ready because I got caught in a major traffic jam that turned what should have been a 35 minute ride into 2 HOURS!!!!  I was tired, annoyed and hungry by the time I arrived but it’s funny how being around loved ones can turn your whole mood around.  My husband was waiting at the door of the hotel when I walked in and instantly everything was better.  I hustled into my gown, touched up my hair and make-up and we were out the door. 

The event had food and bar stations from award winning chef Jose Garces set up all around the show and the first order of business was to eat.  And eat, and eat.  After food we enjoyed checking out all the new rides and fantasizing about what we would love to own. My top picks were the Bentley Continental GT and the Maserati Quattro Porte. 

I will probably never own one but it was fun to see them up close and take a few photos.  Jeep had an off roading exhibit set up that took you on an exciting adventure ride that was pretty cool. 

We had a great time overall and wound up staying until the very end.  We were enjoying ourselves so much that we didn’t want the night to end so we returned to our hotel and hung out in the lobby bar until closing.  By then the munchies set in and we decided to order room service and catch up on the episode of Scandal we missed earlier that week (OMG!  that episode was CRAZY!!!).  It was a fun night and although I was burning the candle at both ends it was exactly what I needed.

We rounded out the weekend with a trip to the Philadelphia Museum of Art, brunch at the Four Seasons, dinner at an amazing restaurant called R2L and of course a cheesesteak. 

Philadelphians take their cheesesteaks very seriously.  Everyone has their favorite and I’ve decided that I will try to taste them all.  This trip we gave Jim’s South Street a try.  The line was out the door when we arrived and we waited about 20 minutes to get to the front.  The classic way to order a cheesesteak is “whiz wit”-Cheese Whiz ‘wit’ onions.  I prefer provolone with onions, lettuce, tomato and lots of mayo and mustard.  By the time we sat down with our subs the cheese was nice and melted and the sliced ribeye was still steaming.  I will say it was well worth the 20 minute wait! 

With two kids we may not get out as often as we would like but best believe we will make the most of it when we do!

Check back every week for a new blog from me.   Next week I reveal some of my all-time favorite QVC products.  Talk to you soon!

Hi Foodie Friends!

Do you get seasonal cravings? I usually get a craving in the fall for butternut squash soup and a pot roast with potatoes and carrots. In winter, I really love baked potato soup with a crusty tomato and mozzarella panini. Oh and spring, I crave lemon bars and fresh salads. And the summer, I can’t resist the smell of a charcoal grill and crave a juicy burger or steak.

And sometimes I get a crazy craving I can’t explain and that’s why I made a very delicious carrot cake! I’ve been craving carrot cake for weeks now. I’m really not sure why. And no, I am not pregnant. Come to think of it, I didn’t really have cravings when I was pregnant. Maybe I’m a backwards kind of person!

Anyway, I’m a big Pinterest fan and found this incredible recipe from Ree Drummond, The Pioneer Woman. You may have seen her a couple times on our own In the Kitchen with David. I just adore her. She is so down-to-Earth and her food is absolutely delicious. I’ve made a couple of her recipes and they are so easy and oh so good.

Sigrid's Carrot Cake

Recipe by Ree Drummond, The Pioneer Woman

Prep Time: 20 Minutes

Cook Time: 45 Minutes

Difficulty: Easy

Servings: 12

Ingredients

Cake

• 2 cups sugar
• 1 cup vegetable oil
• 4 whole eggs
• 2 cups all-purpose flour, plus more for dusting
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 cups grated carrots
• Butter, for greasing

Icing

• 1 stick butter, softened
• 1 package (8 Ounce) cream cheese, softened
• 1 pound powdered sugar
• 2 teaspoons vanilla
• 1 cup pecans, chopped really finely

Preparation Instructions

For the cake: Preheat the oven to 350 degrees F. Mix together the granulated sugar, oil and eggs in a large bowl. In another bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Add the flour mixture to the sugar mixture and combine. Then add the carrots and mix well. Pour the batter into a greased and floured Bundt pan and bake until done, about 45-50 minutes. Leave to cool completely.

(Note: you can also make the cake in a sheet pan, cupcake pan, or loaf pan. Just adjust the baking time accordingly.)

Meanwhile, for the icing: In a larger bowl, cream the butter and cream cheese together. Add the powdered sugar and vanilla and blend. Then mix in the pecans. Spread the icing on the completely cooled carrot cake, then sprinkle some reserved chopped pecans all over the top.

Hope you enjoy this recipe as much as my family and I have!

Your Foodie Friend Lori

Hi, everyone!

I’m ahead of the game! Last week I shared my Cupid’s Box of Cookies idea for Valentine’s Day this week and weekend. And today, I’m going to help you start thinking about Mardi Gras. I know how easy it can be to fit things into your schedule if you know about them ahead of time. After all, what good is a homemade Mardi Gras Cake recipe on February 17?

Anyway, I hope you enjoy this…the idea is based on a birthday cake I made for Trevor one year. He requested a colorful cake and I found a great recipe where you needn’t bake a bunch of separate colored cakes. Everything goes in in one pan…and yet it comes out looking like a rainbow.

If you'd like to add a little plastic baby for luck (as is the tradition with a King Cake), feel free!

Mardi Gras Cake

Ingredients:

Cake:

• 1 box white cake mix
• Gel food coloring in the colors of purple, yellow/gold, and green
• Colored sugars and/or sprinkles
• Fondant (optional)

Cream Cheese Icing:

• 2 (8-oz) packages cream cheese, softened to room temperature
• 6 Tbsp butter
• 2 tsp vanilla
• 1-1/2 cups confectioners' sugar

Preparation:

1. Prepare the cake mix as directed. Divide the cake mix evenly into four smaller bowls. Keep one bowl white. Squeeze one drop of purple food coloring into the second bowl; one drop of yellow into the third bowl; and one drop of green into the last bowl.
2. Pour the white cake mix into baking pan. Then, then drop each additional colored batter into the pan. Bake the cake as directed. Cool on a wire rack.
3. To prepare the icing, combine the cream cheese, butter, vanilla, and confectioners' sugar in a mixing bowl. Beat with a stand or hand mixer until fluffy.
4. After the cake is completely cool, frost it, and then decorate it with the colored sugars and sprinkles. If desired, roll out the Fondant and use Mardi Gras-themed cookie cutters to make festive shapes.

This recipe was prepared with the KitchenAid 5-Quart 325-Watt Tilt-Head Stand Mixer with Flex Edge (K41660).

You’re Home with Jill is back tomorrow night at 7pm ET. I’ll see you then!

From my home to yours,
—Jill

I always think of my Mom when I use my Kitchenaid mixer, she would have loved using one! And with St. Patrick's Day a few weeks away, I thought I'd share her Irish potato recipe. It's candy, but without any potatoes!  

Ingredients:

1/2 lb. butter, softened
2 lbs. confectioner's sugar
2 tsp. vanilla
1 cup finely shredded coconut
2 tsp. evaporated milk
1/2 tsp. salt 

4 Tbsp. cinnamon 
4 Tbsp. confectioner's sugar

Directions: 

In a mixer, cream butter. Gradually add sugar and salt. Add vanilla and evaporated milk. Mix in coconut. Chill for 20 minutes in the refrigerator. Roll into potato-shaped balls. 

In a bowl, mix cinnamon and sugar. Roll each "potato" in the mixture until well covered. 

Enjoy!

-Jane

Hi, everyone!

When’s the last time you got together with your girlfriends for a “you” night? Not too long ago...but probably longer than I want to admit...I met my best friend in New York City for the weekend. We had an amazing time but I remember my favorite part was coming back to the hotel after a long day, sprawling out on the bed, ordering room service, and then watching old movies all night. That’s my idea of the ultimate girl time…and I left New York feeling rejuvenated and refreshed…and ready to come home to my family.

If it’s been awhile since you’ve had some girl time, send your girlfriends a note today. This Sunday night, the Academy Awards are on television…how much fun would it be to make some drinks and a fancy dessert and have the girls over?

Here…I’ve planned it all out for you. First thing’s first: Salted Caramel Cake Pops!

Salted Caramel Cake Pops

Ingredients:

• 1 (18-oz) box of chocolate cake
• 1 (3.4-oz) box butterscotch instant pudding
• 4 eggs
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 1/2 cup chocolate frosting
• Cake pop sticks
• 1 (14-oz) bag dark and/or white chocolate melting disks
• 1 container caramel ice cream topping
• 1/4 cup sea salt
• 12” piece of Styrofoam

Preparation:

1. Preheat the oven to 350°F. Spray a 13" x 9” sheet pan with nonstick baking spray.
2. Combine the cake mix, pudding mix, eggs, buttermilk, and oil in large bowl. Mix with an electric mixer for 2–3 minutes. Bake the cake for 30–35 minutes. Let the cake cool for 30 minutes and then flip it onto a cooling rack to cool completely.
3. Crumble the baked cake into large chunks with your hands. Then, combine with the chocolate frosting and form the mixture into balls. This can be done by hand, but it is easier with a 1.5" or 2” scoop. Insert the cake pop sticks.
4. Melt the chocolate disks according to the package directions. Dip the cake pops into the melted chocolate, drizzle with caramel topping, and lightly sprinkle with sea salt. Place the cake pops in a piece of Styrofoam until set.

Next, my favorite drink: Kir Royale!

Kir Royale

Ingredients:

• White sparkling sugar
• 1 small bottle of Chambord liqueur
• 1 bottle of sparkling wine, Cava, or Prosecco
• 1 small bottle of pomegranate juice

Preparation:

1. To prepare the glasses, pour the sugar on a flat plate. Combine a dash of Chambord and a 1/2 cup water into a shallow bowl. Dip the rim of the flute into the water/Chambord mixture and then into the sugar. Spin the glass until the sugar adheres.
2. To mix each cocktail, pour .5 oz Chambord and .5 oz pomegranate juice in each rimmed glass. Finish with 4 oz of sparkling wine.

If you prefer not to drink...OR, you decide that you’d like to do a mom-day/kids play-date in one, here’s a great punch recipe:

Rainbow Sherbet Punch

Ingredients:

• 1/2 gallon rainbow sherbet
• 1 (16-oz) can of pineapple juice
• 1 (2-liter) bottle of Ginger Ale
• Lemon slices, lime slices, and maraschino cherries (optional garnish)

Preparation:

• Line a sheet tray with parchment paper.
• Scoop out 10-15 balls of rainbow sherbet with a small (1-2 oz) scooper or melon baller. Place the balls on the lined sheet tray and freeze.
• Scoop the remaining sherbet into a large punch bowl. Slowly pour in the pineapple juice; stir. Add the ginger ale last. Carefully drop the fruit and frozen sherbet balls into the bowl or garnish individual glass mugs.

Finally, this is just added fun. Print this “Best in Film” ballot and having everyone predict the winners.

Give the person with the most correct answers tickets to the local movie theater…or even her own golden statue. On the back, my girlfriends and I would totally use the blank space to make a best- and worst-dressed list.

Have a great time this weekend, girls. I’ll see you soon!!!

From my home to yours,
—Jill

With award season upon us, I decided to have some fun and recognize my fellow coworkers, so I made cookies in the shape of Oscars! 

Each person won for a topic that related to him or her.  Some of them included “Best Professional Phone Voice,” “Always Keeping a Full Candy Bowl,” “Funniest Facebook Posts,” and “Best Shoe Collection.” 

This was a fun way to have our own Academy Awards at QVC, while taking a break to indulge in something sweet, too!

Enjoy!

Your Foodie Friend Sam

Sugar Cookies with Icing

Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1 stick (8 tablespoons) unsalted butter
1 egg
1 egg yolk
2 teaspoons pure vanilla extract

Oscar shaped cookie cutter (If you don’t have an Oscar shaped cookie cutter, make a paper template, place it on the dough, and cut around it with a sharp knife.)
Circle cookie cutter

Directions

Whisk flour, baking powder and salt together in a small bowl. In the bowl of a stand mixer, cream butter and sugar together on medium speed for 2-3 minutes, until mixture is pale and blended. Add eggs, one at a time, mixing until egg is fully incorporated into sugar mixture. Add vanilla extract and beat. Reduce mixer to low and add flour, a little at a time, until dough is fully combined, taking care not to over mix.

Divide into two disks and wrap in plastic. Refrigerate dough for at least one hour, or preferably 2 to 3 hours. Dough can be left in the refrigerator for up to 4 days.

When you are ready to bake, preheat your oven to 350 degrees. Remove your dough from the refrigerator, let it sit for a minute or two so it is easier to roll out, then put your dough between two sheets of parchment paper and roll out with a rolling pin to approximately 1/8 of an inch in thickness. Using your cookie cutters, cut out Oscars and circles and place on a baking sheet lined with parchment paper. Cut slits into the middle of the circle cookies that are big enough to fit the base of the Oscar cookies. Bake 10-11 minutes, or until cookies are just starting to become golden in color around the edges. Remove from oven, and if the slit in the circle cookies has filled in during baking, use a sharp knife to re-cut it before the cookie cools.

Royal Icing:
Ingredients:
4 cups powdered sugar
6 tablespoons water

Additional Materials:
gold sprinkles

Instructions:
Mix all ingredients together for 7 – 10 minutes until icing stiffens. If icing appears too stiff, add more water one teaspoon at a time. You want it to be thin enough that you spread it on the cookie easily.  Add gold sprinkles to finish!

For anyone with a big dream. For anyone thinking of taking a leap. For anyone who's been told you can't/shouldn't/aren't ready. Please read and watch on.

Below is a video I filmed for my daughter the day before I got on a plane to QVC try to fulfill my biggest dream. I'd forgotten it was still stored on my computer after four years, until I discovered it a couple of days ago. Poor Gabby had been watching her mom nervously walk around the house pretend-presenting everything from toothpaste tubes to sofas in order to prepare for the final round of auditions. After 17 years of working in retail, and with minimal on-camera experience, her mom really wasn't supposed to have made it this far. What Gabby didn't know was that it was because of something she'd done ten years prior that mom was getting on that plane the next day.

Someday I'll write about the whole crazy story of how we got here. There's a lot of magic involved. But for now, I'll leave you with the most important lesson I learned out of the whole experience, taught to me by a 15-month old. It resonates with truth for me to this day. Thank you for sharing in it with me.

The Irish welcome you with open arms! I've treasured every trip to the Emerald Isle, but the most recent trip with my family in 2011 was one I will cherish forever. Deirdre had never been to Ireland, and Cara was two years old on her only trip.  So, in the spring of 2011, we decided to take a family trip the week before Easter.  I know my Mom and Sean's parents were working on the weather, because we had glorious warm sunny days, and hardly any rain!  On our bucket list were; returning to Dromoland Castle, staying at Adare Manor - the sight of our live remote from Ireland, visiting the Rock of Cashel, and touring the Dingle Peninsula. But the best part was catching up with our friends who, thanks to the QVC Irish shows, have become more than friends, they are our Irish family!  Here are some highlights:

Taking a jaunting cart around the grounds of Dromoland Castle, on our first day in Ireland.

The girls pose outside of the famous Dromoland Castle, where we stayed for the start of our vacation.

The Rock of Cashel is an historic spot we had never visited before, and walking though the ancient cathedral was something I will never forget.

Sean and Deirdre walk hand in hand on the path from the Cliffs of Moher. I call this "May the road rise with you!" 

I thought the sign as we waited to see the famous Book of Kells in Trinity College was appropriate for QVC.

Stephen Walsh took us on a tour of Dublin Castle and his well known shop.

Cara and Deirdre dress up for a dinner in Adare Manor, sight of our remote from Ireland a few years back.

Matt Doolan brought us to Newgrange in Drogheda, where he took Sean and me in 1990 when we first met!

We posed for a family photo as we toured the Dingle Peninsula. We all wrote our names in the sand to remember this special day.

-Jane

This is a version of my Mom’s "Kerry Cake." Perfect for breakfast or coffee break!

1 tsp. cinnamon

1 ½ cups self rising flour 

¾ cup butter softened

¾ cup sugar

3 eggs

¼ cup whole milk

1 tsp. vanilla 

2 apples (we use Granny Smith) peeled and thinly sliced

2 Tbsp. sugar mixed with 2 Tbsp. cinnamon, OR 4 Tbsp. cinnamon sugar already mixed (in spice aisle)

In first bowl, add 1 tsp. cinnamon to the flour and mix well. Set aside.

In a separate bowl, cream butter and sugar until fluffy.  Add eggs, milk and vanilla and mix until combined.  Add the flour mixture to this and stir together until combined. 

In another bowl, toss sliced apples in with 2 Tbsp. of the cinnamon sugar mixture.  Grease bottom of an 8x11 baking pan (I am using the Belleek everyday Baker. Spread ½ the batter into the pan, layer the apples, and then top with the remaining batter. Sprinkle the remaining cinnamon sugar on top (sometimes I add a little more because I love cinnamon!)

Bake at 350 in preheated oven for about 45 minutes, serve warm with vanilla ice cream if desired!

Hmmm...looks like someone snitched a piece. No worries - the best part is the easy clean up! 

Enjoy!

-Jane

Pi Day is Saturday, March 14. I’m not a math whiz, but there’s pie involved, so count me in! I have a great recipe for Pineapple Pie, which is a bonus on Pi Day because both words of the recipe title start with Pi. Even better, check out this equation: Easy Ingredients + No Measuring + No Cutting + No Baking = Perfect Pie. Also, my kids are older so this is a good excuse to engage them in something they’d call fairly tolerable fun. My son, age 12, dumped in the pineapple. He wouldn’t let me include his face in the picture because apparently he’s too cool in the witness protection program. My daughter, age 15, sent moral support from her bedroom where I’m sure she was texting her friends doing math homework. This recipe makes two pies. So you can save the second for Easter which automatically makes you a mathematical genius.

Enjoy!

Your Foodie Friend Tara

Frozen Pineapple Pie

Ingredients:

1 lemon, juiced

1 14-oz. can sweetened condensed milk

1 20-oz. can crushed pineapple with juice

16 oz. Cool Whip

2 graham cracker pie crusts

Preparation:

1. Combine sweetened condensed milk and Cool Whip
2. Mix in lemon juice and pineapple
3. Pour in pie shells
4. Freeze for 12 hours
5. Thaw 20 minutes before cutting

It’s National Nutrition Month! How you choose to eat is a really personal choice. We all have favorite foods and the things we can’t stomach, but learning to eat what’s good for our bodies is a journey that we all go on individually. People always ask me about what I like to keep around the house, and so this month I wanted to share with you some kitchen staples that I think go a long way to keeping me and my family eating right. I’m also on a major budget. Those two things don’t always go hand in hand so I have to work really hard on my list of pantry and freezer staples! I tend to buy things in bulk whenever they’re on sale, that’s a great way to always have a good choice on hand. Here are a few of my staples:  

Refried Beans (preferably black)

Coconut Oil

Enchilada sauce

Light Chunk Tuna

Rice

Quinoa

Steel Cut Oatmeal

Garbanzo beans (I make Hummus every week!)

Sesame paste (Tahini—for the Hummus!)

Kidney Beans

Black Beans

Apple Sauce Squeezers

Peanut Butter

Almond Butter

Brownies (my huge vice!)

Agave (an all-natural sweetener)

Olive Oil

Tamari (a darker soy sauce)

Franks Red Hot (we “Buffalo” any and everything!)

Cholula Hot Sauce

Tarjin (from the Mexican store, it’s my favorite spice!)

Rye Crisp Crackers

Raisins

KIND Bars

Almonds

Cashews

Salsa

Gluten-free chips for dipping

In terms of the fresh stuff we make a lot of chili and Mexican food and eat a ton of fish and ground turkey. I make fresh and frozen fruit and vegetable shakes every day in my Vitamix. I’ve decided to go with only organic for anything that comes from an animal, which is a big expense so we’ve cut down a bit on eating meats. When I do buy it, it’s only organic ground turkey, chicken, pork, beef, eggs etc. Here are a few other things that are always on my list...

Almond Milk

Greek yogurt

Tomatoes

Frozen fruit (or fresh if in season)

Frozen kale & spinach (or fresh if in season)

Brussels sprouts

Avocados

Cheese - usually Sharp Cheddar

Apples

Tempeh

Tortillas

Cauliflower

Sugar snap peas

Salmon

Mahi Mahi

Shrimp

Artichokes

Lettuce

Blackberries

Blueberries

Strawberries

Bananas

Pizza dough and/or frozen pizzas.

I’m always looking for new ideas, easy meals and things the kiddos will eat! So please share any tips/recipes/pantry staples you love with me on my Facebook page! Shop and eat with Joy :)

Kerstin

Have you noticed that the sun has been setting later and later these days?  Spring is just days away and we can feel it here, in the air!  I'm thrilled to be able to start making these lighter and healthier dishes for my family.

So this week I made a meal for my family that would be perfect for any Spring or Summer day.  It would make a great weekend date night meal OR could be perfect for the whole family.  All of my boys loved this dish.   Let me know what you think!

Ingredients: (Serving for 2)

2 plum tomatoes

1 shallot

2 sprigs fresh mint

1/4 bunch fresh basil

10 ounces kohlrabi (this is a white-fleshed vegetable with edible leaves and roots, its in the turnip family but slightly sweeter.  If you can't find Kohlrabi at your store - just use Turnips)

1 large sweet potato

2 6-8 ounce salmon fillets (I prefer wild caught Alaskan salmon)

1 Tablespoon sherry vinegar

1/2 tablespoon sumac (spice asile)

Directions:

Preheat oven to 425.

Rinse tomatoes, halve, discard seeds and finely chop.

Peal Shallot and mince.

Rinse mint and basil and pick leaves, discarding stems Peel Kohlrabi and cut into 1/2 inch pieces.

Rinse sweet potatoes and cut into 1/2 inch pieces.

Roast Veggies

Toss Kohlrabi and sweet potato with 1 Tb olive oil, salt and pepper.  Arrange on baking sheet and roast until golden and tender, about 20-25 minutes

Make Vinaigrette

While veggies roast, heat 1 TB olive oil in small pan over medium heat.

When oil is shimmering, add tomatoes and shallot and cook until soft and saucy, about 10 minutes. Remove from heat and stir in sherry vinegar.

Add salt and pepper to taste. Set aside.

Sear Salmon

Pat salmon dry with paper towel.  Sprinkle flesh side with sumac and season with salt and pepper.  Heat 1 TB olive oil in medium pan over medium heat.

When oil is shimmering, add salmon flesh-side down and cook until golden on outside about 3 minutes per side for medium rare, additional 2-3 minutes for more well done.

** Sumac can burn easily so be sure to cook fish on medium heat, turning it down even further if needed.  Longer cooking time on lower heat will be better than a high sear

Season Veggies

Add mint, basil and 1/2 TB olive oil to baking sheet with roasted veggies and toss to wilt. Add salt and pepper if needed.

Plate Salmon

Divide veggies evenly between plates and top with Salmon.  Spool over tomato vinaigrette and serve!

I hope you enjoy!! Be sure to check out my Facebook page for more recipes, fashion fun, beauty banter, and some pictures from home every once and while!

It's officially time to start spending your afternoons in the sunshine, lounging by the pool or in the backyard! As of this weekend, spring is officially here, and summer is right around the corner. Cheers to season changes and new beginnings!

When the warmer weather hits, we're all about the perfect combination of healthy, refreshing, and delicious drinks. That means smoothies all around! What better way to celebrate the arrival of the warmer months than by combining your favorite fruits and blending up a delicious, healthy drink!

Can I start by saying how obsessed I am with my very FIRST Vitamix?! Full disclosure: It's been on my wish list since I was a teenager. I remember being 16 and mesmerized by the Vitamixes that they would use at Jamba Juice. They made smoothies look so flawless and effortless to make. Fast forward to a decade plus later, I could not be more excited to finally be in the Vitamix club with my new and fabulous Vitamix Pro 500 64 oz from QVC, a part of the Vitamix Professional series. It was love at first blend! I can't compare my Vitamix experience to any other blender. From the pre-set settings to the high powered, this truly is the best of the best!

I could not be more excited to break in my new digs (I mean Vitamix) and mix up a Banana Berry Smoothie. This has become one of my new favorite go-to smoothie recipes. It reminds me of being on an island during the summer in Hawaii! Who else wants to come join?!

Make this bright, bold smoothie for any day by combining bananas, mangos, blueberries, orange juice, and a bit of Greek yogurt. What a refreshing combination! Only 5 ingredients and you have the perfect smoothie! Feel free to mix it up by adding other fruits and juices to your hearts content. Add any combination to your Vitamix for an incredible drink for breakfast, lunch, or a snack!

BANANA BERRY SMOOTHIE RECIPE

INGREDIENTS

-1 ripe banana

-1 cup frozen mango

-1/2 cup blueberries

-3/4 cup orange juice

-1/4 cup honey greek yogurt

INSTRUCTIONS

1. Puree banana, mango, blueberries, orange juice, and Greek yogurt in blender.

2. Hit the "smoothie" option to make sure everything is fully blended. Serve at desired consistency.

xo-Melissa

Recipe: Melissa Johnson of Best Friends For Frosting

Photography: Michelle Drewes

Hi, everyone!

Easter is next weekend—what are your plans? Are you hosting family and friends? Are you a guest? Wherever you are, I hope you’ll have time to color some Easter eggs. And, this year, why not try using natural ingredients to dye them?

I’ll bet you have most of these ingredients in your pantry or spice cabinet, which means one less trip to the store. And better yet, you know what you’re using to color your eggs. It’s nice to have that reassurance, you know?

First thing’s first: I dyed the eggs while they cooked, so I used four separate pots—one for each burner. And every pot got its own ingredient. (Obviously, I had to do a few different batches!) I used Add 2-3 tablespoons of the coffee, tea, and spices per pot. For the onions, I only used the skins. And for the cabbage, I used several leaves.

• Add two (or more, depending on the size of your pot) eggs to each pot (with the spices) and add enough cold water to just cover the eggs.
• Add about 2 tablespoons of white vinegar to each pot.
• Bring the water to a boil and cook for 2 minutes. Cover the pot, turn off the heat, and let the eggs cook for 10-15 minutes in the hot water.
• Remove the lids and let the liquid cool.
• Transfer the eggs and colored water (plus the cabbage and onion skins) into Lock and Lock containers and refrigerate for about 3 hours to really deepen the color.
• Dry and store in an egg carton until the Easter bunny arrives!

Now, on April 6, when you’re wondering what in the world you’re going to do with so many eggs, remember this recipe: Egg Salad 3 Ways!

Egg Salad 3 Ways

Ingredients:

• Salt and pepper, to taste
• Bread slices or rolls, (optional, for serving)
• Lettuce, tomato slices (optional, for serving)

Sriracha Style:

• 3/4 cup mayonnaise
• 3 Tbsp Dijon mustard
• 1/4 cup Sriracha sauce
• 8 hard-cooked eggs, chopped
• 4 basil leaves, rolled and sliced into small strips
• 1/2 cup celery, finely diced
• 1/4 cup celery leaves, finely sliced
• 1/4 cup roasted red peppers, chopped

Sweet Gherkin Style:

• 2/3 cup mayonnaise
• 1/4 cup Dijon mustard
• 2 Tbsp gherkin pickle juice from jar
• 8 hard-cooked eggs, chopped
• 8 gherkin pickles, finely diced
• 1/2 cup chopped celery
• 1/4 cup finely diced sweet Vidalia onion

Cobb Style:

• 4 slices of bacon or turkey bacon
• 3/4 cup of fat-free Greek Yogurt (I like Fage)
• 2 tsp lemon juice
• 2 Tbsp powdered ranch seasoning mix
• 12 hard-cooked eggs, yolks removed and whites cubed
• 1 ripe avocado, peeled, cubed and sprinkled with lemon juice to prevent discoloration
• 1 tomato, halved, seeds and juice squeezed out, and finely diced
• 1/8 head of iceberg lettuce, sliced into thin strips
• 1/2 red onion, finely diced
• 1 oz crumbled blue cheese (optional)

Preparation:

1. To prepare the Sriracha Style, combine the mayonnaise, Dijon mustard, and Sriracha sauce. Taste the sauce to judge the "heat." If you would prefer it hotter, add more Sriracha. Combine the eggs, basil leaves, celery, celery leaves, and roasted red peppers in a medium-size bowl. Gently fold in the mayonnaise mixture. Season with salt and pepper, to taste.
2. To prepare the Sweet Gherkin Style, combine the mayonnaise, Dijon mustard, and pickle juice in a medium-size bowl. Combine the eggs, pickles, celery, and onion in medium-size bowl. Gently fold in the mayonnaise mixture. Season with salt and pepper, to taste.
3. To prepare the Cobb Style, cook the bacon until crisp in a large skillet. Drain on a paper-towel lined plate and crumble. Combine the yogurt, lemon juice, and ranch seasoning mix in a medium-size bowl. Combine the eggs, avocado, bacon, tomatoes, lettuce, and onion in a separate bowl. Gently fold in the yogurt mixture. Garnish with the blue cheese, if desired, and season with salt and pepper, to taste.

I’m going to share a spring centerpiece idea this Friday in my blog to help you finish that holiday table. Don’t miss it!

From my home to yours,
—Jill

Hi, everyone!

I love making my own centerpieces for the holidays, but I don't like biting off more than I can chew. I love quick, easy, fun centerpieces that make a big impact. And today, I’m going to show you how to make something charming for your Easter table.

If you’re looking for that apothecary jar, it’s the 12” jar with lid by Valerie on QVC.com. You can also get the Bethlehem Lights battery-operated strands and glittery Luminara candle I used in the centerpiece on QVC.com, too.

I’ll blog with you again on Tuesday…I hope you have a terrific weekend.

From my home to yours,
—Jill

P.S. Wondering how to make those adorable bunny napkins you see on the table? Check out my video from last week!

It seems logical that if you can boil a pot of water, you can make hard-boiled eggs. But for me, hard boiling eggs is, well, hard. Sometimes my eggs look like a hen peeled them with her beak. Other times the yolk is raw. So I researched what makes a good egg.

Online chefs advised me to add a half teaspoon of salt; or, a teaspoon of vinegar to the pot of water to make the eggs easier to peel.

This eggs-periment was a wild chicken chase. My advice: don’t bother with the (insert eggs-pletive here) salt or vinegar. Just go with plain water.

Then I played with cooking time while using the same cooking method:

Put eggs in a pot, cover eggs by one inch with cold water, place on burner over high heat until just boiling.

Remove pot from burner and put on lid. Then immerse eggs in ice water.

I cooked the eggs in 9, 12, 15, and 18-minute increments. The 18-minute cooking time yielded an opaque yolk. And look! It’s as glossy as Liberace’s ivory piano keys.

I eggs-pressed my elation by making an egg-ceptional deviled egg.

The rest of the eggs are for my children moody teenagers who will be forced to dye eggs for the sake of family tradition. Then I’ll make egg salad that’s pastel since the dye seeped through again. After all, everyone loves egg salad for breakfast, lunch, and dinner this time of year.

Enjoy!

Your Foodie Friend Tara

to come

Music filled my home growing up, because my father was always playing the piano. He played pieces we loved...I always begged him to play “The Entertainer,” by Scott Joplin, and he spent time composing. He wrote music for my mom’s plays, for musicals, for my siblings, and me or as accompaniments to his favorite poems. My dad has been composing for more than 50 years, so when he said he wanted a concert for his 80^th birthday, we said absolutely! And this was to be a family affair--the three stars of the show were my dad –the composer and birthday man, my sister - the mezzo-soprano, and my mom – the producer/presenter.

My sister spent the afternoons rehearsing at the piano with my dad. Although she and I did sneak away one day and to do a little shopping

My mom started her days with a morning swim (here she is fresh from the pool), and spent the evenings rehearsing with my sister and the other singers.

The concert was amazing. My sister was the mezzo-soprano in the quartet (which included a soprano, tenor, and baritone). I always say that every time my sister opens her mouth to sing angels fly out (at least that’s how I feel about it).  She and the others performed 23 of my father’s songs (wow!!!).

It was so extraordinary to hear my dad’s music from the 60’s to the present. We heard his folk songs, operas and oratorios, musical theater pieces, and song cycles.

Here we are celebrating post concert.

It was a once in a lifetime evening, and my dad was soooo happy! Happy to hear his music, and happy to be joined by friends and family from near and far.

For giggles, we decided to recreate an older picture. Here we are several years ago.

And here we are today.

Still laughing, celebrating (an 80^th birthday!!!!), and supporting one another. Making wishes come true. Yup, that’s us

When I was a child, Easter was a very exciting time. We went out and got new dresses and new shoes (usually white patent leather).  On Easter Sunday, our family went to church in the morning, then we participated in the fun Easter egg hunt in the church courtyard afterwards.

Lauren at the Easter egg hunt:

After all the activities, we would head to my grandparents, pile into their tiny row home, and settle down for an early dinner of Cornish game hens, long grain and wild rice, and green beans. We’d eat and eat until we couldn't move, and then sit down together to watch the Ten Commandments. I treasure these memories so dearly and my husband and I have continued them with our daughters to this day. My grandparents have long since passed away, but I hope they are proud that I’ve held onto their legacy and traditions.  

Chelsea enjoying her Easter basket:

Lauren rocking the patent cross body bag with matching shoes:

As an adult, I’ve really come to appreciate the entire Holy Week experience, living fully in the darkness of the events of the week, then springing forth into the joy of Easter Sunday.  I love the music and incense (or as we call it, “smells and bells”).  We enjoy the secular celebration of Easter, but the true reason for the season is the Resurrection of our Lord and Savior Jesus Christ.  

What are some of your most treasured traditions of the holiday?

Don’t forget to check out my Facebook page for our Mid-Week Sneak Peek (#MWSP) item and if you haven’t already, be sure to like my page to get updates each week.

Tune in Friday 4/3 at 10pm with Pat and me for Fashionably Late for a fun, relaxing night in before the weekend celebrations.

I hope you all have a wonderful Easter weekend with your friends and family!

Blessings,

Jayne

You can find me on Facebook at: www.facebook.com/JayneBrownQVC

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