Cut back on cocktails so you can afford to keep
your favorie restaurant in business. Or you can
just make cocktails at home instead. Seen here:
a Cranberry Martini–perfect for the holiday
season!
In tough economic times like these, we look for ways to cut back on spending. Eating at restaurants is a logical target. But according to an article in the Los Angeles Times, if everyone gives up restaurant-going, those restaurants may no longer be around when times get better. The article suggests that, for your benefit and theirs, continue your weekly foray, just do it more cost effectively. Suggestions include cutting back on pricey cocktails and ordering a modest bottle of wine; or cutting back on the bottle of wine and sticking to a single glass. Try the early bird special, or go at your regular time and select more affordable dishes. Give up dessert (that’s a win-win). Most restaurateurs understand that customers need to spend conservatively, and are doing their part to offer less-pricey items and prix-fixe menus. Now, more than ever, it’s important to be a regular.
Perhaps you don’t care where in the world Matt Lauer or Carmen Sandiego are, but how about Mr. Jelly Belly? Enter the Where’s Mr. Jelly Belly? Sweepstakes for a chance to win the $10,000 grand prize, which can pay for a nice vacation for two to anywhere that you’d like to look for Mr. Jelly Belly (or Matt or Carmen, for that matter). There are instant-win game prizes, too: Bean of the Month Club 12 month memberships, Jelly Belly Sling Backpacks, Jelly Belly Golf Coolers, Jelly Belly Bean Machines, Jelly Belly Hats, Jelly Belly Socks, Luggage Tags, Jelly Belly Pens and Jelly Belly Assorted Clear Big Bean Dispensers. (If we can’t win the $10,000 grand prize, a Jelly Belly luggage tag would certainly help our bag stand out at the airport.)
You’ll need to complete the online entry form to receive one entry into the Sweepstakes and advance to the Instant Win Game page, where you’ll receive one Instant Win Game play for that day. You can play the Instant Win Game once daily, until July 31, 2009, when the promotion ends.
If you’ve got a sweet tooth, check out the Candy Section of THE NIBBLE online magazine, for reviews of our favorite products. We haven’t reviewed any jelly beans yet, but you’ll find irresistible caramel apples, caramels, fudge, licorice, marshmallows, peanut butter cups, toffee…even chocolate sushi.
Home-baked Christmas butter cookies are a
memorable part of the holidays.
From November 28 through December 24, bakers can delight in a daily, delicious butter cookie recipe, along with baking tips, from cookbook author Gale Gand (Gale’s the executive pastry chef and co-owner, with Ric Tramonto, of one of our favorite restaurants, Tru, in Chicago). Simply visit ButterIsBest.com to sign up.
While you’re there, you can also opt in to a monthly cheese newsletter featuring recipes, cheese information, videos and special offers. Both are brought to you by America’s Dairy Farmers.You can also find these delicious cookie recipes on TheNibble.com website:
No more dry turkey sandwiches for you! Turn those leftovers into a delicious casserole, courtesy of College Inn Broth (which is also our favorite diet drink, as we try to eat lightly in between holiday parties—it comes in a resealable carton and we microwave a nutritious cup instead of getting the coffee jitters). This recipe also works with shredded chicken.Prep time: 20 min
Cook time: 30 minIngredients
If you don’t have enough leftover stuffing, make more by combining the first four ingredients.
-1 pkg. (14 oz.) seasoned dry stuffing mix
-1 teaspoon ground sage or chopped fresh sage
-1 cup chopped celery
-1/2 cup College Inn Chicken Broth (also available in College Inn Light and Fat Free Chicken Broth)
-1 (10.75 oz.) can condensed cream of celery soup
-1 (10.75 oz.) can condensed cream of turkey soup (or cream of chicken soup)
-3 cups shredded cooked turkey
-1/4 cup melted butter
Preparation
1. Preheat oven to 425°F.
2. Combine the first 4 ingredients and set aside.
3. Separate the 2 soups in separate bowls and add 1/2 soup can of water to each; stir these well and set aside.
4. Place 1/3 of the crumb mixture into a lightly greased 9×13-inch baking dish.
5. Layer 1/2 of the turkey and pour the celery soup over it.
6. Layer another 1/3 of the crumb mixture, followed by the remaining turkey.
7. Pour the cream of turkey soup over and top with the remaining crumb mixture. Drizzle with butter and pack the mixture firmly into the dish.
8. Bake 20 to 30 minutes.
Makes: 5-6 servings
Additional recipes are available online. But if you feel more in the mood for low-calorie food, check out the Diet Nibbles section of THE NIBBLE online magazine.
How about a Stuffing Omelet? Here’s a quick and easy recipe for one omelet:
Ingredients
· 2 eggs
· 1/2 tablespoon butter
· 1 tablespoon milk, half-and-half or cream
· Cheddar, mozzarella or Swiss cheese like Gruyere (we don’t use American cheese at THE NIBBLE, but if it’s your cheese of choice, go ahead)
· 1/3 cup of leftover stuffing at room temperature
Preparation
1. Thoroughly beat the eggs with the milk or cream.
2. Over medium heat, melt the butter in an omelet pan or a small nonstick frying pan. Add the egg mixture.
3. Allow the eggs to set on the bottom of the pan; then add the stuffing to one half of the omelet. Layer the cheese atop the stuffing.
4. Gently flip the non-stuffing side over the stuffing and cook to desire consistency
5. Garnish with some parsley (or other leftover herbs) and cranberry sauce. Delicious!
