About a year ago I started using a face oil at night. I was very hesitant. I thought it would make me break out and I really didn’t need that!!!!! However, it was the best things I have ever done for my skin. Oils are much better for your skin than night and day creams. They hold in moisture, and contain “superhero” nutrients, like essential acids. The result will be healthier, younger looking skin with a fresh glow, without the use of harsh chemicals. Also with a face oil, a little goes a long way and with just a couple of drops, you will see results almost immediately!!!!! Here are some of my favorites!!!
Here is the one Gwyneth LOVES, I used it for a while but I think it is too thick for me. Better for dryer skin!!! Click To Buy.
Last week I was invited to the newly opened second location of Boucherie on Park Ave S. Jerome Dihui, the chef of the meat packing now closed Pastis, is the executive chef. Pastis was one of my favorite restaurants so I was so excited to check Boucherie out!!! The menu is quintessential chic French Bistro. There is a fabulous charcuterie counter for carving special imported meats. The cocktails contain French and Martinique based spirits. I loved the entire experience. Everything was outstanding!!! I would say it is a “must try”. For more information or to make a reservation, click HERE.
I love the clothing designs of Zac Posen so when I heard he wrote a cookbook, Cooking With Zac: Recipes from Rustic to Refined, I had to check it out. I have not featured a cook book in a while so I thought this would be the perfect choice for Book Club Monday!
One of my favorite caterers and Sponsors, Watson’s Catering and Events is offering their delicious gourmet winter lunch for your office. What a special treat for employees, client meetings, celebrations and so much more. Please check out the details below and CONTACT Watson’s to start planning the Menu!!! Bon Appetit!!!!!!
WINTER CORPORATE LUNCH-IN
Warm up with delicious, customized lunch delivered to your office.
An elevated option from your daily go-to.
Perfect for team-building, strategic planning meetings, VIP clients and colleague appreciation celebrations.
Increase productivity and morale. Contact us to design your menu.
25 person minimum | 4 business days notice is appreciated
BUFFET
Individual wild mushroom meatloaf
Chicken medallions | artichokes | feta
Creamy mac and cheese
Quinoa | butternut squash | cranberries | toasted pine nuts
Chopped salad | jicama | pomegranate | avocado | champagne vinaigrette Nut rolls | whole grain rolls | parmesan bread sticks
FINGER DESSERTS
Salted caramel brownies Pecan cheesecake bites Pear tartlets
This is one of my favorite chicken recipes. It reminds me of that yummy artichoke dip but the chicken makes is even better. It is a total fav in our house. I hope you like it too!!!! Bon Appetit!
- olive oil spray
- 8 chicken breasts
- 13.75 oz artichoke hearts packed in water, drained
- 10 oz frozen spinach, thawed and squeezed
- 2 shallots, chopped
- 1 clove garlic, minced
- ½ cup Greek yogurt
- ½ cup mayonnaise
- ½ cup Parmesan cheese
- ½ cup shredded mozzarella cheese
- Preheat oven to 375º F. Spray baking dish with olive oil nonstick baking spray.
- Place chicken into baking dish. Salt and pepper chicken and then bake 15 minutes.
- Meanwhile, in a medium bowl, combine remaining ingredients and then pour on top of chicken. Bake 20-25 minutes.
- Let stand about 5 minutes before serving.
