Thanksgiving is around the corner, so I thought I would share a couple of my favorite dishes for Thanksgiving. One is a dessert and one is a salad. Not only are they both delicious, but healthy alternatives for your Thanksgiving feast. I must say that the Pumpkin Swirl cheesecake is one of my favorites and is always a favorite of relatives. I found the recipe in Cooking Light about 14 years ago and I have been making it ever since.   I also love the butter lettuce, pear and pomegranate salad. It is very fresh and it is a great way to try pomegranates while they are in season.

Pumpkin Swirl Cheesecake Tart

Ingredients:

Preparation:

1. Preaheat oven to 300 degrees
2. Combine ½ cup condensed milk and the cream cheeses in a medium bowl; beat at medium speed of a mixer until smooth. Add vanilla, salt, 1 egg, and egg white; beat until combined. Spoon ½ cup cream cheese mixture into a small bowl; add ¼ cup condensed milk, 1 egg, pumpkin, cinnamon, ginger, and allspice, stirring well with a whisk.
3. Pour remaining cream cheese mixture into crust. Pour pumpkin mixture over cream cheese mixture; swirl together using a knife. Bake at 300 degrees for 50 minutes. Turn oven off; cool tart in closed oven for 45 minutes. Remove from oven; cool completely. Cover; chill.

Butter Lettuce, Pear and Pomegranate Salad

Ingredients:

Preparation:

Whisk first 5 ingredients in small bowl. Season with salt and pepper. Add lettuce in a bowl. Pour all but two tablespoons dressing over; toss to coat. Divide greens among 6 plates. Arrange 4 pear wedges in spoke pattern on each plate. Drizzle 2 tablespoons dressing over pears. Sprinkle with cheese and pomegranate kernels. Makes 6 servings.

Who doesn’t love enchilada casserole? I found this recipe in the newspaper and it’s a delicious and easy dish to make any day of the week. The recipe calls for ground beef, but for a healthier version you can always use ground turkey. Enjoy!

Ingredients:

1 pound ground beef
½ cup chopped onion
4 teaspoons chili powder
1 ½ teaspoons ground cumin
½ teaspoon freshly ground pepper
2 cloves garlic, minced
1 cup water
1 (11.5-ounce) jar mild taco sauce (divided use)
6 corn tortillas (divided use)
1 ¼ cups shredded 2 percent sharp cheddar cheese (divided use)
2 green onions, finely chopped
Shredded lettuce, chopped fresh tomatoes and fat-free sour cream for garnish (optional)

Preparation:

Preheat oven to 375 F. Cook ground beef and onion in a skillet over medium heat until meat is browned and cooked through, then drain. Add chili powder, cumin, pepper, garlic and water. Simmer, uncovered for about 10 minutes or until water has evaporated and meat mixture is thick.

Lightly cover bottom of 9×13-inch pan with half of taco sauce. Place 3 tortillas in bottom of pan, cutting tortillas to fit, if necessary. Spread meat mixture on top of tortillas. Sprinkle with 1/2-cup cheese. Drizzle remaining taco sauce over cheese and top with remaining 3 tortillas. Sprinkle with remaining 3/4-cup cheese. Cover with aluminum foil and bake 25 minutes. Remove foil and bake 5 additional minutes. Garnish with green onions and serve with shredded lettuce, chopped tomatoes and fat-free sour cream if desired.

Sometimes your clothes just don’t want to cooperate and I’m not talking about a Janet Jackson type of wardrobe malfunction. But there are issues that can be a nuisance and I have found a couple products that should help eliminate any future wardrobe issues. I love the look of a white button down under a sweater, but I hardly wear them since it can look and feel bulky and the shirt never stays in place. Well, enter the SkinnyShirt. Its gives you the look of a button-front collared shirt, without all the bunchiness and bulk. The top looks like a cotton button down, but the bottom is a sleek knit shirt. The shirt comes in long and short sleeve and in black and white.  A definite must if you want to have that tailored look under a sweater.

On the subject of bulkiness, there are times when you need a belt, but don’t need a bulky belt buckle ruining the lines of a fitted top. So now you don’t have to worry about bulky belts thanks to Invisibelt. The Invisibelt lies completely flat. It holds up your pants without adding any bulk. You adjust it to your size and then snap the clasp for a slim connection.

So if you are sick of wardrobe malfunctions and looking for a tailored and polished look, check out SkinnyShirt and Invisibelt.

I found these cocktails in Women’s Health Magazine and I thought they looked delicious. So with the 4^th of July upon us, I thought I would highlight some refreshing summer cocktails to liven up your Independence Day or any other day during the summer. Cheers!

Thyme Lemonade

• 1 1/2 oz limoncello
• 5 sprigs fresh thyme muddled with 1 wheel of lemon
• Ice
• 4 oz seltzer

To make:  Shake everything but seltzer in a shaker. Pour over ice, top with seltzer and garnish with a lemon wheel and thyme sprig.

Kiwi Daiquiri

• 1 ½ oz white rum
• 1 kiwi, peeled and quartered
• 1 Tbsp fresh lime juice
• ¼ tsp lime zest
• 2 ½ tsp agave nectar
• 1 cup crushed ice

To make:  Puree all ingredients in a blender. Serve in a chilled rocks glass and garnish with a kiwi slice.

Nectarine-Basil Vodka Collins

• 1 1/2 oz Square One Basil organic vodka (or muddle some fresh basil into your favorite vodka brand)
• 1 wedge of lemon muddled with 3 slices of nectarine and 1 tsp agave nectar
• 2-4 oz seltzer

To make: Combine ingredients in a chilled Collins glass. Serve with ice and garnish with nectarine slices!

I love to cook, but there are times when I just need a break.  With that being said, I’m so glad I came across this easy and delicious recipe several years ago. No pots and pans are required for this easy, no-mess Mediterranean recipe. Simply use a glass measuring cup to heat the broth in the microwave, place dry couscous in the serving bowl, and then add the broth. Once the remaining ingredients are stirred in, the dish is ready to serve. So for those who hate to cook, making dinner is as easy as 1-2-3.

Ingredients:

1 1/4 cups low-sodium fat-free chicken broth
1 package toasted pine nut couscous mix
3 cups chopped cooked chicken (about 1 rotisserie chicken)
1/4 cup chopped fresh basil (for garnish)
1 (4-ounce) package crumbled feta cheese
1 pint grape tomatoes, halved
1 1/2 tablespoons fresh lemon juice
1 teaspoon grated lemon rind
1/4 teaspoon pepper

Preparation:

Heat broth and seasoning packet from couscous in the microwave on HIGH for 3 to 5 minutes or until broth begins to boil. Place couscous in a large bowl, and stir in broth mixture. Cover and let stand 5 minutes.

Fluff couscous with a fork; stir in chicken and next 6 ingredients. Serve warm or cold. Garnish with basil.

Summer is here and it’s important to make sure your hands and feet are ready for prime time. First, we need to make sure your nails are covered. I first saw this product on Shark Tank and thought it was a fabulous idea. NailPak is an all-in-one manicure system that ingeniously bundles nail polish, pre-soaked remover pads and a nail file. When you want to change or fix your mani/pedi, everything you need is in a single, travel-friendly container. On top is the salon-strength nail polish (it’s free of toluene, formaldehyde, DBP and camphor). Below the polish is a circular nail file and a sealed compartment that holds 40 pre-soaked pads with a moisturizing, non-acetone remover.

To complement that great mani/pedi, a cute pair of sandals and jewelry are a must. Snakeskin is definitely on trend and these sandals from Piperlime and python bangles from Ted Rossi will definitely make a statement. Sophisticated snakeskin sandals and accessories are definitely a cool contrast to the bright and playful polishes of summer!

As it starts to heat up, I do enjoy a nice glass of sparkling wine and I especially love Blanc de Noirs.  The French term meaning “white wine from red grapes”, these sparklers are made primarily from Pinot Noir grapes. These wines can vary widely in hue, from pale pink or light apricot to dark gold or salmon.

Here’s the list of my favorite Blanc de Noirs:

Gruet: This winery out of New Mexico turns out some great wines.  The Gruet Blanc de Noirs is No. 43 on Wine Spectator’s Top 100 Wines of 2011, and comes in as No. 3 on Wine Spectator’s list of top-valued U.S. sparklers. Gruet was founded by Gilbert Gruet, the owner of a French Champagne house, who met some winemakers in New Mexico during a family vacation in the 1980s. Aged for two-year minimum, the palate is developed and shows rich complex flavors. According to the winemaker’s notes, “A fine salmon color, aggressive mousse and a lovely fruity wine with plenty of immediate charm and toasty aromas.” I have seen Gruet at BevMo and Whole Foods and the cost is around $15.

Chandon: Fruit-driven and full-flavored, this sparkling wine featuring Pinot Noir and Pinot Meunier has become one of Chandon’s most popular wines. According to the tasting notes, “Chandon Blanc de Noirs is characteristically a delicate salmon color. Dark cherry, currant and strawberry dominate both aroma and flavor with hints of cassis and blackberry. These red fruit flavors build in the mid-palate and finish with a soft, lingering, creamy texture.” This sparkling wine is widely available in most grocery stores and the price range is $13-$17.

Gloria Ferrer: A perennial favorite that never disappoints.  I have written about this delicious wine in the past (see post). According to the tasting notes, “Bright strawberry and black cherry aromas with subtle vanilla highlights. Creamy cherry, lemon and cola flavors combine with a lush palate, small, lively bubbles and a persistent finish.” This wine is always receiving accolades and most recently received a 90 from Wine Enthusiast Magazine. Like the Chandon, this wine is also widely available and the price range is $13-$17.

So enjoy some bubbles and think about those famous lyrics from Don Ho, “Tiny bubbles in the wine, make me happy, make me feel fine.”

I’m always on the hunt for cool and unique fashion pieces, and I LOVE when something falls into my lap. I was out with a friend last night and the first thing I noticed was the very cool and colorful steel cuff she was wearing. She told me that the cuff is from Tattooed Steel. When I went to their website, I was like a kid in a candy store…so many pretty cuffs and colors. Since I love to add a pop of color to my wardrobe, I definitely gravitated towards their color cuffs which range in price from $64.95 – $74.95. Besides the color cuffs, Tattooed Steel also sells regular cuffs, belt buckles, money clips, military and pendant tags.

Tattooed Steel jewelry works with various artists who have a range of styles covering everything from traditional flowery designs to edgy street looks. The result is an artist-driven collection of original and unique products. Tattooed Steel’s manufacturing techniques allow the artist’s work to be branded into a high-grade metal surface, and much of the manufacturing involves old-fashioned hands-on metal work by their master craftsmen.

So if you are looking for a special piece to add to your jewelry collection or a gift for a hip fashionista, check out all the amazing designs at Tattooed Steel.

You know I love my recipes from Cooking Light, but sometimes it’s okay to be a little bad. I found this recipe in the Dallas Morning News a few years ago and just love it. It is SO easy to make and has great flavor.  All you need is some basic ingredients and enough time to cook (approximately 3 hours). I serve the short ribs on top of mashed potatoes (I like to add horseradish to give it a little zing) and also serve with a side salad or veggie.  If you are looking for a wine to go with these short ribs, I really like a syrah or zinfandel. One of the great value wines I came across is the 2009 Big House Slammer Syrah, a smokey and fruity syrah and a great value wine which is priced at under $10. A nice mid-range wine to complement this dish is the Frei Brothers Zin which I have written about in the past. If you are looking to splurge a little, I love the syrah from Drew Wines (a boutique winery in the Anderson Valley wine region). So, if you are craving some good ol’ comfort food, give Clara’s Short Ribs a try.

Preparation:

1. Cook short ribs in boiling water about 5 minutes to remove excess fat. Drain and place in a baking dish.
2. Mix remaining ingredients to create baking sauce.
3. Preheat oven to 325 degrees. Pour sauce over meat and cover. Basting often, bake for about 2 hours or until meat is falling off the bones. Note: In my experience, it may take up to 3 hours.

Serves 6: Adjust recipe accordingly for more or less people

Mother’s Day is around the corner, so I have compiled a list of some of my favorite items to come up with the 2012 lifestylechick’s guide for unique and fabulous Mother’s Day gifts…perfect for every type of Mom.

Fashion Forward

Gold stingray earrings from f. is for frank

Veronica Riley Martin necklace

Couture Planet tote

Indulgent

Richart gourmet chocolate

Jo Malone scented candle

Elegant flower bouquet

Great Entertainer

State-shaped cutting board

Corkcicle & wine

Sur La Table virtual gift card

Home Sweet Home

Personalized wine cellar sign

Warhol style portrait art

Gift certificate for transit design artwork