Tag Archives: cooking

Sizzlin’ Summer BBQ Ideas

26 Jul

Summer BBQ Ideas at The Stationery StudioThere is still plenty of summer left to enjoy outdoor get togethers.  We’ve put together some of our favorite ideas from recipes to gear to help you host a fun BBQ to celebrate summer or just a great excuse to get together!

Barbecue Spiced-Rubbed and Sauced Chicken

This recipe can be found in The Barbecue Bible Personalized Leather Book by Steven Raichlen.  This book is full of great grilling recipes and also makes a great gift for someone who loves to BBQ!

 

Photo: BarbecueBible.com

The Barbecue Bible Personalized Leather Book by Steven RaichlenRECIPE NOTES
  • Yield: 3 to 4 servings
  • Method: Direct grilling

INGREDIENTS

For the chicken:

  • 2 to 3 chicken breasts, each cut into 1 ½-inch pieces
  • 1/4 cup of barbecue rub
  • 1/2 cup of barbecue sauce
  • Oil for the grill grate

For the veggies (pick your favorite):

  • 1 red onion, peeled and cut in quarters or sixths
  • 2 to 3 bell peppers cut into 1 ½- to 2-inch pieces
  • 1 cup small to medium cremini mushrooms
  • Extra virgin olive oil
  • 2 tablespoons barbecue rub

You’ll also need:

  • 2 to 3 hardwood chunks or 1 ½ cups wood chips, soaked and drained; flat metal skewers, instant-read meat thermometer; basting brush.

RECIPE STEPS

1: Set up your grill for direct grilling and heat to high. Brush or scrape the grill grate clean and oil it well. Add wood chunks or chips to the fire (or smoker box if using a gas grill).

2: Season the chicken pieces on all sides with the rub. (Optional: Lightly oil the chicken pieces to help the rub adhere to the chicken.)

3: Place all the veggies in a mixing bowl and drizzle with olive oil, then season with the barbecue rub.

4: Slide the chicken pieces and veggies onto the metal skewers. Place the chicken and veggies on separate skewers as they have different cooking times.

5: Grill the veggies 2 to 3 minutes a side for a total of 5 to 6 minutes. Grill the chicken on each side for 2 to 3 minutes. Baste the chicken with barbecue sauce and grill for an additional 1 to 2 minutes per side.

6: Remove the grilled veggies and chicken skewers from the grill. Use a grill glove to hold the skewer when removing the chicken and the veggies since the metal skewers will be hot. Optional: Sprinkle the chicken kebabs with additional barbecue rub, if desired.

7: Serve immediately.


Personalized Wood Cutting Board

Maple 16 inch Rectangle Your Text Cutting Board

Our personalized maple cutting board is a versatile board for summer entertaining.  It can be used for grilling, a charcuterie board or even a serving board.  Our board was featured in USA Today as a must-have board for good reason!


Limoncello Collins

Tritan drinkware

If you are looking for a delicious summer cocktail, we are totally inspired by this Limoncello Collins recipe we found on foodandwine.com.  We suggest our personalized Tritan drinkware to serve your drinks for outside entertaining.  They look like real glass but are shatter-resistant.

Ingredients

Ingredient Checklist
  • 12 ounces gin
  • 8 ounces fresh lemon juice
  • 24 paper-thin lemon slices
  • Ice
  • 16 ounces chilled club soda
  • 8 mint sprigs

Meet Our Newest Tastemaker: Maureen Abood

14 Feb

Photo credit: Maureen Abood

We are thrilled to introduce you to our newest Tastemaker, Maureen Abood. Maureen is an award-winning blogger and author of the award-winning cookbook, Rose Water & Orange Blossoms: Fresh & Classic Recipes from My Lebanese Kitchen. Her recipes, stories, and products have been featured in The New York Times, The Washington Post, the Chicago Tribune, the LA Times, Saveur, Food & Wine, among many others.  We fell in love with not only her recipes, but her eye for details.

We asked Maureen to share one of her favorite recipes and she was quick to suggest her popular lebanese fattoush salad.

Photo credit: Maureen Abood

LEBANESE FATTOUSH SALAD

The recipe is printed with permission from Rose Water & Orange Blossoms: Fresh and Classic Recipes from My Lebanese Kitchen (Running Press 2015)

PREP TIME: 20 MINUTES
TOTAL TIME: 20 MINUTES
SERVINGS: 8
RECIPE BY: MAUREEN ABOOD

I could eat this salad every single day and still want more! See how it’s done in my video, right here! Get the Fattoush Kit for the vinaigrette here! Find the recipe for the pita chips here. You can add cucumbers and any other vegetables you have on hand to this salad. The more the merrier!

Print

INGREDIENTS

Photo credit: Maureen Abood

INSTRUCTIONS

  1. For the vinaigrette, in a small bowl whisk the lemon, pomegranate molasses, garlic, salt, 1 teaspoon of the Garlic Mint Salt, 1 teaspoon of the sumac, and olive oil until it is thoroughly combined.
  2. In your big salad bowl, combine the romaine, tomatoes, onion, radishes, and pita chips. Dress the salad with the vinaigrette, tossing it to evenly coat everything. Dust the fattoush with the remaining Garlic Mint Salt and sumac, fresh mint, and serve immediately.

Photo credit: Maureen Abood

You can find all of her recipes in her award-winning cookbook, Rose Water & Orange Blossoms: Fresh & Classic Recipes from My Lebanese Kitchen.

While Maureen is known for her cooking, we also think she has excellent taste in details.  As our Tastemaker, she has chosen classic, elegant personalized items that reflect her sense of style.  You can see all of her Tastemaker picks on our site and let them inspire you to create your own.

“I love to treat myself to personalized stationery every year for my birthday in February. The fun is spending some time selecting the style, fonts, paper and the ink colors, and then the little surprise when I receive them of how beautifully they turned out. This year I designed a heavy-weight letterpress flat card with a contrasting lined, addressed envelope. One of my favorite color combinations is green and blue, so when the set I ordered arrived in such happy colors with the artisan beauty of the letterpress and substantial weight of the card in hand . . . well, I can’t decide what’s better: getting to be the one to write on these stunning cards, or being a recipient of such a beautiful piece of stationery. It will be a pleasure to write my birthday thank-you notes, and the many lovely sentiments my people deserve in the year ahead.” ~ Maureen

We hope you’ve enjoyed getting to know a little about Maureen!  You can learn more about all of our Tastemakers on our site and their personalized picks.

XO,

Jennifer

 

Winter Fun in the Kitchen

26 Jan

jan-cooking-001aI just love a cold weekend day when I’m home and can spend some time in the kitchen. It’s the perfect time to cook pots of soups, stew, spaghetti sauce and chili. I often cook large pots of these warm treats and freeze them in containers for quick lunches on cold days.

I also remember when my kids, now both in their 20’s, were home and would love to spend the day in the kitchen with me. They’d be right there, asking what they could do to help, being my official mixers, my rubber spatula lickers, my egg crackers and my buddies for the days.  And my two poodles were right there waiting for their treats too, never leaving our side!  The kids would especially love when we’d bake.  Over the years we’ve made endless batches of chocolate chip cookies, brownies and banana breads.

jan-cooking-002For younger moms, just starting to enjoy these precious times with their little cooks, we have some really fun gear that your kids will love to wear.  They will instantly will become your official chefs in training.  And the outfits will certainly make some wonderful memories, and great pictures!

Now that my kids are older, once the soups, sauces and treats are done, I package them up, freeze most of it, and send them off to college for my younger son or when he returns to school after break and I hand the treats off to my older son when we meet for dinner and he returns to his apartment in Chicago.  They still love to enjoy homemade soups and baked treats.

So enjoy these cold winter days.  Find some time to spend in the kitchen cooking your favorites and smelling the warm treats in the oven or on the stove.  Start your own traditions and find the recipes you and your family will love to enjoy.  The memories will be precious.

Happy Winter!

Renee