Mar 15, 2021

St. Patrick’s Day-2 Snack Board Options

Posted By: Terri
Category: Fashionable Food/Recipes

Tick Tock….St. Patrick’s Day is 2 (count um) 2 days away.  Bearing in mind that we are still taking things in a much more mellow manner, I thought you might enjoy these 2 SNACK boards that are not only healthy BUT fun and easy to put together should you be staying home for this happy holiday. Enjoy!!!!

Option #1

Recipe Courtesy of



Rainbow + Pot of Gold (center)

  • Red: raspberries or strawberries or cherries
  • Orange: orange bell peppers, baby carrots, cantaloupe or clementine or orange segments
  • Yellow: yellow bell pepper, yellow baby carrots, pineapple
  • Green: sugar snap peas, peas, kiwi, honeydew or green apple
  • Blue: blueberries
  • Purple: Purple grapes
  • Avocado half, pit removed and filled with dye-free yellow dark chocolate candy gems or mango
  • Clouds: mini vegan marshmallows or banana slices

Leprechaun hats:

  • English cucumber or green bell pepper
  • Yellow bell pepper (buckle)
  • Vegan white cheese slice or more yellow bell pepper

Large Shamrock (upper right corner):

  • Green bell pepper

Open-Faced Green Hummus Shamrock Sandwich (bottom middle)

  • Sandwich bread
  •  blended with parsley or spinach to make it green (put extra in white bowl) – note: it helps to use a blender to get it super smooth and creamy and avoid bits of spinach or parsley.

Snack Board Gap Fillers:

  • Green grapes
  • Kiwi
  • Sugar snap peas
  • Pea crisps
  • Cucumber
  • Green vegan, dye-free dark chocolate candy gems
  • Other green food ideas: green salsa, guacamole, green tahini sauce  pepita seeds,pesto, pistachios, kale chips, green olives, broccoli, celery, peas, green apple, pears, honeydew, mint leaves for garnish


  1. Arrange the rainbow on a cutting board or serving tray and place the avocado half as the “pot of gold” at the end of the rainbow. Where the pit was, fill it with the yellow chocolate candy or mango..
  2. Make the green bell pepper shamrock, shamrock green hummus open faced sandwich and leprechaun hats. Place around the rainbow and clouds where you have room.
  3. Add a mini bowl of the leftover green hummus (or use  guacamole or green tahini sauce). Fill the board with smaller items: kiwi, grapes, cucumber slices, sugar snap peas, pea crisps .Be sure to fill in any gaps or holes you have to complete the overall look.


Option #2

St. Patrick’s Day Snack Board (Recipe Courtesy of


  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: 10
  • Trader Joe’s Havarti Dill
  • Kerrygold Dubliner (cut into chunks)
  • Irish Porter Cheddar
  • Tintern Cheddar with chives and shallots
  • Rye Bread (cut into strips)
  • Trader Joe’s Irish Soda Bread (cut into strips)
  • Thousand Island Dressing
  • Trader Joe’s Bacon Cheddar Ranch Dip
  • Pastrami
  • Andouille Sausage, cut into slices
  • Cucumber
  • 2 Green Bell Peppers
  • Carrot Chips
  • Trader Joe’s ready-to-eat Roasted Brussels Sprouts
  • Green Grapes
  • Pistachios
  • Candied Pecans
  • Rye Pretzel Sticks
  • Trader Joe’s Cheddar Cheese Stick Crackers
  • Whole Grain Mustard
  • Rolo Candies


  1. Wash the bell peppers, cucumber and grapes and set aside to dry.
  2. For this board I used a 20″ x 14.5″ wood framed chalk board from Hobby Lobby. I just rub it with food safe bees wax to use for serving.
  3. Start by making a shamrock for the middle of the board out of Trader Joe’s havarti dill. They sell it in 1/2-inch slices. I got 3 slices and cut each one with a heart-shaped cookie cutter and then pressed each heart into a plate of finely cut fresh dill, to make it more green, before placing them together in the middle of the board to form the shamrock shape. I used one of the cheese scraps to form the shamrock stem.
  4. Next, cut the top off two green bell peppers to use as bowls for the thousand island dressing & Trader Joe’s bacon cheddar ranch dip. Cut the tops of each green bell pepper into strips for dipping and snacking on. Place the dip-filled green bell pepper bowls in the top left and bottom right corners of the board.
  5. Place the bunch of green grapes in the bottom left corner of the board.
  6. Line pastrami from the top green bell pepper bowl to halfway down the board and fan the bottom green bell pepper bowl with sliced andouille sausage.
  7. Place a small serving bowl filled with whole grain mustard above the sausage.
  8. Fill the space between the grapes and sausage with the cheddar cheese stick crackers.
  9. Place the Tintern Cheddar with chives and shallots under the pastrami.
  10. Put Rolo candies in the space between the Tintern Cheddar and the grapes.
  11. Arrange Kerrygold Dubliner cheese chunks next to the green bell pepper bowl at the top of the board and line it with more rolled pastrami.
  12. Fill the space to the right of the pastrami and the left of the shamrock cheese shape with pistachios and the space between the Tintern Cheddar and the stem of the shamrock cheese shape with candied pecans.
  13. Place the Irish Porter cheddar cheese in the top right corner of the board and fill in the space between it and the rolled pastrami with roasted brussels sprouts.
  14. Next, put the strips of bell pepper and carrot chips in the space on the right side of the board.
  15. Fill in the last open space above the shamrock with rye pretzel sticks.
  16. Put rye bread next to the thousand island dressing and Irish soda bread next to the bacon cheddar ranch dip, on the corners of the board.
  17. Fan cucumber slices on the edge of the board above the Irish porter cheddar cheese.
  18. Finish the board with gold tongs and shamrock shortbread cookies, if desired.


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Jan 28, 2021

Yummy Chili Recipe…

Posted By: Terri
Category: Fashionable Food/Recipes

When it’s chilly outside there’s no better time to make a hearty and yummy chili to warm you on the inside.

I make this Chili in the colder months in LA -(please don’t hate me for saying colder months and LA in the same sentence if you reside  in a cold wintery climate). This recipe  has been a family and friend favorite for years, and I’ve included the complete 411 on all  I do and the products I use to make this a fan favorite.  Enjoy!


Terri’s Turkey Chili

Stir together in a Large Dutch Oven or Pot: 

  • 3 tablespoons extra virgin oil
  • 1 package turkey meat (I use 85%  or 93% Jenni O Turkey Meat)
  • 4 Tablespoons dark chili powder
  • 1 Tablespoon cumin
  • 2 Tablespoon Worcestershire sauce
  • 1 to 3 tablespoon hot sauce   (medium to extra spicy)
  • 1-2 teaspoons Tabasco Chipotle Sauce


  • 1 large onion diced
  • 2 large bell pepper  diced (I use one red and one yellow or orange)

Cook Covered for 10 minutes at medium heat.


  • ½ bottle beer (I use a whole bottle)
  • 1 (28 ounce diced tomato) (I often use a oven roasted diced tomatoes in a can) 
  • ½ cup smoky barbecue sauce (I use TJ’s Organic Kansas City Style BBQ Sauce)
  • 1 can organic kidney beans (15 oz.) I use  Trader Joe’s Organic Kidney Beans **Drain liquid and rinse with cold water before adding)


Heat a pot over medium heat. Add extra virgin olive oil and turkey meat. Season the meat with chili powder, cumin, Worcestershire sauce, hot sauce and chipotle sauce. Break up meat with back of a wooden spoon into small crumbles. Brown meat 5 minutes until cooked through.

Chop onion and bell pepper(s) add to turkey mixture and cook covered for 10 minutes.

Add beer and deglaze bottom of pan, scrapping the drippings and cooking off the alcohol. Add diced tomatoes, BBQ sauce and kidney beans. (*you can also add corn kernels here if you wish)

Cook another 10 15 minutes and then turn off heat and serve.

*Optional: corn kernels  can be mixed in after adding tomato sauce 

*Top with cheddar cheese or onions if you desire…

Double UP Tip 

*To make a double batch, heat 2 pots and make 1 batch in each pot rather than using 1 massive pot ….for whatever reason it just tastes a whole lot better.


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Aug 3, 2014

And then there was PIE….

Posted By: Terri
Category: Fashionable Food/Recipes


What did you so this weekend? I made pie. Yep-you heard me PIE. I have been meaning to master this pie making thing for quite sometime but THIS was the weekend when I finally decided to tackle this pie crust and filling “bucket list” goal. Who cares that it was hotter than heck and the AC went on the fritz-who cares if I had a single fan blowing at high speed in the kitchen I was set to make the perfect pie. After much sourcing via cookbooks, internet and of course Pinterest I settled on using a combo of two cooks recipes.-the crust is from the most delightful blogger-Joy the Baker

For the Crust:

2 1/2 cup all-purpose flour

2 tablespoons sugar

3/4 teaspoon salt

1 cup (2 sticks) unsalted butter, cold, cut into cubes

5 tablespoons plus 2 teaspoons ice cold water

1 teaspoon apple cider vinegar

In a food processor combine the flour, sugar and salt (pulse a few times until mixed together) then add butter that has been cut into small squares and pulse again until mixture begins to look like small pebbles. Now here’s the clincher-Joy advises to use 1 tsp. of Apple Cider Vinegar-(I’m telling you the girl is genius-because it really does make your crust flakey). Mix vinegar with the cold water and then pour into processor. Pulse again until mixture starts to ball up. Remove from processor and roll into two balls. Chill for one hour and then roll out on a floured surface 2 circles approximately 12 inches across. Lay first piece on bottom of pie pan and use second to put on top of blueberry after gently adding in pan.

 (and the filing from Ina Garten’s Perfect Blueberry Pie recipe. 

4 cups (20 ounces) fresh blueberries, washed and dried
½ cup sugar, plus extra for sprinkling
½ cup all-purpose flour
1 teaspoon grated lemon zest
¼ cup freshly squeezed lemon juice
1 tablespoon Cassis liqueur  ***(I didn’t have any in the house but the pie was delish without it. )
1 egg beaten with 1 tablespoon milk or cream, as egg wash

 Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

Place the blueberries, ½ cup of sugar, the flour, lemon zest, lemon juice, and Cassis in a large bowl and combine them well.

Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you have all the juices.

Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing – not stretching – it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the two edges together with a dinner fork. Brush the top with the egg wash, cut three slits for steam to escape, and sprinkle with sugar.

 Bake for 45 minutes at 400 degrees on middle rack  until  top of pie is light golden brown (P.S. about  the 25 minute mark I put foil around the sides as not to burn them)

 I don’t know if it was beginners luck or the Pie God’s looking down on me and giving me a hand but the pie turned out perfect.

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Jul 31, 2014

One Cute Cookie Jar Bar…

Posted By: Terri
Category: Fashionable Food/Recipes

The idea of a BAR is always welcome at any party but if it’s a cookie jar bar filled with yummy sweet treats…all the better!

Image courtesy of the Ruffled

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Apr 4, 2014

Saturday Morning Strawberry Crepes-YUM!

Posted By: Terri
Category: Fashionable Food/Recipes

One question.. Are you hungry now? I thought so!

 Why not whip up a batch this weekend.

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Mar 23, 2014

Cookie Jar Bar…

Posted By: Terri
Category: Fashionable Food/Recipes

One SWEET idea for your next party… A Cookie Jar Bar


Image courtesy of Ruffled

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Feb 2, 2014

Mother “Nature” is amazing….

Posted By: Terri
Category: Fashionable Food/Recipes

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Jan 30, 2014

Superbowl Sunday…Meat Match up!

Posted By: Terri
Category: Fashionable Food/Recipes

The Super Bowl is only days away and I  just had to repost this image from Facebook. I don’t know who was the genius behind the mountain of meat and snack tray but I must say… it is quite impressive!

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Jan 28, 2014

Tuesday’s Treat

Posted By: Terri
Category: Fashionable Food/Recipes

It’s very cold in many parts of the country and I thought what better way to start the day than with a little treat for you to make while locked indoors. Please don’t hate me that this isn’t gluten free, dairy free, low cal and vegan. It’s yummy and easy peasy to whip up-in fact I refer to it as my one bowl wonder because you can mix it up in one bowl and  have the quickest clean up ever. My husby and friends LOVE this bread and yours will too. Enjoy!

Stirring in the sour cream-how bad can it be!


One Bowl Wonder


Double Chocolate Banana Bread


1 stick butter (softened at room temp)

½ cup sugar

2 eggs

2 large ripened bananas (mashed)

1 tsp vanilla

1 cup flour

1 tsp. baking soda

2 Tablespoons cocoa powder

½ cup sour cream

1 cup mini chocolate chips

Optional ½ cup walnuts


*Pre Heat oven to  degree 350 degrees

Cream together: butter and sugar. Stir in eggs, vanilla, bananas and sour cream until completely mixed together. . Add in flour, baking soda and cocoa powder. After mixture is well blended add in chocolate chips and nuts (if desired). *Pour batter into a loaf pan prepped with non-stick cooking spray. Bake for approx. 1 hour or until toothpick comes out clean when put into the middle of the loaf. Let cool for at least an hour on a wire rack. 

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Jun 19, 2013

Today’s Treat

Posted By: Terri
Category: Fashionable Food/Recipes

Easy peesy treat-insert a popsicle stick into a  slice of watermelon and  and whah-lah perfect presentation and cooling sensation for those hot summer days ahead…


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