So we’ve been a bit MIA & we’re sorry for that – BUT, we’ve moved! Our new lifestyle blog can now be found at kcyouthereblog.com. We hope you’ll continue to follow along. We promise to provide new entertaining tips along with lifestyle features on decor, fashion, beauty & more!
When the team gets together for family dinner, it’s all about one thing: comfort. We work so hard during the day that the sound of a glass of wine being poured at the start of the meal is music to our ears. Personally, the sound of the sauté pan working its magic is a lullaby for my stress of the day.
Last week, I shared my recipe for shrimp scampi over a bed of roasted red pepper pasta. This week, it took me a little while longer to decide on what to make. (Being a Libra, decision-making has never been my strength!) I knew it had to be healthy, easy and colorful. I love love love red and orange bell peppers. So alas, we feasted on stuffed peppers.
Everyone makes stuffed peppers differently. I chose to gather inspiration from the Southwest. The addition of corn, a jalapeno and taco seasoning made this dish shine like a Tex-Mex diamond. You can make this extra delicious using a low-fat cheese. There are pre-packaged mélanges of cheeses in the dairy section of your grocery store. Don’t be afraid to substitute your sour cream with a dollop of Greek yogurt. Your taste buds will not know the difference!
What you need:
1 lb ground turkey
3 cloves garlic, chopped
1 medium yellow onion, chopped
1 jalapeno, seeded and diced
1 cup cooked quinoa
9 bell peppers , cored, with the top cut off
1 can of corn (size is up to you!)
1 package of Taco seasoning
2 cups low-fat shredded cheddar cheese
2 tablespoons olive oil
Preheat oven at 375 degrees
Place peppers in deep casserole dish, set aside.
In a medium saucepan over medium heat, warm olive oil.
Add garlic and onions and sauté until onions are translucent.
In the meantime, chop up the tops of the peppers and add to pan.
Add ground turkey and cook until no longer pink.
Add taco seasoning, ¾ of the cheese and corn. Stir until combined.
Fill peppers with filling and top with cheese.
Add ½ cup of water into casserole dish (this will help steam the peppers!)
Bake until peppers are soft to touch (about 20 minutes)
As you know, CW23 Winging It! Buffalo Style challenged us to coordinate a perfect wedding with less than 2 weeks to air LIVE on the morning show. With the help of local vendors & Etsy Wedding shops, we were able to do just that. From decor, to the wedding dress, tuxedos, bridesmaids dresses, jewelry, florals, programs, wedding cake and everything in between, you could say we were proud of all we were able to accomplish. C & I now have a running joke that we wish all of our weddings could be coordinated in 2 weeks – fewer choices, less headache! Overall, we are so happy with what we get to do. View the entire live wedding here.
Thursday morning I shared a few of my favorite St. Patrick’s Day entertaining tips with our friends at The CW’s Winging It! Buffalo Style. Seeing as St. Patty’s Day is more of a “going out” holiday, I kept things simple. We’re in Buffalo for the festivities and if you didn’t know, Buffalo has one of the largest parades in town. Naturally, everyone wakes up early throws on their green and heads to their first party of the day. These entertaining tips suffice for a little pre-parade action with a DIY photo booth, “Irish Gold” recipe and funky straws. View the segment here.
A special thank you to our friends from Party HQ for the festive straws & DIY photo booth accessories!
We partnered with Southern Comfort to create this delicious recipe, unlike your typical green concoction. Find the recipe here for the “Irish Gold,” also featured in the latest issue of Buffalo Magazine!
2 parts Southern Comfort
2 parts ginger ale
Splash of orange juice
Orange twist garnish
Using a shaker, pour your Southern Comfort and ginger ale first, top off with a splash of orange juice, pour and garnish with an orange twist.
I’m so excited to share my St. Patrick’s Day cocktail, the “Irish Gold” as seen in my first entertaining column for Buffalo Magazine. Seeing as C & I have our own PR firm, it’s always a bit different when you see yourself publicized as opposed to a client. My next column releases March 25th, so stay tuned!
I wanted to change things up a bit, so instead of green beer, I came up with this gold recipe. A special thank you to Southern Comfort for sponsoring this delicious libation – Cheers!