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Wednesday, June 28, 2017 9:15:00 AM America/Denver


One of my favorite pasta dishes to order is shrimp so I thoght it'd be fun to make something similar using spaghetti squash! You can also add more veggies to the dish if you like., try sauteing some mushrroms, zucchini or cherry tomatoes and adding them to the mix. I absolutely love the possibilities of this dish! Who needs pasta when you have delicious buttery strands of squash instead? Spaghetti squash is also super versatile because there isn’t much flavor so pairing with different sauces and herbs really turns out delicious!

Ingredients: Serves 2

1 med. spaghetti squash {about 3 lbs.}
1/4 c. olive oil
10 cloves garlic, minced or crushed
1/2 lb. shrimp, shelled and cleaned 
2 tbsp. lemon juice
1 1/2 tbsp. fresh oregano {or 1 tsp. dried}
1/2 tsp. salt
1/4 tsp. pepper
2 sm. tomatoes, chopped
1 lg. bunch watercress or 1/2 bag spinach, washed
1/4 c. toasted pine nuts {optional}
1 c. crumbled Feta or grated Parmesan cheese 



Cut squash lengthwise; bake face down on oiled cookie sheet at 375 degrees for about 30 minutes or until easily pierced by fork. Cool; scoop out insides.

Heat oil and saute garlic. Add shrimp, lemon juice, and spices. Saute, stirring occasionally, about 3 minutes. Add tomatoes and watercress or spinach and cook 1 minute longer until vegetables are wilted.

Add pine nuts and cheese and toss with squash. Serve heaped in squash shells or individual casseroles.



Don't forget to share your comments if you experimented cooking my style and follow us on Facebook for special discountsand promotions! 


Bon appetite! 



0 Comments | Posted in News By Neira Gordon


Wednesday, June 21, 2017 9:19:49 AM America/Denver

Anytime you’re invited to a potluck or hosting a dinner, you don’t just go with the norm. You aim to please, to impress, to hand out recipe cards at the end of the meal. Ok, maybe not that last part. Maybe it’s not just about getting pats on the back, it’s about creating a lasting impression long after your guests leave; creating memories, and foods to connect those memories to. Let’s face it, almost nobody gathers around a salad and remembers it as the highlight of their dinner. However, in veering away from traditional salads it may just take your side dish from forgettable to center stage.

Ingredients: Serves 6 

1 Heads radicchio, halved and choppes into 1-inch pieces and soak in icy water for 2 hours. 

3 Pears, cored halved and cut lengthwise into 1/4 inch-think slices 

12 Strawberries in slicing. 

24 chopped walnuts toasted

1 1/2 teaspoon white sugar 

2 teaspoon butter. 


Prepared ahead: You can prepare the dressing up to 12 hours ahead. Whisk all the ingredients together, sal an pepper until smooth. Cover with clingfilm and keep refreigerated. 

3 tablespoon shallot chopped

3 tablespoon Fig Spread 

3 teasppon limon 

1 1/2 teaspoon Dijon Mustard

1/2 teaspoon Olive oil 

One 2-ounce chunk Parmesan 

Kosher salt and freshly ground black pepper. 


For the Pears: In a hot sauce pan, melt the butter, bronze the pears in the butter, caramelize with sugar, and let cool. 

For the Salad: Place the raddichio, pear, strawberries slices, walnut. Add the dressing and toss until coated. 

Bon Appetit! 


0 Comments | Posted in News By Neira Gordon


Tuesday, May 23, 2017 9:19:34 AM America/Denver

Hosting a party is one of the most joyful, but stressful, things in modern life. Gathering all your friends in one place is wonderful, but it's important to makes sure everybody is fed and watered and enjoying themselves. 

But it can be difficult to come up with recipes for bite sized food that you can prepare stress-free at a party.

Canapes don't have to involve intricate and elaborate cooking. The trick with them is their presentation, they simply have to look interesting and appealing. Smokes Salmon is, with good reason, a staple of the canape tray, Here is something new for you; it is easy to prepare in advance, too.

Ingredients: Serves 6 - 10 

Prepared ahead: Yo can prepare both the salmon and the sauce up to 12 hours ahead. Cover tightly with clingfilm and keep refrigerated. 

1 x 200g Pack smoked salmon Slices 

1 tablespoon Dijon mustard 

2 tablespoons white wine vinager 

4 tablespoons olive oil 

1 tablespoon brown sugar 

4 tablespoons light mayonnaise

1 tablespoon chopped dill 


1. You will need 6-10 short bambo sticks - about 15 cm long or toothpicks. Cut the smoked salmon into strips - about three from each each slice of salmon or as your preference, then thread the strips on the bamboo sticks or toothpicks so that they look pretty. Arrange on a serving platter.

2. Whisk the mustard, vinager, oil and sugar together in a small bowl until combined, then wisk in the mayonnaise and dill.

Season and spoon into a small serving bowl and place on the platter with the salmon.

Delicious Canapes!


0 Comments | Posted in News By Neira Gordon


Tuesday, May 16, 2017 4:01:21 PM America/Denver

Why not treat yours, of yourself to this lovely family recipe I wrote up just for you, a quick & worthwhile recipe for lunch or dinner!

Ingredients: Serves 4

• 4 whole wheat flat bread naan

• 3 tablespoons olive oil

• 6 cups fresh spinach leaves

• 6 ounces garlic and herb flavored goat cheese, crumbled

• 2- 6 ounce jar marinated artichoke hearts, drained and chopped

• 1 medium tomato, chopped

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• Chicken, sausage or ground beef - to your preference

• Red Onions - to your preference

• Pizza seasoning optional



  • Brush both sides of flat breads lightly with some of the oil. For a charcoal grill, place the flat breads on the rack of an uncovered grill directly over medium coals for 2 minutes or until golden. For a gas grill, preheat grill. Reduce heat to medium. Add flat breads to grill rack. Cover and grill as above. Remove from heat.
  • Top the grilled side of each bread with spinach, cheese, artichoke hearts, tomato and {chicken, sausage or ground beef cooked already to your preference} 
  • Sprinkle with salt and pepper. Return to grill rack and grill about 2 minutes more until are browned and toppings are heated through. 
  • Top with pizza seasoning. 


Don't forget to share your comments if you experimented cooking my style and follow us on Facebook for special discountsand promotions! 

Bon appetite! 

0 Comments | Posted in News By Neira Gordon


Friday, May 12, 2017 11:09:00 AM America/Denver

There’s always been an exciting appeal to our eyes about stripes, and that might be because it is the easiest to decorate with. From our clothing to bath towels, rugs to sheets, to even Scented Drawer liners! I am excited to announce that Scentennials will be releasing new drawer liner designs with brand new uniquely crafted scents! 

If you are decorating your home or bedrooms, experiment with Stripes. They are balanced, clean and go with just about anything and everything. They are also excellent when you want to create a dramatic look without overdoing it. They look elegant in traditional as well as modern homes, and they always make a great impact. Did you know our drawer liners can protect your furniture from humidity and dirt efficiently? Add from our variety of beautifully scented drawer liners to your home today! 

Our ‘Stripes are Calling’ Scented Drawer Liners are a fresh design with a Citrus bouquet and Lemon scent. The fragrance is delightful and lasts a long time. It makes just the perfect gift for any loved one’s home as well.



Let our ‘Ship Shape’ design sail you away to paradise! The nautical theme will bring excitement and cleanliness scent to any room. It can even be used as a wallpaper. What about painting your whole bathroom in stripes?

I can guarantee that your room will be smelling refreshing for a long time. Ship shape is also a very masculine sea breeze fragrance, perfect just for him! 


Now introducing the latest addition to our collection, Morning Streak! A warming orange and neutral colors for any room with Drawers or shelves, adds a touch of style.


Stay Tuned for more surprises, and please leave me your comments below as they are always welcome! 

0 Comments | Posted in News By Neira Gordon


Thursday, May 11, 2017 11:45:23 AM America/Denver

Hello, and welcome back, Mother’s Day is fast approaching, so we should probably talk about that.

BIG QUESTION: Will you be feeding your mom, mother-in-law, wife, or all three? Hopefully they all have similar palates.

I am going to share a Veggie Plater with you all that is perfect for a Mother's Day Dinner. 


I love to serve a lot of interesting vegetables at a dinner party, but don't want to be cooking them at the last minute. So I always get a platter cooked and ready to reheat at the last minute, just as they do in restaurants. 

Ingredients: Serves 10 

350g baby carrots scrubbed and cut in half lengthways with green tops. 

12 oz butter, melted, plus extra for greasing the dish. 

450 g red cabbage, finely shredded. 

4 tablespoons brown sugar. 

4 tablespoons white wine vinegar. 

350 g frozen petit pois. 


1.- Bring a large pan of salted water to the boil. Add the carrots to the pan and cook for 6 minutes or until just tender wher pierced with a knife. Drain then refresh with cold water to stop the cooking process. Return to the pan and toss with half the melted butter so that it coast the hot vegetables. 

2.- Heat the remaining melted butter in a large saucepan, add the cabbage, sugar and vinegar. Stir over a low heat, cover and simmer for 30 minutes until tender. Season to taste then leave to cool. 

3.- Cook the petit pois in a pan of boiling water for 2 minutes. Drain, cover with cold water and drain again. 

4.- Butter a large, flat  ovenproof dish. Arrange the vegetables in three rows and season with salt and pepper. Cover with a piece of buttered foil and chill until ready to reheat. 

5.- To reheat, preheat 392 F/428 F. Cook covered in foil, for 25 minutes, checking them after 20 minutes, until all the vegetables are steaming hot.

Bon appetite!

Happy Mother's Day to all mothers in the world! 

0 Comments | Posted in News By Neira Gordon

Race into Success!

Monday, May 8, 2017 8:35:58 AM America/Denver

Passion is one of the greatest things in life that has so many meanings and conveys something different to each and every one of us. One should never underestimate the power of passion by limiting it to only romantic love or relationships. You can be passionate towards a job or hobby, a sport, traveling the world, or even communicating, etc. Choose wisely!

Whatever yours is, You MUST follow it, dedicate your heart and soul into it, and commit as much time as you can. Now we’re talking! 

One of my greatest passions is to RUN.

I am proudly 50 years old, and I am a married mother of two wonderful children. I started running very late in life. When I originally lived in Florida, I would jog across the front of the ocean over about 2 miles every week. Later when we moved to Texas, I began running with my husband and I realized I was leaving him behind being able to actually run more than the usual! One day, my cousin’s husband had a competition to run 10 miles and we came along to Support. That’s when I began to visualize actually getting to be a part of my very own race. 

Going into this experience, I had no idea what my time or pace was going to be. But I started doing 3 mile runs and searching for races to attend to. That’s when after two years, we moved up to Colorado in the Mountains; where some of the mountains have altitudes of over 8,500 feet! I felt inside of me that it was the perfect place to get my practice on. 

I must confess my first year in Garden of the Gods Nature trails, was very tough to complete. Running for long periods of times can be exhausting, which is why you must always envision your end goal. My most memorable year was 2015, when I ran my first Marathon! Although my time 5:06 was not over the top, I really enjoyed it and couldn’t have been prouder of myself! It was a very satisfying feeling of strength and I have only been improving ever since. I eventually worked myself up to finishing my first 10 mile run in under one hour. And this year, I ran one in 50:07 finishing in 3rd place in my category! I am not the fastest runner but I am always seeing improvement and growth each time from my last one. 

          My advice to you is to stride as quietly as possible. The lighter and more balanced you stay, the easier it is on your body to move forward with pace. I also use an infrared heat wrap therapy regularly and it is crucial! It works magic on my sore body and helps build me back up stronger by increasing circulation. A proper diet is of course vital in helping your body repair itself always.

          Currently, I am training for an upcoming Marathon up in the Revel Rockies. It will be a downhill road race with beautiful scenery from the forests to the canyons of the Rocky Mountains and to the Foothills of Denver, Colorado. My official date is on June 11th. My trainings today consists of different strategies three times a week because of my demanding schedule, but I am giving it my all. I do one long slow day, one interval track day, and one tread climber day. I like to rest my body for a full day after each run. I also love using the App: ‘Nike-Run Club’. It’s also inspiring and more fun to call my running ‘Training’, rather than ‘Exercise’ because it reminds me of the goal I am pursuing. 

My biggest challenge is that I can sometimes hurt myself when I push my running too hard. But I am managing Creatively and Inspired for being outside in nature and being Active. I absorb all the fresh energy of the beautiful world around me. I now know that I want to keep running and competing! It is such a rush and thrill. Running has improved my life in so many ways and I am always reminded of why did I not start this earlier!

 I hope that by sharing my experience with you, it will remind you that you can always turn your Passion into Fun and experiment to see what it truly is you will love. Do not get discouraged by pain, because pain is only fear leaving your body! I would love to hear about your experience with running, whether is competing or just a hobby.

I invite you to challenge yourself and find your passion today!

0 Comments | Posted in News By Neira Gordon

Goat's Cheese and Tomato Canapes!

Tuesday, May 2, 2017 9:00:00 AM America/Denver

Whenever we have something to celebrate I throw a drinks party with a losts of savoury bites to eat. Whether it is a Mother's Day, Birthday, Chrirstmas, New Year's, or just a simple celebration of a family achievement or event, there is nothing nicer than getting lots of friends and family around for a couple of hours to raise a glass or two.

If having a drinks party sounds like a lot of works, I have found some quick and easy Canapes that can be made ahead of time and have no last-minute preparation.

Prepare ahead These can be prepared 2 3 hours in advance, up to the point where they are ready to go into the oven, then baked at the last minute.

Ingredients: 24 Canapes 

12 Dough Balls 

A little softened butter 

150 g pack soft goat cheese 

1 tablespoon red pesto 

1/4 teaspoon chopped thyme leaves 

12 cherry tomatoes, halved

25g Parmesan cheese, finely grated. 

Salt and freshly ground black pepper. 


1.-Preheat the oven to 375 - 400 F. Line a baking sheet with baking paper.

2.-Slice the dough balls in half and then cut a thin slice off the rounded side so both halves sit flat, butter one side and arrange, buttered side down, on the baking sheet.

3.- Mix the goat chees, pesto and thyme together in a small bowl. Spread this on to the unbuttered sides of the dough making sure that it is spread up to the edges, then place one tomoto half on top.

4.- Season with a sprinkle of Parmesan cheese. Bake for ten minutes until crisp and lightly golden. Serve warm   

Bon appetite!

0 Comments | Posted in News By Neira Gordon

Asian Seared Tuna

Thursday, April 27, 2017 9:25:43 AM America/Denver

This is simplicity itself 


Ingredients: 4 servings.

1 pound tuna  

1 teaspoon Olive oil

2 teaspoon fish oil 

1 teaspoon fresh ginger 

2 green onion 

1 Lemon 

1 teaspoon soy soyce 

1 cup shredded green & red Cabbage 

Black Pepper, to taste 

Coriander to your preference

Mustar sugar to your preference 



In a large resealable plastic bag, combine 1 green onions, lemon, soy souce, fish oil, coriander and ginger. Add tuna. Seal and turn to coat; marinate for 10 minutes.

Meanwhile, for dressing, combine the olive oil,  mustard sugar, and remaining onion, salt and pepper in a small bowl; slowly whisk in remaining oil. Set aside.

On individual salad plates, arrange the shredded green and red cabbage Cut tuna to your preference or into bite-size pieces; add to salads. Drizzle salads with dressing. Sprinkle with chives. 


Don’t forget to share your comments if you experimented cooking my style and follow us on Facebook for special discounts and promotions! 

Bon appetite!



0 Comments | Posted in News By Neira Gordon

Pork Chops with Balsamic Vinegar

Thursday, April 20, 2017 9:19:55 AM America/Denver

Today I will be sharing one of my favorite Pork chops recipes! It is super easy to make and pleasant for a Spring dinner with lots of flavor.

Many of you may not know, but since I am running 10-12 miles once or twice a week and doing many exercises, I must take care of my diet and be aware of all the food I intake even more. In just 7 weeks, I will be running a Marathon!

I must confess, that in my house we only prepare pork very few times a year, and when I make something new, I love to experiment and add my own style to any dish. I have learned that when we prepare pork, I make sure to wash it with lemon and remove all the fat. (It’s VERY IMPORTANT)

This recipe and ingredients should feed up to 4 people.


  • 2 tablespoons Oil Olive
  • 4 pork chops
  • couple pinches of salt
  • 1 yellow onion, thinly sliced
  • 8 garlic cloves, thinly sliced
  • 28 ounces of diced tomatoes
  • 1 cup tomato sauce
  • ¼ cup chicken broth
  • ¼ cup balsamic vinegar
  • 1 tablespoon of herbs de provence
  • 2 tablespoons minced parsley
  • 1 tablespoon torn basil
  • black pepper, to taste


 In a large sauté pan over medium-high heat, add 2 tablespoons of Olive. Liberally salt the pork chops. Once pan is hot, add to the pan, not crowding it to ensure a good sear on the chops. I cooked two at a time. Sear all chops on both sides for about 3 minutes, until golden then set aside.

 To the hot pan, add onion and garlic cloves and a bit of salt then use a wooden spatula to scrape the pork chops bits off the bottom of the pan. Let the onions cook for about 8 - 10 minutes, until soft and slightly caramelized.

Then add the rest of the ingredients except for the basil and pepper, mix to combine and let cook for another 5 minutes, until tomatoes have broken down a bit.

Add pork chops back to the pan with the sauce and completely cover in the sauce. Cover with lid and let cook for about 30-35 more minutes, until pork chops are completely cooked through. Note: Make sure the Pork chops are cooked.

Lastly, add torn basil and pepper and mix to combine.

Serve immediately with sauce mixture on top of pork chops!

Don’t forget to share your comments if you experimented cooking my style and follow us on Facebook for special discounts and promotions! 

Bon appetite!

0 Comments | Posted in News By Neira Gordon
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