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SHADES OF AUTUMN

Tuesday, October 3, 2017 9:00:00 AM America/Denver

It's never too early for everything autumn 

Fall is one of my favorite times of the year. With the weather starting to cool off, I find nothing more comforting than wrapping up in a warm blanket and getting lost in a good book. The only thing that can make it better is having a good fragrance alongside me.. 

 

Green Tea & Lemon Scent is a refreshing fragrance that will fill your living space with the clear, crisp, lively aroma.

Nothing is better than entering a crisp freshly scented bathroom. Our Scented Drawer Liners are a perfect way to give bathrooms that extra oomph!

 

Original Vanilla Pearl

 

Hot weather is officially behind us with cool and crisp air on the horizon. With cooler weather comes all those warm scents we all love to smell our home. Fresh and cozy bakery scents. 

We like to think we have pretty good taste in scented drawers liners, we've had the opportunity to try a wide variety of fall scents in our day. 

We are updating and improving this list for 2018 so it includes even more of our favorites, plus NEW scented and designs that we've tried and loved. 

Please enjoy, and let us know you can think of that you try out in the comments below! 

 

 

 

0 Comments | Posted in News By Neira Gordon

TROPICAL SALMON-MANGO

Monday, September 25, 2017 3:08:50 PM America/Denver

Make your dinner feel tropical by switching up how you normally prepare salmon, and use mango salsa topping instead. Mangos are in season, so this is a fun fresh topping that will breathe some new life into your dinner!

Salmon is easily my favorite fish. When I cook salmon in a skillet, I prefer to gently sear it to create a crust and keep the inside moist and flaky. This dish is colorful and vibrant, the combination with mango, cilantro and red bell pepper works wonderfully together! I can't wait for you all to try this one!

Not a fan of mango? sub in stone fruit for the mango and tomatoes in this recipe for an equally delicious salsa! 

 

Note: May also be paired with rice, sweet potatoes, or a kale salad

 

  

Ingredients: Serves 2 

1 Mango - peeled, seeded and diced 

2 Tabblespoons lime Juice

2 Tablespoons red bell pepper jam 

2 -3 tablespoons chopped fresh cilantro

2 Salmon fillets, skin removed

Sea salt to taste 

2 Teaspoons vegetable oil

 

DIRECTIONS:

Stir mango, lime juice, pepper jam, and cilantro in a bowl. Cover the bowl and refrigerate for relish flavors to combine, about 30 minutes. 

Season salmon fillets with sea salt. 

Heat oil in a large non-stick skillet over medium-high heat until oil begins to smoke. Place salmon, flesh-side down, in the hot skillet and cook until edges are just starting to cook through, about 2 minutes, flip fillets, remove skillet from heat, and let fillets sit in the hot pan until cooked through, 2 - 3 minutes more. transfer to a plate and top with chilled mango relish. 

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

BON APPETITE! 

 

 

0 Comments | Posted in News By Neira Gordon

ALL-IN-ONE-CHICKEN

Tuesday, September 12, 2017 8:55:29 AM America/Denver

This is a great way to feed the family as the Chicken and veg are all cooked in one very large tray in the oven. It takes only minutes to put everything together then it sits in the oven for under an hour with no fussy finishing off to do and only one pan to wash up.

The recipe allows one chicken thigh and one drumstick per person, but use less if you are not such big eaters. 

I love stuffed Olives, but use plain green or black ones if you prefer. The preserved lemons really give a lovely citrus tang to the dish and are well worth using but if you can't find them use one sliced lemon instead. 

 Ingredients: Serves 6

1 Kg main crop potatoes, peeled and cut into 5cm (2in) chuncks 

3 Tablespoons olive oil 

1 Large onion, cut into wedges

2 Garlic Cloves, crushes

6 rashers of smoked streaky bacon, snipped into 1cm  -1 1/2 teaspoons paprika

3 courgettes, thickly sliced 

1 X 200g can anchovy-stuffed green olives, drained salt and freshly ground black pepper. 

 DIRECTIONS: 

1.- Preheat the oven 375 F 

2.- Place the potatoes in a large roasting tin with 2 taplespoons of the oil. Toss to coat them. Add the onion, garlic, bacon and chiken pieces and toss together. 

3.- Add the lemons to the roasting tin. Season everything well and sprikle with the paprika. Roast for 40 minutes. 

4.- In a bowl toss the courgettes in the remaining tablespoon of oil and season with salt and pepper, the poke them in among the chicken and scratter the olives over the top. Return to the oven for a futher 20 minutes, until the chicken and vegetables are golden brown and tender. 

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

BON APPETITE! 

 

0 Comments | Posted in News By Neira Gordon

MY FAVORITE SALMON SALAD

Wednesday, August 23, 2017 10:27:24 AM America/Denver

A salad so flavorful and satisfying you'll forget it all started with lettuce. The combination of salmon, bacon, corn and avocado is unbelievable and the homemade creamy dressing completes the whole dish! It's so much easier to make than you think. Perfect Salad for Summer! 

 

Ingredients: Serves 4

       2 6-oz. salmon fillets

       1/4 tsp. kosher salt

       1/4 tsp. Freshly ground black pepper

       10 c. chopped romaine

       2 c. cherry tomatoes, halved

       2 c. croutons

       1 avocado, halved, peeled, and diced

       6 slices cooked bacon, chopped

       1 Cup Fresh or whole Kernel Corn  

For the Dressing:  

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 refrigerated. 

1/43 c. Mayonnaise . 1/2 c. plain Greek yogurt. Juice of 1 lemon. 2 cloves garlic, minced. 1 tsp white wine vinegar. 1-2 tsp honey.  

DIRECTIONS: 

1. Preheat oven to 400°. Place salmon on a lined baking sheet and sprinkle evenly with salt and pepper. Bake until browned and crispy on the edges, 18 to 20 minutes.  Remove from the  oven and let cool

2.Toss lettuce, tomatoes, corn, croutons, avocado, and bacon together. Whisk all of the dressing ingredients together.

3.Chop up salmon and toss into salad along with the dressing. Serve immediately.

 

 

0 Comments | Posted in News By Neira Gordon

SPAGHETTI SQUASH AND SHRIMP

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

SPAGHETTI SQUASH AND SHRIMP

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 

 

DIRECTIONS: 

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

RADICCHIO SALAD

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. 

DRESSING: 

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. 

DIRECTIONS: 

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

SMOKED SALMON WITH DILL MUSTARD SAUCE

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 

DIRECTIONS: 

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

CHICKEN ARTICHOKE FLATBREAD

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

 

Directions: 

  • 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

~ STRIPED SUMMER 2017 ~

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

VEGETABLE PLATTER

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. 

Instructions:

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
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