Here’s Your First Peek at Blake Shelton’s Las Vegas Honky Tonk Bar

Blake Shelton’s sprawling country bar will offer some of the best views in Las Vegas

by Janna Karel  Jan 4, 2024, 1:49pm PST

Janna Karel is the Editor for Eater Vegas.

Blake Shelton’s Ole Red, a sprawling, multi-story bar, dance hall, music venue, and restaurant, opens soon, and when it does, it may offer the best rooftop view of the Las Vegas Strip. Shelton broke ground on Ole Red in January of 2023 in front of the Horseshoe Las Vegas. Since then, construction crews have been building the four-story Tennessee-born restaurant, chefs have been developing a menu with dishes that are exclusive to Las Vegas, and Shelton’s team has been bulking up the roster of musical acts that will perform on stage beneath the 4,500-pound ceiling-mounted tractor.

The roughly 27,000-square-foot country bar has four levels. On the first floor is a stage in front of a 38-foot-tall LED screen that can project images to complement shows or be divided into smaller screens for broadcasting sports and other events. The second and third stories overlook the stage and each floor has a bar at the back and fully modular seating — meaning that each floor can offer traditional restaurant-style tables, lounge-style seating, or even have the furniture cleared away to make room for dancing.

The second floor has a first for Las Vegas — a direct walkway into the honky tonk. The elevated pedestrian walkway stretches from the Bellagio Las Vegas Hotel and Casino side of Las Vegas Boulevard to right inside the bar. Both stories have outdoor balconies, offering views of the Grand Bazaar Shops to the East and the Fountains at Bellagio to the west.

The fourth floor is up on the rooftop and will offer a more exclusive experience. Reservations will be encouraged for evening VIP dining, with semi-private cabanas and lounge seating reserved with table minimums. The rooftop will have regular dining at lunch time, then transition to nightlife service around 9 p.m. every night, with cocktail menus and entertainment unique to the fourth floor.

The view from the center Strip rooftop is panoramic, offering views from the Mandalay Bay at the south end of the Strip to the Mirage at the north end. It’s primed for viewing big events like the Formula One Las Vegas Grand Prix and parades for the Golden Knights or Las Vegas Aces, with more than a mile of visibility in either direction. Ole Red can seat about 670 people, or offer standing room for more than 1,100. It’s a capacity that warrants the facility’s two kitchens.

Rendering of Ole Red.

The menu will have about 17 items from Ole Red’s locations in Tennessee, Florida, and Shelton’s hometown of Tishomingo, Oklahoma. Chef Mark Boor spent months developing a further 17 dishes that will be unique to Las Vegas. There will be appetizers like the Turnin’ Me On loaded tots, which are rounds of house-made crispy tots piled high with truffle salt, bacon, parmesan, herbs, a sweet bourbon onion and tomato jam, and a smoked black bean aioli. Shrimp corn dogs are Boor’s answer to “Vegas-ifying” the corn dog — coating skewers of shrimp in a light and flaky batter, served with three types of aioli. Boor says his favorite dish, and one he expects to be a crowd-pleaser, is the blackberry crispy chicken sliders. The three mini sandwiches are layered with sweet blackberry compote, a tangy whipped goat cheese spread with jalapenos, cabbage, and super crispy chicken on brioche buns.

Leaning into the West Coast-adjacent location, the menu will have a street corn salad with roasted corn and cotija cheese and mahi-mahi tacos with slaw and avocado. The Hell Right burger is 10 ounces of ground short rib, brisket, and chuck with hatch green chiles, pepper jack cheese, and smoked mushrooms — the result a super juicy burger requiring a two-hand grip. And there’s also the Ole Red ribeye, a 20-ounce bone-in ribeye with spiced chipotle butter, horseradish mashed potatoes, and crunchy slaw.

Ole Red Las Vegas and Ryman Hospitality Properties say that this will be the chain’s largest location to date. With a focus on live country music, the bar will predominantly boast a soundtrack of acoustic solo artists during the day, bands in the evening, and even DJs performing after dark. General manager, Ryan Klaasen says that on most days, the restaurant will be organized for lunch service through the afternoon, and then the tables and booths may take on whatever redecorating is needed to accommodate the night’s entertainment.

“I’ve been coming here a long time. I hosted award shows and worked concerts and was a fan and witness to Gwen Stefani’s residency,” Shelton said at an announcement for the bar last January. “And every time I’m here, I want to see some damn country music.” Shelton said he expects that Ole Red will welcome talent from unsigned singers and artists previously featured on The Voice. He’s also pitched a night in which visitors play talent scouts, listening to music from country artists in a venue with concert-quality production.

While Ole Red doesn’t have an opening date yet, it is expected to open within the next few weeks.

Twisted Wonderland at Tokyo Disney Resort

『ディズニーツイステッドワンダーランド』の各寮をイメージした特別なコース料理が、期間限定で提供されます！

[Twisted Wonderland] Special course meals inspired by each dormitory will be available for a limited time at Disney Ambassador Hotel! !

Here is the website for details about the location, the Empire Grill restaurant, as well as how to make reservations.

The price for each set is 13,000 yen, which is roughly $88. Starting at the beginning of the month of April, special courses will be offered over 8 periods that last a week each.

The first period ran from April 1st-7th with Heartslabyul being that period's theme.

The Heartslabyul Set details:

~Plate in the top center~ Strawberry scented gazpacho red snow crab brandade

~Big plate with the card suits on the left~ Galician style octopus Sardine and paprika confit Beef falsomagro Grilled scallop and salpicon salad Grilled salmon marinaded in dill sauce Beef tongue arancini

~Plate in the top left corner~ Green onion and scallop linguine with garlic and oil awa-odori chicken consommé soup

~Plate in top right corner~ Grilled domestic beef sirloin with fresh onion puree Peperonata and beef jus

The dessert plate at the bottom is a white yogurt rose with mandarin orange sorbet inside that you can 'paint' red with mixed berry sauce.

The set also came with a Heartslabyul Dorm charm.

The Heartslabyul Magical Drink costs ¥1,600 It contains apple juice, grape juice, iced tea, rose syrup, and strawberry syrup.

Coffee and tea are also available.

The second period will run from May 13th-19th with Savanaclaw as the theme.

The Savanaclaw set details:

~Plate in top center~ Cold fresh green onion soup and Parmesan tuile beef extract consommé jelly

~Big plate on the left~ Pear compote with prosciutto Spinach and bacon cake salé with semi-dried tomatoes Daisen chicken rillettes and gougères with Ras El Hanout accent Braised lamb and turmeric couscous Colorful pickled vegetables 3 kinds of port in aspic and mustard

~Soup Plate in top left corner~ Beef shank and chickpea potage

~Plate in top right corner~ Grilled lamb and roasted vegetables Chimichurri and thyme flavored beef jus

~Dessert plate on bottom right~ Mango mousse on banana confiture with lime and ginger sorbet.

This set also comes with a corresponding dorm charm.

The Savanaclaw Magical Drink looks like a yellow version of the Heartslabyul one. It contains grape juice, green tea, grapefruit juice, and pear syrup.

The third period will feature the Octavinelle Dorm and run from June 24th-30th.

The Octavinelle set details:

~Plate at top center~ Cassis jelly and mascarpone mousse Mini fishcake burger

~Big plate in bottom left~ Seasonal vegetable grecque and dried mullet roe Grilled octopus and mustard-flavored risoni consommé jelly Grilled marinated scallop with blood orange sauce with a side of caviar Flounder brandade and marinated angel shrimp on bamboo charcoal toast Escargot croquette with shellfish sauce aurore Herb marinated salmon with hibiscus pepper

~Plate at top left corner~ Squid ink spaghetti with seafood ragu Garnished with orange

~Plate in top right corner~ Grilled beef fillet with mushroom fricassee and purple sweet potato puree Ris de veau frites and spiced beef jus

~Dessert plate~ Blueberry mousse in blueberry confiture with apricot sorbet

This set also comes with a corresponding dorm charm.

The Octavinelle Magical Drink looks like a purple version of the Heartslabyul one. It contains grapefruit juice, lemonade, butterfly pea flower syrup and lychee syrup.

The website teases that sets for Scarabia, Pomfiore, Ignihyde, and Diasomnia will be "-Coming Soon-"

A "Secret" set is also teased. It seems that it will come after Diasomnia.

I hate you turkey bacon bravo. I hate you Chicken Chipotle and avocado sandwich. I hate you Roasted Turkey and Avocado BLT. I hate yo Deli Turkey Sandwich. I have you BBQ chicken sandwich. I hate you steak and white cheddar sandwich. I have you frontera chicken sandwich. I hate you tuna salad sandwich. I hate you Mediterranean veggie sandwich. I hate you Napa almond chicken salad sandwich. I hate you roasted steak and white cheddar sandwich. I hate you grilled cheese. I hate you grilled Mac n cheese. I hate you signature chicken sandwich. I hate you spicy buffalo chicken sandwich. I hate you bistro French onion. I hate you broccoli cheddar. I hate you chicken noodle. I hate you chicken and wild rice. I hate you Mexican street corn chowder. I hate you creamy tomato. I hate you Thai chicken. I hate you autumn squash. I hate you ten vegetable (even though you are no longer available in select stores). I hate you Greek (with or without chicken) salad. I hate you Asian sesame with chicken salad. I hate you citrus Asian crunch salad. I hate you Cesar (with or without chicken) salad. I hate you green goddess cobb salad. I hate you strawberry poppyseed salad. I hate you Fuji apple salad. I hate you BBQ chicken salad. I hate you salad with the black bean and corn salsa on it that we never have. I hate you seasonal greens salad. I hate you Mac n cheese. I hate you broccoli Mac n cheese. I hate you Mediterranean bowl (with or without chicken). I hate you Baja bowl (with or without chicken). I hate you Terriyaki chicken and broccoli bowl. I hate you cheese pizzza. I hate you margarita pizza. I hate you pepperoni pizza. I hate you chipotle chicken and bacon pizza. I hate you pizza with the sausage on it. I hate you passion papaya green tea. I hate you charged lemonade (mango, Fuji apple cranberry, and strawberry mint). I hate you lemonade. I hate you unsweetened iced tea. I hate you iced coffee. I hate you hot coffee (decaf, hazelnut, dark roast, and light roast). I hate you smoothies (green passion, mango, peach blueberry, strawberry, and strawberry banana). I hate you frozen strawberry lemonade. I hate you chai tea latte (iced or hot). I hate you all specialty coffees. I hate you candy cookie. I hate you chocolate chipper cookie. I hate you oatmeal raisin berry cookie. I hate you lemondrop cookie. I hate you flip flop cookie. I hate you kitchen sink cookie. I hate you pumpkin muffin. I hate you blueberry muffin. I hate you cranberry orange muffin. I hate you chocolate chip muffie. I hate you plain croissant. I hate you chocolate croissant. I hate you bear claw. I hate you vanilla cinnamon roll. I hate you pecan braid. I hate you blueberry scone. I hate you orange scone. I hate you brownie. I hate you pastry ring. I hate you mini scone variety pack. I hate you petit chocolate chip cookie pack. I hate you baguette. I hate you Asiago foccaja. I hate you black pepper focaccia. I hate you classic white miche. I hate you tomato basil miche. I hate you white whole grain loaf. I hate you country rustic sourdough loaf. I hate you classic sourdough load. I hate you sourdough bread bowl. I hate you cibbatta. I hate you plain bagel. I hate you everything bagel. I hate you Asiago bagel. I hate you cinnamon crunch bagel. I hate you cinnamon swirl and raisin bagel. I hate you chocolate chip bagel. I hate you blueberry bagel. I hate you sesame bagel. I hate you sprouted grain flat. I hate you bag of chips. I hate you fruit cup. I hate you yogurt. I hate you baguette chunk. I hate you apple. I hate you avocado and egg white sandwich. I hate you chipotle chicken wrap. I hate you tomato wrap. I hate you breakfast sandwich (on brioche or cibatta, egg scrambled or over easy, with cheese, cheese and bacon, or sausage and cheese). I hate you oatmeal. I hate you parfait. I hate you Panera menu items.

Character Intro: Pherusa (Kingdom of Ichor)

Nicknames- The Golly Goddess, Bearer of Fruits by the people of Olympius

Mom by her daughters

Age- 37 (immortal)

Location- Arcadia, Olympius

Personality- She's a bubbly goddess with a carefree aura. She's creative, free-spirited, & close to nature. She's a lesbian and is casually dating.

She has the standard abilities of a goddess except shapeshifting. As the goddess of substance & farm estates her other powers/abilities include karpokinesis (fruit manipulation/generation), juice manipulation, limited photokinesis, being able to telekinetically control farming equipment, limited chlorokinesis (as it pertains to hay & grass), and limited atmokinesis.

Pherusa is the mother of the seasonal goddesses- Thallo (goddess of spring & new growth), Auxo (goddess of summer, vegetation, & plants), and Carpo (goddess of autumn & fruits).

She lives in the state of Arcadia in a french style cottage. There's a few acres of farmland along with a LARGE orchard (meant for fruit production). The interior design of the cottage is very romantic and provençal with a mix of vintage and country furniture pieces, a color palette of cream, beige, tawny, pale blue, & pastel yellow, artwork with pastural or natural themes, natural hardwood flooring, and toile de juoy patterns on wallpaper & curtains.

In addition to the farm animals, she has an animal companion- a female griffin named Honey. Honey is Pherusa's usual mode of transportation when traveling great distances, like visiting her daughters in New Olympus or visiting faraway friends. She mostly gets around in her classic 70's style bright orange VW beetle.

She always starts of her mornings with a session of yoga.

Instead of lotion, she moisturizes her skin with coconut oil.

Pherusa loves her "chickadees." She doesn't play favorites and loves her daughters equally. Pherusa not only makes it a priority to spend time as a family, but also individually- whether it's surfing with Auxo, bike riding with Thallo, or going to the farmer's market with Carpo. They also play music together with Pherusa being a featured artist on The Gypsy Belles' bonus track "Prairie Poets" on their album A Vintage Year.

She can play the acoustic guitar, autoharp, & the dobro!

A typical breakfast for her is belgian style whole grain waffles topped with cottage cheese, sauteed apples, maple syrup, and cinnamon sugar along with a fruit salad parfait & scrambled eggs added with sausage, onions, peppers, and tomatoes. She also likes several slices of lightly toasted white bread topped with butter & different kinds of fruit marmalades. From her own cereal brand her favorites are the summer berries flavor, the vanilla spice flakes, the apple cinnamon o's, and the oatmeal peanut butter.

Pherusa keeps her red hair in a neck length lob. She likes the Glory's Crown citrus and herbal musk shampoo & conditioner as well as the apricot oil hair spray.

Instead of perfume, she prefers to use fruit essential oils (behind her ears, inside her wrists, on her ankles, between her bosom, and on the side of her neck). Her favorite essential oils are the pink grapefruit, passionfruit, cherry, & apple.

Pherusa's closet consists of form hugging dresses, wedges, platform sandals, flowy mini skirts, bright colors, bold patterns, high waisted flare pants, and peasant blouses.

A go-to drink for her is her homemade carrot juice. She also likes coconut water, watermelon juice, citrus infused mineral water, iced tea, peach lemonade, ginger ale, pomegranate tea, lychee-passionfruit boba tea, red sangrias, aperol spritzes, orange soda, appletinis, cherry sazeracs, seabreeze cocktails, and champagne. Usuals from The Roasted Bean include a large iced green tea & an olympian sized fruit punch splash.

Pherusa's favorite makeup products to use is the Olmorfia blush powder in "strawberry crush", the plumping lip glaze in "persimmon" (a bold reddish brown), and the Museology UV liquid eyeliner in "electric shock", a bright neon yellow.

Her ultimate guilty pleasure is a large pizza topped with pineapple, yellow peppers, & jalapeños.

Pherusa's primary source of income comes from her cereal brand Golly Grains, the 2nd most popular after Earthly Harvest. Golly Grains' animated commercials and online ads are quite popular as well as its slogan- "A golly way to start your day!" To help out her daughters, she models for their clothing brand Treis Epochés.

From The Bread Box, she likes the chicken salad sandwich along with a watermelon feta salad.

Some of her favorite frozen treats include pineapple coconut ice cream, mango sorbet, and pomegranate sorbet.

In the pantheon Pherusa has a deep friendship with most of the agricultural deities like Demeter (goddess of the harvest & agriculture) and Eunostos & Promylaia (goddesses of the flour mill). Pherusa is the noná to Krysothemis, the daughter of Karmanor (demi-god of the harvest). Her best friend is his sister Karme (demi-goddess of the harvest). Pherusa loves traveling to Eleusis to see her, looking forward to her delicious corn pudding! She even views Eubouleus (god of the swine & ploughing) as a father figure. Pherusa is also friends with Kéfi (goddess of mirth), Apheleia (goddess of simplicity), Thilasmós (goddess of nursing), Anatole (goddess of sunrise), Damia (goddess of naturalness), Elais (goddess of oil), Nymphe (goddess of self-care), Rhapso (goddess of sewing), Hestia (goddess of the hearth), Philotes (goddess of sex, friendship, & affection), Pan (god of the wild, satyrs, shepherds, & rustic music), Livádi (goddess of meadows), Eváeros (goddess of air & the zodiacs), and Záchari (god of confectionery).

She loves snacking on plaintain chips.

Her and Thilasmós often bond over about the attention and comments they get due to their ample chests.

Pherusa went to New Olympus Fashion Week for the first time last year when Rhapso got her & Eváeros exclusive front-row tickets.

She appeared once in a nude spread for Zeus' mens' magazine. Her photoshoot "broke the internet" for a few minutes when the images made its way on Fatestagram.

Some of her favorite desserts are Záchari's honeyed fig crostatas (dusted on top with an extra helping of powdered sugar), Eváeros' ambrosia salad, Karme's peach bourbon upside-down bundt cake, and the orange lemon pound cake from Hollyhock's Bakery.

As for her love life, Pherusa is enjoying her singledom and meeting new people. Her last serious relationship was with an anthousai named Amaryllis. Pherusa has a few dating apps on her smartphone- also having gone out on more than one date with a maenad named Rhiannon. A couple of months ago Pherusa flew to Cyprus to hang out with Philotes. They had fun at a nightclub, got a bit tipsy, and ended up making out on the dancefloor. Things got steamier when Philotes went down on her in the nightclub's bathroom. Days later, Philotes reached out to her to "clear the air" with them admitting their attraction to each other. Pherusa was taken aback when Philotes offered up the idea to sleep with each other while her husband Priapus (god of fertility, vegetable gardens, livestock, sexuality, & masculinity) watches, without participating. She hasn't given her an answer yet.

Pherusa has a growing collection of Diamond Ave. fruit themed jeweled clutches. She herself was able to get the orange slice one (which costs 4,000 drachmas) while Karme got her the peach shaped one. As a summer solstice gift last year, Rhapso got her the pineapple shaped one!

In her free time she enjoys sunbathing, gardening, swimming, cooking, baking, bike riding, reading, shopping, spending time with her daughters, golf, fishing, and spending time with her friends.

Her favorite meals include chilled peach soup with fresh goat cheese, roasted lamb chops with a cherry glaze, and coconut chicken curry with white rice.

"If you eat today, thank a farmer."

Pasta salad doesn't have to have olives in it

I'm picking up the pieces of my old routines, and facing the annual summer dilemma of "what do I like to eat when it's hot outside?", so tonight I made pasta salad. This uses both the oven and the stovetop, so it's not ideal if it's super hot in your home, but the meal itself is pretty good cold.

I disliked pasta salad for many years because I thought they were full of mayonnaise and olives, two things I hated. I still hate olives, and I've come around on mayonnaise for sandwiches but not as a dressing. This contains neither.

Vegetables

A bell pepper or two

A bundle of asparagus

A punnet of grape or cherry tomatoes

Maybe some zucchini; I had mini cucumbers so I used those but they didn't add much

Wash the veggies, slice or break them into smaller pieces as appropriate, and put them on a cookie sheet or in a roasting pan with some olive oil, salt, pepper, and garlic, longest-cooking ones first. I tossed the bell peppers in olive oil and roasted them for 25 minutes, then added the asparagus (snapped into shorter bits) for five minutes, then added the tomatoes and cukes for three minutes. If I'd had zucchini I would have put them in with the peppers.

Pasta

Pasta

Broth

Tomato paste

Red pepper flakes

Use about two cups of literally whatever pasta seems like a good idea to you; I used tricolor rotini. Boil it until it's al dente, drain, and return to the pot; add a cup of your favorite variety of broth (or just some pasta water, if you planned ahead and retained some of it), about a teaspoon of tomato paste, and a pinch of red pepper flakes. This is as good a time as any to add your

Protein

One pack of mozzarella pearls

Some salami sliced into small bits, however much seems good to you

Toss those in with the pasta. When the veggies are done, get them out of the oven and combine everything in whichever cooking container is large enough to hold all of that. Stir it up. Serve with some shredded fresh basil on top.

Preparing a picnic lunch

Preparing a picnic lunch for 20 people requires careful planning and consideration of various dietary preferences and restrictions. Here's a suggested menu that offers a variety of options to cater to different tastes:

 

Main Dishes:

Sandwich Platter: Prepare a variety of sandwiches with different fillings such as turkey, ham, roast beef, chicken, and vegetarian options like grilled vegetable or hummus. Cut them into halves or quarters for easy serving.

Quiche: Make a couple of quiches with different fillings like spinach and feta, bacon and cheddar, or mushroom and Swiss cheese. Cut them into slices before packing.

Grilled Chicken Skewers: Marinate chicken pieces in your choice of marinade (e.g., teriyaki, lemon herb, or barbecue) and grill them. Skewer them for easy consumption.

Salads and Sides:

Green Salad: Prepare a large bowl of mixed greens, cherry tomatoes, cucumber slices, and shredded carrots. Provide various dressings on the side for people to choose from.

Pasta Salad: Make a refreshing pasta salad with cooked pasta, cherry tomatoes, olives, bell peppers, feta cheese, and a tangy vinaigrette dressing.

Fruit Salad: Create a colorful fruit salad by combining seasonal fruits like watermelon, pineapple, berries, grapes, and melon.

Coleslaw: Prepare a creamy coleslaw with shredded cabbage, carrots, and a homemade dressing.

Chips and Dips: Provide a variety of chips and accompany them with guacamole, salsa, or other favorite dips.

Snacks and Finger Foods:

Cheese and Crackers: Arrange a platter with an assortment of cheeses, such as cheddar, Swiss, and pepper jack, along with an array of crackers.

Veggie Sticks and Dip: Slice cucumbers, carrots, bell peppers, and celery into sticks and serve them with a flavorful dip like ranch or hummus.

Mini Quiches: Prepare bite-sized quiches using a mini muffin tin with various fillings like bacon and cheese, spinach, or mushroom.

Beverages:

Water: Provide bottles or a water dispenser for guests to stay hydrated.

Iced Tea/Lemonade: Prepare a large pitcher of iced tea or lemonade, or both, to quench thirst on a warm day.

Assorted Soft Drinks: Offer a selection of canned or bottled soft drinks for those who prefer carbonated beverages.

Optional: If alcohol is allowed at your picnic location and appropriate for your guests, you can consider offering a couple of beer or wine options.

 

Desserts:

Cookies: Bake or buy a variety of cookies like chocolate chip, oatmeal raisin, and sugar cookies.

Brownies: Make a batch of chocolate brownies and cut them into squares.

Fresh Fruit: Supplement the fruit salad with additional fruits like grapes, strawberries, or sliced melons.

Optional: If you'd like to go the extra mile, you can prepare a simple cake or cupcakes as well.

Remember to bring enough serving utensils, plates, napkins, cups, and blankets for seating. Pack everything in insulated coolers or containers to keep the food fresh and safe during transportation. Enjoy your picnic!

2 5 . 0 5 . 2 0 2 3

black coffee // 2 kcal

electrolyte drink // 0 kcal

fibre oatmeal with collagen powder, casein powder, blackberry kissel and bilberries // 310 kcal

peach & pear baby food // 66 kcal

salad with iceberg lettuce, radishes, mini plum tomatoes, bell pepper, roasted chickpeas, light thousand island dressing and sesame seeds // 133 kcal

tofu with wok vegetables, paprika fond, baby spinach, cocktail pickles and sesame seeds // 270 kcal

sf energy drink // 10 kcal

cucumber sticks with dip + mineral water // ~93 kcal

t o t a l

~885 kcal, 53g protein, 22g fiber

tdee ~1750 kcal

deficit ~865 kcal

fasted 19h20

remembered i can upload photos now halfway through the day lol

been into balsamic vinegar lately, last week I made a crispy balsamic tofu and yesterday made sheet pan chicken marinaded w balsamic, olive oil, paprika, s&p, and roasted w garlic, peppers and potatoes, served in a bowl w Greek salad (feta, tomato, cucumber, lettuce, onion, lemon, olive oil) and buttery brown rice. I’m excited for tomato season, for caprese salad and fresh marinara sauce and tom and onion sandwiches. Also for farmers markets, strawberry picking, box flowers on my balcony and revamping my mini herb garden. Today I’m gonna deep clean / spring clean my apartment, change my sheets and wash the floors and windows, and have my Mediterranean inspired leftovers for dinner while I watch a movie

Some Healthy Dishes To Start off 2023

Happy 2023!! Hope you had a wonderful, happy and delicious holiday season! My, there were a lot of cookies and brittles and goodies around!! So…to help us all (mostly me) get back to some sensible, but still delicious and fun eating, I’ve put together a bunch of tried and true healthy favorites for breakfast, lunch, dinner and yes, even dessert (we can’t just go cold turkey) to help us start out the new year right!

Hello 2023!!!!

Coconut Quinoa Porridge with Blueberry Topping

Healthier Oatmeal Waffles

Baked Oatmeal

Israeli Chopped Salad

Easy Lemon Chicken Salad

Thai-Style Chicken Salad with Peanut Sauce Vinaigrette

Radicchio, Arugula and Apple Salad with Parmesan Crisps

Chickpea Escarole Soup

Winter Vegetable Soup

Tomato Leek Soup with Orzo and Mini Meatballs

Italian Vegetable Stew

Roasted Butternut Squash, Spinach and Oaxacan Black Bean Tacos

Crustless Leek and Swiss/Gruyère Quiche

Easy Lemon Chicken with Snow Peas

Sweet and Sour Chicken (baked)

One Skillet Chicken with Mushrooms

K-Town Beef Bowl

Chicken, Pepper and Onion Lettuce Wraps

Creamy Chicken and Mushroom Fricassee-Lightened Up

Baked Buffalo Chicken Wings

One-Pan Chicken with Tomatoes and Red Wine Vinegar

Lightened-Up Chicken Pot Pie

Roasted Garlic Parmesan Cauliflower

Crispy Shredded Veggies

25 Calorie Almond Tulles

The Sun. Art by Kim Thompson, from Divine Your Dinner.

BELIEVE WHAT YOUR EYES TELL YOU, FIND WHAT YOU WISH TO GROW.

Magickal Ingredient: Sunflower Shines the light of positivity and truth

Ah, sun, glorious sun, shining down to reveal everything we need to see, lending its energy to whatever needs to grow. Stop looking for hidden meanings. Only when you truly accept what’s right in front of you can you take advantage of the incredible growth potential of The Sun. And once you’ve got your priorities set, it’s time to start intensifying that prosperous energy with sunflower power.

In addition to their obvious connection to solar energies, sunflowers are a key ingredient in many fertility spells, so they’re perfect for bringing projects and ideas of any kind from conception to fruition. Crunch on this sunflower tahini salad to light up your life.

ADDITIONAL MAGICKAL INGREDIENTS: LEMON, DILL, MARJORAM, GARLIC (SEE ALLIUMS), BLACK PEPPER

SUNFLOWER TAHINI SALAD SIDE—SERVES 6

This is a grown-up version of Courtney’s favorite childhood salad: iceberg lettuce, Hidden Valley Ranch dressing, and sunflower seeds. (She had no idea she was calling in so much positivity and truth back then!)

Speaking of ranch, is there such a thing as too much? The answer is no, which is why the ranch recipe here will make way more than you’ll need. Make it a couple hours in advance and use the leftovers wisely.

SUNFLOWER TAHINI ¼ cup unsalted roasted sunflower seeds 2 tablespoons fresh lemon juice 3 tablespoons extra-virgin olive oil ¼ teaspoon kosher salt

SALAD 1 head iceberg lettuce, roughly chopped or torn (about 8 cups) 1 cup shredded carrots 1 cup roughly chopped (mini) cucumbers ¼ cup ranch dressing, store-bought or homemade (recipe follows) Kosher salt and freshly ground black pepper Sunflower seeds, for garnish

1. MAKE THE SUNFLOWER TAHINI: In a food processor or blender, combine the sunflower seeds, 2½ tablespoons water, the lemon juice, olive oil, and salt and process on high for about 30 seconds, or until a smooth paste forms. Scrape the mixture into a small bowl.

2. ASSEMBLE THE SALAD: In a large bowl, toss together the iceberg, carrots, cucumber, and ranch dressing. Taste and add salt and pepper as needed.

3. Drizzle the sunflower tahini on top, garnish with sunflower seeds, and serve immediately.

MEANWHILE, BACK AT THE…RANCH MAKES ABOUT 2 CUPS

½ cup mayonnaise ½ cup sour cream ½ cup buttermilk 1 tablespoon distilled white vinegar 1 tablespoon Louisiana-style hot sauce 2 tablespoons chopped fresh dill 1 tablespoon chopped fresh marjoram or oregano 2 teaspoons chopped fresh chives 1 teaspoon garlic powder Kosher salt and freshly ground black pepper

In a medium bowl, whisk together the mayonnaise, sour cream, buttermilk, vinegar, hot sauce (if using), dill, marjoram, chives, and garlic powder. Taste and add salt and pepper as needed. Cover the dressing and let refrigerate for at least 2 hours. Store in an airtight container in the fridge for up to 1 week.

More About Pizzeria-Amigo-Welzheim: Start

Some Known Details About Jetzt bestellen bei Pizzeria Amigo 2 - Lieferservice Wien

Antipasto Salad, Ham, prosciutto, salami, pepperoni, marinaded pepperoncini, peppers, artichoke hearts, roasted red peppers, mozzarella over iceberg topped with olive oil vinaigrette.$ 14. 49.

Invite to Amigos Dining Establishment & Pizza, we are situated in the heart of north Philadelphia, among the the most diverse and culturally rich areas in the eastern United States. For Check For Updates provide a great variety of local dishes and from our Hispanic food. We likewise use the best pizza you can discover in the tristate area, apart from tasty hamburgers, cheesesteaks, covers, hoagies, and mills.

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Boost your Health with vitamin C Vegetables this winter: The complete guide

With the onset of winter, it is important to strengthen the immune system against seasonal diseases. One of the most effective ways to achieve this is to include vegetables rich in vitamin C in your diet. Vitamin C is a powerful antioxidant that supports immune function, promotes skin health, aids  wound healing, and improves iron absorption. In this complete guide, we'll introduce you to some vitamin C-rich vegetables that will help  boost your health and vitality this winter.

Paprika:

Bell peppers are a colorful and versatile vegetable rich in vitamin C. In fact, one medium red chili pepper contains more than 150% of your daily recommended  intake of vitamin C. Add chili peppers to salads, stir-fries, or roasted vegetable mixes for added flavor and nutrients.

Broccoli:

In addition to being rich in vitamin C, broccoli also contains sulforaphane, a compound with powerful anti-inflammatory and antioxidant properties. Steam or roast broccoli florets to preserve their nutrients and enjoy them as a garnish, or add them to pasta dishes and casseroles for an extra dose of vitamins and minerals.

Brussels sprouts:

Brussels sprouts are another cruciferous vegetable rich in vitamin C and other essential nutrients. These mini cabbages are delicious  roasted with  olive oil and a pinch of sea salt. Serve  as a side dish or mix into salads for a nutritious and filling meal.

Kale:

Kale is a highly nutritious leafy vegetable rich in vitamin C,  vitamin A, vitamin K, and dietary fiber. Incorporate kale into your meals by adding it to smoothies, salads, soups, or sautéing it as a side dish. Its hearty texture and earthy flavor make it a versatile ingredient in many dishes.

Spinach:

Spinach is another leafy green vegetable  rich in vitamin C and other antioxidants. Enjoy spinach raw in salads, sauteed as a side dish, or mixed into soups and smoothies for added nutritional value. Due to its mild taste, it is easy to incorporate into various dishes.

Cauliflower:

Cauliflower is a cruciferous vegetable rich in vitamin C and other essential nutrients. It can also be roasted, pureed, or made into a low-carb alternative to rice. Enjoy a delicious and nutritious meal with cauliflower as a side dish, in soup, or as the base for pizza crust or veggie burgers.

Cabbage:

Cabbage is a versatile vegetable  rich in vitamin C and dietary fiber. Enjoy  raw in salads, fermented as sauerkraut, or cooked in stir-fries and soups. Its crunchy texture and mild flavor make it a popular ingredient in many cuisines around the world.

Beans:

Peas are a sweet and nutritious vegetable that is rich in vitamin C, dietary fiber, and protein. Enjoy  fresh in salads or cooked in soups, stews, and stir-fries. Peas add  color and flavor to any dish and are a great source of essential nutrients.

Tomato:

In addition to being rich in vitamin C, tomatoes also contain lycopene, a powerful antioxidant that has been linked to many health benefits, including reduced risk of heart disease and certain cancers. I am. Enjoy tomatoes raw in salads, cooked in sauces, or roasted with herbs for a flavorful side dish.

Potato:

Potatoes are a simple but nutritious vegetable, rich in vitamin C, potassium, and dietary fiber. Enjoy  baked, pureed, or roasted as a side dish, or incorporate  into soups, stews, and casseroles for a hearty, satisfying meal.

Sweet potato:

Not only are sweet potatoes delicious, but they're also rich in vitamin C, beta carotene, and dietary fiber. Enjoy  roasted, pureed or baked as a side dish, or incorporate  into salads, soups and curries for a nutritious and flavorful meal. So, let the oranges, kiwis, broccoli, and bell peppers take centre stage on your plate, and let the Vitamin C richness develop as you strive for a healthier, more vibrant existence. Farzana Vegetables Wholesale in the UAE understands how important vitamins are. As a result, we provide the highest quality, freshest fruits and vegetables high in vitamin C

Stuffed Bell Pepper Of course! This easy and tasty recipe for stuffed bell peppers is provided: Ingredients for Stuffed Bell Pepper: 1. Four big bell peppers, any hue 2. 1 pound (450 grams) turkey or ground beef 3. 1 cup of brown or white cooked rice 4. 1 cup of rinsed and drained black beans 5. 1 cup of fresh, frozen, or canned corn kernels 6. 1 cup of tomatoes, chopped 7. 1 cup of shredded cheese, either mozzarella or cheddar or to taste 8. half a cup of finely chopped onion 9. 2 minced garlic cloves 10. 1 teaspoon of cumin 11. 1 tsp of chili powder 12. Half a teaspoon of paprika 13. To taste, add salt and pepper. 14. 1 cup of marinara or tomato sauce Instructions for Stuffed Bell Pepper: • Preheat your oven to 375°F, or 190°C. • Slice off the bell peppers’ tops, then remove the seeds and membranes. Cut a little piece off the bottom if necessary to make the peppers stand straight. • Brown the ground beef or turkey in a large skillet over medium heat. Remove any extra fat. • Add the minced garlic and diced onions to the skillet and sauté until the onions are tender. • Add the diced tomatoes, cumin, chili powder, paprika, black beans, corn, cooked rice, and salt and pepper. Simmer for a further five minutes to let the flavors combine. • After turning off the heat, stir in half of the cheese shreds. • Gently press down to put the filling of the meat and rice mixture into each bell pepper. • The filled peppers should be put in a roasting tray. Drizzle the peppers with either marinara or tomato sauce, then scatter the remaining shredded cheese on top. • Bake the baking dish in the oven for 25 to 30 minutes, or until the peppers are soft, covered with foil. • After taking off the foil, bake for a further five to ten minutes, or until the cheese is bubbling and melted. • Before serving, let the stuffed peppers cool for a few minutes. • Serve these flavourful stuffed bell peppers with your preferred condiments or a side salad. Savor your food • Rich smoked salmon, creamy cheese, and fresh garnishes come together to create a visually stunning and highly popular smoked salmon plate. Enjoy your food! What's Next: https://masalamingles.com/mini-quiches/

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The Art of Entertaining: Crowd-Pleasing Dinner Recipes

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The Art of Entertaining: Crowd-Pleasing Dinner Recipes

Have you ever experienced the thrill of hosting a party? That exciting moment when you invite your friends and loved ones over, all gathered to share laughter, stories, and of course, a great meal with luscious food and enjoyable drinks. In this blog post, we’ll talk about hosting and the culinary delights that will make your gatherings truly extraordinary.

Get ready for the best party dinner recipes that will elevate your entertaining game to a whole new level!

Contents

1 Setting the Scene for a Memorable Dinner

2 Appetizers That Wow

3 Showstopper Main Courses

4 Sides and Salads to Complement

5 Desserts That Leave a Sweet Impression

6 Drinks and Cocktails for Toasts

7 Presentation, Hosting, and Serving Tips

Setting the Scene for a Memorable Dinner

The ambiance of your party is as important as the food itself as it creates the mood for the evening. Consider your decor and table settings carefully. It doesn’t have to be extravagant; a touch of elegance or a theme that suits your party can work wonders. Music and lighting can transform a space. Create a playlist that matches the vibe you want to convey and don’t underestimate the power of good lighting.

Adult Party Favor Alchohol Drink And Customized Bottle Opener

Soft, warm lights can make everyone feel cozy and relaxed. Successful parties don’t happen by chance. Plan and create a checklist to ensure everything runs smoothly. A well-executed plan guarantees that you can relax and enjoy the party alongside your guests.

Appetizers That Wow

Appetizers are bite-sized wonders that serve as your party’s opening act. From savory stuffed mushrooms, stuffed with a mixture of cream cheese, garlic, and herbs, then baked to golden perfection, to mouthwatering meatballs with a variety of sauces – marinara, sweet and sour, and teriyaki that your guests won’t be able to resist! Offer a trio of bruschetta toppings—tomato basil, olive tapenade, and goat cheese with honey drizzle. It’s a burst of flavors in every bite.

Clear Minibowls Plastic Twisted Knot Bamboo Picks Wooden Board Cutting Board Blurry Background Blurry Side Angle View Party Appetizers

You can also try out mini caprese skewers by threading cherry tomatoes, fresh mozzarella, and basil leaves onto skewers, then drizzling with balsamic glaze. The best part? These dishes are delicious, stunning to look at, and easier to make than you might think. With a little creativity in the presentation, you’ll have your guests’ taste buds dancing from the very beginning.

Showstopper Main Courses

As the evening progresses, it’s time for the main event – the main courses! We understand that every party has a diverse crowd with varying tastes and dietary preferences so we’ve curated a selection of the best party dinner recipes that can cater to everyone. You can never go wrong with a succulent lemon herb roasted chicken, seasoned with a blend of herbs and a hint of citrus, that’s a crowd favorite and simple to prepare yet impressively delicious.

White Tablecloth Red Napkins Wines Top Angle View Christmas Dinner Table Decorations

For your Dinner Recipes guests, offer vegetarian stuffed bell peppers filled with a savory mixture of quinoa, black beans, and spices. They’ll love the flavors and creativity. If you’re aiming for a more upscale affair, a perfectly cooked beef tenderloin with a rich red wine reduction sauce is sure to please. Transport your guests to the Mediterranean with a seafood paella brimming with shrimp, mussels, and saffron-infused rice. These main courses are versatile and can be adapted to various dietary preferences — ensuring everyone leaves your party impressed and satisfied.

Sides and Salads to Complement

A great meal is about balance, and sides and salads play a crucial role in rounding out the dining experience. Serve roasted garlic mashed potatoes that are creamy and rich, making it hard to resist for your guests to try out. You can go with a refreshing Mediterranean quinoa salad with cucumbers, cherry tomatoes, Kalamata olives, and feta cheese, dressed in a zesty vinaigrette.

Brown Placemats Woven Rattan Woooden Salad Bowl Grey Tablerunner Angle View Dining Tables

Another simple yet elegant side dish, grilled asparagus with lemon zest, pairs beautifully with any main course. Lastly, elevate your dinner menu with crispy kale salad with homemade Caesar dressing, and Parmesan crisps. These dishes add depth, flavor, and color to your spread, making it visually appealing and palate-pleasing.

Desserts That Leave a Sweet Impression

No party is complete without a sweet ending, and these options will satisfy even the most discerning sweet tooth. Set up a decadent chocolate fondue station with an array of dippable treats like strawberries, marshmallows, and pretzels. Offer a variety of toppings for individual-sized mini cheesecakes, like berry compote, chocolate ganache, and caramel. These will surely be a hit to the cake lovers in the crowd.

Mini Dishes Disposable Dessert Container With Spoons

Don’t forget about the fruit sorbet with fresh berries! A light and refreshing option for those who prefer a fruity finish to their meal. You can also go with tiramisu parfaits layered with coffee-soaked ladyfingers and mascarpone cream for a delightful twist on a classic Italian dessert. The presentation of desserts is just as important as their taste. Consider using elegant glassware and garnishing with fresh fruit or edible flowers, so it looks like a work of art.

Drinks and Cocktails for Toasts

As the evening progresses, you’ll want to keep the spirits high with a selection of drinks and cocktails. Create a large batch of your signature cocktail punch recipe, and serve it in a beautiful punch bowl. It’s easy to make, and guests can help themselves.

Wedding Dinner Table Food Buffet Table Desserts And Drinks Section

Offer a selection of wines that complement your dishes. Don’t forget to provide some guidance on pairing. Assure your non-drinking guests feel just as special with sparkling mocktails garnished with fruit and herbs. Remind your guests to drink responsibly to keep them safe and comfortable throughout the night.

Presentation, Hosting, and Serving Tips

Here are some tips on how to present and serve your dishes in a visually appealing way to make your party truly unforgettable. For the presentation, invest in elegant platters, serving dishes, and utensils. Garnish your dishes with fresh herbs, edible flowers, or citrus zest to add visual appeal. When it comes to preparation and organization, prepare as much as you can in advance to minimize last-minute stress. Create a timeline to help you stay on track.

Mini Bowls Real Wood Dessert Bowl

To be a gracious host, radiate with warmth and hospitality by greeting your guests with a smile and a drink. Make introductions, encourage mingling, and show gratitude for their presence. Keep an eye on the flow of the party. Maintain the energy with music and games, monitor food and drink levels, make sure everyone is comfortable, and keep the atmosphere lively.

Finally

In closing, the art of entertaining is a beautiful journey that involves creating unforgettable memories through food, ambiance, and hospitality. The best party dinner recipes are your secret weapon in crafting these extraordinary moments. Try these dishes, adapt them to your style, and share your own party experiences with us. Remember, it’s not just about what’s on the plate; it’s about the joy and connection that come from sharing a meal with loved ones. So, go ahead, host that unforgettable gathering, and let the magic unfold!

cooking today. just trying to use up what i have in the fridge. gonna make oven fried egpplant topped with caramelized onions and fresh grated parm, roasted brussel sprouts with lime and balsamic glaze and mini fully loaded baked potatoes. maybe pair it with a salad to use up the lettuce tomatoes bell peppers carrots and avocado. I was thinking about making some rice as well but this might be enough