How you doin’? My tender Slow Cooker Steak & Mushrooms simmers in a rich maple-Dijon-Worcestershire-balsamic sauce and delivers chef quality flavor with the effortlessness of a slow-cooker. It’s best if this dish is served over steamed white rice.
 
My steak bites are the ultimate comfort food, combining tender sirloin steak and savory mushrooms in a rich, flavorful broth. With minimal prep, this dish simmers to perfection, offering a warm, hearty meal perfect for any occasion. The addition of onions and balsamic vinegar brings deep, savory notes, making it a family favorite. Simply set it in your slow cooker and let the flavors develop for about 3 hours hours. Top with a sprinkle of fresh parsley for the perfect finishing touch.
 
Prep time:  15 minutes
Cook time:  3 hours 5 minutes
Yield:  4 servings
 
Ingredients
1 tablespoon unsalted butter
1-1/2 pounds sirloin steak, cut into 1 to 2-inch cubes
1 medium onion, sliced into thick wedges
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons pure maple syrup, or more to taste
2 tablespoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup low sodium beef broth
8 ounces cremini mushrooms, cut in half
1 tablespoon cornstarch
2 tablespoons chopped flat parsley for garnish
 
Directions
1.     Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2.     Melt the butter in a skillet over medium-high heat.
3.     Quickly sear the cut steak cubes for 1 to 2 minutes per side.
4.     Place the onion wedges on the bottom of a slow cooker.
5.     Add the seared steak bites on top.
6.     In a small bowl, whisk together Worcestershire sauce, balsamic vinegar, Dijon mustard, maple syrup, garlic, salt and black pepper.
7.     Pour the sauce mixture over the steak and onions.
8.     Pour in beef broth. 
9.     Cook on Low level heat for 3 hours total.
10.    At 1-1/2 hours; add the mushrooms.
11.     15 minutes before the 3-hour mark, remove 2 tablespoons of the cooking liquid and place it in a small bowl.
12.    Whisk the cornstarch into broth; pour back into crockpot. Stir well. Continue to cook until thickened, about 15 minutes.
13.    Taste and adjust seasoning with salt and pepper.
14.    Serve over rice or noodles or with mashed potatoes. Garnish with fresh parsley.
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ChefSecret: Feel free to adjust the seasoning to your taste after the recipe has completely cooked. I usually add a splash or two more balsamic vinegar.
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Quip of the Day: Are you a steak? Because you’ve got me at a medium rare loss for words. 
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entree #Steak&Mushrooms #SlowCookerRecipes #SlowCookerSteak&Mushrooms #Sirloin #Rice #MashedPotatoes #Noodles #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse
                                                                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2026

 How you doin’? Did you know that many of the world’s famous sauces were born in a home kitchen? So, it was with this super flavorful teriyaki-style sauce that inspired this recipe.
 
In 1955, Ernest Morgado, a Hawaiian businessman and co-founder of Pacific Poultry Co., was barbecuing up a stack of chicken for a farm-bureau meeting and used his mother’s sauce recipe to marinate it.
 
According to Hawaiian cultural lore, this chicken was such a crowd-pleaser, Morgado started serving it at fundraising barbecues, raising millions of dollars for Honolulu charities. One of his fundraisers even made the Guinness Book of World Records for largest chicken barbecue with 46,386 chicken halves.
 
Morgado famously barbecued the chicken on a kind of spit made with two grill grates.  When one side of the meat was nicely charred, hungry onlookers would shout, “HULI!,” the Hawaiian word for “turn.” Morgado trademarked the name Huli-Huli Sauce in 1958 and then, after many, many requests, started bottling it in 1986. All these years later, Huli-Huli Chicken is made throughout Hawaii, and the sauce is sold all over the world. The original recipe, of course, is top secret, but the internet abounds with copycats.
 
In my version, I whisk up ketchup, soy sauce, brown sugar, vinegar, ginger and garlic — and let the chicken marinate in it overnight. Once the chicken is on the grill, you turn it every five minutes (Huli, Huli!), basting it with the rich sauce after every turn. The result is tantalizing! The chicken comes off the grill deeply charred in a wonderful caramelized-brown-sugar way. The skin is crispy and the meat is super juicy and redolent with the tangy, smoky-sweet glaze.
 
Like Morgado, I like to make Huli-Huli Grilled Chicken for a big cookout crowd, but it’s also fantastic for midweek meals because it’s so easy to put together. I grill ours with pineapple, which tastes even more amazing with Huli-Huli Sauce. And leftovers of both the pineapple and the chicken are fantastic served over a rice bowl and garnished with a sprinkle of fresh chopped cilantro.
 
Prep time: 10 minutes
Marinade time: 8 hours or overnight
Cook time: 25 to 35 minutes
Yield: 6 to 8 servings
 
Ingredients
1/2 cup ketchup
1/2 cup low sodium soy sauce
1/2 cup packed golden brown sugar
1/4 cup rice vinegar or apple cider vinegar
1 tablespoon peeled fresh ginger, finely grated
3 tablespoons finely grated garlic
3-1/2 to 4 pounds bone-in, skin-on chicken (thighs, legs, wings, breasts or a combination of cuts)
2 tablespoons grapeseed oil, for brushing the grill
2 tablespoon chopped chives, for garnish
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. In a large bowl, combine the ketchup, soy sauce, brown sugar, rice vinegar, ginger, and garlic. Stir until combined.
3. Reserve and refrigerate 1/2 cup of the marinade for basting the chicken while cooking.
4. Add the chicken to the large bowl of marinade and stir well, until the chicken is evenly coated.
5. Cover the chicken with plastic wrap and refrigerate for at least 8 hours or overnight, turning the chicken at least once to coat evenly.
6. When you’re ready to cook the chicken, generously brush the grill grates with the oil and heat the grill to medium.
7. Put the chicken on the grill, cover and cook, turning every 5 minutes to keep the chicken from burning and basting with marinade after every turn.
8. The chicken is done when the internal temperature reaches 165⁰ on an instant-read thermometer, 25 to 35 minutes.
9. Garnish with chopped chives and serve immediately.

ChefSecret:  The recipe calls for low sodium soy sauce, but if you have an Asian market near you pick up a bottle of thick, dark soy sauce.

Quip of the Day: Do you ever wake up, kiss the person sleeping beside you and be glad that you're alive? Apparently, I did and won’t be allowed on Hawaiian Airlines again.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.
​
#Entree #GrilledChicken #HuliHuliGrilledChicken #HuliHuliSauce #Poultry #GrillRecipes #SummerBBQ #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                    © Perspectives/The Consulting Group, LLC 2026

How you doin’? I’ve been asked to concoct a lot of different cocktails over the years—some of them very strange. After all I was the father of “Mung” a spirit made from kumquats especially for my restaurant, China Rose.  Mung had its charms but not to our guests.  Oh well, at times, I have been known to push the envelope. My goal here is to create a savory cocktail you’d want to serve with Chinese or Japanese food but bright enough to be a thirst quencher, too.

At its heart my Seaweed Sake Martini is basically a classic martini. A classic martini is made with gin… and this one is, too. (sorry, it just is). The aromatic botanicals of juniper, citrus peel and cardamom make gin a natural in savory mixology. In this version I’ve included sushi-grade seaweed-infused sake. Without too much effort the two come together making this sublime martini subtly savory.

Seaweed is the very definition of umami—now considered the ‘fifth flavor’. It has lately become a hot topic in the culinary world. Umami ingredients boost flavor. They make things taste more intense, more rounded, more complete. Umami is indefinable deliciousness in Miso soup. That deliciousness comes from seaweed infused broth. My Seaweed Sake Martini is bizarrely delicious. It’s mildly salty and subtly sweet, it tastes just like the ocean on a breezy day.
 
Prep time: 6 minutes
Yield: 1 cocktail
 
Ingredients
1 (1‑inch square) piece of seaweed (plus a small strip as garnish) or garnish as you please
5 (1/4-inch thick) slices fresh celery
1-1/2 ounces chilled sake chilled
2 ounces dry gin (kept in the freezer)
1/4 ounce Luxardo Maraschino liqueur
2 drops bitters
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Pre-chill a martini or coupe glass in a freezer.
3. Prepare the garnish of seaweed, fresh cherry blossom (if in season) or a skewered green olive or skewered shrimp.
4. Place a 1-inch square piece of seaweed and the celery slices in the bottom of a small pitcher.
5. Pour in the sake and let the flavors come together for a few minutes (until it just begins to color).
6. Strain the infused sake into a mixing glass half filled with ice.
7. Add the gin, Maraschino liqueur and bitters.
8. Gently stir until well chilled and properly diluted, about 20 seconds.
9. Strain into a chilled cocktail glass.
10. Garnish with a strip of seaweed if using or with cherry blossom or skewered olive or shrimp.

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ChefSecret: Luxardo Maraschino is a liqueur obtained from the distillation of Marasca cherries. The small, slightly sour fruit of the Marasca cherry tree grows wild along parts of the Dalmatian coast in Croatia and lends the liqueur its unique aroma and flavor.
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Quip of the Day: Two astronauts walk out of a bar on the moon. “What did you think of the bar?" asked one astronaut. “The drinks were okay, but there was no atmosphere," complained the second.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

​#Cocktail #HappyHour2026 #SeaweedSakeMartini #Sake #LuxardoLiqueur #Seaweed #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? When I first opened for brunch at the Palm Grill, I wanted to offer a table starter and decided to create a "go-to" recipe our servers could reach for when new guests were seated. I always like to have a little something to welcome guests to the table, curb the appetite (just a little). This buys us a little forgiveness when we are really busy.
 
My Blue Ribbon Buttermilk Pecan Cake is based on a traditional buttermilk chuck wagon cake made with buttermilk, sour cream and brown sugar making this cake incredibly moist and flavorful.
 
The cake itself is just really plain vanilla until topped with the brown sugar-pecan topping (similar to a pecan pie filling). The luscious pecan-brown sugar topping is poured onto the hot cake in the last 10 minutes of baking, creating a wonderfully sweet and chewy layer on top of the soft cake moist. This Blue Ribbon Buttermilk Pecan Cake is warm, welcoming and makes a great first impression.
 
Prep time:  20 minutes
Bake time:  40 minutes
Cool time:  20 minutes
Yield:  8 servings
 
Ingredients 
For the cake
Non-stick food release spray
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup room temperature unsalted butter
3/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 large room temperature egg
3/4 cup room temperature whole buttermilk
1/4 cup room temperature sour cream
2 teaspoons pure vanilla extract
 
For the pecan topping
1/2 cup firmly packed light brown sugar
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
3/4 cup lightly toasted chopped pecans
3 tablespoons melted browned unsalted butter
2 tablespoons heavy cream
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 350° F.

To make the cake

1. Grease a 9-inch springform pan with non-stick spray.
2. Line the bottom and sides of the pan with parchment paper.
3. Whisk the flour, baking soda, and kosher salt together in a medium bowl; set aside.
4. Using a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and sugar together on medium speed for 3 minutes.
5. Add the egg and beat until well combined.
6. Add the buttermilk, sour cream and vanilla to the batter and mix until combined, scraping down the sides and bottom of the bowl as needed to ensure all ingredients are fully mixed together.
7. Add the dry ingredients all at once and, using a rubber spatula, fold into the batter just until combined and there are no more pockets of flour remaining.  Be careful not to overmix.
8. Pour the batter into the prepared pan and smooth into an even layer.
9. Bake in the center of the oven for 30 minutes, until a toothpick inserted in the center comes out clean.
10. When the cake has about 10 minutes left in the oven, prepare the pecan topping.

To make the pecan topping

1. Stir the brown sugar, kosher salt, cinnamon and chopped pecans together in a medium bowl.
2. Add the melted browned butter and heavy cream and stir to combine.
3. After 30 minutes, remove the cake from the oven and spoon the pecan mixture in dollops over the surface of the cake.
4. Gently spread the pecan mixture into an even layer (the hot cake should warm the pecan mixture, making it more easily spreadable).
5. Return the cake to the oven and bake for an additional 10 minutes.
6. Allow the cake to cool in the pan for 20 minutes.
7. Carefully run an offset spatula or table knife along the edges of the pan to help release any pecan topping that might be sticking before removing the sides of the springform pan.
8. Allow to cool completely before serving.
9. This cake can be stored for up to a couple days covered at room temperature. Past that point, it's best to refrigerate or freeze the cake to keep it fresh.

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ChefSecrets:  You can omit the pecans if you desire; just swap them with shredded coconut or even pumpkin seeds or sprinkle the cake with chocolate chips after it comes out of the oven. No buttermilk? You can make your own buttermilk at home. Combine 1 cup room temperature whole milk with 1 tablespoon white vinegar in a glass measuring cup. Allow it to sit for 15 minutes, until milk takes on a slightly curdled appearance. Use 3/4 cup buttermilk as directed in my recipe.
You can swap the vanilla extract for almond or maple extract or add a splash of bourbon or rum for additional complexity. Spice up the flavor profile with ground nutmeg, allspice, or cardamom instead of just cinnamon.
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Quip of the Day:  Q. What happens when you eat too many pecans?  A. You get pecan-stipated!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Baking #Buttermilk-PecanCake #Buttermilk #Pecan #Dessert #Snack #Butter #Breakfast #Brunch #Snack Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’?  I always have some of my homemade lasagna in the freezer. It’s not hard to make and having a convenience dinner ready to reheat is great when you are on a busy schedule. I was intrigued when I found an Instant Pot Lasagna on Sandy Clifton’s Simply Happy Foodie site. I don’t think her recipe is any faster than mine, but it is certainly less of a commitment in the amount of food produced. Instant Pot Lasagna, as any lasagna recipe, can be customized to your taste by adding your favorite ingredients. For something different, I make my lasagna with grilled vegetables or leftover chicken. Anyway, you do it Instant Pot Lasagna is delicious and hearty meal.
 
You don’t have to boil the noodles first, so you can shave a little time off the cooking time. My recipe calls for a store-bought pasta sauce—I prefer Rao’s, as I believe that is the best sauce you can buy, but you can use your favorite instead or make it from scratch. No need to pre-cook the pasta if you use no-boil noodles. Pressure cooker lasagna is easy to make. If you are in the mood for some tasty Italian baked pasta, make this Instant Pot Lasagna recipe.
 
Prep time: 30 minutes
Cook time: 24 minutes
Broil time: 5 minutes
Release time: 10 to 15 minutes
Cooling time: 10 minutes
Yield: 4 to 5 servings
 
Ingredients 
For the meat mixture
8 ounces lean ground beef (85% to 90% lean)
8 ounces ground Italian sausage
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
2 tablespoons minced garlic
1/2 teaspoon Italian seasoning
 
For the cheese mixture
1/2 cup ricotta cheese
1/2 cup mascarpone cheese
1 large egg
1/2 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1-1/2 teaspoon garlic powder
1-1/2 teaspoon onion powder
1-14 teaspoon Italian seasoning
1/2 teaspoon oregano
1/2 teaspoon kosher salt
1/2 teaspoon freshly grated black pepper
1/4 cup chopped fresh flat Italian parsley
 
For the assembly
1 (24 oz) jar pasta sauce (about 3 cups) (I prefer Rao’s marinara, or any flavor)
5-6 lasagna noodles that have been soaked in hot water for 15 minutes
1/2 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
 
Directions 
To cook the meat filling

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Set an Instant Pot to SAUTÉ and when hot, add the beef, sausage, salt, pepper, onion powder, minced garlic and Italian seasoning. No additional oil is necessary. Cook, stirring, until the meat is cooked.
3. Remove the cooked meat, drain and set aside.
4. Clean out the pot and add 1-1/2 cups water to it. Set aside.

To mix the cheese mixture

1. In a mixing bowl, use a fork to thoroughly combine the ricotta, mascarpone, egg, mozzarella and parmesan cheese, garlic powder, onion powder, Italian seasoning, oregano, salt, pepper and parsley and set aside.

To assemble the lasagna

1. Lightly spray a 7 x 3-or or 6 x 3-inch springform with food release
2. Make a layer of lasagna noodles by tearing them and fitting them like a mosaic to cover the bottom of the pan.
3. Spread 1/3 of the pasta sauce over the noodles, covering them completely.
4. Evenly spread 1/2 of the meat mixture over the sauce.
5. Evenly spread1/2 of the cheese mixture over the meat.
6. Add another layer of noodles and lightly press down on them.
7. Add another layer of 1/3 of the sauce.
8. Add the second half of the meat.
9. Add the second half of the cheese mixture.
10. Finally add another layer of noodles, the last 1/3 of sauce, 1/2 cup of mozzarella and 1/2 cup of parmesan.
11. Spray a piece of foil with food release spray and lightly cover the springform pan with the foil to prevent water from getting in.
12. Set the springform pan on a trivet with handles and lift them into the inner pot that has 1-1/2 cups of water in it. The trivet should sit above the water line.
13. Close the lid and lock in place. Turn the steam release knob to the sealing position.
14. Press the set PRESSURE COOK on HIGH for 24 MINUTES. It will take about 5 to 8 minutes for the pot to come up to pressure.
15. When the cook cycle is complete, NATURAL RELEASE 10-15 MINUTES.
16. Open the valve and vent any remaining steam.
17. When the pin in the lid drops down, open the lid.
18. Carefully lift the rack with the hot springform pan out of the pot to a cooling rack. Be very careful so it doesn’t slip off the rack trivet.
19. Remove the foil.
20. Turn on your broiler to high with the oven rack in the middle to top third position in the oven.
21. Set the pan on a rimmed sheet pan and let the cheese on top brown being careful not to burn.
22. Remove the lasagna from the oven and allow it to rest for a few minutes before releasing it from the pan. This will help it maintain its shape and cool down just a bit.
23. Carefully release the lasagna from the springform pan while it is on a plate.
24. If you used a loose-bottom pan, set a large can of soup or veggies on a plate and set the pan on top of the can. Gently and carefully push the sides of the pan straight down. Wear oven mitts or hand protection. The pan and the lasagna will be very hot. Then slide another plate under the lasagna. You might need to use a spatula to help slide it over.
25. Lasagna is best served with a simple green salad and grilled crusty bread.

ChefSecret: This recipe only works in a 6 x -inch or 7 x 3-inch springform or loose bottom pan. It will not fit in a 2-inch-deep pan.

Quip of the Day: “Gina had just gotten married and being a traditional Italian, she was still a virgin. So, on her wedding night, staying at her mother's house, she was nervous. But her mother reassured her.
"Don't worry, Gina. Tony's a good man. Go upstairs and he'll take care of you."
So up she went. When she got upstairs, Tony took off his shirt and exposed his hairy chest.
Gina ran downstairs to her mother and said, "Mama, Mama, Tony's got a big hairy chest." "Don't worry, Gina," says the mother," all good men have hairy chests. Go upstairs. He'll take good care of you."
So, up she went again. When she got up in the bedroom, Tony took off his pants exposing his hairy legs. Again, Gina ran downstairs to her mother. "Mama, Mama, Tony took off his pants and he's got hairy legs!" "Don't worry. All good men have hairy legs. Tony's a good man. Go upstairs and he'll take good care of you."
So up she went again. When she got up there, Tony took off his socks and on his left foot he was missing three toes. When Gina saw this, she ran downstairs. "Mama, Mama, Tony's got a foot and a half!"
"Stay here and eat the lasagna," says the mother. "This is a job for Mama!”
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entree #ItalianCuisine #InstantPotRecipes #InstantPotLasagna #Lasagna #RaosSauce #Mozzarella #Parmesan #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? June is nearly upon us. It is the month of marriages and honeymoons. So, let’s celebrate love with this Honeymoon Cocktail.
 
Taking a cue from the popular Espresso Martini, this bourbon version exemplifies a rich, luxurious cocktail experience but with a lighter touch.
 
The original Honeymoon cocktail is a classic drink that originated in the early days of the 20th century. It was first created by Bob Cobb owner of the Brown Derby in Hollywood, a popular spot for celebrities and movie stars during the golden age of cinema. It is said to have been a favorite of Hollywood stars like Marilyn Monroe and Clark Gable.
 
The word honeymoon comes from an old tradition where newlyweds drank mead (a honey-based wine) for a full moon cycle after their wedding. Talk about a sweet trip! Cheers to all the June newlyweds and honeymooners!
 
Prep time:  3 Minutes
Yield:  1 Cocktail
 
Ingredients 
1 ounce Kentucky Bourbon
3/4 ounce part medium-dry sherry
3/4 part Licor 43®
1 long lemon peel strip
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Combine ingredients over ice in a mixing glass.
3. Stir thoroughly—do not shake.
4. Strain into a chilled coupe cocktail glass over a large ice cube.
5. Garnish with thin lemon peel strips.

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ChefSecret: The taste of Licor 43 is sweet and aromatic with a strong vanilla aroma. It also smells slightly creamy, comparable to creme Anglaise, and carries notes of cocoa and a hint of pepper. If you're looking to substitute Licor 43, the best alternatives are Galliano and Tuaca.
 
As the legend goes, the base recipe of Licor 43 is very, very old. The ancient formula allegedly dates back to around 200 B.C. when it was better known as Liqvor Mirabilis--miracle liqueur. Now that’s a big promise!
 
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Quip of the Day:  Q. What's a honeymoon sandwich? A. Lettuce alone with no dressing!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #Bourbon #DrySherry #Licor #HoneymoonCocktail #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? I hope you had a wonderful three day weekend and thought about the importance of our men and women in the armed forces.  They are the ones who protect our wonderful way of life—God bless them all.
 
Now, moving away from holiday grilled hamburgers and hotdogs on to something everyone would like to sink their teeth into. 
 
I like to find new ways to make different cuisines more approachable… I call it the democratization of foreign dishes and foods in general. It’s fun to try to duplicate the flavors, that up until now, you could only enjoy in your favorite restaurant or over a hot stove. My Quick & Easy Chicken Piccata and Rice is one such dish. 
 
Chicken Piccata is an Italian dish of thin, pan-fried, flour-dredged meat in a sauce of lemon juice, butter, parsley and capers. In Italian cuisine piccata is usually prepared using veal (piccata di vitello al limone, lit / veal piccata with lemon), whereas in American cuisine, chicken is more commonly used because the price is so much more reasonable.
 
Best of all, my Quick & Easy Chicken Piccata and Rice is a one-pan dish that has a strong piccata and lemon flavor. The rice comes out perfectly cooked and the chicken is fork tender. One of the secrets in my recipe is toasting the rice before adding the chicken.
 
Prep time: 5 minutes
Cook time:  30 minutes
Yield:  4 servings:
 
Ingredients 
1 tablespoon olive oil
1-1/2 pounds boneless, skinless chicken thighs (4 thighs)
1 teaspoon kosher salt, divided
1 finely chopped shallot
1 cup rinsed arborio rice
3 tablespoons minced garlic
3 cups chicken stock
1 teaspoon lemon zest
1/4 cup fresh lemon juice
2 tablespoons drained capers
1/2 teaspoon freshly ground black pepper
4 to 6 thin-sliced lemon wheels
2 tablespoons chopped fresh parsley
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers.
3. Season the chicken thighs evenly with 1/2 teaspoon salt.
4. Add the chicken to the skillet and cook until lightly browned, about 5 minutes. Flip the chicken and cook until nearly cooked through, 3 to 4 minutes more.
5.  Transfer the chicken to a plate.
6. Add the shallot to the skillet and cook until softened and fragrant, 1 to 2 minutes.
7. Stir in the uncooked rice and garlic and cook, stirring constantly, until rice is lightly toasted, 1 to 2 minutes.
8. Pour in the chicken stock, lemon zest, lemon juice, capers, remaining 1/2 teaspoon salt, and pepper. Stir to combine.
9. Bring the mixture to a boil, then reduce heat to low.
10. Return the chicken and any accumulated juices to the skillet.
11. Place the lemon wheels over the chicken pieces.
12. Continue to simmer the chicken, covered, until rice is tender and chicken is cooked through, 165° to 175° F, 10 to 15 minutes.
13. Remove skillet from heat and let stand, covered, for 5 minutes.
14. Sprinkle with parsley before serving.

-------------------------------------------
ChefSecret: I’ve been asked numerous why do I always specify kosher salt in all my recipes over ordinary table salt. It is not a religious thing; it is because kosher salt is purer and just tastes better. Due to the lack of metallic or off-tasting additives such as iodine, fluoride or dextrose, I use it instead of additive-containing common table salt. It is also easier to gauge the amount of salt when salting by hand because of the larger grain size. Some recipes specifically call for volume measurement of kosher/kitchen salt, which for some brands weighs less per measure due to its lower density and is therefore less salty than an equal volume measurement of table salt.
-------------------------------------------
Quip of the Day: Q. Why was the Italian chef so mean? A. Because he whipped the cream and beat the eggs.
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entree #ItalianCuisine #ChickenPiccata #ArborioRice #Chicken #Poultry #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Be Prepared… the Boy Scout motto. Just because your kids are on a scout outing and you’ve been enlisted as a chaperone, you can still get into the swing of the moment with a Campfire S’mores Martini. Who says s’mores need to be over the fire? Imagine taking all the sweet flavors of a traditional chocolate s’more and turning it into a scrumptious martini!
 
Wherever the night takes you, start with a sweet sip of a Campfire S’more Martini. My S’mores Martini recipe combines milk chocolate, marshmallow fluff and graham cracker bits and pieces and, I almost forgot, for an adult version of everyone's favorite summer treat, add a couple of ounces of vodka.
 
Prep this unique cocktail for a night around the campfire with friends and kiddos. If you are looking for a virgin drink for the scouts—add everything but the booze. It will be almost just as yummy.
 
Prep time: 5 minutes
Yields: 1 cocktail
 
Ingredients 
1 small milk chocolate bar (1.5 ounces), divided 3 to 5 pieces
1 large lightly charred puffed marshmallow
1⁄3 cup graham cracker crumbs (bits and pieces)
2 teaspoons marshmallow fluff
2 ounces vanilla vodka
1-1⁄2 ounces half and half
1 ounce chocolate syrup
crushed ice or ice cubes for the shaker
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Remove the wrapper from the chocolate bar; break into sections along marked lines.
3. For each desired drink, gently push and twist the end of decorative wooden party pick until it goes through one chocolate bar section.
4. Add the marshmallows to the pick and set aside. Toast ‘em just a bit first if that makes you happy.
5. Spread the graham cracker crumbs on small plate.
6. Spread the marshmallow fluff along upper edge of martini glass.
7. Roll the rim of the glass in graham cracker crumbs.
8. Combine vodka, half and half, chocolate syrup and ice in shaker (or water bottle with lid).
9. Shake it like you mean it for about 20 seconds.
10. Strain into the prepared martini glass.
11. Garnish with the prepared chocolate and marshmallow pick.

------------------------------------------
ChefSecret: This beverage is intended for persons age 21 and above.  Please drink responsibly and do not drink and drive. To make the skewering a little easier, you can slightly warm/soften the chocolate pieces, so the skewer goes through easily, then put the skewer in the refrigerator or freezer for a few minutes until the chocolate firms up again.
------------------------------------------
Quip of the Day: Are you living your best life one martini at a time? If not, try my Campfire S’mores Martini.
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day.

#Cocktail #HappyHour2026 #Vodka #CampfireSmoresMartini #Chocolate #MarshmallowFluff #ChocolateSyrup #GrahamCrackerCrumbs #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                     ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? I like to find new ways to make different cuisines more approachable… I call it the democratization of foreign dishes and foods in general. It’s fun to try to duplicate the flavor that up until now you could only enjoy in your favorite restaurant or over a hot stove. My Quick & Easy Chicken Piccata and Rice is one such dish. 
 
Chicken Piccata is an Italian dish of thin, pan-fried, flour-dredged meat in a sauce of lemon juice, butter, parsley and capers. In Italian cuisine piccata is prepared using veal (piccata di vitello al limone, lit / veal piccata with lemon), whereas in American cuisine, chicken is more commonly used because the price is so much more reasonable.
 
Best of all, my Quick & Easy Chicken Piccata and Rice is a one-pan dish that has a strong piccata and lemon flavor. The rice comes out perfectly cooked and the chicken is fork tender. One of the secrets in my recipe is toasting the rice before adding the chicken.
 
Prep time: 5 minutes
Cook time:  30 minutes
Yield:  4 servings:
 
Ingredients 
1 tablespoon olive oil
1-1/2 pounds boneless, skinless chicken thighs (4 thighs)
1 teaspoon kosher salt, divided
1 finely chopped shallot
1 cup rinsed arborio rice
3 tablespoons minced garlic
3 cups chicken stock
1 teaspoon lemon zest
1/4 cup fresh lemon juice
2 tablespoons drained capers
1/2 teaspoon freshly ground black pepper
4 to 6 thin-sliced lemon wheels
2 tablespoons chopped fresh parsley
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers.
3. Season the chicken thighs evenly with 1/2 teaspoon salt.
4. Add the chicken to the skillet and cook until lightly browned, about 5 minutes. Flip the chicken and cook until nearly cooked through, 3 to 4 minutes more.
5.  Transfer the chicken to a plate.
6. Add the shallot to the skillet and cook until softened and fragrant, 1 to 2 minutes.
7. Stir in the uncooked rice and garlic and cook, stirring constantly, until rice is lightly toasted, 1 to 2 minutes.
8. Pour in the chicken stock, lemon zest, lemon juice, capers, remaining 1/2 teaspoon salt, and pepper. Stir to combine.
9. Bring the mixture to a boil, then reduce heat to low.
10. Return the chicken and any accumulated juices to the skillet.
11. Place the lemon wheels over the chicken pieces.
12. Continue to simmer the chicken, covered, until rice is tender and chicken is cooked through, 165° to 175° F, 10 to 15 minutes.
13. Remove skillet from heat and let stand, covered, for 5 minutes.
14. Sprinkle with parsley before serving.

-------------------------------------------
ChefSecret: I’ve been asked numerous times, why do I always specify kosher salt in all my recipes over ordinary table salt. It is not a religious thing; it is because kosher salt is purer and just tastes better. Due to the lack of metallic or off-tasting additives such as iodine, fluoride or dextrose, I use it instead of additive-containing common table salt. It is also easier to gauge the amount of salt when salting by hand because of the larger grain size. Some recipes specifically call for volume measurement of kosher/kitchen salt, which for some brands weighs less per measure due to its lower density and is therefore less salty than an equal volume measurement of table salt.
-------------------------------------------
Quip of the Day: Q. Why was the Italian chef so mean? A. Because he whipped the cream and beat the eggs.
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entree #ItalianCuisine #ChickenPiccata #ArborioRice #Chicken #Poultry #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2026

​How you doin’? I try to have a small bowl of blueberries every morning. Here’s why…
 
Blueberries are often called a “superfood.” This small but mighty berry is loaded with nutrients. They may help lower blood pressure, improve memory, aid in exercise recovery, and more.
 
Blueberries are one of the top antioxidant foods. Antioxidants protect your body from free radicals, which are unstable molecules that can damage your cells and contribute to aging and diseases, such as cancer.
 
Blueberries have one of the highest antioxidant levels of all common fruits and vegetables. The main antioxidant compounds in blueberries belong to a family of polyphenol antioxidants called flavonoids. One group of flavonoids in particular—anthocyanins — is thought to be responsible for much of these berries’ beneficial health effects.
 
Blueberries reduce DNA damage, which may help protect against aging and cancer. Oxidative DNA damage is an unavoidable part of everyday life. It is said to occur in every cell in your body every day. DNA damage is part of the reason we grow older. It also plays an important role in the development of diseases like cancer. Because blueberries are high in antioxidants, they may help to neutralize some of the free radicals that damage your DNA. However, further research is still needed to confirm this link.
 
Blueberries may lower blood pressure. Blueberries appear to have significant benefits for people with high blood pressure, which is a major risk factor for heart disease. A 2024 study found that regularly eating blueberries every day for a month could significantly improve blood flow and blood vessel dilation.
 
Blueberries can help maintain brain function and improve memory. Oxidative stress can accelerate your brain’s aging process, negatively affecting brain function. A 2023 study found that consuming blueberry powder (equivalent to about 1 cup of fresh blueberries) each day could help maintain brain function and improve memory in older adults.
 
Anthocyanins in blueberries may have anti-diabetes effects. Blueberries provide moderate amounts of sugar compared to other fruits. One cup holds 14 grams of sugar, which is roughly equivalent to an orange. The bioactive compounds in blueberries may be helpful for managing blood sugar. Research suggests that anthocyanins in blueberries have beneficial on insulin sensitivity and glucose metabolism.
 
Blueberries may reduce muscle damage after strenuous exercise. Strenuous exercise can lead to muscle soreness and fatigue. This is driven partly by local inflammation and oxidative stress in your muscle tissue. Blueberries may lessen the damage that occurs at a molecular level, minimizing soreness and reduced muscle performance.
 
Summing it all up… Blueberries can be a healthy and nutritious snack. Now, couple that with chocolate which is known to have over 300 beneficial natural chemical compounds that have several potential benefits such as boosting your heart health, brain function and numerous other aspects of your body, and you’ve got a win-win.
 
So, putting it all together, my Blueberry-Chocolate Pie with Cookie Crust is both healthy and delicious as it sounds. It contains a cookie dough crust sprinkled with dark chocolate chips and a sweet blueberry filling. You may end up with more cookie crumbles than you need when you're finished creating this dish, but don't worry. You can save extra crumbles for topping ice cream or enjoy them as a tasty snack on the side.
 
Prep time: 45 minutes
Bake time: 20 to 22 minutes
Yield: 8 servings
 
Ingredients 
For the pie
1 recipe Sour Cream Cookie Dough, divided
1 cup dark chocolate chips
1/2 cup sugar
3 tablespoons all-purpose flour
3 tablespoons fresh lemon juice
6 cups fresh blueberries, divided
 
For the Sour Cream Cookie Dough
1/2 cup softened unsalted butter
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon kosher salt
1 egg yolk
1/4 cup sour cream
1 teaspoon pure vanilla extract
2-1/4 cups all-purpose flour
 
Directions
To make the pie 

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat your oven to 375° F.
3. Prepare cookie dough crust by placing half of the dough between two sheets of parchment paper and roll to a 12-inch circle.
4. Remove one piece of parchment; carefully flip dough circle into a 9-inch pie plate.
5. Trim the crust and flute edge as desired.
6. Line the crust with a double thickness of foil.
7. Bake 10 minutes; carefully remove foil. Bake until golden, 4 to 5 minutes more.
8. Remove from oven; sprinkle crust with chocolate chips.
9. Line a cookie sheet with parchment paper. Crumble remaining dough on prepared cookie sheet. Bake until crumbles are golden, 7 to 8 minutes. Transfer to a wire rack; cool completely.

To make the filling

1. In a large saucepan stir together sugar, flour, and lemon juice.
2. Add 4 cups of blueberries.
3. Cook and stir over medium until thickened, bubbly and deepened in dark blue color, 5 to 7 minutes.
4. Remove from heat. Stir in remaining 2 cups berries.
5. Pour the filling into crust.
6. Top with baked cookie crumbles.
7. Cool completely. If you like, serve with additional fresh blueberries.

To make the cookie dough crust

1. In a large bowl beat 1/2 cup softened unsalted butter with a mixer on medium to high 30 seconds.
2. Add 1/2 cup sugar, 1/2 teaspoon. baking powder, 1/8 teaspoon baking soda and a dash salt; beat until combined.
3. Add 1 egg yolk, 1/4 cup sour cream, and 1 teaspoon vanilla; beat until combined.
4. Beat in 2-1/4 cups all-purpose flour.
5. Divide dough in half; wrap and chill, if necessary, until easy to handle.

-------------------------------------------
ChefSecret: Did you know that chocolate is also a super food.  Chocolate, particularly dark chocolate, may offer several health benefits, including improved heart health, better brain function and reduced inflammation. It is rich in antioxidants and can help lower blood pressure and cholesterol levels when consumed in moderation.
-------------------------------------------
Quip of the Day: Q. What’s a blueberry’s favorite song?  A. “Blueberry Hill” by Fats Domino, of course!
-------------------------------------------
Do you have a question or comment? Send your thoughts to
[email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day.

#Dessert #OMG-Blueberry-Chocolate-Pie #Blueberries #DarkChocolateChip #LowerBloodPressure #SuperFood #Antioxidants #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026