information

Monday, October 20, 2014

Bobby Flay's Shrimp and Grits` Easy and Tasty!

Bobby Flay's Shrimp and Grits were our Friday night dinner as part of Mackenzie's visit during her fall break. I have probably made it 3 or 4 times and it is always turns out great. ~ Angela

Bobby Flay's Shrimp and Grits
4 cups water
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately. Yield:4 servings

Thursday, October 16, 2014

Last Minute Sale! 25% All Vera Bradley with Our Friends and Family Event

   Friday and Saturday Only!  
October 17th and 18th
Regular-Priced Items

Fall Equals Soup Time! Stuffed Pepper Soup!

Stuffed Pepper Soup 

Fall time equals soup time!  This is a recipe I have made repeatedly.  It is hearty. Thanks to Skinny Taste.com for this great recipe.  ~ Angela

3 cups cooked brown rice
1 lb 95% lean ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup finely diced onion
3 cloves garlic, chopped
2 cans (14.5 oz each) cans petite diced tomatoes
1 3/4 cups tomato sauce
2 cups reduced sodium, fat-free chicken broth
1/2 tsp dried marjoram
salt and fresh pepper to taste

In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.

Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

Makes about 8 cups. Servings: 6 • Size: 1 1/3 cups soup, 1/2 cup rice • Old Points: 5 pts • Points+: 7 pts  Calories: 261.2 • Fat: 4.8 g • Carb: 37.5 g • Fiber: 4.7 g • Protein: 17.6 g • Sugar: 6 g
Sodium: 606.3 g  (without salt)

Monday, October 13, 2014

Meatless Monday ~Pasta with Roasted Peppers, Arugula, and Tomatoes

This is one of the best Meatless Monday meals I have prepared.  The liquid from cherry tomatoes makes a very tasty sauce.  I have also added cooked chicken breast to this recipe, however it is much better without any protein.  If you want a protein, I would suggest adding Italian turkey sausage instead. ~ Angela


Pasta with Roasted Peppers, Arugula, and Tomatoes
Calories: 365
1 orange bell pepper
1 yellow bell pepper
8 ounces uncooked chunky pasta
1 teaspoon olive oil
1 teaspoon minced garlic, divided
8 ounces cherry tomatoes, halved
3 tablespoons champagne or white wine vinegar
2 tablespoons olive oil
1 1/2 teaspoons sugar
3/4 teaspoon salt
1/4 teaspoon dried herbs de Provence
1/4 teaspoon freshly ground black pepper
3 cups loosely packed arugula or leaf lettuce
1/2 cup (about 2 ounces) shaved fresh Parmesan cheese

1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into 1-inch strips.
3. Cook the pasta according to the package directions, omitting salt and fat. Drain.
4. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/4 teaspoon garlic; cook 30 seconds. Add bell peppers and tomatoes to pan; cook 4 minutes or until tomatoes are tender, stirring occasionally. Remove from heat.
5. Combine remaining 3/4 teaspoon garlic, vinegar, and next 5 ingredients (through black pepper) in a small bowl; stir with a whisk. Add pasta and oil mixture to bell pepper mixture in pan; toss well to coat. Cool slightly. Stir in arugula. Top each serving with cheese.


Thursday, October 9, 2014

A Quick Chicken Dinner!



Spicy Honey-Brushed Chicken Thighs

I recently made this recipe (source: Cooking Light) when Mackenzie was home from UNC in September.  It really turned out tasty.  Everyone agreed it was a keeper! ~ Angela

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs 
Cooking spray 
6 tablespoons honey
2 teaspoons cider vinegar

Preheat broiler.
Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side. Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Tuesday, October 7, 2014

Last Call for Bras for our Bras for a Cause Event!



Find the artist in you and decorate a bra for our 
Tickled Pink Bras for a Cause Event !
Bras are due to one of our shops by October 10th.
Bras will be on display for donations
between October 13th through October 25th.

We will end the event with a Bras for a Cause Party with refreshments on Saturday, October 25th from 10 am to 3 pm 

All money raised will be donated to the 
Vera Bradley Foundation for Breast Cancer.

The Bra with the Most Donations wins a
$100.00 Gift Certificate

 
All entries will receive a special "Thank You" 
 gift for your support of this special event!

We challenge our Elkin Shop and our Elkin Customers for a great display of Bras this year, since it will be your first year participating!

Please share this email with your friends and family!
Here are some photos for artistic inspiration!  

 

TO ENTER:   Email us at  angela@ivyridge.com or send a message from the
Ivy Ridge Traditions Facebook wall including your email address! Decorated bras are due October 10, 2014. Drop them off to either Ivy Ridge Traditions location in North Wilkesboro or Elkin beginning now.
 
Frequently Asked Questions

What if I need more information?
If you have questions about decorating a bra, please call the North Wilkesboro Shop at 336-667-4556. You can also email angela@ivyridge.com.

Who can decorate or design a bra?
Anyone! It could be you, your relatives or friends, a professional or budding artist, a business or someone who simply wants to participate in a meaningful way. The more the better!

Is it a contest?
No, it is not a contest rather a community event to coming together to  aid in the battle against breast cancer.  All funds will donated to the Vera Bradley Foundation for Breast Cancer.  All donations are much appreciated and artist of the bra with the highest donation  amount from a combination of both all entries between the two shops will receive a $100.00 Ivy Ridge Traditions Gift Certificate. 

What happens to the bras after the event?
Each bra artist will be able to take home their creations after the event,  beginning Monday, October 27th. 

Do I have to use any special bra?
No, you can make your own, buy one, whatever works best for you.  The Super 10 in Midtown Plaza , North Wilkesboro, has bras for very reasonable prices as well as Dollar General which has many locations in our surrounding areas.

Friday, September 19, 2014

Free Pandora Bracelet Continues on Saturday and Monday!

FREE Pandora silver clasp bracelet or a bangle with $100 Pandora purchase, (one per customer please, North Wilkesboro Shop Only).