January 16, 2017

Game Night

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You know what I love? Having friends over to drink wine and play games. We have gone through so many game obsessions like Scrabble, Clue and cards!  I love card games.

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Last week was my friend Tim’s 40th birthday. Tim is a LOVER of games to the point of being obsessed. His wife Lisa wanted to surprise him with a party including our closest friends and when she sent the save the date everyone was IN. It was so exciting. I suggested…game night as the theme. Not to spend the night playing but to honor his love of games with tons of food and drinks.

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I worked with my friend Chef Sue Park on a comfort food type menu for the party including a gorgeous crudités, pigs in a blanket, fried chicken n waffles and mac n cheese bites. The food was outstanding.

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My favorite part about this game night party was the stations. We had a twister wall made out of circular balloons where we served the food (the desserts are staged so you guys could see how stunning this set up looked before it got dark).

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I set a poker themed bar with oversized 40 balloons for Tim’s celebration. Then there was Candyland where we served dessert. And last but not least there was the barcart that we set as a tequila tasting station with pinatas overhead.

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The party was a blast and most importantly, Tim had the best time.

xx, Seri
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January 13, 2017

Ready, Set, Weekend with Simply Beautiful Eating


I’m sorry but it’s hard.

Every week I go through the same drudgery. What to do for an easy weeknight meal? And what about all those pots, pans and utensils? Wash and dry, wash and dry, wash and dry. Ugh  MAKE IT STOP!


That’s why this one pan meal is so great   I’m just going to refer to it as Four Breasts and a Pan (rated PG 13 because, well, there are naked breasts involved).

I featured my tablescape last week, which included a fresh greenery garland complete with lemons and limes. Do you know how many lemons and limes were on that table? An obscene amount. What was I supposed to do with these afterwards?



When life gives you lemons you clearly need to make a sh&*t load of chicken or one big ass lemon pie. I opted for the one pan meal deal because, frankly I have had my fill of sweets in the past few weeks. Speaking of which, I received a gift of cookies from my son’s future mother-in-law and was methodically going through the tin night after night. It contained some of my favourites from the past years, and to be honest, once I get a hold of these I count the days until I get another delivery next year. Now, here’s where the story begins………you knew I would have a story with these cookies right?


My first mistake was leaving the container in full view on the counter. Not to say I don’t share, but what I should have done was clearly mark the “no touch ones” in the container or better yet, separate them and HIDE them for ME.

I know what you’re thinking. SELFISH SELFISH SELFISH.

This is what I have to say to that.



Where am I going with this? Oh ya. I went down to make myself a nice cup of tea the other night, which included a sweet treat from “the container”. When I opened “the container”, this is what I saw……

Crumbs. Just crumbs.

And then, I turned to glare at my husband, who sheepishly looked up at the ceiling lights and tried to ignore me.

Only 341 more days until those cookies come around again Steve…..ONLY 341.


How did I get from breasts to cookies? Oh ya, I opted for this fairly healthy meal because:

A. It’s easy to make.

B. It’s got chicken in it.

C. There’s only one pan to clean up afterwards and,

D. I used a few of the lemons up so there was no chance of me making something sweet and fattening with them.


-4 small skinless & boneless chicken breasts (about 1lb )
-½ cup Italian-style bread crumbs
-½ cup panko crumbs
-¼ cup parmesan cheese
-juice and zest of 1 lemon
-about 4 small lemons sliced
-½ teaspoon garlic powder
-1 teaspoon of any poultry seasoning (I used an herb one)
-fresh thyme sprigs
-4 tablespoons olive or avocado oil
-2 tablespoons honey (I used organic Manuka)
-2 cups small brussels sprouts, washed and cut in half
-additional oil for drizzling


1) Preheat oven to 400F. Line a baking sheet with parchment paper and grease with oil; set aside.
2) Cut chicken breasts in halves then into long tenders about 2 inch wide. (or you can also buy chicken tenders to save yourself from cutting them)
3) Combine the breadcrumbs, panko and parmesan cheese one a plate and set aside.
4) Combine the lemon juice, zest, oil, honey, garlic powder, and seasoning in a shallow bowl.
5) Dip chicken pieces one at a time in the lemon oil mixture then into the breadcrumbs and place the tenders on the baking sheet. Top chicken with fresh lemon slices and fresh thyme sprigs then drizzle with remaining lemon oil mixture.
6) Add the brussels sprouts to the pan. Lightly drizzle the chicken and brussels with a tablespoon of oil. Then sprinkle the brussels sprouts with additional parmesan cheese.
7) Bake 20 – 25 minutes or until chicken is golden and and brussels sprouts are tender.



See you next week!

debi @simplybeautifuleating

xx, Debi
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January 12, 2017

Glitter my Valentine


Whenever I craft with the boys I’m left with a ton of supplies that sit in shoeboxes in my closet. Pom poms, a variety of jewels and rhinestones as well as glitter galore.


Every holiday that rolls around I pull out that craft box and we are instantly inspired.



Today we filled up paper bowls with supplies and crafted handmade valentine’s day cards. We found leftover paint and glue so we hit our cards with some glitter after we wrote a note on the inside.



Yesterday, Luke made Cheesecake dip so we enjoyed leftovers with fresh fruit which we noshed on while gettin’ crafty.


The adorable paper plates are from Cheeky. For every package sold a meal is donated. We love the mission these guys are on and love nothing more than feeding the hungry.

xx, Seri
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January 11, 2017

Chef Luke makes Cream Cheese Cake Dip


This week Luke is making Cream Cheesecake Dip. Luke and I brainstormed to come up with a recipe for the Football Sunday which is always a big eating day in our house. Since he’s not the biggest fan of spinach, we went with a dip that falls in the cake family. Curious to see how this recipe goes over with the men on Football Sunday…though I know the boys will be throwing back this fruit while they yell HUT!


We felt the best thing to dip into our cheesecake dip was fruit. So Luke chose his faves and then thread them onto skewers to make kabobs.


Luke’s favorite part of this recipe was smashing up the biscuits which were the perfect, crunchy, topping to the sweet dip.


Wanna join in on the fun here?  Here’s how:

Chef Luke’s Cheesecake Dip:

Ingredients –
1 brick of cream cheese
¼ cup brown sugar
Squish the juice from 1 lemon
3/4 cup cream
6 Butter Snap biscuits

The How to –

Let the cream cheese come to room temperature to soften before you start the recipe.

Place the softened cream cheese in a large bowl and whisk in the brown sugar, lemon juice and cream until combined.
Place the biscuits in a re-sealable bag and crush using a rolling pin.
Pour the cheesecake mix into a serving bowl and sprinkle with crushed biscuit.
Serve with fresh fruit for dipping.





Don’t miss Luke in action. Find him on the Little Miss Party YouTube channel cooking away!

Photos by Abigail Copleston

Video by Maggie Antalek

xx, Seri
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January 10, 2017

Strawberry Heart Mojitos


It may seem a bit early to start thinking about Valentine’s Day, but we at LMP are always prepared and ready for the next reason to celebrate! And how do we best celebrate? With cocktails, of course! This strawberry heart mojito is sure to get you feelin’ festive.


Here’s what you need:
-white rum
-bottle of prosecco or rosé sparkling wine
-fresh strawberries
-fresh mint leaves
-fresh limes



Here’s what to do:

1) In your pitcher, combine 2 tbsp. of sugar, the juice of 2 limes and the rinds, 15 mint leaves, 6 halved strawberries, and 3 oz. of rum.

2) Using your muddler, crush the strawberries, mint and limes to muddle with sugar and rum.

3) Pour bottle of prossecco into pitcher with muddled mixture, and once entire bottle has been added, use a spoon or cocktail stirrer to gently combine ingredients.


4) Pour your drinks into each of your cocktail glasses, allowing some of the muddled strawberries and mint into each glass.

5) Add one lime wedge and a few heart-shaped strawberries for garnish (see below for instruction).  I also added some fabulous metallic pink straws for some easy sipping!




How to make heart-shaped strawberries:
1) Once you have thoroughly washed your strawberries, cut off the stem and leaves, leaving only the red body of the strawberry.

2) Cut into halves along the narrowest part of the strawberry, so the widest sides of the strawberry are intact.

3) At the top of the strawberry, cut a V-shaped wedge and remove. Then, cut the bottom sides to make straight edges that lead to the bottom point of the heart.


How cute are these guys??



Enjoy your long weekend… Until next week!

xx, Abby
Party conversation
  1. Beth Davidson

    These look delicious! But, I’m currently pregnant so I’d have to make mine a faux-jito. I think it’d be easy to substitute the sparkling wine with ginger ale or white grape juice, but do you think it’d taste fine without any rum substitute?

  2. Abby

    Hi Beth! Using ginger ale or white grape juice would work well, definitely! You could also always use a strawberry soda, or seltzer with lime and still muddle the mint and strawberries. No rum substitute necessary :)

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