Christie Brinkley nearly broke the internet when images of her latest Sports Illustrated Swimsuit Issue shoot hit the web! The 63-year-old super model stunned alongside her daughters. And while genetics and various procedures play a factor in her ageless look, dermatologist Dr. Marina Peredo picked out some skincare brands you can use at home to achieve a youthful glow:
NEW ENGLAND CLAM CHOWDER
2 tbsp. unsalted butter
1 medium onion, diced
2 celery stalks, diced
2 tbsp. flour
2 c. vegetable stock
2 (10 oz.) cans chopped clams in juice
1 c. heavy cream
2 bay leaves
1 lb. Idaho potatoes, cubed into small pieces
Salt and freshly ground black pepper
Pan toasted croutons (recipe below)
Heat butter in large pot over medium-high. Mix in onion and celery and sauté until soft. Stir in the flour until mixed thoroughly.
Add vegetable stock, juice from 2 cans of chopped clams (leave the clams out for now), heavy cream, bay leaves, and potatoes. Stir to combine.
Bring to a simmer, stirring consistently as it thickens, then reduce heat to medium-low. Cook 20 minutes, stirring often, until the potatoes soften.
Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.
Garnish with pan toasted croutons.
PAN TOASTED CROUTONS
2 to 3 tablespoons unsalted butter
1/2 baguette, cut into 1-inch cubes
3 tablespoons freshly chopped flat-leaf parsley
Salt and freshly ground black pepper
Melt butter in skillet, toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.
This is an adaptation of the first New England chili recipe to win the National Chili Title in 2007. I have altered Jerry Buma's recipe for tiny steak tips instead of ground beef.
Makes 10 servings.
2½ lbs. lean steak tips, diced to the size of sugar cubes
1½ tbsp.. vegetable oil
1 medium red pepper, diced
1 medium onion, diced
4 large garlic cloves, minced
3 serrano chiles, minced
1 (10½ oz.) can double-strength beef stock (or 2½ c. beef stock boiled down to 1¼ c.)
6 tbsp. chili powder
3 tbsp. cumin
¼ tsp. dry oregano
½ tsp. black pepper
1 tsp. sugar
1 (28 oz.) can petite diced tomatoes
1 (6 oz.) can tomato paste
1 (19 oz.) can red kidney beans, rinsed and drained
In 7-quart pot over medium-low heat, sear tips to medium rare. Then drain and discard most of the rendered fat.
In a separate medium-size pan over medium heat, add oil and cook red pepper, onion, garlic, and chiles just until they begin to soften, about 5 minutes.
Add cooked vegetable mixture, beef stock, spices, sugar, and diced tomatoes to the big pot and simmer 1 hour. Add tomato paste; stir well and cook another half-hour, stirring occasionally.
END ZONE PIZZA
1 can refrigerated thin pizza crust dough 11 oz, (Pillsbury® recommended)
⅔ c. pizza sauce
¾ c. mozzarella shredded
¾ c. cheddar shredded
4 packets string cheese
Preheat oven to 400°F. Lightly spray a large, nonstick baking sheet with nonstick cooking spray.
Shape or trim the pizza dough into an oval and place in center of prepared pan.
Top with sauce and shredded cheddar and mozzarella, then arrange a generous layer of pepperoni in the middle - in the shape of a football.
Arrange string cheese to form laces.
Bake for 10 minutes, or until crust is deep golden brown and cheese is melted.
Make an easy-to-transport flat cake but use a football-shaped mold for fun! Simply bake your cake, frost it with fudge and pipe football details using a star
tip. When making chocolate cake, use coffee (or chocolate milk if you don’t like coffee) instead of water.
Makes 2 dozen
1 package (16 oz.) refrigerated sugar cookie dough
1 jar (16 oz.) chocolate frosting
2 c. powdered sugar divided
½ tsp. vanilla extract
1-2 tbsp. water
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
Roll dough into 1-inch balls and press to fatten into oval shapes. Pinch ends with your fingers and pat into a football shape about ¼ inch thick. Bake for 9 to 11 minutes, or until edges are golden. Transfer cookies to rack to cool completely before frosting.
In a bowl, with an electric mixer, combine frosting and 1 cup powdered sugar and beat until smooth. Spread each cookie with a heaping teaspoon of frosting. Let stand for icing to set, about 30 minutes.
In a small bowl, combine remaining 1 cup powdered sugar and vanilla. Stir in water, 1 teaspoon at a time, until icing is thick and smooth. Transfer to a pastry bag fitted with a small round tip and squeeze a line of icing down the middle of cookies. Cross the line with 4 short perpendicular lines to resemble the laces on a football.
BLACK SNAKE BITE
Makes 16 servings
1 c. cider
4 (12 oz.) bottles lager, chilled (Guinness® Black Lager recommended)
4 (12 oz.) bottles hard cider, chilled
8 oz. Captain Morgan® Black Spiced Rum
8 thin slices red apple
In a large pitcher, combine cider, lager, hard cider, and rum. Pour into 8 chilled pint glasses. Add an apple slice to each glass and serve.
SPICY BLOODY MARY
1 tbsp. cocktail sauce (McCormick® Extra Hot or Original recommended)
½ oz. lemon juice
1½ oz. vodka (Smirnoff® vodka recommended)
2 dashes red hot pepper sauce
Dash celery salt
Dash ground black pepper
Dash Worcestershire sauce
Garnish: Pickle spear, pimiento stuffed green olives on cocktail picks, celery sticks
In a large glass combine vegetable juice, cocktail sauce, lemon juice, vodka, hot pepper sauce, celery salt, black pepper, and Worcestershire sauce. Pour into another large glass. Pour back and forth between glasses until blended.
Fill a tall serving glass with ice. Strain mixture into ice-filled glass. Garnish with a pickle spear, olives, and celery sticks
LARRY GATLIN'S KING RANCH ENCHILADAS
2 cans cream of chicken soup
3-4 c. chicken broth
1 medium onion
1 c. diced green chilies
½ c. sour cream
2 cooked chicken breasts, diced
1 lb. shredded cheese
Salt & pepper to taste
Preheat oven to 350°F.
In a medium pot, heat chicken soup, broth, onion and green chilies until onions are cooked through.
Remove from heat and add sour cream.Stir until melted.
Tear tortillas in 2-3 pieces and line casserole dish. Sprinkle some of the diced chicken over tortillas. Pour about half of the soup mixture over the chicken. Cover with cheese. Repeat process until all is used, about 3 layers.
Cover with foil and bake until it bubbles in the middle.
The Race to Erase MS Galla will take place on May 5, 2017. To learn more, visit www.EraseMS.org
From the organization's website:
The Race to Erase MS annual event is a celebrity spectacular and gala to raise funds for research to find the cause and ultimate cure for multiple sclerosis.
As the principle fundraising effort of the Foundation, the...
Visit www.DianeHenderiks.com for more recipes like the ones below:
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