Tuesday, April 30, 2013

Two Great Promotions Going On Now!

Pick 2 for 20% off each item for our Mother's Day Special!
20% Off any two items, so you can use one for your mom and one for you! Expires May 12, 2013. Sorry our image is not very clear. Simply print the above picture and bring it in or mention the Email Mother's Day Special. Can also be used at our Elkin Shop.
  (Excludes Brighton, Pandora and Rainbow Sandals)

Ears to you! Come by to purchase any Brighton necklace and bracelet to get a pair of Brighton
earrings for FREE! A great way to shop for Mother's Day and get a prize for yourself as well!

Elkin Shop is Opening on Wednesday, May 1st

Yes, we are opening our new Ivy Ridge Traditions in Elkin tomorrow at 11am (May 1st)

Mother's Day Elkin Shop hours are 11am to 5:30pm, Monday-Saturday. We will be playing with our shop hours to see what works after Mother's Day.

We are located at 222 East Main Street in The Liberty building (beside the Elkin Tribune building. We will have a flower pot outside on the sidewalk with an "open" flag to help you find us, because our awning has not arrived yet and without the awning we will be a little difficult to find.

PLEASE FORWARD THIS BLOG POS to be enter to win a $25.00 Ivy Ridge Gift Certicate by forwarding this email to 5 or more of your friends and including , so I will know to enter your name.

Sunday, April 14, 2013

Baked Brie ~ A Family Fav!

Mackenzie's favorite and a regular recipe at our house. ~ Angela

Baked Brie with Fruit Compote

1 can of refrigerated roll of croissant rolls
Melted butter
1 (1 lb.) Brie cheese
1/2 cup Berries & Jalapeno Compote (avaliable at our shops) or your favorite jam

Unroll the croissant dough, spread the Berries and Jalapeno Compote in the center of the dough in the space of the Brie and place the Brie cheese in the center on top of the compote. Fold the dough over the Brie so that it is completely covered. I prefer to turn it over into your baking dish so the dough seams are on the bottom. Brush it all over with melted butter. Bake at 375 degrees for 12-15 minutes or until golden. Serve with crackers.  

Sunday, April 7, 2013

Shrimp and Asparagus Pasta ~ Quick and Healthy

After working at the Elkin Shop this afternoon, I wanted a light and healthy dinner.  Shrimp and Asparagus Pasta met the need perfectly. It was very easy to prepare, light, and delicious.  Cooking down the fresh tomatoes added to the flavor more than the normal canned tomatoes I use in many other dishes. ~ Angela  

Shrimp & Asparagus Pasta

1 bunch asparagus, tough ends removed, quartered
1 tbsp olive oil
6-8 ripe plum tomatoes, diced
2 cloves garlic, thinly sliced
12 oz large shrimp, peeled and deveined
3/4 cup fat free chicken broth
salt and fresh pepper
1/2 tsp herbs de Provence
1/2 tsp red pepper flakes
8 oz pasta, high fiber or low carb

Heat a large skillet on high heat. Season shrimp with salt and pepper. When skillet is hot, spray with oil and add shrimp. Cook shrimp about 2 minutes in each side until almost cooked through and remove from the pan. Set aside. Reduce skillet heat to medium, add olive oil and garlic and sauté until golden, careful not to burn. Add tomatoes and season with salt and pepper. Simmer about 20 minutes, until tomatoes are tender. Add broth and stir. Add asparagus, salt, pepper and herbs. Cover and simmer for 10 minutes on medium low heat. While sauce is simmering, boil salted water and cook pasta until desired tenderness.Drain when done. After sauce simmers 10 minutes, add shrimp to sauce to finish cooking, about 1 minutes (Do not overcook or shrimp will get tough). Add pasta to the sauce and toss well. 9 WW points plus for 1 1/2 cups 4 servings

Thanks to sources: Stephanie Cooks Blog and Skinny Taste