Thursday, November 19, 2009

Thanksgiving Leftover Recipes from Chef Bill

While I look forward to Thanksgiving dinner, I must admit, I look forward to the abundance of leftovers even more! Too often during the holidays I find myself sneaking into the fridge for a midnight snack. Our own Chef Bill gave me the perfect recipes for turning that Thanksgiving turkey into a second meal! So as you tip-toe into the kitchen (don't worry, we won't tell anyone) make sure to whip up his Holiday Gobbler Sandwich and Strawberry Habanero Jelly. We're sure you will gobble it up! Enjoy!

Holiday Gobbler Sandwich
(Yields 4)

4-4 ounce piece of turkey breast, sliced thin
8 slices whole wheat bread
8 tablespoons cranberry sauce
8 tablespoons Strawberry Habanero Jelly (recipe follows)
4 tomato slices
4 slices of red onion
4 lettuce leaves, washed


Make Habanero Jelly and then spread 2 tablespoons of the Strawberry Habanero Jelly on 4 slices of bread. Spread 2 tablespoons of cranberry on the remaining slices of bread. Place 1/4 pound sliced turkey evenly on top of 4 bread slices, top with tomato slice, a red onion slice, lettuce leaf, and the remaining slice of bread. Cut each sandwich diagonally and serve with your favorite beverage.

Strawberry Habanero
(Yields: 1 cup)


1 cup strawberry jam
1 teaspoon lemon zest
1 teaspoon orange zest
1 cup brown sugar
1 teaspoon kosher salt or to taste
1 habanero, minced or as desired


Place everything in a food processor and pulse to combine (about 15 seconds). Place the jam in a non-corrosive jar with plastic wrap and place in the refrigerator or serve as needed.

Friday, November 13, 2009

Celebrate the Holidays with Recipes From Chef Bill

As I sit down to think of ideas for the various holiday meals that will be happening over the next few months, I often find myself in a "food rut." Sure there are the classic dishes that usually grace the table for Thanksgiving and Christmas, but who wants to eat the same thing every year? Glen Ivy's Executive Chef, Bill Wavrin, provided me with some of his best holiday recipes to try out this season--Cranberry Chutney and Orange Scented Sweet Potatoes with Oranges. From Chef Bill's kitchen to yours...enjoy!

Cranberry Chutney
(Yield: 6 1/2 cups)

8 cups fresh cranberries
2 Granny Smith apples, peeled and diced
2 cups fresh squeezed Orange juice
4 cups water
1 lemon, juiced
1/2 teaspoon minced fresh ginger
6 tablespoons brown sugar
1/2 teaspoon ground cinnamon


Place a medium saucepan over medium-high heat with the cranberries and apples and cook until cranberries start to crack (about 2 minutes). Add the remaining ingredients and simmer until cranberries have broken down and chutney is starting to thicken (25 minutes). Season with the brown sugar to taste.

Add to a bowl, cover, and refrigerate for at least 2 hours before serving. It is better overnight so the flavors can marry. Store leftovers in an airtight container in the refrigerator for up to one week.

Per 1/4 cup: Calories 40; Protein 0g; Total Fat 0g; Carbohydrate 9g; Dietary Fiber 2g; Cholesterol 0mg; Sodium 0mg.

Orange Scented Sweet Potatoes with Oranges
(Yields: 8 servings)


2 pounds of sweet potatoes
6 cups fresh orange juice
1 teaspoon vanilla
1/2 cup brown sugar
1/2 teaspoon cinnamon
1 orange sliced


Pre-heat oven to 350 degrees. Wash the sweet potatoes and trim 1/4 inch off of the ends. Cut sweet potatoes in half. In a small bowl mix the orange juice with the cinnamon and vanilla.

Place the sweet potatoes in an oven proof dish and pour the juice and top with the orange slices. Cover with lid or foil and place into the hot oven and back for 50 minutes or until the sweet potatoes have cooked through and are tender. Serve hot or cold as a side dish for breakfast or for quick energy.

Wednesday, November 11, 2009

A Memorable, Meaningful and Enjoyable Experience

Here at Glen Ivy we know how lucky we are to have such amazing guests. Serving you and sharing in your experiences is what makes us happy and excited to come to work so we make it our goal to inspire memorable, meaningful and enjoyable experiences in everyone, every day. It is because of this mission that I wanted to share a letter that a guest sent to us describing her recent visit.

Good morning Meghann,

As you know, we kicked off our time together at Glen Ivy on Tuesday, October 27th and were celebrating a surprise cabana party for my Uncle Ricco's birthday.

We experienced a courteous reception at the front desk and a smooth escort with attentive care from James. From the surprise for my Uncle Ricco and Aunt Westlynn to the exquisite roof top accommodations, ALL of us were absolutely titillated with joy, thanksgiving, and appreciation.

Again, to the entire crew at Glen Ivy, you made the visit for our family and friends from far and near a happy lifelong memory. In fact, when another friend arrived from North Carolina days later, the raves about Glen Ivy persuaded some of the "cabana party" to return the following Monday.

Glen Ivy is truly my personal little paradise which I call the "Emerald Jewel of the Inland Empire." I simply love introducing and encouraging my friends and family to partake in the 'near fantasy' world of birds of paradise, exotic greenery, exfoliating, soothing mud, soothing water, and competent customer service providers that are enriched with new offerings and impeccable cleanliness. I could go on and on!

With sincere appreciation,
Sheila M.

Thank you to all of our fans who continue to show their dedication and support to Glen Ivy. We look forward to seeing you soon!

Thursday, November 5, 2009

Q & A: Ask the Esthetician Part 2

Last week I sat down with our primary esthetician here at the Hot Springs to answer some of the most commonly asked questions from guests about basic skincare. This week we turned to Linda again to get some more answers to questions about peels, eye creams, and serums.

Q: What is a peel?
A: A peel is a chemical, herbal or enzyme exfoliation of the epidermis. Peels help to reduce fine lines and wrinkles, improve texture, even skin tone, and treat acne and dehydrated skin conditions. The level of exfoliation ranges from very superficial to aggressive, so talk to your esthetician about your skin care concerns and desired results to help determine the right peel for you. There's a great article on Spa Magazine's website if you want to learn more about peels.

Q: Eye creams are so expensive - do I really need one?
A: Your eyes are the quickest area to show signs of aging so it is important that you do use an eye cream. At Glen Ivy, we use and recommend GloTherapeutics' gloEye Restore - it contains green tea which acts as an anti-inflammatory and helps reduce puffiness caused by fluid retention. It also contains Vitamin K and A to diminish dark undereye circles and crows feet. Not all eye creams are expensive, either, so shop around and find one you like. GloEye Restore is $36 and will last about 4-5 months.

Q: How can I repair my skin after sun exposure and damage?
A: Heal your skin first with an anti-inflammatory and antioxidants. To correct the damage, you need a combination of peels and a professional skin care regimen to do the trick. Consult and esthetician or dermatologist.

Q: What products do I need to add to my skin care routine as my skin matures?
A: You need to add products that exfoliate to encourage cell turnover. Look for products that contain peptides, retinol, and/or alpha hydroxy acids in them.

Q: Are serums necessary in my skin care regimen?
A: Yes! Serums pack the biggest anti-aging and treatment punch. Use a serum if you want to preserve, change or correct any issues with your skin. Serums are the most concentrated piece in a skin care line and will help you achieve the results you're looking to see.

A big thank you to Linda for answering all of our skin-related questions! Make sure to check out our Pomegranate Enzyme Facial available November 1-30 and our Winterberry Facial available December 1-31. If you have more questions, we have more answers - feel free to comment below!