Wonderful time!

Had a wonderful thanksgiving with family this year.  It was so fun to anticipate the meal and all its various elements.  Once I decided on the recipes, it was hard to keep the list narrow - and not want to change.  For example, Sausage, Apple, Walnut Stuffing.  Why not pecans? pears?  Oh the questions that plague me...seriously not a big deal.  But I will admit the last minute additions of corn pudding and roasted sweet potatoes/carrots.  Yum-O as Rachel Ray says. 

This year I was thoroughly hungry for the meal.  Last time I cooked I felt way too tired to actually feel like eating!  I wonder how many others go through similar things as they prepare meals for their families.  

It was such fun to have my mom alongside - a woman very committed to good eats, knowledgeable of all things cooking-related (i.e., how do you make gravy?!).  What joy.  

Though our leftovers are smushed into plastic bags in the fridge - looking akin to those thanksgiving meals we'd get in elementary school - I know they were prepared with love. :-)  Leftovers aren't quite the same - but its great to know we have food for DAYS in there.

I hope everyone had a blessed Thanksgiving.  I'm still stuck in that mode - not quite ready to turn the page to Advent.  Spending a month reading everyone's thankfulness on Facebook - I hope the trend continues.  I hope we all remain mindful of the many blessings in our lives <3

Thanksgiving!!

Happy Thanksgiving!!

A post of the recipes we used for Thanksgiving 2013!

Surrounded by a great cloud of witnesses from FN! :-D

Anne Burrell's recipes helped with the Turkey and Stuffing - Apple Cider style
Brined Herb-Crusted Turkey with Apple Cider Gravy
Sausage, Apple, and Walnut stuffing

Sides:
Alton Brown's famous Sweet Corn Bread Pudding
Country Living's Roasted Sweet Potatoes and Carrots
The Neely's "The Best" Mashed Potatoes
Paula's Strawberry Pretzel Salad
Rachel's Orange Scented Green Beans
Martha's Cranberry Pomegranate Sauce
Joanne's Sissy Mold
Joanne's Sweet Potato Casserole
Debra's Sourdough bread!
Mom's Wheat Rolls

Dessert!:
Chocolate Bourbon Pecan Pie

Day One - about me :)

Yesterday I was happy to get in and out of the grocery store without too much spent - mostly just produce and things to restock.  I then 'splurged' because Lowe's Foods is having a 25% off Meat Sale.  So I stocked up mostly on ground meats to have for the fall - we have a lot of chili in this house.  But I've been inspired to pre-make some meals and put them in the freezer.  So I hope to do that soon...when an abundance of time presents itself perhaps.

In trying to get better about being on my blog, I thought I'd accept this 30-day challenge I found via Pinterest.  It seems pretty interesting for sure!

Some basic things about myself:

Eating at home...

...despite our best efforts, this was quite the week.  We didn't eat at home as much as we'd like, but we did try.  It is hard when you're having work done on the house to not want to get out and eat out - simply to get out!  But this week is going to work better.  I'm thankful for a tip I read about meal planning, which is nothing more than common sense, that suggests you write down your calendar before you decide what to make/buy.  Sometimes I'll plan a week of meals, and then realize I've got 5 days of lunches with folks and am away 3 of the nights. 

Catching up...

Slowly approaching the 'lazy dayz' of summer...wherever those might be?!  As I get to hang out with kids and young people - who are free during the summer - these months are generally quite busy.  But I'm looking forward to a few days in the mountains with the hubs come back to school.  My mom always liked this commercial...and now I can see why (facetiously of course!)  hehe!

As its been quite the summer...I've not had the chance to keep up with cooking/blogging about my meals.  Though I've been blessed with time to putz around spice stores and chat over cooking many times over.  I've also found two things:

- Waking up so early, I tend to have time/energy to put together a meal for later before I even think about breakfast

- Cooking in the summer is hard!  You don't want to turn on that oven as it gets so hot in the house.  And I seem to find soups and baking up squash easier to do in the fall - but summer meals seem to be harder.  Would love your suggestions. 

Here comes summer!!

I'm so excited for summer to come - even though it will be crazy busy and hot! 

Things I'm especially excited about:  visiting family in Chicago, new Food Network Star series, early morning runs, late evening light, exploring mindless novels, farmers markets, and unanticipated adventures!  We never know what Carolina summers will bring - but usually they get pretty hot!!

Bruschetta Chicken
(this is obviously not my recipe..but similar to what I did)

Recently I recalled days of yore (last summer I think...) when Mike and I got really into bruschetta - the sweet combination of basil and balsamic vinegar - love it!  I'm a wimp when it comes to raw onions/garlic, so I generally don't put too much garlic in ours...but I love the way it marinades up so nice. 
I gathered inspiration from O'Charley's 'Bruschetta Chicken' I had with some girlfriends shortly before graduation a year ago.  So for dinner recently, I grilled up some chicken sans marinade, though that would have certainly jazzed it up some!  Once off the grill, I sliced my piece in half and put in a pad of goat cheese, closed it up to let it get gooey melty... Layering tomatoes, basil and sauce over it - it was a perfect summer treat.  Paired it with steamed broccoli and bread to sop up the sauce!


LOVE THIS!  Sweet Corn and Mango salad
This is a fun new blogger I've found - Jenna Weber - who is a professional cook/blogger for PBS.  What a fun job :)  Anyways - she posted this recently and it sounded divine.  I love veggies in the summer and this is a fun play with fruit mixed in... I made it once and am making it again for this weekend.  I tweaked just slightly - adding in avocado and some

balsamic vinegar (honey balsamic).  I also leave out the red onion.  Didn't try the jalapeno last time (forgot it was on the list!), but will this go round...pic to follow.  
It is great!  Avocados oxidize fairly quickly - so it doesn't look as fresh after a day.  But still tastes great.  I've gotten into the 'Mango Chunks' from Trader Joe's - let em defrost in the fridge and it saves you from cutting into a mango (which for me are never ripe!)  Adding cilantro also adds another fun layer of freshness...give it a try!

Butternut Squash and Black Bean Tacos; Apricot Breakfast Crisp

I'm gleaning lots of cooking inspiration from my new "smitten kitchen" cookbook - found here.  It's great - you should definitely look into it! 

Butternut Squash and Black Bean Tacos with Goat Cheese - adapted from smitten kitchen
I started with what looked like a really yummy option - spaghetti squash and black bean tacos with queso fresco.  I ended up somewhere a little different... 

Rather than spaghetti squash - I used butternut squash, cubed up and roasted with olive oil, salt and pepper.  Instead of queso fresco, I used some herbed goat cheese on hand.  Finally, I used some grilled chicken we had as well.  Could obviously be left out, but didn't want it to go to waste! 

Butternut Squash and Black Bean Tacos with Goat Cheese - adapted from smitten kitchen
3 pound butternut squash - cubed and roasted with 1 T olive oil, salt and pepper to taste
1 can black beans, rinsed and drained
1 yellow onion, diced 
2 T lime juice (juice of 1 lime)
1 t chili powder
1/2 t ground cumin
1/2 t ground coriander
1/2 t course salt
1/4 c. stock (chicken, vegetable)
flour tortillas
4 oz. goat cheese

Saute onion in a frying pan with 1 T. olive oil.  Add lime juice, spices and salt.  Mix in black beans and stock and allow to simmer for 10 minutes.  Assemble taco as desired, and enjoy!

Apricot Breakfast Crisp - also from smitten kitchen

I followed this recipe to the letter - except a only mixed one tablespoon into the fruit rather than two.  It smelled so good as the sugar melted into the butter and as it baked in our oven.  The way Deb describes this crisp sounded so desirable - something that can be scooped out in the mornings onto a bowl of yogurt.  As she writes, you can substitute the apricots for peaches and plums - any 'stone fruit'.  I think blueberries would have been nice to mix into the crisp as well... I'm sure the world is your oyster.
Super easy - and so wonderful!