Happy Thanksgiving !

I've made it! I hope all of you had a very happy and joyous Thanksgiving, and that you got to spend it with the ones you love. I know I did, spending all day in the kitchen never bothers me, especially when I can put a good meal out for the ones I care about, so I enter the kitchen at 7 am and I don't leave until 3:30. It was a long day full of great food and great smells and great people. I have so many recipes to share so I'm starting with a menu layout to make it easier, and a lot of these can be made for any holiday meal!

Thanksgiving Day Menu

(* made before the actual day)

Appetizers:

• Proscuitto Wrapped Shrimp
• Chex Mix*
• Bacon Wrapped Little Smokies
• Parmesan Thyme Mushroom Caps

Main Meal:

• Garlic and Herb Rubbed Turkey
• Crockpot Parmesan Potatoes
• Crockpot Yams
• Potato Rolls
• Seasonal Salad
• Cornbread and Wild Rice Stuffing (half *)

Dessert:

• No bake Pumpkin Pie Cheesecake*

Drinks:

• Red wine
• Pomegranate Martini

Recipes:

1. Proscuitto Wrapped Shrimp: In a small bowl toss together 2 tbsp paprika, 2 tsp ground black pepper, 2 tbsp olive oil and 20 deveined, no tail, shrimp. Cut one small package of proscuitto in half, then wrap each shrimp with one piece of proscuitto, skewer with a tooth pick. Broil for 2-4 minutes.
2.  The Chex Mix we made two nights before Thanksgiving.
3. Bacon Wrapped Little Smokies: This is simple, take one package of little smokies and one package of bacon, cut the bacon into 4ths and wrap it around each smokie. Bake at 350 degrees for 30 minutes. Serve!
4. Parmesan Thyme Mushroom Caps: In a skillet fry up 16 mushroom caps, cap down in 3 tbsps of olive oil. Then in a small bowl toss together mushrooms, 2 tbss of thyme, 2 tsps minced garlic, 1/2 tsp garlic powder, 1 tbsp lemon juice and 3 tbsp melted butter. Place in a 9x13 pan and bake at 400 degrees for 15 minutes. 
   
5. Garlic and Herb Rubbed Turkey: Take a 14-16 lb turkey and pat it dry. Mix together 2 tsp minced garlic, 3 tbsp of italian seasoning, 1/4 tsp lemon pepper seasoning,  1 tbsp basil, 1 tbsp parsley and 2 tsp garlic powder. Rub it thoroughly over the turkey. Then stuff the cavity with the wedges of 1 orange and 1 lemon. 
6. Crockpot Parmesan Potatoes: Take a 5lb bag of russet potatoes, washed and cut into quarters. Place in a large crock pot with 1 cup of chicken broth, 1/2 cup butter and 2 tbsps minced garlic. Cook on low for 6-8 hours. Then add 1 1/2 cup sour cream, 1/2 cup freshly grated parmesan, 2 tbsps oregano and 1 tsp salt. Mix well and serve!
   
7. Crockpot Yams: In a crockpot place 30 oz canned yams drained, add 1/2 cup heavy cream over the top. Then sprinkle 1 tbsp cinnamon and 1/2 cup of brown sugar over and then top with 2 sticks of butter. Turn on low for 4 1/2 hours.
8. Potato Rolls: I was not in charge of the rolls, but they were delicious, thanks Hattie!
9. Seasonal Salad: Take a 16 oz of an arugula and spinach mix, add 2 handfuls of dried cranberries and 6 oz of feta (usually we add about a cup of walnuts but we had guests with allergies). Serve with a balsamic vinaigrette!
10. Cornbread and Wild Rice Stuffing: Before the big day, prepare 1 cup of uncooked wild rice as directed and 5 pieces of bacon cut into 4ths. Then the day of prepare one box of cornbread stuffing as directed. Take 1lb of suasage and cook until browned. Combine all ingredients and bake at 350 for 30 minutes covered and 15 minutes uncovered to brown. Serve!
11. No Bake Pumpkin Cheesecake: In a large mixing bowl or kitchen aid, mix together 8 oz of cream cheese, 1 container of whipped cream, 1/2 cup pumpkin puree, 1 tsp vanilla, 1 tsp cinnamon, 1 tsp pumpkin spice and 1/4 cup brown sugar. Mix until well blended. Take mixture and fill a 9 inch graham cracker crust. Cover and put into the fridge until ready to eat!
    
12. Pomegranate Martini: In a shaker place 1.5 oz gin 1.5 oz pomegranate juice freshly squeezed, and .5 oz of grand marnier with ice, shake well and serve in a standard size martini glass (makes one martinit). 

Happy Holidays Everyone! And remember to eat well! Happy Eatings!

Sweet and Spicy Tofu

I am lucky I had enough energy to turn this recipe out, it's been a wild week so far prepping for Thanksgiving and running around like a mad woman, but I never want to scrimp on dinner. It's so easy to fall into bad eating habits when you scrimp, more take-out, more processed, microwavable, instant nastiness. No thank you. So I try to muster up what's left of my energy and produce a healthy and simple meal that will satisfy and nourish, this recipe is super simple and I hope you enjoy it!

Ingredients:

• 1 block of firm tofu (pressed gently with paper towels to remove excess water)
• 1/4 cup of cornstarch
• 1/2 tsp of salt
• 2 tbsp of white sesame seeds
• A small bunch of spring onions chopped

For Sauce:

• 3 tbsp of honey
• 2 tsp of soy sauce
• 1 tsp of apple cider vinegar
• 2 tsp of red chilli flakes
• 1/2 tsp ground ginger
• 1 tsp of minced garlic
• 2 tsp of sesame oil
• 1/2 cup of vegetable or canola oil

Directions:

1. Cut tofu into small cubes. 
2. In a large plastic bag toss tofu, cornstarch and salt together until coated.
3. In a medium bowl mix together your sauce ingredients.
4. Then fry your cubes in your vegetable oil until browned.
5. Add your cubes to your bowl and mix well until the tofu is covered in the sauce.
6. Spinkle with green onion and sesame seeds.
7. Serve!

My cooking music, my drinking my wine, cooking some good food, relaxing at the end of the day music. Good ole Miles Davis:

Well happy eatings everyone!

Polenta and Chorizo Breakfast

Ah! Can you believe Thanksgiving is only three days away!  Trust me you'll be receiving a doozy of a recipe post for that wonderful day. I am a little saddened that I can't have every single person who I care about in my life in one room to serve a great meal too, but I have a a good group set up this year and I can't complain :) . But before the big feast, I like to make my menu planning simple so I am not burnt out by Thursday (conserving my energy). This recipe was far from a task to make, a one pot, delicious and spicy start to our day today up on the mountain.


Ingredients:

• 1 lb firm polenta (ready to heat and serve)
• 1 lb chorizo sausage
• 4 eggs
• olive oil
• shredded mozzarella 
• 1/8 cup cilantro

Let's go down across the border to Brazil for our tunes this time, a Bossa Nova king a composer we all should dance too:

Directions:

1. In a large skillet fry up your sausage until browned, place in a separate bowl and set to the side.
2. In the same skillet and in the remnants of your sausage, crumble and fry up your polenta until heated. 
3. Next add your sausage again and your cilantro. Divide up and place on separate plates.
4. Fry up your eggs in the olive oil and place on top of chorizo. Sprinkle mozzarella over the top.  
5. Serve!

Have a good rest of your Sunday everyone! Happy Eatings!

Lentil and Mushroom Salad

I have been on a vegetarian kick. I am finding that it makes things easier and cheaper in the kitchen, not only that but it makes you feel so good after eating it, nice and clean. Sometimes I think people stay away from vegetarian meals solely based on the assumption that it takes more time and effort to get it tasty and it's more expensive. Well let's be honest here you can buy legumes and beans in bulk, and buy produce for just cents on the pound. As for the tasty part, it takes very little to make things with so much existing flavor tastier. This lentils recipe was really cheap and contained ingredients to last us the whole week aka the arugula and parsley for salads. Let's get started:

Ingredients:

• Arugula 
• 1 package baby bella mushrooms chopped
• 1/2 cup french lentils
• 1/2 lemon seeds removed
• 3 cloves garlic minced
• 1/2 tsp chili flakes
• 1 tbs olive oil or coconut oil
• 1/4 cup parsley
• salt and pepper to taste
• feta

Here's a well known diddy to join you in your lentil dinner excursions and through your day, it helped me unwind and enjoy my dinner making, so I hope it helps you:

Directions:

1. Cook lentils according to package, usually in 2 cups of water for about 20 minutes in a covered pot.
2. While lentils are cooking saute your onions, mushrooms and garlic in your olive (coconut) oil until soft. Then add parsley, remove from heat and set aside. 
3. In separate bowls place a bed of arugula. When lentils are finished, drain of excess water and then add it the onion mix. 
4. Add chili flakes, salt, pepper and squeeze the lemon over the top. Stir well.
5. Place a 1/2-3/4 cup of lentils over the top of the arugula and sprinkle feta on top.
6. Serve!

Happy Green Eatings Everyone!

Honey and Lime Sweet Potato Tacos

It has been a particularly long week, what with working late and just being physically exhausted every time I come home, I have been leaving dinner up to the husband. Already this week he's made sticky drumsticks, chili and brought home a pizza. What a lucky girl I am. However, I did get to sneak in a few recipes of my own and try to make something delicious with the little energy that I have had by the end of each day. I found out this week, that if you want to make something really easy vegetarian dishes are among the easiest to make. This vegetarian recipe falls right into the 'easy' category, and I hope you enjoy it to the last bite!

Ingredients:

• 3 small yams or sweet potatoes
• 1 cup corn
• 1 can black beans drained and rinsed
• 1 yellow onion diced
• 2 cloves garlic roughly cut
• 1/4 tsp coriander
• 1/4 tsp cayenne pepper
• 1 tsp paprika
• 1 tsp cumin
• salt and pepper to taste
• 1 lime cut in half and seeds removed
• 1 tbsp honey
• 2 tbsp olive oil
• feta
• cilantro
• flour or corn tortilla (I use a blue corn and flax seed tortilla)

It has been freezing here and I love it! All my sweaters and scarves finally get the time and attention they deserve! Another thing that deserves your attention is this band right here. You may recognize the voices from the theme song to True Detective, a show that surpassed any other show that aired it's first season in 2014.

Directions:

1. Wash and peel your potatoes.
2. In a large microwave safe dish, place about a cup of water at the bottom. Then microwave your sweet potatoes until you can easily poke them with a fork (about 8-10 minutes, I flip them over about 4 minutes into it, be careful they will be hot). Let them cool once they are finished.
3. In a large skillet, fry up your onion and garlic until the onion is soft and translucent. Then add your beans and corn. 
4. Next add all of your spices to the beans.
5. When potatoes are done cooling cut them into cubes and add it the beans.
6. Add your honey and squeeze the juice of the lime out over the top. Mix well.
7. Place mixture on your tortillas, top with feta and cilantro and serve!

Happy Eatings Everyone! And happy sweater weather to everyone!

Mini Pumpkin Cinnamon Rolls

I like to think of myself as an imperfect cook. Sure I can make anything taste just as good as the recipe intended but sometimes mistakes happen or you have to substitute or it doesn't look as pretty as the picture. I've started my day off right with Fred Astaire, coffee and some comics and in the oven, some not so pretty but oh so delicious smelling cinnamon rolls (did I mention cat snuggles?). I'm getting a little snuggly myself waiting for some sweets to indulge in, hope you enjoy this one:

Look at this morning. Cool, crisp, beautiful Fall.

Ingredients:

• 1 can crescent rolls
• 1/2 cup pumpkin pie filling
• 1/4 cup brown sugar
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon

Glaze (optional):

• 4 tbsp powdered sugar
• 1 tsp maple extract
• add milk until desired consistency (start small)

Absolutely love this lady, great guitarist and a strong female lead in the rockabilly movement:

Directions:

1. Preheat oven to 375 degrees.
2. Layout the crescent rolls without tearing them apart, then pinch the seams together.
3. Spread your pumpkin pie filling over the rolls.
4. Next sprinkle brown sugar, nutmeg and cinnamon evenly over filling.
5. Then take both ends of one side of the crescent bread and start gently rolling them up. 
6. Lastly cut roll into 6th's, place on a non stick cookie sheet and bake for 12-15 minutes.
7. Serve!

Happy Eatings Everyone! Enjoy your sweet sweet breakfast!

Beer and Brats Cheddar Soup

I have my traditions on Sunday, I like to get up early, drink my coffee and watch an old movie or read. Then watch some football and around 3 put something in the crock pot or start cooking something a little heftier than I usually cook for dinner. It's a lazy day, a day to rejuvenate before the new work week sets in and we all get tired again.

Well this Sunday, just like any other, I woke up around 7, drank some coffee and read a bit. The football games came on and the husband got up, and I sat here drinking my third cup of coffee and found I needed some soul food. Something that follows the four B's of food beer, butter, brats and bread. Such ecstasy on my lazy day:

Clark the cat digs the Sunday vibes.

Ingredients:

• 1 medium carrot cleaned and chopped
• 1 large onion cut in half and diced
• 3 shallots chopped finely
• 5 brats cooked and cut into 5ths
• 10 oz cheddar cheese shredded
• 1 cup milk
• 1 tbsp olive oil
• 1/2 tsp anise seeds
• 1 beer
• 2 cups chicken broth or stock
• 1/3 cup flour
• 2 tbsp butter

Been digging some 80's jams lately, meaning I've been playing a lot of The Bangles and not hating it, sing it Belinda:

Directions:

1. In a large pot fry onions, shallots and carrots in butter.
2. In a medium bowl whisk together flour and broth. Then add to onions.
3. Next add milk and olive oil and slowly add cheese, stirring well until melted.
4. Stir in anise and beer. Add cooked brat bits next and stir until everything is heated through
5. Serve with toast or crescents or biscuits or whatever!

Happy Eatings Everyone!

Pineapple Chicken Salad Sandwich

I am at post 93! When I started this blog, I never thought I would actually become so engrossed in it. I didn't think I was one of those women that goes around talking about their blogs, but alas here I am. I am so happy that I have kept up with this, and I hope you are too! This past year I have really tried to weed out some good recipes for everyone, and my heart sings when people tell me 'Oh I tried your recipe last night!'. The feedback really helps and it really shows that some of you care, it keeps me going.

Moving on, here is a recipe that I didn't think would turn out but much to my surprise it was delicious and, you probably guessed it, easy to make. Let's get started:

Ingredients:

• 1 package cream cheese 
• 1/4 cup mayo
• 1/4 cup green onion (green stem) chopped
• 2 chicken breasts
• 3/4 cup finely chopped celery
• 10 oz crushed pineapple
• Package of 6-8 croissants

My music break today is a fellow that burrowed his way into my folky heart about 6 years ago and never left. The man is a poet and the master of the ballad, Leonard Cohen. Looking out onto this:

And listening to this:

Directions:

1. Cut chicken breast down the middle long ways to thin them. In a large skillet fry your chicken, salt and peppering to taste on each side once. Once cooked, set aside to cool.
2. In a large bowl soften cream cheese in the microwave for about 30 seconds. Then add all other ingredients (besides the chicken).
3. Next take your chicken and using a fork and knife shred each breast into smaller pieces. Then add it to your pineapple mixture. Combine well.
4. Take your croissants and cut in half. Scoop chicken onto each sandwich.
5. Serve!

I loved how simple this tasted and how the pineapple added just the right amount of zing. Happy Eatings Everyone!

Spicy Zucchini Fritters

I hope all your Halloween activities were splendid! We were all in the spirit last night, watched a little Hocus Pocus and handed out some candy to the kiddies. But no candy for us (well maybe one or two), we are kicking spicy veggie style and liking it. Made these bad boys and was very happy I gave it a try. I'll have to try it again and adjust a few things next time but these turned out tasty!

Ingredients:

• 2 small zucchini grated
• 1 sweet potato grated
• 1 egg
• 2 tbsp flour
• 1 1/2 tsp cayenne
• 1 tsp cumin
• 1/2 tsp of both salt and pepper
• 1/4 cup butter melted

I am a very big Kinks fan. British invasion to my heart and this song has graced the cab of my car many times this week. Thought you too could enjoy it as well! 

Directions:

1. Preheat oven to 375 and line two cookie sheets with aluminum foil. Spray with non stick cooking spray.
2. In a large bowl combine melted butter and egg, whisk well. Then add seasonings and flour.
3. Next stir in your grated zucchini and sweet potato until coated thoroughly with butter mix.
4. Using a 1/4 cup scoop mix onto cookie sheet to form your fritters.
5. Bake for 10-12 minutes at 375.
6. Lower heat to 350 and then bake fritters for another 30 minutes, half way through flipping fritters to other side. (I forgot to flip and only cooked them for another 15 minutes ergo mine not looking crunchy)
7. Let cool then serve!

There you have it, it may take a little longer but it's easy. Happy Eatings Everyone!