Christmas Snapshots

Just a quick hello this evening to recap some of our Christmas fun in pictures.  We had a quiet holiday with just the two of us this year.  But our house was no less filled with Christmas cheer.  We hosted our annual holiday party and baked cookies for two days straight.  Tomorrow I'll be back with a year-end round-up and some thoughts on the new year ahead.

{Festive rosemary cocktail}

 

 {Butterscotch fudge}

 {Rib roast for two}

 {Rib roast feast}

{Kevin's homemade pigs in a blanket at our Christmas Party}

 

{Winter sangria at our Christmas Party}

 

{The weather outside being frightful}

 {Patatas bravas at our Christmas Party}

 

{Kevin's pulled pork. A staple at almost all of our parties.}

 

{Tons of cookies}

Holiday Sangria

Since starting this blog about 9 months ago, my Summertime Sangria recipe continues to be one of my most popular posts.  It's my signature drink at get-togethers, and I love tweaking it for different occasions.  Back when I first posted it, I promised a winterized version for you, so wait no more because here it is!

1 750ml bottle red wine
1 tablespoon mulling spices
1/2- 1 cup sugar, to taste
1 cup cranberry juice
1 cup Triple Sec
1 cup brandy
2 cups club soda, chilled
1 orange, sliced
1 apple, sliced
1/2 cup cranberries
2 cinnamon sticks

Pour 1/2 bottle wine and cranberry juice into a small saucepan.  Add mulling spices.  Gently simmer for 20 minutes, until fragrant.  Do not bring to a boil or you will be burning off the alcohol!  Let cool.
 

Strain wine mixture and pour into large pitcher.  Add rest of wine, sugar, Triple Sec, and brandy and stir until sugar dissolved.  Adjust sugar to taste.  Stir in soda, fruit, and cinnamon sticks.

  
Cover and refrigerate for at least 1 hour to let flavors blend.  Serve over ice.  Enjoy!

 *Linking up with Ashley and Jessica for Taste of Tuesday and Shanna for Random Wednesday

Our Gourmet Thanksgiving

Call me gluttonous, but I may just be coming out of the food coma from last week's Thanksgiving feast.  We were unable to make it back home to Virginia this year, so we splurged with friends by making a fancy ten course dinner for four.  It was awesome!  Each course was paired with a drink, so we went slow.  In fact, it took us six hours to eat.  We took breaks for conversation, more cooking, and one of us (read: me) may have had a little nap!  If you're into doing something non-traditional for the holidays, I highly recommend this format.  Perfect for a Friendsmas!

{Amuse bouche: deconstructed french onion soup}

{Salad: roasted butternut squash with warm cider vinaigrette}

{Soup: Mushroom with truffle oil}

{Pasta: sweet potato gnocchi with sage brown butter sauce}

{Seafood: seared scallops with oyster stuffing}

{Entree: roasted turkey, goat cheese mashed potatoes, cider gravy, and cranberry sauce two ways}

{Entree: braised short ribs, creamy polenta, and roasted vegetables}

{Selection of cheeses served with honey and dried apricots}

{Bruleed pumpkin pie served with bourbon whipped cream}

 {Chocolate molten cake with beet syrup and ice cream}

Tomorrow I'll share the drinks we chose for each course!  I'll share recipes if anyone is interested.  This post was just getting really long!

Thanksgiving Planning Tools

    

    This year I find myself working on my favorite holiday.  And somehow I've convinced myself that it's totally realistic for me to cook two separate Thanksgiving meals this year.  You see, we'll be doing Thanksgiving with our friends this year -- an elaborate 10 course meal that I can't wait to share pictures of!  But I also want to cook a traditional meal so we can have the copious amount of leftovers that I'm used to from Thanksgiving back home.  Side note: I have cried over leftovers y'all, they're that important.  Just ask my mom about the great sweet potato heist of 2009. 

    Two Thanksgivings is what we're used to.  When we go back home to Virginia we eat at Kevin's parent's house and my mom's house.  So two Thanksgivings is what we shall have this year as well.  Here we are, one week out and I have planned very little.  You see, I've made parts of a Turkey Day meal before but never the whole thing.  I did a big shopping trip and just kind of bought stuff that I thought should be included.  It's like I'm just asking to become a stressed out crazy mess come next Thursday.  I'll be that person running into people in the grocery store and staring blankly at the potatoes like I'm not in anybody's way.  Don't you hate those people?  So I've turned to some of the professionals to help me prepare for the big day.  Here are my top five picks for best web planning tools for a flawless Thanksgiving.

Number One: Martha Stewart
Martha is of course the reigning queen of holiday preparation.  But her recent Twitter pics have revealed that she does have some flaws (okay one).  The woman cannot take a good food pic to save her life. Thank goodness Martha because we've all felt inferior for years.  Anyway, her planner is comprehensive but also assumes that you started planning two weeks ago...

Number Two: Cooks Illustrated via Crate and Barrel
Crate and Barrel's planner is organized and thorough if you're making a traditional meal.  It covers all the basics and is really user friendly.

Number Three: The Bon Appetit Thanksgiving Manual App
This is the one I have personally been using. It's available for several different devices and has both traditional and contemporary recipes.  The best part is you can sync its menu planner with your own phone's calendar to remind you virtually of when you should be doing things.  You can use one of their pre-set menus or create a custom menu.

Number Four: Better Homes and Gardens
This is less of a planner and more a home base for all things Thanksgiving-- from decorating to a video on how to carve a turkey.  Perfect for newbie hosts and hostesses like me.  I would totally be that person that takes that beautiful bird out of the oven and then asks myself "$#*@, now what do I do?" 

Number Five: Design Finch

Her "Gobble Guide" is free and available pre-filled or blank to meet your planning needs.  I will definitely be using the blank one for my meal.  I was going to make my own, but I love a free printable.  What a time saver!

 Happy planning everyone!

Fourth of July Inspiration Round-Up

    On Thursday, we'll be enjoying the fireworks in downtown Boston with a picnic lunch in tow.  I'm still deciding on the menu.  Below are some of my favorites that I've seen on Pinterest these days.  Obviously as it appears most (if not all) of our food will be red, white, and blue.  Friday I'll share what I actually chose to make for the festivities.  Have a safe Fourth of July everyone!

 1/2/3/4/5/6

Cinco de Mayo Recipe Round-Up

This has been a great week of great Mexican food!  Links to all five recipes are below in case you missed anything.

Links to the recipes above:
St Germain Margarita
Black Bean Dip
Chicken Enchiladas
Homemade Corn Tortillas
Easy Smoky Guacamole 

Follow me on Instagram as I will be posting pictures Sunday of our Mexican feast featuring even more delicious food and drinks.

Homemade Corn Tortillas

    This week has been all about sharing with you some of my favorite Mexican recipes.  But wait, there's more!  Today I'm making homemade corn tortillas.  

    I understand that these can easily be purchased from the store, but I think items like this show the difference between someone who cooks and someone who likes to cook.  This recipe is not complicated.  It's straight off of the bag of Maseca Corn Flour that I purchased.  Not only will making my own tortillas save me money (a $2.99 bag will yield oodles of these delicious patties), but they also smell amazing cooking up, taste good, and don't contain any fillers.  I can't ask for much more.

    First, I purchased a tortilla press.  It's not 100% necessary but it was $12 and made the process go really fast.  It's also super lightweight and small which is pretty much a requirement in my ever-expanding collection of kitchen appliances and paraphernalia.    

    I made two batches of tortillas: one with water, one with beer.  I mixed up the dough in two separate bowls and got to work.  Here is sort of the play-by-play of how this is done with the tortilla press.

Maseca Corn Flour's Homemade Tortilla Recipe
2 cups Masa Flour
1 1/4 cups water
1/4 tsp salt

Combine flour, salt, and water.  Mix thoroughly for about two minutes until dough is combined and soft.  If dough feels dry add more water 1 tablespoon at a time (I had to add 3 extra tablespoons to get a good texture).  Divide dough into 16 equal dough balls.  Line a tortilla press with wax paper or plastic wrap.  Place each ball between plates of press and squeeze until tortillas measures 5-6 inches in diameter.  

Preheat an ungreased griddle or skillet to medium-high heat.  Cook each tortilla, about one minute per side.  Serve warm.

I have yet to see if the beer (Dos Equis to be exact) tortillas taste significantly different from the water ones.  They seem to be slightly thicker and darker.  The real taste test will come Sunday when we try these babies out for some carnitas tacos.  I plan to keep these wrapped in plastic in the fridge and throw them back on a hot skillet until toasty just before serving.  I will be sure to report back the results.  Happy Friday everyone!

*Update: I am shocked to report that I liked the water tortillas better than the beer ones.  Sometimes simple is better. Kevin said he couldn't really tell the difference.  Also storing them and warming them prior to serving was a breeze!

Black Bean Dip

    I make black beans alot.  They are full of protein, low on fat, and all around good for you.  I do, however, always make them with bacon.  Always.  Perhaps it counteracts the good for you part, but I choose to ignore that fact.  We usually eat them as a side or inside a burrito, but this time I decided to make them as a dip.  It's sort of refried bean inspired.

{Dislaimer: your dip will look different. I was a dummy a took my first photos with no memory card in my camera, so this picture is after refrigeration.  The end result should be less stiff}


Black Bean Dip Recipe
1 can black beans, rinsed and drained
1/2 small onion, minced or grated
2 slices thick sliced bacon, diced into small pieces
1/2 - 1 cup beef stock
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Crushed red pepper flakes to taste
Salt and pepper to taste

Heat a small saucepan to medium heat and cook bacon until almost crisp.  Drain bacon fat, reserving 1 tablespoonful in the pan.  Return to heat and add onions.  Cook until onions are translucent.  Add beans and seasonings, stirring occasionally until heated through.  Use potato masher or fork to mash beans until almost smooth.  Add beef stock 1/4 cup at a time until beans no longer thicken up when stirred and are creamy in texture rather than stiff.  Serve warm.  Top with cilantro and/or cotija cheese.

Chicken Enchiladas

        Today's recipe is the perfect example of why I love Mexican food.  The bulk of this recipe is made in just one pan, and with over 700 five-star reviews on Food Network's website, this Tyler Florence recipe is clearly no secret.  But it's one that I go back to over and over because it's so easy and adaptable to whatever ingredients you have on hand.  

Chicken Enchiladas
Adapted from Tyler Florence's Chicken Enchilada Recipe via Food Network

3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
1 cup canned black beans, drained
1 can green chiles
2 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 tortillas (corn or flour)
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes, or sliced avocado

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, about 7 minutes each side or until no longer pink. Sprinkle chicken with cumin and garlic powder before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Shred chicken breasts using two forks. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
 
Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Dip each tortilla in enchilada sauce to lightly coat. Spoon 1/2 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish as desired.

Happy Earth Day

    Happy Earth Day everyone!  In celebration, yesterday I planted some herbs on our deck for me to use in my cooking for the season (and hopefully longer!).  Two years ago when I planted my first herb garden, I started everything from seeds.  This year I cheated.  Truthfully, the growing season in New England is just too short not to get a head start by buying plants that are already started for you.  Some people may disagree, but I did not get my mother's green thumb.  I need all the help I can get.  Plus, these little cuties were only $1 more per herb than if I had started them from seeds.  I thought long and hard about which herbs I use most frequently and would love constant access to and came up with the assortment below.

{From left: rosemary, sweet basil, sage, cilantro}

    We bought a solid wood window box with drainage holes that is long enough to accommodate four different herbs.  Note: I planted some mint too but put it in its own pot because I heard that stuff can take over like a weed!  

    Again, I will reiterate that I cheated on this process.  I didn't even get plants that needed to be transplanted.  I got the ones in the biodegradable pots that just become part of the soil.  Let's pretend that this move was all about decreasing the amount of waste that I threw away on Earth Day and not out of pure laziness, but isn't it so nice when you can kill two birds with one stone?
 

    In just a few minutes, the window box was installed and the plants were all settled in their new home.  They look so adorable.  I really hope I can keep them alive and green!  Who knows, in a couple weeks my new Banana Republic jacket may be the only green thing I own.  How fun is this spring jacket?  It was my other tribute to Earth Day yesterday.  While everyone is going pastel mint these days, I think this kelly green makes such a bold statement.  It's currently sold out online but there is a similar one here, on sale at Nordstrom.

Hot Cross Buns

In my family, hot cross buns are an Easter tradition that I just can't quit.  There is something about a delicious, doughy treat that is only around for a limited time that just sparks my inner child.  So I couldn't help myself when I saw them in the store.

I'm usually a make it from scratch kind of girl, and maybe one day I will dive into making these yummy treats myself, but for now, picking up that box of Entenmann's is part of the memory.  And having access to these 365 days per year is probably not a good idea :)

Happy Pi(e) Day!

   Tonight we celebrated the famous number with mini pies.
 

   I had a bunch of extra basil on hand and decided to try infusing some store bought cherry pie filling for a more unique flavor.  On my best day I would have done the whole thing from scratch, but on weeknights sometimes I'm a little more realistic.  More "semi-homemade" if you will.  The below recipe makes enough to fill about 2 mini pies.  The rest of the can and crust didn't go to waste though!  I used the extra to make plain cherry mini pies to fill up the rest of the muffin tin.  I love that Pi Day is such a great excuse to make dessert. 

Cherry Basil Pie (The Easy Way)
1 cup prepared cherry pie filling
4 large basil leaves (I suggest using sweet basil)
Refrigerated pie crust cut to size to line cup of a non-stick muffin tin

Combine pie filling and basil leaves in a small sauce pan over low heat, stirring occasionally.  Heat approximately 5-7 minutes or until slight basil flavor is discernible upon tasting.  Let filling cool to room temperature.  Place pie crust in muffin tin and fill to desired level with filling.  Apply a second piece of crust on top (mine had a hole cut in it but lattice or solid also looks nice). Bake at temperature listed on pie crust box until pies are golden brown.