Thursday, November 16, 2017

Want to be the HOST WITH THE MOST? Try these Easy Thanksgiving Recipes!

I just received these recipes from the firm that represents Sparkling Ice, Brooklyn Crafted, HUROM, Carrington Farms, Terra's Kitchen and Santa Margherita.

I wanted to share them with you guys!

Here are some fun and festive ideas for Thanksgiving-


Sparkle and Spice

Recipe Credit: Sparkling Ice

750ml bottle aged rum
1/2 cinnamon stick
1 clove
1 cardamom pod
1 star anise pod
1 vanilla bean
3 allspice berries
Pinch of freshly ground nutmeg
Sparkling Ice Lemon Lime

Combine rum, cinnamon stick, clove, cardamom, star anise, vanilla bean, allspice berries, and nutmeg in an airtight jar.
Split vanilla bean and scrape seeds into jar along with the bean pod. Close jar and allow infusion to sit in a dark place for at least 3 days.
Strain rum into an airtight jar with a fine-mesh strainer, discarding spices.
Over ice, pour 2 ounces of rum infusion.
Top with Sparkling Ice Lemon Lime and garnish with blackberries.

Ginger Whiskey Cider

Recipe Credit: Brooklyn Crafted

2 oz. Hard Cider
1 oz. Whiskey
Brooklyn Crafted Ginger Beer Mini in Traditional, to fill
Crushed Ice

In a 12-16 oz. high ball glass, combine the hard cider and whiskey.
Fill the glass with crushed ice and top with Brooklyn Crafted.


Corn Soup

Recipe Credit: HUROM

2 cups of Corn
1 cup of Milk
1/8 cup of Onion
Pinch of salt
Boil raw corns until corn kernels are easily crushed by hand, and separate each from the bunch.
Close the juice cap and the lever, and fill the chamber with milk.
Extract corns and onions alternately.
When putting the last ingredients in, place the lever in half-opened position to release the compressed pulp.
Pour juiced corn milk into the pot and boil it over the medium heat by stirring not to be burned.
TIP: If you want to use canned corn, it is better to use after drying on a sieve. You can reduce sweet and salty taste after rinsing in mineral water.

Roasted Sweet Potatoes

Recipe Credit: Carrington Farms

2 large Sweet Potatoes
1 Tbsp Carrington Farms Coconut Oil
Pinch of Salt and Pepper
1 ½ teaspoon Light Brown Sugar
¼ teaspoon Nutmeg

Peel the sweet potatoes and cut them into ½ inch chunks.
Preheat oven to 350°F. In a skillet, melt the coconut oil over low heat.
When coconut oil is melted transfer it to a large bowl with the sweet potatoes and other ingredients to toss together.
Spread the sweet potatoes evenly on a large baking sheet.
Roast, tossing occasionally until soft and caramelized for about 1 hour.

Pumpkin Coconut Mousse

Recipe Credit: Terra's Kitchen

Serves 2
1 cup organic canned pumpkin
½ cup plus 2 teaspoons *coconut cream, divided
2 tablespoons plus 1 teaspoon agave syrup, divided
1 teaspoon plus a pinch of ground cinnamon, divided
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
pinch of salt
1 tablespoon unsweetened coconut flakes, toasted
Make The Mousse:
In a small mixing bowl, whisk together the pumpkin, ½ cup coconut cream, 2 tablespoons agave syrup, 1 teaspoon cinnamon, ginger, nutmeg and pinch of salt.
Divide mousse between two jars, cover with plastic wrap and refrigerate a minimum of 2 hours or overnight.
Make The Cream Topping: Just before serving, stir together the remaining coconut cream, remaining agave syrup and remaining cinnamon.
To Serve: Place a small dollop of the topping on each jar of mousse and garnish with toasted coconut.

 Cinnamon Bread Pudding

Recipe Credit: Santa Margherita

Pairs with Prosecco Superiore DOCG


6 cups cubed French bread (about 8 oz)
2 large eggs, separate whites from yolks
1 cup brown sugar, packed
¼ cup granulated sugar
1 tbsp ground cinnamon
2 large eggs, whole
2 ½ cups fat-free half & half
1 tsp vanilla extract
⅔ cups powdered sugar
2-3 tbsp milk
½ tsp vanilla extract

Preheat oven to 325o F.
Grease a cast iron skillet. Place half of the bread cubes in the pan.
For the filling, stir together egg whites from the large eggs (set yolks aside to use in milk mixture), sugars, and cinnamon in a medium bowl until well combined.
Pour filling evenly over bread cubes and top filling with other half bread cubes.
For the egg mixture, whisk together 2 egg yolks, 2 whole eggs, half & half, and vanilla extract in the same bowl you used for the filling. Pour egg mixture over bread cubes, and gently press bread cubes into mixture. Bake casserole for about 40-45 minutes, or until lightly browned.
To make the icing, whisk together powdered sugar, milk, and vanilla, adding milk/half & half as necessary to make desired consistency. Drizzle icing over bread pudding before serving.

Monday, November 13, 2017

Sunday Suppers-Simple, Delicious Menus for Family Gatherings

The publisher sent me this cookbook last week.  It's a very nice hardback with color photos.  288 pages of some GREAT recipes.

I made these 2 over the weekend.  They blew us away!

Cornbread with Lemon-Thyme Butter

Fresh Apple Cake

Southern Living will help you revitalize the tradition of Sunday supper in this new book by award-winning author Cynthia Graubart.

Sunday supper doesn't have a set time. It can be formal, or it can be casual. It can take place after a lazy Sunday afternoon spent at the lake, it can be the delicious conclusion to your day after church, or after a game of touch football in the back yard. The key to supper is that it brings family and friends together over food that has been prepared with care and many times from cherished family recipes.

Organized in five distinct chapters, Sunday Suppers is designed to help you create delicious meals without too much muss and fuss. More than 50 easy-to-make main dishes are perfectly paired with appetizers or salads, sides, drinks, and desserts. Some of the delicious meals you'll find inside include Braised Short Ribs, served with Hot Bacon Potato Salad with Green Beans and finished with Mississippi Mud Cupcakes, or Fall Chicken Casserole with Fresh Herb Spoon Rolls, and Tart Cherry Crisp for dessert. You might want to try your hand at Tomato & Feta Shrimp, served alongside Herbs and Greens Salad, with Peach Melba Shortbread Bars for dessert.

With easy menu-planning ideas, cooking tricks, tips for stocking the pantry, and around-the-table inspiration for everything from decorating the table, you'll have all of the tools you need to host a proper Sunday supper.

Cynthia Graubart is a James Beard Award-winning cookbook author. She also wrote the Sunday Suppers column in Southern Living magazine. She travels the South inspiring cooks through her appearances on radio and television and her popular cooking classes. She lives in Atlanta.

I'm going to give these a shot next weekend....

BLT Benedict with Avocado-Tomato Relish

Lemon-Poppy Seed Belgian Waffles

I just LOVE this cookbook and will be using it often!  Pick up your copy here:

Sunday Suppers

Monday, November 6, 2017

Herbed Chicken and Mushroom Sauce

Herbed Chicken and Mushroom Sauce

4 chicken thighs, skin on
teaspoon kosher salt
teaspoon black pepper
2 tablespoons snipped fresh rosemary
2 tablespoons snipped fresh thyme
tablespoon extra-virgin olive oil
8 ounces Baby Bella mushrooms
tablespoon all-purpose flour
1 cup chicken broth
1/2 cup white wine
Fresh Garlic
Fingerling Potatoes

Preheat oven to 400 degrees F. Season chicken on both sides with salt, pepper, 1 tablespoon of the rosemary, and 1 tablespoon of the thyme. Heat the olive oil over medium heat in a 12-inch cast iron skillet or very large oven-going skillet. Add chicken, skin side down, to the hot oil and cook for 5 to 7 minutes until browned on one side. Turn chicken pieces over and place in oven with the potatoes.

Add mushrooms, garlic, and onions to skillet and turn heat to medium-high; cook stirring occasionally for 4 minutes. Add flour to skillet, stirring to coat. Stir in chicken broth, and wine.

Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove skillet from heat and add remaining rosemary and thyme. Serve mushroom sauce over chicken and potatoes.


Sunday, November 5, 2017

100 Classic Gluten-Free Comfort Food Recipes

I was tickled when the publisher sent me this cookbook!  We have several friends who don't do Gluten.

Finally, I can entertain them in my home. You guys know how I love to cook!

These recipes, are indeed, "Comfort Food".

This is a slick 224-page cookbook, loaded with full-color photographs.  (As is every publication from #RobertRosePublishing.)

Donna Washburn and Heather Butt are bestselling authors of books that have sold 275,000 copies. Both are home economists and are acknowledged as experts in gluten-free cooking.

An all-new collection of comfort food classics made gluten-free.

Washburn and Butt published their first gluten-free cookbook nearly 20 years ago and at the time, they were at the forefront in promoting and advocating a gluten-free lifestyle. This brand-new collection of gluten-free recipes evokes that wonderful feeling of comfort foods -- soul-satisfying foods that simply taste better and are completely gluten-free.

These recipes include those from childhood as well as modern interpretations of what spells comfort food today without the gluten. Oven Fried Chicken, Scalloped Potatoes or Chicken Pot Pie still tastes good. In fact, no one would ever guess that this stupendous Spaghetti and Meatballs or Tuna Noodle Casserole was gluten-free.

Since soup is certainly one of the things that first springs to mind, Donna and Heather have created sumptuous, soothing gluten-free versions of classic standbys like New England Clam Chowder and Chicken Noodle Soup that warms a cold winter evening.

These wonderful recipes can be enjoyed by anyone - whether on a gluten-free lifestyle or not. Several mouth-watering chapters are dedicated to baked goods like muffins, biscuits, cookies, cakes, and pies. There's nothing like pulling freshly baked Shortbread Cookies or Apple Crumble Pie fresh from the oven, and these recipes are perfect for that.

Tasty and innovative ideas for everything from hearty entrees and sides to satisfying family meals and mouth-watering desserts are all here.
We're looking forward to having a "Gluten-Free" dinner party! 

Many thanks to #RobertRose    I LOVE this new publication!  We're looking forward to this, now that the weather is FINALLY starting to cool down here:  FISH AND CHIPS!

  Pick up a copy HERE