Shortbread S'mores Cups and The Stanley Hotel

Today is Halloween once again.  The Tamale Casserole is in the crockpot and has been brewing since 6:00 this morning, when we saw the girls off to their volleyball tournament.  After a full day of sports, I'm afraid I have become my worst nightmare...this year I decided to boycott Halloween and handing out candy.  This year, I announced "we're going dark"...no candy handouts.  Since the girls won't be home, it's just not the same this year.  They were sweet enough to carve masterpiece pumpkins for me, and decorate our front porch, but that's the extent of it this year...and that's perfectly okay.

We did however, get a dose of spook while visiting the famous Stanley Hotel in Estes, Colorado, just 45 minutes from our house.  "The Stanley" is quite a historical landmark, both outside (and inside).  Just walking around either on the grounds or in their haunting halls, can give you the chills.  We treated my brother-in-law and his friend to a first class tour there.

They recently made some incredibly beautiful improvements to the grounds, including a new reflective pond and maze (just like in the movie, "The Shining").

Our self-guided tour was glorious.  The sun was perfectly shining on the porch and we sat and enjoyed their garden sofas and a glass of wine with all the other tourists.  Afterwards, we treated ourselves to a picnic on one of their breathtaking lawn areas...the perfect way to spend an afternoon.

If you're also doing away with the Halloween candy this year but are looking for a treat and no tricks, this little one is awesome.  I took my Grandma's Layered Pudding and morphed it with my daughters' favorite S'mores.  These were great for just wanting a little taste of sweet without having a full pan of calories haunting me every night!!

Shortbread S'mores Cups

1 cup flour

1/2 cup (1 stick) butter, room temperature

1/4 tsp. salt

1/4 cup (plus 1 cup) powdered sugar, divided

1 (8 ounce) block of cream cheese, room temperature

1 9 ounce container of Cool Whip

1 small package instant chocolate fudge pudding

1 small package instant white chocolate pudding

3 cups cold milk, divided

large marshmallows

Mix flour, butter, salt and 1/4 cup powdered sugar well and pat out in a 9" x 13" pan.  Bake in 325 degree oven for 15 minutes.  Remove from oven and let cool.

While shortbread is baking, mix cream cheese, Cool Whip and 1 cup powdered sugar.  Whisk/beat until well blended.  Set in refrigerator for one hour.  

In a separate bowl, mix chocolate fudge pudding and 1-1/2 cup milk. Whip well with electric mixer and set in refrigerator for one hour.  Do same process in separate bowl with the white chocolate pudding, and also set in refrigerator for one hour.

When ready to serve, remove cooled shortbread from pan and crumble.  Add a layer of the shortbread crumbles in a short triffle cup.  Add a spoonful of the cream cheese/Cool Whip mixture.  Then, add a small layer of chocolate fudge pudding and a layer of white chocolate pudding.

Toast your marshmallows in fire or on a gas cooktop flame (carefully).  Add toasted marshmallows to top of pudding....and enjoy some ooey, gooey sweetness!!

One Year Ago: TyKu
Two Years Ago: Tamale Casserole

Chocolate Layered Pudding with Chocolate Box Wine and the ER

We experienced many broken hearts on Valentine's Day this year...not our best year for the holiday.

My oldest daughter woke up Thursday morning, bent over in pain and very nauseous.  I have had sick kids before but this one was completely different and I knew something was wrong. I immediately took her to urgent care and after a quick check-in there, daughter feeling faint and very dehydrated, we were immediately sent to the emergency room.

After spending most of the day in the ER we learned that she has a stomach virus that is running ramped through our city and does not let up very easy.  She looked so helpless but was very brave through all the tests and waiting, my heart just went out to her....broken heart # 1. 

My poor daughter who was supposed to leave for her New Mexico volleyball tournament had to be given the bad news that she needed to stay home and not go...broken heart #2.  Supposedly this virus can last at least a week.  Even as I write this, she is home with Dad and still on a liquid diet.

That left me and her sister to hit the road alone and attend the New Mexico tournament without her.  My twins have virtually been together almost 24-7 their whole lives.  This is the first time they have ever been apart this long and the younger one is really missing her sister...broken heart #3.

I tried to cheer her up and we went out for pizza our first night here on Valentine's Day.  They were serving up heart shaped pizza - very cute and definitely put a smile on our faces.

Our special Valentine's Dinner

The night before we left, I felt absolutely terrible about leaving my husband alone with our sick girl.  We usually team together and get through these things as a family, as he was really sad that she could not go either...and there we have broken heart #4.

The whole ER day threw our plans in a tailspin, so none of us celebrated the holiday.  I did my best though and brought home a special bottle of "Chocolate Box" Red Blend Wine.

My husband has also given up sweets since January 1st.  He definitely has more willpower than me.  Not to worry though, I am eating all of his sweets so nothing goes to waste....it's just now going to my waist. 

One of my most favorite deserts comes from my Grandma.  It is sinfully delicious and I could easily eat the entire pan of this if next week continues to go the same as last week did. 



Layered Pudding

Courtesy of GGMa

For The Crust Base:

1 cup flour

1/2 cup butter, softened

1/4 tsp. salt

1/4 cup powder sugar

1/4 cup chopped pecans

Mix well and pat out in a 9 x 13 pan.  Bake in 325 degree oven for 15 minutes.

For The 1st Layer of Filling:

1 8-oz. package of cream cheese, room temperature

1 9-oz. container of Cool Whip

1 cup powder sugar

Mix well and spread on cooked and cooled crust.

The Next Layer:

1 small package instant chocolate pudding

1-1/2 cups milk

Mix together and spread on top of cream cheese layer.  Let set in refrigerator 1 hour.

(this is where I stopped, due to lack of remaining ingredients, but there is more to come)

Do the same with one package of instant vanilla pudding and let set one hour.

Spread with (1) 4-1/2 oz. container of Cool Whip and sprinkle with chopped nuts.  Chill one more hour and serve.



Low Carb Jambalaya and Lent Preparation

Happy Mardi Gras, Fat Tuesday, and the day before we start our Lenten season, which honestly could not come fast enough.

Among many things I am committing to, there's quite the laundry list, let me tell you...

Tomorrow I am breaking up with my "boyfriend", Jeff Bezos.  Well, he's not really my boyfriend, but I have been shopping on Amazon so much lately, that I feel like I am having an affair.  So, starting tomorrow, no more shopping.

I have also developed an unhealthy addiction to Marshalls, Home Goods, and At Home stores.  The problem is that we have been working on our downstairs build-out for so long, and now our upstairs remodel (more on that in the coming weeks)...that I have been shopping way too much for home items.  I need to stop for awhile and hit the reset button.  I think Lent is the perfect time for this reflection.

As you know, we have been trying to slowly ease our way into some more healthier eating options.  Tonight we had this Low Carb Jambalaya from Plain Chicken, and as an extra added bonus, we also had her Crack Keto Biscuits (featured here).  Oh my goodness, both were amazing!!!  

I am quite confident when I say that I may never go back to the retail boxed version of Jambalaya again.

Low Carb Jambalaya

Adapted from Plain Chicken

1 pound turkey smoked sausage, cut into rounds

1 Tbsp olive oil

1/2 half large white or yellow onion, diced

1/2 poblano pepper, diced

1/2 sweet red bell pepper, diced

1 Tbsp minced garlic

1/4 cup butter 

2 tsp cajun seasoning, or to taste

salt and pepper, to taste

1 (20 ounce) package frozen cauliflower rice, thawed

1 (10-ounce) can Rotel diced tomatoes and green chilies undrained

1/2 cup sour cream

1/2 cup shredded Monterey Jack cheese

* I added 1/2 pound shrimp, peeled, deveined, and tails off

In a large skillet over medium-high heat, cook smoked sausage (and optional shrimp) in olive oil.

Add onion, poblano pepper, sweet bell pepper to the skillet.  Sauté until soft.

Add garlic, butter, cajun seasoning, salt and pepper.

Add cauliflower rice and cook until softened slightly browned.

Add Rotel, sour cream, and cheese.  Simmer on low for 5 to 10 minutes, stirring occasionally.

One Year Ago:  Baked Mac and Cheese and Cabin Fever

Two Years Ago:  Good-Bye Angus

Three Years Ago:  Creamy Penne Pesto Chicken and Personal Genetic Service

Four Years Ago:  King Cake Bubble Up for Mardi Gras

Five Years Ago:  One Pot Chili Mac and Cheese and One Heck of A Month

Six Years Ago:  Muffuletta Pasta Salad

Seven Years Ago:  Chocolate Layered Pudding with Chocolate Box Wine and the ER

Creamy Penne Pesto Chicken and Personal Genetic Service

As I have another birthday waiting for me around the corner, I am realizing in my ripe old age that there is only one thing that you really need...family.  

You can have everything that money can buy...but what happens when those things are no longer there, or you have lost them, then what do you really have?  Nothing.   Family is the only thing that you cannot purchase, but it will always be there for you.

Quite a few years ago, our nieces were working on a family tree project for school.  As my husband is the youngest of 9 children, with now 19 grandchildren and 5 great-grandchildren...if I am remembering correctly...and within all of those family members, there are three sets of twins.  So you can imagine, we're not talking a family tree the size of a bonsai...more like the size of a cypress tree.

At any rate, the nieces hit a road block when it came to their Nana (my mother-in-law) and her family.  It wasn't long after Nana passed away that we all learned she had been adopted...and she never knew it.

It breaks my heart that she went her entire life and never knew who her real family was.  My sense is that's why she was blessed her whole life with such a large family, because she really didn't know her true family growing up.  

We can only speculate, but here is my theory...  She was born around the time of the Great Depression.  My feeling is that she was born a twin (as there is no other family history of twins anywhere in the family or extended family...yet we have three sets of twins).  Given the difficult economical times back then, I think that the twins were separated and given up for adoption.  I guess now, only she and God know the truth.  In an case, whatever the truth is...I think my version would make for a wonderful Hallmark Channel movie, don't you?

For my husband's monumental birthday, this past December I really struggled what to get him....as this was before I purchased Alexa.  We kept seeing ads for the 23 and me DNA service.  Every time he saw the ad, he would say "I really want to do that".  So, it's not a sexy gift, but definitely an interesting one.  Given what he learned about his adopted mom, he is really curious about his family ancestry.  Stay tuned.....

Like my husband's gift, this dish is not sexy, but really, really good and comforting.  During one of our family dinner nights, we made homemade wood fired naan pizzas and had a good amount of leftover ingredients...so, I re-purposed and made a round 2 dinner with everything.

Creamy Penne Pesto Chicken

cooked, penne pasta
sauteed mushrooms
cooked chicken breast
1/2 container, Barilla pesto sauce
1/2 container, Barilla alfredo sauce
fresh mozzarella ball, cut in slices

In a saucepan, combine the pesto and alfredo sauces until warm and well blended. Toss with the cooked penne pasta.

Plate the pasta and add the chicken breast, a slice of mozzarella cheese and sauteed mushrooms.  Enjoy!

One Year Ago: Champagne Margaritas
Two Years Ago: The Birthday Flirtini
Three Years Ago: Raspberry-Lemon Dump Cake
Four Years Ago: Chocolate Layered Pudding

Our beautiful wood fired pizzas before they got re-purposed.

Goodbye GGMa

Yesterday my Grandmother went Home and God welcomed her with open arms as He now has another beautiful soul as one of his Angels.

To say that I am heartbroken would be an understatement.  I am so blessed to have my "GGMa" all my life.  I have experienced a sadness this week that I cannot even find the words to describe.  Anyone who met her instantly fell in love with her.

She is no longer in pain and now has an eternity of peace, which she has waited a very long time for.  I know that there were many waiting for her in Heaven and I am comforted knowing how blessed and happy she is for that.

Grandma had incredible wisdom and often would send me special typed items like this one and tuck them in my birthday and Christmas cards, or send me a special note...just because.

There are so many things that Grandma taught me.  I will cherish these forever and pass them on to my children and grandchildren.

Faith

Family Is Everything

Butterfly Kisses

Forgiveness (of others and yourself)

Scrapbooking, Crafts, and Card Making
Be Thankful and Gracious

Humor (be okay to laugh at yourself...don't take life so seriously)
Think before you speak.

Drink plenty of water.

Enjoy a little something sweet at dinner.

Always dress appropriately when leaving the house.

Don't complain!...If you don't like something and refuse to change it,

 "Then you must like it that way".

In addition to these contributions, she also had so many signature recipes that we still enjoy to this day.  

Many of these I have shared on this blog.  I hope you enjoy them too.

Snickerdoodles

Angel Food Cake

Wintery Day Bean Soup

Lemon Shrimp

Chocolate Layered Pudding

  Your beautiful heart and smile will shine on forever within each and every one of us. 

Champagne Margaritas

Happy National Margarita Day!  May you find the perfect margarita to celebrate with...whether on the rocks or blended...with or without salt...gold or silver Tequila.

This past New Year's Eve, my husband and I celebrated at home with a nice, quiet movie night...my favorite way to celebrate.  I didn't want to just have the stereotype Champagne toast, so I searched out and found this fun new cocktail...Champagne Margaritas.  WOW, was it good!  My husband is allergic to Tequila, so I had to drink the whole shaker all to myself...sad for him!

We also took in "Sully" on New Years, along with our fancy new cocktail. Such a riveting movie, if you have not seen it yet...please do, you won't be disappointed.  Incredible heroes we have in our country to be blessed with and we love seeing their stories on the big screen!

New Year's Dinner...Lobster Mashed Potatoes of course!  What else would you serve with a highly acclaimed actor like Tom Hanks.  Don't be that impressed...I had leftover mashed potatoes from Christmas in the freezer that I needed to use before freezer burn set it.  Our grocery store was having a BOGO on small lobster tails, so I just broiled them, chopped up and put them together for an unforgettable dinner.  It's amazing how a little bit (or a lotta bit) of butter, heavy cream and garlic can transform leftover mashed potatoes into a work of art!

Champagne Margaritas

Courtesy of www.thekitchenismyplayground.com

For 2 Margaritas:

4 Tbl Rose's Sweetened Lime Juice

2 oz. white tequila (I prefer Silver Patron)

2 oz. Triple Sec

1 Tbl fresh squeezed lime juice

6 oz. brut champagne/sparkling wine (I like Prosecco)

For Sugared Rims & Garnish:

1 Tbl. turbinado sugar (Sugar in the Raw)

1 Tbl. granulated sugar

lime slices/wedges

For the sugared rims, combine turbinado and granulated sugar in a shallow dish.  Wet the rim of each glass, all the way around, with a lime edge.  Dip each rim into the sugar to coat.  Set aside.

For the margaritas, fill a cocktail shaker with ice.  Add the Rose's Sweetened Lime Juice, tequila, Triple Sec, fresh lime juice, and champagne.  Gently shake two or three times.

Strain into the prepared glasses and garnish each with a lime slice/wedge.

Cheers!

** This would also be a great one to serve for upcoming Cinco de Mayo...if your're feeling fancy!

One Year Ago: Birthday Flirtini

Two Years Ago: Purple Potion #49

Three Years Ago: Chocolate Layered Pudding

For Yesterday, Today and Tomorrow

When an author writes a book, he or she will typically always dedicate it to someone...be it their friend, spouse, children, parent, or simply that one special person that has inspired them in their life.

I suppose writing a blog is like authoring a book, except that it is always evolving and expanding for everyone in the cyber-world to read and experience.  You never know who (if anyone) will read a blog or how it reaches out to a particular person or group and perhaps even touch someone's life.  

In that spirit I am dedicating this blog to all of those people of my yesterdays, today and tomorrows who have inspired me.  You will read more about them in the coming weeks, months

  and hopefully years.

First, I have to thank my friend Toni who inspired me to take on this venture (and introduced me to Nutella and Prosecco).  Toni started her blog over two years ago and I love reading it. Her posts are hysterical - they make me laugh and cry all in the same paragraph.  If you want a true taste of what life is like in Alaska, 

check out her site, http://atasteofalaska.blogspot.com/.

My inspirations of yesterday are two very dear ladies that have passed and are missed often...

my mother-in-law Janis and my sister-in-law Jodi. 

I have all the respect for Janis who was able to creatively feed their family of 11 each and every day and still find the time to put on a beautiful dress, wear her set of pearls and 

display an amazing pot luck party for all of their friends.

As you have probably surmised, I married into a very large family.  My husband is the youngest of 9 and with that comes many wonderful in-laws, nieces and nephews....all of which are excellent chefs (they even published their own family cookbook).  Jodi was one of those - the sister I never had.  She and I loved to cook together and had the utmost respect for each other's kitchen. 

To those in my life today, it goes without saying my greatest partner in the kitchen is my husband Mark. 

He can grill, bbq and smoke meats like nobody's business. 

 You gotta love a man that loves to clean a kitchen too!!!!

My mom Meredith who has lived her entire life in Alaska (not an easy thing to do) truly inspired and taught me to cook, work hard and never give up.  She is the most giving and caring person - mom would do anything for someone in need.  Her Chicken Cordon Bleu is out of this world and still one of my favorites to this day. 

Stay tuned for that one to come....

My grandmother Helen, one of the greatest and respectable ladies you will ever meet.  Her award winning Snickerdoodles and Chocolate Layered Pudding are those "can't eat just one" recipes.  More to come on this one (fair season is right around the corner - bring on the blue ribbons!!)

My high school and best friend Felicia.  I don't know how she has put up with me for all these years - a true friend indeed.  She is a vegetarian, which has helped me step up my game and challenged me to create menus when we are together, like my Churchill Downs Signature BBQ Shrimp.  (I can't help it - I do love a good steak). She has been gardening her entire life and I have much to learn from her.  

Her biggest weakness though is my husband's Cosmopolitan - oh so good!!

I also have to thank my very dear friend Carole.  I have known her for over 20 years and she is one of the most gracious, creative and kindest ladies.  She has prepared some of the most amazing old school Italian dishes for us and have shared our Puttanesca with her on many occasions.

 Mangia! Mangia!

And last but certainly not least, Annie and Debbie.  Two sisters from Kansas that have unbelievable tried and true family recipes that I love to make.  Stay tuned for Annie's Sunday Night Pot Roast - 

a favorite at any family gathering we have.

For those special people of the next generations, this is dedicated to my twin girls, stepson Tyler and his wife Rachel, twin grandchildren (yes, that's right mother and grandmother of twins) and sweet granddaughter (who loves to make cookies with her Nana Suzie).  I love each and every one of you.

Now, let's get cooking and start Corking Life's Moments!!

Strawberry Tiramisu Bites For The Love of Your Life

Tomorrow is Valentine's Day.  A day of chocolates, cards, flowers...and strawberries!

One of my all time favorite love-rom-com movies is Sleepless In Seattle.  One of the classic scenes is known as "The Tiramisu Talk".  Here's how it all goes down...

(1993) follows widow Sam Baldwin (Tom Hanks) as he begrudgingly attempts to re-enter the dating world a year after losing his wife.  It's been a long time since he had to date anyone, so he consults his pal Jay (Rob Reiner) for advice.  Jay explains the way dating dynamics have changed since Sam was last on the scene (Jimmy Carter, 1978) - women ask men out, they have to be friends first, they split the check, and having a cute butt is a requirement.

"I don't think I could let a woman pay for dinner, " Sam says.

"Great, they'll throw a parade in your honor.  You'll be man of the year in Seattle Magazine", Jay replies.

Then, they engage in a discussion about tiramisu....

"Tiramisu," Jay says, randomly.

"What is tiramisu?" Sam asks.

"You'll find out." Jay responds.

"Well, what is it?" Sam questions.

"You'll see!"  Jay says.

"Some woman is gonna want me to do it to her and I'm not gonna know what it is!"  Sam exclaims.

"You'll love it." Jay announces.

If you are planning on staying in tomorrow night, such as ourselves, these are the perfect little sweet treat bite.  If I was being completely honest, I could just eat this mascarpone filling with a spoon right out of the entire bowl, and not apologize for it!

Strawberry Tiramisu Bites
Adapted from Paula Deen

1/2 cup strawberry preserves, at room temperature
1 1/2 (6.3 ounce) packages miniature bite-sized phyllo tart shells
1 (8-ounce) package mascarpone cheese
1/4 cup lemonade
2 Tbl fresh lemon juice
3/4 cup heavy whipping cream
1/4 cup confectioners' sugar
1 tsp. lemon extract
2 quarts fresh strawberries, halved (or quartered, depending on size)

Place about 1/2 teaspoon strawberry preserves in bottom of each tart shell; set aside.

In a medium bowl, combine mascarpone cheese, lemonade and lemon juice.  Beat at medium speed with an electric mixer until creamy.

In a medium bowl combine cream, sugar and lemon extract.  Beat at medium-high speed with an electric mixer until medium peaks form.  Fold into mascarpone mixture, stirring until combined.

Spoon about 1 Tbl mascarpone mixture into each tart shell.  Top each with a strawberry half.

One Year Ago: Creamy Penne Pesto Chicken
Two Years Ago: I'm Back
Three Years Ago: The Flirtini
Four Years Ago: Raspberry-Lemon Dump Cake
Five Years Ago: Chocolate Layered Pudding

Surviving 50 and The Birthday Flirtini

Well it's over...I said good-bye to my 40's and hello to 50 this past weekend.  I made it.  It's been a long time coming and I'm ready to see what life has for me these next ten years.

This is how I started my birthday....

I came downstairs to giant helium balloons, crepe paper streamers and happy birthday banners strewn throughout the house.  My husband was up at 4am decorating for my special morning and I was shocked as I tried to focus on everything and the daily stagger to my coffee.

When I got everyone out of the house, my next gift was almost ready to arrive.  House Cleaners!!!! Yes, when you hit 50 the only gift you want is for someone to come professionally clean your house. What a treat!!!  It had been many years since I had a cleaning service and I missed it so!  Nothing like the smell of Clorox to put you in the birthday spirit!!

The aroma of cleaners quickly became overrun with that of flowers.  The florist, UPS and postman just kept coming all day long.  I felt like the most blessed, loved and luckiest person all day long. Truly beautiful bouquets that I wish I could freeze in time and keep everyday.

After the house was cleaned and deliveries were complete, it was time for some special girl bonding and lunch with my daughters at Cheese Importers for some decadent paninis and dessert.  They brought us our carrot cake and macaroons first...worked for me!! We indulged in our sweets before the sandwiches came...another thing you get to do in your 50's!!

Next, I was off to my hair appointment.  I had enough of my $7.99 boxed color and decided to treat myself to a real colorist to nurture me and my "highlights", we'll just say.  She foiled me up and as I sat there waiting for the miracle of modern chemistry to process I looked around and saw every other woman there was around plus/minus 60 years old getting their hair done.  I smiled to myself and thought, it's official...I am old and now part of the "Friday afternoon wash and set club".  How did this happen??!!

I went home with my new "hot momma do" and changed for cocktails and dinner.  We started with a birthday flirtini, then dinner at Bonefish Grill for an amazing night and my husband even snuck in a Black Forrest Cake from our favorite Romana Cake House.

At the end of the day, I pray for many, many more years and am so thankful and blessed for the birthdays I have been given to this point of my life.  Cheers!

This is how I ended my birthday...

Birthday Flirtinini

2 ounces white cranberry juice cocktail
1 ounce good vodka
1/2 ounce X-Rated Fusion Liqueur
1 ounce Prosecco sparkling wine

Combine the cranberry juice cocktail, vodka and liqueur in an ice-filled martini shaker.
Shake gently and strain into a large chilled martini glass.  Top with Prosecco.


One Year Ago: Purple Potion #49
Two Years Ago: Chocolate Layered Pudding

Mushroom Marsala Cream Sauce and Sunsets

Just when I think I cannot take another day of cold and/or snow.  I walk outside and see the most breathtaking sunsets and suddenly it's all worth it.

My husband and I were running errands a couple weeks ago and pulled into a parking lot.  I opened my door and was mesmerized.  Mother Nature sure knows how to paint a beautiful picture, wouldn't you agree?!

If you are still looking for something special to make this Valentines for stay-at-home date night.  This sauce is amazing!!!  So easy to pull together on a week night but tastes like you worked on it all day.  It is so silky, it works on steaks, chicken, and pork tenderloin.

Wishing you a special Valentine's Day and many beautiful sunsets!

Mushroom Marsala Cream Sauce

Courtesy of No Spoon Necessary

2 Tbl unsalted butter

1 small shallot, finely diced

8 ounces cremini mushrooms, baby bella, or white button mushrooms, (or combination) thinly sliced

2 cloves garlic, minced

1-1/2 Tbl all purpose flour 

1-1/4 cup dry Marsala cooking wine

1/3 cup beef stock

3 Tbl heavy cream

1-1/2 tsp fresh thyme, chopped

1-1/2 tsp fresh parsley, chopped

salt

ground black pepper

Melt butter in a saute pan over medium heat.

Add in the shallot and season with a pinch of salt and pepper.  Saute 1-2 minutes, or until softened.

Add the mushrooms to pan.  Saute until liquid is evaporated and mushrooms are barely cooked through, about 3 minutes.

Add in the garlic and a scant 1/4 tsp salt.  Saute until fragrant, about 30 seconds.

Sprinkle the flour over mushrooms and stir to incorporate.

Reduce heat to medium/medium-low and add in the Marsala wine.  Cook until slightly reduced, about 4-6 minutes, scraping up browned bits off bottom of pan.

Add in the beef stock and continue to cook until slightly reduced again, about 4-5 minutes.  

Stir in the heavy cream and thyme.  Reduce heat to maintain a gentle simmer.   Simmer for 3-4 minutes, stirring occasionally.

Add in the parsley.  taste and adjust for seasoning with salt and pepper.

Serve over over steak, chicken, pork, or pasta.  Enjoy!

One Year Ago: Strawberry Tiramisu Bites

Two Years Ago: Creamy Penne Pesto Chicken

Three Years Ago: Champagne Margaritas

Four Years Ago: Birthday Flirtini

Five Years Ago: Raspberry-Lemon Dump Cake

Six Years Ago: Chocolate Layered Pudding

Muffuletta Pasta Salad

It's Mardi Gras Time and Fat Tuesday!!

Next to a Ruben sandwich, the classic Muffuletta is by far my husband's favorite.

Since today is Fat Tuesday and the Muffuletta is the signature sandwich of Mardi Gras, I researched and found the history of this famous delicacy.

"The muffuletta sandwich has its origins at the Central Grocery in the French Quarter of New Orleans.  According to Marie Lupo Tusa, daughter of the Central Grocery's founder, it was born when Sicilian farmers selling their produce at the nearby Farmers' Market would come into her father's grocery for lunch and order some salami, ham, cheese, olive salad, and either long braided Italian bread or a round muffuletta loaf. In typical Sicilian fashion they ate everything separately sitting on crates or barrels while precariously balancing their meals on their knees. Her father suggested cutting the bread and putting everything on it like a sandwich, even if it was not typical Sicilian fashion. The thicker braided Italian bread proved too hard to bite and the softer round muffuletta loaf won out. Shortly thereafter, farmers that came for lunch began merely asking for "muffulettas."

To change it up this week, I decided to make a Muffuletta Pasta Salad with all the great ingredients and flavors that you would enjoy in the classic sandwich.

Muffuletta Pasta Salad

(1) 16-ounce box tri-color rotini
1/4 cup finely chopped red onions
1 cup green olives, sliced

1 cup black olives, sliced

2 cups, grape tomatoes, sliced
1/4 pound ham, cut into thin strips
1/4 pound Genoa salami, cut into thin strips
1/4 pound mortadella, cut into thin strips
1 cup diced provolone cheese

1 cup Newman's Family Italian Salad Dressing

Cook pasta according to package directions and drain.  Rinse under cold water, drain and set aside.  

In a large bowl, combine the cooled pasta, red onions, green olives, black olives, grape tomatoes, ham, salami, mortadella and provolone.  Season to taste with salt and pepper.  Toss with salad dressing.  (If possible, chill in refrigerator for 4 hours) to let the flavors fuse together.  Spoon pasta salad onto plates.  Makes 8 servings.

One Year Ago:  Chocolate Layered Pudding

Almond-Crusted Halibut with Lemon Garlic Butter...."Fire...Fire"

Yesterday was my xx birthday.  I recently saw this article from Julia Louis-Dreyfus.

This is my new mantra for life...I love this quote!

My husband and I were going to go out for some light appetizers to celebrate my birthday, since we already had dinner with our daughters the night before.  It was 9 degrees when I got home and I just wanted to be in my warm home and not go anywhere.  I figured I would just make a simple salad for us and call it good.

I walked into our house.  All the kitchen lights were on and my husband was feverishly cooking, chopping and measuring away.  He surprised me by making the most amazing 5-star dinner for my birthday with candles and a wonderful buttery Chardonnay to celebrate.

Just as he was getting ready to plate our dinners, apparently the parchment paper the halibut was broiling on, got a little too hot.  Smoke filled the kitchen and before I could get all the doors open, our smoke alarm went off! 

I have never heard an alarm like this.  A women's voice says "Fire", then there were 2 loud beeps.  It kept going so long, that it sounded like a rap dance song.  "Fire"...Woop Woop", "Fire"...Woop Woop".  We laughed so hard and started dancing to the tune, until the freezing air took over, cleared out the smoke and the alarm stopped.  This will definitely be a birthday to remember!  Dinner was out of this world (I ate every last morsel) and a great memory to go with it!!

Almond-Crusted Halibut with Lemon Garlic Butter

Courtesy of Ahead of Thyme

Lemon Garlic Butter

1/2 Tbl garlic, minced

1/2 Tbl fresh lemon juice

1/2 tsp lemon zest

1/8 tsp salt

1/8 ground black pepper

1/4 cup butter, unsalted (at room temperature)

Halibut
2 fresh halibut fillets

2 Tbl lemon garlic butter (as per recipe above)

salt and pepper, to taste

3 Tbl ground almonds

Preheat oven to 400 degrees.  Place the halibut fillets on a lined baking tray and set aside.

For the Lemon Garlic Butter:  In a blender or food processor, blend together the garlic, lemon juice, lemon zest, salt and pepper until pureed.  Add the butter and continue to blend until fully combined.

Spread 1/2 tablespoon of the lemon garlic butter on top surface of each halibut fillet, covering the surface completely.  Sprinkle a pinch of salt and pepper on to.

Sprinkle 1-1/2 tablespoons of the ground almonds on each fillet and carefully spread over the butter to full cover it.

Bake the halibut for 5 minutes

While the halibut is still in the oven, change the oven to broil on high.  Continue to cook for 5 more minutes.

Remove from oven and serve hot with a teaspoon of the remaining lemon garlic butter on top.  Enjoy!

The other great thing about birthdays, is that all those annoying-soliciting-marketing emails that you forgot you signed up for, finally pay off.  I must have received twenty birthday coupons yesterday (and we all know that I live for my coupons)!

I received a free birthday bundt cake from Nothing Bundt Cakes.  Dear Heaven, if you have not experienced one of their cakes, go now!!!  If you don't have one of their stores near you, order from them now!!!  I decided to have their White Chocolate Raspberry bundt cake! WOW!  I may have to go back and keep celebrating my birthday the rest of this month.

One Year Ago: Creamy Penne Pesto Chicken
Two Years Ago: One Year Older
Three Years Ago: The Birthday Flirtini
Four Years Ago: Purple Potion #49
Five Years Ago: Chocolate Layered Pudding