Avocado Salad and Gnomes

We are in Thanksgiving week officially and looking forward to food, family, friends...and more food...and most likely wine will be involved.  I am completely okay with all of the above and very much looking forward to it.

This afternoon our brother and sister-in-law arrived to spend the holiday with us.  We have been looking forward to this week with them for months.  My husband's brother is his twin (three years apart), but nonetheless, they are two peas in a pod and this is not an exaggeration.

My sister-in-law (aka my "Cilantro Sister")  is an incredible chef and very talented foodie.  I am excited to cook together this week and learn some new recipes to up my game.  Stay tuned for her Pizza Rustica that we are having tomorrow night...so excited!!!

My sister brought me the sweetest gnome as a gift.  This little guy is as cute as they come...my first gnome.  My head immediately went to Tom Hanks in The Polar Express..."The First Gift of Christmas"!  Classic scene that still brings tears (of course) to my eyes.  This movie will be at the top of my playlist Sunday, as I plan to binge on Christmas movies all day...in my pajamas...no cooking...no cleaning...pure indulgent and relaxation.

I don't know what I am more concerned about, Kylo Zen and Princess Brinklely stealing it, or my daughters.  Either way, I'm happy he has a bell, so I can hear if one of them tries to walk away with it.

If you are looking for a special side dish for your Thanksgiving week, or any other week, you will LOVE this salad!  It's light, but so much complex flavors...this one is without a doubt a keeper and I was so happy to share it with family tonight.  Remember...the greatest gift of all is family and friendship.

May you all have a blessed, healthy, and Happy Thanksgiving.  Cheers!

Avocado Salad 

Inspired by Sweet Heart Winery

Serves 4

8 ounces BelGioioso Fresh Mozzarella Pearls Cheese

1/2 cup sundried tomatoes, diced

1/2 cup Craisins

2 ripe avocados peeled, seeded and chopped

Boston lettuce leaves, removed from core

1/8 cup olive oil

salt and pepper to taste

4 Tbl Balsamic Glaze

Carefully rinse the Boston lettuce leaves and dry.  Set aside.

In a medium size bowl combine the mozzarella pearls, diced sundried tomatoes, Craisins, and chopped avocado.  Add salt and pepper to taste.  Top with olive oil and mix well to evenly coat.

Add 2-3 tablespoons of avocado mixture to a lettuce leaf and drizzle with the balsamic glaze.  

Enjoy with your loved ones!

One Year Ago:  Blueberry Sour Cream Coffee Cake

Two Years Ago:  Mushroom Orzo Pasta and Getting Daughter Pranked

Three Years Ago:  No Post

Four Years Ago:  Happy Thanksgiving (and thankful for) No Boil Slow Cooker Mashed Potatoes

Five Years Ago:  Wassail and Blessings

Six Years Ago:  Apple Pie Martini and Nana's Sippy Cup

Seven Years Ago:  Whipped Feta Crostini and The Other Woman

Thanksgiving Wine Pairings and Sweet Heart Winery

This week we had couples date night with some friends.  I think we were blessed to be able and get one of the last nights out until who knows when and it was wonderful!

I had received an email from Sweet Heart Winery near us that they were having a Thanksgiving Wine Pairing event.  Food and Wine?  I'm there!!!

My only regret was that I did not have my real camera with me (but that would have seemed odd to bring my Canon on date night).  My cell phone camera did not do the evening justice.  Everything was so beautiful from the table settings to the food!!  If you are needing some special wine pairings for your Thanksgiving table, you will not be disappointed.  You can also order Sweet Heart Winery selections online.

Avocado Salad

 2019 Viognier

Shredded Turkey with Gravy on a Cornbread Flatbread with Cranberry Coulis

2016 Zinfandel

Apple Pie Shot

2015 Zinfandel Dessert

No detail left undone, how cute is this "heart" cornbread.

Warm Mulled Wine with Cinnamon and Orange

One Year Ago:  Garlic Brown Sugar Pork Chops and The Chap Stick

Two Years Ago: Mushroom Orzo Pasta and Getting Daughter Pranked

Three Years Ago: No Post
Four Years Ago:  Happy Thanksgiving (and thankful for) No Boil Slow Cooker Mashed Potatoes

Five Years Ago:  Bourbon Glazed Salmon with Savory Roasted Peppers

Six Years Ago:  The Hobbit's Famous French Sandwich

Seven Years Ago:  Cranberry Bliss Bars and Cosmopolitan Martinis

Baked Chicken with Spinach-Artichoke Sauce

We have a couple family members arriving a week from today to celebrate Thanksgiving with us.  We are so excited to see them again and enjoy special time together, cooking, laughing, sight seeing, wine tasting, and some much needed down time.

In preparation for our guests and my pre-Thanksgiving shopping, I am in full refrigerator and pantry clean out mode.  I need to get my shopping done early...like today early!!  I am already hearing and seeing another wave of COVID-panic-wipe out store inventory scuttle going on, not to mention (yet another) blizzard this weekend.  So add Thanksgiving to that fun mix and I really don't want to be anywhere near a store next week.  

As I was foraging through the freezer, I hit the jackpot!  I completely forgot I had purchased a Trader Joe's Spinach & Artichoke Dip last month.  I also had a small bag of frozen mushroom ravioli that needed rescued.  I baked off the last of the remaining chicken with butter, Lawry's garlic salt, and Italian seasoning, in the oven and whipped up the most amazing and luxurious sauce to dress both the chicken and ravioli.  Dinner...done and served!!  

In the words of Col. John "Hannibal" Smith from The A-Team..."I love it when a plan comes together!"

Have a safe and healthy week...keep on sparkling!

Spinach-Artichoke Sauce

1 (8.8 ounce) Trader Joe's Creamy Spinach and Artichoke Dip (found in frozen food section)

* You can use any prepared/frozen brand Spinach and Artichoke Dip, if you don't have a Trader Joe's*

1/4 cup shredded Parmesan cheese, plus more for topping

1/2 cup half & half (or heavy cream)

Cook Spinach and Artichoke dip according to package directions.  Pour prepared dip into a small saucepan.  Add the half & half and Parmesan cheese.  Simmer over low heat and stir until thoroughly combined and sauce has a silky texture.  

Spoon over your favorite pasta and chicken and top with remaining Parmesan cheese.  

Enjoy with a chilled, buttery Chardonnay wine.  Cheers!

One Year Ago:  Bourbon Glazed Salmon, Bagels, and Birthdays

Two Years Ago:  Thanksgiving Pumpkin Trifle and Giving Thanks

Three Years Ago: No Post

Four Years Ago:  Pumpkin Pie Crunch

Five Years Ago:  Bourbon Glazed Salmon with Savory Roasted Peppers

Six Years Ago:   Two Ingredient Pumpkin Muffins

Seven Years Ago:  Churchill Downs Signature Barbecue Shrimp

Jalapeno Popper Wonton Cups

This weekend is the Masters final rounds in Augusta.  A week full of excitement and anticipation...or so I thought.  My two first clues were that it is Friday the 13th and...not one store had jarred pimentos in stock for my annual Pimento Cheese Sandwiches.

The house has been decorated in Augusta green, tables and chairs were picked up from event rentals, flowers had arrived and ready to be made into centerpieces, and all the food was purchased to make our replicated Masters Dinner, which was created by last year's winner, Tiger Woods.

Unfortunately, one by one, couples needed to cancel their attendance.  So, this morning after much thought and discussion, we decided it was best to cancel the dinner.  

It isn't that I am so upset (although I actually am), that we had to cancel the dinner, it's that I have used more white out tape on our calendar this year, more than my entire life.  It has been one cancellation after another and I think it is starting to wear heavily on me.  

Let's just say that my cup which is usually always half full...is starting to look more and more half empty these days.  In the big picture, I fully understand that there are real world problems out there and I do pray for those, but I also know that the struggle is real with others and the lack of socializing that we have all been missing.

So, after I ate my feelings all day today (which my Psychology student-daughter informed me of), I pulled up my big bigger girl pants, took down all the golf decor, returned the tables and chairs, and tried to get my mind on something else for the day and evening.

I asked one of our invited couples to make these Jalapeno Popper Wonton Cups for our appetizer course tomorrow evening.  Since that was not going to happen, I decided to jump in the kitchen and make them for appetizers tonight.  These are absolutely delicious!!

Have a safe, healthy, and sparkly weekend...and keep your glass half full!

Jalapeno Popper Wonton Cups

Adapted from Lemon Tree Dwelling

12 wonton wrappers

4 ounces cream cheese, softened

1/2 cup sour cream

12 ounces bacon, cooked and crumbled (reserve 2 Tbl)

1 cup shredded cheddar cheese (reserve 2 Tbl) (** Pepper Jack cheese also works for extra spice)

2 (large) jalapenos, seeded and chopped (**for more spice, do not remove all the seeds) 

Preheat oven to 350 degrees.

Spray muffin pan with cooking spray.

Place one wonton wrapper in each muffin cup; bake 8 minutes or until just starting to get lightly browned.

Remove from oven and cool slightly.

In a medium-sized mixing bowl, stir together cream cheese, sour cream, bacon, cheddar cheese, and chopped jalapenos.

Spoon filling into wonton cups, then sprinkle with reserved bacon and cheese.

Return to oven and bake for an additional 8-10 minutes, until wontons are golden brown and cheese is melted.

One Year Ago: Apple-Cider Doughnut Cake and Color Obsessions

Two Years Ago:  Bacon Wrapped Chicken Bites and Really Bad Dog

Three Years Ago: No Post

Four Years Ago:  Surprise Quiche, Silent Auctions and Sad Refrigerator

Five Years Ago:  Cioppino For Those Chilly Nights

Six Years Ago:   Two Ingredient Pumpkin Muffins

Seven Years Ago:  Churchill Downs Signature Barbecue Shrimp

Oven Baked Mississippi Chicken

Today is a big day here in our household.  I am impatiently anxiously awaiting the confirmed menu for tonight's Masters Champions Dinner from Tiger Woods that will be taking place in Augusta, Georgia.

As you (or may not) know, every year, we recreate the featured Champions Dinner and throw a Masters dinner party the weekend of this time honored tournament.  This year, I was actually ready in April, and then...well, you know...

Unfortunately (or fortunately) I have now had 7 months to add to our repertoire and came up with even more surprises for our guests for this weekend.  You'll have to come back and read all about it next Tuesday.

Until then, the "to do" list is being checked off one by one, my post-it notes are everywhere for my reminders of what to still do, make, or purchase, and we are getting more excited by the day for our get together this Saturday night.

Luckily I found the recipe awhile back and loved it!  It is so easy to prepare and bake off while I run around the house getting everything ready this week.

Stay safe and sparkly my friends!

Oven Baked Mississippi Chicken

Courtesy of PlainChicken.com

4 boneless, skinless chicken breasts

1 (1 ounce) packet ranch dressing mix

1 (1 ounce) packet Au Jus Gravy Mix

1/3 cup sliced pepperoncini peppers or banana peppers

1/2 cup butter, sliced

Preheat oven to 425 degrees.  Lightly spray a 9x13 inch pan with cooking spray.

Place chicken in the baking dish.  Sprinkle with dry ranch seasoning and dry au jus gravy mix.

Top the chicken with pepperoncini peppers and top with butter slices.

Bake chicken for 25 to 30 minutes, until chicken reaches an internal temperature of 165 degrees F.

One Year Ago:  Braciole

Two Years Ago: Maple and Rosemary Chicken and Good Fall Books

Three Years Ago: No Post

Four Years Ago:  Surprise Quiche, Silent Auctions and Sad Refrigerator

Five Years Ago:  Cioppino For Those Chilly Nights

Six Years Ago:  Sweet Shrimp and Spicy Sausage Skewers and No Sense

Seven Years Ago:  Pear Tart and Prayers

 

Leftovers Breakfast Casserole

Today is Friday.  I'm so glad today is Friday because it has been a long and grueling week for everyone.  I pray that we can all find some calm and relax this weekend.  I will (once again) be preparing for another snow/rainstorm making an appearance Sunday/ Monday.

Now, if you're a regular of this blog, you're probably asking yourself, how many times does this girl need to "prepare" for another storm.  Here's the deal....I am holding out and refusing to "permanently" put away the backyard furniture.  I just cannot do it.  I know my neighbors must think I am nuts, but I am so not ready. 

Last weekend we had family in town, next weekend is our annual Masters Dinner of Champions Dinner, the next weekend we are having friends over for dinner and then more family in town for Thanksgiving weekend.

I want to enjoy every possible moment outside on our deck sofas and the warm fire table.  I know I am going to have to suck it up, give in, and put everything away for the winter...but not this weekend (or month), fingers crossed!

I am happy to report that I took care of my grocery shopping early this week, before all the crazy "blizzard" shoppers go out this weekend.

In making room for everything I purchased, I needed to do some purging of leftover foods.  Surprisingly enough, this turned into the most amazing breakfast casseroles...ever!

Of course, I didn't write any of it down, thank God I took this photo to help my aging brain remember.

Stay safe, healthy, and sparkly this weekend.

Leftovers Breakfast Casserole

12 eggs

1/2 cup heavy whipping cream

1 tomato, diced

6 button mushrooms, sliced

2 cups, cooked/roasted red potatoes, cut in quarters

2 cups fresh spinach leaves, stems removed, torn into bite size pieces

4 cooked breakfast sausage patties, diced

2 cups shredded Jack/Cheddar cheese

Preheat oven to 350 degrees.  Spray 9x11 glass baking dish with nonstick spray, set aside.

In a large bowl whisk the eggs with electric hand mixer.  Add the heavy whipping cream and beat until incorporated.  Set aside.

Toss the remaining ingredients into the prepared baking dish and spread evenly.  Pour the egg mixture over the sausage/veggies/cheese combination.

Bake 30-45 minutes, until center is cooked through.  If it starts to brown on top too early, loosely place a piece of aluminum foil over top to prevent burning.

One Year Ago:  Chicken Cotoletta

Two Years Ago:  Maple and Rosemary Chicken and Good Fall Books

Three Years Ago: No Post

Four Years Ago:  Surprise Quiche, Silent Auctions and Sad Refrigerator

Five Years Ago:  Biscuits and Gravy Breakfast Bake...Baby It's Cold Outside

Six Years Ago:  Cherry-Cheese Galette and Cherished Memories

Seven Years Ago:  Pasta E Fagioli Soup

A Very Special, Secret Sandwich from President Dave

Today is a big Election Day and although I don't promote any type of political forum on this site, I am all about Presidential food!

The first movie my boyfriend (now husband) and I saw together was "Dave".  It is a classic that we still to this day love to watch.  

There is a famous sandwich that makes an appearance in this movie on more than one occasion and you just cannot miss the classic "I Can't Say", scene with Dave's Secret Service Agent.

I recently saw it late one night and could not get that sandwich out of my head.  Maybe I was hungry, or maybe just curious if I could match it.  Either way, I was on a mission!

I am not much of a sandwich girl (other than the timeless French Dip, which I can never turn down), but THIS sandwich!  WOW was this awesome!  You must make this for your next lunch, picnic, get together or any other reason you can think of...just make it!

A Very Special, Secret Sandwich

Courtesy of "Dave", the movie

Lemon Wedges (for the juice)

Cucumber, thin slices

Dill Pickle, thin slices

Turkey

Ham

Tomato, thin slices

Shredded Carrot

Green Olive slices (stuffed with pimento)

Mustard

Mayonnaise

Provolone Cheese

Cheddar Cheese

Sub Roll

One Year Ago:  Sonia's Stuffed Mushrooms and Making Friends with Food

Two Years Ago:  Cowboy Beans and Hot Dog Budget

Three Years Ago:  No Post

Four Years Ago:  Surprise Quiche, Silent Auctions and Sad Refrigerator

Five Years Ago:  Biscuits and Gravy Breakfast Bake...Baby It's Cold Outside

Six Years Ago:  Creamy Artichoke Bruschetta

Seven Years Ago:  Linguine with Lemon, Prosciutto and Cream