Happy Turkey Day!

Happy Thanksgiving! I hope everyone had a wonderful time with family and friends! We decided to have a Thanksgiving Potluck the Sunday before everyone went home to celebrate with family. My new culinary challenge was to make the Thanksgiving Turkey and I am happy to say it turned out pretty great!

It was a great time and due to the number of people we had JJ and I's apartment would have been too tight a squeeze; so thanks to my parents for letting us host at their house. We set the table with china and silver with pumpkin and flower centerpieces. The table was gorgeous and everyone's dishes were delicious!

Making the turkey was really not that difficult but was pretty nasty.

First you have to take all of the gizzards out (the top and bottom by the way) make sure all of the feathers are off and then wash it down to make sure it is clean. I had a pre-brined turkey from Trader Joes which was extremely juicy and at a great price! All I did was combine butter and Herbs de Provence then sticking your hand in between the skin and bird make sure to cover the entire bird (as my Mom told me, "Make sure to get the pits") then cover the outside with the butter mixture as well. I then stuffed the turkey which tastes great but does increase the time it takes to cook the turkey. Following the directions that came with the bird cook until the temperature reads 160F. Keeping the wings of the turkey covered with foil until the end when you take them off to brown the wings. It seems like a daunting task at first but really turned out to be easy!

Hope everyone had a wonderful time with family and friends, now on to the next holiday! Tis' the season!

UNC Homecoming!!!

Fall is my favorite time of year and just one of the many reasons is football and more important than football, TAILGATING!!! For the third year in a row (frightening that we have been out of school for so long) Homecoming was a blast!

Everyone tries to make it back to Chapel Hill and brings snacks, treats and beer! Not too many decorations needed... Carolina blue tablecloth, napkins and plates and you are good to go! Ham biscuits have become my tailgating go-to and this year I also brought chips and mom's homemade salsa as well as a Green Goddess Veggie Dip (found in The America's Test Kitchen Family Cookbook) and a veggie tray to try and get a healthy option on the table.

Recipes-

Ham Biscuits:

1 cup butter

3 Tblsp Poppy seeds

1 tsp Worcestershire sauce

3 Tblsp Dijon mustard

1 med. sweet onion minced

1 pound Black Forest Ham, minced

12 oz Swiss cheese grated

3 pkgs Pepperidge Farm party rolls

Cream together the first four ingredients and then add the rest mixing well. Slice the party rolls in half through the middle and add ham mixture. Sprinkle the top of the rolls with water. Cover in foil and bake at 350 until heated through. About 10 minutes.

Mom's homemade Salsa

2 Lg cans of Chopped tomatoes, drained well!

1 small can chopped black olives

1 small can chopped green chilies, drained

1 Tbsp olive oil

1.5 Tbsp Red Wine Vinegar

1 tsp Garlic salt

8 Green onions chopped, white and green parts

Up to 3 Tbsp Jalapeno Relish (add to taste)

Mix all ingredients. Chill several hours or overnight, drain slightly before serving.



Green Goddess Dip

1 Cup sour cream

3/4 cup mayo

1/4 cup minced parsley

1/4 cup minced fresh chives

2 Tbsp minced fresh tarragon

1 Tbsp fresh lemon juice

1 garlic clove, minced

1/8 tsp salt and 1/8 tsp pepper

Process all ingredients together in food processor until creamy. Chill for at least one hour before serving with veggies or chips.

UNC beat William and Mary in a pretty close game and then the General Alumni after party; which has become my favorite part of the weekend- was a blast! Sitting on the front lawn of the Carolina Inn listening and dancing to a great band ('Spare Change') with friends was a perfect way to end the day!

Can't wait for next year. Hope everyone can make it back to the "Southern Part of Heaven." However, let's not wait till next year to catch up, let me know if anyone makes if back into town!! Let's go Heels!!!

The Lace Reader- By Brunonia Barry

I started a book club about one year ago and I am thrilled to say that it is still going stronger than ever! It's a combination of Chapel Hill and Raleigh friends and we alternate between the two towns every other month. Being October, this month's book was Halloween inspired and had a flavor of witches and magic with an intricate plot line ending in a surprise twist. I would definitely recommend the book! If you have no one to discuss the book with, e-mail me and we'll chat!

The weather is changing to fall and Halloween is right around the corner, I couldn't resist creating a bit more than necessary for our meeting. Here is a list of my treats... no tricks!

Ghoulish goodies:
Everything Cheese Straws
Mini ginger sausages
Avocado quesadillas
Home-made kettle corn
Apples and snicker doodle cookies with a pumpkin dip
Veggies and a creamy dip

Devilish drinks:
Red and White Wine

Spiked Apple Cider

For the center of the treat table I carved a white pumpkin (found at any grocery store) with our book club title "Get Lit."

I didn't carve all the way through the pumpkin to make it last longer! I used wood carving tools from Michael's. Be sure to be very careful and not cut yourself, it does look a little bit easier than it actually is. The white pumpkin contrasted well with the fall flowers and a three tiered black candelabra gave height to the display. The food sat atop white "lace" or doilies in this case in keeping with the theme of the book "Lace Reader."

Our libation station was stocked with the normal white and red wine as well as some "Vampire Juice." For those who felt they needed a bit of warmth in the cooler fall weather we had spiked apple cider. It was a huge hit, almost as big a hit as our designer witch hats that I found for a steal at The Party Store!

The book discussion was inspired and catching up with friends is always a delight. When the evening was over everyone went home filled with good cheer, and a "caramel apple witch's broomstick" (also found at Michael's thanks to Martha Stewart).

Happy Reading!


R.I.P: Recipes In the Post

Everything Cheese Straws (From the America's Test Kitchen Family Cookbook)
1 (9 x 9 1/2 in) sheet frozen puff pastry, thawed
2 ounces Parmesan of Asiago cheese (about one cup)
1/4 tsp salt
1/8 tsp pepper
1-2 tsp sesame seeds
1/2 tsp poppy seeds 1 tsp dehydrated minced garlic
1/2 tsp coarse salt

1. Heat the oven to 425 degrees. Lay the puff pastry on a sheet of parchment paper and sprinkle with all of the ingredients. Top with another sheet of parchment and using a rolling pin, press the cheese into the dough.

2. Remove the top layer of parchment and, using a pizza cutter, cut the dough into 3/4 to 1 in strips. Twist each strip of dough and transfer to a baking sheet lined with parchment, leaving a little space in between each strip.

Mini Ginger Cocktail Sausages (from Better Homes and Gardens Oct. Issue)
1/2 cup orange marmalade with 2 tsp ground ginger
1/2 cup whole grain mustard 1 Tbsp garlic-flavored olive oil
1 Tbsp soy sauce
1 3/4 cooked or smoked cocktail sausages

1. Preheat oven to 350 degrees. Line a shallow baking pan with aluminum foil. In a large bowl, whisk together all of the ingredients. Then add sausages, turn to cover.

2. Arrange sausages which have been covered in the mustard sauce on the pan. Cook for 25-30 min or until browned.

Avocado Quesadillas (from Better Homes and Gardens Oct. Issue)
4 soft flour tortillas
4 oz Manchego cheese, sliced
1 avocado, cut into chunks
16 jarred jalapeno slices
(I also cut up one tomato into chunks to add)

1. Place one tortilla on a work surface and place the cheese on one half.
2. Top cheese with a quarter of the avocado, jalapeno slices, and tomatoes. Fold tortilla in half to form a semicircle.
3. Heat a skillet over medium heat. Slide uncooked quesadillas onto the pan. Cook about one min and turn over until cheese is melted.
4. Repeat with all tortillas. Cut into wedges and serve immediately.

Pumpkin Dip (from food.com)
1 (8oz) package cream cheese, softened
2 cups powdered sugar
1 (15oz) can pumpkin pie filling 1 tsp ground cinnamon
1 tsp ground ginger

Mix all ingredients together till smooth. Refrigerate for about 6 hours and serve with apple slices and snicker doodles.

Creamy Veggie Dip (from Southern Living) 1 (8oz) package of fat-free cream cheese 2 Tbsp fat-free Milk
2 Tbsp grated Parmesan cheese
4 tsp Ranch salad dressing mix
1/4 C chopped red bell pepper
1 green onion chopped (about 2 Tbsp)

Soften cream cheese and combine all ingredients, chill and serve with favorite veggies.

It's a Girl!

I am now getting to the the age when wedding weekends are quite frequent (Congrats Jarvis, so happy for you and Cameron!!) and then it seems, just as the last piece of anniversary cake is devoured, an announcement of a new addition to the family arrives. Two of my co-workers are both expecting baby girls! So even though I am not hosting the baby shower myself I did want to put my spin on a great gift that didn't break the bank. Onesies, whether plain or decorated are precious and I couldn't help but decorate a few for the new mom's-to-be!

They are only about two dollars apiece at Walmart or getting them in a bulk pack lowers that price. Make sure you wash them first to remove the sizing so the fabric paint will stick. I used paint found at Michaels (or any craft store) by Tulip, it comes in matte, shiny or sparkle finishes. For more fine details or outlining there are fantastic pens by Marvy, called Fashion Fabric Markers.

Ideas for the onesies can come from anything like matching the decor of the baby nursery, the parent's favorite flowers, sports, or foods etc. I bought three different sizes and added my own touch to each. Use whatever colors of patterns you would like and the new mom will be blown away. Young babes can never have too many onesies. These are washable because what is the point if they can't go into the washing machine (mom is going to have enough to handle) just wait for a least 72 hours for the paint to set and wash them inside out to preserve the color!

This is a great idea for a gift or if you are hosting a baby shower set up a onesie making table so friends, family or co-workers can decorate something for the mom-to-be!

Congratulations to all of the new and future moms out there!

July 17th-18th "Welcome to the Lake House!"

A weekend at Smith Mountain Lake is always a party! It is so beautiful and relaxing in Virginia it would be a sin not to share it with others. Every meal is an opportunity to cook and gather for great food, wine or on most occasions Sangria (recipe below)! This past weekend was a rare treat with friends from college who I so rarely get to see because of jobs, significant others, and distances to far away cities! After a disappointing day of on again, off again showers the evening turned into a spectacular sunset and clear skies. Perfect for this delicious pork tenderloin spread. So easy yet delicious, it is almost impossible to ruin!

Menu:

Pork Tenderloin with Greek Salsa

Poppy seed Salad

Chicken flavored Rice

While preparing the salsa and sides the group got a little hungry. So I cut off the rind on a wedge of brie cheese and topped it with fig jam and placed this in a preheated oven at 350 degrees till the cheese melted. Adding an assortment of crackers to the plate brought most of the group in to talk and eat while the rest of the meal was being prepared (my favorite part)!

Marinade the pork in a beer (I used Michelob Ultra- who needs the extra calories) and some soy sauce.

The pint of cherry tomatoes should be diced and then put in a colander with some salt so the excess water drains out and your salsa is not to wet. The following ingredients should all be diced very small (thanks to Laura for all of her dicing!) to around the same size of the tomatoes and combine with the olive oil and red wine vinegar.

Greek Salsa:

1 pint grape tomatoes

1 teaspoon salt

1/2 small red onion, diced

One 4-inch long piece English cucumber, peeled and diced (these are the ones wrapped in plastic in the produced section)

20 Kalamata olives pitted and chopped (about 1/2 cup)

2 ounces of feta cheese, crumbled (about 1/2 cup)

2 Tablespoons drained bottled capers

2 Tablespoons extra-virgin olive oil

1 Tablespoon red wine vinegar

2 Tablespoons shredded fresh basil leaves

To add some green to the meal I made Kathy O's Poppy seed salad, very simple and great for a summer meal.

Kathy O's Poppy seed salad:

Mixed salad greens

Chopped walnuts

Dried Cranberries

Paper-thin slices of red onion

One chopped pear

Dressing: Brianna's Poppy seed Dressing

Finally to finish the meal, quick and easy, chicken flavored Rice (follow the recipe on the back of the box).

The "Grill Masters," my Dad and Don O. took the pork tenderloin off the grill and it was the perfect light pink center and dinner was ready! Rang the bell to get the rest of the crew in from the boat house and dinner was served!

The evening was great, finishing dinner outside while the sun went down! Thanks to Luanne R. for the delicious peach cobbler. Unfortunately cooking always ends with the dishes but everyone chipped in and by the end of the night everyone was full and content and exhausted! A great night with dreams of another day on the lake! My philosophy, taught by my mother is 'The More the Merrier,' next time maybe you can join us!

As promised a great summer, Peach Sangria!

One bottle of white wine

One cup of Peach Schnapps

One concentrated frozen lemonade

Two cans of Sprite Zero or Fresca (of enough to fill up the rest of the pitcher)

Cut up some grapes and peaches to fill the bottom of the pitcher and let them soak for an hour or two! Add ice and serve!