Archive for the ‘Recipes’ Category

thanksgiving 2010

Sunday, December 5th, 2010

Happy Thanksgiving!

oops…

i guess i’m a little late ;)

I’ve got a thanksgiving recap, a holiday recipe, and some baby-lovin to share with you!!

We had such a wonderful thanksgiving this year. We had friends from both New York and Virginia drive 18 hours to spend the holiday with us, and we were so happy to have them here and grateful that they made the trip! We also had friends from Dallas and Arkansas, and two of Scott’s siblings and their families! It was so wonderful to spend time with people we love and to watch my baby girl experience her (almost) first taste of the holidays. It was a whirlwind of a weekend but so worth every moment!

We had big plans on Saturday for some serious Razorback tailgating, and it was a BLAST! But to start things out, on Wednesday we lit up the fire pit in the backyard and celebrated everyone’s arrival. The next day, the whirlwind of thanksgiving set in as cooking, cleaning, and impromptu trips to the grocery ensued. Dinner started at six, and my boys were such great helps getting everything ready.

We had 18 people total for dinner Thursday night, 10 adults and 8 kids…

We had to borrow a table from Scott’s work to fit everyone :)

Early the week of Thanksgiving, I posted a round-up of free printables you could use to make your holiday table a little more special.

Well, I have a confession to make….

I didn’t use any of them!

:/

As cute as paper printables can be, I wanted to go for an elegant, more organic look…..

and I LOVE how it turned out!!

Another confession? I was short on napkins, so half of them are actually rolled up placemats….

nobody knew the difference!

I used the candles that normally sit in my fireplace.

They used to have antique embelishments on them and were used on the tables at our wedding.

sorry for the bad iphone pic!

These pictures don’t quite do the table justice, but take it from me that it was beautiful and the candles kept us all nice and toasty as we ate :)

oh, and the table cloth is a painters drop cloth from home depot! It’s an awesome color and has great texture. Plus it’s super durable!

Unfortunately, I don’t have any other pictures from Thanksgiving. We were too busy enjoying one another’s company and wrangling kids to take any! But I do have a fabulous holiday recipe to share with you. It’s perfect for thanksgiving, because it literally tastes like fall in your mouth, but it should be just as big of a hit at your next Christmas bash!

Butternut Squash Casserole

I found this recipe over at the fabulous imanimama.com when she posted it in her feature Make or Buy: Toddler Meals, but can I just say, “toddler meals, my butt”?!?! I have made this recipe, with some adaptions, five times now and it has always been A HIT! Here is the recipe as  I make it.

  • 4 cups (2 1/2 pounds) butternut squash, peeled and cubed
  • 1 lb spicy breakfast sausage (we like it HOT!)
  • 5 tablespoons unsalted butter, plus more for the pan
  • 1 tablespoon extra-virgin olive oil
  • 2 large yellow onions, chopped
  • 1 cup buttermilk
  • 2 large eggs, beaten
  • 3 teaspoons allspice
  • 3/4 cup bread crumbs
  • 3/4 teaspoon kosher salt
  • 2 teaspoons black pepper
  • 2 cups coarsely grated cheddar cheese
  • 1- 10 oz bag fresh spinach

1. Preheat the oven to 375 degrees F. Butter a 9-x-13-inch baking dish or  4-quart casserole.

2. Place squash in large pot and cover with water. Bring to a boil and cook al dente (6- 10 minutes) or until they become somewhat softer and turn deeper in color. Drain it and set aside.

3. In the meantime, brown the sausage in a seperate skillet until well done and slightly browned. Drain.

3. Melt the butter in the stockpot and add oil. Add the onions and sauté over medium heat until translucent and limp, about 8 minutes. Add the warm squash and the buttermilk, eggs, allspice, bread crumbs, salt, pepper, and 1 1/3 cups cheese. Blend  until well combined. Add the sausage and spinach. Blend again.

4. Spread the mixture evenly in baking dish. Bake for 45 minutes. Remove from oven and sprinkle with remaining cheese. Turn up the oven to 415 and bake 15 minutes more. Serve.

picture via

Ladies, PLEASE make this recipe…

I promise it won’t dissapoint!

:)

And I know I promsied you some baby-lovin….

Who can resist?!?!

I’m on a break from school and I’ve got lots of great posts coming for you!

Until then….

have a blessed day and enjoy this holiday season with people you love!

Click here to see the blog parties I am linking up with
Original recipe from here


a must-have recipe: marinated asparagus

Sunday, May 9th, 2010

Every homemaker knows how important it is to have some tried and true recipes in their culinary arsenal. You know… for those times when one of your random kitchen experiments isn’t going to cut it ;) I definitely try to have a few go-to dishes for when I know I’ll need a crowd pleaser .

….Because not everybody is as sweet about being a taste tester as my hubby….

One of my favorite summer-time recipes is definitely one that comes from my mother’s kitchen. I always get great compliments on it and and I jump at the chance to bring a veggie to a spring or summer time get together…..you know, so I can show off my skills.

:)

Marinated asparagus is super easy to make (almost fail proof…. which, to me, is a definite bonus). You could probably substitute some of the ingredients, but I never really have to because they are all things that I keep in my kitchen anyway.

That’s not my picture.

I forgot to take a picture of mine the last time I made it (Easter Sunday). It’s probably just as well because the one above does a much better job of showing you how delicious and pretty the dish really is.

You’ll know one of my pictures when you see it…. they’re not that pretty.

Anywayyyy…. here’s my mother’s recipe. I’m not sure where she got it from, but I do know that I find my hubby sneaking a few over the kitchen sink when I’ve had them marinating over night.

Marinated Asparagus

3 to 4 lbs asparagus                 1 tbsp Accent

1 cup cider vinegar                   1 tsp salt

1    1/4  cup oil                        1 tsp black pepper

1 tbsp dill weed                        1 tsp garlic salt

1 tbsp sugar

Set a pot of water to boil. While you are waiting, trim the ends off of the asparagus and rinse. Carefully drop your asparagus into the boiling water for 60 to 75 seconds. Drain immediately and then rinse them under cold running water to stop the cooking process. Set the asparagus onto a clean dish towel and pat dry.

Combine all the other ingredients in a gallon-size ziplock bag. Make sure it is closed (well!) and give it a good shake. Add the dried asparagus to the bag, make sure it is all well coated and let marinate in the fridge for AT LEAST 6 hours…. preferably over night.

Serve chilled!

Oh, and speaking of my mother’s kitchen…

Happy Mother’s Day, Mom! And happy Mother’s Day to all you other fantastic momma’s out there!

I’ll be busy for the rest of the day enjoying my fist Mother’s Day with a baby in my arms instead of in my belly!

picture from here