Today's Thoughts: Cooking!

I LOVE food. I mean, I really love food. It's amazing to me that I don't weigh over 200 pounds by now. I guess that's why I also love to cook. Cooking means that I get to make all the foods I love, just the way I like it. Of course, I have days where I just don't feel like cooking and crave a night out or a bucket of special fried rice from San Fu. Now, don't get me wrong- I am by no means a gourmet cook. I don't always use the freshest ingredients available, I may take short-cuts and help from the store, but most of the time I am cooking up something in my small, apartment-sized kitchen. Tonight I used my crock pot for the first time, a Christmas present from my parents. I popped in all the ingredients for Beef Stew and headed out the door. The smell was heavenly when I came home this afternoon. And oh my goodness, it was spectacular (as described by my hubbs)!

My desire to learn how to cook came a year or two before I got married. I've always wanted to be a good cook. I have different tastes from my parents so I didn't really look to there cooking as an inspiration. I became obsessed with watching Everyday Italian with Giada- she's gorgeous, first of all, and everything she makes looks like a gourmet meal! I still watch her cooking shows today as well as a variety of others. At the moment I am a HUGE fan of Rachael Ray. I never really was until I became an unemployed housewife- I had NO idea she had a morning talk show! I am inspired by many of her recipes and I've tried out a few, adding my own touch to them as I go.

Sooo. The first few recipes I want to try are some of Rachael's. I will be trying them out VERY SOON!

1. Baked Shells Casserole

You just HAVE to click on the link. Spinach, pasta, cheese? What's not for a girl to love? It looks sooo good!

2. Coconut Chicken Cutlets

I'm pretty sure I'll be making this one next week. I've never cooked with coconut before and it looked awesome when I watched her make it.

3. Spinach and Artichoke Mac and Cheese

Another ingredient I have never experimented with in the kitchen- artichokes! Looks delicious!

4. Chocolate Overdose Cake

I found this AMAZING chocolate cake recipe on the Beantown Baker's blog today. It looks like it could be the best chocolate cake ever! Now I just need an excuse to make it!

5. Lemon Yogurt Cake

Yet another ingredient I fail to use; lemons. I looove anything flavored with lemon, especially Macaroni Grill's Lemon Passion cake! I've never made anything like this either and I'd really like to try it. :)

Be on the lookout- eventually, or soon, I hope, I'll be trying out all these recipes!!


What recipes are you looking to try out?

Today's Wishlist: Spring!

I don't know about you, but I am really excited about all the new Spring looks coming out. Even though we're a good two-three months away from Spring, stores are already stocking their shelves with short-sleeved tees, mini skirts, and flowy, flowery print dresses. I received my Alloy catalog in the mail a few days ago and I just had to share my Spring wishlist with you all :)

1. A flowy, flowery print blouse.



2. I don't think I've ever owned anything like this. How cute is it!



3. I am IN LOVE with these shoes. I have to have them!



4. Cute and comfortable. I'd wear it with a belt and jeans.



5. This list wouldn't be complete without a cute dress.




What's on your wishlist for Spring?

Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce

Last night the hubbs and I wanted to try something different. I've been watching A LOT of Rachael Ray shows- her talk show and 30 Minute Meals. Sad to say, her talk show is often the best part of my day! I saw her make these chicken roll-ups on 30 Minute Meals the other day and just had to try it. It. Was. So. Good!

• 2 (6-ounce) pieces boneless, skinless chicken breast
• Salt and freshly ground black pepper
• 4 thin slices provolone cheese
• 4 thin slices prosciutto (I used ham)
  
• 12 thin spears asparagus, trimmed of tough stems and blanched in salted water 2 minutes, drained
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken stock or vegetable stock (I used water)
  
• 1 tablespoon Dijon mustard
• 1/2 lemon, zested and juiced (omitted)
  
• 1/4 cup chopped, flat-leaf parsley, a handful

Halve the chicken breasts horizontally separating each into 2 cutlets. Place each halved cutlet in an individual freezer plastic storage bag (with slider tab). Add a tablespoon of water to each bag and pound into1/8-inch thick cutlets. I used a frying pan to pound them very thin.

Arrange the 4 cutlets on work surface. Season cutlets with salt and pepper on the side facing up. Cover each piece of chicken with 1 slice cheese and 1 slice ham. Starting on 1 side of the breast, place a small bundle of 3 asparagus spears. Wrap and roll the chicken around the asparagus. Wash hands.

Heat about 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium heat. When hot, using tongs, add the chicken roll-ups to skillet with seam side down. Season the roll-ups with salt and pepper. Cover the pan loosely with tin foil and cook 4 to 5 minutes, turn roll-ups over and cook and other 4 to 5 minutes. Remove cooked roll ups to a serving plate. Add 2 tablespoons of butter and 2 tablespoons flour Stir in the chicken stock and Dijon mustard, scraping up any drippings from the bottom of the pan, and simmer 1 minute. Remove from the heat, add the lemon zest, lemon juice and parsley and spoon over chicken.

Today's Decor: Christmas in the Living Room

It is my dream to live in a huge two-story house. I'd decorate the banister with lightened garlands and hang dozens of lights outside. I'll have three Christmas trees; one in the family room, living room, and dining room. Or kitchen, depending on the layout of the house. There will be all kinds of Christmas goodies in bowls; red & green M&M's, frosted sugar cookies, and peppermint candy canes.

For now, we live in an apartment. There is no banister for me to decorate. Our front porch does not have any outlets, so I can't hang Christmas lights. We have one tree in the living room. The kitchen, while a good size for an apartment, is much too small to display numerous bowls of Christmas goodies.

But I make do! One day I will have that glorious house. In the meantime, I'll dream of how it will be decorated.

I love Christmas and I love decorating for Christmas. We don't have much as last year was our first Christmas together and this year I am out of a job. Couldn't add to our collection! The dining room is seriously lacking- that will be my project for next year. The best room in the house is the living room, with the fireplace and Christmas tree all decked out.



Our mantle, my favorite spot.



These little guys hang on our TV towers.



Breakfast Bar





Our Tree!!



I love snowflakes, hence the snowflake theme for our tree. I think I'm going to give the tree more of a color scheme next year. Gotta add some red in there. The whites and silvers are blending in too much. You know where I'll be the day after Christmas. Clearance!!! :)

How's your Christmas decor coming along?

Pumpkin Swirl Cheesecake

Ingredients
-25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups) (I used graham cracker crumbs to make the crust)

-1/2 cup finely chopped PLANTERS Pecans (omitted)

-1/4 cup (1/2 stick) butter, melted

-4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened (I only used three)

-1 cup sugar, divided

-1 tsp. vanilla

-4 eggs

-1 cup canned pumpkin

-1 tsp. ground cinnamon

-1/4 tsp. ground nutmeg

-Dash ground cloves (didn't have)

Directions

HEAT oven to 325°F

MIX crumbs, nuts and butter; press onto bottom and 1 inch up side of 13x9-inch pan. (I used a regular springform cheesecake pan. Keep checking on it after it's been baking for an hour if you decide to do it this way.)

BEAT cream cheese, 3/4 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1-1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.

SPOON half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.

BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.

Paula Deen's Roasted Turkey with Maple Cranberry Glaze

Turkey: nocoupons

• 8 tablespoons butter, softened
• 1 tablespoon House Seasoning, recipe follows
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons minced shallots
• 2 tablespoons minced garlic cloves
• 1 (15-pound) turkey
• Stuffing, if desired

Glaze:

nocoupons

• 3 tablespoons butter
• 1 (12-ounce bag) cranberries
• 1/2 cup maple syrup
• 3/4 cup cranberry juice
• 2 teaspoons apple cider vinegar
• 3/4 cup apple cider
• 1/4 cup brown sugar
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

Turkey:

Directions

Preheat oven to 375 degrees F.

In a small mixing bowl combine the butter, House Seasoning, parsley, shallots, and garlic. Thoroughly rinse and dry the turkey. Tuck the wings underneath the body and place the turkey in a roasting pan. Rub the butter mixture all over the turkey. Stuff, if desired.

Roast for 18 minutes per pound (including stuffing weight, if using). The turkey is done when an instant-read thermometer is inserted into the thickest part of the thigh (and deep into the stuffing) and registers 165 degrees F. and the juices run clear. Remove from the oven and loosely tent with foil. Let rest for 20 minutes before carving.

Glaze:

Combine all ingredients in a small saucepan over medium-high heat. Bring to a boil and reduce heat to medium-low. Let simmer until the cranberries burst, about 8 to 10 minutes. Strain the mixture through a sieve and let cool. Reserve for turkey.

House Seasoning:

nocoupons

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

I Know it's Late...

..But I still have to share my Thanksgiving table!! I know, I'm a horrible blogger.

Our Thanksgiving was PERFECT. And when I say perfect, I mean the food, desserts, table decor, and company was exquisite!! I have never made a turkey before and my best friend and I made the best turkey we have ever had. I SWEAR. It was unbelievable. We were in shock! All the desserts were made the day before as well as the sweet potato casserole. We also brined the turkey and it sat in a bath of saltwater seasoned with pepper and oregano. On the day of, the stuffing, cornbread, corn on the cob were all prepared while the turkey baked in the oven. I don't know how it all worked out so well, nothing was cold, nothing was out too long before we sat down to eat. I think Kim has to be involved in all my events from now on! We made an amazing team.

Here's the table before.



And after.



Buffet Server with all our sides.



This was my plate.



And then there was dessert! The pumpkin cheesecake was so good.



I have to share some of these recipes with you. They are just too good to keep to myself! I hope your Thanksgiving went just as smooth. Now on to some Christmas decor!