Happy Thanksgiving

It is finally here and I know if you are the host of your dinner today the bird has probably been in the oven since five o'clock this morning! I just wanted to wish everyone a Happy Thanksgiving! Cheers to all things pumpkin, crispy turkey skin and creamy mashed potatoes!

There are many things to be thankful for, so take the time today to enjoy those things and create some memories! I know I will with my family.

Enjoy!


*This photo was taken at Miss Florence Diner where I enjoyed a classic diner dish, Roast Turkey Dinner. Miss Florence Diner is located in Florence, MA and worth the drive from Boston. It is a classic diner that he been in business since 1941 and hasn't yet been tainted by Guy Fieri advertisments.

One pot special....

Late fall and all through winter, I tend to do a lot of braising, stewing and roasting. I also like to try to make at least one, one pot meal a week. One pot meals are perfect. You put everything in the pan and voila, it's done. One of my favorite pans to use are my Le Creuset Dutch ovens.

The first year Phil and I were together, he spoiled me forever when he gave me my first Le Creuset Dutch oven. Now a lot of women would not like a pan for Christmas, but I certainly loved it. It was like getting the "Gucci" of pans! I had always admired Julia's pans while watching old episodes of her show on tv. Now, I finally had my own and I couldn't wait to get it cooking. These pans maintain heat and cook food beautifully. I have added a few more to my collection over the years and I use my Creuset most nights to cook dinner and especially for the recipe I am going to share, which is simply titled one pot chicken dish.

For this dish, the ingredients can be changed around pending on what you may have in the pantry or fridge. I first made this because I had chicken in the fridge, oil cured olives in my pantry and some feta cheese. I remember adding some chicken broth and brown rice to the dish and it was a full meal. The recipe I am going to share is my favorite version of this one pot meal, but again feel free to modify the ingredients. Here is my recipe for one pot chicken dish....

Serves 4
1 tablespoon olive oil
12 oz of boneless chicken breast, cut into cubes
2 cups low sodium chicken broth or homemade chicken broth
1 can petite diced tomatoes
1/4 cup chopped green olives
1 cup brown rice
1/4 cup torn basil leaves
Salt and pepper to taste
Block of Feta cheese sliced to serve

In a Dutch oven, heat the oil. Add the chicken and let brown on all sides. When chicken is caramelized, deglaze pan with chicken broth. Bring to simmer and let cook for 8-10 minutes. Add tomatoes, green olives and season with salt and pepper. Bring this to a boil. Fold in the brown rice, turn the heat down to medium and cover with the lid. Cook until rice had absorbed the broth, but still has a creamy consistency. Stir in the basil and adjust seasonings. I like to serve this topped with lived feta cheese, it adds a slight saltiness to the dish.

I have made this recipe with chicken on the bone and it came out equally delicious.


Enjoy!

Pumpkin Cupcakes

Oh pumpkin, there are so many things one could use you for. Pies, soups, pastas, candies and cupcakes. These pumpkin cupcakes are the perfect pairing of sweet and spicy. They look beautiful as part of a holiday dessert table and can be enjoyed by all.

The idea for the pumpkin cupcakes came from a great cookbook titled, Cupcakes from the Primrose Bakery. Primrose Bakery is a bakery operated by two women in Primrose Hill, North London. These two women started out simply as two moms baking cupcakes for their children and have turned their passion into a business. Their recipes are simple and easy to use. They take pleasure in using good quality and local ingredients for their baked goods, which I can appreciate.

While thumbing through this cookbook for some holiday dessert inspiration, I came across these pumpkin cupcakes, which of course appealed to me because I do enjoy my pumpkin, especially this time of year. I worked in the kitchen with Malissa and we played around with the recipe a bit, taking some ingredients out and testing a new frosting recipe for it. After many test batches, I am happy to share Pumpkin cupcakes with spiced mascarpone frosting......


For the cupcakes
Makes 12 full size cupcakes or 24 mini cupcakes
8 tablespoons unsalted butter at room temp
1 1/3 cup light brown sugar
2 large eggs
1/2 teaspoon vanilla extract
3/4 cup canned pumpkin
1 1/2 cups all purpose flour
1 1/2 teaspoon baking powder
Pinch salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground clove
1/2 teaspoon ground ginger
1/4 cup sour cream
*one batch of spiced mascarpone frosting

Preheat oven to 350 degrees and line a 12 cup muffin tin

Cream together the butter and the sugar until mixture is smooth, 3-4 minutes. Add the HHS one at a time, ensuring they are mixed in well. Then add vanilla extract. Add the pumpkin puree until just mixed together.

Sift together the dry ingredients into a bowl. Add half the dry ingredients into the mixture until combined and half the sour cream, then repeat until all ingredients are mixed.

Fill each muffin cup 2/3 full to leave room for cupcakes to rise. Bake in the oven for 20-25 minutes. Not check doneness insert a toothpick or cake tester into the center of the cupcake, it should come out clean if they are done. Cool in tin on a rack, then remove and cool completely before frosting.

Spiced Mascarpone frosting
6 oz mascarpone cheese at room temp
3 cups confectioners sugar
8 tablespoons unsalted butter at room temp
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Pinch ground cloves

Cream together ingredients until you have a smooth and fluffy frosting. Frost cooled cupcakes using a piping bag or a simple offset spatula. This frosting should be stored in the fridge as it contains cheese.

I like to top the cupcakes with pepitas or candy corn or even a shake of ground cinnamon.

Enjoy

Countdown to Thanksgiving

It is officially the race to Thanksgiving Day and if you're anything like me you have been planning your menu since last year. Typically, my mind begins working overtime, right after a big gathering on what I want to make next time.

Lucky for me, I get to be a guest for Thanksgiving and take the day off from hosting, but I wanted to provide some helpful tips for a stress free holiday. Here are my top ten hints to having a smooth gathering.

1) Create a balanced menu that celebrates the ingredients of the season. This time of year is one of my favorites because of the heartiness of some of the produce you may see at your local market.

2) Work with a list. Shopping and prep lists are crucial. Prioritize from the most difficult to the easiest. Don't forget to check completed dishes off, there is something gratifying about checking off a list.

3) Test any new recipes you may want to try before the holiday to work out any kinks.

4) When someone asks "what can I bring?", tell them what you would like them to bring. Whether it be wine, candy, baked goods or a side dish don't worry about asking your guests for help.

5) Know how many are coming and plan for a couple more. I learned this from my mom and it is something she always says, "what's two more?". Sometimes we have those wandering family members or friends who find their way over and it's best to be a little over prepared in this circumstance.

6) There is nothing wrong with using paper. So many companies have gorgeous paper and plastic products that are environmentally friendly and reasonable priced. It makes clean up easy and you don't have to worry about anyone breaking anything. One of my favorite sites is www.smartyhadaparty.com. They have everything from plates, to punch bowls and beyond. Also, set your table the night before so, this sill give you time to follow through with any vision you may have for it.

7) Know your space. Candles and centerpieces are gorgeous as long as you have the space for them. If you plan to have a centerpiece be sure that your guests can still easily pass plates and engage in conversation across the table. Same thing goes for candles, which I love as long as there is space. There are so many flame free candles on the market now and they are a safe way to still have a candle effect, without dealing with a flickering flame. If you're not ready to go flame free, tea lights are a good option.

8) Organize your platters, bowls and serving utensils. Know what you have on hand and ensure the platters are not too heavy for guests to pass around the table. I use post its to write what I am putting in each platter/bowl along with what type of serving utensil will go with it, so everything is organized the day of the event.

9) Set up a makeshift bar if you don't have a real one, so that guests can help themselves to a beverage. Don't forget to stock up on ice and any guest favorites. I like to always have a cocktail pre made, so it is easy to serve. Have a pitcher of ice cold water on your table as well or you will find yourself fetching water throughout the meal for your guests.

10) My last one is easy to say, but some not easy to do and that is to just have fun. The holidays are a time to gather with those who mean most to you. At the end of the day it won't matter if you burnt something or you forgot to roast the chestnuts as long as you had a chance to sit down, relax and have some laughs.

Enjoy!