FriendsGiving

The picture above says it all and can be interpreted in so many ways.  Running to get that last piece of pumpkin pie, the joy of escaping the crazy family gathering, skipping because the bourbon cocktails were amazing, or simply friends truly enjoying the fact that they are family.  

Eleven years ago when I moved to Los Angeles I knew that my new found friends would be very important to me, however I could have never dreamed to what an amazing family they would become.  We have seen each other through new jobs, dance till your feet hurt-yes you will have a hangover-wedding, adventures in parenting, bad relationships, coping with the in-laws and celebrating all the little things in between with really good bourbon.  Being thankful for my friends is an understatement and my dear friend Courtney from Creative Ever After is no exception.

I was fortunate enough to collaborate with her as we created our tablescape for what could be a pretty fantastic "friendsgiving."  Courtney is pretty much Martha Stewart in my book when it comes to her DIY crafts.  These DIY Succulent Pumpkin Centerpieces are the most perfect touch to anyone's Thanksgiving decor.  They are simple, elegant and easy to make.  And how cute is the delicata squash one!!




The "Give Thanks" place cards are so super cute and I love the special touch of the back side where you can write what you are thankful for.  I admit I don't often like to share my feelings out loud.  So going around the table and saying what we are thankful for is just short of a nightmare for me.  However, I really love the idea of writing them down and placing them so everyone else can read.  

Now about that soup.  Kabocha squash, also known as Japanese pumpkin, is sweeter than a sugar pie pumpkin and a bit less than a sweet potato.  Roasted with some garlic and leeks it ends up being a wonderful pair to the salty spicy crispy chorizo.  The coconut milk gives the soup a warm creamy taste keeping it lighter opposed to using heavy cream.  A small bowl of this soup to start your Thanksgiving meal will get everyone at the table ready for a feast full of fall flavors.

Courtney and I enjoyed the soup and wine after we finished shooting pictures for the post admiring the table and talked about how someday we would host a Thanksgiving like this.  I always wanted to have the kind of Thanksgiving where I serve courses; appetizers and wine, soup, salad, entrees with all the fixings, more wine and then pie.  I love the idea of really making it an event and enjoying each course separately, but for now Courtney and I can dream.  Maybe the next Friendsgiving.

Roasted Kabocha Squash Soup with Crispy Chorizo

Ingredients
2 Kabocha squashs
2 heads garlic
3 medium leeks, white and light green parts only, chopped
4-1/2 cups chicken or vegetable broth
4 chorizo links, casing removed
1-1/2 cups coconut milk
4 tablespoons plus 1 teaspoon olive oil
2 tablespoons unsalted butter
Salt and pepper to taste

Preheat the oven to 375 degrees.

Carefully cut the squashes in half.  Remove the seeds and stringy flesh and discard.  Drizzle 2 tablespoons of olive oil over the pumpkin and rub into the flesh and skin.  Place the squash onto a large foil lined rimmed baking sheet flesh side down.  Bake in the oven for 55-60 minutes, until the squash is tender enough for a fork to go through.

Remove the flaky skin of the garlic heads.  Cut off the tops and discard.  Place the garlic heads on a piece of foil and drizzle with 1 teaspoon of olive oil.  Wrap the foil around the garlic and place in the oven with the squash when the squash has 30 minutes remaining.  Roast for 30 minutes.  Remove the squash and garlic from the oven and allow to cool enough to handle.

In a large skillet over medium-high heat, cook the chorizo until browned and crispy.  Use a fork or spatula to break the links into small pieces.  Cover and set aside.

In a large pot or dutch oven melt the butter and 2 tablespoons of olive oil over medium heat.  Add the leeks and cook for about 5-7 minutes, until they color and are tender.  Scoop 4 cups of the roasted squash out of the skin and add to the leeks.  Remove the roasted garlic from the skins and add to the squash mixture.  Stir to combine.  Add 2 cups of the chicken or vegetable broth.  Stir to combine.  Bring the soup to a boil.  Reduce the heat to low and simmer for 10 minutes.  Using and immersion blender, blend the soup until smooth.  You can also puree the soup in a food processor in batches and return to the pot.  Add the remaining broth.  Stir to combine and simmer for 10 minutes.  Season with salt and pepper.  Stir in 1 cup coconut milk.

Ladle in desired amount of the soup into each bowl and top with the crispy chorizo.  Use the remaining coconut milk to garnish the soup.  Makes 8-10 servings.  

Note: If you like your chorizo extra crispy you can place the chorizo on a foil lined baking sheet and place under the broiler for a few minutes.  

Super Green Salad

I've been making this salad for a while now and after many request I'm finally getting around to posting it.  It's made appearances at a bridal shower, birthday parties, dinner parties and most recently it was on the menu for my cooking day with a few of my dance kids.  This salad is always a hit and has been officially approved by a few anti-vegetable picky eaters!  I think it's the blueberries and sweet maple syrup that throw everyone off.  Suddenly they forget they are eating healthy and instantly enjoying this fresh hearty salad.  

This Thanksgiving my super green salad, as my dance girls were calling it, will be making it's way to the dinner table.  I'm hoping that it will help cancel out the over load of carbs and sweets I will be enjoying that day.  Also as an added bonus, all off the veggies and the dressing can be prepped and made the night before leaving you more time to get to those super indulgent side dishes and of course, a glass of wine or two!

Let the holiday season begin! 

Almond Blueberry Super Green Salad with Maple Dijon Dressing

Ingredients
1-1/2 cups Dino kale, chopped
1 cup red cabbage, chopped (you can substitute green cabbage)
1 cup Brussels sprouts, shredded
1 -1/2 cup fresh blueberries
1/2 cup sliced raw almonds
1/2 cup shredded Manchego cheese
1/4 cup fresh lemon juice
1/4 cup maple syrup
1/3 cup olive oil
1 teaspoon whole grain Dijon mustard
Salt and pepper

In a medium bowl combine the lemon juice, maple syrup, olive oil and Dijon mustard.  Whisk to combine.  Season with a bit of salt and pepper and set aside.  You can also combine the ingredients in an airtight jar and shake to combine.

In a large salad bowl place the kale.  Drizzle a bit of olive oil over the kale and massage the kale for about 1 minute.  Add the red cabbage and Brussels sprouts and toss to combine.  Add the blueberries, sliced almonds, and Manchego cheese.  Gently toss to combine.  Pour desired amount of dressing over the salad and toss.  Makes 4 servings.

Dinner With Friends Via The Internet

This whole world of social media seems to always get a ton of grief with all of its negative comments and opinions.  While I am tired of the lack of privacy, over-sharing, bullying, and the total distraction from the real world I am forever thankful for the wonderful things that can be shared.  

I often talk about my best girlfriends from high school as they are constantly inspiring me, supporting me and secretly (and not so secretly) trying to persuade me to move back to the east coast.  All five amazing women lead extremely busy lives and between juggling their kids, work, homes, and businesses it's often difficult to catch up over the phone.  Thankfully we are able to share our lives with each other over Facebook, Instagram and blogging.  

After I had recently posted a picture on Instagram of this spicy fall pasta, I instantly got a comment from one of the "Hershey Husbands" asking for the recipe.  While I really wish I could have dropped off some for dinner, sending the recipe was the next best thing.  I have to say I really enjoy having some east coast taste testers!

So even with its negativity, social media has enabled us to share our lives with each other whether it's a new business venture, pictures of their kids picking pumpkins or my foodie creations.  I'm thankful for it!

Spicy Sausage and Roasted Delicata Squash Pasta

Ingredients
1 pound spaghetti pasta
1-1/2 lbs spicy Italian sausage links, casing removed and roughly chopped
2-3 medium delicata squash, seeded and cut into 1/2 inch pieces (you can substitute with 1 medium acorn squash)
7 ounces fresh arugula
3/4 cup plus 3 tablespoons olive oil
2 tablespoons lemon juice
1/2 cup panko bread crumbs
1 tablespoon fresh thyme, chopped
1/4 teaspoon plus some for seasoning salt
1/4 teaspoon plus some for seasoning pepper

In a medium skillet heat 2 tablespoons of olive oil over medium heat.  Add the panko bread crumbs and cook, stirring continuously, until golden brown.  Add the thyme and 1/4 teaspoon salt and pepper.  Stir to combine.  Transfer the panko mixture to a small bowl.  Set aside and allow to cool.

Preheat the oven to 400 degrees.

In a medium mixing bowl toss the chopped delicata squash with 1 tablespoon olive oil and season with salt and pepper.  Place the prepared squash onto a foil lined rimmed baking sheet.  Bake in the oven for 25-30 minutes, turning halfway through.


While the squash is baking, boil your water for the pasta in a large pot and cook the pasta according to the directions on the package.  Strain the pasta and return the pasta to the pot.  Add the 3/4 cup of olive oil and lemon juice.  Toss to combine.

While the pasta is cooking, drizzle a small bit of olive oil in a large pan and heat over medium heat.  Add the sausage and cook until browned and cooked through.  Use a spatula to break up the sausage into small pieces.  Pour the sausage into the large pot of cooked pasta and toss to combine.  Add the delicata squash to the mixture and gently toss to combine.  

Place about 1/4 - 1/3 cup arugula onto each plate.  Divided evenly, place the pasta mixture over top and toss.  Top with the thyme panko bread crumbs and serve.  Makes 6-8 servings.

Falling For Bourbon

I know the title of this post is a bit cheesy but who isn't excited to start mixing up some fall cocktails with a great bourbon?  This recipe in particular was made with an outdoor fall brunch in mind.  You know, the kind where you are wearing the perfect sweater and scarf slowly sipping on a delightful cocktail to warm your belly while the beautiful autumn leaves fall from the trees.  OK we know that only happens in the movies or in the perfect world of Pinterest.  However, I do think that this herb infused cocktail should make it's way to your brunch table, Halloween parties, join you for a hayride and then bring the whole family together at Thanksgiving.  Cheers!

Orange Rosemary Bourbon Cocktail

Ingredients
2 ounces bourbon (I use Bulleit Bourbon)
2 ounces rosemary infused orange juice (see recipe below)
Soda water
Fresh rosemary sprig for garnish
Ice

Rosemary Infused Orange Juice

Ingredients
3 cups fresh squeezed orange juice (store bought OJ works too)
3 fresh rosemary sprigs

Place the rosemary sprigs into a clean air tight jar.  Pour the juice over the rosemary.  Store in the refrigerator and allow to infuse for about 2-3 days.  Remove the rosemary from the jar and discard.  The infused juice will keep in the refrigerator for up to 2 weeks.

Assembling the cocktail:

Fill a rocks glass with ice.  Pour the bourbon and rosemary infused orange juice over the ice.  Top off with the soda water and garnish with the rosemary sprig.  Makes 1 serving.

Two Ingredient Ice Cream

OK I'm going to complain again for only one second that I can't turn on my oven during the day because of the weather.  Ugh!!  I have so many wonderful fall recipes that I'm hoping to share soon, before it turns winter!  So for now I will be doing some simple and fun recipes that doesn't require the oven.

I don't know if you've been to Trader Joe's lately and discovered that they have now made an ice cream with their super addicting Speculoos Cookie Butter.  Well unfortunately and fortunately I have.  I'm a sucker for trying out all of their new products and this one without a doubt jumped into my already overflowing grocery cart.  

My husband and I at first went slow and savored each bite of a small bowl declaring it is the best ice cream we've had in a while.  Then we decided it needed to be made into a pumpkin beer float, which was of course, incredible.  Then we found ourselves sneaking spoonfuls from the freezer and by the end of the week we were scraping the bottom of the carton not to leave any ounce of cookie butter behind.  Indulgent?  Maybe.  Feeling a bit guilty?  Yes.

To calm my guilty feelings and cookie butter cravings I decided to make my own version with just two  ingredients.  Yes, TWO ingredients!!  All you need is frozen bananas, cookie butter and a food processor to blend it until it makes that creamy delicious ice cream.  I admit it's not quite the same but it's definitely pretty darn good!  

Banana Cookie Butter Ice Cream

Ingredients
3 very ripe bananas, chopped and frozen 
1/4 cup Speculoos Cookie Butter, creamy or crunchy (substitutes: peanut butter, Nutella, chocolate fudge)

Place the frozen bananas into a food processor.  Blend until smooth.  Add the cookie butter and pulse until combined.  The texture will be creamy like soft serve ice cream.  You can enjoy immediately or place into an airtight container and place into the freezer for about 20-30 minutes until frozen.  Store in the freezer for up to 1 month.  Makes 2 cups.