Turkey Day Meal

Here are some snaps of our Turkey Day meal. The food was incredible. I prepared the turkey {the same as I have for the past two Thanksgivings}. Again, it was brined and roasted to perfection. Mom's homemade apple pie, cheesy potatoes, sweet potatoes, and green bean casserole were incredible {as always!}. I also made the stuffing {cranberry, fig, sausage} and cranberry-apple chutney. Both turned out incredibly delicious.



Overall, it was a great day spent cooking, baking, and spending time with family. So good. Now, I have to roll myself out of bed tomorrow morning to go back to work. Boo.

xoxo,

PJ

on fire

to celebrate the end of the weekend and the start of the work week, i decided that we should create a new tradition: pizza sunday! usually we order in or pick up a few frozen pizzas. this week i decided we should re-instate another old tradition (and by old, i mean something that we did more frequently when we were first married... 4 years ago) homemade pizza. it's so simple, and really delicious. the best part is that you get to pick your own toppings! this way you can control the ingredients, flavors, and calories!

ingredients: 

store-bought pizza dough (i highly recommend whole foods' fresh dough - it's so yummy!)

olive oil

pizza sauce

shredded mozzarella

favorite toppings for us: sliced onions, chopped spinach, and turkey pepperoni 

preparation:
pre-heat oven to 400 degrees
let dough sit out at room temperature until soft
spray pizza pan with non-stick cooking spray
stretch dough across pan, add 1 tbsp of olive oil to coat top of dough (it adds a lot of flavor!)
assemble pizza: sauce, cheese, toppings
cook pizza for 17-20 minutes until cooked through

serve:

i love cheese, so i add freshly grated parmesan while it's still hot

red pepper flakes are also a great way to spice up a slice

... perhaps the most perfect way to top off the meal: a glass of wine. 

(this is one of my favorites: the naked grape's pinot noir)

happy work week!

xoxo,
pilar

into the kitchen

brunch: a combination of breakfast & lunch. invented in the late 1800s, it remains a favorite for lazy weekends & city people. as a kid, i thought it was fabulous because i could order breakfast or lunch. this recipe is my favorite brunch to make at home: asparagus & fontina frittatas.

a family favorite, they are simple & delicious. although traditional frittatas are made in a skillet, i prefer to make them in individual servings. they are easy to serve and eat.

ingredients:

6 large brown eggs

12 ounces of asparagus, trimmed, cut to 1-inch pieces

3 ounces of fontina cheese, diced

1 vine ripened tomato (seeds removed), cut to 1-inch pieces

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon flat leaf parsley, chopped

1/3 cup milk

*for the highest quality, use all organic ingredients, and the freshest veggies & eggs that you can afford.

preparation:

pre-heat oven to 375

beat eggs, add milk, salt & pepper

sauté asparagus in 1 tablespoon olive oil until tender; add tomatoes until softened

spray 12 count muffin tin with nonstick cooking spray

combine cheese, asparagus & tomato; divide evenly among muffin tin

cover with egg mixture, divide evenly among muffin tin

bake for 20 minutes or until egg mixture puffs & has set in the middle

sprinkle with parsley before serving

eat!