My Favorite Christmas Tradition!

This year I continued on my favorite Christmas tradition but this time finally in Houston: my 5th Annual Ornament Exchange! It is just one of my favorite parties to host and makes me all giddy inside when planning;)

When I was in college, my dear friend and roommate, Lacey,  invited me to her sister's annual ornament exchange. I had no idea what it was but I was told to bring a wrapped ornament and show up ready to eat, drink and be merry. So I did and that started my love of ornament exchanges. There was Christmas music in the background, yummy party foods to snack on and girls chatting and laughing....my favorite kind of party. When it was time for the exchange part I learned that we play "dirty santa" and open each others ornaments or you could steal from someone else if you love their ornament enough.

 So I went to her sister's ornament exchange every year until I moved away from Louisiana and decided it was only right to bring the tradition to Nashville when I moved. So I did and had so much fun every year doing it and had my own annual ornament exchange for 4 years while there. I have very special memories with my dear friends from these parties will living there that I will always cherish.

When I moved to Houston, I so desperately wanted to have one for our first Christmas there but a certain precious angel arrived 3 weeks early and there was no time for an ornament exchange!!  But this year, I finally was able to bring my favorite tradition to Houston. I invited some of my sweetest friends from school, church and other walks of life and my little heart was content. I think my favorite part of this tradition is unpacking ornaments each year before putting them on the tree and remembering the ornament exchanges that I been to and hosted. If you asked me, I could tell you about each ornament...

Did I mention that this party was strategically planned on the night that us teachers got out of school for Christmas break? It was the perfect way to celebrate and ring in the holiday season!

As far as the menu...that was one of my favorite parts. I made Pesto Lasagna Roll Ups, Puppy Chow, Peanut Butter Haystacks as well as two dip recipes that were sweetly given to me by two very dear friends. Kelley gave me her Creamy Sausage Dip recipe and Mary Rachel gave me her Cheesy Corn Dip. And oh sweetness...these dips are so easy and so delicious. And my sweet Gabe even brought a few amazing dishes so we had plenty of food! Everyone brought their favorite drink to share. I made Poinsettias with champagne, cranberry juice and cranberries. It was a hit!

Peanut Butter Haystacks

These little gems remind me of Christmas growing up. My mom loved making these and for our first married Christmas I wanted to make them, too. They are a hit and so incredibly easy.

1 cup butterscotch chips

1/2 cup peanut butter 

1/2 cup salted peanuts

2 cups chow mein noodles 

Melt butterscotch  chips and peanut butter in a microwavable bowl, stirring ever so often.

Stir in peanuts and noodles gently into melted peanut butter mixture.

Drop dough by forkfuls onto waxed paper. Cool until set. 

*You can also add chocolate chips and omit the peanut butter. Delicious, too! 

Creamy Sausage Dip 

Seriously one of these easiest dips you could ever make and way too addicting. 

Many thanks to Kelley!!

2 8oz. packages cream cheese, softened. 

1 can rotel 

1 lb. breakfast sausage, browned

Mix and melt together over medium heat on stove. Serve immediately in dish.

Serve with fritos or tortilla chips!

Cheesy Corn Dip

I fell in love with this dip at Mary Rachel's house and wanted this recipe! It too is addicting. Don't say I didn't warn you .The best part is you can make ahead! This is a perfect recipe to take outside on a picnic or outdoor party because you serve it cold. Thank you so much, Mary Rachel! 

1 jar chunky salsa

3 cups mexican cheese

1 Tablespoon of mayo

1 can mexicorn drained

chili powder to taste

Mix together and chill. Serve with fritos and corn chips.

Pesto Lasagna Roll Ups
This is definitely a great dish to make ahead and even freeze for busy nights!
8 oz. uncooked dried lasagna noodles
4 cups pasta sauce
1 1/2 cup ricotta cheese
1/2 cup pesto
1 egg, beaten
1 1/2 cup fresh mushrooms, chopped
8 oz. mozzarella cheese, shredded

Heat oven to 350 degrees. Cook lasagna noodles according to package directions, drain.

Meanwhile, spread 2 cups of pasta sauce onto bottom of 13x9 inch baking dish.

Combine ricotta, pesto and egg in a small bowl and mix well. Place cooked lasagna noodles onto waxed paper.

Spread 3 tablespoons pesto mixture along each lasagna noodle. Top each with about 2 tablespoons
mushrooms and 2 tablespoons mozzarella cheese. Carefully roll up.

Place over pasta sauce, seam side down. Pour remaining sauce over lasagna roll ups; sprinkle with remaining cheese. Cover with aluminum foil. Bake 20 minutes. Uncover; continue baking for 10 to 15 minutes or until cheese is melted and light golden brown.

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Weeknight Deliciousness: Roasted Lemon and Garlic Chicken

I am not going to lie. I love eating the bad stuff. I am talking pasta, sweets, bread, etc. I know that is taboo to admit in 2014, in the world of "plant based", "organic" and "gluten free". It is just who I am. And I try to fight the effects by running. This short girl can't eat all the bad that she wants and not exercise...it just isn't in my genes. 

But I can say that I "try" to cook lighter and better during the week because I usually misbehave on the weekends with my eating. I don't always succeed but with this recipe I did. If you need a recipe that is fresh, healthy and can be made prepped ahead...this is it. And it also can be frozen to make for later and most of all delicious. A recipe straight from heaven!

Roasted Lemon and Rosemary Chicken

2 garlic bulbs, minced

1 cup fresh lemon juice

2/3 cup fresh rosemary coarsely chopped (dried can be substituted)

1 tablespoon sea salt

1 1/2 teaspoon pepper

2 cups olive oil

3 (2 1/2-3 pounds) whole chickens cut up

3 lemons, sliced

Garnish: fresh rosemary sprigs and lemon wedges

Whisk together the first 5 ingredients until blended; gradually whisk in olive oil. Pour mixture into 3 large heavy duty ziploc bags. Add chicken pieces and lemon slices. Seal and chill for 8 hours, turning bags occasionally.

Line 2 13x9 inch pans with aluminum foil. Arrange chicken in pans and drizzle with marinade. 

Bake at 425 for 1 hour or until done, basting with pan juices every 20 minutes. Garnish. 

*Taken from a Martha Stewart magazine many moons ago!

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Best Friends, A New Baby and Artichoke Turkey Bugers

Collins and I took our first girls trip this past weekend to Lafayette to see a dear, best friend, Jessica. We had one mission and one mission only on this trip: Operation Baby Nursery! We sat on the floor of the nursery Saturday morning trying to find a "vision" for the nursery and then off to shopping we went. Collins was such a little shopping trooper and we were successful! By the time we said our goodbyes, we had a game plan for a beautiful nursery for a special baby boy and a couple of hundred dollars spent:)

Jess and I have been best friends since we met at Northwestern quite a few years ago. We stood by each other in the dating saga with our high school loves and we both ended up marrying those loves. We stood in each other's weddings and by each others during quite a few moves across the country. And now we have each other for this new season of being moms. Jess was in the waiting room when Collins was born and I plan to be there waiting too when Baby Pitcher arrives in April. I can't wait and it is such a blessing to walk this road together.

Jess and Blaine came to visit this past September for Labor Day. See, nothing was very fishy with this because the "Fab 4" has spent many of Jessica's birthdays together. But there was a tiny feeling that I had in my heart wondering," Hmm... I wonder if they are going to tell us that Jess is pregnant?". Well, I didn't have to wait for the answer long. Just moments after they arrived, Jessica asked if have ever read the new book that she was reading. The title? What to Expect When You're Expecting. Well, at that point there were tears, hugs and laughs all around. And we talked about nothing but babies that weekend. 

THE FAB FOUR!!!

And we cooked too, of course:) Artichoke Turkey Burgers and they were delicious! They freeze perfectly so make half and freeze half.

Artichoke Turkey Burgers

1 pound ground turkey

2/3 cup Italian Style Breadcrumbs

1 cup finely chopped mushrooms

1 large egg

2 tablespoons butter, softened

5 ciabatta buns

1 (14oz) can quartered artichoke heart, drained and chopped

1 cup light Alfredo sauce

1/3 cup chopped fresh basil

seasoning to taste

1. In a large bowl, combine ground turkey, bread crumbs, mushrooms, seasoning and egg. For mixture into 4 hamburger patties, and refrigerate for at least 30 minutes. 

2 Preheat grill to medium high heat. Grill burgers, covered with grill lid, for 5 minutes per side, or until done to desired taste.

3. Spread split buns with butter evenly on both sides. Grill buns, butter side down for 2 minutes. 

4. In a medium bowl, combine artichokes and Alfredo sauce.

5. Place turkey burgers on buns and top with Alfredo mixture and basil. 

Adapted from a Sandra Lee recipe. 

And always cooking with love in honor of Momou!

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Bistro Grilled Chicken...Make 1/2 and Freeze 1/2!

Today, Houston, Tx reached one of the lowest temps since we have lived here...a whopping 18 degrees. Yikes! I just can't take it. I am one to go running in the morning every single day before school, no matter the temperature. And that is safe to say in Houston because chances of it being really cold are very few and far between. Well, not today. I just couldn't do it. Come on spring! My few days of love for winter are over...this Louisiana/Tennessee/Texas girl needs her southern warmth.

So in craving spring days with a BBQ outside, I pulled out a favorite recipe of ours from this past summer.  Delicious. And the best part? You can make half and freeze half. What momma doesn't love that? I think the whole freezer prep in 4 hours for 4 months is pretty smart but I am just not organized enough to pull it off. So I think some sort of semi-plan where you make half, eat it then and freeze the rest is more my style. It is like I am thinking ahead but really I am just making too much and get to  make a few meals out of it.

Bistro Grilled Chicken

1/2 cup Teriyaki sauce

1 tbsp. EVOO

1/4 tsp dried thyme

6 boneless, skinless chicken breast

1 yellow onion, sliced

1 red bell pepper, sliced

Teriyaki butter

6 (1/2 inch french bread slices)

Combine first 3 ingredients in a small mixing bowl; reserve half and pour mixture over chicken in a shallow dish. Cover and chill 30 minutes.

Remove chicken from marinade, discarding marinade.

Brush onion slices and bell pepper with reserved teriyaki mixture. Brush teriyaki butter over bread slices. 

Cook chicken and vegetables, without grill lid, over medium hot heat, 3 to 5 minutes or until vegetables are golden brown, basting with remaining teriyaki mixture. Remove vegetables, and keep warm. Cook chicken 2 to 4 minutes or until done, basting often. Keep warm. Add bread slices; cook 3 to 4 minutes or until browned. 

Place chicken and vegetables on top of bread; serve immediately. 

Teriyaki Butter

3 tbsp butter melted

1 tbsp. teriyaki sauce

Combine butter and sauce, sitrring well. 

*I doubled this recipe to freeze half and it tasted just as good when we made it again.

(This is not my recipe as none really are but this is one I cut out of a magazine years ago. I wish I had a name to go with it but I don't:(So to whomever you are....thank you so much for this yumminess.)

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Football Season and Chili Season=Love

You gotta love the south. Football games in the fall are like its own holiday. There is something about the turn of the weather (or at least possible turn of the weather here in Houston) and tailgating food that just go hand in hand. But I am going to just come clean. I don't understand football. I don't even know what is happening on the screen as I watch it. I just get into it for the sake of my husband and really any reason to throw a party. I am more likely to be the girl in the background talking anything but football with the other girls who may not be all that interested. However, most of my girlfriends are interested. It just amazes me that they know what is going on! This fact doesn't exactly make my husband the most proud but he embraces it and loves me anyway. He is is a true football fanatic, make that LSU/Saints fanatic as anyone else is that is from Louisiana or lives there. Jason's entire family is LSU fans and and now it looks like Collins will be an LSU girl herself:) I just play along, wear the LSU outfits and plan the football parties:)

Collins even wears her purple and gold to church but only after a win!

So this past football season we cheered the LSU tigers on many times while we munched on a few favorite recipes. We went to our dear friends house who are fellow LSU fans and watched the game as much as we could with the kids in tow. 

Well, the husbands watched, Gabe and I bathed the kids and fed them and let the husbands have their peace. We are such good wives.

Gabe's Jason made gumbo that was amazing and I made Golden Onion Bacon Tartlets for an appetizer. These things were delicious and addictive. And they called for pancetta which is my husband's love language alone. And as always, we had a great time. I can't really say who won the game but I got to catch up with a best friend and soak up our families together so just another reason that I am grateful for football season. And the men did have their hands full once Gabe and I settled down to a glass of wine...

Golden Onion and Bacon Tartlets

1 1/2 tablespoons butter

2 cups thinly sliced sweet onions

1/4 tsp. salt

3/4 cup shredded swiss cheese

1/4 cup heavy whipping cream

1/4 tsp minced fresh or dried rosemary

1/4 tsp ground pepper

4 slices pancetta (or bacon finally chopped)

24 mini phyllo pastry shells

Fresh rosemary springs for garnish

 1. Heat oven to 350. Melt butter in large nonstick skillet over medium low heat. Add onions and cook 15 minutes, stirring occasionally, until lightly browned and tender. Sprinkle with salt and cook 3 to 5 minutes more  until very tender and golden brown. Remove from heat; stir in swiss, cream, rosemary and pepper.

2. Meanwhile, cook pancetta in medium skillet over medium heat, 2 to 3 minutes, until crisp. Drain on paper towels. 

3. Arrange phyllo shells on cookie sheet. Divide and spoon  onion mixture into shells. Sprinkle tops evenly with pancetta. Bake 9 to 11 minutes, until golden brown. Garnish with rosemary if desired. Serve immediately. 

During this football season, we tried out a few other new recipes and they are definitely worth talking about. For another game with friends, we made Sesame Chicken Dip. Now this recipe is different but so good. It has delicious oriental taste that you don't expect and is so different from so many other dips that are out there.

Sesame Chicken Dip
2 Tbsp. soy sauce
 4 tso. sesame oil
2 garlic cloves, minced
4 cups shredded cooked chicken
3 pkgs. (8 oz) reduced fat free cream cheese
8 green onions, thinly sliced
1/2 cup chopped salted peanuts
2 cups chopped fresh baby spinach
1 jar (10oz) sweet and sour sauce
Sesame Rice Crackers
1. In a large resealable plastic bag, combine the soy sauce, sesame oil and garlic, add the chicken. Seal bag and turn to coat; refrigerate for at least an hour.
2. Spread cream cheese onto a large serving platter, top with chicken mixture. Sprinkle with onions, peanuts and spinach. Drizzle with sweet and sour sauce. Cover and refrigerate for at least 2 hours. Serve with crackers.

Now for the recipe of all fall football game recipes...Bacon Beer Chili. Men, this is your kind of chili. At least it was for my husband. It had all his favorites. Venison. Bacon, Italian Sausage, and beer. Yes, beer. Jason made this for us and it was A.M.A.Z.I.N.G. Not lying. I am not a big "game" girl but I will eat it because that is what you do when when your husband kills deer and brings home the "bacon", I mean venison. But we almost didn't know what to do with ourselves it was that good. It makes a lot so this is definitely the recipe to make for your next football game/cool weather dinner.

Bacon Beer Chili
1/2 pound mild italian sausage links
8 slices bacon
1 1/2 pounds coarsely ground venison (you can use ground turkey or beef as well)
2 large onions, chopped
2 large green bell peppers, seeded and chopped
3 garlic cloves, minced
2 jalapeno peppers, seeded and chipped
cayenne pepper to taste (we like alot!)
1 1/2 tablespoons chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp salt
1 (14 1/2oz) can diced tomatoes, undrained
1 (12 oz) can tomato paste
 1 (12 oz) can beer
Optional Garnishes: sour cream, sliced green onions, shredded Monterey Jack cheese, sliced green olives

Brown sausage in a large dutch oven (cast iron or large pot) over medium heat. Drain on paper towels and slice. Cook bacon in pot until crisp, remove bacon, reserving half of the drippings. Crumble bacon.
Heat reserved drippings over medium heat until hot. Add venison, onion, bell peppers and garlic. Cook until meat is browned and vegetables are tender, stirring often.
Add reserved sausage, bacon, jalapeno peppers and next 8 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 45 minutes, stirring often. Garnish if desired.

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