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Thanksgiving Feast

I was whisked away on Black Friday to beautiful, sunny and cold Chicago for work, but I didn't want to leave you all without some pictures of my amazing Thanksgiving feast. Compliments to my host & hostess Russ and Sarah for sharing their home and holiday!

My plate - I was sure to try a little bit of everything!

My contributions to the spread were Cranberry & Goat Cheese Puff Pastries and Spiked Poinsettia Punch.

Cranberry & Goat Cheese Puff Pastries


1 log of Cranberry Crusted Goat Cheese
1 sheet of premade Puff Pastry
(I found both these items at Trader Joe's)

Cut puff pastry sheet in 1.5" squares, place in small muffin tin, and top with cranberry goat cheese. Bake at 400 for 15 mins or until puff pastry becomes golden.

These were super easy and everyone loved them! If you can't find cranberry goat cheese you can always use regular goat cheese and top the pastry with a little cranberry sauce. This recipe would also be great with brie. 


Spiked Poinsettia Punch


1 liter Absolut Mandrin
1/2 litter Triple Sec
5 bottles of Champagne
1 bottle of Cranberry Cocktail

This punch was also super easy and was a huge hit! Everyone love the bubbly, crisp flavor the wasn't too sweet. Our punch had quite a kick to it - if you don't want the punch as strong, double the cranberry juice.

Hope you all had a fabulous holiday as well! What was your favorite Thanksgiving Treat?

Spicy Tortilla Soup

As many of you who read know, I travel quite a bit for work. Those of you who are in contact with me on a regular basis will probably see a blog post and go - "Wait, she's in ________! Not her kitchen!".

In the past 5 weeks alone I have been here...

Vancouver, BC, Canada

and here...

Chicago, IL

and here...

this would be Richmond, VA

(I've always been a tree hugger!)

Because I spend so much time on the road I often prepare my blog post in advance so that I can provide you with content while I am away. Buckwheat Udon and Udon Re-done were really prepared two nights in a row
 and spaced out over time so I didn't have to try and flatter less-than-tasty airport food. That doesn't mean that my travels don't include delicious, healthy and tasty meals too, I just don't always have time to post when I'm away. 

With my secrets reveled, I will now show you a fresh & delicious, easy-peasy, hot winter meal made from scratch last night!

Spicy Tortilla Soup

This soup is great because you can add so many different variations and all your favorite ingredients (or leave out the ones you don't like)!

Spicy Tortilla Soup

1 carton Low-Sodium Chicken or Vegetable Broth
1 can Low-Sodium Diced Tomatoes
1 Yellow Onion, Diced
1-4 Jalapeno Peppers, seeded & diced
2 Cloves Garlic

This recipe can be prepared in a crock pot or on the stove. If done in the crock pot, add all ingredients, set to low, eat hot soup when you come home at the end of the day. By stove, add all ingredients, bring to a boil, then cover with a lid and simmer for 20+ minutes. I usually let mine simmer for an hour but sometimes you are hungry and just need to eat.

I top my tortilla soup off with a handful of crushed tortilla chips, grated cheese, a big dollop of Greek yogurt (or sour cream), and fresh avocado.

Play around with this recipe and add the ingredients that you like! I added a can of black beans to this last batch for some extra protein, but you can also add diced chicken, rice, corn or anything else you think would taste delicious.

Then mix it all up! May not look appetizing but amazingly full of flavor!

Udon Re-done

For this simple snazy meal I took the leftover udon, heated up a frying pan nice and hot with some seaseme oil, and tossed in miso glazed mix with some extra chopped garlic and fresh grated ginger. The noodles, eggpland and shirmp all golden with the perfect crispness and texture. Perfect way to remaking leftovers!

To finish off this creation I smother it in sriracha! Delish!

Buckwheat Udon

I found these buckwheat udon noodles at Whole Foods and figured I needed to try them out!

I made some miso soup and added the buckwheat udon, roasted eggplant, shrimp, fresh ground ginger, garlic and some fresh basil. Totally delicious and filling!

Homemade Pesto

Fresh basil in the fall means fresh pesto!

I've been traveling for work for 3 whole weeks but amazingly my basil plant is still alive! Good thing I don't have any pets...

To make pesto you'll need about 3 cups of fresh basil. Rinse leafs, pull them off the stem and place in the food processor.

You will also need 1/2 parmesan cheese, 1/2 c. evoo, 1/3 c. pine nuts, 3 (or more) cloves of fresh garlic, sea salt and pepper.  Start by pulsing the basil leaves and pine nuts together a couple times. Then add garlic. Then add olive oil in a slow steady stream while blending. Use a rubber spatula to scrape the sides if necessary. Lastly add the parmesan cheese and salt and pepper to taste.

Then be sure to taste it as many times as possible on any type of food within reach! ;-)

After a few snacks I put together this delicious pita pocket with fresh mozzarella and heirloom tomatoes. Delicious!!