Kitchens should be designed to around what's truly important; FUN, FOOD and LIFE

Can you believe we have 7 weeks until 2014? My where has the time gone. 2013 has come with some ups and downs and as the year comes to an end in a few weeks. 

The three things I grasp onto that I am grateful for are the following;  my health. This year my health became an issue and I was faced with a challenge in my life that no woman should have to feel or go through. Although it is common, it was terrifying, life-changing and will forever be held in my heart as a moment I wish didn't happen but so thankful to be alive, healthy and happy again. The second thing; is my family. My family is not just my related family but my friends who have really showed me how TRUE friends should be, the ones who have let me cry, who have been their when I was down and who know to call me when something is going on in their life. I am lucky to be surrounded even with the miles of family all over the world.  I have learned in life if you don't make an effort, people won't either so although it took a while, my actions have spoken true meaning. I have stopped contacting those who don't return the calls,texts, or letters and I have begun contacting the people who have always been there. The final thing I am grateful for is who I have become. I have found myself in a way I never saw myself. I have always spoke about being a business women, entrepreneurial minded and free thinker but never truly had a grasp on it until now. I am thankful I am looking at the reality of my life, my surroundings and my ideas. I am now able to speak my mind, let go of people that don't show the same amount of respect as I do for them, I have announced my ideas even if I thought they may sound stupid or would never work and I have finally begun following my dreams. My dreams won't happen overnight and I am okay with that, I would rather work that much harder for myself and my passion then not be happy. My life is about love, following dreams, happiness and surrounding yourself with REAL, TRUE people. This is my life and I thank you, the reader for being about of this little journey. 

As Thanksgiving creeps upon us quickly, I have decided to make this post about appetizers, and a few tips for the Thanksgiving dinner table. More recipes will soon follow as I pull out my cookbook from last year! 

Centerpieces and decor are quite the topic. You could always contact MissAdeliasflowers@gmail.com and pre-order a fresh centerpiece or you can make your own. Below are a few centerpieces ideas that I take and love to re-create  for Miss Adelia's Flowers. 

Baguette Appetizer Idea

Grilled Toasted Bruschetta

Ingredients:

1 Baguette

2 Garden Fresh Tomatoes

1 Teaspoon Balsamic Vinaigrette

1 teaspoon minced garlic

1/4 cup of olive oil

Salt & Pepper to taste

Parmesan Cheese

Garnish with 5-6 basil leave

Use a serrated knife to cut the baguette on a diagonal.  Again, use a serrated knife to chop garden fresh tomatoes finely.  Place cut tomatoes in a strainer or on a paper towel to drain juices.  Mix minced garlic and balsamic vinaigrette in a bowl, then add finely chopped tomatoes to the bowl and cover with sauce.  Put aside.  Brush both sides of each baguette slice with olive oil and a dash of salt.  Use griddle to toast both sides of baguette slices on medium heat until golden.  Remove from griddle and use a fork to top with the tomatoes, be careful to avoid sauce from transferring to the baguette.  Sprinkle with freshly grated Parmesan Cheese, a dash of salt, and top with a fresh basil leaf.  Makes 6-8 slices.  Enjoy.

Stuffed White Mushroom Caps

(These are not the famous Adelia stuffed mushrooms, but come close and are pretty amazing)

Ingredients:

STUFFING:

1/8 cup extra-virgin olive oil

1 small bunch fresh thyme, tied together with a string

1 yellow onion, peeled and finely diced

Kosher salt and freshly ground black pepper

2 small cloves garlic, peeled and grated

1/2 teaspoon ground cumin

12 ounces white mushrooms, stems lightly trimmed, all washed and thinly sliced

1/4 cup dry vermouth

1 cup sour cream

1/3 cup grated Parmesan, divided

MUSHROOM BOTTOMS:

4 tablespoons unsalted butter

18 white mushrooms, about 1 1/2 pounds, stems trimmed slightly, washed

Salt and freshly ground black pepper

1/2 cup dry vermouth

2 tablespoons toasted bread crumbs

1 tablespoon balsamic vinegar, for finishing

DIRECTIONS

Stuffing: 
Heat a large saucepan over medium heat. Add the olive oil and carefully add the thyme bundle. Once it crackles and becomes crispy set aside on a paper towel to drain. Add the diced onion, and salt and pepper, to taste, and cook until tender, about 3 to 5 minutes. Add the grated garlic and cumin and lower the heat. Stir in the sliced mushrooms, and season with salt and pepper, to taste. Cook until the mushrooms are tender and most of the liquid has evaporated at the bottom of the pan, 8 to 10 minutes. 

Stir the vermouth into the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5 to 8 minutes. Taste for seasoning. Add the sour cream and fried thyme back to the pan. Reduce heat and allow sour cream to melt over the mushrooms. Do not overheat the cream or it will separate. Stir in half of the grated Parmesan. Taste for seasoning. 

The Perfect Mashed Potatoes

Ingredients:

4-6 Yukon Potatoes

4 tablespoons unsalted Butter 

1 cup Milk

Salt & Pepper to taste

Directions: Shave the skin off the potatoes.Rinse the cut potatoes under cold water to remove any excess starch. Place into a large pot and cover with cold water by 2”. Bring the pot to a boil, reduce to a simmer, and let cook until potatoes are fork tender, about 15 minutes for us once the water is at a boil.

While the potatoes are cooking, melt the butter in the microwave. Next add the milk in a mug or bowl and heat in the microwave for 1 minute or until steaming. For larger quantities, melt the butter and heat the milk on the stove on low heat until barely simmering.

When the potatoes are done, pour into a colander to drain and return to the pot, allowing the steam to dry out any leftover water. Add the melted butter and mash gently with a potato masher to incorporate. Add the hot milk, salt, and pepper and continue mashing by hand until it achieves a creamy consistency. Or, transfer to a stand mixer with a paddle attachment, add the hot milk, salt, and pepper into the bowl, and mix on low speed until creamy, about 30-60 seconds. Stir in any additional add-ins and serve.

Another Basic tip to have the house smell like fall:

Hot Glue cinnamon sticks to a candle and then tie a bow around the cinnamon stick with burlap rope. 

As the candle heats up the smell of cinnamon will begin filling your house! 

Be sure to celebrate the many small things...bright days, good friends and anything with sprinkles

The past two months have been quite distracting, although I enjoy cooking and sharing new recipes with you all. Life has kept me busy, I have officially started my own flower business, called Miss Adelia's Flowers. I currently focus on events, special orders and farmers market on Saturdays in San Diego, at the Seaside Farmers Market. Along with Miss Adelia's flowers during the week my boyfriend and I have started a silk screen/graphic printing company called Kiwi Print & Design. I have been working basically 24/7 with business proposals, marketing, social media and business plans for both businesses.

Along with those two businesses I have begun working on getting a blanket and jacket drive together so in Mid-December a few friends and I could go pass jackets/blankets and meals to the homeless in downtown San Diego as well as run the house and watch Porschia our puppy throughout the day. You could say I do it all, I am still unsure how I manage to go to yoga and have some sort of social life, but I do, its minimal but it's there. 

 Getting the Mr. to join in on some acroyoga :)

Say Hello to Porschia!

I have pulled an assortment of recipes to add to your dinner night and a few tips, and decor to bring into your household. I also have added pictures at the end of this post of recipes that I did for Halloween. Halloween may be over but they were such cute recipes, I must share the pictures.

Enjoy and suggestion, never read food blogs on any empty tummy :) You will always end up hungrier!

Sandwich Idea for Lunch or Dinner Time

Pesto, Tomato Turkey Sandwich

Ingredients:

Sandwich Baguettes 

Turkey or lunch meat (Get freshly sliced lunch meats from your grocery deli, preferably Sprouts ;)

Roma Tomato (1)

Mozzarella Cheese or your preference of cheese

Pesto sauce

Lettuce Stripes

Grill Foreman Toaster or Oven heated to 125 Degrees

Cut baguette in half or slice down middle and stop before you cut through the end of the bread. Layer with your toppings of choice. I started with Pesto sauce, and went up with lettuce, tomato, cheese and turkey meat. Add pepper on top of turkey. Once Grill Foreman is heated, toast sides of sandwich and serve with salad or chips of choice.

Simple yet filling meal!

 

Feeling like adding a little Fall smell to your home?

Grab apples, oranges, cranberries and cinnamon. Grab a medium sized pot add 2-4 cups of water and bring to a boil. Slice apples and cut oranges, use the orange slices, grab a handful of cranberries and about 2-4 tablespoons of cinnamon. Add to pot and let simmer and cook. If water runs out add another cup. House will become smelling wonderful. 

How is that cold weather treating you? Why not cook a wonderful roast for your family to enjoy?

Dinnertime Pot roast

Ingredients:

2-3 pound beef roast (chuck roast for example)

3-4 red potatoes (cut into fourths)

1-2 carrots (Tip: I always use a shredder on the outside of my carrots to give it a cleaner appeal)

1/2 yellow onion (chopped and diced)

Olive Oil

Garlic (1 -2 cloves,chopped and diced)

Pepper

Salt (To taste)

Preheat oven to 225 degrees.

Wash all vegetables, chop and put aside. Allow beef to thaw and dress with olive oil, salt, pepper and garlic. Once oven has reached requested temperature, put beef in middle of roasting pan. Add vegetables surrounding to beef. Add more olive oil, garlic, salt and pepper.

 

Place in over and allow to cook for 3 1/2-4 hours. It's your preference to cover, however I recommend not covering as mine was very juicy and well-cooked. 

Serve with crusty ciabatta bread and a BIG glass of Merlot! Enjoy!

What about the most important meal of the day? DESSERT?!

Pumpkin is always a hit in all type of recipes in the fall so of course it would be a great addition to any dessert.

Pumpkin, Walnut, Chocolate chip whole wheat bread

Ingredients:

1 cup vegetable oil

2 2/3 cups brown sugar

2 eggs

1 (15 oz.) can pumpkin (not pumpkin pie filling)

2/3 cup milk

3 1/3 cup whole wheat all purpose flour

1/2 teaspoon baking powder

2 teaspoon baking soda

1 teaspoon nutmeg

1 teaspoon vanilla

1 cup chopped walnuts-  or pecans

1 1/2 cups chocolate chip

1 small dash of cloves

In a large bowl, cream together the oil and brown sugar. Beat in the eggs, pumpkin, and milk. Add the flour, baking powder, baking soda, salt, nutmeg, cloves and vanilla, stirring to blend, then mix in the chips and nuts.

Spoon the batter into two greased 9×5 inch loaf pans. Bake the bread in preheated 350 degree oven for 1 hour, or until toothpick tester comes out clean. Remove the bread from the oven, and cool it on a wire rack. When it is completely cool, serve with a chamomile tea misto or glass of milk!

Now hear are a few fun Halloween pictures! Keep an eye out for my Tamale blog post coming in the next few days as well as our Fish recipes posts!