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!
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