Posts from — November 2011

This rich and colorful salsa comes together quickly. It is important to seed the tomatoes, otherwise, the salsa will be watery. To seed, simply cut each tomato in half and squeeze out the seeds and juices, then dice.

I served this salsa, along with Cheddar Cheese Button Crackers, Mini Crab Cake BLT’s, Crudités Garden Bowl with hummus, and Elote’s De Lujo Margaritas on Friday night for a Stella & Dot jewelry party I hosted for my friend and neighbor, Amy (Amy of the famous Amy’s Taco Soup).

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…small packages! Really, not much more to say other than that!

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What do you get when you mix together a little cheddar, flour, and butter and then bake it? Tasty melt-in-your-mouth morsels of heavenly goodness, that’s what!

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Turkey!?! Is it too early to begin worrying and wondering what you’re going to do with your leftover turkey?  Since Thanksgiving is one week from today, I don’t think so.  After turkey sandwiches,  I think leftover turkey works best treated with a Mexican or a Western flair, so that’s what I’ve provided for you today.

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If you’re anything like me, when you think of margaritas, you think of a warm summer day. Last week I was introduced to a cold-weather margarita that will knock your socks off! Chef Jeff Smedstad was the visiting chef teaching at Barbara Fenzl’s Les Gourmettes Cooking School last Monday night and everyone in the class swooned when he served this luxurious (de lujo) concoction.

Chef Smedstad is the chef/owner of Elote Cafe in Sedona. Dave and I dined at Elote the first night we were up in Sedona, last month. I failed to mention it before because back then, it was all about my sprained ankle. And that’s a shame because it was one of the best meals we’ve had in a very long time.  For a fantastic rundown (with drop-dead gorgeous pictures) on Elote go to my friend, Gwen Walter’s blog and check out her professional and spot-on review.

While you’re reading the review and drooling over the photos, enjoy this somehow “warming” cold margarita. Chef Smedstad calls for Añejo tequila. Añejo or “aged” tequila sits in oak barrels for at least one year and up to two years, eleven months, and thirty days. On the next day (3 years), it would be called Extra Añejo. Although the Añejo or Extra Añejo really make this drink shine (see Chef’s notes at the bottom of the recipe) you may use Blanco (white) tequila or Reposado (rested) tequila, just be sure to use a high-quality tequila and not anything along the lines of the dreaded José Cuervo!

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Weekly Tip #6

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Happy Birthday to my dear mother-in-law, Patricia Hopkins, who turns 85 today! We are in Rockton, Illinois to celebrate with her.  It was a short five years ago that the whole family threw Mom an 80th birthday party. The pictures here are from that lovely November day, five years ago. The first is of Mom and her three sons; Roger, Tom, and Dave.  In the next, she is pictured with her three daughters-in-law; myself, Beth, and Debra. And lastly, a picture of the birthday buffet. (And now I’ve added a photo at the bottom from this year’s 85th birthday dinner)

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… until Thanksgiving!

If you are hosting and you need help – then you need my “Thanksgiving Planning Guide and Sample Timeline” which I first posted 2 years ago. CLICK HERE to take you to that helpful page. Plus, today I have a special Thanksgiving bonus.  I found the most adorable vintage place cards on Pottery Barn’s website. CLICK HERE to download the place cards.

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If this soup doesn’t scream “AUTUMN” to you, I don’t know what does! You can find the pre-cut butternut squash at Costco and Trader Joe’s. Pictured below is one whole fresh butternut and a 2-pound package from Costco.

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Weekly Tip #5

When beating the eggs for your Thanksgiving pumpkin pie or any other custard pie, brush a little of the beaten egg over the pie shell and set it in the freezer for 10 minutes. This helps seal the crust and keeps it crisp.

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