Verde Sangria #SundaySupper

Verde Sangria?! Yes, the Sangria is Green this week. I mean, can you blame me for going green? It is that time of year. I love the Green for St. Patrick’s Day, but also because it is Spring…or supposed to be. I am starting my seeds indoors now. Hoping for sprouts in the next few days. I can not wait to grow my own herbs, veggies and fruits. This Winter was a long one and I am happy to put it behind me.   In celebration of all things Green, #SundaySupper is sharing a theme of Eat Your Greens… or in my case Drink Your Greens. Sangria is a wine cocktail that has been spiked a bit with an extra spirit or two and mixed with fresh fruits. What can be wrong about that?

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Pancetta & Goat Cheese Crostini for #SundaySupper

This week’s #SundaySupper theme is Reflections and Resolutions. Fitting right? It is that time of year when we sit down and reflect on the year that has passed and set resolutions/goals for the new year ahead. For me, this past year has been filled with many new and exciting things. 2013 has been a year of transitions. I accepted a new position with the school district that I work for. It has been a wonderful experience and I am truly thankful for it, but it also cemented the end of my role as a stay at home mom. My oldest has gone off to high school. This is still strange to me. My baby will be in middle school next year. This Christmas was the first year in my life as a mother, where there were more clothes and shoes under the tree than toys. All transitions, one phase of life into another. Continue reading

Banana Split Pie… #SundaySupper has got you covered

Thanksgiving has been packed away. The Christmas decorations are in full force at my house. The tree is trimmed and stockings are hung. It is one of my most favorite times of year. I love the hustle and bustle of the Holiday season. We try to hit all the parties and see everyone that we can. Then there is the baking. I love to bake for my family and friends during the Holiday season. Cookies, cakes, bread puddings… just to name a few. Sometimes, you need a quick dessert, something you can throw together, a no-bake kind of pie to take with you to a last minute potluck. I have just the pie for you. Continue reading

Stuffed Poblano Peppers for Cinco de Mayo #SundaySupper

The 5th of May, or more popularly known as Cinco de Mayo, is the day for celebrating the Mexican Armies’ victory over the invading French Army in the Battle of Puebla. It is popular in the United States as a way to commemorate the battle but also as a day of Mexican Culture and Heritage. This week’s theme centers around these celebrations and is hosted by #SundaySupper’s Jen at Juanita’s Cocina . She has done an awesome job of compiling all the fun recipes and will be hosting tonight’s chat on Twitter at 7pm Est.

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Chocolate Covered Stuffed Strawberries, #SundaySupper Valentine’s Day Treat

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Valentine’s Day, a Holiday of love and affection to commemorate a martyred Saint or a Pagan Holiday of Fertility. Either way, it is a welcome excuse to give my husband and boys, frilly cards and treats.  I enjoy cooking…that may not be a shock right there I know, but I really do like cooking for my family so it is fun for me too. Win Win right?

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Tis The Season #SundaySupper

Tis the Holiday Season. It does not feel like December. Michigan has had a bit of unseasonably warm weather. No snow at all, but it is the holidays and I have been busy decorating and making memories for my boys.

The tree is up. The stocking are hung. Not by the Chimney with care but on some hooks, still with hopes that Saint Nick will find them. I have been busy making homemade gifts for friends and family. Vanilla extracts are bottles, lotion bars and now lip balm have been added to tins. The lip balm I made is a portion of beeswax, sweet almond oil, coco butter and a hint of Michigan Wildflower Honey. Continue reading

Brining a Turkey and Getting Ready for Christmas

Thanksgiving Part 2 will be getting wrapped into the Getting Ready for Christmas Post this year.

I want to share my brine recipe. I brined my Turkey in a clean band new, but washed with soap and water, 5 gallon bucket. Into a sauce pan, I poured 2 cups of apple cider. To the cider, I added 2 oranges that I squeezed into the cider then dropped the whole thing in the simmering pot, also I added a cup of kosher salt, 1 bay leaf, a 5 whole cloves, 1 tablespoon of whole black peppercorns and a 3 sprigs of rosemary and thyme. I brought all of this to a boil. While the apple cider pot was boiling for 5 minutes, I removed the gibblets and neck of the turkey set them aside and added the turkey to my bucket. Continue reading