Missing in Action and a Souffle

For all of my faithful followers--- I am sorry that I have neglected my blog lately. My life has been so full in the past few months that I haven't spent much time on the computer. I have been traveling a lot for my job, we moved and honestly every time I look up another week has passed by.

Because it's Thanksgiving and a day of refection... I thought I would blog about what I'm thankful for (and of course share a recipe with you). We have been through so much this past year---both good times and bad. But through them all... I am reminded that contentment is what I strive for more than anything. I am working hard to remind myself that I don't need a specific day during the year to reflect on the things that I'm thankful for---that I should be thankful EVERYDAY.

Just for fun times sake---Here are the some things I'm thankful for:
Butter
Cheese (all kinds)
Le Crueset Pots
Chicken Pot Pie
My Cookbook Collection
Wine
Mexican Food
Facebook
My Husband who now is: my seamstress, my hairdresser and my assistant in the kitchen. I married someone just like my Dad---and couldn't be more blessed.
My Dog who: is the cutest pup around...but is BAD and challenges me daily. He is training me for Children.
My Parents: who still let me be their little girl and call home when I need something. But more than anything---who support us and love us in all the decisions we make.
My In-Laws: who have showed me that the simpler things in life are sometimes the best.
My Job: Which allows me to "go somewhere" new everyday.
Our Church: Which has challenged us and has brought new and encouraging people into our life.
You: Who read my blog and give me a reason to write.


In Honor of the Season, I thought I would share with you a FANTASTIC Recipe that was given to me by Caroline Allured who catered our rehearsal dinner. It will be on our table today.

Butternut Souffle

2 c cooked, pureed butternut squash

¼ c maple syrup

2 T brown sugar

1 t salt

3 T cornstarch

Mix to smooth then add:

1 stick melted butter

1 ¼ c heavy cream

3 egg yolks

Mix well and then fold in 3 egg whites beaten to soft peak stage.

Pour into buttered soufflé dish and bake at 350 till set and browned on top, about 1 hour.

*To Cook the squash; cut in halve and scoop out the seeds. Butter the insides and salt and pepper, then place face down in a baking sheet and cook at 400 degrees for 45 minutes (or until soft). Then scoop out insides and puree. **

Gama, The Giving Tree and Grits

In Honor of Gama:

"Once there was a tree..... and she loved a little boy. And every day the boy would come and he would gather her leaves and make them into crowns and play king of the forest. He would climb up her trunk and swing from her branches and eat apples. And they would play hide-and-go-seek. And when he was tired, he would sleep in her shade. And the boy loved the tree.......very much. And the tree was happy.

But time went by. And the boy grew older. And the tree was often alone. Then one day the boy came to the tree and the tree said "Come, Boy, come and climb up my trunk and swing from my branches and eat apples and play in my shade and be happy"

"I am too big to climb and play", said the boy. "I want to buy things and have fun. I want some money. Can you give me some money?" "I'm sorry," said the tree, "but I have no money, I have only leaves and apples. Take my apples, Boy, and sell them in the city. Then you will have money and you will be happy." And so the boy climbed up the tree and gathered her apples and carried them away. And the tree was happy.

But the boy stayed away for a long time.. and the tree was sad. And then one day the boy came back and the tree shook with joy and she said, "Come, Boy, climb up my trunk and swing from my branches and be happy." "I am too busy to climb trees," said the boy. "I want a house to keep me warm," he said. "I want a wife and I want children, and so I need a house. Can you give me a house?" "I have no house," said the tree. "The forest is my house, but you may cut off my branches and build a house. Then you will be happy." And the boy cut off her branches and carried them away to build his house. And the tree was happy.

But the boy stayed away for a long time. And when he came back, the tree was so happy she could hardly speak. "Come, Boy," she whispered, "come and play." "I am too old and sad to play," said the boy. "I want a boat that take me far away from here. Can you give me a boat?" "Cut down my trunk and make a boat," said the tree. "Then you can sail away...... and be happy." And so the boy cut down her trunk and made a boat and sailed away. And the tree was happy....But not really.

And after a long time the boy came back again. "I am sorry, Boy," said the tree,"but I have nothing left to give you----" "My apples are gone." "My teeth are too weak for apples," said the boy. "My branches are gone," said the tree. "You cannot swing on them------" "I am too old to swing on branches," said the boy. "My trunk is gone," said the tree. "You cannot climb--------" "I am too tired to climb," said the boy. "I am sorry," sighed the tree. "I wish that I could give you something------ but I have nothing left. I am just an old stump." "I don't need very much now," said the boy. "just a quiet place to sit and rest. I am very tired." "Well," said the tree, straightening herself up as much as she could, "well, an old stump is good for sitting and resting. Come, Boy, sit down. Sit down and rest." And the boy did. And the tree was happy."

-Shell Silverstein (The Giving Tree)

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The Giving Tree is such a simple book, yet it means so much to me at this stage of my life.

Upon looking back on my relationship with my Gama---It's amazing how much of an impact this book has made on my life. This the the first book I ever remember receiving (and oddly enough it was from her).

My Gama was my very own "Giving Tree". Just as the tree, she too has provided for me during ALL the stages of my life---she provided me with a place to play, a place to eat and learn to cook, a place for me to seek refuge and strength, a place of support and comfort, a place of guidance and a place of love. And just as the tree, in the final days of her life---though she was weak and tired and didn't feel like she had anything left to offer---she provided me with a smile and a memory that will last a lifetime.

Because I always have to leave you with a recipe, I will leave you today with one of hers. As I'm sure she is in Heaven whipping up a mean meal...and ringing the dinner bell for all those there with her to come to the table.


Baked Grits Casserole

1 Cup Grits
8 oz. Cheddar Cheese
3 Eggs
1 c. Milk
2 Tablespoons Butter
1/2 Teaspoon Salt
1 Pound Sausage

Cook Grits and add salt. Grate Cheese, stir in 3/4 reserving 1/4 to put on top. Beat eggs, add milk to eggs then to grits and cheese. Brown Sausage. Add all ingredients to grits and bake at 350 degrees for 1 hour. Top with cheese.

Heirloom Tomato Salad, Birthday's and Babies

I could write a love song to Heirloom Tomatoes. I seriously LOVE them! My dad is growing me some in his garden this year---and I can't wait for my delivery next weekend. They cost a ridiculous amount at the grocery store---but it's something worth splurging for. Brian who normally hates tomatoes...LOVES Heirlooms.

Tonight we had my brother and his fiance over for dinner. We were celebrating Chad's 30th Birthday, which is this week. I know I'm just the sister in this situation---but man do I officially feel old! I'm sure my parents are going to get hit hard with this one! It's like time is flying bye and the years just get shorter and shorter. I served this salad featured on today's blog as part of our dinner tonight. It was loved by everyone!


Beth's Heirloom Tomato Salad

2 Large Heirloom Tomatoes (Whichever color you want... I did 2 different varieties)
2 Medium/Small Heirloom Tomatoes (Again, whatever color you'd like... I did yellow and orange)
1 Jar of Buttermilk Dressing
1 Ripe Avocado
4-5 Strips to Bacon
Salt and Pepper to Taste (I used Jane's Mixed up Salt and freshly ground pepper)

Cut tomatoes into diced pieces and salt and pepper to taste. (Allow to sit while doing other things)
Fry Bacon and crumble into pieces
Cut Avocado open and use a teaspoon to carve out balls of Avocado. (Don't do this too early or it will turn brown)

To assemble:
Put 2-3 Tablespoons of Buttermilk Dressing on a Salad Plate.
Pile Tomatoes, Avocado and Bacon on top of Dressing.
Serve at Room Temperature.

Makes 4 Salads.


I have to end the blog by telling you a funny story---so it's the time in our lives where all of our friends are having babies (and it makes you want one for about a day...then you change your mind when you hear a screaming kid at Walmart!). Growing up, we did this test with a necklace and a wedding band---where you rubbed it up and down on your wrist and then held it up above your wrist and whatever way it moved, it told you what the gender of your kids would be and how many you'd have. We'll for the last 15 years, I've been believing I was have 2 kids... a boy and then a girl..well tonight I was in for the shock of my life! The test reveled for BOTH Brian and I, that we would be having not 2, but 3 kids! Ugh, I can't even begin to imagine us with 3 kids! The test said we would have a girl, then a boy, then another girl...and the first thing out of my mouth was... "Babe, we need to start a wedding fund...otherwise our daughters will never have weddings!" All I can say is... Thank God for Birth Control! (and Heirloom Tomatoes...because tonight turned out to be great food with great company and whole lot of fun!)

Peg's Layered Salad

This is a Classic Augusta Recipe. It comes from the T-Time at the Masters Cookbook. It is a great addition to any BBQ.

Peg's Layered Salad
Serves 8-10

1 Head Lettuce, Broken
1/2 cup Green Pepper, Chopped
1 Onion, diced
1/2 Cup Celery, diced (I omited..as I HATE Celery)
1/2 Cup Chopped Tomatoes (I added this to the original recipe)
1 10-ounce Package Frozen Green Peas, thawed but not cooked
2 Cups Hellmann's Mayonnaise Mixed with 2 Tabelspoons Sugar
1 4-ounce package Cheddar Cheese, Grated (I used 1 block of Seriously sharp White Cheddar)
6-8 strips Bacon, fried and crumbled
Salt and Pepper
Parmesan Cheese, Grated


In a bowl, layer the first 8 ingredients in order given, Chill for 24 hours. When ready to serve, salt and pepper to taste, toss and top with Parmesan Cheese.



The original recipe says to make a day ahead--but I have made it the same day of serving it and it turned out completely fine. I also don't always toss it before serving---either way you choose to serve it is fine. You can really add anything you would like to this salad. I have added cauliflower and broccoli before--and both are great additions.

Tomato and Corn Pizza

I love Summer! One reason is because of fresh produce. I have found some great summer recipes this past year using a lot of local fresh produce---I swear things taste better when it comes straight from the garden.
This recipe is out of Southern Living's latest Edition. I made it to take to a dinner party last week and it was a hit!

Tomato and Corn Pizza
Makes 4 Servings

3 Small Plum Tomatoes, Sliced (I used cherry and heirlooms mixed together)
1/4 tsp. Salt (I used Jane's Mixed Up Salt)
1/4 tsp. Fresh Ground Pepper
1 Boboli Pizza Crust (I used Thin)
1/3 cup store bought Pesto
1/2 Cup fresh Corn Kernels (1 ear of corn)
1/4 cup grated Parmesan Cheese
1 tsp. Sugar
8 oz. Fresh Mozzarella, sliced
Fresh Basil Chopped (I used Italian Seasonings)
Olive Oil (to drizzle pizza with)

1. Preheat oven to 450. Place tomato slices on paper towels. Sprinkle with salt and pepper; let stand for 20 minutes. (Since I used Cherry Tomatoes I just mixed in a bowl with Salt and Pepper and didn't let them stand for 20 minutes)
2. Place Pizza Crust on a parchment paper -lined baking sheet; spread with pesto. Stir together corn, Parmesan, and Sugar. Top Pizza with Corn Mixture, Tomatoes and Mozzarella Slices. (I added Italian Seasonings then drizzled the entire thing with Olive Oil before baking).
3. Bake at 450 for 14 minutes or until cheese is melted and golden. Remove from Oven and top with basil.

Houston's Thai Chicken Salad

I'm not a fan of chain restaurants---but Houston's is Amazing! Whenever I'm traveling and there is a Houston's Restaurant nearby... I'm running to eat there. On the first night of our honeymoon, we ate at Houston's and I had the most amazing salad and I've been craving it ever since. Tonight I decided to google it and make it. It's amazing what you can find on the internet! I found a lot of great restaurant recipes. Brian had NO complaints tonight---nothing he'd change about it. This my readers is monumental! He ALWAYS has something to say about what I can do to make things better!

Make this one---you won't be sorry!

Houston's Thai Chicken Salad
Makes 3-4 Servings

Dressing:
3 Tablespoons Lime juice
1 Tablespoon Fish sauce
1 Tablespoon Water
1 Large clove Garlic, minced
1 1/2 teaspoons Sriracha
1 Tablespoon Light Brown Sugar
1 Tablespoon Sesame oil
2 Tablespoon neutral flavored Oil (like Canola or Grapeseed) (I used Vegt. Oil)

Wisk all Ingredients Together and let Sit.

Salad:
1 Rotisserie Chicken (Cut into chunks)
1 ounce dried Rice Noodles, cooked for 2 minutes in boiling water- rinse in cold water and drain
1 Bag of Mesclun Mixed Lettace or Chopped Lettuce
1 Bag of Shredded Cabbage (For Coleslaw)
1 Mango Chopped into Pieces
1/3 cup Seeded, diced Tomatoes (I used cherry tomatoes)
2 Scallions (thinly sliced)
1/2 Cup Chopped Cilantro

Put all Ingredients into a large bowl and toss with Dressing.

Plate Salad and Top with Chopped Toasted Peanuts before serving.

Serve Immediately.

Peach Sangria

White Peach Sangria - Adapted from allrecipes.com

I made this for a pool party and it was a hit. So much so that Brian passed out after we returned home! Be careful---you will drink it really fast and then all the sudden you are needing to find a DD to get you home! Enjoy!

Ingredients (makes 6 servings)

• 1 (750 milliliter) bottle dry white wine (I used Pinot Grigio)
  
• 3/4 cup peach flavored vodka (I used Absolute)
  
• 6 tablespoons frozen lemonade concentrate, thawed
• 1/4 cup white sugar
• 1 pound white peaches, pitted and sliced (I used Frozen)
  
• 3/4 cup seedless red grapes, halved
• 3/4 cup seedless green grapes, halved (I used blueberries instead)
  

Directions

1. In a large pitcher, combine dry white wine, peach vodka, lemonade concentrate and sugar. Stir until sugar is dissolved. Add sliced peaches, red and green grapes.
2. Refrigerate sangria until well chilled, at least 2 hours, or overnight to blend flavors. Serve over ice, and use a slotted spoon to include sliced peaches and grapes with each serving.