Thanksgiving Stuffing

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Hola!

Wow! November kind of snuck upon me and will be gone soon! I can’t believe Thanksgiving will be in a little over a week. I am just now getting my menu together—though it’s pretty much the same every year. My kids don’t like me to change what I make except for desserts. Those are kind of different every year.

For years…I mean like 25 years I always made stuffing out of the bag. I thought making homemade stuffing was hard so I never tried it. Now homemade is the only way to go!

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This isn’t the best picture but it sure is delicious! If you are a newby at homemade stuffing then this is the recipe for you. It doesn’t have a million ingredients and it’s easy.

Thanksgiving Stuffing

Ingredients

  • 1 lb. roll breakfast sausage
  • 8 cups white bread,  cubed (you can use any bread you like)
  • 3/4 cup chopped onion
  • 1 1/2 finely diced celery
  • 3/4 cup margarine, melted
  • 3 tspn. poultry seasoning
  • 1/4 tspn. ground black pepper

Directions

  1. Cook Sausage and drain fat. Set aside the drippings.
  2. Melt margarine-in a small pan or microwave. Add enough to sausage drippings to make 1 cup.
  3. Saute; onions and celery in margarine/dripping mixture until onion is tender. Do not brown. Stir in about 1/3 bread cubes. Put sausage, dripping mixture in a big bowl and add remaining bread cubes, poultry seasoning, and pepper. Be careful, it’s hot! Mix well.
  4.  This recipe is very adaptable. I like to add about a cup of frozen peas and frozen corn-just mix it in there before putting in a 9×13 buttered pan. Cover with foil and bake at 350 for 20-30 minutes. You can remove the foil the last ten minutes if you like to allow the bread to dry a bit or if you like your stuffing more on the dry side.

I am making two pans of this stuffing this Thanksgiving since we love leftovers! Enjoy!

Besos,

Flor

Source: Adapted from Allrecipes.com

 

Testing! Testing!

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Hola!

Yes, I’m still alive! I’ve been gone for a while..life is just busy, busy!

Let me catch you up a bit!

So I had my foot surgery on my right foot in June and it’s feeling so much better now than it was before.

I had a great vacation with my family this year!

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Who wouldn’t think that sunset is beautiful! That’s actually some of my family. One of my favorite things during vacation was eating the Cuban Sandwich I fell in love with last year.

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I love those sandwiches so much that I would fight for them!

We went to a few new restaraunts this summer too. I’ve done a lot of eating and I am not proud of it but it was soooo good!

 

We went to two weddings and a Quinceañera this summer that were fabulous and fun!

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This is a picture of me and Pitbull…I mean my husband!

After my summer break I went back to work and literally felt like I had the flu or have been dragged by a truck. It takes quite a while to get used to being on a schedule again. But I’m on schedule now and trying to be productive. It’s hard when all I want to do is come home and take a nap after work!

I even did a 5K along with my daughter and my husband. I didn’t run but am happy that I made it walking!

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Fall is here and I am loving the weather and waiting for one of my siblings who has young kids to invite me pumpkin picking! I love pumpkins!

Yesterday I had some appointments and we stopped to have lunch at a Puerto Rican restaurants in Chicago.img_5142

OMG! This mofongo with shrimp in red sauce was amazing. If you like Puerto Rican food go to Ponce in Chicago. It’s a small place but has delicious food and the staff is super friendly! We are definitely going back.

And that’ my story…to be continued!

If you follow me you know I have not been blogging lately but I am usually posting on  Instagram at @micasayourcasa or on Facebook at Mi Casa is Your Casa. Follow me!

Have a Happy Day!

Besos,

Flor

The gift of wine and Milwaukee

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Hola!

It’s finally spring break! It’s the first spring break that I have ever had without kids…and it’s weird!

Since we have no kids right now (my youngest is at Disney with the choir) we decided to go to Milwaukee for 2 days. We went on two beer tours and had so much fun!

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Lakefront Brewery was amazing. The tour guide was hilarious and was very knowledgable. The Miller tour was great too—that place is huge! I am not going to lie—the beer samples were sooo good. We are panning to go back when we might have an additional Designated Driver. We didn’t do any tours on the second day because we did not want to drink then drive home. The thing I found weird about Milwaukee was that there was absolutely no traffic! We stayed downtown and it seemed like a ghost town. Nothing like the hustle and bustle of Chicago!

What can I say about the food? WOW! If you are in Milwaukee you must eat at the Red Rock Saloon. I had the absolute best burger of my life there! The hamburger was juicy and messy…just like a hamburger should be!

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Another place to eat is the St. Paul Fish Market at the Public Market. The Crab Cake Sandwich was delicious!

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Needless to say we didn’t have anything healthy really! Next time around we’ll go when hopefully there are more visitors so we can check out more brewery tours and some nightlife.

Since Milwaukee is all about beer I figured this is a good post to share a simple wine packaging idea. A friend of mine graduated with her masters in December. She loves wine so what better gift than that?

I had gone out to buy the wine and get this—the cashier put the wine in the wine kraft bag used for wine and accidentally left a few bags stuck to it. I get so excited about the weirdest things. I decided to decorate one of the kraft bags for gift giving.

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The decorating was easy-no directions needed. I also decided to dress up the wine bottle with a wine tag.IMG_3184

Can it get any easier? I think not!

Have a great day!

Besos,

Flor

Suplies: Stampin’ Up!, free wine bag, Michaels

 

French Almond Cake

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Hola!

Hows’s it going? Wherever you are I hope the weather is beautiful. We are almost to spring and I can’t wait for warm weather, and we haven’t even had bad weather.

We are chugging along in this  part of the world. Working, cooking, eating, crafting. It’s almost time for spring break and I am so looking forward to it. I don’t have any plans but I will be happy to not be on a schedule for a week.

I have finally started doing Zumba again and I am so happy. I do  need to look for new shoes. Maybe cross trainers. Any good suggestions? My foot is doing great since my surgery back n December. I am hoping to get surgery on my right foot this summer so that I can become totally pain-free or as pain-free as I can get! . It’s nice to be a little active. Once the weather is warmer I am also going to try to get back to walking.

I have  baked one of the most delicious cakes I have ever baked. Just hearing the word “French” lets me know that whatever it is it’s marvelous!

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It’s sweet but not too sweet. The density is amazing-a bit dense but still light and fluffy.

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It’s also beautiful, simple and elegant.

It’s a must bake!

Ingredients

  • ¾ cup plain yogurt or Greek yogurt
  • 1½ cups granulated sugar
  • 4 large eggs
  • 1½ cups all-purpose flour
  • ¾ cup almond flour  (almond meal)
  • 3 teaspoons baking powder
  • ¾ teaspoon salt
  • 1 teaspoon almond extract
  • 2 teaspoons vanilla
  • ¾ cup sunflower oil, grape seed or canola oil

For the glaze:

  • 1 teaspoon finely grated orange zest
  • 3 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ¾ cup powdered sugar plus more for sprinkling, if desired
  • ½ cups sliced almonds

Directions

  1. Preheat the oven to 350˚F.  Spray a 9-inch round cake pan with baking spray, rub inside surface of pan with a paper towel to cover evenly with the spray. Line bottom of pan with parchment paper and spray parchment paper lightly. Set aside.
  2. Place almonds in a small skillet and toast ever so lightly. Watch them closely and stir very often because they will burn quickly if not attended to! Remove from heat and set aside to cool.
  3. Combine the orange juice, powdered sugar and extracts in a small bowl for the glaze. Stir with a whisk until smooth. Cover and set aside.
  4. In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended.
  5. Add the all-purpose flour, almond flour, baking powder, salt and extracts, mixing to just combine.
  6. Add the oil and stir well. Don’t worry, at first it will seem to separate, but keep stirring till smooth. This might take 2-3 minutes.
  7. Pour the batter into prepared pan. Bake for 35-45 minutes, until the cake feels springy to the touch in the center and a toothpick or cake tester inserted into the center comes out clean. Cover loosely with foil if getting too brown near the end and cake is still not done. Be careful not to over bake. Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
  8. While cake is still warm, using a pastry brush, gently pat the glaze all over the cake. Just keep going over the cake till the glaze is gone. Some of it will drip off, but most of it will soak in. Sprinkle almonds over top of cake while glaze is wet and pat gently. Allow cake to cool completely. Sprinkle with powdered sugar if desired and enjoy!

I just loved this dessert and so did everyone else.  I think it’s going to become a family favorite that I will make over and over again.

Have a great weekend!

Besos,

Flor

Source The Cafe Sucre Farine

 

Valentine’s Post It Pad

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Hola!

Are you in the mood for love? If you’re not you should get into it–Valentines Day is almost here! I believe I am a hopeless romantic at heart. But I’m also cynical about love. When I hear that someone is getting married first I think—suckers! Then I’m like awww how romantic!

Love is love. It’s beyond anything material, sometimes it’s beyond our reach, sometimes it’s the most beautiful thing ever and other times it’s the worst thing every! We’ll never understand it…

But materialistic or not getting gifts on Valentines Day is awesome!

I made this adorable post it holder for my swap group.  The embossing of the sentiment gave it a little elegance.

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Isn’t it lovely? I used the embellishments that I made a while back with vintage sheet music.

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The inside cover has a paper that’s a bit more modern.This comes together very quickly so you still have time to make some.  This is the perfect little gift for anyone who you:

  1. Love
  2. Like
  3. is addicted to paper

and many other reasons which I’ll let you come up with!

Happy Wednesday!

Besos,

Flor

Supplies: Stampin’Up!, vintage sheet music, misc. supplies

 

Vanilla Rice Pudding

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Hey!

Who loves rice pudding?? I do! I do! I can eat it warm or cold. It’s so easy to make and easy to make in large quantities. It’s similar to Arroz con Leche but the consisitency is definitely thicker.

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I made this to share with my friends at work and everyone enjoyed it. I really enjoy feeding people. I am a total food pusher.

Vanilla Rice Pudding

Ingredients (makes about 2 cups)

  • 2 cups whole milk
  • 1 cup heavy cream, divided
  • 1/4 cup sugar
  • 1/2 cup sushi or Arborio rice
  • 1 teaspoon vanilla extract, divided
  •  pinch of salt

Directions

  1. Place the milk, 3/4 cup cream, sugar, rice, and vanilla extract in a medium-sized saucepan over medium heat.
  2. Bring to a simmer and cook, stirring frequently, for 30 to 40 minutes, until thickened. 
  3. Test the rice to ensure it’s done. You want a firm bite, but no crunchy center. 
  4. Remove the pudding from the heat, and stir in the remaining 1/4 cup cream and the  remaining 1/2 vanilla along with a pinch of salt.
  5. Serve warm; or refrigerate, well covered, and serve chilled. Sprinkle with a touch of ground cinnamon, if desired.

I totally love the consistency of this pudding.

Besos,

Flor

Source King Arthur Flour

Hearty Turkey Soup

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Happy Monday!

I hope everyone has gotten their week off to a good start! The weather here has been amazing the last two days! It’s mad me go out without socks! Yes, I am a rebel-no socks in winter! But they say there is a storm coming our way so that no sock business is all done with. It was nice while it lasted.

Who out there makes soup with their left over Thanksgiving turkey? I have been making this soup for about the last 18 years on Thanksgiving weekend. It is sooooo good! I could eat it all by myself!

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It’s  the perfect soup to fill and warm your tummy on a cold day!

Hearty Turkey Soup

Ingredients (serves 6)

  •  2 (13 3/4 oz) cans chicken broth
  • 2 1/2 cups cooked turkey pieces
  • 2 cloves garlic, minced
  • 1 cup chopped onion
  • 3 Tblspn. butter or margarine
  • 1/4 cup flour
  • 1 1/2 tspn. seasoned salt
  • 1/2 tspn. rosemary, crumbled
  • dash black pepper
  • 1 can (16 oz) stewed tomatoes, undrained
  • 1 can (16 oz) sliced carrots, undrained
  • 1 can (17 oz) early garden sweet peas, undrained
  • 1/2 cup dry white wine (optional but I totally recommend using it!)

Directions

Sprinkle 3 tblspn. chicken broth over turkey pieces;set aside. Saute garlic and onion in butter in large pot. Blend in flour, seasoned salt, rosemary and black pepper; add remaining broth. Cook over low heat stirring constantly until mixture boils and thickens. Add turkey, tomatoes, carrots and peas. Reduce heat and simmer for 2o minutes. Add wine if desired. Boil 1 minute. Serve and enjoy.

I had some fresh rosemary so I threw that in the pot instead of crumbled rosemary. This soup is especially delicious served with a crusty bread. You can also use chicken in place of turkey and it’s just as delicious.

Have a great week and eat soup!

Besos,

Flor