Me likey

Now that you got your stuffing on. and mashed potato on. and casserole on. Here's a few other things that are delightful. This week's outfit inspirations..figured this was the perfect time to post because, let's face it, who really wants to be at work right now?

Sausage and Stuffing -Stuffed Mushrooms

Ingredients

• 16 extra-large white mushrooms
• 5 tablespoons good olive oil, divided
• 2 1/2 tablespoons Marsala wine or medium sherry
• 3/4 pound sweet Italian sausage, removed from the casings
• 6 scallions, white and green parts, minced
• 2 garlic cloves minced
• 2/3 cup panko crumbs
• 5 ounces mascarpone cheese, preferably from Italy
• 1/3 cup freshly grated Parmesan
• 2 1/2 tablespoons minced fresh parsley leaves
• Salt and freshly ground black pepper

Directions

Preheat the oven to 325 degrees F.

Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.


Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned.

Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy.

Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.


Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.

Be Grateful for it All

As we are stepping towards Thanksgiving - it's natural for our thoughts to begin to look back over the year and see how far we've come. We are also starting to slow down from the daily grind and are putting our focus on family, friends and the things that are most meaningful to us.  It's fun, full of love, and celebration.

But what does being grateful mean? Webster's defines being grateful as, "appreciative of benefits received".  I think on a deeper level the outcome of our lives isn't found in present circumstances, but - rather, the MEANING we give our present circumstances and, as a result, the ACTION we take from BELIEVING this meaning.

If we are grateful for EVERYTHING that happens in our lives, some people think that's kind of crazy. But, wait...think about it.. Isn't there benefit from every situation or circumstance? Isn't there a lesson to learn or an opportunity to grow? Isn't there Grace in every bad situation, if we look closely enough ? Can't we learn from our mistakes and make a new choice. Aren't unhealthy situations teaching us how to have more self-love and, as a result, awesome and powerful education for our lives? Isn't every break up an opportunity to trade up?

Depending on how YOU are LOOKING out at life, you will answer these questions differently. But the GRATEFUL point of view would answer YES to all the above questions. If you give your life an empowering meaning, then you can see the true benefit in every situation. And in being appreciative of these benefits (especially if they hurt), you put yourself on a track that is in alignment with the teachings that The Universe is trying to show us.

Human beings learn through pain. We just do. Let's step into gratitude for the times that challenge us. Almost every challenge, hard time or seeming disaster - over time - will prove to be immense acts of grace and beauty. We, today, have the opportunity to see these moments for what they truly are.

If we look close enough, we can see that we can receive massive benefit from all the circumstances in our lives. We can get extreme value from the tough times, the break downs, break ups and seeming disappointments. When we are grateful, even for the challenges, we make the huge leap from lack and blame based thoughts and take a step into abundance and empowerment. When we are grateful for it all, we have truly become rich. Then, whatever happens, we stay in our power, we stay grateful and miracles begin to be a daily occurrence. They have been there the whole time - they've just been waiting to be seen by us.

This is our opportunity - to be grateful for the whole journey. Not just the highs - no, but the lows, too. For each are teachers and come filled with a blessing if we have the miracle mindset to see them.

~ Daily Love

Fresh Cranberry Salsa

Maybe I've been living out west too long because I'm a sucker for a good salsa.  #Realtalk what's not to like? I dont always want a blob of some creepy gelatinous looking whatever on my plate claiming to be cranberry  ( insert here ) .

No dude, not floating my boat. I'm on to bigger and better things. This being one of them. I thought I'd share with you so you can set trends for the dinner table next week and everyone can "ooh" and "ahhh" over how creative and delish your cranberry salsa is!

With its clean, tart flavors and addictive heat, the salsa cuts right through mashed potatoes, green bean casserole, gravy, and all the other heavy, rich foods on the table. This also begs for something alcoholic to wash it all down. Stay tuned for that...

Ingredients

1 lb. fresh cranberries, halved
6 tablespoons sugar
1 jalapeño, minced
1/4 cup freshly squeezed lime juice (from 2 limes)
Sea salt, to taste
Green onions, thinly sliced, for garnish (optional)
 
Directions

1. Combine first 4 ingredients together, stirring to combine; season with kosher salt to taste. Return to refrigerator for at least one hour to allow salsa flavors to meld together. Garnish with green onions and serve.

Makes about 4-1/2 cups.

Find a Way or Find an Excuse

Let's get something straight right now - you and me - we have the EXACT same amount of time as Shakespeare, Einstein, Bill Gates, Mark Zuckerberg, Richard Branson or any other genius who has ever lived. We breathe the same air. We see the same Sun.

If we want to become true MASTERS of our lives - we must begin to master ourselves and master our TIME.

TIME and MONEY are two things people ALWAYS use as excuses for why their life isn't the way that it is. And you know what - I say that if you don't have the TIME or the MONEY - then it's about TIME to start CREATING the TIME and MONEY.

People who achieve amazing things have the same amount of time as people who don't. There are many things that go into being a master, that go into standing out, but one of the most important ingredients is TIME.

If we truly want to create our day, change our life and live life on our terms, we MUST learn how to master time. This is a MUST - not a should. If it's should, you will end up shoulding all over yourself!

Think about the things that you want to do. Look at your schedule. Then MAKE the time. You may have to give up social engagements or sacrifice other things - but isn't it worth it?

If you want to lose weight - MAKE TIME and SCHEDULE your workouts ahead of time. Schedule time to cook and go shopping. Schedule time to learn about how to be healthy. If you want to be a writer - WRITE.  Even if you only schedule an hour a day and write a page a day in one year you will have written 365 pages.

If we are going to take our lives to the next level, it's time to knock off the excuse of not having enough time, get clear about our priorities and then SCHEDULE the things that matter most.

The TRUTH is that you CAN HAVE IT ALL. And it starts with mastering your time. Master your TIME and you begin to master your DESTINY. Busy people make time work for them; people who are frustrated try to work for their time. Flip the switch today and take control of your schedule.

We all have the same amount of TIME; what separates us in the end is how WE CHOOSE to use it

~~ Daily Love

How to Make Mac 'n' Cheese like a Pro

Hell. yes. if I could unleash my sailor mouth I would say it warrants a f**k yes. It’s got spice, bite, and crunch — just the way you and everyone else like it. Perfect addition for your Thanksgiving soiree.

Ingredients

6 tbsp. unsalted butter, divided
3 slices bacon, diced
1 c. yellow onion, finely chopped
1 tsp. red pepper flakes (less if you can’t take the heat)
2 small garlic cloves, minced
3 tbsp. all-purpose flour
3 c. whole milk
1 c. Parmesan cheese, grated
4 oz. cream cheese
3 c. coarsely grated sharp cheddar cheese, divided
¾ c. panko (The Japanese breadcrumbs are available at Whole Foods; no substitutions.)
½ c. fresh parsley, chopped
1 lb. penne

1. Melt 1 tbsp. butter in large deep skillet over medium-high heat. Add bacon and cook until crisp.

2. Use slotted spoon to remove bacon. Drain on paper towel.

3. Remove all but about 3 tbsp. fat from pan. Add onion and saute until tender (about 5 minutes). Add red pepper flakes and garlic. Stir for 1 minute.

4. Stir in 2 tbsp. butter until melted. Add flour and stir for 1 minute. Gradually whisk in 3 c. of milk; simmer until thick enough to coat a spoon, stirring frequently (about 5 minutes).

5. Remove from heat. Whisk in Parmesan, cream cheese, and 2¼ c. of cheddar. Return bacon to sauce and season with salt and pepper.

6. In a separate large nonstick skillet over medium heat, melt 3 tbsp. butter. Add panko and stir until light golden brown (about 5 minutes). Remove from heat. Stir in parsley and set aside.

7. Preheat oven to 375°. Lightly butter a 13-by-9-by-2-inch glass baking dish (or similarly sized gratin dish). Cook pasta in large pot of boiling water until very al dente. Drain well.

8. Toss pasta with cheese sauce. If needed, season again with salt and pepper. Transfer mixture to prepared baking dish. Top with panko mix and remaining cheese.

9. Bake 30 minutes or until topping is golden brown. Let stand 5 minutes before serving.

Pumpkin Pie Pancakes with Cranberry Maple Syrup

Breakfast of Champions

It’s the final stretch: eleven days ’til Thanksgiving. You’ve stripped the pantry of everything but the essentials you’ll need for the big day. So wtf are you supposed to grub until then? Duh. Pumpkin pancakes.

Pancakes

3 slices prebaked 8-inch pumpkin pie (cut into 8 even slices)
2 eggs
¼ c. plus 2 tbsp. milk
½ c. plus 2 tbsp. all-purpose flour
1½ tsp. baking powder
¾ tsp. salt
2 tbsp. brown sugar
½ tsp. powdered cinnamon
½ tsp. powdered ginger

Syrup

¾ c. cranberry sauce
¼ c. maple syrup

1. Roughly chop pumpkin pie, crust and all, into half-inch pieces.

2. Put chopped pie and eggs into blender and blend until smooth.

3. Add milk and dry ingredients and blend until smooth (a little clumpy is okay).

4. Pour batter into buttered pan and cook as you would normal pancakes. When they are a dark caramel color, flip delicately.

5. Blend cranberry sauce and maple syrup.

6. Top pancakes with cranberry maple syrup. Moan in ecstasy. Repeat tomorrow morning.