Holiday Present Wrapping

Want a fun way to wrap your holiday presents this year?

Cut out some paper snowflakes and glue them over the wrapping paper!

Do you have any fun ways to wrap presents? Please share!!

Post 390 Farm-to-Post Event

This past Wednesday my friends and I ventured to Post 390 in Boston's Back Bay for their Farm-to-Post VIP Party featuring specialty dishes prepared by Chef Eric Brennan. The whole menu was shaped around locally sourced product from Post's farm and fish partners.

One really special farm for me was Ward's Berry Farm in Sharon, MA. I am from Sharon and my sister worked at this farm which is right down the street from my house. I am so happy to see them doing well and I need to get back and visit soon!

Along with delicious food and drink there was really fun raffles and all of the proceeds benefited Lovin' Spoonfuls - a non-profit food rescue organization that services hungry and under privileged communities in the Boston area.

I have been wanting to try Post 390 for some time now and I am looking forward to getting back there soon. The food was outstanding and the atmosphere and enthusiasm of the Post staff was felt by all!

Here are some images from the night. Take a peek and then head over to Post 390 for some really great food and drinks :)

Us with Chef Eric Brennan

Squash soup, polenta cake, and pumpkin ravioli

Post 390 offers Farm-to-Post dinners regularly for $48 for a 3-course meal ($65 with wine pairings). 

Check out the frequently changing menu right here!

Not Your Typical Stove Top Stuffing

Stuffing is just one of those things I have no interest in making from scratch.

Growing up we always ate Stove Top and I have no complaints! I think it's great.

However, there are ways take ordinary Stop Top and add a gourmet twist. There are countless ways to do it but this time I added sautéed celery, chicken stock and dried cranberries.

It was a huge hit for something quick and easy to make. This will definitely be on my Thanksgiving menu this year!

WHAT YOU WILL NEED:

• 1 box of Stop Top stuffing - I used Chicken flavor
• 1 1/2 cups of chicken broth
• 5 tablespoons of butter
• 3 celery stalks
• 1/2 cup dried cranberries

Dice the celery and saute with 1 tablespoon of butter in a large pot until soft (approx.  4-5 minutes)

Add the chicken stock and remaining 4 tablespoons of butter. Bring to a boil.

Once boiling, add the contents of the stuffing pouch. Cover the pot and remove from the heat. Let stand for 5 minutes.

Add the dried cranberries and fluff with a fork.

See quick and easy!  

Chicken with Creamy Garlic Pasta

This is so easy it will quickly become a regular on your weeknight dinner menu.

The best part...you don't even have to boil water to cook the pasta!

Recipe adapted from The Cheese Pusher

WHAT YOU WILL NEED:

For the chicken:

• 2 boneless, skinless chicken breasts
• 1 egg
• 1 tablespoon dijon mustard
• 1/4 cup panko bread crumbs
• 1/4 cup italian bread crumbs
• salt and pepper to taste
• 2 tablespoons olive oil

For the pasta:

• 2 teaspoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons butter
• ¼  teaspoon salt
• ½ teaspoon pepper
• 3 cups chicken stock
• ½ lb spaghetti
• 1 cup grated parmesan cheese
• ¾ cup heavy cream
• dried parsley

Pre-heat your oven to 300 F.

Whisk the egg, 1 tablespoon of water and the dijon mustard together in a bowl. Dip the chicken in the egg wash.

In a pie plate combine the panko, bread crumbs, salt and pepper. Coat the chicken in the bread crumb mixture.

Heat an oven proof skillet over medium heat. Add 2 tablespoons of olive oil. Cook the chicken until browned on both sides - approx. 3 minutes per side.

Transfer the chicken to the oven to keep warm and finish cooking through.

Meanwhile,

In a large pot, bring 2 teaspoons of olive oil to low heat. Add the minced garlic and stir constantly, allowing it to cook for 1-2 minutes without burning. 

Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil. 

Once it is at a boil, add the pasta and cook until al dente (it will say on the box). Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. 

Top with a piece of chicken, a sprinkle of dried parsley and serve immediately.

Guest Post: Cheddar and Gruyere Mac and Cheese

Head over the my friend Jaime's blog at http://www.laviejaime.com/. I am guest posting today while she's on a 10 day vacation in Italy (jealous!).

I made a Cheddar and Gruyere Mac and Cheese!

Toasted Pumpkin Seeds

Growing up, after carving pumpkins we always toasted the pumpkin seeds. So after making all of that pumpkin puree I had tons of seeds left over. They were the perfect snack!

WHAT YOU WILL NEED:

• Seeds from one pumpkin
• Parchment paper
• Olive Oil
• Sea Salt

Preheat your oven to 250 F.

Scoop out the seeds from your pumpkin into a strainer.

Separate the seeds from the pumpkin fibers and rinse well.

Lay out on cookie tray lined with parchment paper. Allow to dry overnight.

Once dry drizzle with olive oil and sprinkle with sea salt.

Bake for 1 hour and 15 minutes. Let cool for 10 minutes then eat - with the shell on or off!

Homemade Pumpkin Puree

This is the EASIEST thing to do!

You will have more pumpkin than you know what to do with. It is also so much less expensive than buying it canned at the store.

WHAT YOU WILL NEED:

• 1 medium pumpkin
• That's it!

Pre-heat your oven to 400 F.

Put the whole pumpkin on a baking sheet.

Roast for 45 minutes to 1 hour depending on the size of your pumpkin. You will know it's done when it is brown on the outside and fork tender.

Let cool then slice in half. Scoop out all the fibers and seeds (rinse and dry if you are going to bake after).

Scoop the pumpkin into a food processor and puree until smooth. Add a tiny bit of water if needed to help along.

Store in freezer safe bags - I portioned mine out into about 2 cups so it will be easy to thaw and use.

**I was skeptical about putting the whole pumpkin in the oven but it worked perfectly! It makes it so much easier to cut in half after it's cooked rather than before.**