A time to give thanks....

Happy (belated) Thanksgiving! I love this time of year! The weather is getting cooler, scarves and sweaters are pulled out of the closet, and it is the season to spend time with family and friends and remember all that we have to be thankful for within the past year (and always).

I had my first Thanksgiving in Fredericksburg this year and my family, Alec included, were able to meet here to celebrate the holiday. We had a great time and a wonderful turkey feast. Take a look below....

Clockwise L to R: Cheddar Cauliflower, Herb-marinated turkey breast, Crock-pot stuffing, sauteed brussel sprouts, and gravy

We also tried a new recipe for sweet potatoes. Check it out here. It was an interesting combination of sweet, savory, soft, and crunchy. Really amazing!

One of my favorite things about Thanksgiving is left overs! What could be better than a delicious sandwich piled high with stuffing, turkey, and cranberry sauce on fresh baked bread (Eileen's bakery)?!?! Pure deliciousness.... :)

Mmmm :)

Eileen's Bakery

Taylor and I discovered another gem in Fredericksburg this weekend. It is called Eileen's Bakery & Cafe.  It is a wonderful bakery housed in a renovated Baptist church in historic downtown. Taylor ordered a Ham, Egg, and Cheese Croissant and a Bear Claw (that was HUGE!). I had the Cheesy Tater Wrap and an  Almond-Filled Bear Claw. Oh my, it was so delicious! Here is a sneak peak of (what was left of) the pastries.

I also bought a loaf of the Butter Whole Wheat bread.....it is indescribably soft and almost melts in your mouth. So yummy! 

Highly recommend trying it out :)

Poppy Hill Tuscan Kitchen

Taylor was in town to visit this weekend and we went out for a nice dinner on Saturday night. I had been wanting to go to a different restaurant downtown so we decided to try Poppy Hill Tuscan Kitchen.


It is a basement restaurant located in Fredericksburg, VA. Do not be fooled by the casual appearance of this restaurant....the food here is delicious! It has been named as one of the top 10 farm-to-table restaurants in the US, using local ingredients to create culinary masterpieces. 


We started with the House Antipasto which consisted of imported cheeses (mozzarella, bleu, and herbed spread), prosciutto, salami, roasted garlic, veggies, and crostini. It was a delicious start to a wonderful evening and there was plenty to share (probably about 4 servings). 


Then came the main event: Taylor ordered Chicken Parmesan with Tagliatelle pasta and I ordered a special which was Pumpkin Ravioli. Taylor's dinner was really good but mine was FABULOUS! I don't think I can find words to describe the deliciousness....my mouth is watering just thinking about it. It was a wonderful combination of melt-in-your mouth fresh pasta, rich pumpkin, creamy butter, and hint of cinnamon. More like a dessert than dinner, and I ate every bite of it!


 Here is a picture:

I highly recommend this place, it is AMAZING :)

Homemade Applesauce

Another one of my favorite fall dishes is homemade applesauce. I learned this simple recipe from my mom.

This time I used 3 honey crisp and 2 granny smith apples.

Cut the apples into fourths

I core them with a paring knife and use a potato peeler to easily remove the peeling

Cut apples into small pieces and place in a large pot. Add enough water to almost cover the apples.

Simmer on medium-low heat for ~20 minutes or until apples are tender. Drain water. Mash with fork or spoon.

You can serve this homemade applesauce warm or cold. You can also add sugar if needed (I recommend tasting before adding any). You can also add cinnamon if you like!

A great way to get the pickiest eaters to eat their fruit and can be served year-round :)

Sweet potato and pumpkin goodness

Mmmm, mmm, I love fall! Especially fall foods: stews, chili, pumpkin, and of course, sweet potatoes! I made the following dishes for a progressive Thanksgiving dinner with some friends in Fredericksburg. I think they are delicious and I hope you do too! :)

Sweet Potato Casserole with Pecan Topping

Ingredients:

            3 cups mashed sweet potatoes (I microwave and then peel skins off and mash)

            1 cup sugar (regular or brown)

            ½ cup milk

            2 eggs

½ stick of butter (melted)

1 teaspoon vanilla

Topping Ingredients:

            ½ stick butter (melted)           

            1 cup brown sugar (I usually use less)

            ½ cup self rising flour

            1 cup chopped pecans

Combine first 6 ingredients, blend with mixer.  Pour into buttered casserole dish.  Mix topping ingredients until well blended.  Crumble on top.

Bake @ 350 degrees for 30-40 min or until topping is browned.

Serves 6-8.

Pumpkin Mousse

1 lrg box instant vanilla pudding

1 tsp cinnamon

½ tsp ground ginger

1 c. cold milk

1 c. canned pumpkin (not the pie mix)

1 ½ c. cool whip

Mix pudding and spices together.  Add milk, cool whip, and pumpkin.  Beat with whisk until mixed.  Chill 2 hrs.  You can garnish with more cool whip and chopped nuts on top.

Enjoy :)

New Bern, NC

Taylor and I hung out in New Bern this weekend. It is a charming, little Southern town with grand historical homes, moss-covered trees, and beautiful water views. Learn more here.

We had a wonderful dinner at Morgan's Tavern. Taylor had a delicious burger and I had mahi mahi with baked macaroni and cheese. The best part was their honey-covered croissants, dessert with dinner.......My mouth is watering right now.... :)

New Bern bears

Soup weather

It has gotten chilly here in VA (we even had frost this weekend!).  So, it is a perfect time for soup! Here are 2 recipes that are easy to make, good to store and eat later, and are delicious!


1) Tomato-Tortellini Soup


2 (14 oz) cans reduced-sodium chicken broth or vegetable broth
1 (9 oz) package refrigerated tortellini (or can use ravioli if you like)
1/2 an 8 oz. tub cream cheese spread with chive and onion (I use the lite version)
1 (11 oz) can condensed tomato soup or tomato bisque soup
Snipped fresh chives (optional)


In medium saucepan, bring broth to boil. Add tortellini and reduce heat. Simmer, uncovered, for 5 minutes. In a bowl, whisk 1/3 cup (or more) of the hot broth into the cream cheese spread until smooth. Return to saucepan along with tomato soup; heat through. Sprinkle with chives before serving. (Makes 4 servings)

2) White Chicken Chili

1.5 lbs. chicken breasts, chopped
2 Tbsp. olive oil
4 (16 oz) cans navy beans, undrained
4 (4.5 oz) cans chopped green chilies, undrained (I only use 2 because it makes it too spicy)
1 cup chicken broth
1 (1.25 oz) envelope white chicken chili seasoning mix
Toppings: chopped fresh cilantro, shredded cheese, chopped tomatoes or avocado

Saute chicken in hot oil in large Dutch oven over medium-high heat for 8 minutes or until done. Stir in beans and next 3 ingredients; bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes. Serve with desired toppings. (Makes 8 servings)

Soup's on :)