Wine and Cheese Party Ideas

DIY Sea Glass and Gold Leaf Food Labels 

Not only do I love the DIY Labels I also love the arrangement. The rosemary and blackberries are a perfect replacement for the same ole grapes that usually accompany cheese plates.

  How to and several more photos: The Knotty Bride. 

DIY Chalkboard Wine Glasses

Tutorial: Just Short of Crazy

Wine and Cheese Tables

Photo: Providence Design

Recipes

Fig and Goat Cheese Bruschetta

Homemade Cheese Straws

Mini Tartlets

The Invite

ASPaperie

Sweet Balsamic Tomato Bruschetta & Caramelized Onion and Pepper Bruschetta

This is one of my recipes from SkinnyStove.com. I've been craving the Sweet Balsamic Tomato Bruschetta for the last couple of days. Yesterday I went to our local farmers market and I got what I needed to whip this up. So fresh and so good.


Sweet Balsamic Tomato Bruschetta

Ingredients

1 1/2 – 2 Plum Tomato, chopped
1 Garlic Clove, minced
2 Tsp Olive Oil, 1 tsp for bruschetta dressing and 1 for the baguette slices
1 Tbsp Balsamic Vinegar
1/2 tsp Honey
1/8 tsp Salt
1/8 tsp Black Pepper
1/2 Multi Grain Baguette, cut into 16 slices

Directions

Place the first seven ingredients in a bowl. Stir to coat and set in refrigerator to marinate.

Heat a grill pan over medium high heat. Take the baguette slices and brush with olive oil on both sides and place on a heated pan. Once grill marks are made turn over bread over to grill the other side. Remove once that side has grill marks.

Place a scoop of the tomato mixture onto each slice of bread and enjoy.

Serving Size: 16

Nutrition Info

• Calories: 25.2
• Fat: 0.8g
• Carbohydrates: 3.9g
• Protein: 0.7g

Caramelized Onion and Pepper Bruschetta

Ingredients

3 Sweet Mini Peppers, sliced
1/2 Onions, sliced
2 Tsp Olive Oil, (1 tsp for the grilling of the peppers and onions and the other for the baguette slices)
1/2 Multi grain Baguette, cut into 16 slices
1/2 cup Farmers Cheese

* Optional seasoning to season the farmers cheese.
Trader Joe’s 21 salute
Onion and/or garlic powder
salt and pepper

Directions

In a fry pan heat 1 tsp of the olive oil. Add sliced peppers and onion. Cooked until soft and translucent. Remove from heat and set aside.

Heat a grill pan over medium high heat. Take the baguette slices and brush with olive oil on both sides and place on a heated pan. Once grill marks are made turn over bread over to grill the other side. Remove once that side has grill marks.

If you want to season your farmers cheese do so now.

Add 1/2 tbsp of farmers cheese to each toasted baguette slices and then top with the caramelized onions and peppers. Place under a broiler or a toaster over for a few minutes.

Serving Size: 16

Nutrition Info

• Calories: 41.1
• Fat: 1.8g
• Carbohydrates: 4.7g
• Protein: 1.5g

And of course I enjoyed these little bites of heaven with one of my favorite wines from Newsome-Harlow.

Plays, Showers and Recipes... Oh My

Last Sunday I went to the opening of one of my clients play. It was fantastic and my client was outstanding. The reviews are pouring in to prove it. After the play they had a party but I had to leave to get to a bridal shower that I'd already committed to.

On Monday, I drove to downtown LA. Then on Tuesday, I had to drive to Santa Monica. Monday wasn't bad at all traffic wise, but Tuesday was horrible. It's been awhile since I've had to make that trip. I can't say I've missed it.

This week I came up with a few recipes.

Skinny Stuffed Peppers

No Noodle Eggplant Lasagna

Skinny Slow Cooker Pork

Left overs

Pork Dip Sandwich

Right now I'm enjoying a Skinny Red Wine Sangria (or two, or three ) I came up with.
Recipe coming soon. I love weekends.

The Many Faces of T-day Leftovers

For the last five days I've had at least one meal a day that contained turkey. Thanksgiving I had a wonderful dinner at Michelle's. Then the day after Thanksgiving I cooked a Thanksgiving meal (the reason why). For the remaining three days I've come up with these meals out of the leftovers. I'm happy to report there is not a piece of leftover Turkey or it's side kicks in my fridge. Mission complete.

The Classic Turkey Cranberry Sandwich 

Biscuit

Cranberry Sauce

Mayo

Turkey

Easy Turkey Pot Pie

To make this I chopped up half a small onion. In medium sauce pan I added the onion with a small amount of olive oil. Over medium heat cook until soft. I added half a bag of frozen mixed vegetables. Add 1 cup of milk. In a microwave safe dish melt 1/2 a tbsp of butter. Stir in 1 tsp of corn starch to melted butter. Add butter and corn starch mixture to vegetable pot. Stir until it thickens. I then added my leftover carrots and cut up cooked turkey. Transfer to a baking dish. I then took 3 Pillsbury biscuits and cut them in half. Flattening each one out and place them on top of the mixture. 

I cooked this in a preheated 350 degree oven for 14 minutes.

Turkey Salad with Cranberry Vinaigrette Dressing

Lettuce and Turkey - I love simple.

Cranberry Dressing

1/2 cup cranberry sauce

2 Tbsp white wine vinegar

salt to taste

Turkey Shepherd's Pie

For this I sauteed some onions in a pan with some olive oil. I added the last of the turkey (chopped) and gravy. I then added some frozen vegetables (corn, green beans and carrots. In a separate pan I reheated the mashed potatoes with a little milk. I also had a little stuffing left over so I just added that to me potatoes. In a baking dish I added the turkey/vegetable mixture. Then I topped that with the mashed potatoes. In a preheated 350 degree I baked this for about 15 minutes.

Can you say easy?

I'm am officially done with turkey. I do not want to see, taste or hear another turkey for a very long time.  

Turkey Dinner Part II

The Menu

Turkey

Creamed Corn

Stuffing (I won't be stuffing the bird. I just don't like calling it dressing. That's for the salad)

Mashed Potatoes

Gravy

Pineapple Cranberry Sauce

Candied Carrots

Dinner Rolls

And for dessert... 

Pumpkin Pie with whipped cream

The Bird

1 cube of butter, 1 tbsp each of garlic powder, onion powder, salt and Pepper. 

I slathered the butter mixture on the turkey.

I then placed 6 slices of bacon over the turkey.

This 12-pound turkey is cooked in a preheated 350 degree oven for 4 hours. I kept the bird uncovered for the first hour. For the remaining three I covered it with foil. 

Creamed Corn

1 12oz bags of Frozen Corn 

1 cups of cream 

1/2 stick of unsalted butter

2 tsp of cornstarch

1/4 cup of sugar

salt to taste

Add the corn and cream to a pot. Cook over medium heat.

Melt the butter and add the cornstarch. Add to pot.

Cook until until corn thickens. Add the sugar. Cook over low heat for a couple minutes.

I also make a healthier version. 

1 12oz bags of frozen corn 

1 cup of cream soy milk

1/2 stick 1 tbsp of unsalted butter earth balance margarine

2 1 tsp of cornstarch

1/4 cup of sugar agave syrup or honey

salt to taste

For the Stuffing, I cheated a little. Thanks for your help, Mrs. Cubbison!

I just followed the directions on the box.

Mashed Potatoes

Lots of Cream and Butter

Gravy

Remove the turkey from the roasting pan. Using two burners (if needed) on low heat. Deglaze your pan by adding a couple cups of chicken broth. When you are done scrapping all the goodness. Add some onion to flavor the sauce. Cook for 10 minutes.

Strain the gravy into a saucepan. Cook over medium-low heat. While whisking add a couple tablespoons of cornstarch (more if needed). Continue whisking until the gravy is thickened.

Pineapple Cranberry Sauce

12 oz. bag of fresh cranberries

1/2 cup of pineapples (I use Trader Joe's frozen pineapples)

1/4 cup of Chardonnay

3/4 cup of orange juice

3/4 cup of sugar

Rinse cranberries.

Place all the ingredients into a saucepan.

Cook to boil, stirring occasionally. Lower heat to a simmer. Cook for 10 minutes. Remove from heat. Transfer to a bowl and let the sauce cool completely to room temperature. Keep refrigerated until ready to serve.

Candied Carrots

I made a small amount because Jason and Taylor aren't big carrot eaters. I didn't want to waste it. This makes four small servings.

4 large carrots - cut into large slices

2 tbsp butter

1/4 cup brown sugar

pinch of pepper

Salted water - enough to cover carrots.

Cook carrots for about 10 minutes. You don't want to overcook the carrots. 

No mushy carrots are allowed. Drain the water. Reduce the heat to low. Add the butter, brown sugar and pepper. Cook until the sugar is bubbly, about 3 minutes or so.

Pumpkin Pie - Yep I got a little help with this one too.

Drum Roll Please...