Potlucks Galore

Update 2!! 

Sorry for the delay! I spent all night Wednesday cooking, and all morning Thursday cooking, then all afternoon eating! :-D

We placed everyone's names in a random drawing and the winner of the gift card is Katrina Marie!

Thank you so much to all who left a comment and voted! Please be on the lookout for more posts on recipes (including the Thanksgiving post) and more contests!

Have a great holiday break!

<3

Update!

Thank you to all who voted! I loved hearing your thoughts! The votes are in...and our winners are...drum roll please...

Shredded Chicken Empanadas with Pique (8 votes)
Mixed Greens Salad with Pecans, Cranberries, and Sweet Orange Vinaigrette (7 votes)

and third runner up is...the Red Velvet cake (5 votes). If there is time, I may tweak the rules and bring the cake too. :-) I may not be able to resist. I'll let you know. 

We didn't hit 22 votes, but that is ok! I will cast each person's name in a random drawing and then randomly draw a name to select the winner of the $15 Target gift card. 

The winner will be announced tonight.

For now, it is time to do some grocery shopping... :-)
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With Kat's family's Thanksgiving potluck right around the corner, the only question is, what to bring? Last year we had the traditional greens, dressing, ham, turkey, mac and cheese, Puerto Rican rice (courtesy of moi and traditional for my family), and Kel's signature pound cake. 

As the eclectic foodies we are, we always like to experiment and try different foods. Of course, we can't get too crazy. Not every palate will agree with what we would eat, so I've made a list of slightly adventurous dishes I would love to try.  I always want to make much more than I am asked to make but of course I will have to limit myself to two yummy dishes.  

Possibilities are:

Sausage and Vidalia (Sweet) Onion Casserole 
Shredded Chicken Columbian Empanadas with Pique (Dipping Sauce)
Arroz con gandulez (Rice with Pigeon Peas or Puerto Rican rice)
Clean Green Bean Casserole (Courtesy of Detoxinista at detoxinista.com)
Red Velvet Cake (a recipe that has been passed down in one of my colleague's families) 
Broccoli with Bacon and Pine Nuts
Mixed Greens Salad with Pecans, Cranberries, and Sweet Orange Vinaigrette (Also courtesy of Detoxinista at detoxinista.com)

Cast your vote! Which two dishes sound the best? I will pick the highest ranking and blog the recipes in prep for Thanksgiving!

 Don't forget, as my 22nd poster, you will receive a $15 Target gift card! :-)

Spring in Fall

Once again I have been MIA. Because a friend let me know she did not know I blogged, I thought, hm, when is the last time I stopped by blogger? A whopping 6 months ago in June! This is unacceptable. So, I will be trying to post a blog or more with some recipes for foods I have cooked in the last few months.

One of the more memorable breakfasts we've had, and one of the more unique ones, was a pea and herb frittata I made when trying to salvage fridge foods. I had some eggs, a half bag of frozen peas, and some milk. I had been adding dried parsley to most of my meals, so I thought it a perfect opportunity to make a springy frittata. Recipe is below. :-)

Pea and Herb Frittata (Serves 4 or 2 generously)
1/2 bag or 8 oz frozen peas, thawed
4 eggs
1 T milk, half and half, or cream
1 T parsley, 1/4 t chervil, 1/4 t sage
Sprinkle salt, sprinkle pepper
1/4 cup shredded parmesan cheese
1 T olive oil

In small ovenproof skillet heat oil over medium heat. While oil is heating, beat together eggs, herbs, salt and pepper, cheese, peas, and milk. Immediately pour into skillet. Cook until edges become firm and browned, about 6 or so minutes. While frittata cooks, place an oven rack on the third level from the top and heat broiler. If your broiler has a low and high setting, set on low.  Once broiler is hot, place skillet on rack and let cook until the top is set. This may take a minute or less. Watch the frittata so that it does not burn. You want the top to be golden brown but not charred or blackened. Once the top is set, remove the frittata from the oven and let sit for one minute. Gently run a spatula around the edges of the skillet to loosen the frittata from the skillet. Cut into fourths and serve with a toasted whole wheat English muffin. :-)