The Last Stretch Until Thanksgiving
Today I’m heading out to Houston Oaks Holiday Market for their inaugural show. I’ll be there with Hunter Bell + Smart in the Kitchen aprons on Sunday and Monday! Come say hi if you’re attending, it’s open to members and non-members alike and will be a FUN way to kick off holiday shopping. This is a busy week for my family because we have an 18-year-old birthday to celebrate and lots of tests and quizzes before the Thanksgiving break. Speaking of Thanksgiving, download my Holiday Appetizers & Cocktails ebook if you need some easy recipe ideas, and please send the link to friends! On to the week ahead.
My family is ordering fajitas for dinner. If you want a fajita night at home, make these on a hot cast iron pan or griddle, or cook them on a hot grill.
At our local farmer’s market, I bought a lasagna from my favorite pasta vendor. We’ll have it with a tangy salad on the side. To make an easy lasagna at home, try this one where you don’t need to pre-cook the noodles.
Birthday dinner for my oldest! I’m not sure what the plan is, but I have a feeling she’ll request a sushi dinner out. If you want sushi night at home, make some easy miso soup, tuna poke, and veggie rolls with sushi rice and all the fillings.
Teaching a festive corporate class today with a holiday dinner party menu. Herb-crusted beef tender, Meyer lemon horseradish sauce, simple potatoes au gratin, salad, and for dessert, a gingerbread pecan tart that I adore! We’re also making a holiday Cassis spritz that’s similar to this recipe, but with Creme de Cassis from Burgundy instead of pomegranate. For dinner, I want something easy like this Instant Pot Tomato Bread soup. Sometimes when I’m cooking all day, I can hardly cook (or eat) dinner.
I’ll be on Houston Life today for a cranberry segment, tune in on NBC at 3 pm central. I’m showing how easy and wise it is to make cranberry sauce ahead of time and all the things you can do with the leftovers — think margaritas and sweet-and-spicy meatballs. I also have a Thanksgiving dessert class tonight for my cooking school members — we have an amazing black Friday discount coming for a yearly membership, so stay tuned. For dinner, I really just want the pumpkin pot de creme we’re making in class, but I’m thinking of using the pie dough from class to make a savory galette like this one. Simple salad on the side.
We made it! The last day of school before 10 days off. Who’s ready for some R&R?! Celebrate with an easy lamb stew and a glass of good red wine.