Cayenne Sausage and Pepper Campanelle

I want to spice things up this holiday season.

I refuse to let the holidays be bland. Think crazy Christmas Target Ad lady. Less crazy, more christmasy.

Even the Mariner got festive this year...

Normally thoughts of nutmeg, cinnamon and cloves illicit feelings of the holidays. 

Today, I want you to think cayenne.

As in Cayenne Sausage and Pepper Campanelle. If I had been wiser, I would have used red AND green bell peppers. To make it more Christmas-y of course.

Oh and you can bet your two turtle doves that I made it in to Lasagna Soup the next day.

Cayenne Sausage and Pepper Campanelle 

1 lb Italian Sausage

1 Red Bell Pepper, chopped into 1" pieces

1 Yellow (or green) Bell Pepper, chopped into 1" pieces

1 Small Onion, chopped into 1" pieces

3/4 cup white wine

3 Cloves Garlic, minced

28 oz diced tomatoes

8 oz Campanella Pasta (or whichever you have on hand)

1 tbsp cornstarch

1 tbsp evoo

3 tsp cayenne pepper

Salt & pepper, to taste

1 tsp basil

1. Dice peppers, garlic, and onion and set aside. 

2. Add a dash of salt to a pot of water and bring to a boil for pasta. Follow package directions to cook pasta to al dente.

3. Sautee Sausage on Medium High heat until brown, and remove from pan. Drain all but 1 tsp drippings. Add EVOO, garlic, and vegetables, and sauté until translucent. Deglaze the pan with wine, scraping up browned bits. Reduce the wine to half, by cooking over medium heat for 4-5 minutes. 

4. Add tomatoes (undrained) to pan, along with basil, salt & pepper, and cayenne. Cook for 10 minutes on Medium-Medium High heat until flavors are even and rich. Remove a ladleful of liquid into a small bowl, add cornstarch and mix until creamy. Add back to sauce, stirring throughout. If the sauce is still too runny, you can repeat this process with another tablespoon of cornstarch and ladleful of sauce.

*Adjust cayenne to your desired spice level!

"How delightful is your love, my sister...How much more pleasing is your love than wine, and the fragrance of your perfume more than any spice!"Song of Songs 4:10

Three Little Turkeys

So I got crafty right before Turkey day, and after seeing this Onesie Tie How-to on pinterest, I concocted a plan....

Onesie Tie How To

Turkey+onesie tie=LURVE.

These are 3 of the sweetest little turkeys you will ever meet!!

Don't you just want to squeeze them till they gobble? 

Using Wonder-Under and different patterern-ed, fabrics I cut out the turkey's little eyes, beak, and gobbler (idk if that's what its called).

I had some problems with my fabric fraying so had to ad-lib...but they still turned out precious!

Next time I will cut enough fabric to fold the fabric under and THEN sew for less ad-libing, and extra cuteness.

Hope you had a fabulous turkey day!!

"Give thanks to the Lord and proclaim his greatness. Let the whole world know what he has done." 1 Chronicles 16:8

Day-After Buffalo Turkey Salad

When I was growing up, the days after Thanksgiving were some of the most terrible of days for me.

Because we had to eat leftovers.

And I do not love leftovers.

Especially after stuffing ourselves silly the night before and then mom and dad expected us to eat the same exact thing all over again. Ugh.

Mom tried to mix it up. She made turkey salad with the leftover turkey.

But I would whine and say, I don't like turkey salad. I don't even like chicken salad.

But then I always had a secret bite and it was delicious. But instead of liking it, I wanted to pout instead, because we were having the same thing for dinner. Again. Like 3 days in a row.

Now that I'm older, and much much wiser, I actually relish the after-turkey day turkey salad making. I think because I understand that its just plain not cool to waste that much turkey.

And because I get to be in charge of what I eat the day after thanksgiving. Even if I give myself the same rules. {Leftovers}. I still get to decide. So it automatically becomes more fun.

This year I added some Franks Red Hot. And it was a great choice. One that I made all by myself.

So put your sweatpants back on and have some fun with your leftovers.

Buffalo Turkey Salad
2 cups leftover turkey, chopped
1/3 cup celery, diced
1/4 cup red onion, diced
1/3 cup mayonnaise with Olive oil
Seasoned Salt, to taste
Pepper, to taste
1 tsp garlic powder
Franks Red Hot, to taste

Combine all ingredients, stirring until creamy and chunky. If too dry, add more mayonnaise. If not spicy enough, add more Franks!

"And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through Him." Colossians 3:17

Thankfulness

Today is a day for giving thanks.

For gathering around the table with the people you love, or the people you've just met, and invited into your home.

For appreciating the people in your life and reflecting on the year that you've had.

I thought about my family and the year we've had. And it was a doozie.

My big sister and her family moved to Texas.

I found out my little sister is also moving 1.5 hours away in January.

My in-laws had a house fire and had to vacate their home.

I lost my job.

And yet, I am so grateful amongst all of these trials that happened this year.

Because, you see, God didn't just stop there.

There was a mountain after the valley.

Last weekend, I went to visit my big sister in Texas, and she loves it there. And I can see her building a beautiful home away from home in Texas.

My little sister is moving 1.5 hours away to follow her dreams of becoming a nurse.

My in-laws got the okay to move back into their upgraded and dazzling RENEWed home, yesterday.

I got a brand new job. And it rocks.

God doesn't just bring a valley into our lives and then walk away. He has a plan. And the plan usually involves a lot of time on our knees, begging. And it involves a lot of people in your life coming together and surrounding you with love. And then we find ourselves, once again, on our knees, in thanks.

I am so thankful life isn't easy.

And that, amidst all the heartache, pain, and trouble in this world, there is beauty. Beauty so grand, that it can only be seen from a mountaintop. A mountaintop that we could only find, on our way up out of the valley.

Happy Thanksgiving!

"In everything give thanks." 1 Thessalonians 5:18

Mediterranean Hummus Dip

Where WAS I this past week?

I know, I know, I'm a total slacker, and haven't blogged in a week. I'm having withdrawal. I hope you are too.

I was away for work and then made my way off to visit the lovely city that features these:

Yup. Those are the World's Largest Cowboy boots. And they're in San Antonio, TX.

Fun Fact: They are 40 feet tall and 35 feet wide. And I couldn't stop staring at them as I was driving by. Like, craning my neck backwards to watch them.

I was visiting my big sis who just moved semi-cross country to San Antonio.

And it was a blast.

We went to a wedding, which a) served Margaritas for FREE, and b) the guests stood up and broke out in applause when the bride came in??

So, it was basically what I imagine traveling to Mexico might be like, but with the Texas logo stamped on everything.

And mi amigo, let me tell you, it was quite the place. I can't wait to go back.  OR to break out into applause at the next wedding I am at, just to test it out.

So... this hummus has absolutely nothing to do with Texas.  Or mexican food. Or weddings.

But its delicious and you'll thank me for being random later. And you'll thank my mom for introducing me to this heavenly mediterranean dip. And then you will thank the plate after you lick it.

And as this is the week of thanks, and of being thankful, it may just be the perfect appetizer to kick off your Thanksgiving feast! {Look at me covering all my bases.} Yep. That's what happens when I'm gone for a week.

I promise I'll get my act together shortly.

Mediterranean Layered Hummus Dip


8 oz. Pine Nut or choice hummus
1 small vine ripe tomato, diced
6-8 Calamata olives in brine, diced
1/4 cup diced red onion
1/4 cup feta cheese crumbles.

Spread hummus evenly over a serving dish. In rings, add tomatoes, calamata olives, onions, and feta cheese.

*You can also add cucumbers, but I forgot.

"Let the peace of Christ rule in your hearts, since as members of one body you were called to peace. And be thankful.” Colossians 3:15

Pumpkin Pie Spiced Almonds

Let's talk about blonde moments.

Everyone has them right?

Even if you have just ONE stray piece of blonde hair on your head, you have them. [This is where you nod in agreement.]

Well yesterday I had an entire blonde day.

Everything that came out of my mouth should have stayed inside my head and swirled around in my confused brain of blondeness.

i.e. Asking a MEDICAL STUDENT if she was in nursing school. Really?

Ok moving on.

I was standing in line at Fresh Market and you know how they have those little sample boxes to tempt you to buy more? Well there was this delicious mix of sugared almonds, yogurt covered rasins, and seeds n such.

And I thought...dang these are GOOD. What is that flavor I taste. {All happening inside my head.}

And the lady behind me went to check out as I walked away and the cashier said "Would you like to try our Pumpkin Spice mix?"

I took that opportunity to turn around and tell him, OH, THAT's WHAT I TASTED. Before walking out. Like the two of us were having a conversation. That we weren't.

Anywho, It was like having Target's Archer Farms Cinnamon Sugared almonds {which I already love to eat by the handful thankyousomuch LivetoLove} plus enabling my obsession with pumpkin.

Welcome to Reason #852 why making things that taste like pumpkin is cool.

I also didn't have to spend $15 on said "Pumpkin Spice Mix" from Fresh Market. {I love you Fresh Market, but you're kind of a snob for charging designer prices for food.}

These are much more savory than cinnamon-sugared almonds. Less like candy, more like pumpkin pie + afternoon snack jumping in your belly and having a party.

BONUS: They make your house smell Ah-Mazing. So if you really want to pretend your house is clean, throw these in the oven before you invite someone over.

It'll be all you can do not to lick the oven door.

{But wait till they leave.They'll think you're weird.}

Pumpkin Pie Spiced Almonds
1 egg white
1 tsp cold water
1 cup whole plain almonds
1/4 cup sugar
1/8 tsp salt
2 tsp Pumpkin Pie Spice

Preheat oven to 250 degrees.  Spray a jelly roll pan with cooking spray.

Beat egg white and water until slightly frothy (~30 seconds to a minute).  Toss almonds in egg white/water mixture.

Combine sugar, salt, and pumpkin pie spice. Toss sugar and spices with almonds until liberally coated.

Pour on jelly roll pan and bake in oven at 250 for 60 minutes, tossing occasionally with spatula until golden brown.

"...since the day we heard about you, we have not stopped praying for you." Colossians 1:9" 

Spicy Thai Basil Chicken

I LOVE Thai food.

However, I never know what to order when we go to a Thai restaurant because its got a slightly more confusing and crazy menu than your typical chinese.

Tom Yum Goong. Pad See Ew. Beef Panang.

Huh? The only word I got out of that was "beef."

My brother-in-law and his gf however, are Thai experts.

Experts, as in, the people at the restaurant they took us to, know them by name....

Experts, as in, one night my bro-in-law decided to cook us some Thai food. And he went on and on about how hot the Thai chili peppers are and telling my husband NOT to rub his eyes after touching them.

And then some manly competition ensued about who could eat a whole pepper by itself. Whereby, my husband bit into a particularly hot pepper and started to yell and flap his arms like a bird.

Which made my bro-in-law laugh himself to tears and then WIPE the tears out of his eyes. After touching the chilis.

Needless to say, for the rest of us it was a hoot.

Them, notsomuch.

So from bro-in-laws highly cultured advice, during our last visit to a thai restaurant, I ordered Spicy Thai Basil Chicken.

All of which is in English, thankyouverymuch.

It's made of deliciously crunchy chicken, which is swimming in a spicy gravy-like sauce riddled with the taste of basil.

And Oh-my-Thai! It was delish.

So last night I set out to recreate my own. And I literally had to stop myself from eating it for breakfast.

Where's a padlock when you need one?

Spicy Thai Basil Chicken


1 lb chicken breasts or tenders, cut into 2'' cubes
1 1/3 cup coconut milk
10 basil leaves
4 Tbsp soy sauce
2 Tbsp fish sauce
2 Tbsp Siracha Chili Sauce
2 Tbsp Red Pepper flakes
2 tsp sesame oil
1 tsp ginger paste
Dash white pepper
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 large shallot, diced (or small onion)
1/2 cup flour
1/3 cup vegetable oil

2 Tbsp butter
1 cup jasmine rice
Dash salt and pepper
2 cups water

1. Mix together marinade. Add coconut milk, 6 basil leaves (torn), red pepper flakes, soy sauce, fish sauce, chili sauce, sesame oil, and ginger paste, and divide. (Add more red pepper to your desired spiciness.) Coat chicken lightly in white pepper. Marinate chicken in half of marinade for 1-3 hours.

2. In a large pot, sauté peppers and shallot in 1 tbsp butter until translucent and tender.  Remove vegetables and place off to the side.  Add vegetable oil to pot and heat at Medium- Medium High until the wrong end of a wooden spoon placed in the oil produces rapid bubbles around the handle. (This tells you the oil is ready for frying-if you have another method, have at it!)

3. In a separate pan, bring to boil 1 cup rice and 2 cups of water with dash salt and pepper and 1 tbsp butter. Once boiling, reduce to simmer, and simmer on low 20-25 minutes until rice is tender and water has evaporated.

4. Toss chicken in flour, and add a few pieces at a time to the oil, lightly frying the chicken 1-2 minutes on each side until cooked in the center.

5. Set chicken aside, and cook remaining marinade in a pot on medium heat for 4-5 minutes until thick and creamy. Stir in vegetables and cook 1-2 minutes more. Add chicken and remaining basil leaves, and coat with sauce.

Serve over rice.

4 servings

Printable Recipe

"How precious are your thoughts about me, O God.They cannot be numbered! I can’t even count them; they outnumber the grains of sand!" Psalm 139:17-18