25 Holly, Jolly Movie Nights!

Sometimes I think I am a 6 year old stuck in a 26 year old's body but in my opinion, life is more fun this way. I believe a younger version of Nina takes over especially this time of year.

Example #1 of my childlike tendencies- The 25 Days of Christmas on ABC Family starts tomorrow!! The twenty five day movie marathon kicks off tomorrow with the Nido family Christmas favorite, The Santa Clause. I own this movie, but there is something special about a movie being shown on TV. I'm old fashioned like that.

And if you're really a Yuletide freak like me, you'll head over to ABC Family's 25 Days of Christmas official website, and print out your schedule. Holly, jolly movie night wishes to you all for the next twenty five days!

Bacon, Arugula & Tomato Stuffed Chicken

It's always fun to take beloved flavor combinations and give them new life (ie: Israeli Cous Cous that tastes like Thanksgiving or a Sweet Dip that tastes like Pumpkin Pie). Most of my recipes come from inspiration I see on the Food Network or on other blogs or food magazines and of course my parents' cooking but I try, at least once a week, to make up a recipe of my own. This system is working out quite well and I'm building a long index of recipes that I can call my own. WIN.

Last night's dinner was inspired by the classic BLT. We love stuffed chicken breast around here and everyone should know by now that bacon makes everything taste better. Add fresh tomatoes and sauteed arugula for a peppery bite and you have a gourmet weeknight dinner in less than an hour.

Bacon, Arugula & Tomato Stuffed Chicken

4 boneless, skinless chicken breasts

4 slices bacon, cooked and crumbled

2 cups fresh arugula

2 roma tomatoes, chopped

2 cloves garlic, minced

1 pint Baby Bella mushrooms, sliced

1/4 cup red wine (whatever you have opened in your kitchen)

salt & pepper to taste

Olive oil for drizzling

Preheat oven to 375 degrees. Cook bacon and after done and removed from the pan, reserve some of the bacon grease. Using the same pan, saute garlic until fragrant then add the arugula until it starts to wilt. Season with salt and pepper. Stir in tomatoes and crumbled bacon. With all of your chicken breasts laying flat, top each with the filling. Roll up and in a baking dish, cook with the rolled side down so that the filling stays contained. Sprinkle with salt and pepper and drizzle with olive oil. Cook for 25 minutes or until done.

While the chicken is cooking, slice the Baby Bellas and place in a heavy bottomed pan with a drizzle of olive oil on medium heat. Saute for 10 minutes or so and when the mushrooms are nice and browned, add about 1/4 cup red wine to add flavor and pick up any brown bits from the pan. Serve mushrooms over chicken.

NOTE: If you don't want to roll the chicken, you can use thicker breasts and cut a pocket in them to stuff. Just secure with a toothpick to hold it shut.

Handmade Holiday Cheer: Advent Calendar

Advent is such a special season and growing up, my family created so many traditions that became a fixed part in our celebrations during the month leading up to Christmas. Each week, we would light our Advent wreath and read from a special Advent devotionals book. During these four weeks, among the hustle and bustle of the holiday season, our Advent traditions kept us grounded and reminded us why we celebrate Christmas. While Advent wreaths are lit every Sunday, for the four Sundays leading up to Christmas, Advent calendars are typically twenty five days in length and start on December 1st.

My mom and I rolled out the craft supplies while I was home and we spent the majority of our Saturday with stamps, punches and delightful little embellishments. Being crafty and creative with my mom is one of my most favorite ways to spend time together, especially during the holidays. I am absolutely in LOVE with the Advent calendars we made! This was not a quick project but the tiny details are what make this calendar so personal and special. It's not December yet and there is still time to make your own! If after checking your list twice you find you don't have time for this project this year, you can stock up on these supplies so that you are ready for next Christmas!

Here are some up close shots of my favorite details. How cute are the little pearl snowballs, the mini tags, the glitter and rhinestones! I adore mini sized bling.

All of the supplies listed below can be ordered through my mom's Stampin' Up! website. She will get you set up and help you order everything that you need. (you can also access her website through my sidebar to the right. Just click on the Holiday Mini catalog image) If ordering this entire list of materials is a little too much, I suggest at least ordering the stamp set and filling in the rest of the supplies from your favorite craft store. Whether you want to order these supplies or use this as inspiration to make your own version, I promise the work is worth it! All of the calendar squares are glued on a 12 x 12" canvas. A bow is tied around the frame to complete this cheerful creation!

Supplies Needed

Key:
HM= Holiday Mini Catalog
IB= Idea Book & Catalog

· 25 & Counting Stamp Set, #123792 wood ($44.95), #123794 clear ($32.95) HM

· Big Shot Die Cutting Machine, #113439 ($99.95) IB

· Peekaboo Frames Die, #124587 ($32.95) HM

· Northern Frost Die, #120901 ($21.95) IB

· Snow Burst Textured Impressions Embossing Folder, #124096 ($7.95) HM

· 1" Square Punch, #124094 ($15.95) IB

· Scallop Square Punch, #119884 ($16.95) IB

· Scallop Circle Punch, #119854 ($16.95) IB

· Doily Triple Layer Punch, #122465 ($23.95) IB

· 1-3/8" Circle Punch, #119860 ($15.95) IB

· 1-1/4" Circle Punch, # 119861 ($15.95) IB

· Postage Stamp Punch, # 122344 ($15.95) IB

· 1-3/8" Square Punch, #119877, ($16.95) IB

· 1-1/4" Square Punch, #119865, ($16.95) IB

· Glimmer Paper, #121792 Red and #124005 Silver, $4.95 HM

· Dazzling Details Iridescent glitter glue, # 124117, $2.50 HM

· Designer Buttons, Holly Berry Bouquet, #125636, $8.95 HM

· Mini Jingle Bells, #124116, $2.95 HM

· Baker's Twine, Early Espresso #123124, $2.95 IB

· Crochet Trim, Victoria, #118481, $6.95 IB

· Jewels, Rhinestones, # 119246, and Basic Pearls, #119247, $4.95/150ct IB

· Holly Berry Bouquet Designer Paper, #124004, 12.95 HM

· Cardstock: Wild Wasabi #108641, Real Red #102482, Early Espresso #119686, Very Vanilla #101650, Whisper White # 100730 (all cardstock $6.95/24 sheets, vanilla and white have 40 sheets/$8.50 IB)

Supplies Note: I realize this list is pretty pricey when you add it all up! I am fortunate that my mother has a craft room filled with everything we need when we tackle a project. She has built her stock over the course of several years. I'm slowly adding to my inventory...

Happy Crafting!

Peace, Love & Good Food is Official!

Santa came early and with him he brought me a dot com! As of today, my sweet little blog has moved and can be accessed by visiting the web address below:

www.peacelovegoodfood.com

You can still use www.peacelovefood.blogspot.com and you will be redirected to the new site.

Thank you all for reading!

Thankful.

I am a big believer in finding joy in the little things. To me, this means taking time out of your day to find extraordinary in the ordinary and being thankful for the things we so often take for granted each day. The more thanks we give in our lives, the more there is in life to celebrate. Though it shouldn’t take one day of the year for us all to be thankful, our minds are naturally drawn to giving thanks during the holidays and especially in the month of November.

It’s my very favorite time of year and we are so lucky and blessed to be able to spend our holiday weekend with the people that we love the most.

A note to the Lovies- I have the Cinzano! Don’t drink the spiced apple cider margaritas until we get there!

Sending love and blessings to you all this Thanksgiving!

xxox

Handmade Holiday Cheer: Pumpkin & Apple Butter

The most wonderful time of year upon us and I can't keep myself from trying new recipes to share with family and friends during upcoming holiday celebrations. I have a long list of treats that I want to make before Christmas gets here and this past weekend, I started with some seasonal butters! Since we travel for the holidays, I always try to find something that aside from being homemade, will also travel well. I made apple butter in the crock pot and pumpkin butter on the stove in my Le Creuset Dutch oven. Both are super yummy and could not be any easier. I also now the trick to making your house smell all warm and cozy and festive. Ours smelled like a holiday dream on Sunday with these butters cooking! And how darling are these mason jars all wrapped up with a simple bow. These are perfect to keep on hand during the season to give to your friends or to bring some Christmas cheer as a hostess gift at your next gathering.

When I test tasted the apple butter, I felt all happy inside, like the apples and spices were hugging me. It then occurred to me that substituting the apples for pumpkin would be an equally cheerful treat.

Enjoy!

Crock Pot Apple Butter

adapted from Bakin' on the Side

7 apples (I used a combination of Honey Crisp and Jonagold)

2 cups apple cider

3/4 cup dark brown sugar

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

1/2 tsp. ground cloves

1/2 tsp. pumpkin or apple pie spice

1/4 tsp. salt

Peel, core and chop apples then add them to the crock pot. Add cider, sugar and spices, mix together well. Cook on high until it starts to bubble. Reduce heat to low, and cook for 6-8 hours, stirring every hour. The apple butter will be very thick and dark brown when done. To get it to the right consistency pulse about 10 times in a blender.

Pumpkin Butter

1 29 oz. can pumpkin

1.5 cups apple cider

1 cup white granulated sugar

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

1/2 tsp. ground cloves

1/2 tsp. pumpkin pie spice

1/4 tsp. salt

Mix all ingredients in a dutch oven or large pot over medium heat. When it comes to a boil, turn down to low and simmer for an hour until thickened.

*1 batch of both the apple and pumpkin butter fills two mason jars. Both can easily be doubled, tripled, or if you have a gigantic crock pot- quadrupled!

Nina + Mark and The Great Whipped Cream Debate

Source: squidoo.com via Nina on Pinterest

The conversations that take place at our dinner table are always the best. Sometimes we laugh, sometimes we vent and sometimes we finish dinner with the feeling that we have just made the world a better place and that all problems have been solved. We have even fallen over in our chairs a few times (no lie). Then there are the times that we get on the most random of topics, and just go with it.

I LOVE Thanksgiving and think it might quite possibly be the most perfect day of the year. It's the official kickoff to the holiday season without all of the material things and stress of checked off lists that seem to consume our brain throughout the month of December (I'm just as guilty as anyone). On Thanksgiving, families gather together for cherished time, traditions and enjoy the happiness that is being together. It's a holiday about peace! And love! And good food! Duh.

Being Italian, I often get questions like "do you eat turkey on Thanksgiving?" "Do you eat pasta instead?" Do you stuff your face with pasta first AND THEN dine on the holiday bird". Just because we're Italian does not mean we're un-American! Of course we eat turkey. Lots of it. My mom makes the most amazing stuffing in which she adds Italian sausage...and that's just about as Italian as our Thanksgiving Day gets. We have been known to add the occasional pumpkin gnocchi or butternut squash ravioli to our meal but you will never find a meatball or pile of paparadelle on our Thanksgiving table.

The point of this all being that the Thanksgiving meal we enjoy with Mark's family is so similar to what my family has always made. Turkey, stuffing, cranberry sauce...the works. But where the difference lies is really so trivial, yet huge at the same time. While discussing pumpkin pie last night at the dinner table, Mark expressed his love for cool whip. And not a small puff, a whipped explosion! I explained to him that so much cool whip overpowers the pie and doesn't allow you to savor the pumpkin. It's also way too sweet for my liking, which is why next to homemade whipped cream that my mother so often spoils us with, I prefer Reddi Whip! Growing up, Reddi Whip had a constant presence in our refrigerator and to me, pumpkin pie is not the same without it. Mark tends to disagree. The whipping cream war continues.

So, I'm taking a Thanksgiving poll this Thanksgiving week! What dollop do you prefer on your slice?

P.S. Go Team Reddi Whip!