My Thanksgiving plans are somewhat up in the air right now due to the poor health of my grandfather.  If grandpa stays with us a few more weeks, then it will be a celebration with the in-laws.  However, if he is relieved from his suffering in the next few days, my husband and I will be heading home to be with my family under less than ideal circumstances.  Since my holiday meal plans are uncertain, I would like to share some wonderful tips, ideas and recipes from some fabulous fellow bloggers and vendors.

Is it your first time making the turkey this year?  I’m sure you want yours to look as gorgeous as perfectly golden bird from Simple Bites.  The post that accompanies this mouthwatering photo will give you day-by-day, step-by-step instructions for roasting the perfect turkey and even how to make gravy.


I love turkey but like many of you, I also go crazy for all of the wonderful sides!  Do these Parmesan Mashed Potatoes that Lacey whipped up not make you drool?  I would love the saltiness from that cheese and they just look so fluffy and light!


Don’t forget the brussels sprouts!  Are you a lover or do you need more convincing?  If you are on the fence, this brussels sprouts dish from A Cozy Kitchen might convert you!  Subtle sweetness from maple sugar and slight tang from balsamic vinegar.  Yes please.


Naturally Marla over at Family Fresh Cooking has got us covered for a healthier way to enjoy our sweet potatoes.  In this recipe, she incorporates coconut milk, cinnamon and maple syrup and suggests creative toppings for your mashed sweet potatoes such as coconut flakes, dried figs and nuts.  You know I love to use recipes simply as guides and them make them my own, and Marla allows you to adapt this recipe using the ingredients that you prefer.



No we have got to add a little salt to our sweet and one of my favorite salty sides is stuffing!  I don’t want sausage.  I don’t want oysters.  I want it straight up traditional just the way that Michelle that Brown Eyed Baker does it.  Her Classic Bread Stuffing Recipe has all you need:  bread, onions, sage and parsley.  What can I say?  I guess I am a traditionalist when it comes to stuffing!


And finally, you know what my top priority is:  dessert.  Cheesecake is a dessert that I would choose last in most cases.   There is one exception the I know of and that is this Marshmallow-Sour Cream Topped Pumpkin Cheesecake with Gingersnap Crust found on Epicurious.   I had it for the first time when I was in Guatemala on a mission trip over Thanksgiving week and it was love at first bite.  The gingersnap crust is enough to make me swoon and the cheesecake itself is lighter than most traditional cheesecakes which is why I believe it is the exception to my lack of enthusiasm about cheesecakes.


Then there is this Caramel Apple Pie that I made last year for Thanksgiving.  You incorporate some of the caramel into the the apple filling and then also drizzle the remaining caramel over each piece as you serve it.  It takes a little more effort than your average apple pie, but the results are so worth it.

 (source:  Williams-Sonoma)

There will inevitably be some Pumpkin Cookies lying around the house for post-food coma snacking.

And if you are looking for an easy fall cocktail to serve make some ginger simple syrup and combine it with some apple vodka and ginger ale for a festive and easy to sip on drink.

I wish you all safe travels and quality time with friends and family over this next week.  I am thankful for your readership and support.  

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Hola los dientes dulces!

I just returned from a lovely vacation in Mexico

and I couldn’t resist sharing some of the wonderful dishes that we had on our trip with you.

One of my favorite Mexican desserts is Tres Leches cake and when we requested this traditional Mexican cake for our last dinner, the chef at our resort, The Tides which is now a Viceroy resort, was kind enough to Satisfy My Sweet Tooth and make the cake for us.

All of the food we had was amazing.  I especially enjoyed the different ceviches we sampled throughout the trip.  Ceviche is so simply prepared but so undeniably fresh and refreshing.

This is a sample of 4 different ceviches that we ate during a Tequila tasting at our resort.

And how could I leave Mexico without having some fish tacos and short rib enchiladas?

Now it would not be very nice of me to leave you drooling over all of the wonderful dishes I got to enjoy on my trip and offer you nothing for yourself would it?  So, here is my recipe for chicken enchiladas!  I know it may be tempting just to buy the enchilada sauce pre-made from the store, but this sauce is so simple that it will be finished by the time you have made the filling and wrapped it up in the tortillas and the fresh flavor is so worth it.

Chicken Enchiladas

Sauce:    (recipe adapted from The America’s Text Kitchen Family Cookbook)

  • 1 Tbsp canola oil
  • 1 onion, minced
  • 1/2 tsp salt
  • 3 Tbsp chili powder
  • 4 garlic cloves, minced
  • 2 tsp cumin
  • 1 (16 oz.) can tomato sauce
  • 1/2 cup water
  1. Heat oil in medium/large sautée pan over medium heat until simmering
  2. Add onion and salt and cook until softened, about 5 minutes
  3. Stir in chili powder, garlic and cumin (this mixture will look dry) and cook until fragrant, about 20 seconds
  4. Pour in the tomato sauce and water and stir
  5. Turn heat to medium-high, bring to a simmer and cook until slightly thickened, about 5 minutes

Onions tender and translucent

Mixture will appear dry after adding spices


  • 1 rotisserie chicken (meat shredded, I used only white meat)
  • 6 oz. cream cheese, room temperature
  • 2 cups shredded colby-jack cheese
  • 2 (4 oz.) cans diced green chiles
  1. Mix all ingredients with spatula until well blended

Assembling the enchiladas:

  • Filling
  • Sauce
  • Corn tortillas
  • 1 cup shredded colby-jack cheese
  1. Preheat oven to 400 degrees
  2. Spray 9X13 baking dish with nonstick cooking spray
  3. Wrap 4 tortillas in moistened paper towel and microwave for 10 seconds (this makes the tortillas more pliable so they do not tear while you are filling them)
  4. Place about 2 Tbsp of filling into each tortilla, roll it up and place it seam side down into the baking dish
  5. Continue steps 2-4 until you have filled your dish with one layer of rolled and filled tortillas
  6. Lightly spray the top of this layer with nonstick spray
  7. Pour half of enchilada sauce over this bottom layer
  8. Repeat steps 2-4 to make second layer of enchiladas
  9. Pour remaining sauce over top of second layer and sprinkle with cheese
  10. Spray a piece of foil with nonstick spray and cover baking dish
  11. Bake 25 minutes, remove foil and bake an additional 5 minutes
  12. Serve with sour cream, salsa, cilantro, lettuce, jalepenos, and any of your favorite Mexican toppings!


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