Thursday, November 24, 2016

Happy Thanksgiving!

"So once in every year we throng
Upon a day apart,
To praise the Lord with feast and song
In thankfulness of heart."
~ Arthur Guiterman

Tuesday, November 22, 2016

Memories of Homecoming 2016

Before fall slips away, I must share these lovely images from this year's Homecoming festivities.

Christian and Saylor

I was blessed to spend the evening with these two sweeties, who are a precious pair. Here a few more of my favorite images from our afternoon photo session.

Christian has found a real jewel in Saylor, and I would say she has a treasure in him also. Love these two!

Carson and Rachel

These two starred in Romeo and Juliet recently and attended Homecoming together earlier this fall. They spent a fun evening with a group of friends from show choir, and the festivities included roasting s'mores at this gorgeous home. Here are a few of my favorite shots of these two, who also gave sterling performances in the play.

I did not get a good shot of the whole group, but here are a couple of their best pals.

This year is special for us, with Carson a senior and Christian a freshman. We are cherishing their only year together in high school, but it is going too fast for me.

Oh, how I adore these wonderful boys of mine!

"Son, you outgrew my lap but never my heart." ~ Unknown

Monday, November 21, 2016

Fleming's Giveaway Winner

Thank you to the chefs of Fleming's Prime Steakhouse for sharing delectable recipes for turning leftover Thanksgiving turkey into memorable family meals. If you missed last week's posts, consider these tantalizing entrees for the upcoming holiday season.

This fine restaurant also offered a $100 dining card to a reader of A Little Loveliness. The winner, chosen by random drawing, is Manda. Congratulations, and I hope you will enjoy your visit!

If you are still making plans for this week's feast, Fleming's will be serving delicious fare on Thanksgiving Day!

Friday, November 18, 2016

Leftover Turkey Crepes Recipe and a Free Dinner at Fleming's

This week we have been exploring ways with leftover Thanksgiving turkey, thanks to the chefs of Fleming's Prime Steakhouse. Joe and I have enjoyed dining at The Summit in our adopted hometown of Birmingham, Alabama, but you will find locations across the United States. Along with inventive recipes, Fleming's is offering a $100 gift card to a reader of A Little Loveliness -- a great way to treat your family chef to dinner before or after the holiday feast! And for those looking to dine out, this fine restaurant will be open on Thanksgiving Day. I will announce the winner Monday, so keep reading to learn how to get your name in the teacup. Today's special is an elegant entree perfect for upcoming Yuletide celebrations.

Roasted Turkey Crepes

Makes 4 servings

Turkey Filling:

2 pounds turkey meat, white and dark

1 (3-ounce) onion

1 (6-ounce) red pepper, seeds and stem removed

4 ounces button mushrooms with stems

¼ pound butter

¼ pound flour

1 cup water

1 teaspoon kosher salt

½ teaspoon white pepper

3 cups turkey gravy or chicken stock

2 cups half-and-half

Mornay Sauce:

1 ounce butter

1 ounce onion, minced

1 clove garlic, minced

½ cup white wine

2½ cups heavy cream

½ teaspoon chicken base

½ teaspoon Tabasco

¼ teaspoon white pepper

¼ teaspoon kosher salt

3 tablespoons grated Parmesan cheese


8 prepared crepes

Turkey Filling (above)

2 cups Mornay Sauce (above)

1 tablespoon chopped fresh herbs

For Turkey Filling: Remove skin from turkey, then julienne turkey into ¼-inch by 1½- to 2-inch strips. Julienne onion and pepper. Cut mushrooms into ¼-inch-wide slices.

Melt butter in a 1-gallon saucepan set over high heat. Add red pepper, onion and mushrooms, and sauté for 5 to 6 minutes. Add flour, and cook for 2 minutes.

Reduce heat to medium, and add 1 cup water, salt and pepper; cook for 1 to 2 minutes, stirring often until very thick. Add turkey gravy or chicken stock and half-and-half; cook to a slightly thickened sauce consistency, 4 to 5 minutes. Add turkey, and cook for 2 minutes. Spread the mixture on a sheet pan to cool.

For Mornay Sauce: Melt butter in a 1-quart saucepan over medium heat. Add onion and garlic, and sauté for 2 to 3 minutes. Add white wine, and cook to reduce by half. Add cream, chicken base, Tabasco, white pepper and salt. Cook over medium-high heat to a sauce consistency, 8 to 10 minutes. Add Parmesan, and blend in with a wire whip. Let cool slightly, then strain sauce into an airtight container.

For Crepes: Preheat oven to  350°, and coat a sheet pan with cooking spray.

Place the browned side of crepes face down. Divide cooled Turkey Filling among crepes, spreading across the center of each crepe. Roll up crepes, and transfer to prepared pan. Bake to an internal temperature of 160°, about 10 minutes.

On 4 plates, place 2 crepes each. Ladle ½ cup Mornay Sauce over crepes. Sprinkle with chopped herbs, and serve immediately.

See Wednesday's post for crowd-pleasing Turkey Quesadillas. Plus, visit Monday's post for a Turkey Fried Rice recipe and your opportunity to win a $100 gift card from Fleming's.

Photo courtesy of Fleming's Prime Steakhouse. Used with permission.

Wednesday, November 16, 2016

Leftover Turkey Quesadillas Recipe and a $100 Restaurant Gift Card

This week, chefs from Fleming's Prime Steakhouse are serving up recipes for leftover Thanksgiving turkey, along with a $100 gift card giveaway. Today's recipe is one that is sure to appeal to children in your home over the holidays. We tend to do some type of Tex-Mex nearly every week at our house, so I know that my four would enjoy this holiday twist to favorite family fare.

Roasted Turkey Quesadillas

Makes 4 servings

4 (10-inch) flour tortillas

4 ounces shredded Cheddar cheese

4 ounces Añejo (or any white cheese)

1 red pepper, julienned

1 yellow pepper, julienned

4 ounces onion, julienned

½ cup black olives

8 ounces leftover turkey, diced

1 bunch fresh cilantro, leaves picked

1 cup sour cream

1 cup guacamole

1 cup salsa

Place a large cast iron pan over medium heat.

Spray both sides of tortillas with cooking spray. Cook on 1 side until lightly brown, about 1½ minutes, then flip. Immediately sprinkle each tortilla with ½ ounce of each cheese (avoid letting cheese hit pan).

Divide red pepper, yellow pepper, onion, olives, and turkey among tortillas. Top with cilantro leaves and remaining cheese, then fold each tortilla in half. Cook until golden brown, then transfer to a cutting board.

Cut each quesadilla into 4 to 5 pie-shaped pieces. Serve with sour cream, guacamole and salsa.

For your opportunity to win a gift card to Fleming's, leave a comment on Monday's post.

Photo courtesy of Fleming's Prime Steakhouse. Used with permission.

Monday, November 14, 2016

Leftover Turkey Fried Rice Recipe and a Giveaway

With Thanksgiving just around the corner, we will soon be gathering with loved ones for a holiday feast. Although traditional recipes reign on the holiday menu, leftover turkey offers endless culinary possibilities. This week, I will be sharing chef-inspired recipes -- along with a $100 gift card for one reader of A Little Loveliness -- from Fleming's Prime Steakhouse. For today's offering, enjoy the fusion of comfort and joy in Turkey Fried Rice.

Turkey Fried Rice
Makes 4 servings

2 tablespoons sesame oil
1/2 red pepper, finely chopped
1/4 yellow onion, finely chopped
2 small cloves garlic
2 stalks green onion, finely chopped
1 1/2 cups cooked white or brown rice
4-5 ounces leftover turkey, chopped
4 tablespoons frozen peas, thawed
1 large egg, beaten
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
Pinch black pepper

Heat sesame oil in a wok on high heat. Add red pepper, onion and rice, and saute until rice starts to get a bit crispy on the edges, about 5 minutes. Add garlic, green onion, and turkey, and cook for 2 minutes. Add peas and cook for 2 1/2 minutes, tossing all well.

Make a well in the center of wok, and add egg. Stir until cooked, breaking up into small pieces.

In a small bowl, combine soy sauce, Worcestershire, and black pepper. Stir into rice, and cook for 30 seconds. Serve warm.

For your opportunity to win a $100 gift card from Fleming's Prime Steakhouse, leave a comment below. Stop in this week for more ways with turkey!

Photo courtesy of Fleming's Prime Steakhouse. Used with permission.

Monday, November 7, 2016

Stories of Us: Six Years of Costume Fun

Looking back at a few of the family costume themes we have enjoyed over the past six years brings a tear to my eye but a smile to my heart. What fun we have had making memories! Join us for a journey over the rainbow, into the woods, to Neverland, and to Infinity and Beyond.

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