Friday, October 28, 2011

Thanksgiving Menu

Meals by Misty has so much to be thankful for. My sweet baby boy, Finn, made this past year the greatest, most fulfilling year of my life. I am looking forward to the holiday season more than ever!

I decided to feature a Thanksgiving menu again this year. I've included all my favorites as well as my customer favorites. Listed are the sides and desserts I will be offering. 


Meals by Misty
Thanksgiving Menu
Summer Squash Cornbread Dressing
Summer Squash Casserole with Cheddar Crunch Topping
Traditional Cornbread Stuffing with Sausage and Sage
Green Bean Casserole with Panko and Herb Crunch
Cream Corn Bake
Sweet Potato Casserole
Harvest Vegetable Gratin
5 Cheese Macaroni
Red Velvet OR Pumpkin Spice balls, both with cream cheese icing and dipped in Chocolate

YES, I realize most of these dishes are "beige" in color. Beige just so happens to be my favorite color and beige is a great fall color. Reminds me of the vegetable plate I use to get at the local meat and 3 place. I'd skip the meat and get all healthy vegetables. You know, mashed potatoes, mac and cheese, fried okra and cream corn. I added pepper to give it a little color. I love being healthy. 

On that note, here is a great recipe I found on the Dish and Dine blog. Its only a little beige...
Yummy Root Veggie Gratin

Thursday, October 13, 2011

I'm Bringing Pumpkin Back

I will be the first to admit that I love a boxed cake mix. They are easy, cheap and just as good, if not BETTER, than mixing your own homemade mix. When I heard about mixing a spice cake mix...
With a can of ZERO WEIGHT WATCHER POINT, HEALTHY AS IT GETS pumpkin...
You get a darn good muffin. All for around 2.5 points.

Tuesday, October 11, 2011

Weight Watchers

Anyone else on weight watchers? Are you feeling as hungry and I am? Are you so tired of fruit that you could scream?
Just checking. Happy Tuesday.

Monday, October 10, 2011

4 ladies, 1 man, 2 dogs and a baby. Oh, and the best shrimp salad I've ever had.

Last month we drove down over to my mom's house in Missssssisssssippi to surprise her with a 60th birthday party. She doesn't "do" birthday's well, but I do. So, I felt it necessary to invite my favorite friends and family over for a shrimp boil. I'll post more on that later, but wanted to share the absolute best shrimp salad I've ever had with you.

We had a ton of skrimp left over from the Thursday night hoopla-shindig, so we put our heads together, went to allrecipes.com and found a keeper. CLICK ME FOR THE RECIPE

The recipe called for green onions, but we decided to be bold and try a leek, which none of us had ever cooked before and after cleaning its dirty self up, I was shocked at how easy this little crunchy goodness is to toss in a dish and take it from 4 star, to 5. I love a good leek! Who knew!
Next came my favorite herb in all of the land...this bunch probably came from some far away land where they use child labor and enough pesticides to poison the world, but I wasn't home and had to make do with the Walmarts produce.
We chopped up some surprisingly good tomatoes...too bad tomato days are over for a while.
Notice how long and lovely my Aunt Jilly's nails are. Looks like a Rachael Ray Furi commercial.

We started dumping it all together, with a red, yellow and green bell pepper. Added a diced jalapeno and a little cayenne peppa. (I just cringed as I typed that...made me think of the Neely's...ugh.)
Opened up some perfectly ripe avocados, diced and dumped them.
And then tossed it all with the juice from 2 limes. Added some salt and pepper and it was INSANE IN THE MEMBRANE good! I realize this isn't a fall recipe, but I guess I'm just not ready to let go of warm weather. Yes I am, nevermind.


By the way, I feel it necessary to show our tower o phones...
RIP Steve Jobs.

And in honor of Fall, here is the pork tenderloin I grilled to go along with our tasty Avocado, Lime, Cilantro, Leek, Pepper, fantastic o rama salad.

And, our newest addition of the family...Zelda. She belongs to my sous chef, and most fun Ole Miss chick I know...SJ.

Sous Chef Sarah: