This Sunday Supper we are talking about what we are thankful for. For me this could be a very long post because there are so many things in my life that I am grateful for. But I decided to dedicate this post to my very special father-in-law and mother-in-law both for whom I owe so much to. They have blessed my life in so many ways, of course first of all by raising such an incredible man whom I fell in love with and am blessed to be spending my life with. I am also very thankful they have so welcomed me into their family. I know not everyone gets on with their in-laws and so I am thankful I have a family I married into that I get on so well with.
But while all those things are very special and I am grateful for I want to talk about something more specific. You see I always dreamed that one day I would be able to show case my cooking abilities in a way that I would also provide an income for my family. But fear has always prevented me from doing anything about it. When I moved to the UK I was in the middle of a career crisis. I was doing freelance video editing work but I wasn’t happy with it and the constant hunt for new clients was getting me down. I knew I wanted to do something different but not sure what. Chris mentioned to me that I should open a restaurant, and since Mexican food isn’t commonly found here he thought that would be a good thing to serve. Now I was 7 months pregnant when he suggested this and while it sounded so exciting I couldn’t see how it would work. But time went on and I couldn’t get it out of my mind. I eventually came to the idea of starting off small in a market stall. I have an incredibly supportive husband and he has been so helpful in setting this up but I think he would agree with me when I say this would NOT be possible without my in-laws. They have and continue to do so much for me and my business. From watching my daughter when we are busy, to running to a store that is 30 minutes away to pick up something I forgot the night before an event. They are even allowing us to borrow their large vehicle until I can afford to buy one for my business. My business is slowly growing and I am really starting to see that there is a future in store for it even if the growth is slow. My dream is coming true and all I can say is thank you John and Sue for your unwavering support and love. I am beyond blessed to call you mum and dad.
Okay now to wipe the tears from my eyes and talk about food. I decided to feature this fun recipe because it is a perfect quick recipe for Thanksgiving. On my stall I serve tortilla chips with my meals as well as a way to sample my salsas. I am always left with crumbs at the bottom of the bag that I can’t use and sometimes portions will go stale before I can serve it. I hate waste and so I was trying to come up with an idea to use it. One thing that I do is crush up the chips until it is as small as breadcrumbs. I then use it as a substitute in any dish that calls for breadcrumbs, like breaded chicken or in meatballs. But one night while I was laying in bed I thought, “could it be used as a base for stuffing?” I did some research and found I was not alone with my idea. So I decided to give this recipe from Gluten Free Easily. I tweaked it a little to fit our taste and added mushrooms. Any of your favourite stuffing ingredients could be added. This recipe is so easy that it could easily be whipped up if you discovered a guest was gluten-intolerant and didn’t have much time to prepare. Even if you don’t need to eat gluten-free this is such a tasty stuffing I dare you to not eat seconds.
Gluten-Free Corn “Bread” Stuffing
1 medium onion, finely chopped
960mL (4 c.) vegetable stock
2 cloves of garlic, minced
2 tsp sage
1 tsp thyme
1 tsp oregano
*Additional ingredients if desired, like sausage, mushrooms, chestnuts
recipe adapted from Gluten Free Easily
Pour tortilla chips into a large bowl and pour in stock. Stir so that all tortilla chips are covered or moistened by broth. Allow to sit soaking for 30 minutes.
Stir in onion, garlic, herbs, and any optional ingredients. I used mushrooms that I sauteed before I added to the stuffing. Pour the mixture into lightly greased casserole dish.
FIRST COURSE / APPETIZERS
- Harvest Soup from Bea of The Not So Cheesy Kitchen
- Horseradish Cranberry & Herbed Cheese Bites from Jen of Juanita’s Cocina
- Savory Rosemary Baklava with Brie from Christie of A Kitchen Hoor’s Adventures
SAVORY BREADS + STUFFING
- Cloverleaf Rolls from Micha of Cookin’ Mimi
- Freeze and Bake Buttermilk Biscuits from Stacy at Food Lust People Love
- Picnic Roll from Linda of The Urban Mrs
- Raspberry and Brie Crescent Rolls from Karen of In The Kitchen With KP
- Cornbread Stuffing with Chorizo and Craisins from Isabel at Family Foodie
- Easy Gluten-Free Corn “Bread” Stuffing from Laura at Small Wallet Big Appetite
- Eggless Herb and Garlic Fresh Pasta from Sarah at What Smells So Good?
- Honey Orange Turkey Breast from Cindy at Cindy’s Recipes and Writings
- Brussels Sprout Latkes from Susan atThe Girl In The Little Red Kitchen
- Cheesey Scalloped Potatoes from Shaina at Take A Bite Out Of Boca
- Cornucopia Sweet Potato Barley Salad from Wendy at The Weekend Gourmet
- Creamy Scalloped Corn from Alaiyo at Pescetarian Journal
- Fried Smashed Potatoes from Renee at Kudos Kitchen by Renee
- Grandpa’s Simple Stuffing from Bobbi at Bobbi’s Kozy Kitchen
- Green Beans with Pecans and Cranberries from Tara at Noshing With The Nolands
- Honey and Cinnamon Glazed Sweet Potatoes from Jennifer at Peanut Butter and Peppers
- Italian American Turkey Dressing from Anne at Webicurean
- Loaded Mashed Potato Bake from Lori at Foxes Love Lemons
- Maple Sweet Potatoes with Browned Butter Pecan Topping from Brianne at Cupcakes and Kale Chips
- Mushroom and Barley Casserole with Bacon, Gruyere and Spinach from Heather at Hezzi-D’s Books and Cooks
- Roasted Brussels Sprouts with Cranberries and Blue Cheese from Sarah at Curious Cuisiniere
DESSERTS + SWEET BREADS
- Almond Brioche Sticky Buns from Alice at Hip Foodie Mom
- Baked Caramel Apple Cider Donuts from Nicole at Daily Dish Recipes
- Black Bottom Banana Cream Pie from Cheryl at Hot Momma’s Kitchen Chaos
- Blue Ribbon Meyer Lemon Mascarpone Cheesecake from Dorothy at Shockingly Delicious
- Bourbon Pecan Pie from Julie at The Texan New Yorker
- Chocolate Moussecake from Liz at That Skinny Chick Can Bake
- Cinnamon Rolls from Conni at The Foodie Army Wife
- Gingered Butternut Squash Tart from Renee of Magnolia Days
- Hanukkah Lemon Star Cookies from Shannon at Killer Bunnies, Inc
- Manischewitz, Cranberry Double Holiday Donuts from Kim at Ninja Baking
- Mini Maple Sweet Potato Tarts from Holly at Mess Makes Food
- Mini Pumpkin Pies from Nichole at Casa de Crews
- Mom’s Custard Pie from Courtney at Neighborfood
- No Bake Pumpkin Spiced Cheesecake from Tammi of Momma’s Meals
- Plum and Blackberry Crumble from Katy at Happy Baking Days
- Pumpkin Gooey Butter Cake from Heather at girlichef
- Salted Butterscotch Pudding from Jane at Jane’s Adventures in Dinner
- Salted Caramel Apple Pie from Laura at Pies and Plots
- Sweet Potato Pecan Gingersnap Pie from Paula at Vintage Kitchen Notes
All American Wine Pairing Guide for Being Thankful #SundaySupper from Martin at ENOFYLZ Wine Blog
- 400g (14 oz) Tortilla Chips
- 1 medium onion, finely chopped
- 960mL (4 c.) vegetable stock
- 2 cloves of garlic, minced
- 2 tsp sage
- 1 tsp thyme
- 1 tsp oregano
- *Additional ingredients if desired, like sausage, mushrooms, chestnuts
- Pour tortilla chips into a large bowl and pour in stock. Stir so that all tortilla chips are covered or moistened by broth. Allow to sit soaking for 30 minutes.
- Stir in onion, garlic, herbs, and any optional ingredients.
- Pour the mixture into lightly greased casserole dish. Bake uncovered at 180 C (350 F) for 30 minutes.