Spinach and Italian Sausage Gnocchi

I just discovered my new favorite winter comfort meal. With a glass of red Cornerstone wine, it hits the spot. My friend and neighbor Ben and I enjoyed this meal last night...I spotted the recipe in Eat Well Magazine on the way to San Diego, and I quickly ripped it out to save in my purse! Who knew it'd come in handy so soon. The step-by-step recipe hits a home run at the very end: Broil on high to bubble the extra-thin mozzarella slices until golden. Broiling elevates the dish entirely, working the simmered ingredients into one, slightly crispy bake. Do not skip this step!

Also, don't skimp on caramelizing the onions. 18-20 minutes of cooking times makes this meal so much more worthwhile in the end!

Makes 4 servings

2 tablespoons extra-virgin olive oil, divided 1 large onion, thinly sliced 2 links hot (or sweet) Italian sausage, casings removed 2 large garlic cloves, minced 2 tablespoons water 1/4 teaspoon ground black pepper 1 12-ounce bag spinach, 1 16-ounce package gnocchi 2 ounces thinly sliced fresh mozzarella

1. Heat 1 tablespoon olive oil in a large, broiler-safe skillet over medium heat. Add onion and cook until brown, about 8-10 minutes. Reduce heat to medium low and continue cooking until golden brown and tender, about 10 minutes more.

2. Increase heat to medium and add sausage, garlic, and pepper. Cook, breaking up sausage with a wooden spoon, until cooked through, about 5 minutes. Add water and cook, stirring up any browned bits. Add spinach, one handful at a time, and cook until wilted, about 4 minutes.

3. Position rack in upper third of oven. Turn broiler on high.

4. Heat remaining tablespoon of oil in a separate medium, non-stick pan on medium-high heat. Add gnocchi and cook until plump and golden brown, about 5 minutes.

5. Stir the gnocchi into the sausage mixture. Top with fresh mozzarella, and broil until cheese is lightly browned, 3-5 minutes. Serve immediately.

adapted from eat well magazine

Picolo Sara Pasta

Ciao Bella has been a traditional, consistent Memphis "go-to" dining spot for over a decade, but its new seasonal menu and sweetheart of a head chef, Branon Mason, recently left my gal Becca and I gratified and satisfied. A usual Caramelized Critique would make for a nice summation of toasted raviolis and tuscan soups, yet an original Ciao Bella recipe could bring the restaurant's flare into your own home...Am I right?

Upon choosing lighter Italian fare for lunch (although their new happy hour menu sounds pretty dreamy), we came across the Picolo Sara pasta with spinach, cheeses, and sun dried tomatoes. Sounded divine. Looked divine. Tasted divine.

Makes 2-4 servings

1 pound penne pasta 1/2 cup of sundried tomatoes julienned. 2 ounces unsalted butter 1 ounce minced garlic 1/2 cup of dry cooking white wine 1 1/2 cups fresh baby spinach 8 ounces goat cheese 1/2 cup clam juice 1/2 pound of shrimp 2 ounces extra virgin olive oil

1. Cook pasta in salted water for 8-10'mins or until al dente. Set aside.

2. Sauté shrimp and garlic in oil and butter on high heat for 2 minutes. Deglaze with white wine and clam juice and reduce heat to medium high.

3. Add sundried tomatoes and baby spinach and cook for 1 minute.

4. Add pasta and goat cheese, and stir for 1-2 minutes more. Add salt and pepper to taste and serve.

courtesy of ciao bella restaurant

Pineapple Coconut Cake

As if you have not eaten enough sweets this holiday season; boy, do I have the most fabulous dessert for you. Coconut is a favorite of mine and my mom's, so we spent our Christmas Eve whipping up this Martha Stewart-worthy of a recipe. Disclaimer: This cake, which whimsically resembles the wintry mix outside your window against the summery sweetness of pineapple, is not simple nor easy. The stunning cake, courtesy of Taste of Home, requires attention and patience. Yet the effort is absolutely worthwhile when you carefully slice and plate that first piece. I can't wait for you to try it yourself!

Makes 12 servings

Cake:

5 eggs, separated 1 20-ounce can crushed pineapple 1 1/2 cups flour 2 1/2 teaspoons baking powder 1 1/4 cups sugar, divided 1/4 cup butter, melted 2 teaspoons coconut extract 1 teaspoon vanilla extract

Mousse:

4 cups heavy whipping cream 1 1/2 cups confectioners' sugar, divided 2 8-ounce packages cream cheese, softened 5 cups flaked coconut, divided

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Drain pineapple, reserving 1 cup of juice. Set aside.

2. Preheat oven to 350 degrees. In a small bowl, combine flour and baking powder. In another bowl, beat egg yolks until slightly thickened. Gradually add 1 cup sugar, beating on high speed until thick and lemon-colored. Beat in butter, extracts, and 1/2 cup reserved juice. Add dry ingredients; beat until well-blended.

3. Beat egg whites with clean beaters on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold into batter.

4. Transfer to two greased and floured 9-inch round baking pans. Bake 18 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.

5. In a large bowl, beat cream until it begins to thicken. Add 1 cup confectioners' sugar; beat until stiff peaks form. In another bowl, beat cream cheese, pineapple, and remaining confectioners' sugar until blended. Stir in 2 cups coconut. Fold in whipped cream. Cover and refrigerate at least 1 hour.

6. Cut each cake horizontally into two layers. Place bottom layer on a serving plate. Drizzle with 2 tablespoons reserved juice. Spread with 2 cups mousse. Repeat layers twice. Top with remaining cake layer and drizzle with remaining juice. Spread remaining mousse over top and sides of cake. Press remaining coconut onto top and sides. Refrigerate at least one hour before serving.

recipe by taste of home magazine

Holiday Pamplemousse Punch

Merry Christmas Eve, y'all! Since I do not celebrate the holiday at home, I was thrilled to help plan Monday night's company holiday party at doug carpenter & associates. To kick off the evening, we enjoyed a festive holiday punch (because what's a party without punch) named after our favorite flavor of Le Croix: Pamplemousse. The refreshing gin and grapefruit combo is quite heavenly, and the backdrop of our modern Christmas tree wall elevated the experience even more so. I highly recommend this drink -- adapt it for two, or serve to your entire New Years Eve guest list. Cheers!

 Makes 12 servings

16 ounces club soda, divided in half 16 sugar cubes (or 1/3 cup sugar) 16 ounces Tanqueray gin 8 ounces grapefruit juice 8 dashes Angostura bitters 2 lemons 1 grapefruit, sliced

1. In a large punch bowl or pitcher, muddle sugar and 8 ounces of club soda until sugar is dissolved. Add gin, grapefruit juice, and juice of 2 lemons. Add 6-8 slices of grapefruit.

2. Fill pitcher generously with ice. Top off with remaining ounces of club soda.

3. Serve over ice with a grapefruit slice.

These fresh and fabulous ingredients were made possible by The Fresh Market. Thank you for being supportive of my sponsors!

Unwind with Spiced Vanilla Earl Grey Tea

Today begins the final weekend before Christmas and our entrance into a new year. Whoa. I am already in the full swing of holiday celebrations with back-to-back-to-back Chanukah dinners and a festive company holiday party on Monday. I'm finding myself dizzy from the nonstop dreidel spinning and plates full of home-cooked food! Tomorrow morning before I tote Alex's gifts to Arkansas for an annual Christmukkah lake house event, I will wake up, prepare myself a hot cup of tea, and contemplate: on the year past, on the year ahead, and on the overwhelming emotions of grasping this so-called "real world." Reality is finally setting in; the hopeful feeling of an extended winter break from college is dwindling. And rather than looking to 2015 as my first full year of independent living and decision-making with dread, I will make the most of it. I love my city of Memphis, more than I ever thought I could.

Won't you join me in unwinding with a cup of tea and resolution-writing? Happy holidays, and happy weekend.

2 cups milk 2 satchels earl grey tea 1 vanilla bean, split lengthwise 4 black cardamom pods Honey, to taste

1. Place milk in a small saucepan on stove top.

2. Scrape vanilla seeds from pod. Add to pan with vanilla and cardamom pods.

3. Bring to low boil, then turn off heat.

4. Add tea satchels. Steep for 10 minutes.

5. Strain vanilla bean pod and cardamom pods.

6. Pour milk tea into two Paper & Clay mugs. Add honey. Enjoy with some scones by the fire.

recipe inspired by camille styles

These fresh and fabulous ingredients were made possible by The Fresh Market. Thank you for being supportive of my sponsors!

Texas Pecan Pie

Corsicana, Texas (fifty miles south of Dallas) holds a treasured tradition that, believe it or not, has been around for over one century. Yes, the quaint, family-owned Collin Street Bakery has been shipping pies and their infamous fruitcake since 1896. While I cannot fully comprehend the depth and breadth of this well-established company, I will tell you that they make a mighty fine pecan pie. Hence why I declare today not Wednesday, but Pieday.

Will, one of the owners, shipped a pie and fruitcake to my apartment this past weekend to receive my opinion. He attached a hand-written letter with thoughtful suggestions for serving and enjoying the handmade desserts. Southern hospitality does wonders.

Well, Will, when you literally provide a pie for my kitchen table, you don't have to do much convincing.

I cut a slice (maybe two) and heated it in the microwave for 20 seconds. The molasses melted and created the oozy-gooey texture few can master. Upon the first taste, you'll immediately notice the pecan-sugar blend. I loved it. Plus, the roasted pecans were extra sugar-coated, reminding me of my favorite Billie's Pecans blend. The crust, while thin, proved extra flaky and buttery. Hello, heaven.

Order your own baked confection (or send to a special someone) with the code "41CARA" and I promise you will not be sorry! Did I mention the bakery also makes cookies, cheesecakes, cakes, and anything you could ever dream of? Did I also mention the bakery specializes in shipping special orders, especially if you do not live in Corsicana? It's true - a Christmas miracle!

This post is in partnership with Collin Street Bakery. Thank you for supporting our sponsors!