If you know me, I really like to cook and I cook a lot. But, I’ve actually been using the same pots that I got as wedding gifts almost 20 years ago. And I can’t even count number of cheap fry pans I’ve gone through over the years. I’ve been wanting to upgrade my kitchen hardware (pots and pans) for a while now, so when Made In Cookware asked me to try our their products, I was excited.

After using their 5 quart Stock Pot and 10″ Fry Pan for the week, here’s what I love about Made In. They make premium cookware and believe great cooking experiences are for everyone. There slogan is, “Professional cookware at an amateur price.” I love when great kitchen products are attainable to the average home cook. Because, that’s me! I love how these pans heat evenly, no matter what kid of stove you have (because mine might be the worst). I have a few pans in my cupboard right now that only brown in the very center of the pan, so have to keep moving my food around to get everything evenly cooked. No more cheap non-stick pans for me. You guys, this 10″ Fry Pan came out sparkly clean with no elbow grease at all, and that was after frying potatoes and baking a frittata with cheese in it. If you know your way around the kitchen, I’m sure you are impressed. And one more thing, all this cookware is American-made!

Now, I’m sure you all are feeling the holiday stress mounting like I am. I don’t know how it happens, but December just is CRAZY. I see our calendar filling up, and every evening seems to have some sort of event, party, or activity that we have to be at. I need simple dinners that are healthy and don’t take very much time to make. A frittata is the perfect weekend breakfast, or even better, an quick and easy dinner. And it’s the perfect recipe for testing out the 10″ Fry Pan, because you start this recipe on the stove top and then finish it in the oven.

I decided to give this frittata a little taste of India. This Curry Frittata has just the right amount of spice and lots of veggies to make it a great balanced meal. I really can’t eat Indian food without having chai tea as well. So, sticking with the theme, I also made Chai Tea Lattes.

Curry Frittata

• 8 eggs
• 1/4 half and half
• 1/4 tsp. each of salt and pepper
• 1/2 tsp. each Curry Powder and Garam Masala
• 4 tsp. olive oil
• 1/2 a red onion chopped finely
• 2 cloves of garlic
• 2 potatoes sliced thinly
• 1 cup frozen peas
• 1/4 feta
• 2 Roma tomatoes sliced
• a bunch of fresh cilantro

Start by heating 2 tbsp. of olive oil in a fry pan. Add the onion and garlic, cook on medium high heat until the onion is translucent.

In a bowl beat the eggs well with a whisk. Add the salt, pepper, curry, garam masala and half and half and mix well. Add the cooked onions, garlic and peas.

Add the remaining 2 tbsp. olive oil and place the potatoes in a single layer. Cook on medium high heat and fry each side of the potatoes until they are golden brown.

Pre heat the oven to 350 F. Pour the egg mixture over the potatoes. Turn the heat to medium and cook for about 5 mins, or until the sides of the frittata start to pull away from the side of pan. Sprinkle the feta cheese over the top of the frittata and place the tomato slices on top. Place the frittata in the oven and bake for about 15 mins or until the frittata is cooked completely through (you can check by placing a knife in the center, and if it comes out clean the eggs are cooked through).

Slice into wedges and top with the fresh cilantro.

I need to give credit to my brother Ash for this recipe. He has spent a lot of time in India and even lived in Sri Lanka, so his chai is pretty dang good. This is an easy one pot recipe the will make sure everyone in the family gets a generous cup or two.

My kids love chai, and while it does have a little caffeine, I think a little tea now and then is totally ok.

Chai Tea Latte

• 5 cups water
• 5 cups whole milk
• 1/4 loose black tea leaves
• 1/4 honey
• 1 cinnamon stick
• a 1 inch piece of ginger root, cut into this slices
• 8 cardamom pods, crushed
• 8 cloves
• 1 star anise

Place the 5 cups of water in a large sauce pan. Add the cinnamon, ginger, cardamom, cloves, and star anise. Bring to a boil, then reduce to a simmer for 5 mins. Add the honey and stir until dissolved. Add the milk and bring back to a boil. once the chai boils, turn the heat of immediately. Pour the chair through a fine metal sieve to remove the loose tea leaves and spices. Serve immediately.

The 5 quart Stock Pot was perfect for this chai recipe. This is a pan I will be using all the time. It’s just the right size for cooking almost everything. It’s not too big, but also plenty big enough for a big pot of soup.

Is there someone on your Christmas list that could use some new pots and pans? Made In Cookware would make a fantastic give. Or maybe you are cooking big holiday meals, now is a good time to upgrade your cookware. Be sure to check out their full collection of cookware I’ve got me eye on the 2 quart Sauce Pan, I think it would be perfect for cooking my morning poached egg in.

This post is sponsored by Made In. Thank you for supporting the companies that help make this blog possible. 

Friendsgiving is such a fun new tradition. I love it’s laid back, casual vibe. All the pressure and stress of hosting a perfect Thanksgiving dinner, is not associated with this simpler get together. This year I’m keeping it as simple as possible, so that I really can just can enjoy a few hours with friends.

I usually like to over think and complicate menus, but this year it’s as easy as can be. I’m serving a hearty Roasted Butternut Squash Turkey Wild Rice Soup, yummy Pumpkin Spice Cornbread Muffins, and Apples Fosters and buttery Cranberry Rosemary Shortbread for dessert. I’m serving double dessert because I have friends who’s diet’s require them to eat gluten free. So, Chef Sam Talbot’s Apples Foster recipe is perfect. Oh, and one more thing, who doesn’t love a pretty cheese and charcuterie board? I almost always put one out before a meal when I have company. It’s a guaranteed way to keep guests happy while you finish up the final touches of a meal. I tried to take all my favorite Thanksgiving flavors and pack them into this easy to-make menu.

I gave my table a little Thanksgiving, Fall Harvest touch with some really pretty pieces from Pier 1 Imports. I love adding a couple items to what I already own to freshen up the look for the season. And the star of the table setting is definitely these adorable pumpkin tureens. Soup just got so much better when you can eat it out of covered pumpkin shaped dishes. You are going to want to visit your local Pier 1 or just hop their website before Thanksgiving is here.

Here’s some of the pretty things I used to bring a little harvest cheer to my table:

• Corn Husk + Wheat Wreath
• Green Chambray Napkins
• Whitewashed Rattan Placemats
• White Pumpkin Tureens
• Pumpkin Salt + Pepper Shakers
• Smoke Colored Glasses
• Glass Mushroom
• Etched Glass Hurricanes
• Unscented Candles
• Gold Silverware
• Wood Utensil Caddy
• Acacia + Marble Serving board

I lined the inside of this pretty utensil holder with plastic zipper bags and florist oasis, then I filled it with a wild arrangement of flowers, leaves and wheat. I think it makes a really pretty center piece.

These gorgeous etched glass hurricanes will probably stay out all year long. And these tall smoke colored glasses really are quite elegant.

The Menu

• Roasted Butternut Squash Turkey Wild Rice Soup
• Pumpkin Spice Cornbread Muffins
• A Pretty Charcuterie Board
• Cranberry Rosemary Shortbread Cookies
• Apples Foster
• Sparkling Apple Ginger Mocktail

Roasted Butternut Squash Turkey Wild Rice Soup

• 2 lb. (or about 4 cups) butternut squash (peeled and cubed into 1 inch pieces)
• 3 tbsp. each fresh sage, rosemary and thyme finely chopped (divided)
• 2 tbsp. butter
• 4 tbsp. olive oil (divided
• salt + pepper
• 3 lb. Turkey breast
• 1 medium onion, chopped
• 3 cloves of garlic, minced
• 1 cup wild rice
• 4 cups water
• 2 quarts turkey stock
• 2 cans fire roasted tomatoes (14.5 oz. cans)

Start by roasting the butternut squash and turkey breast. Toss the butternut squash with 2 tbsp. olive oil. Place them on a baking sheet. Place the turkey breast in the center butternut squash. Rub the 2 tbsp. of butter on the outside of the turkey breast. Season everything well with salt + pepper and sprinkle with 1 tbsp. each finely chopped fresh sage, rosemary and thyme. Place in a 375 F oven for 1 hour.

While the turkey is roasting, you will want to cook the wild rice. In a large pot, heat 2 tbsp. olive oil, add the chopped onion and garlic and cook until the onion starts to turn translucent. Add the wild rice and water and bring to a boil. Once the rice comes to a full rolling boil, reduce the heat to a low simmer and cover the pot. Simmer for about 1 hour, or until the liquid is gone and the rice is tender.

At 1 hour of roasting, remove the butternut squash. The turkey may need to roast a little longer, depending on how big it is. Turkey is done when a meat thermometer reads 165 F. Allow the turkey to rest at least 10 minutes before shredding it with two forks. Remove all the meat from the bones and discard any skin.

Now that the rice is done, add the turkey stock, fire roasted tomatoes, butternut squash, turkey and remained 2 tbsp. each finely chopped fresh sage, rosemary and thyme. Bring to a boil and then simmer for about 10 mins on medium heat. Season well with salt and pepper. This makes a lot of soup, so you can be generous with the salt, there is nothing worse then flat, bland soup, don’t you agree?

Pumpkin Spice Cornbread Muffins

You will need 2 packages Jiffy Corn Muffin Mix or 1 package Trader Joe’s Cornbread Mix. Follow the directions on the box but instead of using milk, substitute canned pumpkin instead.  Also, add 1 tsp. Pumpkin Pie Spice and 1/4 cup roasted pepitas. If the batter seams dry, feel free to add up to 1/4 more pumpkin puree. Mix well and place in paper liners in a muffin tin. Sprinkle with a few more pepitas and bake according to the directions on the box.

Cranberry Rosemary Shortbread Cookies

• 1 cup butter (room temperature)
• 2/3 cup powdered sugar
• 1 3/4 cup flour
• 2 tbsp. finely chopped fresh rosemary
• 1/4 cup dried cranberries, finely chopped
• a pinch of salt

I made this recipe with my food processor, but if you don’t have one, don’t fret (see the instructions in the next paragraph). Start by chopping the rosemary and cranberries first. Then remove them from the food processor and add the butter and sugar and mix until smooth. Then add the flour and salt and pulse until the dough comes together. Finally, add the rosemary and cranberries back in and pulse until the dough is mixed completely.

And if you don’t have a food processor, follow these instructions. With an electric mixer, beat the butter on high for a minute. Add the powdered sugar and beat until smooth. Add the flour and salt and beat again until smooth. Add the rosemary and cranberries a mix until it is incorporated evenly.

Wrap the dough in plastic wrap and refrigerate for at least one hour. Roll out the dough to 1/4″ thickness on a well floured surface. Cut out 1 inch by 3 inch rectangles. Prick the tops of the cookies with a fork. Place the cookies on parchment lined baking sheet. Place the cookies in the freezer for at least 30 mins. Preheat the oven to 350 F, bake the cookies until just golden brown on the edges, about 12 mins.

Apples Foster With Coconut and Whiskey Caramel

Not only are these pumpkin tureens adorable, but they actually keep your soup piping hot. I paired them with my everyday dishes, and they look great! That’s the beauty of white pumpkins, they go with everything.

I hope you feel inspired to host a friendsgiving this year. It doesn’t have to be decadent and over the top, keep is simple with soup and bread and I guarantee your friends will approve.

This post is sponsored by Pier 1 Imports, thank you for supporting the companies that help make this blog possible.