So, Today is the hubby’s office christmas party. I know in the past, they usually have it on a Friday or Saturday night at a restaurant with lots of drinks and food, but this year, they are doing a potluck. Granted, this year, we are at a different location, but still, it’s definitely a sign of the times. They are still doing prizes, so that’s awesome.
So, I decided to make a side dish and a dessert – (would you have expected anything less?).
I made Emerald Rice and a Bourbon Chocolate Pecan Pie
Emerald Rice (I made a double batch) – which I thought I took a photo of, but can’t seem to find out. Adapted from the 2002 Taste of Home Annual Recipes
- 3 Cups Cooked Rice
- 1 cup of shredded cheese
- 1/2 finely chopped onions
- 1 10-oz box of frozen chopped spinach
- 1 cup of 1/2 and 1/2
- 1 Tbsp of butter
- salt
- pepper
Directions: Preheat oven to 350. In a bowl, combine all ingredients. Transfer to a greased 1-1/2 quart baking dish. Cover and bake for 25 – 35 mins or until heated through.
Bourbon Chocolate Pecan Pie - Prep: 10 min., Cook: 5 min., Bake: 55 min. This recipe came from former staff member Cynthia Ann Briscoe, a Louisville native and ardent Derby fan. Southern Living, MAY 2005 .
Bourbon Chocolate Pecan Pie
Yield: Makes 8 servings
Ingredients
- 1/2 (15-ounce) package refrigerated piecrusts
- 1 1/2 cups chopped pecans
- 1 cup (6 ounces) semisweet chocolate morsels
- 1 cup dark corn syrup
- 1/2 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 1/4 cup bourbon or water
- 4 large eggs
- 1/4 cup butter or margarine, melted
- 2 teaspoons cornmeal
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
Preparation
Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.
Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.
Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.
Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust.
Bake at 325° for 55 minutes or until set; cool on wire rack.
Onto today’s events and eats…
This morning, I did get up early enough to hit the gym.
Workout: 45 mins on stationary bike – I read the new SoBeFit Magazine that gets put in our gym. I love this magazine – it always has a lot of great information.
Breakfast: This morning I had 2 egg whites, 1 tsp of goat cheese crumbles, 1 Tbsp avocado and a little bit of the cilantro-mint chutney still in my fridge – yum!
2 egg whites + avocado + goat cheese crumbles + cherry tomatoes
Snacks: Oatmeal-to-Go. Eaten right from the baggie
Bag o' Oatmeal
1 cookie w/ M&M’s brought in by a co-worker – unpictured.
Lunch: Today I had 1/2 pita with: 1 gardein chick’n tender, 1 Tbsp avocado, arugula, grape tomatoes, goat cheese crumbles and dijion mustard. I paired this with 1/2 sweet potato
1/2 pita sandwich + sweet potato
I also had a Tall Pumpkin Spice Latte w/ soy – not pictured
Dinner: For dinner the hubby fixed me a portabella mushroom pizza with homemade pizza sauce and goat cheese crumbles. We just broiled the mushroom caps on both sides for about 5-7 mins. Then topped with the sauce and cheese. To make the sauce we used a can of tomatoes, onions, garilc powder, oregano and basil. We simmered it for about 1/2 hour and then pulsed it in the bullet a few times. Awesome! Very filling.
Mushroom Pizza
