Planning

Since I am a total foodie, I've been thinking for two weeks about our Christmas menu. Now we don't eat meat so the usual traditions were out. I found my menu looking through Cooking Light during one of our many forays to B & N. And since I do not do themes, I mix matched some things that look good. But there is a slightly Southwestern theme happening.

For the main course it's Red Chile-Cheese Enchiladas. This is more of a casserole than traditional Mexican enchiladas. It looks creamy and comforting. It also promises a bit of hotness. Too much creamy would be bad but creamy with a kick in the ass...perfect. I have definitely decided on the Ensalada de Noche Buena. This combines some interesting flavors including pomegranate and pumpkin seed kernels. Again creamy with some nice spices. Plus I am really coming around to fruit, spicy, and vegetable combos. I will be leaving out the grapefruit. Have not and can not even imagine ever coming around to liking grapefruit. I am making an appetizer not necessarily because I do the whole course thing but...Creamy Mushroom Phyllo Triangles. Not Southwestern but yum. I was thinking I could maybe do something with the spices though. Some cumin, coriander. I wish you could get spicy cream cheese. Now I have to figure out a soup. I was thinking some black beanish. And for dessert pumpkin pie because I just love pumpkin pie.

For Christmas Eve, we're going to my mom's. I'm making an upside down pear cake, and I have the Hello Dolly Bars. I really want something peppermint but I am getting a tad intimated at the amount of cooking I have lined up. I'm thinking about a peppermint cheesecake from Trader's Joe. But then again it maybe too much. Maybe I'll just grab a cheese plate from somewhere. We always end up with way too many sweet things at my mom's house.