This month is all about giving thanks, spending time with family and friends, and of course sharing delicious food and good wine.
I am truly blessed to have the support of a loving family & wonderful friends. I'm also very thankful to be a part of a great team here at Jimmy V's Osteria & Bar and The Sheraton Hotel in Raleigh. In the spirit of giving thanks, Jimmy V's will be hosting a food drive throughout the month of November. We will be accepting nutritious, non-perishable canned goods to be donated to the Food Bank of Central & Eastern North Carolina (CENC). I'll personally make a donation of 50 cans - I hope others will exceed my efforts, allowing us to reach our goal of collecting over 100 lbs. by Thanksgiving Day. Please come visit Jimmy V's and help fill the bins which will feed Triangle families in need. You can drop off your items at Jimmy V's Osteria + Bar, or in the lobby of the Sheraton Raleigh Hotel. All children twelve and under will eat free on Thursday, November 28th when donating a canned good. To learn more about CENC visit www.foodbankcenc.org
Now, I'd like to share one of my favorite Thanksgiving Day recipes. It's actually a recipe I inherited from my wife's family and it has become a tradition in the Chatterton home for the last 7 years. You've got to try Dianne's Broccoli Puff Casserole!
Ingredients:
1 bag of cheddar cheese - shredded
2 bags of frozen broccoli cuts (par boil 3-5 minutes)
3 cans of mushrooms soup (cream of mushroom)
1 cup of mayo
2 eggs
Add broccoli (par boiled), mushroom soup, mayo and eggs together in a mixing bowl. Add milk (2%) slowly to get mixture of ingredients to a consistency of a "thick gravy". Add shredded cheese.
Add all ingredients into casserole dish sprayed with non-stick spray. Bake 350 degrees covered with tinfoil for approximately 45 minutes. Then remove cover and cook until top is nicely browned.
Enjoy!!
