Holiday Lites - Breakfast and dinner

Are you needing more energy from decking those halls and everything else we try to squeeze into a month-long season? I sure am!! I love making all things Christmas, but sometimes my energy level can't keep up with all of my "good ideas." Protein is my main source of energy. I've included one of my favorite high protein recipes. 

Except for the occasional seasonal pancake mix, I have completely replaced traditional pancakes with protein pancakes. I joined an extreme fitness program and boot camp when we lived in Japan and learned much from my fabulous trainer. One of the things that stuck was the absolute necessity of high protein in the diet, especially for women over 40. We need it to keep feeding our muscles as we work out, and to be real, I need it so I can make it to the next meal without having a meal in between. This is one of my favorite recipes, because everyone in my house loves it!!! It was passed along from another trainer, and I added a few ingredients to make it my own. To make it holiday-ish, I top it with a little whipped cream and cinnamon or nutmeg. I used a sugar-free blackberry syrup on these. 

High Protein Pancakes

1 cup low-fat cottage cheese

1-1/2 cups liquid egg whites

1 cup old fashion or quick oats

Splenda to taste (I use about a tablespoon)

1 teas cinnamon

1 peeled and diced apple or a banana (this helps with texture and makes it more like a pancake rather than a crepe)

Blend dry oats in blender or food processor to almost a fine powder. Add remaining ingredients and blend well. Spray pan with cooking spray and cook just like a pancake. I sprinkle cinnamon on the doughy side up before flipping for a little extra taste. Makes 8-10, depending on the size. Top with a sugar free syrup to keep it healthy and some fresh berries if they are in season. 

Eat these after a morning weight lifting session, and you will feel those muscles growing!! Feed it to your family on Christmas morning, and they will be more patient for Christmas dinner. It sticks to you for a good long time!

I cut this picture and recipe out of a Light and Tasty magazine ten years ago. It is another festive favorite at Christmas, and it is a light, healthy recipe, not to mention a pretty dish. Serve it over your favorite healthy rice or couscous and with a fresh veggie. We love it over couscous. I served it just a few days ago, and it was well received. I'm not sure why I don't serve it more often.

Cranberry Salsa Chicken

4 boneless, skinless chicken breast halves (about 4 ounces each)

1 Tbsp olive oil

1 jar (16 oz) of your favorite chunky salsa

1 cup dried cranberries

1/4 cup water

1 Tbsp honey

2 garlic cloves, minced

3/4 teas ground cinnamon

1/2 teas ground cumin

2 cups (rice, couscous, etc)

1/4 cup slivered almonds

In a large skillet or Dutch oven,  sauté chicken in oil until browned on both sides. In a small bowl, combine salsa, cranberries, water, honey, garlic, cinnamon and cumin; mix well. Pour over chicken. Cover and cook over medium-low heat for 10-15 minutes or until chicken juices are clear. Serve over couscous or rice and sprinkle with almonds. 


We're at countdown with one week to go. Take your elf nap, and eat something that gives you lasting energy. 

Holiday Lites - Cinnamon Pork Tenderloin

It's my absolute favorite time of the year, but it is also the busiest time of year. This means I have to work extra hard to keep exercising and eating healthy, and with the added elf duties, simplicity is key. So to balance out the "celebrating," we are trying to keep it "lite" most nights if we can. I still love to keep the Holiday Lites festive. I found this Cinnamon Pork Tenderloin recipe a few years ago in a Taste of Home magazine, and I have since made it every year at Christmas time. It's good enough to serve to company or for a party. I served it with wild rice (I added a few dried cranberries in at the end of cooking time) and some fresh broccoli topped with just a pinch of fresh Parmesan cheese.

Cinnamon Pork Tenderloin

3 Tbsp soy sauce

3 Tbsp chicken broth

1 Tbsp brown sugar

1-1/2 teas honey

1 teas ground cinnamon

1 garlic clove, minced

2 extra lean pork tenderloins (total of about 3 pounds to feed 8)

In large plastic resealable bag, combine first six ingredients. Add pork and seal. Refrigerate 4-6 hours, turning occasionally (at least once). 

Bake covered at 350 degrees for about 20 minutes. Remove foil and bake 5-10 more minutes or until meat thermometer reads 160 degrees in center. Let stand for 5 minutes; then slice and serve. 

Aaaaah. This was so quick and easy, I now have time to curl up with a cup of coffee and my pup. Hope you find ways to savor the moments of the season. 

Cherries in the Snow

Happy Holidays. We had the first of our Christmas gatherings tonight at church with our small group. It's been a busy, busy week, and I needed something quick and easy but not boring. This is a family favorite that was shared with me years ago by my mother-in-law, Jane, when Brian and I were dating. You know the best part about this dish, besides how pretty and festive it is? It's so very easy. I made it in less than 10 minutes!! That's a good recipe! Feel free to make your own Angel Food Cake (that will add a few minutes to the whole ordeal). I always buy one already made from my local bakery. 

Cherries in the Snow

Angel Food Cake

8 oz cream cheese, softened

1/2 cup powdered sugar

Large size tub of whipped cream

1 teas vanilla

2 cans cherry pie filling

Break up half of cake into pieces and layer bottom of bowl. Mix cream cheese, sugar and vanilla with wire whisk or mixer. Add in whipped cream and carefully incorporate with whisk until well blended. Pour half of mixture over cake layer. Add one can of cherry pie filling. Repeat with other half of cake, cream cheese mixture and second can of pie filling. Refrigerate for 2-3 hours. Enjoy!

Happy Holidays!! 

Before There Were Presidents - Thanksgiving Bounty

In the autumn of 1621, 53 surviving pilgrims celebrated their successful harvest. This "First Thanksgiving of Plymouth" wasn't called Thanksgiving, and it was purely religious thanking God for crops, wild game and rain. After years of celebrations, this tradition spread across America, and in 1863 President Lincoln declared it a national holiday. Our celebrations have come a long way since then. So to go along with some original traditions, I wanted my Virginia Thanksgiving to reflect a bountiful harvest. Okay, I only harvested herbs this year, but my dad, a native Virginian, can grow just about anything to perfection. So in preparation of Turkey Day, my first stop was a trip to his little farm. It's November, and he is still providing our family with lots of fresh veggies. Did I mention he is 83? I am so thankful for him.

Dad picked some fresh mustard greens and kale, along with sweet potatoes, turnips, and peppers. We froze green beans and corn from the summer harvest, which will come out for the big day as well. Of those, corn would definitely be the highlight if we were to revisit the colonists. Here's my menu...

Virginia Thanksgiving

Herb Turkey and Gravy

Orange Apple Cranberry Sauce

Cornmeal Sage Dressing

Turnip Potato Mash

Roasted Root Vegetables

Cream of Corn

Colorful Salad Greens

Glazed Green Beans

Rolls with Apple Pumpkin Butter
Dessert, courtesy of my brother-in-law:
Apple, Cherry and Sweet Potato Pies

I will not spend too much time on the turkey, because I bought two turkey breasts this year to feed nine of us. My teenager accused me of having a "fake" turkey. I admit, it did feel like cheating a little, but we still have a South Carolina Thanksgiving to attend and soon. I needed there to be very few leftovers so not to have waste but enough to send a little home with my family. So, I simply made an herb rub with butter, and chopped herbs (your basics - rosemary, sage and thyme) and coated the turkey breasts in the rub and roasted according to directions. Hey, my garden did come in handy.

Herb Gravy
1 large shallot
1 Tbsp butter
2 cups chicken stock or low sodium broth
1 cup water
2 bay leaves
1 large sprig rosemary
2 sprigs thyme
5 fresh sage leaves
Gravy packet or small jar of turkey gravy

Sauté shallot in butter for about 3 minutes. Add liquids and herbs and bring to simmer. Keep warm for about an hour; add in gravy packet or jar of gravy, or you can make your own thickening with corn starch and water. Bring to a boil and turn to lowest setting to keep warm. Makes about 3-1/2 cups.



Orange Apple Cranberry Sauce
1 large Granny Smith Apple
1 Navel orange - zest and juice only
1-12 oz bag fresh or frozen cranberries
1 cup of water
1-2/3 cups sugar
1/4 teas cinnamon
pinch nutmeg
pinch ginger

In saucepan, bring water and sugar to boil until sugar dissolves. Add all other ingredients and cook on low for about 15 minutes. Turn off heat and allow to cool to room temperature.



My mom used to make the most wonderful sage flavored cornmeal dressing, not to be mistaken for cornbread dressing, and it is one of my favorite things she fed me. I could celebrate any holiday with this one item and nothing else. I have yet to find a recipe outside of Mom's memory for this. It has taken me years to figure it out, especially since she said...just put some cornmeal in a bowl and add water and sugar, etc. You get the picture. There were no measurements or written recipe. My mom lives in a nursing home now and doesn't always remember everything, but I bet she could still fire out the ingredients. And when tested, this dressing was "Mom approved." It is a little time consuming but well worth the trouble and so tasty. I'm sure to the colonists, it would have been no trouble at all, if they didn't have to hand grind the cornmeal and grow and harvest everything else. See, it's easy for us.

Cornmeal Sage Dressing

5 cups self rising cornmeal (I used yellow)

1 teas baking powder

1/3 cup sugar

1-3/4 cups water

3 stalks celery plus celery leaves, chopped

1 large onion, chopped

1/2 stick butter

3 slices of white bread, cubed and toasted

2 eggs

24 oz low sodium chicken broth

3 teas sage

In large bowl mix cornmeal, baking powder, sugar and water until well combined. Set aside for about 30 minutes. Meanwhile, chop celery and onions and sauté in butter. Set aside to cool.

Pour cornmeal mix in to 9x13 inch pan sprayed with nonstick and bake in preheated 300 degree oven for 30 minutes. When you remove from oven, you will notice it is dense, not fluffy like cornbread. This is how it is suppose to be. Allow to cool. Meanwhile, turn oven down to 300 and place your cubed bread on a sheet pan and toast for about 10 minutes.

Break and crumble the cooked cornmeal mixture and put back into large bowl. To that add bread crumbs,  cooked celery and onions, chicken broth, beaten eggs and sage. Mix well and place back in a clean, sprayed 9x13 pan. This will fill your pan just about to the top and will feed many. If that sounds like too much, just half it. Bake again at 400 degrees for 30-40 minutes. I hope it makes it to the table without a huge chunk missing. It's hard to resist.

Remember those turnips? Here's what I did with them. I adapted a Paula Deen recipe, so it's rich but delicious.


Turnip Potato Mash
6 large Yukon or Idaho potatoes, peeled and cubed
4 med turnips, peeled and cubed
1/2 cup heavy cream
1/2 cup sour cream
4 oz cream cheese
1 stick butter
salt and pepper

Boil potatoes and turnips about 15 minutes or until fork tender. Drain and send back to the pot. Hand mash if you have a masher and add remaining ingredients until combined and butter and cream cheese are all melted and incorporated. I made this ahead and put in baking dish to reheat the next day. I just reheated with a lid on at about 350 for 30 minutes.

Roasted Root Vegetables

4 med sweet potatoes, peeled and cubed

1 med butternut squash, peeled and cubed

8-10 parsnips, peeled and cubed

2 Tbsp olive oil, divided

2 Tbsp honey. divided

1/2 teas kosher salt, divided

6 Tbsp butter

1/4 cup brown sugar

On a baking sheet (I had to use two sheet pans so the vegetables could roast properly) spread out veggies and drizzle with olive oil and honey and sprinkle with kosher salt. Toss with hands and then bake at 450 degrees for 20 minutes. Meanwhile, heat butter in sauce pan and add in brown sugar until dissolved. When veggies are done, transfer to serving dish and pour butter and sugar mixture over the veggies. Also can be made ahead of time and reheated.



I have a freezer full of corn from my dad's garden and feel so lucky. If only the Pilgrims had freezers, right? Did you know they found corn unfit for human consumption? In England it was mainly to feed the pigs. I'm guessing hunger helped them overcome these prejudices, and they happened upon the perfect soil and environment to grow it abundantly. The recipe below is from my husband's mother, Jane. I had tried every corn pudding and creamed corn recipe I could find, but hers is the best. Yep, I said that to my mother-in-law, and she so graciously shared. 

Cream of Corn
4 cups of fresh or frozen corn
1 stick (half cup) of unsalted butter
1-8oz package cream cheese
1 cup half and half
salt and pepper to taste

In a sauce pan combine all ingredients and stir continuously until everything is melted and thickens. Try not to eat it all before serving.



Colorful Salad Greens
Any greens - I used kale and mustard greens
(I had a huge stock pot full - they shrink a lot)
4 strips of bacon - cut into one inch pieces
1 onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
2 cups chicken broth
2 Tbsp apple cider vinegar
salt and pepper to taste

3 chopped scallions (all parts)
half cup apple cider vinegar

In large pot cook bacon until done. Add in peppers and onions and cook about 2 minutes. Add half of broth and bring to boil. Begin adding in greens until everything shrinks. Add remaining broth, vinegar and salt and pepper to taste. Greens taste better the longer you cook them, so cook until they are tender and tasty.

Add chopped scallions to vinegar and serve as a garnish alongside greens.



Another vegetable that seems to be plentiful every year is green beans. They seem to yield more than I can keep up with, so I do lots of freezing. I prefer this over canning, as they are still crisp and taste fresh when prepared. I admit I grow tired of them after a while, so I enjoy jazzing them up from time to time. I found this recipe on Food.com and changed it up just a bit. If you can't find fresh green beans in the produce section try frozen beans.




Glazed Green Beans
2 lbs green beans, trimmed and blanched
4 slices bacon, trimmed to one inch pieces
1 cup chopped onion
1/2 cup chicken broth
1 Tbsp fresh thyme, chopped
2 Tbsp light brown sugar
1 Tbsp apple cider vinegar
salt and pepper to taste

If beans are fresh, then trim, wash and blanch. Bring a pot of water and pinch of salt to a rolling boil and place green beans in water for about a minute. Remove beans and drop in a large bowl of ice water to keep them from cooking anymore. Next, cook bacon until crispy. Add onions and cook 3 to 4 minutes. Add chicken broth and remaining ingredients and combine. Add green beans back in and toss to coat and warm. If you are making ahead, allow juices to cool and then toss with green beans. Reheat the next day. I cooked these more than I typically enjoy so the elderly folks would eat them. Isn't that what it's all about? 



Rolls. Store bought! There are just too many varieties out there, and I have yet to master this category. I did make some homemade apple pumpkin butter back in the fall, and it compliments just about any kind of roll or biscuit. If you want to make some, it's so quick and easy. Here's the link for the recipe if you are feeling adventuresome. If you want to make several to last, just put in jars or freezer containers and freeze. 
http://www.tasteofhome.com/Recipes/Pumpkin-Apple-Butter   


I prepared everything but the turkey, gravy, and rolls the day before our early celebration and then reheated it all while everything else was put together. We spent a lot of time preparing and a short time eating, but it sure was good! And it was such a treat to not have to worry about dessert, which was fabulous!

The best part is just being together and making new memories. I am so thankful for my family and to have this time with them.

Happy Thanksgiving!! May God abundantly bless you and your family!



Bites of History

• The "first" Thanksgiving was celebrated for three days.
• According to William Bradford in his writings, Of Plymouth Plantation, the menu likely included bass and cod fish, venison, waterfowl, wild turkey and plenty of Indian corn.
• The Native Americans taught the settlers how to grow and harvest corn.

Counting Down and Lightening Up

Here we are, just a week away from Turkey Day. Are you already full? It's easy to feel that way this time of the year, with the extra "celebrating" we tend to do leading up to the holidays. Baking, cookie exchanging, and dinners with friends and families can make those trips to the gym seem unproductive, though they are still necessary. I decided to lighten up a little this week as we count down to Thanksgiving. Just want to have room for the big day but still experience my favorite seasonal eats. I am so fortunate to have a dad who grows much of my fresh produce. He provided the beautiful romaine and spinach for one of my favorite fall salads. 

Autumn Chicken Salad with Maple Vinaigrette

Greens of your choice (I used Romaine lettuce and spinach)

Breast of chicken, cooked and diced

Sliced red onion

Diced red pear or apple

Dried cranberries or golden raisins

Feta cheese

Sugared nuts (had some left - see Nov 11 post for recipe)

Dressing

1/3 cup cider vinegar

3 Tbsp pure maple

1 Tbsp Dijon mustard

1 teas sugar

1/4 teas salt

1/3 cup olive oil

Combine first five ingredients and slowly drizzle in olive oil while whisking until well blended. 

If salad isn't filling enough for your family and you need to add a little side, here is one of my absolute favorites, Curried Pumpkin Soup, which compliments this salad beautifully. I found a recipe a few years ago and adapted it to suit our own tastes. Here is what I came up with, and it has been a big hit with kids and company. 

Curried Pumpkin Soup

1 large apple, peeled and sliced

1/2 cup chopped onion

2 Tbsp butter

2 Tbsp all purpose flour

1 teas curry powder

3 cups chicken broth

1 can (15 oz) solid packed pumpkin

1 can (12 oz) evaporated milk (there are low fat and fat free options)

1 Tbsp honey

1 teas salt

1/4 teas pepper

1/4 teas ground nutmeg

In a large saucepan sauté apples and onions in butter until tender. Stir in flour and curry powder until blended. While whisking, gradually add broth. Bring to a boil; cook and stir for two minutes or until thickened. Add pumpkin, milk, honey, salt, pepper and nutmeg and heat through while stirring. 

Hope you can find a way to keep it simple and light and rest up before the big day. Have a seat and enjoy looking at those fall leaves a few more times while they are still hanging around. 

Brunch with the Iron Skillet

My husband had his much anticipated hunting trip this week with a good buddy in northern Virginia, so I decided to move our weekly special dinner to a weekend brunch. It's my favorite time of the year, and I love all things apple and pumpkin. Here's what we had.

Bacon

Cheesy Eggs

B&B Skillet Apples

Pumpkin Pancakes with

Sugared Nuts

 I visited a beautiful bed and breakfast in Charlottesville last fall, and they made the best fried apples. The secret? An iron skillet and just a couple of ingredients. These apples are so easy and truly the best I have had. You can jazz them up with your favorite ingredients like raisins or nuts if you like. 


B&B Skillet Apples

4-5 large Golden Delicious apples or any apple of your choice
2 Tbsp butter
1/4 cup frozen apple juice concentrate
1/4 cup sugar
Cinnamon

Partially peel apples; core and slice thick. On medium high heat, melt butter in skillet and add apples. Cook for 3-4 minutes, and then add frozen apple juice, sugar and cinnamon. Cook another 3-4 minutes to reduce liquids. That's it. Pour into serving dish and cover. Apples will continue to become more tender over the next few minutes. Serves 4.


I grew up with country cooking, and most of it happened in an iron skillet. My dad still makes the best cheesy eggs to this day. His technique makes them so fluffy and delicious!!

Cheesy Eggs

1 Tbsp butter

1/2 cup shredded sharp cheddar

3 Tbsp heavy cream or half and half

10 extra large eggs (whipped together with fork)

Melt butter in skillet on medium high heat, and add cheddar and cream. Stir quickly just long enough for the cheese to melt and begin to bubble. Add eggs and reduce heat if necessary to cook slowly until eggs reach doneness you desire. Serves 4.











I used shortcuts for the rest so I could actually have time to put it all together and sit down and enjoy my family. I cooked my bacon in the oven and used a boxed pumpkin pancake mix. I added a couple of extra touches to dress up the pancakes. I found some pumpkin spiced pancake syrup on a recent trip to Colonial Williamsburg. We topped our pancakes with that yumminess and some chopped sugared nuts.

My friend, Kim, made these for me years ago and was sweet enough to include the recipe. This makes the best gifts for just about anyone who likes nuts. I have passed it along many times as well and wanted to share.

Sugared Nuts

16 oz pecans

1 egg white

1 tsp cold water

1/2 cup sugar

1/2 teas cinnamon

1/4 teas salt

Beat egg white and water until frothy. Add pecans and mix well until coated. Combine sugar, cinnamon and salt and pour over nut mixture. Mix well. Spread onto greased cookie sheet and bake at 250 degrees for one hour, stirring every 15 min. Let cool, and enjoy. Bag a few up and give to your Thanksgiving guests or hosts!!

Bites of History

• Cast iron became popular in the United States back in the 18th century. 
• The original pots were designed with three legs to go over an open fire before stove tops came into play.
• Cast iron was of such great value that Mary Ball Washington, George Washington's mother, received iron cookware in her mother's will and then bequeathed hers to her granddaughter. 

Make Your Own Family History

     Welcome to my food blog. My favorite time of the day is when my family and I sit down to dinner together and connect. Long hours, my husband's long commute, and teenagers' schedules make it a challenge, and we don't have this luxury every night, but we take advantage of every opportunity. There are so many benefits to having your family around a table. Years of studies have been consistent showing kids who eat with their families have higher grades and less depression, as well as better nutrition, behavior and manners. It's a safe place to build trust and learn about each other, to listen to one another and look each other in the eyes. This takes work when they are young but gets easier as children mature. 

     Last year I started a new tradition to make at least one night a week (Wednesday for us) extra special. I cooked a meal featuring family favorites, set the dining room table with china, lit the candles and turned on some good music. There are many ways and ideas to make dinner special, but this was mine. We all found ourselves looking forward to Wednesday nights.  This year with the upcoming election, our mealtime talk seems to be around politics and history. Maybe the opinion poll calls, that we do not answer at dinner, sparked this. Nevertheless, I ran with it. I wanted to carry on our tradition with a new twist…historic dinners. I polled the family on their favorite US presidents in history. We have taken turns chatting about them, and I even found some fun US Presidents placemats. We didn't realize how little we know…adults included. That said, I am starting a year of "Presidential Dinners" with my family beginning with one of our founding fathers, George Washington. I don't know what I will make from Martha's Booke of Cookery. Should I boyle a Legg of mutton the forc'd way or make a chicken pie? Don't worry, it has to be easy and edible, and we're not big on mutton. Whatever it is, we will have fun food, dinner conversation, and maybe we'll even learn a thing or two.

     I hope you can join me and start a new tradition of your own. Learn history. Make history. Press the pause button on everything around you if you can for 30 minutes. Turn off the tv, ignore the phone, and just listen and communicate with your family. It will make them feel valued and important, and you will not regret having spent this time together. Do what works for you and your family. Order out, microwave a meal, or make something special. If you want to try my "something special," then I'd love to have you follow along. Look for George and Martha's dinner around President's Day. While I'm finishing up some research I wanted to post some fun history facts and ideas.