Shrimp Scampi Zinguine

We have been following the Paleo-ish way of eating for over a year now and really love it.  And the spiralizer tool has added a whole new dimension to our meals. I made this last night, and it felt like summertime in your mouth. This will be a repeat performance for weeks to come!

Shrimp Scampi Zinguine

6 large zucchinis (I mixed squash and zucchini) processed through a veggie spiralizer (I used a blade to make the noodle a bit wider than spaghetti thickness

1-1/2 pounds extra large shrimp, peeled and deveined

zest of one lemon

juice of 1/2 lemon

3 large cloves minced garlic

1/4 cup freshly chopped parsley

4 Tbsp olive oil, divided

4 Tbsp unsalted butter, divided

salt and pepper to taste

 Get your squash and/or zucchini cut and set aside. Finish chopping and cutting remaining ingredients. This recipe cooks fast. Heat a large pan (I use my wok) with 2 Tbsp olive oil and 2 Tbsp butter. Add zinguine noodles and cook about 4-5 min (al dente like pasta). Salt and pepper to taste. Remove zucchini from heat and set aside. Back in pan, add the rest of the oil and butter and cook garlic for about a minute. Add shrimp  and cook approximately 5 minutes, turning as you cook. When shrimp is pink and done, stir zinguine back in and add lemon zest, lemon juice and parsley. Cook while stirring for another minute or two until desired tenderness of squash. If you overcook it will fall apart. Serve immediately!!! 

Don't judge me for using butter. Remember, I said Paleo-ish. It's all about balance, although I know some people can not have glutens. On that note, this blog is dedicated to Meg and Rachel, two beautiful, wonderful girls that I adore who KNOW how to do gluten free right! 


Bites of History

The Paleo way of eating dates back to hunter-gatherers in the Paleolithic era. I want you to know, you really have to hunt in Middle Georgia for fresh shrimp. Or buy frozen. 

Strawberry Everything and Chicken

So it turns out that strawberry season starts early in Georgia. Really early. So early, if you don't know this, you just might miss it. After the last few years of living back in Virginia, I had marked on my mental calendar to get those strawberries by late May/early June. Georgia strawberries arrived this year at the beginning of April. That said, I had a little help from the local farms. I didn't do the picking myself, but I made sure the berries were about two minutes off the vine before I took them home with me.

I didn't get to make any jam last year, as we were right in the middle of graduating a high school senior in our house, and we were about to make another big move. This year, I am making up for last year's loss. I have tried several versions of strawberry jam, but I still go back to a simple and flawless recipe right off the back of the Ball Real Fruit Classic Pectin jar. It's easy, and there's not much to it, and it turns out great every time!! *Reduced sugar recipe below. It's still sooooo sweet. 

Strawberry Jam

4 quarts of strawberries 

(8 cups mashed/processed)

9 tbsp Ball Classic Pectin

*6 cups sugar

2 teas butter

After washing strawberries and removing the caps, place them in a long pan and mash with a masher or  pulse in blender or food processor. Barely pulse unless you don't want chunks. I love the chunks. 

The rest is easy. Pour strawberries into a dutch oven or good pot that doesn't stick, and gradually add pectin. Add butter here as well to reduce foam. Stir to dissolve. Bring to a boil that won't stir down. Add in all of the sugar at once, and keep stirring until completely dissolved. Bring to a boil again, and allow to boil hard for one minute. You might want to wear an old tee shirt for this (learned that the hard way). Remove from heat and fill sterilized jars. Place new lids on jars that have been simmering in water and secure with rings. This makes around a dozen half pints or six pints. I process my jam in a water bath canner at a rolling boil for 10 minutes. Then I remove the lid and allow them to stay in canner for five more minutes. Remove and cover jars with a towel overnight.

After a little bit of hard work, I get to share some and eat some. My favorite morning treat is PB&SJ toast. 

While I was making the jam, I set aside enough strawberries for dinner. We love sweet salads, and Strawberry Basil Salad seems like the perfect paring with Lemon Chicken. We are always trying to find new ways to marinate and grill chicken because...we eat a LOT of chicken. I had this one in mind, as it makes for great leftovers to add in to another salad later.

Lemon Chicken Marinade

1/2 cup olive oil

1/4 cup white wine 

Juice and zest of one lemon

2 tbsp brown sugar

1 tbsp fresh rosemary

1 tbsp fresh thyme

2 large cloves minced garlic

Combine all ingredients and marinate 4-5 chicken breasts for at least 8 hours, but overnight is better.

We grilled the chicken, and served with Strawberry Basil Salad.

Strawberry Basil Salad

spinach

2 green onions, sliced

4-5 basil leaves, julienned 

strawberries

feta

Craisins

glazed pecans

Dressing

1/3 cup olive oil

1/3 cup vinegar

3 tbsp honey

1 tbsp Dijon mustard

1 teas sugar

1/4 teas salt

After being so good and healthy for dinner, there was room for a little dessert. This next recipe was the whole reason I decided to blog about strawberries. After four years, I have finally arrived at the best recipe EVER for strawberry ice cream. It's soooo worth the effort, and it's not even that much effort. 

Strawberry Ice Cream

2 pints fresh strawberries*

(should be around 2 cups after 

mashing or processing)

2 tbsp bottled lemon juice

4 large eggs

3 cups of sugar, divided

2 cups heavy whipping cream

3 cups milk**

1 cup half and half

2 teas vanilla 

*I pulse berries in a food processor so there aren't big ice chunks in the ice cream

** I used 1% milk , b/c that's what we always have in the fridge

Combine mashed strawberries, lemon juice and 1/2 cup of sugar in a bowl and refrigerate at least one hour. This next step is optional. I am not a fan of raw eggs, so I temper them first. To do that, I heated the milk and remaining 1-1/2 cups of sugar over the stove until very hot (not quite boiling). I then added a cup of the hot mixture slowly into the beaten eggs while whisking. Mix well, and then slowly add the egg mixture back into the remaining milk/sugar mixture in pot on stove. Continue to heat and stir until almost a boil. Remove from heat and add half and half, whipping cream and vanilla. Stir and refrigerate also an hour, but I recommend longer to make the ice cream process shorter. 

When everything is chilled to your desire, process in whatever type of ice cream maker you have. We used to only have the hand cranking one when I was a kid, but I thought it was so much fun! 

Try not to eat it straight out of the container. 

Naaahhh. Go ahead!! You deserve it!! Look how hard you just worked!! 

My family loved it!! I will make this every year!! 

Bite of history

A woman by the name of Nancy Johnson received the first U.S. patent for the hand-cranked ice cream maker in 1843. I love you, Nancy!!! 

Southern Bean Stew

It's been a while since I've blogged. Let's just say, life happened, and my love for blogging slipped to the back burner. Pun intended. This recipe is worth the effort, so here goes. I saw Southern Living's version of this recipe in the December 2014 issue. It had waaaayy too many ingredients for me and seemed to have somewhat of an Asian twist, which I usually love, but not today. So, I have a base for bean soups and stews and started with that and then added what sounded good to my taste buds. It turned out great!! No meat is necessary, but I did use a little bacon for flavoring. I may actually sauté up some Kielbasa sausage and throw it in later, just to make it feel like a new stew on leftovers night. You can change up the seasonings, veggies or the beans to suit your cravings. 

 Southern Bean Stew

1-16 oz package of dried black-eyed peas

(soaked overnight or for at least six hours and drained)

2 Tbsp butter 

2 Tbsp Olive Oil

1 large onion, chopped

3 stalks of celery, chopped 

5 carrots, peeled and chopped 

1 red pepper, chopped

1 yellow pepper, chopped

2 med sweet potatoes, peeled and cubed

Small bunch of parsley, chopped

Whew!! The rest is easy, I promise. Here's what else you'll need.

1-32 oz container chicken stock

1-32 oz container chicken broth

1 14.5 oz can diced tomatoes, undrained

Bacon slices or ham hock (optional)

(I used three slices of bacon)

1 1lb shredded collard greens

 (I love the bags in the produce section. Huge time saver)

salt and pepper to taste

First, don't forget to get those dried peas going. They need to soak at least for six hours and then drained. In a large Dutch oven or soup pot, heat butter and olive oil. Add onions, celery, carrots, and peppers (my base for all bean soups). Cook until tender (about 10 min). I put a lid on and let them sweat during this process. 

Add stock and broth, sweet potatoes, and all remaining ingredients except parsley. Your pot will be full, so you may have to add collards in slowly. Cook for about 20-30 minutes on medium-high heat, until sweet potatoes are done, black-eyed peas are tender, and collards are cooked to your desire. Add in parsley and simmer on lowest heat setting for about 30 more minutes. 

If you are feeling the need for MORE carbs, cornbread goes great with this stew. Just sayin'! 

Take Your Vitamins!! Beets, Turnips, and Summer Squash

I visited my produce man this week, aka my dad, and he sent me home with his farm grown beets, turnips, spring onions, and yellow squash. After being fed either boiled or pickled beets all of my childhood, and I hated both, I have had to reintroduce myself to this hardy root vegetable. It is packed full of so much goodness. Did you know consuming beets can help prevent colon cancer? Is good for your cholesterol? Acts as an anti-inflammatory? That's just to name a few of the many benefits. As for turnips, I was able to tolerate them mashed, as that was how my mom would make them, but I feel like the good stuff gets cooked out in that process.  In an effort to add these veggies into our diets (and actually like them), I tested a few varieties. Here was my favorite dish, and it was the most simple of them all. 

Roasted Beets and Turnips

5-6 medium fresh turnips

5-6 medium fresh beets

Olive oil for drizzling

Kosher salt

Pepper

Slice off roots and tops of beets and turnips. Peel and dice. Place on baking sheet and drizzle with olive oil then sprinkle with salt and pepper. Roast at 400 degrees for 35-40 minutes turning once or twice while roasting. Remove when fork tender. Your heart will love you!!!

There are a million ways to prepare yellow squash. Hmmm. So my dad would slice them very thin, then flour and fry them. I'm not gonna lie, they were quite delicious. I have to have them at least once a summer that way, however, for the sake of good healthy eating, here's how I make them. 

Sautéed Squash

4-5 medium to large squash

Onions 

(I used the whites of my dad's very large spring onions)

Olive oil

1/3 cup chicken or vegetable broth

Salt and pepper

Fresh thyme

Slice squash and onions to like thickness. In a large sauté pan or heavy dutch oven, heat olive oil and add onions and squash, salt and pepper. Cook about 2 minutes; add broth and cook one to two minutes more or until desired doneness. We like them to be crisp. Remove from pan and top with chopped fresh thyme. 

I added some oven roasted chicken to this meal for protein. Why worry with something fancy, when the sides are the stars?! 

Sweet summertime!! 

Protein and the porch!!

It's all I need, well, at least for breakfast. The weather is warm and sunny and breezy, and my porch calls out to me every day. I managed to find a little piece of my morning this week to sit and have breakfast in my favorite spot with my high protein smoothie. The best part about this breakfast besides all of the health benefits...it's fast. I keep seeing posts and articles about everyone's quest for good health, especially this time of year. We try to be healthy year round, but let's face it, it's easier to be motivated when the weather turns warm, and we think about wearing those shorts or that bathing suit. Whatever motivates you, I hope you will try my high protein smoothie. There are many variations to it, depending on your taste buds. I like raspberries, strawberries, blueberries and blackberries in mine, but my husband doesn't care for the occasional surprise seed in his, so he only gets blueberries. It's fairly low in carbs, which is a good thing, but it's packed with lots of nutrition and most importantly, PROTEIN. If I don't have it, I'm thinking about what I will eat next. This will stick to you and keep you satisfied for a good long while. 

Protein-packed Fruit Smoothie

In a blender add the following:

1/2 cup nonfat plain Greek yogurt

1 cup berries of your choice (I buy frozen mixed berries or blueberries until they are in season)

1 scoop vanilla whey protein powder 

1/2 banana

1 cup fresh raw spinach

1 cup ice

*I decided to include the nutrition content for this recipe in case you'd like to know. It will vary slightly according to your choice of protein powder and fruit. Note...the carbs are mostly from the fruit, which is a good source for carbs, and morning is the best time to have them. Calories 347, Fat 1.3g, Carbohydrates 45g, Protein 44g

Here's to lots of great weather and feeling healthy!!

Warming and Healing - Chicken Soup!

I'm pretty sure God created chickens for soup making!! I'm convinced there are healing powers in all forms of chicken soup. My teenage daughter, Lauren, has been under the weather the past couple of days, and the weather hasn't even that much to brag about. It's March, and we have had cold, rainy days this week, with a little bit of snow coming down as I blog. I'm usually ready to phase out of the soup menu by now, but this week called one last time for it. In years past, this recipe has been my go-to meal to deliver to new moms and dads and to families in need of a pick-me-up. It's easy, and you don't need to cook it all day. I modified this from a Light and Tasty recipe.

Cream of Chicken and 

Wild Rice Soup

1 large onion, chopped

4 large carrots, sliced

4 celery ribs, sliced

small bunch celery leaves, chopped 

2 Tbsp butter

2 Tbsp olive oil

1/2 cup all-purpose flour

8 cups chicken broth

3 cups cooked wild rice (I use Uncle Ben's original wild rice)

3-4 cooked chicken breasts, cubed

1/4 teas kosher salt

1/4 teas pepper

1 can low fat evaporated milk

In a large dutch oven or saucepan, sauté onion, carrots and celery in butter and olive oil until tender. Add in chopped celery leaves for one more minute.  Add in flour and cook until well blended (about 1 minute). Slowly add broth while stirring. Stir in wild rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for a few minutes until thickened. Stir in milk and cook on low 3 or 4 minutes longer. Serve, and let it warm your soul. 

People will thank you!!

Share the Love...Cake Balls!!

I love chocolate! And I love my friends!! And I love my friends who love chocolate!!! When I was living in Japan, there was this recipe that everyone knew about except me, the new girl. They called them cake balls, amongst other things. Crack balls, truffle balls, cake truffles. Call them what you want, but they are something to behold. And something to share. My sweet friend and neighbor, Jody, was ever oh so kind enough to share these lovelies with me and the recipe too. I love them because every time I make them, I think of Jody and all of the dear friends I made there, and how much we loved to get together, and how we loved to get together and eat...especially chocolate. All you had to say was...cake balls...and you could draw a crowd. The recipe has been circulating for some time. So, I wanted to share it with you as well. I make them at Christmas for gifts and sometimes for birthdays. Just change out the sprinkles for whatever the occasion. Today, I used a red velvet cake.

Cake Balls

Cake of your choice (chocolate or red velvet)

One can of icing (cream cheese, vanilla, chocolate)

Almond bark or chocolate chips

Shortening

Prepare and bake cake according to directions. Allow to cool. Break cake up in large bowl and add can of frosting (I use cream cheese) and mix well (your hands are your best tools). Refrigerate until completely cool. Next roll into truffle size balls and place on sheet pan. Refrigerate again for about an hour so they are easy to dip. Melt chocolate in microwave or in double boiler (almond bark works great) and add about a teaspoon of shortening to thin mixture out a bit. Dip call balls in chocolate and place on sheet pan lined with wax paper. Decorate immediately, as chocolate dries fast. Now share!!! And enjoy some for yourself too!!


Happy Valentine's Day!!! 

Sufferin' Succotash...Feed Your Cold!!

Mark my words. I almost NEVER lose my appetite, but I have been fighting a cold (yeah, right!) or what feels more like the flu and a bad case of bronchitis for a week now, and it totally zapped my appetite. So what's that whole "starve a fever, feed a cold" thing about? How is this possible when you can't taste anything? I suppose it's just unlicensed wisdom passed down from previous generations on what the body may or may not need to fight viruses and fevers. Well, after a week on a great weight loss plan (NO FUN), I finally climbed out of my feverish state and decided to feed my cold and my weird craving. It was Succotash!! Just a side note, I hated Succotash as a kid and haven't had it since the last time my mom made me eat it. I remember huge chunks of tomatoes and lima beans. Yuck!! Well, apparently those days are of the past, because it's what I wanted when my appetite finally returned. I revamped my mom's old recipe just a bit, and my teenagers didn't even flinch when I put it in front of them. I realize this goes beyond chicken broth and hot tea, but after a week of that, I was ready for something new and clearly needed a good dose of veggies!

Succotash

1 onion, chopped

2 cloves garlic, minced

15 oz chicken or vegetable broth

1 pint frozen or fresh lima beans

1 pint frozen or fresh corn

1 fresh zucchini, sliced

15 oz crushed tomatoes, undrained

salt and pepper to taste

Sauté the onion in olive oil and a little butter until tender. Add garlic for about 30 seconds then add in remaining ingredients and cook until zucchini is done. I added extra broth to make it more soup-like. Makes a great side dish or main dish with sausage or chicken added.

A Bite of History:

• Succotash dates back to the Great Depression.

Slow Cooker Cooking - Not Soup!!!

I love my using my slow cooker. There is nothing better than throwing in a few ingredients and walking away for the day, only to return to the most fragrant house. It almost feels like someone made dinner for you while you were gone. Almost. I decided to shake it up this week and try something besides a soup or stew in my Crock Pot. I had pork chops in the fridge. After a quick internet search, I found an old Taste of Home recipe that looked perfect and not too heavy. The best part, it was super easy. Just six ingredients, pairing applesauce and pork. Yum, my favorite!! My visit to a Virginia mountain apple orchard this fall yielded some homemade applesauce. I also canned tomato sauce from my dad's most abundant tomato crop in the summer. I was excited to put them to good use.

Slow Cooker Applesauce Pork Chops

4 bone-in or boneless pork chops

1 cup applesauce

1/3 cup brown sugar

1/3 cup vinegar

1-1/2 cup tomato sauce

1 teas cinnamon

Salt and pepper pork chops on both sides. Place in slow cooker and top with applesauce. Combine remaining ingredients and pour over pork chops. Cook on low around 6 six hours. I paired mine with baked sweet potatoes and sauteed cabbage. To keep it a quick meal after a busy day, I sauteed an onion in a little olive oil and added a bag of shredded cabbage (cole slaw mix) cooking with chicken broth for flavor. I had some applesauce left that I didn't use in the recipe, so I topped each chop with some. 

A Bite of History

• The electric slow cooker showed up around 1970 with the intention of cooking beans to perfection. It was soon after re-designed for all sorts of uses.

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.