From My Table to Yours

Picture from food.com

BACON WRAPPED, CREAM CHEESE STUFFED CHICKEN BREASTS

1 boneless skinless chicken breast

2 tablespoons cream cheese

1 tablespoon green onion chopped

2 pieces bacon partially cooked

1 ½ cup warm water

Salt & pepper to taste

Serves 1

Pound out Chicken breast so it is about 1/4″ thick.

Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.

Roll Chicken breast up to conceal cream cheese.

Wrap partially cooked bacon around chicken breast and secure with toothpick.

Place on baking sheet and back for about 30 minutes at 375.

Broil for about 5 minute to crisp bacon.

Recipe is from food.com

Picture from foodnetwork.com

Roasted Brussels Sprouts

1 1/2 pounds Brussels sprouts

3 tablespoons good olive oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Serves 6

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Recipe is from Food Network

 

 

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Christmas Sausage Gravy & Biscuits

This is our Christmas morning favorite.  Nothing says Merry Christmas better than this indulgent treat that makes it almost a foregone conclusion that you’ll be napping by lunchtime. 

Christmas Sausage Gravy & Biscuits

1# of Jimmy Dean’s Sage Sausage (bulk)

1 can evaporated milk

1 cup heavy cream

2 heaping Tablespoons of flour

1 ½ cup warm water

Salt & pepper to taste

Serves 4

Brown sausage in skillet. Remove sausage to serving bowl, leaving drippings in pan. Add milk to pan, mix flour with the water and slowly add flour mixture into milk as it is heating. After combined, add cream stirring until mixture boils. Add salt and pepper to taste. Be generous with pepper.

After mixture thickens, add to bowl with sausage and stir to combine. Serve over fresh biscuits.

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Pumpkin Pie - A long-standing Thanksgiving Tradition!

Chances are there are very few of us who will sit down at our Thanksgiving table without pumpkin pie on the dessert table. As you would imagine, pumpkin pie came to the New World with the earliest settlers of the Plymouth colony, a new variation of the pies that the English had been making with meats and assorted liquor-soaked fruits.

The cookbook 1796’s American Cookery, contained several pumpkin pie recipes, close cousins to the variety we enjoy today.  Pumpkin Pie even had a role in the abolitionist movement, featured in the anti-slavery novel Northwood written by Sarah Josepha Hale in 1827.  

Today, most of us buy canned pumpkin to make our pies. Libby’s meat canning company has been making pumpkin pie “easy” since 1929. Whether you love it or only have it at your table by “Thanksgiving Law”, pumpkin pie is a long-standing Thanksgiving tradition that is here to stay.