Doh!  Just when you think you’re done posting all of your recipes for Christmas, a little birdie chirps and tells you…”Hey!  When the heck are you gonna post your recipe for that pumpkin lasagna you made?”  I totally forgot!  I blame it on the cookies…

When it’s time for the holidays, all I can think of is food.  And the more, the better!  It’s not like anyone in my family is going to go hungry if a certain dish isn’t present at the table, but for whatever reason, I just feel better knowing it’s there.  Call it what you want (insanity, cray-cray, loca, nuts, bonkers, lights are on – nobody’s home), but it’s just how I roll… For that reason, I decided we needed to have a lasagna at Christmas dinner.  Even though I knew there was already going to be a turkey and a roast beef and all the fixings present, I just couldn’t resist bringing a pasta dish.  But instead of going the traditional route, I decided to spice things up a bit and put a new spin on the ordinary lasagna.

Pumped-Up Pumpkin Lasagna
Inspired by Food Mayhem and Taste of Home
Makes a 13 x 9-inch tray

• 1/2 pound sliced fresh mushrooms
• 1 small onion, chopped
• 1/2 teaspoon salt, divided
• 2 TSP of olive oil
• 1 lb. of Sweet Italian Style Chicken Sausage, chopped (I used Trader Joe’s brand, about 7 links)
• 1 pound 5 ounces (or 21 ounces) shredded part-skim mozzarella, divided
• 1 1/2 cups part-skim ricotta cheese
• 1 1/2 TBSP of buttery spread (or butter)
• 3 cloves garlic, minced
• 2 15 oz. cans of Libby’s 100% Pure Pumpkin
• 3 TBSP of light brown sugar
• 1 TBSP of agave nectar (or pure maple syrup)
• 1 TSP of  cinnamon
• 1/4 TSP of nutmeg
• 1 TSP of dried sage leaves
• 1/2 teaspoon kosher salt
• pinch white pepper
• 8 regular lasagna sheets (I used Barilla brand, NOT the no-bake kind)

1) In a large skillet on medium-high heat, sauté the mushrooms, onion and 1/4 teaspoon salt in olive oil until tender, about 3 – 5 minutes.  Then, add the chicken sausage and cook until the sausage starts to brown a little (the sausage is already fully-cooked, so you are just heating up).  Turn the heat down to medium and heat everything together for another few minutes.  Set aside.

2) In a large bowl, mix together the ricotta cheese and 12 oz. of the mozzarella cheese.  Set aside.

3) In a medium-sized pot, melt butter on low heat.  Add garlic and brown lightly.  Stir in pumpkin, brown sugar, agave nectar, cinnamon, nutmeg, dried sage, salt and pepper.  Stir until it’s all warm.  Remove from heat and set aside.

4) Preheat oven to 375 degrees.

4) Spray your baking dish with cooking spray.  Smear a thin layer of the pumpkin mixture on the bottom of the baking dish.

5) If you’re not good at eyeballing things (like me), divide your remaining pumpkin mixture, your ricotta cheese mixture and your meat mixture into two equal portions.

6) Top the thin layer of pumpkin mixture with 3 lasagna noodles going lengthwise and 1 going widthwise (you’ll have to break/shorten this in order for it to fit).  Using one of the reserved portions of the ricotta cheese mixture, smooth it over the noodles.  Using one of the reserved portions of the meat mixture, top the ricotta cheese.  Repeat this process again starting with one of the reserved portions of the pumpkin mixture, then the noodles, then the ricotta cheese mixture, then the meat mixture and then end with the pumpkin mixture.  Top the final layer of the pumpkin mixture with the remaining shredded mozzarella cheese.

7) Cover with foil and bake for 35 minutes.  Remove foil and bake for another 5 minutes.  Let rest for 5 minutes before serving.

One word for this dish.  OK, maybe two words.  Delicious and hearty.  I think some of my family members were a tad concerned when I told them what was on the dining room table was a pumpkin lasagna.  I’m not sure if they envisioned a dessert-like version of the multi-layered noodle treat or if they just thought it was weird that I would change up a classic and add something as odd (to them) as pumpkin.  But their faces definitely expressed some doubt and hesitation until they took a chance and finally took a bite.  Once they tasted this dish, they were pleasantly pleased (as was I).  One of my relatives actually said, “this tastes just like a regular lasagna, but only spicier and better.”

In fact, this recipe does taste very similar to a traditional lasagna, except not as acidic and a bit sweeter.  The dried sage definitely gave this lasagna a nice kick in flavor and complimented the subtle sweetness of the pumpkin.  All of the rich flavors and layers helped to make this recipe quite the filling one.  Just a tiny piece was enough to make a meal (even though I had a big piece along with turkey, roast beef, caesar salad, stuffing…but heck, that was so last year!).  And while this dish tasted great with the flavoring from the sweet Italian chicken sausage, it could easily be made without meat or with meat-free sausage.  As a side note, I used the regular lasagna noodles in this recipe.  I just put them in the recipe uncooked and baked them.  They turned out great, and not hard at all.  Actually, the noodles were perfectly al-dente.  I have found that boiling the noodles and then baking can sometimes produce a mushy lasagna.

I will definitely make this recipe again.  However, next time I’m going to make a mental note to make more than the suggested amount of pumpkin purée mixture.  Or, perhaps I will try to thin out the mixture a bit?  It seemed that I had trouble evenly spreading the pumpkin during the layering process and felt as if I was going to run out.  But if you’re a fan of this fibrous orange gourd like I am, then lather it on thick and make this dish pleasantly plump and you’ll be pumped to have this grace your dinner plate.

***And if you need another reason to try out this recipe, just check out what’s #11 on this list (thanks Kevin!)!***

After baking my cookies the other day, I noticed there were slight stains left on my baking sheet.  I didn’t spray any cooking spray or use any grease on my sheet before baking and the cookies had no problem sliding off.  Anyone know why this would have happened?  The baking sheet is pretty good quality, too. Your thoughts?

Namasté,
Nicole

Roasted vegetables are always delish.  But when the weather gets colder, it’s a must-have dish!  Have you given the mighty brussels sprout a taste recently?

Does anyone other than me love appetizers?  Especially ones that are hot and oh-so-tasty?  I have trouble staying focused when I’m at a party or special event and all I can see are trays full of bite-sized food being walked around.  Maybe it’s just that things look better when they’re miniature, served on a platter and being handed to you with a cocktail napkin?  Whatever the reason is, I love a good hor d’oeuvre and when they are done right, it’s time to party!

Image Credit – picasaweb.google.com

That said, I wanted to create a delectable hot appetizer as one of the dishes I would bring to Christmas Eve and Christmas dinner.  However, I wanted the appetizer to not only be finger lickin’ good, but I also wanted it to be something that I could easily put together.  Because I had already committed to cooking a main entrée, a lasagna, a vegetable, a dessert and an appetizer for both days combined, I really couldn’t take on something that would involve much time or that would require much effort.  After searching through my cookbooks, and seeing the same old recipes and not being entirely thrilled by them, a light bulb finally went off in my head!  I remembered Kerstin’s recipe for Cranberry Pecan Brie Bites and how amazing they looked, not to mention how simple they were to prepare.  And within a few short moments, I knew exactly what I was going to make!

Caramelized Onion, Mushroom, Bacon and Gorgonzola Bites
Inspired by Cake, Batter and Bowl and Pillsbury
Makes 24 bites

• 1 can (16.3 oz.) of Pillsbury® refrigerated Grands!® Flaky Layers refrigerated biscuits or 1 can (12 oz.) of Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits
• 1 TBSP olive oil
• 1 large vidalia onion, thinly sliced (about 3 cups)
• 2 TSP of chopped fresh thyme leaves or 1 TSP of dried thyme
• 1  TBSP of light brown sugar, packed
• 2  TBSP of white wine or chicken broth
• 1  cup fresh mushrooms, chopped
• 5 strips of bacon, cooked and crumbled into tiny pieces
• 1/2 – 3/4 cup of crumbled Gorgonzola cheese

1) In a large skillet, heat oil over medium heat.  Add onion and thyme and cook 8 – 10 minutes, stirring
frequently.  The onions will shortly begin to soften.  Then, reduce heat to medium-low and cook 7 – 9 minutes, stirring constantly.

2) Once the onions are completely softened and caramelized (brown), stir in brown sugar and wine.  Cook for another 2 – 3 minutes, stirring constantly, until liquid has evaporated.  Add the mushrooms.   Set aside.

3) Preheat oven to 350 degrees.  Open the can of biscuits.  If you’re using the Grands!® Flaky Layers refrigerated biscuits (I couldn’t find the Grands!® Jr. Golden Layers® refrigerated biscuits), you will need to roll out each biscuit and cut out three 2 1/2-inch circles from each biscuit (I used a 1/4 cup measuring cup to cut out my circles!).  If you can’t cut out three, cut two and roll together the remaining biscuit dough to cut out additional circles.  You will need a total of 24 circles of dough.

*If you are lucky enough to find the Grands!® Jr. Golden Layers® refrigerated biscuits, all you need to do is split each biscuit into two even layers in order to get your circles.

4) Press each circle into the ungreased cups of a miniature muffin pan.

5) Spoon about 1 tablespoon of the onion and mushroom mixture into each cup.  Top with a few crumbles of the Gorgonzola cheese and then top with bacon.

6) Bake 14 – 17 minutes or until golden brown and the cheese starts to bubble.  Let cool slightly for about 2 minutes and remove biscuit bites from the pan.  Place on a platter and serve to all your guests!

First and foremost, I want to thank Kerstin for giving me the inspiration to make these bite-sized bundles of joy!  I really liked the idea of using the mini muffin pans to make something other than muffins/cupcakes.  Plus, using a pre-packaged refrigerated dough was a whole heck of a lot easier than making my own dough from scratch.  My hot appetizer was definitely a crowd pleaser.  But when you pair buttery biscuits with sweet caramelized onion, Gorgonzola cheese and bacon, how can you go wrong?  Even though this recipe wasn’t the ‘healthiest’ or ‘lightest’ fare, they were bite-sized and consuming one or two was more than enough.  It was just enough indulgence to keep your mouth and taste buds happy, but to also leave your tummy with room for more.

Image Credit – media.photobucket.com

I must admit that I did panic a tad when I realized the biscuits I bought were not going to be as easy to use as the Jr. sized-version.  However, instead of running back to the grocery store in a frenzy to find the Jr. size, I improvised.  Rolling the biscuits and cutting my own circles was actually fun.  I don’t often get the chance to roll out my own dough (I don’t bake too many cookies or breads) and being able to be hands-on with my recipe was quite entertaining.  And then to see my creation come to fruition (when I had anticipated for a split-second that it was going to be disaster) and hear my family ooh and ahh, I was definitely on cloud nine.  Now instead of watching and eating the passed hot appetizers at parties, I look forward to watching people eating and enjoying the hot appetizers that I made.  And that’s a feeling I will never be able to pass up.

What’s your favorite appetizer?  Do you have willpower or are you like me and can’t pass up a hot app?

Namasté,
Nicole

OK, this might be weird, but I’m gonna throw it out there anyway.  Do you ever have the need or craving to eat a piece of fruit (mainly citrus) after a heavy, savory and filling meal?  Even if I am filled to the gills, that taste for something cold and citrus-y makes me feel better (or at least it makes me think I’m going to feel better).  Similar to how Chinese food restaurants will often times serve a plate of sliced oranges or pineapple chunks post-dinner, I look for fruit to help cut down on that greasy taste in my mouth and belly.  For whatever reason, it seems to work (for me at least).  For that reason, when I was perusing the internet for dessert recipes for Christmas Eve and Christmas Day, I was looking for something on the ‘lighter’ side and something that involved a fresh fruit taste.  I knew that we’d all be stuffed with heavy foods like lasagna, mashed potatoes, roast beef, roast turkey and stuffing that by the time dessert rolled around, we’d be looking for something to cut that ‘ugh’ feeling one tends to get after a big holiday meal.  I remembered my sister’s boyfriend’s key lime pie that he made for MHC’s birthday dinner and how I kept thinking it was so light and almost seemed to magically get rid of the heaviness in my stomach.  That said, I decided to make a Healthy Chow version of this classic dessert.

So Fly Key Lime Yogurt Pie
From Eat Better America
Serves 8

• 2 TBSP of cold water
• 2 TBSP of fresh lime juice
• 1 1/2 TSP of unflavored gelatin (I used Knox brand)
• 4 oz. (half 8-oz package) fat-free cream cheese, softened
• 3 containers (6 oz each) Yoplait® Light Thick & Creamy Key lime pie yogurt
• 1/2 cup frozen (thawed) reduced-fat whipped topping plus more for garnish (I used Cool Whip Lite)
• 2 TSP of grated lime peel/zest plus more for garnish (you will need about 3 limes, 1 lime doesn’t give much zest)
• 1 reduced-fat graham cracker pie crust (6 oz.) (I used Keebler brand)

1) In small saucepan, mix water and lime juice.  Then, sprinkle the gelatin on the lime juice mixture and let it stand for 1 minute.  It will start looking very gelatinous (like Jello!).

Clearly magical!

2) Heat mixture over low heat, stirring constantly, until gelatin has completely dissolved.  Then, let the gelatin mixture cool slightly for about 2 minutes.

3) In a medium bowl, beat cream cheese.  I used a fork and mashed the cream cheese around until it was well-blended (since it’s already been softened, it doesn’t take much effort).  Add the yogurt and lime juice mixture to the cream cheese and mix again until well-blended.

Just beat it!

Like a light green cloud…

4) Add your whipped topping and lime zest and fold into the cream cheese mixture.

It kinda looks like ranch dressing…

5) Pour the cream cheese mixture into crust.  Make sure it is spread out evenly.  Refrigerate until set, about 2 hours.

Ready to chill…

6) Garnish with more lime zest and lime slices and serve with a dollop of whipped topping.  Dig in!

Lotsa lime zest (in a reused margarine container – gotta think green!)

As I mentioned in my previous post, because this was such a breeze to make and I like to make things easy as pie (get it?) for myself, I decided to make a double-batch of this recipe on Christmas Eve morning.  This was a tad risky on my part considering I had no idea how it was going to taste and I was going to bring this dessert to two separate events.  Well, I gambled and I won!  This dessert was a hit both times!  The guests at both parties really seemed to enjoy the tartness of the lime and how ‘light and airy’ this dessert tasted.  In fact, they had a tough time believing that this dessert was low in calories and low in fat.  I had to giggle at times because the main ingredient in this dessert was just key lime pie flavored yogurt and people kept asking how I made this creation.  I wish I could have told them that I slaved over this recipe for hours, but I can’t tell a lie.  Nevertheless, my key lime pie received rave reviews and managed to achieve what I had in mind – make my full belly feel lighter and cut the grease from the heavy foods.  And if lime is not your cup of tea, you can use lemon, vanilla or orange flavored yogurt as a substitute and add in lemon or orange zest/juice or vanilla bean.  Not too shabby, huh?

Image Credit – theproducersperspective.com

So let’s run through this again.  This recipe is easy to make, is a relatively healthy treat, contains inexpensive ingredients, tastes amazing, is versatile and helps in digestion (at least in my mind)…I think it’s time to label this recipe with a gold star and bookmark it in my recipe folder.  It’s definitely a KEY-per!  Hahahahaha!

What’s your favorite kind of pie?  Or, do you prefer a savory pie (meat pies, Shepard’s pie, pizza pie)?

Namasté,
Nicole

While I’m doing well finding my way around the kitchen, there are still some things that ‘freak’ me out a bit.  Among those things are baking my own bread with yeast, boiling a live lobster, deep frying anything (I don’t like splatter.  TWSS!), fileting a fish, making my own cheese and cooking a very large piece of meat (whole chicken or turkey, ham, prime rib, etc.).  I’m not sure why I have these nutty fears over such silly little food-related things (maybe I’m just cray-cray?)  But a few weeks ago, I decided that I had enough of being scared and decided I was going to conquer one of my fears head-on.  And what better time to bite the bullet than on a big holiday?  Healthy Chow says there isn’t any!

That said, when my brother-in-law announced that he was going to be holding Christmas Eve dinner at his apartment, the rest of the family volunteered to pitch-in and help out with the menu for the evening.  Since my mother-in-law was bringing a lasagna, my sister-in-law was bringing an appetizer, a vegetable dish and dessert, and my brother-in-law was supplying an array of finger food, the thing that was missing was a main entrée.  Ding, ding, ding, ding!!!  Do you hear the bell?  It’s telling Healthy Chow to buck up and make the main course.  And being that it was Christmas Eve, a traditional baked ham would be the perfect idea.  Take a deep breath, Healthy Chow, the plane is at the perfect altitude and it’s time to jump…

Baked Ham with Tangy Honey Citrus Glaze
Adapted from Allrecipes.com and Cooksham.com

• 1 (10 lb.) fully-cooked, bone-in ham, spiral-cut (I used a Cook’s ham)
• 1 3/4 cups packed light brown sugar
• 2/3 cup pineapple juice (reserved juice from the canned pineapple – I used Dole brand)
• 1/2 cup honey (I used Nature’s Promise brand)
• 1/2 medium orange, juiced and zested and 1 medium orange sliced
• 1/3 cup of orange juice
• 2 1/2 TBSP Dijon mustard (I used Grey Poupon)
• 1/4 TSP ground cloves (I omitted these, but I’m sure they would be delish)
• 1/4 TSP of ground ginger
• 1/4 TSP of cinnamon
• 2 TSP of cornstarch mixed in 1/4 cup of warm water(to thicken glaze)
• 3  20 oz. cans of pineapple rings, in pineapple juice (for covering ham while baking and for garnish)
• toothpicks
• 1 lb. bag of carrots (for a make-shift roasting rack)
• fresh parsley for garnish
• meat thermometer

1) Make sure to take your ham out of the fridge to let it sit at room temperature two hours prior to cooking.  This will help to ensure even cooking.

2) Take the wrapping off of the ham and discard the glaze (you’re going to be making your own!).  Give it a quick rinse and gently pat dry with paper towels.

3) Preheat oven to 275.  Since I don’t own a large roasting pan or roasting rack, I used a disposable aluminum pan and lined the bottom of the pan with carrots.  The carrots acted as a mechanism to lift the ham from the bottom of the pan.

Mighty carrots!

4) Place the ham in the roasting pan, face down on the carrots.  Cover the ham with pineapple rings by inserting the toothpick into the ham and then letting the pineapple ring suspend from the toothpick.  Cover as much of the ham with the pineapple rings as possible.

A big hunk o’ meat!

Ain’t she festive?

5) Cover the pineapple-covered ham loosely, but not entirely, with an aluminum foil tent without letting the foil touch the ham.  I poked a hole in the foil with a toothpick to prevent this from happening.

The ham in playing peek-a-boo with me!

6)  In a medium saucepan, combine brown sugar, pineapple juice, honey, freshly squeezed orange juice, orange zest, orange juice, Dijon mustard, ground ginger and ground cinnamon.  Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.

Not sure why my Dijon wouldn’t dissolve?

7) Bake ham in preheated oven for 2 hours.  Remove ham from oven, and brush with glaze (after 1 hour and 15 minutes of cooking).  Bake for an additional 45 minutes, brushing ham with glaze every 10 minutes.  When glazing, make sure to cover the entire ham; don’t be afraid to get into the crevices of the pineapple rings and ham.  You want the glaze coating everything!

Gettin’ all glaze-y!

Healthy Chow in action!

8 ) When it’s done (thermometer says 140 degrees), take the ham out and let sit on counter for a few minutes.  Baste one more time with glaze and cover with foil until serving.

All done!

9) Heat the remaining glaze on medium heat and stir in the cornstarch mixture.  Keep stirring until the glaze begins to thicken.  Once thickened to your liking, remove from heat.

10) When you are ready to serve your ham, remove the pineapple and toothpicks (I discarded the pineapple).  Garnish your platter with the orange slices and parsley.

The garnish is ready…!

11) Since this ham is pre-sliced, it’s easy to cut and ready to eat!  Drizzle the glaze over the ham and serve with pineapple rings.

Technically, this isn’t actually ‘baking’ a ham.  Since this ham is already pre-cooked, it’s more like ‘reheating’.  Thus, you don’t have to be afraid of the ham being undercooked.  It still will take about two hours to reheat the ham thoroughly (for a 10 lb. fully cooked, bone-in ham) and there is preparation for the glaze.  Therefore, in my opinion, this IS cooking.  I know hams often times come with their own glaze, but I wanted to make mine from scratch.  This glaze recipe had just the right amount of citrus, tang and sweetness.  I also liked the flavor the Dijon mustard added to the glaze – it gave it a unique kick.  It was a delicious glaze to use on the ham while baking and it was just as good as a gravy.  Trust me, it may seem like a ton of glaze, but you will want to have more than enough on hand for leftovers.  The tenting method of the aluminum foil helped to cause a steaming effect while the ham baked.  It wasn’t dry at all and in fact, was really moist.  The pineapple rings covered in the glaze helped to nicely caramelize the ham.  The saltiness of the ham combined with the sweetness from the glaze and pineapple created the ultimate sweet and savory combination.  It was a definite hit!

Image Credit – happierhomes.com

Adding the garnish of the orange slices and parsley definitely probably wasn’t necessary, but in my mind, presentation is key.  I like garnishing dishes with an ingredient that’s in the dish.  Thus, the orange slices fulfilled that goal and added a nice punch of color, along with the fresh parsley, to the platter.  Don’t forget, we do tend to eat with our eyes!  And while our eyes were happy seeing the ham, our stomachs were even happier with this dish in them.  I made more than enough ham (and glaze) for our Christmas Eve dinner, but having leftovers certainly wasn’t a problem.  We made ham and cheese sandwiches, ham and spinach omelets and of course, cold ham straight out of the fridge was a popular choice.  It was another gift that kept on giving!

If you can’t already tell, I was more than pleased with my baked (reheated) ham.  My fear of cooking a big piece of meat was one that was conquered and one that is now just a fleeting memory.  I can’t believe I was so intimidated?  But when you do your research, are prepared and realize that this is only as hard as you make it, it’s not so bad.  Actually, it was pretty damn great, if I do say so myself.  That said and my new found cooking confidence in me, you just might see some of my other cooking fears being conquered on this blog.  Now, who’s in the mood for some deep-fried Oreos with a loaf of homemade sourdough?  Hmmm….

Do you like to research and review recipes (I’m a fan of reading the readers’ comments) before making something or do you just like to wing it?

Namasté,
Nicole

From reading most of your posts (sorry, I’m still so behind in my blog reading!), it appears that you had happy, fun, festive and relaxing New Year’s Eves and New Year’s Days.  Happy, happy everyone!

Much like many of you, I also had a wonderful New Year’s Eve celebration.  While Patrick and I in recent years have spent New Year’s Eve in a more low-key fashion, this New Year’s Eve was a bit different and a lot more special.  Our close friends, Matt and Laura, were moving to Italy on New Year’s Day and because New Year’s Eve would be their last official night in Boston (until they move back to the States, which hopefully, will be soon), we decided to live it up and celebrate the birth of the new year with our friends at a local bar.  I can’t think of a better way to end a year and start a new one than one being surrounded by the love and good spirit of friends.

Apparently, we were the first to start our New Year’s Eve partying at The Living Room, the North End bar where we decided would be the best place to usher in 2010.  When we walked in, the bar was festively decorated with an ice sculpture, balloons, party hats and noise makers and lotsa champagne!  I guess it’s good that we arrived early since the place was empty and I was able to take some good pictures (the things bloggers seem to appreciate, huh?).

Nothing says ‘party’ like helium-filled balloons!

A fully stocked bar…

Fancy hats and noise makers!

Cool, huh (get it?)

Actually, I changed my mind.  Nothing says ‘party’ like champagne!

Within a few short minutes, all of our friends had arrived, as well as our guests of honor.  Then, it was really time to PAR-TAY!  Everyone was dressed to the nines and had their party faces on.  I think when it’s New Year’s Eve, people tend to be in a more footloose and fancy-free mindset and because it was our last night with Matt and Laura, we all had on our party shoes tied on tightly (some more so than others!).

The Italy-bound Matt and Laura

Hey Bud!

Carolyn and Greg – 1st New Year’s Eve together!

Mrs. and Mr. Healthy Chow

Carolyn, Sabrina and Laura – looking fierce!

Troy and Patrick

Me and Toni (what a cute mommy-to-be!)

The music took awhile to actually come on.  I guess the DJ was having issues with his equipment (TWHS!)?  Kinda lame since it was New Year’s Eve and who has a party without music?!  But once the tunes started playing, our party elevated to a whole new level.  I saw some dance moves and party faces that I haven’t seen in a long time.  It’s a good thing I had my camera because they definitely needed to be captured!

What’s so funny?

Greg and Carla

Looks like a serious conversation to me…

Sister-in-laws Lauren and Laura – strike a pose!

Newlyweds Mark and Jen

Another set of sister-in-laws!

Miss New Year 2010!

I can’t even comment…

Don’t worry, I didn’t give anyone the cold shoulder – hahaha!

Lauren and Troy working the dance floor!

Gettin’ silly…

And finally, we get to see Patrick’s patented dance move…

As you can see, the night was a blast!  While we partied the night away, said goodbye to 2009 and welcomed 2010 with open arms, it was bittersweet seeing our friends all together and knowing that that night was the last time we’d be seeing Matt and Laura in Boston for some time.  Don’t get me wrong, we definitely had our fair share of laughs and giggles (actually, some had more than their fair share…).  But, the end of the night did involve some tears (yes, I am a big cry baby!) and long hugs.  It’s never easy for me to say goodbye to anything – whether it be to go back home after a fun-filled vacation, a relative living out-of-state, a pair of my favorite beat-up shoes, an old year or dear friends moving abroad.  And while most of my tears have dried from that night, my heart still aches even as I am writing this post.  However, the beginning of a new year is the beginning of a new chapter in life for everyone.  I know Matt, Laura and their daughter, Giulia will have a wonderful life in Italy, just like there are plenty of wonderful of things on the horizon for me.  I’m excited for the prospect of what’s to come; it makes embracing 2010 that much easier.  And looking backwards or wishing for the past, is never really the healthiest way to live.  That said, I wish everyone a happy, healthy and prosperous new year and will keep the memories of 2009 safely in my mind and heart.

Good luck Matt, Laura and Giulia!  We all love you and miss you already!

What are you looking forward to most in the new year?  Did you have a happy New Year’s Eve and New Year’s Day?

Namasté,
Nicole

I’m not quite sure what happened?  Healthy Chow is a gal who loves her sleep and doesn’t usually have a hard time catching her Z’s.  However, after having a fun-filled Christmas Eve night, I could not fall asleep.  Perhaps it was the excitement of Christmas on the horizon that kept me wide awake?  Or, maybe it was all the sugar and carbs I had that prevented me be able to watch the back of my eyelids? Whichever the case was, I think I slept for about two hours total and was ready to greet the day at 3:30am!  INSANE! I tried to just rest and take some deep breaths in order to calm my mind, but I guess my mind just wasn’t having any of it.  That said, I decided to get out of bed at 6am.  I’m surprised I didn’t see or hear Santa coming down my chimney?  Hehehehehe!

Image Credit – christmas.howstuffworks.com

Much like the day before, I spent the whole day hanging out with my two hot friends – my stove and my oven.  Dang, were they on fie-yah!  Christmas dinner was going to be at MHC’s (Mother Healthy Chow) house and while she and my aunt were going to be cooking the main entrées, a roast beef and a turkey, I was in charge of bringing a hot appetizer, a yummy vegetable dish, a unique lasagna and a fun dessert.  Because Healthy Chow is a girl who likes to makes things as easy as possible for herself, I made a double-batch of the key lime pie I made on Christmas Eve, so that dessert for Christmas Day would be all set.  And I also made the same hot app – it was tasty the day before, so why not recreate the same hit?  For my new dishes, I made 1.5 trays of pumpkin and sausage lasagna and a broccoli casserole.  Hoooo-weeeee!  It’s a good thing I was running on pure adrenaline because much like the day before, I finished up my cooking just in the St. Nick of time!

When my sister and I arrived at MHC and Darrell’s home, we were greeted by the bright view of the ocean, as well as the hosts of the party and the wafting smell of deliciously home-cooked food! Apparently, MHC was on the same schedule as her daughter.  She must have greeted the sun on Christmas morning with the amount of food she had cooked and all the beautiful decorations in their home.  I love the toasty feeling of homes on holidays when they’re filled with family.  They’re so inviting and full of love, a gift that no kind of money can buy.

Uncle Victor, my cousins and Patrick revving up their appetites

My sister, my aunt, MHC and my uncle checking out the view

The not-so-childlike kids’ table

Fresh kielbasa brought by my aunt, a festive bean dip made by Michelle and the remnants of my bite-sized biscuit cups (I guess the hungry mouths were working faster than my picture snapping abilities)

Carve up that bird, Auntie!

Once all of our family members had arrived, it was time to be seated for dinner.  We were all working up such a frenzy in the kitchen (my mother was getting all the last-minute details in order, my aunt was in charge of gravy making and meat carving, Michelle was cooking up her corn bread stuffing and I was heating up my prepared dishes), that it was almost sundown by the time the dinner bell rang.  But that’s perfectly fine, because while I was busy as a bee in the kitchen, I was working up a hunger that could give a mean sting!

A feast for king and queens

Succulent roasted turkey courtesy of my Aunt Joanie

My cheesy broccoli casserole topped with whole wheat panko breadcrumbs

A bowl of delight – mashed potatoes!

My pumpkin and sausage lasagna – more cheesy goodness!

Michelle’s savory herbed cornbread stuffing

MHC’s roast beef – juicy and cooked to perfection!

And I thought there was only going to be a ham on Christmas Eve!

Everyone waiting for the blogger to finish snapping her pictures…

My dinner plate

Garlicky-lemon caesar salad

Much like the previous night, once dinner was over, we slowly migrated to dessert.  And if I thought dinner was already grandiose enough, dessert was definitely fighting for a place in the spotlight.  Darrell’s dad brought over three huge desserts from Montillio’s Bakery: a strawberry shortcake, a chocolate layer cake and a blueberry pie.  There were also my Aunt Mary’s mini pecan tarts, a tiramisu, as well as my key lime pie.  Sah-weet! And to go along with our dessert, MHC played coffee barista again and made us all our very own cappuccinos and mocha lattes.  You can’t beat that!

Berries and cream = heaven!

How festive!

Check out all those blueberries!

The Montillio’s Bakery trio along with my key lime pie and a tiramisu

Hmmm, fantastically frothy!

Can we give you a few Bucks for being our Star?

Too much turkey, Patrick?

And what’s a holiday without a few holiday pictures?  Not a complete one in my book!

MHC and her helpers

Our gracious hosts for the evening

Look, Mom!  I can take a picture of myself!

To conclude the night, we exchanged a few gifts, as well as many smiles.  I was so excited to give my mother and Darrell their gifts, as I knew my selections were spot-on this year.  You know how when you see something, it just feels right and you know it’s the perfect gift? Well, this happened twice for me.  Can you believe?!

What could it be?

Nambé Kissing Salt and Pepper Shakers!

And…

A set of Nambé Twist Coasters!

And finally, Burberry rain boots!  How chic!

Strut your stuff, MHC!

Ah, and that concludes another Christmas.  While I think I worked harder this year than any other year, I couldn’t have been more happy and satisfied.  Being able to provide deliciously home-cooked food for your family on the holidays is truly a feeling of which I hope to have more.  That synergy that exists when family is working together to achieve a common goal is something I want to experience as much as I can.  No matter if it’s Christmas or any other day, it’s a feeling and spirit that can’t be beat or bought.  Thank you again, Mom and Darrell, for a wonderful Christmas!  Love you!

Even though I had my share of Christmas sweets, I didn’t have one Christmas cookie this year.  Can you believe?  Do you have a favorite cookie recipe?  If so, what is it?  I’m participating in a cookie swap and I could use some suggestions.  Thanks!

Namasté,
Nicole

WOW!  Christmas came and went with a bang!  I think I blinked my eyes and it was instantly over.  However, I did have a blast and enjoyed every minute of this glorious holiday.  As I mentioned in my previous post, this year I wanted to really be involved with the cooking and preparation, versus just lounging around as I did in years past.  Thus, for Christmas Eve, after much deliberating and thought, I decided on baking a ham, making a hot appetizer and whipping up a tasty dessert.  That said, I was up at the crack-a-lackin’ of dawn to get a good stretch in at yoga and then it was time to hunker down in the kitchen.  I was cooking up a storm!  Not to pat myself on the back, but everything came out better than I expected.  Also, everything took a bit longer than expected.  Before I knew it, it was time to rush out the door to my brother-in-law and sister-in-law-to-be’s place for Christmas Eve dinner.  We made it just in time! Phew!

When Patrick and I walked in, the festivities had already started.  Patrick’s family was socializing and munching on appetizers as I was getting my goodies settled in the kitchen.  Among the array of finger foods were shrimp cocktail, an antipasto platter, baked brie and fresh fruit.

Hello everyone!

Hmmm, shrimp cocktail!

What a spread!

A little bit of everything…

My hot appetizer: bite-sized biscuit cups with caramelized onion, mushrooms, gorgonzola and bacon

My baked ham with tangy honey citrus glaze.  Check out that garnish; it’s all about the presentation!

A yummy lasagna – courtesy of my mother-in-law, Ellen.  Thanks El! (BTW, it wasn’t 10:57 pm.  The clock was a little wacky!)

My sister-in-law, Carolyn’s, green bean casserole.  So good!

How’s the food, Pat?

Carolyn and Greg

Uncle Norm and Auntie Margo

My dinner plate (or bowl, as we ran out of plates)

After Carolyn and I finished prepping and serving dinner, we cleaned up and got the living room area ready for the activity portion of the night – gift opening! There were some wonderful gifts this year (much like every year) and we were all quite pleased.  While I love the gifts that I received, I also loved watching the excitement and joy on the faces of my family members.  There were so many laughs and good times shared, exactly what the holidays should be about.

I think Ellen really liked her new coat! Priceless!

Uncle and Nephew

My father-in-law, Dan, loving his 2010 calendar of Colby (Carolyn’s dog)

The hosts for the evening: Kevin and Vanja

Which is the better gift, Carolyn?  The handbag or Greg?

Healthy Chow’s best gift ever!

Cheers!

Healthy Chow happily posing with some of her Christmas gifts

Once we finished opening our gifts, we had digested our dinner and made room for our next course – dessert! On the agenda were chocolate and vanilla frosted cupcakes, Carolyn’s homemade apple crisp and my freshly baked (or chilled) key lime pie.  Everything was delicious!  I loved the buttery, yet light taste of the apple crisp with the toasted oatmeal topping.  And my key lime pie was tart and refreshing.  It tasted very tropical! I definitely had a taste (and a little bit more) of everything

I’m glad I saved room for dessert!

Ah, cupcakes!

What a lovely night!  Kevin and Vanja did a fantastic job decorating their home giving it a warm, Christmas feeling and hosted a great party.  We all had a such an amazing time enjoying each other’s company and sharing so many laughs.  Not to mention, the food was delicious! I’m proud to say that my first-ever baked ham came out quite well and was a hit!  It felt great to be able to fully contribute to my family’s dinner and to know that I was able to help in giving them a nice meal on Christmas Eve.  I think all of our bellies were quite full and happy.  What a splendid way to end the day and to prep myself for the next big event…Christmas!

I hope you had a Merry Christmas!

Did you make anything for your holiday meal?  If so, would you make it again?  Do you like cooking on the holidays?

Namasté,
Nicole

Do you have any one in your life that never seems to want the credit that he/she is due?  Is there someone in your life who you consider a salt-of-the-earth person and would go out of their way to ‘do the right thing’?  Or, maybe that certain friend or family member who has consistently been a hard worker and a role model all of his/her life, but never has wanted any recognition for it?  Well, I have a person that fits that description in my life and that person finally got some of the well-deserved acknowledgment that has been a long time coming.

A couple weeks ago, Patrick and I drove to Springfield, MA (his hometown) for a very special occasion.  Patrick’s father, Dan, was going to be inducted into the Springfield Public High School’s Sports Hall of Fame for refereeing (basketball – 43 years, football – 37 years).  Dan, along with his father, John (30+ years for refereeing both basketball and football), were both going to be inducted, and we, as a family, were all going to be in attendance to watch this occur.  Dan was going to be in attendance to accept his own award and his brother, Brian, and sister, Debbie, were going to be accepting the award for their father, who has passed on.  Needless to say, it was going to be quite the momentous event and we were excited to be able to witness it.

When we arrived at Central High School, the location for the induction ceremony, we were immediately greeted by our family.  I don’t think anyone wanted to miss out on this occasion since pretty much the entire extended family was there.  And to see the look on Dan as we all said hello and congratulated him was priceless.  To say he was beaming and lit the hallways of the school entrance with his smile would have been an understatement.  But as usual, Dan thanked us for coming versus just accepting our congratulatory remarks.

The Man of the Hour

The gymnasium at Central High School was transformed beautifully into the ceremony’s reception and dining area.  Our tables were decorated with fall and Thanksgiving inspired centerpieces and had signs indicating each inductees’ names.  I felt so honored to be sitting at the ‘Burke’ table!  Not to mention, we were situated at the front of the room where the awards were being presented – perfect for picture taking!

Dinner was served buffet-style which consisted of a caesar salad, chicken francaise, beef tenderloin, rice pilaf, roasted potatoes, pasta with alfredo sauce and steamed string beans and carrots.  It was quite the spread, to say the least!  However, dinner was no match for the entertainment of watching the inductees accept their awards.  Being able to hear their names being called and then seeing their faces glowing with excitement and delight as they marched up to the podium to receive their awards, was really touching.  Since this was only the third class ever to be inducted into the Springfield Public High School Sports Hall of Fame, the inductees varied in age and in years of service.  Nevertheless, all were proud and happy to be acknowledged for their achievements.

My dinner plate

The emcee of the event

One of the first inductees to receive their award was none other than my father-in-law, Dan.  I’ll never forget the look on his face that night.  He was smiling from ear-to-ear as his name was called, with his brother and sister by his side accepting their father’s award, as we all clapped and cheered loudly for our family.  It was a proud moment for the Burke family and one we will surely remember for many years to come.

Dan accepting his award!

Brian and Debbie accepting their father’s award

Say cheese!

I really had a great time that night in Springfield.  It’s always a pleasure to spend time with my family, but that night meant so much more.  To see my father-in-law, a man who always goes above and beyond what is necessary in every aspect of his life, and conducts his life with such integrity, finally be recognized for his perseverance and dedication, made me so delighted.  After all those years of being under the court and stadium’s lights, Dan had his moment in his own limelight.  And his star never shone brighter!  Congratulations again, Dan.  We love you and are all so proud of you!

The awards

Family picture

Dan and Ellen

GB, Dan and Carolyn (love that dress!)

Kevin, Dan the Man & Vanja

Healthy Chow and Patrick

The best looking man of the night!

If you could pick one food to eat every day that you would not get tired of, what would it be? Why?

Namasté,
Nicole

I have a secret.  I always thought brussels sprouts were weird.  I mean, they are mini cabbages, right?  So, what’s the allure?  Whenever I saw brussels sprouts either on a menu or on the table (not at the Healthy Chow house, at a friend’s house), I sort of shuttered.  Who knows why?  The truth is, I had never even tried a brussels sprout.  I thought they looked weird and people would always say (on tv) that they ‘hated’ them.  BTW, when I say ‘people’, I mean Punky Brewster.  I remember how she hated them, but used to always say before going to a commercial break, “I’ll be back before you can say ‘brussels sprout’!”  I think it may have been Punky that seeded the idea in my head that these mini leafy veggies were not so much.  But I digress…

Image Credit – kristievosper.typepad.com

Anyway, while my days of watching Punky B. on tv (hey, that rhymes!) are over (tears streaming down my face), my days of fearing the brussels sprout are also over.  In fact, I can’t believe I ever gave them the cold shoulder in the first place!  And, they are so good for you!  According to WHFoods.com:

Brussels sprouts reduced the development of pre-cancerous cells 41-52% in the colon and 27-67% in the liver, and drastically diminished the size (85-91%) of pre-cancerous lesions in the liver.

…a cup of Brussels sprouts contains a whopping 1122 IU of vitamin A plus 669 IU of beta-carotene, both of which play important roles in defending the body against infection and promoting supple, glowing skin.

Consumption of cruciferous vegetables, such as Brussels sprouts, is known to reduce the risk of a number of cancers, especially lung, colon, breast, ovarian and bladder cancer. Now, research reveals that crucifers provide significant cardiovascular benefits as well.

After reading all the nutritional benefits, for Thanksgiving this year, I decided to bring a dish that contained the ever-so-mighty brussels sprout.  I figured, my family can all ‘thank’ me later (get it?).

Roasted Brussels Sprouts with Goat Cheese, Dried Cranberries, Chickpeas and Pecans
Serves 10 – 12

• 2 1/2 lbs. of brussels sprouts
• 2 1/2 TBSP of olive oil
• 4 TBSP of orange muscat champagne vinegar (I used Trader Joe’s brand)
• 3 oz. of pecans, chopped (I used Green Valley Pecans)
• 1 1/4 cup of chickpeas
• 1 cup of dried cranberries
• 2 1/2 oz. of goat cheese (I used about half of the tube of the Trader Joe’s brand)
• few shakes of adobo powder
• s&p

1) Preheat the oven to 400 degrees.

2) Wash and trim your brussels sprouts.  I cut the stems off and discarded any of the outer layers that looked wilted or ‘not-so-fresh’.  I then quartered each sprout (you can just halve lengthwise the smaller ones).

3) Place your prepared brussels sprouts in a large bowl and add the olive oil and champagne vinegar.  Gently toss everything together and make sure all the sprouts are evenly coated.  I used my hands to do this.

4) Line a large baking sheet with aluminum foil and coat with cooking spray (I had to use a large baking sheet and a small one).  Spread the brussels sprouts in a single layer on the sheet, making sure they do not overlap.

5) Roast for 35 minutes and add the chickpeas about halfway through.  Add the dried cranberries and pecans for the last 15 minutes.  Shake the pan and move some of the brussels, cranberries and pecans around occasionally while roasting in the oven to ensure even cooking.  You’ll see some of the brussels sprout edges browning and crisping – that means they are done!

6) Transfer the contents of the pan to a large bowl or serving dish.  Season with adobo powder, salt and pepper to taste.

7) While everything is still hot, add your goat cheese.* I crumbled the goat cheese in smaller pieces before adding it to the top of the brussels sprouts.  Gently toss to ensure the goat cheese is evenly distributed.

8 ) Eat, eat, eat!

*If bringing this to a party, I would suggest waiting until the dish has been heated and is about to be served before adding and mixing in the goat cheese.

This dish was a hit at my Thanksgiving dinner table.  While some were a bit concerned that they had never tried a brussels sprout and thus, had some preconceived notions about the miniature cabbages, most ended up really enjoying my dish.  I think what turns people off about brussels sprouts is the fact that they can taste a bit bitter.  By adding orange muscat champagne vinegar and dried cranberries, the dish was subtly sweetened and the bitterness was counteracted.  I also feel that roasting the brussels brought out their natural sweetness and also added to the rustic look of this recipe.  And of course, when you add silky smooth goat cheese and crunchy pecans to anything, it always tastes good!

I guess I can see why the brussel sprout gets a bum rap.  They are sort of odd looking and probably not on the top of the list of vegetables you’d want to eat raw.  But when they’ve been prepared, paired with some great ingredients, graced with some pizazz and basically given a chance, they can turn your world around.  Remember what Punky did for Henry?

“Every time I turn around, I see the girl that turns my world around. Standing there…”

Are there any foods that you’ve grown to love? Or, any foods you ‘thought’ you didn’t like, but actually now love since you’ve tried them?

***Wanna win some free gourmet chocolate?  If that’s a yes, check out Kerstin’s blog for her fantastic Hotel Chocolat giveaway!***

Namasté,
Nicole