Thanksgiving

Sweet Potatoes fit for Thanksgiving


Wishing you and yours a safe, blessed and Very Happy Thanksgiving.

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These sweet potatoes are sliced and roasted in the oven, then drizzles with balsamic and topped with parmesan cheese and fresh herbs. They can be enjoyed as a side dish for eight, or as a meatless main for four people.  These would be beautiful on your Thanksgiving table if you would like to serve this as a side.

And speaking of Thanksgiving, I know the holidays can be a stressful time. Between traveling, extra calories being consumed and stress of having to take care of so many people, it’s easy to feel overwhelmed.  That’s why it’s so important to take care of yourself during this time of year. In addition to making healthy and delicious food, hit the gym to work out any stress. It’s a guaranteed way to feel great, quickly.

 

 

Parmesan Hasselback Sweet Potatoes with Balsamic Glaze

taken from: Skinnytaste.com

Servings: 4 • Serving Size: 1 sweet potato • WW Points+: 8 pts (or 4 as a side)

Calories: 302 • Fat: 10 g • Sat Fat: 3 g • Protein: 6 g • Carb: 48 g • Fiber: 7.5 g

Sugar: 17 g • Sodium: 284 mg • Cholesterol: 10 mg

Directions:

Preheat oven to 400 degrees. With a large, sharp knife, make ¼-inch slices down the length of each potato, cutting only 3/4 of the way through.

In a small bowl, combine butter and olive oil. Place the potatoes in a medium mixing bowl and drizzle half of the olive oil/butter mixture over the top of each potato, then toss to evenly coat.

Place potatoes on a small baking sheet and sprinkle with salt and pepper.

Bake for 50- 60 minutes, or until potatoes are tender inside and caramelized and crisp on the outside. Drizzle with remaining butter/oil and sprinkle with parmesan, herbs and drizzle with balsamic glaze.

Categories: family, holiday, meals, Real Estate, Recipes, Thanksgiving | Tags: , , , , , | Leave a comment

Wishing you a Safe and Happy Thanksgiving


 

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Simple table center piece with a festive flair

 

 

 

 

 

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Enjoy dinner with family and friends in style

 

 

 

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Easier than it looks fruit tray that will impress

 

 

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Happy Thanksgiving


Wishing you the most wonderful and blessed Thanksgiving with family and friends!

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In Remembrance


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Happy Thanksgiving


I absolutely love the work I do in helping individuals achieve their real estate dreams. I am thankful for the wonderful clients I have had the pleasure to work with.  Please contact me when you or someone you know is in need of a real estate professional in the Nashville area, I’m here to help.  Wishing you and yours much peace, joy and abundance on this day and every day of the year.

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A Dessert So Easy Your Kids Can Help Make It


Pumpkin Crunch Parfaits:

Here’s a fun dessert that your youngsters can help make. It’s a great treat for Thanksgiving.

Prep/Total Time: 15 min. / Serves 6

  • 3/4 cup cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 2 cups whipped topping
  • 1 cup canned pumpkin
  • 1/2 teaspoon pumpkin pie spice
  • 1 cup chopped Diamond of California® Pecans
  • 32 gingersnap cookies, crushed (about 1-1/2 cups)
  • Additional whipped topping

 

Directions:

  • In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Stir in the whipped topping, pumpkin and pumpkin pie spice. Fold in pecans.
  • Spoon half of the mixture into parfait glasses; top with half of the gingersnap crumbs. Repeat layers. Top with additional whipped topping. 
Originally published as Pumpkin Crunch Parfaits in Country October/November 2001, p51
Categories: holiday, Real Estate, Recipes, Thanksgiving | Tags: , , , , | 2 Comments

Try This Yummy Dessert for Thanksgiving


Pumpkin Bread Pudding:

“Try this great substitute for the hum-drum pumpkin pie. Adults and kids alike will rave over this recipe. Serve warm with a dollop of whipped cream.” – Makes 6 servings

  • 1 egg
  • 3 egg yolks
  • 1 1/2 cups whole milk
  • 2/3 cup sugar
  • 3/4 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3 1/2 cups white bread cubes
  • 3/8 cup miniature chocolate chips
  • 2 tablespoons brown sugar
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 large custard cups.
  2. Whisk together the egg and egg yolks in a large bowl. Add the milk, sugar, pumpkin puree, vanilla extract, salt, cinnamon, nutmeg, and cloves; whisk into a smooth batter. Add the bread cubes and toss gently to dampen. Set aside for 15 minutes.
  3. Pour the batter evenly into the prepared cups. Sprinkle chocolate chips and brown sugar over each portion. Arrange the custard cups in a shallow baking pan. Pour hot water into the baking pan to halfway up the sides of the custard cups.
  4. Bake in preheated oven until pudding is golden brown and puffy, about 40 minutes; transfer to cooling rack for 10 minutes.

       Recipe Courtesy of JJCUNEO 

       

Categories: holiday, Real Estate, Recipes, Thanksgiving | Tags: , , , , | 1 Comment

Candied Yams for Your Holiday Meal


Southern Style Candied Yams with Gingersnap Crunch:

  • 8 medium yams or sweet potatoes (about 4 pounds), peeled, halved crosswise and cut into 8 wedges
  • 1 tablespoon vegetable oil
  • Kosher salt and freshly ground pepper
  • 3 tablespoons unsalted butter
  • 1/3 cup light brown sugar, packed
  • 2 tablespoons honey
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon freshly ground nutmeg

CRUNCH:

  • 4 ounces gingersnap cookies (about 16)
  • 1/2 cup light brown sugar, packed
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup all-purpose flour
  • (Serves 8)

Instructions:

For the yams: Preheat the oven to 400 degrees F. Toss the yams with the oil in a medium bowl and sprinkle with salt and pepper.

Melt 2 tablespoons of the butter in a small saucepan over medium heat. Add the brown sugarhoneycinnamon, vanilla and nutmeg and cook, stirring, until the mixture comes to a simmer and the sugar dissolves, 4 minutes. Remove from the heat, add to the yams and toss to coat.

Spread the yams and all the sauce evenly into a 9-by-13-inch baking dish. Cover tightly with foil and bake until beginning to become tender, 30 minutes.

For the crunch: Meanwhile, pulse the gingersnaps in a food processor until they are fine crumbs with a few larger pieces. Transfer to a medium bowl and stir in the sugar, butter and flour to combine. Form crumbles in several sizes using your hands and chill in the refrigerator.

Remove the foil from the yams and stir to coat with the sauce. Continue baking uncovered until the potatoes are tender and the sauce has thickened, 20 to 25 minutes. Top with gingersnap crumbles and bake until the yams are very tender and the topping is nicely browned, about 10 minutes longer. Serves.

Recipe Courtesy of Treva Chadwell

Categories: Christmas, Real Estate, Recipes, Thanksgiving | Tags: , , , , | 1 Comment

Quick and Easy Roasted Vegetables


Roasted Vegetables:

  • 3 to 4 pounds fresh vegetables, prepared
  • 1/4 cup olive oil
  • Fresh herbs, if desired
  • Salt and freshly ground black pepper
  • Serves 4

Instuctions:

Preheat the oven to 425 degrees F.

  • Chop the vegetables or roast them whole. The larger the pieces, the longer it will take to roast. Toss the vegetables with olive oil, fresh herbs, and generously season with salt and pepper.
  • Place on a prepared baking sheet, cast iron pan, or a roasting pan.
  • Keep in mind that the harder the vegetable and larger the size, the longer it will take to roast. Whole beets can take an hour or more, while asparagus will roast up in about 10 minutes.
  • Test for doneness by piercing the vegetable with a knife.
  • Serve the roasted vegetables with toasted nutsbread crumbs, or grated cheese on top.

Roasted Vegetable Variations:

  • Slow-Roasted Tomatoes: Quarter 3 to 4 pounds ripe tomatoes brushed with olive oil, 2 teaspoons sugar, and generously seasoned with salt and freshly ground black pepper. Roast the tomatoes cut side up on a large baking sheet. Roast for 2 hours until the tomatoes are beginning to brown and maintain their shape when moved. Cool. Make into homemade tomato sauce by chopping the tomatoes and heating in a saucepan with chicken stock, fresh herbs, and just a bit of fresh cream.
  • Roasted Garlic: Peel the paper exterior off of garlic heads. Set the garlic heads on top of aluminum foil square. Brush the garlic head with olive oil, season with salt and pepper, and top with any desired fresh herbs. Fold the sides up crimping tightly. Place the packet on a baking sheet and roast at 400 degrees F for 30 minutes. Cook’s Note: It is best to use the roasted garlic while still warm. 

Recipe Courtesy of Kelsey Nixon

Categories: Christmas, Real Estate, Recipes, Thanksgiving | Tags: , , , , , | 1 Comment

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