Decorating the Christmas tree has always been introspective for me. Aside from the standard ball ornaments, I have a special bag of sentimental ornaments I delicately wrap and unwrap each year, carefully peeling back the tissue paper to reveal the precious memories. Filled with stories of trips gone by and milestone occasions, the ornaments on my Christmas tree tell the stories of my life.
Continue reading “Christmas Ornaments Have a Story to Tell”
Nothing brings out the little kid in me like a blanket of freshly fallen snow. Add to that delicious food and quality time with my favorite person, and life is grand. My husband Kurt and I took a mini-Christmas vacation in early December to experience Candlelight Christmas Evenings at Biltmore in Asheville, North Carolina, where we awoke to 10-inches of pure white, fluffy, undisturbed snow. Continue reading “Vacationing in a Winter Wonderland”
It’s officially holiday season, and if you’re like me, visions of green bean casserole, sweet potato soufflé and pumpkin pie have been dancing in your head. This time of year, I’m always itching to entertain–I spend my spare time planning what to bake and take to Thanksgiving dinner, and conjuring up a few seasonal parties of my own. Continue reading “Entertain with Ease this Holiday Season”
The Christmas holidays are a special time for giving, but the best gifts don’t always come from a department store. Give the gift of food! Today, I’ve rounded up three gift ideas from my kitchen that can be prettily packaged + a spectacular book recommendation authored by my friend, meditation and wellness teacher, Cassandra Bodzack. These thoughtful presents are Some Kinda Good, and are sure to be well received. Continue reading “Last Minute Gift Ideas for the Foodie in Your Life”
I’m very excited to share with you our new episode of Statesboro Cooks, highlighting my Holiday Inspired Menu Featuring Pastured Pork Tenderloin. In the 30-minute program, I host and serve as an executive producer with my friend, Tyson Davis. If you’re in the Statesboro area, you can catch the show on local cable, Channel 99, at 7:30 p.m. 7-days-a-week throughout the holidays. If not, check it out on YouTube at the link below! I hope you’ll make these recipes, and thank you for watching.
Statesboro Cooks is a Georgia Southern University multimedia communications team production. To see the previous episode I hosted, watch here.
The cheese ball. What a great concept…a ball of cheese. Who wouldn’t want to eat that? Continue reading “Holiday Cheese Ball with Sweet Heat”
At the end of a long dirt driveway lined by 26-year-old pine trees in Middle Georgia, sits The Old Home Place, where my family has celebrated “The Cookin’” each Christmas for more than 30 years. Continue reading “A Christmastime Family Tradition at The Old Home Place”
A well dressed table is like a well put together outfit. It makes the kitchen feel complete and invites conversation. Y’all know how I feel about Table Talk and Family Ties, and no holiday would suffice without a properly outfitted place to dine. Don’t get me wrong. I’ve seen some really over-the-top centerpieces, and just like Ina Garten says, “When people start talking about tablescapes, that makes me crazy.” My style is mindful of the budget and inspired by nature, with a few items from around the house. In this post, I’ll provide you with a few tips for creating a sophisticated and simple ambiance this holiday season, using my kitchen table as an example.
My table is square, so I used a long table runner right down the center of it. I gathered a few jars of varying heights from my cabinets, like jam and Mason jars, then staggered votive candles on either side of them down the length of the runner. Instead of purchasing flowers, which can be costly and require upkeep, I opted to trim a few stems from my holly berry plant in the yard. I divided the berries and some greenery among the jars. The berries cost me nothing, and they coordinate with my Christmas china and the table runner perfectly!
I layered some of my tree trimmings in between the candles and jars, then tucked in little red and gold ornaments to give the table that extra special touch. Pine cones or acorns would also be fun to include.
Don’t forget Santa and Mrs. Claus! My festive salt and pepper shakers make an appearance every year after Thanksgiving. “He sees you when your sleeping, he knows when you’re awake…”
These are the most important things to remember about table decor:
1) Always use unscented candles. You don’t want artificial scents competing with the food.
2) Centerpieces should be conversation friendly. Use either low centerpieces like my jars or tall, slender and clear vases that don’t obstruct conversation. There’s nothing like sitting down to a meal and not being able to see the person across from you. Awkward.
3) Leave your guests with room to breathe. If you’re dining family style, be sure to leave room for casserole and side dishes, and the main course. An overcrowded table feels cramped and stressful.
The only thing that will make this table better is good food and good company. After all, that’s what it’s all about!
How is your table decorated? What tips would you add to my list?
Happy entertaining and Merry Christmas y’all, from me and Ewok.
It’s officially holiday season. Let the menu and party planning begin! I’ve put together a holiday inspired meal including a classic combination of flavors, along with some of my family’s traditional recipes that are impressive on the table but simple to execute. These dishes are special enough for Thanksgiving or Christmas dinner, but delicious year ’round. Here’s what’s cookin’: Herb-Roasted Pork Tenderloin, Sautéed Cinnamon Apples, Mama’s Sweet Potato Casserole, Farm-Raised Green Beans and Grandma’s Made-from-Scratch Buttermilk Biscuits. We couldn’t celebrate the holidays without incorporating pumpkin, so for dessert, the Pumpkin Spice Trifle will make its debut appearance.
The star of this show is the Herb-Roasted Pork Tenderloin. This time of year, I think folks get ham and turkey’d out. So, now is a great time to allow pork to step into the limelight. To accomplish that gorgeous golden brown exterior and moist meat, I use a combination of dried and fresh herbs and Georgia olive oil. Season the meat liberally with kosher salt and black pepper. Drizzle it with olive oil, then massage in a healthy amount of fresh basil, fresh rosemary and about a two teaspoons of dried oregano. Here’s a tip: Cook the tenderloin in a 9 x 13 dish, and just before putting it in the oven, add about an inch of water to the pan. Roast the meat at 425 degrees for 25 minutes per pound. Another reason this tenderloin tastes amazing, is because it’s pasture-raised. This little piggie wasn’t given any antibiotics or steroids, and was free to roam and eat Georgia grass. The result is a much more nutritious animal that’s healthier to eat and healthier for our environment. Thanks to my friends at Hunter Cattle Company for raising it.
Nothing compliments pork like a side of delicious cinnamon apples sautéed in butter. This is as simple as it gets. Slice 5 to 6 medium apples about a 1/4 inch thick and saute in four tablespoons of unsalted butter. Allow them to cook down, then season with cinnamon and keep them warm. You don’t even have to peel them!
Green beans may be a popular side item, but served this way you can’t go wrong. My Farm-raised Green Beans also feature Hunter Cattle’s smoked bacon and sweet Vidalia onions and homegrown tomatoes from the Statesboro Mainstreet Farmers’ Market. Cook the bacon and set aside to drain on paper towels. Saute diced onion and tomato in the remaining bacon fat, season with salt & pepper and add to cooked green beans with a pat or two of butter. Top with crumbled bacon. On the left above, Mama’s Sweet Potato Casserole is a regular at every family function. It adds a wonderful pop of color to the plate. The topping, made of chopped pecans, brown sugar, flour and butter–is like candy.
Finally, no meal would be complete without Southern, made-from-scratch Buttermilk Biscuits. With a dollop of blackberry jam, bread never tasted so good.
After a mouth-watering meal, a 14-layer cake or heavy pie is overwhelming. My Pumpkin Spice Trifle hits the spot. Complimented by soft spice cake and crunchy gingersnap cookies, it’s like a pillow-y cloud of light fresh whipped cream and vanilla pudding bursting with fall flavors. Plus, it makes a stunning presentation.
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