Jennifer L. Gilbert
Home Business and Sales Coach Marketing Consultant
610-462-4772
http://www.JenniferLGilbert.com
Happy Holidays everyone!!!
Thanksgiving has come and gone and as I look at my calendar…only a few more days until we ring in the New Year! I want to wish each of you wonderful holidays and a safe and healthy New Year and new decade. For me, the magic of the holidays is always around in my family and friends, and if you are reading this blog...that means YOU!!!…thank you all.
Thanksgiving was almost a week long celebration this year in that we went up to the mountains on Tuesday to get a bit of extra time with one of my step-sisters and her family. If you read my blog, this is the sister who owns Fredas Café in Cape May NJ and does incredible pastries, cakes and desserts. Well, she outdid herself this year. Thanksgiving Day was my 4th year anniversary with Bill and her anniversary cake was festive and very yummy. Be sure to check it out below!
With the Thanksgiving celebration rapidly behind us and a few extra pounds on us…it was time to set our sights on finding the “perfect” Christmas tree, decorating the house, getting ready for Samantha’s 11th birthday and of course the Army/Navy celebration.
After three tries with the tree…we found the one that was perfect for us, the house was decorated as we had our first snow fall, Sam’s sleepover was a successful event by 11 year olds standards: No Sleep!, and Army had a very respectable game again Navy despite the defeat.
Now as I sit here typing away…I reflect back on not only the wonderful months of November and December, but the entire year. Like most, I have loved and lost precious friends and family, have had the highs and lows that comes with being an entrepreneur, and am grateful for the support of my family through it all. I have found incredible friends through the Internet and am excited beyond belief for what the new decade holds for each one of us.
Thank you all for your friendship whether it is spoken or unspoken and I wish you all the love and wonder that these holidays bring, coupled with a healthy and safe New Year…Get rejuvenated because I can promise you that 2010 is going to be the ride of our life…
Enjoy the pictures and recipes of the season…until January 2010…all the best….
Here is our incredible anniversary cake. It was modeled after an actual wedding cake that Carol recently did with the Disney theme.
| ||||||
| ||||||
Pop outside with one of the birds that we grilled! Yummy!!
| ||||||
Enjoying the Thanksgiving Holiday up at our Mountain House!
| ||||||
Sam getting some early birthday presents...the birthday that celebrates for an entire month!
Sam opening more gifts at her actual birthday party!
| ||||||
| ||||||
| ||||||
The decorating has started and it never really seemed to end!
| ||||||
You know I usually need to include a picture of Oreo. This one he is sitting on the couch...enjoying the moments of the holidays!
Enjoy some favorite recipes of the season!!
Whipped Sweet Potatoes/Bon Appetite
I have been making this recipe for several years at this point. I personally cannot stand sweet potatoes, but everyone else in our family loves them. This is a nice variation of a traditional whipped sweet potato, the orange gives it a little different flavor and the presentation is quite nice! Also, after scooping the oranges out...I make a very nice orange salad and fresh squeezed orange juice. A nice way to start the Thanksgiving Morning celebration!
•6 pounds large yams (red-skinned sweet potatoes)
6 pounds large yams (red-skinned sweet potatoes) •3/4 cup marshmallow fluff
3/4 cup marshmallow fluff•9 tablespoons butter, room temperature
9 tablespoons butter, room temperature •6 tablespoons maple syrup
6 tablespoons maple syrup •3 large eggs
3 large eggs •9 large oranges
9 large oranges •Additional marshmallow fluff…I use miniature marshmellows
Additional marshmallow fluff…I use miniature marshmellows•36 pecan halves
36 pecan halves Pierce each yam all over with fork. Working in 2 batches, cook yams in microwave 15 minutes. Turn yams over; cook until tender, about 12 minutes longer. Cut yams in half; scoop pulp into bowl. Add 3/4 cup marshmallow creme, butter, and syrup; mash until smooth. Season with salt and pepper. Whisk in eggs. (Can be made 1 day ahead. Cover; chill.)
Preheat oven to 350°F. Cut thin slice from top and bottom of each orange to make flat surfaces. Cut oranges in half. Scoop out pulp; reserve for another use. Place orange cups on 2 baking sheets. Divide yam mixture equally among cups. Top each with dollop of marshmallow creme and 2 pecan halves. Bake until beginning to brown, about 30 minutes.
Beef/Pork/Black Bean Chili/Bon Appetite
This has become our families favorite chili recipe and those who don’t like chili have enjoyed this hearty recipe!
This Chili is served every Army/Navy game. I make 9 batches of it to feed the masses. Yes, you read that correctly…9 batches! Insane you ask?? Absolutely, but the end result is worth it…many full and happy tummies!
•2 tablespoons olive oil
2 tablespoons olive oil •1 pound ground pork
1 pound ground pork •1 pound ground beef
1 pound ground beef •1 pound chuck steak, fat trimmed, cut into 1-inch cubes
1 pound chuck steak, fat trimmed, cut into 1-inch cubes •6 garlic cloves, minced
6 garlic cloves, minced •2 cups water
2 cups water •2 tablespoons ground cumin
2 tablespoons ground cumin •2 tablespoons chili powder
2 tablespoons chili powder •2 teaspoons dried oregano
2 teaspoons dried oregano •2 teaspoons salt
2 teaspoons salt •1 teaspoon cayenne pepper
1 teaspoon cayenne pepper •3 6-ounce cans tomato paste
3 6-ounce cans tomato paste •2 teaspoons sugar
2 teaspoons sugar •3 cups diced fresh tomatoes
3 cups diced fresh tomatoes •3 cups diced onions
3 cups diced onions •3 cups diced red bell peppers
3 cups diced red bell peppers •3 cups canned black beans, drained, rinsed (from three 15-ounce cans)
3 cups canned black beans, drained, rinsed (from three 15-ounce cans) •1 cup chopped fresh cilantro
1 cup chopped fresh cilantro •2 3/4 cups (about) beef broth
2 3/4 cups (about) beef broth •Grated cheese for topping/sour cream for topping and if you want...I sometimes make homemade corn bread!!
Grated cheese for topping/sour cream for topping and if you want...I sometimes make homemade corn bread!!Heat olive oil in heavy large pot over medium-high heat. Add ground pork and ground beef and sauté until brown, about 3 minutes. Add cubed beef and garlic and sauté 5 minutes.
Add 2 cups water; bring to boil. Add cumin, chili powder, oregano, salt, and cayenne pepper. Reduce heat, cover, and simmer 10 minutes.
Add tomato paste and sugar and simmer 5 minutes. Add tomatoes, onions, and peppers and simmer until vegetables are tender, about 30 minutes.
Add black beans and cilantro to chili. Add beef broth 3/4 cup at a time, until thinned to desired consistency.
(Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.) Bring chili to simmer. Ladle hot chili into bowls; top with grated cheddar cheese, sour cream and corn bread and serve.
Chicken Dijon
This recipe is one of the most requested dinners from both family and friends. The simplicity is incredible, but I will warn you that I do have a secret ingredient which is not sold in the United States. The Dijon mustard I use is one from Belgium. As you know, we lived in Belgium for several years and are fortunate enough to have our friends still supply us with this amazing mustard….but any sharper Dijon will do!
I also make double the Dijon sauce as it is amazing to go over mashed potatoes or rice…
2 whole chicken breasts, split, skinned and boned
1 cup of milk
Flour
3 tablespoons vegetable oil
1 cup thinly sliced mushrooms
1 tablespoon butter
2 tablespoons dry white wine
1 cup of chicken gravy. I make homemade, but certainly you can get it out of a jar…
2/3 cup half and half
1 ½ tablespoons Dijon mustard
Salt and pepper to taste
Lightly flatten chicken breasts. Dip chicken in milk, coat generously with flour. Sauté chicken in oil in skillet until golden brown; about four minutes per side. (I usually sauté for a while longer than four minutes)
Remove; drain excess fat in skillet. Sauté mushrooms in butter for about 2 minutes. Add remaining ingredients and then return chicken to skillet.
Simmer uncovered for about 5 more minutes…serves 4
Enjoy!!
