Mouse Clicks: A Christmas Poem

'Tis the week before Christmas, and with the click of a mouse

I find holiday inspiration for all through the house.

Recipes and gift ideas have been posted with care

Waiting for readers with whom to be shared.

My puppy is nestled all peaceful in his bed

While visions of season's eatings dance through my head.

I cozy up with hot chocolate and computer in my lap

Much too inspired for a long winter's nap.

I'll start at the beginning with hors d'oeuvres of all sorts--

Deviled eggs, bruschetta, and a cherry cheese torte.

Add wassail and eggnog, favorite holiday brews

And spirits will be bright, and good tidings will ensue.

We'll move on to entrees and the main courses,

And there's a multitude of options from a multitude of sources.

Pork medallions proudly center any festive spread

Complete with potatoes, greens, and home-made bread.

Let's not forget dessert, as in my mind it comes first

We have cupcakes, and cake pops with flavors that burst,

Chocolate candy cookies that couldn't be faster

Even for the novice domestic multi-tasker.

And then there's Christmas morn with the sweet aroma

Of rolls made by a pioneer woman from Oklahoma,

Served with a yummy sausage-and-egg bake

And blueberry scones that are so fun to make.

Now Baker, Homemaker, now Foodie on a mission,

On Cook, Entertainer, and all others in the kitchen,

From the top of this post, scroll down clicking links as you fall

Click away, click away, click away all!

After checking this list, and checking it twice,

I'm off to the kitchen to make something nice.

In closing I'll say, bidding you farewell tonight,

"Merry Christmas to all and to all a good bite!"

I love Christmas.  It's such a good food holiday.  These are recipes I've happened upon, and I thought I'd share-- my Christmas gift to you!  

Whatever you do, whatever you make, remember the reason for the season.

Blessings and Love,

Erin

 

Almond-Ginger Brussels Sprouts

The Christmas tree is up, but I still need a little more greenery…

Nope, I’m not talking about garland and wreaths-- I’m referring to vegetable greenery. After the first round of holiday cookie and candy baking (more on that later), I’m seriously craving some good green vegetables on my plate. So I’ve made one of my favorite Brussels sprouts recipes. Even those of you not-so-loyal fans of Brussels sprouts will appreciate this one. These sprouts are crisp with a crunch from the almonds and a zip from the ginger. Plus, they look so pretty plated. A pat of butter is not necessary for this already flavorful side dish, but I am not at all discouraging it.

Go on and get your green on!

Ingredients:
1 T. vegetable oil
½ cup chopped onion
1/8 tsp. ground ginger
¼ cup slivered almonds
1 lb. fresh Brussels sprouts, trimmed and quartered
2/3 cup low-sodium chicken stock
1 tsp. kosher salt
½ tsp. freshly ground black pepper


Heat oil over medium heat in a large skillet. Add the onions, ginger, and almonds and saute until almonds begin to brown, about 3-4 minutes. Add the Brussels sprouts and saute another 3-4 minutes.

Add the chicken stock and cook uncovered for about 6 minutes, or until the sprouts are tender and almost all the liquid has evaporated.

Season with salt and pepper.
 

Just the green I was looking for! This good-for-you dish deserves a little comfort food companions... I served mine with garlic mashed potatoes and meat loaf. De-lish!

Click here for a printable version of this recipe.