Ingredients:

½ cup balsamic vinegar
½ cup soy sauce (preferably low sodium)
2 tbsp honey
¼ cup sugar
¼ cup brown sugar
1 tbsp grated fresh ginger root
1/8 tsp pepper
3-4 lbs boneless and skinless chicken breast

Instructions:

Add all ingredients, except the chicken breast, in a large shallow baking dish and stir until all the sugar has dissolved. Then add the chicken breasts and coat well.  Cover and keep in refrigerator for about 24 hours.

Once chilled, place the chicken and the marinade into a large heavy non-stick saucepan. Bring everything to a boil over medium heat. Once it boils, reduce heat to lower, cover and simmer for about 15 minutes, occasionally stirring. Once the chicken breasts are done (they are no longer pink in the center), remove the chicken to a shallow pan. Cover and keep warm in the warm oven.

Cook the marinade remaining in the saucepan on medium heat until it starts to turn syrupy. Stir constantly for about 8 – 10 minutes. Place the chicken breasts back into the saucepan, coat thoroughly with the syrupy sauce and serve immediately with rice and vegetables. Serves about 8.

By Tammy Embrich

The holidays bring about numerous opportunities to gather with family to celebrate the season of sharing and giving. Throughout the years my family has collected quite a list of some favorite Christmas recipes.

These favorites have been enjoyed over and over again, and we have yet to grow tired of them.

We’ve shared some precious memories in pitching in and preparing the holiday meals. Read more »

Ingredients:

2 Idaho potatoes, scrubbed and patted dry
2 tsp butter, unsalted
Black pepper

Instructions:

Preheat the oven to 375ºF.

Place the potatoes on a baking sheet and prick them all over with a fork. Bake in the oven for about 1 ½ hours or until the skin is beautifully crisp.

Take them out of the oven and cut a long oval shape out of the top of the potatoes. Scoop out the flesh and set aside for another use. Add 1 tsp of butter to each potato skin and bake in the oven for a further 5 minutes. Sprinkle with pepper and serve immediately.

(Serves 4)

Ingredients:
4 pork chops about ½” thick
2 tsp herb mixture (thyme, garlic, marjoram, pepper)
2 tsp parsley flakes
6 small potatoes, cut into wedges (about 3 cups)
1 medium red bell pepper, cut into 1” pieces
1 medium tomato, cut into 8 wedges
1 medium onion, cut into wedges
Olive oil

Instructions:
Preheat oven to 425ºF.

Brush each pork chop with a bit of olive oil and sprinkle with 1 ½ tsp of the herb mixture on both sides.

Arrange the pork chops in a large baking pan in each corner of the pan.

In a large bowl, combine all vegetables and add some olive oil. Mix until well coated. Add the rest of the herb mixture and toss. Then place the vegetables into the center of the large baking pan. Bake in the oven for about 45 minutes uncovered. After 45 minutes, turn over pork chops, stir the vegetables and place the tomato wedges on top of the vegetables. Cook for a further 10 to 15 minutes or until the pork chops are tender.

What You Need:

1 T sugar
1/4 t of cinnamon
4 (8 inch) flour tortillas
1 T of butter, melted
2 C of vanilla yogurt
2 bananas, peeled and sliced
1 pint strawberries, halved

How to Make It:

Preset the oven to 350 degrees.
Wad four sheets of foil into 4 inch balls and place on an ungreased baking sheet.
Combine the sugar and cinnamon together in a shallow bowl.
Brush the 4 tortillas on one side with the melted butter and sprinkle evenly with the cinnamon sugar mixture.
Form the tortillas butter side down on the foil and press to resemble taco shells.
Bake the tortillas for 5 minutes or until just beginning to crisp.
Fill each tortilla with 1/2 C of the yogurt.
Layer the bananas and strawberries over the top of the yogurt.

Makes 4 servings

These breakfast tacos will have the kids coming back for more.  Use your favorite fruits and a flavored yogurt if you prefer.

Preparation Time:   approximately 10 minutes
Baking Time:  approximately 5 minutes
Total Time:  approximately 15 minutes

1 lb ground turkey
1 (1 1/4 ounce) package taco seasoning mix
1 cup water
12 corn tortillas
1 cup salsa
8 ounces tomato sauce
15 ounces whole kernel corn, drained
4 ounces sliced black olives, drained
4 ounces mild chiles, drained
1 1/2 cups shredded low-fat cheddar and or Monterey jack cheese

Brown and drain the meat. Add taco seasoning and water and cook until sauce is thick. In a bowl mix the salsa and tomato sauce. Spray the bottom of a glass 9×13 baking dish with nonstick cooking spray and make a layer of 6 tortillas on the bottom overlapping the edges. Top the tortillas with half the meat, corn, olives and chilies. Pour half the salsa/tomato sauce mixture over it and sprinkle with half of the cheese. Repeat the layer process.

Bake at 375 degrees F for 30 minutes until the cheese is nice and melted.

By Julie DeHart

Get a jump start on your Christmas baking with these classic Christmas cookies. You can make them ahead & pop them in the freezer. They freeze beautifully & will be resting nicely until you need them during the holiday festivities. Enjoy! Read more »

What are the two things you run out for at the last minute when preparing Christmas dinner? Seasonings and utensils. This article addresses the essentials you need to be sure you have on hand when cooking Christmas dinner.

No one wants to have to make a last minute substitution because they forgot something at the store. When you are making a list of the grocery items you need, don’t forget the utensils. Unless you have a large family, most people don’t use every pot, pan and spatula in their kitchen unless it is Christmas.

To save on storage space and money, look for items that are disposable. You don’t need to purchase a new 20-piece cookware set for an additional ham. That is why the list of food and the list of utensils go together. Here are a few examples of what you might need to buy:

• Roasting pans (turkey, ham)
• Side dish pans (square aluminum pans)
• Cake pans
• Serving utensils
• Cake pans (can be non-disposable – you may use them later)
• Trash bags (not a utensil or cookware but a necessary item for cleanup)
• Plasticware
• Thermometer (meat, candy)
• Mixing bowls

It seems like a long list but not really. Instead of using all of your baking pans and washing them repeatedly, it is easier to cook sides and meats in disposable aluminum pans. They hold up well when cooking and can be thrown away afterwards. If a family wants to take home leftovers, you can use the extra pans you have left. This gives them one container to store their “take home” treats and a way to warm them up also.

You may have enough silverware for a service for four or six, but 26 people are out of the question. At party supply stores, they sell Christmas plasticware that resembles real silverware. Your family won’t mind and your holiday table will still look elegant.

Anyone preparing food like meat needs a meat thermometer. Turkey takes a long time to cook and you want to be sure it is cooked throughout. A meat thermometer inserted in the thickest part of the thigh will let you know when the turkey is done. Even with pop-up meters in the turkey, always check the internal temperature yourself.

A lot goes into making Christmas dinner special for family and friends. Avoid the last minute drive to the store or a sink full of dishes. Purchase what essentials you need beforehand.

Christmas Appetizers

The mouth-watering smells coming from the kitchen around the holidays will make anyone’s stomach growl. If you don’t want guests sneaking in the kitchen for a nibble, offer them a few holiday dinner appetizers to keep them satisfied until the main course.

Appetizers are often seen at dinner parties. Even though it is just family and friends who are like family, it is a holiday party of sorts when you all get together. So, let loose with those appetizers. Depending on when everyone will show up and when dinner will actually be ready, will determine how heavy or light to go on the appetizers.

Some families may have breakfast and nothing else until dinner. They are not trying to starve other family members but use the time in between to finish getting things straight for dinner. So, when the masses get hungry, they are going to bug you in the kitchen. While you are baking and cooking, make time to prepare a few appetizers to keep them happy.

Here are a few examples of Christmas appetizers:

•    Cheese – This can mean many things. First, you can have Cheese Whiz on crackers. Another option is a cheese tray that includes cheeses, crackers and other toppers like olive slices, bacon, and tomato chunks.
•    Fruit – To keep sliced fruit from browning, use a bit of lemon juice or mix the fruit together to make a fruit salad. Include your favorite fruits in their natural juices.
•    Finger sandwiches – Keep these refrigerated until the last minute. Anything with mayonnaise shouldn’t be left out more than a couple of hours. Fix a mix: chicken salad, tuna salad, ham, roast beef and/or turkey. You could probably leave off the turkey since you might be having it for dinner.
•    Chicken – Chicken nuggets make great finger foods. Cut them in half and stick a toothpick in each one. Wrap chunks of cooked chicken breast with bacon and dip into honey mustard or barbecue sauce.
•    Veggies and dip – This old standby works on so many fronts. While the group is watching the game or a holiday movie, give them something healthy that won’t spoil their dinner.
•    Nuts – Take those ordinary nuts and roast them with brown sugar, cinnamon and other spices before setting them on the table to be gobbled.

Just because it’s family doesn’t mean you can’t offer a little snack to tide them over until the big holiday meal. Try these suggestions for Christmas dinner appetizers.