OVERNIGHT SUPER PORRIDGE WITH FRUIT

We have all heard about 'super foods' now. This is truly a super breakfast and one of my favorites! Try to buy organic ingredients, as much as possible. Start the oats the night before and the oats will cook in just 8 to 10 minutes in the morning. Add any of your favorite fresh and/or dried fruit. This would be great for your children on school days, just add a hard boiled egg for protein, and this will keep them full until lunch.

3 cups water

¾ cup Scottish or Irish steel-cut oats

Pinch nutmeg

Pinch ground ginger

Pinch ground cinnamon

Soak the oats overnight.

Bring water to a boil.

Add the oats, nutmeg, ginger, and cinnamon. 

Simmer 1 minute. 

Cover pot, let cool, and then store overnight in refrigerator.

The next morning cook the oatmeal on low for 8 to 10 minutes; stirring occasionally.

4 dried figs, thinly sliced

4 dried apricots, thinly sliced

4 dried plums (prunes), thinly sliced

½ apple, diced

2 T dried cranberries

¼ cup chopped walnuts

Fresh blueberries (when in season)

2 t ground flax seeds

2 t chia seeds

2 t flax seed oil

2 t raw unfiltered honey (preferably organic)

Spoon the oats into 2 to 3 bowls and evenly divide with the rest of the ingredients.

Serves 2 to 3

TOMAHAWK PORK CHOPS WITH CHEDDAR CHEESE GRITS

Hominy grits are a southern favorite, although it is more often shorted to just 'grits'. Hominy is dried and ground white or yellow corn kernels from which the hull and germ have been removed.

2 thick tomahawk pork chops, trimmed of any excess fat

Salt and freshly ground black pepper

1 T avocado oil

½ cup onion, diced

½ fresh thyme or ¼ t dried thyme

1 T flour

½ cup Marsala or white wine

1 cup chicken broth

Grits

2 cups water

2 cups whole milk

1 t sea salt
1 cup stone ground white or yellow grits (not instant)

1 cup grated sharp cheddar cheese
2 T unsalted butter

Preheat oven to 375 degrees F.

Sprinkle both sides of chops with salt and pepper. 

Heat the oil in a cast-iron skillet over medium-high heat.
Add the pork chops and brown on each side for about 3 minutes.

Remove and set aside on a plate. 

Pour out most of the grease from the skillet and add the onion and thyme. 

Sauté for about 5 minutes then mix in the flour and cook another 2 minutes. 

Add the wine and chicken broth.

Simmer until it thickens slightly. 

Place the browned chops and any liquid that has accumulated into the skillet.

Cover tightly with a oven-proof lid or aluminum foil and bake in oven for 20 minutes.
Center of pork chops should register 140 to 145 degrees F.

While chops are baking, in a medium saucepan, bring water, milk, and salt to a boil.

Gradually whisk in grits, reduce heat to the lowest setting, cover and simmer, about 15 to 18 minutes, stirring frequently.

Remove from heat, stir in cheddar cheese and butter. 

To serve, spoon grits onto 2 warm bowls or plates, add a pork chop and pour some of the gravy, through a strainer, onto each and serve.

Serves 2

IZETTA'S OLD-FASHIONED POTATO SOUP

This classic potato soup is so comforting on a cold winter's night and takes just under 30 minutes to make. You can substitute the bacon for ham or leave it out.

6 strips thin bacon, diced

2 T unsalted butter

1 medium onion, diced

2 carrots, peeled and diced

3 stalks celery, diced
2 cloves garlic, minced

8 medium potatoes, peeled and diced

8 cups chicken stock

2 T softened, unsalted butter

3 T all-purpose flour

2 cups whole milk or evaporated milk

1 T freeze-dried or minced fresh parsley

Pinch of dried thyme

Salt and freshly ground black pepper

Cook bacon in a soup pot over medium heat until crisp.

Remove bacon with a slotted spoon to a bowl and pour out most of the bacon grease.

Over medium heat, add the butter and sauté the onion, carrots, and celery for 5 minutes. 
Add the garlic and sauté another minute.
Add the potatoes and pour in the chicken stock.
Bring to a boil, reduce heat to medium-low, and simmer, partially covered, for 15 minutes.

Stir the softened butter into the flour and spoon into the soup.

Let simmer another couple of minutes.

Add the milk, parsley, and thyme.

Season to taste with salt and pepper.

Ladle into warm soup bowls and garnish with some bacon.

Serves 4

CHRISTMAS ON THE ISLAND - WITH A LITTLE SNOW!

Victorian table Christmas tree in my sun room, which is now a 'snow room'.

Country Christmas tree cut from our property.

My little Christmas kitchen tree.

Christmas Eve with our daughter

Christmas Eve with my husband

OLD-FASHIONED DRESSING

I stopped stuffing the turkey several years ago because in order to get the stuffing to 165 degrees F, the breast tends to be overdone and dry, even with brining. The turkey cooks much faster when it is unstuffed and you don't have to worry about removing the stuffing from the bird within a hour. My husband cuts the turkey up and puts it all on a platter. Any parts we don't use, the dogs love!

1 rustic loaf of country sourdough or white bread, cut into ½-inch cubes

2 t grape seed oil 

1 lb sage sausage, crumbled

6 T unsalted butter

1 large onion, diced

4 stalks celery with tops, diced

1 T fresh thyme leaves

2 T minced fresh sage leaves

1 t poultry seasoning

3 cups chicken stock or broth, divided

2 eggs

Salt and freshly ground black pepper

½ cup chopped Italian parsley

Preheat oven to 275 degrees F.

                                               

Place bread cubes on two large baking sheets and bake for 45 minutes, stirring occasionally.    

This can be done a few days ahead and when cool, place in an airtight container.

In a large skillet, cook the sausage over medium heat until golden brown, about 15 minutes. Remove with a slotted spoon to another bowl and set aside.

Pour off most of the grease.

In the same large skillet, melt the butter and add the onions and celery and sauté over medium-low heat for 15 minutes. 

Add the thyme, sage, and poultry seasoning.

Season to taste with salt and pepper and sauté a minute more.

Add the sausage back to the skillet, along with ½ cup of chicken stock and stir to combine. 

In a large bowl, mix the bread cubes with the dressing ingredients.

In another bowl, whisk together the eggs with the remaining 2 ½ cups of the stock.

Pour into the bread ingredients and mix to combine.

Transfer the mixture to a large greased baking dish, such as a large oval gratin dish or lasagna pan.

Bake in the 350 degree F oven for 45 minutes.

Remove foil and bake an additional 15 minutes at 375 degrees F.

Fluff with a fork before serving and serve hot.