Triple-the-Taste Cranberry Sauce
With three types of cranberries — juiced, fresh and dried — this Triple-the-Taste Cranberry Sauce bursts with flavor and compliments everything on your Thanksgiving table.
photo credit: Dontrey Britt-Hart
1 cup frozen cranberry juice cocktail concentrate, thawed
1/3-cup sugar
1 12-ounce package fresh or frozen cranberries, rinsed, drained
1/2 cup dried cranberries (about 2 ounces)
3 tablespoons orange marmalade
2 tablespoons fresh orange juice
2 teaspoons minced orange peel
1/4-teaspoon ground allspice
Instructions:
Combine cranberry juice concentrate and sugar in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves.
Add fresh and dried cranberries and cook until dried berries begin to soften and fresh berries begin to pop, stirring often, about 7 minutes.
Remove from heat and stir in orange marmalade, orange juice, orange peel and allspice. Cool completely. Cover, chill until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)
Makes about 2 1/2 cups.
Tart & Sweet!
My Two Cents:
I know. I know. There’s a serious debate about the old school, classic canned cranberry sauce that you pop open, slide onto a saucer and slice with a knife into perfect rounds of tartness versus this new school concept of making your own that’s never quite as solid in form as its competitor. In full candor, I’ve enjoyed both over the years and offer no judgment either way. There’s nothing wrong with trying something new and serving both versions at your Thanksgiving table. It’s been a staple in our home for over 15 years.
Triple-the-Taste Cranberry Sauce
Ingredients
Instructions
- 1. Combine cranberry juice concentrate and sugar in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves.
- 2. Add fresh and dried cranberries and cook until dried berries begin to soften and fresh berries begin to pop, stirring often, about 7 minutes.
- 3. Remove from heat and stir in orange marmalade, orange juice, orange peel and allspice. Cool completely. Cover, chill until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)
- Makes about 2 1/2 cups.
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Melt-in-your-Mouth Banana Bread
Spice up your humdrum banana bread with sprinkles of cinnamon, a dash of nutmeg and bunches of bananas for a moist slice of yumminess that’s hard to resist. Yep. You’re welcome.
Photo credit: Dontrey Britt-Hart
“I want a little sugar in my bowl
I want a little sweetness down in my soul”
— NINA SIMONE
1 ½ cups all-purpose flour
1-teaspoon baking soda
1-teaspoon baking powder
¼ teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
¾ cup semisweet chocolate chips (optional)
¾ cup walnuts, toasted, chopped (optional)
1/2 cup (1 stick) unsalted butter, room temperature
1-cup sugar
2 large eggs
1 ½ cups mashed ripe bananas
2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract
Instructions:
Preheat oven to 350°F. Butter and flour 9x5x2 1/2-inch glass or metal loaf pan. Whisk or sift the first 6 ingredients in a medium bowl to blend. If adding chocolate chips and walnuts to your bread, combine them in a small bowl; add 1-tablespoon flour mixture and toss to coat.
Beat butter in a large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs one at a time. Beat in mashed bananas, lemon juice and vanilla extract. Beat in flour mixture. Spoon 1/3 of batter into prepared pan. Sprinkle with half of the nut mixture. Spoon 1/3 of batter over. Sprinkle with the remaining nut mixture. Cover with remaining batter. Run a knife through the batter in a zigzag pattern.
Bake bread until a tester inserted into the center comes out clean, about 1 hour 5 minutes. I recommend to start checking your bread around the 55-minute timeframe. Check with a toothpick to ensure the center is not wet, but be careful not to overbake. You don’t want dry bread. Turn out onto rack and cool.
Makes one 9-inch loaf.
Enjoy every moist, yummy bite!
Mmmm Mmmm Good!
My Two Cents:
This recipe evolved over time with many years of trials and errors, mostly related to the number of bananas used to create a moist, but not wet, texture. It began with a single cup of bananas and a hit-or-miss loaf of banana bread. My solution: I increased the number of bananas to 4 – 5 mashed, ripe bananas, depending on the size, which is typically somewhere between 1 ½ to 1 ¾ cups of mashed bananas. The moist, melt-in-your-mouth slices of yumminess are worth the few extra minutes of baking time. Trust me. This bread rarely makes it 24 hours in our kitchen.
You can double the recipe for a large Bundt pan.
Because we have nut allergies in our home, I rarely add the nuts, but often add dark chocolate chips. Plain or embellished, it’s delish with a hot cup of tea or coffee or an ice-cold glass of milk.
Melt-in-your-Mouth Banana Bread
Ingredients
Instructions
- Preheat oven to 350°F.
- Butter and flour 9x5x2 1/2-inch glass or metal loaf pan. Whisk or sift the first 6 ingredients in a medium bowl to blend. If adding chocolate chips and walnuts to your bread, combine them in a small bowl; add 1-tablespoon flour mixture and toss to coat.
- Beat butter in a large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs one at a time. Beat in mashed bananas, lemon juice and vanilla extract. Beat in flour mixture. Spoon 1/3 of batter into prepared pan. Sprinkle with half of the nut mixture. Spoon 1/3 of batter over. Sprinkle with the remaining nut mixture. Cover with remaining batter. Run a knife through the batter in a zigzag pattern.
- Bake bread until a tester inserted into the center comes out clean, about 1 hour 5 minutes. I recommend to start checking your bread around the 55-minute timeframe. Check with a toothpick to ensure the center is not wet, but be careful not to overbake. You don’t want dry bread. Turn out onto rack and cool.
Notes:
· This recipe evolved over time with many years of trials and errors, mostly related to the number of bananas used to create a moist, but not wet, texture. It began with a single cup of bananas and a hit-or-miss loaf of banana bread. My solution: I increased the number of bananas to 4 – 5 mashed, ripe bananas, depending on the size, which is typically somewhere between 1 ½ to 1 ¾ cups of mashed bananas. The moist, melt-in-your-mouth slices of yumminess are worth the few extra minutes of baking time. Trust me. This bread rarely makes it 24 hours in our kitchen.
· You can double the recipe for a large Bundt pan.
· Because we have nut allergies in our home, I rarely add the nuts, but often add dark chocolate chips. Plain or embellished, it’s delish with a hot cup of tea or coffee or an ice-cold glass of milk.
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Parsley & Garlic Chimichurri
Parsley and garlic dance together in this herbaceous chimichurri sauce that pairs well with just about everything. Enjoy over grilled or roasted fish, chicken, beef or pork. Also delicious over eggs and roasted potatoes. Enjoy!
photo credit: Dontrey Britt-Hart
½ cup parsley
6 cloves of garlic
1 tablespoon dried oregano
1 teaspoon crushed red pepper
6 tablespoons red wine vinegar
1 cup extra virgin olive oil
1 ½ teaspoon salt
1 teaspoon pepper
Instructions:
In a food processor, combine the parsley, garlic, oregano, crushed red pepper and vinegar. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes. It’s that simple.
Enjoy!
My Two Cents:
I had a happy accident one evening while making chimichurri (too much chitchatting and not enough focus): I added the olive oil to the food processor and blended everything. While it does not look like traditional chimichurri, the flavor was delightful. Everyone in our house lapped up every drop, and that’s saying a lot considering we have three discriminating boys.
You can make the chimichurri the night before; just refrigerate it and bring it to room temperature before serving.
Enjoy over grilled fish, chicken, steak, roasted potatoes or even eggs. The possibilities are endless.
Parsley & Garlic Chimichurri
Ingredients
Instructions
- In a food processor, combine the parsley, garlic, oregano, crushed red pepper and vinegar. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes. It’s that simple
Notes:
- I had a happy accident one evening while making chimichurri (too much chitchatting and not enough focus): I added the olive oil to the food processor and blended everything. While it does not look like traditional chimichurri, the flavor was delightful. Everyone in our house lapped up every drop, and that’s saying a lot considering we have three discriminating boys.
- You can make the chimichurri the night before; just refrigerate it and bring it to room temperature before serving.
- Enjoy over grilled fish, chicken, steak, roasted potatoes or even eggs. The possibilities are endless.
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Simply Perfect Paloma
Literally translated as “dove” in Spanish, the Paloma is Mexico’s most refreshing drink. My apologies to the margarita. You’re still a fan favorite, but the Paloma deserves to share the spotlight.
photo credit:dontrey britt-Hart
Instructions:
1 cup freshly squeezed grapefruit juice
¼ cup freshly squeezed lime juice
2 tablespoons simple or agave syrup
1 cup high quality blanco (silver) tequila (optional, if making a mocktail)
1 cup sparkling water
Optional garnishes: kosher salt, granulated sugar, grapefruit slices lime slices, sprigs of fresh rosemary
1. To make simple syrup, mix one cup of sugar with one cup of water in a small saucepan over a medium flame. Heat and stir until the sugar is fully dissolved, but do not boil. Allow the syrup to cool to room temperature before using or storing. Transfer the simple syrup to a glass container.
2. In a pourable container, combine the fresh grapefruit juice, lime juice and simple syrup. Stir well and keep chilled until ready to serve.
3. For mocktails, add the sparkling water to the juice mixture, stir gently and pour over ice into 4 sugar-rimmed glasses. You can adjust the sweetness by adding more simple syrup to taste.
4. For cocktails, add the tequila to the juice mixture. You can refrigerate the Paloma until you’re ready to pour.
5. When you’re ready to serve, fill 4 glasses with the desired amount of ice. Divide the Paloma cocktail into salt-rimmed glasses. Top off with sparkling water and garnish as desired. Enjoy immediately.
Salud!
My Two Cents:
All this juicing and boiling for one drink? Absolutely. The more you can do from scratch, the more spectacular your Paloma will taste. Fresh juice is the key to this refreshing cocktail or mocktail. And if you make the simple syrup, all of your hard work will not be in vain. You can store it in the refrigerator in a glass container for up to three weeks.
To add a sugar or salt rim to your glasses, rub a slice of fresh lime or grapefruit along the edge of your glass and lightly roll the moistened rim in a saucer of sugar or salt.
If you want to punch up the grapefruit flavor, feel free to substitute grapefruit Italian soda or Fresca for the sparkling water.
This Paloma recipe pairs perfectly with my Park City Rosemary Garlic Popcorn. Give it a try.
Literally translated as “dove” in Spanish, the Paloma is Mexico’s most refreshing drink. My apologies to the margarita. You’re still a fan favorite, but the Paloma deserves to share the spotlight.
SIMPLY PERFECT PALOMA
Ingredients
Instructions
- To make simple syrup, mix one cup of sugar with one cup of water in a small saucepan over a medium flame. Heat and stir until the sugar is fully dissolved, but do not boil. Allow the syrup to cool to room temperature before using or storing. Transfer the simple syrup to a glass container.
- In a pourable container, combine the fresh grapefruit juice, lime juice and simple syrup. Stir well and keep chilled until ready to serve.
- For mocktails, add the sparkling water to the juice mixture, stir gently and pour over ice into 4 sugar-rimmed glasses. You can adjust the sweetness by adding more simple syrup to taste.
- For cocktails, add the tequila to the juice mixture. You can refrigerate the Paloma until you’re ready to pour.
- When you’re ready to serve, fill 4 glasses with the desired amount of ice. Divide the Paloma cocktail into salt-rimmed glasses. Top off with sparkling water and garnish as desired. Enjoy immediately.
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Mother's Day Wishes 2021
If there is a woman in your life – genetically connected or not – who has offered these gifts to you, then she has been a mother to you. And if you have shaped the life of a child with your time and thoughtfulness and care, you have mothered.
By Dontrey Britt-Hart
The three who made me a mother . . . Jonah, Aidan and Matthew.
Welcome to May, my friends. It’s the season of slightly warmer weather, budding flowers and trees, college decision days, graduations and Memorial Day (the unofficial start of summer). Wait. I believe I missed something. Ah, yes, Mother’s Day. Doesn’t it just slide up on you sometimes, almost unannounced? Well, it’s here. In days. Four more, to be exact.
And while it is a celebratory time for women who, as Maya Angelou so poetically described, spend their days looking after their children and anybody else who needs to be looked after, it can also be a bittersweet occasion. Tough for those who never bore a child, for those who lost a child, for those whose mothers are no longer on this side of heaven, and for those with special, complicated mother-child relationships. For these individuals, Mother’s Day is one they wish would come and go as quickly as spring.
But I come today to offer a renewed perspective with the hope that we can all find the beauty in this weekend of maternal merriment.
First, let’s reconsider what the word mother truly means. Yes, it is without a doubt the woman who gave you life. As a mom of three who is also a daughter to a mom who bore three, I would not dilute the significance of carrying a child. But I would never diminish the truth that women become mothers in many ways – through nurturing, guidance, upliftment, education and affection. It is in the looking after and the sacrificing and the loving that true motherhood is born. So, I would dare say if there is a woman in your life – genetically connected or not – who has offered these gifts to you, then she has been a mother to you. And if you have shaped the life of a child with your time and thoughtfulness and care, you have mothered. Mother is both a noun and a verb, and it is the latter that is the true hallmark of motherhood.
We all have the capacity to give and receive love, to be of service to others, and to consider someone’s feelings over and beyond our own. And when we do this, we are living out the true meaning of the holiday.
This year, I ask you to lift a glass and wave a hand of praise for the woman and every woman who has ‘brought their whole selves to you,’ for they are your mothers.
May there be much happiness on your Mother’s Day.
Hugs,
Dontrey
Mother's Day (Secret) Must-Have Wish List
We’re days away from the national celebration of moms everywhere, and boy, do mothers deserve a day of recognition. Whether you call her meme, majka, manman, mutter, ibu, maminka, ahm or mzazi, just be sure to call.
By Dontrey Britt-Hart
Photo Credit: Dontrey Britt-Hart
We’re days away from the national celebration of moms everywhere, and boy, do mothers deserve a day of recognition. Florists are stocking up on roses, tulips, hydrangeas and carnations. Grocers are stacking boxes of chocolates tied in satin and grosgrain ribbons. And retailers everywhere are screaming, “Sales! Sales! Sales!”
We’re days away from the national celebration of moms everywhere, and boy, do mothers deserve a day of recognition. Florists are stocking up on roses, tulips, hydrangeas and carnations. Grocers are stacking boxes of chocolates tied in satin and grosgrain ribbons. And retailers everywhere are screaming, “Sales! Sales! Sales!”
Perfume, slippers, facial masks. Get ‘em while they’re hot. It’s a frenzy akin to the winter holiday season without the holiday music and decorations.
So let me offer a few words of advice before you run yourself ragged: Slow down. Take a breath. And think about what the moms in your life really want: heartfelt gratitude, a moment of peace, and thoughtfulness that extends past the second Sunday in May. (OK, so maybe we’d like the chocolates and the facial mask, too, but stick with me.) With all that we as mothers pour into our children, most of us would love some affirmation that, in the words of Tupac, “we are appreciated.” You can’t wrap this in a box or toss it in your Amazon cart, but I guarantee you that it will bring a smile to her soul.
You know your mom better than I, so you’ll need to get creative on what gratitude, peace and thoughtfulness mean to her; but I’ll get you started with a few ideas of my own:
1. The gift of not having to plan what to eat. Yes, I said it. Even those of us who enjoy cooking don’t want the responsibility of planning every single meal 365 days a year, so I can imagine the masses are pulling the elastic out of their cafeteria hair nets thinking about what’s for dinner, especially after a year at home in quarantine. Take the pressure away by gifting a book of Dinner’s-on-Me coupons to the Mama Chef in your life.
Photo Credit: Unsplash
2. The gift of a TIME-OUT. Ah, you thought those were only for naughty toddlers, huh? Mamas need time-outs, too. We WANT time-outs. Present your deserving madre with at least four time-outs* of her choice to be used in the coming months. (This is obviously a gift for those with small or school-aged children at home and requires the support of a loving adult. Loving adults, this is your hint to step in and give mama a break.) *4-hour minimum
3. The gift of technology-free time. Now we’re getting to the teenagers and young adults. Yes, you. Without Snapchat, TikTok or IG, spend an afternoon with your okaasan doing whatever she wants to do with you. Think of it as her personal “Yes Day” and you’re the genie making wishes come true.
photo credit: dontrey britt-hart
4. The gift of a love letter. Your love language does not have to be words of affirmation to value written expressions of affection. Those scribblings of backward letters and crayon-colored hearts melted us to tears when you were young and your grown-up versions of well-typed notes or neatly written cards mean just as much today, if not more. So toss the texts this week, grab a piece of beautiful paper and craft a few lines of love to your ema.
Now that I’ve got you started on your way, the rest is up to you. Whether you call her meme, majka, manman, mutter, ibu, maminka, ahm or mzazi, just be sure to call her, give her what she’s secretly wishing for (note suggestions above) and remind her just how much she’s loved. (Feel free to toss in the flowers, too.)
HAPPY MOTHER’S DAY!
Red Wine Lemon Vinaigrette
Shaken or stirred, this simple Red Wine Lemon Vinaigrette is a winner that you’ll enjoy over green, pasta or grain salads.
photo credit: dontrey britt-Hart
2 garlic cloves, minced
½ cup fresh lemon juice (2 to 3 lemons)
1 tablespoon red wine vinegar
1 cup olive oil
¼ teaspoon oregano
2 teaspoons honey
1 teaspoon salt
1 teaspoon pepper
Instructions:
1. Combine all of the ingredients in a small mason jar and shake, shake, shake until combined.
2. If you prefer to whisk, add all of the ingredients, EXCEPT the olive oil, to a mixing bowl and stir. Gradually whisk in olive oil.
Simple & Tasty
Red Wine Lemon Vinaigrette
Ingredients
Instructions
- Combine all of the ingredients in a small mason jar and shake, shake, shake until combined.
- If you prefer to whisk, add all of the ingredients, EXCEPT the olive oil, to a mixing bowl and stir. Gradually whisk in olive oil.
My Two Cents:
Shaken or stirred, this simple Red Wine Lemon Vinaigrette is a winner that you’ll enjoy over green, pasta or grain salads.
Check out the Lemony Greek Orzo Salad recipe where this vinaigrette truly shines.
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Lemony Greek Orzo Salad
Grab-and-go salads like this Lemony Greek Orzo variety are a summer staple in our home and add a wow factor to backyard BBQs and picnics.
photo credit: Dontrey Britt-Hart
1 cup (1/2 lb.) orzo pasta
10-ounce container cherry tomatoes, quartered
1 red bell pepper, seeded and chopped
1 cup of celery, chopped (2 stalks)
1 English (seedless) cucumber, quartered and coarsely chopped
3/4 cup red onion, diced
¼ cup flat-leaf parsley, chopped
8 ounces of feta cheese, crumbled or diced
Kosher or sea salt flakes, to taste
Coarsely ground black pepper, to taste
Red wine lemon vinaigrette
Instructions:
1. Shake or whisk your red wine lemon vinaigrette ingredients and set aside.
2. Prepare orzo according to the directions on the package, being sure to add one tablespoon of salt to the water. Drain and pour into a large bowl.
3. Pour prepared red wine lemon vinaigrette over the hot pasta and mix well.
4. Stir in onions, cucumbers, celery, bell peppers. Gently fold in tomatoes, feta and parsley. Season with salt and pepper to taste.
5. Chill in the refrigerator at least one hour before serving, but feel free to sample it immediately.
Enjoy!
My Two Cents:
This salad is tastiest once it has had a chance to chill slightly and allow the acidity of the vinaigrette to mix and mingle with the orzo and veggies.
Add coarsely chopped olives for an extra punch of briny flavor.
Grab-and-go salads like this Lemony Greek Orzo variety are a summer staple in our home and add a wow factor to backyard BBQs and picnics. Pair it with grilled fish or chicken, a fresh fruit salad, a few wedges of cheese and some crackers and, voila: dinner is served.
Lemony Greek Orzo Salad
Ingredients
Instructions
- Shake or whisk your red wine lemon vinaigrette ingredients and set aside.
- Prepare orzo according to the directions on the package, being sure to add one tablespoon of salt to the water. Drain and pour into a large bowl.
- Pour prepared red wine lemon vinaigrette over the hot pasta and mix well.
- Stir in onions, cucumbers, celery, bell peppers. Gently fold in tomatoes, feta and parsley. Season with salt and pepper to taste.
- Chill in the refrigerator at least one hour before serving, but feel free to sample it immediately.
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Celebrating Sisters of the Skies
On this final day of Women’s History Month, Denim & Damask salutes Sisters of the Skies, “an organization comprised of professional black women pilots who represent less than 1/2 of 1% of the total professional pilot career field.”
By Dontrey Britt-Hart
On this final day of Women’s History Month, Denim & Damask salutes Sisters of the Skies, “an organization comprised of professional black women pilots who represent less than 1/2 of 1% of the total professional pilot career field” (https://www.sistersoftheskies.org).
Yes, out of roughly 670,000 active certified pilots in the United States, only 150 (1-5-0) are black women. These 150 pilots include airline transport, commercial, military and certified flight instructors.
While these numbers are abysmal, the mission of Sisters of the Skies is something to celebrate: welcoming and educating young women into the aviation industry through mentorship, professional development, STEM, outreach, and scholarships.
Photo Credit: Sisters of the Skies
This year also marks 100 years of the first history-making moment in aviation for women of color, as Bessie Coleman, an American aviator, earned her pilot’s license in France on June 15, 1921, making her the first American of any race or gender to earn an international pilot’s license from the highly respected Federation Aeronautique International.
Thank you, Sisters, of the Skies, for paving the way, for reaching back, and for making us proud. Thank you, Bessie, for seeing beyond your circumstances, your race, and your gender and allowing nothing to deter you from achieving the seemingly impossible.
Today’s lesson:
Believe you can fly, spread your wings and bring someone along for the ride.
Gratitude for All Seasons
I came to realize that gratitude – true gratitude – is much more than words; it’s a way of being. And it’s here where happiness and kindness and forgiveness come easily. It’s second nature. It’s involuntary. It’s like breathing. But it takes practice and intention to get there.
By Dontrey Britt-Hart
photo credit: Dontrey Britt-Hart
Spring equinox arrived March 20, 2021, commemorating a fresh start – what I call our “first season of celebration” – where we are grateful for the little things later ignored in the full bloom of summer: sunny days, the emergence of green leaves and brightly colored flowers, the chance to sit outside and gather with friends.
photo credit: Dontrey Britt-Hart
It’s the time of year when school is drawing to a close and graduations, weddings and family BBQs dot the weekends on our calendars. For a few moments, we give thanks for the simple pleasures of life. Then, without warning, indifference returns, closing our eyes to the blessings in our midst.
As the cooler winds of fall blow in, so does “the second season of celebration” – the one that begins in November with Thanksgiving and ends somewhere around the New Year. Most of us are intentional about giving back – volunteering at food pantries, extending more grace on the expressways and the hallways, smiling a little more and fussing a little less, sharing our favorite family recipes of sweet potato pie, our signature pound cake and that appetizer that immediately disappears two minutes after we pull it out of the oven. We’re hosting parties and wrapping gifts. We carve out protected space on our calendars to slow down and spend time – real, uninterrupted time – with our family and friends. Yes, there is some stress, but we balance it with holiday movies under cozy blankets and late-night laughter around the kitchen table. We’re grateful. And sometimes, we even take the time to sincerely share our appreciation with those who’ve made a difference in our lives. It’s another season that comes and goes. And then we slip into the lull of winter, waiting for spring again, waiting for something to bring joy.
This seasonal, off-again-on-again happiness is draining, depressing and, quite honestly, not how we were meant to live. So, what happens when the party’s over and the lights are turned up? James Ingram and Patti Austin asked it a better way: “How do you keep the music playing?” I’ll tell you: everyday GRATITUDE.
Sadly, gratitude has become one of those buzzwords like mindfulness, wellness and life hack. We hear it. We use it at the end of an Instagram post. We pull up our Calm or Headspace app, check our “Zen” box and move on with our day. But unlike the passing fads of diets, hemlines and hashtags, gratitude is a timeless virtue that existed long before any of us took our first breaths and will persist into days we will never see.
Gratitude was first defined as “goodwill.” Simply explained today, it is “the feeling of being thankful.” I don’t know about you, but this is one of the first lessons I learned as a child – please and thank you. We gave thanks at dinner, at bedtime, when we traveled, when we made it safely back home and even when times were hard, my grandmother would say, “I’m gonna thank God anyway.”
To be honest, I didn’t always understand or appreciate all of the thank yous my mother and grandmother doled out during the course of a day. But with time, I came to realize that gratitude – true gratitude – is much more than words; it’s a way of being. And it’s here where happiness and kindness and forgiveness come easily. It’s second nature. It’s involuntary. It’s like breathing. But it takes practice and intention to get there. Just as we squat and plank to tighten up our glutes and abs, we have to do the work to build our magnanimous muscles, too.
So, here’s today’s “workout,” including thoughts to ponder:
- Stop and think about the last time you called someone just to say thank you. Can’t remember? Today’s your day to pick up the phone to tell a loved one, a friend, your mother, your brother, whoever that special person is in your life how much they mean to you.
- When’s the last time you opened your mailbox and found something other than a bill or junk mail? A note or a card just to brighten your day? Didn’t that feel good? Now it’s your turn to spread the love: send a note of appreciation to one of your faves this week. (Handwritten notes are a dying art form, and you can’t tuck a text message away in a keepsake box.)
- Look in the mirror and affirm yourself. If we could all be as kind to ourselves as we are to those we love most, we’d really be on to something
- Name two things you’re thankful for at the end of each day this week.
For some of you, this may be getting a bit too warm and fuzzy, maybe even too pie-in-the-sky, so let’s get to some hard facts on gratitude. A study documented in Forbes listed seven scientifically proven benefits of gratitude – benefits that could tremendously improve your quality of life:
1. Gratitude opens the door to more relationships. – Two of the simplest words you can say – thank you – actually makes someone more likely to seek an ongoing relationship with you.
2. Gratitude improves physical health. – I’m not suggesting you ditch your gym membership or will never need to pop an Ibuprofen, but grateful people experience fewer aches and pains and are more likely to take care of their health than their crabbier counterparts.
3. Gratitude improves psychological health. – It reduces a multitude of toxic emotions, ranging from envy and resentmentto frustration and regret.
4. Gratitude enhances empathy and reduces aggression.
5. Grateful people sleep better. – Spending 15 minutes to jot down a few grateful sentiments before bed may help you sleep better and longer.
6. Gratitude improves self-esteem. – Studies have shown that gratitude reduces social comparisons. Bye-bye FOMO! (Feelings of Missing Out)
7. Gratitude increases mental strength. – Gratitude not only reduces stress, but it may also play a significant role in overcoming trauma. Recognizing all you have to be thankful for – even during the worst times of your life – fosters resilience.
With all that we’ve been through over the past 365 days, it’s safe to say that we could all use a quality-of-life booster to extend our joy beyond two periods per year. “There is a time for everything, and a season for every activity under the heavens” (Ecclesiastes 3:1). Regardless of the season we are in – spring or fall, celebratory or challenging, close together or socially distanced, abundant or lacking – my hope is that we cherish the warmth of the sun, the chill of snowflakes and the blowing winds of change, filled to overflowing with gratitude.
A Pictorial Look Back at One Year at Home: Surviving & Thriving in Quarantine
But today I choose to look back at not only what has happened, but how I am still here today – sitting at my kitchen island typing this post to all of you – healthy and whole thanks to the love of family and friends, my faith in God, a whole lot of creativity and a few good recipes.
By Dontrey Britt-Hart
We’re at the one-year mark of having life change in ways we could never have imagined: schools, businesses, and borders closing; waving goodbye to hugs and handshakes; missing the sight of smiles; toilet paper and disinfectant becoming a hot commodity; transforming our homes into vacation destinations, places of learning, offices, health clubs and "the club." Most of us spent at least one night dancing at home with D-Nice.
I’ve told many who would listen that if a screenwriter captured all that 2020 brought our way, most would suggest ripping up the script and starting over. Pick a theme. Is it sci-fi, horror, drama or a political statement on a system that needs fixing? You simply would not accept that a global pandemic would overtake the world during a divisive election while our communities were literally being torn apart, but it happened. And somehow we’re still here.
It would take little effort for me to focus on the challenges, the loss, the toll on our collective mental health or the fear of days to come. And, be clear, those issues are real and deserving of attention. But today I choose to look back at not only what has happened, but how I am still here today – sitting at my kitchen island typing this post to all of you – healthy and whole thanks to the love of family and friends, my faith in God, a whole lot of creativity and a few good recipes.
My prayer is that next year at this time, we will have all had more hugs, seen more smiles and come a little closer.
Quarantine Life:
10. Giving thanks.
11. Weekly visits to Mario’s Italian Ice.
12. Weekends in Michigan.
13. Speaking truth.
14. Themed parties with our family pod.
15. New drivers.
16. Historic elections.
17. Summer flowers.
18. Virtual conferences.
Cooking, cooking and more cooking.
Virtual everything: graduations, birthdays and schooling, oh my!
Home movie theater concession stands.
Escaping from the world under blankets.
Masked up at all times.
Showing love to first responders with hand-crafted cards.
Was baking covered with cooking? Yes, we baked.
Gratitude (and more baking).
Drive-by celebrations.
The short of many lessons learned is the value of being still, being grateful and never taking life for granted.
We're going to get through this together.
Stone Lake Salmon Salad
“Partner, let me upgrade you.” — Beyoncé
This salmon salad recipe upgrades and elevates your tuna salad of old with baked salmon, fresh dill and parsley, smoky paprika and a burst of citrus. Given the scraped-clean serving bowl left on the kitchen island, I would dare say we’ll be adding this to our simple salad rotation. Hope it’ll land on your list, too.
Instructions:
Roasted salmon:
4 skin-on salmon fillets, approximately 2 lbs.
1 tablespoon olive oil
Kosher salt, to taste
Coarsely ground black pepper, to taste
Smoked paprika, to taste
Salmon salad:
1/3 cup scallions, sliced
1/3 cup fresh dill, chopped
1/3 cup parsley, chopped
½ cup celery, chopped
¼ cup + 2 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
Salt, to taste
Pepper, to taste
A pinch of raw sugar (optional)
1. Preheat oven to 400°F and line baking sheet with parchment paper.
2. Pat dry the salmon fillets with a paper towel and drizzle each fillet with olive oil. Be sure to rub the oil evenly on each piece. Season to taste with salt, pepper and smoked paprika. Rest at room temperature for 10 – 20 minutes, then bake in the oven for 10 – 15 minutes until the salmon’s thickest portion is almost cooked through.
3. While the salmon is baking, prep the vegetables for the salad dressing: chop your dill, parsley, celery and scallions and set aside.
4. In a large bowl, combine the mayonnaise, Dijon mustard, lemon juice, paprika, cayenne pepper, salt, pepper and pinch of raw sugar. Mix well. Fold in all of the vegetables and herbs.
5. Remove the skin from the cooked and slightly cooled salmon and place it in a medium-sized bowl. Using two forks, gently flake the fish, then add to the larger bowl of dressing. Mix until all of the salmon, herbs, veggies and sauce are fully incorporated.
6. Give it a taste, adjust the seasonings to your liking and chill in the refrigerator for at least 30 minutes.
My Two Cents:
I add a heaping ½ cup of celery to the salad because we like the added crunch.
If you like citrus and smokiness like I do, top your salmon salad with a squeeze of lemon, a sprinkle of smoked paprika and one more dash of black pepper before your first forkful.
How to enjoy this dish? Any way you like. You can serve it as is with crackers on the side. It’s also fantastic with a charcuterie board, on a croissant, atop a salad or rolled tightly into a tortilla wrap. Try them all.
Stone Lake Salmon Salad
Ingredients
Instructions
- Preheat oven to 400°F and line baking sheet with parchment paper.
- Pat dry the salmon fillets with a paper towel and drizzle each fillet with olive oil. Be sure to rub the oil evenly on each piece. Season to taste with salt, pepper and smoked paprika. Rest at room temperature for 10 – 20 minutes, then bake in the oven for 10 – 15 minutes until the salmon’s thickest portion is almost cooked through.
- While the salmon is baking, prep the vegetables for the salad dressing: chop your dill, parsley, celery and scallions and set aside.
- In a large bowl, combine the mayonnaise, Dijon mustard, lemon juice, paprika, cayenne pepper, salt, pepper and pinch of raw sugar. Mix well. Fold in all of the vegetables and herbs.
- Remove the skin from the cooked and slightly cooled salmon and place it in a medium-sized bowl. Using two forks, gently flake the fish, then add to the larger bowl of dressing. Mix until all of the salmon, herbs, veggies and sauce are fully incorporated.
- Give it a taste, adjust the seasonings to your liking and chill in the refrigerator for at least 30 minutes.
Back Story:
Unless you’re one of the 1,700 people who call Cassopolis, MI, home, you’re probably asking yourself, “Where is Stone Lake?” It’s tucked quietly away in the southwestern corner of Michigan, along with Diamond Lake, Paradise Lake (Vandalia), Bair Lake (Jones) and several others. Summers in Cass offer a peaceful retreat of small-town living: waving neighbors, tubing on the lake, movies on the deck, fresh vegetables from the farmer’s markets and darker night skies with brighter stars.
And after a day of playing in the sun, you want something easy but tasty to eat, which is typically one of two types of meals: BBQ or an assortment of simple salads and fresh fruit. Though my chicken salad is a staple in warmer months, a couple of family members became pescatarians last year and were visiting with us for the weekend in Michigan, so I needed a seafood salad to round out the lunchtime offerings. Hence, Stone Lake Salmon Salad. Given the scraped-clean serving bowl left on the kitchen island, I would dare say we’ll be adding this to our simple salad rotation. Hope it’ll land on your list, too.
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Park City Rosemary Garlic Popcorn
Rosemary, garlic and popcorn? Hmmm. Not too sure about that one. I thought the same thing when I first heard the combination. But let me tell you: don’t judge a kernel by its color or flavor profile before you’ve tried it.
PHOTO CREDIT: Dontrey Britt-Hart
Instructions:
½ cup popcorn kernels
3 tablespoons canola oil*
¼ cup extra virgin olive oil
1 tablespoon unsalted butter
1 ½ teaspoon finely chopped fresh rosemary
1 tablespoon minced garlic
¼ teaspoon fine sea salt
1. Heat olive oil and garlic in small saucepan over medium-low heat for approximately 2 minutes. Watch it to ensure the garlic is softening, but not browning. Stir once or twice. Reduce the heat to low and add the rosemary and simmer for 2 more minutes. Remove from heat, stir in butter and set aside.
2. Pop the popcorn according to the label’s directions. It will likely call for 3 tablespoons of *canola, avocado or coconut oil and ½ cup of popcorn kernels.
3. Pour the popped popcorn into a large bowl, drizzle with the rosemary garlic oil to taste (you don’t have to use all of it), and stir to coat. Finish with the sea salt and toss again. The only thing left is the crunching. (Be sure to grab a napkin.)
My Two Cents:
While my family loves this popcorn as is, you can take it to the next level by adding a shake or two of grated Parmesan.
Not only does this elevate movie night, but it’s a great pre-dinner snack when entertaining.
Park City Rosemary Garlic Popcorn
Ingredients
Instructions
- Heat olive oil and garlic in small saucepan over medium-low heat for approximately 2 minutes. Watch it to ensure the garlic is softening, but not browning. Stir once or twice. Reduce the heat to low and add the rosemary and simmer for 2 more minutes. Remove from heat, stir in butter and set aside.
- Pop the popcorn according to the label’s directions. It will likely call for 3 tablespoons of *canola, avocado or coconut oil and ½ cup of popcorn kernels.
- Pour the popped popcorn into a large bowl, drizzle with the rosemary garlic oil to taste (you don’t have to use all of it), and stir to coat. Finish with the sea salt and toss again. The only thing left is the crunching. (Be sure to grab a napkin.)
Back Story:
Rosemary, garlic and popcorn? Hmmm. Not too sure about that one. I thought the same thing when I first heard the combination. But let me tell you: don’t judge a kernel by its color or flavor profile before you’ve tried it.
We’ve been taking the boys to Park City, Utah, to ski since they were itty bitty and third on their must-have list only to hot cocoa and S’mores was the St. Regis’s signature snack of rosemary garlic popcorn. We would munch it by the handfuls while we waited for our main courses in the hotel restaurant.
Full disclaimer: this is NOT the St. Regis recipe. In fact, I don’t even know all of the ingredients used in their savory mix. What I do know is that after several trials in our kitchen, my test group over here marked this recipe with their stamp of approval and when they closed their eyes, they could’ve sworn they were wearing ski pants.
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Welcome Home
Welcome to my home! I’ve been preparing for our time together for weeks. Months, really, and I’m thrilled that you’re finally here.You’ve been asking for a few new recipes, travel ideas and that playlist from our last Zoom party, and I’ve started pulling everything together for you…
“There's a welcome mat at the door
And if you come on in
You're gonna get much more
There's my chair
I put it there
Everything you see
Is with love and care”
– DIANA ROSS, “IT’S MY HOUSE”
Welcome to my home! I’ve been preparing for our time together for weeks. Months, really, and I’m thrilled that you’re finally here. You’ve been asking for a few new recipes, travel ideas and that playlist from our last Zoom party, and I’ve started pulling everything together for you.
Let me show you around:
- Food & Festivities is the place for recipes, entertaining ideas and all things party;
- Faraway Places & Photography is your destination for travel and priceless pictures;
- Flowers & Feelgoods blends florals, crafting, inspiration and how-tos on “creating the pretty” anywhere, especially within;
- Fanfare & Friends is our retreat where we celebrate and uplift one another;
- Fitness & Fun helps us to keep Food & Festivities in check.
And the music? Well, it’s played in every room, just like my opinions.
So, I know it’s the start of the new year and you’ve likely sworn off sugar, butter, flour, fried foods, adult beverages . . . (have I missed anything?) . . . but you have to take one tiny bite of these lemon blueberry scones. They’re mildly sweet and are perfect with a hot cup of tea or coffee. Did I mention they have two different types of fruit in them? That should count for something, right? You know blueberries are a super food and citrus is all the rage right now with lemon water being the “new drink” of 2021.
Well, I’m not one for discouraging a friend to blow a New Year’s resolution, so you can pass on the scone for now. But I strongly suggest you tuck this recipe away for a day when you want to treat yourself, show some love to your family or impress your friends at brunch. They’re so much easier than you’d imagine and your house will smell heavenly while they’re baking.
Bon Appetit!
Get Your AP Squad!
Want the tea? Having an accountability partner (AP) is the secret sauce in a recipe called success.
By Dontrey Britt-Hart
I’m sure most of us could rattle off numerous clichés, proverbs and maxims on the power of teamwork: 1. Teamwork makes the dreamwork. 2. If you want to go fast, go alone. If you want to go far, go together. 3. Many hands make light work. And the list goes on. As familiar and straightforward as these gems of truth are, we hear them and roll our eyes, chalking the words up to bumper-sticker slogans with little value. Well, the truth is while the phrases may be trite, the benefits are proven. Having an accountability partner (AP) is the secret sauce in a recipe called success.
I first heard the term “AP” in the mid-to-late 90s during a sermon by Pastor Frank Thomas at New Faith Baptist Church in Matteson, IL. This was long before #squadgoals or #mysquad because social media didn’t exist; fortunately, social networks always have. Pastor Thomas’s message conveyed the importance of having an AP to spur your spiritual growth, encourage you during times of trial, and celebrate with you during seasons of triumph. Proverbs 27:17 puts it this way, “As iron sharpens iron, so one person sharpens another.” My AP at the time was that extra motivation on Sunday mornings when the pull of a warm bed and the thought of a 40-minute drive to church might have kept me in my PJs. Just knowing that someone was expecting me to show up gave me that loving kick in the pants to follow through on what I said I would do.
What began as a tool to strengthen my walk with Christ became a secret weapon that I wielded to slay in the gym, excel in the office and enhance my personal relationships. As disciplined, driven and dedicated as I thought I was, my game was undoubtedly elevated by having an AP. Some of you are probably saying, “I’ve got this on my own. I don’t need another person to motivate me.” And I won’t argue with you on that, but I assure you that having the right people on your squad will push you to higher levels.
Let’s use exercise as an example: outside of the extreme, get-it-done-all-the-time-no-matter-what types, how many of us put in that little bit of something extra when we’re working out in a group versus alone in front of the TV? Even if you can’t gather in person right now in light of the pandemic, you’re still likely to do more if there’s someone high-fiving you on screen, downward dogging on Zoom or waiting for your I-did-it text; simply being accountable to someone else improves productivity.
And you don’t have to limit yourself to one AP for one specific goal, because you’re not one-dimensional. I have my fitgirl APs, my ladies who cook, my former-PR-forever-friend m1 girls, my mom squad and Bible study sisters, my travel crew and my trusted inner circle. Together we have healed relationships, launched businesses, raised children, supported marriages, grieved losses, crossed finish lines, circled the globe and protected our homes. We have agreed and disagreed and found peace somewhere in the middle. (Important note: Your AP CANNOT be a “yes” person and should not support everything you do, if it’s not for your greater good.) And it goes without saying that not every acquaintance, friend or family member qualifies to serve as an AP, because not every relation is ready for your elevation. This is where prayers for discernment come in. You likely wouldn’t trust just anyone to watch your home, your pet or your child. The dreams you have for yourself – small or great – are equally precious and should only be handed over to someone you deem trustworthy, dependable, consistent and candid.
Photo Credit: Unsplash
Benefits of having an AP:
1. Support system – With the right people at your side, you’ll have your very own cheering section to encourage you as you make progress, a sounding board to listen as you work through challenges and a voice of reason to provide honest feedback.
2. Extra eyes on you – Knowing that there is at least one person keeping watch over you and your goals pushes you to follow through on the promises you’ve made to yourself.
3. Clarity – When you have to explain your plans to someone else, you must clarify what those goals are and how you plan to reach them.
4. Better productivity – Having an AP urges you to set clear deadlines and produce tangible proof of your development.
5. Resources – We all bring an assortment of gifts and resources to the table, so partnering with the right AP expands your access to new ideas, people and resources.
6. Shared journey – There is power in a collective experience of wins and losses and lessons learned along the way, and this bond of sisterhood should never be underestimated. We are stronger together.
So, come on, ladies. Let’s get those #Squadgoals!
5 Feelgood Stories this Month
We can all use some good news. Well, here it is: 5 articles to bring the smiles and feelgoods to your day.
1. Good Morning America featured a story that fits right in line with our celebration of women, our creativity and our multidimensionality. Check out this piece on Black female business owners, their best advice and lessons learned.
2. Though we’ve safely landed Perseverance rover on Mars, women are still celebrating firsts in various industries. Kudos to Jennifer King on becoming the NFL’s 1st Black Female Assistant Position Coach. Enjoy this read.
3. Stop the press! Ceiling shattering continues as 1,000 young women make history as the first female Eagle Scouts. Get the details here.
4. Zoomed out? This article gives us some fresh ideas to breathe new life into our virtual gatherings.
5. Being kind is more than a virtue; it’s actually good for your health. Don’t believe me? Read this.
Molten Lava Chocolate Cakes
Butter is rich; sugar is sweet. Add some chocolate and some spice to whip up this decadent treat.
Photo credit: Dontrey Britt-Hart
Instructions:
1. Preheat the oven to 450°. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. You may also use baking spray in place of the butter and flour to lightly cover the insides. Set the ramekins on a baking sheet.
2. In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl or standing mixer, beat the eggs with the egg yolks, vanilla, sugar, salt, cinnamon and cayenne pepper at a high speed until thickened and pale.
3. Whisk the chocolate until smooth, then fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are softly set. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately and dig in to enjoy the ooey gooey goodness.
1 stick (4 oz.) unsalted butter
6 oz. bittersweet chocolate
2 eggs
2 egg yolks
¼ cup sugar
¼ teaspoon of cinnamon
¼ teaspoon of salt
Pinch of cayenne pepper
Splash of vanilla extract
2 tablespoons all-purpose flour
Powdered sugar for sprinkling (optional)
My Two Cents:
The batter can be made ahead and refrigerated for several hours; just be sure to bring it to room temperature before baking.
Molten chocolate cakes are simple, but impressive desserts for dinner parties, date nights and any occasion you want to make special.
While these ramekins of yumminess are indulgent alone, they’re even better with my homemade whipped cream (remember, it’s super easy) or vanilla ice cream. I’m just saying . . .
Molten Lava Chocolate Cakes
Ingredients
Instructions
- Preheat the oven to 450°. Butter and lightly flour four ounce ramekins. Tap out the excess flour. You may also use baking spray in place of the butter and flour to lightly cover the insides. Set the ramekins on a baking sheet.
- In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl or standing mixer, beat the eggs with the egg yolks, vanilla, sugar, salt, cinnamon and cayenne pepper at a high speed until thickened and pale.
- Whisk the chocolate until smooth, then fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are softly set. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately and dig in to enjoy the ooey gooey goodness.
No Is Not a Four-Letter Word
We say yes at a cost to our mental, physical and spiritual health, failing to realize that a no to others is sometimes a yes to ourselves. And you are worth a yes.
By Dontrey Britt-Hart
I’m not sure when saying two simple letters became taboo, but responding, “No,” to a request, even in the sweetest voice, the softest whisper, or with the most dazzling smile, causes women to clutch their collective pearls.
Did she just say, “no”?
Oh no she didn’t!
Yes, she did, and it’s OK.
Somewhere between our first words and puberty, we’ve been taught, as women, to apologize too often and to say yes to everything asked of us.
“Yes, I’d be happy to take on another project.” (Even though my desk is overflowing with work.)
“Sure, I’ll pick up Johnny after school.” (Even though I have to rush my kids to an appointment.)
“It should be no problem leading up another task force.” (Even though two of my qualified colleagues have more free time than I do.)
We say yes at a cost to our mental, physical and spiritual health, failing to realize that a no to others is sometimes a yes to ourselves. And you are worth a yes. Yes, to that vacation you’ve been pining over. Yes, to that workout you never seem to have enough time for at the end of a long day. Yes, to simply having a moment to do whatever you want or don’t want to do.
Now be clear: I am not advocating self-centered, selfish thinking. It’s a beautiful thing to lend a hand to a friend, to help someone out in a pinch, and to be of service, in general. But you cannot pour from an empty cup, and being a “yes woman” will leave you depleted. Take it from me, former Ms. Yes-I-Can People-Pleaser With-a-Cherry-on-Top: giving love and time and energy and space to yourself will empower you to provide so much more to those around you.
Lessons learned on the word “no”:
No is not a curse word.
It’s not an F-bomb, nor does it require censoring or special characters to spell it out in public domains. Simply defined, it is “a word to express an alternative choice or possibility.” And who doesn’t love choices and possibilities?
“No.” is a complete sentence. Period.
Feel free to sweeten it up with a short, sincere preface, though that is not necessary. I would love to help you out, but I’m unable to take on any additional projects at this time.
No is not a tantrum.
You’re not a two-year-old acting out in the checkout line. You’re a fully-grown woman who is protecting her time, her interests and her health.
No doesn’t make you selfish or self-centered.
On the contrary, saying no allows you to practice self-care and, when you’re at your best, you can pour more into those closest to you.
No creates a space to fulfill your purpose.
If all of your time is filled making everyone else’s dreams come true, you will never be able to fully pursue the ones you have for yourself. In fact, you won’t even be still enough to hear and clearly see what those dreams are.
So, ladies, your homework for this week is to spread love, extend grace, keep moving toward that dream and say no to anything that blocks the previous three assignments.
Just say No!
Oven Roasted Brussel Sprouts Medley
The Brussel sprouts should have a slight char around the edges, which gives this dish a deliciously roasted crunch that pairs beautifully with the sweet acidity of the balsamic vinegar. Enjoy every yummy bite.
Photo Credit: Dontrey Britt-Hart
Instructions:
Preheat the oven to 400° F and line two large baking sheets with parchment paper.
Prepare Brussel sprouts, carrots, red bell pepper and onion according to the ingredients section’s directions.
Place all of the vegetables in a large mixing bowl and coat with approximately ¼ cup olive oil, salt, pepper and red pepper flakes. Toss well with a large spoon until fully covered.
Divide vegetable mixture evenly between both baking sheets in a single layer. Avoid overcrowding the vegetables. You want them to roast rather than steam.
Roast for about 35 minutes, then drizzle the vegetables with balsamic vinegar. Return to the oven for 5 – 7 additional minutes.
Lightly toss the vegetables around in the pan juices to thoroughly coat them before serving.
Olive oil
Balsamic vinegar
1 ½ lbs. (24 oz.) Brussel sprouts, trimmed and quartered
4 large carrots, peeled and cut into diagonal slices
1 large red bell pepper, coarsely chopped
1 large sweet onion, coarsely chopped
1 tablespoon Kosher salt
1 teaspoon coarsely ground pepper
1 teaspoon crushed red pepper flakes
Feel free to decrease the amount of red pepper flakes if you are spice averse
My Two Cents:
The Brussel sprouts should have a slight char around the edges, which gives this dish a deliciously roasted crunch that pairs beautifully with the sweet acidity of the balsamic vinegar. Enjoy every yummy bite.
Oven Roasted Brussel Sprouts Medley
Ingredients
Instructions
- Preheat the oven to 400° F and line two large baking sheets with parchment paper.
- Prepare Brussel sprouts, carrots, red bell pepper and onion according to the ingredients section’s directions.
- Place all of the vegetables in a large mixing bowl and coat with approximately ¼ cup olive oil, salt, pepper and red pepper flakes. Toss well with a large spoon until fully covered.
- Divide vegetable mixture evenly between both baking sheets in a single layer. Avoid overcrowding the vegetables. You want them to roast rather than steam.
- Roast for about 35 minutes, then drizzle the vegetables with balsamic vinegar. Return to the oven for 5 – 7 additional minutes.
- Lightly toss the vegetables around in the pan juices to thoroughly coat them before serving.
Trey's Jammin' Curry Chicken
This is the perfect meal to pair with the Denim & Damask reggae playlist. So, hit play, grab a ginger beer* and take a mental vacation to Jamaica. ‘Everyting’ is Irie, Mon!
PHOTO CREDIT: Dontrey Britt-Hart
Instructions:
In a large bowl or on a sheet pan, season the chicken with a light coating of garlic powder, coarse black pepper and seasoning salt. Cover and chill in the refrigerator while you prep your vegetables according to the ingredients section's directions, approximately 20 minutes. (Please use caution if you choose to use Scotch bonnet or jalapeño peppers. Consider wearing food prep gloves and do not touch your eyes. Trust me, you’ll regret it if you do.)
Place a large Dutch oven over medium heat and add enough olive oil to cover the bottom of the pot. In small batches, brown the chicken on both sides until the skin is crispy and golden brown, approximately 8 – 10 minutes per side. The chicken will not and should not be fully cooked.
Set the browned pieces of chicken aside on a large platter or sheet pan while you continue to sear the remaining batches.
Once you have prepared all of the chicken and removed it from the Dutch oven, add the onions, celery and potatoes to the pot over medium heat for 3 – 5 minutes. If the vegetables start to stick to the pot, drizzle a touch of olive oil over them, stir and adjust your flame. After 3 minutes, add the garlic, ginger, peppers, curry powder, turmeric, thyme and 1 teaspoon of Kosher salt. The vegetable/ spice mix will resemble a thick paste.
Add all of the chicken broth to the pot and stir gently to blend the spices. Cover and simmer while you prepare to add the chicken.
Using a large knife or cleaver, chop the chicken breasts into thirds. (It works much better to hold your knife or cleaver in place and apply the pressure of your body weight to break through the bones rather than hack away at the chicken.) The chicken thighs and wings will be added whole.
Return the seared chicken to the pot of simmering broth, including any pan drippings (that’s added flavor) and top with bay leaves. Cover and simmer 40 -45 minutes.
At this point, the dish will have a rich, spicy flavor, but you will need to add salt to your taste to balance the intense flavors of the curry.
Once the seasoning profile is to your liking, the last step is to stir in a small amount of cornstarch slurry. Mix 1 ½ tablespoons of cornstarch with 2 tablespoons of cold water in a small cup until you have a smooth liquid. Evenly distribute the slurry into the broth and stir gently to ensure it incorporates well. The beauty of using cornstarch to thicken broths is the control it allows and the light, silky sheen it gives to the sauce.
Simmer a few more minutes, serve over rice and garnish with a sprinkle of sliced scallions.
Olive oil
2 bone-in, skin-on chicken breasts
1.5 lbs. (5 – 6) chicken thighs, bone-in, skin on
3 lbs. chicken wings
8 cups chicken broth
1 large Vidalia or yellow onion, chopped
4 – 5 cloves of garlic, chopped
3 stalks of celery, chopped
3 Yukon gold potatoes, peeled and diced
2 teaspoons fresh ginger, peeled and grated
1 Scotch bonnet or jalapeño pepper (optional), seeded and chopped
2 stalks of scallions, sliced in rounds
2 – 3 bay leaves
Thyme, fresh or dried
Kosher salt
Seasoning salt
Coarsely ground black pepper
Yellow curry powder
Turmeric powder
Corn starch
My Two Cents:
Sautéed cabbage with carrots and onions or coleslaw is a jammin’ side dish.
This is the perfect time to hit play on the Denim & Damask reggae playlist, grab a ginger beer* and take a mental vacation to Jamaica. ‘Everyting’ is Irie, Mon!
* For those of you who have never tried ginger beer, it is non-alcoholic, so everyone in the family can get in on the action. Be warned that the ginger flavor can pack a strong punch.
Trey's Jammin' Curry Chicken
Ingredients
Instructions
- In a large bowl or on a sheet pan, season the chicken with a light coating of garlic powder, coarse black pepper and seasoning salt. Cover and chill in the refrigerator while you prep your vegetables according to the ingredients section's directions, approximately 20 minutes. (Please use caution if you choose to use Scotch bonnet or jalapeño peppers. Consider wearing food prep gloves and do not touch your eyes. Trust me, you’ll regret it if you do.)
- Place a large Dutch oven over medium heat and add enough olive oil to cover the bottom of the pot. In small batches, brown the chicken on both sides until the skin is crispy and golden brown, approximately 8 – 10 minutes per side. The chicken will not and should not be fully cooked.
- Set the browned pieces of chicken aside on a large platter or sheet pan while you continue to sear the remaining batches.
- Once you have prepared all of the chicken and removed it from the Dutch oven, add the onions, celery and potatoes to the pot over medium heat for 3 – 5 minutes. If the vegetables start to stick to the pot, drizzle a touch of olive oil over them, stir and adjust your flame. After 3 minutes, add the garlic, ginger, peppers, curry powder, turmeric, thyme and 1 teaspoon of Kosher salt. The vegetable/ spice mix will resemble a thick paste.
- Add all of the chicken broth to the pot and stir gently to blend the spices. Cover and simmer while you prepare to add the chicken.
- Using a large knife or cleaver, chop the chicken breasts into thirds. (It works much better to hold your knife or cleaver in place and apply the pressure of your body weight to break through the bones rather than hack away at the chicken.) The chicken thighs and wings will be added whole.
- Return the seared chicken to the pot of simmering broth, including any pan drippings (that’s added flavor) and top with bay leaves. Cover and simmer 40 -45 minutes.
- At this point, the dish will have a rich, spicy flavor, but you will need to add salt to your taste to balance the intense flavors of the curry.
- Once the seasoning profile is to your liking, the last step is to stir in a small amount of cornstarch slurry. Mix 1 ½ tablespoons of cornstarch with 2 tablespoons of cold water in a small cup until you have a smooth liquid. Evenly distribute the slurry into the broth and stir gently to ensure it incorporates well. The beauty of using cornstarch to thicken broths is the control it allows and the light, silky sheen it gives to the sauce.
- Simmer a few more minutes, serve over rice and garnish with a sprinkle of sliced scallions.