My Story – Page 4 – mythankfultable.com

Tomato Ricotta Tart in an Herbed Crust

September 4, 2018 by chrissy@mythankfultable.com

“Mom, you haven’t blogged in a while…” the comment was innocent, but accurate.

I haven’t blogged in a while.

I took the summer to regroup. I would say summer is normally a time to get stuff done. In a way, and I did get stuff done. Just not the writing stuff.

Every now and then our lives get full. Ok, most of us have full lives…a lot of the time…most of the time…, OK all of the time. Go. Go. Go.

Many nights I sit and promptly fall asleep in the chair. I am super fun. My alarm goes off early and all of the stuff has to get done before work, then work stuff, then family stuff, then supper stuff, then more house stuff. You know the drill. I am not one to let things go undone. Things need to get done. It’s how I roll.

Except.

Except, by the end of the school year this time around, I was weary in my core. This year was tougher for some reason. Across the board. We weathered a few major storms at home. I got sick, like a lot. Our school year had a lot of transitions. I looked out at my gardens this late winter/early spring and thought, “I’m not doing it this summer.”

Now, if you follow my Instagram feed you know, I dig in the dirt and take pictures of my flowers. So, something was definitely wrong.

I wouldn’t call it depression. I would call it exhaustion?

Soul tired. Have you every been soul tired?

Yeah, its kind of ugly.

SO this summer, when the graduation party was over and friends were hanging out in the dining room, and swimming, and having fun being kids and the world slowed down a bit, I chose to stop. I chose to embrace the break.

I listened to books (I love audible and free audio library books/apps). I went to the gym, or walked outside as much as possible. I worked outside. I played the dumb game I am addicted to on my phone. I watched bad television. I cooked with no blogging agenda. I had meals with people I love from long ago, from work, from book club, from life.

I just stopped with the overwhelming get everything done immediately mindset. For a little bit.

I’m not going to lie. A lot of the checklist got done. I just did a gut check before I did it. And, it happened after I worked out. After I took care of myself. Guess what? it was all waiting for me.

I researched. I took out a million cookbooks. I listened to successful bloggers podcasts. I filled my soul.

Because even soul’s get hungry, and one year in, mine needed nutrition.

Now, we are back to school and life is the treadmill again but I am different.

I’m choosing joy and not the drama of the day-to-day. I’m working hard to love more. Including me. I’m exercising daily. I’m drinking Kale Smoothies. (Yeah, I know…). I am saying NO to stuff. No to the stuff that can wait. It’s all going to be ok.

I did cook all summer. I didn’t bake as much (more on that later) but with the abundance of tomatoes I found this perfection of a recipe from www.foolproofliving.com. So beautiful. So the essence of all that summer savory tarts should be, and hello, ricotta.

I tweaked the recipe in that I added fresh basil and oregano the crust. (Summer research paying off). I used multi colored cherry tomatoes because I have them in every container I can put them in. (Hooray for small tomatoes that excel all summer long). I used high quality balsamic, because it’s an indulgence to buy pretty olive oils and balsamic vinegar on road trips instead of trinkets. Life is good.

The crust is easy to prepare in advance (even though it looks like a lot of steps it really isn’t) and is baked, and awaits the filling. The filling is quick to make. Assembling on site is a matter of spread filling, top with tomato topping, drizzle. If ever there was a recipe that looked hard but secretly isn’t…you have it here.

Now, if you don’t like ricotta or tomatoes…why are we friends? Seriously. Ricotta is so, so lovely. Tomatoes are mouthfuls of summer. (One of my children loathes tomatoes. The other despises ricotta. So I know the jury is out readers. But just not with this gal).

For my educator friends, my mommas of school aged children friends, and anyone else impacted by the academic calendar, the year is just beginning. We have full hearts and our hands our busy. Our students/children and staff/colleagues need us strong and calm. Souls filled. Imagination ready. Inspiration accessible. Make sure in the midst of the “stuff” you remember to take care of yourself and feed your souls and minds as well as your bodies. And make this tart. You won’t be sorry.

As always, I hope you love this recipe, and thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Tomato Ricotta Tart in an Herbed Crust

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This gorgeous summery tart takes an herb infused crust, filled with lemony ricotta, and topped with tomatoes and balsamic vinegar.

Author: chrissy@mythankfultable.com from www.foolproofliving.com (minor changes in crust)

Ingredients

Scale

Herbed Dough:

3 tablespoons almond flour/meal
1 ¼ cups all-purpose flour, plus more for rolling
Pinch of salt
½ cup unsalted butter, cold, cubed or grated
Handful of basil and oregano leaves, roughly chopped (will pulse with dough ingredients to become pulverized in food processor)
2–4 tablespoons ice-cold water, depending on how much it takes to come together

For the Filling:

1 generous Cup Fresh Ricotta, at room temperature
4 ounces Cream Cheese, softened
½ cup grated Romano or Parmesan Cheese
1 teaspoon Lemon Zest (I used one lemon)
1 teaspoon lemon juice

For the Tomato Topping:

2 cups tomatoes, (I used a combination of multicolored cherry tomatoes, halved)
1 tablespoon olive oil
½ Teaspoon Kosher Salt
½ Teaspoon freshly Ground Black Pepper
¼ Cup leaves of fresh Basil, loosely packed
2 tablespoons fresh Oregano leaves
1 tablespoons Pine nuts (optional)

Instructions

To make the dough:

Combine almond flour, all-purpose flour, and salt in a food processor.
Add Fresh Herbs.
Cube or Grate Butter and add to the food processor with flours, salt, and herbs.
Pulse the cold butter into flour/herb mixture.
Slowly drizzle the cold water into food processor while pulsing, gradually adding as much water as you need to make the dough come together.
Turn dough out into a piece of plastic and shape it into 4-inch disk. Cover tightly and refrigerate for 30 minutes or until ready to use.
When ready, remove chilled dough from the fridge. If it is too cold to roll out, let it sit on the counter for a few minutes. Uncover before rolling.
Using a rolling pin, roll it into 11-inch circle on a well floured surface.
Place the dough into 9-inch tart pan with a removable bottom (or a pie pan)making sure the dough is evenly distributed throughout the pan.
Using your fingers be sure to push the dough in the corners of the pan.
Prick the bottom of the tart all over with a fork.
Place pie pan/tart pan with dough in the freezer for 15 minutes. (Don’t use glass or you will have to let it sit out before you place in hot oven).
Preheat the oven to 400 F degrees.
Remove the pie/tart pan from the freezer.
Place a sheet of parchment paper on top and fill it with dried beans (or pie weights).
Place in the oven for 15 minutes, then remove the beans and parchment paper and bake for another 20-25 minutes, until lightly golden brown.
Let it cool on a cooling rack for at least 15 minutes before filling.

Ricotta Filling:

Using a mixer with the silicone/rubber spatula attachment, combine Ricotta, Cream Cheese, and Pecorino Romano in a bowl.
Fold in the lemon zest and juice.
Season it with ½ teaspoon kosher salt and ¼ teaspoon freshly cracked black pepper.
Refrigerate until assembling tart.
Half or quarter the tomatoes and place it in a bowl. Stir in the olive oil, salt and pepper.

When ready to serve:

Remove the tart from the pan (unless it is in a pie plate) and place it onto a large dish.
Spread the ricotta filling evenly over the top smoothing the top with a spatula.
Top it with tomato filling, garnish with basil, oregano, and pine nuts (if preferred).
Drizzle balsamic vinegar, garnish with pine nuts if you desire.

Coffee Cake Banana Bread

July 18, 2018 by chrissy@mythankfultable.com

I don’t know if it is an age thing or a mom thing, but I tend to forget. I make lists and set reminders and own a large stock in post-its of every color and size to compensate for this, but the truth is, if I don’t write it down, I forget. I tell my kids to remind me when I am older that I did this when I was in my forties to make me feel better.

I forget the ingredient that I specifically went to the grocery store for, even though I buy other stuff I forgot to write down. I forget to put the card in the mail even though I bought it two weeks ago just so it wouldn’t be late (I am the worst auntie ever, sorry kids for the late birthday cards…).

I remember to pay my bills and feed and clothe my children and keep a house that’s clean and my yard is nice. I am kind to the dog and I do my job at work to the very best of my ability. So, for the most part, the forgetting is the other stuff.

Which includes myself. I forget to remember that exercise is important. That rest is necessary. That self-care is not only a priority but is essential to the people around me. I get caught up in not wanting to be selfish but the truth is, sometimes, in order to survive, we need to not forget ourselves.

Like anything you let slide, getting back into the remembering is hard at first. Remembering how good it feels to leave the gym after a workout. Remembering that meal prep and eating healthy is actually not as hard as you thought it was. Remembering how writing resonates deep within after not being able to string along sentences for a while. That taking the time to stop and enjoy life around you is worth remembering to do.

I would like to say I have found perfect balance and have achieved whatever zen I am looking for in my life, my kitchen, my table. I haven’t. I still want to eat a slice of banana bread or a cookie after I eat my salad with a protein. It is what it is. I am trying to remember balance, and kindness to myself, and indulge without going overboard. Like this Coffee Cake Banana Bread. (Creative stretch to segue into the recipe? Maybe?) It’s a stretch…but I’ll take it.

Banana bread is beautiful on its own. But combine it with a Coffee Cake Crumble topping and you have a healthy base with an indulgent flare that says, “YES PLEASE!” It is a moist tender bread with the crumbly crunch of cinnamon and sugar. It is worth the freezing of the ripe bananas. It is worth the effort to bake from scratch. It reminds me to stop. Sip the coffee. Eat the banana bread. Enjoy the view.

While I will continue to write post it notes and lists for myself, I will also remember to feed my soul, in whatever form that takes. Because healthy is important, as well as a generous portion of crumble topping.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Coffee Cake Banana Bread

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This moist banana bread is topped with a buttery crumb topping. Original recipe from www.alattefood.com.

Author: chrissy@mythankfultable.com

Ingredients

Scale

½ Cup Butter, softened
1 Cup White Sugar
2 Tablespoons Brown Sugar
1 ½ Teaspoon Vanilla Extract
2 Eggs
½ Teaspoon Cinnamon
2 Cups Flour
3–4 Mashed Ripe Bananas
1 Teaspoon Baking Soda
¼ Teaspoon Salt
2 Tablespoons Sour Cream or Plain Greek Yogurt

Crumb Topping:

1 Cup Flour
1 Tablespoon Cinnamon
1 Cup Brown Sugar
6 Tablespoons Butter, Cold and cubed

Instructions

To prepared the Crumb Topping:

Combine cinnamon, brown sugar, and flour.
Cut in butter until crumbly in texture.

To Prepare Banana Bread:

Preheat oven to 350*
Spray two 8 x 4 pans with non-stick spray, butter, or oil of choice. (I also make these in the smaller loaf pans and it makes approximately five loaves.
In a mixer, cream together butter and sugars until light and fluffy.
Add in eggs, vanilla extract, and sour cream (or Greek yogurt)
Add in mashed bananas until combined.
Combine dry ingredients in a separate bowl.
Add dry ingredients until incorporated.
Divide batter between two prepared pans.
Sprinkle Crumb topping generously over both pans.
Bake at 350* for 35-40 minutes until tester comes out clean.

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Coffee Cake Banana Bread

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Author: chrissy@mythankfultable.com

Ingredients

Scale

½ Cup Butter, softened
1 Cup White Sugar
2 Tablespoons Brown Sugar
1 ½ Teaspoon Vanilla Extract
2 Eggs
½ Teaspoon Cinnamon
2 Cups Flour
3–4 Mashed Ripe Bananas
1 Teaspoon Baking Soda
¼ Teaspoon Salt
2 Tablespoons Sour Cream or Plain Greek Yogurt

Crumb Topping:

1 Cup Flour
1 Tablespoon Cinnamon
1 Cup Brown Sugar
6 Tablespoons Butter, Cold and cubed

Instructions

To prepared the Crumb Topping:

Combine cinnamon, brown sugar, and flour.
Cut in butter until crumbly in texture.

To Prepare Banana Bread:

Preheat oven to 350*
Spray two 8 x 4 pans with non-stick spray, butter, or oil of choice. (I also make these in the smaller loaf pans and it makes approximately five loaves.
In a mixer, cream together butter and sugars until light and fluffy.
Add in eggs, vanilla extract, and sour cream (or Greek yogurt)
Add in mashed bananas until combined.
Combine dry ingredients in a separate bowl.
Add dry ingredients until incorporated.
Divide batter between two prepared pans.
Sprinkle Crumb topping generously over both pans.
Bake at 350* for 35-40 minutes until tester comes out clean.

Chewy Oatmeal Cookies with Golden Raisins, Dried Cranberries, Chocolate Chunks, and Walnuts

July 17, 2018 by chrissy@mythankfultable.com

It begins with the table. Whether it is the family you are born into, or the family you make on your own, I am convinced the table is where a family evolves.

For some of us, the joy is in prepping and serving. For others, there is no joy in the cooking, but the gift resides sitting next to people you love and talking about whatever topic arises.

For me, the best times around a table are potluck. Where everyone brings something. We share. It isn’t as stressful or scary or overwhelming, and it somehow all comes together

Potluck suppers have been my last week. We spent a whole week in the glorious Outer Banks: four families, varying supper plans. Only for me, the one with no grill or stove, I was the one who made due. I was welcomed at the table regardless.

(I brought the cookies).

This week held meals around pop up tables, picnic tables, poolside tables, bay side beach chair on your lap tables, and at each, we were family. Some topics dinner appropriate. Some topics…not. But, we laughed, and shared, and sat in silence. It was perfect.

All week-long I thought, “it all starts at the table.” We teach our children, we feed our elderly, we welcome the hurting. We provide, and we ever so humbly receive. We learn to sit. To listen. To share. We learn to respect and to be kind. We learn to laugh at ourselves. We all clean up together, and there is joy in that as well.

If you are lucky, the table is sacred. You take the time to stop the world, put down your electronics, and not just look at but see the people around you. And your heart becomes even more thankful.

For every time I complained about my father’s staunch five o’ clock supper time, I would give anything to sit at his table. When we eat as a family, it is almost always a joint decision as to where. Inside? Outside? But mostly…together.

For every crumpled napkin, shared plate, “try this,” forkful or sip of a drink, every “would you please pass…” or “Anybody want anything else before we clean up?” Our lives are connected. We are family…and it happens at the table.

For this cookie you can think it’s healthy and it is… but it really isn’t. Oatmeal, dried cranberries, dark chocolate chunks, orange zest, walnuts, and golden raisins all dance around with brown sugar and molasses. Chewy, filled with jam like dried fruit, and that little kick of orange balances it all out.

Yes, these went to the table. To the beach, to the bay, to the pool. Because life is just sweeter on vacation with dessert. Cookies need no plate. These were the healthiest of the cookies I brought, and they got eaten just like the others…and I am thankful. Ever so thankful, for the family I got to share for the week.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

For a printable recipe, click below!

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Chewy Oatmeal Cookies with Golden Raisins, Dried Cranberries, Chocolate Chunks, and Walnuts

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1 Cup Butter
1 Cup Brown Sugar (I like to use dark)
½ Cup White Sugar
2 Eggs
2 Tablespoons (generous) Molasses
3 Cups Rolled Oats (Can be Gluten Free)
1 ½ Cup Flour
2 Teaspoons Cinnamon
1 Teaspoon Baking Soda
1 Teaspoon Salt
4 Teaspoons Corn Starch
1 ½ Cups Dried Cherries
1 ½ Cups Golden Raisins
2 Tablespoons Orange Zest
1 Cup Dark Chocolate Chunks/Chips

Author: chrissy@mythankfultable.com

Ingredients

Dough can be made ahead of time and refrigerated for up to a few days but can be mixed and baked.
Preheat oven to 325*
Line cookie sheets with parchment paper or Silicone mats.
In a mixer with a paddle attachment, combine butter and sugars until light and fluffy.
Add in eggs and molasses and combine until smooth.
In a separate bowl combine flour, oats, baking soda, salt, cornstarch, and cinnamon.
Add dry ingredients to butter mixer until combined.
Stir in dried cherries, zest, raisins, chocolate chunks.
Scoop dough onto prepared cookie sheets.
Bake for approx. 12 minutes. Allow to cool.

Being the Beacon and Cherry Cheesecake Dip

June 30, 2018 by chrissy@mythankfultable.com

We’ve always had a sign.

Cherry Cheesecake Dip

When you are a mom with child(ren) at the beach, even with a group of friends, you are ever watching, monitoring, counting heads.

I have two children. One who loves the waves, the other who does not. Both adventurous. Both fun seeking, but one in the water and one in the sand. It is inevitable at some point you have to decide which one leaves your side to have their version of fun. Even though you have back up people to go with them, or stay with them…it is hard to let go.

When my son would boogie board or ride the waves, and we would watch as the tide would pull him this way or that, we had a sign. I would raise my arm, he would see it, and he would raise his arm in the same fashion. Without words, this was the conversation:

“I’m here! You OK? Don’t let the tide drag you much farther!”

“I’m OK mom! I see you!”

And I would watch and do it all over again.

The older he got, the less frequently I would raise my arm, but the eyes are always watching. That’s what moms do.

This year I watched that boy walk across the stage and get his diploma, which is a pretty big deal. Not every kid loves school, just like not every kid likes to stay on the beach. Some kids take the honors courses and write the papers last-minute. Some kids plan out their papers for weeks in advance. As an educator, and a mom, I see all different kinds of learners. I have changed as a learner myself.

This year my son wrapped up High School and I could not be more proud. (and relieved…it wasn’t without several “Come to Jesus” meetings in the last decade).

If life has taught me anything, it is that, like the ocean, things are always changing. You can count on the tide, but the grains of sand it kicks up get shifted and move over and settle in new places. Constantly.

I have a pick-up-the-smoothest-stone-and-stick-it-in-your-pocket issue. As in, the stones that you can hold in your hand and are so soft they feel like velvet, come home with me. (Not all, just a couple). They remind me that life can smooth out any edges in time. They also remind me that no matter what you start out as…you end up differently if you choose to stay in the water and let the waves do their work.

My son has so many life stories to encounter, and so many plans to make and evolve. He already has transformed so much from that new baby who wouldn’t sleep. That sweet boy who loved to dig up worms, the teenager who liked video games as much as possible. Even with what he’s handled so far I know there is more to come. Things I can’t protect him from, prevent, or fix.

He’s a young man. Hopefully the momma wisdom I have tried to pour into his life has roots and will guide him along the way.

Graduation was a blur and filled with family and friends and life, loud and ready.

So imagine my pure bittersweet joy, when in a sea of people on the steps of the graduation ceremony, trying to let my boy know where we were waiting…I automatically raised my arm.

He saw me, smiled, and did the same.

Oh precious child of my heart. I am here. I am here.

We are imperfect and tired and sometimes lost in the sea of this life we call motherhood. Days where it is spot on and days when we wonder if we are enough.

If nothing else, I hope my children know beyond all things…that they are loved just as they are and I am the beacon to call them home. I will raise my arm, and they can find me from wherever they go.

Every. Day. A. Gift.

Now to the recipe: If you want an easy so yummy summer dessert, this is your recipe. It’s cheesecake like, no bake, covered in canned pie filling and served up with Nilla Wafers. The recipe I used is from www.cincyshopper.com

Blend together cream cheese, marshmallow creme (in New England it is FLUFF), Cool Whip, and spread in a pie plate. Top with cherry pie filling. Put back in the refrigerator until you need it. EASY? YES. DELICIOUS? YES. Can I hear summer potluck? YES.

Much love to you my readers. We are on the sand or in the waves of this life together.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Being the Beacon and Cherry Cheesecake Dip

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Simple and delicious cherry cheesecake dip served with the cracker or cookie of your choosing! Original recipe from www.cincyshopper.com.

Author: chrissy@mythankfultable.com

Ingredients

Scale

8 ounces (one package) cream cheese, softened
8 ounces (1/2 Jar of Fluff-I used the big plastic 16 ounce container)
8 ounces Cool Whip -thawed
One Can (2 Cup) Cherry Pie Filling
One Box Nilla Wafers or Chocolate Grahams or Cookie of Choice

Instructions

Whip together softened cream cheese and Fluff until blended together and smooth.
Incorporate thawed cool whip and combine with the mixer until light and fluffy.
Spread mixture into a pie plate or glass dish of choice.
Top with canned pie filling.

On Tootie’s Pickled Beets and the Stuff We Do Right

March 29, 2018 by chrissy@mythankfultable.com

This is a story about pickled beets, but mostly, not.

I am meal planning for Easter. I realize that my table will not be filled except for my essential peeps, there will be leftovers to share and people can drop in for dessert as the day allows, but still, the planning and the prepping are all part of the joy for me. It’s like vacation; the planning part is almost as much fun as the going part. I’m a fan of anticipation and delayed gratification. For the most part, anyways.

I have been brewing a post about one year anniversaries of loss and navigating a year of parenting children who have lost their Dad, and how to write about it…but the things in my head and my heart don’t always mean I have the words to say them, or that anyone would want to read them, so they stay put.

Then, I come across a recipe from a lifetime ago, and I can hear his voice,

“Hey, do you have that recipe from those people out in the country? The Beet Recipe? I just got my hands on a ton of beets and want to try to make it.”

And there it is, all the good and the bad and the life that was and is. A woman named Tootie gave us her beet recipe when our son was just a baby…and it has stayed with me ever since. And yes, I shared the recipe, and he made a batch of these beets all of those years later.

So, I thought, instead of remembering all of the things we didn’t do the best, I would write about the things we did right.

We cooked, and made meals, and fed people. We loved people. We loved each other.

Even when it was ugly ugly. Even when it all fell apart. Even when all the things you think are safe and protected aren’t. Even when the worst happens and the bottom falls out. We had grace and respect. Sometimes better-late-than-never grace and respect, but it showed up eventually.

We did disagreeing until it was appropriate right. We did long distance parenting as best as we could. We did making sure as much of their lives was accessible to you to celebrate and participate in could happen. Made it so you were there for the every day ear-piercing stuff as well as the end of the year concert stuff. They talk to your parents at least once a week.

We had two great kids.

They are such a blend. They have a drive for adventure. They love to eat and cook new foods. They find a reverence in the cool old things one finds along the journey. They like competition, they see the best in people.

They flow. They wear ball caps, like you. They sing along to country music. These are just some their Dad’s qualities.

They have chosen to remember both the good and the bad things.

They have chosen to hold their questions for you, until they see you again.

And, even when you disappeared, we were there when you came back. We did a lot of it right. Or, at least the best “right” we could.

I don’t even begin to know what it is to wrestle with addiction, other than to have lived it from the outside. I know it doesn’t respect race or religion or socio-economic status. Addiction touches more people than we realize. I know there can be so much shame associated with addiction, for all who are touched by it.

Even though the world is changing, even though there is help out there, many people stay silent. It’s destructive and devastating and exhausting. It’s smoke and mirrors, weeding through to get to the real story, and building gut-wrenching boundaries.

I’ve read that addiction is the only illness that convinces you that you can cure yourself.

For those on the outside, it’s a briar patch of wanting to help and protecting what you can. There is no one-size-fits-all hand book for it. There is no easy way for anyone involved.

I wish I knew how to do more. I wish I knew how to do things the right way. Or how to have gotten through. I will always wish these things, I think.

We did as much “right,” for the space of time and life that we were given. The things we didn’t do right shape my point of view for the rest of my days as well as the stuff we did.

Some days, I just sort through it. Some days, the fact that you are gone is still an elusive, shimmering truth that I can’t wrap myself around just yet.

He got into college. He made it to States. He got the Most Improved Award for the second year in a row. She makes honor roll every quarter. She won the Italian competition. She played field hockey all fall and winter long. They are sarcastic and funny and kind. They are amazing. They work together and laugh and play their ukuleles and guitars. They protect each other.

Photo courtesy of Larry White Jr. Photography

And you are missing all of it.

The list of stuff you are missing is overwhelming if I allow myself the time to think it.

Then I think, no. You aren’t. And maybe, from where you are, a safer, quieter place, where you don’t battle anymore, you can see them better. You can really see all of the things that perhaps, you wouldn’t have if things ended differently. I don’t have the answers.

We did not do all things right, but these two kids, we did.

Sometimes my blog is all about the recipe, and this has one too, but sometimes, it’s about the stuff the recipe holds that doesn’t involve ingredient lists or cooking time. It’s about the other parts of life. Which is all a part of being welcome to come to the table.

I hope you enjoy it, and as always, thank you for coming to the table.

Chrissy

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Tootie’s Pickled Beets

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This pickled beet recipe came from a woman in Pennsylvania from a lifetime ago. The cloves, cinnamon, and allspice bring a different flavor to the pickled beets you may not encounter regularly!

Author: chrissy@mythankfultable.com

Ingredients

Scale

4 Pounds cooked, peeled, and sliced beets.
3 Cups sliced onions
2 1/2 Cups Apple Cider Vinegar
1 1/2 Cups Water
1 Teaspoon Salt (Kosher)
2 Cups White Sugar
1 Tablespoon Mustard Seed
1 Teaspoon Whole Allspice
1 Teaspoon Whole Cloves
3 Sticks of Cinnamon, broken

Instructions

Boil liquids and spices and then reduce to a simmer for 5 minutes.
Add beets and Onions and cook in simmering liquid for approx. 10 more minutes.
Remove cinnamon sticks from cooking liquid.
Using sterilized mason jars, pack beets and onions, leaving 1/4 inch remaining space in canning jar.
Ladle hot liquid over beets and onions.
Finish canning process with a water bath or allow to cool and refrigerate.

Chicken and Dumplings

March 21, 2018 by chrissy@mythankfultable.com

Chicken and Dumplings

Wait, what? Another round of snow? My calendar says it is officially Spring. Oh well, welcome to life in New England. Better make some comfort food for supper!

Chicken and Dumplings is one of those dishes that screams out “Comfort Food!” It is a combination of chunks of chicken and sautéed vegetables served in a broth that has been slightly thickened by square pillows of dough.

The dumplings in and of themselves are a wonder. Quickly mixed and rolled out, the dough is cut into squares and actually cooks in the broth. This creates two things: The broth is thickened and the dumplings take on the broth flavor as they cook.

Chicken and Dumplings

Now, if you do not like doughy things (and are we friends if you don’t?), this may not be the recipe for you. Dumplings are soft thicker noodles. They are tender and have an entirely different texture which contradicts the protein of the chicken and the tooth of the mostly cooked carrots.

Now the chicken. I use tenderloin or tenders, because it is easier. I left mine whole. You can chunk yours up if you want. I wanted easy. Leaving them as is, was easy. That is why you give your eaters forks and knives. They can cut up their own chicken. (I crack myself up).

While this type of meal may not be a regular on our rotation, I think because it isn’t, my family enjoyed it immensely. It is definitely a comfort food for cold winter nights. It is even better the next day, as the dumplings continue to soak up the broth and get bigger and more tender.

The dumplings are the hardest part in that you have to mix and roll out the dough. Technically this can be accomplished in the time you would order, drive through, pay, and pick up your fast food. I’m not joking. Mix, roll, cut.

So, it isn’t like you are giving up a night for this meal. It actually comes together much faster than you would imagine, and you can pat yourself on the back and give yourself a hug for doing something so cool as making your own dumplings. You go thankful table maker, you.

In a world where a little bit of comfort served in a bowl is a small but big gift, I am thankful I could share this recipe with you.

I hope you enjoy this recipe, and as always, thank you for coming to the table.

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Chicken and Dumplings

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Author: chrissy@mythankfultable.com

Ingredients

Scale

2 Pounds Chicken Tenders
1 Cup Chopped Carrots
1/2 Cup Chopped Onions
24 Ounces of Chicken Broth
1 Package frozen Peas

Dumplings:

2 Cups AP Flour
3/4 Teaspoon Baking Powder
3 Tablespoons Butter
1/2 Teaspoon Salt
1 Cup Milk

Instructions

In a large pan, saute onions and carrots in a little bit of oil. Sauce until soft.
Remove vegetables and add chicken tenders, cooking until golden brown.
Add carrots, onions, and peas to the pan, add chicken broth and simmer.
In a bowl, combine ingredients for dumplings until combined.
Turn out dumpling dough onto a floured surface and roll until 1/4″ thickness.
Slice dough into 2X2″ squares or larger/smaller if desired.
When broth is simmering, slowly add dumplings to the pan, turning to make sure cooked.
Allow dumplings to cook for approx. ten minutes, serve.

Carrot Cake Blondies and the Easy Way Out

March 19, 2018 by chrissy@mythankfultable.com

Carrot Cake Blondies

I am ever surrounded by strong, determined, multi-tasking women. We work at home, we work at our jobs, we work at the gym, we work at our families, and finally, at the end of the day, we work to make ourselves finally relax and unwind. Yes, for some of us, down time is actually hard.

I have a friend in Pennsylvania who’s younger brother has this amazing ability to nap. Anywhere, anytime. My son can sleep in for hours beyond my internal alarm clock. I vaguely remember my mom waking me up with the vacuum cleaner at some point in my high school years, because even though it was summer and I didn’t have to work, no one should be in bed after 9 am.

I am envious of those people. The sleepers. The ones who can sit on a couch with the intention of resting. In a weird creepy but un-creepy way, I want to snuggle next to them and learn their magic. The magic of the sleep. There is nothing like a warm sunbeam and soft breathing and rest. It is truly one of my ultimate goals.

That being said, with all of the working and the being strong and the multi-tasking, sometimes we need to just take the easy way out. For example. We reheat the leftovers or eat cereal for supper. We sweep but don’t wash the floor. We pull the sheets up but don’t necessarily smooth everything out underneath when we make the bed. We buy the pre-shredded carrots or potatoes for recipes. And it is all OK.

While this recipe isn’t necessarily easy (as in box mix easy) it is easy when compared to making a carrot cake. So I say yay. And no one will find it lacking, I promise. I PROMISE.

Now the world is divided into Carrot Cake lovers and haters. You choose your side. While I don’t want it more than say my banana cake, I do love a slice of carrot cake every now and then. As spring promises to be around the corner (sort of…who are we kidding there is still snow on the ground) Carrot Cake seems like the perfect Easter-y brunch-y dessert.

And then, this baby is covered in a thick, cream cheese frosting, so you can’t say no. Cream cheese frosting is like the mortar that holds all of life together. You can literally spread it on a piece of raw celery and you will be happy. Cream cheese frosting is the pinnacle of all desserts. OK, I’m over reacting a bit. No, I am not.

This is a one bowl mix it all in, bake in under an hour dessert.

I did grate the carrots myself, because I like a fine grate and the pre-shredded carrots are too big for me. But that is me. I packed the cup measurement, because carrots mean moisture and that is never a bad thing in a blondie.

The recipe calls for chopped pecans, and all of the spices you expect in carrot cake. It delivers. Oh so moist. Oh so flavorful. Oh so almost healthy if you forget the sugar, butter, and cream cheese frosting. Make it anyway.

I will say the original recipe (bakerbynature.com) which is from an amazing website I love called for a 9X9″ pan. My pan was smaller 8X8, and my dessert ended up being higher in the pan and therefore I sliced them smaller. I will be questing for a larger pan so I can make these again.

After the dessert cools, you slather up that frosting and go to town. I topped my squares with a half pecan for the pretty factor, but it doesn’t need to be pretty, it is delicious. I will always choose delicious over pretty, and this blog is about shortcuts, so save the decorations for when you have more time.

I may never be a great napper, I will always be a multi-tasker, but I will also choose the easy way out on occasion. I am only one woman after all. We deserve the good desserts too, even if they don’t have layers and piped baby carrots out of fondant on it.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Carrot Cake Blondies and the Easy Way Out

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Adapted original recipe from www.bakerbynature.com These rich, decadent carrot cake blondies have all of the magic of carrot cake without all of the hard work. Rich, cream cheese frosting tops the magic and makes this one amazing dessert.

Author: chrissy@mythankfultable.com

Ingredients

Scale

1 Cup Melted Butter (8 ounces)
1 1/2 Cup Dark Brown Sugar
2 Teaspoons Vanilla Extract
1 Large Egg and 1 Large Egg Yolk
1 Packed Cup of finely grated carrot
1 1/2 Cups of Flour plus 2 Tablespoons
1 Teaspoon Ground Ginger
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Salt
3/4 Cup Chopped Pecans

Cream Cheese Frosting:

8 Ounces (One block) of Cream Cheese, softened
2 Teaspoons Vanilla Extract
2 Cups Confectioner’s Sugar

Instructions

Preheat oven to 350*
Line a 9×9″ baking pan with parchment paper (my pan was 8×8″).
In a mixer with a paddle attachment, combine melted butter, brown sugar, and vanilla until combined and smooth.
Add in eggs and grated carrot. Combine.
Add spices and dry ingredients.
Fold in chopped pecans.
Pour batter into parchment lined pan, and smooth.
Bake for 32-35 minutes, or until the center is set (and tester comes out clean).
Cool completely in pan before removing in frosting.
To make frosting, combine cream cheese, vanilla, and powdered sugar until combined.
Cut into squares and serve.

Lemon Lemon Biscotti

March 16, 2018 by chrissy@mythankfultable.com

My recipe file is like my Apple iTunes playlist. A mix of classic rock and the new stuff, the stuff you wouldn’t play in front of your kids, the stuff my parents listened to when I was little, and all of the other genres I have collected along the way. I have said it before, “I am not defined by my playlist.” My recipes reflect that as well.

What can I say about lemon except, “I love you?” I love everything lemon from lemon in my water to lemon curd. Every juice I have cold pressed contains at least one lemon. My favorite pie growing up was lemon merengue. I have a taste sensor where I don’t want my lemon to be sweet, (that means no lemon filled donuts or Danish…) so a lemon cookie isn’t something I endeavor to make often, but here it is…a lemon biscotti that makes me literally swoon.

I know, the biscotti love. I just can’t help myself. I will keep at this biscotti game until I have exhausted it. My kids are over it already, my colleagues at work are not. So I will continue this journey.

Now the beauty of this cookie is that it combines lemon zest, lemon extract, lemon juice, lemon glaze, it delivers the lemon burst you are looking for when eating a lemon cookie. I can not express the disappointment I feel when I expect something to be lemon-y and it isn’t. It’s yellow, it has the lemon scent, but then you bite into it and, meh. Am I alone in this? I hope not.

Back to the biscotti. Yes, it is pale and golden but it combines the zest and juice with the buttery base and it is beautiful. I made a basic glaze with lemon and powdered sugar and life is good.

These biscotti will last in an air tight container for two weeks. I kid you not. They won’t be around that long, but they will last.

If I could put sunshine into a cookie this would be that cookie. Sweet and Tart, a combination of chew and crunch, and oh so lovely. This cookie deserves a spot in your spring baking list for sure.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Lemon Lemon Biscotti

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Delicious lemon biscotti with a lemon glaze.

Author: chrissy@mythankfultable.com

Ingredients

Scale

1/2 Cup Butter
1 Cup White Granulated Sugar
2 Large Eggs
1 Teaspoon Baking Powder
2 Teaspoons Lemon Extract
1/4 Teaspoon Salt
2 Lemons, zested and juiced
2 Cups All Purpose Flour

Glaze:

1 Cup Powdered Sugar
2–3 Teaspoons Lemon Juice

Instructions

Preheat oven to 350*
Line a cookie sheet with parchment paper or silpat.
In a mixer with a paddle attachment, combine butter and sugar until light and fluffy.
Add eggs to mixture until incorporated.
Add Lemon extract and zest.
Add flour to mixture until a sticky dough comes together.
Transfer dough to cookie sheet, forming two logs.
Bake for 35 minutes at 350* until lightly golden.
Allow to cool for 5-10 minutes.
Slice on an angle into one inch slices.
Place sliced cookies slice side up on cookie sheet.
Reduce oven temperature to 300*
Bake for an additional 15-25 minutes or until cookies are firm to the touch.

Overnight Easy Artisinal Bread

March 13, 2018 by chrissy@mythankfultable.com

Overnight artisanal Bread

You know how you can be really good at some things in a day but not good at others? That’s how the blog has been for the last few weeks. Between sinus infections and wrapping up sports and school and more storms (when will winter end?), the blog has been the thing I have let go.

I have managed to be a mom, housecleaner, meal preparer, Language Arts Consultant, daughter and friend. I have headed back to the gym and hot yoga classes. I bought a cold press juicer. So, in some ways, I am doing good things. I. Am. Just. Not. Writing.

Which is hard, because the whole point of this blog was incorporate two great loves and some of me and make food magic while learning how to keep up with technology and plug-ins and whatnot. It’s a learning curve I put myself on willingly, so to put it aside is hard. I get the blog-guilt. Which, is not unlike mom-guilt.

What I have kept doing, is cooking, photographing, and editing photos. So, like the days when you only wash and dry the laundry but don’t fold it (Some people do this). I am just getting to the final stage now.

This bread. Oh bread, if you were one last meal you would be enough. Bread is the sound and smell and warmth of all things good. I am not allergic to gluten, obviously. If I was, I would be in love with something else. But for me, bread would be my “If you could only have one food forever what would it be?” food.

I don’t mind kneading, I have just started to hand the kneading part over to my dough hook and kitchen aid, but this bread…Oh this glorious bread needs nothing. Except, time.

This bread is mixed the night before. Left somewhere warm overnight; the longer the better, then shaped into a ball and placed in a casserole dish in the oven and baked. It is that simple.

When you take this bread out of the oven it sings to you. A series of cracks and pops and you think to yourself, “I am amazing.” and you are.

When I make this bread, my son comes out from whatever hidey-hole-man-cave he has

hidden himself in and grabs a knife for the butter. He stands at my kitchen counter and makes crumbs and smiles because he has the bread bug too. So, for me, this bread has more magic – because to make your child smile is a gift on any day. To make my son smile is a small miracle. So bake bread I will.

In New England we are getting yet another nor’easter tomorrow (sigh), and I will be starting this bread tonight so tomorrow afternoon, snow day or not (we will be I school until almost July) we will have bread. It will be a gift, my house will smell wonderful and my son will be happy. I think you should bake this bread too.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Overnight Easy Artisinal Bread

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This overnight artisanal bread delivers all of the promise of bread without the hard work. Recipe from The Baker Chick via Simply So Good.

Author: chrissy@mythankfultable.com

Ingredients

Scale

2 Packets Active Dry Yeast
1 Tablespoon of Sugar
1 1/2 Cups Lukewarm Water
3 Cups of Artisinal or All Purpose Flour
2 Teaspoons of Kosher Salt

Instructions

Dissolve packets of yeast into lukewarm water, and add sugar.
Stir mixture and allow yeast to bloom.
When the yeast mixture has a soft, light bubbly surface, combine with flour and salt.
Combine mixture and place in a bowl. Place somewhere warm and cover with either plastic wrap or a warm, moist towel (I use a bartender towel for this).
Allow dough to sit for 8-24 hours. It will rise and get bubbly.
Preheat oven to 450* and place dutch oven or casserole dish in the oven to preheat.
Turn dough onto a well floured surface and shape into a ball. Allow to rest.
When the dutch oven has preheated, carefully remove and place dough into it.
Return to oven and cover with lid for 30 minutes.
Remove lid and continue to bake for an additional 7-15 minutes.

On Finding the Light, and Pepperoni Skillet Pizza Dip

February 17, 2018 by chrissy@mythankfultable.com

My son made it to States. We are newbies to the wrestling world in that, this love started his sophomore year.

Some people on the team have wrestled since kindergarten, some of the kids at this competition come from long lines of wrestlers and dads who coached youth programs.

It is an amazing, taxing, hard to watch (sometimes) sport. It is not for the meek, and they make two minutes seem like two hours. Endurance, stamina, all of that. Even better though, I have seen strong, tough young men help each other up, chat before they take their spots on the mat, and shake hands with opposing coaches, win or lose. It’s pretty spectacular. It is a gift to watch my children as athletes. It is a greater gift to watch talented athletes who are also great human beings.

Back to States. We got to the hotel late, I checked into my room and promptly crashed as all good moms do.

But this morning I woke up to a ray of light in the room darkening curtains, can see the dust motes shimmering, can hear my daughter breathing softly, and so I write.

The last year of our lives has been difficult. A year ago some pretty ugly things surfaced and not only did I need to face some things as a parent, my children had to face some things that made them grow up quickly.

As a mom, you want the world to be perfect and your children to be healthy and happy. It isn’t an easy task on a regular day, but this year it seemed an overwhelming uphill battle. I am a life-is-blessed-search-for-the-blessing- girl and I am not going to lie, since December it has been a dark place.

On a regular basis when things seem tougher than normal, I kick into what I call “Chrissy Kick Ass Mode” (sorry if I offend but that’s what I call it). Where I buck up and put on my big girl panties and do my job. I’ve still kicked into that mode, but like a battery that is dying, sometimes the turn over is slow and sounds bad too.

The hard part about grief, and also joy, is when it takes us by surprise.

When your son makes it to States and you go to text someone, and that person isn’t there anymore. Or you realize that this is the first February vacation that doesn’t include a drop off or a pick up, or an argument about going, or any of the hard stuff you are used to. It isn’t liberating like you’d expect. It’s just plain …sad and weird.

But the joy part, the deep love part, the part that makes you see the light in the darkness part, is why we wake up and do our job and make it to States. We do the thing that gets us there. We do. Verb-and-Noun-Do. We search for the light.

Because the light makes it worth it.

I have been told that if you can get through all of the “Firsts” it gets easier. Having lost my own Dad, I can say it gets different, or you get tougher, but easier is a relative term.

Maybe we just get stronger, and the lifting gets lighter as a result. As a mom watching your kids go through the “firsts,” it is so much harder.

Some things, I can not fix. I can make it better, but the fixing is the work; and the work, we have to do ourselves.

I can shine the light. I can hold up the light. I can make the journey brighter. But, they have to find it.

I am not a wrestler, I could never be a wrestler, it is hard work. I am happy to take my place on the treadmill or bike path and WALK. I’m not lazy, but I don’t feel compelled at all to push like my son and his teammates push on the mats.

This is what my sports mom space looks like

My Sports Mom Pose

However, I am seeing, I need to push harder, do the work, find the light, in every moment. Be the inner wrestler I need to be, to be the mom I want to be, to be the daughter I want to be, to be the friend I want to be, to be the teacher I want to be, to be the blogger I want to be, to be the Chrissy I want to be. Because, when we push, we make States. Even if we don’t win States, we get there. I want to get there, my “States” in life.

There is no proper way to segue into Skillet Pepperoni Pizza dip. It is just this awesome recipe I made for the Super Bowl. Except, in a way, the Super Bowl of life aligns with this post. It takes a lot of hard work to get there, oh, and a team. So yeah, here we go. We are a team and we work hard. Boom. Now make this dip.

Pizza dip requires purchasing pre-made pizza dough in the deli section of your store. You can make your own, but this is about making your life easier. Buy two balls of dough, this recipe-be-banging.

Tie the dough into knots and line an oiled skillet. You can use a baking pan if you don’t have a skillet and it will still be amazing.

Mix cream cheese, ricotta, mozzarella, parmesan, red pepper flakes, garlic, and make a magical dip.

Line the pan with the knots, line the knots with pepperoni, scoop the dip in the middle. Brush the dough with olive oil and fresh crushed garlic and more cheese if you want. Then stick that gloriousness in the oven and bake until the dough is golden and the cheese is bubbly.

You can serve this with sauce or without it. It will disappear and you will have no left overs. It is that good.

In life, for me anyway, making the dip and serving the dip is part of the work but also part of the joy. Writing about it is also part of the joy.

I realized today, that a-year-ago-Chrissy would have never taken a chance to start a blog. She would have never thought she could. But she did. See? The Joy part can surprise us too.

I’m not going to lie, the next batch of recipes are not low cal but in the pushing part on my end, they will be getting healthier, because that’s my next step too. Don’t fear, my biscotti love is still going strong. You can pry my biscotti from my clenched up exercising hands.

Pepperoni Pizza Skillet Dip

This could be the heavy hitter for the calories and indulgence scale but for all that is decent and holy you need to make this dip. Because, it is the type of recipe you make and your kids stand around it saying “This is amazing.”

And every momma needs to hear that, especially the momma bears who want their kids to have joy and find the light, every day, too.

Much love readers. You’ve got this day. Find the light.

I hope you enjoy this recipe and as always, thank you for coming to the table.

Chrissy

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Pepperoni Skillet Pizza Dip

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AMAZING Pepperoni and garlic knots with a bubbly, cheesey dip baked to golden perfection. You will be a highly revered party attender if this is your contribution to the table.

Author: chrissy@mythankfultable.com

Ingredients

Scale

2 packages pre-made pizza dough (I purchase mine in the deli section of the grocery store near the pizza shop part)
4 Ounces of Cream Cheese (1/2 block)
1 Cup Mozzarella Cheese, shredded
1 Cup Parmesan Cheese, shredded
1 Cup Ricotta
1 teaspoon-tablespoon (you control the heat) of red pepper flakes
1 Tablespoon crushed Garlic
1/2 Cup Butter, melted
1 Cup sliced Pepperoni
Fresh basil, cut into thin ribbons

Instructions

Preheat oven to 350*
Take dough out of package and let sit to rise, then cut into strips, tie off into knots.
In a pre-oiled skillet or baking pan, line dough knots around the perimeter. Allow to sit somewhere warm while you mix the dip.
In a bowl, mix cheeses, some of crushed garlic, red pepper flakes, salt and pepper to taste, mix thoroughly. (You should sample it. Just saying).
Line dough ring of knots with sliced pepperoni to create a pepperoni border/bowl.
Spoon filling into center of pan.
Add remaining garlic to melted butter and combine. Brush over dough knots. If you want to add additional shredded cheese on top of garlic knots, do so!
Bake at 350* for 30 – 35 minutes, until dough is golden and the inner cheese dip is melted and bubbly.
Sprinkle basil on top of finished dip.
Serve with marinara sauce if desired