Author: ajeanneinthekitchen

This post is kind of a 2-for-1. It is Day 8 of the 25 Days of Christmas Challenge, but it is also a recap of our day in Georgetown. It is a Christmas and Holiday special.

The little town of Georgetown is a mountain town nestled into the foothills of of Clear Creek County, about 1-1 1/2 hours west of Denver. It has been known as Colorado’s Christmas town for the past 51 years. In years past, it was the place to go to celebrate Christmas from the Old West with it’s traditional Christmas Market. There were Christmas carolers dressed in clothes of yore. You could roast chestnuts and ride horse drawn carriages through the town. The shops were filled with shoppers looking for those unique Christmas gifts for their loved ones. There was story time, and readings of “Twas the Night Before Christmas” with Old St. Nick himself strolling through the town. This all sounds like so much fun and a great way to ring in the holidays.

Sadly, with all that is going on in the world today, these traditions are no longer taking place. My friend Suzanne and I ventured up to Georgetown yesterday, hoping to see and experience all this wonderful Christmas magic, but there was none to be found. Instead of a bustling Christmas Market, we were strolling through what seemed to be the streets of a ghost town. So many of the shops were closed, and are closed for good, with many more following down that path. It was really very sad.

There were, however a few shops still open, and the town was still as festive as could be expected during these tough and tragic times. The shops that were open still believe in the magic of the season, and are happy to see everyone who stops in to see them. The shopkeepers are still full of smiles and warm hearts, and still offer unique, one-of-a-kind items that can only be found in Georgetown. Now, more than ever though, they really need you to pay them a visit. That would really brighten their day and will help them to keep their doors open for yet another Christmas season to come.

While strolling down the streets, we stopped in at Georgetown Coffee and Tea for a warm cappaccino and a chai tea.

The little coffee shop is not only a coffee shop, but has a tiny library upstairs as well. Normally, you could enjoy a “cuppa” and a good book at the same time. Right now, though, you can only do one or the other, but you cannot sit and stay to really enjoy either.

Fortunately, our barista Natalie had a warm smile and a great personality that she served up with our delicious warm “cuppas”. She even decorated our drinks with a Christmas tree and a heart.

Georgetown Coffee and Tea is located at 612 6th Street Atrium. You can contact them online at http://www.georgetowncoffee.com or at Insta@Georgetown_Coffee. You can also give them a call at (303) 569-5195. But you will get the best experience if you stop in and say “hi” in person. There is a a little shop on the side that offers unique items, plus a warm and inviting old stove fireplace to help keep you warm while you are waiting for your coffee to be brewed.

I was showing off my Christmas spirit and my Christmas socks while enjoying a butter pecan latte.

A couple of doors down from Georgetown Coffee and Tea was the Shoppe Internationale, owned and operated by Janice and Mike Moore.

Janice is full of smiles and has many, many beautiful items to share from around the world. She has all kinds of Christmas goodies, jewelry and unique kitchen items, just to name a few of her specialties. Both Suzanne and I thoroughly enjoyed our visit with Janice and we both came out with a couple of unique items as Christmas gifts for ourselves. After all, you have to spoil yourself sometimes too.

Shoppe Internationale is in the Masonic Building, also on the 6th Street Atrium, at 606-608 6th Street. You can call at (303) 569-2495 or you can contact them at mjmoore@sitestar.net. Janice will be more than happy to help you find that perfect gift and just what you are looking for.

After strolling through town and shopping, sight seeing, and visiting with everyone we met, it was time for brunch/lunch. One of the friendly faces we had to talk to was Gwynovere. If only I had Vinnie with me.

We stopped in at the Happy Cooker. “The Happy Cooker was first opened in 1974 serving breakfast and specialty waffles. Through the years not much has changed. We continue to provide homemade meals from original recipes we have kept in the family for years. We are considered a long-time icon in the town of Georgetown.” The Happy Cooker is a family owned restaurant, owned and operated by Derek Markley. It is at 412 6th Street. You can call them at (303) 263-0737 or visit them online at HistoricHappyCooker@aol.com

I LOVE how it states on the menu that “friendly people and well behaved dogs are welcome on the patio. All dogs, most husbands and some children must be on a leash ” too.

There was one beautiful husky named Penny, who was definitely very well behaved and was thoroughly enjoying her day.

The portions at the Happy Cooker are HUGE and the food is made in house and fresh everyday. It was very, very good too. Suzanne ordered biscuits and gravy and I ordered the huevos rancheros. As good as it was, I was lucky to get through only about 1/2 of my meal before I had to call it a day.

We had a full day and full tummies. We were most definitely happy shoppers and so glad we drove up into the mountains for a little holiday fun. So while you are out and about doing your holiday shopping, pay a visit to your local small businesses and spread the holiday cheer. They all need you more than ever right now and they are ready to help you with all of your holiday needs.

Happy Holidays Everyone. Stay safe and stay well. ‘Til the next time.

We had a long day of hiking around through the mountains yesterday, and when we came home, I just wanted to make something quick and easy-peasy for dinner. I had marinated some steak before we left, then cut them up and cubed them for kebabs when we got home. Dinner was a kebabed theme. I also made some mushroom and pearl onion kebabs to go with the meat. Everything went on the grill, and I served them with some couscous and pita bread and a smooth shiraz. Simple, easy-peasy and delicious. My favorite way to cook!

These only take a few basic ingredients and only a few minutes to make. But they will just melt in your mouth. Simple is my favorite way to cook, and if it is simple AND delicious, BONUS!

Grilled Mushroom Kebabs

16 pearl onions

20 mushrooms, stems cut and rinsed

1/2 cup balsamic vinegar

1/4 cup butter

1 TBSP garlic

salt & pepper to taste

parsley

wooden skewers

Boil the pearl onions for 5 minutes to loosen the skins. Remove the onions from the water and peel the skins.

Mix the balsamic vinegar, butter, garlic and salt and pepper together and microwave for about 30 seconds to melt the butter. Combine everything together thoroughly.

Stack the skewers, alternating between mushrooms and onions.

Brush the onions and mushrooms with the balsamic butter mixture. Place on the grill to cook for about 12 minutes, turning at least a couple of times to make sure everything cooks properly and to get good grill marks.

When these are done, serve them alongside your favorite mains, and you have a quick, easy-peasy and very tasty dish. The grilled mushrooms are going to be very earthy and hearty, and with the balsamic butter mixture, they are like flame-kissed goodness. Enjoy.

Stay safe and stay well Everyone. Happy Holidays. ‘Til next time.

We took Vinnie out for the day. He LOVES these days. We drove up to Evergreen and came back through Dinosaur Ridge (yes, many dinosaur fossils have actually been found there). While in Evergreen, we were actually walking on the lake, and there were plenty of people ice fishing. They caught quite a few fish too. We all had a great day, hiking through the snow. The scenery, as always was breathtaking. But this just captured the holidays and 2020 perfectly.

Even Santa says 2020 is a world turned upside down.

Every day, more and more decorations are coming out and brightening up our days. Everyday, we are getting more and more festive. I LOVE it! I love seeing all the beautiful decorations all the time, but I think this year, more so than ever, we all really need to see all the Holiday beauty and cheer.

I went out for a “cuppa” with a friend and before meeting her, I saw this beautiful church that just needed to be photographed. This, after all, is the reason for the Season.

The Christmas wreath

The word “wreath” comes from the Old English “writhan,” meaning “to twist,” and over the centuries, wreaths have been associated with a variety of cultures. It’s believed that wreaths date back to the Persian Empire, ancient Egypt, and ancient Greece, but their purpose during those times differs from the way that they are popularly used today.

HOLIDAY WREATHS

Christmas wreaths are also connected with the pagan holiday of Yule, marking the winter solstice, which was celebrated by ancient Germanic and Scandinavian peoples. This 12-day festival, which was also called midwinter, was held to honor the returning of the sun and the seasonal cycle. The wreaths used during Yule were meant to symbolize nature and the promise of spring. They held candles that were lit in hopes of the return of the warmth and the sunlight. Rome, too, had an annual midwinter celebration, called Saturnalia, during which they worshiped Saturn, who was the god of agriculture or sowing, from Dec. 17 through Dec. 23. For Saturnalia, Romans used holly wreaths as a form of decoration and also gave them as gifts.

CHRISTMAS WREATHS

But perhaps the most widespread and well-known use of wreaths comes in connection with Christmas and with Christianity, as their circular shape is said to symbolize eternal life and the unending love of God. In the 16th century, the use of wreaths during Yule was adopted by Christians and became a custom in the form of Advent wreaths. These wreaths were traditionally made of evergreens, which also symbolize eternal life, holly oak, and red berries. The red berries and the thorny leaves of the holly oak represented the crown of thorns worn by Jesus and the drops of blood that they drew. The Advent wreath is meant to hold four candles, three purple and one pink. The first candle to be lit during Advent is meant to symbolize hope and is a purple one called the prophecy candle. On the second Sunday of Advent, another purple candle, called the Bethlehem candle, is lit. It symbolizes love to some and the manger of Jesus to others. The pink candle, called the shepherd candle, represents joy and is lit on the third Sunday of Advent. Peace is represented by the angel candle, which is the final purple candle and is lit on the fourth Sunday of Advent. Sometimes, a fifth, white candle is added to the center of the wreath. This is referred as the Christ candle, and it’s lit on Christmas Eve. These candles symbolize the coming of the light of Christ.

With getting everything ready for Thanksgiving and decorating the house for Christmas, I’ve been a little on the busy side and haven’t had time to do another video. Until now. This is a simple, easy-peasy and delicious recipe for green beans with caramelized shallots. It takes about 10 minutes to make and goes very well with anything you want to serve it with.

I do have a correction make though. I misspoke when I said olive oil has a “high” smoke point, which allows it to burn easily. It actually has a LOW smoke point which makes it burn easily. So, I apologize for my error. Sometimes I just get tongue tied.

As always, I hope you enjoy and please pass it along to your family and friends. If you like what you see, please subscribe to my YouTube page as well.

Have a great day Everyone. Stay safe and stay well. ‘Til next time.

I am still using up the leftovers from our Thanksgiving feast. Our Thanksgiving Feast You all know how much I LOVE to re-create with my leftovers, and I have a lot of good, tasty “materials” to work with too at the moment. This time, I made turkey enchiladas with a pumpkin cream sauce. The whole meal was re-created from leftovers, and believe it or not, I still have a lot more to go too. We had A LOT of food at our Thanksgiving table.

Enchiladas in general are a great way to use up leftovers, but why not make them festive as well. I had just enough pumpkin puree for this dish, and then I also used up some of the turkey and vegetables to make these very tasty enchiladas. And I served them over some leftover corn and rice I had made earlier. Leftovers re-created and re-purposed. I LOVE IT! 🙂

Turkey Enchiladas with a Pumpkin Cream Sauce

3 cups shredded cooked turkey

1/2 each red, green, yellow and orange bell pepper, diced fine

1 1/2 TBSP garlic

3-4 roasted Hatch peppers or diced green chilies

1 cup pumpkin puree

1 cup heavy whipping cream

2 cups chicken broth

1/2 cup flour

1 tsp cumin2 TBSP fresh sage, chiffonade

cayenne pepper, salt and black pepper to taste

1 cup jalapeno jack cheese, or cheese of choice

12 corn tortillas

olive oil for cooking

2 TBSP butter

Saute the onions, pepper, spices and garlic together in the olive oil for about 2-3 minutes, or until they are tender and the onions are translucent.

Add the turkey and the roasted peppers and combine thoroughly. Continue to cook for an additional 3-5 minutes, then remove from the pan and set aside.

To make the sauce, combine the cream, pumpkin, chicken broth and about 1 TBSP of the fresh sage together.

Once everything is thoroughly combined, whisk in the flour, making sure to get all the lumps out. Add salt and pepper to taste and the butter and continue to cook for about 3-5 minutes, stirring constantly.

Preheat the oven to 375* F or about 190* C.

Spray a 9×13 baking dish with cooking spray. Then add a light layer of the pumpkin cream sauce on the bottom of the pan.

Heat the tortillas in either a little hot oil for about 10-15 seconds, or in the microwave. This is to make them pliable and easier to work with. Lay them one by one in the sauced pan, and add as much filling as the tortillas can hold. Then roll them up. Continue until the pan is full.

When the tortillas are rolled, top them with the cream sauce and sprinkle the cheese on top. Add the rest of the sage as well. If you like them really cheesy, you can add some cheese to the filling before rolling them up too.

Cover tightly with foil and place in the oven to cook for about 30-40 minutes or until the cheese is completely melted and the enchiladas are hot in the center and heated thoroughly.

I served them over rice and corn, and a very leftover veggies as well, and topped them with some avocado slices, green onions and salsa. You can also add sour cream too if you like.

!Desfruitas! You will love these tasty holiday enchiladas, and they are made up entirely from the Thanksgiving leftovers. I LIIIIIIIKE IT!

Stay safe and stay well Everyone. ‘Til next time.

I grew up in Pasadena, CA. Pasadena is known for many wonderful things. Some of my favorite Christmas memories were to drive all around through Hastings Ranch and up to the Balian House to see all the fabulous Christmas lights and decorations. The Balian House is in Altadena, CA, a Pasadena suburb up in the hills. The Balians are famous for Balian Ice Cream and every year, the house was decorated to the 9’s for Christmas. It was always a good way to start the festive holiday celebrations by going to visit the lights at the Balian House and/or driving through Hastings Ranch.

The custom of Christmas lights was borrowed from pagan yule rituals that celebrate the return of the light of the sun as the days grow longer after solstice: the evergreen trees symbolizing the renewal and continuance of life in dark times. The Christmas trees were brought by Christians into their homes in early modern Germany. To that effect, the Christmas lights also symbolize the stars, particularly the Star of David, that appeared in Bethlehem the night Christ was born. Even thought the use of lit Christmas trees and Christmas lights didn’t start with Christianity, displaying Christmas lights can remind us to follow Christ and His path.

I made two delicious desserts for our big Thanksgiving feast. The first, you have already seen. It was my pumpkin chiffon pie. Pumpkin Chiffon Pie The second dessert I made was a rustic apple and almond tart.

Apple and nuts are such a natural combination and they both have a long history of being used for holiday foods, all over the world. Apple pie is a yet another holiday favorite that is enjoyed by many, but like my pumpkin pie, this pie had a unique twist to it this year. I made it as an apple and almond galette, which is a free form pie or tart. This is a simple tart made from very basic ingredients. It may be simple, but it is simply delicious.

Rustic Apple and Almond Tart

The Dough

For my dough, I just made my basic pate sucre or sugar dough.

1 1/2 cups flour

6 TBSP cold butter, cubed

2-3 TBPS powdered sugar

1 tsp salt

1 egg

5-6 TBSP heavy whipping cream

In a food processor, mix the flour, butter, salt and sugar together until it resembles sand. Then add the egg and the cream and continue to blend until the dough forms into a ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes before rolling it out and using.

The Filling

1/2 cup toasted almond slivers

6 apples, sliced into thin slices

3-4 TBSP melted butter

3/4 cup brown sugar, tightly packed

2 tsp vanilla

1 1/2 tsp cinnamon

1/4 tsp nutmeg

milk for brushing the crust

cinnamon sugar for topping

Preheat the oven to 400* F or 200*C

Mix the apples, cinnamon, sugar, almonds and vanilla together, combining thoroughly.

On a lightly floured surface, roll out the dough, then roll it over onto the baking sheet. Add the apple filling, leaving about 1-2 inches around the edges free.

Start folding over the edges of the tart and pinch together tightly.

Once the dough is folded over, brush the edges with milk, then sprinkle with the cinnamon sugar.

Put the tart in the oven and bake for about 50-60 minutes, or until the crust is golden brown. Let cool completely then place on your serving platter. My juices from the tart leaked out on to my baking sheet, so in order to both clean my baking pan and to add a bit more texture, I drizzled it over my tart as soon as I took it out of the oven. This was not planned at all, but it worked. Drizzling the caramelized juices over the tart added more depth and texture to the tart.

Life is short. Make sure you enjoy all your desserts.

Stay safe and stay healthy Everyone. ‘Til next time.