As this bizarre and challenging year is coming to a close, I send you and your loved ones very warmest wishes and blessings for 2021.
If you are friends with a holistic coach, actor, speaker, or burgeoning singer who would love a body/mind/spirit approach to vocal training, please pass this message along. My free 30-minute vocal consultation could be the key to begin unlocking their authentic voice.
In the meantime, do you like to cook? I hope so, because my gift to you this holiday season is recipes for my Christmas day menu. Enjoy…and feel free to sing and dance in the kitchen!
Great, Tasty & Easy Breakfast/Brunch Idea
Toast bagel halves (plain, onion, everything, cheese, anything savory). Spread with whipped cream cheese.
Add diced tomatoes and diced green olives with pimentos.
Top with freshly ground black pepper and perhaps chopped fresh basil.
Chicken Cordon Bleu
-6 sliced (3 halved) chicken breasts
-About a half pound thinly sliced ham (I like Black Forest, or whatever’s on sale)
-About a half pound sliced cheese (I like provolone)
-An egg or two, beaten with a bit of olive oil
-Bread crumbs (I like Italian style) with a bit of paprika
Pound chicken breast pieces (cover with plastic wrap for less splatter – I use a meat hammer.) One at a time, brush the inside of each chicken piece with melted butter, add ham and cheese, and roll it up, securing with toothpicks. After all of the pieces are rolled up and secured with toothpicks, dip each in the egg mixture, and then coat with the breadcrumbs. (Yes, this can be a little tricky with the toothpicks stuck in, but you can do it!) Place in pan and bake, uncovered, at 375 F for about a half hour. Serve with bearnaise sauce (I use a packet) and Uncle Ben’s original Long Grain & Wild Rice.
Roasted Brussel Sprouts
Toss Brussel sprouts with olive oil and freshly ground salt and pepper. Roast in oven, uncovered, at 400 F for approximately 35-40 minutes.
Get water boiling in a sauce pan and turn down the heat. Consider putting a lemon wedge in the water before boiling. Put broccoli or broccolini pieces in a steamer tray and put in the sauce pan. Cover. Steam for around five minutes until broccoli is tender, but still bright green.
Butterscotch Pudding (Betty Crocker) with Whipped Cream
-2/3 C packed brown sugar
-2 TBSP cornstarch
-1/8 tsp salt
-2 C milk
-2 egg yolks, slightly beaten
-2 TBSP butter, softened
-1 tsp vanilla
Mix sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks; stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla. Pour into dessert dishes; refrigerate.
For whipped cream (so much better homemade) just get yourself some heavy whipping cream and sugar and vanilla to your taste. Your electric mixer does all the work for you – mix until you have the consistency you want. Then put a dollop on top of your homemade pudding. Yum.
Again…sending you and yours all best blessings in 2021.
Love Your Voice & Voice Your Love,
Lake Oswego’s Transformational Voice® Teacher (Transformational Voice® is a registered trademark of Transformational Voice® Training Institute, LLC, and Linda Brice.)