We got home yesterday afternoon from a glorious week in Lake Toxaway, NC. This is where I spent nearly every summer growing up, Chris and I were married, and more recently we had my Mom’s memorial service. It was bittersweet to be up there….and brought back many memories but in all, I am so glad we decided to move the Thanksgiving tradition back to the mountains.
Our days were filled with a lot of nothing….like boating, attempting to fish and enjoying rocking on the back patio with a fire. We meant to do our family Christmas photo while we were up there but never got around to it. Oh well…..
We had no internet access up there, other than our phones and a lone iPad that was on a data plan and it was really nice to disconnect, read, play cards, sleep and generally just enjoy each other. I feel completely rested which is good since the rat race starts back up tomorrow AM, right? Hope you had a fabulous Thanksgiving as well.
I also forgot to post my new weeknight recipes before I left town last weekend so I thought I’d just make this a huge post and do so today. First was a Beef and Broccoli Bowl recipe I pulled from the Cooking Light Website. It was so easy to pull together and my husband declared it better than the local Chinese joint. I can assure you it was a lot healthier. I served with brown rice as you can see below.
Cooking Light Beef and Broccoli Bowl Recipe, photo via moi.
The week before we left I also made a Greek Salsa Chicken with Roasted Potatoes. I initially pinned this recipe from my friend Tiffany’s blog and it has been a repeater ever since. The only thing I do differently than the recipe is to use a bit less olive oil in the salad/salsa. And, at Tiffany’s recommendation I use Alexia potatoes….super easy and so yummy.
We did a hearty Autumn Salad as a main dish one night and this one was ok, but probably not a repeater in our house. Nothing wrong with it…just nothing wow about it either.
Finally, I made this hearty Chicken and Wild Rice Soup last week in the mountains. I love to make it when we have Honey Baked Ham leftovers to use. It was perfect to come home to after cocktails at friends. We got the kids down to bed and enjoyed this outside in front of the fire. I’ve been making this soup for years and my main change is I use whatever milk we have (skim or 2%) instead of the half-and-half. If you think it is too thick…ramp-up the broth or the sherry (just don’t overdo it!). I usually use a Rotisserie chicken to cut down on prep time. This time my husband added in some cut up scallions as we were dishing this and it was a nice addition. Fresh cracked pepper is a must….
So, there you have it….that’s what I’ve been up to. Today, we are going to start pulling out Christmas decorations (we had our outside lights put up before we left for vacation but we have wreaths to hang, etc.) Oh yes, and lots of raking to to do!
Have a great day and hope to see you back here tomorrow.