Today I have recipes for mashed potatoes, gravy, and asparagus courtesy of Smart Balance. Mashed potatoes are a staple on most Thanksgiving menus, and asparagus is one of my favorite vegetables, so I can definitely see me adding both of these to my Thanksgiving day feast.

New-Fashioned Mashed Potatoes and Onions

• 2 1/2 pounds Yukon gold potatoes, peeled and diced
• 1 1/2 cups chopped yellow onion
• 1/4 cup Smart BalanceTM Fat-Free Milk*
• 1/2 cup Smart Balance® Light Buttery Spread
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup finely chopped fresh parsley

In a 4-quart saucepan, bring 2 quarts hot tap water to a boil over high heat. Add the potatoes and onions, return to a boil, reduce heat, cover tightly and simmer 14 minutes or until potatoes and onions are tender.

Drain well in colander. Add the potato mixture, plus the other ingredients to the saucepan and use a potato masher or electric mixer to mash until smooth.

Makes 6 cups total
Serves 8; 3/4 cup per serving

Per serving: 167 calories, 3 grams protein, 28 grams carbohydrate, 5 grams fat, 1.5 grams saturated fat, 2.0 grams monounsaturated fat, 1.6 grams polyunsaturated fat, 0 grams trans fat, 205 mg Omega-3 fatty acids, 1746 mg Omega-6 fatty acids, 0 mg cholesterol, 388 mg sodium, 3 grams fiber

Gravy for Mashed Potatoes

• 2 tablespoons flour
• 2 tablespoons Smart Balance® Butter Blend Omega
• 3/4 cup water
• 1/4 cup Smart Balance™ Fat Free milk
• 1 1/2 teaspoons chicken bouillon granules
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon garlic powder
• 1-2 tablespoons finely chopped parsley or green onion, optional

Combine the flour and Smart Balance® Butter Blend in a medium saucepan over medium heat.
Stir until melted. Whisk in the water until smooth. Add the remaining ingredients, except parsley. Bring to a full boil over medium heat and boil 2 minutes, stirring frequently with a flat spatula. Serve topped with parsley, if desired.

Serves 8; 2 tablespoon servings

Per serving: 38 calories, 1 gram protein, 2 grams carbohydrate, 3 grams fat, 1.3 grams saturated fat, 0.8 gram monounsaturated fat, 0.4 grams polyunsaturated fat, 0 grams trans fat, 89 mg Omega-3 fatty acids, 8 mg Omega-6 fatty acids, 4 mg cholesterol, 260 mg sodium, 0 grams fiber

Asparagus with Lemon-Butter Crumb Topping

• 1 medium lemon
• 1/4 teaspoon salt, divided
• 2 tablespoons Smart Balance® Butter Blend
• 1/2 cup Panko bread crumbs*
• 1 pound fresh asparagus, trimmed (12 ounces total after trimming)
• 1/2 cup water

1. Grate 2 teaspoons rind from the lemon, cut the lemon into wedges.
2. Melt Smart Balance® Butter Blend over medium heat in a large nonstick skillet. Add the breadcrumbs and cook 2-3 minutes, or until just golden, stirring constantly. Remove from heat, add lemon zest and 1/8 teaspoon salt. Stir gently, using the back of a spoon, incorporate lemon zest into the breadcrumb mixture, set aside on separate plate.
3. To the skillet, add the water and asparagus bring to a boil over medium high heat, cover and boil 2 minutes or until tender crisp. Drain well.
4. Place asparagus on serving platter. Sprinkle with 1/8 teaspoon salt and top with the breadcrumbs. Serve with lemon wedges.

*Note: Panko bread crumbs are Japanese breadcrumbs found in major supermarkets in the ethnic section.
Makes about 16-20 spears plus about 1/2 cup crumbs total

Serves 4

Per serving: 94 calories, 3 grams protein, 9 grams carbohydrate, 6 grams fat, 2.5 grams saturated fat, 1.5 grams monounsaturated fat, 0.8 grams polyunsaturated fat, 0 grams trans fat, 600 mg Omega-3 fatty acids, 91 mg Omega-6 fatty acids, 8 mg cholesterol, 208 mg sodium, 2 grams fiber

Image and recipes courtesy of Smart Balance

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The Christmas cocktails I have for you today were created by leading mixologists. They were created by taking your top winter drinks from childhood and giving them a sophisticated and provocative makeover. Forget spiced apple cider, you’re sure to enjoy these updated cocktails. They’re sure to put a smile on your face just like Christmas morning.

The recipes are all courtesy of Brent Lamberti, bartender at RDV restaurant in New York City, and the respective brands.

Mistletoe Makeout

A VeeV Açaí Spirit spin on a berry smoothie

• 1 oz VeeV Açaí Spirit
• 0.5 oz Grand Marnier
• Handful of cranberries, blackberries and blueberries
• Dash of All Spice
• 1 oz Crémant d’Alsace
• Mistletoe for garnish

Muddle the berries in a mixing glass and add All Spice. Pour the berry puree into a cocktail shaker and add VeeV Açaí Spirit and Grand Marnier. Shake well over ice, and pour into a Champagne flute. Top up with Crémant d’Alsace, and garnish with a mistletoe on the bottom of the glass.

Coco Loco

A sophisticated Hot Chocolate upgrade

• 2 oz Flor de Caña 7-year-old
• 0.5 oz Godiva Milk Chocolate Liqueur
• Thin slice of Habañero Chili
• Dash of cinnamon
• 2 teaspoons of brown sugar
• 2 oz of milk
• Grated pistachios for garnish
• Whipped cream (optional)

Pour the rum, chocolate liqueur and milk into a small pot, and add the slice of chili, cinnamon and sugar. Simmer on low to medium heat until hot. Pour the Hot Chocolate into an Irish coffee mug, and an optional topping of whipped cream. Garnish with grated pistachios.

Sapphire Stocking Stuffer

A Bombay Sapphire Gin spin on eggnog

• 2 oz Bombay Sapphire Gin
• 2 oz ginger liqueur
• 1 peppermint tea bag
• 1 egg yolk
• 1 egg white
• 3 oz sugar
• 6 oz heavy cream
• 3 oz milk
• 0.5 teaspoon nutmeg
• Mint leaf for garnish

Pour 2 oz of Bombay Sapphire Gin into a mixing glass. Add the peppermint teabag, and let it steep for a couple of minutes. In the meantime, whip the egg white with sugar until stiff, and fold in the egg yolk, heavy cream, milk, and nutmeg. Combine equal parts eggnog and peppermint infused Bombay Sapphire Gin in a shaker over a small amount of ice, roll it, and strain into a martini glass. Garnish with a mint leaf.

Gingerbread Man

In a mixing glass, muddle 3 dials of fresh ginger.

Add:

• 1 oz Lucid
• 0 .5 oz demerara sugar syrup (or simple syrup)
• Dash of freshly grated cinnamon
• Dash of freshly grated nutmeg
• 0 .5 oz fresh lemon
• 0.25 oz green chartreuse

Shake thoroughly with ice, then strain over fresh ice in a highball glass. Garnish with a small Christmas tree gingerbread cookie.

Pear Infused Cognac Liqueur

• 1.5 Parts Xanté
• 3 Parts Freshly pressed apple juice or apple cider
• A cinnamon stick

Heat the freshly pressed apple juice together with the cinnamon stick

Add Xanté before serving.

I hope you enjoy these recipes. Make sure you remind your guests to drink their holiday cocktails responsibly!

Images: RDV Restaurant

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They would work great for your holiday parties, for a cookie exchange party, or the office carry in. Wherever you take this recipe I’m sure it will be a hit.

The best part is they’re relatively healthy for you. The recipe was created by the folks at Eating Well Magazine, and it’s featured at the Go Green With Pistachios website.

Pistachios are another holiday favorite of mine (actually I like them all year round), so I was excited to see how healthy they are for you. Check out how you can Go Green With Pistachios for Better health, then come back and check out this recipe.

Festive Fruit and Nut Balls
Courtesy of Eating Well

* Yield: about 3 dozen cookies
* Prep Time: 45 minutes
* Total Time: 1 1/2 hours

Ingredients

• 3/4 cup sugar
• 1/2 cup dried cranberries
• 1/2 cup pitted and snipped dates
• 2 large eggs, beaten
• 1/3 cup chopped pistachios, preferably unsalted
• 1/3 cup chopped walnuts
• 1/3 cup chopped pecans
• 1 teaspoon rum extract
• 3/4 cup shredded coconut

Instructions

1. Combine sugar, cranberries, dates and eggs in a medium saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens, is pale yellow in color, registers at least 170°F on an instant-read thermometer and when a spoon is pulled through it, it leaves a clear trail. This will take 6 to 14 minutes, depending on how hot your stove’s “medium-low” setting is.
2. Remove from the heat; stir in pistachios, walnuts, pecans and rum extract. Let stand until cool enough to handle, about 45 minutes.
3. With damp or lightly oiled hands, form the mixture into 1-inch balls (about 1 generous teaspoon each). Roll each ball in coconut. Place the finished balls on a baking sheet lined with wax paper and store in the refrigerator.

Make Ahead Tip
Place on wax paper; store in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.

Image Eating Well

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If you’re not sure what wine to serve with your Thanksgiving turkey, or whether you need to serve a white or a red wine with your ham, you’re not alone. So today I have a few holiday wine pairing tips from the pros to help you pick out a wine to go with your holiday dinner that your guests will enjoy.

Follow these wine food pairing tips from The California Wine Club, and your guests will think you’re a wine pro.

Pairing the right wine with Turkey isn’t easy! The flavors in the leaner, white meat vary drastically from the richer flavors in the dark meat. Throw stuffing into the mix and you have a whole new set of challenges (a cranberry stuffing will pair with a wine in a completely different way, than a sausage stuffing).

If you’re not in charge of the turkey, but are required to bring the wine, go with these fail-safe “lighter-styled” choices:

• Chenin Blanc, Sauvignon Blanc or a dry Riesling for whites.
• Pinot Noir, Sangiovese or a Beaujolais for reds.

For a classic Christmas roast beef, try a fully-bodied red like a Cabernet, Bordeaux or Barolo.

For Ham or Roasted Pork, try a dry Rose, Pinot Noir or white like an unoaked Chardonnay or dry Gewürztraminer.

Some other general Food & Wine pairing tips:

• Pair hearty, heavier foods, with heavier wines and lighter fare with lighter wines.Salty foods need wines higher in acid (that “crisp” Sauvignon Blanc, would be better than a “creamy” or “oaky” Chardonnay.
• Sweet foods (like dessert) need a wine that is slighter sweeter…if the wine is as sweet as the food, the wine will lost its taste.
• Match flavors in food, to flavors in wine (accentuate the smokiness of BBQ ribs with a smoky Shiraz, pair the spicy pepperoni Pizza with a spicy Zinfandel).

Image The California Wine Club

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They’re easy to make, and even though they’ll look gourmet to your guests they won’t break your budget to create.

They would be perfect for a cozy little holiday dinner party. Guests will love the caramelized flavor of the pears. I love the idea of topping them with chutney or cranberries, it definitely adds a nice holiday touch.

Roasted Bosc Pears

Ingredients:

• 4  Bosc pears
• 1½ tsp Extra virgin olive oil
• ¼ tsp Kosher salt
• ⅛ tsp Fresh ground pepper

Procedure:

• Preheat oven to 400°
• Wash pears and cut them in half. Pat dry.
• Toss pears with olive oil and salt and pepper in bowl.
• Lay pears on baking dish skin-side down, cut-side up.
• Roast pears in 400º oven for 15 minutes.
• Rotate tray.
• Continue cooking 15 minutes until soft and caramelized.
• Serve as an accompaniment.
• Top with chutney or cranberry relish for added holiday touch.

Serves: 4

Image and recipe courtesy of Seasons 52

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The winner was selected by Random.org. Congratulations to the winning comment from  Judy who said:

“I think these are lovely. I would make the gift tags, place markers, ornaments, especially the box to put little surprises inside for my grandchildren.

What I’d like to make most of all, though, is bookmarks to give to just everybody – everyone reads – so spreading the warrior word is a good thing!”

I will be contacting all the winner shortly (probably tomorrow), and they’ll have three days to get back to me, or I’ll have to select another winner.

Thanks again to everyone who participated! Don’t forget to check out the Ford Warriors in Pink website to check out all their great products. Watch for more great giveaways coming up in the next couple weeks!

Image courtesy of FordCares.com and Martha Stewart Living Omnimedia

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Many times during the holiday season I’m invited to potluck and carry in dinners. Since I never know what is going to be offered, I always try to bring a healthier option to the party myself that everyone will enjoy. Then I know there will be at least one thing there that won’t blow my eating plan completely.

Today I have a trio of healthier dip recipes to share with you from Smart Balance that you can use for your own party, or bring along to any holiday carry ins or potluck dinners you’re invited to.

All three are easy to make, and you can pair them with some whole wheat bagel chips, or fresh vegetables and know you’ll have a snack you can munch on with a little less guilt.

All of these dips can be prepared a little in advance, so you’re not rushing to prepare your dish as you’re walking out the door, or greeting your guests.

Artichoke-Garlic Spinach Dip

• Smart Balance® Cooking Spray
• 1/2 cup finely chopped onions
• 2 medium garlic cloves, minced
• 10-ounce package frozen chopped spinach, thawed and squeezed dry
• 13.75-ounce can quartered artichokes, drained and coarsely chopped
• 1/2 teaspoon dried oregano leaves
• 1/2 cup Smart Balance™ Sour Cream
• 1/3 cup grated Parmesan cheese
• 1/4 cup Smart Balance® Omega Plus Light Mayonnaise

Coat a large nonstick skillet with Smart Balance® Cooking Spray, place over medium heat until hot. Cook the onions 3 minutes or until translucent, stirring frequently. Add the garlic and cook 15 seconds, stirring constantly. Add the spinach, artichokes, oregano and Smart Balance™ Sour Cream. Stir until well blended. Remove from heat.
Add the cheese and Smart Balance® Omega Plus Mayonnaise and stir until well blended. Serve warm or chilled.

Serves 16; 2 tablespoon servings

Per serving: 51 calories, 2 grams protein, 4 grams carbohydrate, 3 grams fat, 1.2 grams saturated fat, 0.8 grams monounsaturated fat, 0.4 grams polyunsaturated fat, 0 grams trans fat, 151 mg Omega-3 fatty acids, 18 mg Omega-6 fatty acids, 8 mg cholesterol, 122 mg sodium, 1 gram fiber

Creamy Avocado-Salsa Verde Dip

Dip:

• 1 ripe medium avocado, peeled and seeded
• 1/2 cup salsa verde
• 1/3 cup Smart Balance® Sour Cream
• 2 tablespoons Smart Balance® Omega Plus Mayonnaise
• 2 tablespoons lime juice
• 1 medium garlic clove, peeled
• 1/4-1/2 teaspoon ground cumin
• 1/4 teaspoon salt

Topping:

• 1/4 cup finely chopped roasted peppers
• 1 tablespoon finely chopped red onion
• 1 tablespoon finely chopped cilantro
• 2 tablespoons Smart Balance™ Sour Cream

Combine the dip ingredients in a blender, puree until smooth. Place in a shallow serving bowl

Combine the topping ingredients, except the sour cream, in a small bowl. Spoon the 2 tablespoons sour cream in the center of the avocado mixture and spoon the pepper mixture on top and around the sour cream.

Serves 12; 2 tablespoon servings

Per serving: 62 calories, 1 gram protein, 4 grams carbohydrate, 5 grams fat, 1.4 grams saturated fat, 2.1 grams monounsaturated fat, 0.6 grams polyunsaturated fat, 0 grams trans fat, 114 mg Omega-3 fatty acids, 281 mg Omega-6 fatty acids, 7 mg cholesterol, 113 mg sodium, 1 gram fiber

White Onion Dip

• 1/2 cup Smart Balance® Sour Cream
• 1 tablespoon Smart Balance fat free or 1% milk
• 1/4 cup very finely chopped white onion
• 1/4 teaspoon Worcestershire sauce
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt

Combine all the ingredients in a small bowl. Serve immediately or may be prepared and refrigerated up to 2 hours in advance.

Serves 6; 2 tablespoon servings

Per serving: 51 calories, 1 gram protein, 2 grams carbohydrate, 4 grams fat, 2.3 grams saturated fat, 0 grams monounsaturated fat, 0 grams polyunsaturated fat, 0 grams trans fat, 22 mg Omega-3 fatty acids, 2 mg Omega-6 fatty acids, 13 mg cholesterol, 215 mg sodium, 0 grams fiber

Image and recipes courtesy of Smart Balance

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This cocktail trio would also be great for the big football game night. Pair these delicious drinks with freshly-made guacamole and chips, bite-size cheese quesidillas, grilled corn topped with melted nacho cheese, lime juice and cilantro to give guests something to nibble and sip as they watch the big game.

Mexican Snow
by Christian Woodside Gonzalez, Bar Manager and Bartender from Miami’s Love Hate

Ingredients:

• Two medium sized strawberries
• 3/4 oz. Partida Agave Nectar
• Tea spoon of half and half
• 1 1/2 oz Partida Anejo
• Powdered sugar for garnish

Muddle strawberries and Partida Agave Nectar in mixing glass. Add half & half and Partida Anejo. Shake vigorously for
10 seconds. Strain into a rocks glass, garnish with a whole strawberry sprinkled with powdered sugar.

Café Pacifico

by Jacques Bezeidenhout, Partida Tequila

Ingredients:

• 1 1/2 oz Partida Blanco
• 1/2 oz Coffee liqueur
• 4 oz Freshly Brewed Hot Coffee
• 3 barpoons Cinnamon and Sugar Mix
• Heavy Cream

Prepare small warm wine glass. Add Partida Tequila Blanco and coffee. Mix in the cinnamon sugar. Float Heavy Cream on top of the coffee. Garnish with a sprinkle of cinnamon sugar mix on top and a cinnamon stick.

Note: The cinnamon sugar mix is 4 parts granulated white sugar to 1 part ground cinnamon. Mix them together in a bowl.

Anejo Old-Fashioned

by Marcos Tello of the Edison Bar, USBG LA Chapter President

Ingredients:

• 2 oz Partida Anejo
• 1 Barspoon Partida Agave Nectar
• 2 dashes of Peychaud Bitters
• 1 Dash of Angostura Bitters

Stir and strain into ice-filled Old-Fashioned glass. Garnish with a grapefruit peel.

As always remind your holiday party guests to drink responsibly!

Images Partida Tequila

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1. I love these cute little pumpkin pie bites
2. Not quite pumpkin pie, but still delicious, pumpkin cheesecake
3. Pumpkin pie in miniature, pumpkin tartlets
4. Looking for a lighter version? Try crustless pumpkin pie.
5. Combine two Thanksgiving favorites and you get these mini pecan pumpkin pies.
6. Or this pumpkin pecan bread pudding
7. Not pie at all, but still delicious pumpkin tiramisu.
8. This Fried Pumpkin Layer Cake with Cream Cheese and Orange Frosting from Paula Deen looks totally sinful!
9. I want to try a pumpkin gingerbread trifle this year (I’ll let you know how it turns out).
10. I love pumpkin rolls, you can make them ahead, freeze them, then pull them out of the freezer when you need them.

So what are you having for Thanksgiving dessert this year? The traditional pumpkin pie, or will you serve your pumpkin a different way?

Image (c) L Gerlach

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I love to plan for the holidays, and everything that goes with it. Let’s kick everything up with things you can celebrate in November.

• November 10th Sesame Street celebrates their 40th anniversary
• November 11th is Veteran’s Day, celebrate the veterans in your life.
• November 17th is World Peace Day
• November 18th is Mickey Mouses Birthday
• November 21st is the official day the Pilgrims landed in 1620
• November 22nd is National Adoption Day
• November 26th is Thanksgiving Day here in the USA

What do you have to celebrate during the month of November? I know I’ll be spending the month gearing up for Thanksgiving, then Christmas and New Years. There are several things I can do ahead of time to prepare, so I’ll be getting those things out of the way so I can coast through the holidays. How about you?

Image sxc.hu

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