I have to admit something.  I am really sick of reading magazine articles, blog posts, and newsletters that want to advise me on how to "Have a Healthy Thanksgiving!!"  Don't get me wrong, diet tips are great and when you are working hard to lose weight, they can be really supportive and inspiring.  In fact, I truly believe that the key to weight loss is education.  But, as an adult woman who is 100% in control over the things that I decide to consume, I find myself resenting the fact that the media (women's media in particular) won't even give us one day to enjoy ourselves, our family and the food that has become such an important tradition.



Do I sound like I'm getting on my soapbox?  Well, maybe I am.  There is nothing wrong with spending one day cooking and eating whatever you want.  There is nothing wrong with buying butter and cream and making your grandma's mashed potatoes by following the real recipe, with no low-cal substitutions.  There's nothing wrong with eating real food, made with real ingredients.  You do not have to bring healthy side dishes to your family's Thanksgiving dinner because you are afraid of getting fat.

Do you want to have a healthy Thanksgiving?  Then make the recipe that you drooled over on the Food Network.  Spend the night before turkey day listening to your favorite radio station, drinking wine and cooking food that you can share with the people that you love.  Show up at Thanksgiving and be thankful for your life and your friends and family.  Eat an extra piece of pie and go to bed early, full and happy.

Like I said earlier - you are in the driver's seat when it comes to your diet.  You decide what you eat, when you eat it and how much you want to have.  Eating what you want on Thursday is not going to make you fat.  It's the decisions that you make everyday that really make a difference.  

So go forth and enjoy yourself and your holiday.  Screw the media and the magazines that tell you what to eat - it's not their choice - it's yours.  


Have a Happy (and mentally healthy) Thanksgiving! - Katie

Sunday night dinners are important.  After a weekend of running errands, seeing friends and general taking-care-of-business activities, Sunday night dinner is your last chance to kick back before the work week.  For that reason, I have a few criteria for the recipes that I make on Sundays:
1.  Must be comfort food
2.  Must be fairly simple to prepare (slow cooker is always a great option)
3.  Must be a tried and true recipe (no surprises with food that doesn't taste great)


Last weekend I celebrated my birthday with my family by spending the weekend at the wineries in eastern Long Island.  By the time Jared and I got home on Sunday, we needed to unwind and spend some time on the couch.  I was dead-set on cooking dinner for us because I was gifted a giant bottle of Sriracha hot sauce for my birthday and I was longing to put it to good use.  Sriracha is a Thai hot sauce made with chilies and garlic - it's hotter than your average everyday hot sauce, but is way more flavorful (plus it's 100% natural, which rocks).  It's easy to find and delicious (go get some!).  

Now, the rule is that Sunday dinner recipes must be tried and true, however I bent the rules a bit and turned to an un-tried recipe on Cooking Light, because never let me down and their recipes are generally simple and delicious.  And ladies and gentleman, I am so glad I took a risk, because now I can share this recipe for the most delicious Sriracha-Glazed Chicken and Onions.  In fact, this recipe is so delicious, that I suggest you make it tonight.  It's so good that I am making it AGAIN tonight.

This recipe succeeds because of the way that the savory flavors are layered.   Hoisin sauce is spiced up by the sriracha and ginger and the curry rounds everything out (not to mention that it makes your entire home smell amazing.  I served the chicken over jasmine rice with a side of sugar snap peas.  

So if I haven't already convinced you to make this tonight, let me be clear - if you want a warm, comforting flavorful Sunday night dinner, this is the recipe for you.  To keep this healthy-ish, stick with one serving and don't overdo it on the rice.

Now, regarding wine (because let's get serious for a minute, Sunday night cooking requires a glass of wine to sip as you prep).  Since we had just returned from the wineries, we had a bottle of our favorite White Merlot from Sherwood House Vineyards in Mattituck on hand (p.s. you can order this wine online directly from the vineyard, it's called 'Sandy Blush' and it's soooo good).  It cut right through the spice and paired so well.  Now, I know it's not technically Rose season, but I drink what I'm in the mood for (seasonality be damned!) - so I recommend a bottle of dry rose.  However if you are a traditionalist I'd go with a Sauvignon Blanc, red just doesn't work with this dish as far as I am concerned.


Happy Sunday - go cook, relax and enjoy!

Sriracha-Glazed Chicken and Onions
from Cooking Light

Ingredients

• 1  (3 1/2-ounce) bag boil-in-bag long-grain rice
• 3  tablespoons  hoisin sauce
• 1  tablespoon  ketchup
• 1 1/4  teaspoons  Sriracha (hot chile sauce, such as Huy Fong)
• 1 1/2  tablespoons  canola oil
• 1 1/2  cups  presliced onion
• 1  tablespoon  bottled minced fresh ginger
• 1  tablespoon  bottled minced garlic
• 3/4  teaspoon  curry powder
• 1  pound  skinless, boneless chicken breast, cut into 1-inch-thick slices

Preparation
Prepare rice according to package directions, omitting salt and fat.

While rice cooks, combine hoisin, ketchup, and Sriracha in a small bowl.

Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes or until tender. Add ginger and remaining ingredients; sauté 6 minutes or until chicken is done. Stir in hoisin mixture; cook 1 minute, tossing to coat. Serve over rice.