Wednesday, January 27, 2016


I have fun each month creating a tablescape for my home and this year I am sharing them here along with the top recipes each month from the last five years of A Cup of Herbal Blessing.  Enjoy!

January's tablescape includes a primitive snowman with twig arms which was made by a Pennyslvania friend.  It is surrounded by our coastal decor which includes oyster shell votive holders, shell covered balls, driftwood spikes and starfish!

Here are the links to the top three January recipes plus some additional new recipes:

PESTO CHICKEN: Combine 1/4c pesto, 1/2c mayonnaise, 1tsp lemon juice, salt and pepper, and then add 4c cooked chicken and 1Tbs chopped sun-dried tomatoes in oil.
AVOCADO CHICKEN: Combine 2c shredded chicken, 1 large chopped avocado, salt and pepper.
CHICKEN-EGG: Combine 2c cooked chicken, 2 diced hard boiled eggs, 1/2c diced celery, 1/4c sweet pickle relish, 1/2c mayonnaise and salt and pepper to taste

BUTTERNUT SQUASH-ROOIBOS SOUP: Roast butternut squash spread with olive oil and sprinkled with Rooibos tea, cinnamon and fresh thyme for 30 minutes at 400 degrees.  Brew 1tsp Rooibos in 4oz boiling water.  Puree squash and in a blender with skim milk and honey, then adjust thickness with brewed tea.
FRESH CORN & PEPPER SOUP: Combine 2c corn kernels with 1c prepared green tea and 1Tbs tamari soy sauce in a food processor or blender. Process for a minute or so until you get a somewhat chunky purée. Add 1 medium chopped red, yellow or orange bell pepper, 2Tbs fresh parsley and 1c corn kernels and process for another thirty seconds. Add salt and pepper to taste, then process for another ten seconds or so to blend in the seasonings. Serve immediately, or store in an airtight container in the fridge for one to two hours and serve chilled.
Variations: for a light meal add 1/4c cooked edamame to each bowl
                     for a little spice add a small jalapeno pepper with the bell pepper

JUST PEACHY SOUP: Place 3c fresh sliced peaches, 2Tbs maple syrup or honey, 2Tbs Greek yogurt, 1c prepared oolong tea and 1c fresh orange juice in a food processor or blender and process until smooth.  Chill for several hours.  Serve with an additional dollop of yogurt.

Follow the directions for the Basic Tea Cakes with the following variations:

CHOCOLATE CHIP HONEY TEA CAKES: Combine a German Chocolate cake mix, 1tsp cinnamon, 1c coffee and 1/2c honey.  Add 1/2c mini chocolate chips.
ICING: drizzle softened chocolate chips on bottom of tea cakes then sprinkle with toasted pecans

PEPPERMINT MOCHA TEA CAKES: Combine a chocolate cake mix with 1c coffee and 1/2c plain yogurt.  Add 1Tbs peppermint and 1/2c chopped Andes mints.
ICING: drizzle with chocolate glaze and sprinkle with chopped Andes mints

SALTED CARAMEL CHOCOLATE TEA CAKES: Combine a chocolate cake mix with 1c coffee and 1/2c plain yogurt.  Once cakes are cooled completely, core out some of the middle and fill with caramel sauce.
ICING: spread with ganache and sprinkle with sea salt

"So whether you eat or drink,
or whatever you do, do it all for the glory of God
I Corinthians 10:31

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