The Best of the Holidays

From Chef Tommy

Thank you!

As we close out another year, we take a moment to reflect on all we are grateful for. Thank you so much for your continued support of Streams of Hope.

Please enjoy a special menu from Chef Tommy with your friends and family this season. Scroll down to find the written recipes, and watch the video to follow along as Tommy and my wife, Jordan, prepare the meal.

From our family to yours, God bless you and have a very merry Christmas!

Kurtis Kaechele
Executive Director

The Best of the Holidays
from Chef Tommy Fitzgerald and Ainsley FitzGerald

My 5 year old daughter Ainsley is really starting to get into Christmas. I tend to go overboard with the decorations, the lights, and music. This prompted Ainsley to ask me, “Why do we work so hard to prepare for the holidays?”

What a question! Seriously, why does it seem that the whole world celebrates this time of year? Finally, I just replied, “HOPE.

I told my daughter that at this time of year, all faiths, all religions, and the whole world celebrates the HOPE of a redeemed world.  That is why we act a little nicer, give a little more, and in my family swallow a little pride! I told Ainsley that this is the time of year that we have a chance to start the New Year with a better love for our neighbors and the planet. Christmas is our chance to start the New Year with HOPE.

However, I made it abundantly clear with my little redhead that HOPE needs to be in our hearts, our words, and our actions every day. Sometimes we have a lot of HOPE, and that’s when we share it.  Sometimes we have only a little, and that is when others share their HOPE with us. 

So from the FitzGerald family to you, may you enter the new year with an abundance of HOPE, ready to share with others!

With great taste,

Caesar Salad Dressing

  • 30oz jar of Hellman’s mayonnaise
  • 1 tin anchovies
  • 4-5 cloves fresh garlic
  • 3 tablespoons dijon mustard
  • 1 tablespoon fresh ground pepper
  • Dash worcestershire sauce
  • Juice of two lemons, about 1/4 cup

Blend all ingredients in a food processor. Store in a ziplock bag; lasts for 10 days. Toss dressing with croutons, chopped romaine lettuce, and shaved parmesan. I like to finish the salad with a fresh squeeze of lemon!

Christmas Wreath Pasta

  • 2 tablespoons butter
  • 1 small jar minced garlic
  • 1 quart heavy whipping cream
  • 1 bag frozen raviolis, cheese
  • 1 clam shell baby arugula
  • 1 pint grape tomatoes
  • 1 pack fresh basil
  • 1 tub shaved parmesan cheese
  • Salt and pepper to taste

Saute garlic with the butter in a large skillet; do not brown! Add heavy whipping cream. When the cream starts to bubble, add frozen raviolis (no need to thaw or boil). As the raviolis start to heat up, stir constantly. Cut the grape tomatoes in half, set aside. Thinly slice the basil, set aside. In large platter, spread out the whole package of arugula. When the sauce is thickened and the raviolis are hot and bubbly, pour over arugula. Garnish with tomatoes, basil, and shaved parmesan cheese.