Last Minute Holiday Recipes

Is it just me or did this year fly by? I just can't believe that Christmas is less than a week away! As you finalize your dishes for your holiday table, I would like to share a couple that I created for Thanksgiving that would translate well for events through the rest of the month! The Apple Cider Sangria is a great drink for a crowd and doesn't involve too many specialty (or unnaturally flavored) ingredients like many of the other recipes I encountered. The Pumpkin Cornbread Stuffing Bites were just the right about of sweet and savory to accompany a traditional or non-traditional holiday meal. They would also be great on a appetizer buffet! Please excuse the photos as always. These items are much more beautiful in real life! Enjoy!

Apple Cider Sangria

6 cups Trader Joe’s Pear Cinnamon Cider (If you can't find this particular cider, I would recommend adding some pear juice to your traditional cider as well as some cinnamon. Mix to taste.)

1 cup Captain Morgan’s Spiced Rum

1/2 cup Patron Citronage (or another orange flavored liquor)

2 apples (I used Sweet Tango), chopped

2 Bosc pears, chopped

1 orange, chopped

1 bottle Sauvignon Blanc

1. In a large bowl sealable bowl, combine the cider, rum, and Citronage.

2. Add chopped fruit to cider and alcohol mixture. Stir well.

3. Seal and refrigerate for at least 3 hours though overnight is recommended.

4. Prior to serving, mix in 1 bottle of Sauvignon Blanc.

5. Serve in a punchbowl or a pitcher. Make sure each glass gets some of the delicious fruit in it!

Pumpkin Cornbread Stuffing Bites

4 cups Trader Joe’s Pumpkin Cornbread Croutons (Can't find these croutons? You can try regular cornbread croutons with some pumpkin pie spice.)

4 slices of bacon, chopped/crumbled (more if you want to amp up the bacon flavor, this can also be left out to make it vegetarian)

½ cup chopped shallots

2 tablespoons unsalted butter, browned

2 cups chicken broth (vegetable broth can be substituted, if you prefer a slightly more moist stuffing, you may want to consider adding another 1/2 cup broth)

¼ cup fresh sage, chopped

1. Pre-heat the oven 350.

2. Brown the unsalted butter in a 12 inch skillet (directions for creating browned butter can be found online).

3. As the butter starts to foam and brown, add the shallots so that as the butter finishes the shallots will get a quick saute.

4. Add the crumbled bacon, sage and broth. Heat to boiling.

5. Remove from heat and fold in the croutons and mix well.
6. Spray mini muffin tins with cooking spray.
7. Make small balls out of the stuffing mix and place one into each slot in the mini muffin tin.
8. Bake for 20-25 minutes until tops are crispy and the bites are set. This made exactly 2 dozen bites!

Notes: I prepped the stuffing mix earlier in the day and didn't bake for several hours and had no problems. They were a little crumbly but that didn't bother me. As mentioned above, you may wish to include a little more liquid of some egg to help bind it.

Simple (and Relatively Healthy) Recipes for the Holidays

With only a couple weeks until Christmas, I am looking at recipes and trying to figure out what delicious contributions I can make to my family's holiday meals. In the process I realized that I have a few recipes I could share with you might make your search a little easier!

Cocktail

Holiday Floats

Last month I shared a couple signature drinks I have made for previous Thanksgivings. This year I created "Thanksgiving Floats" which are easily rebranded "Holiday Floats". I used Martha Stewart's Everyday Food recipe for Cranberry & Apple Cider Sorbet for these floats. I followed the recipe as it was written with the exception of doubling the recipe. This meant it froze on a different timeline and even though I forgot about it in the freezer and mashed it late, it turned out wonderfully once I put it in the food processor. The flavor is quite strong but really mellows out once made into a float.

The assembly is quite simple. In addition to the sorbet you will need sparkling wine - I personally like Prosecco as it's not too dry or too sweet. Despite what my directions say in the photos below, I think the best way to assemble the floats is as follows:

1. Pour a small amount of sparkling wine in each glass. Allow the foam to subside.

2. Put 1 or 2 (depending on taste) small scoops of sorbet in the glass. I used a melon baller to get the right sized scoop for a champagne flute.

3. Slowly and carefully top with sparkling wine. The combination of the bubbly drink and the cold sorbet really causes it to foam up!

In order to keep the sorbet frozen, I took an ice bucket, filled it with ice, and then placed the bowl of sorbet on top. If you are hosting a party and want this drink to be self-serve, I would recommend doing something similar.

Appetizers

Tortellini Caprese Skewers

1 package whole wheat cheese tortellini
cherry tomatoes (I used Sweet 100s from my garden)
basil, cut or torn into skewer size pieces
Trader Joe's Balsamic Glaze
olive oil
coarse sea salt

1. Cook tortellini according to package instructions. Cool. If you don't have time to allow the tortellini to cool on their own, you can prepare an ice bath (ice & water) and plunge them for a quick cool down.

2. Assemble skewers using toothpicks sandwiching the basil between the tortellini and tomato. Be sure to skewer through the "meatiest" part of the tortellini and tomato for a sturdy appetizer.

3. Arrange dipping "sauces". Balsamic Glaze (can be substituted for a balsamic reduction) in one bowl, good quality olive oil in another, and coarse sea salt in another (or via a salt grinder) with small serving spoons. While I prefer to offer the selection of classic toppings, you could also just drizzle one or the other over a platter of skewers.

Note - I actually originally made these for a picnic at the end of summer but the colors and simplicity make them a perfect appetizer for the holidays!

 

 

 

Caramelized Onion, Gruyere and Bacon Spread

 

I made this delicious spread last year for Christmas and it was a huge hit! I found the recipe on the Cooking Light website. At only 100 calories for 3 tablespoons, you can feel free to indulge! The creamy cheese, caramelization of the onions and subtle saltiness of the bacon makes this dip seem much more decadent than it actually is.

 

Something to note - you have to cut up A LOT of onions for this recipe (this is what makes it so low cal despite all of the other delicious ingredients). If you are sensitive to the aroma, you may want to wear eye covering. I had to keep stopping because I couldn't stop crying! Also, I prepped the entire spread the day before with the exception of adding the final layer of cheese. If you are trying to get a number of items ready, just having to pop this in the oven is a big time saver. I served this spread with Trader Joe's Rye Crisps and crostinis.

Photo courtesy of Cooking Light

 

 

 

Side Dish/Salad

 

Rosemary Mashed Sweet Potatoes with Shallots

 

This was another great find from Cooking Light! Our main dish last Christmas was a pork roast and these potatoes went wonderfully. I think this dish would go equally well with any number of proteins as the shallots and rosemary really help tame the sweetness of the potatoes.

Photo courtesy of Cooking Light

 

 

Christmas Spinach Salad

 

This is a salad that was inspired by one my friend brought to an event several years ago. I just love the contrast of the pomegranate seeds against the spinach leaves. Unfortunately no photos of this one but I promise it is very simple.

 

1 bag of pre-washed spinach leaves

feta cheese, crumbled (I like the fat free or reduced fat.)

fresh pomegranate seeds (dried can be substituted but it isn't as good)

walnuts, chopped & lightly toasted

balsamic salad dressing

 

1. Fill a large bowl with spinach leaves and top with the feta cheese, pomegranate seeds, and walnuts - use your best judgement as to proportions. You want to garnish the salad - not have the toppings in equal proportion to the spinach.

 

2. Just before serving, toss with dressing or allow everyone to dress their own salads.

 

 

I hope these recipes have given you a place to start when planning your holiday meals and gatherings. The options really are endless! I am a crazy Pin-aholic so please check out my Pinterest page for lots more recipe ideas!

 

 



 

 

The Bachelor Dinner, Part 7

The Bachelor may be over for the season but that doesn't mean that the fabulous and easy meals need to stop! I have a few menus from earlier in the season to share until The Bachelorette starts in May.

Open Face Chicken BLT

Ciabatta Rolls

Chicken Breast

Bacon

Arugula

Tomato

Olive Oil

Garlic Spread (This was from the farmers market so if not available use a garlic aioli instead.)

1. Cook chicken and bacon in your preferred style. We cooked the chicken in a grill pan and the bacon on a baking sheet in the oven.

2. As the meats finish cooking, place ciabatta rolls in the oven to warm and lightly toast. Note: You are only using half a roll per person as this is an open face sandwich.

3. Spread rolls with garlic spread and begin assembling the sandwich. Chicken, bacon, tomato, and arugula.

4. Top with a drizzle of olive oil.

Bruschetta Quinoa Salad

1 cup Quinoa

2 cups Chicken Broth (Vegetable Broth or Water can be substituted)

1/2 Container Bruschetta Sauce from Trader Joe's (Diced tomatoes, garlic, basil & olive oil can be substituted)

Mini Sweet Bell Peppers

Cucumber

1. Prepare quinoa with chicken broth in either a rice cooker or on the stove according to package directions. Allow to cool to room temperature.

2. Dice mini sweet bell peppers and cucumber. Quantities will vary based on size and desired taste. It is better to start out with less and add more to taste. We used approximately 3 peppers and 2/3 a cucumber. Add to cooled quinoa.

3. Using a slotted spoon, add bruschetta sauce to cooled quinoa. Stir.

4. Taste and adjust quantities of add-ins as needed.

Makes approximately 8 side servings.

Unfortunately I don't have any photos of these dishes but they are pretty simple. The great thing about the quinoa salad is that it keeps for days. You can make it at the beginning of the week and enjoy it as a side with a variety of other meals.