Hopefully by now, you’ve finished up shopping for the holiday. Unfortunately, that means it’s time to prepare the holiday dinner grocery list. If you’re like us, you’ve used up all creativity to shop, decorate and celebrate everyone else but yourself this December. We sympathize deeply and can relate first hand to your predicament. Our Resident Chef is here to make your Christmas Dinner not only delicious, but fast and easy using the same ingredients for every course!
Winter Arugula Pomegranate Salad with Apple Cider Vinaigrette
- 6 cups of Arugula or a Mixed Green Medley of Spinach, red and green chard (Cleaned)
- 1 medium red pear, seeded and sliced thin
- 1 cup red grapes, sliced (optional)
- 6-8 oz crumbled goat cheese
- 1 medium red onion sliced into rings
- 1/2 cup pomegranate arils or seeds
- 1 cup walnuts or pecans (optional)
For Apple Cider Vinaigrette:
- ¼ cup Apple Cider Vinegar
- 1 teaspoon Apple Juice
- ¼-1/2 cup extra virgin Olive Oil
- Salt and Pepper to taste
Directions: Except for the walnuts/pecans, gentle Toss salad ingredients, and plate, or set aside in a large serving bowl. In a separate small bowl, combine apple juice, vinegar and salt and pepper, stirring well. Whisk in the olive oil until ingredients are combined. Drizzle the dressing over each serving. Garnish with walnuts or pecans. Serve immediately. Serves 6-8 people
Roasted Brussel Sprouts with Cranberries and Pecans
- 2 lbs fresh or frozen brussels sprouts seasoned with sea salt
- 1 tablespoon of extra virgin olive oil
- 1/2 cup fresh whole cranberries
- 2 oz pecan halves, toasted
- 1 1/2 tablespoons real maple syrup
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon real vanilla extract
Directions: Preheat oven to 400 degrees. In a dry skillet, toast pecan halves over medium heat until lightly golden and fragrant. Grease a metal sheet pan with a little olive oil. Coat fresh or thawed brussels sprouts in olive oil and arrange on the sheet. Bake for 15 minutes or until golden. Add the fresh cranberries to the brussel sprouts and continue to roast for an additional 6-8 minutes. Transfer the roasted Brussels sprouts and cranberries, using a spatula, to a serving bowl. Add the toasted pecans and set aside. In a small bowl, whisk the maple syrup, balsamic vinegar and vanilla until well combined and pour over the sprouts mixture. Gently toss to coat. Season with salt and black pepper if needed. Serves 6-8 people
Cornbread Cranberry stuffing
- 2 pounds day-old cornbread, cut into 1/2-inch pieces
- 4 Tbs butter or margarine, divided
- 1 cup diced celery
- 1 cup diced onion
- 1 Tbs each fresh parsley, sage and thyme leaves finely chopped
- 1 cup dried cranberries
- 3 cups low-fat, low-sodium chicken broth
- 2 eggs, lightly beaten
- pinch of salt and black pepper
Directions: Preheat oven to 325 degrees Spread cubes of cornbread onto 2 baking sheets and bake for 25 minutes or until lightly toasted. Set aside to cool. Grease a 9 inch baking dish with butter. In a separate sauce pan, melt 2 tbs of butter over medium heat. Add celery and onion to melted butter, stirring occasionally until tender. In a large mixing bowl, add cornbread, celery mixture, herbs, cranberries, pecans and salt and pepper. Fold with a spatula until ingredients are combined well. Add beaten eggs and Chicken broth and stir well. Pour the mixture into baking dish and cover with foil. Bake for 30 minutes then remove foil. Bake an additional 15-20 minutes until golden brown. Serve immediately or at room temperature. Serves 6-8 people
Individual Beef Wellingtons
- 4 tbs olive oil
- 6 beef tenderloin steaks, cut approximately 1 1/2 inch thick
- Kosher salt and freshly ground black pepper
- 16 oz of baby bella or cremini mushrooms, stemmed and finely chopped
- 1 large shallot, finely chopped
- 1 tsp finely minced Thyme
- 3 sheets frozen puff pastry, thawed
- 1 egg beaten
Directions: Pat dry steaks and season both sides with salt and pepper. Coat a large skillet with olive oil and heat on medium-high. Sear the steaks on both sides for two minutes each or until golden brown. Remove from the skillet to cool on a plate. Using the same skillet, saute mushrooms for five minutes or until they begin to brown. Add the shallots and continue cooking another 10 minutes. The shallots should soften and all excess liquid should evaporate. Set aside to cool.
Preheat the oven to 400 degrees. Line a baking sheet using parchment paper, or grease the sheet well. Sprinkle some flour on a dry, clean surface.. Roll out each puff pastry sheet into a 14-in. x 9-1/2-in. rectangle. Cut in two to form 7 x 7 inch squares, removing excess dough. Place each steak in the center, on of each square and top with a dollop of the mushroom mixture, spreading evenly over the steak. Lightly brush pastry edges with water. Fold opposite corners of pastry over steak, pinching seams tightly to seal. Cut four small slits at the top of the pastry to avoid bubbles. Place each steak, seam side down and brush with the beaten egg wash. Bake at 400 degrees for 25-30 minutes or until pastry is golden brown and meat reaches 160 degrees. Note: if you prefer rare beef, remove once thermometer reaches 150 degrees. Serves 6 people