Category Archives: Holiday Menus

November 10, 2022 · 2:11 pm

Sesame Chicken and Cabbage Salad

INGREDIENTS: (4 servings)

3 Tbs Extra-Virgin Olive Oil, divided

3 Tbs Soy Sauce, divided

2 Tbs Honey, divided

4 ea Chicken Thighs, skinless and boneless (1 – 1 1/2 lb)

tt Kosher Salt and Pepper, freshly ground

1 md Red Cabbage Head (about 2 lbs)

12 oz Green Beans, trimmed

1/4 cup Unseasoned Rice Vinegar

2 Tbs Toasted Sesame Oil

1 Tbs Sriracha

1 clove Garlic, finely grated

3 ea Scallions, thinly sliced on a diagonal

1/2 cup Cilantro, coarsely chopped (plus more for serving)

3 Tbs Salted Dry-Roasted Peanuts, coarsely chopped

DIRECTIONS:

Whisk 1 tbs extra-virgin olive oil, 1 tbs soy sauce, and 1 tbs honey in a medium bowl to combine. Add 4 skinless, boneless medium chicken thighs (1 – 1 1/2 lb), season with kosher salt adn freshly ground pepper, and toss to coat.

Place a rack in middle of oven; heat broiler. Cut 1 medium head of red cabbage (about 2 lbs) in half through core, then cut each half into wedges keeping core intact. Arrange cabbage and 12 oz green beans, trimmed, on a large rimmed baking sheet, leaving space on one side for chicken. Drizzle with remianing 2 tbs extra-virgin olive oil, then season with salt. Place chicken in a single layer in reserved space and broil until cabbage, green beans, and chicken are charred in spots and chicken is cooked through, 17-22 minutes. Let cool 5-10 minutes.

Meanwhile, whisk 1/4 cup unseasoned rice vinegar, 2 tbs toasted sesame oil, 1 tbs sriracha, 1 garlic clove finely grated, remaining 2 tbs soy sauce, and remaining 1 tbs honey in a small bowl to combine; season dressing with salt.

Transfer chicken and cabbage to a cutting board; tranfer green beans to a large bowl. Remove core from cabbage; discard. Coarsely chop cabbage, then coarsely shred chicken. Add both to bowl with green beans. Add about three fourths of 3 scallions, thinly sliced on a diagonal, and 1/2 cup coarsley chopped cilantro and drizzle dressing over; toss salad to coat. Taste and season with salt and pepper.

Top salad with 3 tbs salted dry-roasted peanuts, coarsely chopped and remaining scallion and cilantro.

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Filed under Asian Cuisine, Chicken Dishes, Fall/Winter Favorites, Healthy Lunches, Holiday Menus, Sensational Salads, Summer Favorites

October 11, 2022 · 11:34 am

Taco Spaghetti Squash Nests

INGREDIENTS: (4 servings)

2 Tbs Cilantro, chopped

4 ea Eggs

1 Tbs Olive Oil, extra virgin

2 cups Green Pepper, finely diced

1 lb Ground Turkey, 99% lean

1 tsp Lime juice

3/4 cup Parmesan Cheese, reduced fat

1/2 cup Mozzarella Cheese, reduced-fat shredded

1/2 tsp Salt

1 ea Spaghetti Squash

1 1/2 tsp Taco Seasoning

DIRECTIONS:

Cut the spaghetti squash in half lenthwise and scooop out the seeds. Bake spaghetti squash halves with cut side down on a sheet pan at 400 degrees for 30 minutes, until the flesh of the squash can be shredded with a fork.

Remove the squash from the oven, allow to cool, and shred the flesh with a fork into a bowl. Measure out 4 cups, savng any leftovers for another meal.

Combine the spaghetti squash with the salt, parmesan and eggs; mix well.

Fill 12 indentions of a silicone muffin pan or muffin pan lined with parchment baking cups with spaghetti squash mixture, leaving a well in the center of each for the filling.

Bake the spaghetti squash nets at 400 degrees for 12 minutes until they begin to brown.

In a non-stick skillet, cook the diced pepper in oil for about 2 minutes.

Add the turkey, taco seasonings, and lime juice; cook for about 2 minutes.

Mix in the cilantro, and fill each nest with an equal amount of the turkey mixture.

Top with cheese, and bake at 425 for 8 minutes.

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Filed under Fall/Winter Favorites, Holiday Menus, Party Picks, Starters, What's for Dinner?

December 27, 2019 · 2:40 pm

Brussels Sprouts With Pistachios and Lime

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INGREDIENTS:

2 lb.           Brussel Sprouts, small and trimmed

3 Tbs.         Vegetable Oil

tt                 Kosher Salt and Freshly Ground Pepper

3 Tbs.          Butter, unsalted

3 Tbs.         Pistachios

2 Tbs.          Date Molasses or Honey

1 tsp.           Honey

1/2 ea          Zest of Lime

2 Tbs.          Fresh Lime Juice

1/2 tsp.        Red Pepper Flakes, crushed

tt                  Lime Wedges (for serving; optional)

DIRECTIONS:

Place a rack in the lower third of oven; preheat to 450 degrees. Toss brussels sprouts and oil in a large bowl to coat; season with salt and pepper. Roast brussels sprouts on a rimmed baking sheet 15 minutes, then shake baking sheet to loosen them. Continue to roast until deeply browed all over, 5-10 minutes longer. Reduce oven temperature to 350 degrees and roast another 10 minutes. Shake baking sheet again, then roast brussels sprouts until the tip of a small knife easily slides through, 5-10 minutes longer (total cook time will be 35-45 minutes.)

Melt butter in a large skillet over medium heat. Once butter starts to foam, add pistachios and a pinch of salt and cook, stirring often, until nuts are golden brown and butter solids are browned, about 4 minutes. Remove from heat.

Using a slotted spoon, transfer nuts to paper towels; let cool. Coarsely chop.

Meanwhile, bring date molasses, honey and lime juice to a simmer in same skillet over medium heat (this will happen quickly), swirling pan to emulsify. Add 1 Tbs water and swirl to emulsify, scraping up browned bits with a wooden spoon. Add brussels sprouts; toss to coat.

Transfer brussels sprouts to a platter. Toss nuts, lime zest, red pepper flakes and a pinch of salt in a small bowl to combine; scatter over brussels sprouts. Serve with lime wedges if desired.

Do Ahead: Brussels sprouts, glaze (without water), and pistachio mixture can all be made 3 hours ahead. Do not combine. Reheat glaze over medium heat until bubbling before adding water and brussels sprouts.

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Filed under Fall/Winter Favorites, Holiday Menus, Vegetarian Fare

December 27, 2019 · 12:09 pm

Kale and Brussels Sprout Salad

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INGREDIENTS:

1/4 cup               Fresh Lemon Juice

2 Tbs                  Mustard, Dijon

1 Tbs                  Shallot, minced

1 sm                   Garlic Clove, finely grated

1/4 tsp                Kosher Salt, plus more

tt                         Black Pepper, freshly ground

2 Lg Bunches    Kale, Tuscan (1 1/2 lb) center stem discarded, leaves thinly sliced

12 oz                  Brussels Sprouts, trimmed, finely grated or shredded with a knife

1/2 cup               Extra Virgin Olive Oil, divided

1/3 cup               Almonds with Skins, coarsely chopped

1 cup                  Pecorino, finely grated

DIRECTIONS:

Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend, set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.

Measure 1/2 cup oil into a cup. Spoon 1 Tbsp oil from cup into a small skillet; heat oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes.

Transfer nuts to paper towel-lined plate. Sprinkle almonds lightly with salt.

Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.

Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

Do Ahead: Dressing, kale mixture, and tossed almonds can be prepared 8 hours ahead. cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.

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Filed under Healthy Lunches, Holiday Menus, Sensational Salads, Starters, Summer Favorites, Vegetarian Fare, What's for Dinner?

December 31, 2018 · 7:10 pm

Vegan Cheese Ball

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INGREDIENTS:

1 1/2 cup          Raw Cashews, soaked for at least 3 hours, drained and rinsed.

1/4 tsp              Lemon Zest

2 Tbs                Fresh Lemon Juice

1 Tbs                Nutritional Yeast

1 clove             Garlic

1/4 tsp             Onion Powder

1/4 tsp             Fine Sea Salt, plus more as needed

1/4 tsp             Pepper

1 1/2 tsp          Thyme, dried

1 1/2 tsp          Rosemary, dried

1/2 cup            Pistachios, shelled, roasted, salted and chopped

1/4 cup            Cranberries, dried

4 to 6                Belgian Endives, ends trimmed and leaves separated

INSTRUCTIONS:

In a food processor, combine the cashews, lemon zest, lemon juice, nutritional yeast, garlic, onion powder, salt and pepper and process until smooth, about 2 minutes, scraping down the sides with a spatula every so often, Add the thyme and rosemary and pulse until herbs are well distributed. Taste and season with more salt as needed.

Line a small bowl with a cheesecloth or plastic wrap and add the cheese. Using the cheesecloth or plastic, for the cheese into a ball. Refrigerate until firm, at least 30 minutes.

Spread the pistachios and cranberries over a shallow baking dish or large plate.

Remove the cloth or plastic from the cheese ball and gently roll the cheese ball over the pistachios and dried cranberries, pressing them in. Continue until the cheese ball is coated all of the way around.

Transfer the finished cheese ball to a serving platter and serve with the endive leaves or crackers of your choice.

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Filed under Blender Bests, Fall/Winter Favorites, Holiday Menus, Inspiralized, Party Picks, Vegetarian Fare

December 31, 2018 · 6:55 pm

Roasted Acorn Squash with Pomegranate and Pistachios

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INGREDIENTS:

1 ea            Acorn Squash, peeled and sliced into half rings

2 Tbs         Grapeseed Oil or Cooking Oil of Choice

1 Tbs.         Cumin

tt                 Salt and Pepper

1/2 cup      Pomegranate Arils (about 1/2 fruit)

1/4 cup      Pistachios, shelled and roughly chopped

INSTRUCTIONS:

Preheat oven to 400 degrees and prepare a baking sheet. Combine squash, oil, cumin and salt and pepper in a large mixing bowl and then spread mixture on baking sheet. Place on center rack of oven and back until squash is tender and golden brown, about 30 minutes.

Remove baking sheet from oven transfer squash to serving dish, and sprinkle with pomegranate arils and chopped pistachio before serving.

 

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Filed under Fall/Winter Favorites, Holiday Menus, Party Picks, Vegetarian Fare

December 29, 2018 · 6:28 pm

Artichoke and Pablano Chile Dip

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INGREDIENTS:

1 cup          Mayonnaise, homemade

1 cup          Parmesan Cheese, fresh grated

8 oz.           Anaheim or Pablano Chiles, roasted

7-8 oz.       Artichoke Hearts, canned and drained well

24 ea         Wonton Skins or Restaurant Tortilla Chips

1/4 cup      Oil

INSTRUCTIONS:

Preheat oven to 350 degrees. Peel the roasted chiles on the stovetop. Seed them and chop them roughly,

While roasting the chilies, take the wonton skins and brush one side lightly with oil. Place one skin into an mini muffin tin. Repeat with the remaining skins. Bake until the skins are golden brown and crispy, about 10-12 minutes. Remove from the oven and let cool completely.

Next, combine the mayo, cheese and artichokes in a bowl and mix well. Add Chiles. Season to taste.

Place mixture in a casserole dish and bake for 45-50 minutes until golden brown. Serve in the casserole dish with crackers or tortilla chips,. Or spoon out a small amount and immediately serve in wonton cups.

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Filed under Holiday Menus, Party Picks, Starters, Vegetarian Fare

December 29, 2018 · 1:56 pm

Roasted Sweet Potato Salad

31432882-2565-4641-AC0E-4ABCFCDBC075INGREDIENTS:

2 sm          Sweet Potato, diced

1/2 md      Red Onion, thinly sliced

1/4 tsp      Black Pepper, ground

1/2 tsp     Cinnamon, ground and divided

1/2 cup    Balsamic Vinegar

1/4 cup    Honey

2 Tbs       Fresh Chives, finely chopped

4 cups     Baby arugula (or power greens mix)

3 md       Radishes, sliced paper thin

INSTRUCTIONS:

Preheat the oven to 400 degrees F. In a medium bowl toss together the sweet potatoes, onion, pepper and 1/4 teaspoon of cinnamon. Transfer to a parchment paper-lined baking sheet and roast until tender, about 45 minutes.

Meanwhile, whisk together vinegar, honey, remaining 1/4 teaspoon of cinnamon and chives in a medium bowl. Toss together arugula/greens and radishes in another medium bowl. To serve, arrange arugula/greens mixture on plates. Toss sweet potato mixture in balsamic mixture and spoon over arugula/greens.

 

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Filed under Fall/Winter Favorites, Holiday Menus, Sensational Salads, Starters, Vegetarian Fare

December 25, 2018 · 10:43 pm

Breakfast Bowl with Sweet Potatoes and Turmeric Egg

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INGREDIENTS:

3/4 tsp          Garlic Powder

1/4 tsp           Cayenne Pepper

3/4 tsp          Smoked Paprika, plus more for serving

3 Tbs             Olive Oil, plus more for drizzling

1 md             Sweet Potato, cut into 3/4 inch pieces

1 md            Garnet yam, cut into 3/4 inch pieces

1 sm             Red Onion, chopped

tt                   Kosher Salt, Freshly Ground Pepper

12 slices       Bacon (about 12 ounces)

1 tsp              Oregano, finely chopped

1/4 cup         White Vinegar, distilled

2 tsp              Turmeric, ground

4 lg                Eggs

8 oz              Baby Greens (about 10 cups)

1 cup            Dill Sprigs

1 cup             Parsley Leaves with tender stems

3 Tbs             Lemon Juice, fresh

1 ea               Avocado, quartered lengthwise, thinly sliced

tt                   Smoked Sea Salt (for serving, optional)

INSTRUCTIONS:
Place a rack in the center of the oven and preheat to 425 degrees. Whisk garlic powder, cayenne, 3/4 tsp paprika and 3 Tbs oil in a large bowl. Add sweet potato, yam and onion and toss to coat. Season with kosher salt and pepper, Spread out sweet potato mixture on a parchment-lined rimmed baking sheet. Place bacon on a separate parchment-lined baking sheet. Roast, tossing sweet potato mixture halfway through, until bacon is brown and crisp and sweet potato and yam are golden brown in spots, 12-14 minutes for bacon and 25-30 minutes for sweet potato mixture. Remove sweet potato hash from oven and toss with oregano,.

Pour 2″ water into a large saucepan and bring to a boil; reduce heat so water is at a gentle simmer and add vinegar and turmeric. Crack an egg into a small bow and gently slide egg into water. Repeat with the remaining eggs, waiting for the whites of the eggs in water are opaque before adding the next egg (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done and let drain.

Toss greens, dill, parsley, lemon juice, and bacon in a large bowl. Drizzle with oil, season with kosher salt and pepper, and toss again.

Divide salad among bowls and top each with sweet potato hash, avocado and a turmeric poached egg. Sprinkle with sea salt, if using and more paprika.

 

 

 

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Filed under Breakfast Bests, Fall/Winter Favorites, Holiday Menus

December 25, 2018 · 7:15 pm

Pizza Rolls

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INGREDIENTS:

14-16 oz          Pizza Dough

1 cup               Pepperoni, sliced

2 cups             Mozzarella Cheese, shredded

2 Tbs               Butter

1/2 tsp             Garlic Powder

1/2 tsp              Italian Seasonings

tt                       Parmesan Cheese, grated

AN                   Marinara, for dipping

INSTRUCTIONS:

Preheat oven to 400 degrees. Roll pizza dough into a rectangle about 10 x 14 inches. Sprinkle dough with pepperoni and mozzarella.

Starting with the long end roll up the dough tightly,. Slice into 1-inch pieces. Place rolls on lightly greased or parchment baking sheets,

For the glaze: In a small bowl combine the melted butter, garlic powder and Italian seasonings. Brush over rolls.

Bake for 10 minutes or until browned on top. Sprinkle with parmesan cheese if desired. Serve with warm marinara sauce for dipping.

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Filed under Comfort Cuisine, Fall/Winter Favorites, Holiday Menus, Party Picks, What's for Dinner?