Recipes for the Holidays
Cooking for the holidays? This is one time of the year where we put so much love into our food. Enjoy the recipes below! Image Courtesy: Michelle Henderson via Unsplash
While getting together in large groups for the holidays this year is being firmly recommended against, there are still some traditions that can be kept up. At the very least, we can still create and enjoy wonderful, holiday meals with our nuclear families and close friends that are “in our bubble.” Indeed, many folks have created “bubbles” inside of which all persons have either been tested (negative) or have quarantined for 12+ days to ensure safety. Well, within these bubbles holiday cooking is going strong as this is one item the Coronavirus can’t eliminate. In fact, it is being said that so much home cooking is taking place in 2020 that we have a whole slew of budding home chefs out there. Well, here are some great recipes that utilize local brand ingredients to add to your cooking roster!
Homemade Cream Cheese Mashed Potatoes:
Homemade Cream Cheese Mashed Potatoes. Say no more! Image Courtesy: Idaho Potato Commission
Honestly, what holiday meal is complete without mashed potatoes? Whether out of a box or from scratch, mashed potatoes make the meal and bring all items together (IMO of course). Thus, today I’m featuring a great mashed potato recipe that gets a firm tanginess from the added ingredient of cream cheese. So creamy, so good. This one is from the Idaho Potato Commission’s website.
Ingredients:
6 cups Idaho® Russet Potatoes, peeled
2 tablespoons olive oil
3 cloves garlic, minced
8 ounces of cream cheese (full fat)
2 tablespoons butter
1 ½ teaspoons salt
½ teaspoon pepper
1 teaspoon fresh thyme
1 cup milk
3 tablespoons grated Parmesan cheese
Directions:
Preheat the oven to 350°F.
Chop the peeled Idaho® potatoes into 2-inch chunks. Add to a pot and cover halfway with water.
Cover and bring to a boil. When the water starts to boil, turn down the heat to medium-low and simmer until the potatoes are softened. This will take about 15 minutes.
In a frying pan, add olive oil and garlic. Sauté for 3 minutes.
Add in cream cheese, butter, spices and milk. Stir frequently. Simmer until the cream cheese is melted.
Drain the potatoes into a colander.
Add the potatoes to a large bowl and pour the cream cheese mixture on top.
Use an electric mixer to whip the potatoes into a creamy soft mixture. Make sure there are no lumps.
Spread the potato mixture into a casserole dish and sprinkle the top with Parmesan cheese.
Bake for 20 minutes to blend the flavors together.
Serve hot.
As a bonus, here is a link to a set of KID FRIENDLY RECIPES on the Idaho Potato Commission Website. Heck, who doesn’t love potatoes? Get the kids involved!
Roasted Rapini and White Beans with Polenta and Eggs
Roasted rapini and white beans with polenta and eggs…yummmm!!!! Image Courtesy: polenta.net
Normally I reserve holiday recipes for main meals and treats, however this excellent recipe from high-end polenta maker San Gennaro Foods caught my eye (and my hunger)! Enjoy!
Ingredients:
8 oz rapini or broccoli rabe, chopped into 2" lengths
Half tube of San Gennaro polenta, cut into 1/2" rounds
olive oil
salt and freshly ground pepper
14 oz can cannellini beans, drained and rinsed
5 oz /2 handfuls cherry tomatoes
4 sprigs fresh thyme
2 garlic cloves, minced
pinch red pepper flakes
4 eggs
Instructions:
Preheat oven to 425F / 220C.
Line a sheet pan with parchment paper. In a bowl, toss rapini with about 1 Tbs olive oil and season with salt and pepper. Scatter on half of pan. Place polenta slices on other side of pan and drizzle with olive oil. Bake for about 7 minutes, until rapini is just crisping.
Meanwhile, in same bowl, combine beans, tomatoes, thyme and garlic, then season with salt and pepper. Flip polenta, stir rapini, then make some space on the sheet pan and pour mixture into pan. Bake for another 10 minutes, tossing once or twice, til tomatoes are just softened.
While bean mixture bakes, heat 1 Tbs olive oil in a large skillet over medium high heat. Crack eggs into pan and fry until edges are crispy but yolks are runny, 3-4 minutes.
Remove pan from oven. To serve, place 2 slices of polenta on a plate and top with rapini and bean mixture. Add a fried egg, then season with salt and pepper.
See more great recipes on San Gennaro Food’s website here.
See where to buy San Gennaro’s great polenta products here.
Gingerbread Cake
This easy cake recipe will leave folks thinking you should open a bakery! Enjoy! Image Courtesy: CHSugar.com
Look no further for a unique but VERY tasty cake for the holidays. Of course, you must like the gingerbread flavor. If so, you and others are in for a big treat! Of course C&H Sugar stands at the center of this sweet, holiday goodness. No surprise there, eh? The description on the C&H website reads: “Gingerbread cake with brown butter cream cheese frosting and toasted vanilla meringue made by blogger Baran Bakery.” So, thanks to both Baran Bakery and C&H! Yum!
Ingredients
1/2 cup Unsalted butter, softened
1/2 cup Oil
1 cup C&H® Dark Brown Sugar
1/4 cup Molasses
2 Large eggs
2 cups All-purpose flour
2 tsp. Baking powder
1 tbsp. Cinnamon
1 1/2 tbsp. Ginger
1/2 tsp. Salt
1 cup Milk
1/2 cup Sour cream
Instructions
Steps for the Cake:
Step 1
Preheat oven to 350° F and grease and flour three 6" pans.
Step 2
Combine flour, salt, baking powder and spices in a bowl and set aside.
Step 3
In a stand mixer with the whisk attachment, combine butter, and C&H® Dark Brown Sugar on medium speed.
Step 4
Add in molasses and oil & beat for 1-2 minutes.
Step 5
Add eggs, one at a time, beating for a minute after each (make sure to scrape the bottom of the bowl between each).
Step 6
Mix together milk & sour cream.
Step 7
Alternate adding wet and dry ingredients into batter, beginning and ending with dry ingredients, beating just until flour is fully incorporated.
Step 8
Distribute evenly between cake pans and bake for 25 minutes, until golden brown or a toothpick inserted in the center comes out clean. *
Step 9
Remove from pan and allow to cool completely before frosting.
*This batter can make 5 small layers or 2 1/2 thicker layers that can be sliced in half, totaling to 5 layers.
Steps for the Brown Butter Cream Cheese Frosting:
Step 1
Place butter in a medium saucepan over medium heat.
Step 2
Whisk continuously until butter begins to brown, there will be dark speckles throughout & the butter will begin to smell nutty.
Step 3
Remove from heat and pour into a heat resistant bowl. Allow to cool to room temperature, until consistency is 'soft' not 'melted'.
Step 4
Beat butter and cream cheese until pale and fluffy.
Step 5
Add in C&H® Confectioners Sugar and beat for 5-10 minutes until fully dissolved and fluffy.
Step 6
Mix in vanilla extract and salt; beat for another few minutes.
Step 7
Distribute evenly between each cake layer; there should be enough for a naked/semi-naked cake.
Steps for the Vanilla Meringue:
Step 1
Place egg whites and C&H® Granulated Sugar in the bowl of stand mixer.
Step 2
Bring 1/2 cup water to a boil in a small saucepan.
Step 3
Lower to simmer & and place stand mixer bowl over the saucepan, creating a double boiler.
Step 4
Stir occasionally for 5-7 minutes, until sugar is fully dissolved, you don't want to feel any grains of sugar when you touch the egg whites.
Step 5
Remove bowl from heat.
Step 6
Using the whisk attachment, on medium-high speed, beat until soft peaks form.
Step 7
Add in vanilla and salt and continue to beat until stiff peaks form.
Step 8
Cover cake with meringue and use a spoon or small spatula to make swirls.
Step 9
Use a kitchen blow torch to toast meringue.
Step 10
Decorate with gingerbread cookies.
Chef's Tip
Double amount of frosting if you want to frost and decorate the whole cake with the brown butter icing.
Store refrigerated but best served at room temperature.
Cover sliced parts with plastic wrap to prevent drying out.
This recipe is best made in 6″ cake pans.
See more recipes from C&H Sugar here.
Get baking tips from C&H Sugar here.
Find where to buy C&H products here.
NW Naturals Dog Food and Treats
My dog Bella goes nuts over NW Naturals! Image Courtesy: Dan Meyers and Bella
While I won’t be kicking out dog-related recipes here, I felt quite remiss in not mentioning our furry friends and how they too can be awarded some tastiness around the holidays and beyond! No question my dog Bella (pictured above) enjoys NW Naturals raw food as her main diet. Heck, even looking towards where the bag is stored will get her up and moving…she is a die-hard fan. All that said, she likes here treats too! Enjoy some selected treats here from, you guessed it, NW Naturals!
RAW REWARDS Freeze Dried Treats for Dogs and Cats
While these freeze-dried treats don’t weigh much, the moment your dog or cat gets ahold of a handful, well, you will see the happiness! Image Courtesy: NW Naturals
Many pets have food related sensitivities and will benefit from a single ingredient treat.
Raw Rewards are highly palatable and easy to feed.
The convenient pieces break easily to allow for quick and easy feeding while training. The soft texture also lets you crumble them over your pets food for not only a nutritional boost but a highly palatable addition. Moisture is an important part of your pets diet. Always make sure fresh water is available.
Single Ingredient Treats – Grain Free – Gluten Free
Available in:
Beef Liver
Bison Liver
Chicken Breast
Chicken Liver
Lamb Liver
Minnows
Green Lipped Mussels
Pork Liver
Wild Caught Salmon
Shrimp
Whitefish
Dogs Love them and Cats do too!
Where to buy NW Naturals Dog and Cat Food and Treats.
See the Feeding Calculator to determine raw food needs for your dog or cat.
See more NW Naturals products here.
Creole Rice with Shrimp and Sausage
Creole Rice with Shrimp and Sausage. Perhaps unless you’re down in the Delta this meal may seem a bit out of place. Trust me, it isn’t! Image Courtesy: Lundberg.com
O.K. This may be a bit less traditional than a green and red-sprinkled sugar cookie, but this savory recipe from Lundberg has its place at the table. After all, you can’t just eat sweets all darn day! You will simply love this. Lundberg’s short grain brown rice adds perfectly to this wonderful, savory concoction. Enjoy!
Ingredients
1 CUP SHORT GRAIN BROWN RICE
2 CUPS LOW SODIUM CHICKEN BROTH OR WATER
1 ONION, FINELY CHOPPED
2 GARLIC CLOVES, MINCED
1 LARGE GREEN BELL PEPPER, CORED, SEEDED AND CHOPPED
1 CAN (14.5OZ) STEWED TOMATOES, UNDRAINED, CHOPPED UP WITH WOODEN SPOON
1⁄2 TSP DRIED BASIL
1⁄2 TSP DRIED THYME
1⁄4 TSP CRUSHED RED PEPPER FLAKES (OPTIONAL)
1 PACKAGE (12OZ) COOKED ANDOUILLE (HOT LINKS) SAUSAGE, CUT INTO ROUNDS
1 TBSP BUTTER
3⁄4 LB CLEANED RAW SHRIMP
SALT AND PEPPER TO TASTE
Instructions
Combine Lundberg Brown Short Grain rice with broth in a medium saucepan with a tight fitting lid. Bring broth to boil, cover, and reduce heat to simmer. Cook 50 minutes; remove from heat (do not lift lid) and steam 10 minutes.
Meanwhile, heat olive oil in skillet over medium heat, sauté onion and bell pepper for about 5 minutes; add garlic and stewed tomatoes, basil, thyme, and red pepper flakes. Add Andouille chicken sausage to heat through.
Melt butter in a large skillet and add shrimp. Sauté 3-4 minutes, until pink. Stir into tomato-sausage mixture.
To serve, place rice in a large, wide bowl and spoon tomato-shrimp-sausage mixture on top.
Optional: Serve with cornbread or cornmeal muffins
See more great recipes from Lundberg here.
Explore the full-line of Lundberg products here.
Find where to buy Lundberg products here.
3 Ingredient Butterscotch Caramel Pecan Candy
Only three ingredients here? Well, looks easy and oh so good! Image Courtesy: Litehousefoods.com
Chocolate, pecans and caramel? How can you go wrong? I don’t think you can. This great and simple recipe from Litehouse Foods has my mouth watering (the dessert side of it anyways). Crank through this quick recipe from some serious results. Thanks Litehouse!
Ingredients
1 16 oz container of Litehouse Butterscotch Caramel Dip
2 cups pecans
2 cups chocolate chips
Directions
Preheat the oven to 375 and bake the pecans until toasted, about 5-7 minutes.
Place 5 pecans in a “turtle” shape: 4 legs and a head.
Melt the caramel in the microwave for about 20 seconds to make it easier to work with.
Drop about 1/2 Tablespoon of caramel in the center of the pecans.
Place the caramel and pecans in the freezer for about 10 minutes.
Meanwhile, melt the chocolate chips in the microwave for 20 seconds at a time, stirring each time until melted.
Drop 1 Tablespoon of melted chocolate over the caramel.
Store in the refrigerator.
See more recipes from Litehouse Foods here.
See more products from Litehouse Foods here.
See where to buy Litehouse Food products here.
A Crackers and Cheese Plate for Santa
Partners Crackers make other crackers look, well, not so crackery! The difference is in the taste, check it out. Image Courtesy: Partnerscrackers.com
While this isn’t really a recipe it IS AN IMPORTANT food item. Making a cheese and cracker plate for Santa and his reindeer is, well, important. So, why not use the best possible crackers for one of the 2 ingredients? My recommendation of Partners Crackers is serious…it just doesn’t get any better. And to top off these great crackers with some local, Tillamook Cheese? Well, that’d do it! Enjoy Santa (and everyone else if he leaves some left on the plate)!!
Ingredients:
One box of Partners Crackers - Olive Oil and Seal Salt
One set of good slices of Sharp Tillamook Cheddar Cheese
Instructions:
Place the crackers and sliced cheese on a Holiday-themed plate
Leave the plate for Santa and his reindeer, near the Christmas tree
Eat what’s leftover!!!
Explore Partners Crackers here.
Find where to buy Partners Crackers here.