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Recipes tagged with: holiday

Holiday Beef Tenderloin
  • Complexity: medium

Holiday Beef Tenderloin

This is a standard dish for our annual holiday party. If you prepare it the night before, it is ready to go and one less food item you  need to worry about. It is an effortless wonder!  This recipe is great for a buffet table for up to 12 people. If you are preparing a tenderloin for a sit down dinner then plan on 6 ounces per person.

Don’t plan on any leftovers.

 

Holiday “spiked” Egg Nog
  • Time: 2 hours
  • Complexity: easy

Holiday “spiked” Egg Nog

You can certainly omit the alcohol for a holiday drink!

 

Paleo
  • Time: 1 hour 30 minutes
  • Complexity: medium

Paleo "Corn Bread" Stuffing

Stuffing is my favorite side dish!  I just love to pour gravy over on Thanksgiving then use it multiple ways for left overs!  

What I love to do with my left over stuffing?

  • Make an open-faced sandwich with turkey, stuffing, cranberry sauce and gravy.
  • Turn stuffing into muffin cups.  Add in left over green beans, sweet potato casserole and chopped up turkey!  Of course, gravy...  We just love our gravy.
  • Bake in a sheet pan then cube - re-bake and use as croutons in your turkey soup.
  • Make a turkey pot pie and use your stuffing as the cover..

 

 

Paleo Beef Tenderloin
  • Time: 30 minutes
  • Complexity: medium

Paleo Beef Tenderloin

I am a seafood and chicken kind of gal but my family loves beef!  When we have all of the kids it's easy for us to make a beef tenderloin.  

I always start by olive oil and a little salt and pepper!

My husband went up in my office and found some Black Dog Belly Rub from Mom's Gourmet and seasoned away.  We roasted and took it out medium rare in the middle and everyone had a piece they enjoyed. 

(I even made popovers which was enjoyed my me - and everyone else)

Really Big Loaded Spaghetti Squash Lasagna
  • Time: 2 hours
  • Complexity: medium

Really Big Loaded Spaghetti Squash Lasagna

My disclaimer for this recipe! I am Italian and during the holidays especially I make everything BIG!  What if unexpected guests stop by!  What if family brings a friend!  What if I ran into someone at the grocery store and they are home alone for a holiday (that has really happened).  

These are some of the reasons there is always an extra dish waiting in the refrigerator on stand-by or when I make a dish - It's really BIG and LOADED with lots of good stuff.

Note!

  • You can make this really big lasagna and left overs are amazing!
  • You can cut ingredients in half to make an 8x10 size pan.
  • You can omit the ricotta, mozzarella, parmesan to make it dairy free
  • You can make the meat sauce, cut the recipe in half and freeze the remaining sauce for another time.

 

Ricotta Cheese Cake
  • Time: 2 hours
  • Complexity: medium

Ricotta Cheese Cake

This was a "just because" new recipe!  I love ricotta and we don't indulge often but since we are entertaining tonight it seemed right!  Not to mention it's amazing!

 

Roasted Carrots and Butternut Squash
  • Time: 1 hour
  • Complexity: easy

Roasted Carrots and Butternut Squash

This recipe was inspired by a beautiful bunch of carrots from the farmers market and a lovely butternut squash on my counter.  I decided to slice them into sticks and they were the perfect side to our grilled steak dinner.

 

 

**How to cut and peel a butternut squash:  Start by grabbing a sharp knife and sharp vegetable peeler.  First remove the ends by using a shark knife and placing the squash on a work board on the side.

Place the squash on its side and use the vegetable peeler by making long strokes along the squash.

 

To easily work with the squash, cut it in half.  I like to cut where the neck of the squash ends.

 

Cut the body (bigger end) in half and use a spoon the scrape out the seeds.

 

Now you can easily cut into strips, chop or use other ways to follow this recipe.

Stuffed Pork Roast
  • Time: 1 hour 30 minutes
  • Complexity: medium

Stuffed Pork Roast

Are you looking for the perfect Easter dish?  Then head over to D&D Market in Hartford or Wethersfield, CT.  All of the ingredients for this amazing came from one store!  For this recipe you do need to butterfly the roast for stuffing.  I recommend you asking one of the nice gentleman behind the counter and they would be more than happy to assist and provide you with kitchen twine.

PS

If you want this a true Paleo recipe then omit the cheese but it's really good with it.  You decided...