Christmas day recipes

Christmas day recipes

Christmas dinner ideas? Maybe this year calls for a grand entrée (like a succulent prime rib roast or wine-braised short ribs). Or maybe what you really want is a Christmas dinner menu loaded with snacks you can make days ahead of time.

Bacon Wrapped Scallops

Ingredients:

2 lb.

large scallops

1/2 lb.

bacon, cut into thirds or halves

1

stick butter

2 tsp.

chili powder

dash of cayenne

Wrap bacon pieces around the outside of the scallops, then attach with a wooden skewer. Cook in a 425-degree oven (on a drip pan) for 20 minutes, or until bacon is sizzling and brown. (Or cook under the broiler for 15 minutes, or until bacon is sizzling and brown. Melt butter and stir in chili powder and cayenne. Drizzle over scallops before serving.

Herb Roasted Pork Tenderloin

Ingredients

2 whole pork tenderloins Salt and pepper, to taste

8 tbsp.herbs de Provence, or more if needed

1 c. preserves (fig, peach, plum)

1 c. water

1 tbsp. vinegar

Preheat oven to 425. Season pork tenderloins liberally with salt and pepper, then with Herbs de Provence, pressing to get the herbs to adhere to the pork.

Place the pork on a rack or in a large skillet and roast in the oven for 12 to 15 minutes (or until no longer pink). Remove from the oven and let it rest for 10 minutes. While the pork is resting, combine preserves, water, and vinegar in a small pan and bring to a simmer. Slice pork into thick pieces, then spoon the sauce/glaze over the slices. Serve with mashed potatoes, grits…anything you’d like!

Maple Bacon Brussels Sprouts

Ingredients

8 slices thick-cut bacon, chopped

2 lb. Brussels sprouts

1 tsp. kosher salt

1/8 tsp. ground cayenne pepper, plus more to taste

1/2 c. dried, unsweetened cranberries

1/4 c. apple juice

1/4 c. maple syrup

In a large cast-iron skillet, cook the bacon oven medium-high for 6-8 minutes or until crispy. Using a slotted spoon, remove the bacon from the skillet and drain on a paper towel lined plate.

Add the Brussels sprouts to the skillet, stirring well to coat with the bacon grease. Reduce heat to medium and cook without stirring for 6 minutes or until the sprouts start to brown/caramelize. Stir in the salt and red pepper and continue to cook an additional 6 – 8 minutes or until Brussels sprouts are just tender.

Stir in the cranberries, apple juice, and maple syrup. Cook 3 minutes, stirring to coat the Brussels sprouts. Add the cooked bacon and stir to combine. Serve immediately.

Cheesy Potato Casserole

1 stick salted butter, plus more for the pan

1 yellow onion, chopped

2 cloves garlic, chopped

16 oz. sour cream

2 10.5-oz cans condensed cream of chicken soup

130-oz bag frozen shredded hash brown potatoes, thawed

8 oz. shredded cheddar

1 c. breadcrumbs

1 tbsp. chopped parsley

Preheat the oven to 375˚. Heat a medium skillet over medium heat. Add 2 tablespoons of butter, then add the onion. Cook for 5 minutes, then add the garlic. Cook until the onion are slightly softened, about 2 minutes more. Transfer to a plate and let cool slightly.

In a large mixing bowl, combine the sour cream, cream of chicken soup, cheddar, hash brown potatoes and the onion mixture. Transfer to a greased three-quart casserole dish. Cover the casserole and bake for 45 minutes.

Meanwhile, place the remaining 6 tablespoons of butter in a small bowl. Cover and microwave for 45 to 60 seconds until melted. Mix in the breadcrumbs and parsley.

Top the casserole with the breadcrumb mixture and return to the oven, uncovered, for another 25 to 30 minutes, until the top is golden brown, and the casserole is bubbly all over.

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