The holidays are upon us, so it's time to get cooking! Whether you're looking for quick and easy appetizers or need some help with your holiday dinner, we've got you covered with seven delicious holiday recipes. So fire up the stove, and let's get started!
Parmesan Brussels Sprouts Salad
Although making this salad can seem difficult, there isn't much preparation and it is one the shortest holiday recipes. Brussels sprouts are a fantastic side dish for any fall gathering combined with toasted almonds, shaved Parmesan, and pomegranate seeds.
- 5 tbsp. extra-virgin olive oil
- 5 tbsp. lemon juice
- 1/4 c. freshly chopped parsley
- Kosher salt
- Freshly ground black pepper
- 2 lb. Brussels sprouts, halved and thinly sliced (about 8 cups)
- 1/2 c. chopped toasted almonds
- 1/2 c. pomegranate seeds
- Shaved Parmesan for serving
- Mix olive oil, lemon juice, parsley, 2 teaspoons salt, and 1 teaspoon pepper in a medium bowl.
- Add the Brussels sprouts and stir to coat completely.
- Before serving, let sit for at least 20 minutes and as much as 4 hours while occasionally tossing.
- Before serving, fold the almonds and pomegranate seeds and top with shaved Parmesan.
Garlic Mashed Potatoes
Do you know what's wonderful among all the holiday recipes? Mashed potatoes. But what's even better? Mashed potatoes with roasted garlic! The added savory taste from melty, roasted garlic gives traditional mashed potatoes the ideal kick.
- Extra-virgin olive oil for drizzling
- 1 head garlic, top sliced off
- 4 lb. Red Bliss potatoes, peeled and chopped
- Kosher salt
- 1 1/2 sticks butter, melted
- 1 c. heavy cream, warmed
- 2 tbsp. balsamic vinegar
- 1 tbsp. chopped fresh parsley
- Set the oven to 400 degrees. Wrap the garlic in foil after drizzling olive oil over it. Set aside after baking for about 45 minutes or until golden and tender.
- In the meantime, put potatoes in a big saucepan. Add a few inches of water (about 6 cups) over the potatoes, season with salt, cover the pan, and bring to a boil. Check the potatoes for softness after about 30 minutes (a knife should easily glide through them), then drain them in a colander.
- Mash or rice the potatoes in a large bowl. Next, whisk in the melted butter, heavy cream, and garlic. Add balsamic vinegar, salt to taste, and parsley as a garnish. Serve right away.
Broccoli Cauliflower Casserole
With the help of the microwave, we quickly tenderize the broccoli and cauliflower. Next, we combine it with a no-cook sauce consisting of ranch powder, tangy-sweet sun-dried tomatoes, and spicy red pepper flakes. You may serve this as a side dish or turn it into a complete meal by adding some shredded rotisserie chicken.
- Unsalted butter or cooking spray
- 2 lb. cauliflower (about 1 medium head), cut into small florets
- 2 c. water, divided
- 1 lb. broccoli (about 2 large heads), cut into small florets
- 1/2 c. cream cheese, room temperature
- 3/4 c. sour cream
- 1/2 c. coarsely chopped sun-dried tomatoes
- 3 scallions, white and green parts separated, finely chopped
- 1 clove garlic, finely chopped
- 1 tbsp. cornstarch
- 1 (1 oz.) ranch powder packet
- 1 tsp. crushed red pepper flakes (or a similar spice of your choosing)
- Kosher salt
- Freshly ground black pepper
- 2 c. coarsely shredded or torn fresh mozzarella (about 16 oz.), divided
- 3/4 c. grated Parmesan (about 3 oz.)
- Preheat the oven to 350 degrees. A 13" by 9" baking dish should be butter-greased.
- Cauliflower and 1 cup water should be combined in a big heatproof basin. 5 minutes in the microwave will get the food tender. Broccoli and the remaining 1 cup water should be drained and repeated.
- Combine the cream cheese and sour cream in a big bowl using a rubber spatula. Tomatoes, white scallion parts, half of the green scallion parts, garlic, cornstarch, ranch seasoning, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper should all be stirred in.
- Add the broccoli and cauliflower and stir to incorporate. It's alright if the vegetables are heated because this will aid the sauce to become more liquefied.
- Stir in 1 1/2 cups of mozzarella. Pour mixture into baking dish and distribute evenly. Add the remaining 1/2 cup of mozzarella and Parmesan.
- Bake the casserole for 20 minutes. The oven should be set to broil; broil cheeses for 4 to 6 minutes on high. Serve garnished with remaining green scallion pieces.
Another one of the family holiday recipes has emerged from the worlds of buttery pizza and bubbling baked pasta: pizza casserole. This meal, which comes in a 13" by 9" pan, is stuffed with sausage, vegetables, and lots of cheese and has all the cheesy, tomato-filled goodness of our favorite take-out pizza.
- 4 tbsp. extra-virgin olive oil, divided, plus more for pan
- 12 oz. cavatappi pasta
- 2 tbsp. plus 2 tsp. kosher salt, divided
- 1 lb. Italian sausage, casings removed
- 8 oz. cremini mushrooms, stemmed and sliced
- 1 small yellow onion, chopped (about 1 1/2 c.)
- 2 cloves garlic, finely chopped
- 3 (8-oz.) cans tomato sauce
- 1 (14.5-oz.) can diced tomatoes
- 1 1/2 tsp. dried oregano
- 1 tsp. dried basil
- 1/4 tsp. crushed red pepper flakes
- 1/2 green bell pepper, seeds and stem removed, chopped into 1/2" pieces
- 3 c. shredded mozzarella, divided
- 1/3 c. sliced pepperoni (about 2 oz.)
- Preheat the oven to 350 degrees. A 13" by 9" glass baking dish should be greased with oil.
- Heat a big pot of water to a rolling boil. Cook pasta with 2 tablespoons salt, tossing periodically, for 7 to 9 minutes or until al dente (pasta should still be slightly undercooked in the center). Pasta is drained; set it aside.
- In the meantime, warm 1 tablespoon of oil in a big skillet over medium heat. Add the sausage and cook, breaking it into bite-sized pieces, for 4 to 5 minutes or until browned and thoroughly cooked. Leaving as much fat in the skillet as possible, transfer the sausage to a medium bowl.
- Combine mushrooms with 1 tablespoon oil and season with 1/2 teaspoon salt in the same skillet over medium heat. Cook for 5 to 6 minutes, stirring periodically, until golden. Add mushrooms to the bowl containing the sausage.
- Cook onion, garlic, 1/2 teaspoon salt, and the remaining 2 tablespoons oil in the same skillet over medium heat, turning regularly, for 4 to 5 minutes or until the onion is softened. Add the remaining 1 teaspoon of salt and the tomato sauce, diced tomatoes, oregano, basil, and red pepper flakes. Reserve 2 cups of the sauce. Add cooked sausage, bell peppers, mushrooms, and the pasta you set aside to the remaining sauce. Cook for another 1 to 2 minutes while stirring, until thoroughly heated.
- Half of the spaghetti mixture should be added to the casserole dish. Add 1 cup of mozzarella on top. Add the rest of the spaghetti mixture on top. Overtop, pour the reserved 2 cups of sauce.
- Foil the pan and bake for about 20 minutes or until hot and bubbling around the edges. Remove the foil, sprinkle the remaining 2 cups mozzarella on top, followed by the pepperoni, and bake for an additional 15 to 20 minutes, or until the cheese has melted and the pepperoni is browned.
Crockpot Chicken and Dumplings
This is one of our best holiday recipes. The chicken mixture is cooked first, followed by the biscuits, for the final hour. The slow cooker's heat will help the biscuits "bake" and rise. For ease, we used canned soup and biscuits here; homemade options are also acceptable.
- 1 onion, chopped
- 1 1/4 lb. boneless skinless chicken breasts
- 1 tsp. dried oregano
- Kosher salt
- Freshly ground black pepper
- 2 (10.5-oz.) cans cream of chicken soup
- 2 c. low-sodium chicken broth
- 4 sprigs fresh thyme
- 1 bay leaf
- 2 stalks celery, chopped
- 2 large carrots, peeled and chopped
- 1 c. frozen peas, thawed
- 3 cloves garlic, minced
- 1 (16.3-oz.) can refrigerated biscuits
- Place the chicken on top of the onion in a big slow cooker. Add oregano, salt, and pepper for seasoning.
- Add thyme and bay leaf after pouring soup and liquid over the chicken. For roughly 3 hours on High, with the lid on, cook the chicken until done.
- After removing the bay leaf and thyme, shred the chicken using two forks. Add celery, carrots, peas, and garlic by stirring. Add biscuits to the chicken mixture after breaking or cutting them into small bite-sized pieces. Pour the liquid on top of any biscuits that are on top.
- Cook on High for an additional hour to an hour and a half, stirring every 30 minutes, or until vegetables are tender and biscuits are thoroughly cooked.
Italian Sausage & Pepper Frittata Affogato
In this dish, with mozzarella and marinara on top, breakfast, and dinner collide. The marinara topping makes sense, given that the Italian word "affogato" (which is used here) implies drowned. This dish has a flavor that falls halfway between a breakfast frittata and pizza, making it one of the tasty holiday recipes for just about any meal this holiday season.
- 12 large eggs
- 1/4 c. chopped fresh basil leaves, plus more for serving
- 1/4 c. whole milk
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 2 tbsp. extra-virgin olive oil
- 1 medium red bell pepper, stemmed, seeded, and thinly sliced
- 1 small yellow onion, thinly sliced
- 1/2 lb. spicy or sweet Italian sausage, casings removed
- 2 c. store-bought or homemade marinara sauce
- 1 1/2 c. shredded mozzarella (about 6 oz.)
- Turn the broiler on high. Mix the eggs, basil, milk, salt, and pepper in a medium bowl.
- Heat oil in a 10" nonstick ovenproof skillet over medium-high heat. Add the bell pepper and onion, and simmer for 3 minutes, stirring periodically, until just tender. Place sausage on the other side of the skillet after pushing the vegetables to one side. With a wooden spoon, crumble the sausage into small pieces. Stir in the vegetables, then cook, stirring occasionally, for 4 to 6 minutes or until the sausage is golden brown and thoroughly cooked.
- Put the egg mixture in the skillet with the vegetables and sausage. Cook eggs slowly for 2 to 3 minutes, stirring often with a spatula and scraping the bottom and edges of the pan to make large curds. Form an even layer by spreading.
- Transfer skillet to oven, then broil for three minutes or until puffed and beginning to turn brown. Take it out of the oven. Sprinkle mozzarella on top of the marinara. Broil for 3 to 5 minutes until the cheese is melted and bubbly and the sauce is warm. 5 minutes should pass before serving. Add some fresh basil.
Baked Brie In Puff Pastry
Baked Brie In Puff Pastry is another of the many tasty holiday recipes. You can use your favorite spread or jelly, but we filled ours with raspberry jam. Adding some honey to you can quickly create a warm, cheesy appetizer that seems extra sophisticated.
- 1 (8-oz.) sheet puff pastry, thawed according to package directions
- 1 (7-oz.) wheel brie
- 3 tbsp. preserves, such as cherry or raspberry
- 1 egg, lightly beaten
- 2 tbsp. sliced almonds
- 1 tbsp. honey
- Preheat the oven to 425 degrees. Use parchment paper to cover a baking sheet. Puff pastry should be rolled out to an 11" square on a lightly dusted surface. Put the brie in the middle, then add the preserves. Apply egg wash all over the puff pastry. Pleats are made by folding the puff pastry over the brie, starting with one corner. Top with egg wash and brush.
- Bake for about 25 minutes or until lightly browned. Add almonds, then bake for 5 to 8 minutes or until almonds are golden brown. Give it at least 10 minutes to cool.
- Honey should be drizzled just before serving.
Shop For Your Holiday Ingredients at Lauderhill Mall
These holiday recipes are perfect for the holiday season! Be sure to pick up all your ingredients at Lauderhill Mall Fresco y Mas before cooking. We know how busy this time of year can be, and we want to make your holiday shopping as easy as possible. With our wide variety of stores, you'll be able to find everything you need in one convenient location. Happy holidays from Lauderhill Mall!