I am thinking about a different kind of holiday feast from the traditional fare for Christmas Day, since we will be at the beach this year. I wonder if anyone has ideas and recipes for some tasty regional cooking that will feed a holiday crowd? I would really appreciate input on this. My father, who has been gone for 25 years now, gave us a wonderful tradition for Christmas morning breakfast and it's one that we've lost along the way. He loved to cook un-traditional breakfast foods on Christmas morning. Quail on toast or on a waffle was one dish and we also had scalloped oysters another year. Then there were all kinds of things like coffee cake and cafe au lait (practically unheard of then), and one year we had what he called "breakfast spaghetti," which was another practically unheard of dish, otherwise known as carbonara! One year, we even had Coca Cola warmed in a mug--not bad. We're not trying to create a new tradition this year or even revive that old one. But I want to do something different, amusing, and delicious. Thanks for suggestions!
Replies
60
Beach Fanatic
I can't speak for the rest of Texas.. but I always add those beans to my chili!!! I use ground meat or cubed sirloin depending on the recipe. It's all good! 
That "PIE" looks yummy! I don't have to search for any new recipes for the holidays now!!! I already have them!! Thanks so much for making my life a little easier! :clap_1:
That "PIE" looks yummy! I don't have to search for any new recipes for the holidays now!!! I already have them!! Thanks so much for making my life a little easier! :clap_1:
SoWal Expert
I can't speak for the rest of Texas.. but I always add those beans to my chili!!! I use ground meat or cubed sirloin depending on the recipe. It's all good!
Me too, CoS. I cooked in a chili cookoff once in Luckenbach and they say it's not chili if you add beans, but personally, I LIKE beans and the cubed sirloin. (I did not win the cookoff
)SoWal Expert
The dressing will be on the other cheek. I will be easy to spot at the beach.
:funn:
beats on hood
I can't speak for the rest of Texas.. but I always add those beans to my chili!!! I use ground meat or cubed sirloin depending on the recipe. It's all good!As the MIT employee used to say to my daughter, "You wack 'em!" What she meant was, "You're welcome!"
Beach Fanatic
Me too, CoS. I cooked in a chili cookoff once in Luckenbach and they say it's not chili if you add beans, but personally, I LIKE beans and the cubed sirloin. (I did not win the cookoff
I bet it was really good too!!!
Beach Fanatic
As the MIT employee used to say to my daughter, "You wack 'em!" What she meant was, "You're welcome!"
SoWal Expert
Many thanks for all the great ideas and my mouth is watering already! Printed out all these recipes, Beach Runner and Destin Dreamin'. Tomorrow, I will log on with my favorite cranberry sauce, which is made with Grand Marnier and is also quite good with roast pork. It's best if made several days in advance of the big day. Oh, and the best bread pudding recipe ever is in Paul Prudhomme's cookbook, New Orleans Bread Pudding with Bourbon Sauce and Chantilly Cream. Makes you wanna slap yo mama! :funn:
Can't wait for the cranberry sauce recipe. I always make fresh cranberry sauce (with oranges) and then I also always have to serve the canned kind for, ahem, "some" people. One year, I added some jalapeno to the fresh kind, and you would have thought it had come from MARS--not only did "they" not like the fresh--they HATED it with jalapeno! But, I loved it, so I ate it for several days...and days....and days.....................................
Beach Fanatic
We make this for Christmas. The kids love it, we love it and it can be made the day before. A stress free meal for a busy, busy day. This is really, really delish! You can make this on stove top if you prefer or if you don't have a crock pot. Turns out good either way.
CROCK POT CHICKEN TORTILLA SOUP
1 1/2 lbs chicken breasts, cooked and shredded
1 15 oz. can diced tomatoes
1 10 oz. can red enchilada sauce
1 4 oz. can chopped green chiles
1 medium onion, chopped
2 garlic cloves, minced (I use more)
1 14 1/2 oz. can chicken broth
1/4 tsp. ground black pepper
1 tsp. each, ground cumim, chili powder, salt.
1 tbs. chopped cilantro
1 can black beans
1 bay leaf
1 10 ox. pkg. frozen yellow corn
2 tbs olive oil
6 tortillas, corn or flour (option bite size tortilla chips)
grated cheese for garnish
sour cream for garnish
avocado for garnish
In crock pot, combine chicken, tomatoes, enchilada sauce, onion,
green chiles, and garlic.
Add broth,(water if you have room) cumin, chili powder, salt, pepper, bay leaf.
Stir in corn, beans and cilantro.
Cover and cook on low 6 -8 hours.
You can preheat oven to 400 degrees. Lightly brush both sides of tortillas
with oil. Cut tortillas into strips and spread onto baking sheet. Bake, turning
occasionally until crisp. We substitute store bought tortilla bite size chips. Just
as good and a time saver.
Ladle soup in bowl. Sprinkle with cheese, add a spoonful of sour cream, top with
couple chunks fresh avocado. Serve with tortilla chips or strips. Delish!!
Another time saver is to buy rotisserie chickens then cut off all the meat.
You can double this recipe easily. Do not double the ground cumim. It's too much.
CROCK POT CHICKEN TORTILLA SOUP
1 1/2 lbs chicken breasts, cooked and shredded
1 15 oz. can diced tomatoes
1 10 oz. can red enchilada sauce
1 4 oz. can chopped green chiles
1 medium onion, chopped
2 garlic cloves, minced (I use more)
1 14 1/2 oz. can chicken broth
1/4 tsp. ground black pepper
1 tsp. each, ground cumim, chili powder, salt.
1 tbs. chopped cilantro
1 can black beans
1 bay leaf
1 10 ox. pkg. frozen yellow corn
2 tbs olive oil
6 tortillas, corn or flour (option bite size tortilla chips)
grated cheese for garnish
sour cream for garnish
avocado for garnish
In crock pot, combine chicken, tomatoes, enchilada sauce, onion,
green chiles, and garlic.
Add broth,(water if you have room) cumin, chili powder, salt, pepper, bay leaf.
Stir in corn, beans and cilantro.
Cover and cook on low 6 -8 hours.
You can preheat oven to 400 degrees. Lightly brush both sides of tortillas
with oil. Cut tortillas into strips and spread onto baking sheet. Bake, turning
occasionally until crisp. We substitute store bought tortilla bite size chips. Just
as good and a time saver.
Ladle soup in bowl. Sprinkle with cheese, add a spoonful of sour cream, top with
couple chunks fresh avocado. Serve with tortilla chips or strips. Delish!!
Another time saver is to buy rotisserie chickens then cut off all the meat.
You can double this recipe easily. Do not double the ground cumim. It's too much.
beats on hood
Looks good. I'll try it.
Beach Fanatic
Oops. Forgot to mention, the sour cream is key with this soup. It's good without the sour cream but wonderful with it.
SoWal Insider
Thanks to everyone for the great dressing recipes; poultry seasoning, etc.!
Plus all the other great recipes, too.
Plus all the other great recipes, too.
Beach FanaticAuthor
Wow---what great ideas, folks! I just printed out the Chicken Tortilla Soup, which we will make on Christmas Eve. I have also ordered pork empanadas for a simple dinner that night. Am wondering if we should look for a pinata!?! We will be missing our housekeeper's usual holiday gift of 100 tamales, chicken and pork and with both red and green chili. It is usually a little neighborhood gathering when she brings those delicious babies by.
Here is the promised cranberry relish recipe, one that I have not been allowed to deviate from in probably 20 years. But my husband also MUST have that canned stuff with the can ring impressions still in it. There is a wonderful relish on the market now that we use for turkey sandwich spread, cranberry relish (or jelly) with horseradish. Sounds weird, but is delicious.
I am feeling the need for a trip to the gym just reading this thread. Yum!
CRANBERRY RELISH WITH GRAND MARNIER
1 cup sugar
2 teaspoons lemon juice
1/4 cup julienne orange zest
1/2 cup fresh orange juice
2 teaspoons ginger, fine julienne
1/4 cup Grand Marnier
1 lbs. fresh, whole cranberries
1/2 teaspoon ground white pepper
Combine sugar and lemon juice in a medium saucepan and cook over low heat, stirring until the sugar begins to turn a light caramel color, about 10 minutes. Add the ginger and orange zest. Cook for about 1 minute longer.
Increase the heat to moderately high, add the orange juice, Grand Marnier, cranberries and white pepper. Cook, stirring frequently, until the cranberries begin to pop and are slightly broken, about 5 minutes. (Note: If cranberries are frozen, this will take about 7 or 8 minutes.)
Remove from the heat and allow to cool. This can be made up to four days in advance and kept refrigerated. Serve alongside turkey or roasted game birds. Also good with roasted pork. Makes about 3 cups.
Here is the promised cranberry relish recipe, one that I have not been allowed to deviate from in probably 20 years. But my husband also MUST have that canned stuff with the can ring impressions still in it. There is a wonderful relish on the market now that we use for turkey sandwich spread, cranberry relish (or jelly) with horseradish. Sounds weird, but is delicious.
I am feeling the need for a trip to the gym just reading this thread. Yum!
CRANBERRY RELISH WITH GRAND MARNIER
1 cup sugar
2 teaspoons lemon juice
1/4 cup julienne orange zest
1/2 cup fresh orange juice
2 teaspoons ginger, fine julienne
1/4 cup Grand Marnier
1 lbs. fresh, whole cranberries
1/2 teaspoon ground white pepper
Combine sugar and lemon juice in a medium saucepan and cook over low heat, stirring until the sugar begins to turn a light caramel color, about 10 minutes. Add the ginger and orange zest. Cook for about 1 minute longer.
Increase the heat to moderately high, add the orange juice, Grand Marnier, cranberries and white pepper. Cook, stirring frequently, until the cranberries begin to pop and are slightly broken, about 5 minutes. (Note: If cranberries are frozen, this will take about 7 or 8 minutes.)
Remove from the heat and allow to cool. This can be made up to four days in advance and kept refrigerated. Serve alongside turkey or roasted game birds. Also good with roasted pork. Makes about 3 cups.
margarita brocolia
Great Thread! Thanks to everyone!
Beach Fanatic
Sarawind - Can't wait to try your crockpot chicken tortilla soup - Sounds Yummy!!!!
Thanks
Thanks
Meow
I have loved your recipes...I will pass them on to HMM. He loves to cook and I love to eat...match made in Heaven (don't worry, I do the dishes!) Paula...I LOVE that canned stuff too! It has something to do with how it feels on your tongue and the tartness! We do both kinds as well.
SoWal Expert
Wow---what great ideas, folks! I just printed out the Chicken Tortilla Soup, which we will make on Christmas Eve. I have also ordered pork empanadas for a simple dinner that night. Am wondering if we should look for a pinata!?! We will be missing our housekeeper's usual holiday gift of 100 tamales, chicken and pork and with both red and green chili. It is usually a little neighborhood gathering when she brings those delicious babies by.
Here is the promised cranberry relish recipe, one that I have not been allowed to deviate from in probably 20 years. But my husband also MUST have that canned stuff with the can ring impressions still in it. There is a wonderful relish on the market now that we use for turkey sandwich spread, cranberry relish (or jelly) with horseradish. Sounds weird, but is delicious.
I am feeling the need for a trip to the gym just reading this thread. Yum!
CRANBERRY RELISH WITH GRAND MARNIER
1 cup sugar
2 teaspoons lemon juice
1/4 cup julienne orange zest
1/2 cup fresh orange juice
2 teaspoons ginger, fine julienne
1/4 cup Grand Marnier
1 lbs. fresh, whole cranberries
1/2 teaspoon ground white pepper
Combine sugar and lemon juice in a medium saucepan and cook over low heat, stirring until the sugar begins to turn a light caramel color, about 10 minutes. Add the ginger and orange zest. Cook for about 1 minute longer.
Increase the heat to moderately high, add the orange juice, Grand Marnier, cranberries and white pepper. Cook, stirring frequently, until the cranberries begin to pop and are slightly broken, about 5 minutes. (Note: If cranberries are frozen, this will take about 7 or 8 minutes.)
Remove from the heat and allow to cool. This can be made up to four days in advance and kept refrigerated. Serve alongside turkey or roasted game birds. Also good with roasted pork. Makes about 3 cups.
The recipe sounds delish! Will give it a try(might add jalapeno-lol). The market kind with horseradish sounds good too-I love me some horseradish! What brand is it?
OK...now I'm starving too! ;-)
Beach FanaticAuthor
Cranberry Horseradish Sauce is made by Stonewall Kitchen and is found in many specialty markets. You could probably get it on the Internet, too. We took this stuff in a goodies basket to friends for Thanksgiving dinner last year. They were just being nice to serve it with the dinner, as she already had a lovely homemade sauce made. Well, the cranberry horseradish was a hit with everyone there. My husband wiped out our jar at home with his post-holiday turkey sandwiches.
SoWal Expert
I'll look for it--sounds wonderful!
SoWal Expert
Found it online, but I think Market Street here might have it.
Your husband might like this:
Jezzabel Sauce:
18 oz. jar apple jelly
18 oz. jar pineapple preserves
12 oz. jar orange marmalade
5 oz. jar horseradish
3 tablespoons dry mustard
1 tablespoon black pepper
Makes TONS! Serve with cream cheese and crackers.
Your husband might like this:
Jezzabel Sauce:
18 oz. jar apple jelly
18 oz. jar pineapple preserves
12 oz. jar orange marmalade
5 oz. jar horseradish
3 tablespoons dry mustard
1 tablespoon black pepper
Makes TONS! Serve with cream cheese and crackers.
Beach FanaticAuthor
Yep, you've got his number. We'll give it a whirl over the holidays. Looks like it would also be tasty as a glaze for pork loin.
For some reason, this thread made me think about the hors d'ouvre that my former business partner's wife brought to our office holiday party one year. She hated the parties almost as much as she hated to cook (or hated him, for that matter). She actually brought a plastic plate, a tinfoil-wrapped half-frozen brick of cream cheese, a bottle of cocktail sauce, and a box of Triscuits. Opened the bottom half (only) of the tinfoil, poured the sauce over the top of the cream cheese brick, and emptied the Triscuits out on the table next to the plate. Right in front of everyone. Eat your heart out, Rachel Ray!
For some reason, this thread made me think about the hors d'ouvre that my former business partner's wife brought to our office holiday party one year. She hated the parties almost as much as she hated to cook (or hated him, for that matter). She actually brought a plastic plate, a tinfoil-wrapped half-frozen brick of cream cheese, a bottle of cocktail sauce, and a box of Triscuits. Opened the bottom half (only) of the tinfoil, poured the sauce over the top of the cream cheese brick, and emptied the Triscuits out on the table next to the plate. Right in front of everyone. Eat your heart out, Rachel Ray!
SoWal Insider
Found it online, but I think Market Street here might have it.
Your husband might like this:
Jezzabel Sauce:
18 oz. jar apple jelly
18 oz. jar pineapple preserves
12 oz. jar orange marmalade
5 oz. jar horseradish
3 tablespoons dry mustard
1 tablespoon black pepper
Makes TONS! Serve with cream cheese and crackers.
I can't beleive anyone has ever heard of this recipe! I haven't had this in about 25 years, but it is sooooo good! The ingredients sound yucky, but it's a great dip!! If I remember correctly, don't you pour these mixed ingredients over the block of cream cheese? (Thanks, because I'd lost my recipe.)
SoWal Expert
Yes, it is wonderful with pork loin--or just about anything else.
Johnrudy: Just goes to show you never know what you'll find on this board! Yes, serve over cream cheese. Enjoy!
Johnrudy: Just goes to show you never know what you'll find on this board! Yes, serve over cream cheese. Enjoy!
quirty
You know ladies, these recipes sound wonderful but with two little ones I never have time to cook anything fancy. I'm just gonna have to be content to drink Grand Marnier while I eat the cranberry sauce right out of the can!
beats on hood
You know ladies, these recipes sound wonderful but with two little ones I never have time to cook anything fancy. I'm just gonna have to be content to drink Grand Marnier while I eat the cranberry sauce right out of the can!LOLOL. You're totally right. I'm going on strike, ordering pizza from Bruno's, and getting some a$$time watching DVD's instead of cooking a gourmet Thanksgiving dinner. Pass the Courvoisier, Busta.
Meow
LOLOL. You're totally right. I'm going on strike, ordering pizza from Bruno's, and getting some a$$time watching DVD's instead of cooking a gourmet Thanksgiving dinner. Pass the Courvoisier, Busta.
Here's to you both! Invite "The Ladie's Man" from SNL and sell the video!!!!
Checking your forum account
Please wait while we verify your forum account.