If you read my blog last week (month?) about trying new recipes, then you’ll know what I”m talking about. Otherwise, you can find it and read it here.
In my quest to try new things, we came up with a completely new holiday meal menu for our Christmas dinner. It was fan-tab-ulous! So good.
For the main course, we had steak. The girls had simple steaks, while Ryan & I picked up a couple flank steaks, rolled up with roasted red peppers, feta cheese, and spinach. We also had twice-baked potatoes, fruit ambrosia salad, a Trader Joe’s bagged Caesar salad, and some fresh warm bread with spinach dip.
Ryan & I’s steak was just ok. It was pretty dry, although I followed the cooking instructions to a T. My guess is, it was because we had to freeze them. The expiration date was the day before Christmas, which coincidentally was the date I had a tooth extraction, so that wouldn’t have worked.
Anyway, everything else was so good! I Googled for the recipes. The steaks came pre-made from Albertsons. The spinach dip came from the deli at Safeway, as did the bread. I think it just goes to show that you can have new foods, without having to do a ton of work. The hardest part was the potatoes.
I’ll post the recipes below, so you can try them yourself, if you like.
PS. The kids LOVED the fruit salad. 🙂
TWICE BAKED POTATOES
8 large baking potatoes
16 slices bacon
2 cup sour cream
1 cup milk
8 tablespoons butter
1 teaspoon salt
1 teaspoon pepper
2 cup shredded Cheddar cheese, divided
16 green onions, sliced, divided
Preheat oven to 350 degrees F (175 degrees C).
Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.
To the potato flesh add sour cream, milk, butter, salt, pepper, 1 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy.
Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.
(I doubled this to feed our family! If you don’t personally need 16 potato halves to feed yours, just divide the ingredients in half.)
AMBROSIA FRUIT SALAD
1 (8 ounce) container frozen whipped topping, thawed
2 1/2 cups shredded coconut
1/2 cup chopped walnuts
1 (8 ounce) can fruit cocktail, drained
1 (8 ounce) can pineapple chunks, drained
1 (11 ounce) can mandarin oranges, drained
3 cups miniature marshmallows
1 (10 ounce) jar maraschino cherries, drained (optional)
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1.In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45 minutes. (I only used about half of the spices, and only 1 3/4 cups of coconut.And I tossed in a banana, sliced in half, then into smaller pieces. )