Christmas Dinner 2015

Every year for Christmas we have done a breakfast-themed meal, but this year we are breaking that tradition and starting a new one. As far as I know, from now on we will be doing whatever type of dinner we prefer each year, so each year I will post the different dinners we come up with on this blog. In my opinion, it really is best to do a different Christmas meal each year for variety, but to keep the Thanksgiving meal the same. This year we are making Potatoes Au Gratin, Lemon Pepper Roast Chicken, Southern Style Coleslaw, and Buttermilk Biscuits. I hope that you enjoy making these recipes for your family. have a Merry Christmas!

Lemon Pepper Roast Chicken

The Ingredients: 1 fresh chicken, 1 stick softened butter, 3-4 lemons, lemon zest from 2 of the lemons, 1 tsp. black pepper, 1 tsp. salt, 2 tsp. lemon pepper seasoning, 1 tsp. garlic, 2 tbsp. dried onion. In the bowl of your food processor, pulse together butter, lemon zest, spices, and dried onion until smooth. Rub the butter mixture all over the inside and outside of the chicken. Squeeze the juice of the zested lemons all over the outside of the chicken. Slice the remaining lemons and pack the slices into the bird’s cavity along with an additional teaspoon of lemon pepper seasoning. Bake at 400 degrees for 30-45 minutes or until the chicken is no longer pink in the middle.


Potatoes Au Gratin

The Ingredients: 6-8 red potatoes, 1/2 cup sour cream, 1 stick butter, 1/2 to 1 cup grated cheese (any flavor), 3 tbsp. flour, 1 to 1 1/2 cups milk, 1 tsp. dried onion, 1 tsp. garlic, 1/2 tsp. salt, 1/2 tsp. cumin. Bring a large pot of water to a boil. Slice potatoes in 1-2 inch thick slices, when the water is boiling, add the potatoes and cook for 15-20 minutes or until fork tender. Meanwhile, melt 3 tbsp. butter in a saucepan over medium heat. When the butter has melted, reduce the heat slightly, add the flour and whisk constantly. Slowly add the milk until the gravy has reached the desired consistency. Add the spices and cook for 1-2 minutes over low heat. Drain the cooked potatoes and stir in the remaining butter and sour cream (the butter should be soft). Layer half of the potato mixture in a baking dish, top with half of the gravy, repeat this layer once. Top with grated cheese and bake at 350 degrees for 30-40 minutes.


Southern Style Coleslaw

The Ingredients: 1 16 oz. bag Publix pre-shredded coleslaw, 1 cup diced pickles, 2 tbsp. olive oil mayonnaise dressing, 1 tbsp. spicy brown mustard, 1 tbsp. sour cream, 1 tbsp. chipotle ranch dressing. Using a rubber spatula, combine all ingredients in a large serving bowl. Chill in your refrigerator for 30 minutes to an hour before serving.

Buttermilk Biscuits

The Ingredients: 2 cups Bob’s Red Mill Unbleached Cake Flour, 6 tablespoons butter, cut into chunks,  1/2 tsp. salt, 1 1/2 tsp. baking powder, 1/4 tsp. baking soda, 1/2 cup buttermilk (milk with 1/2 tbsp. vinegar). Sift the flour into a mixing bowl, using a pastry cutter, blend together the butter and the flour until the mixture resembles coarse crumbs. Add the remaining ingredients and mix together gently with a fork until almost combined. The mixture will appear under-mixed. Turn the mixture out onto a sheet of wax paper. Push the mixture together by hand until it forms a circle. Form the biscuits by hand and bake at 360 degrees for 10-15 minutes.




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