Month: December 2020

Christmas Dinner 2020

Christmas is one of my favorite holidays. I really enjoy getting gifts for others, and I enjoy Christmas dinner. Ham is one of my favorite foods and so I always make a ham for Christmas and Easter. My Easter dinner also looks identical to my Christmas dinner. Since it’s been a weird year, I will be celebrating Christmas with my husband’s nuclear family, and won’t be able to make my standard dinner on Christmas afternoon. So, I decided to make my Christmas dinner last night!

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I always make the same things for holidays. For Christmas I always make a cooked ham, mashed potatoes and gravy, sweet potato casserole, a canned veggie, crescent rolls, and the star of the meal is always deviled eggs. Many of these foods are standard. I enjoy my ham with a brown sugar glaze and some pineapple on top (even if it does nothing for the flavor). Mashed potatoes are standard, and my gravy I made from this year’s turkey stock, and just added 3 Tbsp corn starch to thicken. Sweet potato casserole is just opening a can and a bag of marshmallows at this point. And finally, the original part of the meal is deviled eggs. I find eggs to go so good with ham, and deviled eggs are a tasty treat anyway! Mayo, mustard, and egg make a tasty appetizer and side! To cook this dinner, it only took 1.5 hours. My ham was cooked, so I just had to reheat. I then peeled and diced the potatoes, and started them boiling 40 minutes before the ham was done. I heated the gravy on the stove and once thick, would pull it off the heat when it’d boil, and I also started boiling a can of sliced carrots about 20 minutes from serving. I placed my crescents on a baking sheet and started them 14 minutes from completion, and I baked the sweet potato casserole with 7 minutes left. With about 5 minutes left I strained the potatoes and finished them with just enough time for everything else to finish.

I hope this give you some ideas and instruction for your Christmas dinner! Merry Christmas!

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To see recipes for what I make, you can click a link below!

Click here to see my recipe for Cooked Ham!

Click here to see my recipe for Mashed Potatoes and Gravy!

Click here to see my recipe for Sweet Potato Casserole and Honey Roasted Beets!

Click here to see my recipe for Deviled Eggs!

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Sous Vide Venison Tenderloin Roast

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Here’s another sous vide venison post! I know many people find these to be very helpful, so I hope this post will also offer some cooking options. For this recipe, I used one venison tenderloin, but you can use this same cooking time and temperature for different roasts as long as they are a similar size. Larger roasts can take significantly longer, but 1-2 pound roasts should take about the same. You will want to season your meat with atleast salt and pepper. Other cuts of meat will have more flavor, but the tenderloin specifically doesn’t have much flavor on it’s own and can use extra flavor, so consider a touch of fresh thyme or some minced garlic. This recipe made one tenderloin roast, enough to serve 2-3 adults with lighter sides.

What Is Sous Vide?

Sous vide is a technique that has been growing in popularity among home chefs over the last several years. It is the process of placing a sealed container of food or ingredients into a water bath that is holding a consistent temperature because of the sous vide machine. Sous vide is also special because cooking with it is meant to take a longer time at a lower temperature, in turn giving consistent results.

Sous Vide Venison Tenderloin Roast Recipe CardDownload
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What You Will Need

  • 1 Venison Tenderloin Roast, about 6 inches and 1 lb
  • Sous Vide
  • Salt & Pepper
  • Vacuum Bag/Freezer Bag
  • Frying Pan
  • 2 Tbsp Oil
  • 1 Tbsp Butter

Directions

1. Set your sous vide to 139.5 F, and wait for it to heat up. Cover tenderloin with salt and pepper. Place your tenderloin roast, & any other seasoning into a vacuum sealer bag and seal, or a freezer zip lock bag, and use the water displacement method to remove almost all the air from the bag. Once up to temperature, add the roast and cook for 2.5 hours (or 1/2 to 1 hour longer for bigger cuts) for medium.

2. Heat frying pan over high heat. Add oil and butter, and once butter is melted, add tenderloin. Cook 1 minute per side and flip until everything has a nice crust on it. Remove from heat, place on serving plate, cut and serve immediately.

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Teriyaki Pork Butt Steak with Asian Noodles

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This teriyaki sauce is absolutely delicious! This sauce is a great mix of sweet and savory, and would go great as a glazing for any fish, chicken, or pork. The pork is delicious and of course the main part of the dish, however, the real star of this dish is the Asian noodles. The noodles are filling, the onion adds a great subtle flavor to the dish, and the cabbage adds great texture, and while the flavor of the pepper is also subtle, the color it brings to the side is delicious! For this recipe, I used the second half of the pork steak I had from yesterday’s post, peanut pork curry. That gave us enough pork for 3 servings, however with how much pasta I made, we had 5 serving total. The pasta was also great on it’s own, and if you were to serve this for a big family, I would recommend cubing the pork, then tossing into the noodles. This recipe can easily make enough to serve 5 adults.

Teriyaki Pork Butt Steak with Asian Noodles Recipe CardDownload
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What You Will Need

  • 1 Pork Boston Butt Steak
  • 2 Tbsp oil
  • 1/4 cup soy sauce
  • 2 Tbsp Corn Starch
  • 1 cup beef broth
  • 4 Tbsp Brown Sugar
  • 1 Clove Garlic, minced
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Mustard powder
  • 1 Tbsp Vinegar
  • 1/2 red bell pepper, seeded and sliced
  • 1/2 onion, sliced
  • 1 cup cabbage, sliced
  • 8 Oz spaghetti, cooked and strained
  • Side bowl
  • Wok
  • Frying Pan

Directions

1. Cook your spaghetti until very al dente, and rinse under cool water. Place wok over medium heat, place frying pan over medium high heat. In side bowl, mix together broth and corn starch. Once smooth, add soy sauce, brown sugar, garlic, ginger, mustard, and vinegar, mix until smooth.

2. Add 1 Tbsp oil to frying pan, when add Steak. Cook on each side for 5 Minutes. Add your sauce mixture and cook for 3-4 minutes until sauce is thick. Remove from heat.

3. Add cabbage, onion, and peppers. Add 1 Tbsp oil and cook until onions begin to turn translucent. Add Noodles to wok and cook until hot. Pour thickened sauce over pasta, stir, then remove from heat. Slice pork steak. Plate pasta, then top with pork.

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Peanut Pork Butt Steak Curry

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This Peanut curry is a nice twist to your classic curry. The peanuts perfectly compliment the flavors of the curry powder, and whether you like your curry spicy or mild, this curry with be a treat! When I made this recipe, I used half a bone in pork butt steak. Because of this, I had the bone and rim of fat, and so I added that with the veggies and cooked it with everything until I added the corn starch slurry, then I pulled them before the final ten minute of cooking. I also only used half my steak, because it is just my husband and I in our household, and I wanted to use the other half for the recipe I will be posting tomorrow. Finally, my curry powder is also very weak in flavor, so I tasted the curry at the end and added extra cumin, turmeric, and mustard powder at the end, to my taste. This curry recipe made 4 adult sized servings.

Peanut Pork Butt Steak Curry Recipe CardDownload
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What You Will Need

  • 2 tablespoons creamy peanut butter
  • 1/2 Cup chicken broth
  • 1 tablespoon cooking oil
  • 1 pork Boston butt steak
  • 2 Large potatoes, 1/2 in cubes
  • 1 large onion, cut into small wedges
  • 2 carrots, peeled and sliced
  • 2 cloves garlic, minced
  • 2 teaspoons curry powder (or to taste)
  • 1/3 cup water
  • 1 teaspoon cornstarch
  • 3 cups cooked rice

Directions

1. Make a peanut sauce by mixing chicken broth with peanut butter, then stirring until smooth. Add oil to a wok on medium high. Add pork and potatoes and cook until browned, then remove the pork from wok and slice. Reduce heat to medium-low. Add onions, carrots, garlic, and curry powder, then cook for 5 minutes until veggies are soft, add oil as needed.

2. Add peanut sauce to veggies and add steak. Simmer covered for 5 minutes. Meanwhile, make a slurry by mixing water with corn starch, and stir until smooth. Add your slurry to the wok, increase heat to medium, and continue cooking for 5-10 minutes while sauce thickens. Remove from heat. Serve curry over rice.

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Slow Cooker Stuffed Cabbage with Sausage and Rice

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Stuffed Cabbage, or pigs in a blanket, I’ve made before in the slow cooker. Last time, I used just beef, and that was very good. This time, to make it more traditionally, I added rice. Rice was originally added to stretch the filling to get more food cheaply. I also added some pork sausage. This added more spice to the stuffed cabbages. I also added beef broth to thin the sauce and cover the stuffed cabbages. It was another way to add more flavor than just water. I did make 10 stuffed cabbages with this recipe, but I made them very large, to the point where 1 to 1 1/2 stuffed cabbage was enough for 1 adult portion. These stuffed cabbages also freeze well. To freeze, transfer to a freezer safe container, cover with sauce, cover, label and freeze. Then they can be microwaved to reheat.

Stuffed Cabbage with Sausage and Rice Recipe CardDownload
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What You Will Need

  • 10 Large Cabbage Leaves with Middle Stem Removed
  • 1 lb of Ground Beef
  • 1/2 lb of Ground Pork Sausage
  • 1 Cup Day Old Cooked Rice, Cold
  • 1/2 Medium Diced Onion
  • 2 10.5 Oz Cans of Tomato Soup
  • 1 6 Oz can of Tomato Paste
  • 2 Cups Beef Broth
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Italian Seasoning
  • Slow-Cooker
  • Strainer
  • Mixing Bowl
  • Large Dutch Oven of Water
  • Thongs and Wooden Spoon

Directions

1. Bring dutch oven of water to a boil. Add Prepared cabbage leaves and boil for about 2 minutes until soft. Transfer to strainer and let cool. Place burger, sausage, and rice in a mixing bowl, add onion, garlic, and Italian seasoning. Mix by hand. Add 1 can of tomato soup to bottom of slow cooker and stir in 1/2 can of tomato paste. Place Slow Cooker on High.

2. Once cabbage is cooled, form about 1/3 cup of meat mixture into an elongated patty. Place patty on cabbage leaf and roll, tuck under ends, then place into slow-cooker. Repeat for remaining leaves, or until out of filling. Place down first layer of pigs, then spoon each with a layer of soup from a new can. Mix remaining tomato paste with remaining soup. Place your second layer of pigs, then top with remaining sauce. Add beef broth, and carefully stir. Cook covered for at least 2.5 hours or until internal temp of 165 F is reached, best if cooked on high for 6 hours for cabbage to become fully tender.

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