Thursday, December 24, 2020


Lunch:
Christmas Charcuterie Board

Number of Servings

  • 2
  • 4
  • 6

A charcuterie board is an easy finger food meal that can easily be created with different food combinations. The one shown here consists of various cheeses, salami, honey, spicy peach jam, grape tomatoes, garlic stuffed olives, fresh mushrooms, cherries, almonds, and artisan crackers.

Use your imagination and create a board that your family will love! If you don’t have a wooden board, use a platter or large plate. Have fun!



A charcuterie board is an easy finger food meal that can easily be created with different food combinations. The one shown here consists of various cheeses, salami, honey, spicy peach jam, grape tomatoes, garlic stuffed olives, fresh mushrooms, cherries, almonds, and artisan crackers.

Use your imagination and create a board that your family will love! If you don’t have a wooden board, use a platter or large plate. Have fun!



A charcuterie board is an easy finger food meal that can easily be created with different food combinations. The one shown here consists of various cheeses, salami, honey, spicy peach jam, grape tomatoes, garlic stuffed olives, fresh mushrooms, cherries, almonds, and artisan crackers.

Use your imagination and create a board that your family will love! If you don’t have a wooden board, use a platter or large plate. Have fun!



Dinner:
Beef Tenderloin w/Baby Blue Salad, Boursin Cheese Potatoes, and Asparagus and Tomato Slices

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

Beef Tenderloin (serves 2-4) *Prepare the sauce first and set aside. Recipe below.*

1 ½ Lb Beef Tenderloin, trimmed (ask the butcher to trim it if it hasn’t been)

2/3 Tbsp Extra Virgin Olive Oil

1/8 Cup Beef Broth

Salt and Ground Black Pepper to Taste

 

Beef Tenderloin (serves 4-6) *Prepare the sauce first and set aside. Recipe below.*

2 ½ Lb Beef Tenderloin, trimmed (ask the butcher to trim it if it hasn’t been)

1 1/3 Tbsp Extra Virgin Olive Oil

1/3 Cup Beef Broth

Salt and Ground Black Pepper to Taste

 

Beef Tenderloin (serves 6-8) *Prepare the sauce first and set aside. Recipe below.*

4 lb Beef Tenderloin, trimmed (ask the butcher to trim it if it hasn’t been)

2 Tbsp Extra Virgin Olive Oil

½ Cup Beef Broth

Salt and Ground Black Pepper to Taste

 

Directions

1. Allow meat to sit at room temp. for 1 hour.

2. Preheat oven to 400 degrees.

3. Salt and pepper tenderloin to taste on all sides.

4. In an ovenproof skillet, heat olive oil on medium to medium high heat.

5. Add tenderloin to skillet and sear on 3 sides, approx. 1-2 minutes per side.

6. Remove from heat and turn meat so the side that has not been seared is facing down.

7. Put into oven and roast approx. 15 minutes for medium rare (internal temp of 120-125 degrees) or until desired doneness.

8. Remove from oven, pour in beef broth, cover w/foil and let rest for 10 minutes. Slice and serve w/red wine sauce.

Red Wine Sauce

  • 2
  • 4
  • 6
  • Nutrition

1/3 Cup Red Wine

1/8 Cup Extra Virgin Olive Oil

1 Cup Beef Broth

1/3 Tbsp Dried Thyme

2/3 Tbsp Corn Starch

Salt and Ground Black Pepper to Taste

3/4 Cup Red Wine

1/8 Cup Extra Virgin Olive Oil

2 Cups Beef Broth

2/3 Tbsp Dried Thyme

1 1/3 Tbsp Cornstarch

Salt and Ground Black Pepper to Taste

 

1 ¼ Cups Red Wine

¼ Cup Extra Virgin Olive Oil

3 Cups Beef Broth

1 Tbsp Dried Thyme

2 Tbsp Cornstarch

Salt and Ground Black Pepper to Taste

Directions

1. In a saucepan, whisk together all ingredients and bring to a simmer.

2. Continue simmering, stirring occasionally, until sauce is reduced by half.

3. Remove from heat and set aside.

4. Serve over beef tenderloin.

Potato Gratin w/Boursin *This is a recipe of a friend, Shelley Graham.*

  • 2
  • 4
  • 6
  • Nutrition

2/3 Cup Whipping Cream

1/3 (5 oz) Pkg. Boursin Cheese w/herbs

1 Lb. Red Potatoes, unpeeled, rinsed, and thinly sliced

Salt and Ground Black Pepper to Taste

Cooking Spray

1 1/3 Cups Whipping Cream

2/3 (5 oz) Pkg. Boursin Cheese w/herbs

2 Lb. Red Potatoes, unpeeled, rinsed, and thinly sliced

Salt and Ground Black Pepper to Taste

Cooking Spray

2 Cups Whipping Cream

1 (5 oz) Pkg. Boursin Cheese w/herbs

3 Lb. Red Potatoes, unpeeled, rinsed, and thinly sliced

Salt and Ground Black Pepper to Taste

Cooking Spray

Directions

1. Preheat oven to 400 degrees.

2. Lightly spray baking dish w/cooking spray.

3. Stir whipping cream and Boursin cheese in large saucepan over medium heat until cheese melts and mixture is smooth.

4. Arrange half of sliced potatoes in baking dish in overlapping rows.

5. Salt and pepper to taste.

6. Pour half of cheese mixture over potatoes and repeat.

7. Bake for approx. 50-60 minutes or until golden brown and potatoes are fork tender.

Asparagus and Tomato Slices *This is a recipe of a friend, Becky Tracy*

  • 2
  • 4
  • 6
  • Nutrition

1 Medium Firm Ripe Tomato

1/3 (15 oz) Can Asparagus Spears, drained

1/8 Cup Mayonnaise

2/3 Cup Sharp Cheddar Cheese, shredded

1/8 tsp Worcestershire Sauce

1 Tbsp Onions, grated

Hot Sauce to Taste

Cooking Spray

2 Medium Firm Ripe Tomatoes

2/3 (15 oz) Can Asparagus Spears, drained

1/3 Cup Mayonnaise

1 1/3 Cups Sharp Cheddar Cheese, shredded

1/3 tsp Worcestershire Sauce

2 Tbsp Onions, grated

Hot Sauce to Taste

Cooking Spray



3 Medium Firm Ripe Tomatoes

1 (15 oz) Can Asparagus Spears, drained

½ Cup Mayonnaise

2 Cups Sharp Cheddar Cheese, shredded

½ tsp Worcestershire Sauce

3 Tbsp Onions, grated

Hot Sauce to Taste

Cooking Spray

Directions

1. Preheat oven to 350.

2. Lightly spray baking dish w/cooking spray.

3. Cut stems off tomatoes and slice tomatoes in half.

4. Cut asparagus spears in halves and arrange on top of tomatoes in baking dish.

5. Combine remaining ingredients and spoon over asparagus.

6. Bake 10-15 minutes or until cheese is melted. Do not overtake.

7. Tomatoes may be prepared early in the day and refrigerated until ready to bake.

Baby Blue Salad

  • 2
  • 4
  • 6
  • Nutrition

4 Cups Romaine Lettuce, chopped

¼ Cup Red Onions, sliced

½ Cup Strawberries, sliced

½ Cup Blue Cheese, crumbled

½ Cup Pecans, toasted

8 Cups Romaine Lettuce, chopped

1/2 Cup Red Onions, sliced

1 Cup Strawberries, sliced

1 Cup Blue Cheese, crumbled

1 Cup Pecans, toasted

12 Cups Romaine Lettuce, chopped

3/4 Cup Red Onions, sliced

1 1/2 Cups Strawberries, sliced

1 1/2 Cups Blue Cheese, crumbled

1 1/2 Cups Pecans, toasted

Directions

1. Preheat oven to 400 degrees.

2. Put pecans into a baking pan and toast in oven for approx. 5 minutes. Watch closely so they don’t burn.

3. Layer all other ingredients in a salad bowl.

4. Top w/pecans and drizzle w/dressing (recipe below).

 

Vinaigrette Dressing

  • 2
  • 4
  • 6
  • Nutrition

1/4 Cup Red Wine Vinegar

1/8 Cup Extra Virgin Olive Oil

1/8 Clove Garlic, minced

Salt and Ground Black Pepper to Taste

1/2 Cup Red Wine Vinegar

1/4 Cup Extra Virgin Olive Oil

1/4 Clove Garlic, minced

Salt and Ground Black Pepper to Taste

3/4 Cup Red Wine Vinegar

1/3 Cup Extra Virgin Olive Oil

1/3 Clove Garlic, minced

Salt and Ground Black Pepper to Taste

 

Directions

1. Whisk all ingredients together and drizzle over salad.