Christmas Gifts for the Kitchen - Last Minute Ideas

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Scrambling for the right gift for someone on your list? Not sure what size they are? Or if they drink wine or whiskey? Tired of gift certificates?  Switch things up and go with a kitchen gift. Yes, kitchen. It can be personal, it can be fun, and it is appropriate during these times of everyone spending more time at home, more time preparing and cooking meals, and being in the most used room of the house!

So consider everything from the whimsical to the practical and find some great ideas by clicking here.  Have gifs shipped directly to the your friends and family to save time and send an e-card letting them know their gift is on the way!

Hoping you enjoy a Merry Christmas and spend the day feeling Fed Well!

Christmas Appetizer Ideas

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Whether you are having a much smaller gathering, a virtual holiday, or are thinking of trying something different this Christmas, appetizers can still fit in to the plan.

A little something, a starter, a snack, a jumpstart to the meal - an appetizer says, "Hey, today is special! Let's enjoy!"

AND - the great thing about appetizer recipes is they can be interchanged for any holiday. The Fed Well blog post about Thanksgiving appetizers is all about customization, finding what works for you and your family for the holidays or anytime. Find the combination of tastes and flavors that you love and turn it into a skewer, or a crostini, or put it on the charcuterie board (by the way - have you seen those cute little individual charcuterie board ideas? Jarcuterie. No sharing and individual servings - germs are cut down and double dipping is encouraged in your own jarcuterie).

So find some inspiration by clicking here and plan a selection of two or three little bites to set the mood for you holiday to leave you and your family feeling Fed Well!

 

Shrimp Sleigh Appetizer Ideas for Christmas

Thinking of new ways to recreate classics? If you know you and your family love shrimp cocktail or if eating shrimp is like eating potato chips (who can stop at just one?) then creating Shrimp Sleigh Appetizers for the holidays are something you can certainly do.

The photo recipe are cucumber slices, topped with mashed avocado or guacamole, topped with a shrimp garnished with seasoned pepper - but you could switch things up to match your tastes! That's the beauty of these appetizers. Use paprika, red pepper flakes, leave out the guac - top with sliced green onion or a dollop of cocktail sauce, or salsa. Shrimp is one of the most versatile appetizers you can serve as it adopts the flavors you pair it with - a seafood chameleon if you will.

My younger son enjoys serving shrimp in individual tortilla scoop shaped chips and that is how the Shrimp Sleigh originated in this house. He grilled the shrimp and place them in the chip on a spoonful of guacamole. See how ideas can grow from one basic recipe?  

We find food inspiration from many places in our house, trial and error, and twisting or elevating classics are two of our favorite methods. It keeps us at the table together, talking and eating, and feeling Fed Well.

For more interpretations of the Shrimp Sleigh visit my Zulily blog post by clicking here.

 

Christmas Menu Ideas

 

The one thing we all have in common this holiday season is it is pretty likely we are experiencing some kind of change. We cling to the traditions we can safely keep but maybe we are not gathering in as large numbers as we have in years past. This could also mean menu changes simply due to down sizing.  

Ham seems to really be a popular Christmas main dish and while yes, you can just buy a smaller version and cut back on the number of side dishes - it may be the perfect time to try something a little different. Maybe pork chops with cheery cherry sauce would be a great swap for you and your family or friends.  

Pork Chops

What you need:

· 4 – 6 pork chops (many prefer bone in)
· Olive or vegetable oil
· Salt and Pepper
· Garlic powder
· Onion powder
· Paprika

1. Mix 1 tablespoon each garlic powder, onion powder and paprika in a small bowl.
2. Heat 1 – 2 tablespoons of oil in a pan and let pan warm.
3. Rub seasonings on pork chops and place in heated pan. Let sear and brown for 4 – 5 minutes untouched.
4. Flip and cook an additional 4 minutes (if chops are very thick allow extra cooking time on each side or place chops in a 350-degree oven for a few minutes to finish cooking at the center).
5. Remove chops and set aside.
6. Use the same pan the chops were cooked in for the cherry sauce without cleaning the pan.

Cherry Sauce

What you need:

· 2 cups fresh or frozen sweet cherries, pitted and stemmed
· 1 cup red wine a bit sweet/fruity (port would also work)
· 3 tablespoons butter
· 1 tsp fresh thyme leaves
· Pinch of kosher salt

1. After cooking pork tenderloin, chops, or roast, remove meat to rest and use the same pan to make the cherry sauce.
2. On medium heat, add the cherries, red wine, thyme, and salt while stirring pan juices and scraping up bits of pork to incorporate in the sauce.
3. Let simmer approximately ten minutes until sauce reduces and deepens.
4. Add butter one tablespoon at a time to add depth of flavor and silky mouth feel as well as a beautiful glossiness.

I am looking forward to a small gathering of our closest family for Christmas. I will be lucky to see my grandson who is just starting to be old enough to appreciate that something special is happening but he can't quite put his finger on it. Every time we are able to be together is magic and we make sure everyone is Fed Well.

For more Christmas menu ideas - check out my post on the Zulily blog by clicking here.

Blitzen Baked Bananas

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Whether you are dreaming of a white Christmas, or just wondering how little you can decorate while still looking festive, planning your Christmas menu this year is probably different. Maybe you never usually cook or maybe you are downsizing considerably. Change can be hard. But, it is also a perfect time to work in some new and fresh ideas among the standard traditions.

Yes, everyone loves Christmas cookies, pies, and other sweet treats, but consider working in baked bananas. A little bit of healthy goodness, and they can be plated and served like a hot banana split giving you the comfort of an ooey gooey dessert without going too far.

Here's my recipe for Blitzen Baked Bananas:

What you’ll need:

• One banana per person
• Cinnamon
• Honey

Line a baking pan with foil while oven heats to 400 degrees. Split bananas lengthwise and arrange in pan. Sprinkle cinnamon and drizzle honey over the fruit to taste and bake about 12 minutes depending on ripeness and softness desired.

Topping Station Ideas:

• Ice Cream
• Whipped Cream
• Maraschino cherries
• Caramel Sauce
• Chocolate Sauce
• Butterscotch Sauce
• Nuts
• Sprinkles

Toppings can be arranged in an assembly line style with individual spoons and bowls so guests can make their own creations.

Do what is best for you when planning your Christmas dinner list of items. Whether you are mixing a traditional Christmas dinner with restaurant or grocery store Christmas to go components, or redefining what makes a special Christmas menu, know that you are doing a wonderful job putting together a holiday filled with magical and loving memories that happen to include some really great food!

For more Christmas menu ideas - visit my blog on Zulily by clicking here and please feel free to share this blog or the post at Zulily.

I wish you joy this holiday season and hope you are indeed Fed Well.

Repurposed Party Food (AKA Leftovers)

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The world is a little bit different right now due to Covid-19 restrictions and recommendations. Celebrations are smaller, more intimate, and yet, we still serve an amazing amount of food at our family gatherings.

We recently had a little buffet style luncheon and even with scaled back amounts of food, we still had an enormous amount of leftover party food.

Now what?

I portioned out some take home containers for a few family members and still had plenty to reheat for two night's worth of dinner. Just as I worried we would end up throwing the rest away because we are tired of it, some inspiration struck.

Roasted veggies were turned into omelets. They can also be repurposed into tasty fajitas, quiche, and stir fry dishes.

The seasoned potatoes were also great with breakfast.

The burgundy beef just needs a layer of mashed potatoes and some oven time to transform into a make-shift Shepherd's Pie we can have one last time.

A common mistake with left over party food is exactly what we were doing - reheat and re-eat. The trick is to turn it into something new and fresh you want to eat again.

I'm thinking of mashing up the meatball leftovers and turning them into a meatloaf of sorts...what would you do?

We had no problem enjoying the leftover sweet treats with a cup of tea.

By the way, the celebration was in honor of the arrival of a new family member - scheduled to debut next year. She will be greeted with love and is already in our hearts. She will be cherished and Fed Well by us for all of our days.

Cook, Clean, and Care for your Cast Iron Pots and Pans

Why do cast iron pans seem so mysterious? Let's take the mystery out of caring for cast iron because that seems to be where they differ so vastly from other pots and pans.  

Stainless steel and aluminum cookware are similar in that you use them, rinse, wash with soap, rinse, dry and put them away.

Cast iron, like the Tinman in the Wizard of Oz, becomes useless when rusty. Rust most commonly occurs due to contact with moisture and that is where the need for more attention begins for cast iron pans. 

A few quick tips:

• Clean out food bits with a non-metal tool (think silicone, rubber, wood, bamboo) or soft cloth.
• You can wash cast iron but the trick is to make sure it is dry, really dry, before storing and re-season if necessary.
• The mysterious "seasoning" you hear of is simply applying a thin coat of oil to the pan, then inverting it in the oven at very high heat to provide a seal between the food you cook and the surface of the pan.
• Store cast iron between layers of paper towel or cloth to avoid moisture.
• Never place food in a cold pan, allow the surface of the pan to heat before cooking.
• Do not let liquids sit for an extended period of time in cast iron. Remember: liquids = rust.

For more information about cooking, cleaning, and caring, for your cast iron cookware, check out my post here on the Zulily blog.

Take out your cast iron pan today and use it without fear. The browning, crisping, and versatility of cooking with cast iron are all valuable benefits of this cookware. Warning: expanding your kitchen skills will likely lead to feelings of being Fed Well.