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Easy Christmas Dinner Recipe Ideas

1 of 18
Fabio Viviani - Quick Chicken Parmigiana
Fabio Viviani - Quick Chicken Parmigiana
Course:
Dinner
Seasonal Event:
Christmas
Courtesy of Fabio Viviani; appears in “Fabio’s American Home Kitchen.”
INGREDIENTS:
  • 2 cups panko of fine plain bread crumbs
  • ½ cup grated pecorino Romano cheese
  • Kosher salt and freshly ground black pepper
  • 1 cup flour
  • 4 eggs, lightly beaten
  • 1-pound chicken cutlets or small chicken breasts, pounded to 1/8-inch thickness
  • ½ cup light olive oil
  • 2 cups marinara sauce, plus more for serving
  • 1 ½ cups grated mozzarella cheese
  • 1 cup grated parmesan cheese
  • Chopped fresh brazil to garnish

DIRECTIONS:

  1. Combine the bread crumbs and pecorino Romano in a small bowl and season with salt and pepper.
  2. Put the flour, the eggs, and the bread-crumb mixture into three separate shallow dishes. Dip each piece of chicken in flour, shake off the excess, then dip in egg and let excess drip off before dredging in bread crumbs to coat.
  3. Preheat oven to 400 degrees.
  4. Heat the olive oil in deep sauté pan or skillet over medium-high heat. Cook the cutlets for 3 to 4 minutes per side, until they are golden brown. As each breast is cooked place on a platter and set aside.
  5. In a baking dish large enough to hold the chicken breasts in a single layer, lay down the cutlets and top them with the marinara sauce, then mozzarella, and finally parmesan. Bake for 10 minutes, or until the mozzarella starts to melt.
  6. Sprinkle the chopped basil (optional) over the dish and serve.

Get more recipes from the Christmas Cookbook >>

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Prime Rib Christmas Dinner by Chef David Codney
Prime Rib Christmas Dinner
Course:
Dinner
Seasonal Event:
Christmas
Chef David Codney of The Belvedere at the Beverly Hills' Peninsula Hotel is making one of his favorite dishes with homemade horseradish cream.
Ingredients

Ingredients for Horseradish Cream

  • 3 Tablespoon prepared horseradish
  • 1/4 cup sour cream
  • ¼ cup Mayonnaise
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon Tobasco sauce
  • 1 tablespoon chives, chopped 
  • 1 teaspoon salt
  • 1 teaspoon cracked pepper
  • 1/3 of a lemon and all the zest

Ingredients for Parsley Potatoes

  • 2 Yukon gold potatoes, cut in 1” cube
  • 2 tablespoon olive oil
  • 1 stick butter, room temperature
  • ¼ cup chopped parsley
  • 2 cloves garlic crushed
  • 2 tablespoons kosher salt
  • Fresh cracked pepper

Ingredients for Rosemary Au Jus

  • 2 cups pan drippings
  • ½ small onion
  • 1 garlic clove crushed
  • 2 sprigs rosemary
  • Salt and pepper to taste
  • Dash of Worcestershire sauce

Directions:

Directions for Horseradish Cream

Mix everything in a bowl using a whisky. Add chives last and adjust seasoning to taste.

Directions for the Potatoes

1) Place cast iron skillet on low heat with olive oil and Sautee potatoes until tender but not fully cooked, roughly 8 – 10 minutes.

2) Turn up heat to medium high. Add salt, pepper, butter and cook potatoes until butter turns golden and foamy. Add garlic and cook for one more minute.

3) Remove from heat. Add parsley and more salt if needed. Toss in bowl. Serve.

Directions for Au Jus

Once the rib is fully cooked drain the drippings into a small jar. Sautee the onion and garlic until translucent. Add fresh chopped rosemary and stir for one more minute. Add one tablespoon of flour and add the fat from the drippings that has separated from the jus. Once the flour and the fat have been cooked for another minute add the jus and bring to a simmer. Season with salt and cook for 10 min on low.

Directions for Prime Rib

1) Pull the rib out of the refrigerator 2 hours before you plan on cooking the roast. Figure 10 ounces raw weight per person. Right before you sear in a cast iron pan season liberally with salt and pepper. Sear hard until dark brown on all sides. This is the most important step. Place in a 250 degree oven until desired temp has been reached. Let rest for 20 min before you cut.

2) Insert meat thermometer into the thicket part of the rib. Place in a 250 degree oven until desired temp has been reached. (As above, Well done = 145+, Medium well = 133, Medium = 123, Medium rare = 115, Rare = 105 – for prime rib, I always do medium rare, I pull it at 108 and let it rest because it continues cooking.) Let rest for 20 min before you cut.

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3 of 18
Pork Tamales
Pork Tamales
Course:
Dinner
Cuisine:
Mexican
Seasonal Event:
Christmas
Vanessa Mathison is making an Arevalo family recipe that is perfect for the holidays.
Ingredients
  • One 8-ounce package dried corn husks
  • 10 ounces ( 1 1/3 cups) of pork lard
  • Salt
  • 3 ½ cups dried masa harina mixed with 2 ¼ cups hot water
  • 1 ½ teaspoon baking powder
  • 1 to 1 ½ cups chicken broth
  • Approximately 7 pounds boneless pork shoulder (or 1 whole piece of boneless pork shoulder)
  • Two 15 oz. cans of red enchilada sauce

Pork Tamales - Home & Family

Directions

1. Prepare the cornhusks. Cover the husks with very hot water, weight with a plate to keep them submerged, and let stand for a couple of hours until the husks are pliable. For forming the tamales, separate out 28 of the largest and most pliable husks—ones that are at least 6 inches across on the wider end and 6 or 7 inches long. If you can’t find enough large ones, overlap a couple of the smaller ones to give wide, sturdy surfaces to spread the batter on. Pat the chosen husks dry with a towel. Set aside.

2. Prepare the batter. With an electric mixer on medium-high speed, beat the lard with 2 teaspoons salt and the baking powder until light in texture, about 1 minute. Continue beating as you add the masa (already mixed with the water) in three additions. Reduce the speed to medium-low and add 1 cup of the broth. Continue beating for another minute or so, until a 1/2 teaspoon dollop of the batter floats in a cup of cold water (if it floats you can be sure the tamales will be tender and light). Beat in enough of the remaining 1/2 cup of broth to give the mixture the consistency of soft (not runny) cake batter; it should hold its shape in a spoon. Taste the batter and season with additional salt if you think it needs some. For the lightest textured tamales, refrigerate the batter for an hour or so, then re-beat, adding a little more broth or water to bring the mixture to the soft consistency it had before.

3. Prepare the filling. Cut pork into about 4 inch square chunks. Fill large saucepan with water, add the meat and bring to a boil over high heat. Partially cover and reduce the temperature to keep the liquid at a gentle simmer until the meat is fall-apart tender, about 1 hour. Let cool for a few minutes, then use a slotted spoon to remove the meat. Discard water. Use fingers or 2 forks to break the meat into coarse shreds, removing fat. Return shredded meat into empty saucepan and add 1-2 jars of enchilada sauce, filling should be thick not runny.

4. Set up the steamer. It is best to line the rack or upper part of the steamer with leftover cornhusks to protect the tamales from direct contact with the steam. Make sure to leave tiny spaces between the husks so condensing steam can drain off.

5. Form the tamales. Cut twenty-five 8- to 10-inch pieces of string or thin strips of cornhusks. One at a time, form the tamales: Lay out one of your chosen cornhusks with the tapering end toward you. Spread 1-2 heaping tablespoon of the batter into about a 4-inch square, leaving at least a 1 1/2-inch border on the side toward you and a 3/4-inch border along the other sides (with large husks, the borders will be much bigger). Spoon a heaping tablespoon of the filling in the center of the batter. Pick up the two long sides of the cornhusks and bring them together (this will cause the batter to surround the filling). If the uncovered borders of the two long sides you’re holding are narrow, tuck one side under the other; if wide, roll both sides in the same direction around the tamale. (If the husk is small, you may feel more comfortable wrapping the tamale in a second husk.) Finally, fold up the empty 1 1/2-inch section of the husk (to form a tightly closed “bottom” leaving the top open), and secure it in place by loosely tying one of the strings or strips of husk around the tamale. As they’re made, stand the tamales on their folded bottoms in the prepared steamer. Don’t tie the tamales too tightly or pack them too closely in the steamer. They need room to expand.

6. Steam. When all the tamales are in the steamer, cover them with a layer of leftover cornhusks or cotton kitchen towel to prevent condensation water from dripping into the tamales. If the tamales don’t take up the entire steamer, fill in the open spaces with loosely wadded aluminum foil (to keep the tamales from falling over). Set the lid in place and steam over a constant medium heat for about 1 1/4 hours. Watch carefully that all the water doesn’t boil away and, to keep the steam steady, pour boiling water into the pot when more is necessary. Tamales are done when the husk peels away from the masa easily. Let tamales stand in the steamer off the heat for a few minutes to firm up.

7. Serve and enjoy!

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4 of 18
Roast Christmas Goose
Roast Christmas Goose
Course:
Dinner
Seasonal Event:
Christmas
Chef Sam Marvin of Echo & Rig Steak House Restaurant is making a traditional goose for the holidays.
Ingredients

Ingredients for Goose

  • 1 goose, 6 to 8 pounds
  • 2 apples
  • 1 carrot
  • 1 bay leaf
  • 1 tablespoon fresh thyme
  • 1 cup red wine
  • 1 pinch kosher salt
  • 3 onions
  • 2 slices applewood-smoked bacon
  • 1 celery stalk
  • 3 sprigs fresh parsley
  • 4 cups chicken stock
  • 1 tablespoon cornstarch

Ingredients for Stuffing

  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon thyme, finely chopped
  • 1 tablespoon parsley, finely chopped
  • 1 tablespoon sage, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 1 cup dried apricots, chopped
  • 2 1/2 cups crumbled stale bread
  • 1 egg
  • 1 1/2 cups chicken stock

Directions:

Goose

1. Soak the cleaned and plucked goose overnight, in well-salted water. (If wild goose is not available, commercially raised goose may be substituted.) Rinse and dry the goose, then stuff with the 2 apples and 2 onions. Cut the apples and onions into quarters before stuffing them into the goose

2. Place the goose, breast side up, in a roasting pan. Place two strips of thick-sliced bacon on top of the goose and cover with a lid. (Use foil if lid is not available.) Brown in a 475 degree oven until bacon is crisp. Remove the fat from the drippings in the bottom of the roasting pan, and discard. Also remove bacon and discard.

3. Add to the pan: 1 onion, the carrot, celery, bay leaf, parsley, thyme, chicken stock and red wine. Re-cover the pan and continue roasting in the oven at 375 degrees. Roast for about 2 hours, basting often. The goose is done when the meat easily pulls off the bone.

4. Uncover and brown for 20 minutes at 475 degrees. Remove goose from roaster. Discard apples and onions. Strain the pan drippings into a sauce pan. Over low heat, thicken the mixture with 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Serve with seasonal vegetable and Apricot Stuffing (recipe below).

Stuffing

1. In a skillet, sauté chopped onions and chopped celery with 2 tablespoons olive oil. Cook until the vegetables are translucent.

2. In a large bowl, mix sautéed vegetables, chopped garlic, chopped apricots, thyme, parsley, sage and bread. In a small bowl, whisk together the egg and the chicken stock, then pour over the stuffing and mix.

3. Pour mixture into a greased casserole dish, and bake at 375 degrees.

4. Cook for 45 minutes or until the center is hot.

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5 of 18
Christmas Meatloaf
Christmas Meatloaf
Course:
Dinner
Seasonal Event:
Christmas
Debbie Matenopoulos is preparing a Christmas meatloaf with a recipe from Wafi Brandt.
Ingredients

Ingredients for Meatloaf

  • 2 eggs
  • 1 envelope dry onion soup mix
  • ½ c seasoned bread crumbs
  • ¼ c chopped dried cranberries
  • 1 tsp. parsley
  • 1 ½ lbs. ground beef

Ingredients for Sauce

  • 16 oz. can whole berry cranberry sauce
  • ¾ ketchup
  • ½ cup beef broth
  • 3tbs brown sugar
  • 3tbs finely chopped onion
  • 2 tsp cider vinegar

Directions

1. Mix all meatloaf ingredients together in a bowl.

2. Shape into loaf and place in lightly greased slow cooker

3. Mix sauce ingredients together in a bowl. Pour over meat

4. Allow to stand 10 minutes before lifting out of cooker and slicing

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Herb and Pepper Crusted Pork Loin with Walnut Parsley Pesto Vegetables
Herb and Pepper Crusted Pork Loin
Course:
Dinner
Seasonal Event:
Christmas
Host of "Southern and Hungry," Damaris Phillips is making a tasty dish with homemade pesto.
INGREDIENTS:

PORK LOIN:

  • 2 teaspoons Olive Oil
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons kosher salt
  • 2 tablespoons freshly ground black pepper
  • 1 teaspoon crushed red pepper flakes
  • One 4-pound pork loin

ROASTED ROOT VEGETABLES:

  • 1 pound carrots, peeled and cut into 1 inch chunks
  • 1 pound parsnips, peeled and cut into 1 inch chunks
  • 2 large sweet potato, peeled and cut into 1 inch cubes
  • 1 large red onion, peeled, quartered and root removed
  • 3 tablespoons vegetable oil
  • 1 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

WALNUT PARSLEY PESTO:

  • 2 small heads Roasted Garlic
  • 2 ounces walnuts (about 1/2 cup), toasted
  • 1/2 bunch fresh parsley, with stems
  • Kosher salt
  • 1/4 cup walnut oil
  • 1/4 cup grated Parmesan
  • Lemon juice

Herb and Pepper Pork Loin - Home & Family

DIRECTIONS:

Pork Loin:

  1. Preheat the oven to 425 degrees
  2. In a small bowl, stir together the olive oil, rosemary, sage thyme, parsley, salt, black pepper, and crushed red pepper.
  3. Trim the pork loin of any excess fat, and transfer to a shallow roasting pan (or a cast-iron skillet).
  4. Rub the pork loin with oil and spice mixture, coating evenly.
  5. Roast until the internal temperature is 140 degrees F, about 35-45 minutes.
  6. Remove from oven and let rest for 10 minutes before slicing.

Vegetables:

  1. Preheat the oven to 425 degrees
  2. In a large bowl combine the vegetable oil, carrots, parsnips, sweet potatoes, onions, 1 teaspoon of salt and pepper and toss to evenly coat.
  3. Place the vegetables in a single layer on 2 baking sheets.
  4. Bake for 28-33 minutes, until all the vegetables are tender.
  5. Stir halfway through using a metal spatula.

Pesto:

  1. Press out the cloves from the roasted garlic heads and add them to a food processor along with the walnuts, parsley and 1/2 teaspoon salt.
  2. Pulse until pulverized.
  3. With the motor running, drizzle in the walnut oil.
  4. Add the Parmesan and some lemon juice, and pulse until just combined.
  5. Remove the vegetable from the oven and add them to a large bowl along with 1/4 cup pesto.
  6. Toss to coat.
  7. Arrange on a platter and spoon on the remaining pesto over the vegetables.

Get more recipes from Damaris Phillips >>

You may also like these recipes:

Orange Chocolate Icebox Pie >>

Chicken & Cheese Fondue >>

Spiced Pumpkin Scones with Orange Glaze >>

Apple Cheddar Biscuits >>


7 of 18
Quinoa and Chicken Stuffed Christmas Peppers
Quinoa and Chicken Stuffed Christmas Peppers
Course:
Dinner
Seasonal Event:
Christmas
Brittany Gonzales and Kellan Lutz are making delicious peppers stuffed with chicken and quinoa.
Ingredients
  • 3 big red bell peppers
  • 3 big green bell peppers
  • 600g minced chicken
  • 1 tbsp olive oil
  • 2 garlic cloves
  • 1 onion
  • 90g cherry tomatoes
  • 400g cooked quinoa
  • Chives
  • Salt and pepper
  • 1 tbsp paprika powder
  • 60g feta cheese
  • 1 stalk of celery

Kellan Lutz and Brittany Gonzales - Home & Family

Directions

1. Cut the top of the peppers and take away the seeds.

2. In a pan, add the olive oil, crushed garlic and chopped onions, fry for a minute, add the celery, the minced chicken, salt, pepper, paprika and stir until cooked.

3. Add the cooked quinoa and the chives.

4. Fill up the peppers with the chicken and quinoa, top with feta cheese.

5. Put the peppers on a baking tray, the cherry tomatoes on the side and cook on 400°F (200°C) for around 20-30 min.

App info: www.lifesum.com
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Valid until Dec 31st 2019

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8 of 18
Baked Ginger Salt Sea Bass
Baked Ginger Salt Sea Bass
Course:
Dinner
Cuisine:
Seafood
Seasonal Event:
Christmas
Chef Judy Joo is showing you a gorgeous way to prepare and serve fish for the holiday meals.
Ingredients

Ingredients for Sauce

  • 5 Tablespoons soy sauce
  • 3 Tablespoons mirin
  • 1 Tablespoon brown sugar
  • 1 (1.5 inch) knob fresh ginger, peeled and finely julienned
  • 2 teaspoons roasted sesame seeds
  • ½ teaspoons grated or minced garlic
  • large pinch of gochugaru (Korean chili flakes), or a few slices of fresh red chilies, if you like

Ingredients for Fish

  • 1 large whole seabass, cleaned an gutted (3lbs about)
  • 5 thick slices of ginger, cut on an angle
  • 5 large cloves of garlic, smashed
  • 3 tablespoons of vegetable oil (or other neutral oil)
  • 3 cups coarse salt
  • 1 egg white

Directions

1. Preheat oven to 400 degrees F. Wash the fish well and pat dry with paper towels. Stuff the cavity with the thick slices of ginger and garlic. Rub the outside of the entire fish with vegetable oil.

2. In a medium bowl, mix together the salt and egg white. Add a dash of water until the mixture becomes pasty like sand and sticks together.

3. On a baking sheet, spread out a layer of salt approximately the size of the fish about a quarter of an inch thick. Place the fish on top, and scoop the rest of the salt over and around the fish. Make a ¼ inch thick “shell” around the fish, creating a tight seal, leaving the tail and the head exposed.

4. Place in oven and bake for about 30 – 40 mins, and let rest for 10 mins. Use a thermometer to check the internal temperature, should read about 145 degrees F.

5. Meanwhile, make the soy ginger sauce. In a small bowl whisk together the soy sauce, mirin, sugar, ginger, sesame seeds, garlic and chili flakes. Set aside.

6. When the fish is done. Crack open the crust, and remove the fish, and serve immediately with soy ginger sauce on the side or drizzled on top.

Download Home & Family's Christmas Cookbook here>>

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9 of 18
Crown Roast of Pork with Apple and Onion Stuffing
Crown Roast of Pork with Apple and Onion Stuffing
Course:
Dinner
Seasonal Event:
Christmas
Dr. JJ sharings a crowning recipe for your holiday dinner table.
Ingredients

Ingredients for the Stuffing:

  • 1 loaf egg bread, brioche or challah, =cubed into 1” dice and crisped in a low oven until cubes are firm and dry
  • Olive oil
  • 4 Tablespoons butter
  • 3 apples, cored and cubed
  • 1 medium onion, chopped
  • 1 Tablespoon each fresh sage, thyme, rosemary
  • 1 cup chopped parsley
  • 2 egg yolks (optional)
  • Chicken or veggie stock - warmed – 2 cups
  • Salt and Pepper

Ingredients for the Roast:

  • 1 Pork Rib Roast 12-13 ribs (approx 10 lb)
  • Salt, Pepper, Olive Oil
  • Heavy duty butcher twine
  • Meat Thermometer

Ingredients for the Brine (Optional):

  • 1 gallon water
  • 1 cup salt
  • ½ cup sugar
  • Handful of peppercorns
  • 3 bay leaves
  • 1 white onion, quartered

Directions:

Directions for the Stuffing:
Sauté onions and apples slowly in olive or canola oil until translucent and sweet. Into a large buttered casserole add the cubed bread, herbs and apple/onion mixture. Mix with your hands and add egg yolk to bind and enrich it. Add 1-2 cups warm stock until mixture is moist but not soggy. Season with salt and pepper, dot with remaining butter and set aside.

Directions for the Roast:
Have your butcher trim your roast, cut off the chine bone (vertebrae), and French the bones . You can either shape your roast into a crown (by slitting the underside of the rack between the bones to make it more pliable), tying it with butcher twine, or roast it whole (or in 2 halves) in the oven. The key here is the REVERSE SEAR METHOD. But first we’ll brine your roast to insure it is moist, juicy and flavorful.

Directions for the Brine:
Dissolve salt and sugar in the water, add peppercorns, onions and bay leaves. Put in a large plastic bag or clean 5 gallon bucket or cooler, add the pork, cover with ice (if using a bucket or cooler) and brine for 6-12 hours. Remove from solution , rinse briefly, and pat dry the roast.

Instructions to prepare the final dish:
Preheat your oven to 250 and remove upper racks to create room. Liberally sprinkle your roast with olive oil, salt and pepper. Tie into a crown or cut the roast in half and with bones in the middle, interlace the two mini-roasts so they stand up in your pan.

Roast at 250 for approximately 2 hours until internal temperature is 140. Take roast out to rest and tent with foil for 15-30 minutes. Turn oven up to 500F. At this point, while the oven is heating up more, cover your stuffing with foil and heat for 10 – 15 minutes until heated through. Once your crown has rested and the oven temp is 500, remove foil and place in oven for 10 minutes until browned and crisped. Remove from the oven, fill cavity with heated stuffing, and rest again for at least 10 minutes before serving.

Slice 1-1 ½ chops/person and serve atop stuffing. Garnish with the season’s bounty.

Enjoy!

Get more Home & Family recipes here>>

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10 of 18
Sweet & Sour Holiday Brisket
Sweet & Sour Holiday Brisket
Course:
Dinner
Seasonal Event:
Christmas
Try this sweet and sour brisket for a holiday dinner.
Ingredients
  • 4-to-5-pound (1¾ to 2¼ kg) piece beef brisket
  • 1½ teaspoons kosher salt, plus more for initial seasoning of meat
  • Freshly ground black pepper
  • 1 cup (235ml) beef stock
  • 3 tablespoons (50 grams) tomato paste
  • ¼ cup (50 grams) brown sugar, light or dark
  • 4 teaspoons paprika
  • 2 teaspoons Worcestershire sauce
  • ⅛ teaspoon red chili flakes
  • 1 teaspoon garlic powder
  • 2 tablespoons (15 grams) onion powder
  • ¼ cup Red Wine Vinegar

Courtesy of "The Smitten Kitchen Cookbook"

Directions:

1. Season the meat generously on both sides with kosher salt and freshly ground black pepper.

2. Whisk all of the remaining ingredients together in a medium bowl.

3. Preheat your oven to 350 degrees. Place the meat in a baking dish or Dutch oven, and pour the sauce over it. Cover tightly with foil or a tight-fitting lid. Bake for 3 hours, until tender enough to pull apart with a fork.

4. When the brisket is cooked but still hot, use a spoon to scrape off any large fat deposits around the edges of the meat.

5. Rest Brisket: Chill the entire dish in a fridge for several hours and up to one day; this resting time will enhance the flavor and texture of the meat.

6. An hour before you are ready to serve it, preheat your oven to 300 degrees, and then remove the dish from the fridge. For a less oily final dish, you can remove all of the fat that has solidified with a slotted spoon.

7. To Serve: Carefully remove the meat from its sauce, and place on a large cutting board. Cut the brisket into ¼ - to ½ - inch slices, and carefully place the sliced meat (moving it in large sections with a spatula helps keep it together) back into the sauce. Spoon the sauce over the meat. Replace the lid, and reheat in the oven until bubbling at the edge; serve immediately.

8. The entire brisket dish can be made over a day in advance. Keep submerged in the sauce, and reheat extremely well. Brisket is always best on the second day.

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11 of 18
Chadwick Boyd - Steak Diane
Steak Diane
Course:
Dinner
Cuisine:
American
Yield:
Serves 4
Time:
30 minutes for Steak, 60 Minutes for Baked Potatoes, 20 minutes for Broccoli and Peas
Lifestyle expert Chadwick Boyd puts a modern spin on the ultimate, glamorous, retro dish.
INGREDIENTS:
  • 2 sirloin steaks, about 1 1⁄2 lbs
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons unsalted butter, divided
  • 1 shallot, minced
  • 1⁄2 pound sliced mushrooms
  • 1⁄2 cup good quality white wine
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1⁄4 cup chopped herbs such as tarragon, parsley, chives, and dill

“THRICE” BAKED POTATOES:

  • 4 large russet potatoes
  • 1½ sticks unsalted butter, divided
  • ¾ cup or 12 tablespoons
  • ¼ cup minced chives
  • Kosher salt and pepper
  • ½ cup sour cream

HERBY BROCCOLI AND PEAS:

  • Vinaigrette
  • ½ cup white wine vinegar
  • ⅓ cup vegetable or canola oil
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 2 cloves garlic, smashed
  • ¼ cup fresh chopped herbs (any combo of tarragon, parsley, chives, dill)
  • ¼ pound fresh or frozen peas
  • 1 head broccoli cut into florets

Chadwick Boyd - Steak Diane - Home & Family

DIRECTIONS:

Using a sharp chef’s knife, butterfly steaks to make 4 steaks. Pat dry with paper towels (this will help get a nice sear on them) Sprinkle with salt and pepper. In a large skillet over medium high heat add 1 tablespoon butter and 1 tablespoon olive oil (the combo of butter and oil adds great flavor while cooking at a high heat). When butter is melted and foamy, place two steaks cut-side up in the pan. Cook undisturbed for 2 minutes (for an even sear, place a heavy weight on top like a small cast iron skillet to press down in the pan). Flip steak and sear on the other side, 1 minute. Remove to a platter. Repeat with 1 tablespoon butter, 1 tablespoon olive oil and remaining steaks.

When all of the steaks are cooked, reduce heat to medium, add shallot and cook until soft, 1 minute. Add mushrooms, stirring occasionally until they release some of their liquid, about 2 minutes. Using a wooden spoon, scrape up the brown bits on the bottom of the pan (this is great flavor for the dish) Add wine, bring to a simmer and continue cooking until it’s reduced by 3⁄4 (if you want to skip wine, add the juice of 1 lemon, about 2 tablespoons) Stir in mustard, Worcestershire, butter and any accumulated juices from the steak. Turn off heat. Add herbs and season to taste with salt and pepper.

Place steaks on individual serving plates or a platter. Spoon mushroom sauce over meat and serve.

“THRICE” BAKED POTATOES:

Step 1

Preheat oven to 400 F. Scrub potatoes then using a fork poke holes all over. Bake until skin is crispy, and a knife inserted into the center offers no resistance. Remove from the oven and let sit until cool enough to handle, 20-30 minutes.

Step 2

Meanwhile, in a small saucepan melt 1 stick butter. Stir in chives, Season with salt, turn off heat and set aside. When potatoes are cool enough to handle, cut in half horizontally, scoop the flesh into a bowl and place the potato skins on a rimmed baking sheet in a single layer. Brush the inside of the shells with melted butter. Add remaining butter to the potato mixture along with the sour cream. Season to taste with salt and pepper and set aside. Bake potato skins until crispy 10 minutes.

Step 3

Remove skins from the oven and evenly divide the potato mixture (don’t pack too tightly, pile high!). Dice remaining butter and dot on top of potatoes evenly. Bake a third time until puffy and brown, 20 minutes. Serve hot and steamy.

HERBY BROCCOLI AND PEAS:

Recipe by Chadwick Boyd

Vinaigrette: Combine all ingredients in a container with a tight-fitting lid. Close and shake to dissolve sugar and salt. Set aside.

Fill a medium saucepan with water. Season liberally with salt. Bring to a boil. Meanwhile, fill a bowl with ice water. Set aside.

When the water is boiling, add broccoli. Simmer 2 minutes. Add peas and simmer for another minute. Using a strainer, remove broccoli and peas to the water bath to stop the cooking. Drain in a colander. Toss with some vinaigrette reserving the rest for extra at tableside.

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12 of 18
Spinach and Three - Cheese Stuffed Shells
Spinach and Three - Cheese Stuffed Shells
Course:
Dinner
Seasonal Event:
Christmas
Yield:
Serves 6 to 8
Time:
50 Minutes
A one and done meal perfect for pleasing guests.
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 pound ground spicy Italian sausage
  • 2 (28-ounce) cans crushed tomatoes, such as san Marzano or Pomi tomatoes
  • 1 red bell pepper, seeded and sliced
  • 2 teaspoons dried oregano
  • ½ teaspoon crushed red pepper flakes, plus more as needed
  • Kosher salt and freshly ground pepper
  • 1 (8-ounce) bag frozen chopped spinach, thawed and squeezed dry
  • 1 (1-pound) box jumbo pasta shells
  • 16 ounces whole-milk ricotta cheese
  • 2 cups shredded gouda cheese
  • 1 cup fresh basil leaves, chopped, plus more for serving
  • 8 ounces fresh mozzarella cheese, torn

Spinach & Three - Cheese Stuffed Shells - Home & Family

Recipe Courtesy Tieghan Gerard - From Her Cookbook “Half-Baked Harvest: Super Simple”

DIRECTIONS:

1. Preheat the oven to 350°F.

2. Heat the olive oil in a large oven-safe skillet over medium-high heat. When the oil shimmers, add the sausage and cook, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Reduce the heat to low and add the crushed tomatoes, bell pepper, oregano, red pepper flakes, and a pinch each of salt and pepper. Simmer until the sauce thickens slightly, 10 to 15 minutes. Stir in the spinach. Taste and add more salt, pepper, and red pepper flakes.

3. Meanwhile, bring a large saucepan of salted water to a boil over high heat. Add the shells and cook according to the package directions, until al dente. Drain well.

4. In a medium bowl, combine the ricotta, gouda, and basil. Transfer the mix to a gallon-size zip-top bag. Push the mixture into one corner of the bag, squeeze the air out of the top of the bag, and snip about ½ inch off that corner.

5. Working with one at a time, pipe about 1 tablespoon of the cheese mixture into each shell, then place them in the skillet. Sprinkle the shells evenly with mozzarella.

6. Transfer the skillet to the oven and bake until the cheese has melted and is lightly browning on top, 25 to 30 minutes. Let cool for 5 minutes, then top with fresh basil to serve. Store any leftovers refrigerated in an airtight container for up to 3 days.

Note: if you’re feeding a vegetarian crowd or just prefer to go meatless, you can omit the sausage and simply add more crushed red pepper flakes to taste.

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13 of 18
Christmas Prime Rib
Christmas Prime Rib
Course:
Dinner
Seasonal Event:
Christmas
Try this unique Christmas Prime Rib recipe with Yorkshire Pudding & Sour Cream Horseradish Sauce.
Ingredients

Yorkshire Pudding

  • 3/4 cup all-purpose flour
  • ½ teaspoon salt
  • 3 eggs, room temperature
  • 3/4 cup milk, room temperature
  • ½ cup pan drippings from roast prime rib of beef (beef juices and oil)*
  • * If you do not have enough pan drippings, add melted butter.

Sour Cream Horseradish Sauce

  • ½ to 3/4 of a cup of fresh horseradish
  • 1 cup Sour Cream
  • 1 cup Sour Cream
  • 4 tablespoons mayonnaise Hellmann’s
  • 4 Tbs chopped chives

Directions:

Prime Rib

1. Season the roast liberally with salt and pepper and let sit on a rack uncovered in your refrigerator for at least 3 to 4 hours or overnight.

2. Start in a low oven about 250 or even less if possible depending on the size roast cook 3 to 6 hours, until it’s internal temperature is 130 remove from the oven and let roast rest for 30 min to an hour.

3. Once meat is rested turn oven as hot as it gets and place roast back in the oven for 15 to 20 minutes till crispy and golden brown on the outside. Slice and serve.

Yorkshire Pudding
Preparation:

At least two (2) hours or overnight before you will need this Yorkshire Pudding batter, prepare the batter (minus pan drippings), and place in the refrigerator. Yorkshire Pudding is cooked after you have taken your cooked prime rib roast out of the oven and you are letting it sit for the required resting period.

1. In a large bowl, sift together the flour and salt; set aside.

2. In another bowl, beat together the eggs and milk until light and foamy. Stir in the prepared flour/salt mixture just until incorporated and smooth. The batter will be like a very thin pancake batter.

3. Cover bowl with plastic wrap and refrigerate at least two (2) hours (for best results, refrigerate overnight).

Cooking Yorkshire Pudding:

Traditionally Yorkshire Pudding is made in one large dish or your meat roasting pan and cut into wedges. For individual servings, I have found it is much easier to prepare them in muffin tins or popover pans.

1. Pour the cooked prime rib meat drippings into your baking pan or muffin tins of choice. For a popover version, use popover pans or muffin pans, putting at least 1 teaspoon of meat drippings in the bottom of each well.

2. Place the pan or pans in your oven and get the drippings smoking hot (about 5 minutes). In a 450 degree oven. Carefully take the hot pan/pans out of the oven. The fat in the popover or muffin tins should be almost smoking.

3. Remove the prepared cold batter from the refrigerator. Whisk the batter thoroughly to break down any lumps and add some additional air.

4. Quickly pour the batter into the hot pan/pans on top of the hot drippings. *NOTE: If using popover or muffin pans, fill full. The fat should sizzle when you pour the batter. Work quickly, so you do not lose all the oven heat.

5. Put the pan back in oven and cook until puffed and dry, approximately 15 to 20 minutes. Do not open the oven door during baking.

6. Remove from oven and serve hot with your Prime Rib Roast. Makes approximately 6 individual popovers (depending on size of pans) or 1 large pan.

Sour Cream Horseradish Sauce

1. Mix all wet ingredients in mixing bowl season with salt and pepper 1 tsp of lemon juice finish with chopped chives.

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14 of 18
Campbell's 15-Minute Chicken & Rice Dinner
Campbell's 15-Minute Chicken & Rice Dinner
Course:
Dinner
Seasonal Event:
Christmas
Campbell's knows you are busy, so they have created this family-friendly, 15-minute chicken and rice recipe.
INGREDIENTS:
  • 1 1/4 pounds skinless, boneless chicken breast halves
  • 1 tablespoon vegetable oil
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
  • 1 1/2 cups of water
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 2 cups uncooked instant white rice
  • 2 cups fresh or frozen broccoli florets

DIRECTIONS:

Step 1

Season the chicken as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Step 2

Stir the soup, water, paprika and black pepper in the skillet and heat to a boil. Stir in the rice and broccoli. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste.

Recipe Tips

  • Recipe Note: For a creamier dish, decrease the rice to 1 1/2 cups.
  • Easy Substitution: This recipe is also delicious using Campbell's® Condensed Cream of Mushroom Soup instead of the Cream of Chicken.

Ingredient Note: Campbell’s develop recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

15 of 18
Aarti Sequeira - Butter Chicken
Aarti Sequeira - Butter Chicken
Course:
Dinner
Seasonal Event:
Christmas
Time is limited during the Holidays so Aarti Sequeira has a quick and easy week night chicken dinner to please everyone.
Ingredients

INGREDIENTS FOR THE CHICKEN:

  • 1 1/2 to 2lbs boneless skinless chicken breast
  • 2 tablespoons ginger-garlic paste
  • 2 tablespoons tandoori spice mix (I use Shan; alternatively, use 1 1/2 tablespoons sweet paprika and 2 teaspoons garam masala)

INGREDIENTS FOR THE GRAVY:

  • 3-4 tablespoons sunflower or grapeseed or vegetable oil
  • 2 tablespoons unsalted butter (+ 3 tablespoons cold butter to finish)
  • 1 teaspoon whole cumin seed
  • 3 dried bay leaves 
  • 1 large onion, finely diced (about 300g)
  • 2 teaspoons sweet paprika
  • 1/2 teaspoon turmeric
  • 1 28oz can crushed, fire-roasted tomatoes 
  • 3/4 cup whole raw cashews (100g)
  • 2 tablespoons ginger garlic paste
  • 1 teaspoon kosher salt
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons turbinado sugar
  • 1 teaspoon garam masala
  • 3-4 tablespoons heavy cream
  • 1 teaspoon dried fenugreek (methi) leaves

DIRECTIONS:

1. Cut chicken into 1-inch chunks. Sprinkle with ginger-garlic paste and tandoori spice mix (or paprika and garam masala). Season with a sprinkle of salt, then toss together until chicken is well-coated. Cover and set aside for 15 minutes at room temperature, or up to overnight in the fridge.

2. Place large skillet over medium heat and add 2 tablespoons oil plus 1 tablespoon butter. Once butter has melted, add the cumin seeds and bay leaves. Cook until seeds are slightly darkened in color.

3. Add onions, and sauté until softened and *just* starting to turn golden brown.

4. Meanwhile, as onions cook, grab another skillet. Warm remaining 2 tablespoons of oil over medium high heat until shimmering. Add enough chicken to form an even layer. Cook, stirring occasionally until chicken browns. Remove from pan and cook additional batch of chicken if necessary. There should be a dark coat of spices stuck to the bottom of the pan. Don't worry! Add 1/4 cup water and apple cider vinegar to pan and bring to a boil, scraping at the solids with a wooden spoon. Then turn the heat off and set aside.

5. Once the onions are softened, turn heat down and add paprika and turmeric. Stir well and cook for no more than 1 minute. 

6. Add tomatoes and their juices, 2 tablespoons ginger garlic paste, cashews, salt, garam masala, sugar and vinegar mixture from the other pan. Stir together, bring to a boil over high heat. Then turn heat down low and simmer, uncovered, for 15-20 minutes until thickened.

7. Pull out bay leaves. Purée tomato mixture in a blender with 1/4 cup water. Return to pan. Add chicken and any accumulated juices. Add fenugreek leaves. Stir together and cook over medium low heat until chicken is warmed and cooked through. 

8. Turn heat to low. Stir in cream and a little extra water if the gravy seems too thick for your liking. Turn heat off completely and add cold butter, stir slowly to enrich the sauce with that buttery goodness. Taste for salt and garnish with a drizzle of extra cream and a delicate sprinkle of extra fenugreek leaves.

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16 of 18
Sage & Rosemary Rubbed ‘Upside Down’ Roast Chicken with Garlic Maple Glaze
Sage & Rosemary Rubbed ‘Upside Down’ Roast Chicken with Garlic Maple Glaze
Course:
Dinner
Seasonal Event:
Christmas
Yield:
Serves 4 to 6
No one likes a dry bird so flip it upside down to get a nice juicy bird.
Ingredients
  • 3 1⁄2 – 4 pound whole fresh chicken

FOR THE HERB RUB:

  • 12-15 fresh sage leaves (about 1 tbs. Chopped) 4-6 sprigs fresh rosemary
  • 4-6 sprigs fresh rosemary (about 2 tbs. Chopped)
  • 1 tablespoon kosher salt
  • 2 teaspoons finely ground black pepper
  • 1 clove garlic, grated or pasted
  • 2 tablespoons olive oil

FOR THE MAPLE GARLIC GLAZE:

  • 1 clove garlic, grated or pasted
  • 2 tablespoons maple syrup
  • 1 tablespoon olive oil
  • additional kosher salt & black pepper, as needed

ALSO HAVE HANDY:

  • 4 to 6 inches of butcher’s string, 12 inch piece of heavy duty aluminum foil

TOOLS NEEDED:

  • Cutting board
  • roasting pan
  • 2 small prep bowls tongs
  • digital thermometer heavy duty aluminum foil butcher’s string
  • paper towels

FOR MAPLE DIJON VINAIGRETTE:

  • 2 tbs. Extra virgin olive oil
  • 1 tbs. White wine vinegar
  • 1 tsp. Maple syrup
  • 1 tsp. Dijon mustard
  • Pinch salt & pepper, to taste

FOR SALAD:

  • 4 c. Crisp salad greens, cleaned & patted dry
  • Option: 1/2 c. Pecans, roughly chopped
  • Option: freshly shaved parmesan cheese
  • Maple dijon vinaigrette

Sage & Rosemary Rubbed Upside Down Roast Chicken - Home & Family

Recipe Courtesy of Jessica Roy, 2019

DIRECTIONS:

1. Preheat the oven to 450 degrees f. Pull the chicken out of the fridge 20-30 minutes prior to cooking, so it can come down to room temperature. Remove any giblets or innards, and pat the chicken dry both inside the cavity and over the skin. Gently cut out the wishbone with a paring knife, and trim away any excess or floppy skin & fat.

2. Meanwhile, make the herb rub: place remove the rosemary & sage from their stems. Place the herbs in one pile in the center of a cutting board. Pour 1 tbs kosher salt & 2 tsp black pepper over top of the herb pile. Chop the pile, all ingredients together, until the finely chopped and almost powdery in texture. Combine the herb rub with 1 clove grated garlic and 2 tbs olive oil in a small bowl. Stir all of these ingredients together with a fork to form a paste.

3. In a separate small bowl, make the maple garlic glaze: combine 1 clove pasted garlic, 2 tbs maple syrup, and 1 tbs olive oil, stir with a fork to incorporate.

4. Starting at the top of the breast, slide your fingers underneath the chicken skin, working to loosen the skin away from the meat all over the bird- including around the legs and thighs. Work slowly and take extra care not to tear the skin. Tuck the wing tips underneath the back side of the breasts.

5. Rub the herb paste all over the chicken meat, underneath the loosened skin. Be sure to try and reach the leg and thigh meat under the skin. Pour the maple garlic glaze all over the top of the chicken skin, specifically the breast, legs and thighs. Use hands or a pastry brush to ensure the glaze is evenly spread all over the whole chicken.

6. Scrunch the aluminum foil together and shape into a ring about 3 inches in diameter. Place the foil ring into the center of a roasting pan, and set the chicken on top of it, breast side up. Cross the chicken legs and tie them together at the bone with butcher’s string.

7. Put the chicken pan into the center of the preheated oven. After 35 minutes of cooking, remove the whole pan from the oven. Use a heavy duty set of tongs to flip the entire chicken over so that it now rests on the foil ring, breast side down (wings tips up). Return the chicken pan to the oven and cook until a meat thermometer inserted into the thickest part between the leg and thigh reads 165 degrees f – about 10 to 15 minutes longer. Remove the chicken pan from the oven and place a piece of aluminum foil over the top of the chicken, but do not seal it shut. Allow the chicken to rest for at least 15 minutes, still upside down, before carving.

CRISP GREENS SALAD WITH MAPLE DIJON VINAIGRETTE

MAPLE DIJON VINAIGRETTE:

1. Place all ingredients in a mason jar, secure the lid, and shake until fully combined- about 1 minute. Taste, and season as desired with additional salt and pepper.

FOR SALAD:

1. Place the chopped pecans into a small nonstick sauté pan over medium-low heat. Allow to toast until nuts are fragrant, about 3-5 minutes. Gently shake the pan every now and again to allow for even toasting. Remove from heat and let the pecans cool.

2. Pour 1/2 of the maple dijon vinaigrette around the sides of a large salad bowl. Add the crisp greens and toss in the vinaigrette until greens are coated and shiny. Taste, and add more vinaigrette as desired for flavor. Sprinkle toasted pecans atop the greens, along with freshly shaved parmesan cheese, to taste. Store any leftover vinaigrette in the mason jar in the refrigerator for later use.

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17 of 18
Kristin Chenoweth - Dried Beef, Chicken, Bacon Casserole
Kristin Chenoweth - Dried Beef, Chicken, Bacon Casserole
Course:
Dinner
Seasonal Event:
Christmas
“A Christmas Love Story” star Kristin Chenoweth makes a family casserole from the kitchen of Junie Chenoweth.
Ingredients

INGREDIENTS:

  • Dried Beef
  • 8 – 10 Small Boneless Chicken Breast
  • Bacon
  • 16 oz Sour Cream
  • 2 cans Mushroom Soup

DIRECTIONS:
 

1. Layer 9 x 12 Dish with Dried Beef,

2. Wrap ½ Piece of Bacon around each Breast then layer in dish.

3. Mix Sour Cream and Soup then pour over Chicken,

4. Bake at 300 deg for 3 hrs.

Serve over rice.

Great gravy sauce.

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18 of 18
Shaun O’Neale Cranberry Glazed Pork Loin with Orange-Balsamic Brussels Sprouts And Fried Shallot
Cranberry Glazed Pork Loin
Course:
Dinner
Seasonal Event:
Christmas
Yield:
Serves 6 to 8
A crowd pleasing dish that incorporates the flavor of the Holidays.
Ingredients

CRANBERRY GLAZE:

  • 1-pound fresh cranberries
  • 1/4 cups granulated sugar
  • 1/4 cup water
  • 1/4 cup fresh squeezed orange juice
  • Zest of 1 orange, in strips using a strip zester
  • 2 sprigs rosemary
  • 5 sprigs thyme
  • 4 sage leaves
  • Salt to taste
  • Water to thin if needed

PORK LOIN:

  • 1 3 to 4-pound pork loin
  • 2 tablespoons Aleppo pepper
  • Salt and Pepper to taste

ORANGE-BALSAMIC BRUSSELS SPROUTS:

  • 1-pound Brussels sprouts, washed and cut in half through the stem
  • 2 tablespoon olive oil
  • 2 slices of pancetta, cut thick on the #8 setting from your deli then cut into small pieces
  • 20 red pearl onions, blanched and peeled
  • 1/2 cup balsamic vinegar
  • 1/2 cup fresh squeezed orange juice
  • 1 tablespoon honey
  • Salt and pepper to taste

FRIED SHALLOTS:

  • 4 large shallots, peeled and sliced in 1/4 in rings
  • 1 cups buttermilk
  • 1 cup flour
  • 2 tablespoons Aleppo pepper
  • Salt and pepper to taste
  • Oil for frying

Directions:

TO MAKE THE CRANBERRY GLAZE:

1. Add the cranberries, sugar, water to a large non-stick skillet and cook over medium heat for about 15 minutes or until the cranberries have released most of their liquid.

2. Strain the liquid through a wire mesh strainer and press down on the berries to extract all the juice, discard the berries and return the liquid to a clean sauce pan.

3. Add the orange juice, zest and the herbs and reduce to a syrup about 5 minutes, discard the herbs and season with salt to taste. You may need to use a little water to thin the glaze as you are cooking the pork.

TO COOK THE PORK:

1. Season the pork loin with the Aleppo pepper, salt and black pepper, allow to set with the seasonings on at room temp for at least 30 minutes.

2. Place a cast iron skillet over high heat and sear on all sides, place the pork on a sheet pan lined with a wire rack and transfer to a 325 degrees oven and cook to medium, about 2-hour. Glaze the pork with the cranberry glaze as soon as you put it in the oven and about every 30 to 45 minutes, making sure to reserve some for the end.

3. Let rest for at least 15 minutes.

TO MAKE THE ORANGE-BALSAMIC BRUSSELS SPROUTS:

1. In a bowl toss the sprouts in the oil and season with salt and pepper, place a cast iron skillet over high heat and add 1 tbsp of oil once smoking add the pancetta and cook until almost crisp.

2. Remove the pancetta and set aside add the sprouts and the onions, cook until nicely charred and starting to become tender, flip and cook on other side.

3. Add the vinegar and cook until reduced to almost nothing, add the orange juice and honey and cook until the liquid is a glaze, return the pancetta and season with salt an pepper, stir well to combine and remove from the heat.

TO MAKE THE FRIED SHALLOTS:

1. Soak the shallots in the butter for 1 hour.

2. Add the oil to a deep pot and bring to 350 degrees on the stove over medium heat.

3. Place the shallots and the flour, Aleppo, salt and pepper in a large Ziplock back.

4. And shake well to coat.

5. Remove the shallots a shake off excess flour.

6. Fry until golden brown and crisp.

7. Remove to a paper towel lined plate.

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