(Family Features) The focus for home chefs hosting during the holidays is often centered around the big feast, but if you’re welcoming guests for an extended period or just looking to fuel your immediate family for the festivities, eggs are the perfect partner for cracking holiday cooking and entertaining.
Breakfasts, brunches, lunches, snacks, desserts and more offer delicious opportunities to enjoy flavorful foods with those you love. While preparing a variety of meals may feel overwhelming, you can simplify the season by leaning on eggs to elevate all types of recipes.
This holiday season, home cooks seeking hacks to crack the code of creating memorable, enjoyable, affordable holiday recipes can turn to a versatile ingredient like eggs. An important ingredient of globally influenced dishes honoring different cultures and religions around the globe, eggs can help you tap into celebrations regardless of your own traditions. Plus, eggs make entertaining easy and cost-effective in favorite dishes prepared year after year or when getting creative in the kitchen with something new.
Whether you’re cooking for a crowd or simply spending precious moments with your nearest and dearest, there’s no need to compromise easy, affordable indulgence. Add a touch of delicious decadence to brunch with this Sunchokes and Potato Quiche by New York Times best-selling cookbook author and founder of @PreppyKitchen, John Kanell, a flavor-forward way to bring everyone together and make entertaining eggstra special. You can have it all with a homemade crust and veggie-loaded filling by starting with the simple crack of an egg.
Transform your holiday celebrations and make this year one to remember by sharing your creations using #CracktheHolidayswithEggs, and find more recipe inspiration at IncredibleEgg.org.
Sunchokes and Potato Quiche
Recipe courtesy of John Kanell (@PreppyKitchen) on behalf of the American Egg Board
Prep time: 20 minutes
Cook time: 55 minutes
- 1 lemon, zest and juice only
- 1 egg
- 1 1/3 cups flour
- 9 tablespoons butter
- 1/4 teaspoon salt
- 1/3 cup Yukon gold potatoes, cut into1/2-inch cubes
- 3/4 cup sunchokes, sliced 1/2-inch thick
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 onion, chopped
- 2 tablespoons butter
- 2 cups Swiss chard, chopped with stock removed
- 6 eggs
- 1/3 cup grated Parmesan
- 1/2 cup grated gouda
- 1/2 cup heavy cream
- 2 tablespoons parsley, chopped
- 2 tablespoons fresh thyme, chopped
- To make crust: In small bowl, whisk lemon juice with egg.
- In large bowl, mix flour, butter and salt. Mix using hands. Drizzle in lemon mixture. Add lemon zest.
- Using fingers, knead dough to break down butter. Cover dough with plastic wrap and roll into disc while at room temperature then refrigerate until firm.
- To make quiche filling: Preheat oven to 425 F.
- Toss potatoes and sunchokes with olive oil, salt and pepper then spread out on baking sheet.
- Bake 15-20 minutes, or until fork tender, tossing pieces halfway through.
- Add onion to well-buttered pan and cook over medium heat about 15 minutes, stirring frequently, until caramel colored. Add Swiss chard and continue cooking until wilted, stirring occasionally. Set aside to cool.
- Roll out dough on pastry mat or well-floured surface. Prick with fork. Carefully transfer dough to quiche pan, fold edges under and crimp then transfer to freezer.
- To make custard: Reduce oven temperature to 375 F.
- In large bowl, whisk eggs, cheeses, heavy cream, parsley and thyme.
- Add caramelized onions and vegetables then mix. Add mixture to crust.
- Tent with foil and bake about 20 minutes.
- Reduce oven temperature to 350 F and bake about 40 minutes.
- For food safety, casseroles containing eggs should always be cooked at a minimum of 160 F.
Notes: Bake times depend on size of quiche. Deeper quiches may require additional bake time. As quiche cools, filling continues to set; it may wobble when removed from oven.
Photo courtesy of Getty Images (mother and daughter baking)
Source: American Egg Board
(Family Features) Finding time for a family meal during fall means navigating busy schedules full of school, jobs, social events and more. Squeezing in dinner together calls for an easy dish that takes less than an hour so you can catch up with loved ones.
Let your oven do the work for you with this Build-Your-Own Sausage Foil Packet Dinner recipe that requires just 10 minutes of prep before 30 minutes of baking, leaving you plenty of time to help little ones with homework. It all starts with Coleman Natural Uncured Polish Kielbasa, a traditional Polish sausage rope smoked and fully cooked so all you need to do is slice into 1/2-inch pieces and toss together with veggies and seasonings. You can feel good you are serving pork sourced from American family farms that raise their animals crate free with no antibiotics or added hormones ever.
An added benefit of this simple recipe is that it’s customizable, allowing you to substitute your family’s favorite flavors to satisfy everyone at the table. Or, if your loved ones are easily pleased and open to a variety of ingredients, you can try different veggies each time so it tastes like a new dish over and over again.
Visit ColemanNatural.com/Recipes to find more fall meal inspiration.
Watch video to see how to make this recipe!
Build-Your-Own Sausage Foil Packet Dinner
Prep time: 10 minutes
Cook time: 30 minutes
- 1 package Coleman Natural Uncured Polish Kielbasa, sliced 1/2-inch thick
- 2 cloves garlic, minced
- 2 ears corn, each cut crosswise into four pieces
- 2 large tomatoes, chopped
- 1 medium red onion, thinly sliced
- 1 pound Yukon Gold potatoes, chopped into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- salt, to taste
- pepper, to taste
- 2 tablespoons parsley, chopped
- Preheat oven to 425 F.
- Cut foil into four sheets about 12 inches long.
- Divide kielbasa, garlic, corn, tomatoes, onion and potatoes evenly over foil sheets. Drizzle with oil then season with salt and pepper, to taste. Toss gently to combine.
- Top each packet with parsley and fold crosswise over kielbasa and vegetable mixture to completely cover food. Roll top and bottom edges to seal.
- Place foil packets on baking sheet and bake 30 minutes.
Variations: Customize ingredients for personal preferences. Use broccoli in place of corn or substitute peppers for onions.
Source: Coleman Natural
(Culinary.net) Almost every get together – whether it’s family, friends or neighbors – always has one dish that’s the star of the show time after time. It’s usually a staple dish, but that doesn’t always mean it’s the main course.
It can be a side dish that pairs with almost everything else on the table. The kids gobble it up, and the adults ask “Can I have that recipe?”
Side dishes can be some of the most enjoyed foods at every meal. There is a large variety of options and a multitude of possibilities and variations of almost each and every classic side dish.
There are a lot of elements that go into making a stellar side, however. It must have lots of flavor and the seasoning needs to be on point.
Next time you’re looking for a versatile, delicious side dish nearly everyone will love, try these Horseradish Mashed Potatoes. They have a perfect potato texture and are full of creamy goodness with a horseradish kick to savor.
To make these potatoes, start with 2 quarts of water in a large pot. Add 1 teaspoon of salt and 3 pounds of Yukon Gold potatoes then boil 15-20 minutes. Reserve 1/2 cup of water from the pot.
In a separate mixing bowl, whisk 16 ounces of sour cream, 1/4 cup of horseradish, salt and pepper.
Add butter to warm potatoes then mash. Add sour cream mixture, chives and reserved water halfway through mashing.
Once you have the desired consistency, your potatoes are ready to serve with additional butter chives.
Once you sink your spoon into a bowl of these flavor-packed potatoes, you’ll understand why there are never any leftovers. These potatoes can satisfy almost any appetite with a unique flavor combination and appealing aroma.
Find more side dish recipes at Culinary.net.
Watch video to see how to make this recipe!
Horseradish Mashed Potatoes
- 2 quarts water
- 1 1/4 teaspoons salt, divided
- 3 pounds Yukon Gold potatoes, halved
- 1 stick of unsalted butter, cut into 8 slices, divided
- 16 ounces sour cream
- 1/4 cup horseradish, prepared and squeezed of moisture
- 1/2 teaspoon pepper
- 1/4 cup chopped chives, plus additional for topping
- In saucepan, bring water and 1 teaspoon salt to boil. Add potatoes and boil 15-20 minutes. Reserve 1/2 cup liquid.
- Drain potatoes and place in bowl. Add six slices of butter and mash potatoes coarsely.
- In medium bowl, whisk together sour cream, horseradish, remaining salt, pepper and chives. Add mixture to mashed potatoes. Add reserved water. Mash to combine.
- Transfer to serving bowl and top with remaining butter pieces and additional chives.
Roasted Slicing Chicken From the Deli
(Family Features) Looking for a way to get out of the kitchen to enjoy warm weather activities with friends and family? Here's a secret for cooks looking for time-saving shortcuts that won't compromise the taste of homemade meals. Fully cooked, roasted chicken sliced to desired thickness at the deli counter can save hours of preparation time for dishes calling for roasted chicken as an ingredient. By substituting chicken that's already been slow-roasted and seasoned when bought sliced at the deli, meals can still have the homemade taste of roasted chicken even if the cook has spent the day at the beach, on the golf course or in the garden.
Deli slicing chicken is versatile, too. It can be sliced thick and then cut into pieces and tossed into a refreshing salad, or give a boost to a summery soup. Cut thin, deli slicing chicken goes gourmet when layered on soft slices of multigrain bread and combined with an assortment of fresh vegetables and spices.
Visit www.boarshead.com for more time-saving meal preparation tips.
Chicken Lettuce Wraps with Barbecue Dressing
Servings: 4 wraps
Light and satisfying, tangy and sweet - this recipe has it all. Juicy roast chicken topped with a sweet and mild barbecue sauce and wrapped up in tender butter lettuce leaves makes a quick lunch or a light supper - and it all comes together in just minutes.
- 2 cups Boar's Head EverRoast Oven Roasted Chicken Breast, julienned
- 4 large butter lettuce leaves
- 1 cup mixed cucumber and green onion strips
- 1/4 cup barbecue sauce
- 1 teaspoon lemon juice
- 1 tablespoon mayonnaise
- 1 teaspoon mix black and white sesame seeds
- Place the chicken onto the lettuce leaves and top with the cucumbers and onions. Mix the barbecue sauce with the lemon juice and mayonnaise and pour over the top. Sprinkle with the sesame seeds.
Chicken Gazpacho Sandwich
The pungent tastes of roasted red peppers, sun-dried tomatoes, sweet carrots, cucumbers and spices turn a simple chicken sandwich into the perfect gourmet meal for a warm day or evening.
- 8 slices multi-grain bread
- 1 1/2 cups mayonnaise
- 1 small cucumber, sliced into thin rounds
- 1 cup grated carrots
- 1 teaspoon dried rosemary
- 1 tablespoon garlic powder
- 1/2 cup drained roasted red peppers, cut julienne style
- 1/2 cup drained, sun-dried tomatoes in oil, cut julienne style
- 12 slices Boar's Head EverRoast Oven Roasted Chicken Breast
- Place 4 bread slices on a work surface. Spread each with a layer of mayonnaise and add enough cucumbers to form a layer. Sprinkle with carrots and a pinch of dried rosemary and garlic powder. Mix peppers with tomatoes and layer on top of carrots. Evenly divide chicken among sandwiches. Close sandwich with remaining bread slices and serve.
Pulled Chicken and Tomato-Vegetable Soup
Cut the cooking time for this flavorful soup by substituting deli slicing chicken for recipes calling for pre-cooked chicken. Make sure to use a quality chicken that is sliced fresh at the deli for a homemade chicken taste.
- 2 tablespoons olive oil
- 1/4 head cabbage, shredded
- 1 red onion, cut into a small dice
- 3 stalks celery, finely chopped
- 4 small Yukon Gold potatoes, cut into a 1/2-inch dice
- 2 large carrots, cut into
- 1-inch julienne strips
- 2 teaspoons dried oregano, 6 sprigs for garnish
- 2 14-ounce cans chicken broth
- 2 14-ounce cans fire-roasted tomatoes with liquid
- 1 pound (1/4 inch thick) slices Boar's Head EverRoast Oven Roasted Chicken Breast, cut in strips
- Add olive oil to large soup pot and heat at medium high until oil is hot. Add cabbage, onion, celery and potatoes; sauté for 8 minutes, stirring occasionally. Add carrots, dried oregano, chicken broth and tomatoes. Cook 20 minutes or until vegetables are tender. Use your fingers to pull chicken into strips; add to soup. Serve in individual bowls garnished with an oregano stem.
Source: Boar's Head