As the first snowfalls of the season arrive, and families and friends look forward to gathering together for the holidays, finding festive and healthy recipes can prove to be a challenge.
If your dinner and side dish recipe lineup needs a refresh this holiday season, fear not! The Open Door is sharing a handful of recipes that will be savored by all, while incorporating healthy ingredients your family needs to thrive.
View the recipes below, and Happy Holidays!
Cranberry Balsamic Roasted Chicken
Serves: 6
Ingredients:
- 2.5 lb. Chicken
- Marinade:
- 1/3 cup Fresh Cranberries
- 2 Tbsp. Olive oil
- 2 Tbsp. Tamari or Soy Sauce (Optional)
- 2 Tbsp. Maple Syrup
- ¼ Cup Balsamic Vinegar
- ¼ Tsp. Salt
- ¼ Tsp. Black Pepper
- 2 Garlic Cloves, Minced (1 Tsp.)
- Topping:
- 12 Sprigs Fresh Thyme
- ¼ Tsp. Dried Italian Herbs (optional)
- ½ Cup Cranberries
- 1 Tbsp. Maple Syrup
- 1 Tbsp. Balsamic Vinegar
Instructions:
- Put all of the marinade ingredients into a blender. Blend until smooth.
- Place chicken into a baking dish and pour the marinade onto the chicken. Cover and refrigerate the chicken for at least 30 minutes or as long as 24 hours.
- Once marinated, preheat oven to 375 degrees Fahrenheit.
- Add the cranberries, thyme and Italian herbs for the topping on top of the chicken evenly.
- Bake for 25-30 minutes. Note: If you are using skin-on chicken, start cooking with the skin side down.
- While the chicken is baking, mix the maple syrup and vinegar.
- Take the chicken out of the oven and turn skin-side up. Make sure the chicken is cooked through. If it needs more time, continue baking until ready.
- Brush the chicken with the syrup/vinegar mixture.
- Return the chicken to the oven and broil it for 3-4 minutes to crisp the top.
- Serve with the juices and roasted cranberries drizzled on each piece of chicken. Enjoy!
Recipe adapted from: www.cottercrunch.com
Pinto Beans & Rice with Ham
Serves: 6
Ingredients:
- 1 ½ Cups Dry Pinto Beans
- ½ Cups Chopped Onion
- 2 Cloves Minced Garlic
- 1 Bay Leaf
- ½ Tsp. Dried Thyme
- ½ Tsp. Black Pepper
- 1 lb Ham Hocks
- 8 Oz Smoked Sausage
- ¼ Tsp. Salt
- 3 Cups Hot Cooked Rice
Instructions:
- Either: soak the beans overnight in 4 cups of water and drain before using OR combine beans and 3 cups of water in a large saucepan, bring to a boil and reduce heat before simmering for 2 minutes. Remove from heat and cover. Set aside for 1 hour before draining.
- Add the beans, onion, garlic, bay leaf, thyme, pepper, and 3 cups of water to a saucepan. Add the ham hocks.
- Heat the pan until the water boils and reduce heat. Cover the pan and allow it to simmer for 1 ½ to 2 hours or until beans are tender. Add more water if needed, and stir occasionally while it simmers.
- Remove the ham hocks and allow them to cool a little.
- Remove the meat from the ham hocks when it is safe to touch, chop the meat, and set it aside. Discard the bay leaf.
- Cook the sausage in a medium skillet on medium heat until it is browned (about 5 minutes). Stir the chopped ham, sausage, and salt into the beans. Cover and cook for 5 minutes or more so that it is heated through.
- Serve over hot cooked rice. Enjoy!
Recipe adapted from www.bhg.com
Potato latkes on left, sweet potato latkes on right.
Potato Latkes
Serves: 12
Ingredients:
- 2 Yellow Onions
- 8 Large Potatoes, Peeled
- ½ Cup Flour
- 4 Eggs, Beaten
- 2 Tsp. Kosher Salt
- ½ Tsp. Black Pepper
- ½ Cup Olive Oil
- Sour Cream (garnish)
- Applesauce (garnish)
- Chives (garnish)
Instructions:
- Take the onions and potatoes and shred them either with a box grater or food processor.
- Take the shredded onions and potatoes and scoop them into a fine mesh strainer or cheesecloth. Squeeze out as much liquid as you can.
- In a large bowl, whisk the flour, egg, salt, and pepper. Stir in the potato and onion mixture. All pieces should be evenly coated.
- Pour about ¼ cup of olive oil into a skillet and heat over medium-high heat.
- Scoop out ¼ cup of the mixture at a time, and roll them with your hands into little balls. Flatten into a 3 inch disc.
- Put a few latkes in the pan at a time and press down on them with a spatula. Fry for approximately 3-4 minutes on each side until they are golden brown.
- Garnish with sour cream and chives or applesauce as preferred. Enjoy!
Oven method:
- Preheat oven to 425 degrees Fahrenheit.
- Pour ½ cup olive oil onto baking sheet and heat in the oven for 10 minutes.
- Put ¼ cup batter balls, flattened into 3 inch discs, onto the sheet and bake for 20 minutes.
- Flip and bake an additional 10 minutes.
Recipe adapted from heatherchristo.com
Sweet Potato Latkes
Serves: 8
Ingredients:
- 2 Yellow Onions
- 6 Large, Peeled Sweet Potatoes
- ¼ Cup Flour
- 4 Eggs, Beaten
- Kosher Salt to Taste
- Black Pepper
- ½ Cup Olive Oil
- Sour Cream and Chives (for garnish)
Instructions:
- Take a large bowl and grate the onion with a box grater. Squeeze out as much liquid as you can from the mixture and leave to keep draining.
- Use a box grater or food processor to grate the sweet potatoes.
- Mix the sweet potatoes, onions, flour, and eggs until combined in a large bowl. Season generously with salt and pepper.
- Scoop ¼ cup of the mixture at a time and roll them with your hands into little balls. Flatten them into about a 3 inch disc.
- Pour about ¼ cup of olive oil into a skillet and heat over medium high heat.
- Put a few latkes in the pan at a time and press down on them with a spatula. Fry for 3-4 minutes on each side until golden brown.
- Put a dollop of sour cream and chives on each latke for garnish. Enjoy!
Recipe adapted from heatherchristo.com
Simple Cranberry Sauce
Serves: 6
Ingredients:
- 12 Oz. Fresh Cranberries
- ¾ Cup Fresh Orange Juice
- ½ Cup Honey
Instructions:
- In a saucepan, add the cranberries, orange juice and honey.
- Simmer mixture over medium heat for approximately 10-15 minutes. The sauce is ready once the berries have popped and the sauce has thickened.
- Allow the cranberry sauce to cool completely. Refrigerate and serve at room temperature. Enjoy!
Recipe adapted from cookeatpaleo.com
Magenta Root Slaw
Serves: 4-6
Ingredients:
- 1 Large Beet
- 2 Carrots
- 2 Parsnips
- 1 Inch Fresh Ginger
- 1 Tbsp. Honey
- Juice of 1 Lemon
- Tsp. Salt (1 pinch)
Instructions:
- Peel the ginger and chop it finely.
- Trim and peel carrots, beets, and parsnips. Shred either in a food processor fitted with a shredding disk or by hand.
- Whisk honey, lemon juice, and salt together in a blow. Add the shredded vegetables. Toss to combine. Enjoy!
Recipe adapted from New School Cuisine.
Wheat Berry Apple Salad
Serves: 8
Ingredients:
- 1 Cup Wheat Berries (Dry)
- 1 Diced Granny Smith Apple
- ½ Cup Raisins
- ½ Cup Minced Flat-Leaf Parsley
- 2 Tbsp. Cinder Vinegar
- 2 Tbsp. Apple Juice
- ¼ Tsp. Salt
- ¼ Tsp. Pepper
- ¼ Tsp. Nutmeg
- ¼ Tsp. Cinnamon
- 3 Tbsp. Olive Oil
- 1 Tbsp. Lemon Juice
Instructions:
- Overnight, soak wheat berries in water. Berries should be fully submerged by about 2 inches.
- Drain the berries and rinse them.
- Bring 4 cups of water to a boil in a saucepan. Add the berries and simmer uncovered for 50 minutes or until cooked.
- Drain water. Allow berries to cool. Note: wheat berries will be firm and chewy, even fully cooked.
- Transfer berries to a large mixing bowl and add remaining ingredients. Mix together and refrigerate for at least two hours before serving. Enjoy!
Holiday Apple Salad
Serves: 15-20
Ingredients:
- 5-6 Apples
- 15 Oz. Canned Pineapple Chunks
- ¾ Cup Greek Yogurt
- 2 Tbsp. Honey
- 1 Cup Sour Cream
- 1 Cup Raisins
- 1 Cup Chopped Pecans. Sunflower or pumpkin seeds can be substituted for pecans for a nut-free option.
Instructions:
- Wash, core and cut apples into chunks. Chunks should be able the size of the pineapple chunks.
- Drain the can of pineapple chunks.
- Add all of the ingredients into a large bowl. Mix together. Refrigerate until ready to serve. Enjoy!