While turkey often takes the spotlight during holiday feasts, there's a world of mouthwatering alternatives waiting to grace your table.Maybe you don't like turkey or too expensive or just to much work to prepare.We are excited to offer you these recipes.
Serving a whole roasted salmon can be a show-stopping centerpiece. Its rich flavour and impressive presentation make it ideal for grand gatherings. Try seasoning with herbs and citrus for a refreshing taste that complements the festivities.
Whole Roasted Salmon with Herbs
Savour the divine flavours of a Whole Roasted Salmon infused with aromatic herbs. This dish promises a delightful harmony of tender fish complemented by an enticing herbaceous touch, creating a culinary masterpiece that's both elegant and delectable.
Ingredients:
- 1 whole fresh salmon (about 4-5 lbs), scaled and cleaned
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 lemon, thinly sliced
- Fresh herbs (rosemary, thyme, dill)
- Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Rinse the salmon and pat dry with paper towels. Make a few diagonal cuts along the body of the salmon (about 1-inch deep), spaced an inch apart.
3. Rub the salmon inside and out with olive oil. Season the inside cavity generously with salt and pepper.
4. Stuff the cavity with minced garlic, lemon slices, and a bunch of fresh herbs.
5. Place the salmon on the prepared baking sheet. Drizzle a little extra olive oil over the top and sprinkle with more salt and pepper.
6. Roast the salmon in the preheated oven for about 20-25 minutes per pound, or until the internal temperature at the thickest part reaches 145°F (63°C). The cooking time can vary based on the size of the fish.
7. Once cooked, remove the salmon from the oven and let it rest for a few minutes before serving.
Nutritional Information (Per Serving):
- Calories: Approximately 300-350 kcal
- Protein: 35-40g
- Fat: 18-20g
- Carbohydrates: 0g
- Fiber: 0g
Adjust the seasoning and herbs to suit your taste preferences. This Whole Roasted Salmon with Herbs makes a stunning centerpiece for holiday gatherings and offers a healthy, flavorful meal option.
Herb-Crusted Pork Tenderloin with Veggie Medley Stuffing
For a delightful twist, consider a succulent pork tenderloin stuffed with a medley of seasonal vegetables. It's a savoury dish that marries the robust flavours of pork with the vibrant taste of assorted veggies, making it a crowd-pleaser.
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Ingredients:
- 1 pork tenderloin (about 1 to 1.5 lbs)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
For the Stuffing:
- 1 cup mixed vegetables (bell peppers, zucchini, carrots, etc.), diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 tablespoon olive oil
Herb Crust:
- 1/4 cup breadcrumbs (use almond meal for a keto version)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons grated parmesan cheese (optional, omit for keto)
Nutritional Information (Approx. per serving):
- Calories: 250-300 kcal
- Protein: 25-30g
- Fat: 10-15g
- Carbohydrates: 5-8g
- Fiber: 2-3g
Preparation Tips:
1. **Preheat** your oven to 375°F (190°C).
2. **Prepare the Pork:** Cut a lengthwise slit down the center of the tenderloin, but not all the way through. Open it up like a book and flatten slightly with a meat mallet.
3. **Prepare the Stuffing:** In a pan, heat olive oil over medium heat. Add onions, garlic, and mixed vegetables. Sauté until tender. Season with thyme, rosemary, salt, and pepper. Set aside to cool.
4. **Stuff the Pork:** Spread the cooled veggie medley stuffing evenly onto the opened pork tenderloin. Roll it back up and secure with kitchen twine.
5. **Herb Crust:** In a bowl, mix breadcrumbs (or almond meal), fresh herbs, and parmesan cheese (if using).
6. **Coat the Pork:** Brush the pork with olive oil and sprinkle the herb crust mixture evenly over the surface, patting gently to adhere.
7. **Sear and Roast:** Heat an ovenproof skillet over medium-high heat. Sear the pork on all sides until browned. Transfer the skillet to the preheated oven and roast for about 20-25 minutes or until the internal temperature reaches 145°F (63°C) for medium doneness.
8. **Rest and Serve:** Remove the pork from the oven, cover loosely with foil, and let it rest for 5-10 minutes before slicing. Serve with your favorite sides.
This Herb-Crusted Pork Tenderloin with Veggie Medley Stuffing is a delightful main course that's both flavorful and satisfying, perfect for a festive gathering or a special dinner. Adjust seasoning and herbs to suit your taste preferences!
Keto- Baked Eggplant Parmesan
Baked eggplant parmesan is a delightful dish that's perfect for a comforting dinner or a family gathering. Adjust the seasoning and cheese amounts to suit your taste preferences, and enjoy this flavorful, cheesy delight!
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Keto Baked Eggplant Parmesan
Vegetarians and eggplant enthusiasts will savour this classic Italian dish. Layers of eggplant, marinara sauce, and melted cheese create a comforting and indulgent meal. It's a sure winner for those seeking a meatless holiday option.
Ingredients:
- 1 large eggplant, sliced into ½-inch rounds
- 2 eggs
- 1 cup almond flour
- 1 cup grated Parmesan cheese
- 2 cups low-carb marinara sauce
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
- Olive oil for brushing
Instructions:
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Slice the eggplant into rounds. Sprinkle salt over the slices and let them sit for about 15 minutes to draw out excess moisture. Pat dry with paper towels.
3. In one bowl, whisk the eggs. In another bowl, mix the almond flour, grated Parmesan cheese, salt, and pepper.
4. Dip each eggplant slice into the egg mixture, coating both sides, then dredge in the almond flour-Parmesan mixture, ensuring an even coat.
5. Place the coated eggplant slices on the prepared baking sheet. Lightly brush the tops with olive oil. Bake for 25-30 minutes or until golden brown and tender.
6. In a baking dish, spread a thin layer of marinara sauce. Place half of the baked eggplant slices on top.
7. Add another layer of marinara sauce over the eggplant and sprinkle half of the shredded mozzarella cheese.
8. Repeat the layers with the remaining eggplant, marinara sauce, and mozzarella cheese.
9. Cover the baking dish with foil and bake for another 15-20 minutes until the cheese is melted and bubbly.
10. Remove from the oven and let it cool for a few minutes before serving.
Nutritional Information (per serving):
- Calories: Approximately 250
- Total Fat: 16g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 15g
Preparation Tips:
- Choose eggplants that are firm and glossy for the best results.
- Salting the eggplant slices before baking helps remove excess moisture, making them less bitter and soggy.
- Ensure the eggplant slices are evenly coated with the egg and almond flour-Parmesan mixture to create a crispy exterior when baked.
- Use a good-quality, low-carb marinara sauce to keep the dish keto-friendly.
Enjoy your keto-friendly Baked Eggplant Parmesan!
Lemon-Herb Roasted Whole Chicken Recipe
A beautifully roasted chicken is a versatile and tasty alternative to turkey. Infuse it with aromatic herbs and spices for a dish that's tender, juicy, and pairs perfectly with a variety of side dishes.
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Ingredients:
- 1 whole chicken (about 4-5 lbs)
- 2 lemons, halved
- 4 cloves of garlic, minced
- 2 tablespoons olive oil
- 2 sprigs of fresh rosemary
- 4 sprigs of fresh thyme
- Salt and pepper to taste
Instructions:
1. **Preparation:**
- Preheat the oven to 375°F (190°C).
- Rinse the chicken thoroughly under cold water and pat dry with paper towels. Place it on a roasting pan or oven-safe dish.
- Season the cavity of the chicken with salt and pepper. Stuff it with one halved lemon, garlic cloves, and a sprig each of rosemary and thyme.
- Truss the chicken with kitchen twine if desired to help it cook evenly.
2. **Seasoning the Chicken:**
- Drizzle olive oil over the chicken and rub it all over the skin.
- Season the chicken generously with salt and pepper.
- Squeeze the juice of the other lemon halves over the chicken and place them around the chicken in the roasting pan.
- Scatter the remaining rosemary and thyme sprigs over the chicken.
3. **Roasting:**
- Place the roasting pan in the preheated oven and roast the chicken for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Baste the chicken with the pan juices every 20-30 minutes for a beautifully browned, flavorful skin.
4. **Resting and Serving:**
- Once done, remove the chicken from the oven and let it rest for about 10-15 minutes before carving.
- Carve and serve the juicy lemon-herb roasted chicken with your favorite sides!
Nutritional Information:
- Nutritional values vary depending on the size of the chicken and specific ingredients used. On average, a 4-5 lb roasted chicken without skin contains roughly:
- Calories: 190-240 kcal per 4 oz serving
- Protein: 24-28 grams
- Fat: 9-12 grams
- Carbohydrates: 0 grams
Preparation Tips:
- **Trussing the Chicken:** If you're unfamiliar with trussing, there are various tutorials available online, or you can simply tuck the wings under the bird and tie the legs together.
- **Cooking Time:** The cooking time can vary based on the size of the chicken, so it's essential to use a meat thermometer to check for doneness.
- **Juicy Chicken:** To ensure a juicy chicken, avoid overcooking. Once it reaches the safe internal temperature, remove it promptly from the oven to prevent it from drying out.
This Lemon-Herb Roasted Whole Chicken is a delightful centerpiece for any holiday meal, offering both beautiful flavors and aromatic scents while it cooks!
Slow-Roasted Beef Rib Roast
ndulge in the richness of beef or lamb for an opulent holiday feast. Whether it's a succulent prime rib roast, a slow-cooked beef brisket, or a flavorful roasted leg of lamb, these meats offer a luxurious alternative to the traditional turkey.
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Ingredients:
- 1 beef rib roast (about 4-5 pounds)
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
Instructions:
1. **Prepare the Roast:**
- Preheat your oven to 250°F (120°C).
- Mix minced garlic, olive oil, salt, pepper, rosemary, and thyme in a bowl to create a paste.
- Rub the paste all over the beef rib roast, ensuring it's evenly coated. Let it marinate for at least 1-2 hours or ideally overnight in the refrigerator.
2. **Roasting:**
- Place the marinated beef rib roast on a roasting pan with a rack.
- Slow-roast in the preheated oven for about 4-5 hours (or until the internal temperature reaches your desired doneness using a meat thermometer – for medium-rare, aim for 135°F or 57°C).
- Once done, remove the roast from the oven and let it rest for 15-20 minutes before slicing.
3. **Tips for Roasting:**
- Slow roasting at a low temperature ensures a tender and evenly cooked roast. Consider using a meat thermometer to monitor doneness.
- Letting the roast rest after cooking allows the juices to redistribute, resulting in a juicier and flavorful roast.
Herb-Crusted Roasted Leg of Lamb
flavorful roasted leg of lamb, these meats offer a luxurious alternative to the traditional turkey.
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Ingredients:
- 1 leg of lamb (about 5-6 pounds)
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- Zest of 1 lemon
Instructions:
1. **Prepare the Lamb:**
- Preheat your oven to 350°F (175°C).
- In a bowl, mix minced garlic, olive oil, salt, pepper, rosemary, thyme, parsley, and lemon zest to create a herb paste.
- Rub the herb paste all over the leg of lamb, ensuring it's well coated. Allow it to marinate for at least 2 hours or overnight in the refrigerator.
2. **Roasting:**
- Place the marinated leg of lamb on a roasting rack in a pan.
- Roast in the preheated oven for about 1.5-2 hours (or until the internal temperature reaches your desired doneness – for medium-rare, aim for 135°F or 57°C).
- Once done, remove the lamb from the oven and let it rest for 15-20 minutes before carving.
3. **Tips for Roasting:**
- For added flavor, consider adding a splash of red wine or broth to the roasting pan.
- Tent the lamb loosely with foil while resting to keep it warm and retain its juices.
Enjoy these slow-roasted delights by ensuring thorough marination, using fresh herbs, and monitoring the cooking temperatures for the perfect juicy and flavorful beef rib roast or leg of lamb! Adjust cooking times based on your desired level of doneness.
This holiday season, explore beyond the expected and embrace these delectable alternatives that promise to make your celebrations truly unforgettable. Elevate your feast with flavors that tantalize the taste buds and create cherished memories around the table.
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