Wednesday, December 22, 2010

Miller Family Traditional Christmas Dinner

The Menu

Broiled Crab Legs

Buffalo Steaks

Bacon Braised Brussel Sprouts

Jet Potatoes

Spinach Salad


The Recipes

Broiled Crab Legs


1-1/2 pounds fresh or frozen crab legs, split*

3 tablespoons unsalted butter, melted

1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed

1/2 teaspoon finely shredded lemon peel

1 tablespoon lemon juice


Thaw crab legs, if frozen. Rinse and pat dry with paper towels. Place crab legs, cut side up, on the greased unheated rack of a broiler pan. Stir together butter, basil, lemon peel, and lemon juice. Brush crab legs with butter mixture.

Broil 4 to 6 inches from the heat for 3 to 4 minutes or until heated through.

They are made SUPER QUICKLY! This is the easiest part of the whole meal!

Buffalo Steaks

Usually we get 1 steak and all have a few bites of it. We have considered Elk steaks too, but as Tim hasn't gone hunting yet, we don't have any this year.

Dad's Christmas Potatoes

2 lb. frozen hash brown potatoes, thawed

1/4 tsp. pepper

1 tsp. salt

1/4 c. chopped green onion

¼ c. chopped red bell pepper

1 pt. sour cream

1 can cream of chicken soup

2 c. shredded cheddar cheese

Preheat oven to 350 degrees. Mix all ingredients in a large bowl, stirring well. Pour into greased casserole dish. Bake 45 minutes.

Yields 10 servings.

The green onion and red bell pepper make this Christmasy. My dad would make these every year at Christmas. The true Christmas comfort food!

Spinach Salad




Red onion

Goat cheese

Poppy Seed Dressing

Bacon-Braised Brussel Sprouts

This is my addition. I love Brussle Sprouts.. and bacon makes everything better. However, this is a new recipe to me, and I am considering nixing the panko bread crumbs and just kind of making this a roasted dish.


1 1/2 pounds Brussels sprouts, washed, and cut in half

4 ounces (about 1/2 cup) bacon, cut into small squares

1 clove garlic, peeled and smashed, plus 2 cloves, roughly chopped

4 sprigs thyme, plus 2 sprigs thyme, leaves only, chopped

2 cups low-sodium chicken stock

Kosher salt

Freshly ground black pepper

3 tablespoons balsamic vinegar

1/2 cup grated Parmigiano-Reggiano

1 cup panko bread crumbs or crackers

2 sprigs rosemary, leaves only, chopped

Extra-virgin olive oil


Preheat oven to 350 degrees F.

Take a large pan and set over medium-high heat. Add bacon and cook until fat renders 2 to 3 minutes. Add the smashed garlic clove, thyme sprigs and Brussels sprouts and cook gently until slightly caramelized. Add stock and reduce heat to a simmer. Season with salt and a little pepper, cover and simmer for 12 to 15 minutes until tender. Remove lid and add a splash of vinegar and reduce until syrupy, 2 to 3 minutes.

After Brussels sprouts are done cooking, put them in oven safe dish. In sheet tray and toss bread crumbs with rosemary, thyme leaves and chopped garlic, then drizzle with a little olive oil and salt and pepper. Sprinkle bread crumb mixture and Parmigiano over Brussels sprouts and bake in a hot oven until golden and crispy.

What are you making for Christmas Dinner?

1 comment:

Julianna said...

Sounds Good! I am still putting our together.
Merry Christmas!