3 Ways to Create a Festive and Frugal Holiday MealTop of the List
Feed your family without breaking the bank! Chef Nik Fields, CEO of Chic Chef, shares three dishes that are an irresistible combination of festive and frugal.
1. Roasted Garlic smashed Potatoes
3 pounds small red or white potatoes
1/4 cup Chic Chef Dr. Spice olive oil
1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 whole bulb garlic
2 tablespoons minced fresh parsley
1/2 cup parm cheese
Preheat the oven to 400 degrees F.
Roast garlic head for 30-45 minutes until it becomes soft
Boil potatoes until fork tender and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer.
Take the back of a small glass and press the potatoes down until smashed, but shape still enrich
Roast in the oven for 15 -25 minutes or until browned and crisp.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot
2. Caramelized Onion & Mushroom Crostini
3 medium yellow onions thinly sliced
2 tbsp vegetable oil divided
1/2 tsp salt
10 slices thin sliced baguette toasted
1 tsp shallot olive oil
2 oz. softened cream cheese
2 oz. button or baby bella mushroons cleaned and 1/4 inch sliced
1 large garlic clove minced
2 tbsp chopped parsley
1 tsp glazed onion balsamic
Add 1 tbsp veg. oil to a heavy skillet on simmer or very low heat, add onions and stir to lightly coat with oil. Sprinkle lightly with salt, 1/4 tsp. Cook stirring every 5 minutes until opaque and lightly browned, 30 to 45 minutes. Remove the onions and keep warm.
Wipe the skillet clean then add 1 tbsp veg. oil heat on med. high to high heat, add the sliced mushrooms, and 1/4 tsp. salt. Cook, turning occasionally until browned, 6 to 8 mins. Remove from the heat and allow to cool slightly, then add garlic and 1 tbsp chopped parsley, stir in, 1 minute. Remove mushrooms, chop into small pieces, and keep warm.
Wipe out the skillet again and put on stove on medium heat. Very lightly brush olive oil on both sides of the bread and place in the skillet, (2 batches).
Toast the first side, about 2 minutes, turn to toast the second side.
Spread the crostinis with cream cheese. Use your fingers or a fork to add caramelized onion, then add mushroom pieces. Sprinkle with the remaining parsley. Serve warm.
3. Cajun Fried Mac n Cheese
3 cups macaroni and cheese
2 cups vegetable oil, or more, as needed
2 large eggs, beaten
1 1/2 cups Panko
2 tablespoons Chic Chef Cajun Spice
Mix Cajun spice with e macaroni and cheese and place into the refrigerator until firm, about 3-4 hours.
Heat vegetable oil in a large stockpot or Dutch oven over medium high heat.
Using a small cookie scoop, roll macaroni and cheese into 1 1/4-to-1 1/2-inch balls, forming about 12.
Working one at a time, dip balls into eggs, then dredge in Panko, pressing to coat.
Working in batches, add balls to the Dutch oven and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
Serve immediately, garnished with chives, if desired.
Spicy Ranch dipping sauce
1 cup ranch dressing of your choice
10-15 drops of Chic Chef Co roasted garlic hot sauce