Pumpkin season is leading up to Christmas, meaning a lot needs to be taken care of. From planning to prepping, decorating, and cooking hearty meals for loved ones, it requires a great effort to get this all done in time. So let us help you take one thing (food) off the list.
Holidays are about celebrating, spending time with loved ones, and treating our bellies with oh-so-scrumptious meals. Here, we have curated a list of Chef Laura’s 5 ingredients that will spice up your Christmas holidays and leave your loved ones wanting more.
#1 Turkey Chili Sexy Mexi
Turkey Chili is not an every weekend dish, making it all the more ideal for a Christmas party. With Chef Laura’s Sexy Mexi seasoning, you can yield a stellar batch of Turkey Chili.
Ingredients
- 1 tablespoon olive oil
- 1 lb lean ground turkey
- 1 medium onion diced
- 1 red pepper chopped
- 1 yellow pepper chopped
- 1 jar Chef Laura’s tomato sauce
- 2 cans diced tomatoes
- 2 cans black beans, rinsed and drained
- 2 cans red kidney beans, rinsed and drained
- 1 jar jalapeno peppers, drained
- 1 cup corn
- 3 tbsp Chef Laura’s Sexy Mexi Seasoning
- Salt and black pepper to taste
Optional toppings:
Green onions, shredded cheese, avocado, sour cream/Greek yogurt
Directions
- Heat the oil in a large pot over medium heat.
- Place turkey in the pot, and cook until brown.
- Add the onion, peppers, tomato sauce, diced tomatoes, beans, jalapeños, corn, and Sexy Mexi seasoning, Stir and season with salt and pepper.
- Cover and cook on low-medium heat for 1-3 hours
- Serve with toppings if desired.
#2 Once Upon a Thyme Dry Rub
Chef Laura’s Once Upon a Thyme dry rub spices can add a dash of oomph to your choice of meat and they go quite well with veggies, pasta and potatoes too.
Ingredients
- Use 2 Tbsp per 4 servings
- Oil, grapeseed, or sunflower
- 1 tsp Brown sugar (optional)
Directions
- Simply rub and press the spices onto your chicken, duck, or vegetables.
- This is also great for potatoes and pasta. If you’re looking for a nice crust on your dish, add a little organic or brown sugar to the spice mix, which will help caramelize the crust.
- If you’re skipping sugar, then opt to add a dab of oil to the spice blend. Mix a small amount of oil with the rub to form a paste that you can easily spread over your meat. This result won’t give you a crusty topping, but it will help add plenty of flavors.
- Cook as you normally would. Grill, sautée or bake
#3 Don’t Be a Jerk Chicken Marinade
Chicken marinade for Christmas; count us in! With Chef Laura’s Don’t be a Jerk Chicken Marinade spice blend, you’ll cook up a meal that will make your family kiss their fingertips.
Ingredients
- 2 boneless/skinless chicken breasts or bone-in chicken breast legs split (choose your preference)Zest of 2 limes
- 1 package of Chef Laura’s Don’t be a Jerk spice blend
- ½ cup plain yogurt
- 4 tbsp. grapeseed or any mild flavor oil
- 2 tbsp. lime juice
- 2 tbsp. olive oil
- 2 tbsp. lime juice
- ½ tsp Cayenne (optional, if you like extra heat)
Directions
- Add Chef Laura’s Don’t be a Jerk spice blend, yogurt, grapeseed oil, freshly squeezed lime juice, and lime zest in a mixing bowl. Stir to combine.
- Prepare the chicken by rinsing and pat dry. Put the chicken in a shallow casserole dish and cover it completely with Chef Laura’s Don’t Be a Jerk spice marinade making sure it coats the chicken.
- Place in the fridge to marinate for at least 30 minutes, up to overnight.
- Cook the chicken your favorite way by baking, grilling, or BBQ.
- Garnish with grilled lime slices, fresh thyme, cinnamon stick, or ginger.
#4 Montreal Steak Spice
Try Chef Laura’s Montreal steak spice seasonings and put magic on your Christmas dinner table.
Ingredients
- Use 2 Tbsp per 4 servings
- Oil, grapeseed, or sunflower
- 1 tsp Brown sugar (optional)
Directions
- Simply rub and press the spices onto your steaks or roasts. This is also great for potatoes and pasta.
- If you’re looking for a nice crust on your dish, add a little organic or brown sugar to the spice mix, which will help caramelize the crust.
- If you’re skipping sugar, add oil to the spice blend. Mix a small amount of oil with the rub to form a paste that can easily spread over your meat. This result won’t give you a crusty topping, but it will help add plenty of flavors.
- Cook as you normally would. Grill or roast.
#5 Hot Chicks: Tahini Lemon Salad Dressing
For this recipe, you must use Chef Laura’s Hot Chicks seasoning. And let us tell you, the end product will blow your taste buds away.
Ingredients
- 2 butterflied chicken breast
- 1 cup cooked basmati/red rice
- ½ cup finely chopped green onion
- ½ cup chopped shallots
- ½ cup roasted garlic
- 1 tbsp sweet chili sauce
- 2 tbsp garlic oil
- 1 cup julienne carrots
- 1/2 tbsp Chef Laura’s Hot Chick seasoning
- Salt and pepper to taste
Directions
- Coat chicken with Hot Chick seasoning, s/p. Grill chicken on medium-high heat for 8-10 minutes.
- While the chicken is cooking, chop vegetables.
- When chicken is cooked, let rest, then slice.
- Once fragrant, add carrots. Sauce for 3 minutes.
- Add rice, green onion, and sweet chili sauce.
- Flatten rice against the pan to crisp for 3-5 minutes.
- Stir and repeat a few times. Plate, add chicken, and enjoy!
Bon Appetit, lovelies!