10 Secrets To De-Stress Your Holiday, Part 1

November 17, 2016December 22, 2016 Rachel Sherwood

1. Make-ahead meals and no cooking required appetizers
2. Planning a workable menu and advance preparation
3. Decorate for less
4. Setting up for success
5. Get what you really need

I love this time of year! There is something magical about the holidays with all the food, parties, and presents. It is such a special time sharing the joys of the year, being thankful for all we have and creating memories together.

As much fun as the holidays are, there always seems to be so much to do and so little time to do it. Many clients share with me how they dread all the stress that comes with the holidays and worry about it being perfect.

We have all been there – guests arrive late, the turkey gets overcooked, you drop the side dish, you didn’t set enough places at the table, you worry about having enough food or dealing with family drama. It is enough to make anyone want to hibernate for the winter.

Yet some of our best memories are baking cookies with that special someone, preparing that favorite family recipe and sharing in the fun and laughter of gathering together. We make memories as we sit down to a beautiful feast with our most loved family and friends.

For me, food is more than just a delicious meal, it brings people together. Have you ever noticed at the holidays, no matter how big or small the house, people always gather in the kitchen? There is a reason for this. They come for food, but what really matters are the stories shared and memories made. The greatest gift I can give someone is a meal in my home. Not only is it a delicious, nutritious meal, but it is the gift of my time, a display of love and sharing that really makes it special. Food fills the physical need of hunger but being in community with others fills the need to belong and be loved.

So this year, I am sharing my top 10 secrets to help simplify and de-stress your holidays. In this holiday entertaining series, this week’s top tips include Make-ahead meals for busy nights & unexpected guests and no-cooking-required appetizers that are amazing.

1. Make-ahead meals

Make-ahead meals are essential for easy dinners all year, but holiday time makes them perfect for impromptu parties and welcoming last minute guests. Note that these are not crock-pot meals that can take up to 8 hours to defrost and 6 hours to cook. The key to efficient make-ahead meals is packaging them in small or individual portions, locking in the best flavor to feed as few or as many as you need, quickly and easily. Use recipes that are complete meals including a protein, vegetable and starch option all in one so when the dinner time is near, there is no extra work required.

One of my family favorites is Italian stuffed shells that can be filled with cheese, vegetables and meats. We get together and make a party out of it, making hundreds. We all have a good time and go home with a few meals in hand.

(Italian stuffed shells packaged for the freezer)

Find more Make-Ahead Meals here!

2. No-Cook Appetizers

Sometimes I just don’t have the time or energy to cook but people still need to be fed. For simple stunning party food, cheese plates are my go-to appetizer. They are perfect for the holidays as they can be made ahead of time, require no cooking, and can please any diet with the right accompaniments. Keep a variety of hard cheeses and cured meats on hand and pair them with crackers, nuts, fruits, vegetables, or preserves. Create a beautiful and tasty platter that can serve as first appetizers, first courses and even desserts.

Need help knowing what pairs well together? Get the Pretty Plate Cheese Guide to learn the 3 no-fail cheese plate combinations and a variety of tasty accompaniments that pair well. This guide is also a perfect stocking-stuffer or hostess gift.

You can also get one of my favorite kitchen tools, the Magic Cheese Knife, to make cutting cheese a breeze!

Happy Entertaining!

Make-Ahead Meals

August 6, 2015 Rachel Sherwood

It’s not always easy to get meals on the table especially when you are tired after a long busy day. As I am getting ready to have a baby soon I am happy to share some of my secrets to Make-Ahead Meal Success.

Make-ahead meals are essential to any kitchen that feeds a busy lifestyle. When you have a few tried and true meals that are always ready to go you will never worry about what is for dinner again.

Make-ahead meals work best when they are in the portion size you need, so they defrost quickly and are at the point of “heat and serve”. Not to say that crock-pot meals do not fall into this category but the problem with crock-pot meals is they still require lots of advance thought, allowing them to thaw and cook for 6-8 hours. Our goal is to eliminate all extra thought and work to the absolute minimum, because when you are running late and hungry – it is already too late. The secret to success is in the storage and packaging of items for easy use.

These techniques are perfect to help those tired new moms, gifts for those who are sick, and anyone with a busy lifestyle who wants to get a homemade dinner on the table quickly.

Soups Storage:

(individually packaged frozen soups)

Homemade soup and chili are great to have on hand. Storing them flat in individual servings makes for quick thawing and saves space in the freezer by stacking them.

Try my Creamy Tomato Basil Soup.

Ready-Made Meals for One or Many:

(Frozen Lasagna Rolls)

As an entrée I love to have Lasagna Rolls on hand as they are simple enough for children and fancy enough for a dinner party.

The key is to make and freeze in individual portions you can take out just enough for one or enough for a party if needed.

Complete Meal with No Dishes:

Some days just the thought of “what’s for dinner” can be too much. It’s great to have a few Complete Meal options ready to go that are just “heat and serve”. Even better portion these into foil pans so you don’t even have to worry about extra dishes.

Chicken and Broccoli Cheese Casserole is a perfect ready-made complete meal.

(Label, date and put cooking instructions on freezer packages for easy use)

Always label and date the package so you know what it is but I suggest taking it one step further and writing the cooking instructions directly on the package so you don’t have to think about it later making for easy husband help.

Dessert: Apple Pie in an Instant

I always make the apple pies for my family holidays but the last thing I want to do when I have a newborn baby is chop apples.

(Apple pie baked and prep for freezer apple pie)

So instead my pies are actually already prepared. You can buy apples when they are fresh and on sale getting the best quality and saving money, then mix the filling in advance and freeze it separately. Again I freeze it flat so it thaws quickly the only thing I need to do is dump this in a piecrust and put it in the oven. I will never prepare just one pie; I always process enough apples for at least 2-3 so I can have homemade pies whenever I need them.

(Apple Pie, get the recipe here).

Classic Apple Pie

August 6, 2015August 2, 2015 Rachel Sherwood

I will never prepare just one apple pie; I always process enough apples for at least 2-3 so I can have homemade pies whenever I need them.

Apple Pie Filling:

6 cups thinly sliced peeled apple
1 tablespoon lemon juice (optional, if apples lack tartness)
2/3 cup granulated white sugar
2 tablespoons flour
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg

Combine all ingredients in a large bowl and toss to coat, all to rest for 10 minutes, toss again. Place apples in a pie crust to bake or freeze for later use.

Cover pie with an additional piecrust or use crumb topping. Cover edge of pie with foil and bake at 375 degrees for 25 minutes. Remove the foil from the edge and bake for additional 20-25 minutes until top is golden. Allow pie to cool before slicing.

Crumb Topping:

2/3 cup flour
½ cup sugar
¼ teaspoon nutmeg
¼ teaspoon cinnamon
5 tablespoons butter, softened

Combine all ingredients in a medium bowl and mix until crumbly. Spread evenly over apples and bake as directed.

Makes one 9-inch pie.

Chicken and Broccoli Cheese Casserole

August 4, 2015August 2, 2015 Rachel Sherwood

Chicken and broccoli cheese casserole is a Complete Meal with no dishes!

1 tablespoon butter
1 medium onion, diced about 1 cup
1/8 cup flour
1 cup chicken broth
2 tablespoons mustard
2 tablespoons chili sauce like Sriracha
1 cup sharp cheddar cheese
2 cups broccoli
1 cup rice, cooked
1 large chicken breast, cut in 1/2in cubes, about 1 cup

Topping:

1 tablespoon butter, melted
¼ cup coarse breadcrumbs
½ Parmesan cheese

Preheat oven to 400 degrees, and grease a 2-quart casserole dish.

In a large saucepan heat butter and sauté onion, seasoning with salt and pepper.Cook for 2 minutes until tender, add the flour and cook one minute more. Whisk in the chicken broth cooking for 3 min more to make a thick sauce.

Remove from heat; add mustard, chili sauce, cheese, broccoli, rice and chicken stir to coat. Pour mixture into prepared pan. Sprinkle topping mixture evenly over top and bake until bubbling and chicken is cooked through about 25-30 minutes.

Serves 4.

To freeze: make as directed allowing sauce to cool before adding the chicken (you can also use cooked or shredded chicken if that is easier for you). Pour into pan as directed and cover tightly with plastic wrap, then foil. Prepare the topping mixture and keep this separate in a plastic freezer bag attached to the casserole to add just before baking. Thaw overnight in the refrigerator and bake as directed. Or cover with foil and bake for 25 minutes then remove foil and bake for an additional 25-30 minutes until bubbly and chicken is cooked through.

Lasagna Rolls

August 2, 2015 Rachel Sherwood

As an entrée I love to have Lasagna Rolls on hand as they are simple enough for children and fancy enough for a dinner party.

20 lasagna noodles cooked according to package directions.

Cool the cooked pasta by running under cold water.

For Cheese Filling:

2 eggs
2 cups whole-milk ricotta cheese (or 1 15oz container)
2 cups grated mozzarella
2 cups grated cheddar (sharp cheddar adds a nice tang)
2 cups grated Parmesan
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon onion powder

In a large bowl mix the eggs, ricotta, and all three cheeses together, season with salt, pepper and onion powder. Mix well to combine.

Lay out cooked lasagna noodles on a flat surface. Spread 1/4 cup cheese mixture over each noodle; leaving 1 inch at the end of the noodle free from cheese. Carefully roll up the noodle moving towards the open end to make a tight roll and place seam side down. Repeat with remaining noodles.

Pour a bottle full of sauce into an ungreased baking dish. Place roll-ups seam side down, cover top with remaining sauce.

Bake covered, at 375° for 20-25 minutes if thawed 45-60 minutes if frozen or until heated through. If desired, uncover and top with additional sprinkle of cheese, bake for 5-10 minutes until melted.

Freeze individually in plastic freezer bags without sauce.

Add optional flavorings:

½ cup herbs (like basil, rosemary, thyme and oregano)
½ cup spinach (1 10oz frozen package drained and squeezed dry)
1lb Italian sausage (2 cups cooked and crumbled small)
1 lb beef and ½ cup onion (2 cups cooked and crumbled small)
16 oz mushrooms cooked with 2 cloves garlic and pressed dry
1 cup cooked diced peppers
1 cup firm tofu diced small

make ahead meals