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Speaker 1: Hi everybody. I'm Kelsey Nixon and this is Kitchen Prescription

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Speaker 1: in the podcast you listen to when you don't know

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Speaker 1: what to make for dinner. Today is episode thirty nine,

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Speaker 1: Holiday Q and A. We are smack dab in the

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Speaker 1: middle of the holidays. Cookie exchanges, choir concerts, class parties,

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Speaker 1: work celebrations, favorite things parties. I know you know it,

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Speaker 1: and I am feeling it. In fact, the next four days,

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Speaker 1: three of the next four days, I've got an evening

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Speaker 1: holiday party, So buckle up. I know you get the idea.

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Speaker 1: Over the past couple of weeks, I've started to get

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Speaker 1: a handful of questions that I thought would be really

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Speaker 1: helpful to share here on the podcast when it comes

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Speaker 1: to the holidays and surviving the next couple of weeks.

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Speaker 1: But first, we're going to run through three simple recipes

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Speaker 1: you could throw on your meal plan if you're stuck

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Speaker 1: trying to decide what to make for dinner during this

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Speaker 1: very busy holiday season week. So let's jump into that

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Speaker 1: first recipe. Coconut corn chowder. Tis the season four soup, right,

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Speaker 1: Who doesn't love a soup? And what's so great about

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Speaker 1: a soup is not only is it comforting and fairly

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Speaker 1: easy when it comes to clean up because you're doing

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Speaker 1: everything in one pot. But I love making a double

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Speaker 1: batch and storing that in my freezer for an extra

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Speaker 1: busy night. I feel like soup is one of those

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Speaker 1: recipes that is the easiest to double up and save

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Speaker 1: for a future dinner, and this coconut corn chowder is

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Speaker 1: no exception. I really like this recipe because it actually

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Speaker 1: uses no heavy cream, just coconut cream in there. But

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Speaker 1: the coconut flavor is very mild. In fact, if anything else,

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Speaker 1: it's almost got like a Mexican twist a bit. There's

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Speaker 1: a teeny bit of human in this recipe. But what

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Speaker 1: I love about it is it's just full of flavor.

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Speaker 1: It's so yummy. While it's a super chowder, it's not

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Speaker 1: one of those some of those traditional soups that you

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Speaker 1: tend to have a ton this time of year, whether

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Speaker 1: it's like a chili or something like that, or even

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Speaker 1: a creamy tomato soup. I feel like a coconut corn

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Speaker 1: chowder feels like you're maybe mixing things up a bit,

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Speaker 1: but you still get the benefit of soup. So this

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Speaker 1: is a great recipe. It is a December Recipe Club recipe.

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Speaker 1: I love it. I know you'll love it too. Next. Okay,

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Speaker 1: Indian butter Chicken. This is hands down one of the

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Speaker 1: most popular recipes from Recipe Club this year. People have

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Speaker 1: gone crazy for this recipe. It is a skillet recipe.

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Speaker 1: It comes together in mainly minutes. It is a handful

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Speaker 1: of ingredients, and it's awesome. I tested this recipe probably

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Speaker 1: for two solid weeks where I would try a Garama

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Speaker 1: salid and then I take curry power, and I went

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Speaker 1: back and forth on a couple of things, and I

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Speaker 1: feel so awesome where we landed on it. And I've

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Speaker 1: heard from so many Recipe Club members that they just

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Speaker 1: love this so Indian buttered Chicken. I am making it

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Speaker 1: because I'm kind of like celebrating some of my favorite

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Speaker 1: recipe Club recipes throughout the year and making those this month,

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Speaker 1: the ones I know my family likes, the ones that

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Speaker 1: I know come together in minutes and that are crowdpleasers,

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Speaker 1: and this is certainly one of those. So if you're

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Speaker 1: not a member of Recipe Club, it might even be

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Speaker 1: worth joining just for the month. Get in there, get

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Speaker 1: this recipe. You can get right out if it's not

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Speaker 1: a good hit, but this one is worth getting in there,

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Speaker 1: and obviously we hope you join and stay and enjoy

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Speaker 1: all of the wonderful things that Recipe Club has to offer. Okay,

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Speaker 1: the third recipe is my five ingredient orange chicken bowls,

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Speaker 1: And this is a recipe that relies on an amazing

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Speaker 1: shortcut ingredient. The most popular item sold at Trader Joe's

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Speaker 1: is their frozen orange chicken. They're manverin orange chicken, and

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Speaker 1: so I thought, why not let's build upon this very

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Speaker 1: popular ingredient, add some fresh things to it to kind

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Speaker 1: of brighten it up a bit, because if you're a

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Speaker 1: Trader Joe's shopper, I'd be very surprised if you've never

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Speaker 1: tried this product. It's a great orange chicken and it

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Speaker 1: comes together very quickly. So I've got a whole recipe.

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Speaker 1: It includes some broccolis, some bell peppers, a couple of

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Speaker 1: other shortcut ingredients. It's bright, it's tasty, huge hit for

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Speaker 1: the whole family, and this is the perfect week to

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Speaker 1: do that. So there you've got it. Three recipes are

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Speaker 1: Coconut corn chowder, the Indian butter chicken, the five ingredient

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Speaker 1: orange Chicken balls, you're going to find all of those

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Speaker 1: recipes in recipe Club. And if you're looking for more

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Speaker 1: of an exhaustive meal plan, I've got both weekly and

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Speaker 1: monthly meal plans in recipe Club, So you'll find these

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Speaker 1: three recipes exactly on my meal plan for the week,

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Speaker 1: because the meal plan I put out is the meal

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Speaker 1: plan I execute at home. Or you can build your

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Speaker 1: own weekly meal plan by letting the ingredients you already

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Speaker 1: have on hand in your pantry, fridge, and freezer determine

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Speaker 1: what you'll make that week. Can We've got tons of

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Speaker 1: recipes in there. So all right, let's jump into the

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Speaker 1: back half of the podcast and discuss your holiday questions

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Speaker 1: when it comes to food, cooking and your kitchen. All right,

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Speaker 1: the first question I received a couple of times is

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Speaker 1: about drinks during the holidays. So a couple of you

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Speaker 1: have messaged me saying, my family doesn't drink or I

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Speaker 1: don't drink, but I want to do some sort of

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Speaker 1: fun and festive drink for Christmas or my holiday party

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Speaker 1: this year. Any ideas for easy mocktails? And I also

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Speaker 1: don't drink, so this is a perfect question for me

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Speaker 1: because I actually don't love the term mocktail, because I

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Speaker 1: think it kind of implies that it's something that's lesser

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Speaker 1: than I just think it's a different way of doing

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Speaker 1: a cocktail without alcohol, Right, Like, we can make some

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Speaker 1: really delicious drinks. So we're gonna jump around here a

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Speaker 1: couple of different ideas. First of all, a drink that

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Speaker 1: we make every Thanksgiving. It's a family tradition, and we're

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Speaker 1: going to say this is on the low list of

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Speaker 1: the totem pole when it comes to class value, meaning

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Speaker 1: this is this is gonna use some sugary drinks to

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Speaker 1: make one really good sugary drink. We call it slush.

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Speaker 1: We call it slush, and it is so yummy. What

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Speaker 1: you do is you take cranberry juice and fresh pineapple juice.

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Speaker 1: And if you're familiar with my holiday recipes, you know

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Speaker 1: that one of my most popular is my cranberry salad,

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Speaker 1: which comes from my family many years. It was my

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Speaker 1: mother's eighth grade home economics cookbook. And in part of

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Speaker 1: that recipe, you sweeten cranberries for a couple of hours

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Speaker 1: in the fridge or overnight, and then you drain or

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Speaker 1: you strain those cranberries so that there's not too much

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Speaker 1: liquid so I usually take that liquid from the cranberries,

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Speaker 1: which is going to be kind of sugared cranberry juice,

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Speaker 1: like it's so yummy, it's so yummy, and I take that,

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Speaker 1: I mix it with fresh pineapple juice and then I

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Speaker 1: freeze that. It's like a one to one ratio, and

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Speaker 1: then I freeze that in ice cube trays. And then

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Speaker 1: as we're getting ready to serve. We almost always do

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Speaker 1: this with Thanksgiving and usually Christmas, I will pop out

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Speaker 1: the cran pineapple ice cube trays into the glasses, or

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Speaker 1: I usually give that job to Ali, and then we

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Speaker 1: pour ginger ale over the top and you kind of

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Speaker 1: take a fork and you just mash it up and

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Speaker 1: it gets nice and slushy and delicious and it is

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Speaker 1: so so so yummy. So if you've got kids or

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Speaker 1: people who are I mean, there's nothing not fancy about that,

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Speaker 1: but that is a classic drink in my family, slush

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Speaker 1: one to one ratio of cranberry juice to pineapple juice,

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Speaker 1: ginger aile, so yummy. All right, let's talk about some others.

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Speaker 1: I feel like it's if you've never done mocktails at home,

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Speaker 1: a mock mohito is a great place to start in

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Speaker 1: a MOHEDA mohito typically have as a flavor profile of

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Speaker 1: citrus like lime and either seltzer or some people would

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Speaker 1: do like a something sweeter or like a sprite or

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Speaker 1: seven up or something like that, and fresh mint. That

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Speaker 1: I think is always always a good idea. I think

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Speaker 1: it translates throughout the entire year. It's a great summer drink.

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Speaker 1: But if you are going to do like a mack

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Speaker 1: mohito during the holidays, add some pomegranate seeds on top.

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Speaker 1: I think that's just a really nice holiday touch. And

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Speaker 1: if you add like a fresh sprig of mint with

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Speaker 1: some pomegranate seeds, you get that red green situation going on,

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Speaker 1: and it's a really pretty holiday drink. So I mean,

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Speaker 1: you can depending on how serious you want to get.

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Speaker 1: You know, you can, you can muddle stuff like you

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Speaker 1: can you can really get into it. But a mohito

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Speaker 1: is a very simple flavor profile that's liked by many,

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Speaker 1: and that's a great place to start. Now let's kind

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Speaker 1: of go somewhere. Let's go from refreshing to something more

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Speaker 1: warming hot ginger cider. So this is something I've done

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Speaker 1: before that I really love. I will take apple cider

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Speaker 1: and add a ginger tea bag to it and just

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Speaker 1: let it steep. So what I mean by that is,

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Speaker 1: I'll take apple cider and warm it over the stove

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Speaker 1: and add in a ginger tea bag like an herbal

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Speaker 1: tea ginger tea bag or two, depending on how much

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Speaker 1: cider I'm warming, and that gives it just what it does,

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Speaker 1: is it kind of just counterbalances the sweetness just a bit.

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Speaker 1: And I find that I love it. I love it

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Speaker 1: so so much. So if you're hosting people over, you

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Speaker 1: could even do this like in a crop pop or

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Speaker 1: a slow cooker, because they all, I've got some hot

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Speaker 1: ginger cider going with you, like some and you could

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Speaker 1: have a cinnamon stick to kind of swirl in there.

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Speaker 1: That would be delicious. You could also do something more

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Speaker 1: like a mold cider where you as opposed to a

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Speaker 1: mold wine where you take a combination of spices. But

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Speaker 1: if you're looking for something quick and easy, just adding

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Speaker 1: a ginger tea bag to some warm cider is that

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Speaker 1: is a nice easy way to do that. My son,

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Speaker 1: this is so funny. I put on your vanilla bean

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Speaker 1: steamer because my fifth grade son, my Sundays and fifth

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Speaker 1: grade Ali they have this tradition. Our elementary school is

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Speaker 1: situated kind of like by a town area, and on

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Speaker 1: Friday's all the fifth graders walked to town and it's

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Speaker 1: very exciting. It's like this teeny tiny taste of independence,

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Speaker 1: and there's a Starbucks and once a week he gets

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Speaker 1: a vanilla bean steamer, and I think it is his

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Speaker 1: first experience of feeling like he is a grown adult.

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Speaker 1: It's very cute. But vanilla bean steamer is super easy

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Speaker 1: to do at home with, especially if you utilize vanilla

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Speaker 1: bean paste. And vanilla bean paste is one of my

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Speaker 1: favorite ingredients to have on hand to really kind of

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Speaker 1: amplify something simple, whether it's fresh whipped cream or basic

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Speaker 1: sugar cookies. The cost of vanilla beans has gone up

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Speaker 1: so much in the past couple of years, but Trader

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Speaker 1: Joe still sells a vanilla bean paste for a really

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Speaker 1: good price under ten dollars. And if you wanted to

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Speaker 1: do vanilla bean steamers at home, you could warm whole

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Speaker 1: milk with a little bit of that vanilla bean paste

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Speaker 1: and do like use a frother and really get somebody

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Speaker 1: in there with a teeny bit of sugar so that

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Speaker 1: it's a little bit more sweet than traditional milk, and

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Speaker 1: that would be absolutely delicious and really fun. So vanilla

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Speaker 1: bean steamer. I know my Ali would vote for that.

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Speaker 1: And then finally we're going to end on a refreshing note,

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Speaker 1: a pomegranate BlackBerry spritzer. So there was a time when

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Speaker 1: I was living in New York City where mocktails were

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Speaker 1: really having a moment. This probably, I don't know, maybe

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Speaker 1: twenty twelve is when this was twenty ten, and we

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Speaker 1: would go to these restaurants and the sipping vinegars become

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Speaker 1: became very popular, and they were on lots of different menus,

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Speaker 1: and I was into it. A sipping vinegar is so cool.

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Speaker 1: It's usually and added, it's added to a drink like

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Speaker 1: a Seltzer bass, or sometimes it's it's kind of sipped

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Speaker 1: and taken in small amounts. But sometimes these sipping vinegars

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Speaker 1: are called shrubs. But you don't need to worry about that.

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Speaker 1: It's basically just taking some fresh berries or whatever, some

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Speaker 1: sugar and some vinegar, mashing that all together and letting

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Speaker 1: it sit for a couple of days in the fridge.

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Speaker 1: So I will do that, and then I will usually

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Speaker 1: I love this idea of using herbal teas in mocktails,

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Speaker 1: and so I would take like either a berry tea

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Speaker 1: bag or a pomegranate tea bag, something red and maybe

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Speaker 1: some fresh ginger and steep that and then cool it

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Speaker 1: and then pour the tea over ice, add a little

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Speaker 1: bit of lemon juice, some seltzer water, and then finish

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Speaker 1: with about two tablespoons of that BlackBerry sipping vinegar. It

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Speaker 1: may sound a little crazy, but if you want to

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Speaker 1: go nuts, this is a great place to go. If

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Speaker 1: you search Kelsey Nixon mocktail, there's going to be a

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Speaker 1: recipe that pops up for this BlackBerry ginger spritzer, and

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Speaker 1: it's a great recipe if you really want to go

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Speaker 1: out and make a fun mocktail for the holidays. So

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Speaker 1: hopefully those are a couple of easy ideas from something

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Speaker 1: as simple and basic as slush to this delicious BlackBerry

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Speaker 1: ginger spritzer, very very good, and obviously I'm gonna finish

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Speaker 1: with pomegranate seeds on that mock mohito the spritzer, and

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Speaker 1: it'll just be very beautiful. All right, Let's get to

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Speaker 1: our next question. I've heard from a couple of you

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Speaker 1: that you are not the biggest fans of baking during

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Speaker 1: the holidays, And one person in particular was like, but

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Speaker 1: I've been aside to bring the dessert to my family

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Speaker 1: holiday party. Any fun, really easy holiday dessert ideas. This

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Speaker 1: person was saying that they come from a food family

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Speaker 1: and she felt a lot of pressure to bring something impressive,

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Speaker 1: but she just didn't have the capacity and didn't want

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Speaker 1: to do that. She wants something simple. So here are

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Speaker 1: a couple of ideas of things I have done to

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Speaker 1: keep things simple when it comes to dessert and the holidays.

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Speaker 1: I love peppermint ice cream during the holidays. I think

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Speaker 1: that's a great thing to build off of. Rather than

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Speaker 1: feeling the pressure to make an entire baked good, whether

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Speaker 1: that be a cake or some cookies, or an elaborate

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Speaker 1: dessert like a boc LaVar or something like that, you

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Speaker 1: could just make a hot fudge sauce and if you

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Speaker 1: did like a peppermint ice cream with hot fudge sauce,

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Speaker 1: that would be delicious. You could also do, like even

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Speaker 1: a really simple brownie to go with that, even if

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Speaker 1: it's a box brownie, a box brownie with a scoop

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Speaker 1: of peppermint ice cream and a homemade hot fudge sauce. Delicious.

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Speaker 1: No one's going to complain about that. So that's the

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Speaker 1: first place they went, because I've definitely done that before.

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Speaker 1: My second suggestion is, if you really maybe it's not

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Speaker 1: even that you don't want to, but you just don't

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Speaker 1: half the time, pick something up from a local bakery.

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Speaker 1: I any chance we get to support a small business

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Speaker 1: during the holidays. I am a fan of and so

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Speaker 1: if you could pick up a pie from a local

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Speaker 1: pie shop, or cookies from a local cookie shop, whatever

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Speaker 1: it may be, picking up a dessert I think is

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Speaker 1: a great idea if you can avoid just going to

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Speaker 1: your standard big box grocery store and go somewhere where

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Speaker 1: you get the opportunity to support a small business. And

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Speaker 1: then it's also a great talking point because if you

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Speaker 1: show up with your pie from Mother MoU, that's an

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Speaker 1: example of a bakery in my town and they're known

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Speaker 1: for pies and ice cream. And if I brought a

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Speaker 1: Mother MoU pie, it gives me an opportunity to tell

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Speaker 1: everybody there, oh, if this piees from Mother MoU, love

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Speaker 1: supporting them. Their shop is so cute, and it gives

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Speaker 1: you an opportunity to let everybody there know that they

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Speaker 1: exist and hopefully to go in and support them. So

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Speaker 1: there's no shame in supporting someone small to bring something sweet.

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Speaker 1: And then the last thing I want to recommend is

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Speaker 1: I actually just recommended this to a friend. Do like

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Speaker 1: a decadent hot chocolate can be really fun for dessert,

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Speaker 1: and I did alive a couple of weeks ago on

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Speaker 1: Instagram where I was sharing a hot chocolate hack. You

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Speaker 1: just take really good chocolate milk, like I'm talking real good.

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Speaker 1: In fact, I think I mentioned this on the last

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Speaker 1: podcast episode. You just warm up chocolate milk and that

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Speaker 1: becomes your hot chocolate. So you forget about the powder

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Speaker 1: and the water down whatever it is, and you just

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Speaker 1: take good chocolate milk you warm that up. And then

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Speaker 1: I love serving hot chocolate with biscotti, which is like

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Speaker 1: more of a crispy cookie that you can dip in

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Speaker 1: and if you dip it in the hot chocolate, it

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Speaker 1: kind of softens just a bit, and oh that's so yummy.

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Speaker 1: That's another fun, fun thing that really takes no baking

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Speaker 1: expertise whatsoever. Obviously you're just going to pick up the

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Speaker 1: BUSCOTTI you could make it from scratch, but don't worry

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Speaker 1: about it, just pick it up. If you pick it

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Speaker 1: up at Trader Jos. Trader Joes have some really good

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Speaker 1: biscotty options this time of year, all right. The third

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Speaker 1: question was someone asking about a tradition for Christmas Eve dinner.

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Speaker 1: This is someone who said that they grew up with

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Speaker 1: a tradition of prime rib on Christmas Eve, but they've

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Speaker 1: got a bunch of little kids and they live far

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Speaker 1: away from families, so she wanted an idea she could

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Speaker 1: replicate for her kids year after year. And I was like,

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Speaker 1: I have an idea for you. I know exactly what

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Speaker 1: you should do, because we've started doing this and we

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Speaker 1: call them reindeer rips. So this idea first came from

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Speaker 1: my friend Melissa, and the ideas that you make ribs

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Speaker 1: on Christmas Eve, and everybody eats their ribs, and you

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Speaker 1: take the bones after you've eaten all that delicious meat

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Speaker 1: off the bones, and you save the bones for the reindeers,

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Speaker 1: and just before you go to bed, you scatter the

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Speaker 1: bones in the front yard and the reindeer come and

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Speaker 1: they have their reindeer rips, so they're gone in the

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Speaker 1: more It's kind of a fun tradition, and I love

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Speaker 1: it because I always look forward to ribs and it's

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Speaker 1: usually something we have in the summer more often, so

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Speaker 1: by the time Christmas comes around, I'm ready for a

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Speaker 1: reb meal. We'll do ribs and mashed potatoes and rolls,

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Speaker 1: and it's been really fun. So consider that as being

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Speaker 1: an easy Christmas Eve dinner tradition to take on. It's

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Speaker 1: been really special for my family and I look forward

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Speaker 1: to continuing that through their childhood. All right, thank you

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Speaker 1: so much for being here. Before we go, let's take

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Speaker 1: a moment to celebrate our real life recipe success of

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Speaker 1: the week. Guys, this is so cool, Okay, Cassie f

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Speaker 1: recently wrote to me in an Instagram DM, this is

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Speaker 1: so cool. Hey, Kelsey, I just wanted you to know

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Speaker 1: I've made it my personal goal to cook every single

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Speaker 1: recipe Club recipe by the end of the year, which

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Speaker 1: means including the December ones. She has twelve new recipes

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Speaker 1: to cook this month, and she's so ready. She says,

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Speaker 1: inflation is made groceries a tad difficult, but she's making

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Speaker 1: it her own Christmas gift to get through all twelve

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Speaker 1: that includes the original five I sent her in December

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Speaker 1: of last year. I am so excited, she says, I'll

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Speaker 1: have to send you an update if and when I finish.

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Speaker 1: So Cassie, we are cheering you on. I am so impressed.

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Speaker 1: It's like the movie Julie and Julia. I cannot believe it.

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Speaker 1: There's been over sixty recipes shared and she's cooked them all.

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Speaker 1: It's amazing and I just want to give her a

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Speaker 1: massive virtual high five, saying, you go, girl, I believe

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Speaker 1: in you. You're going to get through all of those recipes.

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Speaker 1: So so awesome, So nice of her to send me

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Speaker 1: that message. All Right, you guys, thank you so much

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Speaker 1: for being here. And until next time, I'm Kelsey. We'll

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Speaker 1: see you next week