Recipes
Easy Holiday Dinner
Serves 2 Full Hotel Pans about 20 people Prep Time 15 mins Cook Time 45 mins
INGREDIENTS
Ribeye Roast with Carrots and Onions
Roasted Red Skinned Potatoes
Bacon-Braised Brussel Sprouts
Brown Sugar
Optional Meat sauce:
2T chopped garlic
2 ea onion, diced
2 lb 90/10 ground beef
PREPARATION
Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, about 8 minutes; drain.
Meanwhile, brown ground beef and onion in a large skillet over medium heat; stir in spaghetti sauce and simmer for 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
Spread 1/2 of the ziti in the bottom of the prepared dish; top with Provolone cheese, sour cream, 1/2 of the meat sauce, remaining ziti, mozzarella cheese, and remaining meat sauce. Top with grated Parmesan cheese.
Bake in the preheated oven until heated through and cheeses have melted, about 30 minutes.
Baked Ziti
Serves 2 Full Hotel Pans about 20 people Prep Time 15 mins Cook Time 45 mins
INGREDIENTS
2 lb dry ziti pasta
1 ea #10 can marinara sauce
1/4c oregano fresh
1/4c basil fresh
3 c sour cream
12 oz colby jack cheese, shredded
12 oz mozzarella cheese, shredded
2 oz grated Parmesan cheese
Optional Meat sauce:
2T chopped garlic
2 ea onion, diced
2 lb 90/10 ground beef
PREPARATION
Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, about 8 minutes; drain.
Meanwhile, brown ground beef and onion in a large skillet over medium heat; stir in spaghetti sauce and simmer for 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
Spread 1/2 of the ziti in the bottom of the prepared dish; top with Provolone cheese, sour cream, 1/2 of the meat sauce, remaining ziti, mozzarella cheese, and remaining meat sauce. Top with grated Parmesan cheese.
Bake in the preheated oven until heated through and cheeses have melted, about 30 minutes.
Cilantro-Lime Vinaigrette
INGREDIENTS
2 oz fresh lime juice
2 oz white balsamic vinegar
1 ea garlic clove, minced
⅓ c honey
½ t kosher salt
pinch ground coriander
2 T extra-virgin olive oil
1 ½ T chopped fresh cilantro
1 ea jalapeno pepper, seeded and coarsely chopped
PREPARATION
Place the jalapeno pepper and garlic clove into a blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the blender on medium speed, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.
SWEET POTATO BLACK BEAN BURGER
Serves 2 Full Hotel Pans about 20 people Prep Time 15 mins Cook Time 1 hr 30 mins
INGREDIENTS
2 c mashed sweet potato (~2 large sweet potatoes)
1 c cooked salted black beans rinsed and well drained
1 – 1 1/2 c cooked brown rice (or sub cooked quinoa)
1/2 c walnut very finely chopped
1/2 c finely diced green onion
2 1/2 t ground cumin
1 t smoked paprika
salt and pepper to taste
1/4 t chipotle powder (optional for spicy)
1 T brown sugar (optional if you want sweeter)
PREPARATION
1. Preheat oven to 375 degrees F and cut sweet potatoes in half. Rub with olive oil and place face down on a foil-lined baking sheet. Bake sweet potatoes until soft and tender to the touch – about 30 minutes – set aside.
2. While potatoes are baking, cook rice or quinoa
3. Add black beans to a mixing bowl and mash half of them for texture. Then add sweet potato and lightly mash, then 1 cup rice, green onion, nuts and spices. Mix to combine. Taste and adjust seasonings as needed. Add more rice or nuts if the mixture feels too wet. It should be very moist but moldable.
4. Lightly grease a baking sheet and line a 1/4 cup measuring cup with plastic wrap.
5. Fill the lined measuring cup with sweet potato mixture. Scrape down to pack, then lift out and transfer to the baking sheet and gently press down to mash. The thinner you press them, the faster they’ll cook, but no need to go too far. Just a gentle press will do.
6. Bake burgers for a total 30-45 minutes, carefully flipping 20 minutes in to ensure even cooking. The longer you bake them the firmer and drier they will get – up to preference. I went for around the 35 minute mark.
7. Serve on buns or atop a salad with sliced avocado, red onion, and greens
8. Freezing instructions: par-bake for ~20 minutes , let cool, and then carefully layer between pieces of parchment paper and enclose in a freezer bag or container with a secure lid. Reheat them from frozen at 375 degrees for about 20-30 minutes or until desired firmness.