• HerKindCo

Stuck in a recipe rut? Check out these Holiday recipes!

Updated: May 17

This week we're sharing some of our favorite holiday recipes. If you are looking for a last minute dish to add to your dinner table or bring to a gathering, look no further! Our last recipe post focused on Thanksgiving, but all the recipes featured can be used for any occasion!


Appetizers:


Spinach and Artichoke Dip

Image Courtesy of Skinnytaste

One of my favorite healthy swaps is this Spinach and Artichoke Dip from Skinnytaste. You can make it days in advance or even make a couple batches and freeze them! Serve it with carrots, celery, red peppers, pita chips or tortilla chips! This recipe is a lighter take on a classic that everyone enjoys!








Rosemary Roasted Cashews


For a quick and seriously addictive appetizer/winter party snack try Ina Garten's Rosemary Roasted Cashews! These roasted cashews smell absolutely amazing while in the oven and you can easy double or triple the batch. I can guarantee you'll need to!



Holiday Dinner:


Roast Beef with Red Wine Shallot Sauce

Image Courtesy of Family Circle Magazine

Pick up and roast your favorite cut of beef from the local butcher and make this amazing Red Wine Shallot Sauce to go with it. We usually go for a holiday roast or rump roast but this would pair wonderful with beef tenderloin too! My secret? I don't necessarily use the drippings from the beef to make this sauce. Sometimes I'll start it with some beef broth and add the drippings in at the end. That usually takes some of the stress of preparing a gravy when surrounded by dinner guests.





Baked Stuffed Shrimp


My family always has baked stuffed shrimp either on Christmas Eve or Christmas Day... and sometimes both! Scroll to the bottom of this post for our family recipe. It's super easy and a delicious and impressive addition to any dinner.


Red Pepper Risotto

One of the very first recipes I tackled in the kitchen was this amazing Red Pepper Risotto from the Pioneer Woman, Ree Drummond. Long before the Food Network show, Ree had a food blog full of delicious recipes! Does anyone remember that? Well, this risotto used to be a regular in our household before my son ended up with a dairy intolerance. But, if I'm cooking for a crowd I'll usually make it. My favorite part? Rice balls the next day with the leftovers!


Visit our Thanksgiving Recipes post for more great holiday side dishes!


Dessert:


Smitten Kitchen's Double Chocolate Torte


Before kids, Smitten Kitchen was my absolute favorite cooking blog for delicious recipes!

Image Courtesy of Smitten Kitchen

This torte can easily be made gluten free as it only requires a small amount of flour which can be replaced with your favorite gluten free flour blend. You can garnish it as simple or fancy as you'd like. Sometimes I just add raspberries but I've done shaved chocolate or cocoa powder on top. You won't be disappointed when you try this Double Chocolate Torte!




My Go To Peppermint Bark

Image Copyright HerKind Collective 2019

Are you looking for a last minute fancy addition to your cookie platter or possibly a hostess gift? This peppermint bark is not only delicious but super easy to make! I usually spring for Ghiradelli or Guittard chocolate. You can make it as a sheet bark or in fun silicone molds. If I can do it, then anyone can!










Thanks for reading! See below for our family recipe...


Baked Stuffed Jumbo Shrimp

Makes 8 Shrimp, adjust recipe as needed depending on amount of shrimp

Colossal Shrimp (8-12 shrimp per pound)

1.5 C Finely crushed Ritz Crackers

1.25 C Grated Parmesan Cheese

¼ Tsp of Parsley

1 Tsp crushed Garlic

1 TBSP Mayonnaise

6 TBSP Melted Butter


1. Peel and devein the shrimp leaving tail on. Butterfly the shrimp by cutting along the backside of the shrimp, be careful not to cut all the way through.

2. Line a pan with foil.

3. Mix all the stuffing ingredients together forming a pasty mixture. Add slightly more butter or crushed crackers to achieve correct consistency.

4. Pile a heaping tablespoon of stuffing on top of each shrimp.

5. Bake at 375 degrees for 10 minutes.



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