FOOD

Holiday Flavors

The holiday season looks different this year, so why not mix things up and celebrate classic flavors in new and unexpected ways. Frankie teaches us to put a twist on all your holiday favorites, using simple ingredients for your loved ones to enjoy.

FOOD

Holiday Flavors

The holiday season looks different this year, so why not mix things up and celebrate classic flavors in new and unexpected ways. Frankie teaches us to put a twist on all your holiday favorites, using simple ingredients for your loved ones to enjoy.

Ingredients

Apple and Cabbage Slaw

  • 1/4 cup Great Value Organic Apple Cider Vinegar
  • 2 tablespoons Great Value Organic Raw Honey
  • 2 tablespoons vegetable oil
  • 1/4 head of green cabbage, thinly sliced
  • 1 apple, grated
  • 1/2 cup dried cranberries
  • 1/4 cup parsley leaves
  • Salt and pepper

Turkey Burgers

  • 1 small sweet potato
  • 1 pound ground turkey
  • 1/3 cup Great Value Breadcrumbs
  • 1 egg, beaten
  • 1 teaspoon onion powder
  • 2 cloves garlic, minced
  • 2 sprigs rosemary, minced
  • 1 teaspoon minced thyme
  • Salt and pepper
  • 1 tablespoon vegetable oil
  • 4 slices of gouda cheese
  • 4 brioche buns, toasted

Cranberry Mayo

  • 1/2 cup Great Value Cranberry Sauce
  • 1/4 cup Great Value Mayonnaise
  • 1 teaspoon Great Value Organic Dijon Mustard
  • 1/2 lemon, juiced
  • Pinch of salt

Steps

Apple and Cabbage Slaw

  1. Whisk together apple cider vinegar, honey and 2 tablespoons vegetable oil in a large bowl. Fold in sliced cabbage, grated apple, dried cranberries and parsley leaves. Toss to coat. Salt and pepper to taste. Refrigerate until ready to serve.

Turkey Burgers

  1. Preheat the oven to 400 degrees F. Wash the sweet potato and prick with a fork in several places. Place directly on the oven rack. Bake until very soft, about 45 minutes.
  2. Remove the sweet potato from the oven, allow to cool, then peel and mash with a fork.
  3. Mix the mashed sweet potato with the ground turkey, bread crumbs, egg, onion powder, minced garlic, rosemary, minced thyme and salt and pepper in a large bowl. Mix well and form into 4 patties. Heat a large skillet over medium heat. Add 1 tablespoon vegetable oil, then cook the turkey patties for 5-6 minutes per side, adding the cheese on the second side.
  4. To assemble, spread the cranberry mayo on the bottom side of each bun, add a turkey patty and top with slaw.

Cranberry Mayo

  1. In a small bowl, whisk together cranberry sauce, mayonnaise, dijon mustard, lemon juice and salt until well combined.

Ingredients

Holiday Brisket

  • 2 pounds brisket
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 1 cup beef stock
  • 1 1/2 cup water
  • 1/2 cup pomegranate juice
  • 1 onion, sliced
  • 1 cinnamon stick

Tacos

  • 2 tablespoons vegetable oil
  • 2 teaspoons Great Value Organic Chili Powder
  • 2 teaspoons Great Value Organic Cumin
  • Shredded brisket
  • Salt and pepper
  • 1 pomegranate, seeded
  • 1/2 cup cilantro leaves
  • 1 jalapeno, seeded and minced
  • 1/4 red onion, minced
  • 1/2 cup cotija cheese, crumbled
  • Juice of 1 lime
  • 12 corn tortillas

Steps

Holiday Brisket

  1. Preheat the oven to 350 degrees F. Season the brisket with salt and pepper. Heat a large cast iron skillet over high heat and add 2 tablespoons vegetable oil. Sear the brisket until browned on each side, 6-7 minutes. Add beef stock, pomegranate juice, water, onion and cinnamon stick. Cover and braise in the oven until fork tender, 2-2 1/2 hours. Remove from the oven and allow the meat to cool slightly before shredding. Reserve the onions and 1 cup of the braising liquid.

Tacos

  1. Heat a skillet over medium heat. Add 2 tablespoons vegetable oil and stir in the chili powder and cumin. Cook on medium for 2 minutes. Fold in the brisket and the reserved onions from the braise. Season with salt and pepper. Stir in the braising liquid to deglaze the pan. Cook until heated through.
  2. Cut the top off the pomegranate, score the outside vertically along the veins, then pull sections apart. To remove the seeds, hold a section over a bowl and smack the peel with a wooden spoon to release the seeds. Mix pomegranate seeds (approximately 1 cup) cilantro, red onion, jalapeno, and lime juice in a small bowl.
  3. Add brisket to each tortilla, then top with pomegranate cilantro salsa and cotija cheese.

Ingredients

Doughnuts

  • 1 3/4 cups flour
  • 2 teaspoons Great Value Organic Cinnamon
  • 1/4 teaspoon Great Value Organic Ground Nutmeg
  • 2 1/4 teaspoons Great Value Baking Powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon Great Value Baking Soda
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 4 tablespoons butter, melted
  • 1 egg
  • 1/2 cup buttermilk
  • 5 cups vegetable oil

Maple Glaze

  • 1/4 cup Great Value Milk
  • 2 cups Great Value Powdered Sugar
  • 3 tablespoons Great Value Pure Maple Syrup
  • 1/2 cup walnuts, finely chopped

Spiced Milk

  • 6 cups whole milk (of your choice)
  • 1 1/2 teaspoons Great Value Organic Cinnamon
  • 1/8 teaspoon Great Value Organic Ground Nutmeg
  • 3 tablespoons Great Value organic Raw Honey

Steps

Doughnuts

  1. Whisk flour, cinnamon, nutmeg, baking powder, salt, baking soda, sugar and brown sugar in a medium bowl. In a separate bowl, whisk the egg, melted butter, and buttermilk. Add the wet ingredients to the dry ingredients slowly until the dough is well combined.
  2. Heat vegetable oil in a large, heavy bottomed pot to 350 degrees F. Fold the dough onto a floured surface and press it into a circle 1 inch thick with your hands. Use round cookie cutters or a large can and a small spice jar to punch out the doughnuts. Carefully place the doughnuts into the hot oil and fry in batches until golden brown, about 2 minutes per side. Remove doughnuts and place them on a paper towel lined plate to cool.

Maple Glaze

  1. Whisk together 1/4 cup milk, powdered sugar and maple syrup in a bowl. Dip the cooled donuts in the glaze. Sprinkle with chopped walnuts.

Spiced Milk

  1. Pour 6 cups milk of your choice, cinnamon, nutmeg and honey in a saucepan. Bring to a gentle simmer over medium heat, whisking constantly. Serve in your favorite mug.

Ingredients

Cranberry Biscuits with Orange Rosemary Glaze

  • 1 tube Great Value Buttermilk Biscuit Dough
  • 1/2 cup Great Value Dried Cranberries finely chopped
  • 2 teaspoons milk
  • 3 tablespoons granulated sugar
  • 1 orange zested
  • 1 1/2 cup Great Value Powdered Sugar
  • 3 tablespoons fresh squeezed orange juice
  • 2 teaspoons minced rosemary

Soup with Garlic Bread Croutons

  • Marketside Creamy Cauliflower Parmesan Soup
  • 3 tablespoons melted Great Value Butter
  • 3 cups Freshness Guaranteed Italian Bread Loaf
  • 1 tablespoons Great Value Garlic Powder
  • Salt and pepper

Cheese Tortellini with Sage Brown Butter Sauce + Wilted Spinach

  • 1 19 oz bag Great Value Cheese Tortellini
  • 1 stick of Great Value Butter
  • 10 sage leaves
  • 1 10oz bag Marketside Organic Fresh Spinach
  • Salt
  • Sam's Choice Black Pepper Grinder

Steps

Cranberry Biscuits with Orange Rosemary Glaze

  1. Arrange biscuits on a sheet tray, and press chopped cranberries into the top of each biscuit. Brush with milk and sprinkle with sugar. Bake according to package instructions.
  2. Whisk together the orange zest, powdered sugar, orange juice, and rosemary in a small bowl. Allow the biscuits to cool, then drizzle with the glaze.

Soup with Garlic Bread Croutons

  1. Preheat the oven to 375 degrees F. Toss the bread cubes with the melted butter, garlic powder, salt and pepper. Spread evenly on a sheet tray and bake for 15 minutes.
  2. Head soup according to package instructions. Top the warm soup with croutons.

Cheese Tortellini with Sage Brown Butter Sauce + Wilted Spinach

  1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions.
  2. Heat a large sauté pan over medium low. Add the butter and sage, and cook while stirring until the butter begins to brown, about 5 minutes. Stir in the spinach and cook until wilted, then season with salt and pepper. Stir in the tortellini and toss to coat.

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