Christmas Breakfast

Christmas Morning Cheese Sauce

(Double for the 6 of us)

1 cube butter

1/3 cup flour

1 quart milk

1 cup grated extra sharp cheddar cheese

3/4 tsp salt

Melt butter in large sauce pan.  Remove from heat and whisk in flour.  Slowly stir in milk and then return to medium-high heat.  Stir constantly until sauce comes to a low boil for 1 minute.  Remove from heat and stir in cheese until melted.  Add salt and serve warm.

Boiled eggs

Toasted English Muffin

Ham

Overnight Oats

Overnight Oats:
One cup oats
One cup almond milk
2 tablespoons maple syrup
2-3 tablespoons chia seeds
1 tablespoon cocoa
Dash of cream to your preference
1/2-1 tsp cinnamon
1/4 tsp vanilla

Tuna Noodle Casserole

Tuna Noodle Casserole
Recipe by Our Best Bites

8 ounces medium shell pasta, cooked al dente according to package directions
4 tablespoons butter, divided
1 medium stalk celery, thinly sliced or diced
¼ cup diced onion
8 ounces mushrooms, sliced or diced
olive oil, as needed
4 tbs flour
1 14.5 ounce can chicken broth (just under 2 cups), warmed
1 cup milk, warmed
¼ teaspoon kosher salt
1/4 teaspoon black pepper
⅛ teaspoon dill
2 tsp fresh lemon juice, more if desired (I desire)
2 tablespoons fresh minced parsley
1 cup freshly grated Parmesan cheese, divided
5 oz can tuna, packed in water, more if desired

Topping:
1/4 cup Ritz cracker crumbs mixed with about 1/2 tablespoon melted butter
or 1/4-1/2 cup broken up potato chips (I recommend kettle style)

Melt 1 tablespoon butter in a large skillet.  Add celery and saute for 2-3 minutes. Add onion and cook 2-3 minutes longer, stirring often.  Add mushrooms and cook 3-5 more minutes, until mushrooms are golden and tender. If needed for moisture, add a drizzle of olive oil to the pan after the mushrooms are added; more if needed during remaining cooking time.  Remove vegetables from pan and set aside.

Melt remaining 3 tablespoons butter in pan and add flour.  Stir constantly for 30 seconds.  Slowly add broth and milk, a little at a time while constantly whisking until mixture is smooth.  Bring to a low simmer.  Add salt, pepper, and dill.  Stir constantly until thickened and bubbly, 2-3 minutes.  Reduce heat to low and add lemon juice, parsley, and 1/2 cup Parmesan cheese.  Whisk until smooth and taste.  Season with additional salt and pepper to taste, and extra lemon juice if desired.  Remove from heat and add pasta, vegetables, and tuna.  Stir to combine and place in a 3 quart baking dish.  Sprinkle with remaining 1/2 cup cheese (feel free to add more if you want)  and sprinkle cracker crumbs or chips on top.

Bake at 350 for 25-30 minutes, until top is golden and pasta is hot and bubbly.  Let rest 10-15 minutes before serving to allow sauce to thicken.

Serves about 6

Instant Pot Rice Pilaf

INGREDIENTS

•  1/4 c. olive oil or butter
•  1/3 c. orzo or vermicelli
•  1 c. white rice, rinsed
•  1 1/2 c. low-sodium chicken broth
•  1 tsp. garlic powder
•  3/4 tsp. coarse kosher sea salt
•  1/4 tsp. ground black pepper
•  1/4 tsp. onion powder
•  1/4 tsp. paprika
•  1 tbsp. freshly minced parsley OR 1 tsp. dried parsely

INSTRUCTIONS

1. Turn Instant Pot on SAUTE mode. Add the olive oil (or butter). Once hot, add the pasta and cook for 2-3 minutes or until browned. Add the rice and cook until it turns bright white, about 3-4 minutes.
2. Carefully pour in the broth along with the garlic powder, salt, pepper, onion powder, and paprika.
3. Place the lid on. Make sure valve is switched to sealing. Turn SAUTE off and select MANUAL mode (high pressure) for 3 minutes. Once cooked, allow the pressure to come down naturally. This will take anywhere from 12-15 minutes.
4. Open the lid and stir in the parsley. Let the rice sit for a few minutes before serving.Instant 

Vegan Potstickers

Vegan Potstickers

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60 minPrep Time

10 minCook Time

1 hr, 10Total Time

Ingredients
• 25 vegan wonton wrappers (see note)
• 2 tablespoons oil, divided
• Half an onion, chopped
• 2 cloves of garlic, minced
• 1 tablespoons minced ginger
• 3/4 cup chopped mushrooms (Asian mix or oyster or shiitake or white button)
• 1 carrot, grated
• 1 cup shredded cabbage
• 1/2 cup chopped green onions
• Salt and pepper to taste
• 1 teaspoon sesame oil
• Water for steaming
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar

Instructions
1. Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the chopped onion and white parts of the green onions and fry until softened. Add the garlic and ginger and fry until fragrant – about 2 minutes. Add the mushrooms and fry for a further 5 minutes or until soft and beginning to brown. Add the carrot, cabbage, green parts of the green onion, salt and pepper and fry, stirring, until the cabbage is soft but not limp – about 2 to 3 minutes. Remove from heat and stir thorough the sesame oil. Allow to cool on the counter or in the fridge.
2. Once cool, assemble your potstickers. Place a small teaspoon of the filling in the centre of a wonton wrapper. Wet the edges of the wrapper with water. Fold the wrapper over the filling and pinch the edges together to seal. Place them upright on a plate, being careful not to let them touch or else they will stick together.
3. Heat 1 tablespoon of oil over medium-high heat in a large pan. Add the potstickers and fry until browned on the bottom – 1 to 2 minutes. You may need to work in two batches if not all your potstickers fit in the pan. Add 1/4 cup of water, cover the pan and reduce heat to medium. Allow to steam until the tops are tender and the water has evaporated – about 2 to 3 minutes. Uncover the pan and flip the potstickers onto their sides to brown on each side (optional). Remove to a serving dish.
4. In a bowl combine the soy sauce and rice vinegar to make a dipping sauce and serve alongside the potstickers.

Simple Black Bean Burrito

Simple Black Bean Burrito

Ingredients

• 2 (10 inch) flour tortillas
• 2 tablespoons vegetable oil
• 1 small onion, chopped
• 1/2 red bell pepper, chopped
• 1 teaspoon minced garlic

• 1 (15 ounce) can black beans, rinsed and drained
• 1 teaspoon minced jalapeno peppers
• 3 ounces cream cheese
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh cilantro

Directions

1. Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
2. Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
3. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
4. Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately 

Instant Pot Mexican Rice

15 Minute Instant Pot Mexican Rice

Ingredients

• 2 TBSP avocado oil
• 1/2 onion, chopped
• 1 tsp minced garlic
• 3/4 cup tomato sauce
• 2 cups long grain white rice
• 2 1/2 cups chicken stock
• 1/2 tsp salt
• 1/2 tsp cumin
• dash cayenne pepper

Instructions

1. Set the Instant Pot on saute and add your oil and onions. Leave the lid off and stir frequently.
2. Saute the onions for about 4 minutes and then add in the rice and garlic.
3. Saute the onions and rice for about 2 minutes, until they begin to turn a golden color.
4. Add in the tomato sauce, chicken stock, salt, cumin, and cayenne pepper and stir. Scrape the bottom so the rice doesn’t burn.
5. Close and lock the lid. Turn the Instant Pot to Manual for 8 minutes.
6. When 8 minutes is up and Instant Pot beeps, open the vent and place a towel over it. Be careful, it is very hot.
7. Serve with your favorite Mexican food, like my Authentic Cheese Enchiladas!

© Gena