The perfect festive recipes that'll get you and the fam right.
It’s no secret that we loveee a good home-cooked meal. Especially one that doesn’t involve the traditional fixins’, cause let’s be honest... we’re turkey-ed out. If you’re feeling the same, let us put you on to some recipes just in time for the holiday season. BLK partnered with Chef Millie Peartree to bring you easy and delicious recipes that’ll get not only you, but also the fam right for this season.
Drink: The Spritzer
8 oz chilled dry rose
4 oz chilled club soda
1/4 c sliced strawberries
1/2 c crushed ice
1 oz simple syrup, or more to taste
Place 1/2 of the strawberries in each of two glasses.
Combine rose wine, simple syrup, and ice and stir gently.
Divide by pouring into the two glasses.
Top with club soda.
Garnish with strawberries.
Entreé: Jerk Shrimp Recipe
1/2 pound of Jumbo shrimp (13/15- which translates to 13 or 15 shrimp per 1 pound)
2 Tbsp of jerk paste seasoning (grace or walkerswood)
2 Tbsp olive oil
1 large glove of garlic
Add the jerk paste to the shrimp and let marinate for 30 minutes.
Heat a couple of tbsp of oil in a large skillet over medium-high heat.
Add the Shrimp and cook on each side for 1-2 minutes
Add garlic cooking for 30 seconds (make sure you don’t burn it)
Garnish with salsa or scallions, if desired, and enjoy!
Add San Marzano crushed tomatoes, white wine, and sugar.
Cook the sauce on low heat for 45 minutes. (Be sure to stir frequently to avoid burning)
Season the sauce with salt and pepper to taste.
Add pasta, sprinkle parmesan cheese, and serve.
Entreé: Herb Crusted Pork Chops
1 tsp fresh rosemary
1 tsp dried oregano (dried)
1 tsp fresh thyme
1 glove of garlic
1/2 tsp onion powder
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
Pork loin boneless chops (about 1/2-inch thick) 1 1/2 lbs
In a small bowl, combine rosemary, oregano, thyme, garlic powder, salt, and black pepper. Mix well.
Add olive oil to a large cast iron pan and heat over medium-high heat. Season pork chops on both sides with herb blend.
Sear pork chops for about 5 minutes per side or until done.
Serve hot with desired sides
Dessert: Peach Cobbler Recipe
2 tablespoons brown sugar
2 teaspoons cornstarch
15 ounces of canned peaches in syrup
1 tablespoon butter
1/4 tsp of nutmeg
1/4 tsp of cinnamon
1/2 cup self-rising flour
2 tablespoons sugar
3 tablespoons whole milk (plus more as needed to bring the dough together)
4 teaspoons butter-melted
Cinnamon and sugar (optional)
In a small saucepan, combine brown sugar, cornstarch and water until smooth. Add peaches; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low; stir in butter.
For topping, combine flour, sugar, baking powder and salt in a bowl. Stir in milk . Transfer hot peach mixture to an ungreased 2-cup baking dish. spoon topping over peaches and sprinkle cinnamon and sugar in the raw. Bake, uncovered, at 400° until golden brown, about 25 minutes.
Serve hot with ice cream or whipped cream
Chef Millie Peartree