Romantic Christmas Lunches

To stay within the poultry field of foods for Christmas, why not try a roasted duck, or Cornish hen? These types of poultry are not large like turkeys, but they are big enough to serve two people. The Cornish hen is the smaller version of a whole chicken. It can be stuffed and baked just like a turkey, however the cooking time will be greatly reduced.

Here is a great Cornish hen recipe:
Cornish Hen w/ Honey Dijon Glaze


1/2 head of garlic finely minced
2 ounces of honey
1 1/4 ounce of dijon mustard
1 ounce of butter
1/4 ounce of chopped thyme
2 cornish hens
3 – 4 sprigs of parsley and thyme

Preheat oven to 350 F. Divide chopped garlic in half, reserve half for the seasoning of the hens. Place the other half of garlic in a small sauce pan along with the butter, honey, and mustard and simmer over low heat until it thickens slightly. Remove from heat and set aside.

Rinse hens. Then season Cornish hens with with pepper, salt, the chopped garlic and any other seasonings that you may prefer, both inside and outside. Truss hens and place on a roasting pan with rack. Place in the oven and roast. Every 10-15 minutes baste the hens with the prepared glaze during the cooking process. Roast for approximately 45 minutes to an hour or until the internal temperature reaches 165 F.


  1. Romantic Christmas Eve Dinner for 2 – Bon Appétit
  2. Romantic Meals Recipes | Jamie Oliver

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Best Recipe for Spaghetti

T’s Awesome Spicy Chicken Spaghetti

My friends and family can never get enough of this dish, and have repeatedly tried to coax the secret recipe out of me. Well, today’s got to be someone’s lucky day, because I am finally sharing the “how-to” of preparing this dish that is versatile enough to go from your everyday dinner table, to short-notice potluck, to a sit down dinner. Buon appetito!

Preparation Time: 45 minutes
Serves: 6

Ingredients: 1 lb. ground chicken (can also use turkey or beef)
1/2 yellow onion
3 vine-ripe tomatoes (or 6-10 cherry or grape tomatoes)
1 cup crimini mushrooms
1/4 teaspoon oregano
1/4 teaspoon thyme
1/8 teaspoon crushed red pepper flakes
2 bay leaves
1 tablespoon brown sugar
1 jar of (your choice) spaghetti sauce
1 small can of tomato paste
1 box regular sized spaghetti noodle (angel hair and spaghettini don’t seem to be as big a hit)
Grated Parmesan/Romano to garnish


Finely dice onions and set aside. Rinse tomatoes and mushrooms, dry, and chop each coarsely (larger tomatoes can be cut into 4 segments, smaller ones can be split open and de-seeded. Chop mushrooms in 3 lengthwise segments).

Boil water in a large pot for the noodles.

In a separate pot or skillet, brown your ground chicken for 3-4 minutes over medium heat. Drain excess fat. Salt to taste, and add onions first, saute for a minute, then add the mushrooms.

Finally, when the liquid from the mushrooms has nearly dried up, add the tomatoes, Saute until the tomatoes begin to separate. Add crushed pepper flakes and oregano, mix and lower heat. Add spaghetti sauce to the meat mixture.

At this time, the water for the noodles should have come to a boil. Add a teaspoon of olive oil to the water and put the noodles in to cook according to their package directions.

Add the thyme and 2 bay leaves to the sauce, making sure to stir occasionally. Finally, add the can of tomato paste along with the brown sugar. Fill the empty tomato paste can with water and add this as well to the sauce. Simmer your sauce until it thickens, about 30 more minutes.

Remove the spaghetti noodles from heat; drain and cool. Plate the noodles and top with sauce. Garnish with parmesan/oregano (and crushed red pepper flakes, if desired).


  1. World Famous Spaghetti Recipe –
  2. 10 Best Spaghetti Recipes | Real Simple

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Easy Recipe for Waldorf Salad

Waldorf Salad has been one of my family´s continuing traditions for generations. It is a recipe that has been handed down apparently from my great-great grandmother, to her daughter, who passed it to my mother who taught it to me; and I have passed it to my own daughter. This colorful, delightful recipe has been placed proudly into our family Christmas, Thanksgiving and Easter dinners since its creation in the late 1890s. What a wonderful recipe.

-Waldorf Salad


6 Red Delicious apples, cored and diced

1 cup sliced celery, sliced thin

1 cup red grapes, seedless if available

2/3 cup walnuts, rough chopped


1 cup Miracle Whip or mayonnaise

2 tbsp. sugar

2 tsp. cider vinegar or lemon juice

3 tbsp. heavy cream

Place all salad ingredients into a large bowl, toss gently to combine.

In a small bowl, add dressing ingredients. Whisk together, pour over salad ingredients in bowl. Toss gently to coat all.

To serve:

This salad can be served family style in its own beautiful glass bowl, then passed around the table allowing each family member to pile on as much as they want or it can be served on individual salad plates.

To serve individually:

Arrange one lettuce leaf on each cold salad plate. Place 1 cup Waldorf Salad on each lettuce leaf. Garnish with a few grapes or broken walnuts. Place one salad at each place setting. Of course salad goes just to the right of the dinner knife tip, close to the water goblet.

Whether served at an informal family gathering or a formal dinner gala this crunchy, fresh salad is a masterpiece, skillfully assembled from the palate of a true gastronomic artist.

Waldorf Salad was created at the Waldorf Astoria Hotel In New York City, and was first put together and served in 1896 by the maitre d´, Oscar Tschirky.

Many thanks go to Mr. Tschirky for this fabulous salad; which has been passed down through the many generations of our family!


  1. Simple Waldorf Salad Recipe –
  2. Waldorf Salad Recipes –

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