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Christmas Greetings from Sloane Taylor

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My family is foodies and they’re foodies who are big on tradition. This meal is our standard Christmas day dinner. Woe be me if I don’t make it. I hope you and yours like it, too.

Mock Chicken Legs

Twice Baked Potatoes
Blanched Fresh Green Beans
Sautéed Mushrooms
Crescent Rolls
Dry White Wine – Chardonnay

Mock Chicken Legs

Use equal amounts of the three meats. If you are anti-veal, the beef and pork alone are still great.

Veal shoulder cut into 2” cubes
Pork tenderloin cut into 2” cubes
Beef Eye of Round cut into 2” cubes
Seasoned bread crumbs
Olive oil
Skewers about 6” – 7” in length


Preheat oven to 350°.

Alternate the meat cubes as you skewer them. Set aside on waxed paper. I suggest you make extras and freeze them for future use.

Combine eggs and pepper in a flat bowl. Dip the skewers, one at a time, into the mixture. Roll in the bread crumbs then set them back onto the waxed paper.

Heat ½” olive oil in a frying pan. When the oil has a film carefully put in a few of the skewers and brown well. As they are cooked set them into a baking dish, stacking the skewers is fine.

Cover the dish and bake for 1-1 ½ hours or until fork tender.

Do NOT add any liquid to the meat. It will produce a fantastic sauce on its own.

Twice Baked Potatoes

Photo by Apolonia
Photo by Apolonia

Baking potatoes 1 per person
Cheddar cheese grated
Olive oil
Sour cream

The amounts of the ingredients are left up to your taste, but don’t be sparing if you want great flavor.

Preheat oven to 400°. Wash potatoes under cool water. Rub the skins with a little olive oil then make a small slit across their tops. Bake until a toothpick can be easily inserted.

Meanwhile, in a small bowl combine the butter, cheddar cheese and sour cream.

When potatoes are tender slice them in half then scoop out the pulp onto the above mixture. Whip together well. Refill the shells then sprinkle a little paprika for color. Cover with cling wrap and refrigerate for the next day.

Heat before serving in a 325° for about 25 minutes.

Blanched Fresh Green Beans

Photo by SOMMAI.
Photo by SOMMAI.

3 lbs. green string beans, trimmed
6 quarts water
2 tbs. butter
3 tbs. salt
Freshly ground pepper to taste

In a large pot bring the water and salt to a full boil. Drop the beans in by the handful. Return water to a boil, reduce the heat to moderate and boil the beans uncovered for 8 to 13 minutes or until they are just tender. Drain in a colander.

If the beans are to be served immediately, melt 2 tablespoons of butter in a 2 quart pan and toss the beans for a minute or two. Season them with pepper to taste, transfer them to a heated dish and serve.

Should you choose to serve the beans later, refresh them after draining by plunging the colander into a large pot of cold water for a minute or two. Drain thoroughly, cover and set aside. Refrigerate if they are to be used the next day. When ready to serve, melt the butter, toss beans, and warm them over moderate heat.

Sautéed Mushrooms

Photo by Mister GC
Photo by Mister GC

Mini Portobello mushrooms
Olive oil
Small onion sliced thin
2 tbs. Butter
Dry vermouth
Fresh ground pepper to taste

Clean the mushrooms with a damp paper towel. Slice in half if medium, cut into thirds if large.

On medium heat dribble a small amount of olive oil into a medium sized frying pan and add the butter. Toss in the sliced onions and mushrooms. Sauté until almost tender. Pour a small amount of vermouth over the mushrooms and continue to heat. To serve, grind pepper across the top and spoon into a warm serving dish.

Crescent Rolls


Run – do not walk – to your favorite grocery store and stock up on a good brand of rolls. It’s the easiest way to serve bread.

No matter what your religious preference, have a very Happy Holiday Season! See you next year with a series of winter menus to warm your tummy.


1 Comment
  1. Emma Lane says

    Always a treat to be a guest at Sloane’s table! Merry Christmas!

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