Budget Recipes for the Holidays

Plantain Soup with Cornbread Crackers

Ingredients

• 3 ripe plantains (yellow with black spots), peeled + sliced
• 1 medium onion, chopped
• 3–4 garlic cloves, minced
• 1–2 tbsp olive oil or butter (or vegan butter)
• 1–2 sprigs thyme
• 1 tsp ground nutmeg
• 1 tsp allspice (optional)
• 1 tsp smoked paprika (optional but amazing)
• 1 Scotch bonnet slice (optional for heat)
• 4 cups vegetable broth (or water + bouillon)
• 1 can (400ml) coconut milk
• Salt + pepper to taste
• 1 tsp brown sugar
• Green onion or chives for garnish
• Homemade or store bought cornbread

Directions

1. Sauté your aromatics, In a pot, heat oil or butter. Add onions sauté until soft. Stir in garlic, thyme, nutmeg, and optional spices. Cook until fragrant.
2. Add sliced plantains to the pot. Stir everything together to coat in the aromatics.
3. Add broth and simmer. Pour in the vegetable broth. Add the Scotch bonnet slice if using. Simmer for 12–15 minutes until plantains are soft.
4. Blend until smooth. Remove thyme stems + Scotch bonnet slice. Blend using: Immersion blender (easiest), or Transfer to a regular blender in batches.
5. Add coconut milk + finish. Return blended soup to pot. Stir in coconut milk. Simmer for 5 more minutes. Add salt, pepper, and brown sugar.
6. Make the cornbread crackers by slicing cornbread into thin pieces. Brush with melted butter. Season lightly with salt or paprika. Bake at 375°F for 8–10 minutes until crispy
7. Ladle soup into bowls. Drizzle a little coconut milk on top. Garnish with green onion or chives.
8. Serve with warm or crispy cornbread crackers on the side.

Holiday Turkey Grilled Cheese

Ingredients

• 3 oz Brie, sliced
• 2 oz Fontina, shredded
• 2 oz Mozzarella, shredded
• 4–6 oz turkey breast from the butcher OR 4–6 oz smoked turkey thighs (amazing flavor) OR 4–6 oz leftover roast turkey
• 4 slices thick-cut bread (brioche, challah, or Texas toast)
• 2–3 tbsp cranberry jelly or cranberry sauce
• 2 tbsp butter, softened
• Optional: Fresh thyme or rosemary
• Caramelized Onions
• 1 large onion, thinly sliced
• 1 tbsp butter or oil
• Pinch salt

Directions

Option 1 — Quick Sauté (Best for thin turkey slices)

1. Slice turkey breast into thin cutlets. Season lightly with salt, pepper, all purpose seasoning and a touch of thyme. Heat
2. 1 tbsp oil in a skillet.
3. Cook 3–4 minutes per side until cooked through.
4. Let rest, then slice or shred.

Option 2 — Oven-Roasted Turkey Breast (Juicy & No-Fuss)

1. Preheat oven to 375°F (190°C).
2. Season turkey breast with salt, pepper, all purpose seasoning, thyme, and a little oil.
3. Roast for 22–28 minutes, depending on thickness.
4. Rest 5 minutes.
5. Slice thinly for the sandwich.

Option 3 — Turkey Thigh/Portions (Incredibly flavorful)

1. Preheat oven to 375°F (190°C).
2. Season turkey thighs or portions generously.
3. Roast 35–45 minutes, or until tender.
4. Remove meat from bone and slice/shred.

Smoked turkey pieces (store-bought) can be used exactly as they are, no cooking needed.

Sandwich Directions

1. Heat butter/oil in a pan. Add sliced onions, salt, and sugar (optional). Cook 8–10 minutes until golden and jammy. Set aside.
2. Build sandwich and layer exactly as outlined. Bread (buttered side down) mozzarella, turkey (cooked using any method above), caramelized onions, Brie slices, Fontina, Bread (buttered side up)
3. Fry in butter on medium for 3–4 minutes per side until golden and melty.
4. Rest 1 minute, slice in half or into mini triangles, serve with cranberry jelly as dip and garnish with thyme if desired.

Spiced Ham Pineapple Boats

Ingredients

• 2 large ripe pineapple
• 2 cup jasmine white rice
• ½ cup sliced onion
• ½ cup sliced bell peppers
• Pinch of salt
• 3 cups ham chunks OR chopped spiral ham OR leftover baked ham
• 1 cup fresh pineapple pulp (scooped from the pineapple you hollow out)
• 2 tbsp Dijon mustard (or yellow mustard for a sweeter vibe)
• 3 tbsp brown sugar
• 1–2 tbsp maple syrup
• ¼ tsp cayenne pepper (adjust to heat preference)
• Pinch of salt
• Splash of lime juice
• Pinch of ginger and cinnamon

Directions

1. Prepare the Pineapple Boats. Lay the pineapple on its side. Cut it diagonally, from top to bottom, creating two dramatic diamond-shaped halves. Using a spoon or paring knife, gently scoop out the inside, leaving about ½-inch border to keep the pineapple sturdy. Reserve all that fresh pineapple pulp, this becomes your glaze base. Pat the inside dry if needed.
2. Cook the jasmine rice as directed on package.
3. Add the pineapple pulp and cook over medium heat until juicy. Stir in dijon mustard, brown sugar, maple syrup, cayenne pepper, pinch of salt. Let simmer 4–6 minutes, until glossy and slightly thickened. The add a dash of lime juice, a pinch of cinnamon and a pinch of ginger.
4. Add your ham chunks / spiral ham / leftover ham directly into the glaze. Stir and cook 5–7 minutes, allowing the ham to soak up the caramelized pineapple-mustard sauce. Turn heat to low and keep warm. If you use ham chunks, boil for 45 minutes  to desalt.
5. Sauté onions and bell peppers and add to add and glaze.
6. Assemble the Pineapple Boats. Add a layer of steamed jasmine rice at the bottom of each pineapple boat. Spoon the hot spiced pineapple ham on top. Garnish with green onion and chili flakes and serve.

Gingerbread Espresso Martini

Ingredients

• 2 oz vodka (or spiced rum for a warmer holiday vibe)
• 1 oz fresh espresso (or leftover espresso / cold brew) or Decaf
• 1 oz gingerbread syrup (store-bought OR homemade)
• 1 oz coffee liqueur
• 1 oz milk
• Ice
• Crushed ginger snaps for rimming

Directions

1. Prepare your shaker. Fill a cocktail shaker with ice.
2. Add the ingredients
3. For the mocktail: cold brew or decaf espresso, gingerbread syrup, cream or milk
4. Shake vigorously for 10–12 seconds until the shaker is frosty.(This gives that signature espresso martini foam on top.)
5. Rim glass with crushed ginger snaps.
6. Strain into a coupe or martini glass.