Christmas Dinner For A Small Family

Pan-Roasted Chicken Supreme with Garlic–Ginger Honey Soy Glaze

Pan-roasted chicken supreme, crisp on the outside and tender inside, finished with a bright and aromatic garlic–ginger honey soy glaze infused with orange and warm cloves. A simple, elegant dish perfect for the holidays or any weeknight upgrade.

Ingredients

• 4 chicken supreme breasts (skin-on, bone-in)
• 2 tablespoon butter
• 4 cloves garlic, minced or pressed
• 2 teaspoon grated ginger
• 2 tablespoon soy sauce
• 2 tablespoon orange juice
• 2 teaspoon honey
• Salt & pepper (to taste)
• 2 tablespoon oil (for searing)

Directions

1. Prepare the Chicken - Pat the chicken breasts dry, then season the supremes with salt and pepper.
2. Sear the Chicken - Heat oil in a skillet over medium-high heat. Place the chicken skin-side down and sear for 4–5 minutes until golden and crisp. Flip, then transfer the chicken to a baking tray and roast at 375°F (190°C) for 12–15 minutes, or until fully cooked.
3. Make the Glaze - Using the same skillet over medium heat, add the butter, garlic, and ginger. Let them sizzle for 30 seconds, then stir in the soy sauce, orange juice, cloves, and honey. Remove the chicken from the oven and spoon the warm glaze over top before serving.

Coconut Creamed Mashed Potatoes

A silky, island-inspired upgrade to the classic side.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and cut into chunks
• 1 cup full-fat coconut milk (well shaken)
• 2 tbsp unsalted butter (or coconut oil for dairy-free)
• 2 cloves garlic, smashed
• Salt, to taste
• Freshly ground black pepper, to taste
• 1–2 tbsp chopped fresh chives or scallions, for garnish

Directions

1. Cook the Potatoes - Place potatoes in a pot with enough cold water to cover. Add the smashed garlic if using and season generously with salt. Bring to a boil, then simmer 15–18 minutes until fork-tender.
2. Warm the Coconut Milk - In a small saucepan, gently heat the coconut milk with the butter (or coconut oil) until melted and warm—don’t boil. This helps the potatoes absorb the flavour better.
3. Mash - Drain potatoes and remove garlic. Mash using a potato masher or ricer for a smoother finish.
4. Add Coconut Creaminess - Slowly pour in the warm coconut milk mixture while mashing until you reach your desired consistency.
5. Season - Taste and adjust with salt and pepper.
6. Finish - Transfer to a serving dish and garnish with fresh chives or scallions.

Charred Corn & Green Bean Succotash with Crispy Onions

A colourful, festive side that’s full of crunch and flavor—sweet, smoky charred corn and tender green beans tossed together, finished with golden crispy onions for that irresistible texture.

Ingredients

• 2 cups corn kernels (fresh or frozen)
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1–2 tbsp olive oil + 1tbsp
• Salt & pepper, to taste
• 1 tsp fresh lime juice
• crispy onions or crispy shallots
• Fresh herbs (parsley, cilantro, or chives), optional

Directions

1. Blanch the Green Beans - Bring a small pot of salted water to a boil. Add green beans and cook 1–2 minutes until bright green and crisp-tender. Drain and cool under cold water. Set aside.
2. Sauté the Corn - Heat olive oil in a skillet over medium-high heat. Add corn and sauté 4–6 minutes until lightly charred and fragrant. Season with salt and pepper.
3. Combine - In a frying pan, add: butter, olive oil, blanched green beans and cherry tomatoes toss gently. Season with salt, pepper, and splash of lime juice.
4. Finish - Transfer to a serving dish. Top generously with crispy onions for crunch. Add herbs if desired.

Glazed Cranberry Lemon Loaf Cake

A bright, moist, and zesty loaf bursting with fresh cranberries and vibrant lemon flavor—perfectly balanced, lightly sweet, and ideal for the holidays or everyday indulgence.

Ingredients

• 1/3 cup brown sugar, to sprinkle in baking pan
• 1 1/2 cups granulated sugar
•  zest of 3 lemons (about 3 tablespoons)
•  ¾ cups butter, room temperature
•  3 cups fresh/frozen cranberries
•  2 1/2 cups all-purpose flour
•  3 teaspoons baking powder
•  1/2 teaspoon salt
•   3 tablespoons fresh lemon juice
•  2 teaspoons vanilla extract
•  3 large eggs
•  1 cup heavy whipping cream
•  2 tablespoons sour cream

Garnish with lemon curls and sugared cranberries.

Ingredients for the Glaze

• 1 cup icing sugar
• 3 tablespoon lemon juice
• 2 tbsp heavy whipping cream

Directions

1. Preheat oven to 350°F and generously grease a loaf pan. Sprinkle brown sugar in the bottom, then add 1 cup of cranberries evenly in the pan.
2. Sift flour, baking powder, and salt in a medium bowl; set aside.
3. In a large bowl, rub the lemon zest into the sugar until fragrant. Add the butter and beat until light and creamy, about 6 minutes. Mix in vanilla, then add eggs one at a time, scraping the bowl as needed.
4. In a measuring cup, combine heavy cream, sour cream (if using), and lemon juice.
5. Add the dry ingredients to the batter in three additions, alternating with the cream mixture. Fold in the remaining 2 cups of cranberries.
6. Spread batter evenly over the cranberries in the pan. Bake for about 55 minutes, or until golden and set.
7. Cool in the pan for 10 minutes, then invert onto a platter and cool completely.

For the Glaze: Whisk powdered sugar, lemon juice, and cream until smooth. Adjust consistency as needed. Drizzle over the cooled cake and let set 5–10 minutes before slicing.