There’s no doubt, Christmas is my favorite time of the year. Yes it sounds cliche, but I really mean it. It has nothing to do with presents, shopping, etc. It’s simply my favorite time of year to entertain. I began hosting my “A Very Merry Chasemas” party five years ago (a play on my name, Chase), and love being able to welcome friends into my home with food and drink.
This year, I took a little help from the folks at Eatzi’s Market & Bakery – the DFW staple for delicious take-away meals. Let me tell you, as much as I love spending hours in the kitchen baking and cooking (not sarcasm), taking a little help from Eatzi’s is the way to go! For the holiday season, Eatzi’s features a special menu of take-away sides, entrees, desserts, and more, all ready to be heated and served. It can’t get any simpler than that!
In keeping with the casual feel, a simple linen napkin and everyday glassware.
Oven Roasted Turkey Breast: Boneless turkey breast seasoned and roasted until tender and juicy.
My beer of choice during the holidays!
I love serving just the breast of the turkey – no need to worry about bones and carving a turkey! Both the Oven Roasted and Cajun turkey breasts are moist and out-of-this-world flavorful.
Cheers to Eatzi’s for making this Christmas party simple as can be!
Traditional Stollen Bread: A sweet and rich German holiday bread with rum soaked dried fruit and smothered with sugary butter.
The scene is set for “A Very Merry Chasemas” 2016!
The answer is yes, this is as tasty as it looks, MOCHA BUCHE DE NOEL: Traditional Buche De Noel with layers of chocolate cake, mocha cream and Nutella croquante; enrobed in chocolate and decorated with gold leaf and powdered sugar.
This is what simple (and delicious) looks like!
The softest Parker House rolls.
Keeping the decorations simple with a low cost bunch of evergreen branches and a few whimsical pieces of woodland decor.
Top 3 gravy’s I’ve ever had – seriously, Black Pepper and Sage gravy: Traditional turkey gravy made with fresh sage, spices and black pepper.
Smashed Sweet Potatoes: A rich and creamy puree of sweet potatoes and spices. Topped with brown butter caramel, crisp pecans and fluffy marshmallows.
Cornbread Stuffing: Our famous stu ng is a mixture of rustic white bread and cornbread combined with fresh herbs, spices, onions and celery.
Crab Stuffed Mushrooms: Sweet crab meat, fresh herbs and parmesan cheese baked inside a button mushroom cap.
I love a buffet when it comes to entertaining. It allows the guest decide portions and preference – so easy!
Bacon Mushroom Empanadas: A mixture of smoky bacon, mushrooms and Swiss cheese with just a touch of jalapeno baked inside a flaky pastry crust.
Maple Sriracha Brussels Sprouts: Shaved Brussels sprouts sautéed with a maple syrup and spicy Sriracha.
Each package is labelled with cooking instructions so you can line up each dish by cooking time – and they all cook at 350 degrees!