We’re coming to the end of the year and Christmas and New Year’s Day are upon us. Next year will be a new, exciting year with more book goodness from Chase Connor Books. In the meantime, I’m trying to take it easy, entertain the family for the holidays, settle into life changes, and stuff my face with yummy food-y, drink-y goodness.
We probably won’t get to “talk” much until the new year, so I wanted to take this blog post to wish everyone a Merry Christmas and a Happy New Year, from my family to yours. Also, as I do most years, I wanted to share some delicious Christmas recipes that are standard in the Chase Connor household during the holidays. Just in case you want something quick, easy, and delicious to whip up for those you love. So…read on!
French Hot Chocolate
The French make a hot chocolate that will feel different and unique to American (or other) people. It’s not a thin, brown drink. It’s thick, decadent, and rich. Sometimes I even say it’s a “thin pudding.” It’s meant to coat your throat and belly while warming you from the inside out, all while feeling like a special treat you partake in only during a specific time of year. It’s a treat, so treat yo’ self!
4 cups milk*
8 oz dark** chocolate
2.5 tbsp dark brown*** sugar
1 tsp vanilla
- Heat your milk over med-low heat in a heavy saucepan until steaming.
- Chop your dark chocolate into small pieces, adding slowly to the milk, stirring nonstop to melt it.
- Add your brown sugar and stir until dissolved.
- Off of the heat, add your vanilla, and stir.
- Serve 1 cup servings in warm mugs, topped with whipped cream, sprinkles, chocolate curls, peppermint pieces, add a shot of whiskey–whatever you like!
- Makes 4 servings
- Can be doubled, tripled, etc.
*The more fat in your milk, the richer and more delicious the hot chocolate will be. If you can tolerate it, you can even use heavy cream. I use lactose-free milk. You can also use vegan milks, such as almond, if you wish.
**Dark chocolate will be more rich and decadent (70% or more), but you can use any chocolate you prefer.
***Dark brown sugar can be substituted, but again, we’re going for decadent and rich here…
This is one alcoholic treat I truly enjoy. We make it every year, and I can never get enough!
52 oz. Simply Lemonade
2 – 12 oz containers of frozen orange juice concentrate
2 – 16 oz jars Maraschino cherries (no stems), with the juice
1 – 750ml bottle of white rum (we use Bacardi silver)
- Thaw the orange juice and mix in a large container (with a lid) with the lemonade and the cherries with their juice.
- Add the rum and stir thoroughly.
- Put the lid on the container and put it in the freezer overnight.
- Stir the mixture in the morning. Then in another 8 hours.
- Repeat the stirring process every 8 hours until the mixture is set, slushy, and scoopable.
- Serve with a spoon and a straw.
- Guaranteed to make you feel the holiday spirit!
If you want a less potent mixture, you can add more lemonade or water, but it will freeze differently and will be hard to scoop. This ratio of non-alcoholic liquids to rum makes the perfect texture. It’s also delicious to fill half of your cup with the Rum Punch and the rest with Prosecco or another sparkling wine.
Creamy, Cheesy, Chicken Enchiladas
This is a great dish to make when you have family or friends over during the holidays. It can be served from the casserole dish at the table, and a side of vegetables or Spanish/Mexican rice will make this a complete meal. Simple, easy, and delicious!
4 cups shredded chicken
20 taco-size flour tortillas
4 cups shredded cheese ( I use a mixture of Monterrey and Pepper Jack)
6 tbsp butter
6 tbsp flour
4 cups chicken stock
2 cups sour cream
8 oz can of chopped green chiles
Salt & Pepper
- Season your chicken with Adobo and salt and pepper. Bake until done, and then shred when cool. Add half of your cheese and green chiles.
- Stuff your tortillas with the chicken mixture and place in a well-greased 9×13 baking dish. I usually use 2 casserole dishes (10 per dish) so they are not crowded.
- In a large saucepan over medium heat, melt your butter, add your flour to make a roux, and cook for a minute. Add the chicken stock and stir until thickens. Turn the heat to the lowest setting, add the rest of the green chiles and sour cream, and stir until smooth.
- Pour the mixture evenly over your enchiladas (I pour half over each casserole dish), and season with more Adobo, salt, and pepper if desired.
- Top with remaining cheese and bake at 350F for 20-25 minutes.
- Turn on the broiler and let bake for another 5-10 minutes until the top is turning brown and bubbly.
- Serve hot with rice, veggies, or whatever you desire.
- Makes 5-10 servings (depending on the appetites at the table).
*Adobo seasoning, if you can’t find it, is: 2 tbsp salt, 1 tbsp paprika, 2 tsp ground black pepper, 1.5 tsp onion powder, 1.5 tsp dried Mexican oregano, 1.5 tsp cumin, 1 tsp garlic powder, and 1 tsp chili powder.
Happiest holidays, Merry Christmas, Joyeux Noël, Feliz Navidad, and a Happy New Year from mine to yours! I can’t wait to share more life, food, books, and love in 2023!
Tremendous Love & Thanks,