It occurred to me today that I have NEVER done a recipe take that featured full-fat recipes. I’ve always shared healthy recipes to help people get past the consensus that healthy food consists of nothing but plain low-calorie foods with 0% flavor. But, seeing as it is the holiday season (Christmas season where I am) I decided that I would help you help yourself treat yourself.
So get my fatty recipes while they're hot, cause come 2016, it's back to me telling you to love yourself and eat vegetables.
Was that a mouthful or what? These recipes will be too.
Contrary to what you may believe (who am I kidding you all know this) I love rich comfort food, from fast food to grandma’s cooking. So needless to say, I have a few fatty recipes under my belt, more than you may expect in fact. These are my tried-and-true favorites and the favorites of everybody I know who has eaten my food before, so you can rest assured that these recipes are almost fool-proof. Unless you don’t read instructions well, then it ain’t my fault and you can’t hold me liable for your lack of experience so don’t try to sue me if your stove bursts into flames, alright?
Without further squabble, here are some of my favorite holiday recipes.
Cheddar & Chive/ Cheddar & Ham Biscuits
So there’s two ways to make these biscuits: the classic cheddar and chive, a staple of mine … or the extra fatty goodness of the cheddar and ham variety. I’ve made both, but I tend to go with the cheddar and chive since I have a few vegetarians in my family. However the cheddar and ham biscuits are a great way to use up leftover ham from, say, a family dinner or from a big breakfast – you get the gist.
What you’ll need:
3 Cup all-purpose flour
½ Fresh diced chives OR ½ ham, patted dry and cubed small
1 teaspoon baking soda
¾ Cup frozen butter (or 1 ½ sticks), grated w/ a cheese grater (makes it flakier)
2 Cups shredded cheddar cheese
1 Cup of butter milk (see protips for substitute)
Additional 2 Tbsp melted butter
How you’ll make it:
- Preheat your oven to 425* F
- Whisk the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl
- Grate frozen butter and incorporate with cheddar and chives. Slowly add to your dry ingredients by mixing with a fork until it becomes coarse.
- Slowly add your buttermilk to your mixture until it becomes moist and doughy
- This part you can choose what works best for you: either distribute dough into a greased, standard muffin tin (my preferred method) or use an icecream scoop or large spoon to place dough on a greased baking tray.
- Brush biscuits with butter before baking for 15-20 minutes. Yields about 16-18 biscuits.
Protips: Heed my warning about patting your ham dry, because if it’s particularly fatty it can ruin the integrity of your biscuits, so it may be beneficial to use the meatier, denser parts of the ham. If not, cook the ham in a skillet until it’s slightly crispy and pat dry to remove access fat. For a buttermilk substitute, simply use a cup of standard 2% milk mixed with 1 Tbsp lemon juice.
Nana Graveytrain’s Shrimp Dip
This is a recipe I hold dear … because it’s literally the only one my mother ever taught me, and she got it from her mum. It’s so easy and it has appealed even to the family members of mine who claim to HATE seafood. Go ahead and make jokes about white people always bringing dip to parties and read the damn recipe.
What you’ll need:
1 lb cold, cooked shrimp, deveined and tails removed
1 Block of cream cheese
1 Container of sour cream
1 Whole jar of seafood sauce
1 Family sized bag of ruffles
How you’ll make it:
- Remove tails and veins from shrimp if necessary, make sure they are cool before chopping them into chunks. No need to get fancy, they can be different sizes.
- Leave cream cheese out to fall to room temperature before adding to a bowl along with sour cream. With a fork or whisk, combine the mixture until smooth.
- Add the shrimp and seafood sauce and mix again.
- Allow the dip to cool in the fridge before serving with chips.
Protips: Just get yourself a nice shrimp ring instead of spending money on a frozen bag of shrimp: there’s less thawing time, they’re deveined and it’s easy to just pull the tails off. Also, if you have vegetarians in your family, you can just make a portion without shrimp – it still tastes great!
Creamy Chicken-Bacon Chowder
I made this recipe myself after many lack-luster attempts at making a thick, creamy soup/stew base via multiple recipes online. Most require you to simply soften the veggies a bit with a bit of butter and add flour or cornstarch – which works, but it never came to the consistency that I preferred for a nice thick soup. So, this one contains ¾ cup of roux. Yep, ¾ cup of melted butter and white flour mixed into a thickening paste; pair that with cream, bacon and chicken … and you got a soup that doesn’t have a light version.
What you’ll need:
1 – 900 mL tub of chicken stock
1 Cup of water
1 ½ Cups of cream
4 Chicken breasts, cut into chunks
1 lb of bacon
2 Large leeks, chopped
6 Carrots, chopped
1 Bag of red-skinned baby potatos, quartered
½ Cup fresh dill, diced
- 1 Can corn
4 Cloves of garlic, minced
Salt & Pepper to taste
¾ Cup of butter, melted
¾ White flour
2 Tbsp butter, separate
How you’ll make it:
- Chop all of your veggies and begin to soften in skillet along with your garlic in the 2 Tbsp of butter. Whilst you are doing this, bring your chicken stock and water to a boil in a large soup pot.
- Once veggies are beginning to get slightly tender, add to the chicken stock and turn the heat down to a low simmer.
- With your veggies now in the stock, prep chicken and bacon by slicing into chunks. Cook both (separately of course) until chicken is no longer pink and bacon is crisp. Make sure you pat the bacon dry of its grease using paper towel.
- Add your meat products to the soup.
- While you allow the flavor to develop in your soup (for about 15-20 minutes) it’s time to prep your roux. In a small pot, melt your ¾ of butter, but don’t allow it to bubble. Slowly incorporate your flour, little by little, until a thick, smooth paste is formed. Set aside.
- Slowly add 1 ½ cups of cream to your stock, stirring to incorporate.
- With a wooden spoon, slowly begin mixing dollops of your roux to your soup; allow it to coat the spoon and swirl it around until it is incorporated and thick.
- Turn the heat down and she’s ready to eat!
Raspberry Chocolate Banana Bread
Yes, another chocolate banana bread recipe. I showed you guys a light version that incorporated strawberries, but this is the full fat version AND since strawberries are out of season they’re more expensive then raspberries so poo on you. Also, yes, I put frosting on my festive banana bread because it’s holiday-cheat-time, so balls to thine walls my friend.
What you'll need:
1 Cup of butter, softened
2 Cups of white sugar
6 Bananas, mashed
2 teaspoons vanilla extract
3 Cups all-purpose flour
2 teaspoons baking soda
1/4 Cup unsweetened cocoa powder
1 Cup sour cream
1 Cup chocolate chips
1 Cup frozen or fresh raspberries
1 Tub chocolate frosting
How You’ll Make it:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
- In a large bowl, cream together margarine, sugar and eggs. Stir in bananas and vanilla. Sift in flour, baking soda and cocoa; mix well. Blend in sour cream and chocolate chips. Pour batter into prepared pans.
- Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of a loaf comes out clean.
- Allow your banana bread to cool before frosting. At that point, have at er’!
So that's it for my holiday full-fat recipes. I hope you all have yourselves an amazing holiday and make sure you give your loved ones a solid reminder of how much they mean to you, and enjoy your time off if you have any. Thank you as always for reading.