Christmas

Christmas Eve 2025 at Grandma’s House

Christmas Eve Meal:

  • Appetizers: Fried Shrimp, Calamari, Italian Olives, Crackers, Cheese & Pepperoni, Brie with Pears
  • Meal: Crab Cakes, Mahi Mahi, 2 lbs buttered linguini, Rice (Joe), eggplant parmesan, hot and sweet sausage in sauce,
  • Dessert: Cookies (ours & Gina’s). Birthday cake for Mom’s 95th

Andy :

 

  • Shrimp
  • Olives
  • Calamari
  • Crab meat
  • Brie cheese for pears from Lucretia
  • Bought some sausage, too

 

Diane:

 

  • Mahi Mahi one bag
  • Eggplant parmesan
  • Cookie trays
  • Crackers, cranberry cheese
  • 2 lbs of buttered linguini
  • Crab Cakes – Johnny to make
  • 2 boxes Dipt Cajun

 

 

Christmas Day at Diane’s House – Laura & Theo weren’t here, headed home

  • App: Joey – dumplings. Needs wonton wrappers, ground chicken, napa cabbage, and green onions
  • App: Veggie Tray
  • Main: Sugardale Ham. Best ham ever.  10 mins per pound at 325.  Peel the ham.  Score the fat.  Place in pan with nothing covering it and no liquids with it.  Heat til 135 degrees.  The ham cooked almost an hour quicker than we thought.  The ham is already cooked and you are just heating it.  It was the best ham ever.
  • Main: Small turkey breast
  • Main: Gina – stuffed cabbage
  • Side: Fresh pineapple to serve with dinner
  • Side: Potato casserole (made in advance and froze)
  • Side: Candied yams (from Thanksgiving frozen)
  • Side: Green Beans
  • Side: Butternut Squash
  • Side: Cole slaw
  • Dessert: Cookies
  • Dessert: Birthday Cake for Jesus (yellow batter)

 

Christmas Eve Shopping List

 

  • green onions (Mahi Mahi & dumplings)
  • Mahi Mahi HAVE
  • Muenster cheese
  • Trays for cookies
  • Pepperoni stick (trying GE brand)
  • Cranberry cheddar cheese – Aldi
  • Crackers
  • Hot sausage 1 lb from GE Waterworks
  • Sweet sausage 2 lb from GE Waterworks
  • 2 boxes Dipt Beer Battered
  • 2 boxes Dipt Cajun

 

Christmas Day Shopping List

 

  • Small turkey breast HAVE
  • Butternut squash HAVE
  • wonton wrappers (dumplings)
  • BJs ground chicken (dumplings)
  • napa cabbage (dumplings)
  • green onions (dumplings & Mahi mahi)
  • sweet chili sauce (dumplings)
  • Sugardale ham semi boneless (had 9 lbs this yr)
  • Cabbage & marzetti slaw dressing
  • Fresh pineapple
  • Frozen hash browns for cheesy potatoes
  • Shredded cheddar for cheesy potatoes
  • Sour cream for cheesy potatoes
  • Cream of chicken soup for cheesy potatoes HAVE
  • Corn flakes for cheesy potatoes HAVE
  • Canned pineapple rings for the ham
  • Veggie Tray
  • Green beans w garlic, butter, EVOO

 

 

TO MOM’S HOUSE – Christmas Eve

 

  • Tri-pod for Joe’s camera or phone
  • Aunt/Uncle & Grandma presents
  • Gift Cards for Grandma
  • Any other things Grandma needs
  • Eggplant parmesan
  • Mahi Mahi Mahi
  • 2 batches Mahi sauce
  • Crackers & cranberry cheddar cheese
  • 1 cookie tray for Chr Eve
  • 1 cookie tray for Julie/John next day

 

Cookies (Joey made) I scooped small & Laura helped in/out oven

 

  • Snicker doodle
  • Chocolate chip
  • 7 layer
  • Bark
  • Orange cookies
  • Puppy chow
  • Ran out of time for peanut b blossoms
  • For Christmas Eve & Grandma next day
  • Small tray for the Littles
  • Small tray for the Franz’s
  • Small tray for Mike across from Andy’s
  • Large tray for Gorog’s (mom just out of hospital)
  • Large tray for Bowser’s (first yr w/o their Grandma)
  • Small peanut free tray for Kendall
  • Small tray for Tim Euker
  • Small tray for Noah Parish
  • Large tray for Helmsen’s – Christopher just out of hospital

Italian White – Bartenura

Clean – Remove a label

Place a piece of tape over the label (I tried it with packing tape).  Press it down and then peel it off.  I was surprised that this worked so easily

OR

Heat the label with a hair dryer.  This does not work as easily as the tip above but it does work on things that are not plastic.  It will help you get rid of leftover residue because once heated you can wipe it off.

Rice Stuffing – Gluten Free

  • 2 cups cooked rice
  • sauté an onion chopped fine in broth and olive oil
  • add 2 stalks celery chopped fine
  • Seasoning:  salt, pepper, onion powder, garlic powder, paprika, ground rosemary, thyme, parsley and 1 tsp coconut sugar.
  • Microwave that day

Fire Ladder Chicken

🍽️ Recipe Card: Fire Ladder Chicken (Gluten-Free)

Overview

A wok-seared chicken stir-fry with garlic, ginger, and a glossy chili sauce.
Allergen-friendly: No peanuts, eggs, peas, or gluten.
Spice Scale: Adjustable from mild (1) to fiery (10).
Vegetable Module: Choose crisp + tender + umami for balance.

Ingredients (Serves 3–4)

Protein

  • 1 lb chicken thighs or breast, thinly sliced

Aromatics

  • 4 cloves garlic, minced

  • 1 tbsp ginger, minced

  • Optional: dried red chilies or Sichuan peppercorns (for higher spice levels)

Vegetables (Pick 1–2 from each category)

  • Crisp: broccoli florets, baby corn, snow peas (if allowed), bell pepper, zucchini

  • Tender/Leafy: bok choy, napa cabbage, spinach, choy sum

  • Umami/Depth: shiitake mushrooms, king oyster mushrooms, button mushrooms, daikon radish

Sauce (Gluten-Free)

  • 3 tbsp tamari (soy sauce alternative)

  • 1 tbsp rice vinegar

  • 1 tbsp chili paste (or chili crisp if gluten-free)

  • 1 tsp sesame oil

  • 1 tsp cornstarch mixed with 2 tbsp water (for thickening)

Spice Scale Control 🌶️

  • Level 1–3: ½ tsp chili paste, no chili oil

  • Level 4–6: 1 tbsp chili paste, drizzle 1 tsp chili oil

  • Level 7–10: 2 tbsp chili paste, 2 tsp chili oil, add dried chilies or Sichuan peppercorns

Method

  1. Marinate chicken: Toss slices with 1 tbsp tamari and cornstarch slurry. Rest 15 minutes.

  2. Stir-fry aromatics: Heat wok until hot, add oil, garlic, ginger, and chilies (if using).

  3. Cook chicken: Add chicken, stir-fry until browned (3–4 minutes).

  4. Add vegetables: Toss in your chosen crisp + tender + umami mix. Stir-fry until just tender.

  5. Finish with sauce: Pour in remaining tamari, vinegar, chili paste, and sesame oil. Toss until glossy.

  6. Serve hot with steamed jasmine rice or rice noodles (gluten-free).

Chef’s Notes

  • Use the “Three-Texture Rule”: crisp + tender + umami for balance.

  • Keep chili oil on the side so diners can “climb the ladder” themselves.

  • Chicken thighs give juiciness; breast keeps it lean.

🛒 Fire Ladder Chicken Shopping List

🐔 Protein

  • [ ] 1 lb chicken thighs or breast (boneless, skinless)

🧄 Aromatics

  • [ ] Garlic (1 bulb)

  • [ ] Fresh ginger root

  • [ ] Scallions (1 bunch)

  • [ ] Optional: dried red chilies or Sichuan peppercorns (for higher spice levels)

🥬 Vegetables (Pick 1–2 from each category)

Crisp Options:

  • [ ] Broccoli florets

  • [ ] Baby corn

  • [ ] Zucchini or yellow squash

Tender/Leafy Options:

  • [ ] Baby bok choy

  • [ ] Napa cabbage

  • [ ] Spinach or choy sum

Umami/Depth Options:

  • [ ] Shiitake mushrooms

  • [ ] King oyster mushrooms

  • [ ] Daikon radish

🍶 Sauce Ingredients (Gluten-Free)

  • [ ] Tamari (gluten-free soy sauce)

  • [ ] Rice vinegar

  • [ ] Chili paste or chili crisp (check for gluten-free label)

  • [ ] Sesame oil

  • [ ] Cornstarch

🍚 Optional Base

  • [ ] Jasmine rice or gluten-free rice noodles

 

Thanksgiving

Thanksgiving 2025 at Grandma’s House

  • 19 lb BUTTERBALL TURKEY from Aldi (JOHNNY)
  • STUFFING (JOHNNY) –  2 pepperidge farm herb seasoned cubes and 2 pepperidge farm herb seasoned classic.  A cup of celery per package (slice the stalk down the center and chop fine, then chop the pile a lot more).  2 ½ boxes college in chicken stock (not salt free).  Stuff the turkey cavities and put a piece of bread there to hold it in place, and put more stuffing underneath the skin of the turkey.  Cook some of the stuffing on the side – would need to grease the pan because it stuck to the sides/bottom of the glass pan.  I got an extra bag of Pepper Farm stuffing if you want to make one bag more – it is popular.
    • Celery 4 cups (it is 1 cup of very finely chopped celery per bag of stuffing mix)
    • College inn chicken broth 4 boxes (just in case you need)
    • 2 Pepperidge Farm herb seasoned cubes – 12 oz bag
    • 2 Pepperidge Farm herb seasoned classic – 12 oz bag
    • Butter
  • STUFFING – GLUTEN FREE (DIANE)
  • 6 lb bone in turkey breast (DIANE)
  • 4 1/2 lb Costco boneless turkey breast (DIANE)
  • Cranberry Sauce
    • Homemade cranberry sauce – follow package instructions but substitute orange juice for the water (JOHNNY)
    • Canned cranberry sauce (bring to Mom’s)
  • Mashed potatoes – regular and gluten free-substitute oat milk (JULIE)
    • Please save potato water for gravy
    • Potatoes (bring to Mom’s)
    • Butter (bring to Mom’s)
    • Milk (bring to Mom’s)
  • Biscuits (bring to Mom’s)
  • Corn (bring to Mom’s)
  • Butternut squash
  • Candied yams (DIANE)
  • Gravy (JOHNNY)
  • Gravy gluten free (DIANE)
  • Green beans (KAREN)
  • Cole slaw (KAREN)
  • Wine (KAREN)
  • Cool whip for the pies (GINA)
  • Coconut whipped topping (DIANE)
  • Bring to Mom’s
    • large metal pan for turkey, skewers & twine
    • Half n Half

 

 

Egg freshness test

Fill a bowl or glass with enough cold water to completely cover the egg

Gently place the egg into the water.  Check the egg position:

  • Sinks and lies flat: The egg is very fresh.
  • Sinks but stands upright: The egg is older, but still likely good to use. It’s best to use these soon or hard-cook them.
  • Floats to the top: The egg is too old and should be discarded. 

 

Baking Powder Test

1 teaspoon  baking powder into a small bowl and pour 1/2 cup boiling water over it.

If the mixture bubbles up immediately, the powder is alive, active and good for baking.

Cold – Flu remedy

Finely grate a knob of ginger about the size of your thumb into a mug

Add a teaspoon of ground ginger

Add hot water

Let it sit for a few minutes and then strain it into another mug.

Sip on this.  It will warm you.  Stimulates the pain fibers and hyperemia happens (opens up the blood vessels) loosens the mucous, and you feel the warmth.  If dealing with something in the lungs it will bring it up over time.

You can use this for anything you want to put heat onto.  Menstrual cramps, joint pain, etc.

https://www.facebook.com/reel/24736947095966362

Eggplant – Caponata Sicily’s Famous

This is the recipe from one of the restaurants that Andy and Karen ate at

  • 1 Eggplant – calls for a KG, diced
  • 2 Celery Stalks – calls for 500 GR, sliced
  • EVOO
  • 2 Onions, diced
  • Sugar – calls for 50-70 GR, I used 2 Tablespoon
  • Green Olives – calls for 200 GR, soaking in water for 30 minutes first then drain
  • Black Vinegar – calls for half glass (I didn’t use)
  • Basil – I used sweet, dried basil
  • Tomato Sauce (Q.B.) – I used one large can of crushed tomatoes
  • Capers – I used one small jar, soaking in water for 30 minutes first then drain

Cut the eggplant into cubes.  This calls for the violet aubergine eggplant which has an elongated shape. This sounds like the eggplant that I’ve used before that is very thin and long.  It is firmer and stays in tact even after double cooking.  It tells you to cut them and put them in salt water, then rinse and drain them.  I didn’t do that and I used regular eggplant, I just sauteed them in the EVOO.  Once mostly cooked remove from pan.

Sauté the celery and onions.  I liked that the celery added a little crunch to the dish in the end.  Add the tomato sauce, basil, capers, and green olives.  I let this cook for 20 minutes because I used a can of tomatoes instead of sauce.  Add sugar to taste (I didn’t make this as sweet as Andy’s).  Loved it.  Froze some. October 2025.

 

 

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