Loading..

Semi-Homemade Holiday Meal

While everything about 2020 hasn’t necessarily been ‘merry and bright,’ your holiday can be!  Especially with Chef Prepared Holiday Meals which you can order ahead from Harris Teeter.  While many of us are enjoying smaller gatherings, why not spend time with those you love most – and not in the kitchen!


Harris Teeter’s Chef Prepared Meals are created by culinary professionals, with the option of warming and serving -  or adding a little bit of your own flare. And since it’s Christmas, we’re sharing a few ways to spruce up your Holiday Ham Meal with a few special touches.  


Here’s hoping you have a healthy, happy, and magical holiday.

Ham It Up!

The 4-5 lbs. Applewood Smokehouse Reserve Sweet Ham Dinner is precooked and chilled.  Reheat it easily, by following the package instructions and using the included tray.  

Serve it atop a bed of hearty herbs with citrus and cranberries for festive color and wonderful aroma.

Stuffin’ Muffins

Preheat the oven to 375 degrees Fahrenheit.  Fold 1 beaten egg, ½ stick of melted butter, and 1/2 cup of shredded cheese into the cornbread stuffing.   Season with salt and pepper.  Divide the mixture amongst 9 cups of a greased cupcake tin.  Bake until set and crisp on top, about 15 minutes.

Spinach Salad with Fingerling Sweet Potatoes and Maple Vinaigrette

Reheat potatoes according to package directions.  Meanwhile, place 5 cups washed and dried spinach on a serving platter.  Top ¼ sliced red onion and a handful of cranberries.  In a small bowl whisk together ¼ cup extra virgin olive oil, ¼ cup maple syrup, 2 Tbsp. apple cider vinegar, the zest of 1 lemon, and salt and pepper to taste.  Set aside.  Once the potatoes are cooked, place them on top of the salad and drizzle with vinaigrette.

Carrot Soufflé with Spiced Nuts

Reheat carrot soufflé according to package instructions.  Meanwhile warm 1 cup hazelnuts or shelled pistachios in a skillet over medium-high and cook, stirring often until fragrant and toasted.  Add nuts to a blender.  

In the same skillet add 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, and 3 Tablespoons sesame seeds.  Cook until toasted and fragrant, about 2 minutes, then add it to the blender.  To the blender, also add ½ teaspoon ground cardamom and 1 teaspoon kosher salt.  Blitz until crumbled (you are looking for a chunky texture, not a nut butter).  Sprinkle on top of carrot soufflé when ready to serve.

String Bean Casserole with Roasted Mushrooms

Reheat the casserole according to package directions.  Meanwhile, prepare the roasted mushrooms.  Quarter 8 oz. cremini mushrooms and add them to a large skillet with 1 tablespoon olive oil and 1 tablespoon rosemary leaves.  Cook, undisturbed for 4 minutes.  Toss and sprinkle with salt and pepper.  Cook until golden, about another 4-5 minutes.  Gently fold into the rewarmed casserole and sprinkle a few on top before serving.

Dress Up the Table
Since it’s such a special day, dress up the table.  Spruce up floral bouquets with additional greenery from your backyard – holly bushes and evergreens are perfect for this.  

Pro tip: Add additional greenery at each table setting, by nestling a sprig of rosemary next to the cutlery.

Katie Harding is the publisher of Forks and Folly . A self-taught cook and die-hard foodie, Katie lives in Charlotte with her husband and three boys. Besides cooking and eating, she loves craft beers, running, and napping.