One of the best things about our non-traditional Christmas dinner is the leftovers.
Tonight’s dinner was grilled cheese on sourdough, using leftover smoked gouda and cheddar, with sliced tomato and avocado. Oh, yum.
Forgot to take pictures, though. 
We’re having our Christmas tomorrow, since my kids go to their dad’s for Christmas this year.
Our traditional Christmas Eve dinner is a roast beef, with potatoes, onions and carrots, and yummy horseradish sour cream sauce.
For tomorrow, we serve a finger food buffet for Christmas dinner, so I’m out playing with the kids instead of in the kitchen. We’ll have smoked salmon (with cream cheese, capers, chopped boiled egg, and chopped red onion and triscuits to put it all on), cheeses (gouda, dill havarti, and a cheddar), crackers, shrimp and crab (with cocktail sauce and lemons), and I’ll make some tortilla rollups (we call them pinwheels) with the leftover roast beef from tonight, basil, and cream cheese.
For breakfast, we usually either have Eggs Benedict or a blueberry cream cheese strata (note to self: post recipes for these), but this year, I bought bakery cinnamon rolls with cream cheese icing, just to keep things simple. My mom and my grown daughter will be sad about the lack of Eggs Benedict, but my kids are excited.
The other day, I posted about Jell-o Poke Cake. Last night, we made the spice cake with orange Jell-o version.
You really can’t see the Jell-o like you can with a regular poke cake, but it’s there.
It was moist, but kind of bland. I prefer regular poke cakes. But my kids loved it.
For those nights when I am really busy and forgot to plan anything, I’ll make french dips a lot of the time. The whole family just loves them, so they feel like it’s a treat when I’m pretty much taking the night off. There’s no real recipe, since it’s all made with pre-made ingredients.
French Dips
Steak-Umms (2 for each person)
Hot dog buns (2 for each person – I’ve also used hoagie rolls, but hot dog buns are cheaper and the kids don’t notice a difference)
Frozen crinkle-cut french fries
Packet of au jus mix
Start the oven heating for the french fries, according to package directions (mine heat at 450°). Lay the fries out on a large cookie sheet – I cover mine in parchment to minimize the cleanup. Get the fries in the oven and start preparing the au jus according the the package directions.
About 5 minutes before the fries are done, heat up a large skillet to medium high. Drop two of the steaks in, making sure they aren’t overlapping. Let them sit for just a few seconds and then start tearing them apart with the edge of a spatula. You want raggedy edges here. Add a little salt and pepper, and keep stirring them around while they cook. It should only take a minute (literally) to cook the meat, so have two buns ready on a plate and fill them with the cooked meat.
Repeat until you’ve got enough sandwiches for two per person. Right before you’re done, the fries should be done. Salt them and stir them around and add some fries to each plate, and ladle out some au jus for everyone who wants some (my boys don’t like the au jus).
Sometimes I butter the buns and heat them up in the oven while the fries cook, but on nights like tonight, when I had no butter softened, nobody seems to notice the difference (except me).
You could easily make this into cheesesteaks by adding some cheese and onions to the sandwiches.
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Tonight’s dinner was chicken parmigiana. Super quick and very tasty!
Chicken Parmigiana
Four chicken breasts, either sliced thin or pounded thin
Flour
One egg
Dried herbs (oregano, basil, thyme)
Salt and pepper
Vegetable oil
Two slices provolone cheese
Half a pound of spaghetti
Can or jar of your favorite spaghetti sauce (or the equivalent of homemade)
Fresh parmesan cheese
Grease a cookie sheet and heat the oven to 350°. Heat about 3 tablespoons oil in a large skillet on medium high, and start water boiling for pasta. Add seasonings to the flour in two plates.
Coat each breast lightly in flour, beaten egg, and then flour again. Fry on each side until golden brown, and place on greased cookie sheet.
Top each breast with a spoonful of spaghetti sauce and half a slice of provolone cheese. Bake for 10 minutes or until cheese is bubbly.
Meanwhile, cook the pasta and heat up the remainder of the sauce.
Serve each chicken breast with 1/4 of the spaghetti and sauce, and top all with freshly grated parmesan cheese.
Serves 4.
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(Yes, I need to clean off my lens. Whoops.)
Click for bigger.
Wow, you can totally tell the littler kids set the table. I hadn’t even noticed before.