Cooking for the Holidays? Here’s How to Make Your Dishes POP!


I don’t know about you guys, but I’m always trying to perfect my recipes. And since Christmas is legit around the corner, I thought I’d help some of you new chefs out for the holidays. Because I’ve never claimed to be the best cook in the world, I solicited the help of my good friend Mary Shaw. Click below to figure out how you can make your holiday meal POP!


Meet Mary. Now get your pen and pad out and take notes!

I love to eat! I particularly love to do it around the holidays.  As we bring another year to a close here are a few of my favorite things. Plus some new ways to create some of your old favorites.

Deviled Eggs
Add 6 eggs to a sauce pan large enough to cover them with water. Sprinkle with a pinch of salt and add 1 tbs of baking soda to make peeling easier.

Bring the water to a rolling boil then reduce to a simmer. Let eggs simmer for 8 minutes. Remove from heat and then drain.

Peel and half the eggs. Place the whites on your serving dish and the yolks in a bowl. Add 2 tbs mayonnaise, 1 tsp horseradish mustard, ½ tsp apple cider vinegar and sugar. Garnish with chives and paprika.


Quick Roast Chicken
It’s not exactly traditional but if this is your first time taking on Christmas dinner for the family I would suggest starting small. This chicken will be tender and juicy!

Pre- heat your oven to 450 degrees.
Prepare your spice blend next. You will want to add 1tsp salt, 2 tsp black pepper, 2 tsp garlic powder, 1 tbs thyme, and 1 tsp smoked paprika. Mix together and set aside.


Chop 3 carrots, 3 celery stalks, and ½ of a large onion.

Rinse and pat dry your chicken (whole). Take 1 tbs olive oil and rub down the chicken. Now pat down the chicken with the spice blend making sure to get it spread all over. Now take your chopped vegetable and fill the cavity. Place breast up in your roasting land and put in your preheated oven.

Bake for 20 minutes at 450 degrees then reduce the temperature to 425 and cook for another 35 minutes.

Remove chicken and let rest before slicing.


Grandma’s Gravy

Warm your cast iron skillet over medium heat. Start to melt 2 tbs of butter. Sprinkle in 1 tbs of flour and blend with a whisk. I suggest a figure 8 motion to eliminate lumps.


Sprinkle the next tbs of flour into the mix and keep the whisking motion going. You really want to let the flour toast. By letting the flour brown you are making a great base for your gravy.

Once you have reached the color in the final guide picture you will want to take the drippings from your roast chicken and put them in. Whisk as you pour to keep lumps from forming.


Reduce the heat and then add more drippings until you reach your desired consistency. Remove from heat and serve.


Roasted Broccoli

Simple and incredible. Take fresh broccoli and remove the crowns. Place in a glass baking dish and drizzle with 1TBS olive oil.

Place in a 400 degree oven and roast for 30 minutes.

Garnish with coarse salt to taste.

Cheesecake with Cranberry Thyme Sauce

In case you were wondering, cheesecake takes an incredibly long time to make. If you were put in charge of dessert use his quick hack to turn store bought cheesecake into a gourmet treat.

All you need is one 12oz bag of cranberries, 1 cup sugar, zest from an orange, and 3 sprigs of thyme.

Add all but ½ a cup of the cranberries to the a sauce pan with 2tbs water and the thyme mixture to a boil and stir until sugar dissolves.

Add the last of the fresh cranberries to the mix in the sauce land and let cool for 10 minutes then remove from heat.

Taste to make sure you its garnish ready. Put in a separate container and reserve until you are ready to serve.


Roasted Broccoli

Simple and incredible. Take fresh broccoli and remove the crowns. Place in a glass baking dish and drizzle

with 1TBS olive oil.

Place in a 400 degree oven and roast for 30 minutes.

Garnish with coarse salt to taste.



I know that everyone is not a Harry Potter fan but most people are delicious cocktail fans! This requires some prep time but the end result is a warm and Christmas-y dessert cocktail.

Combine 1 cup of whole milk in a sauce pan with ¼ cup brown sugar. Bring to a boil and then cook with the lid off until it reduces by half.

Whisk together one egg. Temper the egg with the hot mixture. Make sure to add it slowly so the eggs don’t scramble. Once you have added about 4 tbs of the hot mixture into the eggs, pour the egg mixture into the pot with the remainder of the milk and brown sugar.

Pour 1.5 oz of bourbon into your shaker and too with ½ cup of milk mixture. Pour into your glass and top with ginger beer.

Ok guys! Don’t say I never did anything for you! Take these tips and flourish tomorrow! Happy Holidays from me and Mary. Follow on Mary on Instagram at @_REBELLECHIC


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