5 Extra Special Christmas Recipe Ideas | Easy Christmas Dinners & Side Dishes
Recipes in this Video
In Japan, Christmas is celebrated more as a festive occasion than a religious holiday. Traditionally, families enjoy a special meal featuring fried chicken, often from KFC, and a celebratory cake, symbolizing joy and togetherness. This unique blend of Western influence and Japanese tradition has made Christmas dinner a beloved event, with modern variations including sushi and seasonal vegetables. Today, Christmas in Japan is a time for families and friends to gather, share a meal, and create lasting memories.
Ingredients
- ●roast chicken
- ●cake
- ●fried chicken
- ●salad
- ●potato
- ●rice
- ●sushi
- ●sashimi
- ●seafood
- ●vegetables
- ●gravy
- ●sauce
- ●wine
- ●fruit
- ●chestnuts
- ●miso
Instructions
- 1Prepare the roast chicken by seasoning it with salt and pepper.
- 2Roast the chicken in a preheated oven until golden and cooked through, about 1-1.5 hours.
- 3Bake a festive cake, traditionally a strawberry shortcake, until golden and set.
- 4Fry chicken pieces until crispy and golden brown, about 10-15 minutes.
- 5Prepare a fresh salad with seasonal vegetables and a light dressing.
- 6Boil potatoes until tender, then mash or serve whole with butter.
- 7Cook rice according to package instructions, fluffing it with a fork when done.
- 8Arrange sushi and sashimi on a platter for a seafood touch.
- 9Steam or sauté vegetables until tender but still vibrant in color.
- 10Prepare gravy from the roast chicken drippings, adding stock to taste.
- 11Serve the meal with a selection of wine or sparkling beverages.
- 12Finish the dinner with fruit or chestnuts as a light dessert.
- 13Set the table beautifully to celebrate the occasion.
- 14Gather family and friends to enjoy the meal together.
Ingredient Alternatives
roast chicken
Healthier: grilled chicken
Cheaper: baked chicken
Grilled chicken reduces fat while maintaining flavor.
cake
Healthier: fruit tart
Cheaper: pound cake
Fruit tart uses less sugar and adds nutrients.
fried chicken
Healthier: baked chicken
Cheaper: chicken thighs
Baked chicken is lower in calories and thighs are more affordable.
seafood
Healthier: tofu
Cheaper: canned fish
Tofu is a plant-based protein and canned fish is budget-friendly.
Techniques
Equipment
Also Known As
Ingredients
- ●12 lasagna noodles
- ●1 lb ground beef
- ●2 cups ricotta cheese
- ●2 cups shredded mozzarella cheese
- ●1 cup grated Parmesan cheese
- ●2 cups marinara sauce
- ●1 egg
- ●2 cloves garlic, minced
- ●1 tsp dried oregano
- ●1 tsp dried basil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup fresh parsley, chopped
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- 3In a large skillet, brown the ground beef over medium heat. Drain excess fat.
- 4Add minced garlic, oregano, basil, salt, and pepper to the beef. Cook for an additional 2 minutes.
- 5In a bowl, mix ricotta cheese, egg, and half of the parsley. Stir until well combined.
- 6Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
- 7Layer 4 lasagna noodles over the sauce, followed by half of the ricotta mixture, half of the beef mixture, and a third of the mozzarella cheese. Repeat the layers, ending with noodles on top.
- 8Spread the remaining marinara sauce over the top layer of noodles and sprinkle with remaining mozzarella and Parmesan cheese.
- 9Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
- 10Let the lasagna cool for 10 minutes before slicing. Garnish with remaining parsley before serving.
Equipment
Ingredients
- ●2 cups rolled oats
- ●1/2 cup almond milk
- ●1/4 cup honey or maple syrup
- ●1/2 tsp vanilla extract
- ●1/2 tsp baking powder
- ●1/4 tsp salt
- ●1/2 cup mixed berries (fresh or frozen)
- ●1/4 cup chopped nuts (optional)
- ●1/2 tsp cinnamon (optional)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large mixing bowl, combine the rolled oats, almond milk, honey (or maple syrup), vanilla extract, baking powder, salt, and cinnamon (if using).
- 3Mix well until all ingredients are combined and the oats are fully coated.
- 4Let the mixture sit for about 10 minutes to allow the oats to absorb the liquid.
- 5Grease a muffin tin or line it with muffin liners.
- 6Scoop the oat mixture into each muffin cup, filling them about 3/4 full.
- 7Press the mixture down slightly to form a nest shape in the center of each cup.
- 8Top each nest with mixed berries and chopped nuts if desired.
- 9Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown.
- 10Remove from the oven and let cool for a few minutes before carefully removing the nests from the muffin tin.
- 11Serve warm or at room temperature.
Equipment
Pork belly has deep roots in Mauritian cuisine, often enjoyed during festive occasions and family gatherings. This dish highlights the island's blend of Asian and Creole influences, showcasing the use of bold flavors and spices. Today, pork belly is celebrated globally, with many variations emerging, from crispy preparations to slow-braised versions, each reflecting local tastes and traditions.
Ingredients
- ●pork belly
- ●soy sauce
- ●ginger
- ●garlic
- ●brown sugar
- ●scallions
- ●rice vinegar
- ●five-spice powder
- ●water
- ●sesame oil
- ●black pepper
- ●chili flakes
- ●lime juice
- ●coriander leaves
- ●salt
Instructions
- 1Score the skin of the pork belly in a crosshatch pattern.
- 2Rub the pork belly with salt and black pepper.
- 3Mix soy sauce, ginger, garlic, brown sugar, and rice vinegar in a bowl.
- 4Marinate the pork belly in the mixture for at least 2 hours, preferably overnight.
- 5Preheat the oven to 160°C (320°F).
- 6Place the marinated pork belly in a roasting pan, skin side up.
- 7Add water to the pan, covering the bottom to create steam.
- 8Cover the pan with foil and roast for 2-3 hours until tender.
- 9Remove the foil and increase the oven temperature to 220°C (428°F).
- 10Roast for an additional 30-40 minutes until the skin is crispy and golden.
- 11Let the pork belly rest for 10 minutes before slicing.
- 12Garnish with scallions, chili flakes, and coriander leaves.
Ingredient Alternatives
pork belly
Healthier: chicken thighs
Cheaper: pork shoulder
Chicken thighs are lower in fat, while pork shoulder is more affordable.
soy sauce
Healthier: tamari
Cheaper: coconut aminos
Tamari is gluten-free, while coconut aminos is a lower-sodium alternative.
brown sugar
Healthier: honey
Cheaper: white sugar
Honey offers natural sweetness, while white sugar is often less expensive.
rice vinegar
Healthier: apple cider vinegar
Cheaper: white vinegar
Apple cider vinegar adds a fruity note, while white vinegar is cost-effective.
Techniques
Equipment
Also Known As
Ingredients
- ●1 medium butternut squash
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tsp garlic powder
- ●1 tsp dried thyme
- ●1/2 tsp paprika
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Cut the butternut squash in half lengthwise and scoop out the seeds.
- 3Place the squash halves on a baking sheet, cut side up.
- 4Drizzle olive oil over the squash and rub it in to coat evenly.
- 5Sprinkle salt, black pepper, garlic powder, dried thyme, and paprika over the squash.
- 6Roast in the preheated oven for 30-40 minutes, or until the flesh is tender and easily pierced with a fork.
- 7Remove from the oven and let cool slightly before serving.
Equipment
Ingredients
- ●2 cups cooked quinoa
- ●1 lb snoek fillets
- ●1 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 cup cherry tomatoes, halved
- ●1/2 cucumber, diced
- ●1/4 red onion, finely chopped
- ●1/4 cup fresh parsley, chopped
- ●1 lemon, juiced
Instructions
- 1Preheat the grill to medium-high heat.
- 2Brush the snoek fillets with olive oil and season with salt and black pepper.
- 3Place the snoek fillets on the grill and cook for about 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
- 4While the fish is grilling, prepare the quinoa salad. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, and parsley.
- 5Once the snoek is cooked, remove it from the grill and let it rest for a few minutes before flaking it into bite-sized pieces.
- 6Add the flaked snoek to the quinoa salad mixture.
- 7Drizzle the lemon juice over the salad and toss gently to combine all ingredients.
- 8Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
- 9Serve the salad warm or at room temperature.
Equipment
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