YORK, Pa. — For those who aren't a fan of ham for the holidays, Olivia's offers recipes to dress up your dinner.
A pistachio-encrusted ribeye stuffed with spinach, mushrooms, mozzarella and Asiago, served with roasted Brussels sprouts and maple yams, embraces the staple flavors of the holidays.
Ribeye
Directions
Trim and butterfly the ribeye. Season it with salt, pepper and rosemary. Spread on garlic butter, fire-roasted red peppers, spinach, sautéed mushrooms, leeks, mozzarella, Asiago and fresh pesto. Roll the steak into a log. Spread Dijon mustard on the outside as a binder. Add the crushed pistachios. Wrap the ribeye tightly in parchment paper. Bake it in an oven preheated at 350 degrees Fahrenheit for approximately 20-25 minutes or until its internal temperature reaches 140 degrees Fahrenheit.
Brussels Sprouts
Ingredients
2 pounds, Brussels sprouts
1/2 cup, bacon, diced
1/2 cup, leeks, diced
1/2 cup, garlic butter
1/2 teaspoon, sea salt
1/2 teaspoon, black pepper
1/2 cup, Craisins
Directions
Trim the Brussels sprouts and cut them in half. Season them with salt and pepper. Add the garlic butter, bacon and leeks. Roast at 350 degrees Fahrenheit until browned. Add the Craisins, cover, and place the tray back in the oven for an additional five minutes.
Maple Yams
Ingredients
2 pounds, yams, peeled and cubed
1/2 teaspoon, sea salt
1/2 teaspoon, black pepper
1/2 cup, unsalted butter
1/2 cup, maple syrup
3 tablespoons, brown sugar
1/2 teaspoon, cinnamon
1/2 teaspoon, nutmeg, freshly grated
1/2 cup, crushed walnuts
Directions
Place all of the ingredients in a mixing bowl. Mix them together. Place everything in a casserole dish. Cover and bake it at 350 degrees Fahrenheit for approximately 15 minutes. Uncover the dish, then bake the yams for an additional 15-20 minutes or until just tender and browned.