Cheesy Hollandaise Mashed Potatoes
Great as a dinner casserole or serve for breakfast topped with a fried egg.
Prep: 10 minutes, Cook: 40 minutes, Serves: 8
3 cups leftover mashed potatoes
1½ cups diced leftover ham
1½ cups shredded sharp Cheddar cheese
1 cup milk
3 green onions, sliced
1 (0.9-oz.) packet hollandaise sauce mix
1. Beat eggs well in a large bowl. Stir in mashed potatoes, ham, cheese, milk, green onions and hollandaise sauce mix. Spread into a lightly buttered 9-inch baking dish.
2. Cook at 400°F for 40 minutes or until center is set.
After you take your beautifully-roasted turkey out of the oven, get the most from your bird by carving it like a pro. This video will show you how, step-by-step.
Leftovers are as much a tradition of the holidays as turkey, ham and stuffing. To make the most of them, follow some food safety guidelines that can help you and your family avoid the unpleasantness of food poisoning.
What temp should I cook meat to?
Always cook meats to the recommended minimum internal temperature using a meat thermometer. For beef, pork, lamb and roasts, 145°F is the magic internal temp for food safety. For ground meats, cook them to 160°F. For chicken and turkey, make sure they reach 165°F.
During dinner, keep hot foods hot. If you’re serving dinner buffet-style, hot foods should be kept at 140°F or warmer to prevent bacteria from growing while you enjoy your meal. Running out of oven space for keeping foods hot? You can use a cooler as a hot food warmer for up to an hour – just line it with thick towels.
How long is food safe sitting out on the counter?
Refrigerate all perishable foods within 2 hours of sitting outside the fridge. If something has been at room temperature for more than 2 hours, toss it. (Discard food if it’s been out for 1 hour at a room temp of 90°F or warmer.)
Cool food rapidly. When you do this, the risk of bacterial growth goes way down. Divide a large amount of food into smaller containers and refrigerate them immediately. Slice up a large piece of meat, like a whole roast or a turkey breast, and refrigerate it right away.
Does food need to be cool before I put it in the fridge?
Once food is no longer steaming hot, you can safely put it in the fridge. If you have several hot foods to be stored in the fridge, keep in mind that the fridge temp could go up. Keep the door closed and make sure the fridge is maintaining a temp of 41°F or lower throughout the holidays to prevent bacteria from growing in your foods.
How long can I store leftovers?
Discard leftovers that have been in the fridge more than 3 or 4 days. Leftovers can be stored in the freezer for 3 or 4 months – after that, they tend to lose flavor and moisture.
Make sure leftovers are well-sealed in airtight containers. This will prevent bacteria from creeping in.
Can I thaw leftovers on the counter?
Thaw frozen leftovers in the fridge, the microwave or on the stove. Don’t let them sit out on the counter. While warming them up, make sure they reach an internal temp of 165° F using a food thermometer.
Store raw foods on a shelf in the fridge below cooked and ready-to-eat foods. This can prevent bacteria on uncooked foods from getting on other items.
We all have favorite Thanksgiving memories, whether it’s sitting around the fireplace sipping cocoa with family and friends, enjoying Grandma’s lumpy mashed potatoes with homemade gravy or overindulging on every pie at the dessert table. We asked our experts to share their favorite moments from holidays past.
Koen Vermeylen, Raley’s Meat & Seafood Expert
We used to grow our own turkey each year and it was a big deal for our family. Now we get a Plump and Juicy Turkey grown by the Diestel family in Sonora, California. Diestel turkeys have the kind of flavor we’re used to. We like to brine our bird overnight to keep it moist while cooking, and I leave the rest up to my wife’s secret recipe. We’re never disappointed with our Diestel turkey.
Emily Satrazemis, Raley’s Nutrition Expert
My Grammy always made three different types of stuffing to please everyone and I can’t imagine a traditional Thanksgiving dinner without all three. We had homemade potato bread stuffing cooked in the turkey, cornbread stuffing on the side and my favorite, oyster stuffing! The oysters are a unique twist on an old favorite and add a flavor and texture you wouldn’t expect.
Patty Mastracco, Raley’s Food Editor
My best Thanksgiving ever, I lined tables in my backyard with brown paper and we dined under the trees with leaves falling into the food. We skipped the china and the stress. My family still talks about how great it was.
Julie Scott, Raley’s Cheese Expert
My favorite dish that my mother made for Thanksgiving was creamed onions topped with four different cheeses. She also made a delicious creamed oyster dish. It was all about the cream for me…
Curtis Mann, Raley’s Wine & Spirits Expert
My favorite memories are of heading down the California Central Coast to visit family. We’d jump in the ocean on Thanksgiving morning for a surfing session with my dad and spend the afternoon sipping champagne with my aunt. Then we’d have some Edna Valley Pinot with ham and side dishes for dinner with the whole family.
Turkey and Brie Melts with Cranberry Apple Chutney
1/3 cup whole berry cranberry sauce
1/3 cup peeled, chopped apple
1/4 cup red wine vinegar
3 tbsp. minced onion
1½ tbsp. golden raisins
1/8 tsp. cinnamon
2 tbsp. butter at room temperature
8 (1/4-inch) thick slices Nob Hill Trading Co. Multigrain Artisan Bread (in our Bakery)
4 (1/4-inch) thick slices leftover turkey
2 oz. Brie cheese (in our Deli), sliced
Prep: 20 minutes, Cook: 30 minutes, Serves: 4
1. To prepare chutney, place cranberry sauce, apple, vinegar, onion, raisins and cinnamon in a small saucepan. Cover and cook over low heat for 20 minutes.
2. Spread butter over 1 side of each bread slice. Place equal amounts of chutney, turkey and cheese between bread slices. Cook in a medium skillet over medium heat for 5 minutes on each side or until cheese is melted and bread is golden brown.
259 calories, 11 g protein, 12 g total fat (6 g sat., 0 g trans), 28 g carbohydrate, 2 g fiber, 10 g sugar, 40 mg cholesterol, 463 mg sodium, 7 points
A recent import from the West, Christmas is celebrated a little differently in South Korea. Many people have Christmas day off work and some attend church for the holiday, but the focus is usually on friends and couples going out and having fun together. If gifts are exchanged, it’s generally one gift per person rather than several. Retailers often have impressive Christmas light displays and decorations to attract customers.
Korean Short Ribs
Serve with kimchi. You’ll find a shortcut recipe at raleys.com or pick up premade options in the Produce Dept. refrigerated case.
1 cup soy sauce
1 cup Raley’s Brown Sugar
1/2 cup water
2 tbsp. sesame oil
1 tsp. red chili flakes
4 cloves garlic, chopped
3 green onions, chopped
1 (2-inch) piece ginger, peeled and grated
Juice from 1 lime
2½ lbs. flanken style Raley’s beef short ribs, cut 1/2 inch thick (ask our butchers if you can’t find them!)
Sliced green onions (optional garnish)
Prep: 10 minutes Marinate: 1 hour Cook: 4 minutes Serves: 4
1. Stir together all ingredients except ribs in a large bowl until brown sugar is dissolved. Place ribs in a large shallow dish and add marinade; refrigerate, covered, for 1 hour.
2. Heat grill to high heat. Remove ribs from marinade and wipe off excess. Grill for 4 minutes each side.
3. Add marinade to a medium saucepan and cook until reduced by half. Serve with ribs. Garnish with sliced green onions, if you like.
538 calories, 31 g protein, 20 g total fat (7 g sat.), 57 g carbohydrate, 1 g fiber, 57 g sugar, 68 mg cholesterol, 3747 mg sodium, 14 points
Cranberries aren’t just a seasonal dish – they have a much more interesting story than you might realize. To learn how cranberries are grown and to discover some delicious recipes featuring the bright red gems, check out the Holidays 2015 issue of Something Extra magazine. Meanwhile, enjoy these little-known facts about cranberries:
Cranberries were crucial to survival. Early American fur traders in the Northeast and Midwest survived cold winters by eating pemmican, a jerky-like mix of animal fat, meat and crushed cranberries.
Growers determine the quality of cranberries by putting them through a bounce test. Only the best cranberries bounce.
Cranberries come in green, yellow and red. While green and yellow cranberries taste just as good as red ones, they’re separated because customers prefer red berries.
Cranberries don’t grow in water. They prefer to grow in sandy, acidic soil and low temperatures. Some growers flood the fields at harvest because the cranberries float to the surface and are easier to scoop up.
Cranberries are a good source of fiber and vitamin C. But they can do much more – like slowing tumor growth in clinical trials, preventing bacteria from causing urinary tract infections and having antioxidant properties that could lower blood pressure.
Cranberries can also win you $2,000! Check out the Cranberry Friendsgiving Contest and post photos of you and your friends on social media enjoying cranberries in food, drink and décor with the hashtag #FriendsgivingCranberryContest – you might win $2,000!
Raley’s Everyday Mom Blogger
Nasoya Wonton Wrappers: A staple in my fridge during the holidays is wonton wrappers. I love them for their ability to turn something ordinary into a delightful, bite-sized appetizer! Pretty much anything goes with them: Try filling with an herb cheese spread and diced marinated artichokes, or curried chicken salad or even mac and cheese. Fill a mini muffin tin and after a quick pop in the oven, you’re set!
Need some inspiration to get started? Try this recipe…
Artichoke Cheese Tarts
12 wonton wraps
1 (5.2-oz.) package Boursin Cheese (in our Deli)
1/4 cup chopped marinated artichoke hearts (with some of the marinade)
1 tbsp. minced roasted bell pepper
1/2 tbsp. snipped fresh chives
Prep: 20 minutes, Cook: 15 to 20 minutes, Makes: 12 tarts
1. Preheat oven to 350°F and lightly grease 12 mini muffin tins.
2. Press a small wonton wrapper into each hole. Stir together remaining ingredients.
3. Spoon into wonton shells and bake for 10 minutes or until edges are lightly browned.
4. Tent with foil and bake for 5 minutes more.
Last holiday season, Raley’s and Food For Families gave more than 2.5 million pounds of food to neighborhood food banks. This year we’re raising our goal and we hope to donate over 3 million pounds of wholesome food like whole wheat pasta, bananas, fresh carrots, milk and peanut butter. Join us in giving a little goodness to local families facing hunger.
Peppermint the Polar Bear is just $10 at your neighborhood Raley’s, Bel Air and Nob Hill Foods. All proceeds go to Food For Families and directly impact people in your community.