Compiled by Delta Magazine
Four trending recipes that just might make your holidays a little easier
Like many, there is something innate within me that wants to rebel against the latest Tik Tok foodie trends. But there’s also the little voice that says “all those people can’t be wrong, can they?” So we conducted some unscientific research (asked our friends) and chose a few trending recipes that are not only delicious, they use simple ingredients, and are easy to pull together. And when you’ve got a crowd to feed or unexpected guests this holiday season—they just might lighten the load a little. So join the cool kids and give them a try! – CC
Cinnamon Rolls with Heavy Cream
These warm, moist cinnamon rolls will be a welcome addition to any holiday breakfast or brunch!
2 5-ounce cans grands-style cinnamon rolls
1 cup heavy whipping cream
8 tablespoons butter melted, divided
⅓ cup brown sugar
½ teaspoon cinnamon
4 ounces cream cheese, softened
1 cup powdered sugar
Preheat your oven to 350 degrees. Lightly grease or butter a 9×13 baking dish. Place the 10 cinnamon rolls into the dish.
Pour the heavy cream over the cinnamon rolls and in between each one.
In a small bowl melt 4 tablespoons of butter and stir in the brown sugar and cinnamon. Pour the brown sugar butter mixture over the cinnamon rolls. Cover the pan with foil and place in the oven. Bake for 30 minutes. Remove the rolls from the oven and set them aside while preparing the icing.
In a medium bowl add the remaining 4 tablespoons of butter and the 4 ounces of cream cheese.
Microwave for a few seconds just until the butter and cream cheese are very soft. Whisk the butter and cream cheese together, adding in the 2 containers of icing that come with the cinnamon rolls. Whisk in the powdered sugar. Spread the icing over the top of the cinnamon rolls. Serve while warm.
Baked Feta Pasta
This TikTok feta pasta has been around a while, but we’re here for it because it’s the perfect combination of low effort and high reward. It’s one of the simplest pasta recipes you can make and is so flavorful. This would be a great New Year’s eve dish for a simple dinner with friends. Or a welcome addition to a pot-luck family gathering.
8 to 12ounces medium pasta like gemilli, rotini, or bowtie
2 pints cherry tomatoes
½ cup chopped sun dried tomatoes in oil (optional)
¼ cup basil pesto
2 tablespoons olive oil plus more for drizzling
½ teaspoon each dried oregano and dried parsley
¼ teaspoon each dried thyme and red pepper flakes
1 8-ounce block feta in brine
salt and pepper to taste
Preheat oven to 425 degrees.
To a baking dish add the tomatoes, sun-dried tomatoes, pesto, olive oil, oregano, parsley, salt, pepper, thyme and red pepper flakes. Stir all of the ingredients together until evenly coated.
Make room in the center of the ingredients and add the block of feta. Drizzle the top of the feta with olive oil.
Bake uncovered for 35 minutes or until the until the feta is soft and tomatoes are bursting.
Meanwhile, cook the pasta in salted water according to the package directions (plan to add the pasta to the boiling water about 10 minutes before the feta and tomatoes are done). Before draining, reserve 1 cup of the pasta water for later.
Remove the dish from the oven and using a spatula, break up the cheese, stirring to make it creamy; then stir with tomatoes in pan until completely combined to create the sauce. Add the pasta and toss to evenly coat with the sauce. For a creamier pasta, carefully stir in a small amount of reserved pasta water, ¼ cup at a time, until it reaches desired consistency.
Taste and adjust seasonings with additional salt, pepper, and/or red pepper flakes to taste. Serve while warm!
Tip: Add your favorite ingredients such as Parmesan, heavy cream, chicken, shrimp, artichokes, or olives to make it your own
Creamy Feta Board with Lemon Roasted Artichokes and Olives
The butter board trend is already being tweaked by creative foodies. We love this trend and think any version is a fun addition to your gatherings from breakfasts to cocktails. Try this flavorful Greek-inspired dish at your next holiday party!
8 ounces whole artichoke hearts, halved
1½ cups mixed Greek olives, pitted
1 shallot, sliced thin
4 cloves garlic, crushed
¼ cup olive oil
½ teaspoon chili pepper flakes
½ large lemon, quartered
3 sprigs oregano
1 block feta cheese, roughly crumbled
2 tablespoons cream cheese, room temperature
2 tablespoons mayonnaise
You can line your board with parchment or just leave bare, like I did.
hot honey, if desired
2 tablespoons toasted sesame seeds
pita chips, crostini or vegetable sticks to serve
Preheat your oven to 450 degrees. Toss your artichokes, olives, shallot, garlic, olive oil and chili pepper flakes to coat. Add the lemon wedges and top with the oregano. Bake for 25 minutes. Remove from oven and allow to cool slightly.
In a small food processor, combine the feta, cream cheese, and mayo. Pulse until smooth and fluffy. Stopping to scrape the ingredients down. Transfer to your refrigerator until ready to assemble.
When ready to serve, spread the feta mixture on the cutting board using the back of a spoon to make indentions. Top with your olives and artichokes and drizzle with honey and sprinkle with sesame seeds. Serve with pita chips or crostini.
Tip:Boards may be lined with parchment or left bare if desired. If you have concerns about “double-dipping” simply place spreaders on the board for guests to use.
Butter boards can be savory or sweet like this cinnamon honey board. Perfect for a sweet snack or for breakfast with your favorite biscuits or muffins.
The 1905 Salad (Columbia’s Salad)
This salad originated in the historic Tampa area’s Columbia Restaurant. Their famous salad was made tableside, and christened the 1905 Salad—because that’s the year they opened up their first store. It’s still delicious 117 years later!
½ cup olive oil
2 tablespoons lemon juice
1 to 2 tablespoons white wine vinegar
1 to 2 tablespoons Worcestershire sauce
3 cloves garlic, minced
1 teaspoon dried oregano
salt and pepper to taste
1 head iceberg lettuce, shredded
½ pound ham slices, julienned
⅓ pound Swiss cheese slices, julienned
10 ounces cherry tomatoes, halved
5 ounces green olives, sliced
½ red onion, sliced thin
5 ounces croutons
2 ounces Parmigiano Reggiano cheese, grated
If serving immediately, whisk together all of the dressing ingredients at the bottom of your large salad bowl. Taste and adjust the flavors if needed. Set aside. Otherwise dressing may be made ahead of time in a separate container.
Combine all of prepped ingredients in the salad bowl and toss with the dressing thoroughly to coat all. If desired, top with extra freshly grated parmesan and a few twists of black pepper right before serving.