Every year, as the holiday season approaches, the air fills with joy, excitement, and the scent of delicious food. And while traditions matter, so does simplifying the process. The holidays shouldn’t be about spending hours over-complicating meals; they should be about maximizing connection, creativity, and joy. What if I told you that you can create memorable Christmas meals that people will love—and do it without the stress?
Let’s flip the script on holiday cooking. Here are a few ideas that aren’t just easy, but they also provide that “wow” factor. It’s not about the number of ingredients or hours of preparation; it’s about creating moments that taste just as good as they feel.
Easy Christmas Recipe Ideas
1. Holiday Pork Loin
This is perfect for serving at Christmas instead of ham, or even as a main dish when guests come over.
Ingredients
- 1 (4 pound) boneless pork loin roast
- 1 cup salt
- 1/2 cup honey
- 2 cups boiling apple cider vinegar
- 1/2 cup white wine
- 1 pound ice
- 2 tsp garlic powder
- 2 tbs black peppercorns, cracked
- Dijon mustard
- 1 tbs smoked paprika
- 2 tbs light brown sugar
- 2 tsp dehydrated lemon peel
- 1/4 cup crushed ginger snap cookies
Procedure
- Combine salt, honey, vinegar, and wine in a gallon size zip-top bag. Add ice and shake until ice is mostly melted and mixture has cooled down.
- Add pork loin and refrigerate 2 1/2 to 3 hours.
- Drain pork and pat dry. Discard remaining brine. Set aside.
- Combine remaining ingredients except mustard. Brush pork with mustard and press spice mixture into all sides of meat.
- Place roast on a roasting rack in a roasting pan. Insert a probe thermometer into the center and bake at 410 degrees F until internal temperature reaches 140 degrees F for medium rare.
- Remove to a plate and let rest 10 minutes before carving. Serve warm.
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2. Baked Sugpo
Ingredients
20 pcs. big prawns, butterflied with head, shell and tail intact
10 pcs. squeezed calamansi
1 tbsp. chopped garlic and grated ginger sauteed in 250 g. melted butter
soy sauce
spring onions
salt and pepper
To butterfly the prawns:
1. Remove the antennae and legs of the prawn
2. SLit the back of the prawn, devein and open.
Procedure:
1. Lay out the foil on a baking dish
2. Put the prawns on the foil and season with salt and pepper.
3. Drizzle with calamansi, melted butter mixture and soy sauce.
4. Top with spring onions.
5. Seal both ends of aluminum foil.
6. Bake in a 350oF oven for 15 minutes or until done.
7. Arrange in platter and serve.
3. Lechon Manok
Ingredients
1 whole large chicken
salt
black pepper
soy sauce
2 bundles lemongrass
2 pcs. saging na saba, quartered
Procedure:
1. Rub the skin and inside of the chicken with salt and pepper.
2. Rub the skin of the chicken with soy sauce.
3. Stuff the chicken with lemongrass and bananas.
4. Wrap the chicken tightly with an aluminum foil.
5. Roast in a 4000F oven for about an hour.
6. Open the foil and brown the skin until crisp.
7. May be served with vinegar, onions and pepper.
4. Bangus Paella
Ingredients
Bangus belly chicharon:
1 pc. large boneless bangus
1/2 sachet 8g. maggi magic sarap
1/2 cup all purpose flour
2 liters vegetable oil (for frying)
Rice:
2 tbsp. annato seeds
1/4 cup vegetable oil
1 head garlic, minced
1 large onion, small diced
1 cup small diced tomatoes
1 cup flaked tinapa
1 cup peeled and deveined medium shrimp
6 cups cooked jasmine rice
1 1/2 sachet 8g. maggi magic sarap
1 tbsp. maggi savor classic
1 tsp. freshly ground pepper
Garnish
1 cup halved shallots
1 pc. salted duck egg, sliced
3 pcs. tomatoes, quartered
2 tbsp. sliced spring onion
Procedure:
1. Cut off bangus belly from the bangus meat. Flake the meat and set aside. Cut the bangus belly into bite-size pieces. Season with 1/2 sachet of maggi magic sarap and coat with flour. Fry for 2 minutes in preheated oil. Strain and set aside.
2. Combine annato seeds and oil in a small pan. Gently heat for 5 minutes. Turn off heat and set aside to cool. Strain and set aside annato oil.
3. Pour annato oil in a large pan or a paellera. Saute garlic, onion and tomato for 2 minutes. Add flaked bangus meat and tinapa. Saute for 2 minutes. Add shrimp and saute for another minute.
4. Add rice and season with 1 1/2 sachet of maggi magic sarap, maggi savor classic and pepper. Gently fluff and cook for 3-4 minutes.
5. Turn off heat and top with bangus belly chicharon, shallots, duck egg and tomato. Garnish with spring onion. Serve in the same pan.
5. Crispy Pata
Ingredients
1 whole pc pork knuckle (pata front), cleaned and stray hairs removed
1 bottle clear soda
3 bay leaves
5 cloves garlic, smashed
1 tbsp. rock salt
1 tsp. black peppercorns
garlic powder, to season
vegetable oil for shallow-frying
For the dipping sauce
1/4 cup vinegar
1 tbsp. soy sauce or to taste
1 tsp. sugar
1/2 tsp. ground black pepper
1 tbsp. chopped red onions
1 bird’s eye chili (siling labuyo), chopped
Procedure:
1. Make 3 deep slits on pork. Place pork in a deep casserole, together with soda, bay leaves, garlic, 1 tbsp. salt, and black pepper. Fill with water to cover pork. Bring to a boil then reduce to simmer. Cook for 1 hour or until pork is fork tender.
2. Remove pork from casserole and discard water. Let pork cool on a wire rack.
3. Dry pork thoroughly with paper towels. Season generously with salt and garlic powder. wrap tightly in a plastic wrap and freeze overnight.
4. When ready to cook, heat oil in a deep, heavy-bottomed pot until oil reaches 3500F on a thermometer. Carefully place frozen pork in a pot. Cover pot with a lid splatter guard. Fry one side for 10 minutes or until golden and crisp.
5. Meanwhile, make the dipping sauce: Combine all ingredients in a bowl. Stir until sugar dissolves. Taste to adjust seasoning.
6. Carefully turn pork to cook the other side. Cover pot and fry for another 10 minutes or until golden and crisp.
7. Drain crispy pata on paper towels to remove excess oil. Transfer to a platter and serve with dipping sauce on the side.
6. Orange Velvet Salad
Ingredients:
4 pcs. oranges
4 pcs. pears
1/4 cup simple syrup (combine 1/2 cup white sugar and 1/2 cup water, simmer until sugar dissolves and water turns syrupy)
1/4 tsp. almond extract
1 pack all-purpose cream
dark chocolate for toppings
