Garlic Butter Steak BitesSmoker Pork BellyReally Good Jalapeño DipEasy Creamed CornPomegranate Guacamole

Holiday Hodge-Podge Recipes

Christmas will be here shortly. We threw together a few ideas for appetizers, sides and main dishes.

If you have a favorite dish, that you would like to share, we would love to hear from you! Recipes, with photo (and a short story/history), if available, can be submitted to

Garlic Butter Steak Bites


Yield: 4 servings

Prep Time: 5 mins

Cook Time: 10 mins


1 T. olive oil

1-1/2 lb. sirloin steak (or strip loin, tenderloin, strip steak or rib eye), cut into bite-size pcs.

1/2 tsp. salt, or to taste

1/2 tsp. pepper, or to taste

2 T. unsalted butter

4 cloves garlic, minced

1/4 tsp. red pepper flakes

1 T. fresh parsley, chopped


Add the olive oil to a large skillet and heat it over high heat. Make sure the olive oil is hot, then add the steak pieces to it. Season them generously with salt and pepper.

Cook for at least 2 minutes before stirring the steak pieces. You want to make sure you get a good sear on them. Continue cooking for another 2 minutes, until they’re golden brown. If your skillet isn’t big enough, you may need to do this in batches.

Transfer the steak bites to a plate and in the same skillet, add the butter. Turn the heat down to medium and after the butter has melted, add the garlic and red pepper flakes. Cook for about 30 seconds while stirring, just until the garlic becomes aromatic and starts to brown.

Pour the garlic butter over the steak bites and toss well. Garnish with parsley and serve.


Smoker Pork Belly

1 whole pork belly



1/2 c. paprika

2 T. packed dark brown sugar

2 T. granulated sugar

2 tsp. salt

2 tsp. celery salt

2 tsp. freshly ground black pepper

2-6 tsp. cayenne pepper, or to taste

2 tsp. dry mustard

2 tsp. garlic powder

2 tsp. onion powder


Combine all the rub ingredients in a jar, twist the lid on airtight, and shake to mix. Unused rub can be stored for up to six months away from light and heat.

Score the fat cap on the pork belly and apply the rub the day before smoking. Wrap in plastic wrap and refrigerate overnight.

Unwrap pork belly and smoke in smoker at 250-275 degrees for 4 hours. Wrap in foil and smoke for 2 hours, then unwrap for 1 hour longer.

Let rest for 10 minutes, slice and serve.


Really Good Jalapeño Dip


Yield: 10 servings

Prep Time: 10 mins

Total Time: 10 mins


2 packages (8 ounces each) cream cheese - softened

1 cup shredded sharp cheddar cheese

1 envelope dry ranch dressing mix

1 large red bell pepper - finely diced

5 jalapeño peppers* - seeded and finely diced

1 bag of chips


In a medium bowl mix together the cream cheese, sharp cheddar cheese, ranch dressing mix, red pepper, and jalapeños until evenly combined.

Place prepared dip into a dish. Serve with your favorite chips.


Easy Creamed Corn 


Yield: 6 Servings

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Total Time: 30 Minutes


6 oz. cream cheese cubed

1/4 c. unsalted butter

3 cloves garlic, minced

1/3 c. milk

2 c. corn kernels, frozen, canned or roasted

1/2 tsp. dried thyme

Kosher salt & freshly ground black pepper, to taste

1 c. shredded cheddar cheese

2 T. chopped fresh parsley leaves


Preheat oven to 375 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.

Combine cream cheese, butter and garlic in a medium saucepan over medium high heat. Stir in milk until smooth, about 2 minutes. Stir in corn until well combined, about 2 minutes. Stir in thyme; season with salt and pepper, to taste.

Spread corn mixture into the prepared baking dish; sprinkle with cheese. Place into oven and bake until bubbly, about 15-17 minutes.

Serve immediately, garnished with parsley, if desired.


Pomegranate Guacamole

3 ripe medium avocados

2 tablespoons fresh lime juice

1/4 cup diced red onion

1/4 cup fresh cilantro, chopped

1 jalapeño seeds removed and minced, optional

1 cup pomegranate arils

Kosher salt and black pepper to taste


Cut the avocados in half lengthwise. Remove the seed. Scoop out the flesh with a spoon and put into a medium bowl.

Add the lime juice, red onion, cilantro, and  jalapeño. Season with salt and black pepper, to taste. Using a fork, roughly mash the avocado until you’ve reached desired consistency. Taste and add more salt and pepper, if necessary.

Stir in the pomegranate arils. Serve immediately with your favorite chips.


Quote of the Week:

“Who can add to Christmas? The perfect motive is that God so loved the world. The perfect gift is that He gave His only Son. The only requirement is to believe in Him. The reward of faith is that you shall have everlasting life.”

~ Corrie Ten Boom



The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

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