It's the Holiday Season! Pass the Calories Please!

Welcome to December, or what I like to call “eat whatever the hell you want month”! Tis the season to totally forget the existence of calories and carbs and the effect they have on ones body when eaten with gusto!

For goodness sake you will have plenty of time in January and February to work off those extra pounds that showed up unwanted, like Randy Quaid in National Lampoons Christmas. I mean, what else will you be doing post-holiday season, besides trying not to end it all in a snowy, dark, Seasonal Affective Disorder style depression?

So don’t worry about it, fill that plate, bowl, that wine glass, with holiday cheer! Another cookie decorated in more bling than a Kardashian , why not? A second plate full of artichoke dip, shrimp cocktail and Swedish meatballs, sure, who doesn’t love a nicely plated food orgy?! Did you have enough wine, punch or nog? No you did not! Have another, heck have a few! (Don’t drink and drive kids.)

The holidays are too crazy as it is too worry about keeping a fabulous figure, keep a not so bad figure instead, like the rest of us and pass the rum balls please.

In the spirit of gaining holiday weight, a la Santa Claus, here are a couple delicious calorie laden recipes to get you through December. Some are ideal for Christmas Eve, others better suited for a mid-week meal while watching It’s A Wonderful Life, but all of them full of fat and flavor, enjoy! See you at the gym…January 2nd.

Smoked Paprika Steak with Blue Cheese Butter
This makes a great meal any night of the week!

Ingredients
4 large garlic cloves, thinly sliced
1/2 tablespoon kosher salt
1 tablespoon smoked Spanish paprika
Pinch of cayenne
Pinch of dried oregano
1/4 cup extra-virgin olive oil
Four 10-ounce rib-eye steaks, about 1 inch thick
4 tablespoons unsalted butter, softened
1 tablespoon finely chopped shallot
1 scallion, dark-green part only, finely chopped
2 ounces blue cheese, crumbled (1/3 packed cup), at room temperature

1. On a work surface, using the flat side of a chef's knife, mash the garlic to a paste with the salt. Scrape the garlic into a small bowl. Stir in the paprika, cayenne and oregano. Gradually stir in the olive oil. Spread the mixture on a large platter, add the steaks and turn to coat, rubbing in the marinade. Let stand at room temperature for 1 to 4 hours or refrigerate overnight.
2. Meanwhile, in a medium bowl, mash the butter with the shallot and scallion. Stir in the blue cheese. Scrape the blue cheese butter onto a sheet of plastic wrap and pat it into a 4-inch log. Wrap and refrigerate until firm, at least 30 minutes.

3. Light a grill or preheat a grill pan. Scrape some of the marinade off the steaks and grill over a medium-hot fire, turning once, about 8 minutes for medium-rare meat. Slice the butter 1 inch thick, set a pat on each steak and serve.



Feta and Olive Meatballs
Can be served as an appetizer for a holiday crowd or as a main dish with some orzo and wilted spinach, yum!

Ingredients
1 pound ground lamb
1/2 cup chopped fresh parsley
2 tablespoons finely chopped onion
1/2 cup crumbled feta cheese
1/2 cup chopped green olives
2 eggs
1 teaspoon Italian seasoning


1. Preheat your oven's broiler.

2. In a large bowl, mix together ground lamb with parsley, onion, feta cheese, green olives, eggs, and Italian seasoning. Shape into 16 meatballs, and place 2 inches apart on a baking sheet.

3. Broil about 3 inches away from the heat until browned on top. Turn over, and broil on the other side.

Abby’s Holiday Party Punch
Not so much a recipe as a list of ingredients, mix it up the way it tastes good to you, don’t skimp on the booze! Make an awesome ice ring with a bundt pan, some pear slices and cranberries, festive!

Ingredients
1 bottle pear nectar
freshly squeezed grapefruit juice
freshly squeezed lime juice
some vodka
some apple brandy
at least one bottle of sparkling wine, but two is better.
1. Mix all ingredients.

2. Drink up!