SAVE $1.00 NOW
recipes cooking tips bbq teams

4 Easy Meals for Holiday Guests

4 Easy Meals for Holiday Guests
Are you hosting guests in your home this holiday season? We’re here to help! Not only will these 4 easy meals please your guests, but they’re also prepared in just one dish, which leaves you with plenty of time to spend with your loved ones. 

First, simplify breakfast by preparing Moore’s Ham and Broccoli Quiche. You can reheat and serve whenever your guests are ready for breakfast! 
1 frozen pie crust, 10", unbaked
1 cup diced ham
1 cup broccoli, cooked, chopped, and drained well
4 oz. mushrooms, sliced
3 eggs, beaten
1 cup half and half
1 ½ cups shredded swiss cheese
2 T Moore's Original Marinade
2 T butter, melted
½ t Salt
¼ t Black pepper
1 T Flour
  1. Bake pie crust according to package directions. Let cool.
  2. In a large bowl combine eggs, half and half, 1 cup of swiss cheese, Moore's Original Marinade, butter, flour, salt, and pepper; stir with a whisk.
  3. In the pie crust, layer the remaining ingredients in this order: broccoli (well drained), ham, mushrooms, ½ cup Swiss cheese. Then, pour the egg mixture over the top.
  4. Place the filled crust on a cookie sheet and place in a preheated oven at 375 F.
  5. Cook for 40-45 minutes or until the pie sets completely and is golden brown. 
When time is of the essence, let your slow cooker do the work for you. Serve Moore’s Slow Cooker Marinated Beef Tips with rice or mashed potatoes for a flavorful and satisfying dinner. 
4-5 lbs. beef tips or beef roast, cut into small cubes
1 bottle Moore's Original Marinade, enough to cover beef
2 cans Cream of Mushroom soup
1 to 1 1/2 cups of your favorite Merlot
package of chopped mushrooms, optional
white rice or mashed potatoes
  1. Cover beef completely with Moore's Original Marinade and marinate at least overnight in fridge, turning several times
  2. In large slow cooker, combine marinated beef cubes (discarding marinade) with 2 cans Cream of Mushroom soup and Merlot.
  3. Cook in slow cooker on high for 4 hours or low for 8 hours.
  4. Serve with white rice or mashed potatoes.
  5. Don't forget to spoon over ample amounts of the gravy!
Pasta is always a crowd-pleaser and this cheesy One Pot Buffalo Chicken Alfredo is no exception. If needed, you can even prepare this dish ahead of time and reheat when necessary! 
1-1/2 pounds chicken, cubed
Olive oil or coconut oil
¼ stick butter
1 tablespoon cornstarch (maybe more)
1 cup heavy cream or half and half
½ cup shaved parmesan cheese
1 teaspoon minced garlic
1 tablespoon Italian seasoning
¼ - ½ cup Moore's Original Buffalo Wing Sauce
½ package pasta
  1. Season cubed chicken in salt and pepper.
  2. In a large pot or sauce pan, cook chicken in oil until cooked. Set aside.
  3. In the same pot, melt butter and whisk together with cornstarch until it starts to bubble.
  4. Whisk in heavy cream over medium heat (avoid boiling).
  5. Whisk in parmesan cheese, garlic, and Italian season, and whisk until cheese is melted and not goopy.
  6. Mix in buffalo sauce. Continue stirring until thickened to liking. Add more cornstarch if it's not thick enough.
  7. Bring to a light boil, add in pasta, and cover with lid. Cook until pasta is done.
  8. Add chicken.
  9. Enjoy!
Impress your guests with a perfect pot roast. This recipe combines veggies, meat and, of course, Moore’s Original Marinade, and results in a delicious one-dish dinner. 
3-5-pound chuck roast
2 cups Moore's Original Marinade
1 small bag of baby carrots
8-10 baby red potatoes, peeled and quartered
2 onions, peeled and quartered
3 T olive oil
salt and pepper
2 cups canned beef broth
1 cup red wine
  1. Marinate the chuck roast in 1 cup of Moore's Original Marinade for at least 4 hours, turning the roast over halfway through.
  2. Preheat oven to 300°F.
  3. Sprinkle both sides of the roast with salt and pepper.
  4. Pour olive oil into a large skillet over medium heat. Once skillet is hot, sear the chuck roast (about 1 ½ minutes per side) then remove from pan.
  5. Add the potatoes, onions, and carrots to the pan for about 2-3 minutes, stirring to lightly brown evenly.
  6. Then, pour 1 cup of beef broth in the pan to deglaze and cook for another 2 minutes.
  7. Pour this mixture in the bottom of a covered roasting pan.
  8. Place the chuck roast on top of the vegetables and add the remaining 1 cup of beef broth, 1 cup of wine, and 1 cup of Moore's Original Marinade. 
  9. Place roasting pan in oven and cook for 3-4 hours (depending on the size of the roast).
  10. Carefully, remove the roasting pan and slice the roast.
  11. Serve on a platter with the potatoes, onions, and carrots