Turkey Tacos

Dinner, Lunch

Tacos are a real winner with everyone and great for a group as you can mix and match toppings really easily. They are also a good option when cooking for a mix of meat and veg eaters.

My favourite taco toppings involve lots of different tastes and textures which provide a source of crunch (lettuce, red cabbage, carrot, cucumber), protein (turkey, chicken, steak or prawns), healthy fats (avocado) and drizzle (yoghurt, pesto, sweet chilli sauce).

You can easily replace the turkey with chicken by poaching a raw chicken breast in boiling salted water until cooked through. Drain and allow to cool before shredding between two forks.

The tomato sauce in this recipe is really versatile and works great with lots of different dishes. It will be also stay fresh in the fridge for 1 week or freeze for up to 3 months.

Why not try another of my leftover turkey recipes – Herby Turkey Rolls.

Makes 10, 2 tacos = 1 serving.Turkey Tacos; Delalicious

Tomato Sauce:

See recipe – Herby Turkey Rolls

Filling:

  • 200g leftover turkey
  • kale/lettuce/leftover sprouts, thinly sliced
  • 100g red cabbage, thinly sliced
  • 50g carrot, julienned
  • 1 tsp white wine vinegar
  • 1 tsp apple cider vinegar
  • 1/2 tsp honey
  • 1 avocado, sliced
  • natural yoghurt to serve
  • taco shells or tortilla wraps
  1. For the tomato sauce: follow recipe over on Herby Turkey Rolls.
  2. Shred the leftover turkey between two forks and stir through the sauce.
  3. Combine the red cabbage, carrot, vinegars and honey in a small mixing bowl until well coated.
  4. Heat the tacos on a flat pan over a medium heat for 2 minutes each side.
  5. To serve: place a layer of kale in the centre of the taco followed by one tablespoon of the red cabbage mix, one tablespoon of turkey, a slice of avocado and a drizzle of yoghurt.

Happy cooking,

Sinéad

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Herby Turkey Rolls

Dinner, Lunch, Uncategorized

Think of sausage rolls but with turkey and that was the inspiration for these Herby Turkey Rolls!

These rolls can be made at any time of the year with chicken. Simply poach a raw chicken breast in boiling salted water until cooked through. Drain and allow to cool before shredding between two forks.

The tomato sauce in this recipe is a brilliant base for lots of dishes like bolognese, mince, pasta, pizzas and vegetable bakes. It will also keep for at least 1 week fresh in the fridge or freeze it for 3 months.

Why not try another of my recipes for leftover turkey – Turkey Tacos.

Makes 10, 2 rolls = 1 serving.Herby Turkey Rolls; Delalicious

Tomato Sauce:

  • 1 tsp coconut oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 small red pepper, diced
  • 250g tinned tomatoes/passata
  • 1 tbsp smoked paprika

Shredded Turkey:

  • 200g leftover turkey or chicken
  • 1 tbsp mixed herbs
  • 1/2 tsp fennel seeds
  • 1 packet of puff pastry
  1. Preheat an oven to 200°C/180°C fan/400°F and grease a baking tray with oil.
  2. Make the tomato sauce: melt the coconut oil in a saucepan over a medium heat. Saute the onions and garlic until translucent. Add the red pepper and cook until soft.
  3. Add the tinned tomatoes and paprika and bring to a boil. Return to a simmer and cook for 5 minutes. Remove from the heat and blend with a stick blender until smooth.
  4. Shred the leftover turkey using two forks and stir through the tomato sauce. Add the herbs and fennel seeds and combine well.
  5. Roll out the pastry on a clean surface. Add the turkey to the centre and fold the pastry over. Cut into even rolls and place on the prepared baking tray.
  6. Brush the outside of each roll with some milk and scatter over some herbs.
  7. Bake in the oven for 15-20 minutes or until golden.
  8. Allow to cool on a wire rack and enjoy!Herby Turkey Rolls; Delalicious

Happy cooking,

Sinéad

Hope you enjoyed this recipe! Want to stay up to date with all my latest recipes and creations then join my mailing list now. Click here to get my latest newsletter!

Remember to add #Delalicious to all your cooking, baking & treat making on social media posts. 

Give the Gift of Food This Christmas

Uncategorized

Christmas is a great time of year but can be a very stressful few weeks for some. There is a huge amount of pressure on people regarding money in the form of presents, parties and feasts to be prepared.

After nearly a year away travelling, I’m almost broke and don’t have the money for presents. This year instead I’m giving my time to others – by simply calling in to catch-up with friends, making a cake or some treats, inviting a gang over for food or deliver one of my homemade gifts to someone special in my life.

Here are some of my favourite things to make and give to others. So, if you are stuck for a gift for someone with limited money why not try one of these recipes? You will probably have half the ingredients in the cupboard already and the remainder will cost less than €5. But it’s not about the cost, it’s about the love and time you put into creating this unique gift just for your chosen person.

Sticking to a food or fitness routine can be difficult at Christmas. Check out my top tips that featured this week on the WellFest blog.

Christmas Food Gifts; Delalicious

Granola – Save the cooking for later in the day and start Christmas morning by munching on granola with some yoghurt and fresh fruit.  Homemade granola is a great gift as it will keep fresh for ages in a jar. Fill the biggest jar you have at home with granola, tie a ribbon and tag on it and another present is off your shopping list. Add a little more Christmas to the granola by adding some cinnamon or all spice, dried cranberries or apricots or some fresh orange juice to the oil.20170702_111432 - Copy (2)

Sweet Chilli Sauce – This is such a versatile sauce that is literally made in minutes. If your friend likes a little or a lot of spice you can tailor the sauce to their needs. This sauce will keep fresh for 3 months once stored in a cool place.

White Chocolate & Cranberry Oat Slices – Christmas is all about a little bit of decadence and these white chocolate oat slices are just that. Pop a few slices into a bag, tie with ribbon and you instantly have a fancy homemade gift ready for any unannounced visitors or last minute gifts.White Chocolate, Cranberry & Apricot Oat Slice; Delalicious

Homemade Pesto – I don’t think I’ve met a person yet who doesn’t like pesto! All you need is a bit of elbow grease (food processor, coffee grinder or pestle and mortar will also work well), herbs (coriander, basil, nettles), seeds or nuts (pumpkin, sunflower, almonds, cashews, pine nuts), garlic, olive oil, lemon juice and some parmesan. Keep fresh in the fridge for at least 1 month once covered in oil.

Dark Chocolate Oat Truffles – If you’re shopping for a health conscious minded person or a lover of energy balls then look no further! You will have these chocolatey oat truffles ready in minutes. No need for gift wrap just pop the truffles into a jar or resealable bag, add a little ribbon and their edible healthy food gift is ready.20171214_143511-01

Happy Cooking and Merry Christmas,

Sinéad

Hope you enjoyed this recipe! Want to stay up to date with all my latest recipes and creations then join my mailing list now. Click here to get my latest newsletter!

Remember to add #Delalicious to all your cooking, baking & treat making on social media posts. 

White Chocolate, Cranberry & Apricot Oat Slices

Treats

Christmas is all about sharing!

Sharing love, attention, gifts and most importantly for me time. Your time will be well spent making these extremely decadent but delicious White Chocolate, Cranberry and Apricot Oat Slices.

These oat slices are the perfect homemade gift for someone special. Easy to make, moreish and a real crowd pleaser. Simply make, store in an airtight container and then it’s time to share the joy of these decadent slices.

Why not print out and share the recipe too. After all sharing is caring!!

Makes 21 slices.White Chocolate, Cranberry & Apricot Oat Slice; Delalicious

  • 100g unsalted butter
  • 25g soft brown sugar
  • 1/2 tsp vanilla essence
  • zest of 1/2 lemon
  • 1 egg
  • 75g white chocolate, chopped into chunks
  • 30g dried cranberries
  • 30g dried apricots, roughly chopped
  • 30g desiccated coconut
  • 50g jumbo oats
  • 125g cup plain flour
  • 1/2 tsp baking powder

Icing:

  • 50g white chocolate
  • 90g plain Greek-style yoghurt
  • 1/2 tsp lemon juice
  • 1/2 tbsp dried cranberries
  • 1/2 tbsp dried apricots, roughly chopped
  • 1/2 tbsp dessicated coconut
  1. Preheat an oven to 180°C and line a square sandwich baking tin with parchment.
  2. Over a medium heat, melt the butter, sugar, vanilla and lemon zest together in a large saucepan. Once melted, remove from heat and allow to cool a little.
  3. Whisk the egg into the melted butter mix. Add the white chocolate, oats, dried fruit and coconut and stir until well combined.
  4. Sift the flour and baking powder into the saucepan and fold through the mix.
  5. Press the mix into the base of the lined tray using the back of a spoon. Bake in the oven for 15 minutes or until lightly golden.
  6. Remove from oven and allow to cool in tin.
  7. For the icing: Melt the white chocolate in a heatproof bowl over a saucepan of simmering water.
  8. In a large mixing bowl, whisk the yoghurt and lemon juice together.
  9. Gradually add 1 tablespoon at a time of the melted white chocolate mix, mixing through with a spatula until all combined.
  10. Spread the icing over the cooled base. Sprinkle over the remaining dried fruit and coconut.
  11. Allow to set in the fridge for at least 2 hours.

Happy cooking,

Sinéad

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Remember to add #Delalicious to all your cooking, baking & treat making on social media posts. 

Dark Chocolate Oat Truffles

Treats

These Dark Chocolate Oat Truffles are a festive take on my Dark Chocolate & Apricot Oat Balls. The addition of cranberries and plenty of mixed spice tends to give any dish a real Christmas feel!

These truffles are also a great gift for the health-conscious minded person on your list. Simple make the truffles, allow to fully set and pop in a nice bag or box ready for eating and enjoying.

Oat truffles are perfect for a healthy snack on the go, they are made for outdoor adventures so get out and get active this Christmas time.

These truffles are a no bake version so you never have to worry about them falling apart or sticking to the baking tray.

Makes 12.

Dark Chocolate Oat Truffles; Delalicious

  • 30g dried apricots
  • 25g dried cranberries
  • 2 tbsp fresh orange juice
  • zest of 1/2 small orange
  • 2 tbsp dessicated coconut
  • 3 tbsp milled linseed
  • 100g jumbo oats
  • 2 tsp ground mixed spice/cinnamon
  • 75g nut butter
  • 1 tbsp honey
  • 1 tsp vanilla essence
  • 50g dark chocolate
  1. Line a baking tray or plate with parchment.
  2. Roughly chop the apricots and place in a bowl with 20g of the cranberries, orange juice and zest. Mix together and allow the apricots soak up the juice.
  3. Place all the dry ingredients in a large mixing bowl and add the dried fruit.
  4. In a separate bowl, whisk together the nut butter, honey and vanilla essence until smooth.
  5. Stir the wet ingredients into the dry either with your hands or a fork until well coated.
  6. Dampen your hands and roll 1 tablespoon at a time of the mixture into ball shapes. Place on the prepared tray and repeat with the remaining mixture.
  7. Place the tray flat in the fridge for at least 20 minutes or until set. Once set, melt the dark chocolate in a heatproof bowl or a saucepan of simmering water.
  8. Drizzle some of the chocolate over the balls or roll the balls in the chocolate. Top the coated balls with one of the reserved dried cranberries.
  9. Return to the fridge to set. Once set, you can transfer to a resealable box or bag and store in your freezer or fridge.
  10. When eating them from your freezer, allow them to defrost for 5 minutes before eating.Dark Chocolate Oat Truffles; Delalicious

Happy cooking,

Sinéad

Hope you enjoyed this recipe! Want to stay up to date with all my latest recipes and creations then join my mailing list now. Click here to get my latest newsletter!

Remember to add #Delalicious to all your cooking, baking & treat making on social media posts. 

Asian Sprout & Sesame Salad

Dinner, Lunch, Salad

I know I know brussel sprouts aren’t everyone’s favourite vegetable but I do love a good sprout!!

Sprouts are similar to cabbage and depend hugely on how you choose to cook them. Boiling either vegetable until they are see through isn’t a great look and doesn’t taste one bit nice.

My top tip for cabbage is to slice it thinly and sauté with some oil and garlic or ginger for about 5 minutes or until cooked through.

Sprouts can also be cooked sliced and pan fried or roasted like my recipe from last Christmas – Honey & Cider Roasted Sprouts.

Here is another way to cook sprouts that combines elements of the two recipes and adds some Asian flavours.

Serves 4 as a side.Asian Sprout & Sesame Salad; Delalicious

  • 100g brussel sprouts, trimmed & outer leaves discarded
  • 100g tenderstem or regular broccoli florets
  • 1 tbsp sesame seeds
  • 1 tsp coconut oil
  • 2cm fresh ginger, grated
  • 100g red cabbage, thinly sliced
  • 1 tsp honey
  • 1 tsp apple cider vinegar
  • 2 tsp rice/white wine vinegar
  • 1 tbsp fresh cranberries/pomegranate seeds
  • 2 tsp extra-virgin olive oil
  • 1 tbsp lemon zest
  1. Bring a saucepan of salted water to the boil. Once boiling add the whole brussel sprouts and broccoli florets. Cook for 2 minutes. Strain and refresh under cold running water until fully cooled.
  2. Slice one third of the sprouts in half, quarter another third and leave the remaining third whole.
  3. Place the sesame seeds in a dry frying pan and toast until they turn a golden colour. Remove from the pan and set aside for later.
  4. Place the coconut oil in the frying pan and melt over a medium heat. Once melted add the ginger and sprouts. Cook for 5-8 minutes until slightly browned.Asian Sprouts & Sesame Salad; Delalicious
  5. In a mixing bowl, mix the red cabbage, honey and vinegars together until well combined.
  6. To serve: place the broccoli and fried sprouts on a plate, scatter over the red cabbage followed by the cranberries, sesame seeds, olive oil and lemon zest.Asian Sprout & Sesame Salad; Delalicious

Happy cooking,

Sinéad

Hope you enjoyed this recipe! Want to stay up to date with all my latest recipes and creations then join my mailing list now. Click here to get my latest newsletter!

Remember to add #Delalicious to all your cooking, baking & treat making on social media posts. 

Christmas Dinner Recipes

Uncategorized

I’ve decided to help take the hassle out of cooking your Christmas dinner by sharing some of my favourite recipes and tips for the day.

The secret to cooking for a large number or just cooking a lot of dishes for one meal is without doubt preparation.

My top tips for Christmas dinner cooking are:

  1. First things first write your Christmas dinner menu.
  2. Shop for all the ingredients about three days in advance and store correctly.
  3. Most desserts can be made in advance. Get ahead and make the desserts 2-3 days ahead of the 25th. Store in the fridge or frozen once cooked and cooled.
  4. Prepare all the vegetables the night before and store in ziploc bags in the fridge.
  5. Ask for help! The kitchen should be an enjoyable place of creativity on Christmas day not a source of frustration and panic. Even just having someone on hand to do the wash-up is such a help.
  6. Breathe and enjoy the occasion! Have a glass of wine whilst cooking. Put on your favourite Christmas album or film in the background. You can easily get caught in the trap of perfection that you miss out on enjoying the day with all your loved ones.

Hope you all have a very Merry Christmas and here are a few dishes I will be tasting come the 25th!!

Christmas Dinner Starters – Stuffed dates wrapped in streaky bacon are delish. Read on for more Christmas dinner starter recipe ideas.
IMG_4644

Christmas Dinner Trimmings – For me Christmas dinner is all about the trimmings. Tuck into some Roast Hasselback Potatoes or Roast Honey & Cider Brussel Sprouts plus many more.

Roast Hasselback Potatoes; Delalicious

img_7302

Christmas Dinner Desserts – Try something new like a White Chocolate, Raspberry & Cranberry Cheesecake or Mini Santa Chocolate Puddings.cheesecake

Christmas Food Gifts – Stuck for a last minute gift then get some inspiration from my easy recipes for pesto, chilli sauce, granola and healthy treats.Christmas Food Gifts; Delalicious

Happy cooking,

Sinéad

Hope you enjoyed this recipe! Want to stay up to date with all my latest recipes and creations then join my mailing list now. Click here to get my latest newsletter!

Remember to add #Delalicious to all your cooking, baking & treat making on social media posts. 

 

Honey and Cider Roasted Sprouts

Dinner

Brussel sprouts are generally loved or loathed but I think this recipe will convert most haters fairly quickly. The secret is par-cooking the sprouts by blanching and refreshing them in ice cold water so that they roast really quickly in the honey and cider sauce. Some pecan nuts would also be delicious added in with the bacon and cranberries to add a little Thanksgiving-esque touch to your Christmas dinner feast. I’ve used carrots and turnips here but parsnips, squash, sweet potato or any other root vegetable would also work great.

Serves 5.Roast Brussel Sprouts

  • 2 tsp coconut oil
  • 2 medium carrots, peeled and cubed
  • 250g turnip, peeled and cubed
  • 400g brussel sprouts
  • 1 tsp sea salt
  • 1 tbsp honey
  • 2 tbsp apple cider vinegar
  • 100g bacon lardons or 3 rashers, cubed
  • 3 tbsp dried cranberries
  1. Preheat an oven to 200°C/180°C fan/400°F. Melt the coconut oil in a large roasting tray.
  2. Once the coconut oil is melted, add the carrots and turnip and coat in the oil. Roast in the oven for 20 minutes or until soft through, stir regularly to ensure they evenly colour.Roast Brussel Sprouts
  3. Whilst the carrots roast, prepare the sprouts. Remove the outer leaves of the sprouts and rinse.
  4. Bring a large saucepan of water  with the salt to the boil. Remove from the heat and add the sprouts. Allow to blanch with the lid on for 5 minutes before straining and refreshing under cold running water.
  5. Whisk the honey and vinegar together and stir through the sprouts, bacon and cranberries until well coated.Roast Brussel Sprouts
  6. Once the carrots and turnip are soft through, add the sprout mix and combine together.Roast Brussel Sprouts
  7. Increase the oven temperature to 220°C/200°C fan/425°F and return all the vegetables to the oven. Continue to roast for 10 minutes until crispy.Roast Brussel Sprouts
  8. Remove from the oven and serve.

Roast Hasselback Potatoes

Dinner

Christmas dinner just wouldn’t be the same without some roasted spuds!!

Hasselback potatoes are basically sliced whole potatoes roasted with butter that results in the perfect crispy, golden potatoes.

Here I’ve given you the recipe to my favourite variation but don’t be afraid to experiment – your guests will love you with the results!!

Experiment by adding herbs, crushed nuts, spices and anything else you can imagine to add a little twist to your potatoes.

Serves 5.Roast Hasselback Potatoes; Delalicious

  • 4 garlic cloves
  • 10 medium potatoes, peeled
  • 1 tsp sea salt
  • 4 tbsp butter
  • 2 tbsp coconut oil
  • 1 bacon rasher, diced
  • 1 tbsp parsley, roughly chopped
  1. Preheat an oven to 200°C/180°C fan/400°F.
  2. Place the unpeeled garlic cloves in a roasting tray and roast in the oven for 15 minutes or until soft through.
  3. Place the peeled potatoes in a large bowl with the salt and cover with water (this can be done the night before as it will stop the potatoes from browning and remove the starch resulting in crispy potatoes).
  4. Place the butter and coconut oil into a large roasting tray and melt in the oven. Once melted, squeeze the centre of the roasted garlic out and mash together.Roast Hasselback Potatoes
  5. Remove the potatoes from the water and pat dry with a towel. Place each potato between two wooden spoons or chopsticks and slice width ways down to the spoon. By leaving a section of un-sliced potato at the bottom, this keeps the potato whole whilst still giving you the hasselback effect.Roast Hasselback Potatoes
  6. Roll each hasselback sliced potato in the garlic butter and oil mix.Roast Hasselback Potatoes
  7. Place in the oven and roast for 30 minutes. Regularly spoon any liquid over the potatoes to ensure a really crispy finish to the hasselbacks.Roast Hasselback Potatoes
  8. Whilst the potatoes are roasting, place a small frying pan or saucepan over a high heat. Add the diced bacon and fry until golden. Remove from the pan and drain on kitchen paper.
  9. To serve: sprinkle the bacon and parsley over the roasted hasselback potatoes.

    Happy cooking,

    Sinéad

    Hope you enjoyed this recipe! Want to stay up to date with all my latest recipes and creations then join my mailing list now. Click here to get my latest newsletter!

    Remember to add #Delalicious to all your cooking, baking & treat making on social media posts. 

     

JUST EAT – The Alternative Christmas Dinner Party

Reviews

It’s December, you have Christmas party nights coming out of your ears – the usual four course meal, tacky band and entertainment, seated into long tables beside twenty other groups where it’s a military operation to get to the bathroom and you may forget about the bar. You try change things up this year, reserve a restaurant instead and still end up with the typical “Christmas Menu” (there’ll be enough turkey on the 25th – do you really need to be eating it in the run up to the big day?). My Mam does the best Christmas dinner ever so there’s no point in even trying to recreate such a plate in a restaurant as it just will never be the same!

So, instead I’ve decided this year to give my house a quick hoover, set the kitchen table, light a few candles, invite over some of my closest friends, tell them to bring their favourite booze and simply order a festive feast online. You’re going to order them pizza and chips…that’s very festive isn’t it?? Think again, online takeaway food isn’t just all about fast food and there is a wide choice of restaurants also available so read on and you’ll be re-scheduling your Christmas dinner party in no time!the-alternative-christmas

Starters: There’s something about seafood and in particular shell-fish that signifies Christmas and a touch of luxury for me. Crabshack dining is how Klaw like to describe themselves but a shack is far from the standard of food they deliver. They have a wide variety of seafood on offer from oysters, crab, smoked salmon to whole lobster – they are also famed for their lobster rolls so I decided to create a sharing platter for starters. I included Klaw’s Signature Smoked Salmon served with melt in your mouth buttered toast, Atlantic Prawns served with a brandy spiked Marie Rose sauce and of course the Lobster Rolls. I think the picture speaks for itself and of course it didn’t stay looking that way for long, the festive feast was off to a flying start.
Mains: Now I am a farmer’s daughter so the The Farm restaurant is obviously something that pulls on my emotions whilst the food will leave you longing for more. The Farm’s menu is perfect for a Christmas feast as it is filled with plenty of warming, hearty, comfort food incorporating locally sourced and organic ingredients. The restaurant is collection only but it ensures you get the freshest food as they literally cook any protein right there whilst you wait to collect your order. They also carefully separate hot from cold food allowing you to re-assemble your dish which means you don’t have a soggy mess on your hands by the time it reaches your guests. I decided on the Organic Beef Burger, Grilled Organic Irish Salmon served with baby potatoes and a light green pea and pancetta sauce and Organic Chickpea and Quinoa Cakes served with julienned vegetables. Believe it or not the chickpea and quinoa Cakes were the winners among my festive guests with the salmon a close second.img_7182

A relative new kid on the Dublin restaurant scene is Platform 61, self-described as “one of Dublin’s best kept secrets” and I can see why! They have a large menu to choose from and as I had a few vegetarians amongst my diners, I chose the Konnyaku Noodles with wild mushrooms, spinach and toasted hazelnuts – it mightn’t sound like much but it was ravaged within seconds (I just about got a picture before my Christmas guests dived in!). It’s a very generous portion too so I’d recommend the regular size unless you want to feed three!! xmas-mains-1They also have a large choice of sides – as it wouldn’t be a Christmas feast without some type of spud, I chose the Roast Baby Potatoes with Chorizo and the Buttered Greens – a perfectly cooked mix of asparagus and tender-stem broccoli.img_7185

Dessert: After all that food, a time-out was called for in true Christmas dinner style and the kettle was put on to boil!! But by the time the kettle started to whistle, the question came “So, what’s for dessert?”. Each of the aforementioned restaurants have plenty of dessert offerings but instead I opted for a Berry Cheesecake from Bread & Bones which was a very adequate portion after all those delights.xmas-dessertI selected a  Cheese Board again from Platform 61, which included a selection of blue, Brie and cheddar with a delicious pear chutney. Similar to the seafood platter, it added a little touch of luxury and a festive feel.xmas-cheese

If you want a bit more of a blow-out Christmas feast or just want some comfort hangover food after your festive night out then I would highly recommend the Monster Kimchi Fries from Bread & Bones. It incorporates french fries, seared steak, BBQ pulled pork, a fried egg and kimchi – a traditional fermented Korean vegetable dish which is sure to help your immune system after all the late Christmas nights.xmas-hangover

As you can see there are plenty of options available online in Ireland for an alternative Christmas party; so get ordering! Be sure and let me know what you think in the comments section below and I hope you all have a very Happy Christmas!