Haylie Duff‘s recipes are always top-notch, so we wanted to get her holiday go-to dishes to share with HollywoodLife readers to ensure you holidays at home are delicious and festive! Just because your group might be smaller or you’re hosting dinner via Zoom, doesn’t mean you can’t have some fun in the kitchen and start a new tradition.
“A big part of our holidays is cooking together,” Haylie said to HollywoodLife.com of her holiday family traditions with daughters Lulu, 2 and Ryan, 5. “We make a lot of holiday foods, there’s a steak salad recipe that I make in our house, because it’s such a simple thing and I’m always looking for recipes that can transform into something else with leftovers — so I’ll make steaks for dinner one night, and then the next day I can transform that into a salad for myself for lunch.”
She added, “Just to make it easy on ourselves this time of year, I would always rather be able to look at my fridge and be like, ‘Oh, I can make this now in five minutes.” The actress and chef partnered with Hellmann’s to share two of her favorite holiday recipes that look beautiful and certainly taste delicious, like the Herb Roasted Spatchcock Chicken (full recipe below). “This is truly a perfect partnership for me because every time we make dinner I want two different kinds of sauces for chicken,” Haylie explained. “So with the Spatchock Chicken, the reason to do it is because you can cook it in half the time. It’s a great option for easy weeknight meals for your family, and Hellmann’s give you like restaurant quality sauces, to go on easy recipes. So, for me, it makes it look like I did a whole lot more than I actually did!”
The other holiday recipe Haylie recommended was her Steak Salad with Cilantro Lime Sauce (full recipe below). “It’s so easy, and nothing is better than not having to make a dressing. I love that this sauce could be on your sandwich, on your salad, just on steak by itself, it’s the best!” she gushed.
Steak Salad with Cilantro Lime Drizzle Sauce:
1 lb skirt steak
1 TB butter
3 cloves of garlic
1 stem of rosemary
Pinch of kosher salt
Pinch of black pepper
2 Romaine stems, chopped
8 cherry tomatoes
1/4 Red onion, chopped
1 avocado, diced
1 fennel bulb, sliced (optional)
Season steak with salt and pepper. Melt the butter in a skillet and place the garlic cloves and rosemary in the butter. Cook steak on both sides, swirling the steak in the butter. Cook till desired doneness. Remove from the skillet and let cool. Fill a large salad bowl with all remaining ingredients and place sliced steak on top. Drizzle Cilantro Lime drizzle sauce generously across steak and salad. Toss.
Herb Roasted Spatchcock Chicken with Roasted Garlic Drizzle Sauce:
1 Chicken for Roasting
1 lemon
1 celery root (can be substituted for parsnip, or any root vegetable)
3 small potatoes
3 heads of garlic
2 shallots (can use yellow onion)
3 TB Olive Oil
2 tsp melted butter
1 tsp chopped sage
1 tsp chopped rosemary
Pinch of dried oregano
Pinch of dried thyme
Large pinch of kosher salt
Large pinch of fresh ground black pepper
1. Preheat oven to 400 degrees. Using kitchen cutting shears, cut on each side of the chicken’s backbone and remove the spine. Using the palm of your hand, press chicken flat.
2. Lay chicken on a baking sheet, drizzle with olive oil and rub the herbs on to the skin. Peel shallots and scatter across pan. Peel garlic and chop the top off, Layer in the pan. Peel the celery root, cut into large pieces and arrange. Using a sharp knife, slice 3/4 of the way through each potatoes making as many slices as you can. Place on baking sheet with sliced lemons.
3. Roast for 45 minutes or until internal temperature reaches 140 degrees. Drizzle with roasted garlic drizzle sauce.
