No ordinary Christmas: Four alternatives to a traditional holiday dinner

Sometimes planning and executing Christmas dinner can be exhausting, not to mention expensive.

But, it doesn't have to be that way! You can opt to eat out or order in, get others involved or switch up the menu.

Whatever you decide to do, just remember that the holidays are meant to be a time for fun and making memories. So this year why not make new Christmas dinner traditions that don't raise your stress levels? Perhaps you can even take the fun a step further and combine a few of the suggestions below.

Here are four easy ways to change up your Christmas routine.

1. Make it a group effort

Instead of stressing about making the entire meal yourself, get the entire group involved if you're having a meal with friends or family.

Assign one specific item to each person in the group and then let them bring something to the meal potluck style. Use disposable bakeware for easy clean up (and packaging of any leftovers). With others pitching in, you'll be able to focus on your sole task and it will make the holiday meal a breeze.

2. Make a different dinner altogether

While Christmas dinner is a tradition in many households, it looks different everywhere. Perhaps this can be the year you take a page from another culture and try a new dish.

Italy: Buon Natale! Perhaps you want to try the traditional Italian Christmas Eve meal, the Feast of the Seven Fishes. Nothing says it can't be served on Christmas Day. A seven fish pasta sauce recipe from our archives, seen below, can help you do just that.

Mexico: ¡Feliz Navidad! One traditional dish among many Mexican and Mexican American families is tamales. Fillings for this steamed corn dough can include various meats, cheeses, chiles, beans and more. Tamales are a bit time consuming to make, but worth it in the end. Though if you've never made them from scratch, there are restaurants in the metro (think Molly's Tamales, Nick's Tamales or La Oaxaquena Bakery & Restaurant) that can help you with a holiday order.

Germany: Frohe Weihnachten! Despite my mother's very mixed European ancestry, I just learned about this one. Beef roulades are often eaten as part of traditional German Christmas meals, and you're in luck because once again, the Oklahoman's archives have you covered with recipes. (See recipe below.)

3. Switch up your side dishes

Tired of mashed potatoes and green bean casserole? Try something new like Brussels sprouts or creamy corn. Or try your hand at homemade bread like the Shawnee Milling Company Cheese Bread recipe below, from a 1986 issue.

4. Go out to eat or order to-go

There are actually several restaurants that will be open on Christmas Day and plenty offering the option to order take-home meals in advance as well. You can opt for something traditional or think outside the box with options like Brazilian steakhouses, Dim Sum or Indian food.

For a list we compiled of restaurant and takeout ideas for Christmas dinner, go online to https://www.oklahoman.com/story/lifestyle/food/2022/12/19/which-restaurants-are-open-on-christmas-and-which-have-to-go-takeout-options-near-me-okc-oklahoma/69695935007/.

Seven Fish Pasta Sauce

Serves 6

• 2 tablespoon extra virgin olive oil, plus more for garnish

• 6 garlic cloves, minced

• 1/2 teaspoon red pepper flakes

• 4 anchovy fillets (optional)

• 2/3 cup dry white wine

• 2 cups clam broth

• 2 cups fish stock

• 12 shrimp (21/25 count), heads and tails on, if desired

• 1/4 pound of squid, tubes and tentacles, tubes sliced into 1/4-inch rings

• 1 1/2 pound small clams

• 1 lb mussels, debearded and scrubbed

• 1/2 pound bay scallops

• 1 pound king crab leg, cracked into 6 portions (or 1/4 pound lump crab meat)

• 1/4 pound white flesh fish, such as haddock, cod, or halibut

• 1/2 cup diced Roma tomatoes

• 1 lb linguine, cooked, for serving

• 1/4 cup chopped parsley

• Sliced pickled peppers, for garnish (optional)

Heat oil in a sauce pot over medium heat. Add garlic, pepper flakes, and anchovies, if using. Cook until fragrant, about 1 minute. Add wine and cook until it reduces by about half, about 5 minutes.

Add clam broth and fish stock and bring to a light simmer.

Add the shrimp, squid, clams, mussels and scallops, and slowly poach until the fishes become firm and the mussels open, about 5 minutes.

Add the crab, white fish, and tomatoes and cook gently, lowering the heat as needed to maintain a simmer, until firm, about 3 minutes. Take care not to overcook the fish, or it will flake apart when served.

Remove from the heat and ladle into serving dishes over the pasta. Garnish with parsley and peppers, if using, and drizzle with olive oil before serving.

Source: Oklahoman Archives|The Culinary Institute of America

German Beef Roulade

Serves 6

• Beef top round, thinly sliced by butcher, about 4 inches wide and 8-10 inches long — 1 per person

• German or Dijon mustard

• Dill Pickles, sliced thinly — lengthwise

• 8-10 slices bacon, chopped

• 1 large onion, chopped

• 1/4 cup flour, plus extra to roll roulades

• 1 1/2 cups beef stock or bouillon

• Black pepper, to taste

Lay the beef slices out on the counter and sprinkle with black pepper. Spread German mustard (or Dijon style mustard) over the beef. Lay one slice of pickle at the end of each beef strip.

In the meantime, sauté bacon and onion. When done, drain very well and then distribute evenly over the length of each roulade. Beginning at the "pickle" end, roll up meat slices and secure with string or toothpicks or roulade clamps. Roll each roll in flour and brown well in the bacon drippings. After browning, place in shallow casserole dish.

To the remaining bacon drippings — there should be 2 to 3 tablespoons — add flour and stir quickly until smooth. Stir in beef bouillon and stir until it is a nice gravy. Pour over beef roulade in casserole.

Bake in 350 F oven about 45 minutes. Serve with German spaetzle or noodles.

Source: Oklahoman Archives|Karen Schnel, Edmond

Creamy Corn

Serves 4-6

• 1 can (16 ounces) whole kernel corn

• 1 package (3 ounces) cream cheese, softened

• 1 can (4 ounces) diced green chilies

• 1/4 cup sliced green onions

• 1/4 cup chopped red bell peppers

Drain the corn, saving the liquid.

In medium saucepan, combine 2 tablespoons of the reserved corn liquid with the cream cheese. Cook over low heat, stirring until smooth.

Stir in corn, green chilies, onions and red peppers. Continue cooking until hot.

Source: Oklahoman Archives|Dave Farrington, Midwest City

Brussels Sprouts

Serves 8-10

• 2 pounds Brussels sprouts, fresh or frozen — though fresh preferred

• 1 cup walnut halves or pecans, chopped coarsely

• 8 ounces butter

• 1/4 to 1/3 cup dried cranberries

• 1 cup honey

• 2 tablespoons fresh lemon juice

Cut sprouts in half, if fresh. Cook in boiling water just until tender and drain thoroughly. Alternatively, roast in the oven. Set aside.

In large saucepan, cook walnuts or pecans in butter over low temperature. Add cranberries, honey and lemon juice. Cook until bubbly.

Pour mixture over Brussels sprouts and bring to serving temperature. Serve immediately.

Source: Oklahoman Archives|Judy Henderson, Bethany

Cheese Bread

• 4 3/4 - 5 1/4 cups all-purpose flour, divided

• 2 tablespoons sugar

• 2 teaspoons salt

• 2 teaspoons baking powder

• 2 packages dry active yeast

• 1 1/2 cups buttermilk

• 3/4 cup water

• 2 tablespoons butter

• 1 cup cheddar, coarsely shredded

• 1 egg, slightly beaten

• 1 tablespoon milk

In a large bowl, thoroughly mix 1 1/2 cups flour, sugar, salt, baking powder and undissolved dry active yeast.

Combine buttermilk, water and butter in sauce pan. Heat over low heat until liquids are very warm (120-130 F).

Gradually add liquid mixture to dry ingredients; beat one minute with electric mixer at medium speed, scraping bowl occasionally. Add one cup flour. Beat at high speed for two minutes.

Stir in cheese and enough flour to make stiff dough. Turn out onto a lightly floured board. Knead until smooth and elastic (about 7-10 minutes). Divide dough in half and shape into two round loaves.

Place on greased baking sheets. Cover and let rise in warm place until doubled (about one hour).

Preheat oven to 350 F. Mix egg and milk, and then brush on loaves and bake 40-45 minutes until done. Place loaves on wire rack to cool.

Source: Oklahoman Archives|Shawnee Milling

This article originally appeared on Oklahoman: Four easy ways to shake up your Christmas dinner