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The one-hour holiday table from Sandra Lee

Cut back on kitchen-time with these festive, “semi-homemade” meal ideas

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updated 2:52 p.m. ET Dec. 7, 2007

Sandra Lee’s “semi-homemade” philosophy utilizes 70% store-bought or ready-made products, combined with 30% fresh ingredients and personal touches — so you can take 100% of the credit for something that looks and tastes like it was made from scratch! Here, she shares her family heirloom recipes for a quick and simple holiday feast.

Lamb chops with mango chutney
Sandra Lee

INGREDIENTS

• 12 small lamb loin chops
• 1 tablespoon spicy Montreal steak seasoning
• 1 tablespoon canola oil
• 1 cup peeled and chopped red onion
• 2 cups frozen mango chunks, thawed & chopped
• 1/2 cup golden raisins
• 1 tablespoon apple cider vinegar
• 1 teaspoon chili powder
• 1 teaspoon garam masala

Recipe continues below ↓
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DIRECTIONS

Pre-heat boiler. Line a heavy duty baking sheet with foil. Season both sides of lamb chops with steak seasoning. Place on prepared baking sheet. Broil 6-8 inches from heat source for 4 minutes per side.

Meanwhile, in a medium saucepan, heat oil over medium heat. Add onion and stir until soft, about 3 minutes. Add all remaining ingredients. Cook until heated through and cider vinegar has been absorbed. Remove lamb chops and let rest for 2 minutes. Serve lamb chops dolloped with mango chutney.

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Crostini with shrimp and Boursin cheese
Sandra Lee

Serves 8

INGREDIENTS

• 24 baguette slices, 1/4-inch thick
• 1/2 cup butter
• 1 1/2 teaspoons crushed garlic
• 1 pound frozen cooked and peeled large
• shrimp (26/30 count), thawed
• 2 tablespoons chopped fresh parsley
• 1 package (5.2-ounce) Boursin soft cheese with garlic and herbs
• 12 cherry tomatoes, cut in half
• Chopped fresh chives (optional)

DIRECTIONS

Preheat oven to 400 degrees F. Place baguette slices on a baking sheet and toast in preheated oven until just golden around the edges, about 7 to 10 minutes.

Meanwhile, melt butter in a large skillet over medium heat. Add garlic and sauté for 1 minute. Add shrimp and heat through, about 5 minutes. Add parsley and toss to combine. Remove from heat and set aside.

Spread toasted baguette slices with Boursin cheese and top with a shrimp and a cherry tomato half. Garnish with chopped chives (optional).

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