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Roasted kabocha squash becomes something extraordinary when coated in a miso butter glaze that balances sweet, salty, buttery, and umami flavors. As the squash turns tender and caramelized in the oven, the miso blends into the warm butter to create a rich glaze that highlights its natural sweetness while adding deep savory complexity. It’s a simple, Japanese‑inspired twist that brings comforting autumn flavor to any meal.  This easy roasted kabocha squash works for a weeknight meal, yet it looks polished enough for a holiday spread.

What Is Kabocha Squash and Where Does It Come From?

Kabocha is a winter squash with a squat shape, dark green skin, and vivid orange flesh. It is often called Japanese pumpkin which is ironic because it’s from South America. Portuguese traders introduced related squash to Japan in the 1500s.

Kabocha became deeply rooted in Japanese cooking and agriculture. Today, it appears in simmered dishes, tempura, soups, and roasted vegetable recipes.  Its texture is dense, smooth, and almost chestnut-like after cooking. The flavor is naturally sweet, with gentle nutty notes.

What Is Miso and Who Invented It?

Miso is a fermented paste made from soybeans, salt, and koji. Koji is a cultivated grain that starts fermentation. Some varieties also include rice or barley. International grocery stores commonly carry several types:

• White miso (shiro miso): Mild, lightly sweet, and smooth. It works well in glazes, dressings, soups, and sauces.
• Yellow miso (shinshu miso): Balanced and moderately salty, with a fuller flavor than white miso. It suits everyday soups, marinades, and vegetable dishes.
• Red miso (aka miso): Darker, saltier, and more robust because it usually ferments longer. It adds depth to stews, braises, and hearty glazes.
• Mixed miso (awase miso): A blend of two or more miso styles, often white and red. It offers a versatile balance of sweetness and savory flavor.
• Barley miso (mugi miso): Made with barley koji. It has an earthy, aromatic taste and is common in southern Japan.
• Soybean miso (mame miso): Made mainly from soybeans, with little or no added grain. It is dark, intense, and deeply umami-rich. Hatcho miso is a well-known style.
• Chickpea miso: A modern soy-free option with a mellow, slightly nutty flavor. Availability varies by store.
• Reduced-sodium miso: A lower-salt commercial option for shoppers who want more control over seasoning. Its flavor varies by brand.

Fermented soybean pastes developed in ancient China and traveled to Japan many centuries ago. Japanese makers refined regional styles over time. By the medieval period, miso had become an important part of everyday Japanese food. The most popular use being miso soup but it’s also used in sauces and spreads as well as used for pickling.  Today, the colored labels used on packages are helpful guides, but ingredients, salt levels, and fermentation times can differ by brand.

How Miso Butter Turns Roasted Kabocha Into Pure Comfort

Kabocha has enough natural sugar to balance the salty depth of the miso butter glaze. Roasting concentrates the sweetness of the squash. Miso brings concentrated umami and salt in one spoonful while butter softens that intensity with rich dairy flavor. They combine to create a savory butter glaze that tastes complex with just a few simple ingredients.

The firm flesh of the kabocha squash holds its shape well in the oven. It becomes tender without collapsing into puree.  As the butter melts, it carries the miso across every ridge and cut edge. The glaze clings instead of sliding away. Heat deepens its flavor and creates browned patches that are caramelized bits of miso goodness.

Can You Roast Kabocha Seeds Like Pumpkin Seeds?

Yes. Kabocha seeds roast much like pumpkin seeds. Seeds from butternut, acorn, delicata, spaghetti, buttercup, Hubbard, carnival, and sugar pumpkin can also be roasted. Separate the seeds from the stringy pulp, rinse well, and dry them thoroughly. Moisture creates steam, so dry seeds become noticeably crisper.

Toss the seeds with a small amount of olive oil and a light pinch of salt. Roast them at 325°F until golden and crisp, stirring once or twice. Start checking small delicata and acorn squash seeds after 8 to 10 minutes. Larger kabocha, Hubbard, butternut, and pumpkin seeds may need 12 to 20 minutes.

How to Cut the Squash into Slices for Roasting

Wash and dry the squash. If very firm, pierce with a fork and microwave for 2 to 3 minutes; cool slightly.  I used the longer chef’s knife because my squash was about 8 to 9 inches round.  Trim both ends, stand the squash on a flat end, and carefully cut it in half.

Scoop out the seeds and stringy pulp with a spoon.  This is not as difficult as a carving pumpkin.  The flesh was tender and the pulp was not as stringy.  Save the seeds if you want to roast them.  Place each half cut-side down and cut crosswise into 1-inch half-moons.

How to Adjust the Glaze for More Sweetness, Salt, Umami, or Heat

For more sweetness, stir in a small spoonful of maple syrup or honey. For extra salt, add more miso rather than plain salt. Taste the glaze before using it. Different miso brands can vary widely.

For stronger umami, add a little more white miso or a small amount of red miso. For heat, mix in shichimi togarashi, chili flakes, or a dab of chili paste or the popular chili crisp oil. Add spicy ingredients gradually. The goal is to elevate the glaze and not mask the delicate flavors.

Roasting Techniques for Tender Kabocha Squash

Do not cut the wedges too thin. Thin pieces can dry out before they become creamy. Avoid leaving the slices wet after washing. Water prevents the glaze from clinging and slows browning.  Use a hot oven and a large sheet pan. Space the slices in one layer with room between them. Crowding traps steam and softens the edges. Direct contact with the pan encourages deep browning.

Avoid roasting the miso glaze at intense heat for too long. It contains natural sugars and can burn. Turn the slices once so both sides color. For those on the stem end, I didn’t flip those.  Since I wasn’t eating the skin I didn’t need it to be caramelized.  Also, test the squash with a fork to see if it’s tender.  You can’t tell by looking at it.

Brush on any reserved glaze during the final minutes if a glossier finish is desired. Watch the squash closely because miso can darken quickly. The squash is ready when a knife slides easily through the flesh and the edges look caramelized.

What Miso Butter Glazed Kabocha Squash Tastes Like

The first bite is creamy, nutty, and softly sweet. Then the miso brings a savory depth that makes the squash taste even richer. Butter rounds the edges, while the browned glaze adds a gentle roasted bitterness.  This roasted kabocha squash feels comforting without becoming heavy. The tender center contrasts with sticky, caramelized edges. It is a simple fall side dish with enough flavor to steal attention from the main course.

For a simple dinner, serve the glazed squash with steamed rice and a crisp cucumber salad. It also pairs well with noodles, tofu, roasted chicken, or salmon. I served mine with a nice grilled ribeye steak.  And I thoroughly enjoyed them for lunch later in the week.  Leftovers can top a grain bowl or tuck into a warm salad.

For a dinner party, arrange the slices in overlapping rows on a platter. Add toasted sesame seeds, sliced scallions, or fresh herbs if desired. Maybe some Thai basil?  The glossy orange wedges look especially striking on a dark plate. Serve them warm, but not piping hot, so the flavors remain clear.

Yield: 4

Miso Butter Glazed Kabocha Squash

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Easy Miso Butter Glazed Kabocha Squash is a cozy fall side dish with creamy Japanese pumpkin, caramelized edges, and a rich savory-sweet miso glaze.

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Ingredients

• 1 kabocha squash
• 4 tablespoons butter
• 4 tablespoons white miso
• 2 tablespoons olive oil

Instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan for easier cleanup.
2. Wash and dry the kabocha. Cut it in half, remove the seeds, and slice the halves into 1-inch wedges.
3. Melt the butter. Whisk it with the white miso and olive oil until smooth.
4. Coat the squash wedges with the glaze. Arrange them in a single layer on the pan, leaving space between the pieces.
5. Roast for 15 minutes. Turn the wedges, then roast for 12 to 18 minutes more. The exact time depends on thickness.
6. Remove the squash when the flesh is tender and the edges are deeply caramelized. Rest for a few minutes before serving.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 202Total Fat 19gSaturated Fat 8gUnsaturated Fat 11gCholesterol 31mgSodium 626mgCarbohydrates 5gFiber 1gSugar 2gProtein 2g

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The post Irresistible Miso Butter Glazed Kabocha Squash appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This post may contain affiliate links. Your purchase helps support this blog, at no additional cost to you, and allows me to continue to bring you delicious recipes.

Warm Pumpkin Parmesan Drop Biscuits bring cozy fall flavor to the table without fussy rolling or cutting. Pumpkin puree keeps every bite tender, while Parmesan, sage, and cold butter add savory depth. These easy drop biscuits suit Thanksgiving dinner, holiday gatherings, and busy weeknights. Best of all, a food processor makes the dough quick to prepare and helps preserve flaky pockets of butter.

My sister shared an anecdote with me about drop biscuits.  I don’t remember this at all.  But she told me that when Nana made biscuits, she made drop biscuits.  Well, my sister didn’t know there were more than one kind of biscuit.  She would tell Nana that the biscuits were ugly and she needed to roll them out again.  Ironically, now she makes drop biscuits almost every time she bakes them.

What Are Drop Biscuits?

Drop biscuits are quick breads – breads made without yeast – made from a soft, moist dough. Instead of being rolled and cut, the dough is scooped and dropped onto a baking sheet. Hence the name “drop biscuits.”  The mounds bake into rustic biscuits with crisp ridges, tender centers, and plenty of homemade charm.

The method relies on baking powder and baking soda rather than yeast. That means the dough goes from bowl to oven in minutes. The texture stays lighter than cornbread and softer than a dinner roll, making drop biscuits an easy companion for soups, roasts, and holiday sides.

The history of drop biscuits is unknown.  However, the first printed recipe was in 1718 in Mrs. Mary Eales’s Receipts.  The next mention of it is in an 1896 Boston Cooking School Cookbook which is the first American reference.  Drop biscuits became especially practical in everyday home cooking. They require fewer tools and less handling than rolled biscuits. This made biscuits easy to whip up for any dinner.

How Are Drop Biscuits Different from Other Biscuits and Scones?

Traditional rolled biscuits use a firmer dough. Since it’s more like a pastry dough the butter and dough should remain cold to keep the layers flaky and light.  The dough is folded, rolled or patted, and cut to create neat rounds and distinct layers. Drop biscuit dough contains more moisture and receives much less handling. Its rough surface turns golden and crisp on the outside while the inside stays soft and delicious.

Scones are more like sweet biscuits and are usually shaped into rounds or wedges. There are drop scones, too.  They are a traditional Scottish food known as Scotch pancakes or griddle scones. They come from the same family as early Scottish scones, which were often made from a runny batter and cooked on a griddle.

Why Drop Biscuits Are a Favorite Choice for Busy Home Cooks

Drop biscuits remove the most time-consuming parts of biscuit making. There is no floury mess on the counter.  You don’t have to get out the rolling pin or biscuit cutter and you don’t have to stack dough scraps and roll them out again. You simply spoon or scoop portions the dough straight onto the pan.  You can drop by tablespoons or use an ice cream or cupcake scoop like I did.  This makes cleanup simple letting the oven do the work.

The recipe also welcomes a relaxed pace. The biscuits look attractive because of their craggy shape and their crispy exterior. They can be mixed while soup simmers or a roast rests. For a holiday meal, the dry ingredients can be measured ahead to make baking even easier.

Why Pumpkin and Parmesan Makes these Biscuits Stand Out

Pumpkin puree also brings natural moisture to the dough. It helps the biscuits stay tender without making them heavy. The pumpkin also adds a gentle earthy flavor, not as sweet one in this recipe. Salt, Parmesan, and sage keep this savory and the cider vinegar lifts the batter making it light and airy. The result has subtle autumn flavor and not a pumpkin-pie flavor.

Parmesan adds nutty, salty flavor throughout the dough. As the biscuits bake, cheese near the surface toast and deepen in flavor. Fresh rosemary brings a woodsy note that complements pumpkin and makes the kitchen smell wonderfully festive.  It also brings out the earthy flavor instead of highlighting the sweetness of the pumpkin.

Cold butter creates richness and makes the biscuits light and flaky. Small pieces release steam in the oven, leaving tender pockets in the crumb. Together, butter and Parmesan give these savory pumpkin biscuits enough presence for the holiday bread basket, yet the flavor remains easy to pair with a weeknight meal.

Making These Biscuits Easy with a Food Processor

A food processor makes quick work of these biscuits.  It combines the dry ingredients quickly and cuts in the butter with minimal effort. Short pulses distribute the butter without warming it as much as prolonged hand mixing can. This creates an even base while preserving small pieces that support a flaky texture. 

Add the butter and rosemary at the same time to make sure the woodsy herb is chopped into small pieces.  I don’t know about you, but I don’t like having large pine needles in my food.  Once they’re incorporated, transfer the flour mixture to a mixing bowl to add the remaining ingredients. 

What Pumpkin Parmesan Drop Biscuits Taste Like

These biscuits taste buttery, savory, and gently earthy. Parmesan gives each bite a salty, nutty edge, while rosemary adds a fragrant finish. Pumpkin softens the crumb and rounds out the flavors without making the biscuits sweet.  Since they’re drop biscuits, the outside bakes into golden, craggy peaks, and the center stays soft and tender. They’re a cozy fall side that feels special enough for a holiday and easy enough for an ordinary Tuesday.

They pair beautifully with roast chicken, turkey, pork tenderloin, and glazed ham. I served mine with some butter chicken.  At a dinner party, arrange them in a cloth-lined basket and garnish the platter with fresh rosemary.  For a simple weeknight meal, add them to tomato soup, pumpkin soup, chili, or a hearty salad. Split leftovers for breakfast and fill them with eggs. They also reheat well for a snack. A brief turn in a warm oven refreshes the crisp exterior.

Yield: 12

Pumpkin Parmesan Drop Biscuits

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Craggy golden tops, tender pumpkin centers, and plenty of nutty Parmesan—these drop biscuits are ready for the bread basket! Fresh sage makes every warm bite smell like fall. No rolling. No cutting. Just scoop, bake, and pass the butter.

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Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup cold butter, diced
• 3/4 cup pumpkin purée
• 3/4 cup milk
• 1 teaspoon cider vinegar
• 1/2 cup shredded Parmesan cheese
• 2 teaspoons finely chopped fresh sage

Instructions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. Add the flour, baking powder, baking soda, salt, and sage to a food processor. Pulse briefly to combine.
3. Add the cold diced butter and pulse until the mixture resembles coarse crumbs, with a few pea-size pieces of butter remaining. Transfer the mixture to a large mixing bowl.
4. In a separate bowl, whisk together the pumpkin purée, milk, and cider vinegar until smooth.
5. Pour the pumpkin mixture into the dry ingredients and add the Parmesan. Stir gently just until no dry pockets remain; the dough should be soft, sticky, and slightly shaggy. Do not overmix.
6. Using a large spoon or ice cream scoop coop, drop 8 evenly sized mounds of dough onto the prepared baking sheet lined with a silpat mat, spacing them about 2 inches apart. Gently shape any loose edges without compacting the dough.
7. Bake for 14–18 minutes, or until the biscuits are risen, golden on top, and baked through in the centers.
8. Let the biscuits cool on the pan for 5 minutes, then serve warm.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 324Total Fat 12gSaturated Fat 8gUnsaturated Fat 5gCholesterol 31mgSodium 599mgCarbohydrates 43gFiber 2gSugar 1gProtein 10g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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The post Easy Fall Pumpkin Parmesan Drop Biscuits appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

These pumpkin cheesecake swirled brownies feel cozy, rich, and just a little fancy. They start with a fudgy brownie base, then get topped with creamy pumpkin cheesecake and warm fall spices and more brownie base. The swirls bake into a pretty marbled filling throughout. Each bite tastes chocolatey, spiced, and smooth.

Milk vs. Dark vs. White Chocolate: What’s the Difference?

Milk chocolate is made with cocoa solids, cocoa butter, sugar, and milk solids. Cocoa solids are the flavorful, non-fat part of the cacao bean. They give chocolate its brown color and its true chocolate taste. Cocoa butter is the natural fat from the cacao bean. It melts smoothly and gives chocolate that creamy feel on your tongue. Milk solids come from dried or condensed milk. They add dairy flavor, softness, and a sweeter finish. That is why milk chocolate tastes creamy, mellow, and easy to love.

Dark chocolate usually has more cocoa solids and less sugar than milk chocolate. It may contain cocoa butter too, but it does not usually contain milk solids. The extra cocoa solids make the flavor stronger, deeper, and sometimes a little bitter. That bold taste can work well in brownies when you want a richer chocolate base.

White chocolate is different because it contains cocoa butter, sugar, and milk solids, but no cocoa solids. Since it leaves out the cocoa solids, it does not have the same brown color or deep chocolate flavor. The cocoa butter gives it a silky texture. The milk solids make it creamy. The sugar makes it sweet. That is why white chocolate tastes buttery, vanilla-like, and soft instead of dark and chocolatey.

For these pumpkin cheesecake swirled brownies, I used dark chocolate cocoa powder to give these brownies a richer, chocolate flavor. It also lets the pumpkin spice and cheesecake layer stand out. If you want a milder bite, use semi-sweet cocoa powder instead.

History of Swirled Brownies

Brownies begin as an American dessert bar in the late 1800s. They grew popular because they are easy to bake, easy to slice, and rich enough to feel special. Over time, bakers start adding nuts, frosting, chocolate chips, caramel, and cream cheese.

Swirled brownies come from that same playful spirit. A simple brownie turns into something pretty with just a spoonful of another batter. Cream cheese swirls become especially loved because they add tang, color, and a bakery-style look without much extra work.

A cheesecake swirl adds creamy contrast to a fudgy brownie base. It also gives the top a marbled finish. The trick is to keep the cheesecake mixture smooth, thick, and spoonable. It should glide through the brownie batter, not sink into it.

Why Pumpkin Cheesecake and Brownies Work So Well Together

Pumpkin and chocolate can surprise people. Pumpkin tastes earthy and mild. Chocolate tastes rich and deep. When you add cream cheese, the flavors meet in the middle. The cheesecake layer brings tang while the brownie layer brings sweetness. Then you add in the warming pumpkin pie spices for a whole new flavor experience.

These pumpkin cheesecake brownies have a trifecta of nostalgic flavors in there. They remind you of pumpkin pie, cheesecake bars, and classic brownies. Except they’re all mixed into one flavorful bite that will have you asking for more!

Ingredients Needed to Make These Swirled Brownies

• 1 cup flour
• 2/3 cup unsweetened dark cocoa powder
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 cups sugar
• 1 cup egg substitute (or 4 large eggs), divided
• 1 cup pumpkin puree
• 2 tablespoons oil
• 2 teaspoons vanilla
• 1/2 cup pumpkin puree
• 4 ounces softened fat free cream cheese
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground allspice

Steps to Make These Pumpkin Cheesecake Swirled Brownies

1. Preheat the oven to 350 F.
2. Lightly spoon the flour and cocoa powder into the measuring cups. Place it in a large mixing bowl with the 1/2 teaspoon of salt and 2 teaspoons of baking powder. Using a whisk, stir the dry ingredients together.
3. Combine the sugar with the egg substitute and whisk until the sugar begins to dissolve. Add the pumpkin puree, oil and vanilla and whisk together.
4. Pour the puree mixture into the flour mixture and stir until combined. Spread 2/3 of the batter into a 9 x 9 inch baking pan coated with cooking spray. Set aside.
5. Beat the cream cheese with a hand mixer fitted with a whisk attachment. Add the brown sugar and beat until light and fluffy. Add the pumpkin puree and remaining five ingredients (egg substitute through allspice) and stir until combined.
6. Spoon the swirl over the brownie batter. Drop the remaining batter onto the pumpkin mixture. Using a knife or wooden skewer, swirl the pumpkin into the brownie batter.
7. Bake at 350 for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before slicing and serving.

Tips for Making the Swirl Look Beautiful

Start with room-temperature cream cheese so the pumpkin cheesecake layer stays smooth and easy to swirl. Keep the filling thick, too. If the pumpkin mixture gets too loose, it can sink into the brownie batter instead of sitting in pretty ribbons. A small amount of reserved brownie batter also helps create contrast on top. Dollop it over the pumpkin layer before swirling so you get clear chocolate and pumpkin streaks.

For the prettiest marbled look, use fewer swirls than you think you need. Six to eight slow passes with a knife or wooden skewer usually works well. Stay near the top of the batter instead of dragging the swirl all the way to the bottom of the pan. This keeps the design visible after baking. Once the brownies cool, chill them before slicing if you want sharp, clean squares with neat pumpkin cheesecake swirls.

What do these Pumpkin Cheesecake Swirl Brownies taste like?

The brownie layer is dense, fudgy, and deeply chocolatey. It has that soft, slightly underbaked texture that makes each square feel rich. The edges bake up chewy and a little firm, while the center stays moist and tender.

The pumpkin cheesecake swirl brings a creamy contrast. It tastes smooth, lightly tangy, and warmly spiced with pumpkin pie flavor. The pumpkin does not overpower the chocolate. It softens it and adds a cozy, earthy sweetness. A chilled square tastes extra creamy and almost truffle-like. A room-temperature square feels softer, gooier, and more like a classic homemade brownie.

Serve these brownies chilled, room temperature, or slightly warm. For gatherings, cut them into small squares and place them on a fall dessert board. For gifting, wrap each square in parchment and tie it with twine. For Milk Chocolate Day, lean into the creamy chocolate flavor and add a drizzle of melted milk chocolate on top.

Yield: 8

Pumpkin Cheesecake Swirl Brownies

Cook Time: 40 minutes

Total Time: 40 minutes

Enjoy the perfect combination of rich chocolate and creamy pumpkin in every bite in these Pumpkin Cheesecake Swirl Brownies. They’re the ultimate dessert that will have your taste buds dancing.

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Ingredients

• 1 cup flour
• 2/3 cup unsweetened dark cocoa powder
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 cups sugar
• 1 cup egg substitute (or 4 large eggs), divided
• 1 cup pumpkin puree
• 2 tablespoons oil
• 2 teaspoons vanilla
• 1/2 cup pumpkin puree
• 4 ounces fat free cream cheese softened
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground allspice

Instructions

1. Preheat oven to 350.
2. Lightly spoon the flour and cocoa powder into the measuring cups. Place in a large mixing bowl with the salt and baking powder. Using a whisk, stir the dry ingredients together.
3. Combine the sugar with the egg substitute and whisk until the sugar begins to dissolve. Add the pumpkin puree, oil and vanilla and whisk together.
4. Pour the puree mixture into the flour mixture and stir until combined. Spread 2/3 of the batter into an 9 x 9 inch baking pan coated with cooking spray. Set aside.
5. Beat the cream cheese with a hand mixer fitted with a whisk attachment. Add the brown sugar and beat until light and fluffy. Add the pumpkin puree and remaining five ingredients (egg substitute through allspice) and stir until combined.
6. Spoon the swirl over the brownie batter. Drop the remaining batter onto the pumpkin mixture. Using a knife or wooden skewer, swirl the pumpkin into the brownie batter.
7. Bake at 350 for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before slicing and serving.

Nutrition Information

Yield

9

Serving Size

1
Amount Per Serving Calories 479Total Fat 6gSaturated Fat 0gUnsaturated Fat 5gCholesterol 1mgSodium 405mgCarbohydrates 97gFiber 6gSugar 62gProtein 12g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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These Brie, Apple & Almond Phyllo Cups are so simple to make. If you have the premade cups they take literally NO TIME to make. Imagine your most critical family member or neighbor drops by unexpectedly and you whip up a batch of these to serve. I bet they would be surprised!! They have such elegant stage presence for such a quick and easy recipe.

What Are Almonds?   

Almonds are the edible seeds of the almond tree.  They are prized for their delicate flavor and satisfying crunch. They’re not only delicious but also loaded with nutrients.  Almonds are packed with vitamin E, healthy fats, protein, and fiber. Including almonds in your recipes adds both taste and a nutritional boost, making them a favorite in both sweet and savory dishes.

Almonds are incredibly versatile in the kitchen. Sliced, slivered, or chopped, they add texture to salads, baked goods, and appetizers. Toasting them brings out their rich flavor.  Toasted almonds make a perfect addition to cheese boards or granola.  They’re also a crunchy topping for your favorite dishes. Finally, their mild taste complements both sweet and savory ingredients.

What Is Brie?

Brie is a soft, creamy cheese from France with a buttery texture and a mild, earthy flavor. Its edible rind adds a slight tang, while the interior melts beautifully—perfect for baking or pairing with fruits and nuts. Brie’s gentle taste makes it a crowd-pleaser, and it pairs especially well with apples and almonds in appetizers like these phyllo cups.

Different Types of Brie

There are several types of brie cheese to choose from.  Each one offers its own unique flavor and texture. Traditional French brie, like Brie de Meaux or Brie de Melun, is known for its earthy aroma and rich, velvety interior. Both of these brie cheeses are stronger and have a more earthy flavor.  Double or triple cream brie varieties are extra creamy and decadent due to their butterfat content. 

American brie often has a milder taste and a slightly firmer texture. They’re also usually pasteurized.  There’s a goats milk cheese that has a tangier flavor.  I have a grey brie in my fridge which I believe is a milder version of brie noir or black brie.  This type of brie is aged and has a dark rind and stronger flavor.  Whether you prefer a classic, tangy French brie or a buttery, ultra-creamy version, there’s a brie cheese perfectly suited for your palate for this apple and almond recipe.

Picking the Best Apples

For this recipe, choose apples that are crisp and slightly tart.  Granny Smith, Honeycrisp, or Pink Lady are great varieties because they hold their shape when baked.  They offer a refreshing contrast to the creamy brie and buttery almonds. Make sure to pick apples that are firm and free from bruises for the best results.

Combining Brie, Apples, and Almonds

What makes this appetizer special is the way these ingredients play off each other. The creamy brie melts into the phyllo cup.  The apple adds a sweet, crisp bite. Finally the toasted almonds bring a nutty crunch that ties everything together.  This is one balanced and irresistible bite in every cup.

Ingredients Needed for this Appetizer Recipe

Pantry ingredients – almond slivers, honey

Refrigerator ingredients – phyllo dough, butter, brie, apples

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).  Place the butter in a microwave safe bowl and heat at 30 second intervals until it melts.  Place one sheet of phyllo dough on your work surface and brush with melted butter. Place another sheet of phyllo dough on top and brush with butter. Continue until all 6 sheets are stacked and brushed with butter.  Cut the dough with a sharp knife until 12 equal pieces.

Carefully press each of the 12 pieces into a muffin tin. Bake at 350 for 5 to 7 minutes.  Remove from the oven and let them cool.

While the phyllo cups are cooling, chop the apples and brie.  Place a few pieces of apple into each shell. Top with brie and sprinkle with almonds.  Place the shells back into the oven and bake at 350 for an additional 6-8 minutes until the phyllo is golden brown and the brie is melted.  Drizzle with honey before serving.

Variations to Try

Swap out apples for pears or figs for a different fruit flavor and texture.  Try adding a small spoonful of cranberry sauce for a festive twist during the holidays.  Swap out the nuts for pecans, walnuts, or even hazelnuts for a different texture and flavor.  Finally, try changing out the honey for balsamic glaze or a flavored balsamic vinegar.

Pairing Suggestions

These Brie, apple, and almond phyllo cups pair beautifully with sparkling wine, a crisp Chardonnay, or a light-bodied Pinot Noir. For non-alcoholic options, try sparkling apple cider or a citrusy herbal iced tea.

These cups are great for dessert, but they’re also perfect as an appetizer.  Try serving them alongside a charcuterie board to round out your appetizer spread.  The salty rich meats pair well with the light and crunchy flavor of these brie cups. 

Impress your guests with these elegant and delicious phyllo cups by serving these with a nice crisp green salad for a light lunch or dinner.  They’re also perfect as nibbles for a brunch served alongside some egg bites or muffins.  If you’re hosting a party, this is a scalable recipe that’s easy to prep ahead of time.

What do these Brie, Apple & Almond Phyllo Cups taste like?

The crispy phyllo, the sweet apples, and the creamy brie are amazing together. Then you top it with some crunchy almonds and it’s a flavor party in your mouth. Seriously. I don’t think I could make these fast enough. The hubs and I were just nibbling away on them as they came out of the oven.

Just look at how creamy, crunchy delicious these cups are! I love phyllo dough and I love brie, so this recipe was a no brainer for me. Especially since I found extra creamy brie at the grocery store. It’s not the typical President I get. It was something new and different. And, well, I had to try it!  Because it’s brie!  And my second favorite cheese.  Muenster is my hands down fave, if you were asking.

Brie, Apple & Almond Phyllo Cups

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Bite-sized Brie, apple, and almond phyllo cups are your new go-to for gatherings or a simple snack. Each cup offers a delicious balance of creamy, crisp, and nutty flavors.

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Ingredients

For the phyllo cups

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• 6 sheets phyllo dough
• 1/4 cup melted butter

For the brie bites

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• 6 ounces brie, diced
• 1/2 cup finely diced apple
• 2 to 3 tablespoons toasted almond slivers
• 2 to 3 tablespoons honey

Instructions

1. Preheat your oven to 350 degrees.
2. Place one sheet of phyllo dough on your work surface and brush with butter. Place another sheet of phyllo dough on top and brush with butter. Continue until all 6 sheets are stacked and brushed with butter.
3. Cut the dough with a sharp knife until 12 equal pieces.
4. Carefully press each of the 12 pieces into a muffin tin. Bake at 350 for 5 to 7 minutes. 
5. Remove from the oven and cool slightly before placing a few pieces of apple into each shell. Top with brie and sprinkle with almonds.
6. Place the shells back into the oven and bake at 350 for an additional 6-8 minutes or until the phyllo is golden brown and the brie is melted.
7. Drizzle with honey before serving.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 233Total Fat 15gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 6gCholesterol 37mgSodium 299mgCarbohydrates 19gFiber 1gSugar 8gProtein 7g

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The post Brie, Apple & Almond Phyllo Cups are the Perfect Bite appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Golden, crisp, and unmistakably Southern, fried okra sets the tone for a table built on comfort and flavor. Each bite delivers a satisfying crunch that gives way to tender goodness, evoking front-porch suppers and family gatherings. Serve these crunchy bites of okra with hot honey carrots. They add a sweet‑heat balance that brightens the plate. Classic buttermilk fried chicken anchors the meal with its juicy interior and perfectly seasoned crust. Finally, round out the meal with easy buttermilk biscuits. Together, these dishes celebrate the soul of Southern cooking—simple, bold, and made to be shared.

Fried okra has always been part of family dinners and gatherings.  The crunchy coating and tender okra is complete comfort to me.  I haven’t made it in a long time.  Like really long time.  And when I was at the farmer’s market, they had some perfectly sized green okra and some fun purple okra.  That’s when I made an impulse purchase of 3 pints of okra to make some crunchy deliciousness for the hubs.

And not only did I make one batch, but I had to make two.  Because, well, we ate the first batch before I could photograph them.  It’s really difficult not to nibble on them as you cook them in batches.  They’re crispy and full of southern flavor.  But how did fried okra become a southern staple?  It’s not just a tasty side, but it’s a bite of history, carrying stories from continents and generations past. Whether you’re a seasoned cook or just starting your Southern food journey, let’s explore what makes this dish truly special.

What Is Okra?

Okra is a vibrant green vegetable shaped like a slender pod.  It is often described as having a mild, grassy flavor and a unique, slightly sticky texture when sliced. Its seeds are edible, and the entire pod can be enjoyed cooked in a variety of ways. Okra’s versatility and gentle taste make it a favorite in stews, gumbos, and, of course, when fried to crispy perfection.

How okra becomes a staple in Southern food

Okra’s story begins in West Africa, where they have grown and enjoyed it for centuries. It was a staple food.  They valued for its resilience in hot climates and its nutritional benefits. The tradition of cooking okra in stews and frying it in oil originated here, setting the foundation for future culinary adaptations.

During the transatlantic slave trade, enslaved Africans brought okra seeds and their culinary knowledge to the Americas. As the enslaved settled in the Southern United States, okra began to flourish in the warm, humid climate.  That made it quickly becoming a staple in Southern gardens and food.

Today, okra is a hallmark of Southern cooking. It’s essential in classic dishes like gumbo, but perhaps nothing says “Southern comfort” quite like a plate of golden, crunchy fried okra. Okra is served at family gatherings, church suppers, and holiday feasts.  It represents tradition, hospitality, and a deep connection to the region’s history.

Ingredients for Southern Fried Okra

The ingredients for this recipe are simple.  I’d guess that you’ll only need to purchase the okra because everything else you have on hand already.

Refrigerator ingredients – okra, milk, egg

Pantry ingredients – flour, cornmeal, vinegar, oil for frying

Instructions to Make Southern Fried Okra

Put the oil in your pan and start to heat it up while you dredge the okra.  Cut the stem end off and then slice the okra in bite-sized pieces.  I sliced mine about the same width as my pinky.  Combine the milk with vinegar and let it sit for 5 minutes.  Stir before whisking in the egg.  Place the mixture into a shallow bowl.  Combine the flour with the cornmeal and seasonings in a zip to plastic bag.  Close the bag and shake to combine.

Dip the okra in the milk mixture then use a slotted spoon to take the okra out of the milk and put it into bag with the flour.  Close the bag and shake well to coat.  Make sure to separate any pieces that stick together.  Use another slotted spoon to remove the okra from the flour mixture to a plate.  Repeat with remaining okra making sure to keep the okra in a single layer on the plate.

Fry the okra in small batches, turning occasionally, until golden brown and crispy.  I cooked mine for between 4 and 7 minutes.  Remove the okra with a slotted spoon and drain on paper towels. Sprinkle with salt and pepper before serving.

Tips for Crispy Okra

I let my okra sit on the plate for 5 minutes.  I use the same trick with breaded meats.  It gives the coating time to just rest and stick.  I cannot stress this enough.  Don’t overcrowd the pan.  fry the okra in batches for the crispiest results.  When you put too much okra in the pan, it lowers the temperature of the oil which prevents the okra from getting super crispy.

Make sure to use a mix of cornmeal and flour for the perfect crunch and flavor.  You can use yellow cornmeal, white cornmeal, and even blue or red if you want for fun colors.  The cornmeal is the trick to getting super crunchy okra.  And to keep it crunchy, make sure to serve the okra immediately for the best texture.  It’s best when served fresh and hot.

Popular Variations

Southern fried okra takes on many delicious forms. Some cooks add a pinch of cayenne for a spicy kick or some smoked paprika for a smoky flavor.  Some combine onions with the okra for extra flavor. Like the way some restaurants toss in pepperoncini with rungs of calamari for an appetizer.

Some regions dip their okra in buttermilk with no egg.  But other regions batter their okra with eggs and milk.  And some will add in a little hot sauce to the liquid before coating or dredging.  While most stick with flour and cornmeal, some use only flour as a coating.  And some use seasoned breadcrumbs for a different crunch and texture. No matter how you fry it, there’s a variation to suit every table.

Incorporating Fried Okra into Your Holiday Menu

In warmer, southern states, the okra season is longer. It can be available from March all the way through November.  While peak production is during the hot, humid summer months, some of the warmer southern states can have okra through November making it easy to add to your holiday table.  And I’m sure those farmers ship their fresh okra north so we can all have southern fried okra for the holidays.

Fried okra makes a fantastic addition to holiday spreads. Serve it as a crunchy appetizer with a creamy dipping sauce, or pair it with classic dishes like roast turkey, ham, or cornbread dressing. Its golden crispness and nostalgic flavor are sure to delight guests and spark conversation at your table.

Southern Fried Okra

Cook Time: 25 minutes

Total Time: 25 minutes

Crispy southern fried okra instantly brings a touch of southern charm to your table. These crunchy, golden bites are the perfect excuse to linger a little longer around the holiday table.

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Ingredients

• 2 pints fresh okra
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 2 teaspoons salt
• 1 teaspoon black pepper
• pinch cayenne pepper
• 1 1/2 cups milk
• 1 teaspoon white or cidr er vinegar
• 1 large egg
• Oil for frying

Instructions

1. Put the oil in your pan and start to heat it up while you dredge the okra.
2. Cut the stem end off and then slice the okra in bite-sized pieces. I sliced mine about the same width as my pinky. Combine the milk with vinegar and let it sit for 5 minutes. Stir before whisking in the egg. Place the mixture into a shallow bowl.
3. Combine the flour with the cornmeal and seasonings in a zip to plastic bag. Close the bag and shake to combine.
4. Dip the okra in the milk mixture then use a slotted spoon to take the okra out of the milk and put it into bag with the flour. Close the bag and shake well to coat. Make sure to separate any pieces that stick together. Use another slotted spoon to remove the okra from the flour mixture to a plate. Repeat with remaining okra making sure to keep the okra in a single layer on the plate.
5. Fry the okra in small batches, turning occasionally, until golden brown and crispy. I cooked mine for between 4 and 7 minutes. Remove the okra with a slotted spoon and drain on paper towels. Sprinkle with salt and pepper before serving.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 150Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 27mgSodium 567mgCarbohydrates 24gFiber 3gSugar 4gProtein 6g

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Please leave a comment on the blog or share a photo on Instagram

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The post Southern Fried Okra is a Historic Tradition appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Peaches are one of my favorite fruits.  Pears and peaches are at the top and alternate depending on what’s in season.  Then there’s mangoes, watermelon, cherries, apples, and bananas.  The rest are okay but not delicious according to me.

I remember having cobbler and crisp growing up.  One has a batter topping and one just has a crumb topping.  Both are completely delicious. They’re a simple way to highlight in season fruit.  Right now, that’s delicious peaches and nectarines.  Funny thing is I thought I had bought peaches, but a white nectarine seemed to sneak their way into my bag.  They’re similar in flavor but their skin doesn’t have any fur on it.

What is a Fruit Crisp?

A fruit crisp is a baked dessert made by layering sweetened fruit in a dish. It’s topped with a crumble mixture.  The mixture usually features flour, oats, sugar, and butter. The topping bakes up crunchy and golden.  The fruit soft and syrupy. It’s a fuss-free way to enjoy the flavors of fruit pie, without the labor of rolling out dough.

Traditional Crisp vs Skillet Crisp

Traditionally, crisps are baked in ceramic or glass baking dishes. Skillet crisps, however, are made in a skillet. The skillet method makes cleanup easier.  Hello, one-pan dessert!  It also gives you a beautifully caramelized edge and a rustic presentation. Skillet crisps often cook up a little faster.  Plus, the even heat distribution ensures both the topping and the fruit cook perfectly.

Picking the Perfect Peaches

The secret to a standout peach crisp is, of course, the peaches! Look for ripe, fragrant peaches.  They should have a slight give when gently pressed. The skin should be vibrant and free of blemishes. And they should smell like peaches.  Smell the peach at the stem end.  If it doesn’t smell like a peach, then it’s not ready to eat.  For the best flavor, consider hitting your local farmers market and buy peaches in season.

Freestone vs Clingstone Peaches

 I feel like most don’t know what these terms mean.  There are two main types of peaches.  There are freestone and clingstone.

Freestone peaches have pits that pop out easily.  Slice around the equator of the peach.  Then give it a twist.  The pit should easily come out.

Clingstone peaches have pits that stick to the flesh.  You slice around the equator.  However, with this type you must cut around the pit to remove it. 

There’s no way that I know to tell the difference when you’re purchasing peaches.  For me, I just ask.  Ask the produce manager or the farmer’s market vendor what type of peaches they are.  I always look for freestone peaches.  They save you time and frustration. If you end up with clingstones, just slice around the pit and use a spoon to scoop out any remaining fruit.

Traditional Topping for a Fruit Crisp

The classic topping is a blend of flour, rolled oats, brown sugar, and cold butter, often with a touch of cinnamon or nutmeg. This mixture is sprinkled over the fruit, then baked until golden and crunchy. The oats add texture, while the butter helps everything crisp up beautifully. You can also toss in chopped nuts for extra crunch.

However, this recipe is all about quick and easy.  So, instead of a traditional topping, I used a French vanilla flavored granola.  It makes a fantastic shortcut topping. Simply sprinkle your favorite granola over the fruit. Granola adds instant crunch and flavor, and you can experiment with combinations like vanilla almond or maple pecan to suit your taste.

The granola simmers on top of the sauteed peaches allowing them to absorb the flavors of the peach and brown sugar.  And allowing it to being less crunchy granola and more like a fruit crisp texture.

Adding Crystallized Ginger

Crystallized ginger is the secret ingredient that elevates this crisp. Its spicy-sweet flavor complements peaches perfectly.  It also adds a little zing to each bite. Chop it finely and mix it into the fruit for a subtle heat and aromatic boost.

Ingredients for Skillet Ginger Peach Crisp

Pantry ingredients – brown sugar, crystalized ginger, ground cinnamon, granola

Refrigerator ingredients – peaches, butter

Instructions: Step-by-Step Guide

Preheat a nonstick skillet over medium-high heat.  Add the butter, brown sugar, and crystalized ginger.  Simmer until the brown sugar dissolves.  Stir in the peaches and cinnamon and simmer 7 to 10 minutes or until the brown sugar is dissolved and begins to thicken. 

Top with 1 cup of granola.  I used a French vanilla flavored granola.  Simmer the skillet crisp for another 5 to 7 minutes.  Serve over ice cream or yogurt for a deliciously healthy dessert.

Master the Skillet Technique

Using a cast iron skillet is key for even heat and a crisp, caramelized edge. Make sure your skillet is well-buttered to prevent sticking. If you’re new to cast iron, don’t worry.  Just make sure to rinse your skillet in hot water after simmering.  If there are any stuck on bits, grab some salt to scrub them off.  But make sure not to use any soap on cast iron.  It will ruing that nonstick seasoning.   

Time-Saving Tips

Use pre-sliced frozen peaches if fresh ones aren’t available.  They work almost as well and save peeling time.  Just make sure to taste them to check their sweetness.  Using a granola topping cuts prep time and cleanup.  This makes skillet crisp easy and quick for weeknight dessert. 

Skip peeling the peaches for a more rustic look and texture.  I always skip peeling when I can.  There’s a lot of nutrients in the peel. 

What does this skillet ginger peach crisp taste like?

The peaches and brown sugar syrup are sweet and rich.  Then you feel the warmth and zing of the crystallized ginger.  It’s my favorite go to ingredient to kick up a dessert or baked good.  It adds a little sweet and little heat to any recipe.

The granola softens as it simmers on top of the peaches so it’s not overly crunchy.  The peaches are tender and sweet with a little kick from the ginger.  And the cinnamon adds a layer of warmth to the whole dish.  Which is even better served over vanilla ice cream for a quick and easy dessert.

Yield: 4

Easy Skillet Peach Crisp

Cook Time: 20 minutes

Total Time: 20 minutes

Indulge in the perfect blend of sweet and spicy with this Easy Skillet Ginger Peach Crisp Perfect for a cozy night in or impressing your friends at a tailgate party.

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Ingredients

• 2 cup sliced peaches
• 2 tablespoons butter
• 1/3 cup brown sugar
• 2 tablespoons chopped crystralized ginger
• 1/2 teaspoon cinnamon
• 1 cup granola (I used French vaniolla flavored)

Instructions

1. Preheat a nonstick skillet over medium-high heat. Add the butter, brown sugar, and crystalized ginger. Simmer until the brown sugar dissolves. Stir in the peaches and cinnamon and simmer 7 to 10 minutes or until the brown sugar ibegins to thicken.
2. Top with 1 cup of granola. I used a French vanilla flavored granola. Simmer the skillet crisp for another 5 to 7 minutes. Serve over ice cream or yogurt for a deliciously healthy dessert.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 47Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 8mgSodium 23mgCarbohydrates 5gFiber 1gSugar 4gProtein 0g

Did you make this recipe?

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I have 10 slaw recipes on my blog.  They range from blue cheese radish slaw to kimchi slaw to colada slaw.  Yes, it has coconut chips in it.  For me coleslaw or slaw is a fun side that you can easily customize.  Slaw is not just for barbecue.   I make slaw for tacos, barbecue, and grilled chicken.  I have even put slaw on a grilled cheese.  Yes, I did.  Check out my pulled pork grilled cheese recipe.

What is slaw?

When you think of slaw, you probably picture a big bowl of crunchy, colorful veggies tossed in a light, tangy dressing. That’s exactly what slaw is.  It’s a fresh, shredded salad that’s as versatile as it is delicious. Traditional coleslaw uses cabbage as a base and typically has carrots and maybe some purple cabbage for color.

However, creative versions swap in other ingredients for exciting new flavors. Apple slaw takes this classic favorite and gives it a sweet, juicy twist that’s perfect for a refreshing side dish.  You can turn it into an Asian slaw with some kimchi, soy sauce, and sesame oil with a kick from some gochujang.  Or try a spicy version that has some jalapeno and Mexican crema as part of the base.

Making Slaw Easy with a Food Processor?

Making slaw by hand can take a lot of time to shred all those ingredients. The food processor is your best friend for speedy, uniform slicing! Using a food processor not only saves you time but also ensures your slaw has mostly even pieces.  I say mostly even pieces because depending on your cabbage there can be some larger pieces.  But you can easily remove those before tossing with the dressing.  The same with the apples and onions.  Swap the slicer with the shredder and pop in the cored apples and onions.

Which apples are best for slaw?

The heart of a great apple slaw is, of course, the apples. Look for firm, crisp varieties that hold up well when shredded. I used Pink Lady apples.  They are crisp with a sweet tart flavor.  They held up well to shredding and being added to slaw.

Some other great options are Granny Smiths for their tart bite, Honeycrisp that have both sweetness and crunch, and Fuji apples which offer a mellow, juicy flavor. Make sure to pick apples that feel heavy for their size and have smooth, unblemished skin. And don’t be afraid to mix a couple of varieties to add depth.  Maybe try combining a Granny Smith with a Golden Delicious.

Adding Onion for a Savory Flavor Boost

Onion might not be the first ingredient you think of for slaw, but it’s a subtle savory flavor that elevates this slaw. A little shredded sweet onion adds a gentle heat and savory note that balances the natural sugars of the apple. A little tip for removing the bite from onion is to soak it in cold water for 5 to 10 minutes before adding it to the slaw.  It tames the bite and keeps the flavor mellow.

Apple Juice Concentrate is an Unexpected Twist for Extra Flavor

Here’s where things get fun! Instead of just using honey for sweetness, try adding a couple of tablespoons of apple juice concentrate to your dressing. This secret ingredient brings a punch of pure apple flavor and a touch of natural sweetness that makes your slaw truly elevated and delicious. It’s a simple way to enhance the apple flavor that your guests will love.  They will ask for your secret in this elevated apple slaw.

Ingredients to make this Easy Apple Slaw

Pantry Ingredients – onion, honey, cider vinegar, garlic salt, celery seed, garlic powder, onion powder, black pepper, cayenne pepper

Refrigerator ingredients – cabbage, apples, mayonnaise, apple juice concentrate

Instructions to make this slaw recipe

First, wash and core the apples.  Peeling is your personal preference.  I like to keep them on for color and added fiber.  Core the cabbage and remove any damaged leaves from the outside.  Cut it into small enough pieces to fit into your food processor.  With the slicing blade, put the cabbage in the food processor.  Change to a shredder blade and shred the apples and onions.  If you’re soaking the onions in water, make sure to shred them separately.

In a large mixing bowl, whisk together the mayonnaise with the cider vinegar, honey, apple juice concentrate and spices.  Stir with a whisk until everything is combined and creamy.  Toss in the cabbage, apple, and onions.  Make sure to drain them if you soaked them in water.  Stir everything until the veggies are well coated.

Cover the bowl with plastic wrap and refrigerate until you’re ready to serve.  This can be as little as 30 minutes or as long as 24 hours.  The longer slaw sits, the more the flavors combine and the more the vegetables soften and release their juices to combine with the dressing.

What does this apple slaw taste like?

The best apple slaw hits all the right notes.  It has sweetness from the apples and juice concentrate.  There is tanginess from the vinegar. You have creaminess from the mayo and a subtle savory kick from the onion. Taste and adjust your dressing as needed. Like it sweeter? Add a bit more honey. Want more tang? A splash more vinegar can do the trick.  Or change up the vinegar and try something more mellow like white vinegar or even some white wine vinegar.

Texture also keeps each bite interesting. Using crisp apples and fresh veggies ensures your slaw stays crunchy. Don’t over-process the ingredients by shredding everything too thinly.  You want shreds, not mush.

Let the Slaw Marinate

Giving your apple slaw some time to marinate in the fridge is a game-changer. Just 30 minutes helps the flavors mingle and the texture soften slightly.  It makes the slaw more cohesive and tastier. If you can, make it a few hours ahead—or even the night before—for the best flavor.

Serving your Easy Apple Slaw

I usually put mine is a nice shallow bowl.  Then I garnish with some apple slices around the edge, so your guests know there are apples in there.  Sometimes I sprinkle some green onions on top for a little more color and flavor.  For added crunch you could try some chopped apple chips or fried onion pieces.  Finally, try a garnish of some chopped parsley for bright color and flavor.

Yield: 8

Easy Apple Slaw

Cook Time: 10 minutes

Total Time: 10 minutes

Upgrade your coleslaw game with a crunchy and refreshing easy apple slaw. Perfect for tailgating, potlucks, or as a side dish for any meal.

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Ingredients

• 4 cups thinly shredded cabbage
• 2 cups grated apples
• 1/2 cup grated onion
• 2/3 cup mayonnaise
• 2 tablespoons honey
• 2 tablespoons cider vinegar
• 2 tablespoons apple juice concentrate
• 1 teaspoon garlic salt
• 1 teaspoon celery seed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• pinch cayenne pepper

Instructions

1. First, wash and core the apples. Peeling is your personal preference. I like to keep them on for color and added fiber. Core the cabbage and remove any damaged leaves from the outside. Cut it into small enough pieces to fit into your food processor.
2. With the slicing blade, put the cabbage in the food processor. Change to a shredder blade and shred the apples and onions. If you’re soaking the onions in water, make sure to shred them separately.
3. In a large mixing bowl, whisk together the mayonnaise with the cider vinegar, honey, apple juice concentrate and spices. Stir with a whisk until everything is combined and creamy. Toss in the cabbage, apple, and onions. Make sure to drain them if you soaked them in water. Stir everything until the veggies are well coated.
4. Cover the bowl with plastic wrap and refrigerate until you’re ready to serve. This can be as little as 30 minutes or as long as 24 hours. The longer slaw sits, the more the flavors combine and the more the vegetables soften and release their juices to combine with the dressing.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 186Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 8mgSodium 323mgCarbohydrates 15gFiber 2gSugar 11gProtein 2g

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The post Easy Apple Slaw: A Crisp and Flavorful Twist on a Classic appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I made this pork roast to go with some sweet potato Gruyère pierogi.  That was almost a year ago.  The meal was sort of an homage to an Alsatian meal I had at a restaurant many years ago.  And also an homage to growing up and having pork and sauerkraut for dinner many times.  It is a very budget-friendly meal and with the right pork roast it can taste amazing.

Someone mentioned having pork and sauerkraut for dinner and that planted the seed to resurrect that family recipe from long ago and elevate it to make it something dinner party worthy.  While the ingredients are humble, the flavors of this cider braised pork roast are anything but humble.

What is Apple Cider?

Apple cider is a non-alcoholic beverage made from freshly pressed apples. It is typically unfiltered which gives it that cloudy appearance.  It also gives it a robust, tangy flavor. It’s a staple of fall festivities.  People love it for its natural sweetness and subtle tartness that pairs beautifully with savory dishes.  It also makes really delicious doughnuts!

Apple Juice vs Apple Cider: What’s the Difference?

While both drinks start with apples, apple juice is clear, sweet, and often has sugars or preservatives added. It’s also pasteurized to make it shelf stable.  Apple cider, on the other hand, is less processed.  This results in a more complex flavor profile and a cloudier look. For cooking, cider’s freshness and acidity make it a superior choice for braising meats, especially pork, as it helps tenderize and infuse the roast with vibrant fall notes.

Different Types of Pork Roasts

When it comes to pork roasts, there are several popular cuts to choose from.  Each has its own pros and cons.  The pork should, also called the Boston Butt, is well-marbled and ideal for slow cooking.  It’s great to smoke for barbecue and shredding for sandwiches.  Similar to the should is the pork picnic.  It is slightly tougher but great for slow braising.

This recipe calls for a pork loin.  It cooks fairly quickly and is great for roasting whole.  It’s a leaner roast that is easy to slice for pork roast recipes like this one.  Then there’s the pork tenderloin.  It is the most tender cut and cooks quickly.  While you can braise it, it’s best roasted or grilled. 

For this cider braised pork roast, I used a center cut, boneless pork loin.  It was a nice cut with some marbling on the outside.  I typically buy this type of roast to slice into boneless chops to cook for dinner.  There’s usually some leftover meat that won’t make a full dinner but will make a delicious stir fry.  It’s a very budget-friendly cut of meat and lower in price per pound than precut pork chops. 

You could use pork shoulder if you’re feeding a larger crowd.  It is another roast perfect for this recipe.  The marbling in this roast ensures the meat stays juicy and flavorful during cooking.

Infusing Fall Flavors with Apple Cider

Apple cider isn’t just for sipping.  It’s great for braising meat. The cider’s sweet-tart profile enhances the savory depth of the meat.  It creates a rich, aromatic broth as it slowly braises. 

This recipe combines the apple cider with some chicken broth to add more depth of the flavor to the roast and sauerkraut for a meal that is packed with fall flavors.  For added fall flavor you could add some apple slices or onion slices. 

To Drain or Not to Drain the Sauerkraut

Sauerkraut adds a tangy kick that balances the sweetness of the cider and pork. Sometimes I want all that briny goodness in my dish and sometimes I don’t.  For this recipe, I drained the sauerkraut.  This allowed the sweetness of the apple cider to come through. 

If you want a milder flavor and less liquid in your dish, give it a quick drain.  And if you want an even more milder flavor, you could give a quick rinse to remove more of the brine.   If you love bold, briny notes, add it straight from the jar. I usually do this when we make Polish dinner.  This is a simple recipe with smoked sausage, potatoes, onions, sauerkraut, and a mustard broth.  It’s also great with pierogies.

Ingredients for This Cider Braised Pork Roast Recipe

The ingredients in this recipe are not uncommon.  Nor are they one hit wonders.  The caraway seeds and coriander are great for spice mixes and stirring into Eastern European based recipes.

Pantry ingredients – onion, garlic, chicken broth, sauerkraut, olive oil, garlic salt, pepper, garlic powder, onion powder, coriander, caraway seeds, salt and pepper

Refrigerator ingredients – pork roast, apple cider

Instructions to Make This Pork Roast

Season the pork with the garlic salt, black pepper, and ground coriander, garlic, and onion.  Heat the liner of an InstantPot or pressure cooker on high.  Add the oil and sear the roast on all sides.  Remove the roast and stir the onions into the pot to sauté for a few minutes before stirring in the remaining ingredients. 

Return the roast to the pot and fasten the lid.  Set the cooker for 20 minutes on high pressure.  Allow the pressure to be released naturally.  Let the roast rest for 5 minutes before slicing and serving. This roast is great with the sauerkraut and some of Mom’s perogies or some sweet potato pierogi.

Braising for Maximum Flavor

Braising is a classic technique that transforms tough cuts of meat into melt-in-your-mouth masterpieces. It also gives the pork roast time to break down and soak up the cider and spices. This method ensures every bite is juicy, flavorful, and infused with fall flavors.

The best part about an electric pressure cooker or InstantPot is that you can achieve this tender and flavorful pork in a shorter amount of time than traditional braising.  However, if you want to braise your roast in the oven, preheat your oven to 325 F.  Brown the roast in a Dutch oven, remove it from the oven and then sauté the onions then stir in the sauerkraut and remaining ingredients.  Put the lid on the Dutch oven and braise in the oven for 2 to 3 hours or until the pork reaches 165 F internal temperature.

Serving Suggestions to Wow Your Guests

To serve family style, layer the sauerkraut and onions on a platter.  Slice the pork and arrange the slices on top.  Drizzle the roast with the pan juices just before serving.  For some color, you can sprinkle it with some chopped parsley.

I swerved mine with some sweet potato Gruyere pierogi.  You could easily serve them with regular onion and cheddar or try some sweet potato pierogi.  Or you can go a different route with potatoes and make some mashed potatoes or even mashed sweet potatoes. 

Usually I like serving it with some roasted baby potatoes.  Sometimes I smash them and twice bake them so they’re super crispy on the outside and creamy on the inside.  Other root vegetables would pair well with this pork roast recipe.  Roasted carrots or roasted beets would bring out the sweetness of the cider.  Some parsnips would be a super sweet veggie to serve with this pork recipe. 

I also like to serve this recipe with some buttered egg noodles.  When they’re cooked and draining in the strainer, I put the butter and some garlic salt in the pan to melt as the noodles drain.  Then I add the noodles back to the pan and stir in some black pepper.  They’re a go-to side dish I make all the time.  I also make easy Parmesan noodles, too.  The sharpness of the cheese highlights the sharpness of the sauerkraut.

This cider braised pork roast recipe is one you and your family will love.  They will ask for it all the time.  I suggest freezing some apple cider so you can make well after it’s no longer available in the stores.  And that way you can have delicious fall flavored pork roast all year long.

Yield: 8

Cider Braised Pork Roast

Cider Braised Pork Roast is tender with a perfect blend of sweet and savory. It's tender, juicy, bursting with flavor, and guaranteed to be a hit with the whole family.

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Ingredients

• 2 to 3 pound pork loin roast or pork shoulder
• 1 cup apple cider (you can use alcoholic if you want for added richness and flavor)
• 1 cup unsalted chicken broth
• 1 cup thinly sliced onion
• 16 ounces sauerkraut (drained or undrained, your choice)
• 3 whole cloves garlic
• 2 tablespoons olive oil
• 2 teaspoons garlic salt
• 1 teaspoon black pepper
• 1 teaspoon caraway seeds
• 1/2 teaspoon ground coriander
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions

1. Season the pork with the garlic salt, black pepper, and ground coriander, garlic, and onion. Heat the liner of an InstantPot or pressure cooker on high. Add the oil and sear the roast on all sides.
2. Remove the roast and stir the onions into the pot to sauté for a few minutes before stirring in the remaining ingredients.
3. Return the roast to the pot and fasten the lid. Set the cooker for 20 minutes on high pressure. Allow the pressure to be released naturally.
4. Let the roast rest for 5 minutes before slicing and serving with the sauerkraut and some of Mom’s perogies or some sweet potato pierogi.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 451Total Fat 22gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 13gCholesterol 152mgSodium 870mgCarbohydrates 10gFiber 2gSugar 5gProtein 50g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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The post Welcome Fall With Cider Braised Pork Roast appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

There is nothing I look forward to more during the holidays is stuffing or dressing.  I call it stuffing some call it dressing.  Some are very opinionated on what it should be called based on how it’s cooked or served.  We’ll get to that later.  No matter what you call it, that combination of bread, broth, herbs, and spices makes my mouth water every year!

My mother, God love her, made a bread dressing.  It was not my favorite thing on the buffet for the holidays.  Everyone else devoured it, but I wanted Stove Top.  I wanted that cornbread dressing with all the sage and spices in there.  For me it’s a texture thing.  The Stove Top, that they would make just for me, had texture. 

Mom’s dressing was not.  I don’t remember how she made it, but I don’t think she toasted the bread.  And she used the giblets and other parts to make the broth.  I think the latter is really what set me off as a picky kid eater.

What is the history of stuffing?

While no one really knows when it first became an actual dish, we do know that a similar recipe shows up in a collection of Roman recipes from the 1st century AD.  They used spelt along with herbs, spices, and vegetables to make stuffing for chickens, rabbits, and pigs among their most favorite. 

This dish remained popular throughout the centuries and changing names from farce to forcemeat to dressing as we know it today.  Also during this time, the cultures and cuisines shaped the ingredients of today’s recipe leaving the original ingredients a mystery to some.

It isn’t a mystery that this dish is synonymous with American holidays like Thanksgiving and Christmas.  It’s almost an American tradition that this dish show up on those holiday tables.  Understandably so because this recipe is completely customizable.  Change the bread around.  Change the vegetables around.  Add some beef, pork, or even shellfish to the recipe.  Put a Latin spin with a chorizo dressing.  That’s just a few options for this versatile recipe.

What’s the difference between dressing and stuffing?

When it comes to this recipe, the debate between dressing and stuffing is a topic that can spark passionate discussions among food enthusiasts. While most use these two terms interchangeably, there are subtle differences that can impact the overall taste and texture of the dish. 

Dressing is cooked outside of the turkey.  Stuffing is cooked inside the meat.  We rarely stuffed the bird.  It adds to the cooking time.  When you’re cooking a huge turkey and maybe a ham for the large dinner party timing is key.  That’s why we always made dressing in a large, white, enameled pan.  And I had my small bowl of Stove Top.

What is the secret to making the most delicious homemade dressing?

To make the most flavorful and memorable dressing, you need to use a combination of both fresh and dried herbs.  The double whammy of herbaceous goodness makes for the most flavor packed dressing for your holiday table.  Sautéing the fresh herbs with the vegetables gives them amazing flavor.  Then adding dried herbs and spices to the broth brings more flavor to absorb into the bread cubes.

Another secret to making a memorable dressing recipe is a drizzle of butter.  When the dressing has baked covered for 40 minutes or so and the cubes are good and moist, that’s when the butter magic happens!  Uncover the dressing and drizzle some melted butter on top and let that bake in for another 10 minutes or so.  That added richness really sets this recipe apart from other dressing recipes.

Ingredients for this old-fashioned dressing recipe

The ingredients are simple and readily available at any grocery store.  Granted, you might want to get the bread cubes now because, from my experience, they usually run out the closer it is to the holidays.

• Pantry – dried bread cubes (I used Pepperidge Farm), chicken broth, rubbed sage, dried thyme, dried rosemary, salt, and pepper
• Produce – cremini mushrooms, onion, celery, fresh sage, fresh rosemary, fresh thyme
• Remaining – melted butter, olive oil

Instructions to make this dressing recipe

Preheat the oven to 350 F so it’s ready when you are.  While it’s preheating, chop the mushrooms, onions, and celery into a medium dice making sure they’re about the same size so they cook evenly. 

Next, remove the rosemary leaves from the stem and if the thyme stems are woody, remove the thyme leaves, too.  My thyme had baby stems, so I finely chopped them along with the rosemary leaves.  Roll the sage leaves and chop into a chiffonade and then chop into smaller pieces similar in size to the rosemary and thyme.

Sauté the onions and celery with the herbs until the onions begin to soften.  Add the mushrooms and sauté all the vegetables and herbs until the mushrooms are tender.  Toss the vegetables with the bread cubes in a large mixing bowl.  Pour the mixture into a 9 x 12 lidded casserole dish sprayed with cooking spray.

Heat the chicken broth with the dried herbs and spices for 3 minutes in the microwave.  Pour the chicken broth mixture over the bread mixture.  Tightly wrap the casserole with aluminum foil.  Place the lid on top of the foil.  This allows the bread to steam better than just the lid alone, especially if it’s a glass casserole dish.  Bake the dressing at 350 F for 35 to 40 minutes or until the bread is moist and tender.

Remove the cover and drizzle the dressing with the melted butter.  Bake the dressing for an additional 10 minutes.  Since we were almost ready to eat, I just turned the oven off and let the dressing continue to cook as the oven cooled. 

Can you make this dressing ahead of time?

I would definitely sauté the vegetables and herbs ahead of time.  Baking ahead of time might make it a little dry as you reheat it.  However, you could do the initial bake with it covered then remove it to cool.  When you reheat it then you could drizzle the butter on top to keep it from drying out when you reheat it.  When I reheat leftovers I drizzle them with a little broth before putting it in the microwave.

What does this homemade old-fashioned dressing taste like?

Well, it’s not bread paste which I was worried about.  I didn’t want to have a flashback of that one Thanksgiving where I was forced to eat the bread dressing and got sick.  This dressing is packed with herbaceous flavor!  The double whammy of the fresh herbs in the vegetables and the dried herbs in the broth really make sure that every bite is packed with flavor. 

Then you taste it.  The richness from the butter drizzle on top.  It’s that umami flavor that really sets this dressing recipe apart from all the others I’ve eaten.  It’s not a lot.  There’s a half cup in this recipe that serves 8.  But that little bit of richness really goes a long way.  I even contemplated using the herb butter in the fridge, but thought it might be a little bit of an herb overkill.  I may try that next time for even more herb flavor in this dressing recipe.

Yield: 8

Homemade Old-Fashioned Dressing

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 5 minutes

Transform your holiday feast into a culinary masterpiece with this mouthwatering Homemade Old-Fashioned Dressing recipe. Your guests will be asking for this flavor packed recipe!

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Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup diced onion
• 1 cup diced celery
• 2 cups diced mushrooms
• 1 tablespoon minced fresh thyme
• 2 teaspoons minced fresh rosemary
• 2 teaspoon minced fresh sage
• 8 ounces bread cubes
• 2 1/2 cups chicken broth
• 1 teaspoon rubbed sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 cup melted butter

Instructions

1. Preheat the oven to 350 F so it’s ready when you are.
2. Chop the mushrooms, onions, and celery into a medium dice making sure they’re about the same size so they cook evenly.
3. Next, remove the rosemary leaves from the stem. If the stems of the thyme are woody, then remove the leaves from the thyme stems. My thyme had baby stems, so I finely chopped them along with the rosemary leaves. Roll the sage leaves and chop into a chiffonade and then chop into smaller pieces similar in size to the rosemary and thyme.
4. Sauté the onions and celery with the herbs until the onions begin to soften. Add the mushrooms and sauté all the vegetables and herbs until the mushrooms are tender.
5. Toss the vegetables with the bread cubes in a large mixing bowl. Pour the mixture into a 9 x 12 lidded casserole dish sprayed with cooking spray.
6. Heat the chicken broth with the dried herbs and spices for 3 minutes in the microwave. Pour the chicken broth mixture over the bread mixture.
7. Tightly wrap the casserole with aluminum foil. Place the lid on top of the foil. This allows the bread to steam better than just the lid alone, especially if it’s a glass casserole dish. Bake the dressing at 350 F for 35 to 40 minutes or until the bread is moist and tender.
8. Remove the cover and drizzle the dressing with the melted butter. Bake the dressing for an additional 10 minutes. Since we were almost ready to eat, I just turned the oven off and let the dressing continue to cook as the oven cooled.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 236Total Fat 16gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 6gCholesterol 36mgSodium 542mgCarbohydrates 20gFiber 2gSugar 4gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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The post Perfect Homemade Old-Fashioned Dressing for the Holidays appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This is one of my favorite dishes on any salad bar.  But sometimes it’s lacking depending on the restaurant.  So, I decided to make my own version that has all the ingredients that I love from ALL the versions of this salad. 

This recipe is very customizable based on your families taste preferences.  If you don’t like an ingredient, omit it or substitute it.  Easy peasy!  And it’s a great make ahead recipe for all your holiday gatherings.

What is broccoli and where does it come from?

I eat these ingredients and sometimes I really do wonder where they come from and how we started eating them.  Broccoli is one of those that’s a mystery to me.  I didn’t know that it is a member of the cabbage family and is basically an edible flower like an artichoke.  It is super green and can have a bitter flavor.  I have only experienced the bitter if the broccoli isn’t fresh and if you don’t peel the stems when using.

Broccoli is believed to have originated in Italy and was originally cultivated by the Etruscans as early as the 6th century BC. The Italians have held broccoli in high regard since the Roman Empire, but when it was introduced to England they called it the Italian asparagus.  Nope.  It doesn’t taste like asparagus to me at all.  Because I can’t stand that veg but like broccoli.

Thomas Jefferson dabbled in growing broccoli, but it didn’t become popular in the US until it traveled across the sea with Italian immigrants in the 20s.  They created the first broccoli plantation in San Jose California and the rest is history.  The popularity of broccoli continues to grow with the introduction of new ways to cook this vegetable and the increased discovery of all of its health benefits.  It is high in antioxidants and is high in Vitamin C and K.

Where does creamy broccoli salad come from?

Creamy broccoli salad is a variation of broccoli slaw brought to the States from European immigrants.  Not much is written about the history of broccoli salad but it might be like all those slaw recipes that were just created by using what was available at the time.

Broccoli salad first gained popularity in the United States.  It was a staple at potlucks, picnics, and family gatherings. The combination of tender broccoli florets, creamy dressing, and crunchy add-ins like bacon, nuts, and dried fruit created a perfect balance of flavors and textures that appealed to many. Over the years, different variations of creamy broccoli salad have emerged, with each cook adding their own twist to the recipe.

How do you select the best broccoli crowns for this recipe?

My grandfather worked at Kroger’s for a long time.  Dad learned how to pick the best meats and produce from his dad, and he passed that knowledge on to me.  When selected broccoli you want to  look for crowns that are deep green in color.  They should have tightly packed florets and firm stems.

Make sure to avoid broccoli that is wilting.  This is a obvious sign that it’s past it’s prime.  Sometimes the broccoli starts to flower and may look a little yellow.  Yes, you can still eat it, but eat it soon.  It also might look a little purple and that’s still edible.  The purple color is from the broccoli being exposed to cold temperatures.  Some think the purple color makes it sweeter.  I haven’t noticed a difference.

Fresh broccoli will have a crisp texture and a slightly sweet flavor, which will enhance the overall taste of the salad. Choosing high-quality ingredients is the first step in creating a delicious dish that will impress your family and friends.

Ingredients in this creamy broccoli salad recipe

• Produce – broccoli, jalapenos, red onion
• Fridge  – Greek yogurt, cheddar cheese, Dijon mustard, mayonnaise
• Pantry – sugar, vinegar, toasted sunflower seeds, dried cranberries, salt and pepper to taste
• Bacon

Instructions for this side dish recipe

I’ve made this recipe once before.  After making it I decided I wanted to blanch the broccoli.  It removes some of the super crunchiness of broccoli but keeps the sweetness and flavor.  Don’t get me wrong, I love the crunch of broccoli, but it overpowered all the other crunchy ingredients in this salad.

While the broccoli is chilling, combine the yogurt, mayonnaise, sugar, vinegar, and Dijon mustard in a small bowl and stir with a whisk until the sugar melts and the dressing is creamy.  Stir in the jalapenos and set the bowl aside.

Drain the broccoli and put it in a large mixing bowl along with everything but the cheese.  Don’t worry about additional water from the broccoli.  The dressing is thick and the water will help thing it just enough to coat all the florets and mix ins for this salad.  Stir the salad until all the broccoli and ingredients are coated with the dressing.  Finally, fold in the shredded cheddar cheese.  Refrigerate until you’re ready to serve.

Balancing the creamy with the crunchy and suggested customizations

Balancing all the flavors in textures I this creamy broccoli salad recipe starts with selecting the perfect combination of ingredients that complement each other in both texture and flavor. The crispness of the broccoli and red onion, the crunch of the sunflower seeds and bacon, and the creaminess of the dressing all come together to create a balance of flavors and textures in each bite. Then there’s the sweet tart dressing that pairs well with the sweet tart cranberries. 

I like the color of the red cranberries with the green broccoli making it a holiday staple on any table.  But you can swap the cranberries with raisins, apricots, or even dates for something different.  The sunflower seeds are not obvious in this salad, but they pack a flavor punch.  You can change those out with some chopped almonds, walnuts, peanuts, or even macadamia nuts.  Pepitas!  Those would be good, too.

I used Greek yogurt in my dressing, but you can swap that with regular yogurt or even sour cream.  I made mine with sugar and cider vinegar, but the vinegar can change the flavor greatly!  Try a white wine, white balsamic, or even a rice vinegar for an Asian flair.  

What does this creamy broccoli salad taste like?

The dressing is sweet with a hint of tart from the vinegar.  The longer it refrigerates the more cohesive the flavors become.  It will taste different on day one as opposed to day two because the dressing marinates the ingredients and softens the cranberries making them less sweet and sour.  The red onion mellows and the jalapeno even distributes it’s heat throughout this salad.  Omit if you don’t want the spicy kick.  I like adding that little flavor punch to my salad.

The bacon is the hidden gem.  You don’t really see it but you taste it’s smoky saltiness with every bite.  And the sunflower seeds are also a sneak attach on your taste buds.  This salad has so much depth of flavor and texture it’s going to be a holiday favorite from now on.

Yield: 12

Creamy Broccoli Salad

Prep Time: 10 minutes

Cook Time: 5 minutes

Additional Time: 30 minutes

Total Time: 45 minutes

Skip the boring side salads and try this Creamy Broccoli Salad instead! Bursting with flavor and nutrients, it's the perfect accompaniment to any holiday meal.

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Ingredients

• 6 cups broccoli florets (about 2 heads)
• 5 slices cooked and crumbled bacon
• 1/2 cup sunflower kernels
• 3/4 cup dried cranberries
• 1/2 cup thinly sliced red onion
• 1/2 cup Greek yogurt
• 1/2 cup mayonnaise
• 2 tablespoons vinegar
• 2 tablespoons sugar
• 2 finely diced jalapenos
• 1 tablespoons Dijon mustard
• 1 cup shredded cheddar cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the broccoli and cook 2 to 3 minutes before removing the broccoli with a slotted spoon to a bowl of ice water. Allow the broccoli to cool while you make the dressing.
2. Combine the yogurt with the mayonnaise, sugar, vinegar, and Dijon mustard in a small bowl. Stir with a whisk until the sugar melts and the dressing is creamy. Stir in the jalapenos and set the bowl aside.
3. Drain the broccoli and put it in a large mixing bowl along with everything but the cheese. Don’t worry about additional water from the broccoli. The dressing is thick and the water will help thin it just enough to coat all the florets and ingredients for this salad.
4. Stir the salad until all the broccoli and ingredients are coated with the dressing. Fold in the shredded cheddar cheese. Refrigerate 30 minutes or until you’re ready to serve.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 212Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 15mgSodium 526mgCarbohydrates 19gFiber 4gSugar 12gProtein 7g

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• Honey Garlic Sweet Potatoes by Karen’s Kitchen Stories
• Salt and Vinegar Roasted Potatoes by A Day in the Life on the Farm
• Harvest Succotash by The Spiffy Cookie
• Pork Tenderlion Steak In Goan Masala – Keto by Sneha’s Recipe

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