There are some dinners that feel like they instantly wake up the table, and these pineapple barbecue pork chops with colada slaw are exactly that kind of meal. They are sweet, smoky, tangy, juicy, and just a little tropical without feeling like a theme-night dinner. This recipe is perfect for busy weeknights because it uses familiar ingredients, cooks quickly, and still feels special enough for casual hosting. The creamy colada slaw, made with crisp cabbage, coconut chips and buttery macadamia nuts, balances the sticky pineapple barbecue glaze so every bite feels fresh instead of heavy.

What Is a Pineapple?

A pineapple is a tropical fruit with a golden, juicy center, a spiky rind.  The flavor lands somewhere between candy-sweet and bright citrusy tart. Technically, it is a multiple fruit, meaning all those little sections on the outside form together into one big fruit. In the kitchen, pineapple is one of my favorite ingredients for savory recipes.  It brings natural sweetness, acidity, and a little sunshine to simple proteins like pork chops.

Pineapples are native to South America, with many food history sources tracing their roots to the region around southern Brazil and Paraguay. Long before pineapples became a symbol of tropical vacations and canned pantry staples, Indigenous communities cultivated and shared them throughout parts of South America and the Caribbean. That history is part of why pineapple shows up in so many sweet-and-savory recipes today.  Pineapples traveled to many countries where they adapted it into their cuisine.  That is how it became a fruit people loved using in both everyday meals and celebratory dishes.

Other Popular Pork and Pineapple Combinations

It is hard to point to one exact person who first paired pork and pineapple, because cooks in many cultures have mixed fruit with savory meats for centuries. Pork has always loved sweetness, whether from apples, figs, brown sugar, or tropical fruit. The more recognizable pork-and-pineapple combination became especially popular as pineapple became widely available through trade, canning, and pineapple production in places like Hawaii. From glazed ham to pineapple pork tenderloin, the pairing stuck because it simply works.

But, if you already like pineapple with pork, you have probably met this flavor combination in a few different ways. Pineapple glazed ham is a holiday staple in some homes.  There’s a slow cooker pineapple pork loin recipe and Hawaiian-style pork skewers.  Going the Asian route, sweet and sour pork and Thai red or yellow curry all have pineapple in there. 

The most famous Latin recipe with pineapple that I know of is tacos al pastor where meat is slow roasted with pineapple on top so the juices marinated the meat.  There’s also pineapple pico de gallo and pina loca or “crazy pineapple” where the pineapple is hollowed out and stuffed.  It’s filled with cucumber, peanuts, tamarind candy just to name a few ingredients.  These pineapple barbecue pork chops fit right into that family, but they feel a little faster and more weeknight-friendly than holiday ham or long-cooked roast.

Break the Cycle of Repetitive Dinners

When dinner starts feeling like the same rotation of chicken, pasta, tacos, and takeout, pineapple barbecue chops are a simple way to make pork chops feel exciting again. The pineapple barbecue sauce adds brightness while the pork chops cook quickly enough that the whole meal still feels realistic after a long day. It is the kind of easy pork chop recipe that tastes like you planned ahead, even if you pulled it together from the fridge and pantry.

The trick with pineapple barbecue pork chops is balance. Pineapple gives the barbecue sauce its sweet-tangy backbone.  The sauce has a bit of heat from a habanero pepper, but feel free to use a jalapeno or roasted red pepper if you don’t like any heat.  There’s a dash of liquid smoke along with some Worcestershire sauce for that umami flavor.  The secret ingredients are some Caribbean style spices like cinnamon and allspice which add a sweetness to the sauce.  Finally, there’s traditional ketchup, brown sugar, and vinegar to round out this pineapple barbecue sauce for these chops.  The colada slaw is what keeps the plate from feeling heavy. Each forkful gives you a little sticky glaze, a little crunch, and a little creamy tropical freshness.

What Are Coconut Chips?

Coconut has been used for generations in tropical and coastal cuisines, especially in regions where coconut palms grow naturally. In this colada slaw, coconut chips give a little nod to piña colada flavors without making the slaw sweet or dessert-like. Coconut chips are thin, wide flakes shaved from coconut meat and often dried or lightly toasted until crisp. They are different from finely shredded coconut because they give you bigger crunch, more texture, and a nuttier flavor when toasted.  They’re great added to powdered sugar and almond meal in German chocolate cake macaron.  But I enjoy nibbling on them as a light snack or dessert after lunch.

The Secret to Good Slaw Recipe

The secret to a good colada slaw, or any slaw for that matter, is keeping it creamy, but not soggy. Start with crisp cabbage, add a little crushed pineapple for juicy sweetness.  Next, fold in toasted coconut chips and macadamia nuts for crunch.  Finally, keep the dressing easy with some pineapple juice, vinegar, sugar, and mayonnaise.  I like to add the coconut chips and macadamia nuts right before serving so they stay crisp against the cool cabbage.

Smart Prep Shortcuts for Busy Families and Casual Hosting

This recipe is friendly to shortcuts.  That is one reason I keep coming back to it. Use bagged coleslaw mix if you do not want to shred cabbage.  Or you can opt for the broccoli slaw mix for added crunch.  I always canned pineapple and I buy the crushed pineapple in juice so I can drain the pineapple and use the juice for the sauce and the slaw. 

If you don’t want to make the barbecue sauce from scratch, you can use your favorite bottled barbecue sauce and add in some crushed pineapple, spices, and habanero. Trager makes a nice Sweet & Heat sauce or skip making pineapple barbecue sauce all together and just get some of this Grace Caribbean pineapple barbecue sauce. Another time saving tip is to mix the dressing earlier in the day and toss it with the cabbage to let it lightly marinate.  Toss in the coconut chips and macadamia nuts just before serving to maintain their crunch.

The key to keeping this meal approachable are the simple ingredients that are probably in your pantry.  Minus the coconut chips and macadamia nuts, but even Walmart has those on their shelves.  So, you do not need a specialty grocery run to make these barbecue pork chops and colada slaw. Pork chops, canned crushed pineapple, cabbage mix, mayo, vinegar, sugar, and coconut chips are all easy to find in most stores. We didn’t serve our chops with anything but the slaw, but you can easily serve this meal up with some creamy coconut rice made with coconut milk and water for added richness.  Or try some roasted sweet potatoes to play off the sweetness of the sauce and slaw.  Or simply grilled corn for a meal that feels complete without extra effort.

Easy Ways to Serve, Customize, and Reinvent Leftovers for a Second Win

These pineapple barbecue pork chops are easy to customize depending on what your family likes. Sub the habanero with jalapeño in the slaw for less heat.  Try grilling some fresh pineapple rings alongside the pork chops for a more cookout-style plate. Leftover pork can be sliced into sandwiches, tucked into tacos, served over rice bowls, or chopped into a salad with extra colada slaw on top. That second-day version might be one of my favorite parts, because the sweet, smoky pork and crisp coconut slaw still taste bright and satisfying.

Once the pineapple barbecue sauce hits the grilled pork chops, it turns glossy, smoky, and just a little sticky in the best way. The crushed pineapple melts into the sauce and gives it that sweet-tangy body, while the habanero adds a warm kick that lingers without taking over the whole plate. Caribbean spices bring in a cozy background note while the liquid smoke makes the chops taste like they spent extra time over the fire.  Finally, the Worcestershire sauce gives the glaze that savory depth that keeps every bite from tasting too sweet.

Paired with the colada slaw, the whole meal has that sweet, smoky, creamy, crunchy balance I love in a summer-style dinner. The mayo keeps the slaw cool and rich, the crushed pineapple makes it juicy and bright, and the coconut chips and macadamia nuts add a buttery crunch that plays so well against the tender pork chops. It is tropical without being overly sweet, bold without being fussy, and exactly the kind of grilled pork chop recipe that makes dinner feel fun again.

Pineapple Barbeque Chops with Colada Slaw

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Pineapple Barbeque Chops with Colada Slaw is sweet and spicy with a delicious kick of Caribbean flavors and tropical macadamia nuts and coconut chips. It's an amazing dinner you'll love.

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Ingredients

For the barbeque sauce:

Toggle ingredient group

• 1 cup pineapple
• 1 habanero, seeded and chopped
• 1 tablespoon Worcestershire sauce
• 1 teaspoon liquid smoke
• 1/2 cup ketchup
• 1/2 cup pineapple juice
• 1/2 teaspoon ground cinnamon
• 1/3 cup brown sugar
• 1/3 cup cider vinegar
• 1/4 teaspoon ground allspice
• 2 teaspoon garlic powder
• 2 teaspoons onion powder
• pinch ground cloves
• pinch red pepper flakes

For the colada slaw:

Toggle ingredient group

• 4 cups shredded cabbage
• 1 cup crushed pineapple
• 1/4 cup coconut chips
• 1/4 cup roughly chopped macadamia nuts
• 1/4 cup pinapple juice
• 1/4 cup vinegar
• 1/4 cup sugar
• 1 cup mayonnaise

Remaining ingredients:

Toggle ingredient group

• 1 pound lean pork chops

Instructions

For the barbeque sauce:

1. Place the ingredients for the barbeque sauce (pineapple through red pepper flakes) in the bowl of a food processor or a blender. Process until smooth. Pour into a saucepan and simmer until slightly thickened.

For the colada slaw:

1. Combine the cabbage with the crushed pineapple, coconut chips, and macadamia nuts in a mixing bowl.
2. Combine the pineapple juice, vinegar, sugar, and mayonnaise in a small mixing bowl. Pour the slaw over the cabbage mixture and stir well to combine. Refrigerate until ready to serve.

For the pork chop:

1. Heat your grill to medium-high heat. Grill the pork chops 3 to 5 minutes depending on the thickeness of your chop. Rotate 45 degrees, baste with sauce, and grill an additional 3 to 5 minutes. Flip the chops over and repeat these two steps until the pork chops reach your desired temperature. For moist chops, I remove mine at about 145 and allow them to rest 5 minutes before serving with the slaw.

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The post Pineapple Barbeque Chops with Colada Slaw appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

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The holidays are soon upon us. Thankfully, it’s usually just me and the hubs for those dinners. My family is scattered and if they don’t travel to see us, we can’t travel to see them. The nature of his job. He can’t take time off from November until after January.

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While we have the same menu almost every year, I like to change things up. But I don’t want to add something super complicated. Nor do I want a recipe with lots of ingredients and complicated instructions. Enter this creamy baked orzo. It has less than 10 ingredients, but it’s packed with so much creamy, cheesy flavor.

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What Is Orzo?

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Orzo is a small, rice-shaped pasta. It’s often mistaken for a grain but is actually made from semolina. Its petite size and smooth texture make it perfect for soaking up delicious sauces, adding to soups, or serving as a standout side dish. Orzo is incredibly versatile, adapting easily to both hot and cold recipes. I love adding orzo with rice to homemade pilaf. It adds texture and flavor.

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Orzo vs Rice: What’s the Difference?

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While orzo looks a lot like rice, the two couldn’t be more different. Rice is a grain. It has a firm, chewy bite and a subtle flavor. Orzo is a pasta with a tender, silky texture and a mild, slightly nutty taste. It is creamier than rice when cooked. Orzo is great for dishes that need a little extra richness and body. Rice, on the other hand, is perfect for lighter, fluffier applications.

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Mornay vs Béchamel

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Béchamel is a classic white sauce made from butter, flour, and milk. It’s the base for many creamy dishes. It’s also considered one of the Mother Sauces. Meaning, it’s the base for many sauces used in French cuisine.

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Mornay sauce takes béchamel one step further. A mornay sauce starts with béchamel and then adds cheese. This creates a richer, more flavorful sauce. Think of béchamel as the canvas and mornay as the finished masterpiece ready to elevate your orzo. Many mac and cheese recipes start with a mornay sauce, too.

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Cheese Options for Baked Orzo

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Choosing the right cheese can make your baked orzo truly shine. Gruyère and Swiss cheese melt beautifully for a nutty depth. Cheddar brings sharpness and color. Mozzarella offers gooeyness. Parmesan adds a salty, savory kick. If you want a different layer of flavor, try a smoked gouda or kick things up with pepper jack cheese. Mix and match to suit your taste—just be sure to use at least one well-melting cheese for ultimate creaminess.

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Adding Flavorful Mix-Ins

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Take your creamy baked orzo to the next level with tasty mix-ins. Sun-dried tomatoes are my first choice. Their color and tanginess pairs well with the cheesy orzo. I also think of bacon as a top choice addition to this orzo recipe. If you want to make this a main dish, then add some cooked chicken, shrimp, or stir in some canned tuna or salmon.

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For vegetables, try folding in sautéed spinach for bright color. Some roasted mushrooms adds earthiness and umami flavor. Roasted red peppers also bring the color but also some sweetness to pair with salty cheese. Bring some smokiness with chipotle. Try some fresh herbs like basil, parsley, or thyme to brighten the dish. This is your chance to get creative!

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Ingredients for Creamy Baked Orzo

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The basic recipe has very few ingredients. You might not have the orzo, but even a basic home cook has all the other ingredients in their fridge or pantry.

Pantry ingredients – flour, orzo, garlic salt, garlic, white pepper

Refrigerator ingredients – butter, sharp cheddar cheese, Parmesan cheese, milk, heavy cream

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Cooking Pasta to Al Dente

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For the best texture, cook your orzo until it’s al dente. Al dente means “to the tooth “in Italian. That means that pasta is cooked until just tender but with a slight bite. Meaning it has a firm, chewy resistance when you bite into it. I cooked my orzo for about 9 minutes. Undercooking the pasta helps prevent mushiness from baking it in the cheese sauce.

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Making the Mornay Sauce

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Mornay sauce starts with a roux, which is butter and flour cooked together. Start by melting butter in a saucepan over medium heat. Whisk in the same amount of flour and cook for one to two minutes, stirring constantly. The mixture will start to change color. When it is a light beige color, whisk in the milk. Continue cooking and whisking constantly until the sauce is smooth and thickened. Remove from heat and whisk in the cream. Stir in your shredded cheese and Parmesan until fully melted. Season with garlic salt and white pepper to taste.

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Baking to Perfection

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Preheat your oven to 350 F. Add the cooked orzo to the mornay sauce in the saucepan and stir until fully combined. Pour the orzo mixture into an 8 x 8 baking dish coated with butter or cooking spray.

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Top with a little extra cheddar cheese for a golden, bubbly finish. Bake uncovered at 350 F for 25 to 30 minutes. The cheese on top should be light to golden brown and the sauce bubbles around the edges.

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What does this baked orzo recipe taste like?

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So creamy and cheesy! The combination of the Parmesan and the cheddar add a delicious sharpness that surrounds the creamy orzo. The Parm brings a salty nuttiness to the flavor party. Every bite is mouthful or decadent creaminess that is rich in flavor and texture.

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And since it’s such a versatile dish you can easily customize, this is a great base recipe to change up every holiday. Your guests will think it’s a completely new recipe, but you’ll know it’s just a matter of changing the cheese and mix-ins every year. With this creamy baked orzo recipe, you’ll have a comforting, crowd-pleasing dish that’s both impressive and easy to make. The added bonus is that you can serve it as a main course or a side!

Yield: 6

Creamy Baked Orzo

Cook Time: 35 minutes

Additional Time: 9 minutes

Total Time: 44 minutes

Take your cooking skills to the next level with Creamy Baked Orzo. Discover how this simple yet flavorful dish can add sophistication and elegance to your meals. It will impess even the most discerning palates.

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Ingredients

• 8 ounces orzo pasta
• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups milk
• 1/4 cup heavy cream
• 2 garlic cloves
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup shredded Parmesan cheese
• 2 teaspoons garlic salt
• 1/2 teaspoon black pepper
• Sprinkling of sweet paprika

Instructions

1. Preheat oven to 350 F.
2. Cook the orzo in salted water until al dene or until almost cooked through but with a firm chewy resistance when you bit into it. Drain and set aside.
3. In the same pan, heat the butter until bubbly and then whisk in the flour. Cook, stirring constantly, until the roux starts to turn a light beige color. Whisk in the milk and continue cook. Using a garlic press, add the 2 cloves of garlic, stirring constantly. Continue whisking and cooking until the mixture thickens.
4. Remove the pan from the heat and whisk in the heavy cream. Stir in the Parmesan and one cup of the cheddar cheese along with the seasonings.
5. Fold in the cooked orzo and then pour into an 8 x 8 casserole dish butter or sprayed with cooking spray. Top with the remaining cheddar cheese. I sprinkled mine with a little paprika for color.
6. Bake at 350 F for 30 minutes or until the cheese begins to brown and the mornay is bubbling around the edges of the pan. Cool in the pan 5 minutes before serving.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 458Total Fat 30gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 9gCholesterol 87mgSodium 1071mgCarbohydrates 25gFiber 1gSugar 4gProtein 22g

Did you make this recipe?

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

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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

Did you make this recipe?

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

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Stuffing or dressing has historical roots.  In ancient Rome, they used ingredients they had on hand like grains, vegetables, and herbs, to make their roasted meats more flavorful.  It also allowed them to stretch the meal and feed more people.  I feel like all the good recipes that have lasted this long did just that; stretch the meal.

The concept spread throughout the world with each country or region adjusting it for their ingredients and tastes.  Most Europeans put stale bread, meat scraps, and herbs together to fill the cavity of the roast.  Germans brought the sweet with apples and raisins.  African Americans made kush which used stale cornbread, onions, and herbs.  It is considered the original relative of the traditional southern cornbread dressing.

What is a chestnut?

Chestnuts are glossy brown nuts encased in a spiky shell.  They are harvested from the chestnut tree each fall. Unlike other nuts, chestnuts are starchy and slightly sweet, making them a unique addition to both savory and sweet dishes. They have a rich history in European and Asian cuisines.  They are enjoyed roasted by street vendors, ground into flour, or tossed into festive stuffing. For home cooks and food enthusiasts, chestnuts open up a world of flavor possibilities during the holiday season!

Adding chestnuts to stuffing brings a delightful, sweet nuttiness and a creamy texture that pairs beautifully with mushrooms and herbs. Chestnuts help balance the earthy flavors, making every bite a holiday highlight.

Roasting Chestnuts to Perfection

Roasting chestnuts is fast and easy.  I remember Dad would get some from the store often during the holidays.  Of course, back then we didn’t have an air fryer.  And roasting them in the oven took too long.  At least to Dad it did.  So, we microwaved them.

If you want to roast yours, you can roast them in the air fryer or the oven.  You have the option to soak the chestnuts in water which makes them easier to peel once roasted.  Simply soak the chestnuts in boiling water for about 10 minutes.  This softens the shells and makes it easier to score the shells before roasting.  After soaking, use a sharp knife and cut an X on the flat side of each chestnut.  It keeps them from exploding, which is never fun to clean up.

Roasting in the Air Fryer

Preheat your air fryer for 5 minutes at 400 F.  Place the chestnuts in a single layer in the basket with the scored side up.  Cook the chestnuts for 10 to 15 minutes making sure to shake the basket halfway through.

Roasting in the oven

Preheat the oven to 425 F.  Spead them on a single layer on a baking sheet.  Make sure the scored side is up.  Roast for 20 to 25 minutes.  Give them a shake halfway through to ensure even cooking.  Put the chestnuts in a clean towel and cover them.  This lets them steam for a few minutes making them easier to peel.

For both methods, you will know they’re ready when the shells are curled and the nuts are tender.  Wrap the chestnut in a clean towel to make them easier to handle as you peel them.  Peel them while they’re warm because the shells hardens as it cools.

When did chestnuts get added to stuffing?

Chestnuts entered the stuffing scene in 18th century England.  They were already imbedded in European cuisine, so it only makes sense that they’d wind up in a stuffing recipe.  This recipe gained popular as the American colonists arrived.  They were thrilled to find an abundance of chestnut trees on the American east coast.  This meant chestnuts would continue to be a popular addition to not only stuffing but many other recipes.

Since chestnuts have a short harvest season between October through December, they are a traditional holiday treat. Chestnuts don’t store as long as other nuts because they’re more delicate.  This makes them a special seasonal treat. Over time, roasting chestnuts has become a cherished holiday tradition, symbolizing warmth and celebration.

Other Recipes That Use Chestnuts

There are quite a few soups.  I’ve seen a straight up chestnut soup sort of like my easy Virginia peanut soup.  I’ve also seen it combined with potatoes in a creamy soup.  The sweetness of the chestnut combines well with earthy flavors of mushrooms and makes a delicious soup.

Some delicious side dishes include this stuffing, but also a mash of chestnuts and celery root with herbs and spices.  It’s earthy and sweet and perfect for roasted pork or chicken.  Mushrooms and chestnuts also make a great addition to a creamy risotto for a fancy side dish.  You can toss them with some Brussels sprouts and roast the two together for a simple delicious side dish.

Chestnuts make a great addition to salads.  Especially a fall or winter salad with bright greens, apples, and citrus fruits.  Finally, there’s desserts.  Candied chestnuts are a popular holiday tradition.  The Japanese make a sweet paste of boiled chestnuts with sugar and honey.

Ingredients for Homemade Mushroom Chestnut Stuffing

Aside from the chestnuts, the rest of the ingredients are typical of a dressing recipe.

Pantry ingredients – olive oil, onion, chestnuts, bread cubes, chicken broth, rubbed sage, dried thyme, dried rosemary

Refrigerator ingredients – celery, mushrooms, fresh thyme, fresh rosemary, butter

Instructions to Make This Homemade Stuffing Recipe

Preheat the oven to 350 F.  Chop the mushrooms, onions, and celery into a medium dice making sure they’re about the same size so they cook evenly.  Coarsely chop the chestnuts. Remove the leaves from the stems of the rosemary and thyme.  Chop the herbs into a fine dice.  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.  While the vegetables are cooking, simmer the chicken broth with the dried herbs.

Toss the vegetables and chestnuts with the bread cubes and then spread the mixture into a 9 x 12 casserole dish.  Pour the chicken broth over the bread.  Cover tightly with aluminum foil and bake at 350 F for 35 to 40 minutes or until the bread cubes are moist and tender.  Remove the foil, drizzle with the melted butter, and bake an additional 10 minutes.  This will crisp up the top for those that like a little crunch with their dressing.

Serving Suggestions for Mushroom Chestnut Stuffing

Of course, you can serve this stuffing with your holiday turkey.  It’s great with roasted chicken, too.  I would also serve it with a delicious pork roast.  I like the lighter meats to allow the flavors of the chestnuts to shine through.  But you basically can serve it with a rib roast, rack of lamb, or even some duck breasts.  It’s your stuffing, eat it however you want.  And IF you have leftovers, they’re great heated in a waffle iron and topped with poached eggs or use leftovers to stuff peppers.

Homemade mushroom chestnut stuffing has a rich, earthy, nutty, and subtly sweet flavor with a deep aroma. The chestnuts bring a slightly sweet and starchy flavor which pairs well with the rich earthy flavors of the mushrooms.  The vegetables and herbs infuse the bread with their classic holiday stuffing flavors.  With all of these flavors and textures from the mushrooms, chestnuts, and aromatics, this stuffing will become a new holiday favorite.

Yield: 8

Holiday Mushroom Chestnut Stuffing

Prep Time: 10 minutes

Cook Time: 1 hour

Additional Time: 5 minutes

Total Time: 5 minutes

Nothing says comfort like homemade mushroom chestnut stuffing on the table. It’s the perfect way to bring everyone together for a cozy meal. Save this recipe for your next gathering.

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Ingredients

• 2 tablespoons olive oil
• 1 cup diced onion
• 1 cup diced celery
• 2 cups diced mushrooms
• 2 cups chopped roasted chestnuts
• 1 tablespoon minced fresh thyme
• 2 teaspoons minced fresh rosemary
• 8 ounces bread cubes (how many cups)
• 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.
2. Chop the mushrooms, onions, and celery into a medium dice making sure they’re about the same size so they cook evenly. Coarsely chop the chestnuts. Remove the leaves from the stems of the rosemary and thyme. Chop the herbs into a fine dice.
3. 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.
4. While the vegetables are cooking, simmer the chicken broth with the dried herbs.
5. Toss the vegetables and chestnuts with the bread cubes and then spread the mixture into a 9 x 12 casserole dish. Pour the chicken broth over the bread.
6. Cover tightly with aluminum foil and bake at 350 F for 35 to 40 minutes or until the bread cubes are moist and tender. Remove the foil, drizzle with the melted butter, and bake an additional 10 minutes.
7. Let the stuffing cool for 5 minutes in the pan before serving.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 326Total Fat 17gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 8gCholesterol 32mgSodium 532mgCarbohydrates 39gFiber 4gSugar 8gProtein 6g

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The post Elevate Holidays with Homemade Mushroom Chestnut Stuffing appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

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

Did you make this recipe?

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

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I was introduced to this deliciously versatile sauce when I travelled to Bosnia for work. Right after I got married. Congratulations! You have just gotten married and now you must leave your husband and travel across the pond for work. Fun times.

If you know me at all, I will never miss and opportunity to peruse a grocery store. Remember, I love all things kitchen and food related. One of our counterparts in Bosnia was kind enough to take me to a grocery store. And I gotta tell you, it was so much fun!

I saw things I’d never seen at the grocery before. Quail eggs next to chicken eggs for one. An interesting name vodka and an obsession with tubed sauces. I saw mayonnaise, tartar sauce, and even horseradish in a tube. I managed to schlep home a jar of ajvar sauce and some rakija. Both of which were worth the effort I took to pack them so they wouldn’t break.

What is Ajvar Sauce?

Ajvar is a vibrant, smoky sauce that is crafted from slow-roasted red peppers and creamy eggplants. They are blended with a touch of garlic and a whisper of vinegar. This sauce is a staple in many Balkan pantries. Its rich, velvety texture and farm fresh flavor make it an irresistible companion to breads, meats, and cheeses, or simply tossed with pasta for a meat free dinner.

History of Ajvar Sauce

The roots of ajvar reach deep into Balkan soil. The name “ajvar” is believed to derive from the Turkish word “havyar,” meaning caviar. This is a nod to its prized status on the dining table. Serbia, North Macedonia, and surrounding countries all lay claim to creating this sauce. While its precise origins are still unclear, it’s presence at fall family gatherings is universal across the region.

Historically, ajvar was made in large batches at the end of the pepper harvest. Families would gather to roast and peel mountains of red peppers and eggplants. The vegetables are simmered over open fires. The resulting fiery red sauce was ladled into jars. They offered a vibrant taste of late summer throughout the winter. Over time, ajvar evolved from a homemade staple to a commercial delicacy. However, its importance at the dinner table remains the same.

Ajvar vs Ayvar: Which is Correct?

Originally, I shared my pasta as Ayvar pasta, but that is incorrect. Ayvar is a common misspelling, likely influenced by phonetic pronunciation. In Balkan languages using the Latin alphabet, “ajvar” is standard—pronounced “eye-var,” with the “j” giving a “y” sound. The correct spelling is “ajvar” but no matter how to spell it all tastes fresh and delicious.

 Why Farm Fresh is Best for This Ajvar Recipe

With so few ingredients making this easy sauce, those ingredients need to be top quality. Which is why farm fresh produce is the best. Their sweetness and juiciness are impossible to replicate with supermarket produce. When you use vegetables harvested at their peak, the resulting sauce bursts with natural flavor, color, and aroma.

Farmers’ markets and home gardens are the best sources for ajvar’s foundation. Look for peppers with taut, glossy skins. Eggplants should feel heavy for their size and have no blemishes. The reward? An ajvar that truly captures the exuberant spirit of this classic and beloved sauce.

 Ingredients for Ajvar

The beauty of ajvar is its simplicity. A classic recipe requires only a handful of ingredients so make sure they’re the freshest ingredients possible.

Refrigerator ingredients – red bell peppers, eggplant

Pantry ingredients – garlic, balsamic vinegar, sugar, crushed red pepper flakes

Instructions to Make Ajvar Sauce

There are several different ways to make ajvar, but this one is an easy recipe. Preheat the oven to 400 F. Cut the stem end off the eggplant and cut the eggplant in half. Cut the stem end off the bell peppers and remove the seeds and membrane. Slice them in half, too.

Line a baking sheet with foil. Coat the foil with olive oil and rub the vegetables with olive oil before putting cut side down on the foil. Sprinkle the vegetables with salt and pepper. Bake at 400 F for 20 to 25 minutes or until they are soft and beginning to char. Alternatively, you could grill the vegetables until the skins are blistered and charred.

I peeled the eggplant, but I did not peel the bell peppers. If you want to peel them, then place them in a zip top plastic bag and let them cool enough to handle. This helps loosen the skin to make it easy to peel. Place the vegetables in a blender with the garlic cloves and pulse until coarsely chopped. Pour in the olive oil, balsamic vinegar and sugar. Process until smooth and creamy. Add salt and pepper to taste.

Some simmer the ajvar after pureeing it. This would deepen the flavor of the ajvar, but I don’t believe it’s necessary. This sauce has rich and deep flavors without the added step. But feel free to simmer your sauce. This will make it thicker so keep some vegetable broth on hand in case it gets too thick.

I stored mine in a plastic container in the refrigerator until I was ready to use it. Which was about a week after making it. If you want it to last longer, you can store it in an airtight jar in the refrigerator for up to 2 weeks. Or freeze it for a couple of months.

 Different Uses for This Easy Pepper and Eggplant Ajvar Sauce

Traditionally, ajvar is spread on rustic bread or served alongside grilled meats. However, its uses extend far beyond that. First, it’s great as an appetizer. Serve it alongside some hummus, olives, cheese, and flatbreads as part a mezze platter. It’s great on its own spread on top of crostini or a base for bruschetta.

It makes a great sandwich spread. Use it in place of mayonnaise or mustard on your favorite sandwich. Including burgers. Ajvar adds a kick of flavor to your favorite burger recipes. But it’s really great with these qofte sliders. It is great with grilled vegetables, too. Then there’s ajvar pasta. Toss it with some hot pasta for a quick and delicious meat free meal.

Some unique uses are a base for pizza instead of tomato sauce. Especially if it’s a Mediterranean breakfast pizza. Finally, try spooning it over some poached eggs instead of hollandaise for a twist on a benedict.

 What Does Easy Ajvar Sauce Taste Like?

This easy ajvar sauce is sweet and rich from the roasted red peppers. The eggplant makes it silky-smooth and gives this sauce a hearty flavor. Then there’s the subtle kick from garlic and vinegar. This ajvar recipe has a kick from the crushed red pepper flakes. Feel free to add more if you want it spicier. Or omit it if you don’t want your sauce spicy at all.

Each spoonful offers a balance of sweetness, acidity, and savory. This makes ajvar both comforting and scrumptious. It’s a sauce that invites creativity in finding all the different ways you can use this simple and easy yet totally versatile sauce. Once you’ve tasted homemade ajvar, you’ll understand why it’s cherished from Belgrade to Skopje and everywhere in between.

Yield: 8

Easy Ajvar Sauce

Cook Time: 25 minutes

Total Time: 25 minutes

Add some flavor to your meals without spending hours in the kitchen. Easy Ajvar Sauce is the perfect solution for quick and tasty meals on the busiest of nights.

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5.0 Stars (1 Review)

Ingredients

• 5 large red bell peppers (slightly larger than a tennis ball)
• 1 eggplant
• 4 cloves garlic
• 1/2 cup olive oil
• 1 tablespoons serrano balsamic vinegar
• 1 teaspoon sugar
• 1/4 teaspoon crushed red pepper
• Salt and pepper to taste

Instructions

1. Preheat oven to 400 F.
2. Cut the stem end off the eggplant and cut the eggplant in half. Cut the stem end off the bell peppers and remove the seeds and membrane. Slice them in half.
3. Line a baking sheet with foil. Coat the foil with olive oil and rub the vegetables with olive oil before putting cut side down on the foil. Sprinkle the vegetables with salt and pepper. Bake at 400 F for 20 to 25 minutes or until they are soft and beginning to char.
4. Place them in a zip top plastic bag and let them cool enough to handle. Peel the vegetables and place them in a blender with the garlic cloves and pulse until coarsely chopped.
5. Pour in the olive oil, balsamic vinegar and sugar. Process until smooth and creamy. Add salt and pepper to taste. Serve the ajvar with pita chips or vegetables. Or toss with pasta. Or spread on grilled meats and vegetables.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 171Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 0mgSodium 40mgCarbohydrates 12gFiber 3gSugar 6gProtein 1g

Did you make this recipe?

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

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The post Fresh and Easy Ajvar Sauce is Super Versatile appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I love watermelons.  They are so refreshing and hydrating.  And they have the perfect amount of sweetness.  When I saw these baby watermelons at the local farm market, I couldn’t resist grabbing one.

But not just to nibble on.  You see, I had this container of feta that needed to be used up.  So, I married the two in this refreshing summer salad.  After hitting the market, we went to our favorite olive oil and vinegar shop.  Manassas Olive Oil has not only infused oils and vinegars, but they also support local farms and crafts producers.

The Power of a Farmers’ Market for In-Season Produce

There’s a certain magic in strolling through a bustling farmers’ market.  There are stalls overflowing with vibrant fruits and vegetables freshly harvested from nearby fields. Shopping local isn’t just a feel-good ritual.  It is also a gateway to the most flavorful and nutrient-rich produce available.

In-season ingredients, harvested at their peak, deliver a taste that simply cannot be rivaled.  Grocery store produce doesn’t even come close to the intense flavors of locally grown and harvested produce.  Sometimes you can find produce you can’t get in the stores.  Seven different colors of bell peppers, tomatoes in every shade, shape, and size.  When you build your recipes around what’s local and fresh, every bite has such intense flavor.  Supporting local producers also helps sustain small farms.  It fosters relationships built on trust and quality.  This is a win win for your palate and your family.

Local ingredients taste better because they’re allowed to fully ripen before harvesting.  Since it doesn’t have to travel as far, it doesn’t need to be picked before it’s ripe.  This means the fruits and vegetables reach your table full of intense aromas and flavors.  And in the most vibrant colors.

What is Balsamic Vinegar?

Balsamic vinegar originated from the Modena and Reggio Emilia regions. It’s made from freshly crushed grape juice (called must) that is aged in wooden barrels for several years.  This develops a complex flavor that’s sweet, tangy, and deeply aromatic. Traditional balsamic vinegar is aged to an almost syrupy consistency.  It is prized for its ability to elevate both savory and sweet dishes.  However, those aged balsamic vinegars are quite pricey. 

The balsamic vinegar you get in your grocery store probably consists of white wine vinegar and the grape must used in traditional balsamic vinegar.  They’re quite tasty and there’s a variety of ages to choose from.  For this recipe, however, I opted for something a little thicker.  I selected a balsamic glaze.  It has the syrupy thickness to coat the watermelon and feta.  And it has a slightly sweet and sour flavor to it.

Balsamic Vinegar vs Balsamic Glaze

While balsamic vinegar is naturally tangy-sweet and fluid, balsamic glaze is a thick, concentrated reduction.  You can make a balsamic glaze by simmering balsamic vinegar until it reaches a syrupy texture. Some add some sugar to the vinegar to achieve a sweeter glaze.  Balsamic glaze is perfect for drizzling over salads, grilled vegetables, or even desserts.  Just imagine a drizzle of balsamic glaze over your summer strawberry shortcake!

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How Do You Infuse Vinegar with Serrano Chile Flavor?

If you don’t have a Manassas Olive Oil store near you, then you can make an infused balsamic vinegar.  Simply select a good-quality dark balsamic vinegar, slice a fresh serrano pepper, and add it to the bottle or a clean jar. Allow the mixture to steep for at least one week in a cool, dark place. The longer you let it infuse, the spicier it will become. Strain out the chile when it’s hot enough for you. 

What is Feta Cheese?

Feta cheese is traditionally made from sheep’s milk (or a mixture with goat’s milk). It comes from Greece and has a creamy but tangy flavor profile.  It adds a distinctive saltiness and richness to everything from salads to baked dishes. Its pleasantly sharp bite pairs beautifully with sweet fruit and bold dressings.

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Ingredients to Make This Spicy Watermelon and Feta Salad

Refrigerator ingredients – watermelon, feta cheese, basil, mint

Pantry ingredients – serrano balsamic vinegar, balsamic glaze, red onion

Instructions to make this Watermelon Salad

Cut the watermelon in half.  Mine was about the size of a volleyball.  Slice one half of the melon into one-inch slices and cut the rind off.  Cut the watermelon into one-inch cubes and place them in a medium mixing bowl.  Place the bowl in the refrigerator.

Thinly slice the red onion and place the slices in a bowl of cold water.  Let them sit for at least 30 minutes.  This can help reduce the pungency of the onions, making them milder and crisper.  Drain the onions and add them to the watermelon. 

Stir in the balsamic glaze and the serrano balsamic vinegar.  Add the mint and basil and stir again.  Season with salt and pepper to taste.  Crumble the feta and stir it into the salad just before serving.

Adding a Twist with Infused Balsamic Vinegar

The star of this salad is the serrano-infused balsamic vinegar.  It brings a subtle, lingering heat that accentuates the sweetness of the watermelon and the creaminess of the feta.  With everyone obsessed with the hot honey, I wanted to take the sweet heat down a different path.  However, if you have hot honey feel free to use that instead. 

If you want to go down a different path that’s not spicy, try a Neapolitan herb infused vinegar.  It has rosemary, marjoram, thyme, garlic, and sage.  Or how about bourbon maple, black truffle or garlic.  They have a delicious Sicilian lemon white balsamic that would go well with this watermelon salad, too..

What does this spicy watermelon and feta salad taste like?

This salad is super easy to make.  The longest is waiting for the onions to soak, but if you like the spiciness of the red onion then feel free to skip that step.  Me and onions don’t get along very well so I waited.  You can easily substitute the red onion for a sweet onion like Vidalia or Maui if you’d like instead.

You can make this spicy watermelon and feta salad a day or two ahead of time and just add the feta when you’re ready to serve it.  I wouldn’t put the feta cheese in too early because it will lose some of its brininess.  It will absorb the dressing and taste like the balsamic instead of the creamy and salty cheese it is. 

The contrasting flavors of the sweet and juicy watermelon and the salty feta make this salad and instant hit at any party.  Then you add in the sweet and tart balsamic glaze and the spicy kick from the serrano balsamic and your mouth is just full of complex and delicious flavors.  Finally, the vibrant flavors of mint and basil round out this absolutely wonderful summer salad.  Your backyard parties will not be the same without it.

Yield: 4

Spicy Watermelon and Feta Salad

Cook Time: 10 minutes

Total Time: 10 minutes

Tired of boring salads? Add a kick of heat and sweetness with our Spicy Watermelon and Feta Salad! Guaranteed to impress your family and friends.

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5.0 Stars (1 Review)

Ingredients

• 3 cups cubed seedless watermelon
• 1/3 cup thinly sliced red onion soaked in water
• 6 ounces crumbled feta cheese
• 1 tablespoons serrano balsamic vinegar
• 2 tablespoons balsamic glaze
• 2 tablespoons chopped fresh mint
• 1/4 cup chopped fresh basil
• salt and pepper to taste

Instructions

1. Cut the watermelon into one-inch cubes and place them in a medium mixing bowl. Place the bowl in the refrigerator.
2. Thinly slice the red onion and place the slices in a bowl of cold water. Let them sit for at least 30 minutes. Drain the onions and add them to the watermelon.
3. Stir in the balsamic glaze and the serrano balsamic vinegar. Add the mint and basil and stir again. Season with salt and pepper to taste.
4. Crumble the feta and stir it into the salad just before serving.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 181Total Fat 9gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 2gCholesterol 38mgSodium 472mgCarbohydrates 18gFiber 1gSugar 15gProtein 7g

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More Farm Fresh Recipes:

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• Cherry Compote by Magical Ingredients
• Chocolate Pudding Zucchini Bread Muffins by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
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• Grilled Cabbage by A Day in the Life on the Farm
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The post Simply Easy Spicy Watermelon and Feta Salad appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Summer is here!  It’s time for picnics, grilling, and being out of the kitchen! It’s about traveling and camping and schlepping a cooler full of delicious food to be eaten in the great outdoors. Most importantly, it’s about unplugging! Talking, laughing, and spending time together. BEING with each other while enjoying simple and tasty meals.

To do this, you must plan. And you must prepare dishes like summer salads that travel well and can be easily made ahead of time. Like these make ahead buns perfect for sandwiches. Or at least the ingredients can be prepared ahead of time and the final dish can be assembled before serving.

They should be simple with amazing flavor. I can’t stress the simple enough. Sometimes amazing flavor doesn’t mean 80 different ingredients. Sometimes, it’s a simple vinaigrette, some vegetables, and a little bit of cheese. Just like this Red White and Blue Cheese Potato Salad.

What Is Traditional Potato Salad?

Traditional potato salad is a made with boiled potatoes, often combined with mayonnaise, mustard, onions, pickles, and hard-boiled eggs. This creamy dish is typically served cold and has an undeniable appeal due to its simplicity and ability to pair with a variety of dishes.  Its roots can be traced back to European cuisines, where the combination of potatoes and mayonnaise became a foundation for creating crowd-pleasing salads.

There are two schools of thought with potato salad.  One is savory and one is sweet.  I think it’s Amish style potato salad that is sweeter and tangier with sweet pickles or sweet pickle relish in there.  I lean more towards the savory style potato salad.  Ours always had green olives and celery seed in there.  When I crave potato salad, that’s what I want.  The hubs likes the sweet stuff.

What Is a No Mayo Potato Salad?

No mayo potato salad offers a lighter alternative to its traditional counterpart. Instead of mayonnaise, it uses vinaigrettes and olive oil paired with herbs. This variation caters to those seeking something lighter in flavor. Not only does it often result in a fresher, tangier flavor, but it can also adapt well to a range of ingredients like German potato salad.  Or you can make German cauliflower salad.

What Is Blue Cheese?

Blue cheese is a type of cheese characterized by blue-green veins of mold.  Not like the stinky kind you find in that container of yogurt in the back of the fridge, but cultured mold.  The mold develops during the fermentation process. It is known for its bold and tangy flavor and pairs beautifully with nuts and fruits that complements its flavor. Originally from France and Italy, blue cheese adds a distinct depth to recipes, balancing creamy textures with its sharp taste.

How Do Potatoes Get Their Red or Blue Flesh Color?

The vibrant hues of red and blue potatoes come from anthocyanins which are natural pigments that also act as antioxidants. Anthocyanins are responsible for the deep purples and blues seen in many fruits and vegetables, such as blueberries and red cabbage. Red potatoes, while generally lighter in color, possess these pigments in their skins, contributing to their reddish hue. Blue potatoes, on the other hand, have these pigments embedded in their flesh, creating a striking and fun color when cooked.

Ingredients you’ll need for this potato salad recipe

Pantry ingredients – red potatoes, white potatoes, vinegar, honey, garlic powder, dried tarragon, salt, black pepper

Refrigerator ingredients – whole grain mustard, Greek yogurt, blue cheese

Cooking the Potatoes for the Blue Cheese Potato Salad

Russet or baking potatoes are not great for potato salad.  The flesh starts to break down when it’s cook which is why they’re great for baked potatoes.  It doesn’t hold up well to being tossed with dressing and ingredients.  New potatoes, red potatoes, and white potatoes are best because the flesh can hold up to being stirred into a potato salad. 

First, begin by thoroughly washing the potatoes to remove dirt. Next, cut them into uniform cubes to ensure even cooking. Always start your potatoes in cold water.  If you use hot water the outside cooks faster than the inside which doesn’t make for a tasty potato salad. 

While the potatoes are cooking, combine everything but the blue cheese in a mason jar with a lid.  Shake well to combine and refrigerate.  When the potatoes are fork tender, drain them and rinse them with cold water.  Let them come to room temperature before putting them in the fridge to chill complete.  Toss the potatoes with the dressing and the blue cheese and chill the potato salad for at least an hour before serving.  You can garnish with more blue cheese, finely chopped chives or dill for added color and flavor.

What does this red white and blue cheese potato salad taste like?

The perfect simplicity of how this salad is prepared means you don’t even need to be in the kitchen very long at all. Put the pot with potatoes on to boil and step away. Come back about 10 maybe 15 minutes later and check them. Maybe they’re cooked. Maybe they need a few more minutes. Either way, you don’t have to watch potatoes boil.

And the dressing? I have this thing with re-purposing jars. So, I have a salsa bottle that I saved that’s PERFECT for homemade dressing. I pulled out that jar, poured all the ingredients in it, shook it all up, and threw it in the refrigerator. Well, I didn’t really THROW it in there, but you get the idea. It took longer to gather the ingredients than it did to make the dressing.

The potatoes are creamy and tender.  The flesh of new potatoes is creamy to me when you bite into them.  That’s all I can say to explain that.  The dressing is packed with flavor from the Dijon and tarragon.  It’s a very Niçoise style with its combination of flavors.  Then there’s the bold flavor of the blue cheese that is totally unexpected in a potato salad.  It brings a bold sharpness that rounds out this potato salad recipe.

Then there’s the simplicity that makes this recipe a star at every backyard gathering.  It takes very little effort but packs a flavorful punch.  And it’s even better when made ahead of time.  The longer it sits the more flavorful the potatoes get as they absorb the dressing.

Yield: 6 servings

Red White and Blue Cheese Potato Salad

Cook Time: 20 minutes

Additional Time: 2 hours

Total Time: 2 hours 20 minutes

Forget the traditional mayo potato salad and try this irresistible Red White and Blue Cheese Potato Salad! It will satisfy your #FourthofJuly cravings with creamy potatoes and tangy blue cheese.

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5.0 Stars (1 Review)

Ingredients

• 1 1/2 cups chopped, red potaoes
• 1 1/2 cups chopped white potatoes
• 1/4 cup red wine vinegar
• 1/8 cup whole grain mustard
• 2 tablespoons nonfat Greek yogurt
• 2 tablespoons honey
• 2 teaspoons tarragon
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup crumbled blue cheese

Instructions

1. Place the potatoes in a pot of cold water and bring to a boil. Cook until the potatoes are just barely fork tender. Drain and rinse with cold water. Refrigerate until cold, about 2 hours, or until you're ready to assemble the salad.
2. Combine the next eight ingredients (vinegar through black pepper) in a small bowl (or repurposed salad dressing bottle). Stir well with a whisk and refrigerate over night.
3. When you're ready to assemble the salad, place the potatoes in a large mixing bowl. Drizzle with half of the dressing and toss the potatoes with the dressing until combined.
4. Fold in the blue cheese and add additional dressing, as needed. Keep refrigerated until you're ready to serve the salad.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 113Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 13mgSodium 306mgCarbohydrates 12gFiber 1gSugar 5gProtein 5g

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The post Red White and Blue Cheese Potato Salad is the Ultimate BBQ Side Dish 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?

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More Side Dish Recipes:

• The Best Baked Corn Casserole by Hezzi-D’s Recipe Box
• Homemade Old-Fashioned Dressing by A Kitchen Hoor’s Adventures
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• Gluten-Free Chipotle Cornbread Muffins by The Spiffy Cookie

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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More Side Dish Recipes:

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• Slow Cooker Cheesy Green Bean Casserole by Blogghetti
• Molasses Cornbread by Shockingly Delicious
• 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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