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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

Did you make this recipe?

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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

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
• Twice Baked Potatoes by Blogghetti
• Palak Paneer Cornbread by Magical Ingredients
• Carrot Souffle by Shockingly Delicious
• Pumpkin Dinner Rolls by Karen’s Kitchen Stories
• Cabbage Salad with Oranges and Pecans by A Day in the Life on the Farm
• Keto Cauliflower Mac & Cheese by Sneha’s Recipe
• Herbed Garlic Potatoes by Jolene’s Recipe Journal
• 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

Did you make this recipe?

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

More Side Dish Recipes:

• Quick and Easy Green Bean Skillet by Hezzi-D’s Recipe Box
• Creamy Broccoli Salad by A Kitchen Hoor’s Adventures
• Cider Glazed Carrots by Jolene’s Recipe Journal
• 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

The post Say Hello to Crunchy, Creamy Broccoli Salad Bliss appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I had leftover pumpkin. Actually, I still do have leftover pumpkin and it’s going in the freezer this week. I baked 2 pie pumpkins and used one can of pumpkin. I should have waited for the pie pumpkins but they didn’t show up in the stores until it was crunch time. So, I didn’t want to chance it. And I didn’t want to cook a carving pumpkin. The flavor and texture isn’t quite the same.

Since I didn’t have my recipe set for Holiday Side Dish Week, I thought I’d try to incorporate some of the leftover pumpkin into one of these recipes. Enter Pumpkin Miso Risotto. This risotto has velvety pumpkin mingling with the umami richness of miso paste in rich and creamy risotto. I’ve made a lot of risottos in my time, but I think this one is my favorite. Hands down!

What is miso?

Miso or miso paste is a staple ingredient in Japanese cuisine. Made from fermented soybeans, miso paste boasts a rich umami flavor that enhances the overall taste of any dish. But the richness of the miso paste elevates the flavors of the sweet pumpkin and hearty arborio rice in this pumpkin risotto.

Miso paste is made through a natural fermentation process. It can vary in color and taste depending on the type of soybeans used and the length of fermentation. The darker the color, the more robust and intense the flavor. In this recipe, I used white miso which is a light or medium-colored miso paste to complement the delicate pumpkin flavors.

Miso paste not only adds flavor but also adds health benefits to this risotto. It’s packed with essential amino acids, vitamins, and minerals providing a nutritious boost to this already tasty dish. Since it’s fermented it also has probiotic properties which promotes good gut health and aids in digestion.

What’s the difference between traditional risotto and instant pot risotto?

When comparing traditional risotto to the Instant Pot version, there are a few key differences to consider. Traditional risotto requires constant stirring and attention to achieve its creamy texture but the Instant Pot version takes the hassle out of the process by automating the cooking and stirring for you.

You can totally make this recipe the traditional way. If you want. Heat the broth with the pumpkin and the miso paste and then stir until your hearts content. I have no idea why you’d want to do that if you had an Instant Pot. But that’s your choice! I, on the other hand, love making risotto in the Instant Pot.

Using the Instant Pot not only reduces the effort it takes to make it but also reduces the cooking time. Risotto on the stovetop can be a lengthy process that requires around 30 minutes of constant attention and stirring. Using the Instant Pot, the hands on time is 5 minutes at the most and then about 10 minutes of waiting. The cooking time is only 6 minutes, but the pressure takes some time to build up so it’s in the cooker a little longer than 6 minutes.

The Instant Pot also offers hands off convenience. Once you’ve added all the ingredients to the pot, you can simply set the cooking time and let the appliance do its magic. This frees up your time to make other dishes for dinner or to simply relax while the Instant Pot transforms the ingredients into a luscious and satisfying dish.

How do you make pumpkin miso risotto in the instant pot?

I don’t have an Instant Pot, but I do have what I like to call a multi-cooker. Meaning it sautés, pressure cooks, slow cooks, air fries, and roasts. It also makes yogurt, but I haven’t tried that yet. Maybe I’ll try it one of these days. I have a Ninja Foodie 8 in 1 I think it is. But they’re both pressure cookers. People just don’t want to call it that. InstantPot sounds more fun and hip.

Set your pot to the sauté function, heat the olive oil and then sauté the onion and garlic until they become translucent and fragrant. Next, it’s time to add the arborio rice. Stir it around to allow the rice to toast slightly. This step is crucial for achieving that nutty flavor and characteristic creamy texture in risotto. The toasting process helps to seal the grains and prevent them from becoming mushy.

After the rice toasts then you deglaze the pan with the white wine. It doesn’t add a wine flavor to the risotto, but just a layer of flavor that adds to the richness of this dish. Once the wine is reduced by half, then you add the vegetable broth, pumpkin puree, and miso paste to the Instant Pot. Give everything a good stir with a whisk to ensure the miso paste is fully dissolved and evenly distributed.

Once everything is mixed together then you secure the lid and set it to high pressure. Cook the risotto for about six minutes. This should be enough time for the rice to be al dente and allow the flavors to meld together. Like I said, cooking the risotto in the Instant Pot allows for a shorter cooking time without sacrificing any flavor or texture.

Use the quick release feature and get a nice steam facial while you’re waiting. KIDDING! Once the lid opens, the risotto might seem a little thick and stick to the bottom of the pot, but don’t let that fool you! Grab your wooden spoon and start stirring. It will become rich and creamy in no time. Once stirred, it’s time to add in the cream and the cheese. And the little dusting of nutmeg that elevates the whole dish without overpowering the flavors of the pumpkin and miso.

What does pumpkin miso risotto taste like?

The pumpkin adds a hearty and comforting flavor to the risotto. It also brings an earthiness to the risotto, too. The miso adds a unique umami depth of flavor to the dish. Its salty, slightly nutty flavor adds complexity giving the risotto a wonderfully savory kick. This dynamic duo combines to create a sophisticated taste profile that elevates the simple risotto to new heights.

By combining the shortcut of using the Instant Pot with the bold flavors of pumpkin and miso, this pumpkin miso risotto takes risotto to a whole new level of deliciousness. Say goodbye to all that time stirring and adding broth to traditional risotto. It’s time to embrace the simplicity and flavor-packed experience of making this pumpkin miso risotto and other risotto recipes in the Instant Pot!

Yield: 8

Pumpkin Miso Risotto

Cook Time: 6 minutes

Additional Time: 10 minutes

Total Time: 16 minutes

This Pumpkin Miso Risotto recipe is the answer you've been looking for to impress your family and friends at your next holiday gathering. A unique, flavorful side dish that will leave everyone asking for seconds. =

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Ingredients

• 4 cups vegetable stock
• 2 tablespoons white miso paste
• 1 tablespoon olive oil
• 4 tablespoons butter divided
• 1/2 cup finely diced onion
• 2 cloves minced garlic
• 2 teaspoon fresh thyme
• 1 teaspoon fresh rosemary
• 1 1/2 cups arborio rice
• 1/2 cup white wine
• 1 cup fresh pumpkin puree
• 1/2 cup heavy cream
• 1/2 cup finely grated Parmesan cheese
• 1/8 teaspoon freshly grated nutmeg

Instructions

1. Combine the stock with the miso paste and set aside.
2. Set the sauté function to high and add the olive oil and 2 tablespoons of the butter. Sauté the onion with the garlic and herbs until the onion becomes translucent, about 3 to 5 minutes. Add the rice and cook until the grains start to brown lightly.
3. Stir in the wine and cook until reduced stirring to loosen any browned bits from the bottom of the liner. Add the pumpkin and broth mixture to the rice, close the lid (or fasten the pressure cooker lid), and set it to high pressure for 6 minutes. When the 6 minutes is over release the pressure.
4. The risotto will look like it’s all stuck to the bottom, but it’s not. Grab a wooden spoon and start stirring. The rice and liquid will blend and become creamy and delicious. Stir in the cream, Parmesan cheese, and nutmeg and season with salt and pepper to taste.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 233Total Fat 15gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 37mgSodium 658mgCarbohydrates 18gFiber 1gSugar 3gProtein 4g

Did you make this recipe?

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

More Side Dish Recipes:

• No Yeast Dinner Rolls by Hezzi-D’s Recipe Box
• Pumpkin Miso Risotto by A Kitchen Hoor’s Adventures
• Easy Popovers by Jolene’s Recipe Journal
• Brussels Sprout Salad with Maple Dressing by Blogghetti
• Butternut Squash Methi Falafel by Magical Ingredients
• Sweet and Savory Thanksgiving Green Beans by Shockingly Delicious
• Stuffing Muffins by Karen’s Kitchen Stories
• Quick and Easy Charred String Beans by A Day in the Life on the Farm
• No Knead Focaccia by Sneha’s Recipe
• Smoked Macaroni and Cheese by The Spiffy Cookie

The post Make this Pumpkin Miso Risotto for the Holidays appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

There is nothing more comforting or delicious, to me at least, than a homemade pierogi.  The potato and cheese filling surrounded by tender and crispy dough is something that takes me back to my youth.  Pierogi are by no means a southern recipe so they didn’t come from Dad’s side of the family. 

Mom brought pierogi to our family dinners.  I think the recipe stems from some ancestors that lived on the border of Russia and Finland.  Russia has their own version of pierogi, or as we always called them perogi.  Their dumplings are filled mainly with potatoes and served with fried onions and bacon, which is how we usually serve them.  Very similar to these bacon, cheddar, caramelized onion, and potato pierogi.

What are pierogi and where do they come from?

Pierogi are filled dumplings made with a non-yeast or unleavened dough.  The dough is wrapped around the filling and then boiled until the dough is cooked and they rise to the surface of the water.  Most pierogi I’ve had are savory, but you there can be some sweet filling in there, too.  Typically, they’re filled with potatoes but some stuff them with meat, sauerkraut, and vegetables.  The sweet pierogi are usually stuffed with fruits and berries.  And then there’s spinach mushroom pierogi casserole made with either frozen or leftover pierogi.  We never really had leftovers.  LOL

Where they come from is more of a mystery.  I believe dumplings originated in China.  Those are also tops on my list of comfort foods.  With all the travel that occurred one could surmise that the Chinese method of making dumplings traveled the globe and as it landed throughout the world the method and filling adjusted to incorporate local tastes and ingredients. 

How they became prominently related to Eastern Europe, Poland in particular, is a bit of a mystery.  Some theorize that the dumplings landed in Poland around the 13th century.  These Chinese dumplings became widely popular and thoroughly incorporated in the cuisine of that region.  So much so that most people just associate pierogi with Polish cuisine.

What are traditional fillings for pierogi?

Pierogi filling can be as diverse as the culture that makes them.  One common theme throughout all these countries is potatoes like these twice-baked potato pierogi.  Almost every country that makes pierogi fills them with some form of potatoes.  Other regional varieties include:

• Poland – quark which is a soft cheese and fried onions
• Ukraine – cottage cheese, boiled beans, meat or fish, and fruits like currants or cherries
• Germany – they boil or bake theirs and fill them with spinach and soft cheese
• Hungary – jam and/or cottage cheese
• Romania and Moldova – jam, cherries, and cottage cheese or dill seasoned cheese
• Slovakia – salty sheep’s milk cheese
• Bosnia and Herzegovina – minced meat
• Slovenia – theirs are made with buckwheat flour and filled with cottage cheese, millet, and fried onions

What are some tips to making pierogi dough?

For me, I add the 2 cups of flour and then continue to add more about 1/2 cup at a time until the dough is no longer sticky to handle.  This will vary depending on the humidity level.  It might take more flour if it’s more humid.  Once the dough forms you will need to knead it until it becomes smooth and elastic. I usually add more flour during this kneading time, too, to keep it from sticking. 

When the dough is nice and smooth, then you want to let it rest.  Sometimes I put it in the fridge until I’m ready to make the dumplings.  This allows the dough to relax and make it easier to roll out and shape. Also, when rolling out the dough, work in small batches to make it more manageable. Aim for a thin and even thickness so your pierogi have a uniform texture when cooked.  There are silicone bands you can put in your rolling pin or silicone guides to place on your work surface to help you roll the dough out evenly.  I highly recommend one of those for perfectly even dough. 

Don’t be afraid to pull the dough over the filling.  It’s stretchy for a reason.  I usually scoop a little potato onto the dough then pick up the pierogi and pull the dough around the filling.  Then I use a little water on the edge to make sure they seal completely.  I press them with a fork to seal them, but some like to pinch them closed.  I had a dumpling maker but couldn’t find it.  I might have donated it since I didn’t use it too often. 

Ingredients for this pierogi recipe

The only “fancy” ingredient in this Sweet Potato Gruyère Pierogi recipe is the Gruyère cheese.  The rest are staple ingredients for our house.  We always have some kind of leftover potato in the fridge.  In this case it was sweet potatoes, so I mashed those with a little butter, salt, and pepper to make the filling.

Ingredients:

• Sour cream
• Butter
• Half and half
• Flour
• Salt and pepper

Making the pierogi dough

Combine the sour cream with the half and half, butter, 2 cups of flour, and salt and pepper to taste.  Stir the ingredients together using a dough whisk or wooden spoon.  The benefit of a dough whisk is the three coils that can easily combine batter and dough easier than a wooden spoon.  If the dough is still ragged, then continue to add flour a 1/2 cup at a time until it pulls away from the sides and starts to form a solid dough.

Turn the dough out onto a floured work surface and continue to incorporate flour as you knead the dough until the dough is no longer sticky and forms a smooth dough.  Wrap the dough in plastic wrap and refrigerate until ready to use.

While the dough is resting combine the roasted and peeled sweet potato with the butter, salt, and pepper until combined.  Stir in the Gruyère cheese until thoroughly mixed.  Set aside until ready to make the pierogi. 

Making the sweet potato and Gruyère pierogi

Remove the dough from the plastic wrap and cut it into quarters.  Work with one quarter a time making sure to wrap the remaining dough and keep it refrigerated.  Roll the dough out to 1/4-inch thickness.  Dip your cutter in flour frequently to keep it from sticking.  Also, when I press down, I twist the cutter to make sure the dough is completely cut.

Spoon a teaspoon of filling onto each circle.  Using your finger wet the edge of the dough before pulling the dough over the filling.  Press the tines of a fork around the edges to seal the pierogi.  Repeat with remaining pierogi dough and filling.  Make sure to flour the pierogi before putting them on a plate as they might stick.

Cooking the sweet potato pierogi

Carefully drop the pierogi into boiling water.  Have a pan over medium-high heat with melted butter ready to brown the pierogi as they come out of the water.  When the pierogi float to the surface, grab a slotted spoon and move them from the boiling water to the frying pan to brown the pierogi for added flavor. 

Mom usually has onions in the pan for added flavor, but I wanted to the sweet potato filling to be the star.  But feel free to add onions to the pan and even bacon if you want.  Or fancy it up with some shallots and pancetta. 

What do sweet potato and Gruyère pierogi taste like?

Sweet and tender and salty and crispy.  The roasted sweet potato filling is flecked with the rich and salty Gruyère cheese.  The dough is tender and delicious but also crispy and rich from being sautéed in butter.  I was looking for the dallop of sour cream I always garnish with mine.  Sadly, I didn’t have any extra after making the dough.  I love that sour and creamy garnish for all my pierogi!  But that might have masked the deliciously delicate flavor of the sweet potatoes.

Yield: 24

Sweet Potato Gruyère Pierogi

Prep Time: 15 minutes

Cook Time: 30 minutes

Additional Time: 1 hour

Total Time: 1 hour 45 minutes

Step up your pierogi game with the irresistible twist of Sweet Potato Gruyère Pierogi. Treat your taste buds to a party!

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Ingredients

• 16 ounces sour cream
• 1/4 cup half and half
• 1 tablespoon butter
• 1 teaspoon salt
• 3 to 4 cups all-purpose flour
• 1 1/2 cups roasted and peeled sweet potato
• 1/2 cup finely shredded Gruyère cheese
• Butter, onions, bacon to sauté the pierogi

Instructions

1. Combine the sour cream with the half and half, butter, 2 cups of flour, and salt and pepper to taste. Stir the ingredients together using a dough whisk or wooden spoon. If the dough is still ragged, then continue to add flour a 1/2 cup at a time until it pulls away from the sides and starts to form a solid dough.
2. Turn the dough out onto a floured work surface and continue to incorporate flour as you knead the dough until the dough is no longer sticky and forms a smooth dough. Wrap the dough in plastic wrap and refrigerate until ready to use.
3. While the dough is resting combine the roasted and peeled sweet potato with the butter, salt, and pepper until combined. Stir in the Gruyère cheese until thoroughly mixed. Set aside until ready to make the pierogi.
4. Remove the dough from the plastic wrap and cut it into quarters. Work with one quarter a time making sure to wrap the remaining dough and keep it refrigerated. Roll the dough out to 1/4-inch thickness. Dip your cutter in flour frequently to keep it from sticking. Also, when I press down, I twist the cutter to make sure the dough is completely cut.
5. Spoon a teaspoon of filling onto each circle. Using your finger wet the edge of the dough before pulling the dough over the filling. Press the tines of a fork around the edges to seal the pierogi. Repeat with remaining pierogi dough and filling. Make sure to flour the pierogi before putting them on a plate as they might stick.
6. Bring a pot of water to a slow, rolling boil. Carefully drop the pierogi into boiling water. Have a pan over medium-high heat with melted butter ready to brown the pierogi as they come out of the water.
7. When the pierogi float to the surface, grab a slotted spoon and move them from the boiling water to the frying pan to brown the pierogi for added flavor.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 934Total Fat 21gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 8gCholesterol 56mgSodium 513mgCarbohydrates 157gFiber 6gSugar 5gProtein 26g

I doubt that, but eat at your own risk!

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The post Sweet Potato Gruyère Pierogi are a Must-Try Twist appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I’ve had my eye on making fondant potatoes for a while now. But, like most, I thought they were difficult to make and required more effort than I was ready to put into it. I’m here to tell you, they are super simple to make! And they are so worth it! The crispy outside and tender inside all wrapped in buttery herb goodness. You’ll wonder why you didn’t make these potatoes before.

What are fondant potatoes?

Fondant potatoes are nothing more than cylinders of potatoes browned in butter and herbs, and then roasted in the oven in chicken broth and herbs until tender on the inside. They’re called fondant potatoes because the inside of the potatoes are soft and creamy like the texture of fondant. Russet or Idaho potatoes are best for this recipe. They hold up to this cooking method better than a red potato.  They make a delicious side dish for pork tenderloin with fig preserves or an herbed mustard sirloin.

Who invented fondant potatoes?

The exact origins of fondant potatoes are difficult to pinpoint because most historical recipes were not documented very well. One theory suggests that fondant potatoes were first introduced by the renowned French chef Auguste Escoffier in the late 19th or early 20th century. Escoffier developed the technique of gently browning and roasting potatoes in butter, creating their signature golden crust while keeping the insides tender and creamy.

Another theory is that fondant potatoes dates back even further, with roots in traditional French cooking. French cuisine has long celebrated the humble potato and its versatility. From pommes de terre sautés (sautéed potatoes) to potatoes au gratin or scalloped potatoes, the French have always found creative ways to elevate this starchy staple. Fondant potatoes were probably refined over time to achieve the perfect texture and flavor.

Regardless of their exact origins, fondant potatoes have certainly stood the test of time and continue to captivate taste buds around the world. Their simple yet elegant presentation, coupled with the contrast of the crispy exterior and melt-in-your-mouth interior, makes them an irresistible side dish that will steal the show on any dining table.

How do you make fondant potatoes?

Fondant potatoes may seem intimidating at first, but they truly are not difficult to make. To start with you’ll need to gather your ingredients. Grab your potatoes, butter, broth, garlic, and herbs. Make sure you use a starchy potato like russets or Idaho potatoes. And be sure to grab a pan you can put in the oven. I like to use my cast iron skillet because it maintains even heat throughout the cooking process.

First, peel the potatoes and cut off the ends. Then cut the potatoes into rounds that are even in height, so they all cook evenly. Once you’ve shaped your potatoes let them soak in a bowl of water for about 30 minutes to release some of the starch that can make these less creamy and delicious. Drain them and dry them with a paper towel before rubbing them with some olive oil and sprinkling them with salt and pepper.

Melt 2 to 3 tablespoons of butter over medium-high heat in your skillet. As the butter begins to sizzle, carefully place the potatoes in the pan, being care not to overcrowd the potatoes in the pan. The goal here is to sear the potatoes on all sides until they develop a beautiful golden-brown crust.

Once the potatoes are evenly seared, pour in enough chicken stock or vegetable broth to come about halfway up the sides of the potatoes. This liquid will help to tenderize the potatoes as they continue to cook, while also infusing them with additional flavor. I used chicken stock, but you can use whatever stock you like. Vegetable and chicken would be best because beef might overpower the delicate flavor of the potatoes.

 
Pop the pan in the oven and roast the potatoes at 350 F for about 20 to 30 minutes or until they are fork tender. About halfway through the cooking time, make sure to baste them with the juices in the pan. This will keep them moist and make sure the potatoes have all that buttery herb goodness throughout.

What are some tips for making perfect fondant potatoes?

First and foremost, selecting the right type of potato is crucial. For fondant potatoes, it’s best to opt for starchy varieties such as Russet or Yukon Gold. Their high starch content ensures a creamy texture on the inside while maintaining a crispy exterior. Red or fingerling potatoes doesn’t have enough starch to stand up to the extensive cooking time for these fondant potatoes.

Next, consistency in size will help with even cooking. Make sure to slice off the top and bottom to make the potatoes flat which will allow them to stand up in the pan. And be sure to cut them into approximately the same height. This will also help with even cooking times. Since I didn’t want to waste any potato goodness, I tossed in the pieces I cut off. They were tender and delicious, too!

The best fondant potatoes are pan seared and then roasted in the oven. So, begin by heating a skillet with a generous amount of butter and a hint of oil over medium-high heat. The olive oil prevents the butter from browning too quickly. Carefully place the potatoes, flat side down, into the hot pan. Pan sear the potatoes and allow them to brown and develop a flavorful crust. Be patient during this step and don’t rush it. You don’t want them to burn.

After the potatoes have achieved a golden brown color on both sides, it’s time to add the liquid. Pour in a delicious combination of chicken or vegetable broth, garlic, thyme, rosemary, and any other herbs or seasonings of your choice. The liquid should come about halfway up the sides of the potatoes. Pop the pan into the oven and allow the potatoes to roast in the broth. Baste them halfway through to make sure they stay moist and delicious.

What makes fondant potatoes perfect for date night?

Fondant potatoes, with their delicate balance of crispy exterior and tender interior, are not just an everyday side dish. They elevate any meal, making them the perfect addition to a romantic date night dinner.  They make any surf and turf dinner even more elegant.  Especially as a side to a delicious New York strip steak or perfectly roasted chicken or pork. They are versatile to make a delicious side dish for almost any date night dinner.

What sets fondant potatoes apart from other potato side dishes are their unique texture. The slow and gentle cooking method allows them to develop a rich, buttery flavor while maintaining their structure. As you savor each bite, the crisp exterior gives way to a creamy, melt-in-your-mouth center, fondant like center that creates a delightful combination of textures that is sure to impress your date.

But it’s not just about the taste and texture. Fondant potatoes have a stunning visual presence that is hard to ignore. Their golden-brown hue adds a touch of sophistication to your plate while the elegantly roasted potatoes will certainly impress your date and make them feel special. And then once they take a bite, they will be hooked on the delicious flavor these fondant potatoes have.

Yield: 4

Fondant Potatoes

Cook Time: 40 minutes

Total Time: 40 minutes

Unleash your inner chef with this simple yet impressive recipe for Fondant Potatoes. It’s the perfect side dish for your date night dinner.

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Ingredients

• 4 russet or Idaho potatoes
• 3 tablespoons butter
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 4 whole cloves garlic
• 1/2 to 1 cup chicken broth

Instructions

1. Peel the potatoes and cut off the ends. Cut the potatoes into rounds that are even in height. Soak in a bowl of water for about 30 minutes to release some of the starch. Drain the potatoes and dry them with a paper towel before rubbing them with some olive oil and sprinkling them with salt and pepper.
2. Preheat oven to 350 F.
3. Melt 2 to 3 tablespoons of butter over medium-high heat in your skillet. Carefully place the potatoes in the pan, being careful not to overcrowd the potatoes in the pan. Sear the potatoes making sure they're golden brown on both sides.
4. Once the potatoes are evenly seared, pour in enough stock or broth to come about halfway up the sides of the potatoes. Pop the pan in the oven and roast the potatoes at 350 F for about 20 to 30 minutes or until they are fork tender. About halfway through the cooking time, make sure to baste them with the juices in the pan. Baste the potatoes again before serving.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 252Total Fat 9gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 24mgSodium 209mgCarbohydrates 39gFiber 4gSugar 2gProtein 5g

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Date Night Dinner

• Beet Gnocchi with Arugula Basil Pesto from The Spiffy Cookie
• Boeuf Bourguignon from Karen’s Kitchen Stories
• Chile Lime Mahi Mahi from That Recipe
• Copycat Applebees Bourbon Street Steak from Palatable Pastime
• Deviled Crab from Art of Natural Living
• Fondant Potatoes from A Kitchen Hoor’s Adventures
• Linguini and Clams from Hezzi-D’s Recipe Box
• Pan Seared Filet Mignon from Jen Around the World
• Sweet and Spicy Chicken from A Day in the Life on the Farm

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Fondant Potatoes Will Steal the Show for Date Night appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Grits are a staple at any southern breakfast table. At least they were in my house. Their creamy texture and delicious flavor are something that is completely comforting to me. But why are we only relegated to shrimp for breakfast or shrimp and grits at dinner? Why aren’t there more grits recipes for meals outside of those? Enter my Cheesy Grits Soufflé. It’s a delicious recipe that is great for breakfast, lunch, and dinner!

What are grits?

Grits are a humble yet versatile Southern staple. They are a type of cornmeal that originated in Native American cultures that is made by grinding dried corn kernels. Grits have been a beloved food in the South for centuries but have since gained popularity across the United States, and for good reason.

Grits take on a creamy and slightly grainy texture which provides the perfect canvas for a myriad of flavors. Whether you prefer a savory or sweet dish, grits can be infused with various ingredients to suit your taste buds. They are incredibly versatile, making them an ideal foundation for many recipes including my cheesy grits soufflé.

Some prefer their grits with a looser, more soup-like texture. Others enjoy a thicker, more spoonable consistency. The cooking time and liquid ratio play vital roles in determining the texture of your grits. For this cheesy grits soufflé, I cooked mine a little thicker in consistency. Since I was adding in eggs yolks, milk, cheese, and whipped egg whites, they needed to be thicker. Looser grits would make this a soupy mess.

What are the best methods to cooking grits?

First and foremost, the most popular method for cooking grits on the stovetop. Start by bringing 4 cups of water for every 1 one cup of grits to a boil and adding a pinch of salt. Slowly whisk in the grits, stirring continuously to prevent any lumps from forming. Reduce the heat to low and let the mixture simmer for about 20-25 minutes, stirring occasionally, until the grits become creamy and tender. If you prefer a thicker consistency, simply continue cooking until you’ve almost reached the consistency you want. There is carryover cooking so let them rest and they should reach your desired consistency in a 5 or so minutes later.

Another technique that yields creamy and flavorful grits is the slow cooker method. Combine the grits, water, and salt in a slow cooker, using the same ratio as the stovetop method. Cook on low for about 6-8 hours or on high for 3-4 hours, stirring occasionally. The slow cooker method allows the grits to slowly absorb the liquid, resulting in a rich and velvety texture. And it’s also a great hands-off method for making grits. Especially on busy holiday mornings!

For this recipe, I used the microwave to cook my grits. In a microwave-safe bowl, combine the grits, water, and a pinch of salt. Use the same ratio as the stovetop method. Microwave on high for 5 minutes, then remove and stir well. Return to the microwave for another 5 minutes, stirring again halfway through. After about 10 minutes your grits should be nice and thick. The perfect consistency for this cheesy grits soufflé.

How do you make cheesy grits soufflé?

Now that we’ve learned what grits are and know the best ways to cook them, it’s time to dive into making this delicious recipe. This side dish combines the creamy goodness of grits and cheese with the elegance of a soufflé. This combination results in a mouthwatering creation that will leave your taste buds begging for more.

First, it starts with 1 cups of grits, 3 cups of water, and 1 cup of milk. I do not salt the grits until after they’re cooked. That way I know what the final flavor will taste like before adding in the remaining ingredients for the soufflé. I put all of this into a large microwave safe container. I say large because the grits have a tendency to bubble up and potentially spill over if not cooked in a large container. So, I used my half galloon Pyrex glass measuring bowl.

Once the grits are cooked stir in the butter and let them cool slightly. Now it’s time to add the rest of the ingredients. Separate the yolks from the whites. Combine the yolks with the heavy cream and whisk them into the grits, stirring constantly until combined. Stir in the salt and pepper and any other seasonings you want. I added in some garlic powder and onion powder for additional flavor. Finally, stir in the cheese.

Beat the egg whites until stiff peaks form and then fold them into the grits mixture. After the egg whites are incorporated, then pour the mixture into a casserole dish coated in butter or cooking spray. Bake at 425 for 40 to 50 minutes or until the center is no longer jiggly. Yes, that’s a technical term. Jiggly.

How can you customize your cheesy grits soufflé?

I didn’t add anything but cheese to my grits. I wanted this side dish to be a simple and not overshadow your main meat like turkey, ham, or even a prime rib roast. But that doesn’t mean you can’t mix ingredients into your cheesy grits soufflé. These variations will take your cheesy grits soufflé to new heights of deliciousness, ensuring that you never get bored with this easy to make dish. So, get ready to tantalize your taste buds and explore the endless possibilities of a cheesy grits soufflé.

The first thing to comes to mind is bacon. Because everything is better with bacon! And that would make this recipe more versatile for breakfast, brunch, or dinner. You could also stir in some cubed ham and make this the main entrée for a meal. Or try some pulled pork, grilled chicken, or sauteed shrimp.

Another variation is to spice it up and add a jalapeno. By adding finely chopped jalapenos to the grit mixture, you can infuse a burst of heat that will wake up your taste buds. Pair this version with a sharp cheddar cheese for an extra layer of flavor that complements the spiciness perfectly. If you don’t want the spice but want the Latin flair, try some roasted Hatch chiles and add in some chili powder and cumin.

If you prefer a milder flavor profile, try smoked Gouda and caramelized onions. The smokiness of the Gouda cheese adds depth to the dish, while the sweetness of caramelized onions offers a delightful contrast. Or try some surprising ingredients like sun-dried tomatoes and feta cheese. The tanginess of the feta cheese balances out the sweetness of the sun-dried tomatoes, resulting in a cheesy grits soufflé with Mediterranean flair.

As you experiment with different variations, don’t be afraid to think outside the box and let your creativity run wild. Consider adding ingredients such as bacon, mushrooms, or even roasted red peppers to customize your cheesy grits soufflé to suit your preferences and surprise your guests. The possibilities are truly endless, and each new combination will bring a unique and delicious experience to your table.

With these variations, you can elevate the humble cheesy grits soufflé into a dish that is truly extraordinary. As you experiment with different variations, don’t be afraid to think outside the box and let your creativity run wild. Consider adding ingredients such as bacon, mushrooms, or even roasted red peppers to customize your cheesy grits soufflé.

No matter how you serve this cheesy grits soufflé up, it’s a simple recipe that you can customize for any flavor combination, any type of cuisine, or for any meal. And since it’s easy to make with frugal ingredients you can plan on making this side dish all the time.

Yield: 8

Cheesy Grits Soufflé

Elevate your holiday celebrations with our Cheesy Grits Soufflé recipe. This scrumptious dish is the side dish you've been waiting for.

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5.0 Stars (1 Review)

Ingredients

• 3 cup water
• 1 cup milk
• 1 cup grits
• 6 tablespoons butter
• 1 cup cheddar cheese
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 large eggs, divided

Instructions

1. Preheat oven to 425 F.
2. Place the water and milk in a large microwave safe container. Stir in the grits and microwave on high at 3 minutes intervals stirring after each interval until the grits are thick and creamy. They should be very thick but still able to stir.
   Stir in the butter, salt, and pepper and set aside to cool slightly.
3. Separate the eggs and beat the yolks with the heavy cream. Add a spoonful of grits to the egg yolk mixture and stir to combine then add the mixture to the rest of the grits along with the cheese.
4. Whip the egg whites until stiff peaks form. Fold the egg whites into the grits until incorporated. Pour the mixture into a casserole dish coated with butter or olive oil. Sprinkle the top with paprika, cover, and bake at 425 F for 30 to 40 minutes or until the grits are no longer jiggly in the center.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 259Total Fat 22gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 7gCholesterol 150mgSodium 359mgCarbohydrates 7gFiber 0gSugar 2gProtein 9g

Did you make this recipe?

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

More Side Dish Recipes:

• Apple Pomegranate Salad from Art of Natural Living
• Baked Macaroni and Cheese for a Crowd from Karen’s Kitchen Stories
• Caramelized Brussels Sprouts with Bacon, Balsamic, & Brown Sugar from The Spiffy Cookie
• Cheesy Grits Souffle from A Kitchen Hoor’s Adventures
• Bacon Cornbread Casserole from Cheese Curd In Paradise
• Grape and Pineapple Salad from Palatable Pastime
• No Knead Dinner Rolls from Hezzi-D’s Books and Cooks
• Palak Paneer Pulao from Magical Ingredients
• Roasted Spaghetti Squash with Parmesan Cheese from Blogghetti
• Savory Canned Pumpkin Drop Biscuits from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Squash Salad with Tahini Vinaigrette from A Day in the Life on the Farm

The post Cheesy Grits Soufflé is for Every Occasion appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

There’s no denying that I love all the flavors that the Middle East have to offer. That includes this gorgeous rice dish. Born from the rich culinary traditions of the Middle East, jeweled rice is a vibrant and decadent dish that combines fragrant basmati rice with an array of colorful and flavorful ingredients.

What is jeweled rice?

Jeweled rice is not just your average side dish. It’s an exotic and vibrant creation that will transport you to a world of rich flavors and dazzling colors. The dish is known for its extravagant use of ingredients and garnishes. It transforms plain rice into a masterpiece fit for a king. It combines Persian flavors with a touch of elegance, making it an unforgettable addition to any dining experience.

Traditionally, the base of jeweled rice consists of fragrant, long-grain rice like basmati or jasmine. You cook it to perfection before transforming it into jeweled rice. The “jeweled” part of this rice recipe is the addition of various dried fruits, nuts, and aromatic spices that weave a tapestry of flavors that will leave you craving more.

Each ingredient in jeweled rice is carefully selected to add a burst of color and texture, resembling the jewels that give the dish its name. The result is a stunning medley of hues, ranging from vibrant oranges and deep reds to shimmering golds and vibrant greens. Not only is jeweled rice a culinary masterpiece, but it is also a feast for the eyes that will awe your guests and create a lasting impression.

Jeweled rice has a rich history that dates back centuries, originating in the royal kitchens of the Persian Empire. Traditionally served at lavish banquets and special occasions, it adorned the tables of the royalty and elite.

In ancient Persia, jeweled rice was seen not only as a delightful rice creation but also as a symbol of prosperity and abundance. The intricate preparation process and the use of rare and exotic ingredients showcased the wealth and abundance of the ruling elite. Saffron, pomegranates, pistachios, and other culinary precious gems combine to create this dish that is as visually stunning as it is delicious.

Over time, jeweled rice traveled from Persia to various parts of the world, adapting and evolving with each new culture it encountered. As it spread through the Middle East and Central Asia, different regions added their own unique twists to the recipe. Variations of jeweled rice can now be found in countries like Afghanistan, Azerbaijan, and India, each with its own distinct flavors and ingredients.

Throughout history, this sumptuous dish has maintained its allure and popularity, captivating the taste buds and imaginations of people all over the world. Today, jeweled rice continues to be a centerpiece dish at special occasions, weddings, and festive gatherings. Its vibrant colors and intricate presentation make it a true showstopper.

How do you make jeweled rice?

First and foremost, it’s all about the type of rice. Selecting the right type of rice really makes this recipe superbly delicious. Traditionally, long-grain basmati rice is used for its delicate texture and ability to absorb flavors without becoming mushy. I call it popcorn rice because that’s what it smells like to me when it’s cooking. Basmati rice provides a light and fluffy base for the jeweled rice, allowing the flavors of the spices and other ingredients to shine through.

You can use saffron, but that’s a bit pricey. I used turmeric to make my rice golden yellow in color. Then you can add spices such as cardamom, cinnamon, cloves, and cumin to create a harmonious blend of flavors. I shied away from the sweet spices and stuck with the turmeric, cardamom, and cumin. They not only enhanced the taste of the rice but also gave it a warm and inviting aroma that fills during the cooking process.

I made my rice in the rice cooker. Yes, it’s a cop out but my rice cooker is top of the line and makes perfect rice. If you don’t have a rice cooker, then you can bring 3 cups of water, the turmeric and your choice of spices to a boil. Stir in 1 1/2 cups of long-grain basmati rice and return to a boil. Cover, turn the heat to a low simmer, and cook for 20 minutes. Turn the heat off, stir the rice, cover it again, and let it steam for about 10 minutes. You should have perfectly fluffy rice ready to be adorned with jewels.

The garnishes used in jeweled rice play a crucial role in creating the visually stunning presentation. Dried fruits such as apricots, cranberries, and currents often add vibrant pops of color to the dish. Slivered almonds and pistachios bring a delightful crunch and a touch of nuttiness. Finally, there’s pomegranate seeds that provide bursts of tartness and freshness.

What does jeweled rice taste like?

The goal of jeweled rice is to make not only a visually appealing side dish, but also create a harmonious blend of textures and flavors. And that’s just what this side dish tastes like. The rice is rich with the spices of turmeric, cardamom, and cumin. And any other spices you decided to add to your rice. It’s perfectly light and fluffy with a hint of butter. Because I always add butter to rice.

Then you bite into the sweet apricots and slightly sweet tart cranberries. The crunch of the pistachios and pomegranate seeds. The pomegranate seeds also burst in your mouth with their sweet tart flavor. And everything looks super elegant and adorned with so much flavor and texture. Your guests will love this jeweled rice and it will be a show stopping side dish for the holidays.

A funny story about the pistachios. For some reason, I do not pay attention when ordering pistachios for my grocery pick up. I always get the pistachios in the shell. So, there we were, my husband and I, standing in the kitchen shelling pistachios to put in this jeweled rice. It took every fiber of my being not to eat all the pistachios I shelled, but I suffered for this recipe and didn’t eat them all.

So, with the right choice of rice, the perfect blend of spices, and a royal arrangement of fruits and nuts, jeweled rice truly becomes a stunning side dish for your holiday table. It will undoubtedly leave your dinner guests in awe. It’s visually stunning and packed with flavors that will elevate your next gathering and make it truly unforgettable. So, get creative, experiment with different spices and ingredients, and level up your rice side dish game with this jeweled rice recipe.

Yield: 8

Jeweled Rice

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Transform your regular holiday side dishes into something extraordinary with this exquisite Jeweled Rice recipe. Each grain is infused with colorful fruits and nuts, making every bite a burst of joy on your plate.

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Ingredients

• 2 cups water
• 1 cup coconut milk
• 1 teapsoon turmeric
• 1 teaspoon cumin
• 1/4 teaspoon cardamom
• 1 1/2 cups basmati rice
• 4 tablespoons butter
• 1 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 3/4 cup chopped pistachios
• 1/2 cup chopped dried apricots
• 1/2 cup dried cranberries
• 1/2 cup pomegranate pearls

Instructions

1. Bring the water, coconut milk, turmeric, cumin, and cardamom to a boil in a medium saucepot with a lid. Stir in the rice, reduce the heat, and simmer for 20 minutes. Turn off the heat, remove the lid and stir the rice. Put the lid back on and let the rice steam for 10 minutes.
2. Fluff the rice and stir in the butter, garlic salt, and black pepper. Fold in the chopped dried apricots, dried cranberries, chopped pistachios, and pomegranate seeds. Garnish with chopped green onions or parsley before serving.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 279Total Fat 18gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 7gCholesterol 15mgSodium 306mgCarbohydrates 29gFiber 3gSugar 14gProtein 5g

Did you make this recipe?

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

More Side Dish Recipes:

• Copycat Red Lobster Cheddar Bay Biscuits from Cheese Curd In Paradise
• Corn Souffle from Karen’s Kitchen Stories
• Creamy Garlic Mashed Potatoes from Blogghetti
• Easy Zucchini Casserole from Hezzi-D’s Books and Cooks
• Jeweled Rice from A Kitchen Hoor’s Adventures
• Pomegranate Acorn Squash with Burrata from Palatable Pastime
• Roasted Tomato Macaroni and Cheese from The Spiffy Cookie
• Spinach Souffle from A Day in the Life on the Farm
• Sri Lankan Spicy Potatoes from Magical Ingredients
• Sweet Chili Candied Pumpkin Seed Deviled Eggs from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Truffle Risotto with Mushrooms and Asparagus from Art of Natural Living

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