One of my favorite Thanksgiving appetizers is a simple plate filled with fresh veggies and a bowl of creamy dill dip. But do you know what tastes even better with dill dip than carrot and celery sticks? Steamed and chilled brussels sprouts!
It might seem a bit unusual to add steamed Brussels sprouts to a crudité platter, but they are really delicious served with a fresh dill dip or ranch dip. In my family, the steamed Brussels sprouts are one of the first things to disappear from the appetizer table (along with the deviled eggs, of course).
Dilly dip can be made with dried dill, fresh dill or a combination of the two. While the recipes floating around my family rely on dried dill and sometimes a packet of Hidden Valley Ranch, I like to add some fresh dill when it’s available. Chopped Italian parsley is another great addition that adds a nice fresh flavor to the dip.
If you don’t have access to fresh herbs or you just want to make the dip with what you already have in the pantry, it tastes great even without the fresh dill and parsley. Experiment and make it your own. Just don’t forget the steamed and chilled Brussels Sprouts!
I’ve included instructions in the recipe below for preparing the Brussels sprouts in a way that keeps them bright green and vibrant after cooking, which is important if you’re going to serve them to guests. Overcooked, gray-green Brussels sprouts really don’t look very appetizing!
So tell me, does your family have a favorite Thanksgiving appetizer? Have you ever tried cold, cooked Brussels sprouts with a creamy dip?
Other Thanksgiving Appetizer Ideas:
Other Brussels Sprouts Recipes from my Fall Fest Friends:
Healthy Eats: 5 Healthier Ways to Spruce Up Brussels Sprouts
Creative Culinary: Bowtie Pasta with Bacon and Brussels Sprouts
The Fed Up Foodie: Beef and Brussels Sprouts Stew
Hey Grill Hey: Brown Sugar Bacon Brussels Sprout Bites
A Mind “Full” Mom: Brussels Sprouts Caesar Salad
Taste with the Eyes: Roasted Brussels Sprouts, Italian Sausage, Balsamic Syrup
The Mediterranean Dish: Fall Rotini Pasta Salad with Brussels Sprouts and Butternut Squash
The Mom 100: Roasted Cauliflower, Brussels Sprouts and Leeks with Spicy Drizzle
Devour: Every Day We’re Brusselin’: 4 Craveable Brussels Sprout Salads
Swing Eats: Braised Brussels Sprouts with Bacon, Shallots and Sherry Over Loose Polenta
In Jennie’s Kitchen: Pan Seared Cauliflower, Brussels Sprouts, Pear & Walnut Salad
FN Dish: 7 Recipes That Will Make Literally Anyone a Brussels Sprout Believer
I hope that the week treated you well and that you’re on your way to enjoying a wonderful weekend. We have a usual weekend planned here! My sister’s birthday is tomorrow so she got to pick out dessert, and she sent me a Facebook video (not in English) of what looks to be a layered pavlova cake with fresh fruit. I can’t wait to create it – I think it’s going to be a fantastic spring/summer dessert!
As always, you’ll find a recap of what was posted to the site this week, the most shared recipes, my Sunday dinner menu, and recipes I’ve bookmarked from other blogs. Enjoy!
Margarita Cupcakes – Vanilla cupcakes infused with lime and tequila, brushed with more tequila, and then topped with a tequila lime buttercream frosting.
Spicy Southern Cheese Crackers – These homemade cheese crackers are spicy, buttery, and totally addicting!
Chocolate Chip Cookie Dough Brownies – These chocolate chip cookie dough brownies start with my favorite basic brownie recipe, and are topped with an egg-free cookie dough.
Friday Things – Crawling, store hours, chocolate, tank tops, and more…
Top 5 Most Popular Posts This Week:
Layered pavlova cake (my sister’s pick for her birthday!)
Recipes and posts from other blogs that I thought looked especially delicious and that I thought you would like, too:
Starting my Cinco de Mayo menu with this cheesy chipotle bacon guacamole (omg!).
Can I eat this cinnamon roll layer cake for breakfast? (please say yes)
Pretty sure I’m going to make garlic butter roasted mushrooms my default side dish for everything.
Peanut butter cookie dough dip? I’ve died and gone to heaven.
These cookies and cream stuffed brownies are the ultimate Oreo lover’s dream!
Have a delicious weekend!
I like to use fresh fruit when I’m baking, but I have been known to use a wide variety of frozen and canned fruit, as well. These shelf-stable (or freezer-stable) options let me use my favorite fruits all year round, so I can enjoy ripe berries in the winter and homemade pumpkin bread in the spring if I am in the mood for it. These Peach Blueberry Muffins combine two wonderful summer fruits – peaches and blueberries – into a muffin that can easily be enjoyed all year round.
The muffins start out with ripe peaches. You can use fresh peaches (in season), frozen and defrosted peaches, or jarred peaches. If you are using jarred peaches, choose fruit that is packed in juice instead of syrup and drain it well. The peaches should be pureed until quite smooth. This puree is stirred into the muffin batter and brings a delicious peach flavor into every bite. Using the puree also means that you won’t have any soggy bites of muffin, which you can encounter with fresh peach chunks that they give off a lot of moisture when baking. The peachy batter has blueberries – again, fresh or frozen can be used – stirred into it before baking. Be generous with the blueberries.
The finished muffins are soft and fluffy, with a nice high rise that makes them look very attractive. They have a soft, floral peach flavor and bursts of intense berry in just about every bite. I topped my muffins with a sprinkle of coarse sugar before baking to give the muffin tops a little texture and to add some additional sweetness. The muffins are at their very best when they are fresh from the oven, but they’ll remain nice and moist for at least a day or two after baking if you store them in an airtight container.
Peach Blueberry Muffins
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup sugar
1/4 cup vegetable oil
1 large egg
2 tsp orange zest
3/4 cup peach puree (approx 2 medium, ripe peaches)
1/4 cup milk
8 oz blueberries, fresh or frozen
coarse sugar for topping
Preheat oven to 375F. Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, whisk together sugar, vegetable oil, egg and orange zest until well combined. Stir in half of the flour mixture, followed by the peach puree and milk. Stir in the remaining flour mixture, stirring until no streaks of dry ingredients remain. Fold in blueberries until well-distributed. If using frozen berries, toss them in a spoonful of flour before adding them to the batter.
Divide batter evenly into prepared muffin cups and sprinkle with coarse sugar
Bake for 20 minutes, or until muffins are golden and a toothpick inserted into the center of each comes out clean, or with only a few moist crumbs attached. Transfer muffins to a wire rack to cool before servin.
Food grade PP material, environmental health, combining similar to a flower pot, in fact, 10 in 1 fruit cutter.
Product Size: 240*140mm
1. Juicer angular, sharp not to hurt the hand, juicing faster and better, well preserved fruit nutritional value;
2. The necessity of home life;
3. Home essential!!Mom essential!!Summer essential!!
1 * masher: Mash the ingredients in the bowl;
1 * apple cutter: it can cut an apple into 8 equal parts at the same time;
1 * avocado scoop: Take the divided avocado out cleanly as a whole;
1 * citrus cutter: Peels of citrus can be put into from the gap;
1 * mesh cutter: Usedto cutter soft ingredients like kiwifruits,strawberries and bananas into threadiet;
1 * lemon squeezer: Used to squeeze juice form small fruit of citrus kind like lemons;
1 * bowl: Used to place lemon squeezer,grapefruits squeezer,grater and mesh cutter.And it can be used together with the masher to mash the ingredients;
1 * grater: It can puiverize apples,fresh ginger and peels of citrus;
1 * grapefruite squeezer;
5 * picks: Pick for fruit
Bright, vivid colors, a skillful use of aromatic spices, irresistible flavors coming from varied ingredient concoctions, and an eye-pleasing presentation with fresh herbs, dried rose petals, pistachios, almonds, or barberries scattered atop savory and sweet dishes. I love these things about Persian dishes. It is a beautiful cuisine. I find a lot of elements of it in my native Azerbaijani cooking.
One of my favorite Persian dishes happens to be tahcheen (or tahchin), an upside down baked rice. Typically, tahcheen is made with pieces of poached chicken sandwiched in-between layers of par-boiled rice, which is bound with plain yogurt and egg yolks, and perfumed with saffron. Once baked, the dish is inverted upside down onto a serving platter to reveal a crusty, golden bottom.
The post Eggplant and Mushroom Baked Saffron Rice (Tahcheen) appeared first on AZ Cookbook.
Easter is coming this weekend, but Passover which started on Monday night isn’t over yet and it won’t be over until this coming Tuesday night so I’m sharing my all time favorite recipes to get you through the next few days.
This is a simple cookie recipe that yields delicious, chewy chocolate chip cookies, but I struggled a little bit with the title of the post. The cookies are dairy-free, meaning that they aren’t made with butter. Instead of butter, I used a vegan cultured “butter” that has a similar flavor, but contains no dairy. The spread is primarily made with coconut oil and, though it has a bit more of a buttery flavor to it than regular coconut oil, that means that coconut oil is an excellent substitute. The coconut oil keeps the cookies a bit moister and chewier in this particular recipe, where butter will brown the cookies more quickly and produce a crisper cookie. I’ll take both chewy and crunchy chocolate chip cookies, personally, but there are times when I definitely feel like one or the other.
Once you have your dairy free base, be it coconut oil or a coconut oil-based product like the one I tried above, it should be softened so that it can be creamed with sugar to start to build the cookie dough. The cookies are made with both white and brown sugar, vanilla extract and just the right amount of oatmeal. I prefer to use quick cooking oatmeal, which can easily be made if you don’t have any at home, because it blends very easily into the dough and helps produce very uniform cookies. The cookies are baked until they are just set in the center and just starting to brown around the edges, so they remain perfectly chewy even after they have been stored.
One other trick to this recipe is that the dough is chilled before baking. This helps ensure that while the cookies spread enough to be thin, they don’t spread too much and run into other cookies. You can chill the dough for an hour, or overnight, depending on how much time you have. The cookies are loaded with chocolate chips with a full 12-oz in the dough. I used semisweet chocolate, but dark chocolate chips could also be used. Just before baking, I added a small pinch of salt to each of the cookies to add a savory note and contrast with that rich chocolate.
Thin, Chewy Dairy-Free Chocolate Chip Oatmeal Cookies
2 cups all purpose flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 cup coconut oil, room temperature (or cultured vegan “butter”)
1 cup sugar
1/2 cup brown sugar
2 large eggs
2 tsp vanilla extract
1 cup quick cooking oatmeal
12 oz (approx 2 cups) chocolate chips
In a medium bowl, whisk together flour, baking soda, baking powder and salt.
In a large bowl, cream together coconut oil, sugar and brown sugar until light and fluffy. Beat in eggs, one at a time, followed by vanilla extract. Stir in flour mixture with the mixer at low speed, then gradually blend in the oatmeal and the chocolate chips. Chill dough for at least 1 hour before using, or overnight.
Preheat oven to 350F. Line a baking sheet with parchment paper.
Shape dough into 1 1/2-inch balls and arrange on baking sheet, leaving about 3 inches between cookies to allow for spread.
Bake for 12-15 minutes, until cookies are set in the center and browned around the outside edge. Allow cookies to cool on the bakingsheet for 5-7 minutes before transferring them to a wire rack to cool completely.
Makes 3 – 3 1/2 dozen
Material: high quality PVC material
Size: 12.3 x 10.5 x 9cm/ 4.84″ x 4.14″ x 3.54″
Snap-fastener : easy to hang, mount and dismount Draining hole: quick draining and keep item dry, not easy to breed bacteria
Store your cutlery and kitchen gadgets, or even bathroom toiletries and makeup in one place. Soft toughness, easy to clean