If you’ve ever twirled your fork around a plate of Thai drunken noodles and thought, “I wonder what this would taste like Italian-style?” – this recipe is for you! I love this recipe for an Italian Dinner Party!

Sun-dried tomatoes, softened red onion and bell peppers, briny capers, and kalamata olives swim in a rich, creamy Parmesan sauce that coats every ribbon of tender and chewy rice noodles. Pockets of soft mozzarella melt throughout, while fresh basil adds a final pop of brightness. 

It’s bold, it’s comforting, and it all comes together in a single skillet in just 20 minutes!

Ingredients needed to make Italian drunken noodles

• Rice noodles: These are the traditional choice of noodles used in authentic Thai Drunken Noodles (Pad Kee Mao). These wide noodles offer a soft, chewy base that soaks up all the flavorful Italian-inspired ingredients in this recipe. 
• Olive oil: To sauté the aromatics and vegetables.
• Garlic: Always use freshly minced garlic. It infuses the entire dish with a pungent, savory depth.
• Bell peppers: I’ve used a combination of red, yellow and orange bell peppers, but feel free to use a single color, if you prefer. Each of these colored bell peppers add slight sweetness and vibrant color to the medley.
• Red onion: The sharp, mild bite of red onion sweetens and mellows as it cooks. 
• Sun-dried tomatoes: These add chewy texture and concentrated bursts of tangy, umami-rich tomato, deepening the sauce’s flavor and providing a classic Italian twist to this dish. 

• Kalamata olives: The briny, fruity, and bold saltiness of these olives cut through the richness of the sauce. 
• Capers: These are great for adding additional acidity to cut through the rich cream in the sauce and balance the sweetness of the other ingredients. 
• Dry white wine: It deglazes the pan and adds a subtle, fruity acidity that lifts and balances the cream sauce. Always choose a wine that you’d be happy to drink. 
• Chicken broth: This savory broth is the main cooking liquid for creating the sauce, adding depth of flavor while also loosening the ingredients. Vegetable broth could be used instead, if preferred. 
• Heavy cream: For a luxurious, silky richness that mellows the tangy and briny elements of the dish. 
• Parmesan cheese: This adds a nutty, salty, and savory umami kick that thickens the sauce beautifully.
• Salt and pepper: To taste.
• Mozzarella pearls: These are small mozzarella balls. Bring them to room temperature before adding to the recipe
• Fresh basil: For a lovely pop of color and peppery freshness, added as a garnish before serving. 

How do you make vegetarian drunken noodles? 

Cook the noodles:

1. Cook the rice noodles according to the package instructions. 
2. Drain and set aside.

Make the sauce:

1. Heat the olive oil in a large skillet over medium heat and sauté the garlic for 1 minute.
2. Add the peppers and onion to sauté until the vegetables are soft and tender, but still a little crisp.
3. Add the sun-dried tomatoes, olives, and capers. Cook for another 2-3 minutes.
4. Pour in the wine and broth and simmer for 5 minutes.
5. Pour in the heavy cream and Parmesan. 
6. Add salt and pepper to taste.

Assemble and serve:

1. Add the cooked rice noodles and the halved Mozzarella pearls to the skillet and toss to coat in the sauce. The heat will barely melt the cheese balls, making them a little cheesy and gooey.
2. Garnish with fresh basil and serve warm.

If you love fusion food like I do, be sure to also try Irish Nachos, Burger Tacos, or Thai Sloppy Joes!

More Thai-inspired recipes you’ll love

• Thai Cucumber-Carrot Salad
• Thai Burger
• Pad Thai Cafe (Salad)
• Healthy Chicken Pad Thai
• BEST Thai Noodle Seafood Dish

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Italian Drunken Noodles

Thai-inspired noodles get a Mediterranean makeover in these one-skillet Italian Drunken Noodles! Wide rice noodles are tossed in a creamy Parmesan sauce with vibrant bell peppers, sun-dried tomatoes, olives, capers, and melted mozzarella pearls. 

This recipe is easy for 4, perfect for 2, and great to double for 8! Simply adjust the ingredients as needed.  

Course Main Course

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 472kcal

Author Sandy Coughlin

Equipment

• Skillet

Ingredients

• 8 oz wide rice noodles
• 2 Tbsp olive oil
• 4 cloves garlic minced
• 1 red bell pepper thinly sliced
• 1 yellow bell pepper thinly sliced
• 1 orange bell pepper thinly sliced
• 1 red onion thinly sliced
• ½ cup sun-dried tomatoes chopped
• ¼ cup kalamata olives sliced
• ¼ cup capers drained
• ¼ cup dry white wine
• ½ cup veggie broth or use chicken broth
• ⅓ cup heavy cream
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste
• 1 cup Mozzarella pearls small cheese balls, cut in half
• Fresh basil for garnish

Instructions

• Cook the rice noodles according to package instructions. Drain and set aside.
• In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute.
• Add in the mixed color bell peppers and red onion to the skillet. Saute until the vegetables are soft and tender, but still a little crisp.
• Add the sun-dried tomatoes, olives, and capers. Cook for another 2-3 minutes.
• Pour in the white wine and chicken broth and simmer for 5 minutes.
• Pour in the heavy cream and grated Parmesan cheese. Salt and pepper to taste.
• Add the cooked rice noodles and the Mozzarella cheese pearls (halved) to the skillet and toss to coat in the sauce. The heat will barely melt the cheese balls, making them a little cheesy and gooey.
• Garnish with fresh basil and serve warm.

Video

Notes

Sandy’s tips and substitutions:

• Storage: Leftover Italian drunken noodles can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water or broth to revive the sauce. 
• Make-ahead: You can prep the creamy veggie sauce and pop it into the fridge for 1-2 days until you’re ready to reheat and assemble with a freshly cooked pot of rice noodles.
• Use freshly shredded Parmesan: Avoid pre-shredded cheese as this is often coated in anti-caking agents for a longer shelf-life. This prevents the cheese from melting as well and also dulls the flavor.

Nutrition

Calories: 472kcal | Carbohydrates: 67g | Protein: 13g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 37mg | Sodium: 862mg | Potassium: 785mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2454IU | Vitamin C: 140mg | Calcium: 216mg | Iron: 3mg

The post Italian Drunken Noodles appeared first on Reluctant Entertainer.

I can’t begin to tell you how fire-roasted tomatoes can easily transform an ordinary vegetable soup into a mouth-watering experience! Using the entire can, including the smoky, caramelized juices, infuses the broth with a remarkable depth of flavor that transforms simple ingredients into an extraordinary soup.

Best of all, this ABC soup recipe is a no-fuss, one-pot meal that comes together from scratch with just about 25 minutes of active cooking time. The variety of hearty vegetables makes it a nourishing choice, while the playful alphabet pasta (or any small pasta shape you prefer) gives the classic vegetable soup a fun makeover everyone will love!

What is ABC soup?

ABC soup is a comforting dish with simple, nourishing vegetables (carrots, onion, peas, corn, celery, and tomatoes), a savory broth, and tender pasta. 

The name of this vegetable soup offers a playful triple pun: supposedly being “as easy as ABC” to make, packed with Vitamins A, B, and C, and often loaded with fun alphabet pasta that’ll make the ‘kid’ inside of each of us want to play with our food again! 

It’s certainly a soup that transports me right back to my childhood – great to make if you have little ones or grandkids. 

Ingredients needed to make ABC soup recipe

• Olive oil: Enhances the richness in this soup and helps sauté the aromatics. You can also use vegetable or avocado oil.
• Onion, celery, and carrots: This is the trifecta of veggies for most soup recipes. They add depth of flavor when sautéed. 
• Garlic: Freshly minced garlic enhances the savory aroma. Garlic powder can be used in a pinch. 
• Seasoning: The vegetable soup base is seasoned with a mixture of salt, dry thyme, Italian seasoning, and black cracked pepper. 
• Fire-roasted diced tomatoes: Adds texture and bright acidity as well as extra smokiness. We buy our fire-roasted tomatoes at Trader Joe’s. 
• Tomato paste: Helps to thicken the soup and adds concentrated flavor. 

• Bay leaf: Infuses earthy notes throughout the simmering soup. Make sure to remove the bay leaf before serving. 
• Vegetable broth: This is the main cooking liquid for the soup. You can use beef broth, chicken broth, or bone broth instead. 
• Alphabet pasta: This adorable pasta is the star of the recipe, adding some fun as well as texture and volume to the soup. The uncooked pasta is added directly to the simmering soup mixture for maximum flavor infusion. 
• Frozen mixed vegetables: Added for an extra boost of hearty vegetables. These are only added towards the end of the simmer to prevent them from becoming overly soft.  
• Maple syrup: Adds a lovely touch of sweetness to balance out the acidity from the tomatoes. Granulated sugar can be used instead, if needed.

How do you make alphabet vegetable soup? 

Sauté the aromatics:

1. Sauté the onions, celery, and carrots in a large pot with oil over medium heat until soft – about 5 minutes. 
2. Add the pressed garlic and stir for 1 minute.
3. Add the seasoning and sauté for another minute.

Add remaining ingredients:

1. Add the fire roasted tomatoes, tomato paste, bay leaf, and broth into the pot and bring to a simmer. 
2. Add 1 cup of uncooked alphabet pasta. 

Simmer the soup:

1. Bring the mixture to a boil, then simmer and continue to cook on low heat for 15-25 minutes or until the pasta becomes soft and cooked through. Stir frequently to prevent the pasta from sticking to the bottom of the pot and burning. 
2. Add the frozen vegetables and stir in 2 teaspoons of maple syrup. 
3. Return the soup to a simmer and continue to cook for another 3-5 minutes. 

Serve:

1. Top each bowl of soup with a little freshly grated Parmesan cheese and enjoy alongside hot crunchy bread! 

Serving

Enjoy this ABC soup with these favorite soup dippers: Quick Dinner Rolls, Old Fashioned Buttermilk Biscuits, Biscuit Pretzels, or Zucchini Bread. 

A Grilled Cheese Flatbread Sandwich or a slice of Cottage Cheese Pizza will always be a happy addition too!

Sandy’s tips and substitutions:

• Storage: Store leftover ABC soup in an airtight container in the fridge for up to 5-7 days. Reheat in a pot over medium heat until warm. You can add broth to the leftover soup as it reheats since the pasta tends to soak up some of the liquid as the soup sits in the fridge.    
• Freezer: Once completely cool, store this soup in the freezer for up to 3 months, either in an airtight container or individual portions in freezer-safe bags. Thaw overnight in the fridge and reheat to serve.
• Make-ahead: Assemble and cook the soup without the pasta. When ready to serve, boil the pasta separately from the pot of reheated soup and mix it in just before serving for the best texture. 
• Adjust the liquid: Add extra broth (or water) if the base of the soup boils down too much. Adjust seasoning as needed.
• Large pot: A Dutch oven works the best when making this ABC soup, but you can use a regular large pot too. Just make sure that the pot you use is big enough to hold all of the ingredients comfortably for even cooking and no spilling over. 
• Prepare your sides: Prep optional sides like garlic bread while the soup simmers so that everything is ready to enjoy at the same time.
• Stir frequently: It’s important to stir the simmering soup regularly to prevent the alphabet pasta from sticking to the bottom of the pot and burning. This alphabet pasta is delicate, so be gentle. You don’t want to be mushing it against the sides of the pot.

Variations:

• Gluten-free ABC soup: Use gluten-free pasta and ensure that any store-bought broth is also certified gluten-free. 
• Protein-boost: Add shredded chicken or turkey, pork meatballs, lean ground beef, or stewing cubes for a hearty and meaty twist. 
• Potato, tomato, and carrot ABC soup: Add 1 medium chopped potato to the simmering soup with the softened carrots and fire roasted tomatoes for extra heartiness.  
• Spicy kick: Add smoked paprika, red pepper flakes, or cayenne pepper for a slight kick of heat, if you like. 

Interested in other meatless soups? Give our Easy Pear Potato Soup, White Bean and Kale Soup, or Butternut Squash Rosemary Soup a try. You won’t regret it!

More veggie-loaded dinners you may want to try:

• Vegetarian Lasagna Roll-Ups
• Orange Basil Tomato Soup
• Vegetarian Sweet Potato Black Bean Chili
• Zucchini Galette Recipe

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ABC Soup

Savor deep, smoky flavor from fire-roasted tomatoes in this one-pot ABC soup. Ready in 30 mins with playful alphabet pasta, it’s the easy, healthy meal your family will love.

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 133kcal

Author Sandy Coughlin

Equipment

• Dutch Oven

Ingredients

• 1 Tbsp olive oil
• 1 white onion diced
• 3 stalks celery diced
• 1 cup carrots diced
• 3 garlic cloves minced
• 1 tsp salt
• 1 tsp dried thyme
• 1 Tbsp Italian seasoning
• ¼ tsp black cracked pepper
• 1 28 oz can fire roasted diced tomatoes
• 1 6 oz can tomato paste
• 1 bay leaf
• 8 cups vegetable broth or beef or chicken or bone broth
• 1 cup alphabet pasta
• 1 16 oz frozen mixed vegetables peas, carrots, corn
• 2 tsp maple syrup

Instructions

• Sauté the onions, celery, and carrots in a large pot with oil over medium heat until soft – about 5 minutes.
• Add the pressed garlic and stir for 1 minute.
• Add the seasoning and sauté for another minute.
• Add the fire roasted tomatoes, tomato paste, bay leaf, and broth into the pot and bring to a simmer.
• Add 1 cup of uncooked alphabet pasta.
• Bring the mixture to a boil, then simmer and continue to cook on low heat for 15-25 minutes or until the pasta becomes soft and cooked through. Stir frequently to prevent the pasta from sticking to the bottom of the pot and burning.
• Add the frozen vegetables and stir in 2 teaspoons of maple syrup.
• Return the soup to a simmer and continue to cook for another 3-5 minutes.
• Top each bowl of soup with a little freshly grated Parmesan cheese and enjoy alongside hot crunchy bread!

Video

Notes

Sandy’s tips and substitutions:

• Storage: Store leftover ABC soup in an airtight container in the fridge for up to 5-7 days. Reheat in a pot over medium heat until warm. You can add broth to the leftover soup as it reheats since the pasta tends to soak up some of the liquid as the soup sits in the fridge.    
• Freezer: Once completely cool, store this soup in the freezer for up to 3 months, either in an airtight container or individual portions in freezer-safe bags. Thaw overnight in the fridge and reheat to serve.
• Make-ahead: Assemble and cook the soup without the pasta. When ready to serve, boil the pasta separately from the pot of reheated soup and mix it in just before serving for the best texture. 

Nutrition

Calories: 133kcal | Carbohydrates: 29g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 1919mg | Potassium: 496mg | Fiber: 3g | Sugar: 10g | Vitamin A: 4783IU | Vitamin C: 10mg | Calcium: 53mg | Iron: 2mg

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Let me introduce you to this easy Marry Me broccoli recipe – a dish that turns simple broccoli into an irresistibly easy veggie side. This vegetarian version, inspired by the popular “Marry Me” chicken recipes, features broccoli florets cooked in a luxurious, savory sauce that’s perfect for any busy weeknight family meal or when you want to impress dinner guests. 

Cooking the broccoli on the stovetop ensures that it remains vibrant and crispy-tender while absorbing the decadent and creamy “marry me” sauce. Studded with bits of sun-dried tomato, and topped with Parmesan and fresh basil, it delivers a restaurant-quality side dish with minimal cleanup!

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These cottage cheese lasagna roll-ups offer all the beloved flavors and textures of traditional layered lasagna – tender pasta, rich marinara, and melted cheese – but in a fun, individual roll-up form. The cottage cheese in the filling provides a creamy, protein-packed dish without the need for ground beef, making it a fantastic vegetarian main. Enjoy these roll-ups as a satisfying comfort food on their own or as a delightful side to grilled meats, roasted vegetables, or a light side salad. 

The post Vegetarian Lasagna Roll-Ups (with Cottage Cheese) appeared first on Reluctant Entertainer.

You can’t go wrong with a bowlful of freshly made cabbage salsa. It’s crunchy, spicy, and loaded with flavor. I make my famous Mexican Slaw Dip with fresh ingredients, and I’m certain once you’ve tried it this way, it’ll be your new favorite! We’ve been making this recipe for years (it’s been on our blog since May 2018) and it’s such a delish taco garnish, with a fresh squeeze of lime.

What is the cabbage salsa at Mexican restaurants?

Mexican cabbage salsa is a pico de gallo mixed with fresh chopped green cabbage, fresh or pickled jalapeno, with a delicious mildly-spicy dressing that pairs with tortilla chips, quesadillas, tacos, and more! It’s often served as a side dish, or for dipping chips in. It’s super popular when eating out, but it’s an easy homemade cabbage salsa to make at home!

This Mexican dip is a great recipe to bring to a potluck. Below we are sharing our “how to plan a Mexican potluck” tips. We love to encourage people eating together, so between this recipe and my tips–you should be well on your way to inviting, cooking some great recipes, and enjoying eating together with family and friends.

What is the secret ingredient to making Mexican Cabbage Salsa?

The secret ingredient to this Mexican dip is a squeeze of fresh lime! Once the dip is made, squeeze fresh lime over the top and it just adds a pop. Of course the dressing (cumin!) really adds to the fresh ingredients as well.

Ingredients for Cabbage Salsa recipe

• Veggies: Green cabbage, tomatoes (we use Roma), green onion, white onion, cilantro, red onion, jalapenos (make sure they are drained if using canned, or you can use candied for a sweeter taste or fresh jalapeno).
• Pantry: Olive oil, rice vinegar
• Spice: Kosher salt, fresh ground pepper, garlic powder, cumin
• Citrus: Fresh lime (fresh is the secret ingredient!)

How do you make Mexican Cabbage Salsa?

1. Finely chop and toss all vegetables; mix together in a large bowl. Add the canned jalapenos.
2. Make the dressing: Whisk together the oil, rice vinegar, and seasoning; pour over the cabbage mixture. Salt and pepper to taste.
3. Let stand 30 minutes and enjoy with tortilla chips, on top of an entree, or as a side salad. (Or, enjoy withing 4-5 hours of making it).

How do you serve Mexican Cabbage Salsa?

• We love this salsa served on steak, chicken, or fish. Or, try it with this Baja Shrimp Tacos recipe or any tacos!
• Make it ahead and keep it fresh in the fridge (best withing 2 hours), and then enjoy with your favorite Mexican dish.
• Serve it in a Mexican-style dish, or any dish, on a big board with chips, or as a side salad.

Sandy’s tips and substitutions:

• Green cabbage is the best. But you can also use Napa cabbage for a lighter texture. Also optional to add in a little red cabbage for color.
• How to cute the cabbage: Chop or shred (then chop) the cabbage. You want small bite size pieces. Take a whole cabbage and slice it into slabs, then stacka nd cut again (first vertically and then horizontally). You’ll end up with small square cabbage pieces.
• No lime? The lime really adds a zip – but if you don’t have it, you can use lemon.
• Add more “kick” to the salad: In place of jalapenos peppers, you can use serano peppers.
• Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. The cabbage will get soggier with the dressing on, but it’s still very tasty on tacos, etc.

How to plan a Mexican potluck and serve cabbage dip!

• Set a theme. Mexican. Mexican is always a safe, easy, healthy, and delicous menu (and theme) to plan.
• Have guests commit to a course. Delegate. When it’s your potluck party, write out the menu, then assign the dishes to your friends. That way you won’t end up with 3 pans of enchiladas, or 4 7-layered bean dips! Once the responses have come in, ask several friends to each bring a main course, salad, appetizer, or dessert. Someone will always change it up at the last minute, but having some idea of what to expect makes an actual meal with courses more likely.
• Have backup dishes ready. Be prepared. As the host, I find it easier to pull together the main course and have an extra pan of enchiladas ready, which helps bridge any gap in courses, or cover not having enough food at the last minute. I also like to prepare a dish, by doubling the recipe, that can be served as a dip or a side salad, so we always DOUBLE this dip recipe.

What to serve cabbage salsa with?

You can serve this dip with anything Mexican Inspired! We love it served on a big board, especially for Taco Tuesday, with chips for happy hour! Or, double the recipe and serve on an epic taco board for Cinco de Mayo.

• Easy Taco Recipe Dinner Board [MOST POPULAR]
• Taco Tuesday Epic Fish Taco Board
• Easy Pork Carnitas Taco Board
• Crunchy Breaded Fish Sticks Taco Board
• Vegan Pita Tacos Board
• Chicken Taco Bowl Board

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Mexican Cabbage Salsa

This salsa will get better overnight as flavors meld, delicious for a dip or side salad, or served on top of an entree. Makes enough for a big party, 14-16 servings.

Course Appetizer

Cuisine Mexican

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 14

Calories 37kcal

Author Sandy Coughlin

Ingredients

• 1 head green cabbage shredded
• 4 ripe tomatoes I used grape, coarsely chopped
• 2 green onion finely chopped
• 1 small white onion coarsely chopped
• 1 small red onion coarsely chopped
• 2 bunches cilantro coarsely chopped
• 2 4 oz. cans jalapenos chopped, do not drain (or use 1 fresh chopped)
• ¼ cup olive oil
• 3 Tbsp. rice vinegar
• Kosher salt
• Fresh ground black pepper
• 1 tsp. garlic powder
• 2 tsp. cumin
• Limes

Instructions

• Finely chop and toss all vegetables together in a large bowl. Add the canned jalapenos; toss.
• Make the dressing: Whisk together the oil, rice vinegar, and seasoning; pour over the cabbage mixture. Salt and pepper to taste.
• Add 1 fresh lime squeezed (juice). Toss all together.
• Let stand 30 minutes and enjoy with tortilla chips, on top of an entree, or as a side salad. (Or, enjoy withing 4-5 hours of making it).

Notes

Reposted from May 2018

Nutrition

Calories: 37kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 56mg | Potassium: 241mg | Fiber: 3g | Sugar: 4g | Vitamin A: 414IU | Vitamin C: 30mg | Calcium: 43mg | Iron: 1mg

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For an elegant presentation for spring or Easter, learn how to make an ultimate crudité platter with this Cabbage Bowl Dip. With vibrants colors, serving veggies on a platter or making an “Easter basket” with a Spinach dip and veggies is a beautiful way to serve an appetizer. This spinach dip “red cabbage bowl” is a stunning Easter centerpiece! You can even serve our Stuffed Mini Bell Pepper Carrots on your platter!

Use our simple Spinach Dip recipe, (or buy store-bought), plus follow the step-by-step instructions on how to make a Red Cabbage Bowl (scooped out) to serve as a vessel for the dip. What a delicious way to serve a crudite platter for spring (think Easter, Mother’s Day, a spring luncheon).

The post Cabbage Bowl Dip appeared first on Reluctant Entertainer.

Enjoy this Irish Pub Salad, a delicious salad if you’re hosting a St. Patrick’s Day bash! Irish food is not all about Irish potatoes, which so many people think, although you may want to try this Irish Potato Pie recipe! Or, grab the recipes to this St. Patrick’s Day MENU!

What is the difference between an Irish Pub Salad and English Pub Salad?

The few days we enjoyed Dublin, it seemed salads were included with every meal, usually with some kind of pickled vegetable, tomatoes, eggs, and cheese.

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This recipe is ideal for Thanksgiving, Friendsgiving, or any festive gathering or potluck. Not only do they pair well with filling main courses like Cornish game hens or sausage stuffing, but the leftovers make for an easy appetizer the next day–just pop them into the airfryer.

Hot Honey Brussels Sprouts

Whether you’re hosting a holiday meal or bringing a dish to share, these sprouts are sure to steal the spotlight at the table. Oh, and with the pomegranate seeds on top – it also makes a festive Christmas dish.

Why I love this recipe

• Perfect as a Thanksgiving side dish.
• Leftovers are amazing, just pop in the air fryer and you have an appetizer in no time.
• Serve as appetizers or as a side dish. 

Gather these ingredients

• Brussels sprouts – trimmed
• Extra-virgin olive oil
• Kosher salt
• Black cracked pepper
• Hot honey – warm
• Feta cheese – crumbled
• Pomegranate seeds

How to make Hot Honey Brussels Sprouts

1. Preheat the oven to 425 degrees F.
2. Halve the smaller Brussels sprouts lengthwise and quarter the bigger ones. Toss with the oil, salt, and pepper to coat evenly. Divide the sprouts between 2 baking sheets, spreading them in an even layer.
3. Roast until crispy and dark brown, tossing once halfway through, 15-20 minutes.
4. Transfer both sheet pans of roasted sprouts to a serving bowl and lightly toss with the hot honey.
5. Top with the crumbled feta cheese and pomegranate seeds.
6. Serve and enjoy!

Tips and substitutions:

• Trim and halve the sprouts a day in advance and store them in the fridge to save time before company arrives. 
• If you’re short on time or want an even crispier texture, throw the sprouts in the air fryer at 375 degrees F for about 12-15 minutes, shaking the sprouts halfway through.
• Swap out feta for crumbled goat cheese or blue cheese.
• You can use dried cranberries if you don’t have pomegranate seeds. 

Serving suggestions

Serve Hot Honey Brussels Sprouts alongside Cornish Game Hens, loaded mashed potato casserole. Don’t forget about this pumpkin bread with cream cheese frosting for dessert!

Storage

Store any leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days. To reheat, use the airfryer or oven at 350 degrees F to restore crispness – try to avoid the microwave as the sprouts can get soggy. 

Check out these Brussels sprouts recipes while you’re here

• Waldorf Brussels Sprouts Salad
• Pancetta Roasted Brussels Sprouts
• Vegetable Au Gratin (with Brussels sprouts)
• Sheet Pan Pork Tenderloin with sprouts

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Hot Honey Brussels Sprouts

Irresistible roasted Hot Honey Brussels Sprouts, topped with feta cheese and drizzled with hot honey–the ultimate Thanksgiving side dish.

Course Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 222kcal

Author Sandy Coughlin

Ingredients

• 2 pounds Brussels sprouts trimmed
• ¼ cup extra-virgin olive oil
• ½ tsp kosher salt
• ¼ tsp black cracked pepper
• 2 Tbsp hot honey warm
• 4 ounces feta cheese crumbled
• ¼ cup pomegranate seeds

Instructions

• Preheat the oven to 425 F.
• Halve the smaller Brussels sprouts lengthwise and quarter the bigger ones. Toss with the oil, salt, and pepper to coat evenly. Divide the sprouts between 2 baking sheets, spreading them in an even layer.
• Roast until crispy and dark brown, tossing once halfway through, 15-20 minutes.
• Transfer both sheet pans of sprouts to a serving bowl and lightly toss with the hot honey. Top with the feta and pomegranate seeds. Serve immediately.

Nutrition

Calories: 222kcal | Carbohydrates: 21g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 17mg | Sodium: 448mg | Potassium: 621mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1220IU | Vitamin C: 129mg | Calcium: 158mg | Iron: 2mg

The post Hot Honey Brussels Sprouts appeared first on Reluctant Entertainer.

I love a beautiful kind of hospitality, inviting new friends to dinner, creating a simple menu with an Apple Endive Appetizer. This recipe is one of our go-to favorites, because it required very little time to make, and it’s super healthy! Set out a tray of these at any party, game day, or gathering!

Apple Endive Appetizer

One of my favorite appetizers, this endive appetizer, is so healthy, you can’t help but love it. With simple ingredients, you can have the option to drizzle honey or a balsamic glaze on top, or serve it plain. They’re also delish stuffed with walnuts and honey! This recipe has been on our blog since March 2016, so we’ve been making this for a long time.

Why I love this recipe

• It’s the ultimate fall and winter easy appetizer.
• Devoured at every party (because it’s so light and healthy).
• You can swap out the apples for pears, or add both apples and pears!

The post Apple Endive Appetizer appeared first on Reluctant Entertainer.

Every time our friends Meg and Gary come for dinner, they always ask what they can bring. Of course, it’s a simple answer now: Meg’s Winter Green Salad. A winter green salad with pears is also our favorite, but we also love crisp apples!

Meg’s Winter Green Salad

I love a good winter salad. You can serve arugula with pears, or spinach with bacon (a good Spinach Cobb salad). We also love a salad with mandarin oranges (you can keep stocked in the pantry).

Meg always brings the ingredient to our house and assembles it right in our kitchen!

Why I love this recipe

• It uses tons of winter seasonal fruit and veeggies.
• We also love this salad in the summer or actually for any season.
• It makes a great dinner party salad/
• You can make this in our epic salad bowls!

Gather these ingredients

• Fresh greens
• Celery
• Carrots
• Tomatoes
• Delicious crisp diced apples
• Dried cranberries
• Cucumber
• Sunflower seeds
• Avocados are a must!
• Pecans are always optional, but great for the holidays!

How do you make a winter green salad?

1. In a large bowl add the lettuce.
2. Layer the rest of the ingredients, ending with avocado, pecans (optional), and serving salad dressing on the side.

Tips and substitutions

• Swap out the salad greens for baby spinach.
• Use any season fruit; Winter: pears, figs, oranges, and apples). For summer: berries and peaches!
• Don’t add the avocado until ready to serve. It gets brown.
• You can make our walnut dressing that we love, or you can buy store-bought.
• We love to buy the spicy pecans or the candied pecans at Trader Joe’s, or you can make your own, or just toast them before chopping.
• Don’t toss the salad until right before serving, or you can serve dressing on the side.
• Double the recipe for a large dinner party! Serve in our EPIC SALAD BOWLS.

How to serve a Winter Green Salad

The toppings are so delish on this salad, I say serve it with a poppyseed or light vinaigrette, or even a balsamic dressing. Here’s another one of my favorite salads, Ali’s Everyday Salad Recipe, or one of my anytime of year salads: Mandarin Mixed Greens Salad Recipe.

More salad recipes you may want to try while you are here:

• Dinner party salad
• Kale Salad with Apples and walnuts
• Greenhouse Salad

Print

Meg’s Winter Green Salad

Meg's winter green salad is bright, crunchy, and packed with chopped apples, cranberries, pecans, tomatoes, avocados, and plenty of veggies! Add your favorite dressing!

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 290kcal

Author Sandy Coughlin

Ingredients

• 8 cups fresh greens chopped
• 2 celery stalks sliced
• ⅓ cup Shredded carrots
• 1 pint Cherry tomatoes
• 2 honey crisp apples diced
• ½ dried cranberries
• 1 small cucumber diced
• ⅓ cup sunflower seeds
• 2 avocados
• ½ Spicy pecans, chopped optional
• 1 cup Poppyseed dressing or a light vinaigrette or a balsamic dressing, or your favorite dressing

Instructions

• In a large bowl add the lettuce.
• Layer the rest of the ingredients, ending with avocado, pecans (optional), and serving salad dressing on the side.
• Optional to toss the dressing into the salad before serving.

Notes

Reposted from December 2019.

Nutrition

Calories: 290kcal | Carbohydrates: 18g | Protein: 4g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Cholesterol: 8mg | Sodium: 296mg | Potassium: 666mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3008IU | Vitamin C: 24mg | Calcium: 54mg | Iron: 2mg

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