Healthy Seasonal Recipes https://www.healthyseasonalrecipes.com/ Delicious Real Food Recipes Mon, 05 Dec 2022 17:42:27 +0000 en-US hourly 1 https://wordpress.org/?v=6.0.3 Crab Cakes (without Mayo) https://www.healthyseasonalrecipes.com/crab-cakes-without-mayo/ https://www.healthyseasonalrecipes.com/crab-cakes-without-mayo/#respond Mon, 05 Dec 2022 10:51:00 +0000 https://www.healthyseasonalrecipes.com/?p=52254 These healthy crab cakes without mayo are perfect for a weeknight dinner, a succulent crab cake sandwich, or to fulfill that Maryland crab cake craving!...Read More]]>

These healthy crab cakes without mayo are perfect for a weeknight dinner, a succulent crab cake sandwich, or to fulfill that Maryland crab cake craving! In just under 30 minutes, you’ll have a dense and flavorful crab cake patty ready for a special occasion or a simple last-minute feast!

healthy crab cakes on a plate beside asparagus

Why We Love This Recipe For Crab Cakes without Mayo

There’s a reason Maryland Crab Cakes have such an iconic reputation, but I wanted to play around with a recipe that didn’t require mayo so they’d come out healthier. And spoiler alert: this mayo-free recipe came out amazing! It makes cakes that are chock full of crab– not fillers! They are moist, flavorful and ultra crispy just the way a good Maryland Crab Cake should be!

Recipe Highlights

  • We used Greek yogurt instead of mayo so you still get the moisture!
  • Old Bay seasoning is the key to getting that Maryland flavor – you’ll taste the Chesapeake Bay (in a good way).
  • This recipe calls for lump or jumbo crab meat so you get plenty of chunks of crab in each bite!
  • You can eat these crab cakes as a main dish with yummy sides, or make a crab cake sandwich out of them.
  • Cooking them takes minimal effort! Just a skillet and a few minutes of your time.

Key Ingredients for This Recipe

ingredients for healthy crab cakes without mayo
  • Plain Greek Yogurt: Fat-free or low-fat
  • Seasonings: Old Bay seasoning, salt, ground pepper, celery seed.
  • Lump or jumbo crab meat: Look for pasteurized crab in the seafood section of the grocery store or supermarket.
  • Panko breadcrumbs: If you can’t find panko, regular breadcrumbs will work but you won’t get the outside of the patties crispy. 
  • Scallions: Finally diced.
  • Egg: You’ll only need the egg white.
  • Tabasco: About 5-10 dashes.
  • Avocado oil and unsalted butter: For cooking.

How to Make Crab Cakes Without Mayonaisse

mix crab cake batter and form patties

Step 1: Mix Crab Cake Base

In a large bowl, stir together the yogurt, egg white, Old Bay, salt, pepper, celery seed, and Tabasco until homogenous. Stir in the scallions, crab, and breadcrumbs and combine them into the mixture thoroughly. 

Step 2: Form Patties

With clean hands, form the crab meat mixture into 8 patties, about 3.25 ounces each. 

cook crab cakes on a skillet

Step 3: Cook Crab Cakes

Melt butter in a large non-stick skillet over medium-high heat, and then add in the olive oil. Swirl the butter and oil mixture to coat the bottom of the pan and then add the crab cake patties. Cook the cakes undisturbed, until browned on the bottom, which will take about 4 to 6 minutes. 

Step 4: Flip Patties

Flip the patties and continue cooking them until they are browned on the bottom and hot all the way through when tested with an instant-read thermometer. This should take an additional 4 minutes, but if the pan starts to smoke before the cakes are heated through, turn the heat to medium-low. 

healthy crab cakes with tartar sauce and lemon slices

FAQs and Expert Tips

Can I make these crab cakes ahead?

You can make these healthy crab cakes ahead of time by following the instructions through step 3, up to 8 hours ahead of serving. Keep them refrigerated. 

What are the best ways to reheat crabcakes?

Keep leftover crab cakes in an airtight container, in the refrigerator up to two days. Reheat your crab cakes in a lightly oiled skillet, covered, and over medium-low heat. Flip them once and cook them until heated through for about 5 minutes. They can also be microwaved to reheat by placing them on a microwave-safe plate and covering them with a paper towel. Microwave for about 1 minute and 40 seconds for two cakes on high power. 

What is the best type of crab for making crab cakes?

Look for pasteurized crab in the seafood section of the supermarket. It’s packed in clear or metal tins and is already picked and cooked. There are various types such as claw, fancy, lump, or special.  If you like big chunks of crab in your cakes, make sure to buy the Jumbo, Lump, or Special and mix the crab into the other ingredients last and use a light touch while blending it in.

Is it better to bake crab cakes or cook them in a skillet?

The best flavor and texture comes from cooking crab cakes in a skillet with a little bit of butter. It makes them crispy, golden brown and makes sure they don’t dry out. You can bake them, but that method can cause them to be dry.

Serving Suggestions

What Sauce to Serve with Crab Cakes

These are so sweet and delicious you don’t need more than a squeeze of fresh lemon juice to go with them, but if you like a sauce, there are a variety of sauces that you can serve with your crab cakes. Try my creamy dill sauce or Greek Yogurt Ranch Dressing. You can also whip up a light tartar sauce, or go for a classic cocktail sauce. For a creamy option without mayonnaise use this vegan Cajun Remoulade Sauce.

crab cakes on a sheet pan with herbs and lemon slices

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

Print
healthy crab cakes

Crab Cakes (without Mayo)


Description

These healthy crab cakes without mayo are perfect for a weeknight dinner, a succulent crab cake sandwich, or to fulfill that Maryland crab cake craving! In just under 30 minutes, you’ll have a dense and flavorful crab cake patty ready for a special occasion or a simple last-minute feast!


Ingredients

  • ½ cup plain Greek Yogurt, fat-free or low-fat
  • 1 large egg, lightly beaten
  • 2 teaspoons Old Bay seasoning 
  • ¼ teaspoon salt
  • Freshly ground pepper to taste
  • Generous pinch celery seed
  • 5 to 10 dashes Tabasco hot sauce
  • 2 scallions, finely sliced
  • 16 ounces lump or jumbo crab meat
  • ¾ cup Panko breadcrumbs
  • 2 tablespoon unsalted butter
  • 1 tablespoon avocado oil

Instructions

  1. Stir yogurt, egg white, Old Bay, salt, pepper, celery seed and Tabasco in a large bowl. Stir in scallions, crab and breadcrumbs and combine thoroughly.
  2. Form crab meat into 8 patties with clean hands, about 3.25 ounces each (or a generous ¼ cup.) 
  3. Melt butter in a large non-stick skillet over medium-high heat. Add in oil, swirl the butter mixture to coat the bottom of the pan and add the cakes. Cook the cakes undisturbed until browned on the bottom, 4 to 6 minutes. 
  4. Flip cakes and continue cooking until browned on the bottom and hot all the way through when tested with an instant read thermometer, about 4 minutes. If the pan starts to smoke before the cakes are heated through, turn the heat to medium-low.

Notes

Ingredient Note: Look for pasteurized crab in the seafood section of the supermarket. It is packed in clear or metal tins and is already picked and cooked. There are various types such as claw, fancy, lump or special.   If you like big chunks of crab in your cakes, make sure to buy the Jumbo, Lump or Special and mix the crab into the other ingredients last and use a light touch when blending it in.

Make Ahead: Prepare through step 3 up to 8 hours ahead. Keep refrigerated.

Reheating: Reheat crab cakes in a lightly oiled skillet, covered, over medium-low heat. Flip once and cook, until heated through, about 5 mins. Can be microwaved to reheat. Place on a microwave safe plate and keep covered (with a paper towel.) Microwave for about 1 minute 40 seconds for 2 cakes on high power.

  • Prep Time: 15 mins
  • Active Time: 25 mins
  • Cook Time: 10 mins
  • Category: Main Course
  • Method: Stove Top
  • Cuisine: Seafood

Nutrition

  • Serving Size: 2 cakes
  • Calories: 244
  • Sugar: 1 g
  • Fat: 12 g
  • Carbohydrates: 9 g
  • Fiber: 1 g
  • Protein: 25 g

Keywords: Crab Cake Recipe No Mayo, Crab Cake Recipe Without Mayo, Crab Cakes No Mayo, Crab Cakes Without Mayo, crab cakes recipe healthy, healthy crab cake recipe, healthy crab cakes recipe

]]>
https://www.healthyseasonalrecipes.com/crab-cakes-without-mayo/feed/ 0
Crispy Pan Seared Salmon https://www.healthyseasonalrecipes.com/crispy-pan-seared-salmon/ https://www.healthyseasonalrecipes.com/crispy-pan-seared-salmon/#respond Thu, 01 Dec 2022 10:45:00 +0000 https://www.healthyseasonalrecipes.com/?p=52213 I have been preparing Pan Seared Salmon this way– crispy on the outside and buttery soft and flaky on the inside– since I was a...Read More]]>

I have been preparing Pan Seared Salmon this way– crispy on the outside and buttery soft and flaky on the inside– since I was a culinary student more than twenty years ago. It was a top request with my personal chef clients. It is also a simple cooking technique I go to again and again for entertaining or just for a quick dinner in under 20 minutes. And I am sharing just how simple it is to prepare at home today.

the salmon on a white plate with lemons and green beans

Perfect Restaurant-Style Salmon

Whether it’s when I want a restaurant-quality main course to really wow guests or when I only have a few minutes to make a weeknight meal, I return to this simple pan-cooked salmon filet recipe. Like my Crispy Skin Chicken, it is as much of a go-to recipe as it gets in my kitchen.

I learned how to cook salmon this way, a simple pan-fried technique when I was training in culinary school, and later perfected it as a line cook while working in restaurants. And now the secret is out: It is shockingly simple to make even at home!

Getting super crispy golden brown salmon only requires minimal ingredients (salt, black pepper, oil and salmon), a knife (to remove the salmon skin) and a hot frying pan. Once you try it once or twice you won’t even need the recipe anymore.

Squeeze on some lemon juice, or top with creamy dill sauce and it is the perfect building block to a healthy meal when paired with green beans, shaved brussels sprouts salad, roasted asparagus or pair with wild rice salad for a festive meal.

Ingredient Notes

the ingredients on a marbled board
  • Salmon: You’ll want a nice big 1 1/2-pound boneless filet of center-cut salmon for this recipe. Here’s how to know which kind of salmon to buy. Make sure to remove the pin bones (use needle nose pliers for this)and cut the skin off (watch my video to see how, or ask your butcher to do it for you.)
  • Coarse Kosher Salt and Pepper: For cispy crust use coarse kosher salt. I like Diamond Crystal brand. It is lower in sodium than Morton kosher salt and easy to sprinkle. Read more about kosher salt here.
  • High Heat Cooking Oil: You’ll need a cooking oil that can withstand high heat. I use avocado oil, organic canola oil or grapeseed oil for high-heat cooking. Do not use extra-virgin olive oil for high heat cooking.

Step-By-Step Instructions

heating the oil in the pan and seasoning the salmon

Step 1: Heat Pan

Heat oil in a large cast-iron skillet over medium-high heat. Note we think a cast-iron skillet is best for cooking salmon. Do not use a non-stick skillet as these types of pans are not rated to cook at such high temperatures or make sure your nonstick skillet can reach temps over 400 degrees F.

Tip: if you have a fume hood turn it on high, cooking fish in a hot skillet always makes a bit of smoke!

Step 2: Season Salmon

Meanwhile, pat your salmon dry and sprinkle salt and pepper all over the salmon.

the salmon before and after it is flipped

Step 3: Cook First Side

Lay salmon filet skinned-side up in the hot oil. Let cook, undisturbed until browned and crispy along the bottom edge, and the flesh is turning opaque about halfway up the side of the filet, 4 to 6 minutes, depending on the thickness of the fillets. Cooking time will vary depending on the thickness of the salmon.

You always want to cook the flesh side first because it will have the prettiest, most crispy edge. When cooking in the restaurant world this is known as searing presentation side down. The skinned side is not as attractive and won’t be as crispy.

Step 4: Use Carry-Over Heat To Finish Cooking on the Second Side

Flip the salmon over and remove the skillet from the heat. Allow the salmon to remain in the hot skillet to allow the carry-over heat to continue cooking the other side until cooked to the desired temperature, 2 to 3 minutes. An instant-read thermometer inserted in the center of the filet will be 125 degrees F when the fish is cooked to medium doneness.

the seared salmon in the skillet

FAQs and Expert Tips

Serving Suggestions

We serve topped with our Dill Sauce or lemon slices and fresh herbs. My French Lentils with Bacon and Vinaigrette is an all-time favorite pairing with cispy-seared salmon. With it, I like sauteed swiss chard on the side.
If serving for company serve with my Make-Ahead Ginger Green Beans and this easy Brown Rice Salad with cranberries, nuts and citrus.
For a weeknight meal use it to top off Tuscan Kale Caesar or serve with lemon garlic broccoli and steamed potatoes with herbs.

Make Ahead

If you want to prep this ahead for the company, my favorite way to do this is searing on side one and then flipping the presentation side up onto a sheet pan lined with parchment. You can do this up to an hour ahead. Then before serving. Bake them on the sheet pan at 450 degrees (preferably with convection) until the center of the salmon reaches 125 degrees F when tested with an instant-read meat thermometer. The bottoms won’t be crispy, but it is a great stress-free way of cooking them in the oven for company.

How To Avoid Sticking

The key to avoiding salmon sticking to your pan is to preheat it very well before adding the salmon. Dry the salmon off before adding on the salt and pepper as moisture can cool down the cooking surface and cause sticking.
The salmon filets should sizzle when you place it in the hot oil. Then do not touch it at all. If you try to flip it too soon it will not release from the pan. Use a very thin fish spatula and make sure to wiggle it between the hot cooking surface and the salmon. If it is stuck, let it sit for a minute longer and try again. If your pan is good and hot it should release without any sticking. Then you’ll know it is time to flip it.

What to do with leftover salmon?

Store leftover salmon in an airtight container in the refrigerator for one day. Leftover salmon is wonderful served cold and flaked over a salad. Sub it in for chicken in my Healthy Cobb Salad or add it on top of French Bistro Brunch Salad. To reheat, place a single filet on a microwave-safe plate. Place a paper towel over it to keep it from splattering. Microwave on 50% power for one minute. Test to see if it is heated through with a thermometer. Continue heating as necessary in 30-second intervals on 50% power until just warmed through. Avoid overheating as the natural oils will cook out of the salmon and it will become dry.

Can I make this with the skin on?

Yes you can. Make sure to remove any scales before seasoning and cooking the fish. Pat salmon dry with a paper towel before cooking for super crispy skin. For the crispiest skin, cook it skin side down first. Or if you do not plan to eat the skin you can leave it on for cooking (start with it skin-side up) and then once it is done cooking, slide the skin off and discard.

What Is The Best Salmon For Sauteeing?

Not long ago, ifyou had asked me what the best kind of salmon for making pan-seared salmon I would have told you to use wild salmon, but that has changed. Due to wild salmon population declines in the Pacific and innovations in aquaculture, my answer is more nuanced today.

Now I would tell you that some farmed salmon is better than wild salmon. The key is to use the Seafood Watch guide provided by the Monterey bay Aquarium to see which is currently recommended.

Currently, I suggest that if you can find a “Best Choice” farmed Atlantic salmon use it because it is more delicious, thicker and fattier, than wild salmon when pan-seared over high heat.

In the wintertime wild salmon, like coho or sockeye is almost always frozen and it is not as buttery or thick as fresh salmon. It can also dry out when cooked at the hot temps needed to get it really crispy. In the summer, Wild King Salmon from Alaska is amazing, thick and fatty and worth seeking out for a special occasion and works very well for this recipe.

the salmon with shaved brussels sprout salad with kale on a white plate

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

Print

Crispy Pan Seared Salmon


Description

This 15 minute recipe for Crispy Pan Seared Salmon is perfectly browned and crisp on the outside and tender and just cooked on the inside. It only requires a few basic ingredients but yields restaurant-quality salmon every time!


Ingredients

  • 2 teaspoons high heat cooking oil such as grapeseed or avocado
  • ¾ to 1 teaspoon coarse kosher salt *see note
  • ¼ teaspoon ground black pepper
  • 1 ½ pounds center-cut boneless salmon filet, skin removed *See note

Instructions

  1. Heat oil in a large cast-iron skillet over medium-high heat.
  2. Meanwhile, sprinkle salt and pepper all over the salmon.
  3. Lay salmon filet skinned-side up in the hot oil. Let cook, undisturbed until browned and crispy along the bottom edge, and the flesh is turning opaque about halfway up the side of the filet, 4 to 6 minutes, depending on thickness.
  4. Flip salmon over and remove the skillet from heat. Allow the salmon to remain in hot skillet to allow the carry-over heat to continue cooking the other side until cooked to the desired temperature, 2 to 3 minutes. An instant-read thermometer inserted in the center of the filet will be 125 degrees when the fish is cooked to medium doneness.

Notes

Ingredient Note

If using Diamond Kosher salt you can use up to 1 teaspoon to season the fish. For Morton use only ½ to ¾ teaspoon as it is higher in sodium.

To Remove Skin

To remove the salmon skin, place the salmon filet skin side down on the cutting board. Slide a Chef’s knife between the flesh and the skin but not through the skin. You’ll have to hold your knife almost perpendicular to the cutting board. With gentle sawing motion and downward pressure, grasp the skin with your non-dominant hand and pull firmly against the pressure of the knife. Work your way to the far end of the filet.

  • Prep Time: 5 mins
  • Cook Time: 8 mins
  • Category: Main Course
  • Method: Stove Top
  • Cuisine: American

Nutrition

  • Serving Size: 6 ounces
  • Calories: 260
  • Sugar: 0 g
  • Fat: 17 g
  • Saturated Fat: 4 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 23 g

Keywords: Pan seared salmon, seared salmon, sauteed salmon, pan fried salmon

]]>
https://www.healthyseasonalrecipes.com/crispy-pan-seared-salmon/feed/ 0
Creamy Dill Sauce For Salmon https://www.healthyseasonalrecipes.com/creamy-dill-sauce-for-salmon/ https://www.healthyseasonalrecipes.com/creamy-dill-sauce-for-salmon/#respond Thu, 01 Dec 2022 10:43:00 +0000 https://www.healthyseasonalrecipes.com/?p=52258 Your tastebuds are about to be rocked by this bright and creamy Dill Sauce for Salmon. It takes less than 5 minutes to stir together...Read More]]>

Your tastebuds are about to be rocked by this bright and creamy Dill Sauce for Salmon. It takes less than 5 minutes to stir together and is the perfect complement to salmon.

creamy dill sauce over salmon

Why This Recipe is a Keeper

Once you taste this Creamy Dill Sauce For Salmon recipe (and learn that it only takes 5 minutes to make), you’ll know immediately that it is a keeper. And by keeper I mean KEEP it in your back pocket whenever you want to doll up Seared Salmon, Salmon Cakes, other seafood (like my Pan Fried Fish or Crab Cakes) and even poultry or steak! It has a wide diversity of uses and is so simple to whip together!

This Dill Cream Sauce takes simply prepared protein and turns it into a wow-worthy gourmet experience in no time!

Key Ingredients

dill lemon grek yogurt and the other ingredients on a white table with text overlay
  • Plain Greek Yogurt: Salmon and dairy are a traditional culinary pairing but since salmon is on the rich side, it doesn’t need a lot of additional fat. To make this sauce lighter I used plain Greek yogurt. Non-fat or whole milk both work equally well.
  • Mayonnaise: I added in 1/4 cup of mayonnaise for just the right balance of taste and richness and to give the sauce a classic tartar-like taste without becoming heavy or overpowering.
  • Lemon Juice: The acidity of the lemon is essential to balance the fish. You can also use white wine vinegar or rice vinegar (don’t use seasoned rice vinegar as that also contains sugar and salt.)
  • Fresh Dill: The fresh herbaceous taste of dill and salmon are a match made in heaven.
  • Shallot: Finely mince your shallot to give this sauce a slight allium taste. You can sub in a small clove of garlic that’s been grated on a Microplane grater if you do not have shallot.
  • Capers: These are optional, but I love the way they make the dill sauce reminiscent of remoulade sauce. Chop them finely for a finer and less obtrusive texture.
  • Whole Grain Mustard: Whole grain mustard is a coarse and rustic mustard where the mustard seeds are still whole or just cracked. You can buy it in the mustard section of most large supermarkets. Maille and Pommery are two common brands.
  • Salt and Pepper: to season.

How To Make Creamy Dill Sauce For Salmon

stir mayonnaise, lemon and greek yogurt first then add in the chunkier ingredients

Step 1: Whisk Yogurt, Mayo and Lemon Until Smooth

Whisk yogurt, mayonnaise and lemon juice until smooth.

Step 2: Stir in the Remaining Ingredients

Whisk in dill, shallot, capers (if using), mustard and salt. Season with pepper. Chill or serve immediately.

creamy dill sauce in a white bowl

Expert Tips and FAQs

How long does cream sauce with fresh dill last?

This creamy dill sauce can be made three days in advance. Store in a jar or airtight container. Keep leftovers for five days. Stir well before serving. Discard if there are any obvious signs of spoilage.

Can I use dried dill instead of fresh dill?

In a pinch, dried dill can be subbed. Use 2 teaspoons. Though if at all possible try to use fresh dill as it is the prominent flavor and really shines in this recipe!

What does dill cream sauce go with?

This sauce is great with salmon and other fresh fish. We love it, especially with chilled poached salmon or other fish. Serve with smoked salmon or smoked trout on bagels or rye toasts. It is a terrific alternative to tartar sauce to accompany other seafood dishes.

Variations To Try

  • Instead of dill and shallot, use a blend of tarragon, chives and chervil. This classic combo known as fines herbs has a slightly anise or licorice flavor and is wonderful with seafood.
  • Omit the capers and add a tablespoon of prepared horseradish. This is particularly great with beef!
  • Use Creme Fraiche or sour cream instead of Greek Yogurt for a more rich and decadent sauce.
  • Add a generous amount of cracked black pepper for a bit of a kick!

Favorite Salmon Recipes

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

Print
the dill sauce in a small mixing bowl with a whisk

Creamy Dill Sauce For Salmon


Description

Simple to prepare but BIG on flavor, this creamy dill sauce will be your new go-to sauce recipe for salmon. It can also be paired with other fish, seafood, poultry and beef!


Ingredients

  • ¾ cup plain Greek yogurt, fat-free, low-fat or whole
  • ¼ cup mayonnaise
  • 1 tablespoon lemon juice (or white wine vinegar)
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon finely minced shallot
  • 1 tablespoon finely chopped capers, optional
  • 1 teaspoon coarse or whole grain mustard
  • ¼ teaspoon salt, or to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Whisk yogurt, mayonnaise and lemon juice until smooth.
  2. Whisk in dill, shallot, capers (if using), mustard, salt and pepper. Chill or serve immediately.

Notes

Make Ahead and Leftovers

This creamy dill sauce can be made three days in advance. Store in a jar or airtight container. Keep leftovers for five days. Stir well before serving. Discard if there are any obvious signs of spoilage.

  • Prep Time: 5
  • Cook Time: na
  • Category: Sauce
  • Method: No cook
  • Cuisine: American

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 51
  • Sugar: 0
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 1 g
  • Fiber: 0
  • Protein: 1 g

Keywords: dill sauce for salmon, dill cream sauce, dill sauce, cream sauce for salmon

]]>
https://www.healthyseasonalrecipes.com/creamy-dill-sauce-for-salmon/feed/ 0
Crab Stuffed Portobello Mushrooms https://www.healthyseasonalrecipes.com/crab-stuffed-portobello-mushrooms/ https://www.healthyseasonalrecipes.com/crab-stuffed-portobello-mushrooms/#comments Mon, 28 Nov 2022 10:45:00 +0000 https://www.healthyseasonalrecipes.com/?p=50386 Whether you’re entertaining or making these Crab Stuffed Portobello Mushrooms for a weeknight dinner, this recipe will not disappoint. With 15 minutes of prep time,...Read More]]>

Whether you’re entertaining or making these Crab Stuffed Portobello Mushrooms for a weeknight dinner, this recipe will not disappoint. With 15 minutes of prep time, they are an easy, healthy and festive main course for a special occasion.

a slice taken out of a crab stuffed portobello mushroom on a plate beside lettuce

Why We Love This Recipe For Crab Stuffed Portobello Mushrooms

I am always looking for an excuse to add crab to the menu. I am that girl who brings crab dip to a party or orders crab cakes at a restaurant. If you are a crab lover too, you’ll love these easy Crab-Stuffed Portobello Mushrooms!

Recipe Highlights

  • This is a great recipe for entertaining!
  • This recipe can easily be doubled to serve 8.
  • Can be prepped ahead of time
  • It’s also easy and fast enough for a weeknight dinner
  • It’s only 300 calories per mushroom, so it’s a nice new low-cal recipe to try. 
  • These stuffed mushrooms can also be adapted to be low-carb with the substitution of keto breadcrumbs.
  • Did we mention it takes only 15 Mins of prep time?

Key Ingredients For This Recipe

crab meat, pimentos, panko, portobello mushrooms, cream cheese, and more ingredients to make stuffed portobellos

Crab Meat

Look for pasteurized jumbo, lump or fancy crab in the seafood section of the supermarket. It is packed in clear or metal tins and is already picked and cooked.

Reduced Fat Cream Cheese

one third less fat neufchatel cheese

To bind the crab meat filling together, I used reduced-fat cream cheese. A note here: the packaging is confusing because it does not actually say that it is cream cheese. It says Neufchatel and that it has 1/3 less fat than regular cream cheese.

To make things even more confusing, Neufchatel from France is a totally different thing and you do not want to use it. It has a bloomy rind, like Brie.

Feel free to use full-fat cream cheese instead. It adds about 30 calories per serving. Just bring it to room temperature before beating it in the mixing bowl with the seasonings.

Portobello Mushrooms

Try to pick four equally-sized large portobello mushrooms. Check the gills to see if they’re fresh by looking for a paper-thin layer of white cap. The perfect mushrooms will be damp and springy but not overly moist, mushy, or dried out.

Seafood Seasoning

We use Old Bay for this recipe and therefore don’t add any additional salt. For generic or low-sodium seafood seasonings, you may need up to ¼ teaspoon salt to season the filling.

If you’re not sure, in step 2 once you beat the cream cheese and seasoning, taste a small amount. If it tastes salty, do not add any additional salt (the crab is naturally salty too.)

Jarred Roasted Red Peppers or Pimentos

Roasted red peppers and pimentos are not the exact same thing, but you can use either for this recipe. Drain and chop them finely.

Scallions or Green Onions

You’ll need two scallions or green onions and slice them thinly.

Panko

This goes in the filling and on top to make a crunchy breadcrumb topping. To make this recipe low carb, use keto breadcrumbs like these Italian Herb Cheese Crumbs, but do not add any additional salt. If you use a keto breadcrumb alternative, look for a low-sodium seafood seasoning. You can also sub in gluten-free panko.

Step By Step Instructions To Make This Recipe

scrape gills out of mushrooms and mix together the cream cheese filling

Step 1: Preheat and Prep Mushrooms

Preheat your oven to 425 degrees F and coat a 9×13 baking dish with cooking spray. Break the stems off of the portobello mushrooms and scrape the gills out of them with a spoon. Wipe the caps with a damp paper towel, and then lay them gilled side up in the dish before setting them aside.

Step 2: Combine Cream Cheese Mixture

Beat cream cheese, Old Bay, salt and Tobasco with an electric mixer on medium-low until the mixture is creamy and the seasonings are fully incorporated into the cream cheese. Add egg white and then beat again to continue to combine.

add more ingredients along with crab meat to the cream cheese filling and mix

Step 3: Add Additional Filling Ingredients

Add the scallions, breadcrumbs, parmesan and red pepper to the cream cheese mixture and mix it on low until everything is combined.

Step 4: Add Crab

Stir the crab, gently by hand, into the cream cheese mixture until it’s just incorporated.

fill the mushroom caps with the crab and cream cheese filling and then sprinkle panko mixture on top

Step 5: Fill Mushrooms

Scoop the crab and cream cheese filling into the mushrooms, dividing evenly.

Step 6: Add Toppings

Stir the remaining 3 tablespoons of panko with butter and paprika until the breadcrumbs are evenly moistened and reddish orange. Sprinkle the breadcrumb mixture over the mushrooms, and finish by sprinkling them with the remaining 1 tablespoon of parmesan.

sprinkle parmesan cheese and garnish with scallions

Step 7: Bake and Garnish

Bake the mushrooms until they are soft, the filling is heated through, and the topping is browned, which should take around 30 to 32 minutes. Let the mushrooms cool for 5 to 10 minutes, and then top them with additional scallions before serving (if desired). Enjoy!

crab stuffed portobello mushroom caps topped with crunchy panko and scallions

FAQs and Expert Tips

Can these stuffed mushrooms be frozen?

No, they can’t be frozen because the mushrooms become watery. They’ll have an unpleasant spongey texture. On the plus side though, the filling can be mixed and frozen for up to 1 month! Stir it well before scooping into the mushrooms.

Can you use this filling for smaller mushrooms?

Absolutely! They’d make a fantastic appetizer. For the smaller mushrooms, just bake at 375 degrees for 18 to 20 minutes.

How far ahead of time can these mushrooms be prepped?

The filling and the portobellos can be prepared up to one day ahead. Keep them both separately in an air-tight container. Stuff the mushrooms, add the topping and bake just before serving. 

 What Goes With Crab Stuffed Mushrooms?

Additional Mushroom Recipes To Try

crab stuffed mushroom on a plate with lettuce and a fork and knife

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

Print

Crab Stuffed Portobello Mushrooms


Description

These Crab Stuffed Portobello Mushrooms are easily prepped and on the table in 30 minutes. Whether you’re entertaining or making them for a weeknight dinner, these mushrooms will not disappoint. Pair the stuffed mushrooms with a light salad or roasted veggies to complete this low calorie meal!


Ingredients

4 large Portobello mushrooms

4 ounces reduced-fat cream cheese (Neufchatel), softened

1 1/2 teaspoons seafood seasoning blend such as Old Bay* ingredient note

¼ teaspoon salt, optional* see ingredient note

Freshly ground pepper to taste

5 to 10 dashes of Tabasco hot sauce

1 egg white

2 scallions, finely sliced, plus more for garnish

½ cup Panko breadcrumbs, plus 3 tablespoons, divided (gluten-free if desired)

½ cup grated Parmesan cheese, plus 1 tablespoon, divided

2 tablespoons finely chopped jarred and drained roasted red pepper or pimento

8 ounces lump or jumbo crab meat

1 tablespoon melted salted butter

1/8 teaspoon paprika


Instructions

  1. Preheat oven to 425 degrees F. Coat a 9 by 13 baking dish with cooking spray. Break stems off portobello mushrooms. Scrape gills out of them with a spoon. Wipe caps with a damp paper towel. Lay gilled side up in the dish. Set aside.
  2. Beat cream cheese, Old Bay, salt and Tabasco with an electric mixer on medium-low until creamy and the seasonings are fully incorporated into the cream cheese. Add egg white and beat again to combine.
  3. Add scallions, ½ c breadcrumbs, ½ Parmesan and red pepper and mix on low until combined. 
  4. Stir crab, gently by hand into the cream cheese mixture until just incorporated.
  5. Scoop the filling into the mushrooms, dividing evenly.
  6. Stir the remaining 3 tablespoons panko with butter and paprika until the breadcrumbs are evenly moistened and reddish orange. Sprinkle over the mushrooms. Sprinkle with the remaining 1 tablespoon Parmesan.
  7. Bake the mushrooms until they are soft, the filling is heated through and the topping is browned, 30 to 32 minutes. Let cool 5 to 10 minutes. Top with additional scallions before serving, if desired.

Notes

Note About Seafood Seasoning

We found that the amount of sodium varied by brand. If using Old Bay, do not add any additional salt or do so to taste. For generic or low-sodium seafood seasonings, you may need up to ¼ teaspoon salt to season the filling. If you are not sure, in step 2 once you beat the cream cheese and seasoning, taste a small amount. If it tastes salty, do not add any additional salt (the crab is naturally salty too.)

Make Ahead

The filling can be made up to 1 day ahead. The portobellos can be prepared up to 1 day ahead. Keep both separately in an air-tight container, stuff, top and bake just before serving. 

Leftovers 

These mushrooms can be reheated in the microwave for 90 seconds per mushroom. They do not freeze well as the mushroom becomes watery and has an unpleasant spongey texture.

Low Carb Option

You can use a keto breadcrumb product to make this a keto-friendly recipe, but do not add any additional salt and look for a low-sodium seafood seasoning. 

  • Prep Time: 15
  • Active Time: 15 mins
  • Cook Time: 30 mins
  • Category: Main Course
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 mushroom
  • Calories: 236
  • Sugar: 3 g
  • Fat: 11 g
  • Carbohydrates: 13 g
  • Fiber: 1 g
  • Protein: 21 g

Keywords: healthy crab stuffed portobello mushroom, crab stuffed portobello mushroom, crab stuffed portobello mushrooms, healthy crab stuffed portobello mushrooms

]]>
https://www.healthyseasonalrecipes.com/crab-stuffed-portobello-mushrooms/feed/ 10
Healthy Hot Crab Dip https://www.healthyseasonalrecipes.com/healthier-hot-crab-dip/ https://www.healthyseasonalrecipes.com/healthier-hot-crab-dip/#comments Fri, 18 Nov 2022 11:50:00 +0000 https://www.healthyseasonalrecipes.com/?p=15236 This spicy creamy Hot Crab Dip is a fantastic healthier appetizer to share for Thanksgiving, Christmas, New Year’s Eve or game day! It may be...Read More]]>

This spicy creamy Hot Crab Dip is a fantastic healthier appetizer to share for Thanksgiving, Christmas, New Year’s Eve or game day! It may be lighter than a traditional crab dip made with lots of mayo, but I assure you this one will blow the doors off any hot crab dip you’ve tried before! It is packed with sweet delicious crab, spicy Sriracha, lemon zest, scallions and spices. It’s even good served cold!

overhead view of the dip with a hand dipping a cracker into it

I originally shared this hot crab dip on January 19th, 2019. I have updated some of the content to share it with you again today.

Why You’ll Love This Hot Crab Dip Recipe

In my first cooking job as a prep cook, one of my tasks was to make sure the restaurant was well-stocked with crab dip. The version at the pub consisted of two giant bricks of softened cream cheese, a couple packages of mock crab, Parm, scallions, Old Bay and sour cream. It made an enormous amount but we sold boat loads of it because folks loved it!

I loved the creamy texture, the sweet crab and the Old Bay seasoning all mixed together, baked and then served with crackers. It was the perfect appetizer to share with friends. Don’t worry, today’s recipe is more appropriately portioned for making in a home kitchen, and it is much healthier than the one I just described!

Recipe Highlights

  • Today’s version of crab dip is loaded with fresh crab, because like a good crab cake, crab dip should be more about the crab than the fillers.
  • The sweet crab is perfectly seasoned with Old Bay, Sriracha and fresh lemon zest and juice.
  • I have lightened it up with lower-fat cream cheese and only a few tablespoons of Parmesan. But it is still supremely delicious.
  • I can attest it is even good cold!
  • It can also be made ahead so it is great for entertaining!

Serve it warm with crackers and get ready for the rave reviews to start pouring in. This hot crab dip is a real crowd-pleaser. Serve it for a Thanksgiving appetizer, Christmas, New Year’s or game day.

The yogurt made this crab dip so much lighter! Perfect for a Friday night in with the husband after a long work week. I will be making this recipe again.

~Diane

Ingredient Notes

the crab dip ingredients

Reduced Fat Cream Cheese

This recipe starts with reduced-fat cream cheese also called Neufchatel. (See packaging above.) It has 1/3 less fat than regular cream cheese, but with all of the other ingredients, you don’t miss the extra fat.

Mayonnaise And Greek Yogurt

I only used 3 tablespoons of mayonnaise (some recipes for crab dip call for a full cup!) Instead I added in 2/3 cup low-fat plain Greek yogurt- which keeps the dip creamy but adds far fewer calories.

Seasonings

Here’s where we drive to flavor town with reckless abandon. Lemon zest, check! Old Bay, check! Parm, check! Sriracha, double check!

Fresh Crab

To all of the deliciousness, I just described you’ll be adding in a whole pound of crab meat. Suffice it to say- there is nothing “mock” about this Hot Crab Dip recipe. Find pasturized crab meat in the refrigerated section of the seafood department. Make sure to pick through to remove any pieces of shell or hard cartilage.

How To Make Hot Crab Dip

coating the baking dish with cooking spray and the cream cheese and seasoning mixture

Step 1: Preheat Oven and Prep Baking Dish

Preheat oven to 350 degrees F. Coat a 4 cup baking dish or skillet with cooking spray.

Step 2: Mix Cream Cheese With Seasonings

Beat cream cheese in a large bowl with an electric mixer until smooth, about 15 to 30 seconds. Add Greek yogurt, a little at a time and mix until evenly incorporated. Add in mayonnaise, sriracha, old bay seasoning, lemon zest and lemon juice. Beat to combine.

mix the crab in by hand and putting in the baking dish

Step 3: Stir Crab in By Hand

Stirring by hand, add in scallions, crab meat and 2 tablespoons Parmesan.

Step 4: Bake the Dip

Transfer to the prepared baking dish. Top with the remaining 2 tablespoons Parmesan cheese. Bake until hot, 20 to 25 minutes. Sprinkle with scallions if using. Serve the dip with crackers.

the baked crab dip on a cutting board with crackers around it

FAQs and Expert Tips

What kind of crab should I use for dip?

Unless you buy live crabs, whether in the shell or picked, crab is cooked and ready to eat. Usually, pasteurized crab meat is sold in sealed cans or plastic jars. There are various types such as claw, fancy, lump or special. In the case of this recipe, since the crab is mixed together with the other ingredients, you do not need to spring for the fancy or lump type. I would choose the least expensive option.

Do I have to bake it?

No, because the crab is fully cooked and ready to eat you can eat this dip without baking it. In fact I like it just as much when it is served cold! It is great with celery sticks and veggies for a lighter option!

What is crab dip served with?

We always have it with crackers, but it is also great with crostini or raw vegetables.

Is crab dip low-carb?

Yes! Serve it with low-carb dippers such as cheese crisps and low carb veggies.

Can this be made ahead?

Prepare the dip and place it in the baking dish. Cover and refrigerate up to 24 hours. Bake covered with foil for 15 minutes. Then uncover and continue baking until hot all the way through.

More Dips To Try

If you haven’t tried my Roasted Garlic Hummus recipe, that’s another one to try!

This Spinach Dip is naturally gluten-free and has only 7 ingredients in it! 

Do you love crab? Make sure to check out our Crab Stuffed Portobello Mushrooms. They’re a festive entree to serve for special occasions and a great make-ahead for entertaining.

crab dip closeup with a cracker dipping in

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

Print
hot crab dip on a cracker

Healthy Hot Crab Dip


Description

This spicy creamy Hot Crab Dip is a fantastic healthier appetizer to share for with friends and family! It is packed with sweet delicious crab, spicy Sriracha, lemon zest, scallions and spices. It’s even good served cold!


Ingredients

  • 8 ounces reduced-fat cream cheese (neufcatel), softened
  • 2/3 cup plain low-fat Greek yogurt
  • 3 tablespoons mayonnaise
  • 1 tablespoon plus 1 teaspoon sriracha
  • 2 teaspoons old bay seasoning
  • 1 teaspoon lemon zest plus 1 tablespoon lemon juice
  • 16 ounces pasteurized crab meat, picked
  • 4 scallions, chopped plus more for garnish if desired
  • 4 tablespoons Parmesan cheese, divided
  • 15 oz Crackers, for serving

Instructions

  1. Preheat oven to 350 degrees F. Coat a 4 cup baking dish or skillet with cooking spray.
  2. Beat cream cheese in a large bowl with an electric mixer until smooth, about 15 to 30 seconds. Add Greek yogurt, a little at a time and mix until evenly incorporated. Add in mayonnaise, sriracha, old bay seasoning, lemon zest and lemon juice. Beat to combine.
  3. Stirring by hand, add in scallions, crab meat and 2 tablespoons Parmesan. Transfer to the prepared baking dish. Top with the remaining 2 tablespoons Parmesan cheese.
  4. Bake until hot, 20 to 25 minutes. Sprinkle with scallions if using. Serve the dip with crackers.

Notes

To Make Ahead: prepare through step 3. Cover with foil and refrigerate up to 24 hours in advance. Bake covered, 15 minutes. Remove foil, and continue baking until hot all the way through.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: appetizer
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 2 tablespoons dip and 5 crackers
  • Calories: 91
  • Fat: 3 g
  • Carbohydrates: 10 g
  • Fiber: 1 g
  • Protein: 5 g

Keywords: Crab Dip,Healthy Crab Dip

]]>
https://www.healthyseasonalrecipes.com/healthier-hot-crab-dip/feed/ 26
Baked JalapeƱo Artichoke Dip https://www.healthyseasonalrecipes.com/baked-jalapeno-artichoke-dip/ https://www.healthyseasonalrecipes.com/baked-jalapeno-artichoke-dip/#comments Thu, 17 Nov 2022 10:45:00 +0000 https://www.healthyseasonalrecipes.com/?p=51919 This warm and cheesy baked Jalapeño Artichoke Dip is the perfect crowd-pleasing appetizer to share with your family and friends during the holiday season. This...Read More]]>

This warm and cheesy baked Jalapeño Artichoke Dip is the perfect crowd-pleasing appetizer to share with your family and friends during the holiday season. This hot dip is also great for a family gathering or snacking on game day.

overhead angle of the dip with a scoop take out and crostini

Why We Love Baked Jalapeño Artichoke Dip

In my family, hot baked jalapeno artichoke dip is a tradition for the holidays and family gatherings. When that bubbling dish of cheesy goodness comes out of the oven, we wait patiently for it to cool a little bit then gather around and dig into this spicy baked dip with abandon. It is the perfect crowd-pleasing appetizer!

Today’s recipe is my Healthy Seasonal Recipes take on the classic spicy artichoke dip. Like my Healthy Hot Crab Dip, this recipe is a little lighter. But it is still loaded with cheesy, jalapeño pepper and artichoke goodness! It is perfect for game day, Thanksgiving, Christmas or New Year’s Eve.

Serve it with crostini, freshly sliced baguette, crackers or tortilla chips. You can even serve it with raw veggies like celery and carrot sticks.

Recipe Highlights

  • Loaded to the max with a whole pound of artichokes!
  • Can be prepped ahead for an easy entertaining option.
  • Can be adapted to be less spicy to suit your taste preference.
  • Lighter and lower in fat but still cheesy, creamy and satisfying tasting.
  • This is vegetarian, keto-friendly, and gluten-free too!

Ingredient Notes

the ingredients with labels on a white table
  • Cream Cheese: Look for 1/3 Less Fat Cream Cheese (Neufchatel)
  • Parmesan Cheese: You’ll need one cup of grated Parmigiano Reggiano cheese.
  • Jack Cheese or Part-Skim Mozzarella: Either is fine but the part-skim is lower in fat if you are looking for a slightly lower calorie option. {If you are on a sodium-restricted diet, use Alpine Lace or Swiss cheese for a lower sodium option.}
  • Jalapeños: You’ll need 1/3 to 1/2 cup chopped canned or jarred pickled jalapeño peppers. Don’t worry, pickled jalapenos are much less spicy than fresh jalapenos. If you prefer a milder artichoke dip, use a small can of green chiles instead.
  • Artichoke Hearts: You will need either 2 15-ounce cans of canned artichoke hearts in water or 1 pound (16 oz) frozen artichoke hearts. Drain them well and then give them a good chop.
  • Greek Yogurt: I used this instead of mayonnaise to lighten it up
  • Lemon Juice & Salt: To season

How To Make Jalapeño Artichoke Dip

prepping the casserole dish, beating the greek yogurt into the cream cheese

Step 1: Prep Dish and Preheat Oven

Preheat oven to 350 degrees F. Coat a 1-quart oval baking dish with cooking spray.

Step 2: Beat Cream Cheese

Beat cream cheese with an electric mixer on medium-high heat until completely smooth and lump free. Add in Greek yogurt, lemon juice and salt and beat on medium speed until combined.

drain the artichoke hearts, beat the cheese, peppers and artichokes into the cream cheese

Step 3: Drain Artichokes

Squeeze any excess moisture from the artichokes and add them to the cream cheese mixture.

Step 4: Mix Dip ingredients

Add in jalapenos, Parmesan, and Mozzarella or Jack and beat on low until just combined.

spread the artichoke dip into the casserole dish

Step 5: Bake the Dip

Spread the artichoke filling into the prepared baking dish and bake, uncovered, until piping hot, 30 to 35 minutes.

the dip with two crostini

FAQs and Expert Tips For This Baked Artichoke Dip

What do you eat artichoke dip with?

My mother-in-law always serves her hot artichoke dip with tortilla chips which we all love! And you can definitely try that. Since this version is so loaded with artichokes I find that a sturdier accompaniment is best. We liked crostini best. But we also used a small knife and spread it over sliced fresh baguette. Crackers are great as well with artichoke dip and you can even use hard raw veggies like carrots or celery to dip into it.

Storage

Keep leftovers covered in the baking dish covered with foil or plastic up to four days.

Reheating

As this dip cools, and the cheese solidifies, it becomes less spreadable. It can easily be popped back in the oven to warm through again. You can also reheat leftovers, one serving at a time on a plate or microwave-safe bowl for 45 seconds.

Make Ahead

Assemble this dip in the baking dish and then refrigerate up to one day ahead. Bake as directed until steaming hot.

Is artichoke dip low-carb?

Yes! Each serving has only 3 grams net carbs. Serve with sliced Watermelon radish, jicama or raw cauliflower for dipping.

baked dip in a crock with crostini around it

More Festive Appetizers

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

Print
the dip in a crock with a baguette crostini in it

Baked Jalapeño Artichoke Dip


Description

This warm and cheesy baked Jalapeño Artichoke Dip is the perfect crowd-pleasing appetizer to share with your family and friends during the holiday season. This hot dip is also great for a family gathering or snacking on game day.


Ingredients

  • 8 ounces 1/3 less fat cream cheese (Neufchatel), softened
  • ¼ cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • 16 ounces frozen artichokes, thawed, drained and chopped
  • 1/3 to ½ cup chopped canned or jarred, drained pickled jalapenos
  • 1 cup Grated Parmesan cheese
  • 1 cup shredded part-skim Mozzarella or Colby Jack cheese

Instructions

  1. Preheat oven to 350 degrees F. Coat a 1-quart oval baking dish with cooking spray.
  2. Beat cream cheese with an electric mixer on medium-high heat until completely smooth and lump free. Add in Greek yogurt, lemon juice and salt and beat on medium speed until combined.
  3. Squeeze any excess moisture from the artichokes and add them to the cream cheese mixture.
  4. Add in jalapenos, Parmesan and Mozzarella or Jack and beat on low until just combined.
  5. Spread the artichoke filling into the prepared baking dish and bake, uncovered, until bubbling hot and lightly browned, 30 to 35 minutes. Let cool slightly before serving.

Notes

Make Ahead

Assemble this dip in the baking dish and then refrigerate up to one day ahead. Bake as directed until steaming hot.

Reheating

As this dip cools, it becomes less gooey and spreadable. It can easily be popped back in the oven to warm through again. You can also reheat refrigerated leftovers in the microwave, one serving at a time on a plate or microwave-safe bowl for 45 seconds.

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Appetizer
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 92
  • Sugar: 1 g
  • Fat: 3 g
  • Saturated Fat: 3 g
  • Carbohydrates: 4 g
  • Fiber: 1 g
  • Protein: 5 g

Keywords: jalapeno artichoke dip, artichoke jalapeno dip, healthy baked artichoke dip, healthy hot dip recipe

]]>
https://www.healthyseasonalrecipes.com/baked-jalapeno-artichoke-dip/feed/ 11
Maple Apple Pie {Double Crust & Deep Dish} https://www.healthyseasonalrecipes.com/deep-dish-double-crust-maple-apple-pie/ https://www.healthyseasonalrecipes.com/deep-dish-double-crust-maple-apple-pie/#comments Mon, 14 Nov 2022 19:08:00 +0000 https://www.healthyseasonalrecipes.com/?p=7916 This double-crust deep-dish maple apple pie is a classic fall dessert that is hard to beat. If you love homemade apple pie and you plan...Read More]]>

This double-crust deep-dish maple apple pie is a classic fall dessert that is hard to beat. If you love homemade apple pie and you plan to make one for Thanksgiving, then you’ll want to try this one. In this recipe, I have included a step-by-step explanation of how to get great results (even for pie beginners). Plus my number one top tip to make blue ribbon apple pie.

a baked apple pie cooling on a wooden chair

I shared this recipe on Nov 6, 2015. I have updated the text to share it with you again today.

Why You’ll Love This Maple Apple Pie

Over the years I have shared a number of pies with you. There was this Maple Apple Cranberry Crumb Pie and this Maple Bourbon Pumpkin Pie to name a couple. And of course, there are tarts too. Like this Maple Pecan tart. Are you noticing a trend? Maple? Guilty as charged. I love baking with maple syrup. I even wrote a whole book about cooking with maple syrup.

So it was only a matter of time before I came up with a double-crust pie recipe sweetened with maple syrup. And of course, it had to be a show-stopping deep-dish maple apple pie for my first double crust! (Remind me next summer to tackle a peach pie next!)

This pie lives up to the hype…

Recipe Highlights

  • It is positively loaded with juicy apple filling!
  • I used a blend of apples to maximize the flavors!
  • The crust is buttery and flaky but made in a food processor!
  • I used a blend of whole-wheat flour, so it is 100% okay to eat this for breakfast. (*Tried it! Amazing!)
  • Can be prepped ahead for Thanksgiving or holidays
the pie cooling on a napkin on the chair from overhead

Ingredient Notes

Maple Syrup

I sweetened this filling with pure maple syrup. We make and sell our own, so it’s kinda my thing! Yes, you can use another sweetener, but then we can’t be friends. Just kidding, you can use white or brown sugar but you’ll need 1 cup instead of 3/4 cup maple. Agave and honey work as well (use 3/4 cup.)

For the strongest maple flavor try to find Extra-Dark Strong Grade A pure maple syrup. If you cannot find extra-dark (which is hard to find) look for Dark Robust. As a last resort use Amber Rich, but note that the maple flavor will not be as pronounced.

Apples

Now for my blue ribbon tip! The key to the best maple apple pie is blending varieties of apples.

I use half Macintosh apples and half firm sweet apples. The Macintosh apples break down and become juicy. They have fantastic flavor, but really have no structure once cooked. Then for the remainder, I use firm apples.

Firm apples include Honey Crisp, Ginger Gold or Cortland. These firmer apples hold their shape, which makes it yummier, and keeps the filling from turning to mush. Feel free to use a blend of several crisp apples to get the most complex flavor.

If you can find them Mutsu (aka Crispin) is my favorite Thanksgiving pie apple because they taste like honey and hold their shape beautifully. Mix them 50/50 with the Macs and prepare your tastebuds for a treat!

Notes on Other Pie Filling Ingredients

I added in lemon juice for a smidge of tart acidity. This also helps to activate the natural pectin in the apples to thicken the filling as it cools.

And I use two thickeners, flour and cornstarch to get the perfect level of juicy appley goodness.

I made this deep dish pie with a full teaspoon of cinnamon and a touch of nutmeg, and I have to say that the spice does cover up the maple flavor quite a bit. If you want the maple to come through more, use just a half teaspoon of cinnamon.

side angle of the pie

Step-By-Step Instructions For This Pie Recipe

Step 1: Make Crust

Pulse whole-wheat pastry flour, all-purpose flour, maple sugar and salt in food processor. Add butter, and process until the butter is cut in and the mixture resembles coarse meal. If you don’t have a food processor or you want to do this by hand, use a pastry blender, two knives, or quickly work it in by hand.

Open lid, drizzle on oil and pulse to combine. Open lid and drizzle on ½ cup ice water. Process until the mixture just comes together.

If the mixture seems dry or does not come together as a ball, try squeezing a handful of the crumbs together. If it still won’t come together, add up to ¼ cup more ice water. Divide dough in half and form into two disks, wrap in plastic and refrigerate until firm and chilled, at least 1 hour.

Step 2: Preheat Oven

Arrange oven rack in the center of the oven. Preheat oven to 350ºF. Line a baking sheet with foil or parchment.

Step 3: Make Filling

Toss Macintosh apples, firm apples, maple syrup, lemon juice, all-purpose flour, cornstarch, cinnamon, nutmeg and salt in a large bowl.

Step 4: Assemble Pie

Lightly dust the work surface with flour. Roll one dough disk out to a circle, about 14-inches across. Transfer to a 9-inch deep dish pie plate. Press the dough gently into the corners of the pie plate. Add apple filling to the pie shell, arranging so they are as compact as possible. Roll the second dough disk out to a circle, about 12 inches across. Lay over the apple filling. Roll edges under, and crimp edges to make a fluted edge. Brush egg yolk over the crust. Sprinkle with turbinado. Cut five 1-inch long steam vents in the top of the pie.

Step 5: Bake Pie

Place the pie on the prepared baking sheet. Bake pie until the crust is golden brown and the filling is bubbling out the vents a bit, 60 to 80 minutes. Let cool on a wire rack until room temperature before cutting.

close up of the pie with drips

Expert Tips

How To Measure Flour

When you measure the flour, stir the flour in the canister or bag first, then scoop it into your dry measuring cup. Then level it off with a knife. Otherwise, if you scoop down into the bag with your measuring cup you’ll compact the flour and end up with too much flour in the recipe. That opens up a can of worms for what is to follow.

Why Does The Butter Have To Be Cold?

Food Nerd Alert: Butter, when cold, is a solid emulsion of liquid and fat. The liquid (or milk solids) is held in suspension with the butter fat. It is important to keep the butter cold throughout the process of making pie crust so that the milk solids do not activate the gluten in the flour. Also if the butter gets too warm, before the pie goes into the oven, the crust may slump or collapse in the oven before the structure of the crust has a chance to set up.

Why Chill The Pie Dough?

Refrigerating the crust is important because it allows the gluten to relax so the crust will be easier to roll out. It is also important because it firms the butter back up so that it will not melt into the flour, activating the gluten and therefore making it tough, or cause it to melt and slump in the oven before the crust walls set up. The takeaway: keep your butter and water cold!

the pie on a chair

More Maple-Sweetened Baking Recipe & Thanksgiving Ideas:

Thank you for reading. If you make this recipe, please make sure to leave a star rating and review below. 

Happy Cooking!

~Katie

Print
overhead of the double crust pie on a blue napkin

Maple Apple Pie {Double Crust & Deep Dish}


  • Author: Katie Webster
  • Total Time: 2 hours 50 minutes
  • Yield: 10 servings

Description

Our juicy Maple Apple Pie is made in a deep dish with a double crust; a fool-proof recipe for Thanksgiving dessert. Blue ribbon pie-making instructions for beginners and a healthier crust!


Ingredients

Crust

  • 1 ¾ cups white whole-wheat flour
  • 1 cup all-purpose flour, plus more for dusting
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cut into chunks
  • ¼ cup avocado oil or organic canola oil
  • ½ cup to ¾ cup ice water
  • 1 egg yolk
  • 2 teaspooons turbinado sugar

Filling

  • 3.5 pounds apples, peeled cored and sliced *see note
  • ¾ cup pure maple syrup, dark or amber
  • ¼ cup all-purpose flour
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons corn starch
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • pinch salt

Instructions

  1. Make crust: Pulse whole-wheat pastry flour, all-purpose flour, maple sugar and salt in food processor. Add butter, and process until the butter is cut in and the mixture resembles coarse meal. Open lid, drizzle on oil and pulse to combine. Open lid and drizzle on ½ cup ice water. Process until the mixture just comes together. If the mixture seems dry or does not come together as a ball, try squeezing a handful of the crumbs together. If it still won’t come together, add up to ¼ cup more ice water. Divide dough in half and form into two disks, wrap in plastic and refrigerate until firm and chilled, at least 1 hour.
  2. Arrange oven rack in the center of the oven. Preheat oven to 350ºF. Line a baking sheet with foil or parchment.
  3. Make Filling: Toss Macintosh apples, firm apples, maple syrup, lemon juice, all-purpose flour, cornstarch, cinnamon, nutmeg and salt in a large bowl.
  4. Lightly dust work surface with flour. Roll one dough disk out to a circle, about 14-inches across. Transfer to a 9-inch deep dish pie plate. Press dough gently into corners of the pie plate. Add apple filling to the pie shell, arranging so they are as compact as possible. Roll the second dough disk out to a circle, about 12 inches across. Lay over the apple filling. Roll edges under, and crimp edges to make fluted edge. Brush egg yolk over the crust. Sprinkle with turbinado. Cut five 1-inch long steam vents in the top of the pie.
  5. Place pie on the prepared baking sheet. Bake pie until the crust is golden brown and the filling is bubbling out the vents a bit, 60 to 80 minutes. Let cool on a wire rack until room temperature before cutting.

Notes

Note* My recommendation is to use 4 large Macintosh apples and
4 firm apples, such as Honey Crisp, Mutsu or Ginger Gold. About 1.75 pounds each. The macs will break down and become very juicy the firm apples will hold their shape and give great texture.

  • Prep Time: 1 hour 50 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1/10 pie
  • Calories: 467
  • Sugar: 45 g
  • Sodium: 132 mg
  • Fat: 16 g
  • Saturated Fat: 7 g
  • Carbohydrates: 81 g
  • Fiber: 7 g
  • Protein: 5 g

Keywords: maple apple pie, deep dish maple apple pie, healthy apple pie,whole wheat apple pie

]]>
https://www.healthyseasonalrecipes.com/deep-dish-double-crust-maple-apple-pie/feed/ 22
Maple Bacon Roasted Brussels Sprouts https://www.healthyseasonalrecipes.com/maple-bacon-roasted-brussels-sprouts/ https://www.healthyseasonalrecipes.com/maple-bacon-roasted-brussels-sprouts/#comments Sat, 12 Nov 2022 16:45:00 +0000 https://www.healthyseasonalrecipes.com/?p=16813 Promise me you will try these Brussels Sprouts roasted with Maple Syrup and Bacon as soon as possible. They are so good I can’t wait...Read More]]>

Promise me you will try these Brussels Sprouts roasted with Maple Syrup and Bacon as soon as possible. They are so good I can’t wait for you to try them. Get your ovens fired up and bust out the sheet pans my people, these Maple Bacon Roasted Brussels are a game changer! They have so much sweet smoky flavor embedded in each and every nook and cranny, they will steal the show, no matter what the main course is.

roasted brussels sprouts with crumbled bacon in a blue bowl on an orange napkin with sedum flowers

I shared this recipe on October 8th, 2018. I have updated some of the text and images today.

Don’t Miss These Maple Bacon Roasted Brussels Sprouts

Okay, I know I am sounding a bit overly enthusiastic about these Brussels Sprouts with Maple Syrup and Bacon, but friends, I am trying to make sure you don’t make the same mistake I did. Which is waiting to try them.

Normally I make Simple Brussels Sprouts or drizzle my roasted Brussels with Balsamic. But thankfully, this fall I had the inspiration to try roasted Brussels sprouts with maple syrup.

But I didn’t stop there because I decided to add in some bacon too! Because not only do I believe maple syrup makes everything better, I also think that bacon makes everything better. I happened to have a partial package of bacon in my fridge. So I crumbled in a few strips. And magic happened!

These Maple Bacon Roasted Brussels Sprouts are a great side dish to serve with your Thanksgiving meal alongside the Turkey and gravy. They are also easy enough to serve on a weeknight.

close up of the roasted brussels sprouts on a sheet pan

Key Ingredients

the ingredients with text labels
  • Brussels Sprouts: Trim your Brussels Sprouts by cutting the bottoms off and peeling away any dark or discolored outer leaves. Cut the sprouts in half through the stem end.
  • Maple Syrup: For the best flavor choose Dark Robust Grade A pure maple syrup. If you cannot find dark, look for Amber Rich.
  • Apple Cider Vinegar: A splash of vinegar helps to cut the sweetness of the maple syrup and keep this recipe in the savory realm.
  • Coarse Grain Mustard: I love the way these flavors taste together. You can use another type of mustard (like brown deli mustard) instead.
  • Oil, Thyme, Salt and Pepper: To season and roast

How to Make Maple Bacon Roasted Brussels Sprouts

the steps to make this recipe with text overlay
  • Once the Brussels sprouts are cut, toss them with extra-virgin olive oil, thyme salt and pepper. Spread them out on a large rimmed baking sheet and roast them on high heat (450 degrees F) until they are browned and tender. Brussels are dense, so they take a bit longer than you may think. Around 25 minutes!
  • Mix pure maple syrup, apple cider vinegar and coarse ground mustard in a small bowl.
  • Add that to the roasted Brussels with the crumbled cooked bacon and then return everything to the oven to coat the brussels with the maple sauce.
  • Serve hot!
overhead of the table with sheet pan of the Brussels on it, blue bowl with more brussels and a tray of cooked bacon

FAQs and Serving Suggestions

The sweet and savory flavors in this recipe are great with roasted meat and poultry. Try them with Crispy Skin Chicken, Honey Mustard Chicken Thighs or Spatchcock Roasted Chicken.

They would be great as a side with Butternut Squash Macaroni and Cheese or Mushroom Carbonara.

Reheating Instructions

To reheat the entire batch, microwave on high power for two to three minutes. Stir and microwave again in 1 minute intervals until steaming hot. For a single serving microwave for about 75 seconds on high. You can also reheat these on the stovetop in a saucepan with a little broth or water. The bacon will not be crispy.

Make Ahead

For the best texture suggest prepping these ahead instead of cooking them ahead. You can cook and crumble the bacon, clean and cut the Brussels sprouts and make the maple syrup mixture up to 2 days ahead. Keep refrigerated separately.

More Brussels Sprouts Recipes

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

Print
closeup of the roasted brussels sprouts in a blue bowl

Maple Bacon Roasted Brussels Sprouts


Description

Get your ovens fired up and bust out the sheet pans my people, these Maple Bacon Roasted Brussels are a game changer! They have so much sweet smoky flavor embedded in each and every nook and cranny, they will steal the show, no matter what the main course is.


Ingredients

  • 8 cups (1 ½ pound) Brussels sprouts, trimmed and cut in half
  • 5 teaspoons extra-virgin olive oil
  • 1 teaspoon chopped thyme, or ½ teaspoon dry thyme
  • ¾ teaspoon coarse kosher salt
  • ¼ teaspoon freshly ground pepper
  • 1 tablespoons pure Vermont maple syrup, preferably dark
  • 1 teaspoons cider vinegar
  • 1 teaspoon coarse ground mustard
  • 4 strips McKenzie Cobb Smoked Maple Uncured Bacon, cooked and crumbled

Instructions

  1. Preheat oven to 450 degrees F.
  2. Toss Brussels sprouts, oil, thyme, salt and pepper in a large bowl. Spread the Brussels sprouts out on a large rimmed baking sheet. Roast, turning once or twice until browned and tender, 23 to 27 minutes.
  3. Stir Maple syrup, vinegar and mustard in a small bowl. Drizzle over the Brussels sprouts, add cooked crumbled bacon, and toss to coat. Return to the oven and cook until the maple mixture is bubbling hot, and the bacon is sizzling 3 to 5 minutes. Serve hot.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: side dish
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 119
  • Sugar: 6
  • Fat: 5
  • Saturated Fat: 1
  • Carbohydrates: 15
  • Fiber: 5
  • Protein: 5

Keywords: Roasted Brussels Sprouts, Brussels Sprouts with bacon

]]>
https://www.healthyseasonalrecipes.com/maple-bacon-roasted-brussels-sprouts/feed/ 14
Garlic Butter Cooked Baby Carrots https://www.healthyseasonalrecipes.com/garlic-butter-cooked-baby-carrots/ https://www.healthyseasonalrecipes.com/garlic-butter-cooked-baby-carrots/#comments Fri, 11 Nov 2022 10:45:00 +0000 https://www.healthyseasonalrecipes.com/?p=51698 This super-simple recipe for garlic butter baby carrots is going to be your new go-to side dish! This method is both fast and easy because...Read More]]>

This super-simple recipe for garlic butter baby carrots is going to be your new go-to side dish! This method is both fast and easy because the cooked baby carrots are boiled and seasoned in one pot. And the best part is they’re a great side dish with almost any dinner or holiday meal.

cooked carrots in a white bowl

Why You’ll Love Garlic Butter Baby Carrots with Dill

I get it! Some days the idea of pulling out a veggie peeler and chopping fresh carrots is enough to make you want to pick up the phone to order in.

Thank goodness there are bags of baby-cut carrots for nights like this. Heck, even on a special occasion or holiday, it is nice to have the convenience of a side dish that won’t require much prep work, but still has a big payoff.

Speaking of payoff, the payoff of this recipe is huge! You will not believe how in a matter of minutes you’ll be rewarded with irresistibly savory and tender carrots.

Recipe Highlights

  • Easy: Made in one pot!
  • Great for beginners: The only chopping required is for one tablespoon of garlic.
  • Can be doubled: which makes it perfect to serve a larger group or for a holiday.
  • It’s versatile: The garlic butter tastes great with a huge array of cuisines!

Ingredients

the ingredients to make this recipe with text overlay
  • Baby-Cut Carrots: You’ll need a one-pound bag of baby-cut carrots. These are sometimes labeled baby carrots or mini carrots. You can use them all interchangeably. Open and drain away any of the liquid they are packed with. You can also use whole carrots that you peel and slice.
  • Garlic: The main flavor component in this recipe is garlic. I recommend chopping the garlic from fresh. You’ll need about 2 medium cloves for two tablespoons.
  • Butter and Olive Oil: You’ll need unsalted butter and olive oil to cook the garlic and carrots in.
  • Salt and Pepper: To season
  • Dill: This is optional, but I really love the classic taste. For an easy option use a couple of pinches of dill weed instead of fresh dill. It perks up really well once stirred into the hot carrots.

How To Make This Easy Cooked Baby Carrots Recipe

collage of the steps to make this recipe

Step 1: Boil the Baby Carrots

Bring a large saucepan of water to a boil over high heat. Add a generous pinch of salt and the baby carrots. Return the water to a simmer (this takes 5 to 6 minutes) and cook until fork tender, 4 to 7 minutes (depending on how big the carrots are.)

Step 2: Drain and Return To Stovetop

Drain the water away or strain through a colander to drain the carrots. Then return the pot of carrots to the stovetop and reduce the heat to medium.

Step 3: Saute in Garlic Butter

Add in butter, oil, garlic, pepper and the remaining ½ teaspoon salt. The butter will melt as you stir the carrots with the oil, garlic and butter. Continue to cook while stirring often, until the garlic is lightly golden brown and toasted. It is okay if the carrots are starting to take on some color. This step should take between 4 and 6 minutes.

Step 4: Add Dill and Serve

Remove from heat and stir in dill if using. Serve immediately.

overhead view into the bowl of the cooked carrots with a spoon in it

Expert Tips and FAQs

What is the difference between baby carrots and baby-cut carrots?

Baby-cut carrots are whole carrots that are processed and shaped and packaged. They are often labeled “peeled mini carrots” or “baby cut”. Baby carrots are whole small carrots that are harvested while they are still immature. This recipe was intended for the former, however, you can adapt it to work with the latter. Simply cook the whole baby carrots until they are fork tender in step 1, and make sure to stir them gently in step 3. a plate with baby carrots and baby cut carrots on it

Can I use chopped whole carrots or real baby carrots?

Yes! This method works perfectly with sliced carrots or baby carrots. You will need to adjust your timing in step 1 to cook the carrots until they are fork-tender only.

Can this recipe be doubled?

Yes! Just note that it is important to buy two bags of carrots where they are all about the same size.

Make Ahead

To make ahead, chop the garlic up to 1 day ahead. Keep in a tightly sealed glass jar until ready to cook. If making ahead to reheat and serve for a special occasion, make sure to omit the dill and only add it at the last minute for the freshest flavor.

Leftovers and Storage

Leftovers can be kept for 3 days. Keep sealed in an air-tight resealable container in the refrigerator.

How To Reheat

Leftovers can be reheated in the microwave until steaming hot. Or stir in a saucepan with a few tablespoons of water over medium heat until they are steaming hot. Add in fresh dill before serving

What Goes With Cooked Carrots?

Cooked carrots are one of the most versatile side dishes out there! They are notoriously family-friendly and simple to prepare. This recipe would be great with the following menus:

Variations To Try

  • Make this vegan by using olive oil instead of butter.
  • Add chopped ginger to the garlic butter.
  • Use shallot instead of garlic.
  • Stir in 1 teaspoon chopped fresh oregano or 1/2 teaspoon chopped rosemary in the last minute of cooking.
  • Omit the dill and add a few pinches of chipotle chili powder to add a smoky kick of spice.

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

Print
side view of the bowl of carrots with a spoonful resting on top

Garlic Butter Cooked Baby Carrots


Description

This super-simple recipe for garlic butter baby carrots is going to be your new go-to side dish! This method is both fast and easy because the cooked baby carrots are boiled and seasoned in one pot. And the best part is they’re a great side dish with almost any dinner or holiday meal.


Ingredients

  • Salt for boiling water plus ½ teaspoon (or to taste)
  • 1 pound baby carrots
  • 2 tablespoons unsalted butter
  • 1 teaspoon extra-virgin olive oil
  • 1 tablespoon chopped fresh garlic
  • Freshly ground pepper to taste
  • 2 teaspoons chopped fresh dill, optional

Instructions

  1. Bring a large saucepan of water to a boil over high heat. Add a generous pinch of salt and carrots. Return to a simmer and cook until fork tender, 4 to 7 minutes, depending on how chunky the carrots are.
  2. Drain the water away and return the pot of carrots to the stovetop. Reduce heat to medium.
  3. Add in butter, oil, garlic, pepper and the remaining ½ teaspoon salt. Cook, stirring often until the garlic is lightly golden brown and toasted, 4 to 6 minutes.
  4. Remove from heat and stir in dill if using. Serve immediately.

Notes

Make Ahead

To make ahead, chop the garlic up to 1 day ahead. Keep in a tightly sealed glass jar until ready to cook. If making ahead to reheat and serve for a special occasion, make sure to omit the dill and only add it at the last minute for the freshest flavor.

Leftovers and Reheating

Leftovers can be kept for 3 days. Keep sealed in an air-tight resealable container in the refrigerator. Leftovers can be reheated in the microwave until steaming hot. Or stir in a saucepan with a few tablespoons of water over medium heat until they are steaming hot. Add in fresh dill before serving

  • Prep Time: 5 mins
  • Cook Time: 35
  • Category: Side Dish
  • Method: Boiling and Sauteing
  • Cuisine: American

Nutrition

  • Serving Size: 3/4 cup
  • Calories: 112
  • Sugar: 7 g
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Carbohydrates: 12 g
  • Fiber: 3 g
  • Protein: 2 g

Keywords: cooked baby carrots,garlic butter carrots,garlic baby carrots,boiled baby carrots,sauteed baby carrots,easy baby carrots recipe

]]>
https://www.healthyseasonalrecipes.com/garlic-butter-cooked-baby-carrots/feed/ 12
Easy Brown Rice Salad with Cranberries and Orange https://www.healthyseasonalrecipes.com/easy-brown-rice-salad-with-cranberries-and-orange/ https://www.healthyseasonalrecipes.com/easy-brown-rice-salad-with-cranberries-and-orange/#comments Wed, 09 Nov 2022 11:00:06 +0000 https://www.healthyseasonalrecipes.com/?p=51250 This Easy Brown Rice Salad has fresh oranges, dried cranberries and toasted nuts. It is the perfect make-ahead side dish for Thanksgiving, Hanukkah, Christmas or...Read More]]>

This Easy Brown Rice Salad has fresh oranges, dried cranberries and toasted nuts. It is the perfect make-ahead side dish for Thanksgiving, Hanukkah, Christmas or any festive occasion. 

a bowl of brown rice salad with segments of oranges on top

Why We Love This Brown Rice Salad Recipe

This brown rice salad is the perfect side dish, and luckily has all the classic flavorings you’d want for Christmas, Hanukkah, or Thanksgiving dinner. 

It has fresh orange, a burst of sweetness from dried cranberries, and the crunch of toasted nuts all brought together with a delicious citrus dressing! Easily throw this dish together and enjoy as you and your loved ones gather around the table this holiday season.

Recipe Highlights

  • Make it ahead of time! No fuss in the kitchen if you’re cooking it up for a busy holiday.
  • We use the juice, zest, and segments of the orange, so you’re getting so much citrus freshness in this salad.
  • The creamy dressing in this recipe means the rice salad is creamy and delectable – no dry rice here!
  • Between the fruit, nuts, and herbs, this healthy salad is bursting with texture.
  • It’s a great vegetarian option for non-meat eaters, but it pairs wonderfully with a meat-based main!

Key Ingredients For Healthy Rice Salad

ingredients to make healthy brown rice salad
  • Long Grain Brown Rice: My favorite is brown jasmine, but brown basmati is also great.
  • Oranges: You’ll need one to zest and juice, and the other two for orange segments. For a shortcut, use a small can of drained mandarin oranges instead of the segmented orange.
  • Nuts: Sliced almonds, chopped pecans, pistachios or walnuts all work. Make sure to toast them to bring out the flavors.
  • Fruit: Dried cranberries are my preference, but dried cherries work well here too.

Step By Step Instructions To Make This Recipe

make the rice and dressing

Step 1: Cook Rice

Stir water, rice, and salt in a medium heavy-bottom saucepan set over high heat. Bring it to a simmer, and then stir well, cover, and reduce heat to maintain a gentle simmer. Allow the rice to simmer covered for 35 minutes, and then turn off the heat and let it sit covered for 5 minutes.

Step 2: Mix Dressing

Whisk your lemon juice, orange juice, zest, shallot, oil, Dijon, pepper and the remaining ¾ teaspoon salt in a large bowl until thoroughly combined.

mix the dressing and rice, and then add the toppings

Step 3: Combine Rice and Dressing

Stir the hot rice into the dressing and let it cool, stirring once or twice, for about 30 minutes.

Step 4: Add Flavorings

Stir in the parsley, orange segments, nuts, cranberries, and tarragon. Serve your side dish room temperature or chill it before serving.

brown rice salad with cranberries, oranges, and nuts

FAQs and Expert Tips

How do you segment or supreme an orange?

Work over a small bowl to catch the orange juice. I like to use a small serrated knife like a tomato knife. Start by cutting the skin off of the orange and removing all of the white pith. Then, cut between the membranes to remove individual segments, working all the way around. You can watch a video I made demonstrating how to supreme an orange here.

segmenting an orange

How To Toast The Nuts

Preheat your oven to 350 degrees F. Spread the nuts on a rimmed baking sheet and bake until toasted and fragrant, 6 to 8 minutes. It’s as simple as that! Toasted nuts are going to add so much more flavor and warmth to your salad!

Make Ahead

Your brown rice salad can be made up to 24 hours in advance! Bring the dish to room temperature for 1 hour before serving, and make sure to stir it well to recombine all of the flavors.

Serving Suggestions

Variations To Try

  • Add pomegranate arils.
  • When in season, sub in fresh stone fruit (like peach) for the orange segments, and pitted cherries for the cranberries.
  • Include another dried fruit like chopped apricots.
  • Use another dressing like my Lemon Salad Dressing, Apple Cider Vinaigrette or Walnut Balsamic Dressing.
  • Add additional herbs like either fresh mint or dill.
overhead photo of a bowl of healthy brown rice salad with cranberries

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

Print
overhead photo of brown rice with cranberries and oranges in a bowl

Easy Brown Rice Salad with Cranberries and Orange


  • Author: Katie Webster
  • Total Time: 50 mins
  • Yield: 8 cups
  • Diet: Vegetarian

Description

This Easy Brown Rice Salad has fresh oranges, dried cranberries and toasted nuts. It is the perfect make-ahead side dish for Thanksgiving, Hanukkah, Christmas or any festive occasion.


Ingredients

  • 3 cups water
  • 1 ½ cups long grain brown rice
  • 1 teaspoon salt, divided
  • Juice and zest from 1 lemon and 1 orange
  • 1 shallot, minced
  • ½ cup olive oil
  • 2 teaspoons Dijon mustard
  • Freshly ground pepper to taste
  • 2/3 cup chopped Italian flat-leaf parsley
  • 2 oranges, segmented *See ingredient note
  • ½ cup toasted sliced almonds or chopped pecans, *See tip
  • ¼ cup dried cranberries or dried cherries
  • 1 ½ teaspoons chopped fresh tarragon

Instructions

  1. Stir water, rice and ¼ teaspoon salt in a medium heavy-bottom saucepan. Set over high heat and bring to a simmer. When it simmers, stir well, cover and reduce heat to maintain a steady gentle simmer (medium low to low depending on your stove.) Simmer covered for 35 minutes. Turn off heat and let sit, covered for 5 minutes.
  2. Whisk lemon juice, orange juice, zest, shallot, oil, Dijon, pepper and the remaining ¾ teaspoon salt in a large bowl. 
  3. Stir the hot rice into the dressing and let cool, stirring once or twice, about 30 minutes.
  4. Stir in parsley, orange segments, nuts, cranberries, and tarragon. Serve room temperature or chill.

Notes

Tip: To toast nuts: Preheat oven to 350 degrees F. Spread nuts on a rimmed baking sheet. Bake until toasted and fragrant, 6 to 8 minutes.

Make Ahead: Can be made up to 24 hours in advance. Bring to room temperature for 1 hour before serving, and stir well. 

Ingredient note: To segment the two oranges follow my video here. For a shortcut, use 1 small can of Mandarin oranges, drained.

  • Prep Time: 10 mins
  • Active Time: 20 mins
  • Cook Time: 40 mins
  • Category: Side Dishes
  • Method: Stove Top
  • Cuisine: American

Nutrition

  • Serving Size: 3/4 cup
  • Calories: 260
  • Sugar: 5 g
  • Fat: 14 g
  • Carbohydrates: 30 g
  • Fiber: 3 g
  • Protein: 4 g

Keywords: Brown Rice Salad, Brown Rice Salad with Cranberries, Healthy Rice Salad, Easy Brown Rice Salad, Brown Rice Salad with Orange, Rice Salad with Cranberries and Orange

]]>
https://www.healthyseasonalrecipes.com/easy-brown-rice-salad-with-cranberries-and-orange/feed/ 10