Sweet, tangy and crunchy kale slaw is the perfect side for BBQ and more. Serve it next to BBQ ribs, top it on a pulled pork sandwich, or even a taco.

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I used to hate coleslaw of any kind: mayo-based, vinegar-based, it didn’t matter. So when I moved to Memphis, TN in 2007 and ordered a pulled pork sandwich for the first time, not knowing that they serve it topped with coleslaw, I was most perturbed.

After years of remembering to order said sandwich without the coleslaw, eventually, I grew to not only accept it but to enjoy it. I am not sure exactly when the moment happened, but I am fairly certain it was when I had a batch of fresh coleslaw instead of the mushy less flavorful kind. I’m not going to say I loved it, but I enjoyed it in the right circumstances (like on a pulled pork sandwich or sloppy joe, particularly an apple slaw version).

Fast forward to my second (and current) stint in Columbus, OH and I discovered the magic that is kale slaw at a local BBQ joint, The Pit BBQ Grille (sadly closed). Kale slaw I can say I love and would eat straight up as a side. Although it was also particularly delicious on their BBQ Pit bowl as well.

While I never determined their exact “Pit slaw” recipe, it reminded me of a cross between broccoli salad and and the Chick-fil-A kale salad. So when I decided to make my own kale slaw copycat, those are the two recipes I combined.

The result was as close as I can remember based on my taste bud memory and photos. The best thing about this kale slaw is it’s versatility. Sure it’s delicious with BBQ, but I’ve also had it on top of tacos (as pictured) and found it to be the perfect compliment.

How would you serve this kale slaw?

KALE SLAW

Print

Yield: 8 Servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

KALE SLAW

• 8 oz. of kale, stems removed and leaves thinly sliced (about 1 bunch)
• 1/4 of a small head of red cabbage, cored and thinly sliced
• 8 ounces of Brussels sprouts, trimmed and thinly sliced

DRESSING

• 1/2 cup mayonnaise (or plain Greek yogurt)
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• Salt and pepper

Directions

1. In a large bowl, toss together the kale, cabbage and Brussels.
2. In a small bowl*, whisk together the mayonnaise, vinegar, honey, and salt and pepper to taste.
3. Pour dressing over the slaw and toss to coat**. Serve immediately or up to a day later.

Notes

*Or shake in a jar with a lid. **Can can be prepped the day before and tossed together when ready to serve.

Source: Adapted from Perry’s Plate and my Bacon & Blue Cheese Broccoli Salad.

Believe it or not, this cast iron pork tenderloin cooks in just about 25 minutes. Complete with Brussels sprouts, Yukon gold potatoes, and an apricot honey-mustard glaze.

This post is sponsored by the Ohio Pork Council. All opinions are my own.

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Would you believe me if I told you that this beautiful cast iron pork tenderloin served with Brussels sprouts and potatoes takes only about 25 minutes to cook? Because it’s the truth. The trick is to first sear the outside by cooking it in the cast iron on the stovetop and then finish it in the oven.

Just make sure you have an instant read thermometer handy. Pork cuts like this tenderloin (and pork chops) should always be cooked to an internal temperature of 145°F no matter what cooking technique you use. If you look at my photo above, there’s a slight blush pink color in the center, and that’s totally safe to eat. I actually took the pork tenderloin out of the oven when it read 140°F because during the 5 minutes of rest time it actually reached 145°F. No dry pork here!

Don’t like Brussels sprouts? You are welcome to change up the sides – maybe add some Texas Roadhouse rolls. This cast iron pork tenderloin would also be great served with Sweet Thai Chile Sauce instead of the apricot honey-mustard, if you prefer. This is why I abstained from including either of them in the title of this recipe. Choose your own adventure.

The reason I know that Sweet Thai Chile Sauce would also be good on cast iron pork tenderloin is because I had it served with grilled pork tenderloin at an event with The Surber’s, owners of a farm right here in central Ohio. There are more than 3500 family farms in Ohio who raise enough pork to feed about 25 million people – that’s over 13% of the population of the US. So even if you’re not in Ohio, when you buy pork at the grocery store or the farmers market, you could be supporting Ohio farm families that produce that pork.

Want to learn all about pork? Head to OhioPork.org for more info, including more pork recipes.

CAST IRON PORK TENDERLOIN

Print

Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PORK

• 1 lb. pork tenderloin
• 2 tsp dried thyme, divided
• 2 tsp salt, divided
• 2 tsp ground black pepper, divided
• 2 Tbsp olive oil, divided
• 1/2 lb. Brussels sprouts, trimmed and halved lengthwise
• 1/2 lb. Yukon gold potatoes, cubed

SAUCE

• 1/3 cup apricot preserves
• 2 Tbsp honey
• 1 Tbsp brown sugar
• 3 Tbsp Dijon mustard

Directions

1. Preheat oven to 425°F.
2. Using paper towels, pat dry the pork tenderloin. Season on all sides with thyme, salt, and pepper; set aside.
3. In a large bowl, toss the Brussels and potatoes with 1 tablespoon olive oil, 1 teaspoon thyme, 1 teaspoon salt, and 1 teaspoon pepper; set aside.
4. Place a large cast iron skillet over medium heat. Add remaining 1 tablespoon of olive oil to the hot pan, then sear the tenderloin for 2 minutes on each side.
5. When the tenderloin is searing on its final side, add the Brussels and potatoes skillet, arranging the Brussels cut side-down.
6. After the final 2 minutes on the stovetop, transfer the whole skillet into the preheated oven. Roast for 5 minutes.
7. Meanwhile, in a small bowl blend together the sauce ingredients. After 5 minutes, brush half of the sauce over the tenderloin and return to the oven for another 10 minutes.
8. Use an instant read thermometer to check the doneness of the pork after a total of 15 minutes cooking time. It is done when it reads 140-145°F. If not, continue to cook and check every 3-5 minutes.
9. When the tenderloin is done, remove from the skillet to rest for 5 minutes before slicing and serving with remaining sauce.

Source: Adapted from The Practical Kitchen and my Corned Beef with Honey Marmalade Mustard Glaze.

This easy sheet pan hoisin glazed salmon and brussels sprouts will be a popular addition to your weeknight dinner recipe rotation.

This content contains affiliate codes. As a Sitka Salmon Shares affiliate I earn from qualifying purchases.

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Today I am sharing my second fish recipe in under a month. Who am I? While I do sometimes remember to take my fish oil supplement, I decided it was time to give the real thing a try again in an effort to continue making healthy life choices. At the same time, Sitka Salmon Shares asked if I would like to try some of their wild-caught seafood – like it was meant to be.

What is Sitka Salmon?

Sitka Salmon Shares delivers premium, sustainable, wild Alaskan seafood from the fishermen directly to members’ doorsteps. Each box contains 4-5 pounds of individually portioned, seasonal, wild Alaska seafood from their collective of fishermen that have been blast-frozen and vacuum sealed. The delivery also comes complete with that month’s newsletter for behind-the-scenes info from their fishermen and stewards and recipe cards.

As you may have seen previously with my grilled salmon recipe, my first box came with Coho salmon and lingcod portions. I still have not decided what to make with the lingcod as I’ve never had it before, so today I am sharing yet another salmon recipe. This one might be even easier than the last!

Not only is this recipe easy and cooked together on one sheet pan, it might be my favorite way to cook salmon to date. Granted, my pool of attempts is quite small, but if you can convince me to eat salmon in the first place it must be good.

Usually the only way I like salmon is covered in a rich buttery or a sweet thick sauce, although I have yet to try salmon croquettes. But to be able to find one that’s a bit lighter than the usual is also a win. Better yet served with Instant Pot wild rice and roasted Brussels sprouts.

Grab a discount code!

Along with my sampling of Sitka Salmon Shares, I’m also offering you $25 off a 2021 Community Supported Fishery (CSF) share with my unique code SpiffyFish – valid until 12/31/21. Simple enter the code at checkout on https://sitkasalmonshares.com/collections/2021-shares and you will receive $25 off (but be aware that it does not apply to any special one-off sales like The Freezer). CSF box content is subject to change based on the seasonality of the fishing season.

Six years ago: Red Monster Spinach Smoothie

Seven years ago: Carrot Cake with Cream Cheese Frosting

Ten years ago: Peanut Butter, Banana & Nutella Bars

HOISIN GLAZED SALMON AND BRUSSELS SPROUTS

Print

Yield: 4 servings Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 12 oz. salmon filet
• 1 lb. brussels sprouts, trimmed and halved
• 2 Tbsp olive oil, divided
• Salt and pepper to taste
• 1/4 cup hoisin sauce
• 2 Tbsp honey
• 1 Tbsp rice vinegar
• 1 garlic clove, minced
• 1/4 tsp ground ginger
• Sesame seeds and green onion, for garnish

Directions

1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper or foil.
2. In a large bowl, toss brussels sprouts in 1 tablespoon olive oil. Season to taste with salt and pepper.
3. Spread in a single layer on one side of the baking sheet and bake for 5 minutes.
4. Meanwhile, in a small bowl, hoisin, honey, rice vinegar, garlic, and ginger. Mix together and slowly whisk in remaining tablespoon of olive oil.
5. Add salmon filets to the other side of the baking sheet (skin side down) and pour hoisin glaze over salmon.
6. Bake for 15-20 minutes until flaky, spooning glaze runoff over the salmon every few minutes to keep it moist.
7. Serve topped with sesame seeds and chopped green onions.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Imagine an everything bagel breakfast sandwich in pizza form. This breakfast pizza is exactly that!

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Welcome to #BrunchWeek 2020 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This is our 8th year of #BrunchWeek and while it is a little different this year, 22 bloggers are excited to share all our favorite Brunch recipes. We have a huge variety including French toast, danish, waffles, pancakes, hash, fruit salad, cocktails, mocktails, vegan, keto, and plenty of desserts! We hope you enjoy all our Brunch recipes!

#BrunchWeek normally happens every year before Mother’s Day, but due to the state of the world it was postponed. But brunch is great any time of year!

To start Brunch Week, I of course am coming out swinging with quite possibly the best recipe I am going to share all week (but please come back for the others haha).

What happens when you turn an everything bagel breakfast sandwich into a pizza? You end up with quite possible the best pizza of the year!

While I was happily devouring my slices, Bob coolly asked what was on the pizza and I was nervous for a moment that he was criticizing it, being a traditional pizza fan and wishing I would make more of that style at home.

After I described the cream cheese sauce, ham (frozen leftovers from Easter), Brussels sprouts, cheese, eggs, and everything bagel seasoning he relieved my worries with the simple response of “it’s amazing”.

I’m glad he agrees because this one is definitely going on the repeat list (a very coveted honor in this house). legit tastes like you smashed an everything bagel breakfast sandwich flat into pizza form.

Check out all of the other great Brunch Week recipes shared today!

Beverages Recipes

• Easy Peach Frosé by Love & Confections
• Healthy Banana Smoothie by Simply Healthyish Recipes

Bread, Grains, and Cereal Recipes

• Blueberry Bread Pudding by Big Bears Wife
• Buttermilk Waffles by The Redhead Baker
• Chocolate Banana Muffins by The Mandatory Mooch
• Cinnamon Crunch French Toast by The Nifty Foodie
• Double Chocolate Banana Muffins by Family Around the Table
• Pear Chocolate Chip Sourdough Muffins by Caroline’s Cooking
• Sourdough Belgian-Style Waffles by Karen’s Kitchen Stories
• Strawberry Scones by Kate’s Recipe Box
• Vegan Anise French Toast by Happily Curated Chaos

Egg Recipes

• Bacon, Brie & Asparagus Quiche by Sweet Beginnings
• Breakfast Tostadas by A Kitchen Hoor’s Adventures
• Gyro Omelette by Cheese Curd In Paradise

Fruit and Veggie Recipes

• Duchess Potatoes by Amy’s Cooking Adventures
• Greek Broccoli Pasta Salad by Making Miracles

Meat, Poultry, and Fish Recipes

• Carolina Shrimp And Grits by Nik Snacks
• Everything Breakfast Pizza by The Spiffy Cookie

Dessert Recipes

• Keto Macarons by Keto Basic AF
• Lemon Macarons Recipe by April Golightly
• Pasta Frola (Argentinian Lattice Tart) by Tara’s Multicultural Table
• Sprinkle Biscotti by Hezzi-D’s Books and Cooks

Four years ago: Cherry-Root Beer BBQ Ribs

Five years ago: Sweet Orange Risotto with Strawberries

Nine years ago: Roasted Potato Salad

EVERYTHING BREAKFAST PIZZA

Print

Yield: 3-4 Servings Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe sourdough pizza crust, risen
• 4 oz. cream cheese
• 3 Tbsp heavy cream or milk
• 1/4 tsp garlic salt
• 2 oz. Brussels sprouts, sliced
• 3 oz. pancetta or ham, chopped
• 2 oz. shredded pizza blend cheese
• 1 oz. shredded cheddar
• 1 Tbsp everything bagel seasoning
• 3 eggs
• Salt and pepper, to taste

Directions

1. Place pizza stone on middle rack and allow to preheat in the oven to 450 degrees, for at least 10 minutes.
2. Roll out pizza dough and transfer to a pizza peel sprinkled with cornmeal.
3. In a small bowl, blend together the cream cheese, heavy cream, and garlic salt. Evenly spread over the crust
4. Top with Brussels, ham, and cheeses. Brush edges of dough with water and sprinkle on the everything bagel seasoning.
5. Transfer to the pizza stone (without removing from the oven), crack eggs on top, and bake for 15-20 minutes, or until the crust starts to turn golden and eggs whites are set.
6. Allow to cool 5 minutes. season with salt and pepper, slice and serve.

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Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

When it comes to hosting a home-gate with pizza, don’t forget the sides and a great dipping sauce for your crusts! I’ve got you covered with roasted Brussels and a jalapeno aioli.

I cannot believe I moved back to Columbus 9 months ago already. Beyond the nostalgia, one of the many benefits of doing research at my alma mater is football tickets = heck yea!! As staff I have the opportunity to buy season tickets and you better believe I pounced on that.

As an alum I was only able to secure tickets to one game a year, which at the time was all I could attend anyway while living in Memphis. But now that I’m back it’s time to tailgate!

While I love tailgating at the game, surrounded by all levels of fandom, I also enjoy home-gating because I can actually see where the ball is (hello bad eye sight) without the cramped seating and obnoxious traffic – not to mention the parking situation.

But most importantly is the food. I adore the grilled sensations served at tailgates, but sometimes it’s just easier to cook at home, grilled or not. As such, I sometimes host tailgates at my place instead.

The advantage of tailgate food is that it’s simple enough to grill outside your car while still being delicious enough to please everyone. Pizza, burgers, brats, and wings are some of the more popular items that come to mind when I am planning a tailgating menu, and while I do love making homemade pizza (as made evident by my recipe index), sometimes there just isn’t enough time to prepare it along with everything else I have planned.

So when I was shopping at Walmart I picked up a Red Baron® Brick Oven Pepperoni Pizza and even a Edwards® Reese’s cream pie. Cause you know, that whole peanut butter and chocolate thing.

I’ve always had a soft spot for Red Baron pizzas. Along with their classic toppings they have four different crusts, perfect for thick to thin lovers. And speaking of those crunchy crust pieces – you’re gonna want to dip those in something. So naturally I made you a jalapeno aioli to do just that. Arn’t I thoughtful!?

Of course I didn’t stop there because a home-gate needs more than just pizza and some dipping sauce, no matter how outrageously awesome it is, but also roasted some Brussels sprouts which make for a perfect side dish to the pizza and also happen to love taking a dip in the same jalapeno aioli.

These brussels would be good as a side dish to many things, including Cast Iron Pan Roasted Chicken Breasts. The best part? The pizza or other entree can cook in the oven at the same time as the Brussels. I’m just looking out for ya ;-).

How do you tailgate at your place with Red Baron pizza? Be sure to check out the Red Baron “Tailgate at Your Place Sweepstakes“. All you have to do is find a Red Baron product with the on-pack promo, enter the code on THIS SITE and you will instantly find out if you’ve won. You could win anywhere from a pizza prize pack to $8,000!

One year ago: BBQ Chicken Pizza with Cornmeal Crust

Three years ago: Buckeye Cheesecake

Four years ago: Rustic Sourdough Bread

ROASTED BRUSSELS SPROUTS WITH JALAPENO AIOLI

Serves 4

Ingredients:

BRUSSELS

16 oz. Brussels sprouts, bottoms cut off and halved

1 Tbsp olive oil

Salt and pepper

AIOLI

1 cup plain Greek yogurt

1 jalapeno, stem and seeds removed

2 cloves garlic, chopped

1 Tbsp fresh minced cilantro

1/2 tsp salt

Lime juice, to taste

Directions:

1. Preheat oven to 400 degrees.
2. Put Brussels into a bowl and toss in olive oil. Season with salt and pepper and spread out on cookie sheet.
3. Roast for about 35 minutes. They should begin to turn brown.
4. Meanwhile, prepare the aioli. Blend all ingredients together until smooth. Adjust seasonings to taste. Pour mixture into a bowl, cover the bowl with plastic wrap, and refrigerate until ready to use.

Source: The Spiffy Cookie original

Next time you are preparing a vegetable side dish, throw them on the grill! These grilled Brussels sprouts couldn’t be easier and are tossed with pistachios, cranberries, and parmesan cheese.

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When it comes to vegetables roasting is my favorite way to cook them, especially when it comes to Brussels sprouts as made evident by many different roasted Brussels sprouts recipes on my blog. Apparently it is also the most common vegetable to appear in side dishes.

After years of avoidance starting in childhood and then rediscovering them as an adult it seems I am now trying to make up for lost time. So why not continue my little Brussels crush and add another method of cooking to the list? Let’s grill.

With handy tools such as skewers and grilling skillets, cooking vegetables on the grill has been made much easier. I cannot tell you how many times I have watched pieces fall in between the cracks. But not anymore!

After only 10 minutes on the grill these Brussels sprouts were cooked and slightly crispy on the outside. After a quick toss with pistachios, cranberries, and parmesan cheese they are ready to be served along side of your favorite grilled meat.

Welcome to Cranberry Week! 

This week we are celebrating all things cranberry! We have delicious recipes from across the country to celebrate all things cranberry!

#CranberryWeek is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise

• Triple Chocolate Cranberry Brownies from Hezzi-D’s Books and Cooks
• Cranberry Pecan Paneer Cheese Ballfrom Magical Ingredients
• Nantucket Cranberry Pie from The Fresh Cooky
• Cranberry Relish from Devour Dinner
• Cranberry Orange Scones from Jen Around the World
• Cranberry and Brie Wontons from The Freshman Cook
• Cranberry Chicken Salad from Art of Natural Living
• Chocolate Cranberry Cookies from Daily Dish Recipes
• Cranberry Orange Mimosa from Family Around the Table
• Cranberry Salsa from Kate’s Recipe Box

One year ago: Tofu Lettuce Wraps With Cashew Sauce

Two years ago: Mini Pumpkin Black and White Cookies

GRILLED BRUSSELS SPROUTS WITH PISTACHIOS, CRANBERRIES & PARMESAN

Print

Yield: 4 servings Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. Brussels sprouts, trimmed and cut in half
• 2 Tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup shelled pistachios, chopped
• 1/4 cup dried cranberries
• 1/4 cup grated Parmesan cheese

Directions

1. Heat grill to medium*.
2. Place Brussels sprouts in a large bowl. Drizzle with olive oil and toss to coat. Season with salt and pepper and toss again to distribute.
3. Pour Brussels sprouts into a grill pan and cook on grill for 10 minutes or until starting to brown.
4. Transfer back to the same large bowl. Add pistachios, cranberries, and Parmesan cheese. Toss and serve immediately.

Notes

*No grill? Heat a large skillet over medium-high heat on your stove top.

Source: Adapted from Cookin’ Canuck.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Spaghetti with roasted butternut squash and Brussels sprouts is a delicious fall and winter dish. Especially when paired with a Greek yogurt cream sauce.

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The weather was finally showing signs of spring sticking around but has suddenly revived its pesky habit of dropping to nearly below freezing today. Here I was getting into the groove of spring attire only to be denied once more. As a result I continue to crave roasted winter vegetables/squash such as Brussels sprouts and butternut squash.

With this cold front sweeping the nation I figured a pasta dish with some season-transitioning flavors would help comfort the cold away, especially with both roasted butternut squash and Brussels sprouts. I could almost just eat that.

Thankfully I didn’t stop there and also paired the pasta and roasted veggies with a creamy Greek yogurt sauce. I even put some fried sage on top, in all its crispy and flavorful glory. It’s such a little thing but totally worth the extra step.

Also, yes I am totally aware that the recipe title says spaghetti but clearly the box of pasta in the above photos says linguine. The first time I made it (pictured below) I made it with spaghetti and then obviously the second time with linguine. Use what you’ve got in your pantry, that’s the name of the game sometimes.

Post updated 1/4/22, photo above is the original.

One year ago: Creamy Pesto with Mini Ravioli, Asparagus and Sun Dried Tomatoes

Three years ago: Guiltless Cajun Chicken Alfredo

SPAGHETTI WITH ROASTED BUTTERNUT SQUASH, BRUSSELS SPROUTS, & GREEK YOGURT SAUCE

Print

Yield: 6 servings Prep Time: 25 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (2 lb.) butternut squash, peeled, seeded and cut into 1/2-inch cubes
• 1 lb. Brussels sprouts, trimmed and halved
• Olive oil
• Salt and pepper
• 1 lb. spaghetti (or linguine)
• 1 cup (8 oz.) plain Greek yogurt
• 2 oz. goat cheese, crumbled
• 1/2 cup shredded Mozzarella
• 12 fresh sage leaves (optional)
• 1/3 cup grated Parmesan

Directions

1. Place an oven rack in the upper third of the oven. Preheat to 400 degrees. Line a baking sheet with foil and lightly coat with nonstick spray. Set aside.
2. Place the squash and Brussels in a large bowl. Drizzle with olive oil, salt and pepper, and toss to coat. Arrange in a single layer on the prepared baking sheet. Roast for 30-40 minutes, stirring halfway through, or until tender and golden. Remove from the oven and set aside.
3. Meanwhile, cook the pasta according to package directions. Drain, reserving 1 cup of the pasta water.
4. While the pasta cooks, in a small skillet add 1/4-inch olive oil over medium-high heat. When the oil is hot, add sage leaves, 2 or 3 at a time. Cook for about 30 seconds then transfer to a paper-towel lined plate. Repeat with remaining leaves.
5. In a large bowl, add the Greek yogurt, goat cheese, and mozzarella. Stir to combine. Add the pasta and toss until cheese melts. Add the pasta water a little at a time until you’ve reached the desired consistency.
6. Toss in the squash and Brussels. Season with salt and pepper. Serve immediately topped with Parmesan and fried sage.

Source: Sauce from Climbing Grier Mountain, fried sage from Love and Olive Oil.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

One year ago: Chicken-Quinoa Burgers with an Avocado-Yogurt Sauce

Two years ago: Maple, Walnut, and Flaxseed Pancake Doughnuts

Three years ago: Spicy Cheetos Crusted Chicken

CREAMY SKILLET BRUSSELS AND CORN

Serves 4

Ingredients:

5 strips bacon

1 shallot, minced

1/2 lb. Brussels sprouts, trimmed and halved

1 cup frozen corn (or canned, drained)

1/2 tsp paprika

Pinch red pepper flakes

1/2 cup shredded Colby Jack cheese

1/4 cup plain lowfat Greek yogurt (I used 2% Chobani)

Directions:

1. In a large skillet over medium-high heat, cook bacon until crispy. Remove and place on a paper towel lined plate to drain. Crumble once cooled.
2. Wipe the pan with a paper towel, but leave a little bit of bacon grease still in the pan. Reduce the heat to medium and add the shallot. Cook for 1 minute. Place Brussels cut-side-down in the pan. Add corn, paprika, and red pepper flakes and cook for 2 minutes. or until Brussels are bright green.
3. Add the cheese and yogurt. Stir until cheese has melted and everything is creamy and smooth. Add the bacon back to the skillet and stir. Serve immediately.

Source: Adapted from Girl Carnivore.

Thanksgiving meals don’t have to feed an army. Make this spread for two to four people including slow cooker turkey tenderloin with gravy, Greek yogurt-rosemary rolls, bagel-bacon stuffing, roasted brussels, twice baked sweet potatoes, cranberry-pomegranate sauce, and pumpkin crème brulee for dessert.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Normally for Single Serving Sunday I try to share recipes that only make one serving, but with the upcoming Thanksgiving feast I decided to do something special – a Thanksgiving meal that serves two (with leftovers) or four people.

Many recipes for Thanksgiving produce a magnitude of servings, but what about the people out there only cooking for two, or four? This menu I have prepared easily serves 2 with leftovers (or 4 with none leftover). Because who doesn’t want leftovers from Thanksgiving? That being said, if you have hearty eaters you may want to double the sides.

This dinner consists of a slow cooker turkey tenderloin with gravy, Greek yogurt-rosemary rolls, bagel-bacon stuffing, roasted brussels, twice baked sweet potatoes, cranberry-pomegranate sauce, and pumpkin crème brulee for dessert. Take a moment to be jealous.

My turkey tenderloin came out so juicy and flavorful that it will be hard to convince me to cook a whole turkey in the future. It literally fell apart when I lifted it out of the pot.

By using a slow cooker I was also able to do whatever the heck I wanted in the oven, which is a huge perk for those of us with only one oven (one day I hope to be spoiled with a double oven). Even the gravy was amazing after cooking in all those delicious juices.

As you are aware, I have a habit of adding Greek yogurt to anything I possibly can so it shouldn’t be a surprise that it shows up here in dinner rolls. The rosemary really sold me on these rolls. If you don’t like rosemary, please substitute for another herb because they will rock your world with their subtle herby-ness.

You can also prep these the day beforehand and refrigerate before the last rise. The next day, take them out of the fridge about 30 minutes before you want to bake them.

Then there’s the stuffing. I’ve seen stuffing made with all types of bread but this was the first recipe I had seen using bagels. I originally set aside two corn muffins for stuffing, but those were thrown into the freezer once I discovered I could use a bagel instead. I freaking love bagels! And I was not disappointed by the trade-off, especially since I used an everything bagel and there was bacon involved.

For a green side I chose brussels sprouts. Only a couple Thanksgivings ago I discovered that I no longer hated them and actually became obsessed. As a result, they are nostalgic to me at this time of year. Just a simple roasting and a drizzle of balsamic is all they needed.

Growing up we usually had both regular mashed potatoes and mashed sweet potatoes but knew I would burst if I tried to add both onto this already long lineup. I went with a twice baked sweet potato that is topped with pecans and coconut. Although it is less sweet than a marshmallow topping, it has a crunchier topping that will make you forget about those puffy white things (no offense marshmallows, I still love you).

No Thanksgiving dinner is complete without some cranberry sauce. This version uses pomegranate juice for a more complex flavor.

This can be made the day beforehand or even a few days before to minimize the amount of work you have to do on the big day. But if you do have to whip it up the same day, rest assured that it will only take 20 minutes.

Of course, once you’ve stuffed your face you’ll still find room for dessert, right? Especially for pumpkin crème brulee. I know you may initially think it’s a crime to not have pumpkin pie but it’s basically pumpkin pie and crème brulee all in one. Are you really going to be upset by having both?

Now for some tips on how I timed everything in order to be hot and ready all at the same time.

1. An hour before turkey is done cooking (mine only took 4 hours), take rolls out of fridge (if prepared the night before), toast the bagel for stuffing, and prep the brussels sprouts.
2. Bake the stuffing and brussels at the same time and with 20 minutes of cook time remaining, add the sweet potatoes and rolls to the oven.
3. At that time, remove the turkey from the slow cooker and prepare the gravy. Slice up the turkey and serve!
4. Then once your belly has digested a little to make room for dessert, torch the creme brulee just before you’re ready to dig in.

One year ago: Buckeye Cupcakes

Two years ago: Apple Blackberry Pie

Three years ago: Cranberry Sauce

THANKSGIVING DINNER FOR TWO TO FOUR PEOPLE

Print

Yield: 2-4 servings

Nutrition facts: 200 calories 20 grams fat

Ingredients

CROCKPOT TURKEY TENDERLOIN WITH GRAVY

• 1/2 medium onion, chopped
• 1 medium carrot, peeled and chopped
• 1 celery rib, chopped
• 3 cloves garlic, minced
• 2 Tbsp unsalted butter
• 3 Tbsp all-purpose flour
• 1-1/2 cups reduced sodium chicken broth
• 1/2 cup water
• 2 Tbsp white wine
• 1 tsp ground sage
• 1 bay leaf
• 1-1/2 to 2 lb. turkey breast loin (mine was 1.8 lb. Rotisserie seasoned)
• Salt and pepper
• 1 Tbsp cornstarch

GREEK YOGURT-ROSEMARY DINNER ROLLS

• 1/4 cup warm water
• 1 tsp active dry yeast
• 1/2 Tbsp honey
• 1/2 cup all-purpose flour
• 1/2 cup bread flour
• 1/4 cup plain Greek yogurt
• 1 tsp olive oil
• 1 tsp dried rosemary
• 1/4 tsp salt

BAGEL AND BACON STUFFING

• 2 everything bagels, cut into cubes
• 4 slices bacon
• 1/2 red onion, diced
• 1-1/2 cup reduced sodium chicken broth
• 1/4 cup chopped parsley
• Salt and pepper

ROASTED BRUSSELS SPROUTS

• 16 oz. brussels sprouts, ends trimmed and halved
• 1 Tbsp plive oil
• Salt and pepper
• Balsamic vinegar, for serving (optional)

TWICE BAKED SWEET POTATOES

• 2 sweet potatoes, cooked
• 2 Tbsp unsalted butter
• 1/4 cup milk
• 1 Tbsp honey
• Salt and pepper
• 1/4 cup chopped pecans
• 2 Tbsp shredded coconut

CRANBERRY-POMEGRANATE SAUCE

• 4 oz. fresh cranberries
• 1/2 cup pomegranate juice
• 1/4 cup sugar

PUMPKIN CRÈME BRULEE

• 6 egg yolks
• 3/4 cup heavy cream
• 6 Tbsp pumpkin puree
• 1/2 cup sugar, plus 4 tsp for topping
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• Pinch cloves
• Pinch nutmeg

Directions

For the turkey:

1. Lightly coat the inside of a slow cooker with nonstick spray. Place onion, carrot, celery and garlic in slow cooker.
2. Melt butter in a small skillet over medium-high heat. Whisk in flour and cook until golden, about 2 minutes. Stir in 1/2 cup of broth and scrape up any browned bits and smooth out any lumps; transfer to slow cooker.
3. Whisk in remaining broth, water, wine, sage, and bay leaves into the slow cooker. Season turkey with salt and pepper, place in the slow cooker (add more liquid if necessary to cover), cover with lid and cook 4 to 6 hours on low, or until the turkey reaches 165 degrees with an instant-read thermometer.
4. Transfer turkey to a cutting board tent loosely with foil and let it rest 20 minutes. Strain braising liquid into saucepan (keep carrot and celery for serving, discard bay leaf), whisk in cornstarch and simmer until thickened, about 15 minutes. Season with salt and pepper to taste, if needed.
5. Slice turkey and serve with gravy and reserved vegetables

For the rolls *:

1. In the bowl of a stand mixer, combine the warm water, yeast and honey, let sit for five minutes until foamy.
2. Add the all-purpose flour, yogurt, olive oil, rosemary and salt and stir with the dough hook (or stir with a spoon).
3. Slowly add in the bread flour until the dough sticks together and gets tacky/starts to pull away from the sides. Knead for 5 minutes.
4. Transfer dough to a clean bowl that has been oiled. Cover and let sit in a warm place for 1 hour or until doubled.
5. Knead the dough a few times to remove the air, then split into 4 balls.
6. Place the rolls close together in a baking pan and let rise for 30 minutes (or stop, cover tightly and refrigerate overnight – let sit at room temperature for 30 minutes before baking).
7. Preheat oven to 375 degrees.
8. Bake for 20 minutes or until tops are lightly golden.

For the stuffing:

1. Preheat oven to 350 degrees. Lightly coat a small baking dish with nonstick spray, set aside.
2. Spread the bagel pieces on a rimmed baking sheet and toast in the oven for 15 minutes. Let cool.
3. Increase oven temperature to 375.
4. While the bagel pieces are toasting, cook the bacon in a small skillet over medium-high heat, stirring often until crispy, about 7 minutes. Using a slotted spoon, transfer to a plate, lined with a paper towel.
5. In a medium bowl, add the broth, bagel pieces, bacon, onion, and parsley; toss to combine. Season with salt and pepper. Let sit for 10 minutes.
6. Transfer mixture to the baking dish and bake until top is golden brown, about 45 minutes.

For the brussels sprouts:

1. Preheat oven to 375 degrees. Line a baking sheet with foil, set aside.
2. In a medium bowl, toss brussels sprouts in olive oil and season with salt and pepper. Arrange in a single layer on the prepared baking sheet, cut sides down.
3. Roast for 30-40 minutes or until browned. Drizzle with balsamic vinegar, if desired.

For the sweet potatoes:

1. Preheat oven to 375 degrees.
2. Split potatoes in half lengthwise. Leaving about 1/8-inch of flesh, scoop out the insides of each half and place in a small bowl.
3. Whip potatoes until creamy. Add butter, milk, honey, salt and pepper and stir until well incorporated.
4. Fill empty potato shells with potato mixture. Top with pecans and coconut.
5. Bake for 15-20 minutes or until the coconut browns.

For the cranberry sauce *:

1. Combine all ingredients in a small saucepan and cook over medium-low heat for 20 minutes, stirring occasionally to prevent burning. Mixture will thicken as it cooks, and will thicken more as it cools.
2. Cool in a jar or bowl in the fridge.

For the crème brulee *:

1. Preheat the oven to 300 and put on a pot of water to boil. Make sure the 4 ramekins fit inside the dish you will be baking them in (I used an 8x8-inch baking dish).
2. In a medium bowl, whisk together all ingredients except the 4 teaspoons of sugar. Divide the mixture between 4 ramekins and place in the baking dish. Pour boiling water into the baking dish half way up the sides of the ramekins, being careful not to splash it inside the ramekins.
3. Bake for 40 minutes for wide shallow ramekins or 50-55 minutes for regular ramekins.
4. Let cool in water bath, then move to fridge to chill thoroughly, at least 8 hours.
5. Right before serving (and only then), sprinkle a teaspoon of sugar over each and brulee with a kitchen torch until browned and crispy.

Notes

*Can be made the day before.

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When Lindsay (Love & Olive Oil) posted about this recipe and explained how many sub-par batches of mac and cheese she and Taylor had to eat before reaching the perfect consistency and flavor, I knew I had to make it with the exact same cheeses. It was surprisingly difficult to locate mild white cheddar in the grocery stores near me, but finally found one and it was well worth the hunt.

Don’t like Brussels sprouts? Leave them out or substitute for another veggie, such as broccoli. This creamy mac and cheese is the perfect base to which you can incorporate any of your favorite add-ins.

BRUSSELS SPROUT MAC AND CHEESE

Serves 4 as side or 2 as entree

Ingredients:

4 oz. whole wheat elbow macaroni

1 cup + 2 Tbsp whole milk

2-1/2 Tbsp unsalted butter

2 Tbsp all-purpose flour

1/8 tsp ground cayenne pepper

1/8 tsp smoked paprika

Salt and pepper, to taste

4 oz. mild white cheddar cheese, grated and divided

1 oz. gruyere cheese, grated

1 oz. pecorino cheese, grated

4 oz. Brussels sprouts, trimmed, cored, and very thinly sliced

2 Tbsp Panko bread crumbs

Directions:

1. Preheat oven to 375 degrees. Butter an 8×8-inch (or 7×9) casserole dish and set aside.
2. Cook macaroni according to package directions until just barely al-dente (about 1 minute less than recommended cook time). Drain and set aside.
3. Meanwhile, melt butter in a medium saute pan set over medium heat. When butter is melted and frothy, add flour and whisk until smooth and begins to bubble, 2 to 3 minutes. Slowly pour in warm milk,whisking vigorously, until all the milk is incorporated and mixture is smooth.
4. Continue to cook over medium heat, whisking regularly, until sauce bubbles and has thickened slightly, about 5 top 8 minutes. Remove from heat and whisk in cayenne, paprika, and salt and pepper. Slowly add cheeses, a handful at a time, whisking until melted before adding more. Add all but 1/2 cup of the white cheddar cheese (set aside for sprinkling on top). Stir in macaroni and sliced Brussels sprouts until evenly coated.
5. Pour into the prepared dish. Sprinkle with reserved cheese and breadcrumbs over top. Bake for 15 to 20 minutes or until filling is bubbling, then broil for 1 to 2 minutes or until breadcrumbs are golden brown. Remove from heat and allow to cool for 10 minutes before serving.

Source: Halved from Love & Olive Oil.