This incredibly simple broccoli slaw salad recipe was born from personal need. I needed a salad that can be stored in the fridge, one that’s easy and quick to toss together and that’s yummy.

When I first discovered broccoli slaw, it was an instant win. It has all the crunch of a slaw but not the bitter that cabbage has! But I needed an easy no-mayo dressing and more ways to dress it up. No recipes quite did the trick. So I pulled together what I had and came up with this fail-proof salad that I’ve served at so many parties and it’s always a hit!

I figured it’s about time to share my super easy crowd-pleasing broccoli slaw salad recipe.

And yes, it can be made Gluten Free, it’s Kosher, and it’s even Parve.

Toppings for this Broccoli Slaw Salad

One of the biggies for this one was what else to put into the salad. I decided to keep it simple – just broccoli slaw – plus some toppings. These are really easy to swap out, but they will very much serve as a “seasoning” and heavily influence the final flavor of your broccoli slaw.

Nut Toppings

Years ago, I tasted this incredible complex broccoli slaw at a relative’s house. I don’t remember the recipe other than it had (a million ingredients and) candied nuts and pistachios. With a child who is highly allergic to traces of pistachio, I decided to go for other nuts.

I use sliced or slivered toasted almonds to give it that nutty crunch. I also slightly crumble some candied pecans to add a sweet touch.

You can definitely go back to using pistachios. Cashews would also be fabulous here (Y is also seriously allergic to that). Really anything goes, but if you want to get a similar flavor balance, my best tip is to choose one option that is sweet and one that is a salty toasted option.

Nut Free Variations

Before Y outgrew his almond and pecan allergies, I may have used honey roasted peanuts, sunflower seeds, pumpkin seeds, and anything similar to get that earthy flavor.

If these don’t work for you, a popular option in broccoli slaw is toasted ramen noodles. For a sweet topping, you can use something like granola. Both of these would get soggier faster and less enjoyable leftover. You can also serve them on the side as a separate topper.

The craisins and variations

This broccoli slaw salad recipe is also very loosely inspired by a raw broccoli salad I used to make sometimes, that had in it cashews (before Y’s diagnosis) and craisins. I really wanted that sweet/tart bite and so I added some juiced up craisins.

What I usually do is take a good handful of dried cranberries and “juice” them up in advance by soaking them in hot water for about 15 minutes. This adds a bit more of a refreshing bite to the salad.

Alternatives to craisins can include other dried fruit (I’d imagine chopped dried apricot would be delicious), small bits of mango or berries, or anyththing else that’ll add those small bits of sweet/tart flavor throughout.

The Dressing for Broccoli Slaw Salad

While you may think of slaws as very full of sugary dressing, this one goes easier on it. In fact, it’s extremely lightly dressed. That’s part of the magic of it.

The no-mayo dressing I made

My husband (and much of his family) won’t touch mayo. So while the default dressing for a slaw like this might be creamy and full of mayo, mine isn’t!

In fact, it’s literally just a drizzle of this and a drizzle of that. I usually do a very light drizzle (a couple of tablespoons) of extra virgin olive oil, red wine vinegar, a drizzle of honey, and some seasoning. My go to salad seasoning is Trader Joe’s onion salt, but even just some salt, pepper, onion, and garlic powder will do the trick.

I don’t even bother to mix up a real dressing. I just lightly season the salad directly.

More options

Because of the different flavors – the slaw base, with the sweet crunchy nuts, the bursts of sweet-tart cranberries, and the earthy nuts, this salad really works best with a light dressing. You want the main ingredients to really shine in every bite. The best dressing is one that lightly seasons these flavors.

If you do go for a creamy dressing, go for one that’s lightly sweet, and pretty loose and wet. Don’t make it too thick.

Any vinaigrette with a lightly sweet touch can work. Trader Joe’s mango one would be fabulous. Just don’t overdo it! You don’t want those candied pecans swimming in the dressing.

More tips for making and serving Broccoli Slaw Salad

We’ve served this broccoli slaw recipe so many times – here are our favorite contexts and ways to serve it, along with some advance prep tips.

What can you serve broccoli slaw with?

I find that the broccoli slaw works well with meals with a solid protein. We’ve served it right next to a large salmon side platter. It’s also great for barbecues where you want a bit of a lighter salad.

It’s delicious alongside rice, and I do choose it less when doing a pasta-heavy get-together.

How long will broccoli slaw last in the fridge?

Since it doesn’t have leafy greens, it can last well in the fridge. The only downside is that your nuts will lose their crunch. The broccoli will soften a bit and lose some of the crispiness. It can still be enjoyed for 3 days, but it’ll be “leftovers” – not at the ideal texture.

Since it takes literally 5 minutes to make this salad (no real measuring or chopping needed) I DO usually choose to just make it fresh. However, I love that it’s also a salad that allows me to use up the leftovers the next day.

If you really want to advance prep, you can juice up the craisins a day or two in advance, prepare the dressing separately in advance, and have everything ready to toss together fresh. You CAN mix the slaw with the dressing a day ahead but it’ll lose some of its crispiness.

Broccoli Slaw Salad Recipe

Here’s a written recipe – the recipe card printable follows right after.

Ingredients

• 1 bag (about 12 oz) broccoli slaw
• 1/2 cup toasted sliced or slivered almonds
• 1/2 cup candied pecans, lightly crushed into large chunks. I usually use Trader Joe’s.
• 1/2 cup craisins
• 1 T honey (I usually just drizzle it on without measuring – the measurement is for those of you who need it!)
• 2 T olive oil (same as above)
• 2 T red wine vinegar (same…)
• Salt to taste
• 1 t Trader Joe’s onion salt (or your favorite mild spice mix)

Process

1. In a heat-safe dish, cover your craisins with hot water and allow them to sit for 15 ish minutes. Drain them. This step is optional but adds some yummy juiciness to the craisins.

2. Dump your broccoli slaw into a large bowl.

3. Top with nuts and craisins.

4. Drizzle on olive oil, vinegar, honey, and seasoning.

5. Toss to combine. Enjoy!

If you loved this, you’ll definitely want to check out this incredible healthy vegetable kugel recipe too!

Yield: 10-12

Broccoli Slaw Salad

Prep Time: 5 minutes

Additional Time: 20 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

This broccoli slaw salad recipe is my go-to for any family get together where I need a 5-minute salad that everyone loves! And bonus: it has no mayo - rather, it has a light vinegar dressing!

Print

Ingredients

• 1 bag (about 12 oz) broccoli slaw
• 1/2 cup toasted sliced or slivered almonds
• 1/2 cup candied pecans, lightly crushed into large chunks.
• 1/2 cup craisins
• 1 T honey (I usually just drizzle it on without measuring - the measurement is for those of you who need it!)
• 2 T olive oil (same as above)
• 2 T red wine vinegar (same...)
• Salt to taste
• 1 t Trader Joe's onion salt (or your favorite mild spice mix)

Instructions

1. In a heat-safe dish, cover your craisins with hot water and allow them to sit for 15 ish minutes. Drain them. This step is optional but adds some yummy juiciness to the craisins.
2. Dump your broccoli slaw into a large bowl.
3. Top with nuts and craisins.
4. Drizzle on olive oil, vinegar, honey, and seasoning.
5. Toss to combine. Enjoy!

Notes

If you're trying to make it nut free, add fresh granola and toasted ramen instead of the nuts. You can also swap out which nuts you use. This salad is best made fresh, to retain the crunch, but the leftovers will be yummy too. I usually soak the craisins in warm hot water for about 15 minutes first to plump them up, but that's optional.

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I’ve made chicken soup so many different ways, but this veggie-loaded version is my favorite. This version is a real upgraded. Real vegetables are sauteed for maximum flavor, tender shredded chicken gives you protein in each bite , an incredibly flavorful broth, and noodles that don’t turn to mush by the time you eat it..

The small trick that changes everything is this: cook the noodles separately. It takes one extra pot, but it keeps the soup bright and the noodles springy. (And yes, it’s worth it.) You can prep lots of noodles in advance and freeze it separately too… but more on that shortly.

Chicken Vegetable Soup with Noodles, what makes this version so comforting

Comforting soup isn’t complicated, it’s just balanced. You want a broth that tastes like chicken, vegetables that soften without disappearing, and enough “stuff” in the bowl that it feels like dinner, not a snack. With protein, vegetable, and starch, this is a comforting meal in a bowl that’s hydrating and nourishing for when you’re sick, when it’s freezing outside, or any time you need comfort food.

This chicken vegetable soup with noodles hits that sweet spot because the flavors build in layers. Carrots bring a little sweetness, onion and celery add that savory base, and turnip gives a gentle earthy taste that reads “old-school soup” in the best way. Zucchini goes in near the end so it stays tender, not soggy.

Texture matters too. Shredded chicken is soft and easy to eat, which is exactly what you want on a sick day. It also feels a bit special for Shabbat, even though it’s a low cost recipe that’s incredibly healthy – and a fabulous spin on a Friday night classic.

And since the noodles stay separate until serving, the leftovers reheat like a dream. You don’t get that “the pot turned into chicken noodle casserole overnight” situation.

If you’re in the mood for a more traditional take, this Jewish Chicken Soup recipe is another cozy option to keep in your back pocket.

Best vegetables to use (and easy swaps)

The core veggies here are diced carrot, turnip, celery, onion, and zucchini. That mix gives you sweet, savory, and mild flavors all in one pot.

A few easy swaps, based on what you’ve got:

• Parsnip instead of turnip (a little sweeter and easier to dice).
• Sweet potato instead of carrot (warmer, slightly richer and much sweeter).
• A handful of spinach stirred in at the very end (great if you need “something green”).
• Frozen peas added right before serving (kid-friendly sweetness).
• Broccoli stalks for loads of fiber and a fabulous flavor (stalks stay intact better)

Everything is diced and sauteed in layers to really bring out the flavor, without having to let it simmer all day (like I do with a typical chicken soup).

Why cook the noodles separately

If you’ve ever made chicken noodle soup and felt proud, then checked the pot the next day and sighed, you already know the problem. Noodles keep soaking up broth, even after the heat is off. They swell, go soft, and steal liquid from the soup.

Cooking egg noodles separately fixes it fast. You boil them in salted water, drain, and then add them to each bowl as you serve. The soup stays brothy, the noodles stay bouncy, and leftovers don’t turn into a thick starch bomb.

You WILL want to make sure to warm up the noodles as well if cooking it in advance.

Tips for making Chicken Vegetable Soup with Noodles

This soup is forgiving, which is what we all need on busy days. Still, a few small habits make it taste better and store better.

Salt in stages: Add a little early, then taste again near the end. Broth brands (if using) vary a lot, and it’s easier to fix “needs more” than “too salty.” Even salt brands can vary in saltiness.

Keep the simmer gentle: A hard boil can make chicken feel dry and stringy and get you that cloudy finish. A soft simmer keeps it tender.

Taste for sweetness: If your carrots are very sweet (or you added sweet potato), you might want a touch more pepper or fresh herbs to balance it.

Want it extra soothing for sick days? Skip spicy add-ins, go easy on black pepper, and keep the broth clear and simple.

Can you freeze Chicken Vegetable Soup with Noodles

Yes, this soup freezes well. The texture of the vegetables might change slightly – cut them smaller if freezing so the change is less noticeable. Freeze the soup base without noodles for the best texture. Freeze the noodles separately.

Here’s the easy way to do it:

• Cool the soup quickly by moving it off the stove and stirring for a minute or two. The soup shouldn’t sit at room temperature or “warm” for long. If your pot is huge, you can set it in a sink with a little ice water around it (don’t splash water into the soup).
• Portion into freezer containers or zip-top freezer bags.
• Label with the date. Future-you will be grateful.
• If using bags, double-bag and freeze them flat on a sheet pan.
• Once frozen, you can rearrange them as you’d like.
• Freeze up to about 3 months for best flavor.

To serve, thaw overnight in the fridge – in a pan to catch drips if you used bags (or use a low simmer on the stove), then boil fresh egg noodles (or use frozen ones) and add them right before eating.

How long does Chicken Vegetable Soup with Noodles last in the fridge?

This keeps well in the fridge for 3 to 4 days when stored in a covered container. If you’re serving this for Friday night, it’s usually still great through Monday lunch.

A quick heads-up: if noodles sit in the soup, they’ll soften by day two. It’s not unsafe, it’s just a texture thing. If you want the best leftovers, store noodles separately and add them to each bowl.

For reheating, use a gentle simmer on the stove or short bursts in the microwave. If the soup thickened in the fridge or overboiled and got too rich (it happens), add a splash of water or broth and stir until it loosens up.

Ingredients and tools for an easy chicken vegetable soup with noodles

This is more “cozy weeknight soup” than fussy recipe. You don’t need a long ingredient list, you just need a solid base and enough vegetables to make the broth taste like something.

A large pot helps, and so does a sharp knife. Beyond that, you’re good.

Ingredient notes and tips (with simple options)

There are so many different ways you can do this. Here is the basic framework of the recipe with optional add-ins.

• Chicken breast: 1 to 2 breasts, cooked right in the broth, then shredded and returned.
• Carrots: diced.
• Turnip: diced (parsnip works too).
• Celery: diced (optional if you don’t love it, but it adds such a great savory flavors).
• Onion: diced. I put in two but more is yummy too.
• Zucchini: diced larger or half-moons (added later to avoid them dissolving).
• Garlic (optional): 1 to 3 cloves, minced, or a frozen garlic cube.
• Broth: chicken broth, or water plus bouillon. Or use water and just flavor it well.
• Bay leaf (optional): 1 to 2.
• Herbs (optional): parsley or dill, fresh or frozen.
• Salt and pepper: go easy on pepper if serving to kids or someone sick.
• Oil: a tablespoon for sautéing.

For the noodles:

• Egg noodles, cooked separately.

This is a naturally Kosher soup, suitable for meat meals.

Optional add-ins that stay “clean and classic”: peas, spinach, sweet potato, parsnip, or a teaspoon turmeric. I love to add in Hawaiij spice mix for that depth of flavor, but it’s optional. What I’d avoid if you want that pure chicken soup vibe: strong tomato flavors, lots of acid, or heavy spice blends.

I will provide you with an exact recipe below, but I almost always make it differently, so don’t be afraid to play around yourself and see how your family likes it best.

Prep tips that save time

Prep is where soup can feel annoying, so make it easier on yourself.

• Chop veggies ahead and store them in the fridge for up to 2 days.
• Use a food chopper if you have one, especially for onions.
• Keep a freezer bag of “soup vegetables” (carrot, celery, onion) and grab a handful whenever you’re making broth.
• I sometimes even prep everything in the pot the night before and start sauteeing the next morning.

How to make Chicken Vegetable Soup with Noodles, step by step recipe

This is the kind of recipe you can make while helping with homework, setting the table, or doing that last-minute Friday afternoon straighten-up. The timing is flexible, and the soup gets better as it sits.

Ingredients

• 1 T neutral oil (I usually use extra light olive oil)
• 3 large carrots, diced
• 1 turnip, diced
• 2 large yellow onions, diced
• 6 Stalks celery, diced
• 1 medium zucchini
• 1 large chicken breast
• Water or broth (to cover vegetables)
• 1 t. salt to start if using broth, or 1 T if using water
• 1 T onion powder
• 1 T garlic powder OR a few cloves garlic added at the sauteeing step.
• Optional: frozen ginger cubes – use 1-2. I love adding this when making this for sick people
• Optional: Bay Leaf
• Optional: 1 t. Turmeric
• Optional: Dill, Parsley
• Optional: 1 T Hawaiij soup seasoning
• Optional: additional vegetables like sweet potato, spinach, broccoli stalks, cauliflower stalks, etc
• 12-16 oz egg noodles (I prefer the thin variety)

Cook the vegetables and chicken in the broth

1. Heat 1 tablespoon of oil in a large pot over medium heat.
2. Add diced onion, carrot, and celery with a pinch of salt. Sautee, until the vegetables soften. I usually start the onion first, let it get started as I prep the celery, and then same with the carrots.
3. Add diced turnip (or parsnip). Let that soften as well. Add the zucchini and let it go for another couple of minutes to bring out the flavor.
4. Pour in broth (or water) and seasoning until everything is well covered, with room for simmering.
5. Add bay leaf if using, then slide in the chicken breasts.
6. Bring the pot up to a light boil, then immediately lower it to a gentle simmer. If you see foam on top, skim it off with a spoon. (Not mandatory, but it keeps the broth prettier.) Avoid letting it boil.
7. Simmer for about an hour or so until the broth is rich, the vegetables are soft, and the chicken is cooked through.

Shred the chicken and finish the soup

1. Use tongs to lift the chicken breasts onto a plate.
2. Let them rest 5 minutes, then shred with two forks.
3. Return the shredded chicken to the pot and stir.
4. Taste the broth and adjust salt and pepper.
5. Stir in chopped parsley or dill right at the end for a fresh finish. If using dried herbs, you can just add it at the seasoning stage.

Boil egg noodles separately and combine for serving

1. Bring a separate pot of salted water to a boil.
2. Cook egg noodles until just tender (a little firm is perfect). Follow the package timing, then start checking a minute early.
3. Drain well. If you’re storing noodles separately, toss them with a tiny bit of oil so they don’t stick.
4. Serve using one of these two methods:
   • Best for leftovers: Add noodles to each bowl, then ladle soup over top.
   • Best for right now: Stir noodles into the soup pot only if you’ll finish it pretty quickly.

If you want another cozy soup for cold nights, this Roasted Butternut Squash Soup with Farro is hearty in a totally different way, and it feels a little special without extra stress.

Chicken vegetable soup with noodles is comfort you can count on. You get tender shredded chicken, real vegetables, and that cozy broth that makes the whole kitchen smell like you’ve been taking care of people all day. Best part, the noodles stay just right because you cook them separately.

Make it with turnip, swap in parsnip, add peas, or keep it simple and classic. This soup doesn’t judge, it just shows up for you. Save it for Friday night, double it for leftovers, and tell me what veggies you used, because I’m always looking for new twists on a favorite.

Yield: 12

Sauteed Veggie Shredded Chicken Soup with Noodles

Prep Time: 35 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours 5 minutes

This chicken noodle soup is comfort in a bowl! It's loaded with nutrition and makes for a full meal. Update it with different vegetables if you wish and prep it in advance to freeze. Sauteeing the vegetables first makes the soup extra flavorful and it's easy to scale up and food prep.

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Ingredients

• 1 T neutral oil (I usually use extra light olive oil)
• 3 large carrots, diced
• 1 turnip, diced
• 2 large yellow onions, diced
• 6 Stalks celery, diced
• 1 medium zucchini
• 1 large chicken breast
• Water or broth (to cover vegetables - about 8 cups)
• 1 t. salt to start if using broth, or 1 T if using water
• 1 T onion powder
• 1 T garlic powder OR a few cloves garlic added at the sauteeing step.
• Optional: frozen ginger cubes - use 1-2. I love adding this when making this for sick people
• Optional: Bay Leaf
• Optional: 1 t. Turmeric
• Optional: Dill, Parsley - a few sprigs of fresh or 1 T dry
• Optional: 1 T Hawaiij soup seasoning
• Optional: additional vegetables like sweet potato, spinach, broccoli stalks, cauliflower stalks, etc
• 12-16 oz egg noodles (I prefer the thin variety)

Instructions

1. Heat 1 tablespoon of oil in a large pot over medium heat.
2. Add diced onion, carrot, and celery with a pinch of salt. Sautee, until the vegetables soften. I usually start the onion first, let it get started as I prep the celery, and then same with the carrots.
3. Add diced turnip (or parsnip). Let that soften as well. Add the zucchini and let it go for another couple of minutes to bring out the flavor.
4. Pour in broth (or water) and seasoning until everything is well covered, with room for simmering.
5. Add bay leaf if using, then slide in the chicken breasts.
6. Bring the pot up to a light boil, then immediately lower it to a gentle simmer. If you see foam on top, skim it off with a spoon. (Not mandatory, but it keeps the broth prettier.) Avoid letting it boil.
7. Simmer for about an hour or so until the broth is rich, the vegetables are soft, and the chicken is cooked through.
8. Use tongs to lift the chicken breasts onto a plate.
9. Let them rest 5 minutes, then shred with two forks.
10. Return the shredded chicken to the pot and stir.
11. Taste the broth and adjust salt and pepper.
12. Stir in chopped parsley or dill right at the end for a fresh finish. If using dried herbs, you can just add it at the seasoning stage.
13. Bring a separate pot of salted water to a boil.
14. Cook egg noodles until just tender (a little firm is perfect). Follow the package timing, then start checking a minute early.
15. Drain well. If you’re storing noodles separately, toss them with a tiny bit of oil so they don’t stick.
16. Serve using one of these two methods - Best for leftovers: Add noodles to each bowl, then ladle soup over top. Best for right now: Stir noodles into the soup pot only if you’ll finish it pretty quickly.

Notes

• Cook noodles separately to avoid mushiness and making your soup starchy and cloudy.
• This soup freezes well. Texture of vegetables might change slightly - cut them smaller if freezing so the change is less noticeable.

• Freeze in containers or large freezer bags. If using bags, double-bag and freeze them flat on a sheet pan.
• Once frozen, you can rearrange them as you'd like.
• Freeze up to about 3 months for best flavor.
• Defrost in a 9x13 pan to catch drips.

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I can’t stand when people say “Oh, my kids love this!” I always think – well, good for you! Your kids probably eat spinach too. Well, here I am doing the same.

If I’m perfectly honest, I had to BEG them to try it. My older kids are starting to warm to broccoli in general, but this one they devour. It’s really a kid-friendly recipe, and a bit less diabetic friendly. But it’s not sugary sweet. A drizzle of honey to complement the butter goes a long way, and this is like broccoli crack.

While I make this for dinners year-round it’s also perfect for Chanukah or Shavuot where the tradition is to double down on dairy!

How to Cook your Buttery Broccoli

In the Betty Crocker Pizza Maker

This originated from a mixture of “how can I get my kids to eat some greens” and “how can I get dinner on the table in minutes” issues. So I made it in the Betty – and it came out delicious.

The Betty Crocker pizza maker that I used has a pretty high temperature (I find it similar to frying). I think it’s officially about 450°F. While it’s close to roasting temperatures in the oven, it’s directly in contact with the food. This allows the liquids that drain off to dissolve quite quickly.

I find that it comes out so good like this and is ready in about ten minutes from frozen! It’s definitely my best way to make it – so do it that way if you can. It’s moist and soft, with a hint of sweet, and packed with cheesy flavor.

In the Oven

There’s no reason you can’t make this in the oven! The biggest drawback: you’ll probably want to defrost and drain the liquid first. I do it in a covered pan, and do it at 425 for about an hour. It’s more of a soft cooked recipe than a roasted one, and that’s the idea. My kids are averse to crispy edges and this recipe doesn’t need it.

While I used mozzarella, if you use parmesan and open it for the last ten minutes, you’ll get crispy deliciousness if that’s what you’re after.

In the Air Fryer

I haven’t done this in the air fryer – mine is dedicated to meat dishes – but I’d imagine it would be delicious. The texture would be very different – dryer and crispier. It also wouldn’t sit in the butter as much as you’re cooking it, so you’ll likely get less butter and more salty flavor, but you can also melt butter and toss it for the last few minutes.

I would recommend first melting the butter with the other ingredients. and tossing it thoroughly with the broccoli if you plan to air fry it.

Tips for prepping and serving buttery broccoli

Can you Make Buttery Broccoli in Advance?

I hate answering this question but I get it, I always have the same. Obviously it’s yummiest fresh!

But the truth is, you can prep it a couple of days in advance – it’ll last 3-4 days in the fridge in an airtight container. But if you’re crisping it at all, you’ll lose that. If not, it’ll be quite delicious still if not totally fresh.

Cooked vegetables tend to not freeze very well. It’ll get mushy and lose its delicious texture. It’s very simple to prep so you really don’t need to advance freeze.

What to serve with buttery broccoli and cheese

I usually make this as a healthy addition to a pasta dinner. It goes great with rice as well, and is the perfect vegetable side for a salmon dinner.

I plan to serve it alongside potato latkes, an assortment of pastas and salads, and salmon sushi cups at our Hanukkah party.

Buttery Broccoli with Cheese Recipe

Ingredients

• 16 oz frozen broccoli (you can, of course, scale this up. If making more than 48 oz/ 2-24 oz bags, just double the other ingredients)
• 1/2 stick butter
• Drizzle of honey
• Shredded Mozzarella cheese
• Season it well – I use salt, pepper and a good spice mix in addition (such as Trader Joe’s 21 Seasoning salute)
• A Betty Crocker pizza maker

Process

1. Line your Betty Crocker with parchment paper.
2. Put in your broccoli and cut pats of butter to place all over it.
3. Drizzle on honey and season it.
4. Close your Betty Crocker and let it cook for about 5-10 minutes, checking frequently after the 5 minute mark.
5. Turn it off when it’s still bright green but just starting to crisp at the edges.
6. Sprinkle Mozzarella on top and cover the Betty Crocker for another few minutes until the Broccoli is very soft and cheese is melted.

Enjoy it fresh! Try topping it with crispy onions, parmesan, or whatever you think will complement it!

Yield: 4

Delicious Cheesy Buttery Broccoli in the Betty Crocker (or oven!)

Prep Time: 2 minutes

Cook Time: 10 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

This delicious cheesy broccoli can be made in the Betty Crocker pizza maker or the oven! We prefer to make ours in the pizza maker. It's drizzled with honey for a hint of sweet, and is full of cheesy goodness. It's packed with nutrients and a kid-friendly recipe that even my pickier eaters enjoy.

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Ingredients

• 16 oz frozen broccoli (you can, of course, scale this up. If making more than 48 oz/ 2-24 oz bags, just double the other ingredients)
• 1/2 stick butter
• Drizzle of honey
• Shredded Mozzarella cheese
• Season it well - I use salt, pepper and a good spice mix in addition (such as Trader Joe's 21 Seasoning salute)
• A Betty Crocker (or similar) pizza maker

Instructions

1. Line your Betty Crocker with parchment paper.
2. Put in your broccoli and cut pats of butter to place all over it.
3. Drizzle on honey and season it.
4. Close your Betty Crocker and let it cook for about 5-10 minutes, checking frequently after the 5 minute mark.
5. Turn it off when it's still bright green but just starting to crisp at the edges.
6. Sprinkle Mozzarella on top and cover the Betty Crocker for another few minutes until the Broccoli is very soft and cheese is melted.

Enjoy it fresh!

Notes

Try topping it with crispy onions, parmesan, or whatever you think will complement it!

I usually make this as a healthy addition to a pasta dinner. It goes great with rice as well, and is the perfect vegetable side for a salmon dinner.

You can prep it a couple of days in advance - it'll last 3-4 days in the fridge in an airtight container. This will get mushy if frozen.

You can make this in the oven at about 425 for an hour (covered). You'll need to defrost your broccoli and drain the liquid first. If cooking it uncovered, check after half an hour and gauge accordingly.

Try it with maple syrup for a slightly different flavor!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Amazon Grocery, Golden Pure Honey, 16 Oz (Previously Amazon Fresh, Packaging May Vary)
• 
  Baking Parchment Circles, Set of 100, 12 Inch
• 
  Betty Crocker Countertop Pizza Maker

Did you make this recipe?

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Last year, I tried making zucchini latkes using my regular formula: main ingredient, a few eggs, seasoning, and fry! But it didn’t work. While I don’t normally add a starch or grain to my latkes (it doesn’t need it!) zucchini latkes do. It’s a very watery unstarchy vegetable, while my other vegetables I’ve made latkes with in the past were starchy.

So while I really wanted this as a no-carb alternative to potato latkes for Hanukkah, I ended up with a lower-carb alternative.

When I make regular potato latkes (as well as potato kugel), I usually put in a zucchini just to add to the creamy texture of it. Here, it’s just zucchini, and it is my absolute favorite potato latke alternative. Fresh out of the pan, it really feels like that comfort food that is just Chanukah through and through. Because zucchini does not have a strong flavor, and the texture is just creamy deliciousness, it’s a great option for when you want to feel like you’re eating junk food.

Variations on making Zucchini latkes

I wanted to answer some questions on making these gluten free zucchini latkes based on my experimentation.

Shred Size

I don’t have a fine shred food processor (and in fact, I actually really like a coarse shred for latkes) so I used that for the zucchini. To avoid that oniony feel, I did pulse the onion with an S blade. It adds a ton of flavor, but that way you have it blended in.

Frankly, had I thought of it, I may have added sauteed onion for even more flavor.

Cooking Oil

My recipe uses extra light olive oil. I try to use healthier oils when cooking (I know, fried foods are far from healthy, but we try where we can…) Avocado oil is another great substitute. You can use any neutral-tasting oil with a high smoke point.

Swapping out the starch

Here’s the biggie: I used corn starch. Your question is “can I use xxxx instead?” and the question is – as long as it’s starchy! Almond flour, which was my first choice, leaves it too crumbly. You really need the starch binder.

Some alternatives to try (I haven’t tried them myself but I imagine they’d work) – breadcrumbs, traditional matzah meal, or flour for non-gluten free options, potato starch, gluten free flours mixes that ARE starchy…

Making Zucchini Latkes in Advance

We all know that latkes are best fresh – like anything fried! But CAN they be made in advance? The answer is if you need to you can. You’re best off prepping the batter a few hours or up to a day in advance rather than cooking it in advance (they won’t brown like potatoes do) but here are some tips for prepping the actual latkes in advance.

How long do zucchini latkes last in the fridge?

They can last 3-5 days in the fridge if you store them properly in an airtight container. I recommend patting off as much oil as you can before storing them.

Can you freeze zucchini latkes?

Yes you can freeze zucchini latkes! You’ll want to double seal them in an airtight bag or container. If you want to freeze a lot, I recommend doing so on a sheet pan and then once it’s frozen transferring them to Ziploc bags. They can be a bit delicate and soft and you don’t want them turning into a mushy heap.

The best way to reheat any latkes

The biggest trick to making latkes in advance is going to be how you reheat them. Reheat them directly from the freezer (they get soggy when you defrost them.)

You can do this on a sheetpan in the oven – high and fast rather than low and slow. I’d recommend doing it at 425 for 15 minutes and flipping halfway through.

My favorite way to reheat latkes (frozen or fresh) is by refrying them. You don’t even usually need to add more oil – the oils inside the latke usually are enough. If it sticks, just spray/lightly grease your pan.

And another cool way is in the air fryer (try it at 400 for 10 minutes).

Gluten Free Zucchini Latkes Recipe

A printable recipe card is at the bottom of this post.

Ingredients

• 2 small onions
• 3 large-ish zucchini peel on
• 6 eggs
• 1 cup corn starch
• 2 tsp salt
• Pinch pepper
• 1 Tablespoon onion powder
• 1 teaspoon garlic powder
• Extra light olive oil (or other neutral oil) for frying

Equipment

• Food processor (I just upgraded to this one)
• Frying pan

Process

1. Process your onions using the S blade.
2. Shred your zucchini using the coarse shredding blade.
3. Let it sit for a bit (10-20 minutes) so that water can come out of it. Pour off that excess water. You can use a cheesecloth to strain it if you want.
4. Mix the zucchini and onion in a bowl with the eggs, corn starch, and seasoning until well combined.
5. Heat light olive oil in a pan.
6. Take spoons of batter without accumulating liquid. There will be extra liquid at end. 
7. Fry on medium heat around 3-5 minutes per side, till crispy and brown.

It makes about 30 but it will greatly vary on the size and thickness of your latkes, how large your zucchini was, and similar factors.

Serve it with your favorite things to eat with latkes!

Yield: 30

Gluten Free Zucchini Latkes Recipe

Prep Time: 15 minutes

Cook Time: 35 minutes

Additional Time: 10 minutes

Total Time: 1 hour

These delicious gluten free latkes are so good, you'll almost think they're a comfort food! They are a low carb alternative to potato latkes and are delicious fresh - but can be made in advance.

Print

Ingredients

• 2 small onions
• 3 large-ish zucchini peel on
• 6 eggs
• 1 cup corn starch
• 2 tsp salt
• Pinch pepper
• 1 Tablespoon onion powder
• 1 teaspoon garlic powder
• Extra light olive oil (or other neutral oil) for frying

Instructions

1. Process your onions in a food processor using the S blade.
2. Shred your zucchini using the coarse shredding blade.
3. Let it sit for a bit (10-20 minutes) so that water can come out of it. Pour off that excess water. You can use a cheesecloth to strain it if you want.
4. Mix the zucchini and onion in a bowl with the eggs, corn starch, and seasoning until well combined.
5. Heat light olive oil in a pan.
6. Take spoons of batter without accumulating liquid. There will be extra liquid at end. 
7. Fry on medium heat around 3-5 minutes per side, till crispy and brown.

Notes

Makes about 30 but it will greatly vary on the size and thickness of your latkes, how large your zucchini was, and similar factors.

You can swap out the corn starch for readcrumbs, traditional matzah meal, or flour for non-gluten free options, potato starch, gluten free flours mixes.... It should be starchy (avoid almond flour)

You can swap out the extra light olive oil for other neutral oils with a high smoke point.

These are much better fresh, but you can prep them in advance and freeze or fridge for a few days. Freeze flat on a sheet pan and then transfer to an airtight container or ziploc (I recommend double wrapping).

Reheat directly from the freezer (don't defrost or it'll turn to mush).

To reheat, I recommend popping them back in the frying pan for a bit. You can do this on a sheetpan in the oven - high and fast rather than low and slow. I'd recommend doing it at 425 for 15 minutes and flipping halfway through.

And another cool way is in the air fryer (try it at 400 for 10 minutes).

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A couple of weeks ago, I shared my recipes for mini deli rolls, and in addition to the ideas that I tried, I tossed out a dozen other ideas. Among those was the suggestion to try one with cranberry sauce and sliced turkey for Thanksgiving. I decided – hey, why not just go with it?

So I tested it out for Shabbat and it was such a score! You’re left with the perfect blend of Jewish cooking with Thanksgiving flavor.

To help add a bit of depth of flavor, I included sweet chili sauce as well. So those who prefer to avoid processed commercial sauces, this is not for you – but neither is any deli roll, so there’s that.

I’m a big believer that deli roll is the kind of side dish that is meant to be experimented with. It’s just a template – add what you want, play with flavor, and have fun. While I usually like to make my deli rolls in mini – it’s easier to subdivide and freeze and to handle in general – I made this one full size.

I did regret it, so I recommend going with the mini version: just split the flaky dough into four and follow the same process.

‘

Turkey Cranberry Deli Roll Recipe

Recipe makes 2 rolls (or eight mini rolls) and freezes nicely.

Ingredients

• 1 package (2 sheets) puff pastry
• 1 14 oz. can jellied cranberry sauce
• 1/2 cup sweet chili sauce
• 1 12 oz pkg sliced smoked turkey (deli-style)
• Sesame seeds

Process

1. On a floured surface, roll out your defrosted puff pastry sheets. Make sure all the folds are reconnected.
2. If making mini deli rolls, cut each sheet into four.
3. You can do this properly and mix your sauces first, but I didn’t. Spread half a can of cranberry sauce on each roll, spread evenly with the back of a spoon. Leave the top inch clean.
4. Drizzle 1/4 cup sweet chili on each, spread evenly with the back of a spoon.
5. Cut round turkey slices in quarters and halves to fit in corners and sides, add slices in the middle to fully cover your sauce.
6. Start from the bottom, fold over the bottom inch or so (don’t try rolling the first bit – fold it.) Then continue rolling, making sure your deli doesn’t scoot forward too much. When you get to the clean strip, use a bit of water to stick it to the roll.
7. Brush the top of the roll with a bit of extra sauce (cranberry or sweet chili) and sprinkle on sesame seeds.
8. Bake according to the flaky dough package instructions.

Slice and serve hot or room temp – but hot is yummier!

Yield: 16

Turkey Cranberry Deli Roll

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

A couple of weeks ago, I shared my recipes for mini deli rolls, and in addition to the ideas that I tried, I tossed out a dozen other ideas. Among those was the suggestion to try one with cranberry sauce and sliced turkey for Thanksgiving. I decided - hey, why not just go with it?

Print

Ingredients

• 1 package (2 sheets) puff pastry dough
• 1 14 oz. can jellied cranberry sauce
• 1/2 cup sweet chili sauce
• 1 12 oz pkg sliced smoked turkey (deli-style)
• sesame seeds

Instructions

1. On a floured surface, roll out your defrosted puff pastry sheets. Make sure all the folds are reconnected.
2. If making mini deli rolls, cut each sheet into four.
3. You can do this properly and mix your sauces first, but I didn't. Spread half a can of cranberry sauce on each roll, spread evenly with the back of a spoon. Leave the top inch clean.
4. Drizzle 1/4 cup sweet chili on each, spread evenly with the back of a spoon.
5. Cut round turkey slices in quarters and halves to fit in corners and sides, add slices in the middle to fully cover your sauce.
6. Start from the bottom, fold over the bottom inch or so (don't try rolling the first bit - fold it.) Then continue rolling, making sure your deli doesn't scoot forward too much. When you get to the clean strip, use a bit of water to stick it to the roll.
7. Brush the top of the roll with a bit of extra sauce (cranberry or sweet chili) and sprinkle on sesame seeds.
8. Bake according to the flaky dough package instructions.

Notes

• Slice and serve hot or room temp - but hot is yummier!
• To help add a bit of depth of flavor, I included sweet chili sauce as well. So those who prefer to avoid processed commercial sauces, this is not for you - but neither is any deli roll, so there's that.
• I'm a big believer that deli roll is the kind of side dish that is meant to be experimented with. It's just a template - add what you want, play with flavor, and have fun.
• I usually like to make my deli rolls in mini - it's easier to subdivide and freeze and to handle in general.
• I recommend going with the mini version: just split the flaky dough into four and follow the same process.

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The post Turkey Cranberry Deli Roll – an Easy Thanksgiving Side Dish appeared first on Jewish Moms & Crafters.

I’m not gonna lie – whenever I share a recipe, I feel like an imposter. I’m not a professional chef, I’m just a creative mom who likes to try new things.

That’s why my favorite recipes aren’t really recipes – they’re more like crafts – like these mini deli rolls! So this is more of a formula than a recipe!

This is such a fun and pretty thing to serve and one of my favorite Shabbat lunch ideas – especially in the winter. It freezes nicely, can be made Thursday night, and looks like it took much more effort than it actually does.

The basics of making mini deli rolls

The idea came ages ago when I was making deli roll and got so frustrated with the overly inflated outside and raw inside. I also found it awkward and cumbersome and found that we were only using about half a roll each time. It was hard to roll up with all the fllings.

And the most frustrating part: my kids liked it totally plain and my husband and I like it interesting! Think fried onions (yum for us, ew for the kids), a little kick of heat, different spices.

I realized that this recipe needs to be made in mini and started doing it that way. It’s so easy. You’re not mixing things up – most of what you use is components you already have. It’s so much easier to roll up in mini.

And it is so presentable!

Mix and Match Flavor Ideas

The idea is to really be able to make different flavor profiles with the same bases. So for example, I made:

For us – loaded with flavor and a little sharp kick: Turkey and Pastrami, fried onions (from the freezer – always have this ready and prepped), Dijon mustard, topped with Everything Bagel.

For the kids, a bit sweet and salty – I did just turkey + duck sauce + sesame seeds.

For us – very savory – I did barbecue sauce, just Pastrami, sauteed onions, and 21 seasoning salute topping.

And again just for the grown-ups, I did sweet chili with both meats and onion flake topping.

The mini rolls slice into small pieces that are just the perfect size, giving you a large assortment with only about 15 minutes of prep time. The inside cooks more in-sync with the outside, and you get a little “taster” of each, making it much more of a statement dish!

More things you can try

There are so many ways you can do it, and I’ll include a list of topping ideas in the actual recipe card at the end of this post, but meanwhile, here are some ideas.

There are a few basic components of a deli roll and you can mix and match this as you’d like.

• Meats – Any sliced deli meat works – salami, pastrami, corned beef, turkey. Make some meatier, some less meaty.
• Spreads – This goes under the meat on the deli roll and is the “seasoning”. I also use these as a glaze (sweeter ones work better) I used sweet chili sauce, BBQ sauce, duck sauce, and dijon mustard. More ideas: honey mustard, garlic mayo (my family doesn’t touch mayo but it’s a great option), horseradish honey, cranberry sauce (great with Turkey for Thanksgiving!), pesto…
• Fillings – Not all deli rolls need this but you can add it if you’d like! My go-to is ready sauteed onions that I prep in batches and freeze. Other options: sour pickles (for a deli-sandwich flavor), sweetened/caramelized onions, sauerkraut, herbs, French’s (crispy) fried onions, garlic confit
• Toppings – The topping really completes the mini deli roll, and the flavor sits on the tongue, making it very influential in the final flavor. I used Everything Bagel seasoning, onion flakes, sesame seeds, and my favorite spice mix – 21 Seasoning Salute from Trader Joe’s. More ideas: French’s crispy fried onions (crush it smaller), sea salt, poppy seeds, minced black garlic

Tips for this mini deli roll recipe

This mini deli rolls recipe is so easy and hard to get wrong, and once you master how to make it, you’ll be getting creative yourself!

How to reheat it

Since many people make deli roll for Shabbat lunch, it’s likely going to be reheated. Always heat it uncovered so it doesn’t get soggy! I recommend having each roll as a single layer in a log.

It’s easier to slice cold, so you may want to do that. If you do, keep the pieces connected on the bottom and heat it as a log so it doesn’t dry out.

Can you freeze mini deli rolls?

This recipe freezes so beautifully! If you have a smaller family and need to serve less at a time, or are just mass-prepping you can totally freeze these. They keep their shape well – especially if you freeze them in a single layer.

I freeze these as a log (not sliced) wrapped in foil, and then in a Ziploc bag. I recommend wrapping each roll individually, but you can totally group them in a bag.

How to Serve Mini Deli Rolls

There are so many ways you can serve mini deli rolls – again, it’s just a fun food that you can do a lot with.

Making a board

If you’re hosting, this is such a cool crowd-pleaser and so presentable. You can line them up and provide a good, sharp knife for slicing (note: your board will get sliced into, so serve it on a pretty cutting board, not your favorite Charcuterie).

You can also slice it and line it up – it’ll fill a bigger board more generously that way but won’t stay as fresh.

Dips & Condiments

You can also add dipping sauces and condiments to the mix! You can offer more of the sauce you used as a spread, or throw new ones into the mix. Ketchup, horseradish sauce, hot sauce… Whatever would work in a deli sandwich would work here too!

How to Make Mini Deli Rolls

Ingredients

• 1 Package / 2 sheets flakey dough
• 8 oz each sliced deli Turkey and Pastrami
• Spreads: sweet chili, bbq sauce, dijon mustard, duck sauce
• Toppings: sesame, everything bagel, onion flakes, 21 seasoning spice mix
• Optional: sauteed onions

Equipment:

• Basting brush
• Sharp Knife (this one is my lifelong favorite knife)
• Rolling pin
• Sheet pan

Process

1. On a floured surface, roll out your defrosted flaky dough. You should be able to spread it a few extra inches in each direction.

2. Cut it into four squares – once horizontally and once vertically. It doesn’t have to be even or perfect.

3. Smear each square GENEROUSLY with your sauce. More sauce = more flavor (do even more than I did if you want it to burst with flavor). Avoid the top inch while filling your deli roll.

4. Add your meat! If using round slices, first cut one in four, and place one in each corner, with the right angle matching the right angle of your dough.

Then, add a circle in the center to get even and full coverage.

5. Layer on your meat as you’d like, and pile on some other fillings like sauteed onions, if you want.

6. The trickiest part of making mini deli rolls is rolling it up. Start by FOLDING over the bottom inch (don’t try rolling from the end). Make sure you grab the roll with all its fillings. The fillings will scootch a little closer to the back end – that’s okay.

7. Keep rolling till you reach the end. You should still have a little exposed dough at the end. Use a touch of water to attach it to the main roll.

8. Use a bit extra of your filling to glaze your deli roll – just brush some on. You can, of course, also use an egg wash.

9. Apply your topping generously. This very important external marker will show which roll it is.

10. Bake according to package directions. Usually that’s about 400 for 20-25 minutes or until it’s golden brown and fully baked.

Serve on a board or tray and enjoy!

Yield: 16

Deli Roll Board - MIx and Match Ideas

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Make mini deli rolls in different flavors for an incredibly easy statement dish! Serve them sliced as small bites, or on a cutting board, ready to slice.

Print

Ingredients

• 1 Package / 2 sheets flakey dough
• 8 oz each sliced deli Turkey and Pastrami
• Spreads: sweet chili, bbq sauce, dijon mustard, duck sauce
• Toppings: sesame, everything bagel, onion flakes, 21 seasoning spice mix
• Optional: sauteed onions (I recommend always having this prepped and in the freezer)
• See recipe notes for alternative flavor

Instructions

1. On a floured surface, roll out your defrosted flaky dough. You should be able to spread it a few extra inches in each direction.
2. Cut it into four squares - once horizontally and once vertically. It doesn't have to be even or perfect.
3. Smear each square GENEROUSLY with your sauce. More sauce = more flavor (do even more than I did if you want it to burst with flavor). Avoid the top inch while filling your deli roll.
4. Add your meat! If using round slices, first cut one in four, and place one in each corner, with the right angle matching the right angle of your dough. Then, add a circle in the center to get even and full coverage.
5. Layer on your meat as you'd like, and pile on some other fillings like sauteed onions, if you want.
6. The trickiest part of making mini deli rolls is rolling it up. Start by FOLDING over the bottom inch (don't try rolling from the end). Make sure you grab the roll with all its fillings. The fillings will scootch a little closer to the back end - that's okay.
7. Keep rolling till you reach the end. You should still have a little exposed dough at the end. Use a touch of water to attach it to the main roll.
8. Use a bit extra of your filling to glaze your deli roll - just brush some on. You can, of course, also use an egg wash.
9. Apply your topping generously. This very important external marker will show which roll it is.
10. Bake according to package directions. Usually that's about 400 for 20-25 minutes or until it's golden brown and fully baked.

Seve on a board or tray and enjoy!

Notes

You can totally play around with this, mix and match it!

• Meats - Any sliced deli meat works - salami, pastrami, corned beef, turkey. Make some meatier, some less meaty.
• Spreads - This goes under the meat on the deli roll and is the "seasoning". I also use these as a glaze (sweeter ones work better) I used sweet chili sauce, BBQ sauce, duck sauce, and dijon mustard. More ideas: honey mustard, garlic mayo (my family doesn't touch mayo but it's a great option), horseradish honey, cranberry sauce (great with Turkey for Thanksgiving!), pesto...
• Fillings - Not all deli rolls need this but you can add it if you'd like! My go-to is ready sauteed onions that I prep in batches and freeze. Other options: sour pickles (for a deli-sandwich flavor), sweetened/caramelized onions, sauerkraut, herbs, French's (crispy) fried onions, garlic confit
• Toppings - The topping really completes the mini deli roll, and the flavor sits on the tongue, making it very influential in the final flavor. I used Everything Bagel seasoning, onion flakes, sesame seeds, and my favorite spice mix - 21 Seasoning Salute from Trader Joe's. More ideas: French's crispy fried onions (crush it smaller), sea salt, poppy seeds, black garlic
• You can also serve it with dipping sauces: Ketchup, horseradish sauce, hot sauce... Whatever would work in a deli sandwich would work here too!

My exact flavor mixes were:

• Turkey and Pastrami, fried onions, Dijon mustard, topped with Everything Bagel.
• Turkey + duck sauce + sesame seeds
• Barbecue sauce, Pastrami, sauteed onions, and 21 seasoning salute topping.
• Sweet chili with both meats and onion flake topping.

Freezer Instructions:

They keep their shape well - especially if you freeze them in a single layer.

I freeze these as a log (not sliced) wrapped in foil, and then in a Ziploc bag. I recommend wrapping each roll individually, but you can totally group them in a bag.

Always reheat uncovered so they don't get soggy.

Did you make this recipe?

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

The post Mini Deli Rolls Recipe + Loads of Flavor Ideas! appeared first on Jewish Moms & Crafters.

Rosh Hashanah is the holiday when we eat lots of sweet treats and symbolic foods, including dates… and honey! So why not combine the two into a sweet treat, inspired by the ancient Roman stuffed dates?!

If you’re making this for Rosh Hashanah, they go beautifully with these printable simanim picks. Note: please be aware that some people have the tradition not to eat nuts on Rosh Hashanah, so verify this first.

The traditional recipe requires crushing nuts with a mortar and pestle, and combining it with cracked black pepper before frying the nuts in straight honey for like a minute.

I mixed it up a bit – I kept the nuts whole like I remember my great aunt doing with walnuts. I omitted the pepper. And I fried it in honey WITH water, so that I can go a bit later, and really let it soak in.

Variations on nut stuffed pecans + prep tips

Can you make stuffed dates with almonds or other nuts?

I stuffed my dates with pecans, but you can definitely replace it with virtually any nuts. I imagine pistachios would be incredible, but my son is highly allergic so I couldn’t make it that way.

Hot honey vs. regular honey

When you have something like this that’s super sweet, adding some heat can really add depth to it. I made some with hot honey and some with regular. You don’t want to put too much hot honey here – just a kick is perfect!

Regular honey is perfect for those who DO like it endlessly sweet and avoid heat.

Finishing it with sea salt

You don’t need to finish it off with flakey salt… but it adds so much! It really helps cut the sweet a little and works both on the hot or regular version!

Kosher salt works perfectly, and just sprinkle it on right before serving

Storing your nut stuffed dates

For short term use

If you’re making this for immediate use, you simply need to store it in an airtight container on the counter. None of the ingredients need refrigeration, and if stored well, they should last up to a week.

You can also fridge them for up to a week – and they’re incredible cold!

Freezing ahead

These also freeze quite well. The nuts lose their crunch a bit when they fry, so you don’t need to worry about that.

I recommend storing them in a container or pan with sheets of parchment between the layers. Place that pan or container in a freezer storage bag and seal it so that it’s airtight.

You can also gift these nut stuffed dates! They make a fabulous food gift. Just place them in a gift box lined with something food-friendly – they make a fabulous hostess gift!

I like to recruit a bored kid to help me cut them open and stuff them – if they’re old enough to use a knife (or a cutlery knife for younger kids).

How to make honey fried nut stuffed dates with pecans

Ingredients

• Medjool dates
• Pecan halves (or whole)
• 1/4 cup honey
• Optional: replace a portion of the honey with hot honey (depending on how hot you want it)
• 1/2 cup hot water (it doesn’t need to be hot but it’ll make things easier if you have it easily available)
• Flaky sea salt or Kosher salt

Equipment

• A frying pan
• Measuring cup
• Mixing spoon
• Mixing spoon for frying

Process

1. Pit and stuff your dates: cut each one the long way but only on the front – on one side of the pit – leaving the back of the date intact. Remove the pit, inspect for bugs and worms. Place a pecan in each and stick the two halves back together.

You can also cut them completely in half and add a pecan and just squish the date around the bottom half of the pecan for a more boat-style nut stuffed date.

2. Dissolve your honey in some hot water (with some hot honey if you want heat). If you don’t have easily ready warm water, I recommend just starting the honey and water in your frying pan ahead of time and dissolving it in before adding the dates.

3. Heat up your honey mixture in a frying pan over medium heat so that it’s just starting to bubble up. Lower your heat a little, adjusting it as needed to keep it at a gentle foam. Using a spoon, carefully drop your dates in one at a time, trying to fit all of them in one batch as your honey might begin to burn after the first.

Move them around a little – gently to coat them and let them fry in the gently bubbling oil for a few minutes (I like to do 3-5) but make sure it doesn’t burn.

If it seems to be burning, you can add a little more water. Having water mixed with the honey allows you to get away with frying it a bit longer.

4. Remove your dates using a slotted spoon and place it directly onto a plate or your storage containers (no paper towels – it’ll stick!!)

5. Sprinkle on some sea salt right before serving.

Your honey fried nut stuffed dates with pecans are ready to serve and enjoy as a nibble-worthy snack!

Yield: 12

How to make stuffed dates with nuts

Prep Time: 7 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

Rosh Hashanah is the holiday when we eat lots of sweet treats and symbolic foods, including dates... and honey! So why not combine the two into a sweet treat, inspired by the ancient Roman stuffed dates?!

Print

Ingredients

• Medjool dates
• Pecan halves (or whole)
• 1/4 cup honey
• Optional: replace a portion of the honey with hot honey (depending on how hot you want it)
• 1/2 cup hot water (it doesn't need to be hot but it'll make things easier if you have it easily available)
• Flaky sea salt or Kosher salt

Instructions

1. Pit and stuff your dates: cut each one the long way but only on the front - on one side of the pit - leaving the back of the date intact. Remove the pit, inspect for bugs and worms. Place a pecan in each and stick the two halves back together.
   You can also cut them completely in half and add a pecan and just squish the date around the bottom half of the pecan for a more boat-style nut stuffed date.
2. Dissolve your honey in some hot water (with some hot honey if you want heat). If you don't have easily ready warm water, I recommend just starting the honey and water in your frying pan ahead of time and dissolving it in before adding the dates.
3. Heat up your honey mixture in a frying pan over medium heat so that it's just starting to bubble up. Lower your heat a little, adjusting it as needed to keep it at a gentle foam. Using a spoon, carefully drop your dates in one at a time, trying to fit all of them in one batch as your honey might begin to burn after the first.
   Move them around a little - gently to coat them and let them fry in the gently bubbling oil for a few minutes (I like to do 3-5) but make sure it doesn't burn.
   If it seems to be burning, you can add a little more water. Having water mixed with the honey allows you to get away with frying it a bit longer.
4. Remove your dates using a slotted spoon and place it directly onto a plate or your storage containers (no paper towels - it'll stick!!)
5. Sprinkle on some sea salt right before serving.

Notes

• I stuffed my dates with pecans, but you can definitely replace it with virtually any nuts.
• I made some with hot honey and some with regular. You don't want to put too much hot honey here - just a kick is perfect! Regular honey is perfect for those who DO like it endlessly sweet and avoid heat.
• Flakey salt adds a lot but is optional. It really helps cut the sweet a little and works both on the hot or regular version!
• Store at room temperature for up to a week, in the fridge for longer. Freezes nicely with parchment between layers.

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The post Honey Fried Nut Stuffed Dates with Pecans appeared first on Jewish Moms & Crafters.

With Rosh Hashanah, or the Jewish New Year around the bend, honey is all the rage! This hot honey chicken recipe is perfect for when you want a twist on the tradition, and a small break from all the sweet.

Hot Honey Chicken Tips, Storage, and Variations

How to serve it

You can totally control the heat of this, since the hot honey is actually added after cooking and before serving. That means that you can omit it for family members who are a bit more finicky with their spice.

Serve this with any Shabbat meal – whether it’s Friday night dinner, or Shabbat lunch. You can serve it during the week with pasta salad or rice and of course, your favorite air fried veggies.

Can you do this only in the oven or on the stove?

This hot honey chicken recipe calls for searing the chicken and then baking it. You can do it completely on the stovetop if you prefer, or bake it “high and fast”. When baking chicken breast in the oven, unless you brown it first, you need to go high and fast to retain the moisture.

I usually do it at 425 for about 20 minutes (checking of course for readiness before taking it out.)

How to store the hot honey chicken – and can it be frozen?

While this hot honey chicken is really best served fresh and hot, you can reheat it – just don’t overheat it or leave it on for too long, or it’ll dry out. You can freeze it but it won’t be nearly as moist. I always try to avoid freezing cooked chicken, and if I must, I use it in salads or sandwiches when defrosted.

You can also serve it cold or at room temperature as a “cold cut” type of meat but it won’t be quite the same!

Whether you’re making your hot honey chicken for Rosh Hashanah or for everyday eating, it’ll be an instant family favorite!

If you’re looking for more ideas for Rosh Hashanah, try these honey roasted chickpeas too! Then give this roasted beet salad with pomegranate arils a try and try making pomegranate lemonade too!

Hot Honey Chicken Breast Recipe

Ingredients

• 2 Tablespoons Olive Oil, or more as needed
• 2 Chicken Breasts, approximately 1.5lb
• 2 Tablespoons Hot BBQ Seasoning or Chili Seasoning
• Salt and Pepper
• 1/4 cup Flour
• 2 Tablespoons Hot Honey, or more as needed

Note: if you don’t have hot honey, you can infuse regular honey with a diced jalapeno or 1/2 teaspoon hot sauce of choice.

Equipment

• Recommended: a cast iron skillet (or a sheet pan if only baking)
• Instant read meat thermometer
• Flat and wide bowl

Process

Preheat oven to 450F.

Place a skillet over medium heat.

Cut your chicken breasts through the middle to create 4 thinner chicken filets. Season each chicken filet with 1/2 teaspoon bbq seasoning, salt and pepper. Set aside.

In a shallow dish, combine flour with remaining bbq seasoning.

Dredge the chicken filets in the seasoned flour mixture until completely coated.

Place the oil in the preheated skillet and once oil is hot, add the chicken filets.

Place skillet in the oven to finish cooking, about 8-10 minutes until an inserted meat thermometer reads 165F.

Immediately after the chicken is removed from the oven, drizzle with the hot honey. Makes 4 servings.

Yield: 4 cutlets

Hot Honey Oven Baked Chicken Cutlets

Prep Time: 6 minutes

Cook Time: 12 minutes

Total Time: 18 minutes

With Rosh Hashanah, or the Jewish New Year around the bend, honey is all the rage! This hot honey chicken recipe is perfect for when you want a twist on the tradition, and a small break from all the sweet.

Print

Ingredients

• 2 Tablespoons Olive Oil, or more as needed
• 2 Chicken Breasts, approximately 1.5lb
• 2 Tablespoons Hot BBQ Seasoning or Chili Seasoning
• Salt and Pepper
• 1/4 cup Flour
• 2 Tablespoons Hot Honey, or more as needed.

Instructions

1. Preheat oven to 450F.
2. Place a skillet over medium heat.
3. Cut your chicken breasts through the middle to create 4 thinner chicken filets. Season each chicken filet with 1/2 teaspoon BBQ seasoning, salt and pepper. Set aside.
4. In a shallow dish, combine flour with remaining BBQ seasoning.
5. Dredge the chicken filets in the seasoned flour mixture until completely coated.
6. Place the oil in the preheated skillet and once oil is hot, add the chicken filets. Brown for about a minute on each side.
7. Place skillet in the oven to finish cooking, about 8-10 minutes until an inserted meat thermometer reads 165F.
8. Immediately after the chicken is removed from the oven, drizzle with the hot honey. Makes 4 servings.

Notes

• While this hot honey chicken is really best served fresh and hot, you can reheat it - just don't overheat it or leave it on for too long, or it'll dry out. You can freeze it but it won't be nearly as moist. I always try to avoid freezing cooked chicken, and if I must, I use it in salads or sandwiches when defrosted.
• Serve this with any Shabbat meal - whether it's Friday night dinner, or Shabbat lunch. You can serve it during the week with pasta salad or rice and of course, your favorite air fried veggies.
• This hot honey chicken recipe calls for searing the chicken and then baking it. You can do it completely on the stovetop if you prefer, or bake it "high and fast".

Did you make this recipe?

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

The post Hot Honey Chicken Recipe appeared first on Jewish Moms & Crafters.

I hate mango. There, I said it. I don’t like mango sorbets, juices, or anything to mango-ey. And I won’t touch blueberries plain either.

But toss them together in a gorgeous and flavorful summery salad and I simply can’t get enough!

I first put this salad together for a relative’s barbecue and while it’s not quite on-theme, it’s such a refreshing change from all the salty foods we tend to eat at barbecues.

And it’s fabulous for picnics or any summery get-together too!

Switching up the mango and blueberry salad recipe

This recipe has blueberries, mango chunks, halved mandarin wedges, and candied pecans on a mix f spinach, butter lettuce, and arugula. I made a light vinaigrette with honey to go with it.

You can definitely switch things around for your preferences or dietary needs.

One thing I’ll note: this is a very fruity (and not low carb) salad, which might not work for everyone. While you can ditch some things, it’ll still be on the higher sugar end of salads.

Can you skip the nuts in mango and blueberry salad?

One of my kids is allergic to tree nuts, and while he’s outgrown some of them (including pecans) I’m always hesitant to put nuts in a salad.

However, a salad like this one really benefits from that candied crunch! There are definitely alternatives:

• Try adding homemade granola on top – super crispy granola would work best.
• For a crunch without necessarily adding sweet to an already sweet salad, you can use veggie sticks as a topper. Croutons can work as well, but with both of these you won’t quite get the same effect.
• You can also add crispy chickpeas or even sunflower seeds to get the nutty flavor (minus the sweet) in the salad.

Do you need to use these fruit?

I made this mango and blueberry salad recipe thinking what a fabulous combination that is, but you can absolutely switch it out:

• Blueberries – You can swap these for strawberries, or any sweet berry really.
• Mango – The closest swap for this would of course be cubed peaches or nectarines.
• Mandarin oranges – I really felt like this salad would benefit from the added citrus flavor! You CAN totally ditch this (the dressing does have some orange juice).

Using different greens

I was making this mango and blueberry salad for quite a crowd, so I used a package of spinach AND butter lettuce/arugula mix. However, you can really use any greens!

I’m not the biggest fan of Romaine in such a salad. You can definitely make it on baby arugula or spinach only, or using a Spring mix.

And finally, I did make the dressing for this salad, however you can really make any slightly sweet vinaigrette to go with it perfectly – so if you have a favorite dressing, go ahead and use it!

Mango and Blueberry Salad Recipe

A printable version of this is at the end of the post.

Ingredients

Salad components

• 1 Package fresh spinach
• 1 Package red butter lettuce and arugula
• 1 Pint blueberries, washed well
• 1 mango, diced
• 2-3 mandarin oranges, peeled and cut into half wedges
• A Package candied pecans

Dressing

• 2 oranges juiced (abut half a cup orange juice)
• Half cup Extra Virgin Olive Oil
• Quarter cup wine vinegar
• 2 Tablespoon honey
• 1 Tablespoon yellow mustard
• Salt to taste

Process

1. Place your greens in a large salad bowl.

2. Top with mango, blueberries, and mandarin oranges.

3. Break up candied pecans into large chunks and sprinkle on top.

4. Mix up dressing ingredients.

5. Pour on dressing and toss immediately before serving.

Yield: 20

Summer Fruit Green Salad

Prep Time: 15 minutes

Total Time: 15 minutes

This incredible green salad is loaded with summer fruit and crunchy, nutty goodness! It's pretty forgiving and you can switch it up. It's easy to make in large batches for a crowd, but definitely scale it down if you want!

Print

Ingredients

Salad components

Toggle ingredient group

• 1 Package fresh spinach
• 1 Package red butter lettuce and arugula
• 1 Pint blueberries, washed well
• 1 mango, diced
• 2-3 mandarin oranges, peeled and cut into half wedges
• A Package candied pecans, slightly crushed

Dressing

Toggle ingredient group

• 2 oranges juiced (abut half a cup orange juice)
• Half cup Extra Virgin Olive Oil
• Quarter cup wine vinegar
• 2 Tablespoon honey
• 1 Tablespoon yellow mustard
• Salt to taste

Instructions

1. Place your greens in a large salad bowl.
2. Top with mango, blueberries, and mandarin oranges.
3. Break up candied pecans and sprinkle on top.
4. Mix up dressing ingredients.
5. Pour on dressing and toss immediately before serving.

Notes

• This really does serve a crowd - halve the recipe if you want (you can still use a whole mango).
• The dressing makes a lot so feel free to store the other half.
• To make it nut free, switch the candied pecans for crunchy granola, or any other salad crunch.
• Any of these fruit can really be switched out. Use strawberries instead of blueberries, peach instead of mango, and any other sweet citrus works instead of the mandarin oranges.
• I used all fresh fruit - and that's kind of the point! You can get a similar flavor using freeze dried berries adn technically you can use defrosted and drained mango chunks if you don't like cutting mango.
• This salad BEGS for a light and slightly sweet vinaigrette, however you can switch this up and just use your favorite dressing.
• This salad has lots of fruit which gives it pretty high sugar content. I'm not a nutritionist and don't feel confident putting nutrition content here but I feel like I need to issue that warning for diabetics or anyone watching their carb intake. You can reduce it by using less fruit (such as halving the mango and blueberry and ditching the citrus), omitting the honey in the vinaigrette, and using salted nuts instead of sweet. The salted nuts have the added benefit of providing protein without adding more sugar.

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I hope you enjoyed this delicious mango and blueberry salad recipe! Will you be making any modifications? Got any questions? Comment below!

The post Mango and Blueberry Salad Recipe – A Fruity Green Summer Salad appeared first on Jewish Moms & Crafters.

Kugel is possibly the most underrated Ashkenazi food group – the ultimate comfort food.

And while I’m a big fan of a crispy potato kugel or a healthier vegetable kugel, lately I’ve been making a lot of broccoli kugel because it’s so easy! It uses frozen broccoli so there’s no peeling or chopping – but yes, you do need to take out the food processor.

Tips for making a tasty broccoli kugel

Broccoli is the kind of food that just needs a bit of the correct seasoning and then it’s incredibly tasty in its own right. But in making this, I did try to see what I can do to help it taste like the junk food that Kugel is supposed to feel like.

The sauteed onions hack

My main kicker is adding sauteed onions. Yeah, yeah, I know. The second that a recipe starts with “sautee up some onions” it’s a no-go for the “easy recipe” crowd.

But there are a few ways to tackle this issue. One is easy onions that come in a can. I don’t know if they make these for Passover, but you CAN get the frozen cube variety for this price.

My trick is that I always start any batch cooking for any holidays with sauteeing piles of onions. So it’s just another ingredient in my freezer! Do it! It’s a game-changer!

I usually slice them in the food processor, sautee them low and slow in a large pot, in the slow cooker, or when I’m really low on time, in the oven. Yes, I know, that’s not really sauteeing. Sue me.

I then store them in snack sized Ziploc bags in the freezer (freeze them flat so they defrost quickly and don’t get stuck to each other).

And if you really don’t want to? Just pop in two raw onions instead. It’ll still add lots of flavor.

Seasoning it

Since broccoli is the type of food that you just need to season right for it to be incredibly tasty, this does transfer to the kugel. I’m a big fan of spice mixes and use those heavily throughout my kitchen.

For this one I usually use Everything but the Leftovers from Trader Joe’s. Since I wanted to make it Passover friendly (and we’re still waiting for TJ’s to make us some KFP spices!) I decided to put in generous garlic powder and some black pepper – in addition to the salt, of course.

You can really play with the spices on this. Go crazy. Get creative. Just use ones that make sense.

Getting the right texture

I’m a very sensory eater and therefore, I will SWEAR by adding a zucchini to any kugel you make. It just makes it so creamy and delicious! I do it to my potato kugels and virtually any kugel I make. It doesn’t add a lot of flavor, but makes it so much more pleasant (for me) to eat.

This is something else you can ditch if you don’t like it – it won’t affect the recipe much, though you may want to reduce it by an egg.

Another thing I do for texture is add a couple of potatoes. If you’re on a low or no carb diet, you can definitely skip this. Again, it makes it less dense with broccoli and improves the texture in my opinion.

And defrost your broccoli! This is something I always forget to do. You want to allow your broccoli to fully defrost and drain, otherwise you have way too much extra water in it. So do it, and if you forgot to, flash defrost it in the microwave or in hot water.

Making this broccoli kugel recipe in larger or smaller quantities

I made this as a bigger batch kugel (it made 2×9 inch square pans and 2x 2.5 LB pans.) Once I’m making it, I might as well freeze some, right? Yes, it freezes beautifully!

Freezing and defrosting

I freeze these in pans in the target sizes I plan to use them in. I recommend getting pans with cardboard lids for this. I bake it right in that pan.

I place it in a gallon Ziploc bag as well and label it on the front of the pan and the top of the bag so that it’s easily visible.

To defrost, I place it right in the oven at 350 uncovered until it’s defrosted. I find that vegetable-based kugels have enough natural water in them that you don’t need to add any liquid when reheating.

Making smaller batches

If you take a look at the actual ingredients in this recipe, it is one of the easiest to halve.

I used two bags of broccoli, use one. Keep the sauteed onions quantity but reduce the oil by a tablespoon or two beyond halving it. Use one potato, and a small zucchini instead of medium. And of course, reduce the eggs to 6.

Gluten free, Kosher for Passover Broccoli Kugel Recipe

Printable version at the end of this post.

Ingredients

• 2x 24 oz broccoli (defrosted)
• 1/4 cup sautéed onions (can put in 2 med. yellow onions instead)
• 2 medium yukon gold potatoes, peeled or scrubbed
• 1 Med. zucchini, peeled or scrubbed
• 12 large eggs
• 1.5. cups oil (I used avocado)
• 1 T salt
• 1 T garlic powder

Equipment

• Colander
• Big mixing bowl
• Potato peeler
• Food processor fitted with the S blade

Process:

1. Preheat the oven to 425
2. Place your defrosted broccoli into a colander to strain it. Squeeze out any excess liquid.
3. Fit your food processor with the S blade and add in your vegetables. Don’t overfill. Process till coarse in batches.
4. Mix together with other ingredients in a large mixing bowl.
5. Divide into pans.
6. Bake uncovered until the top is nice and crispy, about 1-1.5 hours (depending on Kugel size)

Yield: 24 Servings

Passover Friendly Broccoli Kugel Recipe

Print

Ingredients

• 2x 24 oz broccoli (defrosted)
• 1/4 cup sautéed onions (can put in 2 med. yellow onions instead)
• 2 med. yukon gold potatoes, peeled or scrubbed
• 1 Med. zucchini, peeled or scrubbed
• 12 large eggs
• 1.5. cups oil (I used avocado)
• 1 T salt
• 1 T garlic powder
• Strainer
• Big mixing bowl
• Potato peeler
• Food processor fitted with the S blade

Instructions

Preheat the oven to 425

Place your defrosted broccoli into a colander to strain it. Squeeze out any excess liquid.

Fit your food processor with the S blade and add in your vegetables. Don't overfill. Process till coarse in batches.

Mix together with other ingredients in a large mixing bowl.

Divide into pans.

Bake uncovered until the top is nice and crispy, about 1-1.5 hours (depending on Kugel size)

Notes

If you take a look at the actual ingredients in this recipe, it is one of the easiest to halve.
I used two bags of broccoli, use one. Keep the sauteed onions quantity but reduce the oil by a tablespoon or two beyond halving it. Use one potato, and a small zucchini instead of medium. And of course, reduce the eggs to 6.

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

The post Broccoli Kugel Recipe – Passover Friendly appeared first on Jewish Moms & Crafters.