savory and sweet cranberry orange dressing

do not make that boxed stuffing.

savory and sweet cranberry orange dressing

but, brynn, how much better can homemade dressing be? a lot better. let me earn your trust. we are talking about a handmade bakery loaf of bread vs. dried croutons soaked in water, here. boxed stuffing is soggy. do not try and tell me it isn’t. sorry Stovetop. we have got to impress the fam these holidays and Stovetop jus ain’t gonna cut it.

savory and sweet cranberry orange dressing

I don’t know what your favorite holiday dish is, but anything involving bread is high on the list for me.

savory and sweet cranberry orange dressing

the biggest game changer that sets this homemade dressing apart from boxed stuffing is flavor and texture. TEXTURE. texture is especially important if you are one of those people who doesn’t like holiday casseroles. I bet soggy boxed stuffing is part of your problem. and boxed stuffing is okay in a pinch, but when this homemade baby is ready to come out of the oven, it brings SO MUCH MORE excitement!!!!

savory and sweet cranberry orange dressing

“why??” my parents were asking. “why do we have to go through this trouble, it’s so much more work!!” they didn’t understand but they were willing to let me make it anyway. fast forward and picture this, we are sitting down at the table ready to eat. my parents are eyeing the dressing. they admit it smells good, looks good and what not. we fill our plates with generous portions of the spread in front of us. everyone starts eating and my mom looks at me, not wanting to admit what just happened. one bite of dressing and they understood it was worth the trouble. we exchange smiles and pour the wine.

savory and sweet cranberry orange dressing

what’s the difference between stuffing and dressing? aside from boxed / homemade?

stuffing: a mixture used to stuff poultry or meat before cooking. (so technically speaking stuffing goes in the raw bird before it is cooked. it’s not the best because it stays soggy inside the bird.)

dressing: essentially stuffing that you do not put in the bird. yay.

savory and sweet cranberry orange dressing

savory and sweet cranberry orange dressing
impress your fam
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. loaf of bread-10 oz
  2. 1 cup chopped vidalia onion
  3. 3 tbsp chopped green onion
  4. 1 clove garlic
  5. 1/2 stick butter
  6. 1/4 cup olive oil
  7. 1 1/2 cup chicken broth
  8. 1 egg
  9. 1 cup fresh cranberries
  10. 1/2 cup fresh squeezed orange juice
  11. fresh chopped sage, rosemary, thyme- 1 tsp ea.
Instructions
  1. preheat oven to 325, tear or cut loaf into bite size pieces, bake for 15-30 min until pieces are dry
  2. melt butter in a large pot over medium heat, add olive oil and vidalia onion, saute for 5 min. then add green onion and garlic, saute for another 5 min
  3. in a separate medium pot, simmer cranberries and orange juice for 10-15 min
  4. preheat oven to 350, lightly coat 9x11 pan with oil
  5. remove onion mixture from heat, let cool, add in broth then add bread cubes and gently fold until well mixed
  6. whisk eggs in a small bowl and then add to onion/bread mixture
  7. add cranberry orange mixture
  8. sprinkle in herbs
  9. transfer mixture to the 9x11 pan, bake covered with foil for 30 min
  10. remove foil bake for another 5 min
Notes
  1. for the bread, I used a rosemary loaf from Fresh Market
breaking bread xo, brynn http://www.breakingbreadxo.com/

autumn bruschetta

autumn bruschetta     autumn bruschetta

autumn bruschetta

I honestly adore bruschetta. anything Italian involving bread is most likely a winner in my book.

autumn bruschetta

traditional bruschetta involves chopped tomatoes, onions, basil, and olive oil on top of toasted bread. it truly is a beautifully simple dish. traditionally the tomatoes aren’t cooked, but it is getting cold outside and my body is asking for yummy warm food. in the spirit of cold autumn festivities I thought it only appropriate to also add roasted squash. it’s like, basically an autumn necessity, like, right?? I’m right.

autumn bruschetta

the cool thing about bruschetta is that it leaves room for experimentation. you can add and take away ingredients with changing seasons and events. I came across a buzzfeed post the other day that read, 20-life-changing-bruschetta-recipes. ookay! how man creations of bruschetta can we make??? some might say this is disgraceful to the ~traditional~ bruschetta recipe but.. I say it’s fun to be inventive.

autumn bruschetta

autumn bruschetta

a current trend in the culinary world is to take a traditional dish and add something new to it. maybe you have seen restaurant slogans that say, “classic southern food with flair” or “Italian food with a twist”. I believe it has become popular because it offers familiarity with a little exploration. I love trying new things; but, I am probably more inclined to do so if I know a little more about what is going on.

ex: “fried SQUID?? what? OH it’s in a taco??!! well, aight 🙂 “

autumn bruschetta

I like this recipe especially for gatherings because these bites are a perfect size. at gatherings, nobody wants to commit to a large portion. have you ever noticed how there are always big cupcakes left over but all the mini cupcakes are gone?? it’s a thing people. those big cupcakes may be delicious but few people want to walk around gnawing on a cupcake for 10 minutes, especially when you can pop a mini one in 1 minute. for instance, Jimmy took the large cupcake:

“hey Jimmy how is your new puppy doing?”

“oh he’s dpnfoing gretad, srry I hv a cup–muh muth id full sorry”

nice Jimmy. u do u!!!!!

autumn bruschetta
Serves 4
the modern Italian wedding of butternut squash and cherry tomatoes
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Prep Time
7 min
Cook Time
35 min
Total Time
42 min
Prep Time
7 min
Cook Time
35 min
Total Time
42 min
Ingredients
  1. loaf of bakery bread (mine is a rosemary loaf from Fresh Market)
  2. 1 medium butternut squash
  3. 1 10oz pack cherry tomatoes
  4. 1/3 cup olive oil
  5. 1 tsp basil
  6. 1 tsp sage
  7. 1 tsp rosemary or thyme
  8. dash of garlic powder
  9. salt and pepper
Instructions
  1. preheat oven to 400 degrees
  2. chop butternut squash into small 1 inch cubes
  3. pour olive oil in a 9x9 or 8x8 inch glass pan
  4. toss in cubed butternut squash, tomatoes, and spices
  5. make sure vegetables are coated evenly in oil and spices
  6. bake for 40 minutes
  7. slice, toast, and top bread
  8. enjoy!
Notes
  1. if your bread is dry (not moist 😉 ), you may need to put a little butter or oil on it before toasting to get a nice golden crisp
breaking bread xo, brynn http://www.breakingbreadxo.com/

lazy gal guac

hunger strikes.

you don’t have time to make a freakin 30-minute-meal. you have the urge to dip. you love tex-mex.

you came to the right place honey.

 

all you need for this emergency guac is 2 parts avocado to 1 part of your favorite salsa and some lime juice!!!

lazy gal guac
for emergencies
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Prep Time
3 min
Prep Time
3 min
Ingredients
  1. 2 parts avocado
  2. 1 part salsa
  3. lime juice
Instructions
  1. gently chop avocado and fold in the salsa
  2. squeeze lime juice
Notes
  1. lime juice prevents guac from turning brown and gives a nice zing
breaking bread xo, brynn http://www.breakingbreadxo.com/

perfect crispy baked sweet potato fries

let’s put an end to limp oven fries. 

basic baked sweet potato fries

most people are familiar with these guys, and you have probably made them at home. they can be finicky sometimes. they will try to be all floppy on you. I am here to help you crisp these guys up. 

C R I S P Y   T I P S :

sprinkling cornstarch on the potato slices before baking will help them transform into crispy fries. chemistry is a crazy thing. cornstarch will soak up the excess moisture and prevent sog city. a high temp also helps, your average 350 doesn’t quite cut it. we are going to bake these babies at 410. salt will also soak up the excess moisture. placing parchment paper on the pan prevents them from sticking to the pan and makes for an easy clean up.

basic baked sweet potato fries

in addition to being delicious, these guys are super good for you. not only are they simply baked, (wish they were fried tbh) but they have tons of vitamin A, beta-carotene, some vitamin B-6, potassium and more. sweet potatoes are complex carbohydrates with protein so they will leave you feeling good and energized. I love eating these especially when I am light headed..which can be often. ya girl needs some more iron.

basic baked sweet potato fries

look!!! these crispy fries are so happy with their sandwich friend! whip up a friend for your taters.

crispy baked sweet potato fries
say no to floppy fries
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 1 sweet potato per person
  2. canola or coconut oil (enough to coat)
  3. seasoning: enough to sprinkle
  4. paprika
  5. salt
  6. garlic powder
  7. cornstarch (optional)
Instructions
  1. ~see tips below~
  2. preheat oven to 410 degrees
  3. peel the sweet potatoes if you desire, I like to leave the skin on hehe
  4. cut into fry shaped pieces
  5. sprinkle cornstarch (optional)
  6. lightly coat the fries in oil
  7. evenly sprinkle salt, paprika, garlic powder
  8. arrange fries on baking sheet
  9. bake for 40 minutes at 410 degrees
  10. E A T N O M
Notes
  1. cutting-(make many vertical slices 1/4 inches thick, then cut into 1/4 inch strips)
  2. oil-(you can toss them with oil in a bowl, plastic bag, or drizzle oil over them on the pan)
  3. baking-(use parchment paper for easy clean up and to prevent fries from sticking)
breaking bread xo, brynn http://www.breakingbreadxo.com/