Celebrate the holidays with Bachelor Nation!
Fans got to know and love Kelley Flanagan on Season 24 of “The Bachelor,” and she’s currently in a relationship with her bachelor Peter Weber.
And now Kelley is sitting with BachelorNation.com for an exclusive interview about her favorite holiday foods and traditions.
Check out Kelley’s full interview — including her favorite holiday recipe — below!
Bachelor Nation: Happy Holidays Kelly! Thank you very much for talking with us. Do you and your family have a favorite holiday meal?
Kelley Flanagan: Happy holidays, Bachelor Nation, and thank you! During the holidays, almost every morning, my mom and I make our homemade corn beef hash for the family with pasture-raised soy-free scrambled eggs. Also toast with ghee instead of butter. Yum!
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NOT : Sounds like the most delicious holiday breakfast! Do you have a favorite dish to eat during the holiday season?
KF: I don’t know if that counts, but I’ve been on a whirlwind lately… Don’t ask!
NOT : Don’t worry, we won’t ask! But we will ask you if you have a favorite holiday dish to eat/make growing up?
KF: Yes! During the winter months, every day after school, I made this Greek soup called avgolemono. It’s basically chicken broth, white rice, eggs, lemon, and pepper. So good !
NOT : It looks hot and delicious! Do you have a favorite holiday tradition that you do with your family?
KF: We all circle around the table and say what we are grateful for in the past year. It gets very sentimental and it’s always good to be refreshed at how grateful we are.
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NOT : I love it, what a beautiful tradition! And finally, is there a dish from your family that you incorporate into the holidays?
KF: Absolutely, we love making Greek dolmades, which are stuffed grape leaves with avgolemono sauce. This recipe linked here is the one I use and the ingredients are listed below!
Ingredients for the dolmades:
- 40 large blanched grape leaves OR 2 jars of pickled grape leaves
- 2.75 pounds. ground beef 80/20
- 1¼ cup uncooked long-grain basmati rice
- 2 large eggs
- 2 large lemons, about 9 tablespoons freshly squeezed lemon juice
- 1 large onion, finely chopped
- 1 bunch dill, finely chopped and stems removed
- 1½ tablespoons freeze-dried mint
- 1½ tsp sea salt flakes
- 4 tablespoons of butter
- 9 cups of water
- 3 tablespoons Better Than Bouillon Chicken Base
Ingredients for the avgolemono sauce:
- ¼ cup cold water
- 2½ tablespoons cornstarch
- 3 cups cooked dolmades stock plus water and Better Than Bouillon, if needed
- 1 teaspoon sea salt flakes
- 3 large lemons, about 14 tablespoons freshly squeezed lemon juice
- 10 large eggs, separated and divided
source : https://folobooks.com/
