December 12, 2022 • cocktail party
EXCLUSIVE: Kelley Flanagan Shares Her Favorite Holiday Recipes and Family Traditions!
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 down with BachelorNation.com for an exclusive interview about her favorite holiday foods and traditions.
Check out Kelley’s entire interview — including her favorite holiday recipe — below!
Bachelor Nation: Happy holidays, Kelley! Thank you so much for chatting 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 the family our homemade corn beef hash with pasture-raised soy-free scrambled eggs. Also toast with ghee instead of butter. Yum!
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BN: That sounds like the most delicious holiday breakfast! Do you have a favorite food to eat during the holiday season?
KF: I don’t know if this counts, but I’ve been on a pomegranate kick lately… Don’t ask!
BN: Don’t worry, we won’t ask! But we will ask if you have a favorite holiday food to eat/make while growing up?
KF: Yes! During the winter months, every single day after school I used to make this Greek soup called avgolemono. It’s essentially chicken broth, white rice, eggs, lemon, and pepper. Sooo good!
BN: Sounds warm and yummy! Do you have a favorite holiday tradition that you do with your family?
KF: We all go around the table and say what we are thankful for for the previous year. It gets very sentimental and it’s always good to be refreshed how grateful we are.
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BN: Love that, what a nice tradition! And last but not least, is there a dish from your family’s background that you incorporate into the holidays?
KF: Absolutely, we love making Greek dolmades, aka 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 grape leaves, blanched OR 2 jars of grape leaves in brine
- 2.75 lbs. ground beef 80/20
- 1¼ cup long grain basmati rice uncooked
- 2 large eggs
- 2 large lemons, about 9 tablespoons freshly squeezed lemon juice
- 1 large onion finely diced
- 1 bunch dill, finely chopped and stems removed
- 1½ tablespoon freeze-dried mint
- 1½ teaspoon sea salt flakes
- 4 tablespoon butter
- 9 cups water
- 3 tablespoons Better Than Bouillon chicken base
Ingredients for the avgolemono sauce:
- ¼ cup cold water
- 2½ tablespoon cornstarch
- 3 cups broth from cooked dolmades supplemented with water and Better Than Bouillon, if needed
- 1 teaspoon sea salt flakes
- 3 large lemons, about 14 tablespoons of freshly squeezed lemon juice
- 10 large eggs, separated and divided
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