Roasted Brussels Sprouts with Balsamic Vinegar

This is such a simple yet powerful side dish that I love.  The balsamic vinegar adds a nice zing to the roasted brussels sprouts.  It goes great with pork or beef, but really it's so delicious that I would eat it with just about anything!

Prep time: 15 mins

Cook time: 25 mins

Makes: varies

INGREDIENTS:

Brussels sprouts

Olive Oil

Balsamic vinegar

Salt & Pepper

DIRECTIONS:

Preheat oven to roast at 375°F. Peel the outer, beat-up layers of the brussels sprouts off.  Trim the end, then cut brussels sprouts in half.

Toss in a bowl with enough olive oil to coat evenly, then add balsamic vinegar, salt and pepper to taste. Lightly oil a sheet pan, then spread out brussels sprouts, cut side down. Roast in oven for 15 min., flip the sprouts to cut side up, then roast for about 10 minutes more or until gently browned.

Shepard's Pie

I came home the other day to my husband baking this dish and I have to admit it smelled amazing.  If you would have asked me a day earlier if I would like ground beef and mashed potatoes in the same casserole, you would have gotten a resounding hell-to-the-no.  But there is something about these comfort foods mashed together in one "pie" that just works.  I would never had attempted this on my own, so I'm glad the hubs brought me out of the box on this one. Try it on a cold, rainy day.  I promise, it won't disappoint.

Prep time: 15 min

Cook time: 40 min

Makes: 4 servings

INGREDIENTS:

For Mashed Potatoes:

2 lbs potatoes, peeled and cubed

1/2 cup cream or milk

2 tbsp butter

Salt and freshly ground black pepper

1 tbsp extra-virgin olive oil, 1 turn of the pan

1 3/4 lbs ground beef or ground lamb

3 carrots, peeled and chopped

1 onion, chopped

1 bag frozen peas

2 tbsp butter

2 tbsp all-purpose flour

1 cup beef stock or broth

2 tsp Worcestershire, eyeball it

1/2 cup frozen peas, a couple of handfuls

1 tsp sweet paprika

2 tbsp chopped fresh parsley leaves

DIRECTIONS:

Boil potatoes in salted water until tender, about 20-30 minutes. Drain potatoes and pour them into a bowl. Add warmed cream and 2 tbsp melted butter. Add the cream mixture into potatoes and mash until potatoes are almost smooth. Salt & pepper to taste.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrots and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Pasta with Toasted Garlic, Dried Cranberries, Kalamata Olives & Feta

This is another great recipe from Iowa Girl Eats and as she claims, it really IS the best pasta ever.  Or really close to it. The ingredients remind me of my Orzo salad and are just crazy enough to work together. Prepare all the ingredients beforehand because once you get started it will move really quickly. Her recipe serves two but I guarantee that you will at the very least need to double it because you won't want to eat just one serving. Delish!

Prep time: 20 mins
Cook time: 15 mins
Serves: 2

INGREDIENTS:
2 tbsp extra virgin olive oil
6 cloves garlic, thinly minced
1/2 small red onion, minced
salt & pepper
1/4 cup dried cranberries
4 cups torn kale
1/4 cup water
4oz spaghetti
1/4 cup sliced pitted kalamata olives
2 tbsp crumbled feta cheese

DIRECTIONS:
Heat olive oil over medium-high heat in a large skillet. Add garlic slices then cook, stirring constantly, until slices are pale golden brown.  Remove to a plate and set aside.

Add spaghetti to a large pot of salted, boiling water then cook until al dente. 

Turn heat down to medium and then add red onion.  Season with salt and pepper then cook until golden-brown and tender, about 3 minutes.  Add cranberries and kale, season with more salt and pepper, then add water, place a lid on top of the skillet and cook for 4-5 minutes or until kale is tender.

Add kalamata olives to cooked kale and cranberry mixture. Transfer cooked spaghetti to skillet then toss to combine all ingredients. Add up to 1/4 cup pasta cooking water if needed.  Divide between two plate then top with one tablespoon feta cheese and half the cooked garlic slices each. 

Sweet Potato-Sausage Soup

This is another great soup recipe from Everyday Food. This soup caught my eye because it has many of my favorite things.  I chose to use spicy Italian sausage instead to add a little heat and really liked the substitution. Serve with Parmesan and your favorite crusty bread.

Prep time: 20 mins
Cook time: 40 mins
Serves: 6

INGREDIENTS:
1 tbsp olive oil
1 large yellow onion, diced large
2 cloves garlic, minced
salt and pepper
3/4 lb sweet Italian sausage, casings removed
2 sweet potatoes (1 lb total), peeled and diced medium
4 cups chicken broth
3/4 cup small pasta shells
4 cups roughly chopped mixed greens, such as kale and Swiss chard
Grated Parmesan

DIRECTIONS:
In a large pot, heat oil over medium-high.  Add onion and garlic and cook until onion is translucent, about 6 minutes; season with salt and pepper.  Add sausage and cook, breaking up meat with wooden spoon, until browned, about 5 minutes. 

Add sweet potatoes, broth and 2 cups of water and bring to a boil.  Add pasta and cook 3 minutes less than package instructions. Reduce to a simmer, add greens, and cook until pasta is tender and greens are wilted, 4 minutes. Serve with  Parmesan.

Copycat Chick-fil-A Bites with Honey Mustard Sauce

I'm not usually a huge fast food fan - meaning I avoid it unless absolutely necessary - but this recipe caught my eye. I love me some chicken bites! However this lack of fast food knowledge makes me a frying novice.  Every attempt in the past has been an epic failure on my part, laughable really. When I read this recipe and saw that it called for peanut oil, I thought "oh sure, we have some of that" not realizing that the peanut oil we have is roasted peanut oil for Asian dishes not peanut oil for frying.  DUH! So while the frying of the chicken turned out  pretty well, they tasted like peanuts.  Super gross.  However, that being said I think they would have been really good minus the peanut oil mishap.  Thus I am sharing it with you.  I found this recipe on Pinterest from the Blog of Iowa Girl Eats. Check out her blog, lots of yummy things!

Prep time: 2-4 hours
Cook time: 15-20 mins
Serves: 2

INGREDIENTS:
2 large chicken breasts, cut into bite-sized pieces and seasoned with salt & pepper
3/4 cup milk
1/4 cup pickle juice
1 egg
1 1/4 cups flour
2 tbs powdered sugar
2 tsp salt
1 tsp pepper
1/2 cup peanut oil, divided (or canola or vegetable oil)

Honey Mustard Dipping Sauce:
1/2 cup plain greek yogurt
1 1/2 tbs yellow mustard
1 tbs Dijon mustard
2 tsp honey

DIRECTIONS:
Whisk together egg, milk and pickle juice, and pour into a large ziplock bag or bowl. Add chicken pieces and marinate in the refrigerator for 2-4 hours.

Combine flour, powdered sugar, salt and pepper in a large ziplock bag. Shake to combine. Remove chicken from the marinade and add into the bag. Shake to coat the chicken completely.

Heat half the oil in a large skillet or dutch oven over medium-high heat (6 or 7 out of 10.) Test the oil by dropping in a bit of the flour mixture. If it sizzles, the oil is ready, if it pops, lower the temperature a bit.

Gently place chicken pieces into the oil with tongs. Do this in 2 batches, as you don’t want to overcrowd the pan. Cook the chicken for 3-4 minutes, or until golden brown on one side. Turn the chicken over and allow to cook for 3-4 more minutes. Remove to a paper-towel lined plate. Heat the remaining oil and continue with the other half of the chicken pieces.

Stir together the honey mustard dipping sauce ingredients, and serve with the hot chicken bites.

Winter Lentil Vegetable Soup

Okay, granted it is clearly not winter, in fact the temperature reached the low 90s today in San Jose, but this is my first attempt at cooking something new since the baby has arrived, and darn it if this didn't look and sound good to me. Call me crazy. I also had a head of cabbage leftover and so this was perfect.  A little different than your typical lentil soup but just as warm and comforting. 

Prep time: 20 mins
Cook time: 1 hour 30 mins
Makes: 6 - 1 cup servings

INGREDIENTS:
1/2 cup red or green lentils, rinsed
1 cup chopped onion
2 cups shredded cabbage
1 can of diced tomatoes
2 cups of chicken broth
4 carrots
2 cloves of garlic, crushed
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp white sugar
1/2 tsp dried basil
1/2 tsp dried thyme
1/4 tsp curry powder
Parmesan cheese, for garnish

DIRECTIONS:
Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils.  Bring to a boil, then lower the heat and simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.

Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry.  Cook, simmering 1 1/2 to 2 hours or until desired tenderness is achieved.  Serve with Parmesan cheese on top.

Spinach Salad with Creamy Yogurt Dressing

My friend Sarah passed the recipe on to me which came from an article posted on "The 24-Hour Workday".  I tried it out over the 4th of July holiday and had great success.  I added an avocado (per Sarah's recommendation) and I also accidentally forgot the feta cheese, but it was still delicious anyhow.  The dressing will make way more than you'll need for this salad, but you can save the remainder for future salads. 

 

Prep time: 30 mins

Serves: 6

 

INGREDIENTS:

 

For the Salad:
2 red bell peppers
1 bunch oregano, leaves only, roughly chopped
1/2 cup green olives, pitted and chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 bunch spinach, stems removed
3 Roma tomatoes, chopped or julienned
1 small red onion, chopped or julienned

1 avocado, sliced
crumbled feta

For the Dressing: (Makes 1 Cup)
Juice of 1 lemon
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1-2 garlic cloves, roughly chopped
1 cup plain yogurt

DIRECTIONS:

Combine the salad ingredients into a large bowl and set aside. Combine all the dressing ingredients, except the yogurt, into a blender or food processor and blend until well combined. Fold the yogurt into the mix and then toss with the salad.  NOTE:  You won't need to use all of the dressing, just eye-ball it.  Serve immediately.

Grilled Corn & Fresh Pepper Salad

This is a fast and easy side dish to bring to a summer BBQ or potluck.  The fresh corn highlighted by the zesty lime adds a kick to your traditional BBQ menu. Throw the corn on the grill while you are cooking your main dish and the rest comes together quickly. 

Prep time: 15 mins

Cook time: 15-20 mins

Serves: 4

INGREDIENTS:

2 tbsp extra-virgin olive oil

2 tbsp fresh lime juice

2 tbsp minced fresh cilantro

1 tbsp minced lime zest

1/2 tsp kosher salt

1/2 tsp black pepper

1/2 tsp chili powder

2 ears fresh corn, shucked

1 red bell pepper, diced

2 tbsp crumbled queso fresco

DIRECTIONS:

Preheat grill to medium-high and brush grill grate with oil.  Combine olive oil, lime juice, cilantro, lime zest, salt, black pepper and chili powder in a small bowl.  Set aside.

Grill corn, covered, turning often until kernels begin to char, about 10 minutes.  Transfer corn to a cutting board to cool slightly.

Slice kernels off cobs and toss in a large bowl with bell pepper and lime-cilantro vinaigrette.  Sprinkle queso fresco over servings.

Sticky Orange-Glazed Chicken Thighs

Prep time: 10 minutes

Cook time: 50-55 minutes

Serves: 4

INGREDIENTS:

8 bone-in, skin-on chicken thighs

 Coarse salt and pepper

1 cup thawed orange juice concentrate

1 cup ketchup

2 tbsp light-brown sugar

4 tsp white-wine vinegar

4 tsp Worcestershire sauce

2 tsp hot sauce

DIRECTIONS:

Preheat oven to 450 degrees, with rack in upper third of the oven.  Season chicken with salt and pepper and arrange, skin side down, on a rimmed baking sheet.  Bake until deep golden brown and cooked through, 45-50 minutes, flipping halfway through.

Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce and hot sauce.  Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes.

Heat broiler.  Transfer chicken to a large bowl, add glaze, and toss to coat.  Drain off fat from sheet.  Return chicken to sheet and broil until sauce is bubbling and chicken is dark brown in spots, 1-2 minutes.

Camille's Chocolate Chip Cookies

Sometimes you have to stick with the classics.  This is a recipe that we received from Tom's sister Camille and it is the perfect chocolate chip cookie recipe.  We usually don't add the chopped nuts, but they do make for an extra crunchy and delicious cookie. 

Prep time: 10 mins

Cooke time: 9-11 mins

Makes: 5 dozen

INGREDIENTS:

2 1/4 cups flour

1 tsp baking soda

1 tsp salt

1 cup butter

3/4 cup sugar

3/4 cup packed brown sugar

2 eggs 

1 tsp vanilla

2 cups chocolate chips

1 cup chopped nuts

DIRECTIONS:

Preheat oven to 375 degrees.  Combine dry ingredients in a medium sized bowl.  In a second bowl or mixer, beat butter and sugars, then add vanilla.  Add eggs one at a time, beating well after each addition.  Gradually stir in flour mixture.  Stir in chocolate chips and nuts.

Lemon Crumb Muffins

I have been obsessed with lemons lately and I have had this recipe sitting on my counter "to do" for weeks now.  The lemons I had purchased were threatening to go bad so I knew it was now or never.  This is a recipe from Taste of Home, so you know these muffins are delicious (and loaded with butter). They are best served warm and their cake-like texture makes them perfect for breakfast, dessert or snaking.

Prep time: 25 mins

Cook time: 20-25 mins

Serves: 40

INGREDIENTS:
6 cups all-purpose flour

4 cups sugar

3/4 tsp baking soda

3/4 tsp salt

8 eggs

2 cups sour cream

2 cups butter, melted

3 tbsp grated lemon peel

2 tbsp lemon juice

Topping:

3/4 cup all-purpose flour

3/4 cup sugar

1/4 cup cold butter, cubed

Glaze:

1/2 cup sugar

1/3 cup lemon juice

DIRECTIONS:

In a large bowl, combine the flour, sugar, baking soda and salt.  In another bowl, combine the eggs, sour cream, butter, lemon peel and juice.  Stir into dry ingredients just until moistened.  Fill greased or paper-lined muffin cups three-fourths full.

In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs.  Sprinkle over batter.

Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean.  Cool for 5 minutes before removing from pans to wire racks.  In a small bowl, whisk glaze ingredients; drizzle over warm muffins.  Serve warm.

Apricot-Bourbon Glazed Ham

Nothing says Easter like a ham dinner.  Ham has not always been my favorite meat, but I've learned to appreciate it over the years.  You'll have plenty of leftovers which can be great for ham sandwiches or Ham Casserole. A packaged ham usually comes with the rind removed, however if you are buying a ham from a butcher, have the remove the rind for you. 

  

Prep time: 30 mins

Cook time: 3 hours

Serves: 8

INGREDIENTS:

1 bone-in fully cooked half ham (about 10 lbs), rind removed

1 1/2 cups apricot jam

1 1/2 cups Bourbon

1/4 cup lemon juice (from 2 lemons)

1/2 tsp ground pepper

DIRECTIONS:

Preheat oven to 375 degrees, with rack in lower third.  Wrap ham in a large piece of parchment-lined foil and place, cut side down, on a foil-lined rimmed baking sheet.  Bake for about 1 hour.  Meanwhile, in a medium saucepan, bring jam and Bourbon to a rapid simmer over medium-high.  Cook until reduced about half, about 40 minutes.  Stir in lemon juice and pepper and cook 2 minutes.  Reserve 1 cup glaze for serving.

Remove ham from oven and increase temperature to 425 degrees.  Unwrap ham, carefully flattening parchment-lined foil against sheet.  With a sharp knife, score fat with long cuts, 1/2 apart.  Bake 15 minutes.

Remove ham from oven and brush with some glaze.  Bake until ham is deep golden brown and in instant-read thermometer inserted in the thickest part registers 145 degrees, 45 to 60 minutes, brushing ham with glaze every 15 minutes (wrap tip of bone in foil if it begins to over-brown). Transfer ham to a carving board, tent with foil, and let rest 30 minutes before carving.  Serve warm or at room temperature with reserved glaze.