Caramelized Brussel Sprouts

Last week, I decided to try something new. I was sick of eating my usual vegetables, so I thought outside the box a little bit. I was at the grocery store and saw some local brussel sprouts that were just delivered to the store that day. Of course, I bought them. After all, buying fresh and local produce is very important to me. 

Since I've been so busy lately, I've decided to update my blog weekly. If I have more time during certain weeks, I will upload more recipes.

Ingredients:

2 tablespoons of Extra Virgin Olive Oil (EVOO)

6-8 brussel sprouts, cleaned, cut in half, and steamed in microwave for 2 minutes

2-3 tablespoons of balsamic vinegar

Materials:

Large, deep frying pan

Large microwavable dish

Wooden spoon or Tongs 

Tablespoon

Clean brussel sprouts. Before cutting them in half, chop off most of the hard bit at the end. Slice brussel sprouts in half, and steam in a large microwavable dish with a little bit of water on the bottom for 2 mins on high in the microwave.

While the brussel sprouts are steaming, place EVOO in a large, deep frying pan on the stove cooking on medium heat. Let oil get really hot before putting brussel sprouts in.  

When Brussel sprouts are done cooking in microwave, drain water, and place brussel sprouts in frying pan. Pour Balsalmic vinegar over brussel sprouts and stir. Flip after 7 minutes and continue cooking for another 7 minutes. Brussel sprouts are done when almost black in color on both sides. Balsamic should be thick and stick to the brussel sprouts.  Enjoy!

Parmesan Asparagus

The other night I wanted to make something different instead of having steamed Asparagus. I decided to jazz up my dish a bit by adding a few ingredients. This is a pretty easy side dish recipe that's great to make for even a weekday meal.

Ingredients:
2 tablespoons Extra Virgin Olive Oil
2-3 teaspoons of grated Parmesan
1 bunch of Asparagus (bottoms removed), steamed

Materials:
Medium sized Corning Ware Dish with glass lid
Tablespoon
Teaspoon
*Frying Pan (optional)

Either sauté the asparagus in a frying pan with Extra Virgin Olive Oil. or cook asparagus in corning ware (add a little bit of water to the bottom) in microwave for 2-4 minutes depending on thickness. 

If you cook them in the microwave, cook until tips are tender and drain water. Then add Extra Virgin Olive Oil.

If you cook them in a frying pan, remove from heat when tips are tender and place asparagus in corning ware.

Finally, add parmesan. Don't add Parmesan when asparagus is piping hot. Let it cool for a minute, then add parmesan. 

Cover with lid until you serve.

Chocolate Walnut Biscotti

This is the recipe I know my parents have been patiently waiting on simply because it is that awesome. My dad says it is the best cookie he's ever eaten in his life. That's no joke folks, and that's coming from the cookie monster himself (my father).

Ingredients:
2 cups unbleached flour (King Arthur preferred)
1/2 cup cocoa powder (Hershey's preferred)
1 teaspoon baking soda
1 teaspoon salt
3/4 stick unsalted butter
1 cup sugar
2 large eggs, sightly beaten
1 teaspoon orange extract
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 cup walnuts, chopped
1 cup semisweet chocolate chips
confectioners' sugar

Materials:
Medium/small mixing bowl
Large Mixing bowl
Cookie pan/Cookie sheet
Electric Mixer
Whisk
Long, small, saw-like knife

Preheat oven to 350 °F.
Butter and flour a large cookie pan.
In a small bowl, using a wire whisk, mix flour, cocoa powder, cinnamon, baking soda, and salt.
In a large bowl, using an electric mixer, cream butter and sugar.
Add eggs, orange extract, and vanilla.
Stir flour mixture into bowl with egg mixture into bowl with egg mixture to form a stiff dough. Add chocolate chips
Remove dough from mixer, and using a floured board gently knead walnuts (I add in the mixer not by hand) into the dough. If dough is too soft to handle, add more flour.
Cut dough into 3 parts.  Place all 3 pieces into one baking sheet.
With floured hands, form 3 long log shapes, slightly flattening each one with hands (By keeping the shapes long, cookies will cook well inside and will cut easily.)
Sprinkle tops with a generous amount of confectioners' sugar.
Bake for 25-30 minutes on middle rack of oven.
Removing baking sheet from oven and cool cookies for 5 minutes.
Remove to a cutting board and cut the loaves diagonally into 1/2 inch slices while still warm. You will need a long, small, saw-like knife.  Work quickly or the cookies will break.
Return cookies, cut side down to ungreased baking sheet and bake in 350°F oven until crisp (about 10 minutes).
Remove from oven and cool biscotti completely.
Store airtight.  Cookies will stay fresh at least 2 weeks, they also freeze well.

Yield: about 36 cookies

Dijon Mashed Potatoes

On Saturday, I realized that I didn't have milk in my fridge to make mash potatoes. All I had was butter,  dijon mustard, and white wine. Feel free to add a little bit of milk. Y'all these mashed potatoes were fantastic. I served them with Halibut and Parmesan covered Asparagus. 

Servings: 3-4

Ingredients:
3 large Russet potatoes, peeled, cut in halves and boil until they are soft (and you are able to stick fork in it)
3-1/2 teaspoons of dijon mustard
2 tablespoons of butter (or smart butter)
2 tablespoons of white wine


Materials:
Large pot or sauce pan
Teaspoon
Potato peeler 
Sharp knife
Tablespoon
Large serving bowl
Potato masher or electric mixer

Peel potatoes. Cut them in halves. Place them in large pot or sauce pan and bring to a boil on medium high- high heat. Once they start to boil continue cooking until potatoes are soft and you are able to stick a fork in them about 15 mins.

Remove from heat and drain water. Then add dijon, butter, and white wine. Mix throughly. Serve.

Tzatziki

I read an article about how good cucumbers are for you, so I decided to make my favorite cucumber side dish/sauce: Tzatziki. I looked at a lot of recipes, but decided to make my own recipe up that was healthier (I don't like sour cream). I topped chicken gyros with my Tzatziki sauce. You could also serve pita chips or pita bread with Tzatziki and make it more of an appetizer. 

Ingredients: 
1 large cucumber chopped and diced (make sure it's long too)
1 tablespoon olive oil
6 oz greek yogurt (I used 0% Fage)
Dill, chopped
1 teaspoon red wine vinegar
2 garlic cloves chopped (or 1 teaspoon of chopped garlic out of jar)







Materials:
Cutting board
Serrated knife
Medium mixing bowl
Tablespoon
Teaspoon

Combine all ingredients in a bowl.  Mix well. Chill in refrigerator for 30 mins. Serve.

Watermelon Salad

I apologize for not updating my blog this week. I thought today I would do an easy, seasonal recipe. I originally got the idea from Pinterest or Whole Foods (I forget which one), but I never followed their recipe when making this dish. Right now, I have craved everything with watermelon simply because mid to the end of July is when the best watermelons come out. Instead of having salad (with leafy greens/lettuce) for dinner the other night, I used this salad in place of my regular boring salad.

Servings: 1

Ingredients: 
1 cup of cubed watermelon
a drizzle of balsamic (not a lot just enough to coat the watermelon)
1 teaspoon of feta

Materials:
1 medium mixing bowl
Spoon
Cutting board
Serrated knife

After cutting watermelon into cubes, place in medium mixing bowl.
Add a drizzle of balsamic (just enough to coat the watermelon). Mix well.
Add feta.
Serve chilled.

Bobby Flay's Red Wine Sangria

One of my favorite drinks in the summer is Sangria. I find that it's so refreshing after a long day of work.  I found the best Sangria recipe. I divided all of the measurements in half because I wasn't hosting a big party.

Ingredients:
2 bottles of red Spanish table wine (Merlot, Red wine blends, Cabernet Sauvignon, Pinot Noir)
1 cup brandy
1/2 cup triple sec
1 cup orange juice
1 cup pomegranate juice
1/2 cup simple syrup, or more to taste (equal parts sugar and water, heated until sugar dissolves, cooled)
Orange slices
Apple Slices
Blackberries
Pomegranate seeds (if in season)



Materials:
Large pitcher
Serrated knife
Cutting board
Small sauce pan
Measuring cups/spoons

Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving.