Fridays Flavors: Easy Roasted Brussel Sprouts

Hey, Foodies! Happy Friday!

What comes to mind when you think about Brussel Sprouts?

A childhood fear of being forced to eat them?

That they’ve been hailed as a ‘superfood’?

Or that they’re trendy in a deep fried or fattened up with bacon kind of way? (Which, as much as I love bacon, kind of defeats the purpose of a vegetable.)

The truth is, Brussel Sprouts are incredibly good for you, but it seems like there’s a bit of confusion about what to do with them. And honestly, prepared the wrong way, that childhood fear just might be realized.

But with just a tiny bit of effort, you can make Brussel Sprouts that are both delicious and nutritious!

(This same roasting method also works for broccoli, cauliflower and fennel!)

Ingredients:

Brussel Sprouts

Olive Oil

Pepper to Taste

Garlic Salt to Taste

Preparation:

Preheat oven to 350.

Cut off the butt end of the sprouts, then slice up the middle. Remove any loose or damaged leaves.

Dip Brussel Sprout halves into a bowl of olive oil, and place on a baking sheet cut edge down. Be generous with the olive oil – it’ll take more than you think – because you want the sprouts to roast until they caramelize, but if they’re too dry, they’ll get crusty and dry instead.

Sprinkle oiled sprouts with Garlic Salt and Pepper to taste.

Roast in oven for 30 minutes (adjusting for smaller or larger than normal sized sprouts). The top side should turn color a darker green and begin to brown. The bottoms should caramelize and look like heated sugar (think the top of Crème Brule). And that’s it. Tender, flavorful, and healthy!

How do you cook your Brussel Sprouts?

If you try it please let me know if you like it, and don’t forget to check back next week for more Friday Flavors!

Friday’s Flavors: Caesar Salad Dressing

Hey, Foodies! Happy Friday!!!

Today I’m sharing with you the number one thing I get asked to make by people who don’t live in my house – once someone tries it, they invariably want it again. And again. And again.

And what is this addictive flavor that people can’t get enough of, you may ask? Surely it involves chocolate, right? Wrong. The number one dish I get asked to contribute to covered dish dinners is my Caesar Salad dressing!

And it isn’t even my recipe, but a variation on one my mom made all the time when I was little! But, it’s easy and delicious, and every time I taste it I fall in love with it all over again!

Note: This dressing is big on flavor!!!

Ingredients:

1/4 cup olive oil

fresh pepper (about 20 twists or 1 tsp)

1-3 cloves garlic

3 dashes Tabasco

1-2 tbsp. Dijon mustard

3 dashes Worcestershire sauce

1-2 tbsp. red wine or balsamic vinegar (red wine for a milder flavor, balsamic for more bite)

lemon juice to taste (1/4 to 1/2 lemon)

2 hardboiled egg yolks

romaine lettuce

fresh parmesan cheese

croutons

(makes about 3/4 cup dressing)

Preparation:
Add the ingredients as listed above. I usually make this in a measuring cup to facilitate easy pouring afterwards. (I also don’t measure anything when I make this, but have had to crack my own recipe because so many people have asked for it.)

Hard boil 2 eggs.

Add pepper to olive oil. Add crushed garlic. Add tabasco, mustard, Worcestershire, vinegar and lemon juice. (I use balsamic vinegar because it makes for a tangier dressing. My mom always used red wine vinegar, which I believe is the traditional choice. There’s still plenty of flavor with the red wine vinegar.)

Stir with a fork. Add the hard boiled egg yolks. Crush the egg against the side of the glass with the fork. Mix. Keep crushing and mixing until the fork tines stop catching egg chunks.

This makes a nice, thick dressing. My mom used to squeeze a dollop of anchovy paste into the mix, but I stopped doing this years ago and the taste doesn’t seem to suffer – if there’s one thing this dressing has plenty of, it’s flavor!

When I was younger, I used it on everything – steak, chicken, other vegetables (who am I kidding, I still do!).

Mix dressing with romaine lettuce, fresh parmesan, and croutons, or allow each individual to pour dressing on their own salad. You can even chop the leftover egg whites and add them to the salad because this dressing seriously tastes good on everything!

If you try it, please let me know what you think!

Check back next Friday for more Foodie Flavors!

For Foodies: Friday’s Flavors ~ Mediterranean Langoustine Seafood Pasta

Hey, Foodies! Happy Friday!

m11By now you probably know that I could live on Mexican food. Or Italian. Or cheese. But my absolute favorite meal is seafood pasta.

Lobster, shrimp, scallops, clams – I don’t discriminate. Likewise, bring me your cream sauces and your scampis, your carbonaras and your marinaras, your wine sauces and your pestos, because I’ll eat them all. Happily.

But as much as I love a gooey, cheesy, thick alfredo, sometimes you want something lighter (and healthier). When that happens, this Mediterranean style pasta recipe goes well with most seafood and is a tasty, easy option.

Ingredients:

8 oz langoustines (or shrimp, scallops, etc.)

1 large shallot, chopped

4 cloves garlic, pressed

sundried tomatoes

Kalamata olives

capers

fresh basil

2 handfuls fresh spinach

pine nuts (optional)

1 tablespoon butter

1/4 olive oil

1/4 cup dry white wine (pinot grigio)

salt and pepper or Nature’s Seasoning to taste

Parmesan cheese (optional)

cooked pasta of choice

Makes 2 servings

Preparation:

m2mI’ve only ever seen precooked langoustine, so if that’s what you’re using, defrost, rinse, and wring dry to remove excess moisture. Set aside.

Chop the shallot, sundried tomatoes, olives IMG_202007201_174338and basil, peel garlic, and gather the rest of your ingredients.

m3While your pasta is cooking, add 1/4 cup olive oil and 1 tablespoon butter to a large sauté pan on medium high heat. When butter is melted, add shallots, cooking until translucent, then add garlic. Stir, add spinach, then stir again. When spinach is wilted, add sundried tomatoes, olives, capers, pine nuts, and 1/4 cup white wine. Mix and season, allowing to reduce slightly while m4m5straining your cooked pasta.

Add langoustines to pan and stir, allowing to cook until just heated. (If you’re using a different type of seafood, add earlier and adjust cooking time accordingly.) Add pasta, mix, top with fresh basil (and maybe a little freshly grated parmesan cheese) and serve.

                         m7 m8 m10

If you make it, I’d love to know how you liked it!

For more recipes, check the archives or come back next Friday!

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