Brussel Sprout Salad

 Bacon and Brussel Sprout Salad

salad

Ingredients:

For the dressing:

juice of one lemon

juice of one orange

2-3 tablespoons apple cider (not vinegar, just regular apple cider! for sweetness!)

1 shallot, minced

½ cup olive oil

½ teaspoon salt and pepper to taste

For the salad:

4 dozen brussels sprouts

1 cup almonds

6 slices cooked bacon, crumbled or chopped

1 cup grated Parmesan cheese (Asiago or Gruyere are also good)

Directions:

Combine the lemon juice, orange juice, apple cider, and shallots in a small bowl. Add the olive oil in a steady stream and whisk for a minute or two, until it becomes creamy-looking.

Slice the brussels sprouts with a mandoline, taking care of your fingers! and slicing them as thin as possible. This works best when you hold the stem, slice from the top, and stop with a little bit left at the bottom, discarding the remaining bottom stem part since it's not very leafy anyway. The thinner the shreds, the better the salad!

Toss the shreds and loosen them with your fingers to they separate and fluff a little bit.

Pulse the almonds in a food processor until finely chopped.

Toss the brussels sprouts, almonds, bacon, cheese, and dressing together. Serve immediately or within a few hours of tossing.

Source: jamie kelving

Creme Brulee

 I used Alton's recipe. Putting it here so I remember some tips for next year:

1 quart heavy cream

1 tsp vanilla

1/2 cup sugar

6 egg yolks

(I reserve 4 of the egg whites and also make Mary Berry's Pavlova...Both of these desserts are EASY crowd pleasers for my solstice party)

1. Place the cream and vanilla into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. While you are waiting:
2. Fill water kettle all the way and get it boiling. Preheat oven to 325
3. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks (with a wisk and arm muscle) until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. (This fills 8 of my ramekins). 
4. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. 
5. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Peppermint Chocolate Cookies

 

This is a bit of an experimental cookie, and it turned out really good! 

Cream:

1/2 cup butter

1/2 cup shortening 

I cup white sugar 

1 cup brown sugar 

Add:

2 eggs

1 1/2 tsp vanilla

In separate bowl mix, then add:

2 1/2 cup flour

1 tsp powder

1 tsp soda

1/2 salt

6 Tablespoons unsweetened cocoa 

Add:

half a bag of chocolate chips

Half a bag of mint chips (winco has guittard green mint chips!)

Half a cup or so of crushed candy cane (also found at winco bins) I sprinkled some on the top before baking

350 degrees, 12ish minutes  

Berry Pavlova

This recipe is from Mary Berry. Here is her recipe.

4 egg whites (at room temperature if you think of it, but not super necessary)

1 cup of sugar

2 tsp corn starch

2 tsp vinegar (like the stuff you use to clean. nothing fancy, just white distilled vinegar)

1. Start your 4 egg whites on slow speed. Gradually increase the speed until they are stiff-ish and cloud like.

2. While whisking at high speed, add your sugar one tsp at a time. Your egg whites will get beautifully shiny.

3. In a separate little bowl, mix the corn starch and the vinegar together. Then whisk them into your cloudy marshmallow. 

4. On a piece of parchment paper, plop your cloud down and make it into a 9 inch nest, with the sides higher than the middle. The middle part of the nest will hold your whipped cream and berries after it's cooked and cooled. (I leave the whipped cream and berries off because everyone in my family likes to make their own, but that's not very pretty.)

5. Have the oven preheated to 320. When you put your pavlova into the oven, immediately reduce heat to 300 degrees.

6. Cook for 1 hour until its firm and lightly beige. Leave in the oven to cool. (or don't. I took mine out because I needed the oven for something else, and it was just fine!)

Chicken Fajitas

This is from Nettie, and it needs a good, safe spot on this site.

It was sooooo easy and my favorite fajitas I've made. Almost as good as our favorite Mexican place here (Juan's Flaming Fajitas. I'll take you if you visit). That's a lie. No fajitas are even close to their's.

My grocery store didn't have True Lime (I've seen it easy at other places), but I just used lots of fresh lime once they were done.
I did 3 chicken breasts and had to split all of it between 2 sheet pans.

https://ourbestbites.com/sheet-pan-fajitas/

Ingredients

1.5 – 2 pounds boneless, skinless chicken thighs, trimmed and sliced (see note)
1 large onion, sliced
2 large bell peppers (or 3 small/med ones), sliced
3–4 tablespoons olive oil (or other oil of your choice) I prefer our Lime Olive Oil
2 teaspoons kosher or sea salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
2–3 teaspoons True Lime, optional
handful of cilantro
1 lime
optional for serving: sour cream, guacamole/avocado, tortillas, rice and beans, etc.

Instructions

Preheat oven to 425 degrees.  Have a large sheet pan ready (cover with foil or parchment for easy clean-up). 

Place sliced chicken, onions, and peppers in an extra large mixing bowl.  Drizzle on oil and all seasonings. Toss to coat.  (Tip:  I keep Nitrile gloves in my kitchen and use them for things like this- tossing with your hands is much easier!)  

Spread chicken and pepper mixture out evenly on baking sheet and place in oven.  Bake for 20-30 minutes (closer to 20 with convection) until chicken is cooked through and vegetables are tender.  If desired, place under broiler for a quick minute to brown. 

Remove from oven and if desired, sprinkle cilantro over everything and give it a big squeeze of fresh lime juice (you might not need fresh lime if you used True Lime, but I say never enough lime.)

Quinoa Bake

This doesn't even deserve a post. But since my kids LOVED it tonight, maybe it does. it really is just ok. haha. But it was the easiest thing ever -- I had everything on hand. Well, except I ran to Costco for a rotisserie chicken. I added extra lime.

I halved it in a 8x8. We all ate it with tortilla chips.

https://www.melskitchencafe.com/quick-and-easy-cheesy-black-bean-quinoa-bake/

• 3 cups cooked quinoa, about 24 ounces (see note) 
•  2 cans (15 ounces each) black beans, rinsed and drained 
•  16 ounces tomato sauce 
•  12 ounces salsa verde (can sub your favorite tomato salsa, if desired) 
•  Juice of 1 lime (about a tablespoon) 
•  1 tablespoon chili powder 
•  1 1/2 teaspoons  cumin 
•  1 teaspoon dried oregano 
•  1 teaspoon onion powder 
•  1/2 teaspoon garlic powder or 2 cloves garlic, finely minced 
•  1/2 teaspoon salt 
•  1/4 teaspoon black pepper 
•  3 cups cooked, chopped chicken (rotisserie chicken works great here - you can easily leave the chicken out for a meatless dish as well) 
•  2-3 cups shredded Monterey jack and cheddar cheeses 
•  Chopped, fresh cilantro for garnish 

INSTRUCTIONS

1. Preheat the oven to 375 degrees. Lightly grease a 9X13-inch baking dish. Set aside.
2. In a large bowl, stir together the quinoa, black beans, tomato sauce, salsa verde, lime juice, chili powder, cumin, oregano, onion powder, garlic powder, salt, pepper, and chicken (if using). Taste and add additional salt and pepper to taste, if needed.
3. Spread half of the mixture in the prepared baking dish. Sprinkle with half of the cheese. Layer with the rest of the quinoa mixture followed by the remaining cheese.
4. Bake, uncovered, for 20-30 minutes until hot and bubbling. Sprinkle with fresh cilantro (optional) and serve with tortilla chips, if desired.

Creamy Chicken Soup

This is basically the recipe in the family cookbook (I've tweaked it a bit through the years).
Lots of people ask for the recipe, so I'm adding it on here for easy sharing.

In a soup pot saute:
3 Tbs butter
1 onion
1-2 celery stalks

Thicken a little by adding:
1-2 Tbs flour, let bubble for about 1 minute.

Whisk in:
2 Cans chicken broth or bone broth

Add and simmer until tender (about 20 minutes):
2-3 medium red potatoes, chopped
4-5 carrots, chopped

Add:
3/4 cup frozen peas
1 tsp season salt
1/2 tsp thyme
1/2 tsp rosemary (fresh or dried)
salt and pepper to taste
powdered garlic to taste
cooked chicken (about 2-3 breasts)

Simmer 10 more minutes, then add:
1 cup of whole milk.
Add more or less milk to your liking.

Peanut Butter Balls

My friend made these and they were good, but needed more to them imo. So I added my own ingredients (see "optional add ins"), but you could add or subtract whatever .... nuts, chocolate chips, whatevs. I've also made them with almond butter --- Andy likes that better, but I prefer peanut butter.


2 cup oats (I use quick oats for smaller bits)
1 cup peanut butter (this is my favorite -- also delicious slathered on apple slices)
1/4 cup honey (may need to add a little more if you feel like they aren't "coming together")
1/2 cup unsweetened coconut

Optional add ins:
2 scoops vanilla protein powder
2 T hemp seeds
2 T ground flax seeds
4 T chia seeds

Mix everything in kitchen aid. I mix everything except the PB and honey at first, then add the "wet" ingredients. Roll into 1-2 T balls. You really have to press them together before rolling or they fall apart. Keep refrigerated.

Egg Muffins

I was thinking recently that I wanted to turn this egg recipe into muffins for quick breakfasts (or any meal really), and what do you know --- Mel's Kitchen Cafe posts a very similar (and easier) recipe for egg muffins. So here you go. I've made them 3 times in less than 2 weeks. I've used ham + spinach and spinach + bell pepper. Diced canned chilis would be good too.

EGG AND VEGGIE MUFFINS

https://www.melskitchencafe.com/healthy-egg-and-veggie-muffins/

• 1 cup cottage cheese 
•  8 large eggs 
•  1/4 teaspoon salt (I use coarse, kosher salt) 
•  Pinch of black pepper (I use coarsely ground black pepper) 
•  1/4 to 1/2 cup crumbled feta cheese (see note) 
•  1/2 cup chopped spinach, more or less 
•  1/2 cup chopped bell pepper, more or less 
•  1/2 cup chopped ham or other cooked meat of choice, more or less (optional) 

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Liberally grease a nonstick muffin tin with cooking spray. Set aside.
2. In a blender, combine the cottage cheese, eggs, salt and pepper. Process until well combined and fairly smooth. Add the feta cheese and pulse a few times until the cheese is in small pieces (I like the feta cheese pretty finely chopped, but it's really a matter of personal preference).
3. Sprinkle the chopped veggies and meat, if using, in the bottom of each muffin cup. I just eyeball it, but I use about 2-3 tablespoons of veggies and meat total per muffin cup.
4. Pour in about 1/4 to 1/3 cup egg mixture on top of the veggies and meat. Add less at first to make sure each muffin cup gets some and then evenly distribute any remaining egg batter. The muffin cups should be anywhere from 1/2 to 3/4 full.
5. Bake for 20-25 minutes until no longer jiggly in the center. The egg muffins may puff quite a bit while baking; that's normal. They'll settle as they cool. After removing the pan from the oven, let the muffins cool for a few minutes before taking them out of the pan. Serve warm, room temperature or chilled. These egg muffins freeze great to thaw or reheat as needed.

NOTES

The vegetables, meat, and cheese in this recipe are SUPER customizable. Add or take away to your heart's content. I eyeball the add-ins (vegetables and/or meat) when sprinkling it in the bottom of each muffin cup, but it's probably right around 2 tablespoons or so (veggies and meat total). Feta is a fairly salty cheese, so I only add 1/4 teaspoon salt to the egg mixture, but if using a different kind of cheese (again, this recipe is super customizable) that has less salty punch, you might want to increase the salt a bit. You can also sprinkle the cheese in the bottom of the muffin cup rather than mixing it in with the egg batter - works fine either way.

Zucchini Bread

• Anyone have Zucchinis galore sitting on your countertop? I like this one because it isn't very sweet. I got it from here, but I wanted to record a few things I changed/substituted. 
• 
  
• 2 eggs (or substitute with flax eggs: 2 tablespoons flaxseed meal + 5 tablespoons water)
• 2+ cups shredded, unpeeled zucchini (wring out the excess liquid with a towel) 
• 1/2 cup pure maple syrup (or anything sweet. I used brown sugar)
• 1/3 cup unsweetened applesauce (or part of a ripe banana, or nothing)
• 1/4 cup melted and cooled coconut oil
• 2 teaspoons pure vanilla extract
• 1 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups whole wheat flour (or gluten free or white)
• plus any extras you want:
• 1/2 cup toasted raw walnuts or pecans, or 1/3 cup dark chocolate chips, or raisins... 

Mix the zucchini in last. I omitted the banana/applesauce bc I didn't have any and it was fine. It is a thick batter. 

Makes 1 loaf. 

Heat oven to 325, cook for 50-55 minutes. 

Chicken Burrito Bowls

If you have an instant pot, this is for you. Super easy, really good, and my kids all loved it. So it's a winner. I honestly can't figure out if I love my instant pot or not. For some things I do --- like this quick, one pot meal and mashed potatoes, but I don't like cooking roasts or plain chicken in it. I just prefer the crock pot/slow cooker for that. But this reminded me that I need to find more recipes like this one to use it. It was soooo easy and quick clean up.

https://damndelicious.net/2018/02/26/instant-pot-20-minute-chicken-burrito-bowls/

• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks (I used 2 chicken breasts, whole. I didn't even read that I was supposed to cut them into 1 inch chunks, but I wouldn't have anyway. But next time I will cut them in half just so they cook more and fall apart more easily)
• 1 (1.25-ounce) package taco seasoning
• 1 cup low sodium chicken broth, divided
• 1 (15-ounce) can corn kernels, drained
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup salsa, homemade or store-bought
• 1 (4.5-ounce) chopped green chiles
• 1 cup long-grain rice
• 1 cup shredded Mexican blend cheese
• 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

1. Add chicken, taco seasoning and 1/4 cup chicken broth to a 6-qt Instant Pot® and gently toss to combine. 
2. Stir in corn, black beans, salsa and green chiles.
3. Without stirring, add rice and remaining 3/4 cup chicken broth.
4. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in cheese until melted, about 1 minute. Here's what I did here after it was done cooking:  fluff rice with a fork and let it sit before mixing it all together so it's a better texture. Then I pulled the chicken breasts out, shredded the meat, and served separately ... just cause that's how I wanted it. Then I mixed the corn, beans, and rice together. I also served the cheese on the side, so it didn't make it a big ball of cheese in the fridge. 
5. Serve immediately, garnished with cilantro, if desired.

PANERA COPYCAT BROCCOLI CHEDDAR SOUP

I've made several cheesy broccoli soups and this is hands down my favorite! It's quick to get on the table, don't cook too long or your broccoli will be soggy and stinky. From here.

1/2 cup butter
1 cup onion, chopped
1 cup chopped carrots ( I used baby carrots)
4 cups chopped broccoli
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon paprika
few drops of hot pepper sauce
4 cups chicken or vegetable broth
1 1/2 cups cream or half and half
1 teaspoon yellow mustard
1/4 cup cornstarch, whisked into 1/2 cup cold water or cold broth
2 cups (about 8 oz) grated sharp cheddar cheese

Melt butter in large stockpot. Add onions and cook until soft, about 4-5 minutes. Add carrots and broccoli cook for additional 3-4 minutes, season with salt, pepper, paprika and hot pepper sauce. Pour chicken broth and cream into vegetable mixture. Add one teaspoon mustard, whisk until smooth.

Simmer over medium-low heat.

In a small bowl or cup, whisk the cold water or broth together with the cornstarch until smooth. Pour into the stockpot with the vegetable mixture. Whisk until smooth. Add additional salt and pepper to taste. Add cheese and cook just until cheese is melted. Reduce heat until ready to serve.

Sharp or extra sharp cheese is best for this recipe.-If you want to make a heartier soup, cook a couple of chicken breast halves and shred or chop before adding to the finished soup.

Creamy Tortellini Toscana

This was super good. And super easy (1 pan). It has similar flavors to zuppa toscana (one of our fave soups). It's a pretty heavy dish, but oh so delish.

https://carlsbadcravings.com/creamy-tortellini-recipe/

INGREDIENTS:

• 16 oz. hot Italian bulk sausage  (I used hot and it wasn't too spicy)
• 1/2 large onion chopped
• 1 large sweet potato (about 3/4 - 1 pound) peeled and cut into 1/2-1-inch cubes  (I will substitute another [nonstarchy] veg here next time)
• 3-4 garlic cloves minced
• 1/2 tsp EACH EACH dried parsley, dried rosemary, salt
• 1/4 teaspoon pepper
• 2 1/2 cups low sodium chicken broth
• 1 cup half and half  (fat free worked fine)
• 1 20 oz. bag quality refrigerated cheese tortellini
• 1/3 cup freshly grated Parmesan cheese
• 3 heaping cups baby spinach torn into pieces (I used way more ... like a whole bag)

GARNISH:

• 4-6 bacon strip cooked and crumbled  (I didn't put this in it)
• chopped parsley  (nor this...)
• freshly grated Parmesan

1. Heat a Dutch oven or large skillet with tall sides, to medium high heat. Add sausage, onions, and sweet potatoes and cook until sausage is cooked through. Drain grease.
2. Add garlic, parsley, rosemary, salt and pepper and sauté for 30 seconds. Stir in 1 cup chicken broth and cover. Let cook 2-3 minutes or until potatoes are almost cooked through. 
3. Remove lid and add tortellini and remaining chicken broth. Whisk half and half with cornstarch and stir into skillet. Simmer until tortellini is cooked, approximately 6-8 minutes, stirring often so it cooks evenly. 
4. Stir in Parmesan until melted. Stir in spinach a handful at a time until it wilts, then stir in more. Stir in milk or half a little at time if needed to reach desired consistency. 
5. Season with salt and pepper to taste. Garnish with bacon, fresh parsley and additional Parmesan if desired.

   
   

   There is no mention of corn starch in her ingredients, but it calls for it in the directions. I added a couple small spoon fulls with the half and half and it was a good thickness. Next time I will use carrots instead of sweet potatoes. It was just starch on starch. Pile the spinach in bc it wilts to nothing. We had broccoli on the side, but could just add it into the mixture.