I know what you thought when you saw “Brussel Sprouts”, but I promise these are really good. I’ve never been a big fan of brussel sprouts, however I was determined to find a way to like them since they are so good for you. I think I accomplished that with this dish. The key to this is to get them carmelized, so that the natural sugars come out, and make them yummy. My husband said to me, “Who would think I actually would ask you to make brussel sprouts.” That was a huge moment, because he didn’t really like brussel sprouts either. Like most things, I try to make them easy, so anyone could make them. Give them a try.
16 oz brussel sprouts, quartered
1 c fresh cranberries
2 – 3 tbsp vegetable broth to toss the sprouts and berries
sea salt and pepper to taste
1 tbsp maple syrup
Preheat oven to 375 degrees. In a large bowl combine sprouts, cranberries, and seasoning. Toss to coat ingredients well. Spread out brussel sprouts and cranberries on sheet pan. Bake in oven for 20-30 minutes, stirring half way through. They will be done when they are fork tender. The cranberries will have burst and shrunk in size, That is a good thing. Drizzle with maple syrup and stir. Serve. Eat. Enjoy.
I like to make up different seasonings to add a new dimension to the flavor of the dish. Each mix I make gives a dish a new flavor profile, making it unique. So far I’ve shared my Mediterranean and Southwestern. Today its the quintessential All-purpose mix. Hope you enjoy the flavor.
2 tbsp Italian Seasoning
2 tbsp Himalayan Salt (optional)
1 tbsp onion powder
1 tbsp garlic powder
1 tsp dried mustard
1/2 tsp ground pepper
Measure all ingredients into a mason jar. Shake. Sprinkle. That’s it. Try it on any protein or vegetable you like. This seasoning will transform your dish.
I made this chicken salad from the leftover roasted chicken the night before. It’s just as good this way, as it was the first time around. You don’t even feel like you are eating leftovers, or as I like to think of them as planovers.
Seasoning is probably the most important thing you can do to enhance the flavors of whatever you are cooking. It’s important to season as you go.This helps to build layers and depth of flavor. This seasoning mix was the very first one I made, and is probably my favorite. It can be used on any protein, vegetable, and sauce. I basically throw it in a mason jar, shake, and sprinkle.
2 tbsp Himalayan salt (optional)
2 tbsp Italian seasoning
1 tbsp onion powder
1 tbsp garlic granules
Like I said earlier, add all the ingredients into a mason jar, shake so all the ingredients are well incorporated. You’re done.
Seasoning your food is one of the easiest ways to add lots of flavor to any dish, and make your ingredients stand out. I have a few seasoning mixes that I go to to add a little extra something to whatever I’m making. As promised yesterday, this is the Smokey South Western Seasoning Mix. I’ve used this in so many ways: Southwestern Meatballs, a frittata, on fish, the list is endless. Give it a try.
1 tbsp chili powder
2 tsp ground cumin
1 tsp coriander
1 tsp onion powder
1 tsp garlic powder
1/2 tsp dried oregano
1 tsp smoked paprika
1 tbsp sea salt (optional)
This is probably one of the easiest recipes ever. Combine all the ingredients in a mason jar, and shake, until it is completely incorporated. Have fun.
We used to have an avocado tree in our back yard. We would watch and see what kind of harvest we get for the season. I learned a lot about avocados, some by hear say, and some by observation. Hear say – Avocado trees are male and female. I don’t know if it’s true, but ours did well all on its own. Observation – Squirrels love to take your avocados. They are tricky little rodents. We would find avocados on the ground with gnaw marks on them. That meant one less bowl of guacamole – very sad.
I used to avoid guacamole because of the “fat”. Not anymore. It is one of my favorite dips, toppings, fillings, oh my. The avocado is so versatile, you can have savory, sweet, creamy, and smooth. Like I said, versatile.
Here you can see the makings of a truly delicious guacamole. Make it your own, add mango for some sweet, or jalapeno for some heat. It’s gonna be good. The thing about guacamole is that you really don’t have to measure. If you want more lime, or cilantro go for it. Less, that’s okay too. Taste it as you go, then it’ll be perfect.
I dreamt of this dish (I really did dream of this) so when I woke up I had to make it this morning. It was so yummy. I need to preface this a little bit. The preface…My husband is a scrambled eggs kind of guy. However, I have been expanding his culinary tastes. Eggs over easy. That’s a big jump, but it had to be done. And, it took only 4 ingredients to make this delectable breakfast. A little sweet, a little savory. Mmmm. The smell of bacon. Oh my, there just might be a round two.
4 slices of bacon
2 cups of butternut squash, cubed
1 apple (my favorite is honey crisp) cored, cubed
pinch of sea salt and pepper
Place bacon in medium sized pan over medium heat. Cook to desired crispness. Remove and place on paper towel to drain. Set aside. Add butternut squash and apple with a pinch of salt and pepper. Cook until tender. Remove, and place on paper towel to drain. Chop bacon up, then mix with apple, squash mixture. Cook the eggs in the pan that should still have some of the bacon fact in it. Divide the apple, squash mixture on plate, top with over easy egg. When you break the yolk it makes a yummy sauce. Eat. Enjoy.