Roast Balsamic Brussels Sprouts

In my family, brussels sprouts are not a well-liked vegetable ~ except by me. I love them. Growing up I can’t remember ever having them and I have no idea what made me buy them and try them years ago.

I was baking a ham and brussels sprouts go wonderfully with ham so it was an easy choice for a side dish. I did want to do something a little different than just steaming them so I searched around until I found this recipe. Roasting brings out the flavor of the sprouts and the balsamic syrup brings some tang and sweetness. I did only make half of the recipe since I was the only one eating them. Give them a try!

Roast Balsamic Brussels Sprouts

3 lbs Brussels sprouts
1/2 cup olive oil
salt and pepper
1 cup balsamic vinegar
1/2 cups sugar

Clean and trim the Brussels sprouts and cut them in half. If they are small, leave whole. Arrange on a baking sheet ~ use two if you need it ~ and toss with the olive oil, salt and pepper. Bake at 375º for 25 to 30 minutes or until brown being careful not to let them burn.

While the sprouts are roasting, combine the vinegar and sugar in a saucepan and bring to a boil Watch carefully because it will boil over if you are using a small saucepan. Once it comes to a boil, reduce the heat to medium-low and let simmer until reduced and the mixture become syrupy ~ about 15-20 minutes.

When the sprouts are done, pour the balsamic reduction over the top and mix and serve.

Makes 10-12 servings

Source:  Tasty Kitchen

Happy Cooking!

Bourbon Mushrooms

My love for cooking with bourbon is well known around here and when I see it in the title of a recipe, chances are I will try it.  Bourbon really gives some recipes a great flavor.  I cannot stand to drink it but I love cooking with it.

I’ve made a few mushroom recipes over the past few weeks and these were one of our favorites.  Of course I served them with steaks I marinated in…bourbon!  Mushrooms can really take on the flavor of whatever they are cooked it (at least in my opinion) and these were very good.

I used plain old button mushrooms but I think using creminis would be good as well. I also think using fresh herbs instead of dried would be great.

Bourbon Mushrooms

1/4 cup butter
1/4 cup olive oil
2 lbs mushrooms ~ I quartered mine
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup bourbon ~ I used Jim Beam
3 garlic cloves, minced
2 tsps dried parsley
2 tsps dried thyme

In a large skillet over medium heat, melt the butter and olive oil together. Add quartered mushrooms, salt and pepper. Cook until the mushrooms are tender and most of the liquid has been evaporated ~ about 15 minutes. Add the bourbon and cook for 3 minutes more.

Turn heat to low and add the garlic and herbs. Cook for 2 to 3 more minutes.

Serve hot.

Source:  Plain Chicken

Happy Cooking!

Lemon-Buttered Dill Stuffed Potatoes

I love potatoes and these are wowee awesome!

Making these potatoes are a little more complicated than just mashing but they are worth it.  Even Mr. Meat Eater liked them and he is not really a potato fan. Fresh dill and fresh lemon juice are a must.   Just be careful when scooping out the potato pulp not to split the shell.  It helps to leave a thin layer of potato on the shell to make it more stable.

I think these would be easy to freeze if you have leftovers or want to make them as a freezer meal.

Lemon-Buttered Dill Stuffed Potatoes

4 large potatoes, baked
8 tbsps butter, melted
1/3 cup sour cream
2 tbsps fresh dill, finely chopped
4 tsps fresh lemon
1/2 tsp garlic salt
1 tbsp onion, finely minced
salt and pepper to taste
paprika for garnish if desired

Preheat oven to 350°.

Cut each potato in half lengthwise and scoop out pulp, leaving the skin as a shell. It helps to leave a thin layer of potato still on the skin as it makes the shells more sturdy.

In a large bowl, mix potato pulp with 5 tbsps melted butter and remaining ingredients except paprika. Beat with mixer until smooth.

Scoop mixture back into the shells. Brush with remaining 3 tbsps of butter. Sprinkle with paprika.

Bake 15-20 minutes or until lightly browned.

COOK’S NOTE: Potatoes can be made up and refrigerated several hours or overnight BEFORE baking.

Makes 8 servings.

Adapted from Dining By Fireflies.

Happy Cooking!

He~Man Potatoes

Yes,  I love potatoes and try them in all kinds of ways.  I tried this recipe just because I loved the original name which was Masculine Potatoes 🙂  I changed the name and I still don’t know what makes them masculine or he~man, maybe the bacon and horseradish but I still think it’s cute.

Mr. Meat Eater hates bacon in recipes so I had to leave it out.  To compensate, I used a bit more horseradish.  The hardest thing about making these potatoes, is boiling and mashing the potatoes.  They are perfect for steak or roasts.

He~Man Potatoes

6-10 red potatoes
1/4 cup milk
1/2 cup sour cream (I used light)
1/2 cup butter
1/3 cup bacon bits
1 tsp horseradish
dash each of salt and pepper, use more if you like
1 tsp chopped fresh parsley

Boil potatoes until tender. Mash with skins left on and leave chunky, not smooth.

Stir in milk, sour cream, and butter. Add bacon bits, horseradish and salt and pepper.

Place in servings dish and sprinkle with chopped fresh parsley.

Makes 6-8 servings.

Adapted from Favorite Recipes of the Shenandoah First Responders Family and Friends

Happy Cooking!

Easy Mexican Rice

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This Mexican rice is really good and easy to make.  I really hate cilantro so I subbed fresh parsley for the fresh cilantro like I always do.  The original recipe came from Tasty Kitchen.

Easy Mexican Rice

2 tbsps oil
1/2 onion, chopped
2 cups long grain rice
3 cloves garlic, minced
1 (10 oz) can Rotel diced green chilies and tomatoes
1 (14.5 oz) can whole tomatoes
2 cups low sodium chicken broth
1 tsp cumin
1 tsp Kosher salt
Fresh parsley or cilantro, chopped

Heat oil in a large skillet over medium heat. Add onions and saute for 3-4 minutes. Reduce heat to low and add rice and garlic. Stie constantly making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Rotel and tomatoes and stir to combine and cook for 2 minutes. Add broth and stir together. Add the salt and the cumin. Bring to a boil and reduce heat to low. Cover and simmer for 10-15 additional minutes or until rice is done.

Before serving, sprinkle with chopped parsley or cilantro. Serve immediately.

Makes 6 servings.

Happy Cooking!

Oven Roasted Potatoes with Garlic and Herbs

Everyone knows I am addicted to potatoes of any kind.  I found this recipe on Pinterest posted by McCormick (the spice company) and we really loved it.  For the life of me, I cannot remember what I served them with.

It was very easy to make and the spice mixture was just right ~ all the spices are the dried type.  I used the baby red potatoes as posted in the recipe but someof them were a little big so I just made sure they were all basically the same size.

Oven Roasted Potatoes with Garlic and Herbs

1 tsp oregano
1 tsp paprika
1 tsp thyme
3/4 tsp sea salt
1/2 tsp garlic powder ~ I used a tsp because I like garlic
2 lbs baby red potatoes, quartered or at least cut the same size
2 tbsps olive oil

Preheat oven to 425º.

Mix oregano, paprika, thyme, sea salt and garlic powder together in a small bowl and set aside.

In a large bowl, toss the potatoes with the olive oil and sprinkle the seasonings over the top of the potatoes and mix until all the potatoes are well coated.

Spread the potatoes on a foil-lined 15×10 sheet pan.

Bake 30-35 minutes or until tender and browned.

Makes 4-6 servings.

Happy Cooking!

Strawberry Sour Cream Jello Salad

I’ve made no secret of the fact that I love jello.  It’s weird, I know, but I crave the stuff.  At one of my daughter’s bridal showers, this salad was on the table and I was in heaven.  I didn’t get the recipe right them so I searched around until I found it.

It’s easy to make but takes a little planning.  I made it with sugar-free jello and less fat sour cream so it was not full of sugar and fat.  Mr. Meat Eater loved it, too, and I think it would be great for picnics or BBQs.

Strawberry Sour Cream Jello Salad

1 large box strawberry jello ~ I used sugar-free
1 small box strawberry jello ~ I used sugar-free
2 cups boiling water
2 (10 oz) boxes frozen strawberries ~ I used berries in light syrup
1 (20 oz) can crushed pineapple
1 (16 oz) container sour cream ~ I used less fat

Mix boiling water with jello in a large bowl. Add strawberries (Frozen is fine) and pineapple ~ all the juices from the fruit go in too.

Pour half this mixture in a 13×9 pan and leave the other half in the bowl. Put both in the refrigerator. When the bottom layer has jelled, spread sour cream over it. Pour thickened jello from the bowl carefully over the sour cream.

Chill until the all the jello is firm.

Makes 8-10 servings

Happy Cooking!