Posts Tagged ‘brussels sprouts’
Normally for Single Serving Sunday I try to share recipes that only make one serving, but with the upcoming Thanksgiving feast I decided to do something special – a Thanksgiving meal that serves two. Many recipes for Thanksgiving produce a magnitude of servings, but what about the people out there only cooking for two, or four? This menu I have prepared easily serves 2 with leftovers. Because who doesn’t want leftovers from Thanksgiving? That being said, the turkey could serve four but if you have hearty eaters you may want to double the sides.
This dinner consists of a slow cooker turkey tenderloin with gravy, Greek yogurt-rosemary rolls, bagel-bacon stuffing, roasted brussels, twice baked sweet potatoes, cranberry-pomegranate sauce, and pumpkin crème brulee for dessert. Take a moment to be jealous.
My turkey tenderloin came out so juicy and flavorful that it will be hard to convince me to cook a whole turkey in the future. It literally fell apart when I lifted it out of the pot. By using a slow cooker I was also able to do whatever the heck I wanted in the oven, which is a huge perk for those of us with only one oven (one day I hope to be spoiled with a double oven). Even the gravy was amazing after cooking in all those delicious juices.
As you are aware, I have a habit of adding Greek yogurt to anything I possibly can so it shouldn’t be a surprise that it shows up here in dinner rolls. The rosemary really sold me on these rolls. If you don’t like rosemary, please substitute for another herb because they will rock your world with their subtle herby-ness. You can also prep these the day beforehand and refrigerate before the last rise. The next day, take them out of the fridge about 30 minutes before you want to bake them.
Then there’s the stuffing. I’ve seen stuffing made with all types of bread but this was the first recipe I had seen using bagels. I originally set aside two corn muffins for stuffing, but those were thrown into the freezer once I discovered I could use a bagel instead. I freaking love bagels! And I was not disappointed by the trade-off, especially since there was bacon involved.
For a green side I chose brussels sprouts. Only a couple Thanksgivings ago I discovered that I no longer hated them and actually became obsessed. As a result, they are nostalgic to me at this time of year. Just a simple roasting and a drizzle of balsamic is all they needed.
Growing up we usually had both regular mashed potatoes and mashed sweet potatoes but knew I would burst if I tried to add both onto this already long lineup. I went with a twice baked sweet potato that is topped with pecans and coconut. Although it is less sweet than a marshmallow topping, it has a crunchier topping that will make you forget about those puffy white things (no offense marshmallows, I still love you).
No Thanksgiving dinner is complete without some cranberry sauce. This version uses pomegranate juice for a more complex flavor. This can be made the day beforehand or even a few days before to minimize the amount of work you have to do on the big day. But if you do have to whip it up the same day, rest assured that it will only take 20 minutes.
Of course, once you’ve stuffed your face you’ll still find room for dessert, right? Especially for pumpkin crème brulee. I know you may initially think it’s a crime to not have pumpkin pie but it’s basically pumpkin pie and crème brulee all in one. Are you really going to be upset by having both?
Now for some tips on how I timed everything in order to be hot and ready all at the same time. An hour before turkey is done cooking (mine only took 4 hours), take rolls out of fridge (if prepared the night before), toast the bagel for stuffing, and prep the brussels sprouts. Bake the stuffing and brussels at the same time and with 20 minutes of cook time remaining, add the sweet potatoes and rolls to the oven. At that time, remove the turkey from the slow cooker and prepare the gravy. Slice up the turkey and serve! Then once your belly has digested a little to make room for dessert, torch the creme brulee just before you’re ready to dig in.
One year ago: Buckeye Cupcakes
Two years ago: Apple Blackberry Pie
Happy National Cheese Day! What better way to celebrate that with some pasta covered in it? When it comes to mac and cheese, I tend to prefer the stove top varieties bnecause they are creamier. I have never met a baked version that could compete. That was until this recipe happened because it just may be the creamiest baked mac and cheese ever.
When Lindsay (Love & Olive Oil) posted about this recipe and explained how many sub-par batches of mac and cheese she and Taylor had to eat before reaching the perfect consistency and flavor, I knew I had to make it with the exact same cheeses. It was surprisingly difficult to locate mild white cheddar in the grocery stores near me, but finally found one and it was well worth the hunt.
Don’t like Brussels sprouts? Leave them out or substitute for another veggie, such as broccoli. This creamy mac and cheese is the perfect base to which you can incorporate any of your favorite add-ins.
It’s no secret that I am not a fan of summer weather in Memphis. You know, the season that starts in May and ends in October? Don’t be jealous unless you like 90+ temps, excessive humidity, and sweating at 7 am walking to your car. But for a few short weeks every year we get a small dose of spring. Granted it’s already hitting the high 80s some days so it’s not exactly spring weather, but this is the closest thing to spring I get before the inferno begins. During this time I drive everywhere with my car windows down while blasting music and singing at the top of my lungs (right now it’s Paramore’s new album). I freaking love spring and look forward to moving to a place where it lasts more than 2 weeks.
With the coming of heat waves and high electricity bills keeping it out of my 3rd floor apartment, recipes that require short cook times become more and more appealing. This recipes happens to be the fastest way to cook pizza ever. The prep time for making the dough and toppings is not short, but the actual cooking of the pizza is a whopping 2.5 minutes. Since you’ll end up with an extra ball of dough, throw easier toppings onto it and you will have a second pizza in under 5 minutes!
One year ago: Gnocchi with Roasted Red Pepper Cream Sauce
After the Secret Recipe Club took a break in December I was excited to get back into it this month! To start out the new year, I was assigned to Life on Food and I really wanted to make the Garlic Lover’s Pizza, but since it was made from another SRC member I decided to pick something that hasn’t been featured on a SRC reveal day yet.
Brussels are in season so I knew I had to make this recipe once I saw it. Side dishes are not things I regularly think about past heating up some frozen vegetables, so it was quite a treat to have these instead. I could have eaten an entire plate of these Brussels as the main course.
In case you were wondering about that chicken in the background, it’s Lemon Brown Sugar Chicken made with Meyer lemons.
Brussels sprouts strike again! Ever since I finally realized how much I loved these little guys last year I’ve been obsessed. Every time I make a meal that requires a vegetable side side, I’ve been drawn to Brussels sprouts like a moth to a flame. But in this case I didn’t even have to weasel them in as a side because they are part of the main dish! And it happens to be meat-less as well, which is a rare occurrence in my kitchen.
I almost swapped the Gorgonzola out for some goat cheese just because I saw it in the cheese pile, but decided to stick with what the recipe said before I start playing around with it. Gorgonzola was a great choice because it adds an extra tang which brings all the components together – I don’t think goat cheese would have been tangy enough to accomplish the same task but at the same time could’ve still been delicious in a different way.
The House of Mews Bake Sale is now complete = $890!
What a great turn out! To see who won each item refer to the original bake sale post. And if you happen to be one of the lucky winners, please check your e-mail box as I have already e-mailed all of the winners to request addresses and give payment details. You have 24 hours to provide this information, otherwise that goodie will go to the next highest bidder. As soon as I have all the information necessary, I will pass it along for the shipment of your winnings.
Thanks so much to the exciting bidders, the food bloggers who donated the baked goods! Because of you tons of furry kitty bellies will be very happy. And also thanks to HelloGiggles.com for their kitten cam and The House of Mews for being a superb organization!
Additionally, a few people have asked if there is a way to directly donate without bidding (since the bake sale is now over). And yes you certainly can! To donate, please refer to The House of Mews donation page where you will find their Paypal link.
Since finally discovering that I liked them, every brussels sprouts recipe I see, I want to try. So when deciding on the vegetable side dish to go along with ham this past Sunday, I decided that nothing goes better with ham than bacon… and brussels sprouts!
Oh and these brussels sprouts arn’t just mixed up with bacon, but I also went ahead and caramelized them in the bacon grease as well instead of dumping it out and using olive oil. It seemed like such a shame to waste.
One year ago: Garlic Rolls
CARAMELIZED BRUSSELS SPROUTS WITH BACON, BALSAMIC & BROWN SUGAR
Makes 4-6 side servings
1 lb brussels sprouts
4 slices bacon
2 Tbsp brown sugar, not packed
1/4 cup balsamic vinegar
Salt to taste
- Cut off the bottom of each sprout, then slice in half vertically. Rinse.
- Dice bacon. Saute bacon in large skillet over medium heat until just crisp. Remove bacon, and keep remaining oil heated.
- Place sprouts in skillet, cut sides down. Sprinkle with sugar. Saute over medium low heat for about 3 minutes or until bottoms start to caramelize and tops start turning bright green.
- Pour vinegar over sprouts and shake pan to distribute. Cook for 30 seconds. Turn all sprouts over and cook for another minute.
- Add reserved bacon to sprouts. Toss and cook for 30 seconds. Salt to taste if necessary. Serve.
Source: Adapted slightly from Miss Make.
I cannot believe I have been without brussels sprouts in my life until the very end of 2011. What was wrong with me for the past 26 years? (On second thought, don’t answer that.) Because every time I have them, I love them more than before. They may already be my new favorite vegetable.
This side dish counts as only the third time I have ever had brussels sprouts and am planning subsequent meals around it in the furture. Yes I am planning meals around a side dish, which should convince you to make this asap. Heck, maybe I’ll even eat is as an entree one day. It is such an easy recipe to throw together and has incredible flavor.
The chicken with which this was served will be posted tomorrow.
One year ago: Homemade Tagalongs
BRUSSELS SPROUTS WITH BACON, DRIED CHERRIES AND ISRAELI COUSCOUS
Serves 4 as a side-dish
16-18 brussels sprouts, very thinly sliced
4 slices bacon, preferably black pepper-rubbed (available at Whole Foods and butcher shops)
1/2 cup Israeli couscous
1/3 cup dried Bing cherries
1/4-1/2 tsp sea salt to taste
- Bring 3/4 cup water to a boil and add the couscous plus a pinch of sea salt. Reduce heat, cover and simmer for about 10 minutes or until no more water remains. Fluff with a fork and set aside.
- Cook the bacon in a cast iron skillet until crispy. Remove bacon and roughly chop. Add thinly sliced brussels sprouts to the hot bacon grease on the stove and saute for about five minutes, until the sprouts turn bright green. Add back in the bacon bits along with the dried cherries and cooked couscous. Toss well and season with salt to taste.
Source: Adapted slightly from Eat, Live, Run.
Did you make anything special for dinner on New Year’s Eve? After a line-up of options, my friends and I decided on this dish before the nights’ events. The green part of this recipe is what won my vote. Yes “the green part”. Recently I have become obsessed with brussels sprouts. Maybe it’s because I haven’t had them much in my life, or really at all until recently. Guess I have my overly picky child-self to blame for that. How many other things have I been missing out on all these years?
Anyway, this pasta dish is fairly simple yet incredibly tasty and I already want to make it again. It is automatically being placed into my regular rotation of meals, which is a rare event since I am almost always cooking up something new. There are too many amazing recipes out there to try and as a result my “regular dish rotation” list is pretty short. But I digress… make this and you won’t regret it!
One year ago: Homemade Vanilla Extract
PESTO PASTA WITH CHICKEN SAUSAGE & ROASTED BRUSSELS SPROUTS
1 lb fresh brussels sprouts, ends trimmed and any yellowed/browned outer leaves removed, then sliced in half
3 Tbsp olive oil, divided
1/2 tsp salt
1/2 tsp freshly-ground black pepper
1 lb (16 oz.) pasta (used gluten-free shells)
4 chicken sausage links (used roasted red pepper & asiago), sliced into 1/4″ thick coins
5 cloves garlic, peeled and thinly sliced
1/3 cup pesto
Parmesan cheese, for serving
- Preheat oven to 400 degrees. In a large bowl, mix together brussels sprouts, 2 Tbsp. olive oil, salt and pepper. Gently stir until well-combined.
- Prepare a baking sheet with aluminum foil, then spread the brussels sprouts on it evenly. Roast for about 20-30 minutes, stirring once partway through, or until they are crispy on the outside and cooked on the inside. Remove from oven and set aside.
- Meanwhile, heat the remaining olive oil in a skillet over medium-high heat. Add the sausage and cook, turning occasionally, until nearly-browned, about 6-8 minutes. Add the garlic, and continue cooking for another 1-2 minutes until the garlic is fragrant and the sausage is browned.
- Cook the pasta according to the package directions. (I begin heating my water while preparing the brussels sprouts, and added the pasta to the boiling water just after beginning to cook the sausage.) Once the pasta is cooked, drain the water (reserving 1/4 cup pasta water), and then toss together the pasta, pesto, cooked sausage and garlic, and brussels sprouts. Add in some of the reserved pasta water if needed for extra moisture.
- Serve warm, and sprinkle with freshly-grated Parmesan cheese.
Source: Gimme Some Oven