What types of dishes are you looking for?

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I want you to tell me what it is that you are looking for the most. I am here to help you!

 

Let me know… what you want for pinner

Sprouts get in my mouth

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The combination of these flavors is like fireworks in your mouth… but without the pain of an actually firework. Now, I may or may not have eaten this entire bowl of sprouts for dinner… This is a no judge zone folks.. so taking your judging and stuff it

Now I know you’re probably thinking Brussels sprouts… ew.. they’re bitter. yessss, this is true… but not if you cook them the correct way. This savory combination takes that bitterness out of these sprouts and is balanced out beautifully with the additions in this recipe.

For my celiac friends – I know some of you may have issues with Blue Cheese, it does not bother me, but I found a brand that I never seem to have an issue with

For my vegan + paleo friendly friends – omit the blue cheese

Now, I had some sprouts in my fridge, and wanted to cook them so I was looking through my pin’s and found this guy. Now she calls for Walnuts, I’m not a fan of them, also she called for craisens, I did not have any so I used regular raisins, oh and the maple syrup… ya know what… never mind see below for recipe changes:

Her Ingredients:

  • 1 1/2 pounds Brussels Sprouts, rinse & pat dry
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup Pure Maple Syrup
  • Garlic Salt
  • Black Pepper
  • 1/3 cup Dried Cranberries
  • 1/3 cup crumbled Blue Cheese or Feta Cheese
  • 1/2 cup chopped, Toasted Walnuts
  • Fresh Cranberries for garnish

My Ingredients: 

2 cups of Brussels Sprouts- cut in quarters
1/2 cup EVOO
1/4 cup of Pure Raw honey
1 tsp Garlic Powder
sea salt to taste about 1 tsp
1 tsp ground black pepper
1/3 cup raisens
1/3 cup crumbled blue cheese
1/3 cup slivered almonds

Her Directions with moderations:

  • Pre heat oven to 400 degrees F with the rack in the middle. Cut brussels sprouts in quarters, trimming off tough white tough ends. Toss brussels sprouts with olive oil, maple syrup, garlic powder, sea salt & pepper.
  • Line a rimmed baking sheet with tin foil. Place the sprouts on the baking sheet, and cook for 10 minutes.
  • After 10 minutes of the sprouts baking, turn sprouts, and add the almonds. (her recipe calls for heating the nuts in a skillet but you can get that beautiful golden baked nut while adding them to the sprouts in the oven). Cook for another 5 minutes.
  • Sprinkle the raisins over the top of the sprouts and heat the sprouts almonds and raisins for the last 5 minutes.
  • Remove brussels sprouts from the oven. Let them cool a bit. Transfer to a bowl and toss with blue cheese!

I hope you enjoy the goodness that consumes these sprouts

A special thanks to:

http://www.familyfreshcooking.com/2013/11/22/maple-roasted-brussels-sprouts-with-walnuts-blue-cheese-cranberries-recipe/ retrieved from Pinterest

 

Now that’s what’s for pinner!

Prosciutto Wrapped Asparagus

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Get in my belly… and make my pee smell a little

This is a really great snack, side dish, or even a simple dinner maybe even served on a bed of rice or quinoa. This is seriously easy to make and really delicious. I even considered making something similar to this for breakfast with turkey bacon served on an over easy egg… if your mouth isn’t watering then that was just a waste of a delicious idea. Any-who… Recipe as follows:

Recipe:
-12 pieces of asparagus
-6 slices of prosciutto cut in half… or 12 if you really love prosciutto

Directions:
Simple tip of the day: If you never know where to cut off the ends of your asparagus you can literally take them and snap them and they will break where they are supposed to break. You should be able to take the bunch of 12 and do it at once!

Wrap the prosciutto in the asparagus
Heat up your pan on medium-low heat
If you do not have a non stick pan you may need a drop of oil or ghee in the pan
Drop in your asparagus
Turn and cook as needed until prosciutto is caramelized

Serving size can be 1-3 depending on how you intend on serving them

Now enjoy those suckers because they are delicious!

Now that’s what’s for pinner