Balsamic-Roasted Brussels Sprouts

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Balsamic Roasted Brussels Sprouts

Growing up, Brussels sprouts were always one of those things that I thought I didn’t like – probably because they were usually frozen and then steamed. All in all, mushy and flavorless. A few years ago I took a recommendation I’d seen somewhere and tried roasting them. Mind blown. Wonderful rich flavor, tender yet with some bite left, not to mention they were absolutely beautiful when cooked.

At first I roasted them simply with a little olive oil, salt, and pepper. But somewhere along the line I started adding a little balsamic vinegar into the mix before roasting, and I haven’t looked back since. It adds a depth of flavor and a slight tangy note that pairs so perfectly well with the veggie. Some people add it after the roasting process, but I like to add it before as the heat really mellows the flavor of the vinegar as well – mingling all those flavors together.

They’re great served with just about anything, and I’ve even been known to save leftovers to toss with a little bit of pasta with olive oil and garlic the next day. Makes a delicious and easy lunch!

So if you think you don’t like Brussels sprouts, definitely give this recipe a try. I promise it will be eye opening and life changing! People are always shocked when I tell them that they’re one of my little ones favorite vegetables, but when they’re this good – there is no excuse for anyone not to love them. Give them a try!

Balsamic-Roasted Brussels Sprouts

1 lb Brussels sprouts, bottoms trimmed (larger sprouts can be halved)
3 Tbsp olive oil
2 Tbsp balsamic vinegar
2 tsp kosher salt
1 tsp black pepper

Preheat oven to 425. Line a baking sheet with aluminum foil.

Place Brussels sprouts on baking sheet and drizzle with olive oil and vinegar. Season with kosher salt and black pepper. Toss with clean hands to distribute oil and seasoning evenly.

Roast in oven for about 20-25 minutes, until sprouts are easily pierced with a knife and starting to brown on the edges. Remove from oven and serve immediately.

Vegetable Fried Rice

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Veggie Fried Rice

Fried rice is one of the best “quick & easy” dishes out there. It’s filling, economical, and versatile. The perfect way to clean out the refrigerator at the end of the week! This time around I used carrots, peas, scallions, bean sprouts, and a scrambled egg. I’ll usually make this as a side dish whenever I make my mother-in-law’s famous egg rolls. I always had leftover bean sprouts, and I hated to let them go to waste. This was a great way to use them up, as well as being a way to fill tummies up that isn’t fried, or as labor-intensive.

You do have to think a bit ahead of time when it comes to the rice. Using rice that has been chilled is key to a good fried rice. If you use fresh, hot rice – you’ll end up with a sticky ball of mess. By using cooled rice, the grains of rice stay separated – creating the perfect fried rice. I also love the addition of egg to the mix. You don’t see egg in fried rice that often anymore, and it’s something I always loved, so I knew I wanted to add that as well.

It makes a pretty large batch, enough to eat for dinner one night and a couple of extra servings for lunch. You could certainly add a protein as well, if you wanted to make it a complete one-dish meal. Shrimp or chicken are my favorites. Just saute in the pan, and remove before cooking the veggies. A favorite that is guaranteed to be made again and again. Enjoy!

Vegetable Fried Rice

2 carrots, cleaned and diced
1 cup frozen peas
1 cup bean sprouts
2 green onions, chopped
2 large eggs, lightly beaten
3 tablespoons vegetable oil
4 cups cold cooked rice
2 tablespoons soy sauce
1 tsp salt
black pepper, to taste

Heat 1 tablespoons of oil in a wok or frying pan over medium-high heat . When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and set aside. Wipe pan clean with a paper towel.

Add the remaining 2 tablespoons oil. Add the carrots and the frozen peas. Cook, stirring occasionally, until tender – about 5 minutes. Add the rice, scallions, and bean sprouts. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Add the soy sauce, and toss to combine.

When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly before serving.

Homemade Buttermilk Ranch Dressing

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Homemade Buttermilk Ranch Dressing

In my quest to make more and more things homemade in my kitchen, I was shocked to realize I hadn’t tried and shared a great recipe for a homemade buttermilk ranch dressing. I’d been relying on the packet style mix – which is still better tasting than the stuff from the bottle, and more economical. It’s also full of weird stuff I can’t pronounce in the ingredient list, which is just no good!

Not the case with this version. Basic ingredients found in your refrigerator, a mix of herbs (dried and fresh) and a touch of fresh garlic from the pantry, and you’ve got yourself a delicious homemade salad dressing that comes together in just a few moments. It keeps for a couple of weeks too, which is also convenient. We love to dip fresh veggies into it for an after-school snack or while waiting for dinner to finish up. Or, it’s also pretty amazing to dip pizza crusts into as well.

I’m always happy to find yet another item that I can kick the store-bought variety to the curb for, and I’m stoked to add this one to my repertoire. 

Homemade Buttermilk Ranch Dressing

3/4 cup mayonnaise
1/2 cup sour cream
1/2 cup Greek yogurt
1 Tbsp olive oil
1 Tbsp lemon juice
1/2 cup buttermilk (less if you like a  thicker consistency)
1/4 cup finely chopped scallions
2 Tbsp finely chopped parsley
2 tsp dried dill (or 1 tsp fresh)
1 large clove garlic (very finely minced or microplaned)
1 tsp salt
1/2 tsp black pepper

Whisk all ingredients in a bowl until well combined. Season to taste with additional salt and pepper if necessary.

Store in an airtight container in the refrigerator for up to 2 weeks.

Source: adapted from The Gourmet Cookbook via Confections of a Foodie Bride

Cheesy Ham & Broccoli Pasta Bake

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Cheesy Ham & Broccoli Pasta Bake

It’s tough to beat a good cheesy pasta bake. One night I was really feeling macaroni and cheese, but wasn’t feeling much else than that. I knew I needed to give my guys some protein and veggies though, so I assessed what I had in the refrigerator – a ham steak and a couple of heads of broccoli, threw them into the mix, and came up with this.

I tweaked my original baked macaroni & cheese recipe by adding two different kinds of cheese. My standard classic cheddar, but also a rich and creamy Gruyere to really bump up the wow factor. Plus, it was kind of a fun twist on ham & cheese!

Ham steaks are great to have around. I love to dice them up and put them in pasta sauce, or on pizza, or even just warmed up in a skillet and served on a biscuit for an easy breakfast. I also topped it with garlic breadcrumbs, which isn’t something I usually go for on my macaroni and cheese – but the savory crunch with a hint of garlic was a nice contrast to the creamy tender pasta.

A great one pan meal that was easy to throw together and bake, and that everyone enjoyed. Love those kinds of dinners!

Cheesy Ham & Broccoli Pasta Bake

2 cups short tubular pasta (elbow macaroni, gemelli, penne)
4 Tbsp butter
3 Tbsp all-purpose flour
3 cups milk
1 tsp mustard powder
1 tsp kosher salt
8 oz cheddar cheese, shredded
6 oz Gruyere (or Swiss) cheese, shredded
2 cups ham steak, diced
2 cups broccoli florets, chopped
1 cup panko bread crumbs
2 Tbsp butter, melted
1/2 tsp garlic powder

Preheat oven to 400.

Bring a large pot of water to a boil. Add the pasta and cook for 7 minutes. Drain, place back in pot, and set aside.

In a medium size saucepan, melt 4 Tbsp butter over medium-high heat. Add the flour and whisk to make a roux, cook for 2 minutes. Slowly add the milk, continually whisking until thickened. Once thickened add the salt and mustard powder, as well as the cheeses. Stir to combine until cheese is melted.

Add the ham and broccoli to the pot with the pasta, and pour the cheese sauce into the pot as well. Toss to combine. Pour into a 2 quart baking dish.

Combine the breadcrumbs with the melted butter and garlic powder in a small bowl, toss to combine. Sprinkle the breadcrumbs over the top of the pasta.

Cover dish with foil and place in oven. Bake for 30 minutes. Remove foil and bake for another 10 minutes, or until breadcrumbs are golden brown.