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.

Guinness Chocolate Cake

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Guinness Chocolate Cake

This cake. For me it rivals Beatty’s Chocolate Cake, which really says something. It’s ridiculously moist and chocolaty, with just a slight  hint of malty flavor from the Guinness. Comes together quickly and easily with just a few ingredients – and there is no layering and frosting to contend with. You just pour on a simple ganache topping and let it do it’s thing…hardened enough to stay stable when sliced, but pliable enough that it was soft and luxurious to take a bite of.

A perfect sweet treat for St. Patrick’s Day, but really – I don’t see myself limiting a cake of this magnitude to one holiday in March. It’s just that good, and that easy. I’ve already eaten one piece for breakfast, and am resisting every urge to eat another.

If you didn’t want to use beer, you could certainly use coffee (which the original recipe calls for). But if you guys know me, I’m always on the lookout for a recipe that incorporates beer in some fashion. And this one is definitely a keeper. One I’ll be making again, and again, and again.

Happy St. Patrick’s Day, everyone!

Guinness Chocolate Cake

1 egg, room temperature
1 cup granulated sugar
6 ounces plain or vanilla Greek yogurt
1/4 cup vegetable oil
1 1/2 tsp vanilla extract
1/2 cup Guinness Stout
1/2 cup cocoa powder
1 cup all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Beer-Candied Bacon or sprinkles, for topping (optional)

For the ganache:
9 ounces semi-sweet chocolate (about 1 1/2 cups semi-sweet chocolate chips)
3/4 cup heavy cream
1 tsp vanilla extract

Preheat oven to 350 F. Line a 9-by-9-inch square baking pan with aluminum foil, spray with non-stick cooking spray and set aside.

In a large mixing bowl combine egg, sugar, yogurt, oil, vanilla, and whisk until smooth and combined. Add beer and cocoa powder and whisk vigorously until batter is smooth and free from lumps. Add the flour, baking soda, baking powder, salt, and whisk vigorously until batter has just combined, about 1 minute.

Pour batter into prepared pan and bake for about 25 minutes, or until top has set and a toothpick or cake tester inserted in the center comes out clean. Allow cake to cool in pan completely, at least 30 minutes, before adding ganache to the cake.

For the ganache, place the chocolate chips in a medium bowl. Place the cream in a small saucepan and bring to barely a boil on the stovetop. Pour the hot cream onto the chocolate chips and let sit for 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety. Add vanilla and stir to combine.

Pour onto the cake,  spreading the ganache with a spatula or offset knife. Allow to set up for at room temperature for at least 30 minutes before slicing and serving the cake; or speed this process up by placing pan in the refrigerator or freezer for a few minutes.

Source: adapted from Averie Cooks

Homemade Shamrock Shakes

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Homemade Shamrock Shakes

Mint flavored ice cream is my favorite ice cream, hands down. So when McDonald’s comes out with their Shamrock Shakes every spring, I can’t help but venture through the drive-thru to get one…even though under normal circumstances I wouldn’t be caught dead there. Unless I’m pregnant, and having a craving for a sausage, egg, and cheese biscuit…but let’s not go there.

But I knew they had to be better made at home, and I almost always have all the ingredients necessary to throw them together. Vanilla ice cream, peppermint extract, a few drops of green food coloring, and a little whipped cream to top it all off. Just as I suspected it was even better made at home, and even easier than going through the drive-thru.

Not to mention the fact that I can make and enjoy them all year long! I hope everyone has a great weekend, we’re hoping for some warmer weather like we had a taste of this week. We’re trying to get our dining room finished up and repainted – green, of all colors. How appropriate for St. Patrick’s Day!

Homemade Shamrock Shakes

3 cups vanilla ice cream
1 1/2 cups milk
1/2 tsp peppermint extract
5 drops green food coloring
whipped cream
green sprinkles, for garnish

Combine ice cream, 1 1/4 cups milk, mint extract and green food coloring in a blender and blend until combined. Add remaining 1/4 cup of milk if the shake is too thick. Use more green food coloring to get desired color.

Top with whipped cream and green sprinkles before serving.

Source: slightly adapted from Fake Ginger