Balsamic-Roasted Brussels Sprouts

|
By
|
2 comments

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.

Guinness Chocolate Cake

|
By
|
14 comments

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

Salted Caramel Apple Cheesecake Bars

|
By
|
7 comments

Salted Caramel Apple Cheesecake Bars

Caramel. Apples. Cheesecake. That’s pretty much a trifecta of awesomeness, wouldn’t you say? These bars are also awesome because they’re so darned easy to make! A classic graham cracker crust, a simple cheesecake batter, and a can of apple pie filling are the base for this dessert. Then it’s topped with a luxurious caramel sauce and topped with flecks of sea salt.

Which let me just say that the salt really made it. I used fleur-de-sel…the creme de la creme of sea salt. It’s best when used as a finishing touch, and it really was perfect here. But any finely milled sea salt would be just fine. The slight salty crunch on top of the bars was absolutely delicious! I also used my homemade caramel sauce that I always have tucked in the fridge. If you’ve never made it, or been intimidated by making caramel – don’t be! I used to be that way, but after seeing how easy it is and how delicious the results are – you’ll kick yourself for not trying it sooner. And, the sauce is much less temperamental than the soft candies that you eat, so it’s a great place to start!

The husband still talks about these bars, so I know I’ll have to be making them again soon. I was so happy with how they turned out and how beautiful they looked – how the apples are suspended perfectly in the cheesecake? I was worried they’d sink – but they didn’t. I used Lucky Leaf pie filling, which is always my go-to choice when using a pie filling – just because I know it’s always high quality ingredients. The apple filling wasn’t too wet, which I think really helped to get the consistency that made these bars turn out so perfect!

What are you guys up to this weekend? After two more snow days earlier this week, I’m ready for some warmer weather. We’re looking forward to a trip to the Ocean City to check out the Spring Trade Expo put on by the Hotel-Motel-Restaurant Association – aka “the food show”. It’s a  chance to sample all kinds of different goodies. I know Jon is looking forward to checking out some of the new breweries in the region, and sampling their products. I think some Thrasher;s and lunch at The Shark are also going to have to be on the menu. Should be a good time! I hope everyone has a great weekend.

Salted Caramel Apple Cheesecake Bars

6 Tbsp butter, melted
1 1/2 cups graham cracker crumbs (about 1 package)
3 Tbsp sugar
1/2 tsp cinnamon

For the filling:
2 (8 oz) packages cream cheese, softened
1/2 cup sugar
3 eggs
1/2 teaspoon kosher salt
1 (21 ounce) can apple pie filling
3/4 cup caramel sauce
2 tsp sea salt

Heat oven to 350 F. Line an 8×8-inch baking pan with aluminum foil and coat with non-stick spray. Set aside.

In a medium bowl mix the melted butter, graham cracker crumbs,sugar, and cinnamon until crumbly. Using the bottom of a drinking glass, press evenly and firmly into the bottom of the baking pan.

In large bowl combine the cream cheese, sugar, eggs, and salt. Beat at medium high speed, until mixture is smooth, about 1 to 2 minutes. Carefully fold the apple pie filling into the cheesecake mixture. Spoon mixture evenly on top of crust.

Bake uncovered for about 1 hour, or until filling is set. Let cool completely.

Once cooled slice the cheesecake into 2-inch squares. Drizzle caramel sauce on top of cheesecake pieces and sprinkle with a little sea salt.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Makes about 16 bars.

Source: adapted from Lucky Leaf

Bourbon Chicken

|
By
|
6 comments

Bourbon Chicken

I know I’ve been on a Mardi Gras recipe rampage this past week here on the site, but I have just one more to share with you guys. And this one is wonderful any time of year! I remember getting Bourbon Chicken in the mall food court in Annapolis when I was growing up – at a place called The Big Easy. Even though my teenage heart was prone to Sbarro, I couldn’t resist the tender chicken in the rich sauce over a bed of rice once I’d tried it. They liked to suck you in with samples as you walked by!

I got to thinking about those days a few weeks ago, and tried my hand at making it at home. I’ve tried to make it once or twice before, but the recipes I’d used always fell short. Mainly due to the fact that none of them contained bourbon, I’d imagine. Now, from what I understand – the dish is named after the street in New Orleans…not the liquor. But, knowing those crazy Cajuns – why wouldn’t they use bourbon given the chance?

So I threw some of that in the sauce, changed a few of the ingredient ratios to get it where I wanted it – and I’m happy to report that this recipe is a winner! I only had chicken breasts, but am really looking forward to trying it with thighs next time – because they really are more tender and juicy. But, it was still great with the boobs. We all enjoyed it, and have already had a request or two since I made it a few weeks ago. So it will definitely be on the menu again soon! If you’re looking for something relatively quick and easy to make tomorrow night to celebrate Mardi Gras and New Orleans – add this to the menu!

Bourbon Chicken

2 lbs boneless chicken breasts or thighs, cut into bite-size pieces
2 Tbsp olive oil
4 garlic cloves, minced
1 tsp ginger (ground or fresh)
1 tsp crushed red pepper flakes
1/4 cup apple juice
1/2 cup + 2 Tbsp light brown sugar
1/4 cup ketchup
2 Tbsp cider vinegar
1/3 cup water
1/3 cup bourbon
1/2 cup low-sodium soy sauce
kosher salt
black pepper

Heat oil over medium-high heat in a large skillet. Add chicken pieces and cook until nicely browned. Remove chicken to a plate and set aside.

Add remaining ingredients to skillet, and whisk to combine. Return chicken to pan and bring to a boil.

Reduce heat to low and simmer for 20 minutes. Sauce should have reduced somewhat and be thick. Season to taste with salt and pepper.

Serve over white or brown rice.

Source: adapted from Food.com