Friday, January 23, 2015

Michael Symon's Braised Pork with Brussels Sprouts Salad

So this was another Michael Symon pairing of recipes that was out of this world delicious.  We all gave this a 9, it was so rich and tangy and amazing.  I will only feature the Brussels sprouts recipe, but we had it with the braised pork shanks (I used pork chops) from Symon's Carnivore cookbook which is where the Brussels sprouts recipe came from.  This salad should be paired with any rich pork dish, according to Mr. Symon, and you will be amazed at how delicious this is.  They boys loved the Brussels sprouts too, even Jonah.  Each serving was 86 calories, for 16 servings, and here's what to do:

1 shallot, minced
1 garlic clove, minced
2 T caraway seeds
1 T grainy mustard
1/4 cider vinegar
1/2 c olive oil
1 lb shaved Brussels sprouts, shredded or shaved

Whisk together the shallot, garlic, caraway seeds, mustard, vinegar, and olive oil.  Season with salt to taste.  Toss the Brussels sprouts with the dressing to coat and serve immediately.

Wednesday, January 21, 2015

Molly Harper's Green Beans

I found this recipe in a Christmas book I read, and these are our favorite green beans ever.  We gave them a perfect 10, and I like them because they are a great way to use up canned green beans, which I always buy a bunch of when they go on sale, and then scramble to use up before they expire :).  Anyway, this recipe is actually called Aunt Linda's "Un-Vegetable" Green Beans, and there is a reason for that.  Since this is holiday food, you don't get calories, but make them anyway, they are awesome!

6 strips thick cut bacon, diced
1 gallon (about 8 cans) canned cut green beans
1 T garlic salt
1 stick unsalted butter
1 c light brown sugar

Brown the bacon, then add in the green beans, garlic, butter and brown sugar.  Bring the mixture to a boil, then simmer and cook for 2-3 hours.  Serve and enjoy the green beans :)

Monday, January 19, 2015

Michael Symon's Angel Hair With Tomatoes and Garlic

So this was so satisfying, even though it wasn't the most amazing thing ever, it just really hit the spot for us.  My Noah bought me Michael Symon's 5 in 5 cookbook for my birthday, and this is the first recipe we tried.  Although this does take longer than five minutes, it isn't that much more than that, and this is great to have on a busy night.  I added some chicken cooked in pesto to the top, because we can't have meatless meals around here :).  Each serving was 565, and we all gave this a 9.  Here's what to do:

1 bottle pesto
1-2 lbs chicken breasts

1 lb angel hair pasta
3 T olive oil
3 garlic cloves, sliced
28 oz canned crushed tomatoes
1 t red pepper flakes (can use as much as 1 T)
1 T unsalted butter
1/4 c flat leaf parsley, chopped
1/2 c Parmesan cheese

Preheat the oven to 350.  Cover the chicken with pesto, then cook in the oven for around an hour, depending on the amount of chicken.
About 15 minutes before chicken is done, boil some water, salt it well and cook the pasta to al dente. While this is boiling, heat the olive oil, garlic, and a pinch of salt over low heat.  Add in the tomatoes and red pepper flakes, increase the heat to medium-high, and cook for two minutes.  Add the pasta to the pan, stirring the noodles into the sauce, and add some pasta water if necessary.  Remove from the heat, add in the butter, parsley, and cheese, and serve with the chicken.

Friday, January 16, 2015

Yammie's Noshery Sausage and Queso Dip

We had this dip for fun the other night, and all of us really liked it except for Owen, since I used chorizo as the sausage of choice.  We found the recipe here, and it is a very easy and tasty recipe, and I will post it the way I made it, which is a little different from the posted recipe.  Noah gave it a perfect 10, Aaron and I gave it a 9, and Owen gave it a 7.  We didn't do calories on this, because there are so many servings, but it isn't a low calorie dish by any means :).

1 lb chorizo
1 onion, minced
4 garlic cloves, minced
1/2 a jalapeno, diced
1 can Rotel
3/4 t cumin
3/4 t chili powder
1 t onion powder
dash of cayenne pepper
salt to taste
3 T milk
6 c cheese (Monterey Jack and cheddar is what I used)
4 T cornstarch

Mix together the cheese and cornstarch.  Brown the chorizo, then add in the onion, garlic and jalapeno, and cook until the veggies are softened.  Add in the Rotel, the spices and milk.  Stir together, then add in the cheese mixture and cook until thickened and ready to eat!

We really liked this, Aaron especially really enjoyed this, and he doesn't usually like cheese sauces.

Wednesday, January 14, 2015

Cook's Illustrated's Pear Crisp

Our boys love pears, so we decided to make pear crisp.  I found this recipe in my new cookbook from Cook's Illustrated, The Baking Book, and we really enjoyed this.  Each serving was 199 calories, and the boys gave it a perfect 10, while I gave it a 9, because although it was a great crisp, I don't love pears.  Here's what to do:

1/2 c oats
1/2 c pecans
1/2 c flour
1/4 c brown sugar
2 T sugar
1/4 t cinnamon
1/8 t nutmeg
1/8 t salt
6 T unsalted butter, melted and cooled

2 T sugar
2 t lemon juice
1 t cornstarch
pinch of salt
3 lbs pears, peeled, cored, and cut into bite-size pieces

Preheat the oven to 425 degrees and line a cookie sheet with aluminum foil.
In a food processor, pulse the nuts, oats, flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt until nuts are finely ground.  Drizzle the melted butter over the mixture and pulse a few seconds, then set aside.
Whisk sugar, lemon juice, cornstarch and salt together in a bow.  Toss the pears with the mixture and place on the cookie sheet.  Crumble the nut/oat topping over the pears and bake for 30 minutes, rotating the crisp halfway through cooking.  Let cool slightly and serve.

Monday, January 12, 2015

The Recipe Girl's Brownie Butterscotch Trifle

My dad, Aaron, Owen and I gave this a 9, Noah gave it a perfect 10, and my mother gave this a 7.  I used my favorite brownie recipe, and then followed the instructions from The Recipe Girl's cookbook about adding butterscotch ice cream topping to the whipped cream.  You then layer the brownies, whipped cream, more butterscotch topping, and salted nuts a few times, until you run out.  Easy peasy, and super delicious.  I don't have any calories unfortunately, but we really enjoyed this one.

Friday, January 9, 2015

Picky Palate's Soft Gingerbread Cookies

These were voted the boys' all time favorite cookies, and I loved them myself.  We all gave them a perfect 10, and this is such a great recipe which can be found here.  I only made the slightest change, I increased the cinnamon to 2 t and reduced the ginger to 1 t.  Everything else stayed the same, and each cookie was around 160 calories.  Owen liked these so well that he is asking for them for his birthday, so yeah, these are good :).