Pan Roasted Brussel Sprouts

Not the way my mother cooked them!! Anything cooked in butter and bacon is delicious!!!  You cannot go wrong.  Well yea you can go wrong - don't use frozen ones.  Use fresh brussel sprouts to achieve the desired yumminess.  Please note for those taking Cholesterol medicines this is probably not the recipe for you.

Now for those that wish to indulge....  My love for brussel sprouts did not start until 2 years ago when I had them at Zaytania.  A couple months ago I had these vegetables again at Mike Isabella's Graffiato.  Delicious!!!  My quest began for the recipe to recreate this side dish.  My family balked at the idea of trying a new vegetable that looked like tiny cabbages.  To tell you the truth - my 13 year old still wishes I did not make this dish.  However she does eat them with her nose plugged - does that really do anything??  The crispiness of the outside of the brussel sprout and the tenderness inside really make this dish.  Try it out and you will realize that brussel sprouts aren't your least favorite veggie any more.


Recipe from: Food Network

Brussel Sprouts

Ingredients:
4 strips thick-cut bacon
2 tablespoons butter
1 pound Brussels sprouts, halved
1/2 large onion, chopped
Salt and freshly ground black pepper

Directions:
1.  Cook bacon in a large skillet over medium-high heat until crispy. Once it is crisy, remove and place on a paper towel to address remaining oil on the bacon.  Roughly chop the bacon and set aside.
2. Add the butter to the bacon fat to melt over high heat.
3. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes.
4.  Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.

Coconut Ice Cream with Honey Lime Strawberries

Fourth of July was crazy hot.  Temp=99 degrees. Heat Index= 105+ After spending the day in the sun at our Annual Fourth of July event at the pool and then grilling out for a BBQ with our neighbors it was nice to kick back and have this scrumptious deliciousness.  Before the craziness of the day started, while the rest of my house was still snoozing - I made the coconut ice cream in my new Kitchen Aid Ice Cream attachment.  After throwing it all in the ice cream maker, I just ran it for a little and froze it until we were ready for the yum yum.  So Worth It!!! Stay tuned for more ice cream this summer as I plan to use it ALOT.  I did not change one thing in this recipe.  It is perfect as is.

Recipe from: Nobile Pig


Ingredients:

Ice cream
1 cup whole milk
1-3/4 cups (or 14 oz can) creme of coconut
1-1/2 cups heavy cream
Honey-Lime Strawberries
2 pounds strawberries, hulled and halved
1/4 cup plus 1 Tablespoon clover honey
1 teaspoon lime zest
Juice of one lime

Directions:
1.  Don't forget to freeze your ice cream container.
2.  For the ice cream, blend milk and creme of coconut together in a blender before adding it to the ice cream maker.
3.  Pour in heavy cream and turn on ice cream maker. Keep it going until the cream mixture is thick, about 30-40 minutes. Remove ice cream from the ice cream maker bowl and place in appropriate container in the freezer; at least 4 hours.
4.  Before serving the ice cream, you need to make the topping.  Wash, hull and halve strawberries. Set aside.
5.  In a small saucepan combine honey, lime zest and juice. On a low flame just until honey is melted. Pour over strawberries and toss. Once cooled, spoon over ice cream and serve.

The Best Mussels on Earth

No seriously that was the name of the recipe. I'm not trying to pat myself on the back. I had my doubts since the name is pretty darn cocky- but damn these were delicious!! Typically we don't eat mussels unless we are in a restaurant, however I had a hankering for seafood this weekend.

Bad timing though. Practically all the surrounding grocery stores had no power due to the huge storms in The MD-DC-VA area. I felt fortunate enough that we had power, but I did complain when I walked into Shoppers and the meat display and seafood display were barren. The produce choice was kale or um artichokes. Yea so- seafood was not on th emery last night.

Luckily after church I stopped by the Giant on route 1 and found they never last power and BLAM I got the last bag of mussels in the store. WHHHHOOOOOO HOOOOO!!! Yes I did a little dance in the seafood section of our local GIant store. Anyway-after i worked hard at our local pool craft day & my husband cleared our yard of huge tree limbs, I rewarded ourselves with the "Best Mussels on Earth".  Don't skip any of the ingredients especially the lemon. It definitely adds a kick at the end. This recipe is a definite keeper.

Adapted from: Food Network's Aaron McCargo Jr.'s recipe

The Best Mussels on Earth

Ingredients:

3 tablespoons olive oil
1 teaspoon red pepper flakes
1/2 pound chorizo, remove casings
1 onion, diced
1/2 bulb fennel, cored and sliced
3 tablespoons minced garlic
1 pinch saffron
1 beer
2 pounds mussels, cleaned and beard removed
1/2 pint cherry tomatoes, halved
2 tablespoons chopped chives
2 tablespoons chopped parsley leaves
1 lemon, juiced
1 1/2 tablespoons salt
1 tablespoon freshly ground black pepper
French bread toasted, for serving

Directions:

1. In a large soup pot over medium-high heat, add the oil. Add the red pepper flakes and chorizo. Make sure to break up the chorizo, but into to tiny pieces or you won't find the tasty goodness later. Cook the sausage for 1 to 2 minutes to release the flavors.
2. Stir in the onions and fennel and cook fir 4-5?mins until they wilt a bit.
3. Add the garlic and saffron and allow the saffron to bloom.
4. Stir in the beer and mix well. Add the mussels and stir.
5. Cover the pot and steam until the mussels open, about to 5 minutes. Remove the lid, then add the tomatoes, herbs, lemon juice and salt and pepper, and stir well. Ladle the mussels and broth into large serving bowl and serve with French bread

The Aftermath....