Light dressing great with chicken, pork, or even seafood.
Ingredients:
4 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp chopped fresh basil
2 tsp brown augar
1 tsp Dijon mustard
1 clove harlic
1/2 cup fresh raspberries
Directions:
Place all ingredients in blender or food processor. Blend until combined. Vinaigrette will keep in the fridge for 2-3 days.
A vegetable-dense alternative to bread dressings, this was quick and tasty! I served it along side roasted chicken and green beans.
Ingredients:
2 bags frozen riced cauliflower OR 1 head cauliflower, riced
3 oz pork sausage
1 onion, chopped
4 stalks celery, chopped
1 apple, chopped
1/3 cup dried cranberries
1/3 cup walnuts, toasted
salt & pepper, to taste
1 tsp sage
Directions:
Heat large skillet over medium heat. Brown the sausage, crumbling into small pieces. Add the onion, celery, and apple to pan, sautés until onion is translucent.
Meanwhile, microwave the frozen cauliflower per package directions. Once cauliflower is fully cooked, add to skillet. Toss ingredients to combine.
Toast the cauliflower until slightly browned. Add cranberries and walnuts to pan, let warm through. Serve with roasted chicken and green vegetable. Enjoy!
Starting a blog is a bit nerve-wracking. And my first post is a recipe for Brussels sprouts? I really know how to win friends and influence people!
This recipe, it’s a good one, I promise. My kids not only like it–they request it (seriously). It’s quick, it’s easy, and it’s flexible enough you can use what you have on hand–my favorite kind of recipe! And Brussels sprouts are a great source of fiber, as well as Vitamin C and K.
Shredded Brussels Sprouts
Ingredients:
1 lb Brussels sprouts
2-4 slices of bacon, chopped
1/2 cup walnuts
1/2 cup dried cranberries
1/4 cup feta
salt and pepper to taste
Directions:
Wash Brussels sprouts. Remove the stalky bottom, shred sprouts using a food processor or box grater. Set aside.
Cook bacon until crisp, then remove bacon to paper towel until later. Add shredded sprouts to bacon grease and cook until bright green and softened. Add walnuts and cranberries to pan to heat through. Just before serving, add feta and bacon back to pan. Season with salt and pepper–the feta and bacon will add plenty of salt, so taste before seasoning.
This is great warm…I’ve also been known to eat it cold straight from the fridge.
Enjoy!
Roasted broccoli tossed in a buffalo sauce and garnished with blue cheese–add your favorite protein, and dinner is served.
Ingredients:
1 head of broccoli, chopped into florets
2 Tbsp olive oil
Salt & pepper, to taste
2 Tbsp butter
1/3 cup hot sauce (I like Frank’s)
2 Tbsp blue cheese crumbles
Directions:
Preheat the oven to 450*.
It’s the broccoli florets in olive oil, season with salt and pepper. Roast in the oven for 8-10 minutes.
While broccoli is roasting, melt the butter and stir in hot sauce.
Remove broccoli from oven, toss in hot sauce mixture. Return broccoli to oven for 3-5 minutes.
Remove from oven and garnish with blue cheese crumbles. Serve and enjoy!
Quinoa is a seed, containing 8 grams of protein per cup. It is a complete protein, meaning it packs all 9 essential amino acids your body needs. Try this recipe instead of rice or pasta.
Ingredients:
1 Tbsp butter
1 Tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1/2 cup dry white wine (optional)
1 cup quinoa
5 cups chicken broth
1/2 cup freshly grated Parmesan cheese
Salt & pepper, to taste
Directions:
Place a large sauce pan over medium heat, add butter and olive oil to pan. Sauté onion and garlic until fragrant. Add quinoa to pan to toast it. Stir quinoa until covered in oil and toasted.
Reduce heat. Slowly add wine to toasted quinoa, cook and stir until wine is absorbed. Add chicken broth to quinoa 1/2 cup at a time, stirring frequently. Let chicken broth absorb into quinoa before adding more. Quinoa will become tender and burst when done.
Remove quinoa from heat, stir in Parmesan cheese. Season with salt and pepper.
Ingredients:
3 medium zucchini, peeled into strips with vegetable peeler
3 slices bacon, chopped
4-5 cloves of roasted garlic
1 Tbsp Parmesan, freshly grated
Pepper, to taste
Directions:
Cook bacon in large sauté pan until crisp. Remove bacon from pan. Add zucchini to pan, cooking in rendered bacon fat. Add roasted garlic and cook until zucchini is soft. Add Parmesan and pepper just before serving.
Note: to roast a whole head of garlic–cut top of whole head of garlic to expose cloves. Place on a piece of aluminum foil, drizzle with olive oil, and wrap closed. Place in 375* oven for approximately 30 minutes, or until head of garlic is soft. It can be stored in the fridge for a few days.
Kale with a Southern flair!
Ingredients:
1 lb kale, cleaned and torn into small pieces
2 slices of bacon, chopped
1 Tbsp Garlic, minced
1 tsp apple cider vinegar
Salt & pepper, to taste
Directions:
Boil a large pot of water and salt liberally. Add kale to pot and boil for 2 minutes. Drain kale.
While kale drains, heat large sauté pan over medium heat. Cook bacon and let fat render. Add garlic to bacon fat.
Sauté kale in bacon fat until heated through. Add vinegar to pan.
Ingredients:
Slaw:
1 head purple cabbage, shredded
4-5 carrots, shredded
1 red bell pepper, chopped
1/2 cup cilantro, chopped
Dressing:
1/3 cup crunchy peanut butter
2 Tbsp lime juice, fresh squeezed
1 1/2 Tbsp apple cider vinegar
1 1/2 Tbsp soy sauce
2 Tbsp honey
1 1/2 tsp sesame oil
1-2 tsp sriracha
1 Tbsp ginger, finely minced
1 large clove garlic, finely minced
Directions:
Combine cabbage, carrots, pepper, and cilantro. Toss to combine.
Mix all dressing ingredients together. Dress slaw just before serving.
Garnish with roasted peanuts, if desired. Enjoy.
This summertime salad was so good with grilled pork tenderloin and tostones.
Ingredients:
2 ears of corn, kernels removed from cob
1 jalapeño, seeded and diced
1 medium cucumber, diced
1 cup grape tomatoes, halved
1/3 cup red onion, diced
1 avocado, diced
1/2 cup queso fresco, crumbled
1/4 cup cilantro, chopped
1 Tbsp olive oil
1/2 lime, juiced
Salt & pepper, to taste
Directions:
Combine all ingredients in a large bowl. Toss to combine flavors. Serve immediately.
I know, I know…it’s not mashed potatoes. And it doesn’t really taste like mashed potatoes. I do think these are pretty tasty, and I’m not a big fan of cauliflower.
Ingredients:
1 head cauliflower, chopped into uniform pieces
3-4 garlic cloves, chopped
1/2 cup Greek yogurt
2 Tbsp butter
Salt & pepper, to taste
Directions:
Place the cauliflower and garlic in a microwave safe bowl. Add 1/4 cup water and cover tightly. Microwave 5-8 minutes, until cauliflower is very soft.
Drain cauliflower and pour into food processor. Add Greek yogurt and butter. Process u til smooth. Salt and pepper to taste. Enjoy!
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