Brussels Sprouts with Bacon and Shallot

The holiday season is upon us! It's, absolutely, my very favorite time of the year. First, comes Thanksgiving! I like to try some new recipes for sides in addition to our family favorites: Dad's Turkey and Mashed Potatoes (I really believe he makes the world's best,) Green Bean Casserole with Mom's Homemade French Fried Onions, Candied Yams, Pickles (yes, Pickles,) Homemade Pumpkin Pie, Coconut Custard, and lots of Whipped Cream. So, I decided to make a delicious recipe for Brussels Sprouts this year. When I first made these, my Uncle Larry stopped by for dinner and raved about the flavor. He said, "Oh! This is what Brussels Sprouts should taste like!" The smoky bacon flavor compliments the bitter greens perfectly, with a touch of sweetness from the shallots. Be sure to add these ingredients to your shopping list; You will NOT regret it.

Brussels Sprouts with Bacon and Shallot

3-6 slices Bacon, chopped (I always use the greater.)
1 Tbsp Extra Virgin Olive Oil
1 Shallot, chopped
1 1/2 pounds Brussels sprouts, trimmed (Cut larger Sprouts in half, leave smaller Sprouts whole)
Salt and Pepper, to taste
1 C. Chicken Broth

Brown bacon in a large skillet over medium-high heat. Remove bacon drain, but reserve drippings in skillet. Add extra-virgin olive oil and shallots to the pan and saute 1 to 2 minutes. Add Brussels Sprouts and coat in oil/drippings. Season with salt and pepper. Cook Brussels Sprouts 2-3 or until they begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, or until tender, then add bacon. Serve.

Note: Brussels Sprouts should still be green with caramelized spots. They should not be completely brown, dull and limp. Turn down the heat if they're cooking too fast, or losing their color.

Nutella? I'm in.

My girls LOVE Nutella. It's one of their most favorite things on the planet. I often hear, "Mom! Chocolate on a spoon, pleeeeaaaasssee!" (Claudia and Maia rarely call that jar of heaven by it's actual name.) This recipe is incredibly simple and absolutely decadent! Also, why not choose a healthier alternative? You'll never even guess that this "ice cream" has no cream, added milk (other than what's used to make Nutella), or eggs. The creamy texture is created by frozen bananas! Yes! Can you believe it?! It's amazing!

Nutella Banana Ice Cream

Ingredients:
6 Frozen Bananas
1 C. Nutella

Blend frozen bananas and Nutella in food processor until smooth. Freeze in an airtight container or serve immediately.

(Go ahead, taste it and try not to eat a serving! It's never been done in our house!
**Feel free to try the base with other flavors including nut butters, fruit, etc.

Brie? Oui!

As I've planned parties throughout the years, I've searched and searched for fantastic appetizer recipes. I like to present my guests with a wide array of flavors, allowing each person to join in the edible journey. Brie Bites are absolutely delicious. When I first tried this recipe, I couldn't wait to take a bite. So, as the baking sheet filled with these buttery bites was placed on my counter, I quickly grabbed one and couldn't help but yell, "Yum!" My children were immediately drawn to kitchen and before we knew it, the first baking sheet was empty. The slightly crisp, delicate pastry and buttery brie are perfectly complimented by the sweet cherry preserves. Be sure to treat yourself and your guests to this party in your mouth.


Brie Bites

2 sheets puff pastry, thawed
1/2 wedge of brie, cold
1/3 cup cherry preserves, or another flavor of your choice
1 large egg, beaten
Splash of milk

Preheat oven to 375 degrees.
Cut the puff pastry into thirds along the creases. Cut each panel into four pieces. They’ll be 2 1/4-inch tall and 3-inches wide. One sheet of puff pastry will yield 12 rectangles. Cut each rectangle in half. You’ll have 24 little rectangles that will create 12 little rectangle pockets.

Combine beaten egg and splash of milk. Brush 12 of the small rectangles with egg wash. Place a small slice of brie on top of the egg wash. Top with about 1/2 teaspoon of cherry jam. Take another square of puff pastry and press between your fingers to make the rectangle slightly bigger. Place puff pastry on top of the cheese and jam. Use a fork to crimp the edges together. Place on a parchment lined baking sheet. Brush with egg wash.

Bake for 12 to 14 minutes or until golden brown.

For best flavor, serve immediately.

Salsa for Dessert?

At this time of year, I love taking advantage of all of our fresh locally grown ingredients, especially fresh fruit. Fresh fruit is a staple in our home. My girls would eat it all day long if they could. I've found them, on more than one occasion, huddling around a nearly empty large carton of berries, with stained faces and fingers. When making the following the recipe, they're usually right along side of me, grabbing as many "stragglers" that don't make it into the bowl as possible. Add whatever fruits that you love and/or are in season. I've made this recipe using many different combinations of "what looked most fresh" that day. Fruit Salsa with Cinnamon Sugar Chips is a fun, healthy dessert or appetizer that will please your family and friends.


Fruit Salsa and Cinnamon Sugar Chips
2 Kiwi, peeled and diced
2 Golden Delicious Apples, peeled cored and diced
1 Mango, peeled and diced
1 lb Strawberries, diced
1 C. Fresh Pineapple, diced
2 Tbsp. White Sugar
1 Tbsp. Brown Sugar
3 Tbsp. Fruit Preserves, any flavor (I use Strawberry. Try your own homemade jam.)
10 (10 inch) Flour Tortillas
1 stick Butter, melted
2 cups Cinnamon Sugar

Directions:
In a large bowl, thoroughly mix kiwis, apples, strawberries, mango, pineapple,white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. Preheat oven to 350 degrees. Brush both sides of tortilla with melted butter. Sprinkle wedges with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Bake in the preheated oven 8 to 12 minutes. Allow to cool approximately 15 minutes. Serve with fruit salsa.

You Say Tomato, I Say Tomahto

In our backyard garden, we are lucky to always have a plentiful tomato yield. When playing in the backyard, my girls always disappear beyond the garden gate to snack on their favorite tomatoes, Roma, Grape, and Cherry. Even with their daily snack times, we have lots of tomatoes lining the window sill or hanging out in the veggie drawer awaiting consumption. This recipe is a super easy, quick, different way to enjoy the flavor a tomater.

Parmesan Crusted Tomatoes

4 Large Tomatoes (I use Big Boys.)
3/4 C. + 1/4 C. Grated Parmesan Cheese (or more if desired)
1/2 tsp. Garlic Powder
Pepper
1 Tbsp. Chopped Basil (or more if desired)
2 Tbsp. Extra Virgin Olive Oil

Thickly slice tomatoes, and season with a little pepper. Mix 3/4 C. Parmesan and garlic powder. Fully coat tomato slices in Parmesan/Garlic mixture. Heat Extra Virgin Olive Olive on Medium Heat. Gently place tomatoes in pan, and cook each side until golden brown. Remove tomatoes and place on a paper towel for 1 minute. Move to serving platter. Combine 1/4 C. Parmesan and Chopped Basil. Top each tomato with Parmesan/Basil Mixture.

Creamy, Cheesy, Oniony Heaven

I LOVE cheese. I personally feel as though cheese can amplify nearly any dish. This dish is one of them. With each bite, you'll delight your palette with sweetness from the soft onions, saltiness from the delicious cheese, creaminess from from the sauce, and a touch of crunch from the cheesy crust.

Onion Gratin

2 Large Yellow Onions (peeled and sliced into 1/4 inch slices)
1 Tbsp Extra Virgin Olive Oil or Butter
Salt and Pepper, to taste
1 Tbsp Fresh Thyme, chopped, or 1/2 Tbsp. Dried Thyme
1 C Heavy Cream
1/4 C. White Wine or Chicken Stock
1/4 C. Parmigiano Reggiano or Gruyere, or combo of both

Preheat oven to 375 degrees. Spread the onions into baking dish, keeping the rings intact. Drizzle them with olive oil/butter and season with salt, pepper and thyme. Bake the onions for 15 minutes. While the onions are baking, heat cream and wine/stock in a small saucepan until the mixture bubbles around the edges. Pour the cream mixture over the onions. Cover the baking dish with lid or foil and bake another 35 minutes. Remove the lid/foil, sprinkle the top of the onions with cheese. Increase the oven temperature to 450 degrees and bake until golden brown.

Muy Bueno!

My husband is a big fan of Latin style food, so I'm always looking for new recipes that highlight Latin flavors. This recipe is a winner. Have you ever made a recipe for pork and found the outcome dull and flavorless? Well, I'll be the first to admit that I have. I'm pleased to post this flavorful pork recipe for your enjoyment. With just a few ingredients, you'll find this pork relatively affordable, too. Plan your meals according and use the leftovers the following day. I shredded the leftover pork for quick rolled tacos with guacamole, cheese, sour cream, and hot sauce.

Latin Style Pork Roast

2 lbs. Boneless Lean Pork Roast
2 packets Sazon (Goya) with Coriander and Annatto
Adobo Seasoning
2 Tbsp. Dried Oregano
Nonstick Cooking Spray


Preheat the oven to 375 degrees. Sprinkle Adobo seasoning on the roast and rub in. Rub Sazon into pork. Rub the oregano into the roast. Allow the roast to marinate for deeper flavor or cook right away. Place the roast in a shallow baking pan that has been coated with non-stick spray. Bake for about an hour, or until the internal temp. is at least 160 degrees. Remove from the oven and cover the pan with aluminum foil. Allow to sit for 15 minutes. Slice as desired.