Roasted Brussels Sprouts with Pomegranate-Balsamic Glaze

 This was AMAZING!!!  Perfect Christmas side dish :)

INGREDIENT

For the glaze:

• 1 cup pomegranate juice
• 2/3 cup balsamic vinegar
• 2 tablespoons brown sugar

For the Brussels sprouts:

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons olive oil
• 1/2 to 2/3 cup pomegranate arils

METHOD

1 Make the glaze: Combine the pomegranate juice, balsamic vinegar, and brown sugar in a saucepan and bring to boil over medium heat. Reduce the heat to medium-low and let the liquid simmer for 25 to 30 minutes, until reduced to a syrupy glaze that coats the spoon. Stir occasionally. You should have about 2/3 cup of pomegranate balsamic glaze when done. (Once cool, store the glaze in the refrigerator for up to a month.)

2 Preheat oven to 375F. Move the oven racks to the upper third and lower third positions. Line 2 baking sheets with parchment paper.

3 Roast the Brussels sprouts: Trim the ends of the Brussels sprouts and slice them in half. Chop very large sprouts into quarters. Toss with the olive oil and a good pinch of salt. Divide the sprouts between 2 baking sheets and roast for 20 to 25 minutes, stirring halfway through.

4 Toss the sprouts with the glaze: Let the Brussels sprouts cool for a few minutes before tossing them with 2 to 3 tablespoons of the pomegranate balsamic reduction and the pomegranate arils. Taste and add more glaze if you like. Serve immediately.

Chili-lime Mango Chicken Skewers

 We had VERY ripe mangoes so they got a little burnt and didn't taste the best...BUT this would have been delicious with the right mangoes hahaha.  We made this with cilantro pineapple rice :)

Ingredients

6 tablespoons olive oil
Zest of 1 lime
¼ cup fresh lime juice (about 2–3 large limes)
1 teaspoon chili powder
¼ teaspoon cayenne pepper (double that if you like spicy things!)
½ teaspoon kosher salt
1 Tablespoon sugar
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
3–4 ripe but firm *large* mango,  peeled and cut into 1 1/2-inch cubes

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Instructions

If you’re using wooden/bamboo skewers, make sure to soak them in water for 20-30 minutes before you use them.

In a large bowl, whisk together the olive oil, lime juice, lime zest, chili powder, cayenne, salt and sugar. Place in a bowl, or zip-top bag  and add the chicken and mangoes, stirring gently to coat with marinade. Cover and refrigerate for 2-4 hours. Prepare grill (or indoor grill pan) to medium heat.

Remove the chicken and mangoes from the marinade and thread onto skewers, alternating the pieces and dividing them evenly.

*When you’re making any type of skewer, make sure not to smash everything together tightly. In order for the food to cook thoroughly and evenly, it needs a little room! The pieces threaded on should just barely touch each other.

Arrange the skewers on the grill and cook, turning until the chicken is nicely charred and cooked through, 6-10 minutes. Serve immediately.

Roasted Cauliflower Steaks with Pesto and Mozarella

 I forgot a pic but this was delicious and a fun twist to cauliflower!!!

Ingredients

·       1 head cauliflower

·       extra virgin olive oil

·       kosher salt and black pepper

·       6 tablespoons pesto

·       1/2 cup shredded mozzarella cheese

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Instructions

1.    Place a metal cookie sheet in the oven and preheat to 425.

2.    Remove leaves from cauliflower and cut off stem. Using a large knife, slice vertically through cauliflower in 3/4-inch slices. Save crumbled florets for another use. Generally you can get 3-4 steaks from a medium head of cauliflower.

3.    Brush each cauliflower steak with olive oil and sprinkle with salt and pepper. Carefully remove hot baking sheet from oven. Place cauliflower oil-side-down on the pan. Lightly brush the remaining sides with oil and sprinkle with salt and pepper and return pan to oven.

4.    Roast for about 12 minutes and then carefully flip. Roast for an additional 7-8 minutes or so. Tops should be browned and crisp on the edges, cauliflower should look tender. Remove pan and spread some pesto on each steak and sprinkle with cheese. Return to oven just until cheese is melted (a minute or so should do it.) If desired, squeeze some fresh lemon juice over the top before serving.

 

Roasted Grape and Brie Pizza

 This was pretty good -- not AMAZING like I wanted it to be, but I would have again!!  Just not a good meal for leftovers hahaha

Ingredients

·       2 cups grapes

·       1 tablespoon olive oil

·       kosher salt (about 1/4 teaspoon)

·       1/2 tablespoon finely minced rosemary

·       Neapolitan style pizza dough

·       1 wedge brie cheese

·       extra fresh minced rosemary

·       Additional olive oil and kosher salt.

·       optional: balsamic, or balsamic reduction

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Instructions

1.    Preheat oven to 400 degrees.

2.    Place grapes on a baking sheet, drizzle olive oil over grapes and toss to coat. Sprinkle with salt and rosemary and bake for (20-30 minutes) 25 minutes, until grapes start to burst and caramelize. Remove from oven and set aside to cool.

3.    Stretch pizza dough out onto your prepared peel. Drizzle lightly with olive oil and sprinkle with a little kosher salt. Slice brie (with or without the rind, I prefer it without) and place on crust. Dot with grapes. Sprinkle with a little extra rosemary and bake using one of the methods outlined in the pizza dough post.

4.    After the pizza cooks, if desired, drizzle with additional olive oil and/or balsamic.

Quick and Easy Herb-Butter Penne with Salmon

 This was delicious - love finding ways to make salmon that doesn't taste too fishy.  Kiddos loved this too!!!

Ingredients:

1 lb. salmon fillets
1/4 c. salted butter
1 clove garlic, minced
1/2 tsp. parsley
1/2 tsp. oregano
1/2 tsp. basil
8 oz. penne pasta
3/4 c. mashed Oven Roasted Tomatoes

Preheat grill to medium or the oven to 425. If cooking in the oven, line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside

 

Bring a pot of salted water to a boil. When the water is boiling, add the pasta and cook according to package directions.

 

While the water is heating, rinse the salmon fillets and pat dry. Set aside.

 

In a small bowl, combine butter, garlic, parsley, oregano, and basil. Reserve 2 Tbsp. of the butter mixture. Spread the remaining 2 Tbsp. over the salmon. Place the salmon on the baking sheet and cook for 10-12 minutes or until the flesh is opaque and flakes easily with a fork. Remove from the oven.

When the pasta is done cooking, drain and then return to the pan. Add the reserved butter, mashed tomato, and toss to combine. Place the pasta in individual bowls and then top with a piece of salmon. Serve immediately.

Santa Hat Martini - Pomegranate Martini

 This was delicious and such a cute idea for Christmas!!  Could have drank these all night long!!

Ingredients

·      1.5 OZ. Pama Liqueur

·      1 OZ. Vodka

·      .5 OZ. Cointreau

·      1.5 OZ. Cranberry Juice

·      Combine all ingredients into a martini shaker. Add ice and shake vigorously. Strain into a martini glass.

Spicy Honey Whole Roasted Chicken

This was AMAZING!!!!  This tasted so great and was so easy to make!!!  This is a favorite for us!!!

Ingredients

4lb box Ice Cream/Rock Salt
3-5lb whole chicken, insides removed and cavity rinsed
1 whole lemon
big handful fresh parsley
3-4 garlic cloves, peeled and smashed
1 tablespoon Bacon Extra Virgin, or oil of your choice
2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder
1/2 C Honey
1T Cider Vinegar

Preheat oven to 400 degrees.  Line a 9×13 baking dish with foil and empty entire box of salt into it, spreading out in an even layer.  Cut lemon in half and stuff inside cavity, along with garlic and parsley.  Rub chicken with olive oil.  Combine all spices in a bowl and then sprinkle over chicken, rubbing in on all sides.  

Place chicken on top of salt, breast-side down and bake for 40 minutes.  Flip chicken over and continue roasting until an instant-read thermometer registers 165 in the thickest part of the breast.  Remove from oven and tent with foil for 5 minutes.  Combine honey and vinegar.  Use a silicone brush to brush glaze over chicken and then slice.  Use any extra glaze, and that accumulated on your cutting board, to drizzle back over the cut chicken.

Easy Weeknight Chili

 This was easy and delicious!!  The boys loved it too :)

Ingredients

1 pound lean ground beef (I use 10% lean)

1 tablespoon extra virgin olive oil

1 medium onion, chopped

1 green pepper, chopped

3–4 cloves garlic, minced

1 tablespoon chili powder

1/2 teaspoon Italian seasoning

1/4 teaspoon freshly ground black pepper

1 can light kidney, black, or pinto beans, drained

1 14.5 ounce can diced tomatoes

1 8-ounce can tomato sauce

1 15-ounce can beef broth or equivalent concentrated beef bouillon dissolved in 15 oz. water

TOPPINGS: pepperjack cheese, saltines, cheezits, green onions

 

Heat the oil in a large stockpot over medium heat. Add the ground beef, onion, garlic, and green pepper and cook, stirring frequently. When the meat is cooked about halfway, add the seasonings and stir to coat the meat completely.

When the meat has cooked completely, add the remaining ingredients and bring to a boil. Cover and reduce heat. Simmer for 20-30 minutes. Garnish with desired toppings.