Brussels Sprout Apple Salad

 Serves 10

• 5 Tablespoons apple cider vinegar
• 2.5 Tablespoon whole grain mustard
• 5 teaspoons pure maple syrup
• 2.5 Tablespoon olive oil
• 2.5 pound brussels sprouts
• 0.63 cup finely grated Parmesan cheese
• Salt and Pepper to taste
• 2.5 apple thinly sliced (honey crisp, pink lady, or other tart apples)
• 0.63 cup pecans chopped

• In a medium bowl, whisk together the apple cider vinegar vinegar, mustard, maple syrup and olive oil. Season with salt and pepper, to taste.
• Holding the stem of the Brussels sprouts, thinly slice each one until you get to within ½ inch of the stem. Discard the stems and place the sliced Brussels sprouts in a large bowl, breaking them up with your hands and discarding any tough pieces.
• Toss the sliced sprouts with the dressing until coated. Let sit at room temperature for at least 15 minutes to allow the sprouts to soften and the flavors to combine.
• Before serving, toss in the grated parmesan, apples and pecans, and taste again for seasonings, adding more salt and pepper, if needed.

Bacon Wrapped Asparagus

Servings: 4

Ingredients:

- 1 pound fresh asparagus, ends trimmed
- 8-10 slices of bacon (choose a thicker cut for best results)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- Optional: 1 tablespoon grated Parmesan cheese
- Optional: 1/2 teaspoon garlic powder

Directions:

1. Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper to make cleanup a breeze.

2. Bundle about 3-4 asparagus spears together and carefully wrap a slice of bacon around the center of each bundle, securing the asparagus inside. Repeat this process until all of the asparagus and bacon are used.

3. Place the wrapped bundles on the prepared baking sheet in a single layer, ensuring they're not touching. This helps the bacon crisp up perfectly.

4. Lightly drizzle the bundles with olive oil and then season them with a smidge of salt and freshly ground black pepper.

5. Roast in the preheated oven for about 20-25 minutes. The cooking time can vary a bit based on how thick your bacon is, so you're looking for the bacon to reach a lovely golden brown and the asparagus to become tender-crisp.

6. If you've opted for Parmesan cheese and garlic powder, now's the time to sprinkle them over the hot bundles right before you serve. This step adds an extra oomph of flavor that's just divine.

Variations & Tips:

- If you've got family members who aren't keen on asparagus, try using green beans or sliced zucchini as a handy substitute.
- For an extra kick of flavor, consider rubbing the bacon with a touch of brown sugar or a hint of cayenne pepper before baking. It lends a lovely sweet-spicy note to the dish.
- To ensure even cooking, pick asparagus spears that are similar in thickness. They'll cook more uniformly and make for better presentation as well.
- For those following a strict keto diet, keep an eye on the bacon you choose, making sure it doesn't contain added sugars.
- And lastly, if you're in a pinch for time, you can precook the bacon slightly before wrapping the asparagus. This reduces the oven time and is perfect when you need this dish on the table just a little quicker.

Caramelized Pear and Gorgonzola Flatbread

 Serves: 6

Ingredients:

• 1 flatbread crust
• 2 pears, thinly sliced
• 1 onion, thinly sliced
• 2 tablespoons olive oil
• 4 oz Gorgonzola cheese, crumbled
• 2 tablespoons honey
• Fresh arugula for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a skillet, heat olive oil over medium heat. Add onion and cook until caramelized, about 15-20 minutes.
3. Spread the caramelized onions over the flatbread crust.
4. Arrange pear slices on top and sprinkle with Gorgonzola cheese.
5. Drizzle with honey.
6. Bake for 10-12 minutes, until the flatbread is crispy and the cheese is melted.
7. Garnish with fresh arugula and serve warm.

Cranberry Cream Cheese Stuffed Flank Steak

It was our annual Spode Christmas dinner with my Dad and Penny tonight, so needed to find a new yummy festive meal!!  This was perfect!!!  Tasted so yummy and was quick and easy!!  We so fancy :)  We made this with stuffing, Strawberry Romaine Salad, and edamame!! 

Ingredients

• 4 Pounds flank steak
• 1 Teaspoon sea salt 
• 1 Cup cranberry jelly
• ¼ Cup balsamic vinegar
• 2 Sprigs rosemary
• 1 white onion sliced
• 1 Tablespoon garlic minced
• 1 Cup Bleu cheese
• ½-1 Tablespoon peppercorns fresh cracked

Cranberry Filling

• ½ Cup cranberries
• 1 Tablespoon fresh rosemary
• 1 shallot small
• ¼ Cup walnuts chopped
• 1 Cup Bleu cheese crumbled
• 4 Ounces cream cheese softened
• 1 Teaspoon black pepper

Instructions

• Prepare marinade. Add steak to a Ziplock bag. Pour in cranberry sauce and balsamic vinegar. Add rosemary, onion slices, and garlic. Seal and let marinate for at least 3 hours, or up to 8.
• Remove steak, season with salt and pepper and bring to room temp.
• Meanwhile, prepare the filling. Add all ingredients to the food processor or blender and pulse for 30 seconds to combine and lightly break down the ingredients.
• Butterfly the steak by slicing in half widthwise and stopping before slicing all the way through. You can then pound steak lightly with a meat mallet.
• Spread the filling over the steak. Roll into a tight log and seal with twine. Tightly roll into a sheet of plastic wrap and refrigerate for 10 to 15 minutes.
• Meanwhile, heat a frying pan over medium high heat.
• Spread pepper onto a plate. Roll the steak in fresh cracked pepper.
• Sear for 2 minutes per side
• Preheat oven to 350 degrees F.
• Place into the oven and bake for 20 minutes for medium rare.
• Remove steak and rest for 10 minutes
• Slice and serve.

Homemade Cheesy Spaghetti O’s

Linda made this the other day and I've been craving it ever since, so I had to try it!!  It was DELICOUS and tasted like my childhood - only healthier :)  It even had a little kick - so good!!!

Ingredients:

2 tablespoons salted butter

2 tablespoons extra virgin olive oil

3 cloves garlic, chopped

1 tablespoon chopped fresh oregano

chili flakes

⅓ cup tomato paste

2 cups Anellini or other small pasta

kosher salt and black pepper

1 teaspoon onion powder

½ teaspoon paprika

1 cup grated parmesan cheese

½ cup grated pecorino cheese

½ cup fresh basil

1. Melt together the butter, olive oil, garlic, oregano, and chili flakes in a large pot over medium heat. Cook until the butter turns golden, about 5 minutes.

2. 
   

3. Reduce the heat to low, stir in the tomato paste. Cook 1-2 minutes, then pour over 3 cups of water. Bring to a boil over high heat. Add the pasta, onion powder, paprika, and season with salt and pepper. Cook, stirring often, until the pasta is al dente, about 12 minutes.

4. 
   

1. Stir in the parmesan, pecorino, and basil until the cheese is melted.

Serve immediately topped with fresh basil. Eat!