Monday, November 25, 2013

Roasted Brussels Sprouts with Apples, Cranberries, and Walnuts

Believe it or not I had never had Brussels sprouts in my life until my husband and I began cooking together.  I was really missing out.  Who can resist these cute little cabbage-like babies? 

Roasted Brussels Sprouts with Apples, Cranberries, and Walnuts

1 lb. Brussels sprouts, trimmed and halved
1 Gala Apple, cut into small pieces
1/4 cup dried cranberries
1/4 cup walnuts, chopped
1 tbsp. local honey
2 pieces of bacon, crumbled
Salt and pepper
1 tbsp. olive oil

Toss the trimmed Brussels sprouts, apples, salt, pepper, and olive oil together in a mixing bowl.  Pour onto a cookie sheet and bake at 400 degrees for about 20 minutes, or until the outsides of the Brussels sprouts begin to brown.  Remove from the oven and return to the mixing bowl.  Combine with the cranberries, bacon crumbles, walnuts, and honey.  This recipe was delicious served as a side to steak.
Roasted Brussels Sprouts with Apples, Cranberries, and Walnuts

Sunday, November 24, 2013

Garlic and Sage Butternut Squash

This recipe was inspired by one I read last year in Cooking Light.  Even with the changes I made, it turned out great and was enjoyed by many at our Friendsgiving celebration.

Garlic and Sage Butternut Squash:

1 butternut squash, cut in half lengthwise and seeds removed
3 cloves garlic, minced
1 tsp. garlic
1/3 cup fat free sour cream
1 tsp. sage
1/2 tsp. onion powder
1/2 tsp. salt
1/2 cup Parmesan cheese, grated

After cutting the butternut squash in half lengthwise and removing all the seeds, place in a microwave safe dish with 1/2 cup of water in the bottom.  Microwave on high for about 12 minutes, or until the inside of the squash is soft.  Scoop out the squash into a mixing bowl and discard the skins.  Add all of other ingredients to the mixing bowl and mash with a potato masher.  Place in an 8x8 inch baking dish and sprinkle with some additional Parmesan cheese. Bake at 350 degrees for about 15 minutes. 

Monday, November 11, 2013

White Bean Chicken Chili... in honor of the approaching cold front

I am aiming to get back on track as far as my blog is concerned.  I have cooked so many new things, but life hasn't allowed for much time to post to the blog.  The weather is set to be significantly cooler beginning tomorrow, so I got into the spirit tonight by making a big batch of White Bean Chicken Chili.

2 tbsp. olive oil
1 white onion, chopped finely
2 cloves garlic, minced
1 32 oz. container chicken broth
1/2 jar tomatillo salsa verde
1 16 oz. can diced tomatoes, drained
1 7 oz. can diced green chilies, drained
1 15 oz. can great northern bean, drained
1 rotisserie chicken, shredded
1/2 tsp. oregano
1/2 tsp. cumin
1/4 tsp. chili powder
1/4 tsp. cayenne pepper
pinch of salt and black pepper
Optional- Shredded cheddar, sour cream, cilantro

Heat the olive oil in a large stock pot over medium high heat and sautee the garlic and onion until soft.  Stir in the broth, tomatillo salsa, tomatoes, chilies, and spices.  Bring to a boil, then simmer for about 10 minutes.  Add the chicken and beans to the pot and add salt and pepper as needed.  Allow to simmer for 30 minutes. Serve topped with cheddar, sour cream, and cilantro if desired.
White Bean Chicken Chili