Bacon and Lemon Roasted Brussel Sprouts

I recently found out that most people say they don't like brussel sprouts even though they haven't tried them!  I think it's because we grow up hearing how terrible other people think they are and don't care enough to form an honest opinion of our own. Well, I set out on a mission to see how I could make brussel sprouts pallatable...and I surprised even myself.  I'm willing to bet this recipe would change anyone's opinion of the itty bitty cabbages. Plus...everything is better with a little bacon.

Time from Prep to Eating: 25 minutes

What You Need:
Cookie sheet lined with tin foil

The Stuff:
1 package of brussel sprouts, peel off the top layer then slice in half
Zest and juice of one lemon
5 bacon strips, pre-cooked then crumbled
2 Tbsp extra virgin olive oil
Salt and pepper to taste

Here’s What You Do:
Pre-heat the oven to 400 degrees.

Place the brussel sprouts on the pan in one even layer then add the zest, oil, and salt and pepper. Roast in the oven for 15 minutes, then toss with lemon juice and bacon bits.

Cauliflower Gratin

Cauliflower is another vegetable that gets a bad rap.  One that I admit I even disliked up until recently.  After trying this recipe my opinion is changed.  I promise that even your kids will love this cauliflower side dish! 

Time from Prep to Eating: 35 minutes

What You Need:
1.5 quart baking dish

The Stuff:
1 medium cauliflower head, cut into bite sized florets
2 Tbsp butter
2 Tbsp flour
2 cups milk
Fresh ground nutmeg
Salt and pepper to taste
½ cup grated parmesan
Unseasoned bread crumbs or panko

Here’s What You Do:
Pre-heat the oven to 400 degrees.

In a medium sauce pan melt the butter over medium-high heat. Whisk in one Tbsp flour stirring until well combined. Add second Tbsp of flour, whisking entire mixture for about 2 minutes until the flour is cooked slightly. Slowly pour in the milk whisking the mixture continuously to break up any clumps that might appear and come to a simmer. Continue to whisk for about 3-4 minutes until well combined and thickened then add in the salt, pepper and nutmeg. You’ve just made a “rue!”

Fill the baking dish three-quarters full with the cauliflower. Pour the rue over the cauliflower then top with the parmesan cheese and bread crumbs. Bake in the oven for 25-30 minutes.

Zesty Lime Steak Tacos with my Famous Pico de Gallo

These authentic-style Mexican steak tacos are incredibly delicious; with a unique zesty lime and cilantro marinade. Topped with my famous pico de gallo and these just might be the best tacos you’ve ever tasted.

Time from Prep to Eating: 35 minutes

What You Need:
A grill

The Stuff:
¼ cup lime juice (fresh or concentrate)
3 Tbsp extra virgin olive oil
½ cup chopped cilantro
1/8 tsp pepper
Zest of 1 lime
Your favorite grill seasoning (try McCormick and Schmick’s Steak Grill Seasoning)
6” soft corn tortillas
2 lbs top sirloin steak
1 head of red cabbage, shredded
Sour cream

Here’s What You Do:
For the marinade, mix together the first five ingredients (lime juice to the zest) in a small mixing bowl, place sirloin in a zip lock bag and pour the marinade over the meat. Allow meat to set in the refrigerator for at least 30 minutes, but no longer than one hour.

Turn your grill to med-high heat. Take the meat out of the refrigerator for at least 15 minutes before placing on the grill and sprinkle grill seasoning on both sides. In the meantime, start on the pico de gallo (recipe below).

Once the meat has come to room temperature, grill for 5 minutes on the first side then flip and grill for an additional 4 minutes. Remove and allow to rest for at least 5-10 minutes before you slice (against the grain), in thin strips. Allowing them to rest is critical! No matter how hungry you are…let the meat rest!

Warm the tortillas on the grill for about 30 seconds (turning once). Assemble your tacos, topping with red cabbage, sour cream, and the pico de gallo.

Carrie’s Famous Pico de Gallo

Alright, alright…here it is. This is my famous pico de gallo…which people swear has changed their life forever. Enjoy!

Time from Prep to Eating: 35 minutes

What You Need:
A medium mixing bowl

The Stuff:
3 scallions, minced
1 vine ripe tomato, diced
2 avocados, pitted and diced to bite size pieces
1 Tbsp cilantro, rough chop
Juice of 1 lime (if it’s not REALLY REALLY juicy, go with two)
¼ tsp cumin
¼ tsp garlic powder
¼ tsp salt
¼ tsp pepper

Here’s What You Do:
Combine all ingredients in a mixing bowl and stir thoroughly to coat the avocado in the lime juice. You can serve this immediately, but it’s best after about 30 minutes in the refrigerator (stirring occasionally). It’s good on chips, quesadillas, tacos, burritos, you name it.

Eggplant Parmesan a la Carrie

Wow! Eggplant Parmesan just went from a dish I reluctantly choose once in a while when I’m dragged to an Italian restaurant, to probably the best Italian dish I’ve ever had…and I made it myself! This is NOT your typical eggplant parmesan and that’s exactly what I love about it; rustic, not time consuming to make, and packed with flavor. No pan frying, no egg-wash and no 1.5” disks of eggplant slopped on your plate in the end. You will definitely want to try this one out, but FYI, this recipe is for two.


Feel free to blame Erik for the terrible picture. He left the house with the camera and all I had was my camera phone. Lame.

Time from Prep to Eating: 45 minutes

What You Need:
A clear 8x8 baking dish and a medium mixing bowl.

The Stuff:
1 small eggplant, cut lengthwise once then halved again, finish by cutting each quarter into 1” cubes
½ cup un-seasoned Panko bread crumbs
1 tsp Italian Seasoning
½ tsp garlic powder
¼ tsp salt
¼ tsp cracked black pepper
1 ¼ cup of the tomato sauce I reserved from the Garlic, Salami, and Tomatoes with Pasta recipe
Roughly half of an 8 ounce package of sliced Mozzarella cheese
Basil, hand torn

Here’s What You Do:
Preheat the oven to 400 degrees and lightly coat the baking dish with any nonstick cooking spray.

In the meantime, mix the Panko bread crumbs, Italian Seasoning, garlic powder, salt and pepper in the mixing bowl, then add and toss the cubed eggplant. It’s totally okay if the bread crumbs don’t stick entirely to all sides of the eggplant…the end result of this imperfection is amazing! Pour the entire mixture (including the extra bread crumbs) into the baking dish and evenly spread the tomato sauce on top. Bake in the oven for 25 minutes.

Remove dish from the oven and place 1 even layer of cheese on top. Place the dish back in the oven and broil for roughly 2 minutes until brown and bubbly.

Pair with any pasta of choice. YUM! Enjoy!!

Garlic butter

Time from Prep to Eating: 10 minutes (not including roasting the garlic)


What You Need:
A bowl and a fork.

The Stuff:
1 stick of salted butter, room temperature
1 small head of roasted garlic, cooled, skins removed (instructions follow)
1/8 tsp salt
1/8 pepper

Here’s What You Do:
For the roasted garlic I followed Ellie Krieger’s cookbook instructions and made this a couple days in advance when I found some extra garlic in my refrigerator. First, cut off the top 1/3 of the head of garlic and place in a shallow baking dish. Drizzle 1 Tbsp extra virgin olive oil and cover with tin foil. Place in a 375 degree oven for 30 minutes. Then remove the tin foil and bake for an additional 30-40 minutes. Ellie’s awesome!

Once the stick of butter and the garlic is at room temperature combine all ingredients into a bowl and smash with a fork. Mix until well combined.

Serve immediately or cover with plastic wrap and place in the refrigerator for up to 5 days.

Garlic, Salami, and Tomatoes with Pasta

Time Elapse from Prep to Eating: 45 minutes


What You Need:
A stock pot for boiling pasta and a sauté pan for the red sauce.

The Stuff:
1 lb pasta, recommend large shells, Rigatoni or Penne
4 garlic cloves, minced
1 small yellow onion, finely chopped
2 ounces of hard salami, cubed
1 Tbsp Extra Virgin Olive Oil
1 – 8 ounce can of tomato sauce
1 – 28 ounce can of San Marzano tomatoes
½ Tbsp dried Italian Seasoning
1/8 tsp each of salt and pepper
Big pinch of red pepper flakes
A good bottle of red wine, enough for one swirl around the sauté pan
1 Tbsp of parsley, chopped
1 Tbsp of basil, chopped
¼ cup parmesan cheese
4 small kalamata olives, roughly chopped

Here’s What You Do:
In the sauté pan, combine the extra virgin olive oil, garlic, onion, and salami over medium heat for about 5 minutes. Once the onions are translucent add the remaining ingredients from the tomato sauce to the red wine and simmer for 20 minutes. In the meantime, cook the pasta as directed on the box.

Spoon the sauce over the noodles to coat and top with the parsley, basil, kalamata olives, and parmesan cheese.

Best served with garlic buttered bread! Recipe follows.

Although Erik despises tomato-based pasta sauce he ate the sauce and complimented me by saying “I didn’t know red sauce could have so much flavor”…and then he ate some more.

Grilled Tomato, Basil, and Mozzarella Pizza

Time Elapse from Prep to Eating: 30 minutes


What You Need:
Turn on your gas grill on low heat (the lowest it will go) for 5 minutes. In the meantime:

The Stuff:
1 pre-made pizza crust, i.e. Boboli or something similar
1 small can of tomato sauce, or jarred pizza sauce
1 8oz. bag of shredded Mozzarella cheese
½ large tomato, sliced thin
1 clove garlic, minced
6 medium-to-large basil leaves, chiffonade (i.e. cut them width-wise into small strips to like confetti)
Red pepper flakes
Fresh cracked black pepper
Salt
Extra Virgin Olive Oil

Here’s What You Do:
1) On the pre-made crust, spoon the tomato or pizza sauce to desired thickness.
2) Evenly sprinkle the minced garlic, a small pinch of red pepper flakes, salt, and cracked pepper all over the sauce.
3) Top with the cheese.
4) Add the tomato slices.
5) Sprinkle the basil strips.
6) Place your finished pizza on the hot grill (low heat) for 10 minutes with the cover down, allowing for the cheese to melt.
7) When finished, remove pizza and drizzle lightly with Extra Virgin Olive Oil.
8) Enjoy!

Erik actually preferred the pieces with the tomato slices!!! Pigs must be flying somewhere…

Welcome!

So here it is, my first blog; and I’m writing about what I love most (besides my husband of course)…food! Not only do I love to eat, but I love to cook. I have spent countless hours and days watching Food Network, testing recipes, changing recipes, making new recipes, and convincing my husband to be my foodie guinea pig. As the world's most finicky eater, I can promise you that if he approves the dish, the rest of the world will too.

Now, I have never been to culinary school nor have I ever worked in a restaurant. If you’re reading this blog to uncover the tricks of the trade for cooking like a French chef, I’m sorry to say that you’ve come to the wrong place. But if you love food, love to eat, and have a yearning to discover this delicious journey called life…this is the Blogspot for you.

I’m writing to share my experiments and experiences and to inspire those who want to cook outside of the box or to-go bag. I promise to rejuvenate old recipes, bring a modern twist to classics, and test out new culinary trends. I will share my recipes, tips that I’ve discovered along the way, and, of course, my husband’s reactions!

For those who think they don’t have time to cook, the patience to try, or the know-how to just “put ingredients together,” perhaps I should tell you a few things about me first. For starters, I’m a career woman, a wife, a friend, and I try to stick to a workout routine (key word = try). I work 40+ hours a week, I don’t have a cleaning service to clean my home, and I can’t afford white truffles by the pound or Almas caviar. I’m not a cooking purist by any means; I actually like to eat out twice a week and every night I stay in doesn’t have to be a 5-star experience. I’ve been known to eat grilled cheese sandwiches with tomato soup on several occasions. Although kids aren’t in the picture now, they will be soon, and I intend to keep my cooking hobby alive. I’m no Julia Child, and I certainly won’t be competing to be the next Food Network Star; but I do the best with the time I have and the ingredients I can afford – and I love inspiring others to get in the kitchen and cook and sharing my recipes!

This week I’m on an Italian kick. Those that know me know that’s a rare occasion, as it’s never been on my top list of cuisines to eat, let alone cook. Give me a Mexican tamale, Lebanese fattoush salad, or German Weiner Schnitzel over a bowl of pasta any day! But this past weekend we bought two large basil plants and I found myself in the face of a challenge: Can I learn to love Italian food (or at least look forward to eating it)? My husband doesn’t like red sauce either – or tomatoes for that matter – so this was a real cooking challenge!

On the menu this week
Sunday: Grilled Tomato, Basil, and Mozzarella Pizza
Monday: Garlic, Salami, and Tomatoes with Pasta
Thursday: Eggplant Parmesan a la Carrie; and,
All week: Garlic butter with fresh sourdough bread