Are you like everyone else and just now falling in love with brussels sprouts? If so, the way you prepare them makes all the difference in the world! This recipe is so easy and has the added flavor of balsamic vinegar and tasty bacon. Enjoy!
One pound brussels sprouts (Make sure you trim them)
One tablespoon olive oil or extra virgin olive oil
Two tablespoons balsamic vinegar
One-fourth teaspoon black pepper
One-eighth teaspoon sea salt
Two slices bacon (Cook till crispy, drain the bacon and then crumble. To bake pork bacon, place slices next to each other on a rack in a foil-lined shallow baking pan with sides. Bake for eighteen or twenty minutes until bacon is crispy. Drain well on paper towels)
Two teaspoons finely shredded, fresh lemon peel
Preheat the oven to 400 degrees F. Make sure you cut large brussels sprouts into lengthwise quarters. If you have small brussels sprouts, cut them in half. Take a large bowl and mix together brussels sprouts with one tablespoon of the balsamic vinegar and the extra virgin olive oil until all of the brussels sprouts are coated lightly. Salt and pepper to taste and toss the ingredients and make sure everything is coated.
Place the brussels sprouts in a single layer on a baking sheet. Roast for about twenty to thirty minutes or until the sprouts are brown and tender (turning about every ten minutes).
Now transfer the brussels sprouts to a large bowl. Drizzle the leftover, one tablespoon vinegar, and sprinkle with the crumbled bacon. For personal preference, you can garnish with a fresh lemon peel.
Note: The sprouts will take about twenty minutes to prepare and ready to eat in about 40 minutes.
We hope you enjoy! Let us know what other recipes you would like to see by sharing your ideas with us in the comment section. Thanks for reading!
With St. Patrick’s Day being a month away, you have got to try our Matcha Green Tea Shortbread cookies. Yep, we are talking about fresh-baked, chewy, and soft cookies that are everso delicately flavored. It is a tea cookie inception!
Our cookie is not too sweet with the unique matcha flavor that is so delicate and special. These green tea cookies are soft, pillowy, and pair perfectly with tea. Please do not overlook the beautiful color that is just perfect for St. Patty’s Day cookies.
2 cups bleached all-purpose flour
1 to 2 tablespoons Matcha green tea powder
2 teaspoons salt or sea salt
1 cup unsalted butter at room temperature
½ cup powdered sugar (add more or less depending on personal preference)
Sift the flour, matcha green tea powder, and salt into a bowl.
In a mixing bowl, beat butter and powdered sugar until fluffy.
Add flour mixture to a mixing bowl and mix slowly until dough just comes together.
Pull and roll dough together carefully into a log, about two inches in diameter.
Wrap dough logs in cloth or wax paper and place it in the freezer for thirty minutes or until the dough is firm to the touch.
Slice dough into ¼ inch round pieces and place 1 inch apart on a parchment-lined cookie sheet.
Bake in a preheated oven at 325 degrees for 16 to 18 minutes until cookies are a light golden brown around the edges – turning the pan halfway through the baking time.
Remove cookies immediately and place them on a wire rack to cool.
Store in an airtight container or wrap and freeze.
We hope you enjoy your Matcha Green Tea Shortbread Cookies, and Happy St. Patty’s Day!
Are you on the fence about the taste of cauliflower? We were not quite sure about how delicious cauliflower can really taste, so we decided to try this recipe with a Mediterranean twist. Boy, are we glad we did! Spruce this recipe up with a few extra ingredients, and we are sure you will love it as much as we do!
Ingredients for Cauliflower Rice:
One medium to large head of cauliflower
Two cloves garlic, minced or pressed
One 1/2 cup sliced almonds
Just a pinch of red pepper flakes (optional)
Two tablespoons extra virgin olive oil
One tablespoon lemon juice (fresh if available)
One 1/4 teaspoon sea salt
One 1/2 cup flat-leaf parsley – chopped well
Top off with fresh ground pepper for taste
Directions for Cauliflower Rice:
Cut the head of cauliflower into medium chunks and throw away the core. Put a small amount in your food processor until the pieces are broken into small pieces. Now you have the rice.
Wrap the cauliflower rice in a kitchen towel and twist well to remove as much water as possible from the rice. Actually, during this step, you will see how much water was in the cauliflower.
Now toast your almonds in a large skillet over medium heat, making sure to stir often, so they do not burn. Once they start to turn gold and you smell them, they are ready. This usually takes about four to five minutes. Place in a bowl to cool.
Take the skillet and return to heat while adding olive oil and garlic. Make sure to keep stirring until you smell the garlic. This only takes about ten to twenty seconds.
Add the cauliflower rice, red pepper flakes, salt, and stir well to blend. Now cook for about six to ten minutes until the rice turns golden.
Remove the skillet from heat and stir in your cooled off toasted almonds, parsley, and lemon juice.
Season to taste with sea salt and black pepper. Serve warm.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Serving Size: Four Servings as a Side Dish
With Thanksgiving around the corner, it is time to begin game-planning your holiday meal. The delicious course usually involves turkey paired with tasty side dishes. But this year, if you are looking for an easier main course, try baked chicken breast. It is often a crowd-pleaser and is easy to cook for first-time hosts.
Ingredients for Baked Chicken Breast:
Four chicken breasts – 150 – 180g, four to six ounces each
Two teaspoons extra virgin olive oil
One and one half tablespoon brown sugar
One teaspoon paprika
One teaspoon dried thyme or oregano or choose another herb that you prefer
Serving Size: Four servings | Calories: 285 calories per chicken breast
Preheat the oven to 425 F on a standard oven or 390 F on a convection oven.
Pound the chicken to 0.6” at the thickest part of the chicken by using a rolling pin or meat mallet. This is a key tip for ensuring that the chicken is cooked evenly throughout.
Mix all of the seasonings.
Now line the tray with aluminum foil and baking paper (this will help in clean up). Place the chicken upside down on a tray. Drizzle the chicken with one teaspoon olive oil and rub over with your fingers. Sprinkle with seasonings.
Flip the chicken. Drizzle with one teaspoon olive oil, rub with your fingers, sprinkle the seasoning, and be careful to cover as much of the surface as you can.
Bake for eighteen minutes or until the surface is a golden color, or if the internal temperature is 165 F, using a meat thermometer.
Now remove from the oven and transfer the chicken to serving plates.
Wait about three to five minutes before you put the final garnish of parsley on top.
Serve with your favorite Thanksgiving side dishes and bread.
Notes Baked Chicken Breast:
For a juicy chicken breast, use a touch of brown sugar in the seasoning. This makes the chicken sweat while it bakes, making a semi-sauce and cooking fast at a high-temperature.
We hope you enjoy our baked chicken breast recipe and would love to hear any feedback!