Category Archives: appetizer

Brussel Sprouts with Bacon and Parmesan Cheese Shavings {omgoodness}

We’ve got a little brussel obsession going on in our house. What? You don’t like brussels? Do you have traumatizing soggy-vegetable memories from childhood? Well friends, your life is about to change with this dish.

My children actually like this green vegetable. Actually they LOVE it.

It all began one evening in San Diego when brother Seth said, “let’s go out and eat the brussels.”  Say what? Who goes out to dinner for brussel sprouts? Now we know why. We were served the most amazing appetizer that The Professor and I RAN HOME to recreate right here in cow-land.

DSC_0109 (1) So good. So easy. Bonus: brussels are GOOD for you! (and so is bacon…right?)

IMG_3987 It’s easy-peasy and easily made right on the stove top.DSC_0113 (1) Balsamic glaze is different than balsamic vinegar, which would make this dish a bit too watery. Find the glaze next to the vinegar and you’ll be a happy brussel eater.

DSC_0098 (1)-1Hold ’em high, Nellie Mak! Hold ’em proud. We went outside for the good light. “Mom, you’re so weird. Can I go inside now?” (And yes, it’s too much to ask to look at the camera)

IMG_4009 Let’s get a closer iPhone look.

With a little help from the local piggy (recently procured and man is homegrown pork incredible!), parmesan cheese, and balsamic glaze, brussel sprouts have risen to the top of my list. I crave them. I want them. must have them.DSC_0115 (1)So here you go. And may the love of brussels be ever in your favor…

Brussel Sprouts with Bacon and Parmesan Shavings

INGREDIENTS:

  • 1-2 pounds brussel sprouts, washed and halved
  • 1/2 pound bacon, chopped
  • Salt and pepper to taste
  • 1/2 cup parmesan cheese shavings (good quality!)
  • Balsamic glaze to taste

DIRECTIONS:

  1. On the stovetop, heat iron-cast or dutch oven pan/pot over medium heat. Add chopped bacon. Cook until halfway done.
  2. Add washed and halved brussel sprouts, stirring frequently until brussels are dark green and you see some nice dark searing marks (about 10-15 minutes). Add a dash of salt and pepper to taste.
  3. Remove from heat and slide brussels and bacon onto serving dish. Sprinkle parmesan cheese shavings on top of brussels.
  4. Add balsamic glaze lightly, atop brussels and around dish for decoration.

The ingredient numbers are estimated. If you want to go with a full pound of bacon be my guest! If you like more parmesan, generously sprinkle.

But do me one favor: Try it. You”ll like it!

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The OM-Goodness I Can’t Stop Eating This Salsa!

It’s the end of August, with so many tomatoes, so little time. How about some fresh salsa?

I’m not joking around with you here. This salsa is so good and so easy, we have developed a serious addiction. My 11-year-old can’t stop making it and the rest of us can’t stop eating it.

DSC_03386 ingredients and – BAM!

DSC_0298This tasty little number is reminiscent of when I met The Professor. In college he was working as a waiter at a Peruvian restaurant and they served a fresh salsa that was very similar. The Professor spoke Spanish to all the customers. Swoon.

Why have we waited so long to feel the salsa love once more?

DSC_0374Try it. You’ll like it. But I warn you…it’s so good it kindof ruins the store bought variety. So maybe you don’t want to live outside the jar. Never mind, YES YOU DO!

The OM-Goodness I Can’t Stop Eating This Salsa

  • 1/2 Cup Water
  • 1/2 Onion (yellow or red)
  • 1/2 Bunch Cilantro
  • 3 Romas
  • 1 Jalepeno (or more if you like spicy!)
  • Salt to taste (I like salty)

Directions:

Put all ingredients in the blender and give it a whirl for about 30 seconds. We like this particular salsa just blended. It’s not chunky, but it’s not one uniform paste. You can add or take away water depending on thickness preference. You can add more jalepeno for more spice. Too spicy? Add another roma. Don’t like cilantro? What???

Very easy, very fresh, very tasty.

Enjoy!

 

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Sugared Cranberry, Brie Bites

Looking for a quick and tasty holiday appetizer? Look no further. These simple sugared cranberry brie bites will give every foodie just the right fix.DSC_0008This recipe was originally posted at Annie’s-Eats, one of my favorite food blogs. The sugared cranberries are a Christmas staple around here; they have the most fantastic sugar tart POP!

sugaredcranberries

First, you’re going to make a simple syrup to coat the cranberries and then let them dry on a drying rack like this, for about an hour.

IMG_6582Then you’ll coat them with more sugar. Yes, I’m saying sugar on the blog, oh dear. Justification: cranberries are soooo nutritious, but difficult to eat without a little bit of the white stuff. So there.

photoA little bit of brie cheese on a wheat cracker and there you go!

Easy peasy.

Sugared Cranberry Brie Bites:

1. Buy wheat crackers. Round crackers give a nice aesthetic appeal.

2. Milk cow for cheese. Wait. What?

Excuse me.

3. Go to grocery store and pick out a nice brie. Better?

4. Sugar your cranberries:

Simple Syrup: Over medium heat, combine 1/2 cup water and 1/2 cup white sugar. Sir until combined. Take off heat. Pour in a bag of cranberries, just to coat (not to cook.) Using a slotted spoon, lay cranberries on a drying rack for ONE HOUR, at least. The cranberries should slightly sticky dry, but not wet.

Next, pour some sugar into a bowl. Pour cranberries into bowl to coat. And that’s it. Really.

Now, let’s sing – FA-LA-LA-LA-LA-LA-LA-LAAAAAA…it’s sugared cranberry brie bite time!

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