Zesty Brussel Sprouts

Even though I usually try to find a way to work vegetables into the main dish, if I am lacking, my mother trained me well to make sure I always have a vegetable on my plate in some form.  She also trained me to make my dishes with three things on the plate.  I always feel amiss when I don't follow that rule, but when I'm the only one eating at night it's harder to make more food and know it won't go to waste.  One day my family will be subjected to the same strange habit I was as a kid.  But for now I will remain my mother's partner in crime to try to get my dad to eat more vegetables, and find new recipes we enjoy in the process.

Brussel sprouts aren't most people's favorite vegetable (one of those people being my dad), but they are packed full of health benefits.  Vitamin K, Vitamin C and cancer fighting powers to name a few.  Apparently when they are steamed they also are a great way to lower cholesterol.  To help these health crusaders pass your lips with less fuss, I bring you a recipe my mom brought to the Christmas Eve table at my parents' house this year:

Zesty Brussel Sprouts

Servings: about 6

Ingredients:

1 lb of Brussel Sprouts, stems removed
2 Tbsp of Orange Juice
1 Tbsp of Rice Wine Vinegar
1 Tbsp of Olive Oil
1/4 cup of Low Sodium Chicken Broth
1/4 tsp of Salt
1/4 tsp of Pepper
1 clove of Garlic, minced
1/4 cup of sliced Almonds, toasted (optional)

Directions:

Slice the brussel sprouts thinly and toss with orange juice and vinegar.

Heat the olive oil in a large nonstick skillet over medium heat.  Add brussel sprouts and saute until tender - about 2 minutes.  Add the rest of the ingredients except for the almonds.  Cook for 2 more minutes.
Garnish with almonds and serve.

Spinach and Feta Omelet Puffs

Ever since moving to LA I've noticed that brunch is quite the phenomenon.  It might just be an adult thing that I was never a part of before, but I like to think of it as a very "LA" thing to do.  Either way, I have come to love it, but as an assistant on a budget, and as someone with an old roommate who let bottomless mimosa's and a trip to the pet store in search of a fish turn into this adorable little monster:

I've realized I can't spend every weekend at some of the amazing cafe's LA has to offer, no matter how much my taste buds protest.

Instead, I spend some of my Sunday mornings in my own kitchen feeling fancy cooking up cafe style cuisine and pouring my orange juice into wine glasses.

These little tarts are great for a brunch with friends or can be stored in the fridge for breakfast the rest of the week.  Because they are self contained, they make eating and storing them as simple as possible.  My car has the crumbs to prove just how portable they are.  

Spinach and Feta Omelet Puffs

Serving Size:  2 tarts

Servings:  4

Ingredients:

1 container of Crescent Seamless Dough
5 Eggs
1 cup of Fresh Spinach
8 pinches of Feta Cheese
Salt and Pepper to taste
Cooking Spray

Directions:

Preheat oven to 375 degrees.

Boil a pot of salted water.

Spray muffin tin with cooking spray.  Unroll the dough and cut it into eight 5" squares, about the size of your hand.  Press dough into each cup of the tin allowing the four corners to hang over the sides.

Once your pot of water is boiled, blanch your spinach.  Cook for about 15-20 seconds then place spinach in ice water and drain on a paper towel.

Place spinach into each cup of dough.  Mix eggs, salt and pepper together and fill the cups of dough about 2/3 full.  Sprinkle a pinch of feta cheese into each cup and fold the corners over top.  (To spice up the recipe you can used flavored feta, I used tomato basil).

Bake in the oven for about 8-10 minutes or until the dough is golden and the egg is no longer runny.  Remove from tray with a fork right away to avoid over cooking and serve.

Creole Tilapia with Garlic Infused Alfredo

Along with my typical meats that stock my freezer for those times I don't feel like planning ahead, I also usually have some sort of fish.  I try to be healthy and work fish into my diet more, but I'm also on a budget being a recent college grad in LA, so frozen is the way to go, as well as on sale.  It makes its appearance every so often.

This time it was tilapia.  And to my surprise, when I opened the bag, each fillet was individually wrapped and not stuck in a huge frozen blob I had to chisel apart.  Hey, it's the little things in life.

Now, one of my favorite things to pair with tilapia is a mango salsa, but with the warning of salmonella in mangos right now, I was forced to go a different route.  I just googled "tilapia recipes" and found one that piqued my strong desire to visit New Orleans.  Up until now I've just had to settle for my classes about Voodoo and the one restaurant in Downtown Disney I ate at... once.  Baby steps here.

With some minor adjustments to the recipe to accommodate what I had in my kitchen, I give you:


Creole Tilapia with Garlic Infused Alfredo

Servings: 1 (because it's easier to double or triple than halve or third)

Ingredients:

1 Tblsp (approx) of butter or margarine
1 small to medium clove of garlic, minced
Creole seasoning or Old Bay
1/2 cup of Alfredo Sauce
1 Tilapia filet (frozen or thawed)


Directions:

Preheat oven to 400 degrees

Cover a cookie sheet in tinfoil and set tilapia on foil (makes for easier clean up).  Season tilapia with creole seasoning.  Remember it's spicy, so don't put too much on because you will add it to the sauce as well.  Bake Tilapia for about 10 minutes or until it is no longer translucent and flakes easily with a fork.

Meanwhile, melt the butter on low to medium-low heat.  My stove is temperamental, so I ended up browning it, but it worked out anyway.  Throw in the minced garlic and let it cook on low until the garlic softens and is aromatic.  Pour in the Alfredo sauce and keep warm.  Add in some creole seasoning to taste.

This dish goes well over pasta, so while the fish is cooking, boil some water for the pasta if you so choose.

When the fish is done pull it out and top with your sauce and you are ready to go.

One of the most flavorful and simplest dinners I've ever prepared.

Million Dollar Sugar Cookies

Hopefully you aren't sick of Christmas cookies just yet.  But let's be honest, how can you be?  This recipe is one of my family's favorites.  I just made them yesterday and I will be surprised if between the three of us any cookies will be left past Christmas night.

These cookies are easy to make and the recipe makes a lot of them so they are perfect any time of year, but when they are rolled in green and red sprinkles you can't help but feel festive.  Even when you are like me and celebrating Christmas in 70 degree weather in Houston, TX with no snow in sight.

So as long as you haven't already gained numerous pounds from all the other treats this season has undoubtedly brought, and are up for some more baking, share the spirit with me and these delicious cookies.  Add some Michael Buble Christmas music and it will be just like my kitchen:

Million Dollar Sugar Cookies

Servings: about 3 dozen cookies.

Ingredients:

1 cup of Sugar
1/2 cup of Butter
1/2 cup of Shortening
1 Egg
1/2 tsp of Vanilla Extract
1/4 tsp of Almond Extract
2 cups of Flour
1/2 tsp of Baking Soda
1/2 tsp of Cream of Tartar
Red and Green Sprinkles or extra 1/3 cup of Sugar

Directions:

Heat oven to 350 degrees.

In a large bowl, combine 1 cup of sugar, shortening and butter.  Beat until light and fluffy.

Add vanilla extract, almond extract and egg.  Blend together.  Add flour, baking soda and cream of tartar.  Mix well.



Shape the dough into 1 inch balls.  Roll balls in sprinkles or extra sugar.  Place on an ungreased cookie sheet about 2 inches apart.  Flatten balls to about 1/8 inch thickness.

Bake for about 7-12 minutes or until the edges of the cookies are light golden brown.  Cool 1 minute before removing from cookie sheet.

Happy Holidays from my home to yours!

Apple and Cheese Crepes

I was always weary of crepes because I was told they were hard to make.  I remember my mom always having trouble burning pancakes while I was growing up; these things were bound to be a hassle.  Or so I thought.  Crepes couldn't be easier to make.  I'm not sure if I'll ever make pancakes again after making these babies.

Don't ask me how I came up with this idea of apples and cheese in a crepe because literally I think I was just sitting in bed dreaming about food as usual and it just snuck right in there.  My original idea was apples and ricotta, but when I pulled my ricotta out of the fridge it smelled oddly sweet, which made me a bit hesitant to use it.  Instead I grabbed my cream cheese I was saving for a different apple creation.  The world was looking out for me that morning because when I made them again with ricotta they were good, but not quite as good.  The cream cheese has a sweetness that works well with the apples.

The photo you see above is the ricotta version that I topped with peanut butter to add that flavor that was missing.  Caramel or peanut butter would go well with either version, but the cream cheese one doesn't really need it.  What's great about crepes is you can really add whatever you like and it will probably taste good.

Apple and Cheese Crepes

Servings: 2-4

Ingredients:

    For crepes:
        1 cup of Flour
        2 Eggs
        1/2 cup of Milk
        1/2 cup of Water
        1/4 tsp of Salt
        2 Tbsp of Butter, melted

    Filling:
        1 medium Apple or 2 small (I used Green Dragon Apples because they are my favorite)
        1/2 Tbsp of Cinnamon
        1/2 Tbsp of Brown Sugar
        Dash of Lemon Juice
        4 Tbsp of Cream Cheese (approx.)
        1/4 cup of Walnuts
        Cooking Spray

Directions:

Heat two skillets over medium heat.

Combine the flour and eggs, whisking together.  Slowly whisk in the milk, water, salt and butter.

Coat one skillet with cooking spray and pour in just enough batter to lightly coat the bottom.  Tip pan to spread out the batter.  Once it reaches the sides let cook for about 15-20 seconds or until the liquid is no longer able to run.  Flip over and cook for another 20 seconds.  Remove from heat and keep warm.  Continue this until all of the batter is used.  It makes about eight crepes, but I usually only have enough filling for six.  If I happen to have self restraint that night I save the extra, otherwise I eat them as I cook.

Meanwhile, slice the apples thinly and cook in skillet.  Top with lemon juice, cinnamon, brown sugar and walnuts.  To crisp the apples a bit add a little bit of butter, but I like mine soft.  Cook for about 3-4 minutes.  Until they are soft but not mushy.

Top the crepes with a dollop of cream cheese and a few slices of the apples and walnuts.  Roll and serve.

If you like a bit more sweetness, drizzle carmel or peanut butter on top.

Flank Steak Salad with Zesty Vinaigrette

Most people start exercising after January 1st because of New Year's resolutions.  I apparently start right before the holidays and will probably stop once January 1st rolls around.  I like to be healthy, and who doesn't wish they had a six pack, but I just do not enjoy exercising.  I'll take classes like Zumba and Hip Hop because they are fun and I don't realize I'm exercising, but if you ask me to run, I will whine like a four year old.  I need something to distract me from the voice in my head saying "This isn't fun. I'm tired.  This is too hard.  When are we done?  Wouldn't you rather be vegging out on the couch with a tub of ice cream?"

Every once in a while though, I get motivated for like two weeks to start exercising again and to try to be healthy.  That is until I get home late one night and all I want is In n Out, then it's a slippery slope.  Right now I'm in work-out and eat healthy mode, which is great right before I go home for two weeks over the holidays and lay around on my parents' couch for 8 hours a day because that's all I want to do. Maybe I'll get some running in if I get chased by one of Texas' wild hogs or the mountain lions that roam our neighborhood.  Maybe my company will make a show about extreme exercise situations then.  Dibs not being the actual host of that one.

Anyway.  Since I'm exercising, my mind gravitates towards foods that are better for you, like salad.  I know, not the most exciting thing, but trust me, this one is a good post-work-out meal and the dressing will just make you feel good because it's zesty and flavorful, which means less is needed, so less calories, which means you don't completely ruin your work-out.   We all win.

I really wanted to add mushrooms to this salad, but alas, my mushrooms always go bad before I use them.  So I threw in the less healthy, but great tasting Tomato Basil Feta Cheese.  Who am I kidding?  That was going to go in anyway.  I just can't do a salad without cheese.

The dressing will go well on anything lighter tasting, so experiment with your favorite veggies.  I'd stay away from earthy flavors like beans and squash, but even those could work if that's what you like.


Flank Steak Salad with Zesty Vinaigrette

Servings: 2

Ingredients:


2 Tbsp of Dijon or Stone Ground Mustard
Just over 1 Tbsp of Lemon Juice
3 Tbsp of Olive Oil
Fresh Parsley, finely chopped
Black Pepper
Baby Spinach
Onion slices
White Cap Mushrooms
Feta or Goat Cheese
1/2 lb of Flank Steak
Spices to season steak (I used cumin, salt and pepper)

Directions:

Season your steak.  Cook the steak in a pan on medium heat.  My secret to adding flavor to steak is to throw in a little bit of Sherry Cooking Wine while cooking.  I also do this whenever I cook mushrooms or spinach, it really amps up the flavor without overpowering it.  Cook steak to desired doneness, but don't over cook or else it will be tough.

In a bowl, combine mustard, lemon juice, parsly and pepper.  Whisk in the olive oil.

Cut up steak and veggies and top the spinach with meat, veggies and cheese.  Drizzle on dressing.

I had a side of homemade Black Bean Chips and Yogurt Dip with this, but that post will be up later this week.

Sweet Potato Gnocchi

My roommates look at me with disgust most nights because of the types of foods I like to cook with.  I tell them it's just too hard not to cook with all the things they don't like.  They aren't that picky, I just love the veggies that they seem to hate, like sweet potatoes.  Oh well.  More for me.

This has got to be one of my all time favorite dishes.  I mean, I knew I liked sweet potatoes, but I never knew I could like them this much.  I make a full batch of these and eat them all week long.  I even get a bit sad when I reach the bottom of the batch because I never seem to get sick of them.

I make this recipe maybe every other month because I like it so much, but not enough that I want to spend all the time necessary to make the full batch.  Warning: This is a bit time intensive.  With that being said, it's probably only an hour, but it's a constant hour of preparing, not one of those let it sit for an hour while I watch tv kind of preparation recipes.

The gnocchi themselves are packed full of cheesy goodness, but I love to top them with Alfredo sauce and thyme because you can never have too much dairy.  I mean maybe if you are attempting that whole chug a gallon of milk challenge, but that's a different story.  You can top this gnocchi with really any kind of your favorite sauce and it will be good, but it does go best with a creamy type.

Sweet Potato Gnocchi

Servings: 4

Ingredients:

2 large Sweet Potatoes
3/4 cup of Ricotta or Cottage Cheese
1/2 cup of grated Parmesan Cheese
1 Tbsp of packed Brown Sugar
1 tsp of Salt
1/4 tsp of Nutmeg
2 cups of Flour, plus more for dusting

Directions:

Microwave sweet potatoes until soft.  About 6 minutes on each side.

Remove the flesh and mash.  Combine with cheeses, brown sugar, salt and nutmeg and beat until combined.

Next, add the flour, about a 1/2 cup at a time, until the dough begins to form.

Turn dough out onto floured surface and divide into four parts.

Roll each part into 1-inch thick ropes.  Cut the rope into 1-inch pieces and boil the gnocchi for about 4-5 minutes or until they all begin to float.

Top with sauce and spices and enjoy.

My version of a holiday treat.