Roasted Brussel Spouts with a Balsamic Glaze

For those of you out there that don't like brussels sprouts, I STRONGLY encourage you to give them one more try with this recipe.  It is from Ina Garten's Foolproof cookbook and is AMAZING.  I'm pretty sure I've had it once a week since I bought the book back in November!  They are so crunchy and delightful and if you love bacon, you'll love this... I PROMISE!!!

Roasted Brussels Sprouts with a Basamic Glaze
Serves:  4
Source:  Adapted from Ina Garten's Foolproof

15 brussels sprouts
kosher salt
pepper
3 slices of pancetta (regular bacon works as well)
1 tablespoon balasmic moderno syrup

Preheat oven to 400 degrees. Cut pancetta into 1/2 inch cubes and arrange on a baking dish.  Bake in oven for five minutes.  
 
Remove stems of brussels sprouts and cut in half.  In a bowl combine brussels sprouts, olive oil, salt, and pepper and toss.  Add brussels sprouts to the baking pan and return to oven.  Roast for 20-30 minutes tossing once have way through cooking.  When pancetta is crispy and brussels sprouts are browned, remove from oven.  Drizzle brussels sprouts with balsamic glaze and serve.

Ratings:
Miss J, 10 out of 10
Moe, 6 out of 10 (he isn't a huge Brussels sprout fan) 

- Miss J

 

Merritt Family Pizza Sauce

As I mentioned in my previous blog, this is the pizza sauce recipe that goes with pizza night.  I absolutely love this recipe because its super easy and can be used on anything from pizza to calzones to pasta sauces.  It also freezes really really well.  Every time I make this now, I double it so I can keep half frozen in the freezer for future meals!  Enjoy!

 
Merritt Family Pizza Sauce
Source:  Merrit Family Original
Serves:   4 large pizzas

1/4 cup extra, olive oil

Small red onion minced

3 garlic cloves, diced

1 tsp red wine vinegar (optional)
crushed red pepper flakes (optional)
Salt to taste

Pepper to taste

28 oz can CRUSHED tomatoes

Tablespoon of fresh oregano

fresh basil 

Put olive oil, onion, and garlic in large saucepan.  Cook over moderate heat until garlic turns golden but not brown.  Add crushed tomatoes and oregano and simmer for 15-30 minutes.  Add salt and pepper.  You can freeze for future use or store in the fridge for up to one week.

- Miss J

Ratings:

Miss J, 9 out of 10

Moe, 8 out of 10 

Italian Stuffed Shells with Fennel and Radicchio

Friday morning my parents flew in from Columbus to visit Moe and I for the weekend.  Last time we had planned a big dinner at a restaurant but Moe's schedule held him up and we ended up not eating until nine (ten o'clock eastern).  To avoid a repeat scenario, we decided to make a homemade Italian meal in the apartment so that we'd have the flexibility to eat it if Matt was running late plus it was a nice quiet evening after a day of traveling for my parents.  This recipe had jumped out at me from the Food & Wine Magazine that my friend had gifted me.  I never have thought of using radicchio outside of salads but it added a very pleasant combination with the fennel and ricotta mixture.  Moe and my parents loved it.  Pretty sure everyone was a member of the clean plate club after this meal!

Italian Stuffed Shells with Fennel and Radicchio
Source:  Food & Wine Magazine, October 2012
Serves:  6

2 tablespoons butter
2 tablespoons EV olive oil
2 pounds fennel bulbs, thinly sliced
1 onion, thinly sliced
1 medium head of radicchio, chopped
12 oz jumbo shells
2 cups ricotta cheese (part skim)
6 oz Fontina cheeses, shredded (approximately 1 1/2 cups)
1/4 cup chopped parsley (reserve a small amount for garnish)
2 eggs, beaten
3 cups Homemade Marinara Sauce or jarred sauce
1/2 cup heavy whipping cream
salt and pepper

Preheat oven to 375 degrees.  Melt butter and oil in skillet.  Add fennel and onions to the pan and saute until lightly browned, approximately 15 minutes.  If vegetables start to burn, add water as appropriate.  Add radicchio and cook until soft, approximately 10 minutes (again adding water as appropriate).  Move vegetables out of pan and into a separate bowl to cool.  

In a large pot, cook pasta according to packaging to al dente.  Once done, remove shells and pat dry. 

In a small mixing bowl, combine ricotta, 1 cup fontina cheese, parsley, and radicchio and fennel mixture.  Once mixed, fold in eggs. 

In another bowl, mix marinara sauce  and heavy cream.  Pour 1 1/2 cups into the bottom of a 13 inch baking dish and spread around.  Stuff each shell with ricotta mixture and align shells in the bottom of the baking dish with opening faced up.  Pour 1 cup of sauce sauce over shells and sprinkle with remaining fontina cheese.  

Bake shells for 40 minutes until golden and bubbly.  Remove from oven and let sit for 10 minutes. While shells are cooling, heat remaining pasta sauce.  Serve pasta shells with warm sauce on the side.  

- Miss J

Ratings:
Miss J, 10 out of 10
Moe, 10 out of 10  

Homemade Marinara Sauce

Homemade Marinara Sauce
Source:  Food & Wine Magazine, October 2012
Serves: 6

1/4 cup olive oil
3 garlic cloves, halved
35 oz can whole peeled Italian tomatoes
1 tablespoon tomato paste
2 basil sprigs
pinch of sugar
salt and pepper

Heat olive oil in a large saucepan over medium heat.  Add garlic cloves and saute until golden for approximately 5 minutes.  Add tomato paste and cook an additional minute stirring continually to avoid burning.  Add tomatoes and crush with spoon (or dice before adding to pan).  Add pinch of sugar, salt and pepper, and basil and bring to a boil.  Once boiling, reduce to low and simmer for approximately 30 minutes, stirring periodically.  Sauce should reduce down to 3 cups when done.  Remove basil and garlic from sauce and toss.  Sauce can be frozen for future uses or kept in the refrigerator for up to one week. 

- Miss J

Ratings:
Miss J, 9 out of 10
Moe, 9 out of 10

Pasta with Roasted Garlic, Mushrooms, and Pine Nuts

I love this recipe!  It is easy and delicious so the best of both worlds.  The other night Moe was working overnight shift so I packed this up and took it to the hospital to eat with him the cafeteria.  It transported well and was super easy to make. I must say the picture didn't turn out well since we were in the cafeteria of a hospital but don't judge a book by it's cover. I encourage you all to give it a try!

Pasta with Roasted Garlic, Mushrooms, and Pine Nuts

Serves: 2

Source:  Adapted from Cooking for Two 2011, pg 87-88

1 head garlic

3-4 tablespoons olive oil

Small container of crimini mushrooms (approximately 10) OR 4 portabella mushroom caps, cut into ¾ inch cubes
1 tablespoon lemon juice
Parmesan cheese, freshly shredded
Parsley, fresh, chopped
Salt and pepper
½ cup reserved pasta water, set aside
2 tablespoons pine nuts,
1 tablespoon butter
6 oz pasta (any kind – I used angel hair, original recipe calls for campanelle which is the Italian bell shaped pasta)

Preheat oven to 500 degrees.  Rinse garlic head and remove the outer papery skin.  Cut the top quarter off the head of the garlic and throw away.  On a sheet of foil, place garlic head, cut side up, in the center of the foil and drizzle with a bit of olive oil (approximately ½ tsp).  Seal packet and place in lower rack of the oven.  Roast for approximately 20 minutes.  As soon as garlic is done, open foil and set aside to cool.

While garlic is roasting, cut mushrooms.  Toss with 1 tablespoon olive oil, salt and pepper.  Spread evenly on a baking sheet. 

 Top with slivers of butter.  Roast mushrooms for 10 minutes or until browned and tender.  Be sure to stir mushrooms on sheet so it doesn’t burn. Remove and set aside.

While mushrooms and garlic are in the oven, dice parsley.  In a small mixing bowl, add lemon juice and set aside. Remove garlic and mushrooms from the oven when done cooking. 

In a small skillet, heat 1 tsp of butter and add pine nuts. Sauté until golden then remove.  Set aside to cool.

Once garlic is cooled, squeeze roasted garlic cloves from the skin and into the small bowl with the lemon juice.  Mash into a paste.  Add 1 ½ tablespoons of olive oil to the mixing bowl and whisk together. 

Bring 4 quarts of water to a boil in a large pot.  Add pasta and cook according to package directions.  Remove ½ cup of pasta water and set aside.  Drain pasta and return to pot.  Add garlic sauce, mushrooms, parsley, and pine nuts together.  Add pasta water to get desired consistency.  Top with parmesan and serve immediately. 

- Miss J

Ratings:

Miss J, 9 out of 10

Moe, 9 out of 10

Pimiento Cheese BLTs

Summer has arrived in full swing so we are enjoying the art of picnicing!  Saturday night was member appreciation night at the St. Louis Art Museum so we got several couples together for a big picnic followed by a showing of "Singing in the Rain" on Art Hill.  Moe was working so he missed all the fun but the rest of us packed up a basket full of food and headed out to forest park fo the picnic. It was wonderful because we had such an array of food from fried chicken to couscous to cinnamon muffins with a maple glaze.  I brought pimiento cheese BLTs which I was so excited to try.  Everyone voted it was a keeper.  It was fun to assemble at the picnic as I sliced the tomatoes ahead of time and cooked the bacon so all I had to do was cut the bread and layer all the ingredients together.  All in all, the food was fabulous, the weather was beautiful, and the movie was hilarous.  This entire evening made me love St. Louis even more than I already do. 

Pimiento Cheese BLTs
Souce:  Adapted from Cooking Light Magazine, July 2012 (page 60)
Serves:  4 (I doubled the recipe for the picnic)

2 tablespoons bottled diced pimientos, drained
1 tablesppon finely diced shallots
1 tablespoon mayo (preferrably canola)
1 tsp cider vinegar
1/4 tsp black pepper
1 cup shredded sharp cheddar cheese (preferrably low fat)
1/3 cup fhresly grated Parmesean cheese
1-2 tablespoons greek yogurt
1/2 loaf Cibatta bread
2 tomatoes, sliced
1/4 tsp salt (optional)
6 slices bacon
1 cup arugala

Mix the first seven ingredients together (stop before you add the greek yogurt).  Mash the cheese together with the  back of a spoon to break up the cheddar cheese slices.  Add greek yogurt until you get the desired consistency.  This may require more or less than a tablespoon.  I like it smoother so I added a bit more.  Pace in fridge so that cheese firms up.

Cook bacon.  I leave this open as to how to cook the bacon (microwave, skillet, grill).  I used a grill this time and was plesantly surprised.  The bacon had a wonderul flavor that it picked up from the grill rack and the house didn't smell.  Best of both worlds if you ask me!  Once bacon is cooked, set aside to cool.

When ready to serve, spread cheese mixture (2 tablespoons per slice - more if bigger loaf of bread).  Top with tomato slices, bacon, and arugala. 

Bon Appetite!

Ratings:
Miss J, 8 out of 10
Moe, 8 out of 10 (Moe go to try the left overs the next day since he missed the picnic)

Below are pictures of the picnic and movie night...

We probably brought enough food to feed a small army.  Love Cam and Holly's entire mouth full of food in this picture :)

Alittle whiffle ball while we wait for the movie to start.

Fabulous view from our seats.

View looking back at the art museum from art hill.

I keep asking Moe when we are going to have one of these in our backyard.

And the show begins!

Tuscan Grilled Vegetables with Orzo

Moe and I have been traveling like crazy so cooking hasn't been much of an option.  However, now that we are back stateside, I am excited to hit the kitchen again.  While we were in New York, my sister-in-law, Hannah, introduced me to Penzeys spices.  It is an online spice store which has the most amazing chip/veggie dip ever.  I recently ordered some and my spices came with a wonderful magazine. Although it featured recipes using Penzeys spices only, I was able to modify some of them to get some fabulous results.  In the spirit of eating healthy, this was a wonderful spring orzo that can be serve both warm or cold.

Tuscan Grilled Vegetables with Orzo
Source:  Modified from Penzeys Magazine, Summer 2012
Serves:  4 servings

1/2 cup orzo, cooked al dente
1 red bell pepper,  sliced into one inch cubes
1 small zucchini, sliced into one inch cubes
1 shallot, finely diced
1 garlic clove, minced
8 grape tomatoes, halved
2 teaspoons olive oil
2 tablespoon butter
1 tsp Italian seasoning herb mix (any variety - I used a feisty Tuscan seasoning mix I bought at the farmers market) or 1 tsp Penzeys Tuscan Sunset
1/4 cup almond slices or pine nuts
2 tablespoons Parmesan cheese
salt and pepper to taste

Toss zucchini and bell pepper in 1 tsp of olive oil, salt and pepper, and 1/4 tsp Italian seasoning.  Vegetables can either be cooked and charred on the grill or in the oven. If you cook them in the oven then cook the bell peppers for 4 minutes at 400 degrees then add zucchini. Cook another 4 minutes then switch the oven to low broil for another three minutes.  Remove and allow vegetables to cool. 

In a skillet, heat 1 tablespoon of butter.  Add nuts and allow to brown for 5 minutes stirring frequently.  Remove nuts and set aside.

Add one tablespoon butter and 1 tsp olive oil and heat in saucepan.  Add garlic and onion and saute until translucent.  Add remaining Italian seasoning and mix well.  Add orzo, grilled vegetables, and grape tomatoes.  Mix and serve with fresh Parmesan cheese sprinkled on top.  Orzo can also be chilled and served the next day. 

Rating:
Miss J, 9 out of 10
Moe, 10 out of 10

- Miss J

Portabella Mushroom Stuffed wtih Spinach and Cranberries

Moe and I have been traveling like crazy so cooking hasn't been much of an option. However, now that we are back stateside, I am excited to hit the kitchen again. If you like mushrooms, portabella mushrooms are a create way to liven up a meal.  They are super easy and you can just throw them on the grill.  They can really be stuffed with anything that you have laying around in your fridge. Hope you like it!

Portabella Mushroom Stuffed with Spinach and Cranberries
Source:  Miss J Original
Serves: 2

2 portabella mushrooms
1 cup spinach (stems removed)
1/2 cup fresh breadcrumbs
1 tsp butter
1/2 onion, diced finely
1 garlic clove
2 tablespoons cranberries
2 slices of provolone cheese (any type of cheese will work)
1 teaspoon water

Marinade
1 tsp balsamic vinegar
2 tsp olive oil
(salad dressing ratio is 1:3, but for marinades I prefer 1:2)
fresh ground pepper


Remove stems of portabella mushrooms. Scrap out gills to remove grit. This is an optional step. I never used to remove the gills until my friend mentioned it to me. It definitely makes for a much cleaner dish if you remove them. Be careful to not break the mushroom when you remove them.

Mix marinade ingredients together and place in a ziplock bag.  Place mushroom caps in bag and marinade for 15-20 minutes. 

While mushrooms marinade, prepare stuffing.  In a skillet, heat up butter.  Add onions and garlic and saute until translucent. Add cranberries and heat until softened. Add breadcrumbs and saute until crisp.  Remove breadcrumbs and set aside.  Add one teaspoon of water to skillet and spinach, cook until spinach is wilted.  Combine with breadcrumbs and set aside.

Once mushrooms are done marinating, remove the caps from bag and set on a plate.  Mix together bread crumbs mixture and spinach.  Fill caps with stuffing mixture.  Place one slice of cheese over each mushroom.  Cook on medium grill for 10 minutes or until done. 

Enjoy!

Ratings:
Miss J, 8 out of 10
Moe, 8 out of 10

- Miss J

Spinach Salad with a Pineapple Balsamic Vinaigrette

On my quest to make my own salad dressing, I have become obsessed with buying different types of olive oils and balsamic vinegars.  My last shopping trip, I bought a pineapple balsamic vinegar that would be a perfect base for salad dressings. With this salad dressing, I decided against using yogurt so I could leave it out on the counter for several days without it going bad.  This is such an easy recipe that makes any salad combination awesome!

Spinach Salad with a Pineapple Balsamic Vinaigrette
Source:  Miss J Original
Serves:  1 cup (8 servings)

Spinach
Avocado
Bacon, cooked and crumbled
Parmesan cheese

Dressing:
1/4 cup pineapple balsamic vinegar
2/3 - 3/4 cup olive oil (depending on preference - you can always add more)
1 garlic clove minced
1 shallot, minced
salt and pepper to taste

Whisk together all ingredients.  Taste to see if you have desired mixture of oil and vinegar.  Allow flavors to meld for 15 minutes before serving.  Toss salad in dressing and serve immediately. 

Ratings:
Miss J,  10 out of 10
Moe, 10 out of 10

- Miss J

Roasted Broccoli

As much as I try to be healthy, I have fallen into a rut for healthy eating.  Whenever this happens, I have two things I do to get back on track....

#1) Go shopping - All I have to do is try on a few pieces of clothing that don't fit and I go off the deep end.  Diet starts immediately.


#2)  Go grocery shopping - I create rules and am only allowed to buy healthy things (minimal frozen products, mostly fruits and vegetables).  The only junk food I buy is one dark chocolate bar which I freeze and keep as backup. 

Now that both things have been accomplished, I officially am back on wagon again.  Tonight was roasted broccoli.  Although it sounds pretty bland, I have figured out how to make this into a wonderful side dish that has both crunch and a bit of sweetness. 

Roasted Broccoli
Source:  Miss J Original
Serves:  4 small servings or 2 large servings

1 head broccoli
1 tsp olive oil
1 tsp water
1/8 tsp cranberry - pear vinaigrette
1/2 tsp brown sugar
pepper

Preheat oven to 400 degrees.  Wash and cut broccoli into small florets.  In a bowl, whisk together the last five ingredients.  Add broccoli to the bowl and mix together.  Place broccoli in a baking dish and discard any extra olive oil mixture.  Bake in the oven for 15 minutes or until desired doneness.  You want the broccoli to be crunchy and golden on the edges. 

Miss J - 8 out of 10
Moe, unrated (we'd be waiting all day on a rating from him!)

- Miss J

Black Bean, Corn, and Lentil Salsa

True confessions.  With Moe being on night float for the last month or so, I have secretly become addicted to the show, Bones.  This would be fine if it wasn't a well established show and just started its 7th season.  Each season is about 20 episodes.  I'm on season six.  Yes, do the math.  It is over 100 episodes.  Bottom line, I swore to Moe I was finishing the sixth season on netflix tonight and then was going to read a book tomorrow to counteract the loss of brain cells that I've had from being glued to the television.  I originally told Moe I'd stop watching once Bones and Seeley get together (aka... have sex), but it is taking FOREVER (I mean I'm on season 6, episode 18 and still no action.... really?!  Just get it over with)!.   Anyways, I was at Trader Joe's today and the free sampling was a lentil salsa.  Although it wasn't the most appeasing on the eye, it was delightful.  I bought it as a snack for my Bones season six marathon :)

Black Bean, Corn, and Lentil Salsa
Source:  Trader Joes Recipe
Serves:  4-6 servings

1 package Trader Joe Black Bean and Roasted Corn Salsa
1 package Trader Joe Steamed Lentils
1 bag Baked Tostitos Tortilla Scoops

Boil a pot of water over the stove.  Drop the unopened bag of lentils into the boiling water and cook for 6 minutes. Meanwhile, pour salsa into a mixing bowl.  When lentils are done, open bag and pour half the mixture into mixing bowl. Put the remaining lentils in a left over dish and save for a later use.  Serve immediately with tortilla chips. 

Ratings:
Miss J - 9 out of 10
Moe, unrated

- Miss J

Roasted Sweet Potatoes

Sometimes when I eat sweet potatoes I feel like I am cheating by eating dessert before dinner.  This recipe uses honey and cinnamon so it is a nice contrast to the traditional side dish.  Ready in 20 minutes with minimal prep work, this is an easy side dish for a week night meal.

Roasted Sweet Potatoes
Source:  Miss J Original
Serves:  2 servings

2 cups sweet potatoes, peeled and cubed
1 tablespoon honey
1 tsp cinnamon
1/2 tsp olive oil
pepper

Preheat oven to 375 degrees.  Spray the baking dish with cooking spray.  In a bowl, mix olive oil, honey, cinnamon and sweet potatoes.  Toss together well, coating the sweet potatoes.  Pour into baking dish and place in oven for 20 minutes until tender.  Serve immediately.

Ratings:
Miss J, 8 out of 10
Moe, 8 out of 10

- Miss J

The Ultimate Guacamole

I have become obsessed with avocado lately. Not the healthiest choice, but it could be worse.  I have been trying to perfect my guacamole recipe and with this last round, I have to say that I think this is it.  I got the idea for adding roasted corn from California Pizza kitchen which had white corn and black beans. Moe hates black beans so I kept those out, but roasting the corn added a wonderful smoky flavor to the guacamole.  I hope you like it!

The Ultimate Guacamole
Serves: 4 servings
Source: Miss J Original

1 avocado
2 tablespoons onion, finely chopped
1/2 tsp cayenne pepper
1 tsp lime juice
1/4 cup roasted yellow corn
4 small pearl heirloom tomatoes, seeded and diced
salt and pepper to taste

Remove pit from avocado and discard skin.  Mix all remaining ingredients together in a bowl.  Serve immediately with tortilla chips. 

Ratings:
Miss J, 10 out of 10
Moe, 10 out of 10

- Miss J

Homemade Baked Fries

I love fries.  Specifically McDonald's fries.  However, in the interest of eating healthy, I attempted to find a good subsitute.  These fries are baked so that puts them on the semi-healthy category.  The cayenne pepper adds a nice kick so there is no need to use ketchup (although it was difficult to convince Moe of this as he sees fries and has an automatic response to drown them in ketchup and mustard... yes mustard which is gross). I left the fries in the oven a bit longer than the recipe called for as I like mine super crispy.  

Oven Baked Fries
Source:  Modified from Weight Watchers Online
Serves: 2 servings

2 large Idaho potatoes
olive oil
cayenne pepper
salt and pepper
cooking spray

Preheat oven to 400 degrees.  Slice potatoes long ways into 16 slices (8 slices per potato).  Toss with olive oil, salt, pepper, and cayenne pepper.  Coat a baking pan with cooking spray.  Arrange slices on baking sheet.

Bake in the oven for 20 minutes.  Remove and flip slices.  Place back in the oven for 10 minutes or until desired doneness.  Remove and serve immediately. 

Ratings:
Miss J, 9 out of 10
Moe, 10 out of 10

- Miss J

Brussels Sprouts Casserole

For those of you that are not brussels sprouts fans, I encourage you to be daring and try this recipe.  I absolutely love it!  I almost ate the entire casserole in one sitting.  Moe is not a fan of this vegetable BUT he said they were still good (in a tolerable way).  He compares his hate for brussels sprouts to my hate of pickles but I think he is being a bit dramatic. I mean no one can hate something as much as I hate pickles. Anyways, this is a great recipe, especially if you have kids and want to try to trick them into eating this vegetable! 

Brussels Sprouts Casserole
Source:  Miss J Original
Serves:  4 servings

15 brussels sprouts, halved
1/2 cup heavy whipping cream
1/2 cup of panko
2 tablespoons Parmesan cheese, grated
1 shallot, finely chopped
1 chopped garlic clove
1 tsp sage
1 tsp parsley, fresh
1 tablespoon olive oil
salt and pepper

Preheat oven to 375 degrees.  Boil a pot of water and blanch brussels sprouts for 3 minutes.  Remove and set aside.  In a skillet, heat olive oil in a skillet.  Add onion and garlic to the skillet.  Cook until onions are translucent.  Move garlic and onions to the edge of the pan to be sure that they don't burn.  In the middle of the pan, place brussels sprouts halves face down and brown slightly.  Remove from pan and arrange in the bottom of a small casserole dish. 

Add whipping cream and sage to the skillet and mix in with the onions and garlic.  Once the cream sauce has thickened, pour over the the brussels sprouts in the baking dish.  Place in oven and cook for 30 minutes. While the casserole is baking, mix panko, parsley, and Parmesan in a small bowl.

Remove casserole and top with panko mixture.  Place back in oven and cook for 15 minutes until golden browned and hot and bubbly.  Serve immediately.

Ratings:
Miss J, 9 out of 10
Moe, 7 out of 10 (he hates brussels sprouts so pretty good for a hater)

- Miss J

Smahed Potatoes with Garlic

This is a great side to make when your main dish is taking up a large portion of your time.  You can boil the potatoes ahead of time and just smash them and throw them in the oven 15-20 minuets before you are ready to serve.  Bon Appetite!



Smashed Potatoes with Garlic
Source:  Modified from http://www.bonappetit.com/
Serves:  6 servings

2 lbs of gold potatoes (approximately 2-3 per person)
4 garlic cloves, minced
1/2 stick of butter
1 shallot
olive oil
rosemary, fresh if possible
salt and pepper to taste

Fill a pot with cold water.  Place potatoes in water and bring to a boil.  Cook until tender.  It should break apart with a fork but be careful not to over cook as you want them to remain whole as you remove them from the pan.  Place on a plate lined with a scott towel so they can dry out.  Once potatoes are cool, arrange on a baking sheet.

Preheat oven to 425 degrees.  In a skillet on the oven, heat butter and add garlic and shallots.  Cook until onions are translucent.  Stir in rosemary. 

On the baking sheet, smash each potato with your hand or a masher.  You want it to break open but not crumble apart.

Baste potatoes with garlic butter mixture.  Pour excess mixture over the potatoes. 

Place in oven and cook for about 15 - 20 minutes or until potatoes are golden brown and crisp.  If need be, put them under the broiler for a few minutes to make them extra crispy before serving.  Top with salt and pepper to taste.  Enjoy!

Ratings:
Miss J, 8 out of 10
Moe, 9 out of 10

- Miss J

Homemade Green Bean Casserole

I have been making green bean casserole for as long as I can remember.  However, over Thanksgiving, I learned how to make HOMEMADE green bean casserole.  The difference..... fresh green beans, made from scratch mushroom soup, and the best part.... fried shallots to top it off!  My sister-in-law, Hannah, had a wonderful recipe so I took mental notes and looked up the missing pieces when I got home. I found a recipe by Martha Stewart that was very similar so I used that as my guide.  I must say that now that I have crossed over, I will never use canned green beans again!

Homemade Green Bean Casserole
Source:  Adapted from Martha Stewart
Serves:  8 servings

1 1/2 lbs fresh green beans
2 tablespoons butter
1 small onion, chopped finely
6 shallots
1 cup flour
1 lb portabella mushrooms, sliced
2 cups of milk
1 pinch ground nutmeg
Canola oil (2 cups more or less)

Rinse green beans.  Trim ends and break into 2 inch pieces. Store in cold ice water until ready to blanch.

In a large skillet or saucepan, heat butter.  Add chopped onion to the pan and saute until they begin to soften.  Add mushrooms and milk to the pan.  Simmer on low to medium heat as flavors meld.  Add pinch of nutmeg and salt and pepper to taste.  If sauce does not thicken, add a thickening agent (flour mixed with a bit of water).  Once sauce is done, set aside to cool.

Boil a pot of water.  Blanch green beans for 4 minutes.  Remove and rinse with cold water.  Set aside.

Heat canola oil in a medium sized skillet.  While oil is heating, slice shallots cross ways and coat with flour. 

Once oil is hot (test with a drop of water - should sizzle slightly), drop in one floured shallot to test.  It should bubble but not instantly burn.  Once you have had one successful shallot, remove onto a baking sheet lined with a paper towel.  Fry the remaining shallots in batches.  Remove from pan using a skimmer and lightly placing on paper towel. 

Once cool, store in an air tight container until ready to use. 

Preheat oven to 400 degrees.  In a mixing bowl, combine mushroom soup and green beans. Toss well and spread into a 9 x 13 baking dish.  Place into oven and cook for 15 minutes or until hot and bubbly. 

Remove from oven and let cool for 1-2 minutes.  Before serving, add shallots to the top of the casserole.  Enjoy!

Notes:  The majority of this can be done the day ahead.  The shallots can be fried and stored in an air tight container until ready to use. The green beans can be cleaned, trimmed, and cut to be about 2 inches in length.  You can blanch them and then let them cool before storing them in the fridge overnight.  The mushroom sauce can also be made the night before, cooled, and then stored in the fridge.  Assemble everything together and increase cooking time to about 20-25 minutes until hot and bubbly. 

Ratings:
Miss J, 10 out of 10
Moe, 8 of 10 (he says he likes the canned green beans better - I disagree)

- Miss J

Walnut Apple Salad with a Homemade Poppy Seed Dressing

While my parents were visiting a few weeks ago, we stumbled into an olive oil and vinegar store in St. Charles called Di Olivas.  You can walk around and taste the various flavors.  Once you land on what you want to purchase, the bottle is poured in front of you and sealed off with a cork.  I decided to get the cranberry pear balsamic vinegar and my mom got the avocado olive oil.  This recipe was my first use of the purchase.  Based on the outcome, I will definitely be making a stop back for some other types in the near future. 

Walnut Apple Salad with a Homemade Poppy Seed Dressing
Source:  Miss J Original
Serves:  2 servings with extra salad dressing to keep

Spring mixed green leaves
1 apple, cored and diced into cubes
dried cranberries (or raisins)
walnuts, toasted
Prairie Breeze Cheese (Milton Creamery)

Dressing
1/8 cup cranberry, pear balsamic vinegar (Di Olivas)
2 tablespoons of olive oil
1 tablespoon of fat free sour cream
1/8 tsp poppy seeds
salt and pepper to taste

Whisk together salad dressing ingredients until mixed very well.  Toss all the salad ingredients together in a bowl.  Toss salad dressing and salad ingredients together and serve immediately. 

Ratings:
Miss J, 10 out of 10
Moe, 9 out of 10

- Miss J

Brussels Sprouts with a Balsamic Drizzle

Brussels sprouts seem to be a hated vegetables.  I know they smell when they are cooking but if you can get over that, they are a wonderful deviation from the traditional vegetable side dishes.  They are easy to cook and extremely filling.  For those of you that don't know, brussels sprouts are actually a wild cabbage AND are an excellent source of vitamin C.  This is a basic recipe that is quick and easy to throw together for a weeknight meal. 

Brussels Sprouts with a Balsamic Drizzle
Source:  Miss J Original
Serves:  4 (5 sprouts per serving - since cut in half these are big portions so may want to adjust down)

20 brussels sprouts, raw
olive oil
balsamic vinegar of Modena (syrup)
salt and pepper

Preheat oven to 400 degrees. Slice brussels sprouts in half. Toss sprouts in a little bit of olive oil and arrange on a baking pan with cut side down.  Sprinkle with salt and pepper.  Bake in oven for 10-15 minutes until slightly browned.  Remove from oven.  Plate and drizzle with balsamic syrup.  

Note:  If you over cook brussels sprouts they become very very bitter.  They are supposed to be crunchy so pull them from the oven right before you think they are actually done.    

- Miss J

Ratings:
Miss J, 8 out of 10
Moe, 7 out of 10 (He is not a fan of brussels sprouts but I'm slowly working on it. A year ago this would have been rated a 2)

Creamy Garlic Mashed Potatoes

One of my favorite foods is mashed potatoes.  I think I could eat them for every meal if I had a choice.  I have spent many years perfecting my mashed potatoes approach and finally can say that I think I have it down.  I don't have an "official" recipe but I tried to make mental note as I prepared them this last time.  Although I would love to say that they are low-fat, there is no real way to make them creamy and fluffy without the addition of butter :)

Creamy Garlic Mashed Potatoes
Source:  Miss J Original
Serves:  8-10 people

3-4 lb bag of russet potatoes
2 stick of butter, melted (minimum 1 stick, maximum 2 sticks)
1- 2 cup of milk, low fat, warmed
1 package of cream cheese
3 garlic cloves
1 1/2 cups of chopped onion, finely diced
2 tablespoons of parsley, freshly chopped
salt and pepper to taste

Set cream cheese on the counter to soften and bring to room temperature.  Rinse and peel russet potatoes.

Chop potatoes into about two inch by two inch cubes and place in stock pot filled with cold water.  Salt the water and place on stove top.  Bring water to a boil.  Boil stirring occasionally until potatoes are tender and break apart easily with a fork.  

While potatoes are cooking, chop onions and garlic and set aside.  In a skillet, melt butter over medium heat.  Add onions and garlic and saute until onions are translucent. 

Once potatoes are done cooking, strain them and place them in a kitchen aid mixing bowl.  You will have to mix them in two batches depending on how much you are cooking.  In the first batch, add half of butter, garlic mixture, 1/2 of the cream cheese package, and 1 tablespoon of parsley.  Add half a cup of milk (more or less) to get the desired consistency. Add salt and pepper to taste.  

Remove from the mixing bowl and place in a glass serving dish.  Place in microwave to keep warm while you make the second batch of potatoes.  If you are not serving immediately, heat in the microwave with a bit more butter to keep moisture. 

Ratings:

Miss J, 10 out 10

Moe, 9 out 10 

- Miss J