Sautéed Brussels Sprouts

I love brussels sprouts. I will eat them all year round! I also love balsamic vinegar, I put it in a lot of things (including chili). I saw this recipe and knew I had to try it. I added shallots because I wanted to add a depth of flavor and love the sweetness of the shallots and knew it would balance out the vinegar.

Sautéed Brussels Sprouts

sauteed brussels sprouts

Ingredients

1 (10 ounce) package shredded Brussels sprouts (you can buy them at Trader Joes)
1 shallot, thinly sliced
2 tablespoons unsalted butter
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon balsamic vinegar
1 1/2 teaspoons salt
1/2 teaspoon pepper

Directions

Place 1 tablespoon of olive oil in a large (12-inch) saute pan and heat it over medium heat. Add the sliced shallots until soft and tender. Add the butter and the remaining olive oil. Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. It might look like a lot of Brussels sprouts when you add them in the pan, but just like spinach, they will cook down. Once tender, turn off the heat and stir in the balsamic vinegar, season to taste, and serve hot.

Recipe Source: http://www.foodnetwork.com/recipes/ina-garten/sauteed-shredded-brussels-sprouts.html

Loaded Sweet Potato Casserole

I took my 4 favorite ingredients and put them into 1 casserole for a delicious dish, and vuala!

Loaded Sweet Potato Casserole

loaded sweet potato casserole

Ingredients

  • 1 lb boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 2 -3 medium sweet potatoes, cut into 1/2-inch cubes
  • 1/4 cup garlic-infused olive oil (or 1/4 olive oil, and 1 tablespoon garlic powder)
  • 1/2 tablespoon rosemary
  • 1/2 tablespoon thyme
  • 1 lb shredded brussels sprouts
  • 1 cup crumbled goat cheese
  • 1 cup mozzarella cheese
  • 1 tablespoon chives

Directions

Preheat the oven to 500 degrees. Cube the sweet potatoes and add them into a bowl. Mix in the garlic olive oil, rosemary, and thyme. Roast the potatoes for 30 minutes at 500 degrees.

Meanwhile, shred the brussels sprouts. Add a tablespoon of olive oil to a pan and heat up the brussels sprouts until they become a bright green color and start to soften. Set the brussels sprouts aside and add the chicken to that same pan. Heat up the chicken until cooked through.

Once the sweet potatoes come out of the oven, reduce the oven to 350 degrees.

Now it’s time to layer up! In an oven safe casserole dish layer the chicken, sweet potatoes, and brussels sprouts. Add crumbled goat cheese on top, along with the mozzarella. Sprinkle the chives on top of the whole dish.

Bake your casserole for 15 minutes, or until the cheese has melted, at 350 degrees.

loaded sweet potato casserole-2
(I like to add a little hot sauce to my serving for extra heat. I used Sambal chili paste for the perfect bite!)

Recipe source: http://www.food.com/recipe/loaded-potato-and-buffalo-chicken-casserole-493413

Whole Grain Spaghetti With Brussels Sprouts and Mushrooms

This recipe takes a healthy vegetarian spin on your typical pasta dish. Adding my favorite brussels sprouts, and mushrooms create a yummy veggie meal! If you like brussels sprouts, this is just another great dish to use them in!

Whole Grain Spaghetti With Brussels Sprouts and Mushrooms

whole grain spaghetti with brussels sprouts and mushrooms

Ingredients

Kosher salt
1 pound whole-grain or whole wheat spaghetti
1 cup grated Pecorino Romano
1/4 cup extra-virgin olive oil
1 pound Brussels sprouts, trimmed, halved and thinly sliced (I used a food processor to chop up my brussels sprouts)
1 medium onion, finely chopped
1 pound mushrooms, such as cremini, button or shiitake, cleaned and chopped (I used a food processor for these also)
3 cloves garlic, minced
3 teaspoons kosher salt
Freshly ground black pepper
1 cup creme fraiche, at room temperature (about 8 ounces)
1/2 cup vegetable broth (I used chicken broth because I that is what I had on hand)
2 tablespoons fresh lemon juice (from 1/2 large lemon)
Zest of 1 large lemon
1/2 cup slivered almonds, toasted*

Directions

*Cook’s Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 8 to 10 minutes. Cool completely before using.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl. Toss with 1/2 cup cheese.

In a large skillet, heat the oil over medium-high heat. Add the Brussels sprouts, onions, mushrooms, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the onions are soft, 6 to 8 minutes. Add the creme fraiche, vegetable broth, lemon juice and lemon zest. Bring to a simmer and stir until the mixture forms a creamy sauce, about 2 minutes. Stir in 2 teaspoons salt and 1 teaspoon pepper.

Pour the sauce over the pasta, add the almonds and toss until coated. Sprinkle with the remaining cheese and serve.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/whole-grain-spaghetti-with-brussels-sprouts-and-mushrooms-recipe2.html

Kale and Brussels Sprouts Salad with Turkey Bacon

One of my favorite, and easiest salads to-date! I am now officially obsessed with turkey bacon. This is a must try! The best part about salads is that you can adjust the ingredients depending on your preference. I added chicken to mine (and extra turkey bacon)!

Kale and Brussels Sprouts Salad with Turkey Bacon

kale and brussels sprouts salad with turkey bacon

INGREDIENTS:

For dressing:
2 Tbs fresh lemon juice
1 Tbs dijon mustard
1 tsp finely minced shallot
1 small clove garlic, finely minced
1/8 tsp kosher salt
Pinch black pepper
1/4 c extra virgin olive oil

For salad:
2-3 c kale (approx 1/2 a bunch)
1 lb brussels sprouts, shredded using a mandolin or sharp knife
3-4 slices turkey bacon, baked and chopped (I added 6 or 7 slices)
1/4 c almonds, sliced
1/2 c Pecorino cheese, finely grated

DIRECTIONS:

Combine all dressing ingredients in a small bowl and mix. (Alternatively, I sometimes throw everything in a mini food processor and let it do the chopping.) Add in olive oil, whisking (or processing) until combined.

Mix sliced kale and shaved brussels sprouts in a large bowl. Throw in bacon, almonds, and cheese. Pour dressing over the top and toss salad until all ingredients are distributed throughout.

Note: I added chicken breast into my salad for extra protein. And as usual, I made double the amount because  this salad was just as good the day after!

Recipe Source: http://www.sugarandgrace.com/2013/05/02/kale-and-brussels-sprouts-salad-w-bacon-and-pecorino/

Sauteed Brussels Sprouts and Cabbage with Toasted Almonds and Shallots

This recipe takes my love for brussels sprouts to a whole new level! This healthy side-dish/salad is by far the tastiest! I even ate the leftovers cold the next day and it was just as good.

You can adjust the ingredients based on what you have on hand or add more of the ingredients you prefer most. As you can tell I used a lot of cabbage and brussels sprouts, and less of the almonds.

Sautéed Brussels Sprouts and Cabbage with Toasted Almonds and Shallots

brussels sprouts and cabbage salad

Ingredients

2 cups of Brussels sprouts, trimmed and sliced in half
2 cups of purple cabbage, roughly chopped
3 tablespoons of oil
¼ cup of slivered almonds
¼ cup of diced shallots
2 cloves of garlic, minced
salt and pepper

Directions

Heat 2 tablespoons of the oil in a pan oven medium-high heat. Add the Brussels sprouts. Cook the sprouts for about 10 minutes, stirring occasionally, until they start to brown.

While the sprouts are cooking, heat up the remaining 1 tablespoon of oil in a small pan over medium heat. Add the shallots. Sautee for 3-4 minutes until clear and then add in the almonds and garlic. Cook for another 3-5 minutes until everything starts to brown, but be very careful not to burn the almonds or garlic. Remove from the heat.

Once the sprouts have started to brown, add the red cabbage and continue to sauté until the cabbage is tender. Turn off the heat and add the toasted almonds and shallots. Give it a good toss and then season with salt and pepper.  Serve warm.

Serves 6-8 as a side dish

Recipe source: http://www.whatwouldcathyeat.com/2012/11/sauteed-brussels-sprouts-cabbage-with-toasted-almonds-and-shallots/

Brussels Sprout Salad

I LOVE brussels sprouts! This salad just became my most favorite salad ever. It is so easy to prepare and is a different twist on a plain green salad. I am pretty sure I turned my husband on to the beauty of brussels sprouts after this salad.

Best.Salad.Ever. Oh, and it’s a Giada recipe 🙂

Brussels Sprout Salad

brussels sprout salad

Ingredients

Dressing:
1/4 cup extra-virgin olive oil
1/4 cup freshly lemon juice (from 1 large lemon)
Kosher salt and freshly ground black pepper

Salad:
1 1/2 pounds Brussels sprouts
2 cups baby arugula
1 head Belgian endive, cut into 1/2-inch pieces
1/3 cup sliced almonds, toasted* see Tips
1/3 cup grated Pecorino Romano

Directions

Dressing: In a small bowl, whisk together the olive oil and lemon juice until combined. Season with salt and pepper, to taste.

Salad: Using a small paring knife, remove the outer leaves from the Brussels sprouts. (See tips for another use for the cores). Bring a large pot of water to a boil over medium-high heat. Add the Brussels sprout leaves and cook for 1 minute. Drain and put in a bowl of iced water, then transfer to a colander to drain. Put the Brussels sprout leaves, arugula, endive, and almonds into a large salad bowl. Add the dressing and toss together. Sprinkle with the cheese and serve.

Tips:
*To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.
*The unused core of the Brussels sprouts can be used in soups and stir-fries.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/brussels-sprout-leaf-salad-recipe.html

Brussels Sprouts Hash

The great thing about this recipe is that even though we associate a hash with breakfast, I use this recipe as a side. It combines my love of brussels sprouts with the creaminess of egg yolk into perfection. This recipe originally called for bacon or pancetta but I am not a huge fan of either so I left it out and it was just as yummy. If you like bacon as much as most people, here is the original recipe: http://foodformyfamily.com/recipes/brussels-sprouts-bacon-breakfast-hash

Brussels Sprouts Hash

Brussels sprouts hash

Ingredients

12 ounces brussels sprouts, shredded
2 cloves garlic, minced
2 shallots, minced
1 1/2 tablespoons apple cider vinegar
1 tablespoon butter
3 large eggs
salt & black pepper
1 tbsp olive oil

Directions

Thinly slice the brussels sprouts if you haven’t already bought them pre-shredded. Set aside.

Heat the olive oil to a medium to large pan over medium heat. Add the garlic and shallots and cook for 30 seconds before adding in the brussels sprouts. Stir in the apple cider vinegar. Sauté for 5 minutes until sprouts are tender. Cook until sprouts start to brown on the edges, another 3-5 minutes.

Create a slight well in the center of the pan. Add the butter in the well. Crack the eggs directly in the center and cook until the eggs are cooked through as desired (unless you like them runny like I do!). Remove from heat and serve immediately.

Before you serve, if you prefer your eggs runny, mix in the eggs so it creates a nice creamy hash.

Buffalo Chicken Quinoa with Brussels Sprouts

By far my favorite dish to eat! This is the kind of recipe I will make at least once a month if not twice. I got this recipe off a blog that someone from my high school created. She too loves food so I love her website: http://savoringourtwenties.blogspot.com/2013/07/buffalo-chicken-quinoa-w-brussels.html

So my husband loves spicy food (nothing is ever spicy enough). So the one thing I love about this recipe is that it can be a spicy or as mild as you want depending on how much buffalo sauce you use. I have learned to like things on the spicier side thanks to my husband, but this recipe tops the cake.

The recipe called for blue cheese, but I am not a fan. In fact, I absolutely LOVE goat cheese. So I substituted the blue cheese for the goat cheese. It creates that creamy texture and still helps to cool off your palate from the spiciness of the buffalo sauce. However,  if you like blue cheese, feel free to stick to that.

Buffalo Chicken Quinoa with Brussels Sprouts, Goat Cheese, and Green Onions

Buffalo Chicken Quinoa

Ingredients
1 cup quinoa
2 cups water
3/4 lb boneless, skinless, chicken breast, cut into cubes
1 cup shredded brussels sprouts
1/2 cup goat cheese crumbles
4 green onions, chopped

Dressing/”Buffalo” Sauce
1/2 cup olive oil
1/2 cup hot sauce
1 teaspoon  salt

Directions

In a medium pot, combine quinoa and water. Bring to a boil, cover, and then turn heat to low. Cook until all the water is absorbed. It usually says on the quinoa package how long to cook it until.

While the quinoa is cooking, make the buffalo sauce. In a small bowl, combine the olive oil, hot sauce, and salt. I usually use Sambal chile sauce for my  “hot sauce,” so feel free to use any hot sauce you like. Whisk to combine and set aside.

Heat a skillet over medium high heat. Add a tablespoon of olive oil and saute the brussels sprouts until they begin to soften. Place in bowl and set aside. Add chicken to same pan and saute until cooked through. Add half of sauce mix, saute for two minutes and cook the chicken for about 5 minutes or until cooked through. For me, its easier to cook the chicken whole first, then after its cooked through, cut it into cubes.

Add the chicken, green onion, brussels sprouts, along with remainder of dressing to quinoa. Mix thoroughly. If you do not like things spicy, only add a little to no more dressing and taste until you come to your desired spiciness.

Add the goat cheese and half of the green onions. Mix again and serve warm with extra goat cheese crumbles and green onions.

You can also add diced avocado to cut down on the spice as well as to add a creaminess to the dish. You can also substitute the chicken for tofu for a vegetarian twist. Or simply omit the chicken all together.

Recipe source: http://savoringourtwenties.blogspot.com/2013/07/buffalo-chicken-quinoa-w-brussels.html