In our home, you will never hear me begging our boys to eat brussels sprouts. Brussels Sprouts are a favorite and enjoyed often. For me, this is simplest way to make tasty, little sprouts. Add them as any side dish. Get creative and add bacon! Sing and Dance- Amanda
24 Brussels Sprouts, cleaned, and halved lengthwise
2 T Olive Oil
2 T unsalted butter
5 Garlic cloves, crushed
Salt and Pepper, to taste
Freshly grated Parmesan Cheese
In a large shallow pan, over medium heat, melt the butter with the olive oil. Let the butter bubble a little then add the garlic cloves and cook until they turn a light browned.
Remove the garlic cloves from oil. Discard garlic. Turn the heat to low.
Place each brussels sprout cut-side down on the pan. Simmer covered for about 10-12 minutes or until the brussels sprouts are nicely browned (cut-side) and tender when pierced.
Place on a serving platter. Season with salt and pepper. If you are feeling crazy, add shredded Parmesan cheese.
Okay, let me just be really honest here. This is not a gourmet recipe. It’s really just a silly little salad that we seem to throw into the mix when we make Mr. Fuller’s “Dr. Pepper Burgers.” Let’s get real, it has Ramen noodles in it. BUT I have had several friends request that it is on the blog so they have the recipe right here. To please those people, you know who you are, I’m adding it to the blog.
You can always jazz it up with grilled chicken. Again, let’s not judge me by this recipe and the use of Ramen. Enjoy or Discard! -Amanda
Asian Coleslaw Salad
1- 15 oz bag coleslaw
2 pkgs. Beef Ramen Noodles
1 cup almonds, sliced
1 cup sunflower seeds
1 bunch green onions, chopped
1 cup olive oil
1/2 cup sugar
1/3 cup white vinegar
Crush up uncooked Ramen noodles. Put the seasoning to the side to be used in the dressing.
Toast almonds, broken noodles, & sunflower seeds at 350 degrees for 8 minutes.
Toss coleslaw and chopped green onions. Mix olive oil, vinegar, sugar, and Ramen seasonings.
Toss dressing with salad. Add Ramen noodles, seeds, and almonds.
I make this salad the day of serving. The next day, after everything is mixed, the noodles get a little soggy. BUT I have known some that love it that way too. YOLO over that.
The man of this house LOVES Brussels sprouts. Little does he know the amazing nutrition that is served up every time he eats these little buds. Crazy amounts of vitamins C and K. High five for Brussels sprouts! This creation was a perfect side dish and will be a regular addition to family dinners. They take just a little extra work and it totally pays off with presentation. Turn the blah side dish into a Bravo! Get to stuffing- Amanda
Don’t Judge by the Picture
Stuffed Brussels Sprouts
15 very large Brussels Sprouts (think…I’m going to stuff these babies!)
1 c Skim Milk Ricotta
1 c shredded parmesan
1/2 c panko bread crumbs
3 cloves garlic, minced
1 T dried Thyme
1 T dried Basil
1 t dried Marjoram
1 t dried Sage
1 t sea salt
a pinch of pepper
1 T Olive Oil
Wash your Brussels sprouts. Trim the ends and cut into halves. In a large pot, bring water to a boil and add your sprouts. Let them cook for 2 minutes, remove, and let them cool.
Now you need to core your spouts. Simply take a scoop out of the middle leaving a good shell. Finely chop the cored Brussels sprout pieces. In a skillet, add olive oil, finely chopped cored Brussels sprouts, and minced garlic. Cook until the chopped sprouts are tender.
Mix sprout and garlic mixture along with ricotta, panko, parmesan cheese, salt, and herbs.
Line your baking sheet with parchment paper.
Using a small spoon, fill in the Brussels sprouts with the stuffing. Please over fill them. Place on your baking sheet.
Bake the stuffed Brussels sprouts for 20 minutes at 400 degrees. (or until the caps are crispy and browned.)
The quest was to create a roasted pear. Chris loves roasted pears. Then to add all the deliciousness of goat cheese, pine nuts, honey, and rosemary… Stop It! Roasted Pears are the perfect addition to any upcoming festivity. But please treat yourself to this yumminess whether you have a party or not. You deserve it! -Amanda
Roasted Pears with Goat Cheese and Pine Nuts
2 pears, ripe but firm
3.5 oz goat cheese, crumbled
3/4 oz pine nuts
1 sprig rosemary, chopped
2 T honey
2 T butter
Wash the pears, slice them lengthwise into halves. With a small sharp paring knife and a spoon remove the core and seeds from each pear, leaving a round well for the filling.
Heat the butter in a skillet and brown the pears, skin side down, on low heat for about 10 minutes
Preheat your oven at 350 degrees.
Place the pears in a ovenproof dish and pour the cooking butter on top. Add half a cup of water in the ovenproof dish. Bake 10 minutes.
Meanwhile, gently toss the goat cheese with the pine nuts and the rosemary in a small bowl.
Remove the pears from the oven. Divide the mixture among the pears, mounding it on top of the indentation. Spoon 1/2 tablespoon of honey on top of each pear. Bake pears again for another 10 minutes. Serve immediately.
Why yes, I know it comes in a can! So does shrimp but that does not mean it’s okay to serve. Freshly made cranberry sauce makes the whole meal come together. It was simple and a hit on our Thanksgiving table. I predict this little number will be a regular with turkey in the Fuller home. Chunk the Can!-Amanda
1 1/2 cups sugar
3/4 cup fresh orange juice (about 3 oranges)
1/2 t ground cinnamon
1/4 t ground ginger
Dash of ground cloves
1 (12-ounce) package fresh cranberries
1 T grated orange rind
Combine first 6 ingredients in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; cook 12 minutes or until cranberries pop. Remove from heat; stir in rind. Cool completely. Serve chilled or at room temperature.
We all know the dish. It is a staple at church potlucks, in cookbooks, and family gatherings. Let’s change it up a little. Add in quinoa instead of rice. You still get the same creamy-yummy texture without all those carbs. This is a perfect side dish to all to your upcoming festivities.
Broccoli Quinoa Casserole
1- 10 oz can condensed Cream of Broccoli soup
1/3 cup light mayonnaise
2 T milk
1 1/4 cups shredded cheddar cheese
1/2 t Splenda
1/4 t black pepper
2 cups cooked broccoli
1 1/2 cups COOKED quinoa (below)
Freshly grated Parmesan cheese
To cook quinoa:
3/4 cup quinoa
1 1/2 cups water
1/3 t salt
Rinse quinoa in a fine sieve until water runs clear. In a small saucepan combine the quinoa, water, and salt. Bring to a boil over high heat. Reduce heat to low and cover. Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible. Fluff with a fork.
Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray.
In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, and pepper until well mixed. Stir in the quinoa and broccoli.
Spoon mixture into prepared casserole. Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden. Makes 8 generous 1/2-cup servings.
Thanksgiving is right around the corner. On most dinner tables you will find sweet potatoes. Yes, many folks cover them with marshmallows and brown sugar. If that is your tradition, get all over it. We wanted to find a healthy alternative to the typical sweet potato dish. Chipotle Smashed Sweet Potatoes give a nice blend of savory with a kick. This will become a regular side dish in our home. Enjoy! -Amanda
Chipotle Smashed Sweet Potatoes
2 large sweet potatoes, peeled and cubed
3 T unsalted butter
1 whole canned chipotle pepper in adobo sauce, chopped (save rest for later)
1 t adobo sauce from can of peppers
1/2 t salt
Put cubed potatoes into vegetable steamer. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt. Continue mashing to combine. Serve immediately.