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ROASTED BRUSSELS SPROUTS:

ROASTED BRUSSELS SPROUTS:

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For the Roasted Brussels Sprouts: Preheat oven to 425ºF

  • FRIED BRUSSELS SPROUTS:
  • 6 strips bacon
  • 1/2 pound Brussels sprouts (cleaned)
  • 1/4 cup olive oil
  • 1 lemon (zested)
  • 3 tablespoons unsalted butter
  • 2/3 cup panko bread crumbs
  • Kosher salt and freshly ground black pepper (to taste)
  • vegetable oil (for frying)
  • 1 and 1/2 pounds Brussels sprouts (cleaned, quartered)
  • Kosher salt and freshly ground black pepper (to taste)
  • LEMON VINAIGRETTE:
  • 1 tablespoon Dijon mustard
  • 1 lemon (juiced)
  • 1 tablespoon honey
  • 1 shallot (peeled, minced)
  • 1/3 cup olive oil
  • Kosher salt and freshly ground black pepper (to taste)
0/5 (0 Votes)

Breakfast: Oven Baked French Toast

Breakfast: Oven Baked French Toast

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try 1 cup light brown sugar 1/2 cup butter 2 Tbsp

  • Topping:
  • 8 Eggs
  • 1 pint Half and Half
  • 2 cups Milk
  • 2 tsp Vanilla
  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1 loaf French Bread, sliced
  • 2 cups Brown Sugar
  • 2 tsp Dark Karo Syrup
  • 3/4 cup Butter, softened
  • 1 cup chopped Nuts (Pecans, Walnuts, Almonds)
0/5 (0 Votes)

Falafel

Falafel

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Put the chickpeas in a large bowl and cover with water by about 4 inches

  • 2 cups dried chickpeas, rinsed and picked over
  • 8 scallions, from 1 bunch, coarsely chopped
  • 1/4 cup chopped fresh parsley leaves
  • 1/4 cup chopped fresh cilantro leaves
  • 4 medium garlic cloves, coarsely chopped
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • Vegetable oil, for frying
4.5/5 (2 Votes)

POT STICKER STIR-FRY

POT STICKER STIR-FRY

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USING PREPARED POT STICKERS IS A FUN WAY TO GET A RESTAURANT-STYLE STIR-FRY IN NO TIME! Nutrients per serving: Ca...

  • 1 1/2 tbsp (22 mL) canola oil
  • 24 frozen pork and vegetable pot stickers (about 1 lb/450 g)
  • 4 green onions
  • 1/2 medium red bell pepper
  • 2 carrots
  • 1 1-in. (2.5-cm) piece fresh gingerroot
  • 8 oz (250 g) ground pork
  • 2 garlic cloves, pressed
  • 8 oz (250 g) sugar snap peas, trimmed (see Cook’s Tip)
  • 1 can (8.75 oz) whole baby sweet corn, drained (about 1 cup/250 mL)
  • 1/4 cup (50 mL) reduced-sodium soy sauce
  • 2 tsp (10 mL) toasted sesame oil
  • 1 tsp (5 mL) cornstarch
4.3/5 (8 Votes)

Meat-Free Buffalo Wings W/ Ranch Dipper (RR)

Meat-Free Buffalo Wings W/ Ranch Dipper (RR)

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Pre-heat the oven to 450ºF

  • For the ranch dipper:
  • Ingredients
  • 1 cauliflower, cut into 1-inch florets
  • 2 tablespoons extra virgin olive oil (EVOO)
  • Salt
  • 1/2 cup hot sauce
  • 1 cup vegan Greek-style yogurt
  • Juice of 1/2 small lemon
  • 3 tablespoons fresh herbs (such as dill, chives and parsley), chopped
  • 1 clove garlic, finely grated
  • Salt and pepper
  • Serves 4-6
0/5 (0 Votes)

French Toast Cinnamon Roll Pull Apart Muffins

French Toast Cinnamon Roll Pull Apart Muffins

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Preheat oven to 375 degrees F

  • 2 tablespoons butter, melted
  • 1 package Pillsbury Grands Cinnamon Rolls (the regular would work find as well, but wouldn't make quite as much)
  • 2 eggs
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 1 teaspoon ground cinnamon
  • 2 tablespoons maple syrup
3.8/5 (19 Votes)

Crispy Chicken Sandwiches

Crispy Chicken Sandwiches

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Tip: store sauce in airtight container in the refrigerator

  • 6 chicken thighs (boneless, skinless)
  • 1 cup all-purpose flour
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 tablespoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 eggs (beaten)
  • 2 cups panko breadcrumbs
  • 6 English muffins (spit and toasted)
  • kosher salt and freshly ground black pepper (to taste)
  • iceberg lettuce (thinly sliced, for garnish)
  • SPECIAL SAUCE
  • 2 tablespoons ketchup
  • 1 tablespoon dijon mustard
  • 2 tablespoons sweet pickle relish
  • 1 cup mayonnaise
4.6/5 (13 Votes)

Roasted Baby Potatoes with Herbs

Roasted Baby Potatoes with Herbs

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Preheat the oven to 400 degrees F

  • 1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter), scrubbed
  • 1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter), scrubbed
  • 1 tablespoon herbes de Provence, plus extra for garnish
  • 3 cloves garlic, minced
  • 1/4 cup extra-virgin olive oil, plus extra for drizzling
  • Salt and freshly ground black pepper
  • Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-baby-potatoes-with-herbs-recipe/index.html?oc=linkback
4.6/5 (5 Votes)

Banana Breakfast Muffins

Banana Breakfast Muffins

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NUTRITIONAL INFORMATION Serving Size: 1 muffin • Calories: 106 • Fat: 0

  • 1 1/3 cup whole wheat flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1/2 tsp. cinnamon
  • 1 large egg
  • 3 ripe bananas, mashed
  • 1/2 cup applesauce, unsweetened
  • 1/4 cup raw honey
  • 1 tsp. vanilla
  • 3 Tbsp plain Greek yogurt
4.8/5 (6 Votes)

Baked Orecchiette with Easy Turkey Bolognese

Baked Orecchiette with Easy Turkey Bolognese

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Preheat oven to 375°F. Heat a Dutch oven over medium-high heat

  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 pound ground turkey (light and dark meat)
  • 1 onion, grated
  • 1 carrot, grated
  • 1 celery stalk, grated
  • 6 garlic cloves, sliced thinly
  • 3 cups marinara sauce
  • 12 fresh basil leaves, chopped
  • 1 pound orecchiette
  • 1 cup grated mozzarella
  • 1 cup grated Parmesan
4.3/5 (4 Votes)