Spicy Roasted Brussel Sprouts

 

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Spicy Roasted Brussel Sprouts

Adding some red pepper flakes gives this dish that added kick.

Course Side Dish
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

  • 1 1lb. bag brussel sprouts
  • 2-3 tbsp olive oil, extra virgin or organic refined coconut oil melted
  • 1/2 tsp kosher salt
  • 1/4 tsp black fresh pepper
  • 1-2 tbsp shallots, chopped
  • 1/4 tsp red pepper flakes
  • 1 tsp balsamic vinegar reduction optional

Instructions

  1. Pre-heat oven to 400 degrees. 

    Wash brussel drain off excess water, pat dry with paper towel and cut burssel sprouts in half. 

    Add brussel sprouts, shallots, salt, pepper and red pepper flakes on to a sheet pan or cookie sheet add the olive oil and mix well then spread out evenly on to the sheet pan, do not over-crowd the pan and bake for about 20 minutes or until fork tender and a little crisp but not burnt. 

    Drizzle the balsamic vinegar reduction and serve immediately and enjoy.

Recipe Notes

*Be sure to check and shake your brussel sprouts in the pan or stir gently with a wooden spoon every 5 minutes so they cook evenly and do not burn.


Spicy Roasted Brussel Sprouts
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Rating: 5
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Spicy Roasted Brussel Sprouts
Votes: 3
Rating: 5
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Roasted whole Brussels Sprouts with Bacon

 

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Roasted whole Brussel Sprouts with Bacon

This is such a savory dish the balsamic vinegar added on the end takes this dish to another level.
Course Side Dish
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 people
Author Deborah Chapman

Ingredients

  • 1 2 lb. bag brussel sprouts or 2 16 ounce buckets
  • 2-3 tbsp olive oil, extra virgin or organic refined coconut oil
  • 2 tsp kosher salt
  • 1/2 tsp black fresh pepper
  • 2 tbsp shallots, chopped
  • 4-5 slices oven cooked bacon chopped
  • 2-3 tbsp white balsamic vinegar

Instructions

  1. Pre-heat oven to 400 degrees. 

    Wash brussel sprouts and drain off excess water, pat dry with paper towel, add brussel sprouts whole to the pan and drizzle with olive oil and add the shallots, salt, pepper and mix evenly.  

    Using 2 sheet pans or cookie sheets spread out evenly on to the sheet pan, do not over-crowd the pan and bake for about 30-40 minutes or until fork tender and a little crisp but not burnt. Add the cooked chopped bacon and the balsamic vinegar and mix well, serve and enjoy. 


Recipe Notes

*Be sure to check and shake your brussel sprouts in the pan or stir gently with a wooden spoon every 10 minutes so they cook evenly and do not burn. 

 

 

Shrimp Lo Mien My Way

 

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Shrimp Lo Mien My Way

This is such an easy and simple recipe and once you make this dish you will never want to buy take out again. You can make this dish so many ways by adding different vegetables or ingredients such as frozen green peas, shredded carrots, scramble eggs or mushrooms this is a versatile dish.
Course Main Dish, Side Dish
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Deborah Chapman

Ingredients

  • 1 1/2 lb large or extra large shirmps deveined I used extra large chopped into 3 to 4 pieces
  • 1/2 tsp fresh black peper
  • 1/2 tsp kosher salt
  • 1/2 tsp graulated garlic
  • 1 bag lo mein in the frozen deparment at your asian fruit stand or market
  • 4 tbsp olive oil divided extra virgin
  • 1 red onion, med chopped roughly
  • 3-4 scalions stalks chopped
  • 3 garlic cloves chopped
  • 1 cup bok choy chopped
  • 1/4 tsp red pepper flakes
  • 2 cups fresh broccoli florets blanched for 3 minutes in the iced bath
  • 3 tbsp soy sauce low sodium
  • 3 tbsp sitr fry sauce I used kikomen
  • 1-2 tsp fish sauce I used two
  • 3 tbs fresh parsley garnish

Recipe Notes

In a medium size pot bring water to a boil and salt the water.  In the mean time devein shrimp rinse let drain then season them with the next 3 ingredients and set aside in a bowl.

 

In a large wok or skillet on medium heat add 2 tbsp of the olive oil and add the the chopped onions, scallions, bok choy and stir for about 3 minutes then add the garlic and red pepper flakes, careful not to burn the garlic stirring constantly not to let the ingredients stick to the wok, once onions is translucent remove the ingredients and set aside in a bowl.

 

Add the broccoli florets to the water and boil for about 3 minutes then remove and place in a bowl of ice water to stop the cooking process.  Once cooled, drain and set aside. In the mean time add the frozen Lo mien to the boiling water and let cook for about 6 to 8 minutes until aldente' do not over cook the noodles.

 

Once noodles are cooked using kitchen shears cut the lo mien into halves careful not to burn your fingers, they are long so randomly cut into halves then drain immediately and set aside.

Add to the wok the remaining 2 tbsp of the olive oil, add the deveined shrimps and cook 2-3 minutes they will continue to cook as you add the sautéed onions, garlic and bok choy, (stirring constantly) add the broccoli, the soy sauce, stir fry sauce, fish sauce and the lo mien noodles using a tong to incorporate all the ingredients.  Garnish with the fresh parsley and serve immediately or keep warm until ready to serve.

 

*This dish requires constant stirring it is a quickly made dish so pay attention to the dish while in the wok, if you feel you may need to add more olive oil just so it does not stick add about 1-2 teaspoons more, you don't want the food to stick to the wok or skillet.

 

 

Basil Tomato Soup

This is such a delicious and simple soup with just a few ingredients.  This soup was made in no time at all and it is great for a light meal on a cold day.

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Basil Tomato Soup

Comforting and light
Course Main Dish, Side Dish
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5 people

Ingredients

  • 2 tbsp olive oil
  • 1 onion sm chopped
  • 1 garlic clove chopped
  • 1 28 oz can whole tomatoes
  • 2 tbsp tomato paste
  • 1/4 tsp chicken base
  • 1/2 cup heavy cream
  • 2-3 tbsp basil fresh choppped extra for garanish
  • 2 tbsp parsley fresh chopped
  • 1-2 tbsp sugar
  • 2-3 tsp salt to taste
  • 1 tsp fresh black pepper
  • 2 tsp Parmesan cheese fresh grated for garnish

Recipe Notes

  • In a medium pot or 5 quart soup pot add 2 tbs of the olive oil on medium heat once hot add the onions and sautée, stir for about 3 minutes or until translucent, add the garlic and continue to stir and careful not to burn the garlic for about 1 minute.
  • Add the can of crush tomatoes and the next 6 ingredients and stir until heated.
  • Once everything is heated use a hand held blender and blend until a nice consistency, add your salt and pepper to taste,  cover and let simmer on low for about 10 minutes.  Once done serve and garnish with fresh parmesan cheese and basil and enjoy. This soup is great with a salad or a nice grilled cheese sandwich or you can even add homemade croutons which ever way you like this is an easy and delicious soup.
*Please try and use as many organic ingredients.  

 

cabbage

2015-08-11 15.47.41-1

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Cabbage

Sweet & Savory
Course Side Dish
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 5 people

Ingredients

  • 1 whole cabbage I use a small/med
  • 4 tbsp olive oil extra virgin, divided
  • 1 1/2 cup water
  • 1/2 cup pepsi cola
  • 3 tbsp vinegar (white) divided
  • 1 tsp bacon fat optional
  • 1 tsp chicken base
  • 1/8 tsp red pepper flakes just for a kick
  • 2 tbsp kosher salt divided
  • 1/4 tsp black pepper
  • 1 tsp sazon goya coriander & annato

Recipe Notes

Cut the cabbage in half and remove the core it is very fibrous, then cut into 1/4 and chopped  the cabbage about 1/4 inch and put into a large bowl and add the white vinegar, 1 tbsp of kosher salt and soak for about 10 minutes, I  soaked mine for 30 minutes. Rinse cabbage well. In a  5 quart pot add  2 tbsp of the olive oil and  let the oil get hot then add the chopped cabbage and stir the cabbage as you add them in batches they will wilt and and make a little water on its own. Then add the remainder of the ingredients and the reserved olive oil, salt and vinegar stir well and cover.   Cook on a medium low heat for 40 -45 minutes, I like mine with a little bite if you prefer yours to be softer then I suggest you cook them for 60 minutes. *This cabbage taste good hot, cold or room temperature it is that good.  

 
0 from 0 votes
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Cabbage

Sweet & Savory
Course Side Dish
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 5 people

Ingredients

  • 1 whole cabbage I use a small/med
  • 4 tbsp olive oil extra virgin, divided
  • 1 1/2 cup water
  • 1/2 cup pepsi cola
  • 3 tbsp vinegar (white) divided
  • 1 tsp bacon fat optional
  • 1 tsp chicken base
  • 1/8 tsp red pepper flakes just for a kick
  • 2 tbsp kosher salt divided
  • 1/4 tsp black pepper
  • 1 tsp sazon goya coriander & annato

Recipe Notes

Cut the cabbage in half and remove the core it is very fibrous, then cut into 1/4 and chopped  the cabbage about 1/4 inch and put into a large bowl and add the white vinegar, 1 tbsp of kosher salt and soak for about 10 minutes, I  soaked mine for 30 minutes. Rinse cabbage well. In a  5 quart pot add  2 tbsp of the olive oil and  let the oil get hot then add the chopped cabbage and stir the cabbage as you add them in batches they will wilt and and make a little water on its own. Then add the remainder of the ingredients and the reserved olive oil, salt and vinegar stir well and cover.   Cook on a medium low heat for 40 -45 minutes, I like mine with a little bite if you prefer yours to be softer then I suggest you cook them for 60 minutes. *This cabbage taste good hot, cold or room temperature it is that good.