Mar 4, 2015

Roasted Brussels Sprouts and Shallots with Balsamic Glaze


 An easy, delicious side dish.

These pan roasted brussels sprouts are perfectly charred, and finished with a sweet balsamic glaze. Please welcome my friend and guest author Jackie Ourman, who writes at CAFE Celiac & Allergy Friendly Epicurian. I tested these out myself while taking the photos and we LOVED this recipe!

I am slightly obsessed with Brussels sprouts. I love all of my veggies but these are definitely high up on the list. I often crisp up pancetta or bacon and then roast the sprouts in the fat. They get a little soft in order to have the rich color I like but that’s ok because I still have the crunchy bacon or pancetta to sprinkle on top.

Now that I am watching my calories, I’m forced to think a bit more creatively about how to get that delicious roasted flavor without softening the Brussels sprouts too much. In this recipe, instead of roasting them in the oven for a long time, I quickly brown the Brussels sprouts with shallots in a sauté pan and then roast them for just 10-12 minutes.

Everything comes out deliciously caramelized yet there is still a nice bite. The drizzle of balsamic glaze adds a hint of sweetness and is the perfect pairing.  I couldn’t stop eating them. I will likely double the recipe next time because this dish almost didn’t make it to the dinner table.

Mar 3, 2015

Bell Pepper and Potato Frittata


Egg frittatas are EASY and inexpensive – perfect for breakfast, lunch or dinner! This St Patricks Day Frittata is made with yukon Gold potatoes and bell peppers to create shamrocks!

Egg frittatas are my answer to an easy, inexpensive meal solution whether I'm having it for breakfast, lunch or dinner. For breakfast, I'll serve this with a side of berries or fruit. For dinner, I make a salad on the side and call it a meal!

You can literally throw anything into a frittata and call it a meal, but I thought it would be fun to make this one a St Patricks Day theme which of coarse MUST have yukon gold potatoes, and to create a shamrock design, I sliced my bell peppers into flower shapes – completely optional! This one's vegetarian, perfect if you need a meatless Monday dish idea, and it's naturally gluten-free.

I'm not sure if there's anything quite as beautiful as farm fresh eggs. A friend of mine is raising chickens in her yard and gave me some of her eggs and the colors were so beautiful I almost didn't want to crack them. The yolks are so orange, it's hard to believe I made this frittata with half egg whites.

Feb 26, 2015

Spiralized Shanghai Beef and Broccoli


Spiralized Shanghai Beef and Broccoli

Marinated sirloin steak with broccoli and spiralized broccoli noodles in a delicious hoisin sauce. This dish is out-of-this-world good, and so filling I couldn't even finish it! You NEED this in your life!

Spiralized Shanghai Beef and Broccoli

Here's the deal, you know those broccoli stems you usually throw out? Well you can spiralize them and use them in place of noodles in dishes like this easy Asian stir fry for a low-carb alternative to noodles. There's lots of spiralizers out there and I'm often asked which I use, I love my Paderno Spiralizer, it's the easiest way to make zucchini noodles, sweet potato spirals, carrot ribbons and more! If you don't have one you can also use a mandolin with a julienne blade, or buy a bag of broccoli slaw.

Spiralized Broccoli

The trick to spiralizing broccoli stems is to find the thickest ones. At least 2-inches in diameter, and cut off any pieces sticking out. Then I used my potato peeler to smooth it out. I placed the thicker end of the stem into the spikes which I found was the key to success.

This recipe was inspired by a meal I had with Phillip Chiang, the man who started the wildly popular Chinese restaurant chain PF Chang's. I got to sample their Chinese New Year menu which they are serving right now and even got to go behind the scenes and watch them cook up some dishes. Hope you enjoy, happy spiralizing!

Feb 25, 2015

Baked Chicken with Dijon and Lime


Easy weeknight dinner solution – grab some chicken, remove the skin, brush it with this Dijon-lime sauce and put it in the oven. I've been making this recipe for years using thighs until the USDA changed the calories and fat contact for thighs. Now I do this with drumsticks, you can use any parts you like.

While the chicken's cooking, grab a bag of lettuce, and top it with one of these delicious DeLallo SaladSavors® that make life so easy. These are the BEST, and come in 6 varieties with top quality ingredients. All you have to do is add some oil and vinegar, and you have an amazing salad in 5 minutes.  My favorite is the Zesty which has marinated artichokes, sun-dried tomatoes and Asiago cheese pictured below.

And because I love you ALL so much, I've teamed up with DeLallo to bring you this awesome giveaway! One lucky winner will have a chance to win all SIX SaladSavors® PLUS....


    -  One (1) copy of the Skinnytaste Cookbook
    -  One (1) Hand-Dipped Walnut Bowl (Food52 Provisions)
    -  One (1) Pair of Orange Kate Spade Earrings
    -  One (1) Journal (TOMS Marketplace)
    -  One (1) of each kind of DeLallo SaladSavors® (six total)
    -  One (1) of each kind of DeLallo Whole Wheat Pasta
    -  One (1) 16.9 oz. bottle of DeLallo Extra Virgin Olive Oil
    -  One (1) 8.5 oz. bottle of DeLallo Balsamic Vinegar
    -  One (1) 8.5 oz. bottle of DeLallo Golden Balsamic-Style Vinegar

To enter fill out the rafflecopter below. Good Luck!

a Rafflecopter giveaway

Feb 24, 2015

Petite Crust-less Quiche


Loaded with turkey kielbasa, veggies and cheese, this slimmed down quiche will not dissapoint.

I like to make these on weekends, and reheat leftovers for the week. I usually refrigerate them for up to 3 days or freeze them to reheat at a later time.

You can swap the veggies for anything you like, and the kielbasa can be swapped with ham or sausage. Two muffin sized quiches are perfectly satisfying, and to be honest, who needs the crust? If you try, let me know what you think!

Feb 23, 2015

Oven Roasted Cauliflower


Oven Roasted Cauliflower

Roasting cauliflower brings out its nuttiness flavor and caramelizes the edges. This is such an easy way to prepare it, I toss it with garlic, lemon juice and olive oil and top it with freshly grated Parmesan cheese and some lemon zest when it comes out of the oven.

I can eat a whole bowl of this for lunch, but I usually make this as a side for steaks, pork chops or chicken. An irresistible side dish, even to people who don't like cauliflower.