BLISTERED BRUSSELS SPROUTS (Southern Living)

•     1lb fresh Brussels sprouts
•     3T  canola oil
•     3/4 t kosher salt
•     1T honey
•     1T hot water
•     1T minced garlic (about 2 cloves)
•     1T soy sauce
•     1/4 t crushed red pepper, optional

Heat a 12-in cast-iron skillet over medium-high heat 5 minutes. Trim Brussels sprouts, and cut in half or quarters. Add canola oil to skillet, and tilt skillet to evenly coat bottom. Place Brussels sprouts, cut side down, in a single layer in skillet. Cook, without stirring, 4 minutes or until browned. Sprinkle with kosher salt; stir and cook 2 more minutes. Stir together honey and hot water. Stir minced garlic, soy sauce, dried crushed red pepper, and honey mixture into Brussels sprouts.

ORANGE CHICKEN

    4 chicken breasts, cut into bite sized pieces
·    2 eggs, beaten
·    2c Panko breadcrumbs
·    1/2c all-purpose flour
·    1 1/2c orange juice, fresh squeezed
·    1/4c soy sauce, low sodium
·    3T brown sugar
·    3T Mirin
·    1 1/2T Sriracha, optional
·    3 garlic cloves, minced
·    1 1/2t fresh ginger, grated fine
·    1T cornstarch
·    toasted sesame seeds
·    green onions, snipped

1.    Preheat oven to 425*F. Spray a large rimmed baking sheet with cooking spray and set aside.
2.    Coat the chix pieces in flour.
3.    Dredge each chicken piece in the egg and then in the panko and add to the prepared baking tray. Repeat with remaining chicken. Bake for 10 minutes and turn the pieces, then continue to cook for another 10 minutes, or until chicken is done to your liking.
4.    Meanwhile, add the orange juice, soy sauce, brown sugar, mirin, sriracha, garlic and ginger to a medium saucepan. Bring to a low boil, stir occasionally, turn heat down to low. When the chicken is just about done, add the cornstarch to the orange juice mixture and bring to a boil. Heat until thickened enough to coat a spoon. Remove from the heat.
5.    In a large serving bowl add the cooked chicken and top with the orange sauce, toss lightly to coat. Sprinkle with sesame seeds and green onions and serve with steamed white rice.

VANILLA POUND CAKE

3 sticks butter, softened
1 8oz cream cheese, softened
3c sugar
2t vanilla
1/8t almond extract
6 eggs
3c flour
1t baking powder
1/2t salt


Preheat oven to 300* With a mixer, cream butter, cream cheese, sugar, vanilla, and almond extract. Beat in eggs one at a time. Sift and add flour, baking powder, and salt. Grease and flour baking pans. Bake for 70-90min until done.

SWEET COCONUT-BUTTERNUT SOUP (Super Healthy Kids)

 

3c butternut squash, peeled and cubed
3c sweet potatoes, peeled and cubed
***NOTE: You can use any combination- acorn, butterkin, pumpkin, etc For an added layer of flavor you can roast the cubes in a 400* oven for 15min before adding to soup pot.

1 onion, chopped
2c (1 can) chicken broth
1/4c butter (or coconut oil)
2c (1 can) coconut milk or whole milk
2t cinnamon
1/2t cumin (optional)
2T shredded coconut, (optional) garnish

Over med-high heat melt butter in soup pot and cook onion until soft and brown. Add squash and sweet potatoes. Saute for 2-3min. Add chicken broth and simmer covered for 1-4 hours on low. Blend until smooth with immersion blender or potato masher. Add coconut milk, cinnamon, and cumin. Cook for 30 min and serve with sprinkled coconut, if desired.

COWBOY CROCKPOT CASSEROLE (Family Fresh Meals)

• 1lb ground beef, browned
• 1 onion, diced
• 4-5 small red potatoes, sliced
• sliced mushrooms (optional)
• 1 can corn, drained
• 1 can dark red kidney beans, drained and rinsed
• 1 can diced tomatoes
• 1 can cream of mushroom soup
• salt and pepper
• 1t Mrs. Dash
• 1c shredded cheddar cheese

Put all ingredients (except cheese) into crockpot and stir. Cook on high 4hrs or low 7-8hrs. Top with cheese last 30 min of cooking time/

SPAGHETTI SQUASH AU GRATIN

Prep: 45 minutes   Cook: 30 minutes 

• 1 medium spaghetti squash
• 1 onion, diced
• 2T butter
• 3/4c plain greek yogurt or sour cream
• 2 cloves garlic, minced
• 1 1/3c sharp white cheddar cheese
• 1t salt
• 1/2t black pepper
• 1/4t nutmeg

Preheat oven to 375*.Cut squash lengthwise, scoop out seeds, and place face-down on a baking sheet with a 1/2 inch of water. Bake for 45 minutes. 

While squash is baking, caramelize onions and butter in a cast iron skillet. Cook on medium, stirring frequently, until onions are brown and caramelized. Add garlic and cook for 2-3 minutes. Stir in spices. Once the squash has cooled some and you can handle it, scrape the flesh out with a fork. Stir the greek yogurt into the onions and then add the squash and 1 cup of the cheese. Stir until combined. Top with the remaining 1/3 cup cheese and pour into a baking dish. Bake for 30 minutes. If the top isn’t browned, broil for a few minutes until the cheese is brown and bubbly.

CHOCOLATE PIE

• chocolate cookie or baked pie crust
• 3 egg yolks
• 1 1/2c sugar
• 3T cornstarch
• 1/2c cocoa powder
• 1/2t salt
• 3c milk
• 1T butter
• 1 1/2t vanilla or other extract
• 1c whipped cream

In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently. Pour mixture into a large saucepan and cook over medium heat, stirring constantly until boiling. Remove from heat. Stir in butter and vanilla extract. Cool slightly, then pour into pie crust. Refrigerate and top with whipped cream when serving.