Lemony Brussel Sprouts & Corn

Lemony Brussel Sprouts & Corn

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Ingredients:

1 lb brussel sprouts
2 ears of corn, kernels freshly cut off of the cob
3 tbs olive oil, divided
1/2 lemons-worth of juice
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
salt & pepper

Directions:
1. In a large pan heat 1 tbs olive oil over medium-high heat. Cut brussel sprouts in half and add to pan. Sprinkle with lemon juice, cayenne pepper, garlic powder, onion powder, and generous pinches of salt & pepper.

2. Shake and stir to coat, continue to shake every so often, to enable a caramelized sear but not an over-cook on one side.

3. After about 10 minutes (adding more olive oil as needed), when brussel sprouts are browned, soft on the outside, but a bit hard n crunch on the inside, add fresh corn kernels to the pan.

4. Drizzle 1 tbs olive oil over the corn, sprinkle with more salt & pepper and stir & shake to fully mix.

5. Cook altogether for another 5 minutes, until corn is warmed through.

6. Eat it!

Soooo good. I could have eaten just these for dinner that night. This is the first time I made brussle sprouts for Jake and I was a little scared because I mean C’mon brussle spouts have GOT TO BE one of the most hated/feared vegitables on the planet. I love them and have been known the just eat them raw, but word on the street is not toooo many people are huge fans. Hopefully you like them! and if not, maybe give them another shot with this recipe?!?!?

xoxo

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Cinnamon Sugared Almonds

Cinnamon Sugared Almonds

Hi all! I was on the look for a quick little something to have sitting out for some friends to come over and came across these- they are deeeelicious! Let me know what you think!

Ingredients:

  • 3 cups whole almonds
  • 1 cup sugar
  • 1/2 tbsp. cinnamon
  • 1/4 cup water

Instructions:

In a large skillet or pot combine the sugar, cinnamon and water over medium-high heat until the sugar has dissolved.

Add the almonds and stir constantly with a spoon or spatula, coating the almonds with the syrupy mixture. It should look something like this:

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Keep stirring until the sugar crystallizes (this takes about 8-10 minutes) and it looks sandy. Don’t stop stirring! It might feel like forever but keep going! Then it will look something like this:

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Remove the pan from heat and scoop the almonds onto wax or parchment paper.

Let the cinnamon almonds cool for a few minutes before serving.

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Don’t they look good?!?! They are really, really delicious too! Fun little snack treat. Thanks for stopping by! Hopefully you enjoy too!

xoxo

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Skinny Spaghetti Squash Alfredo

Skinny Spaghetti Squash Alfredo

So I’ve said this before but seriously, I love spaghetti squash. It is so easy and I am just fascinated by how it turns all stringy and spaghetti like! This is cool recipe becuase it actually is very rich and filling just on it’s own. I am to be honest, not a big alfredo fan. Not that I don’t like it but never really have made it and given the choice out at a restaraunt I’d rather have something more fresh tasting with tomatoes veggies etc….. Anyway, I thought I would give this a try with one of the squashes my mom gave me last time I visited her and it turned out really good! Hope you enjoy!!!

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INGREDIENTS:
1 spaghetti squash ( I used a medium/large sized one)

1 Tablespoon butter

3 cloves of garlic, finely minced

2 Tablespoons flour

1 cup milk (I used fat-free)

1 Tablespoon cream cheese or Neufchatel cheese

1 cup freshly grated Parmesan cheese, plus 2 Tablespoons extra for topping

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground pepper

Crushed red pepper flakes and fresh parsley or basil, for optional garnish

DIRECTIONS:
Preheat oven to 350 degrees F.

First, cook the squash. There are several methods to do this. I usually just cut in half and microwave for about 10-15 minutes. Usually thats how I do it because I can’t plan ahead/don’t have the patience to cook it in the oven but if you don’t want to use microwaves you can use your oven! Just cut spaghetti squash in half using a large sharp knife, scoop out the seeds and place cut side down on a rimmed baking sheet with some water on the bottom of the pan. Bake until tender, about an hour.

Once squash is cooked, use a fork to gently scrape the “spaghetti” strands into the center. Careful you dont burn your fingers. I usually do everytime, must be that patience thing again 🙂

For the sauce, melt butter in a small pot over medium-low heat. Once hot, add garlic and sauté for 1-2 minutes. Whisk in flour slowly, cooking for another minute while stirring. Whisk in milk until no lumps remain. Once hot, add cream cheese and stir until smooth. Remove from the heat. Stir in Parmesan, salt and pepper.

Spoon sauce equally into each spaghetti squash half. Gently mix the spaghetti strands to coat as much as possible with the sauce. Top with extra Parmesan and place under the broiler of your oven for 2-3 minutes, or until golden and bubbly.

Top each half with a pinch of red pepper flakes and fresh chopped parsley or basil, if desired. Serve hot and enjoy!!

Thanks for stopping by my blog!

xoxo

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Garlic Artichoke Bread

Garlic Artichoke Bread

Think of this as Cheesy Garlic Bread meets Baked Artichoke Dip, only it’s 50 times better than that 🙂

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Ingredients
2 tbsp butter
2 cloves garlic, pressed
1 (14 oz) can artichoke hearts, drained and chopped
1 cup shredded cheddar and mozarella cheese blend
½ cup grated Parmesan cheese
¼ cup plain greek yogurt
1 large shallot, finely minced
1 small loaf ciabatta bread ( Really any type of bread would be fine)
Salt and freshly ground black pepper
*I added about 1-2 tbs of fresh chopped basil and it was sooooo delicious!

Instructions
Preheat oven to 350-375

In a large skillet set over medium-high heat, melt the butter until foamy. Add garlic and cook until fragrant, about 30 seconds. Remove from heat, and stir in artichoke hearts, mozzarella, cheddar, Parmesan, sour cream and shallot until combined.
Slice/open your bread) Place the bread open face side up on the baking sheet,  and spread the cheese and artichoke mixture overtop. Bake until cheese is melty and it starts to brown and bread is hot. I finished it off with a few minutes under the broiler to get even better color! Then cut bread into servable size pieces and serve right away, while the cheese is still nice and melty and delicious.

I made this for a group of friends and they all seemed to enjoy it. I defineitly did! This would be great as an appitizer or side dish. Also you can totally make this ahead. I actually make the artichoke cheese mixture the day before and then just spread it on the bread and baked it and it turned out fan.tast.ic!

Enjoy!

xoxo

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Creamy Spinach & Sausage Pasta

Creamy Spinach & Sausage Pasta

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This picture could definitely use some better lighting but you get the idea 😉

Ingredients

  • 1 package smoked sausage of your liking
  • 1 Tbsp olive oil
  • 1 medium onion
  • 1 (14.5 oz.) can diced tomatoes w/chiles
  • 2.5 cups chicken broth
  • 1 lb pasta (any shape you want)
  • 1 package fresh spinach
  • 1 cup (4 oz.) shredded monterrey jack
  • 1 bunch green onions

Instructions

  1. Thinly slice the smoked sausage and add it to a large skillet with 1 tablespoon of olive oil. Saute the sausage over medium heat until it is nicely browned (about 5-7 minutes). Drain off the excess fat.
  2. Dice the onion and add it to the skillet. Continue to saute until the onion has softened (about 5 minutes). Add the can of diced tomatoes with chiles and the chicken broth. Stir to combine and dissolve any browned bits off of the bottom of the skillet.
  3. Add the uncooked pasta to the skillet and make sure it is all submerged under the liquid. Place a lid on the skillet and allow the mixture to come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for about ten minutes, or until the pasta is tender. Stir once or twice while the pasta cooks to keep it from sticking.
  4. Stir in the fresh spinach, one cup at a time, until wilted. If you add it all at once, the skillet will be too full to stir. Keep the heat on while adding the spinach, so the liquid will continue to simmer and thicken.
  5. Sprinkle the shredded cheese on top, replace the lid, and let it sit for a few minutes, or until the cheese is melted. Slice the green onions and sprinkle them over top. Serve hot!

Jake seriously loved this! He snuck a bit before I sat down and was like ” this is so good! What is in here? Seriously this is really delicious”. That always makes me super happy when he loves what I cook. Now you can share this with your loved ones 🙂 Enjoy!

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