Simple Salt & Pepper Roasted Brussels Sprouts

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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I love Brussels sprouts.  They can be cooked lots of ways & go great in pasta or on pizza.  They are also wonderful, raw & shredded, in salads.  Here are some of my posts using these babies.

Vegan Caramelized Brussels Sprouts with Spicy Candied Walnuts

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Rustic Pizza with Vegan Sausage, Broccolette (Broccolini), Shaved Brussels Sprouts, Mushrooms, Farmers Cheese, Goat Cheese and Micro Arugula

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Mixed Vegetable Risotto with Fennel and Roasted Brussels Sprouts (Vegan – Vegetarian)

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Tricolore Salad with Shaved Brussels Sprouts, Belgian Endive and Radicchio

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Orecchiette Pasta with Creamy Blue Cheese, Shaved Brussels Sprouts & Arugula (Vegan or Not)

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Pasta with Crispy Brussels Sprouts and Creamy Gorgonzola and Pear

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Brussels Sprouts & Burrata Pizza with Pecorino & Dried Meyer Lemon Zest

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Pizza with Roasted Red & Golden Beets, Garlic Fried Brussels Sprouts, Pistachios, Feta & Honey

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Shaved Brussels Sprout Salad with Toasted Pistachios, Dried Cranberries & Pomegranate Seeds

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Vegetarian Shepherd’s Pie with Brussels Sprouts, Carrots & Jalapeno Mashed Potatoes

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Raw Shaved Brussels Sprout Salad with Toasted Pecans & Feta Cheese

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So – today – I just cut a bunch of these guys up – tossed them with a little olive oil and S&P.  They were delicious, as is, and could be served as a side dish or – as I did – served as an appetizer with some dipping sauce of your choice.  I happened to have truffle aioli by Stonewall Kitchen (I am helpless against their packaging which makes all their products almost irresistible to me) & it was a perfect, if very rich, flavor with the Brussels sprouts.  You could make your own aioli or use a dressing – like ranch or something.  The best part was the crispy outer leaves.  Mmmm!

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Simple Salt & Pepper Roasted Brussels Sprouts

Feeds as many as you like – depending on how many you make

INGREDIENTS

Brussels sprouts – halved or quartered if they are very large

Olive oil

S&P

And your choice of dipping sauce – optional

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DIRECTIONS

Heat the oven to 400 degrees.  Toss the sprouts in a drizzle of olive oil & some salt & pepper.  Roast 15-20 minutes or until they are done to your liking.  Bust out the dip & go to town!

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5-Minute Garlic, Salt & Pepper Sugar Snap Peas

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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The name of this recipe says it all.  Fast, easy & yummy!

5-Minute Garlic, Salt & Pepper Sugar Snap Peas

Serves 2 as a side

INGREDIENTS

10 oz fresh sugar snap peas (the ones in the bag in the produce section already have the string removed.  If you can find these – learn how to remove the string HERE)

Olive oil –  1or 2 TBS

Salt – to taste – I used maybe a scant teaspoon

Pepper – to taste – I used a heaping tablespoon but I am a NUT for pepper

Garlic to taste – I used about 6 cloves & chopped them sorta chunky

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DIRECTIONS

Heat the olive oil in a pan over med-high heat.  Add the sugar snap peas.  Stir & heat for 2-4 minutes – or until they are nearly done to your liking.  Add the S&P & the garlic & saute another minute or so – just until the garlic browns a bit.  Be careful not to burn the garlic because it will taste bitter.

Season with more S&P – if you think it needs it & serve!

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Potato Pizza with Rosemary & Garlic Thyme Beurre Blanc and a BONUS – Crispy Baked Potato Chips!!

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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OK – so – I will post my accidental first homemade chip recipe.  I was roasting some thin-sliced potatoes for my potato pizza & accidentally overcooked them.  WAY to crunchy for a pizza but amazing just on their own.

Homemade Crispy Salt & pepper Baked Potato Chips

1 medium potato makes one serving of chips

INGREDIENTS

Potatoes – sliced about 1/8 inch thick

Olive Oil

S&P

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DIRECTIONS

Heat the oven to 350 degrees.

Cut the potatoes about 1/8 inch thick.  Toss with just enough olive oil to coat & some S&P.  Lay them on a silicone mat or parchment paper in a single layer – no overlapping.

Bake for about 25-35 minutes – depending on the thickness of the chips & the variety of potato you used.

They are done when they look about like this & are crispy as they are supposed to be.  They are ready right out of the oven.

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Potato Pizza with Rosemary & Garlic Thyme Beurre Blanc

INGREDIENTS

Pizza dough (I use this HERE)

Grated mozzarella (or vegan alternative) – I used about 1 cup

Olive oil

1 potato – washed & sliced 1/8 inch thick

Fresh rosemary

4 TBS butter (or vegan alternative)

1-2 shallots – minced (I used about 1/4 of a small red onion)

4 garlic cloves – minced

Fresh thyme

1/4 cup white wine

1 TBS fresh lemon juice (never use that chemical stuff they sell jarred or in that plastic lemon)

1 vegetable bouillon cube

S&P

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DIRECTIONS

Heat the oven to 350 degrees.

Cut the potatoes about 1/8 inch thick.  Toss with just enough olive oil to coat & some S&P.  Lay them on a silicone mat or parchment paper in a single layer – no overlapping.

Bake for about 20 minutes – or until they are soft & JUST beginning to brown a bit – maybe a tad browner than I let mine get (as I was spooked my the chip mishap – despite the happy ending).  Remove from heat & set aside.

Increase oven heat to 500 degrees (or the highest temperature it goes to).

In a stock pot, melt ONE TBS of the butter over medium heat & add the shallot (or onion), garlic & thyme.  Stir & let it cook until it begins to brown.  Add the white wine, bouillon cube & lemon juice.  Let it reduce a bit & get thick.  Then – add the remaining 3 TBS butter – one at a time – & whisk them in.  Set the beurre blanc aside.

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Assemble the pizza!

Grease a cooking sheet or use parchment paper.

Roll out the dough & put it on the cooking sheet.  Pierce the dough here & there to avoid it bubbling up too much.

Layer with the beurre blanc, then cheese, potato slices & some rosemary.

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Bake this for about 10-12 minutes or until the crust is crisp & golden & the cheese is melted.

Slice it up & rejoice in this garlicky goodness!

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Reese’s Brownie Cupcakes with Peanut Butter Frosting & Salted Caramel and Brownie Cupcakes with Chocolate Ganache, Raspberries & Cream

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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OK, kiddies, it was my friend Alyse’s birthday this week & I hosted a little dinner for her.  And I made CUPCAKES!  I seldom eat dessert foods myself – mainly because I prefer to get my sugar from a wine glass – so I have posted precious few dessert recipes.   But a birthday certainly called for a dessert item so I seized the opportunity.  Please know, I am not part of this whole cupcake craze but cupcakes really are a superior choice for birthdays (in my opinion) as they are a reasonable serving size & you can kinda mix up the flavors a bit more than one can with a cake.  And they travel easily.

For these guys, I had a huge, industrial-sized box of brownie mix:

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Then I went to store & bought everything I could think of that I might want to use for brownies including eggs & powdered sugar & cream cheese & pudding & jimmies & sprinkles & raspberries & marshmallows & marshmallow fluff & Reese’s Cups & two kinds of frosting etc etc.   Then I realized I was only feeding four people so there was no need to make 4372 cupcakes.  After some consideration, I elected to make the cupcakes from the brownie mix – and chose to top some with peanut butter frosting & drizzle caramel sauce on them & salt them.  Others – I filled with a marshmallow fluff center & a raspberry inside & atop the chocolate ganache frosting.   Unfortunately – the one cupcake I cut into for the photos had an anemic amount of cream – or maybe the cream was inserted off-center so it is hiding in the photo.

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But know – I sent the bulk of these cupcakes home with my friend Rose for her teenage sons & I saw a photo she took of one & the center was creamy, indeed.   Here is that photo:

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All I know is, I injected a bunch of cream in them & then they settled – leaving a gap in their volcano openings – so I rammed a raspberry inside each of them.  Indelicate but delicious!

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Reese’s Brownie Cupcakes with Peanut Butter Frosting & Salted Caramel

INGREDIENTS

Brownie mix (be sure to have the eggs & oil you need as per the box)

Reese’s Peanut Butter Cups (I used full-sized)

Caramel sauce (from the ice cream aisle)

Course salt

Peanuts – for garnish

For the peanut butter frosting

1/2 cup peanut butter (I used chunky)

1/2 cup butter (or lard or shortening)

2 TBS milk

1 tsp vanilla

2-3 cups powdered sugar

DIRECTIONS

Make the brownie mix as per box.

For the frosting – blend all but the powdered sugar ( I did this in my food processor).  Then I added the sugar.  Start with 2 cups & test for sweetness.  Add more – if you think it should be sweeter.

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To assemble, I lined a cupcake pan with liners, put a tiny dollop of brownie batter to just cover the bottoms, put a Reese’s Cup in each & then topped with more brownie batter.  Bake them according to box instructions.  Then, frost them with the peanut butter frosting.  Drizzle the caramel on them, lightly salt them & top with a peanut.  Put them on the ground and roll around on them naked.

Or serve them to your friends.  Your call.

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Brownie Cupcakes with Chocolate Ganache, Raspberries & Cream

INGREDIENTS

Brownie mix (be sure to have the eggs & oil you need as per the box)

Raspberries

7 ounce jar of marshmallow fluff

4 TBS butter

1/4 cup powdered sugar

1/2 tsp vanilla

1 tsp water

1/4 tsp salt

For the ganache

1 cup chocolate chips (dark chocolate is nicer but I used semi-sweet milk chocolate)

3/4 cup heavy cream

DIRECTIONS

Make the brownie mix as per box.  Bake them as directed.

To make the cream filling, dissolve the salt in 1 tsp hot water.  Blend the fluff, butter, powdered sugar, salted water, and vanilla.  I did this in my food processor.  I then put this in a Ziplock bag & cut a corner out.  I used this as a make-shift pastry bag.  A real pastry bag would be great, too.

When the brownies are done & cooled a bit, use a paring knife & create little cavities in their centers.

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Squeeze some cream filling into each.  Fill to the top & let rest a bit.  If the cream settles – either add more cream or shove a raspberry in there like the killer on Twin Peaks used to shove a tiny letter under the fingernail of his/her victims (remember that?).

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Over low heat, melt the chocolate chips.  A double boiler is best for this but I was lazy.  I melted them a bit & then just added the heavy cream & whisked it all together.

Dip the cupcakes into the ganache & then top with another raspberry.  Voila!

These are also good to roll around on nude but that can get awkward at a birthday party.  Maybe just stick them all on a tray & serve them the traditional way.

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