Ingredients
- 1 cup rice
- 1 tbsp butter
- kosher salt to taste
- 1 lime’s zest
- 1 lime’s juice
- 1/2 cup cilantro
Instructions
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cook rice
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add butter, salt, lime zest, lime juice, cilantro
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serve
Ingredients
- 1.5 lb Brussel Sprouts bag
- 2 tbsp EV Olive Oil spritzed on
- 1 tbsp Balsamic Vinegar to taste
- 1/3 cup Cranberries liberal amount
- 1/3 cup Pecans optional – finely chopped
- Bacon optional – to taste
- Salt optional – to taste
- Pepper optional – to taste
- 1/3 cup Parmesan Cheese optional – to taste
- Butter optional – to taste
Instructions
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Preheat oven 375
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Toss trimmed and halved Brussels sprouts in olive oil and salt, and arrange them with their flat sides down on the pan so they can get tender on the inside and crispy on the outside.
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While the Brussels sprouts are in the oven, soak the dried cranberries in a bowl of warm water so they get nice and plump
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Toss the sprouts halfway through cooking, and when they’re almost done, sprinkle the pecans (optional) on top and return the pan to the oven. Now you’re roasting your sprouts and toasting your pecans at the same time!
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Once the sprouts are out of the oven, transfer the sprouts and pecans to a serving platter. Drain the cranberries and sprinkle them on top. You’re almost done.
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Drizzle good-quality balsamic vinegar on top, sprinkle with Parmesan or add a few little pats of butter (both optional, if you’re watching your dairy intake), and season with additional salt and pepper. Serve warm, or at room temperature. These sprouts are irresistible either way.
Ingredients
- 12 oz brussel sprouts trimmed – yellow leaves removed
- 2 tbsp olive oil
- 1/4 tsp salt
- 4 slices bacon cooked and chopped
- 1 cup pecans
- 1/2 cup dried cranberries
Instructions
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Roast brussel sprouts
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preheat oven to 400 degrees
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slice Brussel sprouts in half
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mix sprouts plus salt and olive oil in a bowl
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put sprouts on tray, cut side down
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roast in 400 degrees for 20 minutes, turn over in the middle
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Bacon in oven
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baking sheet with foil
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one layer slices
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bake at 400 degrees for about 20 minutes
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drain bacon grease off to side
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Pecans
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parchment paper on baking pan
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toast pecans for about 5 min at 350
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Cranberries
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put cranberries in a bowl
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pour boiling water
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stand about 10 minutes
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drain
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Assembly
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toss everything in a big bowl
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optional – add some more olive oil
Notes
If you would like to ADD SAUCE TO CREATE MORE FLAVOR, here are some easy options:
- Drizzle with a balsamic glaze. Make the balsamic glaze by cooking down the balsamic vinegar together with a small amount of honey or brown sugar until the mixture reduces by about half. For example, combine 1 cup of balsamic vinegar + ¼ cup of honey or brown sugar and cook it down. Consistency should be thick enough to coat the back of the spoon but should not be overly thick.
- Drizzle with a very high-quality aged balsamic vinegar made in Italy. Aged balsamic vinegar is often sold in specialized stores or sections of foreign foods at some grocery stores. High-quality Italian-made aged balsamic vinegar is usually expensive but it does not need cooking down. Just use it as is. And, you don’t need to use much.
- Or, use your favorite balsamic vinaigrette-based salad dressing.
- You can use white balsamic vinegar to brighten this dish!
Ingredients
- Qtr cup Olive Oil extra virgin
- 3 tbsp Balsamic vinegar
- 2 tbsp Honey
- 1.25 tsp salt
- 3 cloves garlic grated
- black pepper to taste
- 2 lb brussels sprouts, trimmed, halved, quartered if large
Instructions
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Place a rimmed baking sheet on middle rack in oven; preheat oven to 425°. Stir together ¼ cup extra-virgin olive oil, 3 Tbsp. balsamic vinegar, 1 Tbsp. honey, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 3 large garlic cloves, finely grated, in a medium bowl; season with freshly cracked black pepper. Taste mixture and add more honey if needed. Add 2 lb. brussels sprouts, trimmed, halved, quartered if large, along with any loose leaves; toss to coat.
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Carefully remove baking sheet from oven. Using tongs, arrange brussels sprouts cut side down on baking sheet. Roast until deeply browned underneath and tender, 25–30 minutes. Sprinkle with flaky sea salt.
Ingredients
- 3 tbsp butter
- 1/2 each yellow onion chopped
- 1/2 each red onion chopped
- 2 large challots chopped
- 2 tbsp garlic minced
- 1 each plumb tomato (roma) chopped
- 1 lb carrots chopped
- 3/4 lb fresh mushrooms sliced
- 14 oz beef broth
- 1 1/4 cup merlot wine divided – for two steps
Instructions
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heat the butter in a saucepan over medium-high heat
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cook and stir the yellow and red onion, shallots, garlic, tomato, carrots, and mushrooms until the onions are translucent and the carrots have softened, 10 to 15 minutes
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pour in the beef broth and 1 cup of Merlot, and bring to a boil, scraping and dissolving any browned bits of flavor from the bottom of the pan
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reduce heat, and simmer until the vegetables are very soft and the pan juices have reduced by half, about 20 minutes
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strain out and discard the vegetables from the sauce
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return the sauce to a boil over medium-high heat, stir in 1/4 cup of Merlot wine, and reduce heat
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simmer the sauce until it is reduced to 1/4 of its original volume, stirring occasionally, about 20minutes
Ingredients
- 3/4 cup soy
- 2 tbsp balsamic vinegar
- 2 tbsp Worcestershire sauce
- 2 tbsp olive oil
- 1 tbsp lemon fresh
- 2 tsp fresh garlic minced
- 1 tsp fresh ginger minced
- 2 tsp brown sugar
- 2 1/2 lb london broil
Instructions
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In a large bowl, whisk together all of the marinade ingredients until completely combined. Pour marinade into a large zip-top plastic bag. Add London Broil to the bag, squeeze out all of the air, and seal the bag. Toss gently to coat the London Broil with the marinade.
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Place in refrigerator to marinate for about 4 hours (or up to 2 days), tossing occasionally to redistribute marinade.
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Remove meat from the marinade, discard the marinade, and pat the meat dry.
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To GRILL:
Allow the meat to sit on the counter for about 30 minutes to come to room temperature. Remove meat from marinade and grill the meat for about 4 minutes per side over direct heat, then move to indirect heat until the meat reaches 125-130° F for rare, 135° F for medium-rare, or 145° F for medium. Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.
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To BROIL:
Allow the meat and marinade to sit on the counter for about 30 minutes to come to room temperature. Meanwhile, preheat the broiler and the broiler pan to HIGH. Allow to heat for 10 minutes.
Make sure to use an actual broiler pan, rather than a baking pan. A broiler pan has a rack built in that prevents the rendered fat from becoming a fire hazard. Transfer the meat to the broiler pan and discard the marinade in the bag.
Broil the steak for 8 to 12 minutes, turning once about halfway through. The specific time will vary depending on the size and thickness of your steak, so use an instant-read thermometer to know when your meat is done. It should be 125-130° F for rare, 135° F for medium-rare, or 145° F for medium. Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.
Notes
- Marinate the meat for at least 4 hours (preferably longer) to help tenderize the tough cut. It is possible to marinate London broil too long, so I don’t recommend leaving the meat in the marinade for more than 1-2 days. After that point, the acid or enzymes in the marinade can cause the meat’s tissue to break down so much that it becomes mushy.
- The brown sugar in this marinade helps create a nice sear on the outside of the steak, but it also makes it easier for the meat to burn. As a result, it’s best to grill the steak for about 4 minutes per side over direct heat (to get those nice grill marks), but then move the steak to indirect heat for the rest of the cooking time (to prevent burning).
- Slice the meat against the grain (across the natural lines that you see running through the meat). This way you cut through the fibers and shorten them, rather than cutting alongside the fibers. This makes it easier to chew the steak, since a lot of the hard work of breaking up the muscle fibers has already been done for you.
- Don’t have balsamic vinegar? You can substitute with an equal amount of rice vinegar. Alternatively, for every 1 tablespoon of balsamic vinegar, substitute 1 tablespoon of cider vinegar or red wine vinegar plus ½ teaspoon sugar.
- Add fresh herbs or dried herbs to the marinade, such as thyme, oregano, chives, fresh parsley, basil, or rosemary. An Italian seasoning blend would also work well.
- Dijon mustard would also be a great addition to the marinade.
- If you don’t have fresh garlic cloves or fresh ginger, you can substitute with smaller amounts of garlic powder and ground ginger.
- Instead of brown sugar, sweeten the marinade with maple syrup or honey.
- Use low sodium soy sauce, if desired.
- Vegetable oil or canola oil will both work as an equal substitute for the olive oil.
- Make the marinade spicy by adding crushed red pepper flakes or cayenne.
Ingredients
- 1/2 cup paprika
- 3 tbsp cayenne pepper
- 5 tbsp freshly ground black pepper
- 6 tbsp garlic powder
- 3 tbsp onion powder
- 6 tbsp salt
- 2.5 tbsp tablespoons dried oregano
- (new ingredient – experiment with amount) 3 tbsp brown sugar
Ingredients
- 4 tbsp soy sauce
- 4 tbsp water
- 2 tbsp mirin
- 1 tsp sesame oil
- 2 tsp garlic minced
- 2 tsp chili garlic sauce
- 1 tsp sriracha
- 2 tbsp brown sugar
- 1/2 tsp ginger ground
- 1 1/2 tbsp corn starch
- 1 tsp canola oil
Ingredients
- 1 lb boneless chicken breast 1/2 inch chunks
- 1 ea medium onion chopped
- 1 1/2 tsp garlic powder
- 2 can great northern beans 15-1/2 ounces each rinsed and drained
- 1 can chicken broth 14 1/2 ounces
- 2 can chopped green chili 4 ounces each
- 1 tsp salt
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp pepper
- 1/4 tsp cayanne pepper
- 1 cup sour cream
- 1/2 cup heavy whipping cream
- Tortilla chips optional
- shredded cheese optional
- sliced seeded jalapeno optional
Instructions
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sauté chicken, onion and garlic powder until chicken no longer pink
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add beans, broth chilis and seasonings
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boil
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reduce heat to simmer uncovered for 30 minutes
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remove from heat, stir in sour cream and cream
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garnish with optional ingredients
Ingredients
- 2 tbsp olive oil
- 2 tsp paprika
- 2 tsp dried oregano
- 2 tsp dried rosemary minced
- 2 tsp salt
- 1 tsp dried thyme
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
Instructions
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preheat oven to 375 degrees
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place turkey breast skin side up on rack
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stir together olive oil, paprika, oregano, rosemary, salt, thyme, black pepper, onion powder and garlic powder to for a paste
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loosen turkey skin with finger, spoon some of the spice mixture underneath
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smooth it out to cover ad much of the meat as possible
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rub remaining spice mixture on top of the skin
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roast for about 20 minutes per pound, until turkey reaches an internal temp of 160
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Boneless turkey breast cook faster – use a meat thermometer
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remove from oven, cover with aluminum foil, let rest for 15 min – internal temp to 165