Roasted and Glazed Brussels Sprouts

I am a veggie lover and these roasted and glazed brussels sprouts are absolutely fantastic.  This is another Thanksgiving side dish test.  I adapted this recipe from Guy Fieri's Bumped-Up Brussels Sprouts recipe.  Guy used pancetta in his recipe but I am still in a bacon kick and need to use up all the bacon I have.  I also used a peach flavored balsamic vinegar that I received as a gift from my brother and sister-in-law.  I think it gives a hint of flavor that you don't really know where it comes from but its so good!  These roasted and glazed brussels sprouts are sweet and salty - they may be perfect for Thanksgiving.  If you don't like brussels spourts, you might change your mind with this recipe! 

Roasted and Glazed Brussels Sprouts

Printable Recipes

Ingredients

3 slices of bacon, cut into ½ inch pieces

1 tablespoon capers

1 pound brussels sprouts, halved

1 tablespoon balsamic vinegar (I used a peach flavor.)

1 tablespoon maple syrup (You may use 2 tablespoons if you want it more sweet.)

2 tablespoons olive oil

salt and pepper to taste

Directions

Preheat oven to 350 degrees F.

In a dutch oven or ovenproof pan, over medium heat, cook bacon and capers.

Remove bacon and capers from pan, and reserve a little of the bacon fat in the pan.

Add the Brussels sprouts to the pan and cook until they begin to brown (about 5 minutes).  

Drizzle with balsamic vinegar, maple syrup and olive oil.  Season with a little salt (because bacon and capers are already salty) and pepper.

Place pan into oven and roast about 15 to 20 minutes.  Toss brussels sprouts a few times during roasting time.

Remove from oven and toss bacon and capers with brussels sprouts.  Season with additional salt and/or pepper if needed.

Serves 4 to 6.

Peachy Salad

This is an end of summer and an end of peach season salad.  There were so many peaches at the farmers market towards the end of summer.   This is probably my last peach I can buy at the farmers market because its already apple season.  I love this salad and somehow I tend to put fruit in salads, such as my salad with blackberries recipe here.  I think goat cheese or feta cheese would have been a nice addition if I had it.  I'm still enjoying the balsamic vinegar and olive oil gifts from my wonderful friends.  Enjoy this peachy salad and I'm looking forward to apple recipes soon!

Peachy Salad

Printable Recipe

Ingredients

1 peach, diced

1 bag salad mix (I used about ½ bag of spring mix.)

1 tablespoon sliced almonds, toasted

1 tablespoon balsamic vinegar (I used LeRoux pomegranate balsamic vinegar.)

1 tablespoon extra virgin olive oil (I used Regusci California extra virgin olive oil.)

salt and pepper

Directions

In a bowl, add salad mix.

Top with peaches and almonds.

Drizzle with balsamic vinegar and olive oil.

Season with salt and pepper.

Slow Cooker Beef Stew

I adapted this Slow Cooker Beef Stew recipe from Martha Stewart's Beef Stew recipe.  I was unsure about adding balsamic vinegar to a beef stew since I have never tried that before.  However, it turned out great.  I actually love balsamic vinegar but never thought to add it to beef stew.  I also added mushroom broth since it was something I wanted to use up from the fridge.  You could also make this on the stove top or oven, but I prefer using a slow cooker.  The meat always comes out tender and melts in your mouth!  I usually like to serve beef stew over wide egg noodles, but its also great as is or even over rice.  Enjoy!

Slow Cooker Beef Stew

Printable Recipe

Ingredients

2 pounds beef stew meat, cut into 1 inch cubes

1/3 cup tomato paste

½ cup and ¼ cup mushroom broth (You may use beef broth)

3 tablespoons balsamic vinegar

2 tablespoons flour

1 onion, diced

1 russet potato, diced

½ pound baby carrots

6 garlic cloves, minced

2 bay leaves

1 to 2 tablespoons olive oil

Directions

Toss meat with flour to lightly coat.

In a pan over medium-high heat, add oil.  Next, add in meat in batches to lightly brown.  There is no need to cook the meat all the way through since it will cook in the slow cooker.

In a small bowl, mix together tomato paste, ½ cup mushroom broth, balsamic vinegar, and minced garlic.

Once meat is done browning, add ¼ cup mushroom broth to pan to deglaze. Scrape bottom of pan with a wooden spoon.  Next, pour in tomato-balsamic sauce and stir to mix with deglazed bits.

In slow cooker, add in carrots, onion, and potato.  Top with meat.  Pour sauce over top and add in bay leaves.

Cook on high for 4 to 5 hours or on low for 8 to 10 hours.

You can also freeze in freezer bag(s) prior to cooking for a make-ahead meal.

Caprese Salad Pizza

I love caprese salads, especially in the summer time.  I threw this pizza together with ingredients I already had on hand and it came out perfect.  I wanted to use up the rest of my salad mix so you could make this pizza without the "salad" part if you want.  I also wanted to mix up the fresh mozzarella with the shredded mozzarella, it made the pizza extra cheesy and that wasn't bad at all :)  I absolutely love the taste of grape tomatoes from the farmers market, the ones at the grocery store do not taste the same at all.  The tomatoes from the farmers market are sweet and fresh, while the ones from the store taste bland.   If only I had a yard so I can have a garden!  That's the downside of city living, so I'll just have to rely on the farmers market for now.  

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Caprese Salad Pizza

Printable Recipe

Ingredients

1 batch homemade pizza dough, recipe here

3 cloves garlic, minced

½ cup grape tomatoes, halved

½ pound fresh bocconcini mozzarella, halved

¼ cup shredded mozzarella cheese

1 bunch fresh basil leaves, chiffonade

½ cup salad mix

2 tablespoons olive oil

1 tablespoon balsamic vinegar

salt

freshly ground black pepper

 

Directions

Preheat oven to 425 degrees F.

Roll out dough and press down onto a greased baking sheet. 

 

Drizzle 1 tablespoon olive oil on pizza dough.  Spread minced garlic on top of pizza dough.

 

Bake for 5 minutes so garlic is lightly roasted.

Remove pizza from oven and top with grape tomatoes and mozzarella cheeses.

 

Bake for an additional 10 to 12 minutes until edges of dough are crisp and cheese is melted

Top with basil and salad mix.

 

Drizzle with olive oil and balsamic vinegar.  Season with salt and pepper to taste.

 

Best served immediately.

Serves 2 to 4.

Roasted Vegetables Pasta Salad

What to do with leftover roasted vegetables?  I thought it would make a great pasta salad especially with the warm weather lately.  This is a simple recipe and was easy to throw together for lunch this weekend.  I love that it is a light dish despite it being a pasta dish.  If you have leftover vegetables at home, just mix it with pasta and you have a great meal.  I tried it warm after making this and it was delicious.  I also had it again the next day cold and it was just as great.  Enjoy!

Roasted Vegetables Pasta Salad

Printable Recipe

Ingredients

½ pound pasta (I used rotini pasta.)

1 cup roasted vegetables (broccoli, zucchini, yellow squash, cauliflower, and/or beets)

½ pound fresh mozzarella cheese, diced (2 boccocini mozzarella balls)

1 tablespoon balsamic vinegar

1 and ½ tablespoons olive oil, extra virgin

salt and pepper

Directions

Cook pasta according to package directions.  Drain well. 

 

In a bowl, add pasta, roasted vegetables, cheese, balsamic vinegar and olive oil.

Add salt and pepper to taste.

Serve warm or cold.