Friday, May 16, 2014

Balsamic Glazed Brussels Sprouts

I've never been a vegetable fan, honestly up until 4 years ago I considered my self a meat, potatoes and chocolate girl, but when I started eating healthier I started trying more veggies and have discovered the brussel sprout. 

Now I started to shred brussel sprouts and mix with chopped kale for a new twist on salad, and now I'm on to roasting and sauting. 

The last two nights I've made Balsamic Glazed Brussel Sprouts, so simple so easy. The trick is to use enough olive oil to keep the pan moist as the sprouts soak up a lot of oil. 

I prep my sprouts by peeling the outer leaves off and trimming the bottoms and then cutting them in half or quarters depending on the size of the sprouts. On medium heat, sauté the sprouts for 8-10 minutes keeping them moving in the pan and adding oil as needed. 

Once the sprouts start showing some color add a small amount of Better Than Bullion ham flavoring and continue cooking for 3-4 minutes. Why would I use the Ham flavoring you might ask? Because it tastes like bacon without the bacon calories. (Sorry bacon for cheating on you) My mom has used this trick for years with green beans. 

Deglaze the pan with balsamic vinegar and cook for an additional 2-3 minutes. Salt lightly and serve! 

Wednesday, May 14, 2014

Upside Down Cinnamon Apple Coffee Cake - Pinterest Recipe

We had a breakfast celebration on Mother's Day since it is also Graduation Day for many schools around us. I made a couple of different Pinterest Recipes, all of which turned out really great but the one I want to tell you all about specifically because it was tasty and ridculously simple is the Upside Down Cinnamon Apple Coffee Cake from The Lady Behind the Curtain. Yes it is a mouthful, but sooooo good and so easy because you use a can of Pillsbury cinnamon rolls as the dough, no dough making necessary!

I modified the recipie a little becuase well I forgot the pecans in the gooey bowl of goodness so when I inverted the cake onto a plate I sprinkled the pecans on there and they stuck to the yumminess and no one was the wiser.

Here is the exact recipe from The Lady Behind the Curtain:

  • 1-1/2 cups apples, chopped and peeled
  • 1 can (12.4 ounce) Pillsbury cinnamon rolls with icing
  • 1/2 cup pecan halves or pieces
  • 2 tablespoons butter, melted
  • 1/3 cup packed brown sugar
  • 2 tablespoons corn syrup
  1. Heat oven to 350 degrees.
  2. Spray 9-inch glass pie plate with cooking spray.
  3. Spread 1 cup of the apples in pie plate.
  4. Separate dough into 8 rolls.
  5. Cut each roll into quarters; place in large bowl.
  6. Add remaining 1/2 cup apples and pecans.
  7. In small bowl, mix butter, brown sugar and corn syrup until well blended.
  8. Add brown sugar mixture to dough mixture; toss gently to combine.
  9. Spoon mixture over apples in pan.
  10. Bake 28 to 38 minutes or until deep golden brown. Cool 5 minutes.
  11. Invert onto serving platter.
  12. Remove lid from icing.
  13. Microwave icing on high 10 to 15 seconds or until drizzling consistency.
  14. Drizzle over warm coffee cake. Serve warm.
In addition to the Upside Down Cinnamon Apple Coffee Cake we had Stuffed Breakfast Bubble Biscuits with homemade Sausage Gravy, Green Chile Egg Bake (which Jake and I have all the time) and a fresh fruit salad. It was a great way to celebrate Mother's Day with my mom, sister-in-law, grandma and aunt.