Brussels Sprouts with Bacon and Mustard Cream Sauce

Okay, so obviously this needs a better picture...next time!  They were so good.  How could you go wrong with bacon, cream, and mustard??

10-12 Brussels sprouts, trimmed and cut in half
2-3 slices thick bacon, diced
¼ cup heavy cream
1-2 T. whole grain mustard
Salt, to taste

Cook the bacon in a large skillet over medium heat until crispy.  Remove and drain on paper towel.

In the same pan, put the Brussels sprouts cut side down and sauté until browned, about 8 minutes.  Turn over and continue cooking a few minutes.  Season with salt.

Meanwhile, in a small saucepan, heat the heavy cream and blend in the mustard.

Add the bacon and cream sauce to the Brussels sprouts and serve.

Chicken Piccata

This is one of my favorite chicken dishes.  It's so simple but so full of flavor.  It is traditionally made with chicken breast but I prefer boneless, skinless chicken thigh.  Way more flavor and juice.  I served it this time with mashed potatoes and peas.  Yummy!!

2-3 boneless, skinless chicken thighs

Flour, for dredging (I use brown rice flour)

2 tablespoons unsalted butter, divided

2-3 tablespoons olive oil

3 T. fresh lemon juice

1/2 cup chicken stock

2 T. brined capers, rinsed

Fresh parsley or tarragon, chopped, for garnish

Season the chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt butter and oil. When butter and oil start to sizzle, add chicken and cook for about 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to a heated flat bowl.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Return the chicken to the pan and simmer for 5 minutes. Remove chicken to the bowl. Add remaining butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

 

Lamb Burgers with Tzatziki, Arugula and Red Onion

I found ground lamb at Albertson's the other day and figured, why not make lamb burgers.  They were so good and I made a great tzatziki sauce to go with them.  Yummy!!

12 oz. ground lamb (80/20 fat content)

¼ cup chopped red onion

1 clove garlic, minced

Pinch of red pepper flakes

1 T. fresh mint, chopped

1 T. fresh dill, chopped

1 t. dried oregano (or fresh if you have it)

1 t. fresh lemon zest

Sauté the onion in a little olive oil over medium heat, about 3-4 minutes.  Add the garlic and pepper flakes and sauté another minute or two.  Set aside to cool.

In a large bowl add all of the ingredients to the ground lamb and mix well by hand.  Form into two patties and refrigerate at least one hour.

Sprinkle burgers with salt and pepper.  Grill until cooked to medium, about 4 minutes each side.  Instant-read thermometer should read around 150°. 

Serve with red onion slices, arugula, and Tzatziki.

 

Tzatziki:

2 cups Greek yogurt (whole fat, unflavored)

Juice of one lemon (about 2 T.)

1 clove garlic, minced

1 English (hot house) cucumber, seeded and diced

1 T. kosher salt for salting cucumbers

1 T. finely chopped fresh dill

1 T. finely chopped fresh mint

Kosher salt and fresh ground black pepper to taste

Cut the ends off the cucumber and then cut in half.  Slice each half lengthwise.  Take a small spoon and scrape out the seeds.  Now cut each half lengthwise again and dice.  Put the diced cucumbers in a colander, sprinkle with salt, and let stand for at least 30 minutes to draw out water. Drain well and wipe dry with paper towel.

In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, mint, and a few grinds of black pepper. Process until well blended.  Stir this mixture into the yogurt. Taste and add salt if necessary. Place in refrigerator for at least two hours before serving so flavors can blend.  Best made a day ahead.

Before serving, drain off any excess water and stir well. 

You can also buy tzatziki, which makes life a lot easier.

Ravioli with Spinach, Tomatoes and Pine Nuts

I like to buy ravioli at Costco and keep it in the freezer for quick and easy dinners.  This time they had ravioli with quinoa, kale, and butternut squash.  Mighty tasty!  Made a super easy and quick sauce that goes well with any flavor of ravioli.

14 oz. package of ravioli
3 Roma tomatoes, diced
5 oz. fresh baby spinach
1 clove garlic
2-3 T. pine nuts, toasted
2-3 T. fresh basil, chiffonade
Fresh grated parmesan

Bring a large pot of salted water to a boil.  Add the pasta and cook according to package directions.  While water is coming to a boil, make the sauce.

Heat a skillet and add a little olive oil.  Add the diced tomatoes and cook for a minute or two.  Add the garlic and spinach and cook for another minute.  Season with salt.  Add the pine nuts and basil. 

Remove the pasta with a slotted spoon and put directly into the sauce.  Add a little pasta water if necessary.  Top plated pasta with parmesan.

Farro with Asparagus and Peas

I roasted some asparagus and added peas and made a yummy farro salad.  Farro is wheat so if you can't do gluten, just substitute quinoa.  The farro is really nice though cause it's nutty and chewy.  The vinaigrette really made this salad taste fresh.  I'm serving this tonight with Copper River salmon.

1 cup farro
3 cups water
1 bunch (1 pound, more or less) asparagus
1 cup frozen petite peas
2 T. fresh chopped tarragon (or basil if you don't like tarragon)

Vinaigrette:

2 T. olive oil
1 T. white balsamic vinegar
Zest and juice of one lemon
1 t. Dijon mustard
1 t. honey
Salt, to taste

Rinse the farro well.  Combine farro and water in a medium pot.  Add a little salt.  Bring to boil and reduce heat and simmer for about 15-20 minutes, or until al dente.  Drain, if necessary.

Preheat oven to 400 degrees.  Trim bottom 1/4th of asparagus.  Spread out on a baking sheet and drizzle with olive oil.  Sprinkle with salt and pepper.  Bake for about 6 minutes (less if you have very thin asparagus).  Cut into bite-sized pieces.

While the farro cooks, thaw the peas in a colander.  In a large bowl, combine the vinaigrette ingredients and whisk until well blended.

Add the farro, peas, asparagus, and tarragon to the vinaigrette and toss to combine.  Taste and season with salt, if necessary.

Sweet Potato Kale Gratin

1 bunch kale, coarsely chopped

3 sweet potatoes (about 2 lbs.), peeled
1 can (about 14 oz.) coconut milk, shake well to mix before opening
1 cup fresh grated parmesan
2 t. curry powder
1 t. cumin
1 t. coriander
1-2 T. butter, cut into tiny cubes

Heat some olive or coconut oil in a large skillet.  Add the kale and cook until soft, about 8 minutes.  Season with salt.

Thinly slice the sweet potatoes.  I cheat and run mine through the slicer in the food processor.  If you plan on using the food processor, make sure you buy skinny sweet potatoes so they fit.

In a bowl, whisk together the coconut milk and spices.

Coat a baking dish with cooking spray.  Layer half the sweet potato slices on the bottom.  Add the cooked kale and half the cheese.  Layer the rest of the potatoes and top with remaining cheese.  Pour the coconut milk over the top and press down to make sure everything is covered in the milk.  Top with the butter cubes.

Cover with foil and bake at 400 degrees for 25 minutes.  Uncover and continue cooking for 20 minutes, or until brown and bubbly.  Let rest 10-15 minutes before serving.

Dill Dijon Vinaigrette

This is my new favorite thing to put on salmon.  The vinaigrette is also great on roasted potatoes and asparagus. 
 

1 T. white balsamic vinegar

1 T. fresh lemon juice
2 T. olive oil
1 T. fresh dill, chopped
2 t. shallot, minced
½ t. Dijon mustard
Salt and pepper, to taste

Combine all ingredients except oil.  Whisk in oil until well blended.