So I was at the local supermarket just browsing the produce section (that just sounds weird typing that) when I came upon a sale for brussel sprouts. This was not the first time I have seen such a sale, but this was the first time that I stopped at one. Trying to be healthier and more culinary adventurous, I decided to try my hand at them since it couldn’t be that hard right? But I knew that in order for them to be really good, I would have to combine it with bacon (obviously) so then I went to the meats section. For my first time making these, it turned out pretty good. Definitely more enjoyable than I thought since Asian people don’t generally eat brussel sprouts I feel like.
- 12-16 brussel sprouts
- Kosher Salt
- Fresh black pepper
- Crushed red pepper flakes
- Few slices of bacon (who am I to judge how many you use?)
- Shaved parmesan
- 1 clove garlic, minced
- Preheat the oven to 400 degrees
- Cut brussel sprouts length wise and rinse
- In a large bowl mix the EVOO, salt, pepper, red pepper flakes, and garlic
- Once the sprouts are dry, toss them with the EVOO and spices to evenly coat
- Place them in the oven until tender (~20 minutes)
- Meanwhile, fry the strips of bacon
- After they cool, chop the bacon and toss with roasted brussel sprouts
- Shave a few slices of Parmesan on top and enjoy!
The other day my sister randomly said she was going to make hummus. We all like hummus, but she has never made it before, and actually did not know that chick peas and garbanzo beans were the same thing until this whole process. She got the recipe from the Food Network and made one half a garlic hummus, with the other half being a roasted red pepper hummus.
- 7 cups water
- 1 lb dry chickpeas rinsed
- 1/4 tsp baking soda
- 2 cloves garlic, minced or 1/4 cup roasted red peppers
- 1 1/2 tsp kosher salt
- 5 tbsp freshly squeezed lemon juice
- 1/4 cup water
- 1/3 cup tahini
- 1/4 cup EVOO
- Place the 7 cups water, chickpeas, and baking soda in a slow cooker and cook on high for 4 hours
- Drain the chickpeas
- Add the chickpeas, garlic (or roasted red peppers), and kosher salt to a food processor and pulse for ~20 seconds
- Scrape the sides of the bowl down and pulse again for another ~15-20 seconds
- Add the lemon juice and 1/4 cup water and pulse for ~20 seconds
- Add the tahini and pulse for another 20 seconds
- Drizzle in the olive oil while the processor is running
- Serve with some pita chips and enjoy
Overall, I liked the roasted red pepper hummus better because it had a stronger flavor. We actually went back and put more garlic in the other one to make a bolder flavor. Both were good though, and hummus is healthy right? If not, don’t tell me. Hope you enjoy too!
I haven’t been doing my part in our joint blog so Nate coerced me in writing this one or else he wasn’t going to post anymore. 😛 Nate and I threw an intimate dinner and game night about a week ago so I’m deciding to share a small piece of what chef Nate had prepared. Today, I will be presenting a super easy quick recipe that is perfect for summer. It’s a strawberry balsamic salad with feta cheese. I’ve actually been eating this salad for several days since it was so yummy (mostly because I can’t cook). It’s really great for lunch or as an addition to a main course.
Main Salad Ingredients
- Spring Mix
- Feta Cheese
Salad Dressing Ingredients
- 1/2 cup EVOO
- 1 tbsp Strawberry Balsamic
- Pinch of Salt
- Dash of Pepper
- To make the salad dressing, mix all the ingredients listed above in a small bowl.
- Cut the lemon and squeeze the juice into the dressing. Mix well.
- Slice the strawberries thinly for the salad
- Mix the spring mix, strawberries, and walnuts together
- Now add the strawberry balsamic dressing to the salad
- Add fresh feta cheese as desired
That was pretty easy right? I don’t even think I needed the steps for the recipe. The feta cheese wasn’t too overpowering since it was balanced well by the sweetness of the strawberries. Overall, it was an awesome start to the meal and was our only veggie for that night. Bon appetit! 🙂
So I was at the market today and bone-in prime rib roasts were on sale. Now I love prime rib and haven’t had it in about five months, so I figured what the hell and I bought it. The one I bought was just under 5lbs, so I decided to invite my cousin and his wife to dinner as well. Family, wine, and prime rib made for a fun night.
The Prime Rib
- Score the fat of the prime rib
- Season fairly generously with salt and pepper (I used kosher salt)
- Season with some dried thyme
- Stick cloves of garlic into the scores
- Let the hunk of meat sit for a few hours to overnight (if overnight, tent it with foil so it doesn’t dry out)
- Bake in a roasting pan at high heat (450-500 degrees) for 20 minutes, and then turn it down to 325 degrees for about another hour
- Pull it out and let the meat rest
- With the meat resting on your cutting board you can use the fat and crisp left overs to make au jus
- Place the roasting pan on the stove over medium heat
- Add 1-2 cups of red wine and let it reduce, scraping the pan clean with a wooden spatula
- Add a couple cups of beef broth
- Add some thyme and bring to a simmer
- Serve with the Prime Rib
So we had the prime rib and served it with garlic mashed potatoes and roasted vegetables (squash, carrots, and zucchini). The roasted veggies were just cut, drizzled with olive oil, seasoned with salt and pepper, and baked alongside the prime rib at 325 degrees for about 25 minutes. Prime rib doesn’t have to just be for special occasions, when it’s this easy to make. Enjoy!