Brown Butter Cranberry Brussels Sprouts
I have been cooking a lot, but I haven't been taking a lot of photos. This means I haven't been very motivated to write a blog. Then tonight I was cooking Brussels sprouts for dinner and it made me think about one of my favorite recipes. It came from Food and Wine magazine. It is a little early in the fall for this, but why not have it in your tool belt now for October and November. Brussels sprouts really are one of my favorite fall veggies. They use to have such a bad wrap, but then people started cooking them probably. They stopped just boiling the hell out of them, and now they are so much more popular. You see them on fall menus all of the time. I was one of those that had a very bad first Brussels sprout experience, but I also give things a second chance. I'm sure glad I did or I would be missing out!
Marinated Stuffed Flank Steak with Red Peppers, Spinach and Provolone
I'm always cooking flank steak for my clients because it is a steak that reheats fairly well. It also use to be a pretty affordable cut of beef, however in the past few weeks I have been paying $10.99 a pound for it. I don't really classify that as affordable, however I guess if you compare it to other cuts of beef it is less money. If you really want beef and are on a tight budget, cook roast beef, make pot roast or marinate a piece of London Broil for 24 hours. Anyway, back to the recipe at hand. I cook flank steak all of the time and I wanted to do something new with it. I love this stuffing combination, but of course you can stuff the steak with anything you want. Blue Cheese and arugula would be amazing! Have fun!
Brown Butter Bacon Chocolate Chip Cookies
Everything you could want in a single cookie and more. I think I originally found this recipe on Pinterest. It also had maple in it, but I found you couldn't taste the maple so I removed it. I also added more butter to the recipe because the cookies were a little dry for my taste. Otherwise this is a pretty basic cookie recipe. Very easy to make, but they will truly impress your guests. Just when you say the name people's mouths will start watering.
Polenta Cakes topped with Bruschetta
I made this recipe for a party recently and it was a hit. The thing that I like most about the polenta cakes is the versatility. Not only can you incorporate a number of different flavors into them, you can also top them with anything you want. It makes a great gluten free appetizer base because of its versatility as well. The polenta takes a little time to set and harden, but otherwise this recipe is easy and not very time consuming.
Chicken and Dumplings
I'm suppose to be writing up spring recipes at this time of year, however the weather isn't cooperating. While the sun is coming out at some point most days, the temperatures are staying cold. This means that comfort food is still in order. Chicken and dumplings is one of my favorite comfort foods, however this makes such a big batch it is hard for my husband and I to finish it over a couple of nights so I usually end of freeze some of it.