Fall
Roasted Brussels Sprouts with Ponzu
After a long day raking leaves and a late lunch that left me not really wanting dinner, finding the motivation to get up from my nap on the couch wasn’t really there. Until I remembered my plan to make these Brussels Sprouts in Ponzu or dinner! Then I was off the couch and in the kitchen in about 5 minutes!
At the FoodBuzz Festival, one of the major hits with everyone at dinner was Namu Chef Dennis Lee’s Brussels Sprouts. They were incredible, and no one could stop talking about them. In fact, we all kept talking about them so much that he finally relented and gave out the recipe. Score!! I’m not likely to get tired of Brussels sprouts when there are recipes like this out there. They’re browned in butter, and then simmered in a citrusy ponzu sauce until they’re very tender. Oh… and there’s bacon, too! [....]
Balsamic Glazed Pork Chops
Nothing beats a good pork chop. For a long time, I forgot that they existed. I must have gone years without eating a pork chop! I’m really glad that I rediscovered them though, because they’re a really easy weeknight option. In this preparation, the chops are beautifully browned before being glazed with a luscious balsamic reduction. I’m not normally the kid of girl who will happily gnaw on a bone, but I’ll admit that I picked these up and made sure I nibbled off every delicious morsel that was to be had. [....]
Your chance to win $100!
Hey everyone. No new recipe today, sorry! Things have been a little crazier than expected at work this week and I’ve been too exhausted to cook – let alone write! I have one recipe that I made recently that I’m really excited about posting though, so I’ll try to get that up tomorrow.
Anyway, I’m sure you’re wondering how you can win $100, right? It’s easy! A few food bloggers are working with Springpad to host “Springsgiving.” We were each asked to submit a Thanksgiving menu There’s a lot of great recipes -and you get to “vote” on your favorites by springing them! Every time you spring a recipe, you’ll be entered to win $100!! (And the blogger with the most springs wins $300!).
What are you waiting for? Get Springing!
Note: In order to spring recipes you will need to create an account. But as I’ve said before its a really cool site and is a great way to keep track of and organize recipes that you find on various blogs. I can’t make any promises as to what they’ll do in the future, but based on past performance I have no hesitations in recommending registering with them. No spam at all!
Maple-Laced Butternut Squash Soup is a great Fall appetizer
Potato and Parsnip Latkes make a great, unexpected Thanksgiving side dish!
If you’re only cooking for a few people, consider an alternate to turkey. May I suggest duck breast?
Low-Fat Pumpkin Cinnamon Buns with Cream Cheese Icing
People often ask me where I get my inspiration in the kitchen. It’s a hard question to answer, because it comes from all sorts of places. Sometimes its a simple as a restaurant menu, a childhood memory, or a random item that catches my eye in the grocery store. Other times it’s a little more random – a color, a texture, a feeling. The inspiration for these pumpkin cinnamon buns came from a question. Someone on twitter asked how they should use up some leftover pumpkin cream cheese icing. My mind immediately went to cinnamon buns. Pumpkin and cinnamon goes so well together, and I thought pumpkin cinnamon buns sounded fabulous. I did some research, attempted a few recipes, and finally came up with a pan of buns that I couldn’t keep my hands off of. [....]
Salmon With Sun Dried Tomato Pesto and Spicy Pepitas
Back to real life… but that doesn’t mean back to boring food! This salmon and polenta could easily pass for a dish at a fancy restaurant, but it can be on your kitchen table in no time at all!
I’m already starting to get tired of pumpkin and other squash so I thought that I should lay off it for a little bit – at least in the forms that I’ve been eating. I decided that I wanted to try something with pumpkin seeds – pepitas – and thought that a pesto would be nice. I encrusted some salmon filets in a mixture of sun dried tomatoes, spicy pepitas, and cilantro and then cooked it until it was crispy on the outside and coked to about medium inside. The rich and spicy flavor of the salmon paired perfectly with a soft, creamy polenta. The completed dish had a Mexican/ South American feel to it, while still seeming very upscale. [....]
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