Have Brussels Sprouts and Love It

If you've had boiled brussels sprouts as a child you may think they are just not tasty but the truth is they can be. Brussels sprouts can be delightful but it isn't only about the way they are prepared but what you eat with them.

One of the simplest ways of making yummy brussels sprouts is roasted. This route usually requires 3 additional ingredients, salt, pepper and olive oil. I like to make it a little more exciting by adding red pepper flakes, parmesan cheese or balsamic vinegar. 

I can eat roasted brussels sprouts alone as it's own meal but if you are wondering what goes with brussels sprouts try the following:

-Garlic mashed potatoes (I recommend using Yukon gold potatoes they are creamy and have a slight sweet taste, roast heads of garlic in some olive oil to add to the cooked and mashed potatoes, use a small amount of heavy cream instead of milk and don't forget to use salt when boiling and a sprinkle when finishing.)

-Orecchiette pasta (While it may be hard to find this is a great pasta for brussel sprouts and broccoli rabe as it's ear like shape allows for a bit more of a chewy consistency. Aldente pasta can be tossed with sauteed shredded brussels sprouts and sprinkled with pamersan cheese. Adding a small amount of pasta water gives it a special touch.)

-Steak with Red Wine Sauce (Season steak with garlic, black pepper, white vinegar, onions and salt and cook to medium doneness. A simple red wine sauce can be made using a dry red wine, butter, beef stock, shallots, salt and pepper. Here's a good recipe to try http://www.foodrepublic.com/2011/05/16/basic-red-wine-reduction-sauce-recipe)

-Roasted Chicken (Season with oregano, garlic, onion, black pepper, salt, rosemary, thyme and a fresh orange.)

-Rack of Lamb (Season with dijon mustard, rosemary, thyme, black pepper and salt. Sear in a hot oiled pan and then roast to medium rare doneness. http://www.epicurious.com/recipes/food/views/Mustard-and-Herb-Crusted-Rack-of-Lamb-108493)

Peanut Butter Pretzel Bites

I love sweet and salty snacks more than anything in the world and when there are left overs from such events like Super Bowl parties that means they make it into the office. Yesterday was no exception and while I had some amazing homemade cheesecake that had a lemony zest flavor the Peanut Pretzel Bites are the one thing I wish I had right now.


I found the recipe on a few places and they are so easy to make I even found them on the blog of a seventeen year old baker

Now you can't tell me that they don't look yummy. 

Here is the recipe to try them yourselves. I just may give a go this weekend and have some to share. 

1 cup of peanut butter (creamy works best)

2 Tbsp softened butter or margarine

1/2 cup powdered sugar (you may need more)

3/4 cup brown sugar (you may need more)

Pretzels

1 bag good quality semi-sweet chocolate chips (I used Ghirardelli 60%)

Combine peanut butter and softened butter in a large bowl with a fork or whisk.

Add the sugars and stir to combine. 

If the filling will roll easily into balls without sticking to your hands you're ready to go. If not, add more sugar ( a little bit of each) until you reach a consistency that is easy to roll.

Use a teaspoon measure, or a small cereal spoon to scoop the filling. Roll each portion into a small ball and set on a cookie sheet. I like to roll all the balls and then sandwich them between two whole pretzels. 

When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.

Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted. 

Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate. Return to the try and repeat with remaining sandwiches. 

When all are dipped, return the tray to the freezer to set up completely. 

Store the sandwiches in the refrigerator until serving time.