Brussels Sprouts

 I really like Brussels Sprouts and after cooking them in so many different ways, these are my favorites. We usually serve them at Christmas.

Here's what you'll need:

Preheat the oven to 450 degrees.

A Sheet Pan lined with Parchment Paper.

1 1/2 lbs. of Brussels Sprouts (Cut in Half Lengthwise)

3 TBS Olive Oil

1 tsp Sea Salt

1/4 tsp Pepper

2 TBS Balsamic Vinegar

2 TBS Maple Syrup

In a Large Mixing Bowl:

Olive Oil

Salt

Pepper

Mix well.

Add Sprouts and Toss to Coat Evenly.

Transfer them to the Sheet Pan, cut side down.

Roast for 25 Minutes. (Don't Stir)

While they're Roasting Mix the following in a small bowl:

Vinegar

Syrup

Whisk well.

When the Sprouts are done, remove from the Oven and transfer to a Serving Bowl.

Pour Mixture over the Sprouts and Toss to Combine Well.

Enjoy!

Peace in the Kitchen!

Lemony Artichokes au Gratin/Rebecca Rather

 She's one of my favorite Chefs. I have all 3 of her Cookbooks and many of the recipes are favorites!

Here's one that I really like:

Lemony Artichokes au Gratin.

Here's what you'll need:

Preheat the Oven to 350 degrees.

A Large Gratin Dish.Brush the Bottom with a bit of the Melted Butter.

1 C (2 Sticks of Butter0 Melted. 

4 Cans of Quartered Artichoke Hearts, drained. (about 6 C)

1 C Thinly Sliced Green Onions. White part only. About 2 Large Bunches.

1 tsp Cajun Seasoning

1/4 tsp Red Pepper Flakes

1/2 tsp Black Pepper

1/4 C Lemon Juice (if Fresh, about 2 Large Lemons)

A Dash of Tabasco Sauce

3 C Grated Fresh Parmesan Cheese

1 C Shredded Monterey Jack Cheese

1 1/2 C Bread Crumbs

Spread the Artichokes evenly in the Gratin Dish.

Sprinkle evenly with Green Onions.

In a Bowl:

Remaining Melted Butter

Cajun Seasoning

Red Pepper Flakes

Black Pepper

Lemon Juice

Tabasco

Mix well.

Add:

Parmesan Cheese

Monterey Jack Cheese

Bread Crumbs

Mix well.

Spoon the Mixture evenly over the Artichokes.

Bake 20 - 30 Minutes or until the Top is Golden Brown.

Enjoy!

Peace in the Kitchen!

Mexican Street Corn Salad

 We love Mexican Street Corn in a Cup and Mexican Street Corn Casserole. Both recipes are on the Blog. 

I discovered this recipe for the same taste as the others but made in a Salad, featuring Couscous. 

Here's Mexican Street Corn Salad:

Here's what you'll need:

1 Cast Iron Skillet 

A Large Serving Bowl

3 C Frozen Corn, no need to thaw.

In the Skillet on High Heat:

1 TBS Vegetable Oil

Corn Kernels

Cook, stirring often until the Corn is Charred, about 5-7 minutes.

Transfer to a Serving Bowl to cool completely.

1 1/2 C Pearl Couscous

1 C  Chicken Broth ( I use a Vegetarian Chicken Broth)

3/4 C Water

1/2 C Lime Juice, divided.

2 tsp Salt, divided.

1/2 Red Bell Pepper, diced.

1/2 Small Red Onion, diced.

1/2 C Chopped fresh Cilantro.

5 Green Onions, sliced.

1 - medium Jalapeño Pepper, seeded and diced.

2 TBS Sour Cream

2 TBS Mayonnaise

1/2 tsp Smoked Paprika 

1/2 tsp Cumin

1/4 tsp Pepper

1/2 C Crumbled Cotija Mexican Cheese (Since I've made this I decided that I prefer Cheshire or Fresh Parmesan Cheese instead of Cotija) It's just a personal preference. Cotija has a strong flavor in a Salad as opposed to the Hot Street Corn Recipes where I enjoy it.

Prepare the Couscous:

In a Saucepan on Medium Heat:

Broth

Water

1/4 C Lime Juice

1 1/2 tsp Salt

Mix Well, bring to a Boil.

Stir in the Couscous. Cover and reduce Heat to Simmer for 10 minutes.

Remove Lid, Fluff with a Fork and Set Aside to Cool completely.

In a Small Bowl, Whisk together the Dressing:

Remaining 1/4 C Lime Juice

Sour Cream

Mayonnaise

Paprika

Cumin

Pepper

Remaining 1/2 tsp Salt

Mix Well and Set aside.

To the Bowl of Corn, Add:

Cooled Couscous

Bell Pepper

Red Onion

Cilantro

Green Onion

Jalapeño Pepper

Stir to combine well.

Drizzle with Dressing.

Add Cheese.

Toss Gently to combine well.

Enjoy!

Peace in the Kitchen!

Orange Juice Cake

Orange Juice Cake from Betty Crocker.

I'm posting the link so I can share the recipe which includes a Photo of the Cake.

Orange Juice Cake Recipe - BettyCrocker.com

Enjoy!

Peace in the Kitchen!

Peach Cream Pie

Colorado Peach Cream Pie

Here's what you'll need:

Preheat Oven to 400 degrees

1 - 9" unbaked Pie Shell

4 C sliced Peaches

1 1/3 C Granulated Sugar or Monk Fruit Sugar Substitute, divided.

1/3 C + 2 TBS Flour

A Pinch of Salt

1 Egg

1/2 tsp Vanilla

1 C Sour Cream

1/4 C  melted Butter

1 tsp Cinnamon

Place Peaches in a Bowl and sprinkle with 1/4 C Sugar.

Set aside while preparing the rest of the filling.

In a Medium Mixing Bowl:

3/4 C Sugar

2 TBS Flour

Salt

Egg Vanilla

Combine well.

Fold in Sour Cream.

Add Mixture to Peaches and stir to combine well.

Spoon the Mixture into the Crust.

Bake at 400 degrees for 15 minutes.

Reduce heat to 350 degrees and Bake an additional 20 minutes.  Do not turn off the Oven. Re-heat to 400 degrees for the final Bake Time with the Crust.

Remove Pie from the Oven and set aside while preparing the Crumb Topping.

In a Mixing Bowl, combine:

1/3 C Sugar

Butter

Flour

Cinnamon

Mix to combine well.

Sprinkle the Topping evenly over the Baked Pie.

Return to the Oven at 350 degrees to Bake for an additional 10 minutes.

Enjoy!

Peace in the Kitchen!

Creamsicle Cocktail

Creamsicle Cocktail

1 oz. Vanilla Vodka

1 oz. Orange Liquor

1/2 oz. Cream

1/2 oz. Milk

1/4 oz. Simple Syrup

Add Ice to a Cocktail Shaker.

Add all Ingredients.

Shake Well.

Strain into a Glass.

Add Ice from the Cocktail Shaker.

Cheers!

The Queen’s Platinum Jubilee Trifle

 https://topwithcinnamon.com/jubilee-pudding-recipe/

Fortnum and Mason held a National competition to choose the winning Pudding fit for the Queen's Platinum Jubilee. This delicious Trifle was the winner. There were 5,000 entries and 5 finalists were chosen for the final Judging. Anne and I have been to London and Windsor several times and the Bakeries are incredible. We've also enjoyed spending time at Fortnum and Mason in London. The British love their Puddings. We love the traditional Victoria sponge. I will be making this winning recipe for Christmas this year. 

I posted the link so I have permission to show all of the photographs and give proper credit to the winner and her winning recipe. Trifles have always been a popular British dessert and this one will be front and center for decades to come. 

Here's another great British dessert recipe:

A Hippy Sponge for Cream Tea!

Enjoy!

Peace in the Kitchen!