Brussel Sprouts and Kale? Oh my!

As many of you know, I love bread. I don't just mean, prefer it over other things - I mean love it. Stomach hurts? It's time for bread and ginger ale! Staying in for movie night? How about a warm grilled cheese? In fact, back in the old days (read: a few years ago), if I had a bad day at work, I would stop and pick up a loaf of warm french bread from the market, come home, and eat the whole damned thing. Not a great habit.

For Crossfit, I signed up for my I Am Crossfit Challenge - the same one I did last year, but in a heavier/harder weight class. Not that I'm heavier (though now that I think about it...) but I'll be using heavier weights, and having to do band pullups instead of jumping. Running portion is still the same, though I hope to not stop to walk at all this year. That's a big goal for me in and of itself. In order to not revamp my whole eating style when this kicks off this weekend, I've been sneaking in little changes here and there since after Christmas.

Currently, I'm opting for a more paleo/zone style of eating. No bread. None. It's a little rough the first week, but now I'm rocking! :) In this quest, I have discovered that I actually like brussel sprouts. No really. I do. Same with kale! You might not want this recipe as it's got some fat going on (DELICIOUS!) but it's a good way to start expanding your circle of veggies in a delicious way.

Kale or Brussel Sprouts with Pancetta, Shallots and Garlic

• Either one bunch kale or half pound of brussel sprouts
• 2 cloves of garlic, minced
• One shallot, minced
• 1 tablespoon butter
• 2-3 ounces of thickly sliced pancetta (you can sub bacon!)

If you're using kale - make sure you rip the leafy parts off and discard the stem. It's very, very bitter and doesn't cook into anything you'd want to eat. If using brussel sprouts, cut them either in half length-wise, or in quarters length-wise.

Turn your stove on medium heat, and melt the tablespoon of butter in the pan. Once this is melted, toss in your pancetta and let it cook 5-7 minutes or until they're deliciously cruchy browned bits. Add in the shallots and the garlic and stir around for a minute or so until they start to soften. Do not let the garlic burn!

Now, if you're using kale - you toss it in here and let it cook for 6-8 minutes until it's turned a deeper, electric green color and is wilted and cooked. Raw kale is not great. Make sure you're moving the pancetta and the garlic and tossing it all together. This will make sure that the garlic doesn't burn and that your leafy greens are covered in deliciousness.

If you're using brussel sprouts, toss them in the pan and leave them alone for about 5 minutes. You want to stir them once to make sure they're covered in the butter/rendered pancetta. You want to get those crispy brown spots on the brussel sprouts. If you're worried that you're going to cook them too long - you can always cook them before the garlic and shallots, and then add those last (make sure to cook the garlic for at least 2 minutes to get rid of that raw garlic taste!)

I promise, it will taste much better than you think!

Taco Time!

Tacos. I love them. We make them a lot at our place, and I got tired of buying taco seasoning when I was sure I could make it. One day, I was forced into trying it when I was mid-taco making and realized - no taco seasoning. Doh! I stumbled on this recipe and it's divine! Make extra and keep it around for your own taco emergencies ;)

Taco Seasoning

• 1 tablespoon chili powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1.5 teaspoons ground cumin

Optional: for added heat, add in 1/4 teaspoon of crushed red pepper flakes

Mix together. Voila! Taco seasoning!

Sweet n' Spicy BBQ Sauce

I'm so excited to share this new BBQ sauce recipe. I stumbled on it today, and made it and it was a total winner! It's sweeter than the one I normally make - but I found I really liked it.








Sweet n' Spicy BBQ Sauce

• 1 cup water
• 1/2 cup tomato paste
• 1/2 cup minced onion
• 1/2 cup brown sugar
• 1/2 cup apple cider vinegar
• 2.25 tablespoons vegetable oil
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1 tablespoon dark molasses
• 2 teaspoons salt
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Whiskey
• 2.5 tablespoons honey
• 2 teaspoons garlic powder
• 1/4 teaspoons ground black pepper
• 1/2 tablespoon ground chile powder

Preheat a medium saucepan over medium heat. Heat the vegetable oil, and add minced onion, cooking 5 minutes or until translucent. After the onion has cooked, add the tomato paste, water, Worcestershire sauce, brown sugar, apple cider vinegar and honey and stir until combined. Then, add in all the spices and whisk together. Turn the heat up until the mixture boils, and then turn the heat down to medium-low and let the sauce simmer for 1.5 hours - stirring randomly with the whisk to check the thickness of the sauce. When the sauce is thick enough for you - turn the burner off and move the sauce off the burner to cool.

Enjoy! :)

Chicago or Bust!

The hubs and I are headed to Chicago for this glorious 4th of July weekend! I've never been but I'm looking forward to the Cubs game we've got planned, the relative/friend visits we've got going... I have to admit.. I am most excited about some Chicago deep dish pizza!

In the spirit of that - Here's a recipe for Deep Dish pizza in your own home. It may not be Gino's but if you can't hop on a plane - it'll tide you over!

Chicago Deep Dish Pizza

• 2 teaspoons white sugar


• 1 teaspoon dry active yeast


• 3 cups unbleached flour, divided


• 1/2 cup yellow cornmeal


• 1.5 teaspoons salt


• 1.5 cups warm water (110 degrees)


• 2 tablespoons olive oil


• 1/4 cup spicy Italian sausage, browned and drained


• 9 ounces shredded mozzarella cheese


• 1/4 grated Parmesan cheese


• 1/4 cup chopped onion


• 1/8 cup chopped green bell pepper


• 1/3 cup diced pepperoni


• 1 teaspoon dried oregano


• 3 cloves garlic, sliced


• 1/2 cup tomato sauce

Dough

In a small bowl, dissolve sugar in 1 cup warm water. In a separate bowl, combine yeast, 1/2 cup flour, and 1/2 cup warm water. Combine the two bowls , mix together and set aside for 20 minutes. In yet another bowl (hello dishwasher!), combine the remaining 2.5 cups of flour, cornmeal and salt. Remove 1/2 the mixture into yet another bowl (or really, even a big plastic Ziploc bag will work here!). Add 1 cup of sugar into the half of the mixture into the bowl. Add the Ziploc mixture back in and mix all together. Add yeast mixture in and stir until combined. Turn the dough out onto a workspace coated with flour and knead until the dough is stretchy - about 8 to 10 minutes. Pour some olive oil into a large bowl and use your hands to coat the sides of the bowl with the oil. Turn the dough out into the bowl, cover with plastic wrap and set aside. Preheat your oven to 450 degrees.

The Good Stuff

In a gigantic bowl, combine the bell peppers, onions, pepperoni, sausage, cheeses, oregano and garlic. Mix it all together.

Put It All Together

Remove half the dough from the bowl and press the dough into a lightly greased deep dish pan (I use a high sided Springform pan). You want to make sure that the dough is going up the sides of the pan and is pressed into the pan. Bake in the 450 degree oven for 4-5 minutes. Add all the 'good stuff' in and cover with the second crust. Make sure that you press the top and bottom crusts together to form a seal. Add a few slits in the top crust to allow the steam to vent, top with tomato sauce and bake for 45 minutes on the lower rack of your oven. Set it aside for 5 minutes and then dig in like crazy!

Pulled Pork Sandwiches!

This week has been really stressful for me, so instead of baking a ton of desserts and eating them all - I'm just prepping my food early and trying to relax! Recipes like this one really satisfy and leave me with some time to relax with a glass/bottle of wine. :)

Pulled Pork in a Slow Cooker

- One 14 ounce can of reduced-sodium beef broth

- 2lbs of boneless pork ribs

- 18 ounce bottle of bbq sauce (I've tried everything from Chipotle-Jalapeno to Sweet Hickory - they all work! Just pick your favorite!)

Add can of beef broth to the slow cooker and place the pork ribs inside. Cook on high for 4 hours, or low for 6 hours. Whenever you get home, remove the boneless ribs and shred with two forks, pulling in opposite directions. Trust me, it'll work. Add the meat into a bowl and combine with BBQ sauce. Stir until coated and combined. Heap it onto a sourdough roll and go to town! :)

Pasta Salad!

My husband has a deep love of pasta salad. I love to make a big batch of it and just let him chip away at it all week long :) Perfect for those training days when he's gone from the house for 10 hours - he can just pack it in a cooler and go!

Pasta Salad

• One package fusilini (spiral) pasta - whole wheat or regular is fine!


• 3 cups of cherry tomatoes - cut in half


• 1/2 lb. of provolone cheese, cubed


• 10 ounce can of black olives, drained


• 8 ounces of Italian dressing


• 1/2lb of salami, cubed


• 1/2lb pepperoni - sliced and halved


• 1 jar, roasted red bell peppers (drained and chopped)

Cook the pasta according to the directions on the package until just al dente. Drain, rinse with cold water and set aside to let it cool off. Combine all remaining ingredients in a bowl and toss to combine. Add pasta and toss until coated with dressing and mixed with ingredients. It's ready to serve but it only gets better with time to hang out and let the flavors meld!

No Orange Powder

I am a firm believer that food is love. You can show your love for your family, your friends, your coworkers, neighbors, etc - all through the art of food. It doesn't have to be Five Star cuisine, anything you put your time and effort into is showing your love. If you do want to go a little crazy with the effort - this just might be the dish for you.

Macaroni and Cheese

• Kosher salt
• 10 cups of water
• 1 quart heavy cream
• 2 tablespoons Dijon mustard
• 3 cups grated Gruyere cheese
• 1/2 cup finely grated Parmesan cheese
• 1/2 cup finely grated Cheddar cheese
• freshly ground pepper (black or white - either works!)
• 3 cups of elbow macaroni
• 1/2 teaspoon hot sauce
• 1/2 teaspoon Worchestire sauce
• 2 cloves of garlic, peeled and crushed
• 1/2 cup toasted plain bread crumbs

In a large pot, boil ten cups of water. When water is boiling, add a handful of kosher salt. Next, add the elbow macaroni and let it cook until al dente (the pasta shouldn't crunch, but should feel firm when you bite into it). Save 1 cup of the cooking water, strain the pasta and set aside.

In a large saucepan, add the cream, garlic cloves, and the 1 cup of cooking water and bring to a simmer over low-medium heat. Once at a simmer, add salt, pepper, mustard, and Gruyere cheese. Stir together the cheese and cream mixture constantly until combined together. Next, add both the Parmesan and Cheddar cheeses, again stirring until combined and the cheeses are melted and the mixture is at a simmer. Add in the Worchestire sauce and hot sauce, and stir until combined.

Next, remove the cloves of garlic and add in the cooled macaroni and stir carefully until the macaroni is coated with the cream and cheese mixture. Turn off the stove and let the mixture sit so the flavors meld together. Butter the sides of a baking dish (at least 9x13") and pour the macaroni mixture into the buttered dish and top with the toasted bread crumbs. (and any extra Parmesan that you might want to grate on top..)

Place the dish into a 350 degree oven for 10 minutes. Let it cool for 5 minutes and then serve!

Takeout at Home

I love P.F. Chang's. I know, it's a chain restaurant but it can't be helped. One of my favorite is their lettuce wraps (not as great as their crispy green beans but they're darn close). Here's my take on their lettuce wraps for when I want to eat dinner at home in my pajamas and be lazy. :)

Kelly's Lettuce Wraps
- 8 dried Shiitake mushrooms
- 2 teaspoons cooking sherry
- 2 teaspoons water
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
- salt and pepper
- 5 tablespoons vegetable oil
- 2 garlic cloves, minced
- 2 green onions, chopped
- 1-1.5lbs boneless, skinless chicken breasts - cut into bite-size pieces
- 8 ounce can of bamboo shoots, chopped up
- 1 package of Chinese cellophane rice noodles, cooked
- Iceberg lettuce leaves

Lettuce Wrap "Sauce"
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce (reduced sodium is great!)
- 1 tablespoon cooking sherry
- 1 tablespoon hoisin sauce
- 1.5 tablespoons water
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 1 teaspoon sugar

Pour boiling water over dried mushrooms to rehydrate - just enough to cover. Let them soak for roughly 25-30 minutes and then drain. Remove the stems and chop up mushrooms.

In a small bowl, whisk together all the ingredients for the sauce until combined and set aside. In a separate bowl, mix together the sherry, water, soy sauce, cornstarch, salt, pepper, and chicken. Stir together until chicken is well coated with mixture.

Heat large skillet over medium high heat. Add 3 tablespoons of oil. After the oil gets hots, add the chicken mixture. Fry quickly for about 3 minutes, or til chicken is no longer pink. Stir constantly to prevent burning. Remove chicken.

To the same skillet, add 2 more tablespoons of oil. Add the fresh ginger, garlic, green onions, and optional chilies, if desired. Fry quickly for 45-60 seconds, or til garlic is a golden color. Do not overcook garlic, or it will taste bitter. Add the dried mushrooms, bamboo shoots and water chestnuts. Fry quickly for about 2 minutes. Return chicken to the skillet and add the sauce ingredients. Cook until the sauce thickens.

Break the cooked cellophane noodles into small pieces. Spread the noodles onto the bottom of a platter. Pour the chicken mixture on top of the noodles and spoon into your lettuce leaves. Devour.

Stuffed Bell Peppers

Good news. You know all that marinara you made a few recipes ago? We have a use for it! I love stuffed bell peppers. I use them to clean out my fridge when I've gone a little postal with produce and ground meat. Seriously. I love Sprouts. When there's a sale on bell peppers, I just can't help myself.





Mr. Travis's Stuffed Bell Peppers (they can't all be named after me!)

• 4 bell peppers, red or green (tall ones work best!)
• 1/4 cup, dry bread crumbs (italian, regular, whatever)
• 1/2 onion, chopped
• 1/2 green bell pepper chopped
• 1/3 cup, grated Parmesan cheese
• 1 pound, lean ground chicken/turkey/beef/sausage (any work here!)
• salt
• pepper
• marinara

Preheat the oven to 350 degrees. In a large skillet, brown up the meat until 75% done - then add chopped onion and chopped bell pepper. Mix together until everything is 100% cooked - should take roughly 10 minutes from start to finish. If you see any pink - keep cooking! Empty the skillet into a bowl and let it cool off until you can touch it. Add Parmesan cheese, bread crumbs, and 3/4 cup of marinara sauce. Stir together and set aside.

Cut the top off each bell pepper. Take 1 bell pepper and "stuff" it with the meat/onion mixture. It's okay if you overstuff it - it's actually better that way! Stand the stuffed pepper up in a casserole dish or Dutch oven. Repeat until all peppers are in the dish. Pour 1-2 cups of marinara sauce on and around the peppers. Sprinkle the peppers with additional Parmesan cheese if you would like :) Place in the oven for 25-30 minutes, checking every 10. Remove from the oven and let cool for at least 15 minutes before serving. These stay hot for quite awhile!

Time For a Little Comfort Food...

Every time I see spaghetti and meatballs, I think about that scene from Lady and the Tramp :) For when you're in the mood for a good home cooked meal - keep this recipe around and give your taste buds a treat.

Italian Meatballs & Sauce

Meatballs
12 ounces lean ground beef

4 ounces ground pork
1 cup preseasoned Italian bread crumbs
1 tablespoon dried parsley
4 tablespoons grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 egg, beaten

Sauce

3/4 cup chopped onion
5 cloves garlic, minced
1/4 cup olive oil
2 (28 ounce) cans crushed tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
1 teaspoon dried basil
1/2 teaspoon ground black pepper

1 teaspoon dried oregano

In a large bowl, combine ground meat, bread crumbs, parsley, Parmesan cheese, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 meatballs. Store, covered, in refrigerator until needed.

In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer for 90 minutes. Stir in tomato paste, basil, oregano, 1/2 teaspoon pepper and meatballs and simmer for another 30 minutes.

I love chicken.

In my house - we eat a lot of chicken, because I love it and I'm the cook! This recipe was born when I was messing around in the kitchen, trying to figure out a way to use up some ingredients while creating something my husband would adore.





Jalapeno-Goat Cheese Stuffed Chicken Breasts
- 4 boneless, skinless chicken breasts
- 4-6 ounces of goat cheese (crumbled)
- one cup of onion, minced
- one minced jalapeno (mostly or entirely deseeded depending on your love of heat)
- 4 pieces of cooked bacon (crumbled)

Preheat the oven to 350 degrees. In a bowl, stir together the goat cheese, onion, jalapeno and crumbled bacon until combined. Take each chicken breast and butterfly it (cut through the side of the chicken breast until 3/4 the way across - make sure not to cut all the way through!). Open up the breast and fill with 1/4 of the mixed filling. I use toothpicks to 'pin' the chicken breast together so the filling doesn't escape! Finish the other 3 chicken breasts and place all in a 9 x 12 glass baking dish that has been sprayed with Pam. Bake for 20 minutes and you're set!