Brussel Sprouts with anchovy, dijon vinegrette and parmesan cheese

Brussel Sprouts
Olive Oil Spray
2-3 Anchovies
1t dijon mustard
3T white wine vinegar
5T olive oil
1t Lemon juice
Parmesan Cheese

Pre-heat oven to 400 degrees
Spray a baking sheet with Olive Oil
Take whole brussel sprouts cut off the end and cut them in half and place them on the baking sheet
Spray with more olive oil season with salt and pepper
Roast for 20-25 minutes until carmelized and done

While the brussel sprouts are cooking put the next 5 ingredients into a blender or use a hand blender and mix. Poor over brussel sprouts when they're done like a dressing and grate parmesan cheese over the top. These are not your mothers boiled brussel sprouts. The flavor changes with the roasting and they get soft and have a completely different taste.

Potato Leek Mash

My Esthetician gave me this idea

2 pototoes I used Yukon gold

1 sweet potato not a yam, the flesh should be light yellow

2 leeks white part only

Cut all these up, cover with water, she uses a bullion cube, I used a product called "better than bullion" if you've got neither I cook it in chicken broth until tender. When done remove most of the liquid and used a mixer or hand blender to puree the mixture. No salt, no pepper, no butter and all I can say is mmm mmmm good.

Chili

Chili

( you'd think I'd make it look pretty, but no I dig right in then take the pic when I'm putting away food :)
Brown in a heavy pan
1lb of your meat choice I used tri tip today and used my cuisinart to grind the meat on pulse a few times after it was browned. iit gives the chili a nice texture. I’ve used ground turkey, turkey sausage, tofu, hamburger, chicken sausage and a combination, even leftover pork roast.
1 diced onion and cook until softened ( I like mine a little carmelized and will add them in with the meat)
Reduce heat to low and add
1 15 oz can beans drained – again I’ve used different kinds like kidney, black and white beans
1 28oz can diced tomatoes with juice
1t crushed red pepper (adjust if you have little one’s)
2-3 cloves chopped garlic– if I don’t have any I’ll put in 2t garlic powder
1 ½ t salt
5t chili powder
2t ground cumin
1t Oregano or 1T fresh Oregano
¼ t cinnamon

Simmer about a half hour and serve with Cotjia cheese or Monterey Jack, a dollop of sour cream or Greek yogurt. Garnish with Avocado slices. Serves 4

If you have any left over this makes great nacho’s with some chips and cheese heated under the broiler.

Chocolate Raspberry Trifle

I made a chocolate cake for a party that stuck in the pan. Of course the cake was way too good to waste, so I made a trifle out of it. When I make this again, I would make a double batch of the raspberry coulis and add fresh raspberries.

Chocolate cake:
9 T cocoa powder
1 1/2 c cake flour (or use regular flour and substitute 3 T of the flour with corn starch)
1 t salt
1 t baking soda
1/4 t baking powder
1 stick unsalted butter, room temp
1 1/2 c sugar
2 large eggs, room temp
1/2 c coffee
1/2 c milk

Preheat the oven to 350. Grease and flour 2 9" cake pans.

Beat together the butter and sugar about 5 minutes, until smooth and creamy. Add one egg at a time, beating until each is fully incorporated. In a seperate bowl, mix together the cocoa powder, flour, salt, baking soda, salt & baking powder. In a measuring cup, mix the coffee and milk.

Stir 1/2 of the dry ingredients into the butter mixture, then the milk mixture and finally the other half of the flour mixture. Bake for 25 minutes or until a toothpick in the center of the cake comes out clean. Cool, remove from pans and tear into cubes.

Vanilla Pudding:
8 T sugar
4 T corn starch
1/2 t salt
4 c 2% milk
4 egg yolk, slightly beaten
2 T butter
2 t vanilla extract

Combine the sugar, cornstarch & salt in a saucepan. Gradually stir in the milk cooking over medium heat until thickened and bubbly. Reduce heat and cook an additional 2 minutes.  Remove from heat.
Stir a small amount of the hot mixture into the egg yolk to temper it. Pour the tempered yolk into the warm mixture. Bring to a gentle boil, cooking and stirring for an additional minute. Remove from heat and add butter and vanilla.
Cool for 15 minutes before transferring to a dish to cool. Cover and refrigerate at least 1 hour.

Hot Fudge Sauce:
1/2 c sugar
1/4 c cocoa powder
1/4 t salt
1/2 c water
1 c heavy cream
1 c light corn syrup
1/4 t white vinegar
4 ounces semisweet or bittersweet chocolate, coarsley chopped
4 T unsalted butter, softened
1 T vanilla

Whisk together the sugar, cocoa powder and salt in a large pot. Whisk in the milk until well blended. Bring to simmer over medium high heat. Remove the pan from the heat and add the heavy cream, corn syrup, white vinegar and 2 oz of the chocolate. Return to the heat, whisking frequently over medium high heat until it reaches about 225 degrees F. The bubbles will be small and the liquid will be a little thicker and sticky. Remove from heat and add the remaining chocolate, butter and vanilla. Let cool.

Raspberry Coulis: I would double this next time and add some fresh raspberries at least on top of the trifle if not in the middle as well.
12 oz fresh or frozen raspberries
3 T sugar
2 t fresh lemon juice

Blend all three ingredients together and strain through a small sieve.

Trifle:
Layer 3 layers of each cake, pudding, fudge sauce & raspberry coulis in a glass bowl.

Sea Bass marinade

The joke at my house is, better enjoy what your eating now cause you probably won't get it again. I've vowed to start writing what I do down as I cook. Unfortunately, I tend to write recipes down on scrap paper and I find them stuffed into drawers, on my desk, in my briefcase etc. This is one I found on my desk today.

1/4 cup Mayonaise
1 clove minced Garlic
1t Dijon Mustard
1/2 t dried Mustard
1/2 a fresh lime squeezed
salt and pepper
Sea Bass
Mix this all together and slather all over the fish and let sit for about a half hour in the refrigerator
Grill

Vegetarian Mincemeat

3 large Granny Smith Apples
2 Oranges
2 Lemons
1 1/2 c brown sugar
1 1/2 t cinnamon
1 t ground ginger
1 t nutmeg
1/2 t ground cloves
1 c butter
12 oz golden raisins
12 oz jumbo black raisins
12 oz red raisins
1/2 c almonds, chopped
6 T brandy (I used Kirsh)

Mix together the raisins, sugar and spices. Core and chop apples, but do not peel them. Add the apples, chopped almonds and butter to the raisins. Zest and juice the lemons and oranges and add that. Cover and let stand overnight, stirring periodically.

Preheat the over to 225F. Stir the mixture one last time and roast for 2 hours. Take out, stir and let cool. You can stir it periodically while it cools. When cool, stir in the brandy. Store in jars.

Once the mince was done, I made these pies. This might be the best dessert I've ever made. The fruit caramelized on the top and they were amazing cooled a little bit out of the oven. I froze them and they are even good warmed up a little in the microwave.

Pecan Coconut Torte

I got this recipe from my brother, who always makes the most amazingly bad for you desserts. It's so good! I love pecan pie, but this tops any pecan pie I've ever eaten.

Shell:
1/2 c brown sugar
1 c old fashioned rolled oats
1 c flour
1/2 t salt
1/2 t baking powder
1/2 c cooled melted butter

Stir together the sugar, oats, baking powder & salt. Add the butter. Mix well. Pat into the bottom and 1/2" up the sides of a 9" spring form pan. Bake at 325 for 15-20 minutes. Cool.


Filling:
1/3 c honey
3/4 c sugar
1/2 c butter
1/4 c heavy cream
1 c old fashioned rolled oats
1/2 c flaked coconut
1 1/4 c chopped pecans

Combine the honey, sugar & butter in a saucepan. Cook over medium heat until smooth. Stir in the cream. In a bowl, mix the oats, coconut, pecans and a pinch of salt. Poor the butter mixture over the oat mixture and mix well. Poor into the cooled shell. Bake at 350 for 25-30 minutes, until the edges are golden. The middle will still look wet until it cools. Cool for 10 minutes, then remove the sides of the pan. Let cool completely.

If you'd like, melt 1 oz semi sweet chocolate with 1 t butter and drizzle over the top.