Parmesan Cheddar Brussels Sprouts

Friday, March 19, 2010

Ever since I was a small child I LOVED brussels sprouts, even though my friends all thought they were ICKY.  I always loved vegetables and now that I am an adult I try to eat them as much as possible to stay healthy. So today I'm making one of my favorites, CHEESY SPROUTS, as I called them as a kid. 

What you will need

20-thirty brussels sprouts
3 tbsp olive oil
Parmesan cheese
salt and pepper

Lets get started!

Start by washing the brussels sprouts thoroughly.

Once clean cut off the stem and peel off the outside leaves, including any leaves that are jagged or torn. 

                                                See the difference when they have the outer leaves still attached. 

Then cut the brussels sprout in half vertically. 

Take 2 tbsp of olive oil and rub all the sprouts with it.
Take the remaining 1 tbsp and put in a skillet on medium heat.

Place brussels sprouts in skillet, flat end down and cover and simmer for 3 minutes or until the bottom is slightly brown.
Uncover and sprinkle with salt and pepper, cook for another 2 minutes. Once the bottoms have browned toss with a spatula to slightly brown the rounded end of the sprouts.
Toss a little cheese on and let it melt.

Remove from heat and serve immediately.

Lemon Pepper Ranch Tilapia on English Muffins

Saturday, March 13, 2010

I came up with this recipe just a few minutes ago. I was looking for something, anything to eat and decided to cook the tilapia that was in the fridge before it went bad.  As I reached into the fridge I saw a pack of english muffins. I thought hmm... maybe I should make something with the english muffins instead... I thought about making one of my favorite breakfast meals (even though it was 9 pm at that moment) I grabbed the English muffin box and noticed that there was something on the bottom of it. 
A Recipe perhaps...
I thought as I turned the box over to read it. I was right, on the bottom of the box was a recipe for Honey mustard chicken muffins. It sounded good and I figured I could just make that. There was only one problem, or should I say a couple problems. 
  1) No Chicken
   2) No  Mustard 
3) No Honey 
So I reopened my fridge to see what I DID have. I still had the fish. I also had ranch, spinach and a couple other veggies, and blueberries. Well I immediately wrote blueberries off the list along with most of the veggies. I decided to use the spinach and ranch some how.  I squirted some ranch in a measuring cup and then went through my spice rack and grabbed some lemon pepper.  I mixed the two together and suddenly my recipe started to come together.

After toasting the english muffins for a couple minutes I put the spinach and cooked fish on top of it. And that is how I came up with the Lemon Pepper Ranch Tilapia... because I didn't have any of the ingredients I needed for the dish I actually wanted to make. 

The only thing left to say is... It was Delicious! 

Heres what you will need:

2 Tilapia Fillets 
1/3 cup Ranch Dressing
2-3 tbs lemon pepper
2-3 English muffins
fresh Spinach
shredded cheese (optional)

Lets get started!

Start by pre-heating the oven to 350
measure 1/3 cup of the ranch dressing and sprinkle the lemon pepper in. Make sure it covers the entire top of the ranch.  Mix

Heat your skillet to Medium heat. 
Place your fish on a plate and spread half the ranch sauce onto the fish.
Place the fish in the skillet with the ranch side down. Spread remaining sauce on other side.

Cook for three minutes on each side. 
Meanwhile cut your english muffins in half.
Place on roasting rack or directly on to oven rack and toast for 2 minutes. 

Chop/flake the fish with your spatula.
When your muffins are done toasting put spinach on them and top with fish.

Top with cheddar cheese if desired. 


Friday, March 12, 2010

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Cucumber salad

When ever I go to my favorite sushi place they bring us a small dish of cucumber salad. I love the stuff, its a little tart and tangy but soooo good.  So the other day while trying to figure out what side dish I should make for dinner I decided to try my hand at the cucumber salad. Needless to say I needed a little help. I looked up several  different recipes and soon decided to put my own spin one recipe I found. I'm pretty confidante in saying that I don't think you will find a recipe for cucumber salad around like this one. 

So to start off  this is what you will need

One large Cucumber
1tbs vinegar  (lemon juice can also be a substitute for vinegar)
2 tbs extra virgin olive oil
1 tsp vanilla extract
1tbs ground cinnamon 
1/4 cup vanilla soy milk
1tbs white  or brown sugar 

Lets get started!

Start by peeling  and slicing the cucumber.

Next mix together the vinegar, oil, and vanilla extract.  
Add the cucumbers and cinnamon. Mix together.

Next put the cucumber and vinegar mixture into a skillet on medium heat. Cook for 3-5 minutes. 

Add 1/4 cup vanilla soy milk.
Mix well. 

Once the milk is boiling cover the tops of the cucumber with sugar.
Flip and cook until sauce is almost gone. 

Remove from heat and store in fridge until ready to be served. 


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