Honey Roasted Apples

I made these apples as a side dish to go with pork chops.

We ate every bit of it.  And I know I'll be making this in the future as a mid day snack!

These apple bites are addicting.

INGREDIENTS 

2 Grannysmith apples
2 Braeburn or similar apples
2 tablespoons fresh lemon juice
3 tablespoons unsalted butter
⅓ cup honey
½ teaspoon kosher salt

INSTRUCTIONS 

Pre-heat oven to 425.
Remove the core and cut into 1 inch chunks, toss with lemon juice.
Heat a cast iron skillet on medium high heat with the butter in it.
When the butter begins to brown add the apples and kosher salt.
Saute for 5 to 7 minutes until the edges start turning a rich brown color.
Add the honey and put in oven for about 8-10 minutes.
The apples should be tender but not mushy and richly caramelized.
Carefully serve with spatula, taking care not to smash them.

Balsamic Roasted Brussel Sprouts

I can't even believe I am posting this.  People, I made brussel sprouts.  

Can you believe it took me 38 years to even try one?  

Brent and I were at a restaurant a few months ago and the waiter highly recommended the Brussel Sprouts as a side dish.  So I decided, what the heck, I'll try it.  Granted those brussel sprouts were flash-fried (so a small crisp to them), they were amazing!

The other night I got fancy at dinner with a fish dish (that post will come soon) and for a side dish, I opted to try and bake some brussel sprouts.  I am so glad I did.  They were wonderful!

photo and recipe courtesy of AverieCooks

INGREDIENTS:

about 1 1/4 pounds brussels sprouts, trimmed and halved lengthwise
2 tablespoons olive oil
1 teaspoon salt, or to taste
1 teaspoon pepper, or to taste
about 1/4 cup balsamic reduction or glaze (I used Trader Joe's glaze.  Do not use balsamic vinegar - it's not the same)
1 tablespoon light brown sugar, packed
parmesan cheese, optional for garnishing

DIRECTIONS:

Preheat oven to 400F and line a baking sheet with aluminum foil for easier cleanup.
Add the brussels sprouts to the baking sheet, evenly drizzle with olive oil, season with salt and pepper, and toss with your hands to evenly coat.
Arrange the sprouts with the cut-side (flat side) down and bake for about 18 minutes, or until the tops of some of the sprouts are turning light brown.
Remove baking sheet from oven, flip sprouts over with a tongs, and evenly drizzle with balsamic and evenly sprinkle with brown sugar.
You only need to put a tiny pinch of sugar on the top of each sprout. It helps with caramelization and takes the edge off the intensity of the balsamic and doesn't make them taste sweet, but if you're adverse to adding sugar, it can be omitted.
Return baking sheet to oven and bake for about 10 to 15 minutes, or until sprouts are as caramelized and browned as desired.
Baking times will vary based on the size of the sprouts used, personal preference for done-ness, oven and climate variances, etc.
Keep a close eye on them in the last 10 minutes of baking because they can go from underdone to overdone and burnt in just a couple minutes. 
Optionally garnish with cheese before serving. Brussels sprouts are best warm and fresh.

Once they were cooked and ready to be served, I moved them from the baking sheet to a serving bowl

Cheesy Garlic Pull Apart Bread

My stepson requested a specific dinner this week.  He wanted fish, spinach, and whatever else I wanted to add.  So I added squash risotto (frozen from Trader Joes), and this amazing cheesy bread.

It's easy to make and the entire family devoured it!

photo and recipe courtesy of DinnersDishes&Desserts

Ingredients
1 tube Pillsbury Grand Biscuits
¼ cup butter
½ tsp garlic powder
½ tsp onion powder
½ tsp Italian seasoning
¼ tsp black pepper
¼ tsp salt
1½ Tbls Parmesan cheese
1 cup Mozzarella cheese, shredded

Instructions
Preheat oven to 425 degrees. Spray a bundt pan with non-stick spray.
Pop open the tub of biscuits. Cut each biscuit into 4-6 pieces.
Melt butter. Mix all of the seasonings in with the melted butter.
Toss the cut up biscuits in the melted butter mixture.
Place a layer of biscuits in the bottom of your prepared pan.
Sprinkle a layer of Mozzarella cheese.
Continue layering until you used up all the dough.
Bake or 12-14 minute until puffed up and golden brown.

Pineapple Stuffing

I love Pineapple and I love stuffing.  Come across a recipe that combines both of these - there is a 100% chance I'm making it.

Here is that recipe...  And I made it. Last night. (as a side dish to pork chops)

Ingredients:
4 Cups fresh bread cubes
1 can crushed pineapple with juice
1 Cup milk
1 Cup melted butter
1 1/2 Cups of sugar
3 beaten eggs

Directions:
1. Preheat oven to 325 degrees F
2. In large mixing bowl combine eggs, milk, sugar, melted butter, and crushed pineapple. Combine thoroughly.

3. Add bread cubes and mix to coat well.

4. Pour mixture into 9″x13″ greased baking dish

5. Bake for 1 hour
6. Remove from oven and let stand 5-10 min before serving to set.

This recipe gets a A++!

I love trying new recipes - especially when they please my taste buds!

Zucchini Bites

Last night for dinner we had meatloaf, but it was the little side dish that stole the show. While I was on Pinterest, I came across Zucchini Bites, which are basically like a tatar tot, just healthier! They were so good. The recipe only made 12 mini bites, but we could have eaten double that!

1 cups zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan work the best)
1/4 cup bread crumbs - I used Italian style
Salt and Pepper

1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will bereally soggy while the outside gets crispy and no one wants that.
3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.