Brown Sugar Glazed Carrots

Brown Sugar Glazed Carrots

Carrots are rich in beta carotene, vitamin K1 and potassium. They also taste great and are beautiful to serve as a side dish. The bright orange color brightens up any dinner plate. I particularly like to serve glazed carrots with chicken or turkey which is why I am sharing this recipe a week before Thanksgiving. The other great thing about this glazed carrot recipe is that you can make it a day or two ahead of time and warm it up in the microwave or in a covered dish in the oven and they will be perfect.

The trick is to roast them in a hot oven so that they become caramelized. I add Tumeric to my recipe because I love the way the yellow Tumeric brightens the dish even more plus Tumeric is so good for you so I try to add it to my cooking whenever I can. So here you have carrots AND Tumeric in the same dish. It’s like a power dish of YUM!

Brown Sugar Glazed Carrots
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5 from 2 votes

Brown Sugar Glazed Carrots

Baby Carrots Glazed in Brown Sugar
Prep Time10 mins
Cook Time30 mins
Course: Side Dish
Cuisine: American
Keyword: Side Dishes, Vegetables
Servings: 4 people
Calories: 182kcal

Ingredients

  • 16 oz baby carrots
  • 3 tbsp butter melted
  • 1 tbsp olive oil
  • 3 tbsp light brown sugar
  • ¼ tsp Tumeric
  • ¼ tsp dry mustard
  • ¼ tsp salt
  • ¼ tsp pepper

Instructions

  • Preheat oven to 400
  • Mix butter, oil and spices together
  • Pour over carrots and toss
  • Roast for 15 minutes then toss on pan
  • Roast for an additional 15 minutes until carrots are caramelized but not mushy

Nutrition

Calories: 182kcal | Carbohydrates: 18g | Protein: 1g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 311mg | Potassium: 281mg | Fiber: 3g | Sugar: 14g | Vitamin A: 15900IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg

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Warm Brussel Sprout Caesar Salad

Warm Brussel Sprout Caesar Salad

My family loves Caesar Salad. There are many caesar salad dressing recipes out there, some are thick others are thinner. I do not like the dressing to be thick like mayonnaise but I do like it to be creamy. The trick is to whisk the egg, mustard, anchovies and garlic together before slowly adding the oil while continuing to whisk. Caesar dressing should have lots of flavor. Do not be concerned with the anchovies in the recipe, they are there to add salt and a different layer of flavor. I like to use anchovy paste instead of fillets. I think that it blends better in the dressing and is much easier to work with. The anchovies will not make the dressing fishy, they are essential in making a true authentic caesar salad.

Use a whisk to emulsify dressing

It is much better to make your dressing rather than buying one in a bottle. The freshness of the ingredients adds to the overall flavor of the dressing. Caesar dressing has quite a few ingredients but most of them are probably already in your pantry. I always keep garlic cloves, anchovy paste, eggs and parmesan cheese in my fridge. You can always whip up something to eat as long as you have these staples in your refrigerator.

This Caesar dressing recipe will work well with romaine lettuce but I love it with warm brussel sprouts. I serve the Warm Brussel Caesar Salad as a side dish at dinner but you can also serve it as an appetizer. You can make the dressing ahead of time and keep it in your refrigerator for up to 5 days. Just store in a glass jar.

Warm Brussel sprout Caesar Salad
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5 from 2 votes

Warm Brussel Sprout Caesar Salad

Brussel Sprouts with Homemade Caesar Dressing
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Salad
Cuisine: Italian
Servings: 4 people
Calories: 344kcal

Ingredients

  • 1 egg yolk
  • 1 tsp Dijon mustard
  • ½ tsp Worcestershire sauce
  • 2 small garlic cloves minced
  • tsp anchovy paste or 4 fillets minced
  • 2 tbsp fresh lemon juice
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ cup extra virgin olive oil
  • ¼ cup light olive oil or safflower oil
  • 3 cups shredded brussel sprouts
  • 1 tbsp light olive oil for sauteeing sprouts
  • 4 tbsp fresh grated parmesan cheese

Croutons

  • 2 cups day old bread cubed
  • 1 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp pepper

Instructions

  • whisk egg yolk, garlic, anchovy and mustard together
  • whisk in Worcestershire sauce, lemon, salt and pepper
  • continue to whisk and slowly add both oils in a slow steady stream
  • whisk until emulsified
  • add 2 tblsp grated parmesan
  • add 1 tbsp oil to a pan on medium heat
  • saute shredded brussel sprouts for 5 minutes
  • pour dressing in pan and mix.
  • turn burner to low and cover pan for 5 minutes until brussel sprouts are bright green and soft to bite. Do not over cook
  • put brussel sprouts in bowl and top with croutons and remaining 2 tbsp grated parmesan

Croutons

  • toss bread cubes with oil, salt and pepper and place on baking sheet
  • bake for 10 minutes at 350 until golden

Nutrition

Serving: 1person | Calories: 344kcal | Carbohydrates: 7g | Protein: 6g | Fat: 34g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 345mg | Potassium: 269mg | Fiber: 3g | Sugar: 2g | Vitamin A: 606IU | Vitamin C: 57mg | Calcium: 97mg | Iron: 1mg

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Life can be difficult, cooking doesn’t have to be…

Life can be difficult, cooking doesn’t have to be…

Chicken Milanese topped with Arugula, Tomatoes and Shaved Parmesan

So last night I was feeling tired. It had been a long rainy day training my puppy and waiting on line to vote. Let me rephrase this…Waiting on a very LONG line to vote in the rain. So when I got home I wanted to make something for dinner that would be delicious, easy and quick.

I realized that I hadn’t shared my Chicken Milanese recipe yet. This is my go-to prep for chicken any time of year. Meaning, it works just as good on a cold winter night as it does in the heat of summer. Learning to properly bread chicken, fish and vegetables is the foundation for anyone learning to cook. You can build many delicious recipes off of the classic breading method.

I chose to serve my thin sliced chicken breast Milanese with a simple arugula salad on top. I like the way the peppery arugula freshens the lightly fried chicken. I toss the arugula with Balsamic Vinegar, Extra Virgin Olive Oil, Salt, Pepper and a touch of Dry Mustard.

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5 from 2 votes

Chicken Milanese

Panko Breaded Chicken Breast
Prep Time10 mins
Cook Time12 mins
Course: Main Course
Cuisine: Italian, American
Keyword: chicken, Breaded Chicken
Servings: 4 people

Ingredients

  • 1.5 lbs thin sliced chicken breast
  • 1 cup flour-for dredging
  • 2 eggs
  • 1.5 cups Panko bread crumbs
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried onion flakes
  • 1/4 tsp oregano
  • vegetable oil for frying

Instructions

  • Mix Panko with onion flakes, salt, pepper, oregano
  • dredge each chicken breast into flour first, then egg, then panko mix
  • Fill frying pan with 1/2 inch vegetable oil and heat over medium heat
  • When oil is warm add chicken and cook until golden brown on each side
  • Place on paper towel to absorb the extra oil

Notes

This recipe is a base for many dishes. Serve the chicken with a salad on top or top with tomato sauce and mozzarella cheese to make delicious chicken parmigiana. You do not need to deep fry the chicken, you need enough oil to wet the breadcrumbs. I like to place the chicken on a paper towel after frying to remove extra oil.
This recipe can be made in advance and reheated in the oven.
arugula salad
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0 from 0 votes

Arugula Salad with Shaved Parmesan Cheese

Arugula, Tomatoes, Parmesan and Balsamic Vinaigrette
Prep Time10 mins
Course: Appetizer, Salad
Cuisine: Italian, American
Keyword: Salad
Servings: 4 people

Ingredients

  • 6 cups baby arugula
  • 1 pint yellow and red tomatoes cut in half
  • cup extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • ¼ tsp dry mustard
  • ¼ tsp sea salt
  • tsp pepper
  • pinch sugar
  • shaved Parmigiana Reggiano for topping

Instructions

  • Place arugula and tomatoes in a bowl
  • In another bowl whisk together oil, vinegar, mustard, salt, pepper and sugar
  • Pour dressing over salad and top with shaved Parmigiana

Butternut Squash Soup

Butternut Squash Soup

WITH CRISPY BACON AND BRIOCHE CROUTONS

Butternut squash is a sweet and savory squash that is in season in the Fall. When in peak season you do not have to do much to create a wonderful soup or filling for ravioli. Butternut squash is very good for you and is rich in vitamin A and potassium. I love to combine fresh sage with the squash. The flavors work very well together. I also like the salty crunch that bacon adds to the soup but you can absolutely leave it out. I do not use any cream in this recipe because it does not need it. You want the vibrant flavor of the squash to shine through. This soup can be made in advance and kept in the refrigerator for up to 5 days. I promised my friend Michelle a soup recipe this week since the weather is getting colder in New York. She’s a busy woman so I knew it had to be easy to prepare, healthy and delicious. I think this recipe fits the bill. Let me know what you think.

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5 from 4 votes

Butternut Squash Soup

with Brioche Croutons and Crumbled Bacon
Prep Time20 mins
Cook Time45 mins
Course: Appetizer, Soup
Cuisine: American
Keyword: Soup
Servings: 4 people
Calories: 364kcal

Equipment

  • Blender or Food Processor
  • Sheet Pan
  • Frying Pan

Ingredients

  • 1 Butternut Squash (about 3 pounds)
  • 1 tbsp butter softened
  • 1/4 cup shallot chopped
  • 2 tbsp olive oil
  • 2 cups vegetable Broth
  • 1/4 tsp ground nutmeg
  • 1 tsp brown sugar
  • 1/8 tsp chili powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tsp fresh sage chopped
  • 2 slices bacon

Brioche Croutons

  • 3 slices cubed brioche bread
  • 2 tbsp olive oil
  • 1 tbsp fresh rosemary chopped
  • 1/8 tsp black pepper

Instructions

  • Preheat oven to 350
  • Cut Squash in half remove pulp and seeds
  • Rub inside with softened butter
  • Place flesh side down on baking sheet lined with parchment
  • Roast for 45 – 55 minutes until fork tender
  • Cook bacon until crispy, crumble and set aside
  • While squash is roasting saute chopped shallots in olive oil until translucent
  • When squash is done use a spoon to sccop out squash into a blender or mixer
  • Add sauteed shallot, vegetable broth and all the rest of the ingredients
  • Puree until smooth
  • Reheat when ready to serve

Croutons

  • Pour olive oil into mixing bowl
  • Add chopped rosemary
  • Toss brioche cubes in oil
  • Season with black pepper
  • Bake at 350 for 10-15 minutes until golden brown

Notes

You can add more chili powder to the soup if you like a little more heat. To serve, heat up soup and pour into bowls. Sprinkle crumbled bacon and croutons on top. I suggest frying some fresh sage leaves to garnish the soup with.
If you would like to keep the soup vegan you can substitute olive oil for the butter and leave out the bacon.

Nutrition

Serving: 1person | Calories: 364kcal | Carbohydrates: 37g | Protein: 5g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 771mg | Potassium: 660mg | Fiber: 4g | Sugar: 6g | Vitamin A: 20527IU | Vitamin C: 39mg | Calcium: 108mg | Iron: 2mg

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Easy Cocktail Snacks

Easy Cocktail Snacks

Cheers!

I love having friends over for cocktails and serving a little something salty and sweet to nibble on and make you thirsty. At my restaurant we always enjoyed coming up with interesting bar snacks. They are so easy to prepare and way less expensive than buying at a store. Two of my favorite recipes are Wasabi Honey Roasted Peanuts and Candied Walnuts. The nuts are perfect to serve before dinner or at a cocktail party. Make them both a day in advance and store in airtight containers. I recommend putting out the assorted nuts with some candied bacon, dried cranberries and a few beautiful cheeses with crackers. This can be done before friends arrive so you can relax and enjoy.

Wasabi Honey Roasted Peanuts:

  • 2 tablespoons unsalted butter
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 2 1/2 cups unsalted peanuts
  • 1/3 cup granulated sugar
  • 4 tablespoons wasabi powder
  • 1/4 tsp granulated sea salt

Preheat oven to 325. Place peanuts on a foil lined baking sheet and roast for 5 minutes. Melt butter, honey and soy sauce in a pan and add peanuts. Cook for 5 minutes until liquid is absorbed. Blend wasabi powder, sugar and salt in a small bowl. Put peanuts in a mixing bowl and gradually add the sugar mixture. Stir gently to coat peanut. Place peanuts back on sheet pan and roast for 10 to 15 minutes. Remove from oven and let cool to room temperature before serving. Can be stored in an airtight container at room temperature for a week.

Peppery Candied Bacon

  • Thick Cut or Regular Cut Bacon (if you want very crispy)
  • Light Brown Sugar
  • Black Pepper

Preheat oven to 350. Lay strips of bacon on an oven proof wire rack placed on a foil or payment lined baking sheet. Sprinkle brown sugar over bacon and grind black pepper on top. Place in oven for 20 to 25 minutes until bacon is crispy but not burnt. Let cool on rack and serve immediately. I like to place the bacon standing up in a pretty glass.

Note: Bacon can also be crumbled and used on top of a salad like my Roasted Apple Salad or served over pancakes or french toast.

Candied Walnuts

  • 2 1/2 cups walnut halves
  • 1 cup granulated sugar
  • 1 1/2 tablespoons butter

Place butter and sugar in a pan and melt over medium heat. When sugar and butter liquify add walnuts and stir to coat. Spread walnut out on a baking sheet lined with parchment paper. Work quickly! You will not have more than 30 seconds before sugar starts to harden into candy. Allow to harden. I like to chop the nuts a little before serving so they are a little smaller.

Roasted Apple Salad with Goat Cheese and Honey Mustard Dressing

Recipe:

Preheat oven to 375

Peel, core and half two apples. Put on a baking sheet lined with foil.

Melt 2 tablespoons of butter and add 1 tablespoon of light brown sugar.

Brush melted butter and sugar on apples. Bake for 20 minutes.

Dressing:

  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Whisk together all ingredients.

To Serve:

Place arugula on serving plate and toss with dressing

Slice roasted apples and place on arugula

Top with crumbled goat cheese