Blackened Brussels Sprouts

Blackened Brussels Sprouts

Before we dig into brussels sprouts, I need to give a gigantic shout out to Erin and Melissa for the redesign of Mountain Mama Cooks. I’ve been wanting to update my look and implement some new features for awhile now but held off until the timing was right. I knew right after meeting these two, that they were the gals to do the job. Together, they run Wooden Spoons Kitchen, a boutique web design and hosting company and if I do say so myself, they knocked it out of the park! Thank you doesn’t seem like enough. The entire process was inspiring, fluid and you gals gave me exactly what I wanted. Thank you for your patience, hard work and being all around super savvy, design maven, rock stars!

You know a recipe is good when you make it six times in two weeks. Never in my life did I think I’d be making brussels sprouts multiple times a week. And never in my life did I think I could possibly love brussels sprouts more than these roasted ones with crispy bacon and balsamic. But here I am to tell you that a) I’ve easily eaten 2+ lbs of brussels sprouts in the past 10 days and b) these ones are better than my beloved roasted version with bacon. The best part? They only take 8 minutes.

I hosted a small brunch on Easter and since I was only a few days into my 21 day sugar detox, the menu was a ham cooked in the slow cooker, a veggie frittata, a spinach and avocado salad and these awesome pan seared brussels sprouts that my friend, Melissa made. It was all I could do to not eat all of them. Said no one ever about brussels sprouts…

Crispy and garlic loaded on one side, steamed to perfection, these are nuggets of veggie gold. Can you tell I haven’t had sugar in almost a month? I’m gushing about brussels sprouts. Man, someone get me a cookie stat. Or some ice cream. How about a piece of dark chocolate? You know at this point, I’d settle for an orange.

All joking aside, these brussels sprouts are out of this world. The key is using a stainless steal pan and heating it up so it’s piping hot when you lay the brussels in. The recipe below is more of a guide line. The recipe is forgiving and it’s easily adaptable to suit your taste. Play around until you get it right. The squeeze of lemon at the end makes takes ’em over the top. Don’t leave it out. Hope you all had a fabulous weekend!

More of a guideline than a recipe, these brussels sprouts are just as easy to make for one as they are for a group. Play around until you get 'em just how you like them!

1. In a stainless pan, heat a tablespoon or so of olive oil over medium-high heat.
2. When pan is nice and hot (1-2 minutes), place brussels sprouts cut side down. If the brussels sizzle, that's a good sign!
3. Place tight fitting lid on pan and turn heat to medium low.
4. Set time for 8 minutes and don't lift pan lid or disturb the pan.
5. When timer goes off, remove pan from heat and sprinkle brussels with a drizzle of fresh lemon juice.

Original article and pictures take www.mountainmamacooks.com site

Bell Pepper Egg-in-a-hole

Bell Pepper Egg-in-a-hole

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My sister handed me a stack of old Martha Stewart magazines and I discovered this little gem. The bell pepper adds gorgeous color and a very healthy veggie to your morning. Did I mention it’s really easy?

You’ll definitely impress your family and breakfast guests with this bell pepper egg-in-a-hole. Thank you Martha! Serve the eggs-in-a-hole with buttered toast. English muffins are nice too. You can cook the eggs to the doneness you prefer.

Ingredients for Bell Pepper Egg-in-a-hole:

1 red bell pepper (yellow would probably work just as well)

4-5 large eggs

Salt

Pepper

1/4 cup grated parmesan cheese (other cheese would probably work too)

1 Tbsp Olive oil

How to Make Bell Pepper egg-in-a-hole for Breakfast:

1. In a large, non-stick skillet, heat 1 Tbsp olive oil over medium/high heat. Cut peppers into 1/2″ rings and remove the seeds and centers. Place sliced peppers into the pan and let them saute for a minute.

Bell Pepper Egg in a Hole-2

Bell Pepper Egg in a Hole-4

2. Crack one egg into the center of each bell pepper slice. Start pouring the egg in slowly; it prevents the egg from leaking and forms a nice seal, but some will leak no matter what; don’t fuss over it; it will still taste great!

Bell Pepper Egg in a Hole-5

Bell Pepper Egg in a Hole-6

3. Sprinkle salt and pepper over each egg. Saute for 3 minutes, then flip it over carefully.

Bell Pepper Egg in a Hole-8

Bell Pepper Egg in a Hole-9

4. Top with a generous amount of parmesan. If you want your yolks to be juicy (over easy), cook another minute.

Bell Pepper Egg in a Hole-10

Bell Pepper Egg in a Hole-11

P.S. As a (almost licensed) nurse, I feel compelled to say that eggs should be fully cooked for high risk populations including elderly, pregnant and young children.

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Bell Pepper Egg-in-a-hole

Ingredients

• 4-5 large eggs
• Salt
• Pepper
• ¼ cup grated Parmesan cheese

Instructions

1. In a large, non-stick skillet, heat 1 Tbsp olive oil over medium/high heat.
2. Cut peppers into ½" rings and remove the seeds and centers. Place sliced peppers into the pan and let them saute for a minute.
3. Crack one egg into the center of each bell pepper slice. Start pouring the egg in slowly; it prevents the egg from leaking and forms a nice seal.
4. Sprinkle salt and pepper over each egg. Saute for 3 minutes, then flip it over carefully.
5. Top with a generous amount of Parmesan cheese. If you want your yolks to be juicy (over easy), cook another minute.

Original article and pictures take natashaskitchen.com site