Caramelized Brussel Sprouts

For those who fear the brussel sprout, fear not. This recipe is AMAZING whether you are a fan of the cute little mini cabbage or you loathe them. A reason to love these little cuties? They are packed with antioxidants and help lower your cholesterol! 

I can relate to you if you have decided you don't like them and are hesitant to try them in any recipe, even a recipe as promising as this. A while back, I use to add cilantro to my "dislike list", I finally bought the stuff and prepared something myself using it, and realized it made the dish. Now, I wouldn't go as far as exchanging my salad greens for it or nothing, but I am proud to say it is removed from my "dislike list" and now gets a fair trial when it comes to cooking!-- Brussel sprouts was never on my list, but it wasn't something I was ever thrilled about either...until now! This side dish takes you on  a little flavor journey with toasted walnuts, tart cranberries, sweet coconut, a little spice, and a hint of maple! I promise you, this recipe is worth the try, just try it, you will be pleasantly surprised!

Caramelized Brussel Sprouts
  Adapted by The Diva Dish

1-1/2 C chopped walnuts
1 tbsp pure maple syrup

20 medium brussel sprouts, trimmed & sliced
1 tsp coconut oil
1 large shallot, diced
4 cloves garlic, minced (or about 2 tsp)
3 tbsp pure maple syrup
 salt and fresh pepper, to taste
pinch nutmeg 
1/3 C Craisins/dried cranberries
1-1/2 tbsp sweetened coconut
 

Preheat broiler to low. Line a baking sheet with parchment paper. In a small bowl, toss chopped walnuts with 1 tbsp maple syrup. Spread mixture over baking sheet, and broil for about 3 min or until fragrant. Remove from oven, set aside.

In a medium saucepan, over medium heat, heat coconut oil with shallots. Saute shallots until translucent, add garlic, stir frequently so garlic won't burn. Add brussel sprouts, remaining 3 tbsp syrup, and seasonings. Cook about 5 minutes, stirring frequently. Add coconut and cranberries. Fold walnuts in, heat about 2 minutes more or until heated through.

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Oven-Roasted Asparagus

So normally when it comes to dinner, I always make something exciting as the main dish and the veggie for the night does not equal up... I tend to go the convenient route of just picking up whatever I can find in the bag, in the frozen aisle. I don't think think we even buy a variety of different kinds either, always the same two types (usually peas or corn) and when I do get a variety, its the "mixed vegetable" kind that features peas, corn, and carrots. It's a miracle that my son actually loves vegetables at all since we have the same boring spread nearly every night. 

Well I decided to get out of this rut! I saw a display of fresh asparagus first thing upon walking into the store, and I remembered this simple recipe from a few months back (emphasis on simple). I have posted on this one a few months back, but it is so good and easy that I decided to give it a second go-around. You already probably own the ingredients, just need to go out and buy some asparagus! 

Oven-Roasted Asparagus
         adapted from marthastewart.com

1 lb fresh asparagus, ends trimmed
about 1 tbsp olive oil
fresh ground pepper, to taste
sea salt, to taste

  Preheat oven to 425º. Put asparagus in a large bowl, drizzle with olive oil and toss until coated.Transfer to a parchment paper-lined baking sheet. 

 Sprinkle asparagus with desired amount of sea salt (I think I ended up using about 1/4-1/2 tsp). Sprinkle with fresh ground pepper. 

Bake about 13-14 minutes until tender, but still a pretty bright green.

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Creamed Corn w/ Green Onion & Parsley

I've never really had creamed corn before, so this recipe, I kind of went about it blindly. Luckily it turned out great! If you are a creamed corn aficionado and I am very wrong to call this creamed corn, please tell me otherwise, until then, I am pretty satisfied with this sweet side dish! 

I used white corn for this, I am not sure of the difference in taste between yellow or white, so I guess use what you prefer. I do highly recommend using fresh over frozen here! If you are feeling lazy (like I was) put someone else to work on the shucking ;)

He was pretty happy about it

Creamed Corn w/ Fresh Green Onion & Parsley
serves about 4

Ingredients
 5 slices bacon
4 large ears white corn, husks and silk removed
seasoned salt (to taste, I used about 1/2 -3/4 tsp)
fresh cracked pepper ( about 1/8-1/4 tsp)
3-4 tbsp heavy cream (as needed)
1 tbsp sliced green onions
1 tbsp fresh chopped parsley

In a 10" skillet, cook bacon until crisp, set aside and reserve for another use. Do not rinse out your skillet. 

Cut the end of the corn off so you have a nice flat end to stand the corn up over a cutting board. Using a chefs knife, cut the corn off the cob. Transfer into a bowl. Using a potato masher, press into the corn to release some of it's juices.

Season generously with seasoned salt and fresh pepper. Transfer to the same skillet with your reserved bacon drippings. Cook over medium-low heat about 20 min, stirring occasionally. Reduce heat to low. Stir in heavy cream, heat another 20 min. Toss in green onions and parsley. 
This side dish went perfectly with Pesto & Red Pepper Chicken Sandwiches w/ Bacon

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Ham & Spaghetti Casserole

THIS is one casserole that I dub "comfort food"... I warn you, if you are on a diet of any sort run the other way!!!! If you are on a diet but can't help yourself, well then you and I are in the same boat; I will scooch over and make some extra room ;)

Ham, noodles, creamy (oh so creamy!), cheesy, and a few veggies so we don't feel too guilty about ourselves....do I need to even go on?!?? 

Ham & Spaghetti Casserole
(serves 4-6)

8 oz spaghetti noodles, broken in half
4 tbsp unsalted butter
8 oz sliced mushrooms
1 tbsp parsley, chopped
1-1/2 C chopped ham
3-4 sliced green onions
4 tbsp flour
2 C chicken broth
2 tbsp cooking sherry, optional
pinch of pepper
1/2 C heavy cream
1 C fresh shredded Parmesan cheese, divided
1 C frozen peas, thawed

Preheat oven to 350º. Coat a 13x9" baking dish with cooking spray.  Cook spaghetti noodles as package directs, drain & set aside.

Meanwhile, in a large skillet, melt butter over medium heat. Add mushrooms, ham, green onion, & parsley. Saute until mushrooms are tender. Add flour, stir until blended. Mix in chicken broth, sherry, & pepper. Cook, stirring until thickened. Stir in heavy cream, 1/2 C Parmesan, & peas. Fold in the spaghetti noodles. Pour into baking dish & sprinkle remaining 1/2 C Parmesan over the top. Bake 25-35 minutes until hot and bubbly.

(Source: adapted from Diana Rattray @ southernfood.com)