Twice Cooked Brussels Sprouts w. Almonds Recipe

I’ve loved brussel sprouts ever since I was little. I know, weird that a child would LOVE them, but I did. My mom would even pack them in my lunch and I would eat them cold. If only more people in my life enjoyed them as much as I did it would make my life a little easier. I have slowly started to draw people over to the brussel side, but it’s been a challenge.

I tend to eat brussels plain – but still tasty – by roasting them with a little salt, pepper and garlic. In an attempt to up my brussels repertoire, I created this recipe which adds another dimension of flavor to my usual method.

Braised Whiskey BBQ Short Ribs Recipe

Just thinking about this is making my tummy rumble with excitement. This is one of those things I make and could practically cry from pure love of the dish. It is SOOOOO GOOOD!!!!!

If you work full time, like me, this isn’t something you can make during the week (I know, sad) but it’s a great meal to make on Sunday when you’re hanging out at home because it will take 3-4 hours.

I think I’ve become somewhat of a short rib snob. I hate when you order them at a restaurant and they come out hard and dry. This is not what short ribs are about. Short ribs are slow cooked with juicy flavors and a buttery texture that will make you lick the plate clean. By cooking them slowly and on a low flame you’re allowing the juices to get soaked up in the meat and eventually the meat will be falling off the bone. Now that is a good short rib.

Red Snapper Watermelon Ceviche Recipe

Cheap and fancy, two things that you wouldn’t think go well together, but let me tell you that in this case it does. If you are looking to wow your guests/eaters, this is a must make summer recipe.

Ceviche is a type of dish that uses citrus juice (lemon, lime) to cook fresh seafood. This is probably why it’s especially delicious in the summer. It’s a super light appetizer that won’t fill your guests up to the point where the main meal is barely touched.

This recipe took me about 8 minutes to make including the chopping and squeezing.  Ceviche is quick to prepare but takes a while to cook, being that it is sitting in citrus as its cooking method.

Let’s face it, it’s pretty cool that you can rely on a citrus to cook fish, so let your curiosity point yourself in the direction of making this the next time you have people over!

Serves 6 Appetizer Portions; Under $15

What you’ll need:

• Cutting board
• Citrus juicer
• Sharp knife
• Medium sized bowl
• Gloves

RECIPE:

• ¾ lbs. Snapper – cut into bite size pieces
• 1 Cup Chopped Watermelon
• 2 Large Garlic Cloves Chopped
• 3 Lemons – Juiced
• 2 Limes – Juiced
• 1 Jalapeno Pepper – Diced
• 4 Mint leaves – Chopped
• 3 Basil leaves – Chopped
• 1 Tbsp. Cilantro – Chopped
• Salt & Pepper to Taste

 

Combine all the ingredients into your medium sized bowl and stir well. Put in the fridge for 2 ½ to 3 hours, stirring every half hour.

Once the fish is all white, plate and serve.

*You can serve this in shot glasses, martini glasses or in little tortilla shells (pictured)

Related articles

• Recipe: Passion Fruit & Lime Salmon Ceviche (eatlikeagirl.com)
• Baked Tilapia w. Mango Watermelon Salsa (thatszogood.wordpress.com)
• Summer Seasonables: Chilled Watermelon Cucumber Soup (blisstree.com)

My First Attempt @ Pad Thai Recipe

Let me start by saying that I have been wanting  to make pad Thai for about 6 months now, but I kept getting scared to try something that I love so much. I was convinced it was going to come out bad and ruin my taste for wanting to cook Thai food. Boy was I wrong!

It actually came out really really tasty!

Fail Proof Tomato Sauce

When you serve something with homemade tomato sauce it immediately makes your eaters love the food that much more. Homemade sauce sounds impressive, but it can be really easy. Impressing with ease is always something a cook is looking to do. This sauce barely takes any time, involves a handful of ingredients, one handy dandy tool and is made in the OVEN!