Jalapeno Brussels Sprouts

Sounds a little crazy, right?  But these actually had just the right amount of heat, and a TON of great flavor!  Believe it or not Brussels Sprouts are probably the favorite vegetable around here!  They have this great texture when roasted right…crunch on the outside, but dense enough on the inside to make your teeth happy.  There is just something so satisfying and comforting about a good, hearty, healthy vegetable that also tastes AMAZING!  And I am so excited about this fun new flavor combo!!  Who would have thought jalapenos and Brussels would be so beautiful together?!

I just love how my food inspiration can explode because of others’ ideas!  This one was adapted from paleofondue.com!  It was originally made with red jalapenos, which I was very excited to try…but then none of my stores had them.  Laaaaaame!  But it was still SOOO delicious.

 

Okay, seriously….bunny trail…I am having an incredibly difficult time writing this blog.  Want to know why?  This is why:

Because this is happening right now:

Frizz 2

If you cannot tell…that is my lap that she is laying in.  And that is my laptop, which is supposed to be in my lap.

 

Frizz 1

Ugh!!  But she’s just so cute!!!  How can I possibly make her move?!  If I try, she will whimper and turn on those puppy eyes that would break Chuck Norris’ heart.  So here I am…stretching over her, trying not to wake her and somehow type at the same time. And my foot is starting to cramp! Haha.  The things we do for love…and I don’t even have kids yet!!  I’m doomed!! 😉

 

Okay….back to those amazing Brussels Sprouts that are a lot easier than typing with a sleepy cute puppy in your lap…ready, set, go!

 

Here is what you need:

  • 2 lbs Brussels Sprouts, Halved
  • 3 Jalapenos, thinly sliced (crossways so you have rounds)
  • 3 Tbsp Coconut Oil or Grassfed Butter, melted
  • Salt and pepper
  • 3 Garlic Cloves, Thinly Sliced
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Raw Honey, Melted
  • 1/4 C Walnuts, Finely Chopped

 

And here’s how you do it:

  1. Preheat your oven to 400*.
  2. Chop your Brussels in half and slice your jalapenos.
  3. Toss the Brussels and jalapenos with the coconut oil or butter and spread out on a foil lined baking sheet.  Sprinkle with salt and pepper and roast for about 25 minutes, stirring once.
  4. Thinly slice the garlic and let it soak in the vinegar while your Brussels cook.
  5. When the 25 minutes is up, add in the garlic, vinegar, and walnuts and stir around again.  Cook another 5 minutes or so.  Drizzle on the melted honey, stir around, and cook an additional 5 minutes.  Brussels should be browned well on the outside.  You are ready to serve!

 

 

Jalapeno 1

Slice your chiles and sprouts

Jalapeno 2

Pour on your melted butter or coconut oil…

Jalapeno 3

Spread out on a baking sheet and sprinkle with salt and pepper…

Jalapeno 4

Roast for 25 minutes, stirring them around once.  Add sliced garlic to vinegar to soak while you wait.  After 25 minutes, add garlic, vinegar, and nuts to Brussels and stir around again.  Cook for another 5 minutes, add honey, and cook for 5 minutes or so again.

Jalapeno 5

Brussels should be nice and browned and crispy on the outside!

Jalapeno 6

YUM-O!!

 

What is your favorite way to cook Brussels Sprouts?

 

 

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Chilled Curry Chickpea Salad

This was so fun!  I rarely do cold side dishes, but now I am thinking I should do them more often!  Not to mention…I am in LOVE with chickpeas!  And there are tons of benefits in lentils!  And Mr. Rodgers loves curry!  Basically I am saying…this is a win win win WINNNN!  Such an explosion of flavors and textures!  Great!

 

So here’s what you need:

  • 1 Can Chick Peas (Garbanzos), or about 2 C boiled dried
  • 1 Can Lentils, or about 2 C boiled dried
  • 1/2 C Red Onion, Minced
  • 3/4 C Celery, Diced
  • 3/4 C Colored Bell Pepper, Diced
  • 1/4 C Olive Oil
  • 2-3 tsp Red Curry Paste
  • 1 Tbsp Curry Powder
  • Salt and Pepper to taste

 

And here’s how you do it!  (It’s REALLLY hard <–sarcasm!)

  1. In a bowl, combine chick peas, lentils, and veggies.
  2. In a small bowl, whisk together the rest of the ingredients.
  3. Drizzle the “dressing” over the bean/veggie mix, and stir to coat.  Taste and adjust with salt and pepper.  Eat and enjoy!

 

 

 

Photo (6)

Stir together beans and veggies.

Photo (7)

Mix together your “dressing” ingredients.

Photo (8)

Drizzle dressing over veggie mixture and stir to coat.

Photo (10)

Put in something pretty!

Photo (9)

And eat!

Photo (11)

Serve along side some yummy protein!  This is beside some amazing ribs…that I am crying inside because I didn’t write down my recipe for and can’t remember 😥  Woe is me!  But!  That’s okay because at least we got this fantastic side dish!!

Chronicles of a Chipotle Pepper; Entry 2: Chipotle Turkey Burgers

The beauty of a can of chipotle peppers!!!  As I discussed in my Black Bean Chicken Tacos post, I have recently started using chipotle peppers more often!  And as I have done so, a few revelations came along with it:  1) Chipotle peppers are potent, and you usually only need one for a whole recipe.  2) If you only need one chipotle pepper for a whole recipe…then a tiny little can of these beasts can be the inspiration for four, five, maybe even six meals!!!  How crazy is that?!  And they’re like…what…a dollar per can?!  Yowza!!  So I am on a mission to help you discover what meals you can use your little can of chipotle peppers on!!!  Here’s number two…ready, go!!!

These burgers had a fantastic flavor.  A nice kick of heat, with the smoky flavor of the peppers, the sweet crunch of the grilled corn, and the classic feel of the black beans.  It’s just…wonderful!  So, enough talking about it, let’s get down to it!!

Here’s what you need:

  • 1 lb Ground Turkey
  • 1/4 C Red Onion, Minced
  • 1/4 C Grilled Corn
  • 1/2 C Black Beans, Rinsed (Soaked and cooked if you are using dry)
  • 2 Cloves Garlic, Minced
  • 1 Egg
  • 1 Chipotle Pepper, Minced
  • 1 tsp Cumin
  • Salt and Pepper to taste

And here’s how you do it!!!!

  1. So…for my corn, I had left over ears that we had grilled for a friend’s birthday party a few days before.  I just sliced it off the ear.  It was a great flavor addition, but you can use any other kind of corn if you want!!  Chop and mince all your veggies!
  2. Combine it all in a bowl!!
  3. Combine it with your hands, and form into four patties.  Make an indentation in the middle of each.
  4. Heat a cast iron skillet over medium high heat.  Melt a small amount of butter or coconut oil in the bottom, and gently drop the patties into it.
  5. Cook about 7 minutes, and flip.  Cook for another 5 to 7 minutes, until cooked through and browned.
  6. Serve on a bed of lettuce, or a nice whole grain roll.  Great with salsa and/or guacamole!! Enjoy!

Chipotle Turkey Burgers 1Prep your veggies!!

Chipotle Turkey Burgers 2Toss it all in a bowl!!!

Chipotle Turkey Burgers 3Use your hands to combine, and form into four patties.  Make an indent in the middle of each patty.

Chipotle Turkey Burgers 4Heat a cast iron skillet over medium high heat and melt a small amount of butter or coconut oil in the bottom.  Carefully drop in your patties.  Cook 5 to 7 minutes per side, so that patties are cooked through and browned.

Chipotle Turkey Burgers 5See?

Chipotle Turkey Burgers 6Serve hot on a bed of lettuce or a nice whole grain roll…with a side of salsa or guacamole!!

Chronicles of a Chipotle Pepper; Entry 1: Chicken Black Bean Tacos with Spicy Chipotle Sauce

You may be wondering about the title of this post.  What the heck do I mean by Chronicles of a Chipotle Pepper?!  Good question.  Once upon a time, I was given a can of Chipotle Peppers from my former boss when their family PCSed.  For those of you who don’t live next door to a military base…that basically means they got orders and moved.  Far away from me.  Boo.  BUT this post is not about my self pity, haha!!!  This post is about Chipotle Peppers.

So, I got this can of Chipotle Peppers.  I had only used them sparingly before, when they were called for in a recipe.  I had never experimented with them before.  Quickly I learned that, although the cans are small…they last a long time cause those bad boys be POTENT!  The realization hit me that….this one little can of peppers could be the inspiration for like 5 meals, because you really only need one per meal to get the spicy smoky delcioiusness laced throughout the whole meal!  So, I officially have 3 meals created from one can of peppers, and at least one more I will soon create with the last pepper or two that I can share with you!  How’s that sound?!  Good?!  Good!!  Let’s get down business!

Sidenote…I can’t take credit for a lot of these ideas.  I took a facebook “survey…”, more of me just asking my friends “What’s your favorite recipe with chipotle peppers?!”  Shout out to Laura Yoder for this beauty!!!  🙂

 

So, here’s what you need!!

  • 1 Package tortillas of choice (Because of the healthy nature of my blog, I went with brown rice tortillas.  I discovered corn tortillas seem to have sugar or corn syrup in them…and you all know flour ones are just…not awesome in the health department. ;))
  • 3 Large Chicken Breasts
  • Taco-y blend of seasonings: You can use my favorite home made taco seasoning recipe, or just do what I did…use what was in the pantry.  I went with onion powder, garlic powder, salt, pepper, chili powder, and cumin)
  • 1 C Plain Greek Yogurt (ish)
  • 1 Chipotle Pepper in Adobo Sauce
  • Handful fresh Cilantro
  • 1 Lime
  • 1/2 lb Black Beans
  • 1 C Corn, fresh or frozen
  • Toppings of choice, ie lettuce, shredded cheese, sour cream, extra cilantro, etc…

 

And here’s how you do it!!!

 

Chipotle Tacos 11Boil your black beans according to package instructions.  If you want to use a can of black beans you can.  I just love how cheap dry beans are.  And that they don’t have that mystery sludge in the bottom, haha!!

Chipotle Tacos 1Assemble your seasonings, really whatever you want for the chicken!!!  You could even use left over chicken if you want!  🙂

Chipotle Tacos 2As you can see, what I did was just cover the breasts in seasoning!  Throw in your oven and cook until done and juices run clear.  It’s going to depend on how big your chicken is, but usually 30-40 minutes should do it!

Chipotle Tacos 7While that cooks, melt some butter in a cast iron skillet…

Chipotle Tacos 8Toss in your corn…

Chipotle Tacos 9And “fry” just a couple minutes, until it is starting to get browned.

Chipotle Tacos 3Now throw your Greek yogurt, Chipotle Pepper, cilantro, and some of the juice from the lime.  Add some salt and pepper, whiz, then taste and adjust.  You may want to start with half a pepper if you don’t want it to be really spicy.  🙂

Chipotle Tacos 4Whiz it until a nice creamy texture and everything is evenly combined.

Chipotle Tacos 5See?  It’s kinda pretty.  Mr. Rodgers likes this picture better…

Chipotle Tacos 6Artsy fartsy pants.  🙂

Chipotle Tacos 10Is your chicken done yet?  Take it out and shred it with two forks…careful not to burn your little fingers!!

Chipotle Tacos 12You are ready to assemble!  I like doing things buffet style so everyone can customize their dinner!!  Oh, the tortillas are best warmed up a little bit!!

Chipotle Tacos 13Yummy!!  What do you think?!

SO there you go….Chipotle Pepper Post Number 1, down!!!

Alright.  I have to go now.  I am severely distracted by the fact that I am writing this post in the midst of an Audio Adrenaline Rehearsal.  Kinda fun, I have loved this band since childhood and they are at my church right now.  So, I am going to go now!  Thanks for reading guys!!