Sauted Brussel Sprouts, Blackened Salmon, Chocolate Martini
December 12th 2014
Sauteed Brussel Sprouts
Ingredients:
2 TBSP butter
2 TBSP grated red onion
2 TBSP minced garlic
4 TBSP olive oil
1 link polish kielbasa
salt and pepper
2 tsp smoked paprika
1/2 cup chopped hazelnuts
16 oz of brussel sprouts
Directions:
1. Heat oven to 350 degrees. Put hazelnuts on a sheet tray and toast for about 6-8 minutes.
2. While those are in the oven, start cutting your brussel sprouts. Cut off the "trunk like" bottoms and then slice in half. Turn each half on their side and then slice thin. You are looking for like a coleslaw like thin slice.
3. Make sure you watch the hazelnuts, they will toast quick. You just want to heat them up so that the natural oils start to come out in the nuts.
4. Cut up one link of sausage. I sliced the link in half lengthwise, then into half again and then small pieces. Add to sauté pan.
5. Grate your red onion right into a large saute pan. Mince about 2 cloves of garlic and then add to the pan. Add 2 TBSP olive oil and the butter to the pan as well as some salt, pepper, and paprika.
*This is when you should put your salmon in a separate pan.
6. In your brussel sprout pan, heat, stirring often over medium heat for about 5 minutes or until the sausage and garlic begin to show color.
7. Add your brussel sprouts to the pan and toss often. Season with more salt and pepper. Cook for about 5-7 minutes, stirring often.
8. Toss in the hazelnuts at the last 2 minutes of cooking.
9. Serve the brussel sprouts on the bottom of the plate and then lay the salmon on top
Blackened Salmon:
2 (6-8 oz) salmon fillets (I actually had skin on fillets today that I had to carefully remove the skin on)
1 tsp smoked paprika
1 tsp salt
1 tsp cayenne
2 tsp thyme leaves (i used dry)
3 TBSP canola oil
1 lemon
Directions: This recipe is so simple and the spice is so right on for this recipe. Mix the spices in a small dish. Rub the fish gently with a little canola oil. Rub with spice mixture. You will use all the spice mixture on these two salmon fillets. Heat your large saute pan to medium high heat with about 2 TBSP canola oil. Add the salmon to the pan for about 4 minutes each side. If you feel like the spices are going to quickly and burning, turn down your heat. You want your heat medium high though because this spice mixture will create a nice crispy crust for you. Take off the heat and serve the salmon on top of the brussel sprouts. Squeeze some fresh lemon over the top of the dish.
Chocolate Martini #1
Shake with ice:
1/4 cup whipped cream vodka
1/2 cup Godiva chocolate liquer (I did one with the regular chocolate and one with the white chocolate liquer)
1/2 cup creme de cocao
1/2 cup half and half cream or heavy cream (lower cal can go 2% or skim milk)
*Pour drink through a strainer into a martini glass. Top with whipped cream and a sprinkle of cocoa powder
~Enjoy
Julianne
Today I am grateful for the great people around me, the opportunity to do big things and the love and support I receive to make it happen. Thank you.
Sauteed Brussel Sprouts
Ingredients:
2 TBSP butter
2 TBSP grated red onion
2 TBSP minced garlic
4 TBSP olive oil
1 link polish kielbasa
salt and pepper
2 tsp smoked paprika
1/2 cup chopped hazelnuts
16 oz of brussel sprouts
Directions:
1. Heat oven to 350 degrees. Put hazelnuts on a sheet tray and toast for about 6-8 minutes.
2. While those are in the oven, start cutting your brussel sprouts. Cut off the "trunk like" bottoms and then slice in half. Turn each half on their side and then slice thin. You are looking for like a coleslaw like thin slice.
3. Make sure you watch the hazelnuts, they will toast quick. You just want to heat them up so that the natural oils start to come out in the nuts.
4. Cut up one link of sausage. I sliced the link in half lengthwise, then into half again and then small pieces. Add to sauté pan.
5. Grate your red onion right into a large saute pan. Mince about 2 cloves of garlic and then add to the pan. Add 2 TBSP olive oil and the butter to the pan as well as some salt, pepper, and paprika.
*This is when you should put your salmon in a separate pan.
6. In your brussel sprout pan, heat, stirring often over medium heat for about 5 minutes or until the sausage and garlic begin to show color.
7. Add your brussel sprouts to the pan and toss often. Season with more salt and pepper. Cook for about 5-7 minutes, stirring often.
8. Toss in the hazelnuts at the last 2 minutes of cooking.
9. Serve the brussel sprouts on the bottom of the plate and then lay the salmon on top
Blackened Salmon:
2 (6-8 oz) salmon fillets (I actually had skin on fillets today that I had to carefully remove the skin on)
1 tsp smoked paprika
1 tsp salt
1 tsp cayenne
2 tsp thyme leaves (i used dry)
3 TBSP canola oil
1 lemon
Directions: This recipe is so simple and the spice is so right on for this recipe. Mix the spices in a small dish. Rub the fish gently with a little canola oil. Rub with spice mixture. You will use all the spice mixture on these two salmon fillets. Heat your large saute pan to medium high heat with about 2 TBSP canola oil. Add the salmon to the pan for about 4 minutes each side. If you feel like the spices are going to quickly and burning, turn down your heat. You want your heat medium high though because this spice mixture will create a nice crispy crust for you. Take off the heat and serve the salmon on top of the brussel sprouts. Squeeze some fresh lemon over the top of the dish.
Chocolate Martini #1
Shake with ice:
1/4 cup whipped cream vodka
1/2 cup Godiva chocolate liquer (I did one with the regular chocolate and one with the white chocolate liquer)
1/2 cup creme de cocao
1/2 cup half and half cream or heavy cream (lower cal can go 2% or skim milk)
*Pour drink through a strainer into a martini glass. Top with whipped cream and a sprinkle of cocoa powder
~Enjoy
Julianne
Today I am grateful for the great people around me, the opportunity to do big things and the love and support I receive to make it happen. Thank you.
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