One of my favorite things to cook on my cast iron skillet is this simple seared brussels sprouts recipe from the NY Times. Using the cast-iron helps me achieve the charred affect, which is what really brings out the flavor of these brussels sprouts. So if you tend to burn things then this is definitely the recipe for you. These tend to disappear quickly so I make an extra large batch for a quick and healthy side during the week as they store well in the fridge and are easily reheated in the microwave.
February 20, 2017
February 6, 2017
If you are looking for more veggie-hiding recipes check out these Avocado Fudgicles and Black Bean Brownie recipes.
February 4, 2017
Here are my go-to recipes for guacamole and restaurant style salsa.
February 3, 2017
Got IKEA? Over the holidays I was pressed for time when I volunteered to cook breakfast and lunch for a Teacher Appreciation pot-luck at Morgan's school (it's his last year there so I went a little overboard) and also needed to bring an appetizer to a UMD holiday party later that night. Luckily we have an IKEA right down the street so I beelined it towards the marketplace section and grabbed a couple of bags of their famous meatballs. Genius! Using IKEA's pre-cooked meatballs tremendously cut down on my production time and cost. Not gonna lie, I was definitely nervous about using pre-made meatballs but they were a HUGE hit!
This recipe is so easy it doesn't even need a GNG recipe card!
1. Mix together a bottle of your favorite barbecue sauce (I use Sweet Baby Rays Original) and one can of Ocean Spray's Whole Cranberry Sauce.
2. Place pre-cooked meatballs in crockpot.
3. Pour barbecue cranberry sauce over meatballs and give them a gentle stir.
4. If using frozen, pre-cooked meatballs, cook on high for at-least three hours and then turn to warm setting until ready to serve. If using freshly cooked meatballs simply turn crockpot on warm setting until heated through and ready to serve.
GNG Tip: Wanna add a little spice? Finely chop a Goya chipotle pepper with a smidge of its Adobo sauce and add it to the mix.
February 1, 2017
January 25, 2017
FYI: The recipe called for canned condensed milk but I used fresh milk instead. I also used 1/4 pound of shredded cheddar cheese, half of what the recipe called for. For me, it was the perfect amount to add flavor to the chowder but not make it overly cheesey.