honey mustard brussells sprout slaw

I love this salad from Cookie and Kate as lunch with grilled chicken and we used it as a Thanksgiving side as well. I usually buy a bag of cruciferous crunch from TJ's instead of shredding my own sprouts.

Honey Mustard Brussels Sprout Slaw

• Author: Cookie and Kate
 
• Prep Time: 20 mins
 
• Total Time: 20 mins
 
• Yield: 4
 
• Category: Salad

★★★★★

5 from 20 reviews

This delicious slaw recipe features crisp, shredded Brussels sprouts tossed with tangy honey mustard dressing, toasted almonds and dried cherries (or cranberries). This is a great gluten-free salad or side dish, perfect for potlucks or holiday meals.

INGREDIENTS

Coleslaw

• 1 pound Brussels sprouts
• ⅓ cup slivered almonds, toasted (hickory smoked almonds would be great if you can find them)
• ⅓ cup tart dried cherries or cranberries, chopped
• ⅓ cup finely shredded Parmesan cheese

Honey mustard dressing

• ¼ cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 garlic clove, pressed or minced
• ¼ teaspoon sea salt

INSTRUCTIONS

1. Shred the sprouts: First, cut off the tough ends of the sprouts and any browning outer leaves. Then shred them in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher. If you don’t have a food processor, slice them as thinly as possible using a sharp chef’s knife, then give them a few extra chops for good measure.
2. If you are using raw almonds, toast them over medium heat for three to four minutes, stirring frequently, until they are fragrant and turning golden on the edges.
3. Whisk together the olive oil, vinegar, honey, mustard and garlic until emulsified. In a medium serving bowl, toss the shredded sprouts with the almonds, chopped dried fruit, Parmesan and dressing. Serve.

double chocolate pudding

From Food & Wine. I use this pudding recipe in chocolate cookie delight, but would happily eat it as is too!

Ingredients

• 2 1/4 cups whole milk
• 1/2 cup sugar
• Pinch of salt
• 2 tablespoons cornstarch
• 3 tablespoons unsweetened cocoa powder
• 1 large egg
• 2 large egg yolks
• 5 ounces semisweet or bittersweet chocolate, finely chopped
• 2 tablespoons unsalted butter, cut into pieces
• 1 teaspoon vanilla extract
• Lightly whipped cream, for serving

How to Make It

Step 1    

In a medium saucepan, combine 2 cups of the milk with 1/4 cup of the sugar and the salt and bring to a boil over moderate heat, stirring to dissolve the sugar. Remove from the heat.

Step 2    

In a medium bowl, whisk the cornstarch with the unsweetened cocoa powder and the remaining 1/4 cup of sugar until blended. Add the remaining 1/4 cup of milk and whisk until smooth. Whisk this mixture into the hot milk in the saucepan and bring to a boil over moderate heat, whisking constantly. Reduce the heat to moderately low and simmer, whisking constantly, until the pudding is thick enough to coat the back of a spoon, about 2 minutes.

Step 3    

In a medium bowl, whisk the whole egg with the egg yolks. Gradually whisk about 1 cup of the hot cocoa pudding into the eggs until thoroughly incorporated, then scrape the pudding back into the saucepan. Cook the pudding over moderate heat, whisking constantly, until it just comes to boil, about 2 minutes.

Step 4    

Strain the pudding into a medium heatproof bowl. Add the chopped chocolate, butter and vanilla and whisk until the chocolate and butter are melted and incorporated and the pudding is smooth, about 2 minutes. Transfer the pudding to six 6-ounce ramekins and refrigerate until chilled. (If you're not in a hurry, press a piece of plastic wrap directly onto the surface of the pudding in the bowl and refrigerate.) 

chocolate cookie delight

Gage especially loves this dessert, but I make it with homemade chocolate pudding and whipped cream instead of the store-bought versions.

INGREDIENTS

• 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners' sugar
• 1 carton (12 ounces) frozen whipped topping, thawed, divided
• 3 cups cold 2% milk
• 1 package (3.9 ounces) instant chocolate pudding mix
• 1 package (3.4 ounces) instant vanilla pudding mix
• Chopped nuts, chocolate curls and miniature semisweet chocolate chips, optional

DIRECTIONS

Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until golden brown. Cool on a wire rack.

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust.

In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired.

Cover and refrigerate for 8 hours or overnight until firm. Yield: 15 servings.

arroz con pollo

Almost as good as La Carreta. From Food Network. 

Ingredients

• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1/2 teaspoon dried cumin
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• One 3 1/2-to-4-pound chicken, cut into 8 serving pieces and skin removed
• 3 tablespoons vegetable oil
• 1 small yellow onion, finely diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 1/2 teaspoons salt
• 1 1/2 cups long-grain rice
• 2 cloves garlic, finely diced
• 1 1/2 cups low-salt chicken stock
• 1/2 cup tomato sauce

Directions

Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined. 

Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated. 

Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs. 

Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute. 

Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.

chicken enchiladas

From Genius Kitchen

INGREDIENTS

• 8 -10flour tortillas or 8 -10corn tortillas
• 1⁄2cup chopped onion
• 4garlic cloves, minced
• 1teaspoon ground coriander
• 1⁄4teaspoon pepper
• 2tablespoons butter
• 3tablespoons flour
• 1(8 ounce) carton sour cream
• 2cups chicken broth
• 1(4 ounce) canned green chili peppers
• 1cup shredded monterey jack cheese
• 2cups chopped cooked chicken
• black olives(optional)
• tomatoes (optional)
• green onion(optional)

DIRECTIONS

1. Wrap tortillas in foil and heat in 350* oven for 10 minutes to soften.
2. For Sauce: In a saucepan, cook onion, garlic, coriander, and pepper in the butter until the onion is tender.
3. Stir the flour into the sour cream, and then add to the onion mixture.
4. Stir in broth and chili peppers all at once.
5. Cook and stir until thick and bubbly.
6. Remove from heat; stir in 1/2 C of the cheese.
7. For Filling: Stir 1/2 C of the sauce into the chicken, mixing well.
8. Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up.
9. Arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish.
10. Top with remaining sauce.
11. Bake, covered, in 350* oven for 35 minutes.
12. Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts.
13. Let stand 10 minutes.
14. If Desired: garnish tops with olives, tomatoes, and cheese.

hungarian mushroom soup

From genius kitchen

INGREDIENTS

• 12ounces mushrooms, -sliced
• 2cups onions, chopped
• 2tablespoons butter
• 3tablespoons flour
• 1cup milk
• 2teaspoons dill weed
• 1tablespoonHungarian paprika
• 1tablespoon tamari soy sauce
• 1teaspoon salt
• 2cups stock
• 2teaspoons lemon juice, -fresh
• 1⁄4cup parsley, chopped
• fresh ground black pepper, -to taste
• 1⁄2cup sour cream

DIRECTIONS

1. Saute onions in 2 Tbsp stock, salt lightly.
2. A few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce, and paprika.
3. Cover and simmer 15 minutes.
4. Melt butter in large saucepan.
5. Whisk in flour and cook, whisking, a few minutes.
6. Add milk and cook, stirring frequently, over low heat about 10 minutes - until thick.
7. Stir in mushroom mixture and remaining stock.
8. Cover and simmer 10-15 minutes.
9. Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 tsp).
10. Serve garnished with parsley.

spinach artichoke lasagna

INGREDIENTS

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1/2 cup sliced fresh mushrooms
• 4 garlic cloves, minced
• 1 can (14-1/2 ounces) vegetable or chicken broth
• 1 can (14 ounces) water-packed artichoke hearts, drained and coarsely chopped
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 teaspoon dried rosemary, crushed
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon pepper
• 1 jar (16 ounces) roasted garlic Parmesan or roasted garlic Alfredo sauce
• ASSEMBLY:
• 12 no-cook lasagna noodles
• 3 cups shredded part-skim mozzarella cheese
• 1 cup crumbled tomato and basil feta cheese or feta cheese
• 1/8 teaspoon garlic powder
• 1/8 teaspoon each dried oregano, parsley flakes and basil

DIRECTIONS

Preheat oven to 350°. In a large saucepan, heat oil over medium-high heat. Add onion and mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, artichokes, spinach and seasonings; bring just to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in Alfredo sauce; remove from heat.

Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with three noodles and 2/3 cup mozzarella cheese. Repeat layers three times. Top with remaining sauce and mozzarella cheese. Sprinkle with feta cheese, garlic powder and herbs.

Bake, covered, 40 minutes. Bake, uncovered, 15 minutes longer or until noodles are tender. Let stand 10 minutes before serving. Yield: 12 servings.

everyday pancakes

I've been making a batch of these pancakes from Mark Bittman every Sunday for months. They freeze and microwave well so the kids can eat them all week for breakfast.

spinach artichoke dip

My favorite spinach artichoke dip, mostly because it's mayo free and I hate hot mayo.

hot and sour soup

A great lunch soup for cold weather or fighting a cold!

fried chicken sliders

We all love this ATK recipe for fried chicken sandwiches. I cut the chicken a bit bigger than nugget size and serve it with pickles, cheddar, and mayo as sliders on Hawaiian rolls.

welsh eggs

Another recipe we tried for Cael's school project, "Foods of my Family Tree," these Welsh Eggs were delicious and couldn't have been easier. They will definitely be added to our breakfast for dinner rotation.

Ingredients:

• 2 cups mild cheddar cheese, coarsely grated
• 12 eggs
• salt

  Directions:

  1. Butter 6 ovenproof dishes lavishly. Sprinkle 1/4 cup of the grated cheese in the bottom of each buttered dish.
  2. Break the eggs in a saucer and then slip the eggs (2) over the surface of the cheese. Take care not to break yolk. Allow 2 eggs per dish.
  3. Sprinkle the remainder of the cheese over the surface of each dish. Sprinkle with salt and pepper to taste.
  4. Place in a 325° oven for 20 minutes or until the eggs are fairly firm and just coated over. Serve at once.
  5. Serve with wedges of buttered toast for dipping into the egg yolk and the melted cheese.

appelflappen

We tried this Dutch recipe from Holland.com as part of Cael's school project, "Foods of my Family Tree." Elle didn't like this one, but it was Cael's favorite recipe of everything we tried. We used dried cranberries instead of currants.

Appelflappen

• 20 grams (0.7 oz) currants
• 20 grams (0.7 oz) raisins
• 3 dried apricots
• 100 ml (3.3 fl oz) apple juice
• 2 Jonagold apples (or similar crisp red apples)
• 2 tablespoons sugar
• Pinch of cinnamon
• 1 package puff pastry (usually ten squares)
• Coarse sugar

Add the currants, raisins and apricots to the apple juice and allow to soak, preferably overnight, but at least for a good hour. Allow the puff pastry to thaw, while you peel and core the apples. Chop the apples into small pieces. Drain the soaked fruit, but keep the water. Finely chop the apricots and add them together with the currants and raisins to the apples and stir.  Then add the sugar and the cinnamon and stir until everything is well mixed. Set aside.

Peel the separate squares of puff pastry apart. Place them before you with one corner pointing downwards. Place approximately 1 to 1 1/2 tablespoons of filling on the bottom half of the square, wet the edges of the dough with some of the soaking water that you saved before and fold the top part over, forming a triangle. Carefully press the dough around the filling and on the edges, making sure they are sealed.

Place the triangles on parchment paper on a baking sheet and place in the fridge while you pre-heat the oven to 200C (400F).

Remove the baking sheet from the fridge, and moisten the top of each triangle with a little bit of water, before sprinkling the coarse sugar on top. Place the baking sheet on the middle shelf in the oven, and bake the turnovers for 20 minutes or until golden. Can be eaten warm or cold.

kolaches

Elle, Gage, and I made these kolaches as part of Cael's school project, "Foods of my Family Tree" (Cael tasted, rated, and wrote up the project...). They were great and will definitely be a recipe that we make again to celebrate our Polish heritage.

Ingredients 

makes 2 dozen 

• 1/2 cup butter, softened
• 3 ounces cream cheese, softened
• 1 1/4 cups all-purpose flour 
• 1/4 cup strawberry jam
• 1/4 cup sifted confectioners' sugar 

  Directions

• Beat butter and cream cheese in mixer bowl until light and fluffy. Add flour gradually, beating well after each addition.
• Roll dough to 1/8 inch thickness on lightly floured surface. Cut into 2-inch circles. Spoon 1/4 teaspoon jam into center of each circle. Fold opposite edges together, slightly overlapping edges.
• Place 2 inches apart on greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 15 minutes. Remove to wire rack to cool. Sprinkle with confectioners' sugar.

chicken tikka masala

This was a great recipe for lunches from the kitchn. I did freeze several individual portions and the reheated really well. The chicken thighs did completely fall apart in the crock pot, but it was still amazing.

Serves 4 to 6

Slow Cooker Chicken Tikka Masala 1 to 1 1/2 pounds boneless, skinless chicken thighs
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
1 to 2 tablespoons garam masala
2 teaspoons paprika
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes
3/4 cup heavy cream or coconut milk
Fresh cilantro, chopped
2 cups cooked rice, to serve
Cut the chicken thighs into bite-sized pieces and transfer them to a 3-quart or larger slow cooker. Stir in the onion, garlic, ginger, tomato paste, 1 tablespoon of garam masala, paprika, and kosher salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.
→ If you have the time: Marinate the chicken in 1/2 cup yogurt for up to 6 hours. Shake to remove excess yogurt before transferring to the slow cooker.
→ If you have the time: Sauté the onions and garlic in a little olive oil over medium-high heat in a skillet until softened, then stir in the ginger, tomato paste, and spices until fragrant. Transfer to the slow cooker with the chicken and diced tomatoes. This will give your tikka masala more depth of flavor.

Cover the slow cooker and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.
Serve over rice with fresh cilantro sprinkled over the top of each serving. The tikka masala can be refrigerated for 3 to 4 days or frozen for 3 to 4 months.