It took me a long time to discover the amazingness of Brussels Sprouts. I wasn’t really introduced to them until I was a young adult and then I wasn’t really sure what all of the fuss was about. Seemed like just small cabbages to me and I’ve never really loved cooked cabbage! But then I discovered ROASTED brussels sprouts. And better yet, these Citrus Kissed Roasted Brussels Sprouts… which are a little sweet, a little savory, a little citrus-y, and ALL delicious! Now I’m #teambrussels all the way.…
Day 15 of the Whole 30! I’m still alive and even starting to enjoy it. I won’t lie, I’ve struggled at times and I would give my right arm for a taco (glass of wine, piece of bread, Ritz cracker…), but its finally looking like I’m going to make it. Turns out this clean eating thing can actually taste pretty darn good. Lean protein, fresh vegetables, fresh fruit, and this Apple Brussels Sprouts Salad.
As a former vegetarian of nearly 16 years, I am still getting my feet wet in the land of cooking meat. Unsurprisingly, when I first started back into eating and cooking meat, chicken was frequently my go to animal protein source. Easy to prepare, readily available and generally a pretty healthy choice, it can be made a million different ways with sauces or spices which is great for home cooks of all experience levels. I’ve only recently come to realize that pork – and pork loin, in particular – is a similarly great option. A lean, easy to cook meat, it works well with tons of different flavors and is quick cooking for busy nights. I love center cut pork loin chops for weeknight dinners, particularly with a simple pan sauce. I’ve frequently used a basic balsamic vinegar to make a pan sauce and have loved it. So when our friends at Queen Creek Olive Mill sent us a bottle of their Pomegranate White Balsamic Vinegar, I just had to get in the kitchen and play! The result? These Pork Chops with Pomegranate White Balsamic Pan Sauce….
Who is ready for another helping of the recipes that are going to brighten your Thanksgiving 2017 table? If you are looking for appetizers, turkey, potatoes, stuffing, or bread, please head to Good Food Reads: Thanksgiving 2017 Part 1. So many good things to be had! Today’s edition will round out your Thanksgiving celebration with salads, vegetables, cranberries and dessert! And don’t forget to tell us what your favorites are in the comments below! …
I just returned from a lovely vacation in the Arizona desert. It was filled with sunshine, wonderful family time, and (of course) some seriously good food. As I attempt to reset my diet – and (let’s be honest) reintroduce vegetables to my body! – I am craving all of that amazing southwest food we indulged in. So, with that being said you’ll have to forgive the slightly spicy bent to today’s Good Food Reads. What can I say? I’ve got big, bold flavors on the brain and I’m not feeling sad about it.
Like I mentioned, I’m attempting to dial back the indulgences this week while keeping all of that amazing flavor. I was so excited to find this recipe from Cooking Light for Chicken and Poblano Stew with Polenta. This recipe has chipotles in adobo, which is one of my favorite ingredients, but also roasted poblanos so the smoky heat should be amazing.
Breakfast Tacos Al Pastor, via Half Baked Harvest. Because there’s no reason that my current cravings should stop at breakfast! Also, they have pineapple in them. GENIUS.
And because I can’t stop, won’t stop: Carne Asada Burrito Bowls. This recipe does require a little advanced prep with the steak marinade, but they payoff should be worth it. I’m planning to double the recipe and bring some bowls to work this weekend!
You know I can’t resist a good sheet pan recipe. This week I really want to this recipe for Sheet Pan Roasted Jambalya. There is just something about those pictures full of wonderfully bright vegetables and fresh shrimp that I can’t stop thinking about!
Another batch prep for me this week: Creamy Roasted Red Pepper Tomato Soup. Even though things are starting to warm up here in Minnesota (hellooooo spring!), I’m still loving soup. This gorgeous soup from Dana at Minimalist Baker is vegan and gluten free. Plus, it uses coconut milk and dill for a little something extra. YUM.
As I noted earlier, I’m trying to up my vegetable game this week but I’m just not feeling my usual salads. I’m hoping to try these Sweet Chili Roasted Brussels Sprouts tonight. The mix of sweet chili and soy sauces is right up my alley!
Ok, admittedly, this Strawberry Almond Tea Cake recipe has absolutely nothing to do with my recent travels/cravings and everything to do with the arrival of strawberry season and the crazy gorgeous photos from Broma Bakery.
And finally, I give you: Mexican Chocolate Churro Rice Krispie Treats. Oh my heavens. Are these for real?!?!
I hope you’ve enjoyed this week’s Good Food Reads. I’m off to make some yummy food and dream of the warm dessert evenings. Send us your tips, tricks, and favorite recipes – we’d love to include them here on Good Food Reads!
Whatever your view on politics and yesterday’s election, it is an historic day in America. And I think we could all use some culinary distraction. This week’s Good Food Reads is a great mix of comfort foods and some pre-Thanksgiving prep. I’m really excited to try all of these recipes and (let’s be honest) to check out the new TV show linked at the end of the post. In fact, I think I’m going to whip up a batch of the pancakes below this afternoon, while I check out Martha and Snoop. What are your plans for this post-election day? Hopefully they include some Good Food Reads!
Fluffy Ricotta Lemon-y Pancakes (A Cozy Kitchen)
Peanut Butter M&M Oatmeal Cookies (Greens & Chocolate)
Pumpkin Chai Crumble Muffins (How Sweet It Is)
Crispy Baked Chicken Wings with Carolina Mustard Sauce (Lemons for Lulu)
Garlic-y Olive-y Pull Apart Knobs (A Cozy Kitchen)
Brown Butter Pumpkin Cinnamon Rolls (Girl Vs Dough)
Butternut Squash and Leek Risotto (Love + Lemons)
The Best Inexpensive Digital Thermometers (via Serious Eats)
I will leave you with this: Martha and Snoop. Yup, they’ve got a cooking show and I think I’m going to need to watch. Because, whoa…it’s gotta be better than CNN right now.