Kat's Recipe Box

My new addiction, Brussell Sprouts. I would eat them everyday if I could, or at least until the thrill wears off anyway. Having never really eaten them before I had to look for different recipes on-line and figure out how to cook them. So, after some research, I decided just to make up my own recipe based on what I found and try it out. After a few attempts I found what I liked best. First off, I prefer fresh if I can get it but as that is not always an option the Steam Fresh Bags aren’t bad.

Kevin’s favorite:

Balsamic Sprouts – I have only used fresh sprouts for this recipe.

1 tbsp. of Dijon mustard
salt and pepper to taste
1/4 cup of Balsamic vinegar
pinch of sugar
olive oil

Combine the above slowly adding olive oil while whisking. Amount of oil depends on the amount of sprouts. Slice the sprouts in half and throw sprouts into the balsamic mixture to coat. You have two options here, depending on how hard/soft you want the sprouts. If you want soft:

Throw sprouts onto a baking sheet and roast at 350 degrees until sprouts are tender and then transfer to a saute pan with 2 tbs. butter to help caramelize the sprouts. The reason for the butter here is that most of the liquid will have evaporated during the time it roasts in the over.

If you like your sprouts a bit harder: Throw them directly into a saute pan and saute until caramelized.

Kats Favorite

Slice sprouts in half and throw on a baking sheet. Drizzle with olive oil and add Kosher salt and fresh cracked pepper to taste. Using your hands toss to coat the sprouts and bake at 350 degrees until sprouts start to brown and get soft. Transfer to saute pan with 2 – 3 tbsp. butter and saute until they caramelize.

If you use the frozen steam bags, once you steam throw them in the saute pan and slice them in half. Add salt, pepper and 2 tbsp. butter to caramelize.

Surprise, it’s me! I have been away a long time, and of course I have cooked in my time away so I really need to get back to posting recipes.

Anyway, about two years ago, I found a recipe in a magazine for the above cupcakes (They are all the rage now) and made them for a party I was having at my house; they were a hit! But, instead of just posting the recipe immediately here, I lost the it. So on and off for two years I have searched the internet to find it: and, in case you haven’t heard, cupcakes are all the rage now. I had an idea of what magazine I saw it in and searched high and low for another copy, as well as web searches to no avail. Finally, last week it occurred to me that I was looking in the wrong place. I finally found the recipe in Everyday with Rachel Ray October 2010, of course she had it on line. She really has her stuff together, or at least her staff does. Maybe I need staff, hmmm. So, here it goes, the yummy recipe, two years in the finding.

1 1/4 cup flour
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
2 eggs, at room temp
1/2 cup packed light brown sugar – packed means keep pressing it down for a tight fit…usually the easiest way is with a smaller measuring cup
1/2 granulated sugar
1/2 cup vegetable oil
2 tsp. pure vanilla extract
2 rome apples (about 1 lb.) peeled and shredded
1 1/2 cups chewy caramel candies
1 tbsp. heavy cream

Bake these in a 350 degree oven on the middle rack. You also definitely want line the cupcake pan with liners.

In a large bowl, combine the flour, baking powder, cinnamon and salt and whisk them together.

In another bowl, whisk the eggs, brown sugar and granulated sugar until smooth. Add the oil and vanilla and continue whisking. You then want to add the mixture of wet ingredients to the flour mixture and stir until just combined. Next, add the apples and mix. You are now ready to fill the cupcake pan. The easiest way is to use an ice cream scoop; this way each cupcake is about the same size. Fill until almost full. Bake the cupcakes until golden brown and a toothpick inserted into the center comes out dry. This should take about 25 – 30 minutes depending on your oven. Once you remove them from the oven, transfer to cooling racks to cool completely.

While the cupcakes are baking, you want to take the caramels and cream and put them into a microwavable bowl and microwave for 30 second intervals stirring between until the caramels are melted and smooth. You can generously spread the caramel onto the cupcakes. I found it easier to just dip the top of the cupcakes into the caramel mixture.

Enjoy! This is a perfect fall recipe.

Thanks to my paleo diet, I have discovered a few new recipes. This one was a hit at the office, and figured I would post here for all to see.

-Kevin

4 – Salmon Filets (Fresh or Frozen)
6 – Cups Water
1 – Bag Frozen Kale
1 – Chopped Onion
1 – Green Pepper
6 – Medium Mushrooms Sliced
6 – Cloves Garlic Roughly Chopped or Smashed
Tony Chachere’s Original Creole Seasoning
Habanero Powder (Optional)
Coconut Oil

In a pot bring the kale and onions to a boil. Add in the garlic and habanero seasoning and simmer for 15 minutes.

Salmon should be thawed and dusted on both sides with the Creole Seasoning.

In a frying pan, saute the mushrooms and green onion in coconut oil on medium heat. Once onions are translucent, add salmon and cook on both sides until a crust forms and the salmon is flakey.

To finish off the dish, strain the kale/onions/garlic from the pot and add to the salmon pan to slightly sear.

You could substitute your favorite cooking oil or protein. I have made beef liver this way too, and it’s delicious!