So easy and so tasty.
1 package of shredded brussel sprouts
1/3 c. olive oil
1/2 c. shredded Parmesan cheese
Preheat oven to 425. Place the brussel sprouts in a large baking sheet and spread out. Mix with the olive oil, salt and pepper.
Bake for about 30 minutes, turning the pan and tossing the sprouts once.
Top with Parmesan cheese and return to oven to melt the cheese.
This was a different way to eat radicchio – and the sweet glaze cut out a lot of the bitterness.
1 1/2 c. apple juice
1/3 c. balsamic vinegar
2 T. apple jelly or unseasoned apple butter
2 small heads radicchio (cut through core into 4 wedges)
Crumbled Blue cheese
Combine apple juice, vinegar, and apple jelly or butter in a sauce plan. Boil for about 15 minutes or reduced to 1/2 cup.
Brush both sides of the radicchio wedges with olive oil. Season with salt and pepper.
Grill until charred.
Drizzle with glaze and sprinkle blue cheese on top.
So good…and healthy!
4 bell peppers
1 lb. ground beef
1/2 c. chopped onion
1 c. pico de gallo
2 tomatoes, chopped
1 c. shredded Mexican cheese
Chopped cilantro leaves
Preheat the oven to 350.
Cut top off peppers and remove seeds. Chop the tops into small pieces and set aside. Boil the whole peppers in some water for about 5 minutes. Invert and drain.
In a large pan, sauté the meat with the onions and chopped peppers. Once the beef has lost its pink color, stir in the tomatoes, taco seasoning, and pico de gallo. Add some salt and pepper to taste. Mix well and simmer for 5 minutes. Stir in 1/2 c. of the cheese until blended. Remove from heat.
Sprinkle the inside of the peppers with some salt. Stuff each pepper with the meat mixture and place them on a foil lined baking pan. Bake for 30 minutes.
Once the peppers are done, sprinkle the rest of the cheese on top. Serve with toppings.
This was delicious. I always boil my cabbage first!
1 cabbage, cut into wedges
6 bacon slices, coarsely chopped
Cherry tomatoes, halved
2 scallions, thinly sliced
1 oz. crumbled blue cheese
1/4 c. mayonnaise
1/4 c. olive oil
2 t. white wine vinegar
Boil cabbage in water for about 5 minutes. Remove from water and set aside.
Cook the bacon in a skillet until crispy. Drain on paper towels.
Spray the cut sides of the cabbage with cooking spray. Grill until charred. Transfer to a cutting board and chop. Place it in a bowl.
Add the scallions, bacon and tomatoes.
In a separate container, add the blue cheese, mayo, oil, vinegar, salt and pepper.
Drizzle over the cabbage and serve.