Week 48: Roasted Fingerling Potatoes and Brussels Sprouts

Roasted Figerling Potatoes
Is any fall meal complete without a serving of potatoes? I think not. This dish is a fantastic way to enjoy the carb heavy goodness of taters but in a smaller form AND with veggies! YUM. The pairings are endless- chicken, turkey, fish, steak, or even on their own (maybe with some cheese!). There’s tons of room to improvise with this recipe- take whatever produce you have left over and roast these babies up. Next time, I think I might add a couple strips of bacon to make this dish thaaaat much tastier.
Roasted Figerling Potatoes
ingredients:
1 pound fingerling potatoes
1 pound brussels sprouts
1 medium red onion, sliced
2 garlic cloves, minced
1 tsp thyme
1 tsp basil
salt and pepper, to taste
Drizzle of olive oil

directions:
Roast all ingredients in a 400 degree oven for 45-60 minutes. Stir every 15 minutes or so.

Roasted Figerling Potatoes

Thanksgiving Snapshots

I Am Thankful For

Today is one of the least selfish holidays– it’s a day that we can actually stop and give thanks for all of the gifts we have been given this year and in life.  I’ve always had great manners and remember to say please and thank you, but today is much bigger than all of that- it’s about being appreciative for the bigger things- your family, your job, your home, your friends, the list goes on and on…  2013 has been such a great year and I am beyond thankful for so many things this year, and I want to share a few with you:

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Being able to ring in my 24th with the best friends a girl could ask for.

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Traveling the best companion- who even forgives me when I act like a “grumpy pants.”

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Having the opportunity to work at a fun and successful company– and the getting to go on my first business trip.

 

Foil Packet Gorgonzola Tomatoes

Gorgonzola Tomatoes

This week was one of those weeks where I refused to go to the grocery store because of the Thanksgiving.  Not only did I not want to get stuck in the rush, but why buy groceries for a week, when leftovers will last you just as long.  Granted, I’m not actually cooking my Thanksgiving dinner, so it’s a win-win.  The challenge of this week was to use all my purchases from the week before- cue Foil Packet Blue Cheese Tomatoes!  This recipe is a yummy excuse to use the leftover cherry or grape tomatoes from that double pint container at Trader Joe’s- ya you know what I’m talking about. This recipe would be easy and delicious on a camping trip and clean up is a breeze- just dump the foil and voila!

Gorgonzola Tomatoes

ingredients:
1 cup cherry tomatoes, halved
2 tbsp Gorgonzola or blue cheese crumbles
salt and pepper, to taste

Gorgonzola Tomatoes

directions:
Preheat oven to 350 degrees, or alternatively throw the foil packet on the grill.  Combine halved tomatoes, cheese, salt and pepper in a bowl until tomatoes are evenly coated.  Place contents of the bowl on a sheet of foil and wrap up the edges to create a pocket.  Place foil packet in the oven and cook until tomatoes are soft and cheese is melted, around 10 minutes.

Gorgonzola Tomatoes

Week 47: Steamed Artichoke & Spicy Aioli

ArtichokeLooking for an easy, but impressive fall appetizer? Look no further than a steamed artichoke coupled with spicy aioli! Very few people have the patience to steam and artichoke, but once steamed, the presentation is perfect for any dinner party, casual gathering, or even your own personal snack time.

Artichoke

ingredients:
artichokes
lemon
thyme
salt
pepper
1/2 cup mayo
siracha
sweet thai chili sauce

Artichoke

directions:
Wash and trim your artichokes. Rub the cut sides of artichokes with one lemon half to prevent discoloration.

Combine 2 lemon halves and thyme in a large pot with a lid. Bring to a simmer and season the liquid with salt and pepper.

Place the trimmed artichokes, bottoms up, in the simmering liquid. Cover the pot and simmer for about 30 minutes. They’re done when a knife slips easily into the base.

Combine mayo and desired amount of sauces to create aioli.

Artichoke

Week 46: Parmesan Broiled Tilapia

Broiled Tilapia

After spending the long weekend in San Francisco for both the USC and 49ers games, I was ready for a quick and easy dinner on Tuesday night. Not only is this fish dish flavorful, the fish is so moist, you will NOT believe it takes less than 10 minutes from fridge to plate. Next time, I’m thinking about subbing half the light mayo for greek yogurt to make this fairly healthy dish even healthier. I paired this tasty fish with a side of fingerling potatoes, red onion and brussels sprouts {look out for the recipe next week}.

Broiled Tilapia

ingredients:
2 Tilapia fillets
2 Tbsp Parmesan cheese
1 Tbsp light mayo
1 Tbsp fresh lemon juice
1/2 Tsp Freshly chopped dill
Freshly ground pepper

Broiled Tilapia

directions:
Set broiler on highest setting.

In a small bowl, combine the cheese, mayo, lemon juice and dill. Season with pepper, to taste.

Place tilapia fillets on a foil lines pan and broil for 3 minutes. Remove pan from over, flip fish fillets over and divide Parmesan mixture over the uncooked sides of the tilapia. Broil for an additional 3-4 minutes, until cheese is browned and fish is cooked. Top with additional dill and serve with lemon slices.

Recipe from Spend with Pennies.

Broiled Tilapia