One of my favorite fast and easy to make treats!
Ingredients:
four apples, any kind
Tablespoon butter
Tablespoon brown sugar
2 oz brie cheese
Peel and slice apples, place in baking dish. Cut butter into four smaller pieces and place on top of apples. Sprinkle brown sugar over the top. Brie is soft and doesn't slice well, so do your best to put it evenly over the top of the apples so when it melts it covers the tops. Place in oven at 350 degrees Farenheit for ten minutes.
Enjoy!
Friday, October 23, 2015
Sunday, July 26, 2015
Tonight's dinner utilizes my bumper crop of zucchini. This time of year, someone always has some, and wants to give them away. Find that person and become their friend! This recipe serves one person; for more than one, increase the pasta and zucchini proportionately.
Zucchini pasta:
One half zucchini, any size
one serving size pasta, any type
two garlic cloves, or 1/4 tsp powdered or granulated
salt and pepper to taste
1 TBS olive oil or butter
Parmesan (or Asiago) cheese to taste, I like an ounce or more of it, 1/4 cup grated, give or take.
Put a pot of water on to boil your pasta in, and while you're waiting for it to come to a boil, slice the zucchini in half lengthwise, then cut it into 1/8" or so thin strips, trying to keep them stacked as you cut so you can flip it and cut it again making long thin pieces similar to spaghetti. Set aside. Mince the garlic. Put the oil in a skillet on low heat, and when it's warm, usually a minute or less, add the garlic. Give it a slight stir for a few seconds, then add the zucchini. Stir it to coat, add a 1/4 cup of water, and let it simmer for about five minutes, until it's tender crisp, you don't want to overcook it, leave it a bit firm, but tender. By this point the pot of water you put on should be at a boil, and if it is, add the pasta and cook it, about eight minutes. I like mine al dente. Cook yours how you like it. Drain the pasta once it's cooked, put it in a serving bowl or back in the pan you just drained, and add the zucchini mix. Add the parmesan cheese, or asiago if you like that better, and stir. Salt and pepper to taste, and enjoy!
Zucchini pasta:
One half zucchini, any size
one serving size pasta, any type
two garlic cloves, or 1/4 tsp powdered or granulated
salt and pepper to taste
1 TBS olive oil or butter
Parmesan (or Asiago) cheese to taste, I like an ounce or more of it, 1/4 cup grated, give or take.
Put a pot of water on to boil your pasta in, and while you're waiting for it to come to a boil, slice the zucchini in half lengthwise, then cut it into 1/8" or so thin strips, trying to keep them stacked as you cut so you can flip it and cut it again making long thin pieces similar to spaghetti. Set aside. Mince the garlic. Put the oil in a skillet on low heat, and when it's warm, usually a minute or less, add the garlic. Give it a slight stir for a few seconds, then add the zucchini. Stir it to coat, add a 1/4 cup of water, and let it simmer for about five minutes, until it's tender crisp, you don't want to overcook it, leave it a bit firm, but tender. By this point the pot of water you put on should be at a boil, and if it is, add the pasta and cook it, about eight minutes. I like mine al dente. Cook yours how you like it. Drain the pasta once it's cooked, put it in a serving bowl or back in the pan you just drained, and add the zucchini mix. Add the parmesan cheese, or asiago if you like that better, and stir. Salt and pepper to taste, and enjoy!
Sunday, January 18, 2015
Roasted Brussel Sprouts
I usually just boil my sprouts and cover them with butter and lemon juice, but I thought I'd try something differen: roasted ones.
You'll need:
Brussel Sprouts (enough for two servings or however many you want, it really doesn't matter how much)
Salt (to taste, I like half a teaspoon, nice and salty!)
Pepper (1/8 teaspoon or however much you like)
Juice of one lemon
1 TBS butter or olive oil (or any other kind of oil/fat you prefer)
Wash and trim the brussel sprouts, then put them in an oven safe dish for baking, I used my cast iron skillet. Add salt, pepper, and butter, put it all in the oven at 350 degrees Farenheit for about five minutes, then give it a good stir to coat the sprouts well. Bake for about 20-25 more minutes until the sprouts start to get a bit crispy and are cooked, put a fork in one to see if it's tender crisp if you're not sure.
Enjoy!
You'll need:
Brussel Sprouts (enough for two servings or however many you want, it really doesn't matter how much)
Salt (to taste, I like half a teaspoon, nice and salty!)
Pepper (1/8 teaspoon or however much you like)
Juice of one lemon
1 TBS butter or olive oil (or any other kind of oil/fat you prefer)
Wash and trim the brussel sprouts, then put them in an oven safe dish for baking, I used my cast iron skillet. Add salt, pepper, and butter, put it all in the oven at 350 degrees Farenheit for about five minutes, then give it a good stir to coat the sprouts well. Bake for about 20-25 more minutes until the sprouts start to get a bit crispy and are cooked, put a fork in one to see if it's tender crisp if you're not sure.
Enjoy!
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