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Archive for February 23rd, 2016

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I had plans for making an eggnog cake. I’m not much of a baker, as I don’t much care for following instructions. I’m not sure what I did wrong, but the cake refused to come out of the pan … and we had guests arriving in about an hour.

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So I improvised. Why trifle with a difficult dessert when you can just layer some canned peaches, cake pieces, and homemade whipped cream. I topped it off with some toasted pecans. I think it ended up better than the cake would have. The best part is that this dessert can be made with any number of fruits, and various types of cake.

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I’ve found that you don’t have to remove the entire brussel sprout plant at once. Instead, I snap off the lower-larger sprouts from each plant and let the smaller ones keep growing. These brussel sprouts came from around 5 different plants.

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Chop up the brussel sprouts and dice an onion. I find that if you cut the sprouts in half, they are much more flavorful, as the increased surface area soaks in the juices.

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Melt butter and olive oil over medium heat.

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When melted, add the onions, brussel sprouts, some minced garlic, salt, pepper, and the juice of a lemon or two. (depends on your taste)

Depending on how soft you life the brussel sprouts, you can optionally cover them for a few minutes. This will steam them a bit.

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Once the onions and brussel sprouts are soft, brown and the liquid has evaporated, they are good to go.

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To finish off this dish, I cooked up some egg noodles and tossed them with the brussel sprout mixture and some parmesan cheese. I also served it with sauteed chicken breast.

 

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