Recipe of the day

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Cheese Stuffed Brussels Sprouts

Ingredients (Source: Hungry Couple)

15 Large Brussels sprouts

1 Tablespoon olive oil

1 Clove garlic, minced

4 oz. Goat cheese

1 Teaspoon lemon juice

2 oz. Milk, buttermilk or half & half

2 Tablespoons fresh chives, chopped

1/4 Cup Panko breadcrumbs

1/4 Cup Parmesan cheese, grated

Salt & pepper to taste

Wash the Brussels sprouts, trim the ends and cut them in half, lengthwise.  Blanch them in boiling, salted water for 2 minutes, drain and cool.

Core the sprouts, set aside the shells and roughly chop the insides.

Add the chopped sprouts to a pan along with the olive oil and garlic and saute on low to medium heat for a few minutes until the sprouts have softened.  Be careful not to burn the garlic.

In a bowl, mix together the goat cheese, lemon juice, milk, chives and
breadcrumbs.

Add the sauteed sprouts and season to taste.

Using a teaspoon,
stuff some of the mixture into each cored Brussels sprout and place on a baking
sheet lined with parchment paper.

Top with the Parmesan cheese and bake in a
pre-heated 400 degree oven for 20 minutes or until the filled sprouts are a
light golden brown.  Serve warm.

Orange Sweet Potato Baked Chips with Thyme

source: cooking melangery

Ingredients:

1  medium sweet potato (about 8 ounces), scrubbed

2 Tbsp. olive oil

1 tsp orange zest

1/4  tsp salt

freshly  ground pepper

1 tsp fresh thyme

Directions:

Heat the oven to 325°F and arrange a rack in the middle.

Slice the sweet potato into very thin rounds using a mandolin slicer.

Mix together olive oil and orange zest in a small bowl. Brush two baking sheets with half of oil mixture. Place potato slices on sheets in a single layer and brush tops with remaining oil. Sprinkle with thyme, salt and freshly ground pepper. For one medium sweet potato you will need two-three baking sheets.

Bake one sheet at a time until the edges of the chips curl up, the centers are just golden brown, and the tops are dry to the touch, about 20 minutes. Place the baking sheet on a wire rack and let the chips cool until crisp, about 3 minutes. Using your hands, carefully transfer the chips to a serving dish. Repeat with the second sheet.

1 cup of baked sweet potato is only 102 calories and contains:

 438% of your daily value of vitamin A

37% of your daily value of vitamin C

and is a great source of vitamin B6, manganese, potassium, tryptophan, fiber, and vitamin B5.

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