Brown Butter Cheesy Potatoes and Brussels

brown butter brussels and potatoes

My favorite winter-time pasta dish is Orecchiette with Brown Butter Brussel Sprouts. It is the BEST. The flavors of  sautéed leek, shredded brussels, nutty pine nuts and rich browned butter meld together to create a dish that literally makes me happy from the inside out. I could eat it every night, no problem. Honestly, I would probably even talk myself into thinking it’s healthy because of the brussels sprouts. But it’s not. No, chalk this one up as a loss in the healthy-eating department, as you generally can with anything that calls for a stick of butter. It’s ok though. ‘Tis the season to indulge!

I planned to make my all-time favorite pasta dish last week but when I got home from the grocery store I realized I hadn’t put any pasta in my basket. UGH. How does a meal planner leave things off her list? Good grief. I scoured the pantry looking for any kind of pasta I could find…I saw a box of no-boil lasagna noodles and briefly considered what that would come out like. Eh. Then I saw the potatoes on the counter. Tiny, beautiful, golden potatoes that practically begged to be doused in brown butter and all of the other brussels “fixins”. Sure thing teeny potato. Today is your lucky day.

So the dish went the same way it always does…leeks and brussels sprouts sautéed in olive oil and a splash of white wine, seasoned liberally with salt and pepper. Butter, (much less than a stick as I wasn’t making a butter sauce for pasta, but a light glistening for the spuds0, slowly browning in a saucepan. The only difference in prep was instead of boiling orecchiette pasta I roasted the potatoes in a 375 degree oven for approximately 50 minutes. When the potatoes were cooked to perfection I tossed the whole thing together and took a fork straight to the serving dish. Ahhhhhhh.

Just in time for Thanksgiving, I’ve found a new, delicious side dish. I mean let’s be real, this combo screams Turkey Day. If you’re looking for something a little different this Thanksgiving, yet still a timeless classic, this should be your go-to. It’s definitely a new favorite in my house!

Happy cooking– and Happy Thanksgiving!

brussels and potatoes

Brown Butter Cheesy Brussels and Potatoes

5 tablespoons unsalted butter
1/4 lb. small yukon gold potatoes, halved or quartered to the same approx. size
1/2 cup pine nuts, toasted
extra-virgin olive oil
2 cloves garlic, minced
1 medium to large leek, quartered and chopped
1/4 cup dry white wine
2 cups Brussels sprouts, shredded
1/3 cup Parmesan cheese
Salt and freshly ground black pepper, to taste

  1. Preheat the oven to 375 degrees. Toss the potatoes with extra-virgin olive oil, salt and pepper. Roast for approximately 45 to 50 minutes, or until cooked.
  2. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; set aside.
  3. In a large pan, heat the olive oil over medium-high heat. Add the garlic and leek and cook for 2 minutes. Add the brussels sprouts and cook until tender, about 5-7 minutes. Add a splash of white wine and deglaze the pan. Simmer until the wine is mostly absorbed. Stir in the potatoes and pine nuts. Pour browned butter over the mixture and combine. Stir in the Parmesan cheese and season with salt and black pepper, to taste. Serve immediately.

Ten-Course Thanksgiving Day Meal Plan

thanksgiving

I love Thanksgiving!! Of course I do, as it’s a holiday almost completely centered around food. What’s not to love? Since I love it so very much I wanted to share with you my complete 10-course dinner meal plan complete with tried and true family recipes. Use the whole thing or use just a few recipes and incorporate them into your family’s tradition. I imagine you in the kitchen with someone very near and dear to you, chopping and mixing and cooking your heart out. Perfection. I’ll be with my mom and sister, talking through Chelsey’s wedding plans as we cook, our fellas hanging out with Kellan and Allie and watching football. Pure perfection, indeed. Enjoy the holiday, your loved ones and some really great food. Remember all you have to thankful for and simply take the time to soak in your many blessings.

Happy Thanksgiving!

1o-Course Dinner

It’s Thanksgiving in June!

turkeyburger Are we seriously already closer to THIS Thanksgiving than we are LAST Thanksgiving? That’s crazy to me! I swear the holidays just passed, didn’t they? Well apparently not because my calendar says June 3rd and everyone is talking about what to cook on the grill and what to drink on a hot summer day. I guess I’ll jump on board. BJ and I are still on our healthy-ish eating kick, so the other night when a burger craving hit we decided to only half way indulge by grilling up some turkey burgers. Turkey burgers are an awesome alternative to beef. Done correctly they can still be juicy and flavorful with much less fat. A friend of ours grills up the most delicious turkey burgers I’ve ever had, but they are HOT, HOT, HOT! He uses, chipotle peppers, pepper jack cheese and more chipotle peppers. They are super juicy and yummy but they will set you on fire! Since I’m breastfeeding and not hoping to set my six week old’s tummy on fire, I thought we should go a different route this time around. That’s when BJ suggested Thanksgiving turkey burgers. Intriguing. You could really go all out with this theme, but we just used what we already had on hand. The burger patties were mixed up with fresh parsley, thyme and caramelized shallots. They were topped with smoked provolone cheese, fresh arugula and a delicious pepper jelly-cranberry sauce spread. It was just enough kick to wake up your tastebuds balanced with the right amount of sweetness from the cranberry sauce and smokiness from the provolone cheese. Thanksgiving on a bun! If you’re feeling the need to channel Thanksgiving in June, give this one a shot!

Turkey Burgers with Cranberry-Pepper Relish

1 lb. ground turkey
1/2 cup fresh parsley, minced
1 tablespoon fresh thyme, minced
2 T olive oil
1 shallot, minced
1/2 cup red pepper jelly
1/2 cup cranberry sauce
4 slices smoked provolone
2 cups baby arugula
4 Kings Hawaiian hamburger buns
salt and pepper, to taste

  1. Heat olive oil in a skillet over medium heat. Sauté shallot until softened and beginning to caramelize. Set aside.
  2. Combine ground turkey, parsley, thyme, shallots and salt and pepper, mix gently with your hands. Divide into four equal parts and form four patties.
  3. Heat a grill to high heat. Oil the grates to keep meat from sticking. Once grill is smoking hot, reduce heat to medium and put patties on. Grill for 5 to 7 minutes per side, flipping only once.
  4. Towards the end of cooking, top each patty with a slice of cheese and let melt.
  5. Meanwhile, combine pepper jelly and cranberry jelly. Set aside.
  6. To build burgers slather cranberry-pepper relish on bottom bun and top with turkey patty. Add another small amount of relish to the top of the patty and then top with arugula. Top with bun. Serve.

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Salted Caramel Apple Pie Bars

saltedcaramelapplepiebars

If you’re looking for something to do with that batch of salted caramel you made with me last week, I have a recipe for you! We are right at the peak of apple season…the perfect time to pick some apples and turn them into pies, bars, butters, and jams. Apple nirvana! Combine apple season with the fact that salted caramel and apples go together like peanut butter and jelly, and you will soon agree that these Salted Caramel Apple Pie Bars are the perfect way to kick off November. I snagged this gem of a recipe from my favorite website for all things sweet, Sally’s Baking Addiction, and made them for our Life Group last week. They were a huge hit! I suggest serving them warm and smothered with nothing but caramel, but my mom would argue that they’re best served up with a scoop of vanilla bean ice cream. Either way, these bars are sure to become a fall staple in your house. Enjoy!

Ingredients:

Shortbread Crust

1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour

Apple Filling

1 large Granny Smith apple, peeled and thinly sliced (1/4 inch thick)
1 large Honey Crisp apple, peeled and thinly sliced
2 Tablespoons all-purpose flour
2 Tablespoons granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Streusel

1/2 cup (40g) old-fashioned oats
1/3 cup (70g) light or dark brown sugar
1/4 teaspoon ground cinnamon
1/4 cup (30g) all-purpose flour
1/4 cup (60g) unsalted butter, cold and cubed
Salted Caramel recipe from below

  1. Preheat the oven to 300F degrees. Line an 8-inch baking pan with aluminum foil, leaving an overhang on all sides. Set aside.
  2. Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes while you prepare the filling and streusel.
  3. Make the apple filling: Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.
  4. Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two knives (or even with your hands) until the mixture resembles coarse crumbs. Set aside.
  5. Remove the crust from the oven, and turn the oven up to 350F degrees. Evenly layer the apples on top of the warm crust. Press them together tightly and press down to fit in pan. Sprinkle the apple layer with streusel and bake for 30–35 minutes or until the streusel is golden brown.
  6. Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours. Lift the foil out of the pan using the overhang on the sides and cut into bars. Once cut, pour salted caramel sauce on top. Enjoy!