Brussel Sprouts with Parmesan and Balsamic

These are super easy and delicious - especially if you are able to use the Balsamic Glaze which really adds a lot. I think 'pre cooking' is a must to have them tender. If you aren't able to use your air fryer, the oven works as well but just be sure to cook long enough to get some crunchiness.

Ingredients

2 lbs Brussels sprouts2 lbs Brussels sprouts
3 tablespoons extra-virgin olive oil3 tablespoons extra-virgin olive oil

2 teaspoons balsamic vinegar2 teaspoons balsamic vinegar
3/4 teaspoon garlic powder
¾ teaspoon garlic powder
1/2 teaspoon salt (I use this one)½ teaspoon salt (I use this one)
1/8 teaspoon freshly ground black pepper⅛ teaspoon freshly ground black pepper
1/4 cup shredded parmesan cheese (fresh, not the stuff in the can), plus more for topping¼ cup shredded parmesan cheese, plus more for topping

Steps

Trim the ends off the sprouts and remove any damage or wilted leaves. Slice them in half length-wise and place in a mixing bowl.Trim the ends off the sprouts and remove any damage or wilted leaves. Slice them in half length-wise and place in a mixing bowl.
Microwave the brussels to precook. I usually do this in two batches for about 5 to 6 minutes each, stirring every couple of minutes. This step can be done the day beforehand.Microwave the brussels to precook. I usually do this in two batches for about 5 to 6 minutes each, stirring every couple of minutes. This step can be done the day beforehand.
Preheat the oven to 400 degrees.Preheat the oven to 400 degrees.
Add brussels to the rest of the ingredients in a bowl, and toss.Add brussels to the rest of the ingredients in a bowl, and toss.
Place the Brussels sprouts on a baking sheet, and bake for 15-20 minutes until softened and browned. Stirring at half way point.Place the Brussels sprouts on a baking sheet, and bake for 15 to 20 minutes until softened and browned. Stirring at half way point.
Remove from the oven, drizzle lightly with a bit more balsamic vinegar (or Trader Joe's balsamic glaze is great YUM!) and a sprinkle of parmesan and serve warm.

 

Elle's Fruit Cake / Torte

This is excellent for breakfast or as a dessert. I have put the variations that I have tried below and all were EXCELLENT! Even my picky husband loved every one of them as did guests. This is a forgiving recipe and super easy to throw together the night before having a girlfriend over for coffee and then simply slicing up that morning. Love this!

Elle's Fruit Cake/Torte

Servings: 8

Servings: 8

Ingredients

1 cup sugar1 cup sugar
½ cup unsalted butter, softened½ cup unsalted butter, softened

1 cup unbleached flour, sifted1 cup unbleached flour, sifted
1 teaspoon baking powder1 teaspoon baking powder
Pinch of salt (optional)Pinch of salt (optional)
1 tsp vanilla extract (optional)1 tsp vanilla extract (optional)
2 eggs2 eggs
Any fruit BUT you need to chop it up24 halves pitted purple plums or any fruit (blueberries, apples, cherries)
Sugar, lemon juice and cinnamon, for toppingSugar, lemon juice and cinnamon, for topping

Steps

Heat oven to 350 degrees.Heat oven to 350 degrees.
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Spoon the batter into a springform pan of 8, 9 or 10 inches or two 8 x 8 pans. Place the fruit on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
Bake 1 hour, approximately, until toothpick comesout clean. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)Bake 1 hour, approximately, until toothpick comesout clean. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

Notes

To freeze, double-wrap the torte in foil, place in a plastic bag and seal. To freeze, double-wrap the torte in foil, place in a plastic bag and seal.
VARIATIONS: Any fruit canned or frozen or fresh. So far, I have done frozen cherries (sliced in half), apples with cinnamon and sugar sprinkled on top and frozen pineapple (chopped up). All were delicious! 

Elle's Smashed Vegetables

Ok, this isn't really a 'recipe' but more a slightly different way to prepare vegetables. I think that even the pickiest child (or husband) would love any vegetable prepared this way! 

Elle's Smashed Vegetables

Ingredients

vegetable (broccoli, cauliflower or brussel sprouts all work great)vegetable (broccoli, cauliflower or brussel sprouts all work great)
saltsalt
pepperpepper
garlic powdergarlic powder
shredded cheese of your choiceshredded cheese of your choice

Steps

Preheat oven to 425FPreheat oven to 425F

Microwave vegetable till doneMicrowave vegetable till done
Place vegetable on a greased cookie sheetPlace vegetable on a greased cookie sheet
Smash with a glass to flattenSmash with a glass to flatten
Sprinkle with salt, pepper, garlic powder and top with shredded cheeseSprinkle with salt, pepper, garlic powder and top with shredded cheese
Bake for 25 minutes or till crispy

Sunday Chat: Unanswered Prayers: 6 Reasons & Why You Should Keep Trusting God's Plan

Trust God's plan and have faith! Pray without ceasing! ♥

 Now the Lord was gracious to Sarah as he had said, 

and the Lord did for Sarah what he had promised. 

Sarah became pregnant and bore a son to Abraham 

in his old age, at the very time 

God had promised him. 

Genesis 21:1-2

“So I say to you, 

ask, and it will be given to you; 

seek, and you will find; 

knock, and it will be opened to you. 

For everyone who asks receives, 

and he who seeks finds, and 

to him who knocks it will be opened. 

Luke 11:9-10

“For my thoughts are not your thoughts,

neither are your ways my ways,”

declares the Lord.

“As the heavens are higher than the earth,

so are my ways higher than your ways

and my thoughts than your thoughts.

Isaiah 55:8-9

 For I know the plans I have for you,” 

declares the Lord, 

“plans to prosper you 

and not to harm you, 

plans to give you hope and a future.

Jeremiah 29:11

Parmesan Crisps - One Ingredient

The first picture below is done with putting the parmesan into a muffin tin and covering the bottom of the pan. 

The second picture below was done with little mounds of parmesan on a baking sheet. 

I MUCH prefer the baking sheet method as they are thinner and have a nice lacy pattern. I also found the crisps from the muffin tin to be too thick and chewy.

Muffin tins - too thick and chewy

Ingredients

½ cup finely shredded parmesan cheese½ cup finely shredded parmesan cheese

Steps

Preheat the oven to 375ºFPreheat the oven to 375ºF
LIne baking sheet with parchmentLIne baking sheet with parchment
Place a small mount of finely shredded parmesan cheese (evenly spaced) on a lined baking sheetPlace a small mount of finely shredded parmesan cheese (evenly spaced) on a lined baking sheet
Once the oven has preheated, add the baking sheet to the ovenOnce the oven has preheated, add the baking sheet to the oven
Cook for 4-6 minutes, or until the cheese is bubbly, melted, and brown. 5 minutes was perfect in my ovenCook for 4 to 6 minutes, or until the cheese is bubbly, melted, and brown. In tests, 5 minutes was the sweet spot.
Remove the baking sheet from the oven and allow the parmesan crisps to cool for 5 minutes, or until they are no longer pliable.Remove the baking sheet from the oven and allow the parmesan crisps to cool in the pan for 5 to 10 minutes, or until they are no longer pliable.
Line a plate with paper towel, and gently transfer the parmesan crisps to the lined plate to drain.Line a plate or tray with 2 to 3 layers of paper towel, and gently transfer the parmesan crisps to the lined plate to drain.
Once the parmesan crisps are completely cooled and drained they are ready to serve and enjoyOnce the parmesan crisps are completely cooled and drained they are ready to serve and enjoy
Store in air tight container for a day or two

Deviled Eggs

I make my deviled eggs by covering the bottom of my instant pot with water, adding the trivet and eggs and cooking on high on the egg setting for 6 minutes. Then I submerge in iced water and let chill for 5 minutes before peeling. It makes it super easy to make up these delicious deviled eggs anytime!

Ingredients

8 large hard boiled eggs peeled8 large hard boiled eggs peeled
3 Tbsp mayonnaise3 Tbsp mayonnaise
1 Tbsp dijon or yellow mustard1 Tbsp dijon or yellow mustard
1 tsp white wine vinegar apple cider is a good substitute1 tsp white wine vinegar apple cider is a good substitute
1/2 tsp kosher salt½ tsp kosher salt
1/4 tsp black pepper¼ tsp black pepper
1/2 Tbsp minced fresh dill optional½ Tbsp minced fresh dill optional
pinch regular or smoked paprikapinch regular or smoked paprika

Steps

Slice the hard boiled eggs in half, lengthwise, into oval shapes. Remove yolks and add to a bowl or food processor. We find the end of a small spoon works well for removing the yolks.Slice the hard boiled eggs in half, lengthwise, into oval shapes. Remove yolks and add to a bowl or food processor. We find the end of a small spoon works well for removing the yolks.
Puree, grate, or mash the yolks. Add mayonnaise, dijon mustard, vinegar, salt and pepper, and dill, if using. Stir well to combine. Mixture should be creamy, but not runny.Puree, grate, or mash the yolks. Add mayonnaise, dijon mustard, vinegar, salt and pepper, and dill, if using. Stir well to combine. Mixture should be creamy, but not runny.
Add egg yolk filling to piping bag fitted with a piping tip, or a resealable plastic bag. If using the plastic bag, snip a small corner off of the bag. Pipe filling into the hollow part of the egg whites. I frequently just use a spoon to dollop the filling in.Add egg yolk filling to piping bag fitted with a piping tip, or a resealable plastic bag. If using the plastic bag, snip a small corner off of the bag. Pipe filling into the hollow part of the egg whites. Alternately, a spoon can be used to dollop the filling in.
Sprinkle deviled eggs with paprika and serve immediately or chill in the fridge for up to two days.