Tuscan-Style Beef Brisket

Growing up, beef brisket was not something we normally ate in our home. The first time I made this dish was about seven or eight years ago when I got tired of cooking the same standard roasts that we would always make for holidays or Sunday dinners.  Luckily for me, my family likes to try new things. In fact, every holiday or family gathering, my husband insists that there is at least one new item on the menu. 

I originally posted this recipe back in July 2011 along with a recipe for potato pancakes, but recently opened up my cookbook during one of our many recent homebound snowstorms and made this Tuscan-Style Beef Brisket again.  The recipe is simple with a paste of fresh garlic and rosemary and sits in a bath of red wine and beef broth; which make a flavorful au jus when served. I've made this recipe several times now over the years and it comes out perfectly every time. ~Enjoy! 

Tarragon & Lime Cornish Hens

I don't make cornish hens often, in fact the last time I made them was when I made the Lemon Roasted Cornish Hens back in May 2012. I don't know why I don't make them more often as my family, especially the girls, love them. In fact they used to call them "little chickens" when they were younger, but now that they've matured, they've penned them "pre-teens" and since the U.S. Agriculture describes them as "young immature chickens" I guess I'd have to agree with their terminology.

Herbs de Provence Encrusted Pork Loin with Chardonnay Pan Gravy

Herbs de Provence is a mixture of dried herbs containing savory, marjoram, rosemary, thyme, oregano and lavender. If you've been a CEK reader for a while, you also know that I generally don't use many dried herbs in my cooking. However, when I saw this package of herbs while out shopping recently, I had always wanted to try it. After all, they did contain many of the same flavors I love to cook with.

Recipe ReRun: Spinach, Mushroom & Goat Cheese Stuffed Pork Loin

The next Recipe ReRun I'd like to share with you is for this Spinach, Mushroom & Goat Cheese Stuffed Pork Loin.

Honey Cinnamon Roasted Cashews

Cashews are one of my favorite nuts to snack on. I just love the natural buttery flavor. So I decided to sweeten them up a bit by roasting them in honey and ground cinnamon. These cashews were delicious and made a light salty-sweet snack. ~Enjoy!

Roasted Butternut Squash with Sun Dried Tomatoes

Butternut squash is a type of winter squash that is orange in color, similar to pumpkin, and has a sweet nutty flavor. It's not something I've ever made before. In fact, I don't even remember eating it growing up. The first time I had it was when my mother made Butternut Squash Soup a few years ago and I loved it. This year, I decided to try to make the squash myself and wanted to use some of my favorite flavors like garlic, sun dried tomatoes and fresh rosemary, and roasting this squash seemed like the best plan.

Sesame Roasted Cauliflower

Every time I purchase a new head of cauliflower, I try to find other ways to experiment with it. I have to say that roasting is my all-time favorite way to prepare and consume it as it really takes on a wonderful flavor. This time I added in some sesame oil and seeds to give it a little different flare and it was extremely tasty.

Roasted Garlic Mashed Cauliflower

For those of you who might have missed my FB update, I tore my calf muscle the other day doing nothing more than walking my dog and twisted funny. Lucky for me, I don't need surgery; but I do need to be off of my feet for the next few days (on crutches) and then go to physical therapy for the next month. I have a few more new posts for next week, but will not be able to fulfill the promise of 12 Days of Holiday Baking being that I can't stand without support so I think cooking/baking is out of the question for a while. I'll try to post when I can! xo 

And now for today's savory recipe...

I made this recipe for Roasted Garlic Mashed Cauliflower last week and posted it on my Facebook page and the CEK fans went wild and couldn't wait for me to post this recipe. I love that it's so simple to prepare and if you're in a time crunch, I'm sure you could use frozen cauliflower instead of fresh. 

Roasting garlic is SO easy, but it does take some time. If you are in a rush, consider roasting it the night before, then just heat it up so the pulp extracts easier. You can use roasted garlic in so many dishes, but my hubby's favorite is to just smear it on top of a nice, juicy steak. We really liked this recipe and my youngest, who REFUSES to eat cauliflower in any form, ate THIS and LOVED it! Tricky mom that I am told her it was garlic potatoes and she fell for it. ;)

Roasted Garlic Mashed Cauliflower
1 Head Fresh Cauliflower, steamed until soft
2 tbsp. Butter
3-4 tbsp. Milk
1 Head Roasted Garlic
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste

Directions:
1. Add your cooked cauliflower to a bowl and add the butter, milk and garlic pulp. (Depending on the size of the cauliflower, you may need to adjust how much milk you add)
2. Using your electric mixer, mash the cauliflower until it is a creamy consistency. Serves 4. 

Roasted Garlic
1 Head Garlic
Extra Virgin Olive Oil
Sea Salt


Directions:
1. Remove the excess papery skin from the garlic. 
2. Cut off the top of the head of garlic exposing the garlic bulbs. 
3. Drizzle on a little oil and sprinkle with salt. 
4. Wrap the garlic head in aluminum foil and bake at 425 degrees for 30 minutes. 
5. Remove from the oven and squeeze out the garlic bulbs, it will be spreadable like butter. 

Nutrition Facts

Serving Size  1 serving (170.1 g)

Amount Per Serving

Calories  80 Calories from Fat  31

% Daily Value*

Total Fat  3.4g 5%

Saturated Fat  2.0g 10%

Cholesterol  9mg 3%

Sodium  72mg 3%

Total Carbohydrates  10.9g 4%

Dietary Fiber  3.8g 15%

Sugars  4.2g

Protein  3.9g

Vitamin A 2% • Vitamin C 115% Calcium 6% • Iron 4%

* Based on a 2000 calorie diet

Speaking of my youngest daughter, today is her 11th Birthday, man does time fly. Happy Birthday Baby Girl...I love you! She loves to help me in the kitchen and if you're new to CEK, she also wrote her own blog post a few months back, and is still one of my more popular posts today! So in honor of her birthday, I'll share her recipe again for Homemade Gnocchi with Sausage Bolognese with you in case you missed it. She was VERY proud of it (as was I) and talks about her 5 minutes of blogging fame often. Love this little apple that didn't fall far from the tree! <3 

Deconstructed Roasted Eggplant Parmesan

Eggplant Parmesan is my absolute favorite thing to eat and ultimate comfort food, but I wanted to try it a new way without frying the cutlets. So I deconstructed it, which means that you use the same ingredients called for in a recipe but assemble it differently. In this recipe, I roasted the eggplant first, then mixed it together with the rest of the ingredients commonly found in a good eggplant parmesan. I used this more as a side dish than an entire meal and served it with linguine (for the kids) and a garden tossed salad (for me!). YUM! 

Deconstructed Roasted Eggplant Parmesan
1 Large Eggplant, rinsed and cut into chunks (about 10 cups chopped)
4 Garlic Cloves, chopped
3 tbsp. Extra Virgin Olive Oil
1 tsp. Kosher Salt
1/2 tsp. Fresh Ground Black Pepper
1 c. Part-Skim Mozzarella Cheese, shredded
1 c. Marinara Sauce (homemade or store bought)
1/2 c. Italian Flavored Bread Crumbs


Directions:
1. Add the eggplant, garlic, oil, salt and pepper to a bowl and mix together. 
2. Place mixture on a baking sheet and bake at 425 degrees for 15-20 minutes; turning halfway. 
3. Remove from the oven and add roasted eggplant mixture back to the bowl. 
4. Add in 3/4 c. of the cheese, sauce and breadcrumbs and mix well. 
5. Place mixture in an oven safe baking dish, and sprinkle with remaining cheese. 
6. Bake at 350 for 15-20 minutes or until the cheese has melted and is bubbling. Serves 6. 

*Nutritional Information per Serving: Calories 264, Carbs 19.4g, Fat 16.9g, Protein 12.3g, Fiber 5.7g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Enjoy! 

Roasted Grape Tomato & Green Bean Salad in a Lemon Basil Vinaigrette

I'm getting closer to "D" Day or in my world Kitchen Demo Day and I'm trying to use up all of the items in my kitchen so that I don't have to pack them up or give them away. I created this recipe because I didn't have enough green beans to make as a side dish with a meal, so making a salad to have for lunch or to go along with a meal seemed like the next best thing. My love for roasting everything and anything continues as these little grape tomatoes were bursting with flavor...literally! And the lemon vinaigrette combined with the fresh ingredients was superbly light and refreshing. Not to mention how pretty and colorful it was!  

Roasted Grape Tomato & Green Bean Salad in a Lemon Basil Vinaigrette
1/2 lb. Fresh Green Beans, trimmed and steamed al dente
1 c. Grape Tomatoes
1 c. Sunburst Golden Yellow Grape Tomatoes
1 Clove Garlic, minced
1/2 Leek, chopped (white part only)
Extra Virgin Olive Oil

In a bowl, mix together both tomatoes, garlic and leeks. Add mixture to a baking sheet and sprinkle with the oil. Bake at 400 degrees for 10-15 minutes until the tomatoes start to burst. Remove from oven and let cool. While the tomatoes are roasting, steam your green beans and cool, then add them to a bowl. Add in your cooled tomato mixture and the vinaigrette and mix well. Refrigerate for at least one hour. Makes 4-1/2 cup servings. 


Lemon Basil Vinaigrette
1 tbsp. Fresh Lemon Juice
1 tbsp. Fresh Basil, chopped
2 tbsp. Extra Virgin Olive Oil
Kosher Salt, to taste
Fresh Ground Pepper, to taste


Whisk all ingredients together until emulsified. 




Shared at Amee's Savory Dish~Fit and Fabulous Fridays 6/22/12
Shared on Weekend Potluck~The Country Cook 7/27/12

Lemon Roasted Cornish Hens

Basically, a Cornish Hen (a.k.a. Cornish Game Hen or Rock Cornish Hen) is a hybrid chicken that is raised to grow at a more rapid rate than a regular hen and usually doesn't weigh more than 2 lbs. As my daughter likes to call them "little chickens". They are super moist and you can prepare them just like you would a roasted full size chicken. With this one in particular, I just squeezed some fresh lemon juice on top, added a little wine to help baste it and the outcome was a lemony, delicious meal. When visiting my Mom a few months ago in Florida, she made something similar using her Meyer lemons and some limes too, also very good. Once cooked, you cut them in half down the center bone, removing the back bone, and then serve half per person. 

Lemon Roasted Cornish Hens
2 Cornish Game Hens
1 Lemon
Garlic Powder, to taste
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste
1 tbsp. Parsley, chopped fine
1 c. White Wine
Canola Oil Cooking Spray


Rinse and pat dry your hens and place them in an oven safe roasting pan (careful to remove all of the innards). Cut the lemon in half and squeeze the juice onto each piece of meat, then place one half into the cavity of the bird. Season the meat with garlic powder, salt, pepper and parsley then spray with cooking spray. Add the wine to the bottom of the pan and bake at 375 degrees for approximately 60-70 minutes or until the proper internal temperature is reached. Remove from the oven and let rest 10 minutes before cutting each bird in half. Serves 4. 


Enjoy!


Shared on Recipes for my Boys 5/10/12

Balsamic Roasted Zucchini & Mushrooms

Two of my favorite vegetables combined together with garlic and balsamic vinegar make this a must try side dish the next time you're looking to try something new and easy! You know how much I love roasting things and this was no exception. Just look at the beautiful color and the taste was incredible! 

Balsamic Roasted Zucchini & Mushrooms
2 Zucchini, washed and sliced into 1/4" thick slices
8-10 Large Mushrooms, rinsed and quartered
2 Cloves Garlic, chopped
2 tbsp. Extra Virgin Olive Oil
1 tbsp. Balsamic Vinegar
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste

Add the zucchini, mushrooms and garlic to a bowl. In a separate bowl, whisk together the oil, vinegar, salt and pepper and pour over the vegetables. Mix well then place on a baking sheet. Bake at 425 for 15-20 minutes, turning halfway. Serves 4. 

*Nutritional Information: Calories 94, Carbs 7g, Fat 8g, Protein 3g

Enjoy!

*Calculations based on ingredients entered into MyFitnessPal and may not be 100% accurate.

Shared on Amee's Savory Dish Fit and Fabulous Fridays 5/11/12
Shared on Weekend Potluck 5/11/12
Shared on Newlyweds Blog 5/11/12

Gremolata Roasted Potatoes

Before I begin with my recipe for today, I have to finally admit I've gone and done it. I'm 3 days shy of my 1 year Blogiversary and I had my first FLOP!!! Well, I guess technically it wasn't a flop, but I was experimenting with a new breaded chicken and roasted cauliflower with lemon zest and Indian curry powder (which I've never cooked with before) and my husband came home to tell me he's allergic to curry! REALLY??? After 17 years of marriage, you didn't think it would come up in conversation even AFTER I showed you I bought it?! Anyway, crisis diverted and we wound up going out to dinner but that was the first time we actually couldn't eat one of my experiments. Though I have to say, when we did come home, the house stunk, and took windows to be opened and candles to be lit for the remainder of the night just to get rid of the smell. I guess I won't be cooking with curry anymore...back to the drawing board! :)


And now for the recipe...Gremolata always includes grated lemon peel, but after that it's up to intrepretation.  Most, but not all recipes include parsley and garlic and according to Wikipedia, most include anchovies when made in Milan. I just like the freshness of fresh herbs mixed with lemon and this simple combination of flavors was fantastic on these baby roasted red potatoes. 

Gremolata Roasted Potatoes
1 lb. Baby Red Potatoes
1/2 Lemon, zest only
1/2 c. Fresh Parsley, chopped
1 Clove Garlic, minced
3 tbsp. Extra Virgin Olive Oil
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper


Wash potato skins well, cut in half then place in a bowl. In a separate bowl, add the lemon zest, parsley, garlic, oil, salt and pepper and mix well. Pour over the potatoes and toss to coat. Place potatoes on a baking sheet and bake at 425 degrees for 30 minutes or until they turn golden brown. Serves 4. 


Nutrition Information Per Serving: 
Calories 190; Carbs 20g; Fat 11g; Protein 4g


Enjoy!

Garlic Roasted Asparagus

Since today is National Garlic Day, I thought I'd share the Garlic Roasted Asparagus I made with our Easter dinner. I'm not a huge fan of asparagus, though I did try it again just to make sure. (Just not my cup of tea). However, my husband is a huge asparagus fan and he LOVED it this way! Though how could anything with garlic be anything but good. :)


Did you know that garlic has many health benefits? 
According to an article I found on Huffington Post, some scientists believe the components in onions and garlic may be key to the research observations of generally lower incidence of cancer and heart disease in people who consume large amounts of garlic and onions, compared with those who eat less. A study from the National Cancer Institute found that eating 10 grams (approximately two teaspoons) or more of garlic, onions or scallions a day was associated with a statistically significantly lower risk of prostate cancer for the participants in the study. A study conducted at Case Western Reserve University indicated that garlic may help reduce the occurrence rate of pre-cancerous tumors (polyps) in the large intestine. 


Many cancers are thought to be caused by damage to DNA, often induced by environmental toxins. A study conducted at the Fred Hutchinson Cancer Research Center in Seattle found that eating a teaspoon of fresh garlic and a half cup of onions per day increases the levels of a key enzyme for removing toxins in the blood cells of healthy women. Another study, conducted in Scotland, found that eating sautéed onions increases the resistance of the blood cells to DNA damage. While a highly publicized clinical trial at Stanford University found that garlic did not lower cholesterol levels in healthy people with moderately elevated cholesterol, previous studies have indicated that garlic is more likely to produce beneficial effects on cholesterol in women than in men, and in patients with diabetes or heart disease than in healthy individuals. 


So grab some gum or mints and eat to your heart's content! 

Garlic Roasted Asparagus
1 Bunch Asparagus
2 Cloves Garlic, chopped
Extra Virgin Olive Oil
Kosher Salt, to taste
Fresh Ground Pepper, to taste


Trim the asparagus by cutting off about 1" from the bottom. Rinse under cold water and add to a double boiler. Steam asparagus for approximately 5 minutes so that it has softened but still firm. Add the asparagus to a bowl along with the garlic, salt and pepper. Drizzle with a little olive oil and place on a baking sheet. Bake at 425 degrees for 10-15 minutes. Serves 4. 


Enjoy!