Roasted Brussels Sprouts with Maple Syrup and Balsamic Vinegar

I have been trying to find a recipe for roasted brussels sprouts that adds a bit of sweetness to them, but none of them passed the Fabulesley test. So I came up with this one all by myself….the results speak for themselves!



1 1/2 pounds brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup maple syrup
1/4 good balsamic vinegar (I like to use a thick one that is often called Balsamic Glaze)


Preheat oven to 400 degrees F.

After removing the bottoms, wash and halve the sprouts
Place in a microwave safe bowl and soften them for about 2-3 minutes
transfer to a large bowl and toss in the oil an salt and pepper.

Mix them in a bowl with the olive oil, salt, and pepper. Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the Brussels sprouts evenly. Add more salt to taste.

In a microwave safe bowl heat up the maple syrup and balsamic vinegar.
Transfer the brussels sprouts to a large bowl and toss in the maple syrup and vinegar mixture. Depending on your desired level of sweetness, you can add more.

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Grilled London Broil with Chimichurri

This recipe is by one of my favorite chefs, Laura Vitale. The Chimichurri is the star of this dish!



1 cup flat leaf parsley
1/4 cup coarsely chopped white onion
3 small garlic cloves
3 tablespoons fresh oregano
3 tablespoons red wine vinegar
1 teaspoon salt
Freshly ground black pepper
1/3 cup extra virgin olive oil

MEAT (for 3-4 pound Lindon Broil)

2 tablespoon sweet paprika
4 teaspoons chili powder
4 teaspoons granulated garlic
4 teaspoons granulated onion
4 teaspoons light brown sugar
pinch of red pepper flakes
4 tablespoons oil

1) Make the chimichurri: Process the parsley, onion, garlic, oregano, vinegar, salt and a few grinds of pepper in a food processor or blender until everything is in small pieces. With the motor running, slowly drizzle in the olive oil until the mixture forms a sauce. Transfer to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour, or for up to 2 days. Let stand at room temperature for 30 minutes or so before serving.

2) Season the meat: In a small bowl, stir together the paprika, chili powder, granulated garlic and onion, brown sugar, salt and pepper flakes. Brush both sides of the meat with the oil and then sprinkle the spice mixture evenly over both sides. Set aside the meat on a plate for 10 minutes.

3) Heat a stovetop grill pan over medium to medium high heat until it is hot. Grill the meat to your desired doneness, about 10-15 minutes per side for medium rare, 20 for medium.

4) Transfer the meat to a cutting board and cut it against the grain into thin slices. Arrange the slices on individual plates and drizzle some of the chimichurri over the top. Serve the remaining chimichiurri in a bowl on the side.

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Squash Pan Rolls



1 cup low fat milk or soy milk
3 Tablespoons unsalted butter or margarine
3 1/2 cups flour
3 teaspoons sugar
1/2 cup thawed (room temperature) winter or butternut squash pureed
1 envelope quick rising dry yeast
3 Tablespoons additional margarine or butter


Combine milk, 3 tablespoons butter or margarine and sugar in a medium saucepan. Stir over low heat until butter melts and the mixture is heated through.

Whisk in squash. Remove from heat and cool for about 5 minutes.
Mix flour and yeast in the food processor. With machine running, add the squash mixture to the processor through the feed tube.

Process just until a ball forms. Continue to process 45 seconds longer to knead the dough.

Spray a large bowl with non stick cooking spray. Add dough to the bowl and turn to coat. Cover with wax paper and let rise in warm draft free area until doubled (about 50 minutes).

Preheat the oven to 375.

Grease two 9 inch diameter round cake pans.

Punch down the dough in the bowl.

Turn the dough out onto lightly floured surface.

Divide the dough into 24 equal pieces. Form each piece into a ball.

arrange 12 balls in each prepared pan, spacing apart.

Melt remaining 3 tablespoons butter or margarine.

Brush rolls with the melted butter or margarine.

Cover pans loosely with foil and let rise in warm draft free area until doubled (about 20 minutes).

Brush the rolls again with melted butter or margarine.

Bake rolls uncovered until golden brown, about 25 minutes.

Transfer the pans to rack and brush rolls with remaining melted butter/margarine.

NOTE: These rolls can be prepared 2 weeks ahead. Cool rolls completely in pans and cover with foil. Freeze. When thawed, reheat in covered pans for 20 minutes at 350.

Serve rolls warm.

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Pad Grapow Chicken (Chicken with Basil) by Chrissy Teigen

I am obsessed with Chrissy Teigen’s recipe books. They are filled with delicious and creative recipes, fabulous photos and a lot of humor! This recipe is so simple yet so delicious!!



1 1/4 pounds, skinless chicken breasts or thighs, sliced into thin strips
2 tablespoons oyster sauce
2 tablespoons light soy sauce
5 cloves garlic
1 serrano chile (optional) or a couple of shakes of red pepper flakes
2 tablespoons vegetable oil
3 cups basil leaves
Cooked Jasmine rice for serving


In a bowl, toss the chicken with the oyster sauce and soy sauce and marinate for 10 minutes.
Mash the garlic and chile or red pepper flakes (if using), until finely mashed.
In a large skillet or wok, heat the oil over medium-high heat. When the oil is shimmering-hot, add the garlic-chile mixture and cook until fragrant, about 30 seconds.
Increase the heat to high, add the chicken, and cook, stirring, until just cooked through, about 4 minutes. Add the basil and cook until wilted, about 1 minute.

Getting the perfect shot sometimes requires heroic measures!

Getting the perfect shot sometimes requires heroic measures!

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Spaghetti Squash with Spinach, Mushrooms and Cherry Tomatoes

To say that this dish is a winner is an understatement. Try it now and see if you agree!



1 spaghetti squash
1/4 cup olive oil, plus more for drizzling the squash
Salt and pepper
1/2 pound shitake mushrooms
6 cloves garlic, thinly sliced
Pinch of red pepper flakes
1 pound cherry tomatoes, halved
2 big handfuls spinach leaves
1/2 cup fresh basil leaves
Grated Parmesan or Pecorino Romano cheese (optional)

1. Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside. Cut the spaghetti squash in half lengthwise and remove the seeds. Rub the inside of each half with a drizzle of olive oil and season with 1/2 teaspoon of salt and pepper to taste. Arrange, cut side down, on the prepared baking sheet and bake for 30-45 minutes, or until tender. Check doneness by inserting a fork between the skin and the flesh. If it is tender and you can start to create strands with the fork, then it is done.
2. Flip them over (otherwise they will continue to cool), and set them aside until they are cool enough to handle.
3. Heat the olive oil in a large sauté pan over medium heat. Add the mushrooms and sauté until carmelized and just tender, about 3 minutes.
4. Add the garlic and red pepper flakes and sauté until fragrant, 30-60 seconds. Add the tomatoes and two big pinches of salt, plus black pepper to taste. Cook the tomatoes, stirring, until they start to lose their shape, about 5 minutes.
5. Stir in the spinach and sauté until wilted, about 3 minutes. Tear or slice the basil leaves and stir into the mixture.
6. Using a fork, pull the strands of squash crosswise from the peel so that it resembles spaghetti. Add it to the sauce and sauté over medium hear until it is warmed through. Add the cheese, if using, and toss to combine.

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Vegetarian Chili

Perfect for this time of year, this vegetarian chili, which is packed with protein got a 2 thumbs up from my family. If you don’t own a slow cooker/crock pot, (and this is something that you might consider adding to your kitchen), you can prepare it in a large stove top pot and cook on a low heat.



1 tablespoon oil (I like to fry in grape seed oil)
1 chopped onion
1 cup chopped red bell pepper
1 clove garlic
1 28 ounce can crushed tomatoes
1 can (about 15 ounces) black beans, rinsed and drained
1 can (about 15 ounces) chickpeas, rinsed and drained
1/2 cup corn
1/4 cup tomato paste
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon dried basil
1 teaspoon chili powder
1/4 teaspoon black pepper
Sour cream or plain greek yogurt (for extra protein) and shredded Cheddar cheese (optional)

1. Heat oil in large skillet over medium-high heat. Add onion, bell pepper, and garlic; cook and stir 5 minutes or until tender. Transfer to a slow cooker.

2. Add tomatoes, beans, chickpeas, corn, tomato paste, sugar, cumin, basil, chili powder and black pepper; mix well. Cover ad cook on low for 4 to 5 hours, or on stove top on low heat for an hour. Serve with sour cream or greek yogurt and cheese, if desired.

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Moroccan Spiced Butternut Squash

This recipe is my new go-to for butternut squash. After trying this, I know you will agree with me!



1 large butternut squash, peeled, seeded, and cut into 1 inch pieces
(or you can purchase pre-cut ones at your grocery store. I found them at Trader Joe’s).
1 teaspoon slat
1 teaspoon cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
Pinch of cayenne pepper
A few grinds of freshly ground black pepper
2 tablespoons unrefined virgin coconut oil, (melted)
2 tablespoons pure grade A maple syrup
Juice of 1 orange
2 tablespoons flat leaf parsley


Preheat oven to 400° F. Line a baking sheet with unbleached parchment paper
Place the squash in a large bowl and the salt, spices, oil, maple syrup and orange juice. Toss to combine and pour onto prepared baking sheet.
Roast in the oven until tender, 30 to 40 minutes, tossing halfway to ensure even browning. Garnish with parsley and serve hot, warm or at room temperature.

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Molten Deep Dish Chocolate Chip Cookies



2 1/4 cups all purpose flour
1 tsp baking soda
1 cup (2 sticks) butter or margarine at room temperature for 15 minutes
3/4 cup sugar
3/4 cup light brown sugar
1 tsp pure vanilla extract
2 large eggs
1 bag best quality chocolate chips
cooking spray
1 good quality semi sweet chocolate bar broken into pieces.


1) Preheat oven to 350° F
2) In a medium bowl, whisk the flour, baking soda and salt. Set aside.
3) In the bowl of a stand mixer, at medium low speed, mix the butter or margarine with the sugar and brown sugar. Raise the speed to medium high and mix until creamy, light and fluffy. Turn the speed down a little. Add the vanilla and eggs. Mix to incorporate.
4) Add half the flour mixture. Mix. Add the remaining flour mixture and mix until just combined. Mix in the chocolate chips.
5) Spray the muffin tins with non stick cooking spray.
6)Fill each muffin tin a quarter of the way with large, ping pong ball size of the cookie dough. Flatten slightly to cover the bottom. Stack 2 chocolate squares in the center. Cover with a second walnut sized ball of cookie dough, flattening it completely to cover the chocolate.
7) Place onto a cookie sheet and bake until tops are golden brown. Do not over-bake or the end result will be doughy not gooey! The baking time will vary from 20-25 minutes depending on the size of your muffin tin and how much dough used to fill it. You are looking for tops to be golden not wet looking.
Serve warm.

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Balsamic Braised Brisket

I am always on the look out for a new brisket recipe, and this one is a definite winner. The longer you marinate it, the better. Your home will be filled with a wonderful aroma as the brisket slowly cooks to perfection.



1 beef brisket (4-5 pounds/1.8-2.3 kg)
2 tsp kosher salt
1 tsp black pepper
1 Tbsp onion powder
2 Tbsp garlic powder
2 Tbsp olive oil
3 large onions, thinly sliced
1/4 chopped fresh parsley
1 can (6oz/170 gm) tomato paste
2 Tbsp honey
3 bay leaves
1/2 cup balsamic vinegar
3/4 cup red wine or water


1) Coat a large roasting pan with non stick cooking spray. Add brisket; sprinkle with salt, pepper, onion powder, and garlic powder. Rub brisket with spices to coat on all sides.

2) In a large frying pan, heat oil over medium heat. Sauté onions for 5 minutes, until softened. Stir in parsley, tomato paste, honey, bay leaves, vinegar and wine. Simmer for 5 minutes, stirring occasionally. Let cool.

3) Pour sauce over, around and under the brisket. Cover and marinate in the refrigerator for at least 1 hour or overnight, turning occasionally.

4) Preheat oven to 325°F. Bake, covered, for 3-31/2 hours or until meat is fork tender. Calculate 45 minutes per pound to determine the cooking time.

5) Refrigerate several hours or overnight. Discard hardened fat from gravy. Trim excess fat from brisket. Slice against the grain to desired thickness.

6) Reheat, covered, in pan gravy at 350°F for 25-30 minutes.

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Turmeric Roasted Cauliflower with Raisins and Crispy Quinoa

Here is a delicious recipe, by Pamela Salzman, for roasted cauliflower with healthy add ons such as turmeric and quinoa. Do not be daunted by all of the steps! They are easy and it is well worth it! The original recipe calls for capers. Since we are not big capers fans, I leave them out.



1 large head of cauliflower (about 2 pounds), cut into 2 inch florets
1/2 teaspoon ground turmeric
5 tablespoons coconut or olive oil
2 tablespoons capers, drained and patted dry (optional).
Sea salt and freshly ground pepper
3 garlic cloves, thinly sliced
1/3 cup golden raisins
1/2 cup hot water
1 tablespoon white wine vinegar
3/4 cup Crispy Quinoa (see below for recipe)
2 tablespoons flat leaf parsley


1) Preheat the oven to 425°. Line 2 rimmed baking sheets with parchment paper.
2) In a large bowl, toss the cauliflower florets with the turmeric and 3 tablespoons of the olive oil. Arrange the cauliflower in one in one layer on the prepared baking sheets. Season with salt and pepper to taste. Roast until the cauliflower is golden and tender, 40-45 minutes.
3) While the cauliflower is roasting, heat the remaining2 tablespoons of oil in a small skillet over medium-low heat. Add the garlic and sauté, stirring occasionally, until the edges are just golden, 4-5 minutes. If you are using capers, stir them into this mixture and cook until they start to open up, about 3 minutes. Remove the skillet from the heat.
4) In a medium size bowl, soak the raisins in the hot water and vinegar until softened and plumped, about 10 minutes. Drain.
5) Transfer the roasted cauliflower to a serving bowl. Sprinkle the raisins and garlic on top, then toss to combine. Taste for seasoning. Top the cauliflower with crispy quinoa and parsley.

Crispy Quinoa Recipe:

Heat the remaining oil in a skillet over medium heat.
add the quinoa and cook, stirring frequently, until crispy, 6 to 8 minutes. This can be prepared 1 day in advance and stored in a sealed container at room temperature.

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