Chili, Soy and Honey Brussels Sprouts

I get cooking inspiration from so many sources.  From food t.v., to magazines, travel, cookbooks, dining out, and more, there’s no shortage of familiar and novel ways, alike, to feed my passion.  And among the list, scrumptious, unforgettable tastes rank supreme.  

And my latest kitchen foray is a direct result of one such unforgettable dish I had last year while visiting my forever favorite, NYC. I took a chance on a cozy Italian restaurant near my hotel, after a long day, replete with an early flight into the city and non-stop goings upon my arrival.  (Just my speed, and the ultimate allure, whenever I’m in the Big Apple.) So settling in at the bar to order up some pasta, and the brussels sprouts that the server was raving about, was just what I needed to finish a wonderful day.  

So about those brussels sprouts.  They were crispy, with the perfect balance of sweet, spicy and savory goodness.  They were quite literally the best brussels sprouts that I had tasted to date, and currently that ranking still holds.  Who knew you could elevate an already favorite ingredient even further?  That’s the joy of cooking—and eating!

While I can’t recall the exact ingredients that restaurant’s kitchen used, I do recall enough of the flavors to inspire my own twist and nod to the amazing sprouts.  Simple, quick, versatile and supremely flavorful, it’s everything you want in a recipe—and more. Leading with the perfect trifecta of sweet, savory and somewhat piquant notes, I trust that you will make this a star side (or possibly even main) dish in your cooking and entertaining repertoires once you make them.

I crisped them up in the air fryer (but roasting them in a very hot oven will get you there, too) and finished them off in that wonderful marinade.  From there, all that was left to do was to indulge in…

Happy Eating!

Chili, Soy and Honey Brussels Sprouts

Ingredients:

1-2 lbs. brussels sprouts, halved lengthwise

Olive oil

Kosher salt

1 tablespoon soy sauce

1 tablespoon chili garlic paste

1 tablespoon hot honey (any variety of honey will work)

Method:

Season brussels sprouts with a generous drizzle of olive oil and salt. Cook according to air fryer instructions, until golden and crispy.  (For oven roasting, preheat the oven to 400 degrees F and roast for 18-25 minutes, watching carefully to ensure they don’t burn.

Meanwhile prepare the marinade by combining the soy sauce, chili paste and honey in a small bowl.  Stir to mix thoroughly.  Set aside.

Once the brussels sprouts are ready, pour the marinade over and toss to coat the sprouts. Serve and enjoy!

{Taste of Atlanta}: Sear Restaurant at the Marriott Marquis

Marquis Honey Butter Bread

Last night I attended an intimate dinner in the heart of downtown Atlanta, at a previously hidden (to me) gem on the local dining scene.  Here enters Sear Restaurant--located in the stunning Marriot Marquis hotel.  Now before you're tempted to mentally lump Sear into the typical hotel restaurant category (read: pretty hum-drum, sans wow-appeal), let me share a few highlights that will paint the true picture--and distinction.

Open since 2008, Sear has continued to evolve over the last decade, completing an extensive renovation last year.  Its moody and slightly rustic aesthetic, replete with one-of-a-kind art from artists throughout Georgia, gives you all the warm and cozy vibes.  And once you're settled in to one of the public or private dining spaces, all that's left to do is feast on its exceptional menu that boasts seafood, steak, vegetarian and vegan dishes that are creatively--and deliciously--prepared.



And speaking of dishes, the pictured honey butter bread was a mouth-watering start to a night of indulgent eating and sipping.  What I admittedly loved most was being gifted with a swag (gift) basket, replete with its own skillet of freshly baked bread, the signature Marquis honey, hand crafted hot sauce, and the recipe for bringing it to life in my kitchen.  And because sharing is caring, I'm passing it along to you for your baking and noshing pleasure, as well. Thank me later.

So the next time a breakfast, lunch or dinner outing is on the agenda, be sure to make Sear one of your go-tos.  The chefs and staff will ensure that your visit is top notch from start to finish and make it a favorite in your Atlanta dining repertoire.

Happy Eating!

Mixed Fruit Green Smoothie Bowl

I'm back on my smoothie craze these days, after an unintentional hiatus.  Ever since I began making smoothies years ago, I've been relatively constant about indulging--especially during the Summer months when my frothy, icy concoctions bring a much needed (and healthier) cool down.  I can rely on them to give me a semblance of the tasty goodness that ahem, a milkshake, might otherwise offer.

I also happen to be intentionally focusing on 'cleaner' eating these days, and smoothies are an easy go-to for loading fruits, vegetables, and added nutrients into your eating regimen.  My current favorite is a mixture of fruit and greens--with all the same good to you, good for you, scrumptious-ness that I love.

And while I'm talking cleaner eating, my newest star ingredient is a Coconut-Almond Milk blend that I discovered at the market recently.  It's everything (cue: diary free, gluten free, soy free, non-gmo and sugar free).  Everything, right?  Annnd.... it's only 45 calories per serving and provides the perfect creamy, sweet goodness as the base of my smoothie.  I'll admit that I was dubious about displacing my usual juice + coconut water base, but this was love at first sip.

So in the spirit of sharing and caring, I'm sharing my easy, good to the last drop smoothie recipe-turned-smoothie bowl.  About the bowl effect, I love it because it allows me to layer in more goodness with the toppings of my choice (fruits, toasted coconut chips, and whatever else your heart and taste buds desire.)  Smoothie bowls also happen to be all the rave right now, so I had to jump in on the fun.

Here's to more healthy, yummy goodness in your breakfast and snack routines and always to...

Happy Eating!

Mixed Fruit Green Smoothie Bowl
Ingredients:
1 cup Coconut-Almond Milk Blend (or Almond Milk, if you can't find the blend)
3/4 cup frozen mixed fruit
1/2 banana
1 cup fresh baby kale mix (or other greens of choice)
1 tsp honey
Fresh berries, coconut chips to garnish (optional)

Method:
Add milk, frozen fruit, banana, greens and honey to a blender and blend to desired consistency.  (Note: if smoothie mixture needs extra liquid, add in a little water and continue to blend.)  Pour smoothie into a bowl, garnish with toppings and enjoy!

 

{Savory & Sweet}: Herb-Truffle + Honey-Cinnamon Compound Butters

If you know me, then you know how I feel about a good compound butter.  Over the weekend, I decided to whip up two varieties--one sweet and one savory--to add extra flair and flavor to my holiday tables.  And what resulted were insanely good butters that will have you feigning long after the holidays have come and gone.

On the savory side, I took to my pantry for truffle salt (because it's the holidays, you know), and garlic, then I rounded up some fresh Italian herbs to create a decadent Herb-Truffle Butter.  This delicacy will take your turkey, chicken, roasted veggies, popcorn, and more, over the top with bold, savory goodness.

On the sweet side of things, I went for the warmth of cinnamon, coupled with the floral sweetness of honey, for a Honey-Cinnamon Butter that will make you forget what you did with your pancakes, waffles, french toast, muffins, baked sweet potatoes, and then some, before it came along. 

Easy to make and wonderful for sharing, these compound butters are the perfect special touches to your holiday fare.

Happy Eating!

Herb-Truffle Butter
Ingredients:
1 stick (4 oz.) unsalted butter, room temperature
1 garlic clove, minced
1/2 teaspoon truffle salt
1/4 teaspoon freshly ground pepper
Medley of fresh basil, rosemary and thyme, chopped  

Method:
In a small bowl, combine butter, herbs, salt, garlic and pepper.  Place on parchment paper and roll up into a log.  Refrigerate, or freeze, to firm.  Serve and enjoy!

Honey-Cinnamon Butter  
Ingredients:
1 stick (4 oz.) unsalted butter, room temperature
3 tablespoons honey
1/2 teaspoon ground cinnamon 
1/4 teaspoon salt
Splash of vanilla extract

Method:
In a small bowl, combine butter, honey, vanilla, cinnamon, and salt.  Place on parchment and roll up into a log.  Refrigerate, or freeze, to firm.  Serve and enjoy!

(Cook's Note: Butters can be stored in freezer and refrigerator.)   

Salted Honey-Caramel Sauce

Not all great dishes require extended time and effort to pull off something remarkable and deliciously nosh-worthy.  Take decadent salted honey-caramel sauce for instance.  This homemade treat comes together like a dream in a matter of mere minutes, and from there the sky is the limit on the number of ways to indulge.

From ice cream sundaes, to milkshakes, to cheesecake, to pancakes (you get the picture, no?), a drizzle or two or three of this homemade confection delivers irresistible sweet-salty-caramel-y goodness to your favorite desserts and dishes.

Make. Drizzle. Nosh. Repeat.  All in a day's... Happy Eating!

Salted Honey-Caramel Sauce
Ingredients:
1 tablespoon honey
1 cup sugar
1 cup heavy cream
4 tablespoons cold, unsalted butter
1 teaspoon Fleur de Sel (or coarse salt)   
1 teaspoon vanilla extract

Method:
Combine honey, 1/4 cup water, and sugar in a medium saucepan.  Heat over medium, swirling until sugar dissolves.  Bring to a boil; cook until mixture is deep golden brown, 4-6 minutes.  

Remove from heat and carefully whisk in cream, butter, salt and vanilla (be careful, mixture will splatter).  Let cool completely.  Sauce can be refrigerated for up to two weeks in an airtight container.  Gently reheat before serving.  Enjoy!

Recipe adapted from Martha Stewart   

Rustic Strawberry Jam Crostini

It felt really good to be back in the kitchen this past weekend.  On Sunday, I decided to spoil myself a bit and whip up a brunch bite to go along with my "in-house" cappuccinos that I've essentially become addicted to lately.  A mound of fresh strawberries-- turned rustic strawberry jam--and an exquisitely scrumptious honey compound butter made for one of the best crostini I've tasted.  And I do adore my crostini.

To describe how it came together, I'd borrow from that hit of yesteryear and say (or sing) that it was easy like Sunday morning.  Corny perhaps, but totally apropos. 

With an emphasis on rustic (rather than a classic gelatin base), the jam came together in about half an hour, and the honey-butter called for little more than a spoon twirl or two.  Not long after, warm, buttery toasted baguette slices, that could easily have stood on their very own as perfection, were toppled with the sweet, yet slightly complex and savory jam (I tossed in a teaspoon of fresh thyme), to form bite after bite of homemade satisfaction. When I finally finished savoring my delicacies, I got an even bigger rush from the fact that I had leftovers--and I could would do it all over again soon.

Still makes me want to sing.  Make it for yourself and we'll start a band.

Happy Eating!

Rustic Strawberry Jam Crostini