1 lb brussel sprouts
Olive oil
Salt
Pepper
3 garlic cloves, minced
Balsamic vinegar or glaze
Parmesan cheese
Trim brussel sprouts and remove any brown leaves. Cut in half and place in a bowl. Add olive oil, salt, pepper, garlic and toss together.
Cook in air fryer at 375 for 5 minutes. Stir sprouts for even cooking. Cook for another 5-8 minutes.
When done, toss with parmesan cheese and drizzle a little balsamic.
4 T butter
1/2 medium sweet onion, chopped
3 cloves garlic, minced
1 1/2 c uncooked long-grain rice
1 (14.5-ounce) can chicken broth
1 c milk
1/2 t salt
1/2 c finely grated Parmesan cheese
1 T lemon juice
Melt butter in a medium pot. Add onion and cook until softened.
Add garlic and rice. Stir with a wooden spoon and cook 1 minute.
Add chicken broth, milk, and salt. Bring to a simmer. Cover pot and reduce heat to low. Cook for 20 minutes or until done. Remove from heat and stir in parmesan cheese and lemon juice.
3 lbs boneless skinless chicken thighs, trimmed of excess fat
2/3 c spicy brown mustard
2 T yellow mustard
4 T brown sugar
1/2 c real maple syrup
2 T grated onion or dried minced onion
2 T cider vinegar
4 t soy sauce
1 t black pepper
4 cloves garlic minced
kosher salt
Place the trimmed chicken thighs in a large Ziploc bag.
Combine brown mustard, brown sugar, maple syrup, yellow mustard, grated onion, cider vinegar, soy sauce, and black pepper in a small mixing bowl. Pour half of the mixture over the chicken thighs and refrigerate for 2-4 hours.
You can grill or bake at 400 for 25-30 minutes.
For the chocolate mousse:
4 ounce dark chocolate bar, chopped
2 T cocoa powder
1/4 c hot water
1 c heavy cream
2 T powdered sugar
1/2 t peppermint extract
For the chocolate ganache:
3 ounce dark or semi-sweet chocolate bar, chopped
1/2 c heavy cream
For peppermint whipped cream:
1/2 c heavy cream
2 T powdered sugar
1/4 t peppermint extract
Chocolate cookie pie crust
Chocolate Peppermint Mousse: Melt the chopped chocolate in the microwave in 20-second increments, stirring well in between until the chocolate is completely melted. Whisk together the cocoa powder and hot water in a small bowl, until fully combined. Slowly add the cocoa mixture into the melted chocolate, while whisking. Set aside to cool slightly.
In the bowl of a stand mixer fitted with a whisk attachment, add the heavy cream, powdered sugar, and peppermint extract. Whip the cream until soft peaks form – be sure not to overwhip the cream.
Add ⅓ of the whipped cream to the slightly cooled chocolate mixture and gently fold it in with a rubber spatula until some streaks remain. Add another ⅓ of the whipped cream to the chocolate and repeat the process until all of it is incorporated and no streaks remain. The mixture should thicken as you incorporate the whipped cream.
Add the chocolate peppermint mousse to the chocolate cookie pie crust and smooth it out evenly with a small offset spatula. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
Chocolate Ganache: Once the pie is chilled and the mousse is set, make the ganache. Combine the chopped chocolate and heavy cream in a heatproof dish and microwave the mixture for 20 seconds, then stir to combine. Repeat this process, stirring until the chocolate is completely melted and the mixture is smooth and shiny. Be careful not to overheat the ganache and only heat as much as needed to melt the chocolate.
Pour the ganache on top of the chocolate mousse layer and spread it out to the edges evenly. Chill in the fridge until the ganache is completely set.
Peppermint Whipped Cream: In the bowl of a stand mixer fitted with a whisk attachment, add the heavy cream, powdered sugar, and peppermint extract. Whip until medium-stiff peaks form, stiff enough for piping.
Finishing: Fill a piping bag fitted with a large French piping tip, with the peppermint whipped cream. Pipe rosettes around the outer edge of the pie, sprinkle crushed candy canes all over the top.
2 (3.5 ounce) packages instant vanilla pudding mix
2 c heavy cream
1 c milk
1/2 c butter
1 c water
1/4 t salt
1 c all-purpose flour
4 large eggs
Mix vanilla instant pudding mix, cream, and milk together in a bowl. Refrigerate to set.
Preheat oven to 425.
Bring water and butter to rolling boil in a medium pot.
Stir in flour and salt until the mixture forms a ball.
Transfer dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each.
Pipe dough onto ungreased baking sheet lined with parchment paper.
Bake for 20-25 minutes until golden brown. Let puffs cool.
X the bottom of the puffs with knife and pipe filling into puffs.
3/4 c buttermilk
1 c sugar
1/2 c butter (unsalted)
1/2 t baking soda
1 t vanilla
In a medium sauce pan, combine butter, sugar, and buttermilk and bring to a boil.
Once it's at a complete boil, let it boil for 1 minute.
Take off heat and whisk in baking soda and vanilla.
It will foam up during the boiling, and especially when other ingredients are added.
1 pie dough
1 3/4 c pecan halves
3 large eggs
1 c maple syrup
2 T melted butter
2 t vanilla extract
1/2 t fine sea salt
Preheat the oven to 375 degrees Fahrenheit with racks in the middle of the oven and the lower third of the oven. Place the pecans on a large, rimmed baking sheet and bake them for 5 to 6 minutes, until fragrant. Set the pan aside to cool, for now.
In a medium mixing bowl, whisk the eggs until they are pale yellow. Add the maple syrup, melted butter, vanilla extract, optional bourbon, and salt. Whisk until well blended.
Remove the pie pan from the refrigerator and arrange the toasted pecans evenly inside the pan. Whisk the maple syrup mixture once more, then drizzle all of it over the pecans.
Place the pie on the middle rack, and your empty baking sheet on the rack below to catch any potential drips. Bake for 40 to 50 minutes, or until crust is golden brown and the middle of the pie has puffed up (it will sink as it cools).
Let the pie cool on a wire rack for 1 hour.
1 lb sweet Italian sausage
3/4-1 lb lean ground beef
1/2 c minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6.5 ounce) cans canned tomato sauce
2 (6 ounce) cans tomato paste
1/2 c water
2 T white sugar
4 T chopped fresh parsley, divided
1 1/2 t dried basil leaves
1 1/2 t salt, divided, or to taste
1 t Italian seasoning
1/4 t ground black pepper
12 lasagna noodles - can use oven ready
16 ounces ricotta cheese
1 large egg
3/4 lb mozzarella cheese, sliced
3/4 c grated Parmesan cheese
Cook sausage, ground beef, onion, and garlic in a Dutch oven over medium heat until well browned.
Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with sugar, 2 tablespoons parsley, basil, 1 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Simmer, covered, for about 1 ½ hours, stirring occasionally.
Cook lasagna noodles if not using oven ready.
In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, and 1/2 teaspoon salt.
Preheat oven to 375.
To assemble, spread 1 ½ cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce, overlapping slightly. Spread with 1/2 of the ricotta cheese mixture. Top with 1/3 of the mozzarella cheese slices. Spoon 1 ½ cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes. Let sit for about 15 minutes before serving.
