Yummy Broccoli Salad

June 23, 2020August 16, 2020 enbrookshireLeave a comment

Anytime my family gets together for a huge dinner it’s always requested that I bring my Yummy Broccoli Salad. Usually there are plenty of starchy sides to choose from, so I think to bring this dish to add something a little on the healthier side. Broccoli is a family favorite and when you add cheese and bacon it really adds the extra YUM to this veggie dish. It’s also a colorful dish that really draws you over to it. My toddler says it’s really yummy, so here is another toddler tested and approved dish.

This is the type of dish that is great on the day you make it, but if you let it set in the fridge overnight; it will be DELICIOUS the following day. By letting it set overnight it allows those ingredients to really get to know each other. That’s probably the most important tip I have for this recipe…let the salad soak up all the goodness of the dressing in order to get the most flavor. It’s such a refreshing dish that goes perfectly with any big family meal or a light picnic brunch…which makes it very versatile!

This dish is all things…crunchy, salty, sweet and cheesy. It is super simple to make and looks great when presenting. Now, I hope you enjoy this dish as much as my family and I do!

YUMMY BROCCOLI SALAD

Ingredients:

6 slices of thick cut bacon, cooked and crumbled
2 crowns of broccoli, cut down into florets
1 cup of mayonnaise
2 Tbsp apple cider vinegar (I use Bragg’s with the mother)
2 Tbsp granulated sugar
1/2 cup craisins
1 1/2 cups sharp cheddar cheese, shredded
1/2 cup walnuts, chopped

Directions:

In a large mixing bowl combine broccoli, bacon, craisins, cheese and walnuts. Toss together to combine well.
In a separate bowl; mix mayonnaise, vinegar and sugar until well combine.
Pour mayonnaise mixture over the broccoli mixture and combine well.
Eat right away or chill over night and serve the following day.
Enjoy!

Korean Beef Meatballs With A Side of Rice

June 20, 2020August 16, 2020 enbrookshireLeave a comment

One of my goals was to try new things this year and this is one of my favorite new recipes! This recipe is easy, fun, delicious and not to mention…BEAUTIFUL! This recipe has it all…it’s fresh, saucy and full of robust flavors. This recipe even passed the toddler test….that’s right, my three year old cleans her plate when this is on the menu.

This recipe cooks up pretty fast and it uses two of my handiest kitchen appliances; the instant pot and air fryer. As a working mom, these two appliances really come in handy when it’s been a long day and everyone is tired and hungry. You can pretty much guarantee that the air fryer and instant pot are being used at least two times a week in our house. For this recipe I use the instant pot as a rice cooker and the air fryer to cook the meatballs. You could just as easily make this meal without both of these appliances by using the stovetop and oven.

This recipe is perfect for those that like to try new foods and flavors. My husband always says, “you eat with your eyes first”, so I strive for perfect plating when I present meals. This is one of those meals that doesn’t take to much fuss to plate as it is always a beautiful dish! Ingredients are important here to get all of those great flavors. I have also found that most of the ingredients can be found in your kitchen without having to buy up a ton of one off ingredients. That makes it a budget friendly meal as well! Now, I hope you enjoy this recipe as much our family does and don’t forget, if you try it out let me know!

KOREAN BEEF MEATBALLS WITH RICE

Ingredients:

1/2 bag of frozen meatballs
1/4 tsp fresh ground ginger
3 cloves garlic, minced
1/2 cup soy sauce
1/2 cup water
3/4 cup light brown sugar
1 Tbsp Sriracha Sauce
1 Tbsp rice wine vinegar
1 tsp sesame oil
1 Tbsp cornstarch
1 Tbsp water
Cucumber, slices into thin rounds
Peanuts, chopped (for garnish)
Sesame seeds, lightly toasted (for garnish)
Green onion, for garnish

Directions:

Make rice in instant pot according to instant rice cooking directions.
Once instant pot is performing the natural release, add meatballs to air fryer and cook for 8 to 10 minutes at 350 degree’s F.
While meatballs are cooking, in a medium sauce pan combine ginger, garlic, soy sauce, water, brown sugar, Sriracha,vinegar and sesame oil. Bring to a simmer. Mix together cornstarch and tbsp of water and add to sauce.
Reduce heat to low and allow to simmer for 8 to 10 minutes.
Add meatballs to sauce.
To plate; add rice topped with meatballs, drizzle with sauce and top with a sprinkle of sesame seeds, green onion and peanuts.
Add thinly sliced cucumber in the side of dish.
Enjoy!

Dinner · Recipes

A Simple & Healthy Egg Roll Bowl

June 18, 2020August 16, 2020 enbrookshireLeave a comment

This is a popular recipe at our house that is fast and easy to make in the middle of the work week. My husband is especially fond of this dish and even offers to make it most of the time. To make thing easier…this is an Instant Pot recipe! For the longest time I wanted an Instant Pot to utilize as a multi cooker. I knew I would be able to utilize its many features in various ways when I needed to make something fast. This recipe is a great way to use the Instant Pot in two ways…first as a rice cooker and second as a pressure cooker.

I typically utilize my Instant Pot when I need to make soups, rice or cook up some fast chicken breast for shredding into a recipe. This recipe also uses the sauté feature which helps to jump start everything. I think you’ll find this recipe an easy one and maybe even one that you add into your meal rotation. Now, I am happy to share how easy and fast this meal is and I know you will enjoy it!

Egg Roll Bowl

Ingredients:

1 lb ground chicken
1 cup rice (cooked in instant pot on rice cooker setting)
1 cup water
1 bag of multi colored slaw mix
1/2 cup chicken broth (I like Better Than Bullion)
1 Tbsp soy sauce
1 Tbsp garlic powder
1 Tbsp ground ginger
1/2 tsp salt
1/2 tsp pepper
1 crown of broccoli, cut into florets
La Choy noodles (soup and salad topper)

Directions:

Cook the rice first. Put rice and water in instant pot, select rice cooker function and close lid with valve in sealed position. This will auto set to 12 minutes then natural release for an additional 10 minutes. Once natural release has reached 10 minutes past cook time of 12; quick release. Once valve has lowered open lid.
Place rice in a separate bowl to cool.
Turn instant pot to sauté and wait 30 seconds. Add chicken, soy sauce, garlic powder, salt, pepper and ginger; brown meat.
When meat is done; turn instant pot off. Add stock and slaw mix; do not stir. Close lid and turn valve to sealed position for pressure cooking.
Set the instant pot to ‘0’ minutes. Once done; perform a quick release and when pressure valve has lowered; open lid.
Do not stir. Add broccoli and close lid again and set to pressure cook for ‘0’ minutes. Once done ; perform a quick release and when pressure valve has lowered; open lid.
Stir and place in serving bowls on top of rice. Top with noodle toppers and enjoy!

Breakfast · Lunch · Recipes

Sunday Brunch – Brussels Sprouts with Crispy Bacon and Sunny Side Up Eggs

May 31, 2020August 16, 2020 enbrookshireLeave a comment

Our family had a late night last night, so we opted to sleep in and make a late Sunday Brunch this morning. Nothing hits the spot more than fresh eggs, bacon, Parmesan cheese and brussels sprouts on a lazy Sunday morning! I made my Brussels Sprouts with Crispy Bacon and Sunny Side Up Eggs which always seems to be a crowd pleaser at our house. This recipe is easy to make, easy to clean up, rich, and will leave you feeling full and satisfied all day!

Fresh eggs, bacon, brussels sprouts and a touch of Parmesan cheese is all you need to make this delicious brunch.

My husband is a huge fan of brussels sprouts and he likes them with a dash of salt and pepper, garlic and onion powered and a small drizzle of olive oil. I always cut the brussels down into quarters for the larger one and half size for the smaller ones. I like to cook brussels in the air fryer for a fast and crispy result. I also cook my bacon ahead of time to allow it time to cool and be chopped into fresh bacon pieces. I usually cook my bacon in the oven at 350 degrees F on a baking sheet covered with parchment paper for about 10 minutes or until done. Cooking the bacon on parchment paper makes for a stress free and easy clean up!

It’s also important to get the eggs out of the fridge early, so they come up to room temperature before frying them. I use a pat of butter and I make sure that my pan is nice and hot when the eggs go in to ensure they cook evenly and that the yolk will be perfectly runny. I finish my sunny side up eggs in the oven to get all of the egg whites cooked through. This recipe is easy, delicious and rich! I hope you enjoy it!

Brussels Sprouts with Crispy Bacon and Sunny Side Up Eggs

Ingredients:

4 large eggs; cooked sunny side up
4 strips of thick cut bacon; cooked, drained and chopped into pieces
A bundle of fresh Brussels sprouts; rinsed, quartered/halved, seasoned
Parmesan cheese; freshly grated
Salt and peppper

Directions:

Preheat air fryer to 350 degrees F and spray with nonstick cooking spray.
Add brussels sprouts to air fryer and set time for 10 to 13 minutes. Shake basket half way through.
While brussels are cooking, make sunny side up eggs.
Once brussels are done remove from air fryer to plate, top with bacon pieces and eggs.
Shave fresh Parmesan cheese over top and add a dash of salt and pepper.
Enjoy!

This recipe easily feeds 4.

Dinner · Recipes

Cheesy-Creamy Ravioli Bake

May 26, 2020August 16, 2020 enbrookshireLeave a comment

As a working mom I am always on the hunt for something fast, easy, fulfilling and healthy. Now that my daughter is 3 1/2 years old we run between preschool, dance classes and soccer practice…well at least before Covid-19 we did. With our busy schedules it’s always nice to have meals like this one to turn to. Today, I am sharing a meal that is fast, easy and a great addition to your work week 30 minute meals. It’s rich, filling and pairs well with a small side salad and/or crusty bread…not to mention a nice red wine! This meal had me at spinach, mushrooms, bacon, tomatoes, cheese and garlic! Now let’s get started on this delicious Cheesy-Creamy Ravioli Bake!

Everything you need for this easy Cheesy-Creamy Ravioli Bake. Bacon, tomatoes, spinach, mushroom stuffed ravioli, Alfredo sauce, onion, garlic and a dash of red pepper flakes.

Somehow I forgot to snap a pic of these cheeses that I use in this meal. These are our family favorites for mozzarella and Parmesan cheese.

One of my favorite tips that I’ve learned over the years is to always layout all of your ingredients and prep your ‘Mise en place’ before you get started. ‘Mise en place’ is a French term that means having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. It helps to have all of this prep work done before you start cooking so everything can come together at the same time. It’s easy to get overwhelmed when you are busy with a toddler under you feet and also following a new recipe. This tip always helps me out!

Now that you have your ingredients in order, it’s time to get your pot filled with water to boil the noodles and your skillet heating up for the bulk of the meal. It’s very important that if you want yummy pasta of any kind to SALT YOUR WATER! Your pasta water should always taste like sea water to ensure that you get a delicious pasta with lots of flavor.

I like using fine sea salt when I’m cooking and this brand is just from my local grocery store. Always put way more salt in your pasta water prior to boiling…it should taste like the sea! The end result is always full flavor pasta.

I always turn my skillet on to get a good heat on it so that my ingredients will instantly start to cook upon dropping them in. There’s nothing like the sizzle of bacon cooking in a hot cast iron skillet.

This recipe cooks up so fast, it is easy to cleanup and has a delicious taste…not to mention the house smells AMAZING! I hope you and your family enjoy this recipe as much as mine. Now on to the recipe!

Cheesy-Creamy Ravioli Bake

Ingredients:

2 (9 oz) pkgs mushroom stuffed ravioli
1 bag of spinach
4 slices of thick cut bacon, cooked, drained and chopped into bits
2 large cloves of garlic, diced
1 onion, chopped
1 container of cherry tomatoes, halved
1 (15 oz) container of refrigerated Alfredo sauce
1 cup shredded mozzarella
1/4 tsp red pepper flake
Parmesan cheese, for garnish
Parsley, for garnish
Pepper to taste

Directions:

Cook ravioli according to package directions.
Cook bacon in a large skillet over medium-high heat until crispy. Drain, reserving 2 Tbsp drippings in skillet. Crumble bacon into bits.
Add onions and garlic to skillet; cook 4 to 6 minutes or until tender. Stir in tomatoes; cook for 2 minutes. Stir in red pepper flakes and spinach; cook 3 minutes or until wilted.
Stir in Alfredo sauce and add ravioli; sprinkle with cheese. Cover and cook 2 to 3 minutes or until sauce is thoroughly heated and cheese is melted.
Sprinkle with bacon, Parmesan cheese and add a dash of pepper and parsley to taste.
Enjoy!

Thanks for stopping by and I hope you enjoy!