BRUSSELS SPROUTS stove top

Posted by Chris Kassl in MainDish, Side Dish and tagged with
  • 1 Pound Brussels Sprouts trimmed and halved (try to use same size)
  • 5 Tablespoons Olive Oil
    Salt and Pepper
    Large skillet (12 inch)

Arrange sprouts in single layer in a large skillet, cut sides down.
Drizzle olive oil over sprouts as even as possible. Cover pan, set to
medium/high heat and cook till bright green, about 5 minutes cut sides
should be getting browned. Uncover and continue to cook 2-3 more
minutes till deeper browned.

Okay, now for the add ons
You can have just as is or……

  • Fresh Lemon
  • Parm cheese/cheese
  • Nuts
  • Pomegranate
  • Maple syrup
  • Pepper flakes

**To avoid burning the center of sprout, make sure sprouts have even contact and plenty of EVOO

LEMON PASTA

Posted by Chris Kassl in MainDish, Side Dish and tagged with
  • 1 lb Pasta, any kind is fine. You can also try an already lemon flavored pasta too
  • 1/3 or 2/3 Cup Olive Oil ( I tend to use less)
  • 1/2 Cup Fresh Lemon juice
  • 3/4 Cup Fresh grated Parm
  • 1/2 tsp Salt ( or more for your taste)
  • 1/3 Cup fresh Basil
  • 1 TBS Lemon Zest
  • 1/2 tsp ground pepper

Whisk Lemon juice, Parm, Olive oil, salt and pepper to a good blend. Set aside

Boil pasta per instructions, save 1 cup of liquid.

Combine Pasta and Sauce together, season to taste and add a sprinkling of Parm

ROASTED FINGERLING POTATOES

Posted by Chris Kassl in MainDish and tagged with

450 Oven

  • 2 Pounds Fingerling Potatoes any size and or variety-cleaned and dry
  • 3 TBS Vegetable oil
  • Herbs– Sage/thyme–basil/oregano–garlic/dried chili 2 teaspoons fresh of each I would choose 2 of choice Chopped with salt
  • 1/2 tsp Salt
  • 13×9 pan or fitted to how many potatoes you use. they need to be in a layer and tight fitted in pan

Fit potatoes in pan add vegetable oil, shake and cover with foil. Oven for 15 minutes so they sort of steam

Remove cover when done, shake and put back uncovered in oven for 20 more minutes. Shake a bit after 10 min

pour into bowl with all the oil. Add salt/herb mixture

PASTA IN GARLIC AND OLIVE OIL

Posted by Chris Kassl in MainDish
  • 1 Pound Pasta of choice
  • 1 Head garlic
  • 1/2 Cup Olive Oil
  • 1 Cup Parsley firmly packed finely chopped
  • 1/2 tsp Red pepper flakes
  • Black pepper to taste
  • 1 cup grated parm cheese (vegan if preferred)

Cut top off garlic head top with a tsp olive oil and salt and pepper seal in foil and roast in a 400 oven for 45 minutes.

Boil Pasta per package directions and save 1 cup of pasta water

Add 1 cup of olive oil to large pan and heat. Add baked garlic and smoosh it all into the oil. (squeeze baked garlic out of head ,its easy to do with your fingers)

Add red pepper, black pepper

Add pasta to pan and toss to coat and let simmer. Add 1/2 cup pasta water.

Add parsley and parm cheese and if needed add more pasta water

Hurry up and EAT

VEGGIE DIP AUNT TANNY STYLE

Posted by Chris Kassl in Appetizer, Condiment
  • 1/2 Cup Sour Cream
  • 1/2 Cup Mayo
  • 1/4 tsp lemon juice
  • 1/4 tsp Salt
  • 1/4 tsp Paprika
  • 2 T fresh minced Parsley or 2 tsp dried
  • 1 1/2 TBL Minced onion
  • 1/4 tsp Garlic powder
  • 1/8 tsp Curry powder
  • 1/8 tsp Worcestershire sauce

Mix all ingredients together so its well blended. Serve immediately or cool in Fridge first

All dairy can be replaced with vegan options, Worcestershire too!

CASHEW FACON

Posted by Chris Kassl in Condiment, Food Fun Info and tagged with
  • 1 Cup raw Cashews
  • 2 tsp Smoked Paprika
  • 2 tsp liquid smoke
  • 2 tsp soy sauce
  • 1 tsp Maple Syrup

OVEN: 325

Chop or process Cashews into small pieces. Mix all remaining ingredients together, and spread onto a baking sheet
with parchment paper. Bake for 5 minutes, take out of oven to stir, return to oven for another 5 minutes. (total 10-12 minutes)

BEST BISCUITS

Posted by Chris Kassl in Side Dish
  • 2 Cups 00 Flour (or all purpose)
  • 1 1/2 Tablespoon Baking Powder
  • 1 1/4-1/2 Cups Heavy Cream (save a bit for brushing tops)
  • 1/2 Teaspoon Salt

OVEN 400

Mix all ingredients together. Put out on floured surface and knead and fold briefly until combined. Pat down to about 3/4 inch thick. I use a 2 1/2 inch round cutter. Coat tops with remaining cream.

Bake for 15 min

SWEET POTATOES WITH BOURBON AND BUTTER

Posted by Chris Kassl in MainDish and tagged with ,
  • 6 TBS Butter
  • 3 pounds Sweet Potatoes cut into chunks (quartered)
  • 1/3 Cup BOURBON
  • 1 Cup Dark Brown Sugar
  • 1/2 Cup Apple Cider
  • Pinch or two of SALT

OVEN 375
Butter Large Roasting Pan (A good TABLESPOON of Butter)

Peel Potatoes and cut into chunks and place into a large saucepan and cover with cold water. Or Leave unpeeled and peel when cooled. Bring to a boil, reduce heat simmer 10 minutes or so. You want potatoes cooked through but still a bit firm. When cool cut into inch pieces.
Add Potatoes in a single layer to pan.
Grab a small saucepan and melt remaining butter, and brown sugar over low heat.
Whisk in apple cider and bourbon and salt, cook for 1 minute. Drizzle over potatoes and toss to coat. Roast for about 40 minutes with stirring every 12 minutes until syrupy.

HERB CHEESE DIP with tomato

Posted by Chris Kassl in Appetizer, Condiment, Side Dish and tagged with ,
  • 1 garlic herb Borshian cheese pack
  • 1 cracked pepper Borshian cheese pack
  • 1 pint Cherry Tomatoes quartered
  • handful of Fresh Basil

Set oven to 350

Using an ovenproof (glass) pie pan or tart pan, layer tomatoes in bottom of pan. Mix cheeses with 1 or 2 tsp of milk of choice until creamy smooth. Add cheeses on top of tomatoes and top with sprinkled basil leaves. BAKE for 20 minutes and serve with bread or crackers