maple roasted brussels sprouts with walnuts

November 19, 2015

Maple Roasted Brussels Sprouts with WalnutsIs she posting yet another brussels sprouts recipe??!! You betcha! And this one just may be my all time favorite…ever.

This was the recipe I used to introduce Sticky’s family to the wonder that are brussels sprouts. A few were apprehensive, I believe they associated this veggie with stench and mush texture. (Um..yeah, I would be hesitant as well.) But lucky for me they tried this version and proclaimed that brussels are the complete opposite of what they have made them out to be. Score for the in-laws…or the out-laws as we are so lovingly referred to.

Maple Roasted Brussels Sprouts with WalnutsThere is not much you can do wrong with this recipe other than over-roast your brussels or burn the crap out of the walnuts. As long as you do not do either one of those things you will be good to go.

As far as taste goes…I mean it’s maple syrup, salt and nuts…that’s yum on almost everything. If you wanted to go even further you could throw in some bacon but in the spirit of keeping this a vegetarian dish I chose not to. (Plus I don’t eat pig.)

Maple Roasted Brussels Sprouts with Walnuts Maple Roasted Brussels Sprouts with WalnutsClearly my favorite thing about Thanksgiving are the sides…specifically the brussels sprouts. I would love to know what your favorites are!

And ps…this can be served room temperature.

Enjoy!

brandyjsig

 

 

maple roasted brussels sprouts with walnuts
 
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Recipe type: Vegetarian
Serves: 4
Ingredients
  • 1lb fresh brussels sprouts, halved, outer leaves and bottom hard stem removed
  • ¼cup chopped walnuts
  • ¼cup maple syrup
  • 3tbsp olive oil (plus more for greasing pan)
  • ¼tsp garlic powder
  • ¼tsp onion powder
  • salt
  • pepper
Instructions
  1. Preheat the oven 400ºF and grease a baking sheet with olive oil (can also line with foil to make clean up easier)
  2. In a large bowl, toss the brussels with 3tbsp olive oil, garlic powder, onion powder, ½tsp kosher salt and some fresh cracked black pepper. Place cut side up on prepared baking sheet and roast for 5 to 7 minutes, or until brussels begin to soften ever so slightly. (Any leaves that fall off while tossing should be left in bowl to roast the 2nd time in the oven. They will burn if you place them in oven for both roastings.)
  3. While brussels are roasting place maple syrup, walnuts, ½tsp salt and some pepper in the same bowl that brussels were tossed in. Give it a good stir.
  4. Take brussels out of oven and carefully place back in bowl with syrup/nut mixture. Toss gently.
  5. Place brussels (nuts and all) back on baking sheet, cut side up, and roast for another 5 to 7 minutes or until edges begin to brown. If you want them extra crisping turn on the broiler but be careful not to burn the nuts. Serve warm or at room temperature.

recipe adapted slightly from Honest Fare

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pumpkin white chocolate hot cocoa

November 18, 2015

Pumpkin White Chocolate Hot CocoaNothing against those powdered mixes but in my world nothing, and I mean nothing, compares to a steaming mug of homemade hot chocolate goodness. Our Jettie must agree because the last time I pulled out a packet for a quick hot chocolate fix she said “No, like the kind you stir in a pan mom!”

Lately I have been mixing up the cocoa routine..with the most recent being this pumpkin white chocolate version. Whenever I make a pumpkin recipe I always have a little leftover. Not enough to make in another baked recipe but enough to feel bad about throwing it away. This recipe only takes a 1/4cup of pumpkin puree which is perfect for my small stash of unused pumpkin.

Pumpkin White Chocolate Hot Cocoa Pumpkin White Chocolate Hot CocoaWhy white chocolate? Why not? It’s fabulous with the flavor of pumpkin! I did mellow out the sweetness a bit with espresso powder and dark cocoa powder. May seem like a lot of ingredients for a simple drink but believe you me, it is worth it and then some.

Pumpkin White Chocolate Hot CocoaI would love to know what your favorite version of homemade hot cocoa is! (Mine usually involves peppermint but this guy certainly comes in a close second.)

Cheers!

brandyjsig

 

 

pumpkin white chocolate hot cocoa
 
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Serves: 2
Ingredients
  • 2cups milk
  • ½cup white chocolate chips
  • ¼cup pumpkin puree
  • ¼tsp cinnamon
  • ¼tsp espresso powder
  • ½tsp cocoa powder
  • ½tsp vanilla
  • ¼tsp kosher salt
  • frothed milk, nutmeg, marshmallows or fresh whip cream to top (optional)
Instructions
  1. Heat the milk in a medium sauce pan over medium heat. Add the white chocolate and stir until melted.
  2. Add the pumpkin and stir until well combined. Add the cinnamon, espresso, cocoa, vanilla and salt. Stir and bring to a simmer for 10 minutes.
  3. Pour into mugs and top with favorite topping.

Pumpkin White Chocolate Hot Cocoa
Posted in recipes, something sweet | Tagged | 1 Comment

diy oatmeal bath & free printable

November 17, 2015

DIY Oatmeal BathWinter is creeping her way in.. I can already tell my skin is a little dryer and slightly more sensitive. Add that to the pending holiday stress and I’d say we are all due for some at home pampering. (Or giving the gift of TLC to a deserving friend.)

Good news is it couldn’t be easier to fix yourself a soothing warm bath. If you’ve got  oatmeal, a grinder and a tub with running water you have yourself a way to relax and hush all your troubles.

DIY Oatmeal BathWe all know that oatmeal is a perfect cold weather breakfast. Many of you may already know it’s fabulous for your skin as well. It not only soothes and hydrates the skin, but protects from irritants. Anyone who suffers from conditions like eczema can benefit from a warm oatmeal bath. And just like eating a bowl on a cold morning, the bath will comfort and calm all your senses.

Simply grind a 1/4 cup whole oatmeal in a spice grinder. Have a cup of warm water handy to test that your grind is fine enough to dissolve in water. Once it is you can add to a tub being filled with warm water. Be careful when you get in the tub as the oatmeal can make it slippery. After your soak is complete, you may need to use a cup of water to help entice the oatmeal down the drain.

DIY Oatmeal Bath

If you are looking for an easy and inexpensive you can’t wrong with this oatmeal bath. Simply grind oats, fill an airtight container and tie a scoop and this printable around the container. You could also add sachets of dried lavender or even essential oils. Either way the person receiving their jar of ground oats will be very pleased. Enjoy!

xo,

brandyjsig

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gone country

November 16, 2015

This weekend I went country… well, more country than I have ever been before at least. We made our first trip to Nashville and for a non-country music loving girl I have to admit that I loved it. Of course it is filled with honky tonk bars and lots of cowboy boots (which are both pretty fabulous) but it also bodes some fantastic neighborhoods loaded with hipster eateries and locals who can rock a flannel like no other.

In honor of those stylish Nashvillians here is a comfy way to look cute, whilst staying warm, in this oncoming of winter we are experiencing:

flannel outfit1Forever 21 faux-fur hooded parka/2H&M grey hat/3Forever 21 destroyed skinny jeans/4Ochenta flannel shirt/5H&M bag/6Madden Girl fringe booties (No joke, these are the most comfortable pair of booties I have ever owned. I have trounced around a zoo, airport and the city of Nashville in them without feeling the desire to take them off once. That is pretty impressive for a boot with a heel. Buy them, love them and thank me later.)

Obviously Nashville is full of great music…that’s sort of it’s “thing”. It is also one of the friendliest cities I have visited. From the locals, to the out-of-owners, everyone seems to be there for one thing – a good time. We certainly had one.

nashvile_2015

Cheers to Nashville and my brother in law Chuck! He’s turning 40 therefor celebration was in order. Happy Birthday Chuck!

xo,

brandyjsig

Posted in outfits, personal, style, style board | Tagged | 2 Comments

ceasar brussels sprouts slaw

November 12, 2015

Ceasar Brussels Sprouts SlawIf you ask me 2 things are a must for Thanksgiving. One would be brussels sprouts and the other would be a cold salad. With this recipe you are wrapping both up into one dish. It’s also a great way to get all those brussels nay-sayers to try this fabulous veggie since there is no chance of them being overcooked. (Brussels nay-sayers, you guys are simply cray-cray.)

Ceasar Brussels Sprouts SlawI tried a brussels slaw last year that I wasn’t 100% sold on which made me apprehensive to try another. When I saw this Ceasar version on Chowhound however I knew I had to try it. The combo of the hard boiled egg and brussels is genius while the pine nuts add a smooth, nutty crunch. I needed more parmesan cheese because…well, cheese and the dressing I mellowed a bit with sugar. (My granny always did this and she is awesome therefor I do the same.)

Ceasar Brussels Sprouts SlawBeing that this is a salad, caesar in particular, by all means use your favorite caesar dressing. You could also add more crunch with homemade croutons. What you don’t want to skimp on is the fresh cracked black pepper. In my world lots of pepper is what makes a caesar salad so delicious.

Enjoy!

brandyjsig

 

 

ceasar brussels sprouts slaw
 
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Prep time
Total time
 
Serves: 4 to 6
Ingredients
  • 1½lb brussels sprouts, halved and sliced into ¼ strips (stopping ½" from the stem)
  • 2tbsp fresh lemon juice
  • 1tsp lemon zest
  • ½tsp granulated sugar
  • 1tsp dijon mustard
  • ½ medium shallot, minced (gives that garlic and onion flavor all at once)
  • ¼ olive oil
  • ½tsp salt (or to taste)
  • pepper to taste
  • 2 peeled hard boiled eggs, grated on the large holes of a grater
  • ¼cup grated parmasen cheese (plus more for topping)
  • ⅓cup toasted pine nuts (save a few for topping)
Instructions
  1. Place lemon juice, zest, sugar, mustard and shallot in a large bowl. Whisk together. Continuing whisking and slowly pour in olive oil. Whisk until well incorporated. Add salt and pepper and adjust seasoning to taste.
  2. Pour brussels into the dressing and toss. Add egg (only half), pine nuts and parmesan and toss gently again. Allow flavors to meld for about 15 minutes. Top with remaining egg, pine nuts and cheese. Enjoy!

 recipe adapted from Chowhound

Ceasar Brussels Sprouts Slaw
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