Recipe originally found in Cooking Light magazine 11.17
Maple Caraway Brussels Sprouts
A warm side dish perfect to go with a roast.
Heat 1 1/2 tsp butter, oil, thyme, and caraway in a skillet. (I used a cast iron). Once butter is melted add brussels sprouts. Cook 6-7 minutes until browned.
Remove from pan and set aside. Use the rest of the butter and add garlic and onions. Saute until tender. Add Brussels Sprouts back in and stir in syrup, vinegar, mustard. Salt and pepper to taste.
Original recipe found on Half Baked Harvest.
Cuban Fish Tacos with Citrus Mango Slaw and Chipolte Lime Crema
This light and flavorful taco recipe is a must try.
Combine Olive oil, lime juice, oj, garlic, green onions, paprika, cumin, salt and pepper. Mix well and pour over fish. I marinated for an hour.
While marinating, combine the slaw ingredients and mix well. I used my hands to mix so I could make sure everything was coated nicely.
Using a food processor mix the crema ingredients and blend well.
Cook the fish on stove top with a little olive oil in pan. Takes 15-20 minutes.
To assemble. Warm your tortillas, place fish on tortillas. Top with slaw and crema
Recipe originally found in Southern Living Christmas At Home Magazine.
Ragout of Mushrooms With Creamy Polenta
This sounds and looks like a fancy dish and while it is rich and flavorful, it is a easy dish to put on a table whether for you or for entertaining purposes.
For the ragout:
Saute Shallots and garlic in oil. About 2 minutes. Increase heat slightly and add both the mushrooms. Cook for about 5 minutes. Add port, cook 2 minutes. Add in the broth, parsley, butter, thyme and salt and pepper. Simmer until thickened. 5 - 10 minutes depending on how much heat you have on.
Bring 6 c broth to light boil in dutch oven. Slowly stir in polenta. Reduce heat and cook on low. Stir frequently, it will lump if left. Polenta will begin to thicken, don't let it boil. Stir in the cream cheese. This will become creamy. Cover and keep warm.
To assemble put polenta on plate or bowl. Add some of the mushroom ragout and top with parmesan.
You can save time by just getting sliced mushrooms. I have used several different types including the big portbello which I just cut into sections.