Brussels Sprouts Gnocchi Pan Fried with Sage Butter

I recently posted the Banana Chocolate Chunk Nutella Muffins that I made for The Secret Recipe Club.  I had the blog Spinach Tiger and there were so many recipes that I wanted to try out that I couldn't just make one!  I posted the muffins for reveal day but I wanted to share another recipe that I had made from Angela's blog.  I had some leftover mashed potatoes so this was a perfect way to use them up!  I posted the ingredient amounts from the original recipe but I had to use a LOT more flour to be able to roll my "dough" out and keep it from falling apart.  Once these were cooked though they were really tasty!  These were a bit more work than I had anticipated for a quick weeknight dinner, but definitely worth the effort. 

Brussels Sprouts Gnocchi Pan Fried with Sage Butter
recipe from Spinach Tiger

Ingredients:
2 cups leftover mashed potatoes
2 large shallots
6-8 brussels sprouts, shredded
1 egg
½ cup flour
¼ cup grated pecorino cheese
8 sage leaves
2 tablespoons butter
olive oil
a few sprigs fresh thyme
salt
pepper

Directions:
Shred brussels sprouts with knife or mandolin. Remove large leaves and save those for garnishing the plate.

Saute shallots in butter and olive oil until soft. Add brussels sprouts, fresh thyme cook for 5- minutes on medium heat.

Add brussels sprouts and cheese to potatoes. You want a ratio of about 1 to 2, brussels sprouts to potatoes. Add egg. Mix thoroughly. Add flour. Mix gently. Using floured hands and a clean cutting board that has been floured, roll into long tube. Cut and run fork across. Put in salted boiling water until they rise to top, about one minute only.

Remove from water, drain well.

Put butter into frying pan. Add sage leaves and fry leaves until crisp, not browned. Remove. Add gnocchi, and fry until golden brown. Serve immediately.

Pan fry in sage butter.

Family Rating: 1 1/2 thumbs up.

Bacon, Brussels Sprouts, and Goat Cheese Pizza

I hope everyone had a wonderful holiday!  I'm wishing you all a happy and healthy 2013!  My husband took some days off of work and with almost everyone in my family being sick at one point over the past few weeks, I took some time off to spend some quality time with the family, rest, and relax! 

I have been continuing to make pizza almost weekly.  It's quick and easy, depending on what I put on it, and I know it's something that the kids love.  It's really hard to find meals that I know that both kids will eat and enjoy that don't involve pizza, mac & cheese, or chicken nuggets and french fries! I have been meaning to share this recipe for awhile now.  When I found it I immediately knew that I was going to be trying it out.  It includes three of my favorite ingredients on a pizza!!!  It couldn't be bad.....and it wasn't!!  All the flavors compliment each other really well.  I would definitely make this pizza again. 

Bacon, Brussels Sprouts and Goat Cheese Pizza
recipe from Pink Parsley, adapted from Shutterbean, via Cook Like a Champion

Ingredients:
1 lb pizza dough
4 pieces of bacon, chopped
5-6 Brussels sprouts, halved lengthwise and thinly sliced
1 Tbs olive oil, plus more for brushing the dough
1 Tbs balsamic vinegar
3 cloves of garlic, thinly sliced
pinch of red pepper flakes
1 large shallot, thinly sliced
salt and pepper
1/2 cup shredded sharp aged white cheddar
1/3 cup freshly grated Parmesan cheese
1/3 cup crumbled goat cheese

Directions:
Place a pizza stone or sheet pan in the oven and preheat to 450 degrees.
Cook the bacon in a skillet, until just crispy and lightly browned, 4-5 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate.

In a medium bowl, toss the brussels sprouts with the shallots, garlic, oil, vinegar, and red pepper flakes. Season with salt and pepper.

Stretch the pizza dough into a 14-inch circle. Brush the perimeter with olive oil.

Sprinkle the dough with the cheddar and parmesan, leaving a thin border around the edge. Evenly distribute the brussels sprouts mixture, then top with the bacon and goat cheese.

Carefully transfer the pizza and parchment to the stone in the oven, and bake 10-12 minutes, or until the crust is browned and the toppings are cooked through. Remove from the oven and allow to cook 5-10 minutes before slicing and serving.

Mommy & Daddy Rating:  1 1/2 thumbs up.

Spaghetti with Bacon, Brussels Sprouts, and Artichokes

This dish has some of my favorite ingredients.  Bacon, yes please, anytime!  I've started cooking a lot more with brussels sprouts and I'm a big artichoke fan.  So I was very excited to try this.  I was smart in setting aside some plain spaghetti before I added the brussels sprouts and artichoke mixture to it.  I gave the kids a small scoop to try and then gave them plain spaghetti with butter, bacon, and parmesan cheese.  Of course they ate it up!  They both ate all of the "try" portion though.  The original recipe yielded 2 main servings or 4 side dish servings.  I ended up doubling the recipe so we'd have enough leftovers for lunches.  This was a quick and easy dish and very tasty!

Spaghetti with Bacon, Brussels Sprouts, and Artichokes
from Lauren's Latest

Ingredients:
1 lb. spaghetti
8 slices thick sliced pepper bacon
1 onion, diced
4 cloves garlic, finely minced
1 lb. brussels sprouts
12 oz. jar marinated artichoke hearts
1/2 cup grated parmigiano reggiano cheese
salt, to taste

Directions:
Bring large pot of water to boil. Salt water and add in pasta. Cook to al dente, drain and set aside.

In the mean time, in a deep skillet, cook bacon slices to your liking. Drain on paper towels. Pour off excess bacon grease leaving 2 tablespoons. Saute onions, garlic, brussels sprouts and salt until tender, about 5 minutes. Chop bacon slices into smaller pieces. Stir in artichoke hearts, bacon, hot pasta and cheese. Toss together, taste and adjust seasonings.

Family Rating: 1 1/2 thumbs up.

Pork and Brussels Sprouts Stir-Fry

I love brussels sprouts.  I like the cabbagey-sweet flavor of them.  Unfortunately, my kids aren't the biggest fans of them and just from the name of this recipe, they play a big role in this dish.  If you are a brussel sprouts fan than this recipe is for you.  It is so quick and easy making it a perfect weeknight meal.  I served it over rice, as shown below.

Pork and Brussels Sprouts Stir-Fry
Every Day with Rachael Ray, October 2011

4 Servings

Ingredients:
3 tablespoons oil
1/2 pound boneless pork loin chops, cut into 1/4-inch thick strips
1 pound brussels sprouts, halved
2 scallions, whites and greens sliced separately
2 cloves garlic, chopped
1/3 cup soy sauce
2 tablespoons brown sugar

Directions:
Heat 1 tbsp. oil in large nonstick skillet over medium-high heat; add pork and cook until golden; transfer to plate. Add remaining 2 tbsp. oil and sprouts to pan; cook, stirring occasionally, until brown and tender, 5 to 8 minutes. Add scallion whites and garlic; cook 1 minute. Add soy sauce, brown sugar and 1/4 cup water; cook until sauce is slightly thickened. Return pork to pan and toss to coat. Top with scallion greens.

Family Rating: 1 thumb up.

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