Warm Mushroom Salad with Garlicky Vinaigrette

Warm mushroom salad with vinagrette

Warm mushroom salad with vinagrette

This salad was one I whipped up rather quickly the other day. While a poached egg on a salad might seem odd to you, the luscious yoke oozing down through the warm mushrooms and salad are fabulous when they mix with the garlicky vinaigrette!

Warm Mushroom Salad with Garlicky Vinaigrette
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • INGREDIENTS for dressing:
  • ⅓ c. red wine vinegar
  • 4 cloves garlic
  • 2 T. dijon mustard
  • 2 T. honey
  • ½ - ⅔ c olive oil (I lean towards less)
  • 1 T. chopped basil (fresh)
  • 1 t. chopped fresh dill
  • ½ t. chopped fresh oregano
  • ¼ c. sour cream or plain yogurt
  • (for Salad)
  • 2 c. fresh cress, spinach or any salad green you prefer
  • 1 package sliced portabello mushrooms (about 2 whole mushrooms, sliced)
  • 2 T. chopped sun-dried tomatoes in oil
  • 2 T. parmesan cheese, shaved
  • 1 egg, poached
For dressing - add first 7 ingredients to jar or bowl and shake or whisk.
  1. Add olive oil (slowly if whisking in bowl, all in and shake if using jar).
  2. If using sour cream or yogurt, add in and whisk or shake again.
  3. For salad - Put greens in large bowl or plate.
  4. Saute mushrooms in 1 T. of olive oil until browned.
  5. Scoop onto salad.
  6. Sprinkle tomatoes over top and shave cheese with potato peeler over top also.
  7. Drizzle dressing over all.
  8. In a small saucepan, bring water to bowl, then remove from heat.
  9. Crack egg into glass bowl. Slide it very gently into water. Use a spoon to gather frayed egg whites towards yolks. Let set about 3 minutes or until white looks firm and yellow is still soft.There will be feathered bits of egg in the water leftover.
  10. Remove with a slotted spoon carefully and place on top of salad.
  11. Can also just use a fried egg.



Thanksgiving Delicious Ideas



It’s the weekend before Thanksgiving and we’re all probably thinking about what we’re going to make.

It is cool and raining here and no one wants to venture out the house.  How about where you live?

I listed some ideas below for you to make it easy!  It’s time to pick what you’re cooking and baking and get that grocery list going!  Be sure you’re buying your turkey (if frozen) now so you can get it thawing out for the dry brine on Monday or Tuesday (see how on the slideshow below!).  It was our BEST turkey every last year because we used this method!

I hope you all have a very blessed weekend and stay warm and dry! Remember, even if your burn your turkey, your  mashed potatoes are lumpy, or you decide to go to a restaurant, the important thing is to fill your soul and love those you share it with. Make sure you refresh internally by being grateful for all things, big and small that your life has experienced this year. Mix tradition with opening your heart to new ideas to stay fresh. Above all else…


Click on any picture below to take you to the recipe!

  • Brussels Sprouts Gratin .Even your kids will love sprouts with this cheesy recipe with a crisp topping
  • Brussels Sprouts with Bacon and Pine Nuts. For the Brussels sprouts lover. Roasted and delicious.
  • Butternut Squash Bruschetta. Topped with sage pesto, roasted butternut squash and goat cheese.
  • Fall Pretzel Bites. Sweet Candy Corns and Kisses on top of salty pretzels!
  • Truffled Mashed Potatoes with Rosemary . The flavor of these gourmet mashed potatoes is kicked up with truffle oil, rosemary and pancetta.
  • Stuffin Muffins! Filled with sausage, sage, roasted sweet potato chunks and every all sides get crispy!
  • How to Dry Brine a Turkey. Our absolutely favorite way to make our turkey.
  • Savory Scalloped Sweet Potato Gratin. For those who don't like super sweet!
  • Fresh Cranberry Relish. Cranberries, oranges, and apples make this fresh salad delightful.
  • Butter Herb Roasted Turkey Breast. For a smaller gathering.
  • Tourkey Roulades. When you don't feel like having a massive turkey. Stuffed with cranberries, apples, sage, garlic and onion and topped with an apple cider gravy.
  • Savory Roasted Pumpkin and Bacon Quiche. How about this for breakfast? Roasted pumpkin chunks with bacon?
  • Bruleed Pumpkin Pie. A crackly crisp top to an otherwise creamy custard pie underneat.
  • Twice Baked Sweet Potatoes topped with browned mini marshmallows
  • Roasted Acorn Squash Crescents with Sage Pecan Pesto

French Roots: A Cookbook Review

French roots cookbook review

French roots cookbook review

This charming cookbook filled with lovely life stories from Jean-Pierre and Denise Moulle traces the couple’s history from France to California. If you love recipes with a story along the way, you’ll love this cookbook.

The love story narration from the authors makes you wish you were a bystander on the street corner in Berkeley where they first met, or as a line chef learning from the talented Jean-Pierre during his time at Chez Panisse as Executive Chef, or perhaps just a frequent guest at their home in Sonoma where they cook the classic dishes of Moulles’ native country.

There is even a section on the wines of Bordeaux, that is a special added bonus.

The book is also more than just recipes in that we are given instruction on cooking a duck from “beak to tail” and more. In fact, the entire first chapters give us a glimpse of the authors’ pantry and kitchen essentials, cooking techniques from sautéing to braising, and while that may be very interesting reading, then the real fun begins.

I must say, if you are a beginner cook, this book and its French techniques may overwhelm, for there are ambitious recipes like Duck Rillettes, Leg of Veal with Mushrooms, Lamb Cassoulet Southwest Style and an Onion Tart with Anchovies, Olives , and Thyme (all of which made me salivate but may not be for the non-foodie soul).

Also, many of the ingredients, like eel, lamb, duck, and monkfish are not so readily available at your local American neighborhood grocer.

If you are adventurous however and love French food and can seek out some truly scrumptious ingredients, you will be tempted by recipes like Duck Confit with Fried Potatoes which Jean-Pierre lets you know is their go-to dinner for guests as they keep 12 duck legs’ worth readily available in their refrigerator at all times.

Don’t you just love French hospitality?

french Roots makes one long for the history, the love of life,and a perfect companionship with someone who shares your love of cuisine, preparing it with zeal, sustainability and the love of fine wine and aperitif that Jean-Pierre and Denise Moulle have.

If you love the love story of food, you will want to pick up this book.


A Snow Day and Upcoming Thanksgiving Festivities!



Today I am home because of snow.

You know, because any time there is a light dusting of snow, the entire world shuts down here in Oklahoma, where there are two snow plows I think, for the entire state.  I love that I get a day off like today, all cozied up sipping hot cider and catching up on past issues of Arrow and The Blacklist.

It has suddenly occurred to me that Thanksgiving is a week from Thursday. Holy SHMOKES people! How did that creep up so quickly?

Today my guest post featured on Oklahoma Women Bloggers site is all about giving you tips for hosting a big (or small)  Thanksgiving gathering and keeping your sanity.  I hope you’ll all head over there and read my hard learned insightful tips for having a great holiday!

Stay warm!


Stuffin Muffins

Photo Nov 11, 4 48 23 AM - Copy


Photo Nov 11, 4 48 23 AM - Copy

I confess, when it comes to stuffing, I am definitely a pretty finicky customer.

I do not like most bread dressings, especially those with things like raisins or fruit in them and I don’t care for the sort-of sogginess of bread in stuffing.

I much prefer the more southern style of stuffing that is based around savory cornbread. Before I started making my own stuffing, I always preferred Pepperidge Farm or even Stove Top stuffing to any alternative as long as it was cornbread based.

Now, I have my favorite….a savory sausage and cornbread stuffing enhanced with a tiny bit of sweetness from roasted sweet potato chunks.

Stuffin Muffins Final

The other thing is that when I take a scoop of stuffing out of the pan, I like to get as much of the crispy baked top of the stuffing as I possibly can. If I could just use the large serving spoon and take just the top inch or so from across the pan, that would be fantastic, but then I’d have bad manners and no one else would get any.

Needless to say, this creates a dilemma for me.

However, I think I’ve solved my problem. These Stuffin Muffins are baked in individual muffin tins which causes all sides of the stuffing inside to get crisp and golden.

Photo Nov 11, 4 52 40 AM - Copy - Copy

If a sweet potato in stuffing freaks you out, just leave them out. You’ll love the sausage and sage cornbread-based dressing instead.

To make the stuffing you’ll need six cups of cubed cornbread. It’s really best if you make the cornbread yourself, which is why I shared this recipe with you a few days back (click here for my Southern Iron Skillet Cornbread recipe). If you just can’t fathom making the cornbread, you can buy the pre-packaged bags of cornbread stuffing (use six cups), but buy plain because we’re going to add the seasoning to this recipe and you don’t want it to be too seasoned. If you do make the cornbread, cube it up, lay it out on a cookie sheet or two and pop it into your oven and let it stay there for a day to dry out somewhat. It makes for better stuffing!

Now let’s get cooking shall we? First cut up 1 ½ cups of celery, onion and peeled sweet potato into small cubes. Drizzle 2 tablespoons of olive oil into a large skillet and add a pound of mild breakfast sausage, and add it and all three of the vegetables you just cut up into the skillet after the oil heats up over medium high heat.


Stir this all around for about 10 minutes, or until the sausage is browned, and the vegetables have softened up but not browned. Add them into a large mixing bowl along with your cornbread cubes.


Chop up about 8-12 sage leaves depending on how big they are.


Mine were pretty big. You want about two tablespoons of chopped sage for this recipe. You can also add in any other herb you love. I also added 2 tablespoons chopped rosemary.


Toss them into the stuffing mixture along with a teaspoon of salt.


Now, melt one stick of butter or (½ cup) just until it’s all melted. Add in three beaten eggs and one cup of chicken stock.


Whisk this all together and then pour it right over your stuffing mixture. Use a large spoon and gently fold the stuffing ingredients together trying to keep some of the cubes of cornbread intact while incorporating the wet ingredients into them.

Spray or grease 18 non-stick muffin tins. Now, take a large tablespoon and begin to fill the muffin tins.


You want to mound the stuffing up like a muffin would look like after it has puffed up and baked. Take your spoon and turn it upside down and press gently on top of each of the stuffing muffins to mold them somewhat together.

Another genius idea would be to use a large ice cream scoop to scoop the stuffing mixture into the tins.

Pop the muffin tins into the oven for about 50-60 minutes or until the tops are browning nicely and getting nice and crisp, like what the top of a pan of stuffing would look like.


Take a small rubber spatula or knife and run it around the edge of each Stuffin Muffin and let set for 5 or so minutes to cool a bit, then remove to a serving platter or plates. Serve with turkey gravy and have at em!

Photo Nov 11, 4 48 23 AM - Copy

Kids and adults alike will love getting their own Stuffin Muffin flecked with the colors of autumn this Thanksgiving! The crispiness on all sides will make them completely unaware that they are eating their vegetables!

Photo Nov 11, 4 49 00 AM

And that’s always a good thing!

Stuffin muffin collage

For LOADS more of my Thanksgiving cooking ideas, please click here!

Stuffin Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 18
  • 6 cups day old cornbread cut into cubes
  • 2 T. olive oil
  • 1 lb. mild breakfast sausage
  • 1½ c. celery chopped
  • 1½ c. chopped yellow onion
  • 1½ c. peeled and chopped sweet potatoes
  • 1 c. chicken stock
  • ½ c. melted butter
  • 3 eggs, beaten
  • 2 T. chopped fresh sage
  • 2 T. Chopped fresh rosemary
  • 1 t. salt
  1. A day before, cut corn bread in cubes and lay out on pan to dry out. Or toast it in the oven on 350º for about 10-15 minutes before making cornbread.
  2. Preheat oven to 325º
  3. In large skillet, add olive oil and turn on medium high heat
  4. When oil has heated, add sausage, celery, onion, and sweet potato. Stir, breaking up sausage, and continue to cook about 10 minutes or until sausage is cooked, and vegetables have softened. Add into large bowl along with cornbread cubes
  5. Mix eggs, melted butter and chicken stock together and pour over top of cornbread and vegetables
  6. Chop sage an rosemary and add in with salt to the mixture
  7. Using a large spoon, fold the ingredients together gently so that some of the cubes stay intact.


Please visit these other delicious bloggers to see what they’re cooking up for Thanksgiving sides dishes this year for Food Network’s Fall Fest!

Feed Me Phoebe: Healthy Stuffed Mushrooms with Creamed Kale
The Heritage Cook: Maple Whipped Sweet Potatoes with Candied Pecans (Gluten-Free)
Jeanette’s Healthy Living: 100 Healthy Holiday Side Dish Recipes
Devour: Winning Thanksgiving Side Dishes
The Lemon Bowl: Stuffed Acorn Squash with Chorizo and Farro
The Mom 100: Lentils and Carrots with Dried Apricots
Big Girls, Small Kitchen: Maitake, Leek & Bacon Dressing
Weelicious: Vegan Whipped Coconut Sweet Potatoes
The Cultural Dish: Pumpkin Risotto
Napa Farmhouse 1885: Sweet Potato Biscuits
Red or Green: Cheese Ball with Everything Spice
Daisy at Home: Roasted Cranberry Pear Sauce
Swing Eats: Roasted Sweet Potatoes with Thyme and Rosemary
Elephants and the Coconut Trees: Baby Lima Beans Salad with Bell Pepper and Pomegranate
Dishing With Divya: Ash Gourd Raita
Domesticate Me: 12 Easy and Impressive Thanksgiving Sides
The Wimpy Vegetarian: Scalloped Sweet Potatoes and Apples | #FallFest
FN Dish: Colorful Thanksgiving Vegetable Sides — Fall Fest


Fall Fitness Discussion




See those front two gals crossing the finish line in that above photo? That’s yours truly and my friend Joy running our first 5k marathon a few fall seasons back. No, we didn’t come in first by any means,but but we did finish it!

Today over at the Oklahoma Women’s Bloggers site, I share some tips for how to get active in fall fitness! Join us and let us know what you do to keep active in the fall!!!


Southern Iron Skillet Cornbread

Cornbread made in iron skillet

Cornbread made in iron skillet

Seriously, I don’t think you can get away with living in Oklahoma and profess to be a chef or home cook extraordinaire without having a good solid cornbread recipe under your belt.  It pairs beautifully with beans and ham and chili and for gosh sakes, you must have this in your culinary arsenal if you’re going to bake cornbread based stuffing/dressing which I’ll be showing you later this week.  Oh yes, and in the name of all that is good and holy, you really need to make it in an cast iron skillet to be truly authentic.  Although I  confess that I made cornbread for years in a regular ol’ 9 x 9 baking dish and it was just fine, but if you happen to have an iron skillet, it’s all the better!

If there was a fire and I had to take one pot or pan with me, it would be a toss up between this iron skillet my mother handed down to me a few years back and my 5.5 quart Le Creuset dutch oven.  The firemen would probably have to come in and rescue me to force me to decide.

The crispiness imparted on cornbread from an iron skillet is truly unmatched by an ordinary baking dish.  But you can also skip the whole preheat the skillet thing and just make this recipe in a regular 9 x 9 pan.

To start, preheat your oven to 400º and spray or oil your iron skillet with some vegetable oil and pop it right into the oven.  I don’t like to spray my cast iron, because I think it sometimes leaves a somewhat “gummy” residue.  I use about a tablespoon of oil and rub it around with a brush or paper towel. If you want to super authentic, rub some bacon grease around in the pan for a truly but slightly less-healthy experience.

season iron skillet

Now you’ll need to gather all the necessary ingredients, dry and wet.

cornbread ingredients

Then it’s as simple as mixing together the dry ingredients – yellow cornmeal, flour, baking powder, baking soda, a tiny bit of sugar and salt.  Savory southern cornbread really should be super sweet.

Cornbread dry ingredients

Take a whisk and mix it all up really well.

mix dry ingredients corn bread

Then do the same with your wet ingredients.  Melt one stick of butter or 8 tablespoons, better known as 1/2 cup.

melt butter microwave

Pour it all into a mixing bowl along with the buttermilk and eggs.  You can buy a small container of buttermilk, OR you can do it the cheaters way and mix 1 tablespoon of vinegar into one cup of milk.  I think the real thing is just better though.


Mix this all together.

Mix wet ingredients cornbread

And then simply pour the wet ingredients into the dry ones.

pour wet into dry cornbread

Stir it all up.  It will be a bit lumpy and almost sponge like looking.

mix cornbread ingredients

By now your skillet should be smoking hot and for the LOVE OF PETE make sure you use a hot pad to get it out of the oven.  I have permanent scars from not doing this.  It’s not pretty I tell ya.

Cornbread batter

Spread it out and you’ll probably start to hear a sizzle as the batter hits the hot pan.  You can also give the pan a vigorous shake to level it out which is much quicker.

Pop it into the hot oven and in 20 minutes, the top should be browning and cracking a bit, and the edges should be browning up and crisping as well.

Cornbread made in iron skillet

Let it rest for just a few minutes, and then cut it up and serve it hot with butter and honey or, if you live in the southwest like I do, some hot sauce on the side.

cornbread with butter and honey

We love us some hot sauce here in the southwest. It’s on every table of every restaurant everywhere and you will pry it out of our cold dead fingers after the next Civil War, which will happen if you try to take it away from us.

Now you have a tried and true basic southern style cornbread recipe.  Add a little more sugar if you like it sweeter, or add some chopped jalapenos and some canned corn and shredded sharp cheddar cheese if you want it to be heartier.  Crumble it into some navy  beans and ham and you’ll be a bona fide southern cook.

And for gosh sakes, sprinkle on some hot sauce.

Southern Iron Skillet Cornbread
Recipe type: bread
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 T. vegetable or canola oil (or bacon grease)
  • 1½ c. cornmeal
  • 1 c. flour
  • 1 T. sugar
  • 2 t. baking powder
  • 1 t. baking soda
  • ½ t. salt
  • ½ c. or 1 stick of butter, melted
  • 2 large eggs
  • 2 c. buttermilk
  1. Preheat oven to 425º
  2. Brush or wipe iron skillet or 9 x 9 pan with the oil
  3. If using iron skillet, place skillet in oven while you gather and mix the ingredients together (or about 10 minutes),
  4. Mix all dry ingredients together (first 6 ingredients after the oil) with a whisk well
  5. Melt butter for one minute in microwave in microwave safe dish and then stir, microwaving for 30 second increments, stirring after each time until melted
  6. Mix wet ingredients - melted butter, eggs and buttermilk together'
  7. Pour wet ingredients in with dry ones and mix with wooden spoon or spatula.
  8. Remove iron skillet from oven and pour batter in.
  9. Return to oven and check at 20 minutes.
  10. Edges should be browned and crisp and top should be browning and cracking.
  11. Serve warm with hot sauce, butter or honey.






Waffle Champion

The boarded windows are not typical but were being repaired the week we were in
The boarded windows are not typical but were being repaired the week we were in

The boarded windows are not typical but were being repaired the week we were in

Back when Waffle Champion was a truck, I could never make it during the work week days to to where the truck usually was or, even worse, force myself to wait in the mile long line at H & 8th Night Market no matter how badly I really wanted to try them.

I knew from the lines at H & 8th and the glorious tweeting I’d heard that they were going to be fabulous, so finally a few weeks back, I coerced Mr. Wonderful into heading down to their place to try them out on a Saturday morning.

waffle irons waffle champion

I was vaguely worried about getting in as I’d read that if you don’t get there early enough,  the lines are out the door, but we lucked out and didn’t have to wait very long.

The décor at Waffle Champion is pretty urban cool. There are horizontal and vertical bars placed in the design all over the restaurant including the grated walls around the open see-through wall to the kitchen that mimic the waffles being made inside.

Inside of Waffle Champion

Menu items are painted all the way around the large poles in the center of the room and each modern diner-style table is bedecked with paper towel holders instead of napkins.

Here’s how it goes at Waffle Champion…..

First off, you’ll probably need to pull down the alley way on the north side of the restaurant to find parking. It’s a bit confusing to figure out which of the parking lots you can actually park in but just pay attention to the overhead signs you’ll see as you drive to find the right strip. You can then walk in through the back entrance of the restaurant but you’ll need to go up front to get in line. There a worker will greet you with a number that will match a number holder they will place on a table for you to sit at after you go through the line and order.

Confused? don’t worry…just look for this sign (if there’s no line), and follow its instructions:

Order sign Waffle Champion

*Pick a batter – there are two choices of buttermilk Classic (better for the savory waffles) and Liege, a true Belgian style yeast waffle, usually full special pearl sugar crystals that create a crunchy sweet outsideof the waffle. I’ve had two bags of this sugar in my cupboard for months that I have yet to use because the batter is pretty labor-intensive.  Can I just say that I’m grateful to Waffle Champion for doing it for me?

*Pick your fillings – there are some pre-made offerings in their Craft Waffle Sandwiches

*Sit down – wait for your order and EAT UP!

BEFORE you sit down, go to the counter at the end of the ordering counter (towards the back door end) and get a squeeze bottle of syrup and any utensils you might need.

Condiment counter Waffle Champion

The space is very “elbow room only”, and you’ll probably have to maneuver uncomfortably to get to your table. A server will run your waffles out to you and find you by your number and your food will be served on half-pan cookie sheets which I loved.

Mr. Wonderful picked the most-ordered waffle at Waffle Champion – the Bacon Egg N’ Cheese.

Bacon Egg N Cheese Waffle Waffle Champion

The great thing about Waffle Champion is that the ingredients are all exciting gourmand offerings. There is thick cut bacon in this baby, along with free range eggs and Tillamook cheddar cheese.

Bacon Egg N Cheese Waffle Champion inside

I ordered the Florentine Craft Waffle and it was stuffed full of tomato, garlic spinach, cremini mushrooms, free range eggs and the kicker – goat cheese béchamel.

Florentine Waffle at Waffle Chamption

It was divine!

Florentine Inside Waffle Chamption

You can see from these half-eaten waffles that the insides are generous and filling.  I could barely finish mine.

There are other offerings of savory waffles that we must go back and try – like the Buttermilk Fried Chicken with crispy leeks and tabasco honey, the Smoked Duck Banh Mi and the WC Lobster Roll.

Yes, you heard me accurately, there is lobster being served…in a waffle.

These waffles are FILLING folks. Like I said previously, I could barely finish mine, but if you’re just daring enough…order a Sweet.

Dessert Waffle Champion

The Sweets portion of the menu allows you to pick the classic waffle or the Liege and for $.95/topping you can pick and choose your own creation with more amazing gourmet ingredients like brown sugar-rum bananas, peanut butter mousse, maple bacon icing, Nutella, lemon curd and something called “Liquid Cheesecake”.

LIege Waffle

AND, guess what else?

You can ask for marshmallows, large spongey-sweet gooey squares that are made in-house and bruleed right on top of your waffle.

Doesn’t that just KILL you to think about?

There are also Soup & Salad offerings and Snacks on the menu like, what else, WC Garlic N’ Parsley Waffle Fries that come with truffle mayo or house-made ketchup and you can wash it all down with a Maine Root handcrafted soda (unlimited refills), cold pressed juice or Elemental coffee. They also have a selection of beer and wine if you feel a bit fancier.

My only regret about my Waffle Champion visit is that I can’t visit them more often. I beseech Todd
Woodruff to open a location or two more so that we all can satisfy our waffle cravings more often.

Waffle Champion
1212 N Walker Ave #100
Oklahoma City, OK 7310
Waffle Champion on Urbanspoon

Here’s a map to help you find Waffle Champion!


Sauteed Brussels Sprouts with Bacon and Pine Nuts



Brussels Sprouts.

They are like the proverbial stepchild of the vegetable world.  Many cringe in horror when you speak their name while others hesitate in the realm of distrust when the words “brussels sprouts” are uttered.

I don’t know and haven’t quite determined why or why not some adore and others detest this tiny cabbage-like vegetable, but I know one thing – I love them!

Maybe it’s because my Mom made them in my youth. Thanks Mom!

Perhaps it’s in the fixings?  Boiled and plain I still will eat them, but roasted or sauteed?

In a simple word….deliciousness.

I think this would be a perfect side dish for Thanksgiving.  We made these today and they were so pleasantly different and wonderful.  Here is what we did.

Take one pound of fresh brussels sprouts rinse them and slice off the  core or root end.  Then slice them in half

Take four slices of bacon and slice them across quite thinly.

If you were French, you would call this lardons.  If you are American, you’d just call them “thinly sliced bacon”.  Either way, they are delicious and add superfluousness to any dish.  Saute them over medium heat for about 2 minutes, breaking up the bacon until it’s sizzling and wonderful.

Drizzle in about 2 tablespoons of olive olive oil.  Add in your brussels sprouts.

Stir these around for 7 minutes until they begin to get browned on the cut edge.  Add in 1/4 cup water. salt and pepper and cover with lid.  Let them steam and cook another 5 minutes.

Have you had pine nuts?

Primarily known for their contribution to pesto, these nuts are great stirred into salads and dishes like this.  Add in 1/4 cup of pine nuts and sautee for 2 minutes.

Also add in 2 cloves of garlic…chopped up fine.

Sautee them for another 2 minutes and then serve them up hot and savory and wonderful!

I hope you’ll give this underestimated veggie a try.  I hope you like it…I know I do.

Sauteed Brussels Sprouts with Bacon and Pine Nuts
Recipe type: Side
Cuisine: American
  • 1 lb. fresh brussels sprouts
  • 2 T. olive oil
  • 4 slices bacon
  • 2 cloves garlic
  • ¼ cup water
  • ¼ c. pine nuts
  • ½. t. salt
  • ¼ t. pepper
  1. Heat a large saute pan over medium heat.
  2. When sizzling, add in bacon.
  3. Stir, breaking up bacon about 2 minutes.
  4. Slice core end of brussels sprouts and slice each one in half.
  5. Add olive oil to pan and then brussels sprouts.
  6. Saute brussels sprouts for 7 minutes stirring often over medium heat.
  7. Press in garlic and add salt, pepper and water.
  8. Cover and steam another 5 minutes.
  9. Add pine nuts and stir another 2 minutes.


Just LOOK at what other fantastic food bloggers are cooking up this week during Food Network’s Fall Fest!!!

Feed Me Phoebe: Roasted Brussels Sprout Salad with Radicchio, Egg Mimosa, and Bacon Vinaigrette
Dishin & Dishes: Sautéed Brussels Sprouts with Bacon and Pine Nuts
Weelicious: Shredded Brussels Sprouts with Lemon and Poppy Seeds
Devour: Bring On the Brussels Sprouts
The Cultural Dish: Roasted Brussels Sprouts – Three Ways
In Jennie’s Kitchen: Penne with Brown Butter Brussels Sprouts & Butternut Squash
Napa Farmhouse 1885: Roasted Brussels Sprouts Empanadas with Mustard Sauce
Red or Green: Roasted Brussels Sprouts & Peppers Pizza
Taste with the Eyes: Quinoa Omelette filled with Roasted Brussels Sprouts and Cheddar
Jeanette’s Healthy Living: Roasted Brussels Sprouts with Mint, Cilantro and Vietnamese Style Dressing
Domesticate Me: Kabocha Squash Quinoa Bake with Brussels Sprouts and Pancetta
The Wimpy Vegetarian: Warm Brussels Sprouts Salad with Caramelized Onions
The Mom 100: Bacon-Wrapped Brussels Sprouts
FN Dish: 8 Crowd-Pleasing Brussels Sprouts for Your Thanksgiving Table


Please Join Me!

Pumpkin ice cream

Pumpkin ice cream

Please join me this morning over at Oklahoma Women Bloggers this morning where I am guest posting for the month of November every Monday as their Blogger of the Month!

Their site is  really cool in so many ways and if you’re looking for some great reading material, tune into them regularly for a variety of inspired writing from all different bloggers from all across Oklahoma.

My post today is for this delicious Pumpkin Spiced Ice Cream with Candied Butter Pecans!

Pumpkin ice cream recip