Looking for spice...in roasted Brussels sprouts in a mushroom-cream reduction

There's a weird stigma when it comes to Brussels sprouts. I'm not sure why, because they're seriously delicious. I'd have to agree with the fact that it's not particularly kid friendly, but the same kids that hate broccoli most likely hate Brussels sprouts as well. I stayed away from those kids at recess, they were far too normal for me. 

Growing up, my mom made Brussels sprouts fairly often. It was probably one of the only side dishes she cared to make (I've mentioned before, my mom was no top chef.) She sauteed the Brussels sprouts with olive oil, garlic and bread crumbs, and I really loved it. I recently decided to make a different version of it, something a bit more rich and luxurious. I just called Brussels sprouts rich and luxurious. It makes them sound like a Real Housewives cast member. 

For Brussels sprouts:

5 Cups trimmed, halved Brussels sprouts

5 Tbs. olive oil

4 Tbs. unsalted butter

4 1/2 Cups halved mushrooms (I used baby bella)

1/2 Cup thinly sliced shallots (about 5 or 6 if small)

1/4 Cup dry white wine (chardonnay works best)

1 Cup heavy cream

1 Tsp. Pepper

1 Tsp. Salt

Once you've trimmed and halved your Brussels sprouts, preheat the oven at 450 degrees and place the Brussels sprouts evenly on a baking dish. Drizzle with 3 Tbs. olive oil and season generously with salt. Roast for about 25 minutes until tender, then remove from oven and set aside. 

Heat a skillet on high heat and add 1 Tbs. olive oil and 2 Tbs. butter. Once the butter has melted, add the mushrooms in an even layer and allow to cook until mushrooms are golden brown (about 5-8 minutes.) Season to taste and transfer to a plate temporarily. 

Using the same skillet, set to medium heat and place 1 Tbs. olive oil and 1 Tbs. butter. When the butter has melted, add shallots and cook until tender and golden (about 3 minutes.)

Once the shallots are tender, add wine and continue to cook until liquid is reduced to at least half (about 1 minute.) Return the mushrooms to the pan and add in the Brussels sprouts. Add cream to the skillet and continue to cook until the cream has thickened and evenly coats the Brussels sprouts. Season with salt and pepper and serve immediately. 

I didn't take a picture of the end result because, like I said above, serve immediately. You're right, I could have taken a second to take a picture for your viewing pleasure, but I was too busy eating. The dish was really creamy and full of flavor. I paired it with well seasoned chicken, but will try pairing it with a steak in the future. If you're a weird kid, like me, you'll enjoy this dish. I love Brussels sprouts, and the hint of creaminess and wine made this a winner in my book. 

Try it out, weird kid. Let me know how you like it.

Until my next adventure...

xx,

ronit

Looking for spice...in homemade snickers bars

Hi, my name is Ronit and I'm a chocoholic. Ok, that's not entirely true, I was just trying to impress some friends this weekend. I threw a bit of a Dexter premiere party, and my guests cleaaaarly needed dessert. Even if they didn't need it, they were going to get it. 

If you're on a diet, like my roommate is, I suggest you close your eyes, ears and mouth immediately. Or continue reading. This is seriously one of the easiest desserts to make. Like had a few drinks easy. The ingredients may sound intimidating, but they're not at all. Trust me. Would I lie to you?

For the snickers bars:

bottom chocolate layer

1 1/4 cups milk chocolate chips
1/4 cup peanut butter

Melt ingredients in a saucepan or microwave, grease a 9x13 baking pan and then pour into dish and spread evenly. Once you'd spread the chocolate evenly throughout the dish, put it in the fridge to allow it to cool. 

nougat layer

1/4 cup unsalted butter
1 cup granulated sugar (confectioners sugar)
1/4 cup evaporated milk
1 1/2 cup marshmallow fluff
1/4 cup peanut butter
1 1/2 cups salted peanuts, roughly chopped
1 tsp. vanilla extract

Melt butter in a saucepan over medium-high heat. Add milk and sugar and mix consistently until dissolved and smooth. Bring the mixture to a boil and cook for about five minutes. Add in fluff, peanut butter and vanilla and stir until smooth. Remove the saucepan from heat and fold in peanuts. Pour over chocolate layer and then place back in the fridge to cool. 

caramel layer

1 14-ounce bag of caramels

1/4 cup whipping cream

Melt ingredients in a saucepan/microwave and once melted and smooth, pour over nougat layer. Place in fridge and allow to cool.

top chocolate layer

1 1/4 cups milk chocolate chips

1/4 cup peanut butter

Melt ingredients in a saucepan or microwave, then pour over caramel layer and place in fridge to cool. 

For best results, refrigerate them for about an hour before serving. They can stay at room temperature, but they will get gooey. And melty. And yummy. Aaaaand you will want to eat the entire pan. Don't do it. Seriously. Don't.

The bars are really, really sweet so I recommend you cut them into bite-sized squares. 

Like I said, I made these for my Dexter premiere party and they were a hit! What wasn't a hit was my DVR deciding to stop recording the episode about 5 minutes before it was over. Yes, that's right there is my luck - because EVERYONE knows the last five minutes are always the best. Needless to say, my guests were none too thrilled with me. Oops. So, I had to keep them busy - at which point, I decided to have my friends unwrap all of the caramel squares and see who could unwrap the most, the fastest. 

Yes, all they need are games and beer to entertain them.

P.S they said the snickers bars were worth the wait (and the horrible DVR fail.)

Until my next adventure...

xx,

Ronit