Warm Brussels Sprouts Salad

 I was yesterday years old when I found out: 1. Brussels sprouts is indeed spelled with an S at the end of Brussels and 2. You can shred them in the food processor with the flat shred attachment. Mind blowing! Like all things Ambitious Kitchen this recipe is nothing short of absolutely amazing! And simple! 

The kids all had to try it but I did serve it with leftover chicken and adult butter noodles. You could easily add protein or eat it plain or mix it with spaghetti and add some of the pasta water to make it a creamy spaghetti. Like Monique does in another recipe. 

https://www.ambitiouskitchen.com/warm-brussels-sprouts-salad/

• For the dressing:
• 3 tablespoons olive oil
• 4 tablespoons fresh lemon juice
• 1-2 teaspoons pure maple syrup
• 1 teaspoon dijon mustard
• 1 clove garlic, minced
• ½ teaspoon salt
• Freshly ground black pepper
• For the brussels sprouts salad:
• 8 slices bacon
• 1/2 cup raw hazelnuts, chopped (raw pecans or marcona almonds would also be great options)
• 1 tablespoon olive oil
• 1 pound brussels, washed, stems removed, and roughly chopped/shredded (I used more)
• ½ cup shaved parmesan cheese (I just used shredded)
• Optional: ⅓ cup dried cranberries or dried cherries or dried blueberries
• 
  
• First make the dressing: in a medium bowl, whisk together the olive oil, lemon juice, maple syrup, dijon, garlic, salt and pepper. Set aside.
  
  
  Place a large skillet over medium low heat. Add in hazelnuts and toast for 2-3 minutes until nice and golden and fragrant. Remove from the pan and set aside.
  
  
  Cook the bacon: add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until crispy and golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium low heat. Once bacon is done, blot with a paper towel to absorb excess grease, then chop into bite sized pieces.
  
  
  Add olive oil to the same large skillet and turn up the heat to medium high. Stir in brussels sprouts and saute for a few minutes until they start to become slightly golden brown. Turn heat to low and add in the dressing, parmesan cheese and bacon; saute for a few more minutes so the cheese melts then serve immediately. Serves 4-6. Garnish with extra bacon, hazelnuts and shaved parmesan.

Thanksgiving/ Fall Spinach Pear Salad

 A favorite recipe from Ambitious Kitchen. I don’t always do the sweet potatoes and add persimmons I’m there in season. Just really yummy and fancy. 

https://www.ambitiouskitchen.com/sweet-potato-pear-pomegranate-spinach-salad/

• For the sweet potatoes:
• 2 medium sweet potatoes, cut into ½ cubes (can also use cubed butternut squash)
• 1 tablespoon melted coconut oil or olive oil
• 1 tablespoon brown sugar (or coconut sugar or maple syrup)
• 1/2 teaspoon garlic powder
• ¼ teaspoon cinnamon
• ¼ teaspoon cayenne pepper
• Freshly ground salt and pepper
• For the pecans:
• ½ cup pecans
• For the salad:
• 2 (6 ounce) bags organic spinach (about 8-10 cups spinach)
• 3/4 cup pomegranate seeds, from 1 pomegranate
• 2 medium ripe bartlett pears, thinly sliced
• 1-2 slices persimmons 
• ½ cup goat cheese (or can use feta)
• For the dressing:
• ¼ cup extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 garlic clove, finely minced
• 1 teaspoon maple syrup or honey
• ½ teaspoon dijon mustard
• Freshly ground salt and pepper, to taste

1. Preheat the oven to 400 degrees F. In a small bowl, whisk together the oil, brown sugar, garlic powder, cinnamon and cayenne. Place the sweet potatoes on a baking sheet and pour mixture over the top. Season with salt and pepper and toss well to coat. Roast for 20-30 minutes until sweet potatoes are fork-tender, tossing a bit halfway through. They should get a little crispy on the edges.

   
   

   1. While the sweet potatoes are cooking, you can toast the pecans on the stovetop: Add pecans to a pan and place over medium heat, stirring occasionally for 3-6 minutes until pecans are fragrant and slightly golden brown on edges. Remove from heat and transfer to a cutting board. After a few minutes, roughly chop the pecans into big pieces. Set aside.

      
      

      1. In a mason jar or small bowl, add all of the dressing ingredients. Shake or mix well to combine. Taste and add additional salt/pepper, if necessary.

         
         

         1. In a large bowl, add the spinach, pomegranate seeds, pear slices, and cooked sweet potatoes. Top with toasted pecans and goat cheese crumbles. Drizzle with desired amount of dressing, then toss to coat. Add to bowls and serve with extra pecans and goat cheese, if desired.

• 
  

Healthy Turkey Chili

Love this recipe from Ambitious Kitchen. I love adding extra veggies. It’s just a really good chili. 

https://www.ambitiouskitchen.com/seriously-the-best-healthy-turkey-chili/?fbclid=PAAaYOJ_oko_7qghBqhb-cSKlIdiYTIHkXAHdbeg_XVyNg1BXPJDdCsLltidU

• 2 teaspoons olive oil
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 1 medium red bell pepper, chopped

1 zucchini, diced 

Minced garlic 

• 1 pound extra lean ground turkey or chicken (99%) (can double)
• 4 tablespoons chili powder* (I used McCormick chili powder - please read the notes section on this)
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt, plus more to taste
• 1 (28-ounce) can diced tomatoes or crushed tomatoes
• 1 1/4 cups chicken broth (use less for thicker, add a little at a time)
• 2 (15 oz) cans dark red kidney beans, rinsed and drained (can do 1 garbanzo or other) 
• 1 (15 oz) can sweet corn, rinsed and drained
• For topping: cheese, avocado, tortilla chips, cilantro, sour cream

Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently

1. 
   

   Add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.

   
   

   1. Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. 

   2. Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.

Easy Chocolate Frosting

 I used half a batch of this to ice a 9x13 of brownies. Delicious, especially chilled 

• 1/2 cup unsalted butter (1 stick) softened to room temperature or microwaved for 10 seconds
• 1/2 cup unsweetened cocoa powder I use Hershey's brand
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 2 cups powdered sugar
• 2-3 tablespoons milk

Via: https://www.designeatrepeat.com/easy-brownie-frosting/#wprm-recipe-container-31828

Healthier Cookie Dough

 

• tablespoons coconut oil, melted and cooled
• 1/4 cup coconut sugar
• 1 cup almond flour
• 1/4 cup coconut flour
• 1 scoop Vital Proteins Collagen(optional! omit if vegan)
• 1/4 cup non-dairy milk
• 1/2 teaspoon vanilla extract
• 1/3 cup chocolate of choice, chopped 

Via: https://rachlmansfield.com/the-best-edible-cookie-dough/

Blender Banana Pancakes

 These are SO stinking good! They are an amazing soft but substantial texture and are so easy. We enjoyed with natural peanut butter on top, they're fun with chocolate chips in and also with any syrup. 

https://www.ambitiouskitchen.com/banana-oatmeal-pancakes/

• 2 medium ripe bananas (best when they have lots of brown spots)
• 2 eggs
• 1/2 cup unsweetened almond milk (regular or any milk is fine)
• 1 teaspoon vanilla extract
• 1 1/4 cups old fashioned rolled oats, gluten free if desired
• 2 teaspoons baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• Heat griddle to about 300-325. Blend all ingredients in the blender. Spray griddle. Cook like pancakes and enjoy 

White Chicken Chili

 I tried a popular recipe for white chicken chili but it was missing some zing. So here's my adjusted recipe.  The OG is here https://www.cookingclassy.com/white-chicken-chili/ 

• 1 yellow onion , diced
• 1 tbsp olive oil
• 2 cloves garlic , finely minced
• 4 (14.5 oz) cans low-sodium chicken broth (I used 2 quart sized instant pot homemade broth I'd use 1 1/2 next time)
• 1 (7 oz) can diced green chilies (mild), undrained
• 1 (4oz) can diced green chilies (mild), undrained
• 1 14.5 can fired roasted diced tomatoes
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp dried oregano
• 1 1/2 tsp ground coriander
• 1/2 tsp chili powder
• 1 Tbsp Tajin or other chili lime Mexican seasoning
• kosher salt and freshly ground black pepper , to taste
• 1 packet Italian dressing (dry)
• 1/2 pkg cream cheese (4 oz), light works too
• 1/4 cup heavy cream
• 1/2 cup-1 cup monterey jack cheese
• 1 can corn (or use frozen 1 1/2 cups), drained
• 2 (15 oz) cans cannellini beans (any white bean)
1 can undrained
1 can drained and mixed almost smooth with stick blender and 1/4 cup broth
• 3 cups shredded cooked rotisserie or left-over chicken
• 1 Tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro, plus more for serving
• shredded cabbage
• Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving (optional)

• Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.
• Bloom spices and season with salt and pepper to taste. Add chicken broth and green chilis. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
• Drain 1 can beans and transfer to a food processor along with 1/4 cup broth from soup, puree until nearly smooth. 
• Add cream cheese to soup (over low heat and just spoonfuls to break it up faster) along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.
• Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices, lime slices and shredded cabbage and tortilla chips if desired.