Shredded Brussel Sprouts

Growing up we didn't really eat brussel sprouts.  I think it was when I was on my own I started steaming them and then dousing them with butter.  They were pretty good.  Then I figured out cutting them in half and roasting them with olive oil salt and pepper was better.  I just found this recipe in the New Southern Living cookbook.  Shredded brussel sprouts.  Will said "these are brussel sprouts?!"  Yep they're pretty good. 

2 lb brussel sprouts
2 TBSP butter
2 TBSP olive oil
2 garlic cloves minced
1/2 small red onion minced
1/2 tsp salt
1/2 tsp pepper
1/4 cup plus 2 TBSP red wine vinegar
1 1/2 TBSP light brown sugar
squeeze of fresh lemon juice, about a teaspoon

Rinse the brussel sprouts, remove any old leaves and thinly slice the brussel sprouts.  A mandolin slicer works great if you have one.
Heat butter and olive oil in a large deep skillet over medium high heat.  Add the brussel sprouts, onion and garlic.  Saute for about 8-10 minutes until the sprouts are tender.  Season with salt and pepper and transfer to a serving bowl.  Add the vinegar and brown sugar to the skillet and simmer for 30 seconds.  Pour over brussel sprouts.

Squeeze a little lemon juice over them and toss together. 

Cold-Brew Iced Coffee Concentrate

Coffee!  It's the first thought in my head when I wake up in the morning.  When its 115 degrees outside I don't want a hot coffee.  I mean its better than nothing.  I've tried making iced coffee with regular brewed coffee and it was just never anything like what I would get from Starbucks or McDonald's or anywhere else.  In Bon Appetit magazine they had this recipe for cold-brewed coffee.  Success!  I made this and its SO good.  Yay for iced coffee in the summer time!!

12 oz good quality coarsely ground fresh coffee beans
water

Place ground coffee in a large container.  Gradually add 7 cups cold water.

Stir gently to make sure all the grounds are moistened.

Cover and let sit over night or at least 15 hours at room temperature.  Place a cheesecloth over a fine mesh sieve and set over a large bowl or pitcher (don't stir or it will become cloudy).  Throw away the cheesecloth with the coffee grounds.  I didn't have cheese cloth but I did have a metal coffee filter so I improvised with that. 

Next place a coffee filter in the large sieve and filter the coffee again into a container.  It can take quite awhile to filter all the coffee so don't do this in the morning when you are really needing some coffee.

Once it is all filtered cover it and place in the fridge.  It will keep for up to two weeks.  To make your iced coffee add equal parts coffee and milk or water and I added a little vanilla flavored coffee creamer for a little sweetness.  Play around with the ingredients and you'll figure out how you like it. 

Lemon Roasted Cauliflower

I'm always looking for new ways to make the same ol' veggies.  Here is a tasty twist for cauliflower! 

1/3 cup finely chopped shallots
1/4 cup butter melted
1/4 cup finely chopped fresh parsley
2 garlic cloves, minced
1 TBSP lemon zest
1 tsp salt
1/4 tsp pepper
1/8 tsp ground nutmeg
1 large cauliflower florets cut off of core

Preheat oven to 375 degrees.  Stir together first 8 ingredients in a large bowl.   Stir in the cauliflower.  Place cauliflower pieces on foil lined baking sheet and roast for 1 hour or until tender.  That's it! 

Pork Chops with Apples and Grits

For the Grits:
8 slices bacon, cut into 1/2 inch pieces
1 yellow onion, chopped
2 cups stone ground grits
4 cups low sodium chicken broth
2 cups half and half
Dash of cayenne, or to taste
1 1/2 cups grated Monterey Jack or other cheese
salt and pepper to taste

For the Pork Chops:
6  pork chops
2 TBSP butter
2 TBSP olive oil
salt and pepper to season the chops
3 gala apples, cored and diced
2/3 cup white wine
2 1/2 tsp apple cider vinegar
1 cup pure maple syrup

Make the Grits:
Cook the bacon and the onion until the bacon is done and the onions are translucent about a minute or two.

Pour in the grits and the chicken broth. 

Stir and bring to a boil, then reduce heat down to a simmer.  Cover and let cook for about 30-40 minutes stirring occasionally.  Add the half and half and the cayenne.  Keep cooking over very low heat until they are tender but not mushy.  About another 20 minutes.  ( I used 5 minute grits only because the store didn't have real grits. Shame on you store!!) Add the cheese and salt and pepper to taste just before serving. 

Make the Pork Chops:
Season the pork chops on both sides with salt and pepper.  Melt the butter and olive oil in a large skillet over medium heat.  Cook the pork chops until they are golden brown about 2-4 minutes per side depending on how thick your chops are.  They will finish cooking in the pan later so don't worry if they are still pink in the middle. 

Remove the pork chops to a plate and add the apples to the pan. 

I used 3 apples because I knew the kids would like lots of apples

Add the wine and the vinegar.  Cook the apples for about 6 minutes or until the liquid has reduced by half.  Add the maple syrup.  Stir and allow it to start bubbling. 

Add the pork chops to the pan, cover and reduce heat to low. 

Cook for another 15-20 minutes. 
Spoon the grits onto a plate, place pork chop on top and spoon on the apples and the sauce.  Yum!

Recipe adapted from The Pioneer Woman Cooks