Balsamic Glazed Brussel Sprouts

This is such an EASY and DELICIOUS recipe the whole family will LOVE!

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 4-6

INGREDIENTS

1 Bag of Brussel Sprouts or 2-3 Cups, ends trimmed and halved

1 Pkg of Pancetta or 6 slices of bacon, diced

1/2 Onion, thinly sliced (I used a yellow onion, but a red onion is best)

1/4 Cup Olive Oil

1 tsp Salt

1 tsp Black Pepper

1 Tbsp Garlic Powder

Balsamic Glaze

INSTRUCTIONS

1. Prep Tip. Trim the ends of the brussell sprouts and cut in half. Be sure to keep the loose leaves because they will crisp up in the oven (soooo good!).

2. Mix all the ingredients, except the balsamic glaze, into a large bowl.

3. Lay everything in a thin layer on a baking sheet. Line the baking sheet with aluminum foil to help with burning the pan and clean-up.

4. Roast in the oven at 450 degrees for 20-30 minutes, or until browned.

5. Remove from the oven, add to a serving bowl and drizzle as much, or little balsamic glaze you'd like.

6. Enjoy!

Left Over Pot Roast Soup

I had made a whole pot roast two days ago and we ended up eating out. I couldn't let it go to waste, so I turned it into soup! I used my French Onion Soup recipe as a base and it turned out so YUMMY!

PREP TIME: 5 minutes

COOK TIME: 30 minutes

TOTAL TIME: 35 minutes

SERVINGS: 6 Bowls

INGREDIENTS

2 Large Onions, thinly sliced

2 Carrots, diced

2 Ribs of Celery, diced

2 Large Cloves of Garlic, minced or diced

1.5 Sticks Butter

2 tsp Salt

1 tsp Black Pepper

2 tsp Creole Seasoning

1 tsp Marjoram

3 Sprigs of Fresh Thyme, remove the stems

6 Cups Beef Broth

2-3 Cups of Chopped up, Left-Over Pot Roast and any of it accompaniments (we had pepperoncinis and mushrooms)

Cheese - I used Havarti Slices and Parmesan shavings

INSTRUCTIONS

1. In a large pot or Dutch Oven melt your butter on medium high heat. Add in the Onions, Celery, and Carrots. Cook for 10-20 minutes until the onions completely caramelize down. They will turn a beautiful caramel color. In the middle of cooking the onions down, add in the Garlic and seasonings.

2. Once the onions are done, add in your beef and any other items from the left over pot roast. Give it a good stir to fully combine everything.

3. Next, add in the Beef Broth, bring to a boil and simmer to 10 minutes.

4. Once the soup is done, you can serve as is, or you can take it to another level by melting cheese on top. Simply add the soup to oven safe crocks, add your cheese on top, and broil for 5 minutes until the cheese it melted and bubbly.

5. Garnish with a fresh sprig of thyme and enjoy!

This recipe was a total experiment and it turned out so well! If you try this, please let me know. :)

Japanese Soup

This is as close as I can get to the clear, Japanese soup you get in restaurants. Though the vegetable broth I used was a bit darker, the taste is spot on!

Try this out... it's so easy!

INGREDIENTS

6 Cups Vegetable Broth (I used Better Than Bullion)

2 Cups of Water

1 LG Onion, roughly diced

2 Cloves Garlic, minced

2 LG Carrots, chopped

2 Stalks Celery, chopped

1/2 tsp Ginger (I used minced ginger)

Sesame Oil

Salt & Pepper to Taste

White Mushrooms, shaved

2 Stems Green Onions, thinly sliced

INSTRUCTIONS

1. Heat about 1 Tbsp of Sesame Oil in a pot. Add in the onions and cook them until they start to become golden.

2. Add in the Ginger and Garlic. Stir for 30 seconds until fragrant.

3. Add in the Carrots, Celery, and Vegetable Broth. Bring to a boil.

4. Boil for 30 minutes. The broth will reduce.

5. Strain all the vegetables from the broth. Return the broth back to the pot.

6. Add in 2 Cups of warm water, stir.

7. Add Salt & Pepper to taste.

8. To serve, add a few shaved mushrooms to a bowl, about a Tbps of sliced Green Onions and ladle the soup over.

9. Enjoy!

You can add in soy sauce or sirracha for an extra kick!

Let me know if you try this out:)