Monthly Archives: January 2015

Lemon and White Chocolate Mousse

I know that lemon desserts tend to be more popular in the spring and summer, but I promise you that this Lemon and White Chocolate Mousse is so yummy, you’ll want to indulge year round. This recipe makes around 8-10 individual servings, depending on the size of your glasses or bowls.

Lemon and White Chocolate Mousse

Lemon and White Chocolate Mousse

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Ingredients
  • 1 box lemon pie filling (I used Dr. Oetker's but you could also use jarred lemon curd such as Dickinson's)
  • 1 cup heavy whipping cream
  • 2 Tbsp sugar
  • 1 3 oz. package cream cheese, softened
  • 3 oz. white chocolate, melted and cooled
  • Raspberries, blackberries, blueberries, etc. for serving
Instructions
  1. Prepare the lemon filling according to the directions on the box. Once cooled slightly, pour evenly into 8-10 glasses or small bowls. Refrigerate for 30 minutes.
  2. In a bowl, beat cream until it begins to thicken. Gradually add sugar, beating until stiff peaks form; set aside.
  3. In another bowl, beat cream cheese until fluffy. Add chocolate and beat until smooth. Fold in whipped cream.
  4. Top each of the lemon-filled glasses or bowls with an equal amount of the mousse. Refrigerate for 30 minutes to an hour.
  5. Garnish with fresh berries before serving.

 

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Pecan and Blue Cheese Brussels Sprout Salad

We love our Brussels Sprouts in this house—even my four year old will ask for seconds and thirds. Usually, I roast them with a little olive oil, salt and pepper until they are soft on the inside and perfectly crisp on the outside. So when I saw this Cooking Light recipe for Brussels Sprout salad, I was intrigued by how they’d taste raw, since I’ve only ever had them cooked. Since Brussels are in the cabbage family, it’s no surprise that the texture of the salad reminded me of a crisp, fresh coleslaw. The flavor of the dressing, the creaminess of the cheese, and the crunch from the Brussels Sprouts and pecans … it was a perfect combination.

Brussels Sprout Salad

Pecan and Blue Cheese Brussels Sprout Salad

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Ingredients
  • 2 tablespoons minced shallots
  • 1½ tablespoons extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 2 teaspoons balsamic vinegar
  • 1 garlic clove, minced
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon kosher salt
  • ½ pound Brussels sprouts, very thinly sliced
  • ¼ cup chopped toasted pecans
  • 2 tablespoons crumbled blue cheese
Instructions
  1. Combine first 7 ingredients in a small bowl. Place Brussels sprouts and pecans in a large bowl; toss to combine. Add vinaigrette; toss to coat. Sprinkle with blue cheese.

 


Chicken Sausage and Brussels Sprout Pesto Pasta

It’s not that often that something you pin on Pinterest actually turns out as delicious as you thought it might be. This Chicken Sausage and Brussels Sprout Pesto Pasta from Gimme Some Oven is one of my favorite Pinterest success stories. It was crazy delicious!! I usually have pesto in the freezer from one of the large batches that I make, so this was quick and easy enough to do after work one night.

Pesto Pasta

Chicken Sausage and Brussels Sprout Pesto Pasta

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Ingredients
  • 1 lb fresh brussels sprouts, ends trimmed and any yellowed/browned outer leaves removed, then sliced in half
  • 3 Tbsp. olive oil, divided
  • ½ tsp. Kosher salt
  • ½ tsp. freshly-ground black pepper
  • 1 lb (16 oz.) orecchiette (or any pasta)
  • 4 chicken sausage links, sliced into ¼" thick coins
  • 5 cloves garlic, peeled and thinly sliced
  • ⅓ cup pesto
  • Parmesan cheese, for serving
  • Toasted pine nuts, for serving
Instructions
  1. Preheat oven to 400 degrees F. In a large bowl, mix together brussels sprouts, 2 Tbsp. olive oil, salt and pepper. Gently stir until well-combined.
  2. Prepare a baking sheet with aluminum foil, then spread the brussels sprouts on it evenly. Roast for about 20-30 minutes, stirring once partway through, or until they are crispy on the outside and cooked on the inside. Remove from oven and set aside.
  3. Meanwhile, heat the remaining olive oil in a skillet over medium-high heat. Add the sausage and cook, turning occasionally, until nearly-browned, about 6-8 minutes. Add the garlic, and continue cooking for another 1-2 minutes until the garlic is fragrant and the sausage is browned.
  4. Cook the pasta according to the package directions. Once the pasta is cooked, drain the water (reserving ¼ cup pasta water), and then toss together the pasta, pesto, cooked sausage and garlic, and brussels sprouts. Add in some of the reserved pasta water if needed for extra moisture.
  5. Serve warm, and sprinkle with freshly-grated Parmesan cheese and pine nuts.

 

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