Roasted Balsamic Carrots

On Saturday we had a Girl’s Night In! One of my favorite people was in town and I had a chance to cook for her! Her only request was for me to bake her some Chocolate Kaluha Brownies (which can be found on this site!). Well, not only did I make her the brownies, but we had vanilla bean ice cream, passion fruit sorbet, laid-out roasted chickens, carrots with balsamic, fresh garlic spinach and pan fried potatoes! PLUS, wine and liquor and friends a plenty!



Great fun...my face is still sore from all of the laughter and smiling that went on. I’m going to have to do better about taking pictures when there is a get together at the house...everybody has pictures but me! LOL...if you are my FB ‘friend’ you’ve already seen all of the pictures!

On to this week’s recipe!

A well roasted vegetable can do no wrong in my world. A little salt, a little pepper and a bit of olive oil and I am yours! These roasted carrots were no different. A note about how I choose carrots: I never by bagged carrots. I always choose carrots with bright, green tops and a little dirt about the vegetable. In my mind it is fresher *shrug* I’m extra that way! LOL This shouldn’t even count as a recipe because it is so easy but here goes:

Roasted Balsamic Carrots

What you need:
1-2 Bunches of carrots peeled and cut on the diagonal about a half inch to an inch thick
½ teaspoon each salt and pepper (or to taste)
1 tablespoon olive oil
1 tablespoon balsamic vinegar

What to do:
Preheat oven to 400 degrees
Place carrots in a medium sized bowl
Add salt, pepper, olive oil. Stir to coat
Pour carrots onto foil lined cookie sheet
Roast for 15-20 minutes or until edges of carrots begin to slightly brown
Remove carrots from roasting pan and into a serving dish and drizzle with balsamic and gently toss to coat


That’s it. Seriously, that is all!

Cook.Eat.Repeat.

Croissant Apple Turnovers

You know how you want something sweet, but you don't exactly know what? You check the pantry, the fridge and you realize the only "junk food" you have are apples? Oh. That's just me? OK...carry on!

We always have fresh fruit. Always. However, sometimes a banana just won't do...unless it is under piles of homemade ice cream and fresh whipped cream and toasted pecans and ganache....I digress.

Well I had apples and cinnamon and nutmeg and butter and croissant dough (It was on sale. Don't judge me.) I couldn't quite get the triangle shape correct but I made sure the sides were closed so no filling oozed out. Growing up we used to make a version of this with canned biscuits. The croissants are tastier!

My changes:

• I used a Red Delicious and a Granny Smith
• I diced my apples
• I ended up using 3 tablespoons salted butter
• I used 3 tablespoons dark brown sugar
• I used a teaspoon of vanilla extract
• I also used a small squeeze of fresh lemon juice
• I sprinkled with cinnamon and dusted with powdered sugar after they were out of the oven.

This recipe made four turnovers

 

 

Croissant Apple Turnovers

Adapted from my childhood and http://comfortofcooking.blogspot.com/2010/10/caramel-apple-turnovers.html

What You Need

For caramelized apples:

• 2 apples (any kind)
• 3 tablespoons salted butter
• 1 tsp vanilla extract 
• ¼ tsp. cinnamon
• ¼ tsp. nutmeg
• 1-2 tsp fresh lemon juice
• 3 tablespoons brown sugar

For turnovers:

• 1 can (8 oz.) refrigerated crescent roll dough
• Egg wash (1 egg mixed with 2 tablespoons water)
• Enough cinnamon to sprinkle over dough

What to do

To caramelize apples:

• Peel, core and dice apples.
• In a medium skillet, heat butter until it is bubbling.
• Add the apple slices to the skillet and continue to cook over medium-high heat until apples soften and begin to brown. Stir frequently.
• Add the cinnamon, nutmeg and brown sugar, and continue to cook until sugar has melted and started to caramelize. Apple slices should be tender.
• Off heat, add the vanilla and lemon juice; stir to incorporate. Set pan aside.

To assemble turnovers:

• Preheat the oven to 350 degrees.
• You will have 8 triangles that will form your 4 turnovers. You may have to stretch the dough a bit
• Beat together the egg and water, and brush each triangle with the mixture.
• Place 3/4 of caramelized apples on one side of each triangle.
• Place the other triangle on top of the apple fill triangle and seal the edges with a fork. Do this until you have 4 turnovers.
• Brush the tops with the egg mixture and sprinkle a cinnamon over each turnover.
• Place on an ungreased baking sheet and bake for 16 to 19 minutes until golden brown.

 We topped ours with caramel sauce, whipped cream, powdered sugar...

Cook.Eat.Repeat.

The Friday Five



Picture Credit: http://www.milehighhockey.com/2009/9/1/1010781/avalanche-by-the-numbers-5


I love cold weather food! Chili, stews, soups, meats that cook slow and low and fill the house with fantastic aromas! I can’t wait until the temperatures begin to dip!


The five foods I will absolutely prepare this season are:

1. Spanish Paella
2. Real deal Lobster bisque
3. Wine braised short ribs
4. Osso Bucco
5. Coq Au Vin

 OK! Spill it, What are five foods you’ll definitely cook this autumn/winter?

Finally! Ninah Bee

My very creative and inspirational sister has finally come into the blogsphere! Please welcome Ninah Bee (B is for Bolds her married name. Cute right?)

http://ninahbee.blogspot.com/

Fresh Summer Corn - No recipe

What is your favorite fresh corn recipe? Mine is my uncle Lee's Fried Corn!!