Roasted Garlic Rosemary Brussels Sprouts and Oven-Baked Ribs

This Saturday was totally efficient for me.  Other than getting lots of chores done, I managed to make a very awesome dinner with one of my most favorite foods ever, Ribs! Plus, I experimented with trying out how to make Brussels Sprouts.  I’ve never made it before and only ate it once before the week before when my best friend made it for the potluck.

Ribs and Brussel Sprouts with Rice :)

Ribs and Brussels Sprouts with Rice 🙂

I have my own ribs marinade.  I don’t really know the portion as I do it by the feeling that I get.

However, this time I did change it up a bit.  The ingredients I used included: Low Sodium Soy Sauce, Hoisin Sauce, Honey, Ground Pepper, Herbes de Provence and a bit of sugar if you find it not sweet enough or just use a little bit more honey.  After you spread it on the ribs, you can add a bit of water in it so that it won’t be too dry in the baking process.  Set the oven to 400F and covered it with aluminum foil and then cooked it for about an hour and 15 minutes.

Ribs!

Ribs!

When there was about 30 minutes left to bake the ribs, I switched on my rice cooker to steam some rice and started prepping the brussels sprouts.  For the brussels sprouts, I got the recipe from Tone it Up when I signed up for the Bikini Series.  Its a pretty simple recipe, although the only part that bothered me was that they didn’t tell us how long to bake it for…so I slightly improvised on that.

They named this recipe: Beauty & The Brussel.  I think its for the nutritious factor of it, I don’t know. Its called Roasted Garlic Rosemary Brussels Sprouts.

Ingredients:

2 cups of Brussels Sprouts

2 Tbsp olive oil

2 Tbsp pine nuts

2 garlic cloves, diced

1 1/2 tbsp fresh rosemary (or dried)

Pinch of seasalt

How to make this: 

1) Set oven at 400F. Prepare the baking tray by covering it with tinfoil. Spray a little cooking spray on your tin foil.

2) Cut off the ends of the brussels sprouts and then cut it in halves lengthwise.

3) Mix together olive oil, pine nuts, and diced garlic in a bowl.  Toss the brussels sprouts in the bowl.

4) Lay the brussels sprouts in one layer on the tin foil including flakes.  Sprinkle rosemary and salt

Roasted Garlice Rosemary (or Thyme) Brussels Sprouts!

Roasted Garlice Rosemary (or Thyme) Brussels Sprouts!

I ended up baking it for about 30 minutes.  However, the key is to keep flipping them every 8-10 minutes.  I’ve read some recipes that say 5-7 minutes.  It worked out pretty good for me.  I did make one modification to the recipe aside from using more for each ingredient to be in proportion with the amount of brussels sprouts I had.  I ended up substituting rosemary with dried thyme.  I did some research and it says that its a good replacement and thyme itself is a milder spice, I believe.

My first time eating brussels sprouts like this and it was pretty good.  I’ll search up some more recipes for it especially since its supposed to be really nutritious as its filled with vitamins and helps boost immune system and metabolism. That sounds pretty good to me!

I have to say, I was impressed with myself with this meal.  Plus, I didn’t flip out at any part of it.  I may have gotten frustrated just a little, but I was alright.  In between of the first 30 minutes of the ribs baked time, I actually whipped up something else, but I’ll save that for another post 😉

I’m a beginner at making brussels sprouts! Anyone have suggestions of other good ways to make it?

Turkey Meatloaf with Onions and Herbs!

Sunday was my boyfriend’s birthday.  However, if you did check out my workout week 3 update, we had a very sick morning to start things off.  He started off feeling sick and skipping work while after tending to him, at noon, I didn’t feel so well either.  After that, things managed to taper off as the meds did their work and with some rest (for my boyfriend) and some busying and relaxing about (for me), I picked up my spirits and started cooking.  Although the original plans of making chicken pot pie was diminished, I used what we had at hand to make my first meatloaf ever! Keep in mind, I come from a Chinese family, eating meatloaf is not on the menu, rice is 😉

I made this turkey meatloaf with onions and herbs from the Looneyspoons Collection. I aim to cook through that book this year and I think its pretty doable.

Turkey Meatloaf

Turkey Meatloaf

This is inspired of the recipe called Loafstyles of the Rich and Famous from Looneyspoons Collection by Janet and Greta Podelski. This is modified to how I did it since I made a bit of changes.

Ingredients

Makes 6 servings

3/4 cup chopped onions

1 1/2 lbs ground turkey

1/2 cup quick-cooking rolled oats

1/3 cup chicken broth

1/4 cup minced fresh shallots

1 egg

1 tsp Dijon mustard

1 tsp minced garlic

3/4 tsp dried Herbes de Provence

1/2 tsp each dried coriander, salt and freshly ground black pepper

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Directions:

1) Preheat oven to 350F.

2) In a large bowl, mix together onions and all ingredients.

3) Spray a 9×5-inch loaf pan with cooking spray.  Pat turkey mixture into pan.  Bake for 1 hour, or until no longer pink in center.  Pour off any liquid from pan.  Invert onto a platter, slice and serve.

The original recipe is with apples.  To me, that seems a bit wacky, so I didn’t do it.  However, if you were to do that, you’d start it off with melting 2 tsp of butter in a non-stick skillet over medium heat .  Then you add apples and onions.  Cook and stir for about 5 minutes, until onion are tender and let it cool.

The other changes that I made are: replacing 1% milk with chicken broth; minced fresh parsley with shallots; dried marjoram with dried Herbes de Provence and finally dried sage with dried coriander.

The herbs make for a nice spice combination to the taste.  The turkey loaf is just moist enough and quite delicious.  The only thing I would change is to minced those onions a lot.  I was lazy and had a bit of time constraints so I did it as quick as I could, other than the fact that I was tearing up like made from chopping it.

Whats also really nice other than the taste and the texture if that its a healthier recipe and makes for a good and simple meal.  I think I’m starting to really like meatloaf and I’m going to explore a bit more into it.

What do you like in meatloaf? Would you think that the apples would’ve been a fun addition?

Lemon and Herb Roasted Chicken!

I’m back with recipes!  Its been way too long. I have never felt this great to be back into the cooking and baking.

First up was from two weekends ago, I made Lemon and Herb Roasted Chicken otherwise called “The Roastess with the Mostest” from Looneyspoons Collection.

When in doubt, I always make some chicken and when you have a whole chicken, you just mix up some marinade and pour it over the chicken and stick it in the oven.  When you do recipes like that, its really the marinade and seasoning that makes all the difference. This one was quite different actually. It was fun to explore into the fresh herbs as seasoning.

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Ingredients:

1 whole chicken (about 4lbs/1.8kg)

1 tbsp Dijon mustard

1 tbsp brown sugar

1 tbsp brown sugar

1 tbsp minced fresh rosemary

1 tbsp minced fresh thyme

1 tsp minced garlic

1 tsp olive oil

1/2 tsp each salt and ground black pepper

1 tbsp  lemon juice

1. Move oven rack to bottom third of oven. Preheat oven to 425F.  Place a small rack inside a roasting pan.  Pour 1 cup water in pan.  Rinse chicken inside and out, and pat dry with paper towels

2. In a small bowl, mix together mustard, brown sugar, rosemary, thyme, garlic, oil, salt and pepper to make a paste.  Set aside.

3. Squeeze juice from lemon inside cavity of chicken. Rub reserved paste over surface of  chicken, and using your fingers, carefully rub paste between skin and meat on breast and thighs.

4. Place chicken on rack breast-side down.  Roast, uncovered, for 30 minutes. Remove chicken from oven and flip over.  Add a bit more water if it has evaporated.  Return to oven and roast for 35 to 40 more minutes, depending on size of bird.  If chicken browns too quickly, cover it loosely with foil.  When cooked, legs should move easily in sockets and thigh juices should be clear (not pink) when pierced with a small knife.

5. Remove chicken from oven and let rest for 10 minutes before carving.

This is already modified to how I did it.  The original recipe has the marinade with 1 tsp grated lemon zest mixed in before you set it aside.  Also, if you have a lemon, you could use freshly squeezed lemon juice into the cavity and then use the rest of the lemon and sit it into the cavity and then tie the legs up before you place it in the oven.  I would assume this would give it more of a zesty taste.

This chicken is very tender.  I’ve never baked chicken where there was additional water at the bottom of the pan to evaporate.  I think its what makes it less dry. The way I did it was more herb roasted tasting than lemon.  I actually don’t mind that as I’m not particularly into the zesty taste, either is my boyfriend so I think it worked well.