Grandmother Ziti Recipe by Casa Don Alfonso

 

Article

Ingredients:

• ½ lb dried Ziti pasta
• ¼ cup parsley plus garnish
• ¼ cup extra virgin olive oil
• 4 anchovy filets in olive oil
• 1 teaspoon chili flakes
• 3 garlic cloves
• 20 cherry tomatoes, quartered
• ½ cup diced half-inch croutons
• Sea salt

Method:

1. Drop ziti into boiling salted water and cook according to packaging (for about 7 minutes). Save some of the pasta water.
2. In a sauté pan, warm up the extra virgin olive oil, then add garlic cloves; cook until golden, then remove cloves from pan.
3. Add anchovies and melt filets, using a spoon, if needed. Away from the stove, add chili pepper, then continue melting the filets.
4. Add cherry tomatoes, salt (to taste) and some pasta water; cook for about 2 minutes to al dente.
5. Add the pasta into the sauce, along with the chopped parsley and bread crumbs.
6. Toss with a spoon to coat the pasta with the sauce.
7. Garnish with parsley leaves and a drizzle of olive oil, and serve.

Simple Braised French Lentils

Article

Description

Simple Braised French Lentils – nourishing and comforting and a delicious healthy side dish that pairs well with so many things! Leftovers can be frozen, or repurposed into breakfast or into a salad!

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced ( or sub 1 large leek)
• 1 cup diced celery (or fennel bulb)
• 1 cup diced carrot ( or beet!)
• 3–4 garlic cloves, rough chopped
• 1 1/2 cups dry French Green Lentils (Le Puy, or small black lentils– beluga, caviar, etc. )
• 1/4 cup sherry wine, red wine, white wine, marsala wine (or skip it and add 1 teaspoon red wine vinegar at the end)
• 4 cups veggie or chicken stock ( or water and 1 bouillon cubes)
• 2 teaspoons salt
• 1/2 teaspoon mustard- whole grain or dijon (optional)
• 4–5 sprigs fresh thyme (or 1 teaspoon dried)
• 2 bay leaves

Instructions

1. Heat oil in a large saute pan over medium-high heat. Add onion, celery and carrots and stir 4-5 minutes, then turn heat down to medium. Cook 4-5 more minutes and add the garlic and lentils. Cook 2 minutes stirring.
2. Add the wine. Let this cook-off, about 2 minutes.
3. Pour in the stock, salt, and mustard and stir until combined and bring to a good simmer. Add the bay leaves and thyme sprigs, cover and gently simmer on low heat  25-30 minutes or until lentils are tender.
4. When the lentils are tender, uncover and cook off any extra liquid ( or feel free to drain). Remove the thyme sprigs, taste and adjust salt.  A tiny little splash of red wine vinegar livens them up.

Notes

• Leftovers can be frozen for later use, or refrigerated and turned into a salad the next day- adding fresh veggies and a simple vinaigrette.  Or use for breakfast, warmed on toast, with a poached egg and an herby green sauce like gremolata or Leek oil. 
• These French green lentils were quite small- which allows them to cook quickly! Larger lentils may take longer to cook- check at 25, and add more liquid if need be.
• I love the flavor of Sherry wine here- yes, it is kind of “old-school” but it adds a tasty complexity and subtle sweetness. Do not confuse this up with Sherry vinegar. 

Nutrition Facts

Serving Size ¾ cup

Serves 8

Amount Per Serving

Calories 177

% Daily Value*

Total Fat 4g 5%

Saturated Fat 0.6g

Polyunsaturated Fat 0.6g

Monounsaturated Fat 2.6g 0%

Cholesterol 0mg 0%

Sodium 613.9mg 27%

Total Carbohydrate 27.2g 10%

Dietary Fiber 5g 18%

Sugars 2.5g

Protein 9.4g 19%

Vitamin A15%Vitamin C6%Calcium3%Iron15%Vitamin D0%Magnesium6%Potassium8%Zinc12%

Cauliflower Horseradish mash

 

Ingredients

• 1 medium head cauliflower, cut into florets 
• ½ cup shredded Cheddar cheese 
• ¼ cup sour cream 
• 2 tablespoons prepared horseradish 
• 1 tablespoon butter 
• ½ teaspoon ground pepper 
• ¼ teaspoon salt 
• 2 tablespoons chopped fresh chives, plus more for garnish 

Directions

1. Bring 1 inch of water to a simmer in a large pot fitted with a steamer basket. 
2. Add cauliflower, cover and cook until tender, 15 to 20 minutes.
3. Remove the cauliflower and basket; drain the excess water. 
4. Return the cauliflower to the pot over low heat and mash with a fork or potato masher. 
5. Add cheese, sour cream, horseradish, butter, season with salt and pepper and mash until smooth. 
6. Stir in chives. Garnish with more chives, if desired.

Nutrition Facts 

Serving Size: 1 Cup Per Serving: 148 calories; protein 6.5g; carbohydrates 9.4g; dietary fiber 3.3g; sugars 3.9g; fat 10.4g; saturated fat 5.9g; cholesterol 28.7mg; vitamin a iu 384.8IU; vitamin c 73.7mg; folate 94.3mcg; calcium 152.5mg; iron 0.7mg; magnesium 30.3mg; potassium 492.9mg; sodium 317.4mg.

Spicy Sauteed Cauliflower and Chickpeas

 

Prep Time: 2 minutes

Cook Time: 8 minutes

Total Time: 10 minutes

Servings: 2 to 4

Ingredients:

Chickpea Cauliflower Saute

• 2 Tbsp extra virgin olive oil
• ½ tsp granulated garlic powder
• ½ to 1 tsp red pepper flakes (depending on spice preference)
• 1 can chickpeas, drained and rinsed
• 1 small or ½ large cauliflower (about 4 cups), chopped into very small florets
• 2 tsp balsamic vinegar
• ½ tsp sea salt
• Pinch of pepper

Lemony Yogurt

• ½ cup plain, unsweetened yogurt (dairy or non-dairy)
• ¼ lemon, squeezed
• Splash of extra virgin olive oil
• ¼ tsp sea salt
• Pinch of pepper

Toppings

1. Few mint leaves
2. Squeeze of lemon

Directions:

1. Place a large, wide skillet over medium-high heat. Add in the oil, swirl around the pan to coat the bottom, then toss in the granulated garlic powder and red pepper flakes. Saute for 30 seconds until fragrant.
2. Add in the chickpeas and cauliflower. Shake the pan so they’re coated in the oil. Pour in the balsamic vinegar, sea salt and pepper. If the pan seems too dry, add in another Tbsp of oil. Toss well to coat.
3. Leave the chickpeas and cauliflower undisturbed and let everything saute for 3-5 minutes. Seriously — no stirring — let them do their thing! After 3-5 minutes, toss and saute for another 3 minutes until the chickpeas and cauliflower are slightly browned.
4. Spicy sautéed chickpeas in frying pan
5. If the cauliflower still seems too hard and hasn’t quite cooked yet, add about ⅓ to ½ cup water and cover to soften the cauliflower. This will take about 5-ish minutes.
6. While the chickpeas and cauliflower are cooking, combine the yogurt, lemon, oil and salt and pepper, then spread it on the bottom of a platter or plate.
7. Three white plates next to a pan full of spicy sautéed chickpeas
8. Place the chickpeas and cauliflower on top of the lemony yogurt, squeeze a bit of lemon and add fresh mint leaves over to garnish.

Greek Wings With Lemon and Feta

These wings, inspired by the Greek wings at Bailey’s local bar, Crystal Beer Parlor, require at least two hours to marinate, so make sure you plan accordingly.

4 SERVINGS 

WINGS

• Zest and juice of 1 lemon
• 6 garlic cloves, crushed
• ½ cup extra-virgin olive oil
• 1 Tbsp. cracked black pepper
• 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
• 2 tsp. dried oregano
• 3 lb. chicken wings or 32 separated flats and/or drumettes

ASSEMBLY

• ½ cup extra-virgin olive oil
• 3 Tbsp. fresh lemon juice
• 1 small garlic clove, finely grated
• ½ tsp. cayenne pepper
• ½ tsp. cracked black pepper
• Kosher salt
• ¼ cup chopped parsley
• 3 oz. feta, crumbled

Instructions:

WINGS 

1. Whisk lemon zest and juice, garlic, oil, black pepper, salt, and oregano in a large bowl to combine. 
2. Add wings and toss to coat. Cover and chill at least 2 hours and up to 12 hours
3. Place racks in upper and lower thirds of oven; preheat to 375°. 
4. Line 2 large rimmed baking sheets with foil; set a wire rack in each one if you have them. 
5. Remove wings from marinade; arrange on baking sheets. 
6. Bake wings, rotating baking sheets front to back and top to bottom halfway through, until deeply browned and crisp, about 1 hour.

ASSEMBLY Whisk oil, lemon juice, garlic, cayenne, and black pepper in a small bowl; season dressing with salt.

To serve, stir parsley into dressing. Arrange wings on a platter, drizzle dressing over, and scatter feta on top.

Mexican Fish Taco

 

Article

Serves 4

• 600g dorado/mahi mahi fillets (cod or halibut will do) cut into finger-size pieces
• 1 litre cooking oil
• 12 corn tortillas

For the batter

• 125g plain flour
• 1 tsp baking powder
• 1 tsp fine chilli powder
• 1 tsp salt
• ½ tsp ground black pepper
• 250ml Mexican beer

1. Sieve the flour into a mixing bowl along with the baking powder, chilli powder and pepper. 
2. Turn through with your fingers before adding the beer and whisking until the consistency of thick paint. 
3. Leave to rest for an hour.

For the pico de gallo

• 5 ripe tomatoes, diced
• ½ red onion, diced
• Small handful of coriander leaves, chopped
• 1 small jalepeño pepper, seeds removed and diced
• Juice of half a lime
• Salt and black pepper, to taste

1. Mix all the ingredients in a serving bowl and set aside.

To garnish

• Finely sliced red cabbage
• Sliced radish
• Your favourite hot sauce
• Lime wedges
• Chipotle mayonnaise (add a clove crushed garlic, a teaspoon chipotle paste, pinch of salt and squeeze of lime to a cup mayonnaise and mix until smooth)

1. Heat oil to 170C in a deep pan or fryer – a small piece of bread should turn crisp and golden in a few seconds. Meanwhile, heat a non-stick frying pan and place the tortillas on the pan two at a time and warm until just lifting from the surface. Wrap in a clean tea towel to keep warm and moist.
2. Coat each piece of fish in the batter and submerge in the hot oil. Fry until golden brown, about two minutes. Transfer to a baking sheet or kitchen paper to drain.
3. To serve, place two pieces of fried fish in the centre of each tortilla, then add the other ingredients. My recommended order is: chipotle mayonnaise, pico de gallo, cabbage, radish, hot sauce and a squeeze of lime.

Salmon with Roasted Red Pepper Quinoa Salad

 

Servings: 4

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 1 ¼ pounds skin-on salmon, preferably wild, cut into 4 portions
• ½ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 2 tablespoons red-wine vinegar
• 1 clove garlic, grated
• 2 cups cooked quinoa (see Tip)
• 1 cup chopped roasted red bell peppers (from a 12-ounce jar), rinsed
• ¼ cup chopped fresh cilantro
• ¼ cup chopped toasted pistachios

Directions

1. Heat 1 tablespoon oil in a large nonstick or cast-iron skillet over medium-high heat. Pat salmon dry and sprinkle the flesh with 1/4 teaspoon each salt and pepper. 
2. Add to the pan, skin-side up, and cook until lightly browned, 3 to 4 minutes. 
3. Turn and cook until it's just cooked through and flakes easily with a fork, 1 to 2 minutes more. Transfer to a plate.
4. Meanwhile, whisk the remaining 2 tablespoons oil, 1/4 teaspoon each salt and pepper, vinegar and garlic in a medium bowl. 
5. Add quinoa, peppers, cilantro and pistachios; toss to combine. Serve the salmon with the salad.

Tip: Keep a package of frozen cooked quinoa on hand to add whole grains to dinner in a flash. Shelf-stable packets are a great choice, too, but tend to be higher in sodium, so check the label if that's a concern for you.

Nutrition Facts

Serving Size: 4 Oz Salmon And 3/4 Cup Quinoa Per Serving: 481 calories; protein 35.8g; carbohydrates 31g; dietary fiber 3.5g; sugars 1.4g; fat 21g; saturated fat 3.4g; cholesterol 66.3mg; vitamin a iu 1160.7IU; vitamin c 5.6mg; folate 59.1mcg; calcium 99.4mg; iron 2.8mg; magnesium 108.6mg; potassium 774.4mg; sodium 707mg.

Dijon Salmon with Green Bean Pilaf

 

Servings: 4

Ingredients

• 1 ¼ pounds wild salmon (see Tip), skinned and cut into 4 portions
• 3 tablespoons extra-virgin olive oil, divided
• 1 tablespoon minced garlic
• ¾ teaspoon salt
• 2 tablespoons mayonnaise
• 2 teaspoons whole-grain mustard
• ½ teaspoon ground pepper, divided
• 12 ounces pretrimmed haricots verts or thin green beans, cut into thirds
• 1 small lemon, zested and cut into 4 wedges
• 2 tablespoons pine nuts
• 1 8-ounce package precooked brown rice
• 2 tablespoons water
• Chopped fresh parsley for garnish

Directions

1. Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil or parchment paper.
2. Brush salmon with 1 tablespoon oil and place on the prepared baking sheet. Mash garlic and salt into a paste with the side of a chef's knife or a fork. Combine a scant 1 teaspoon of the garlic paste in a small bowl with mayonnaise, mustard and 1/4 teaspoon pepper. Spread the mixture on top of the fish.
3. Roast the salmon until it flakes easily with a fork in the thickest part, 6 to 8 minutes per inch of thickness.
4. Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add green beans, lemon zest, pine nuts, the remaining garlic paste and 1/4 teaspoon pepper; cook, stirring, until the beans are just tender, 2 to 4 minutes. Reduce heat to medium. Add rice and water and cook, stirring, until hot, 2 to 3 minutes more.
5. Sprinkle the salmon with parsley, if desired, and serve with the green bean pilaf and lemon wedges.

Tips

All wild salmon--and now some farmed--is considered a sustainable choice. For farmed, ask for fish that's raised in land- or tank-based systems. For more information about sustainable seafood, go to seafoodwatch.org.

Nutrition Facts

Serving Size: 4 Oz. Fish & 1 Cup Pilaf Per Serving: 442 calories; protein 32.2g; carbohydrates 21.6g; dietary fiber 3.8g; sugars 1.7g; fat 24.8g; saturated fat 3.8g; cholesterol 69.2mg; vitamin a iu 795.2IU; vitamin c 13.4mg; folate 46.2mcg; calcium 99.3mg; iron 1.7mg; magnesium 67mg; potassium 705.9mg; sodium 605.2mg; thiamin 0.2mg. Exchanges: 

1 Starch, 1 1/2 Vegetable, 4 Lean Meat, 3 1/2 Fat

Cauliflower Chicken Curry

 

Ingredients

• 1 cup nonfat Greek yogurt
• 3 tablespoons canola oil, divided
• 2 tablespoons curry powder, divided
• 1 teaspoon smoked paprika
• 2 tablespoons minced garlic, divided
• 4 teaspoons minced ginger, divided (see Tip)
• ¾ teaspoon salt, divided
• 6 cups cauliflower florets (1- to 2-inch pieces; about 1 ¼ lbs. total)
• 1 pound boneless, skinless chicken thighs, trimmed and cut into 1- to 2-inch pieces
• 1 cup chopped onion
• ½ cup chopped carrot
• 2 teaspoons garam masala
• 2 cups canned crushed tomatoes
• ½ cup water
• ⅓ cup heavy cream
• ¼ cup coarsely chopped fresh cilantro for garnish

Directions

1. Combine yogurt, 1 Tbsp. oil, 1 Tbsp. curry powder, paprika, 1 Tbsp. garlic, 2 tsp. ginger, and ¼ tsp. salt in a large bowl. Add cauliflower and chicken. Stir to coat. 
2. Marinate the chicken and cauliflower in the refrigerator for 20 minutes or for up to 2 hours.
3. Preheat oven to 450°F. 
4. Line a large rimmed baking sheet with foil. Coat the foil with cooking spray. Spread the cauliflower and chicken in an even layer on the prepared baking sheet. 
5. Bake, without stirring, until the chicken is cooked through and the cauliflower is golden brown in spots, 20 to 25 minutes.
6. Meanwhile, heat the remaining 2 Tbsp. oil in a large saucepan over medium heat. Add onion and carrot; cook, stirring occasionally, until soft and just beginning to brown, 7 to 10 minutes. Add garam masala and the remaining 1 Tbsp. curry powder, 1 Tbsp. garlic, 2 tsp. ginger, and ¼ tsp. salt. Cook, stirring, until fragrant, about 1 minute. Add crushed tomatoes and water. Cook, stirring, until bubbling. 
7. Remove from heat and stir in cream. Serve the chicken and cauliflower with the sauce. 
8. Garnish with cilantro, if desired.

Tip

To peel ginger before mincing, hold the ginger upright in one hand and hold a spoon in the other. Scrape the spoon’s edge over the ginger in downward strokes to remove the peel. Then cut the ginger into slices, and cut the slices into a small mince.

Nutrition Facts

Serving Size: About 1 Cup Chicken-Cauliflower Mixture + ½ Cup Sauce Per Serving: 291 calories; fat 17g; cholesterol 73mg; sodium 538mg; carbohydrates 17g; dietary fiber 5g; protein 19g; sugars 8g; saturated fat 5g.

Almond Flour Pasta

 https://thebigmansworld.com/almond-flour-pasta/

Seafood Recipes

 https://www.buzzfeed.com/hannahloewentheil/easy-weeknight-fish-recipes

Mediterranean diet

http://www.eatingwell.com/gallery/7866380/25-minute-mediterranean-dinner-recipes-high-blood-pressure/?

Fava Bean Puree With Chicory

 

ACTIVE: 20 min

TOTAL: 1 hr 25 min

Ingredients

• 8 ounces skinless dried fava beans (about 1 1/2 cups, see Tip)
• 1 small red potato, peeled and sliced
• 1 tablespoon extra-virgin olive oil, plus more for serving
• ½ teaspoon salt plus 2 teaspoons, divided
• 2 pounds chicory or curly endive (from 2 bunches), trimmed

Directions

1. Place beans and potato in a medium saucepan; add water to cover by ½ inch. Bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce heat to maintain a gentle simmer, cover and cook, stirring occasionally, until the mixture is a thick, soupy consistency, about 1 hour.
2. Transfer the bean mixture to a blender. Add 1 tablespoon oil and ½ teaspoon salt; puree until smooth. Transfer to a platter (or bowl).
3. Put a large pot of water on to boil.
4. Wash chicory (or endive) in a large bowl of water to remove any grit. Stir the remaining 2 teaspoons salt into the boiling water, then add the greens and cook, stirring occasionally, until tender, 6 to 8 minutes. Drain in a colander, pressing to remove excess water.
5. Serve the greens with the fava bean puree, drizzled with a little olive oil, if desired.

SERVES 6: about ⅔ cup greens & ½ cup puree each

CAL 203 / FAT 3G (SAT 1G) / CHOL 0MG / CARBS 33G / TOTAL SUGARS 3G (ADDED 0G) / PROTEIN 13G / FIBER 16G / SODIUM 407MG / POTASSIUM 1,105MG.

23 Low-Carb Dinners

 http://www.eatingwell.com/gallery/7884240/low-carb-heart-healthy-dinner-recipes/

Slow Cooker Creamy Tuscan Chicken

 

Prep Time-15 mins

Cook Time-4 hrs 10 mins

Total Time-4 hrs 25 mins

Servings: 4 - 6

Ingredients

• 1 (7 oz jar) Sun Dried Tomatoes, sliced (drained)
• 2 Tbsp Butter
• 4 Chicken Breasts, boneless/skinless
• 1 small Onion, diced
• 1 lg clove Garlic, minced
• 1 1/2 tsp Italian Seasoning
• 1/4 tsp Red Pepper Flakes
• 1 (15 oz jar) Alfredo Sauce* (with roasted garlic)
• 3/4 cup Parmesan Cheese (more for garnish)
• 2-3 cups Fresh Baby Spinach

Instructions

1. Drain the sun dried tomatoes and set aside.
2. Heat a skillet on med-high heat and add the butter. Add the chicken breasts and brown both sides. Remove chicken and place in the slow cooker.
3. Add the onions to the skillet and cook until just turning translucent.
4. Add the garlic and sun dried tomatoes to the onions and cook for 2 minutes, stirring occasionally. Turn off heat and add onion/sun dried tomato mixture to the slow cooker.
5. Sprinkle in the Italian seasoning and red pepper flakes.
6. Pour the Alfredo sauce over the top and close the lid. Cook on Low for 3-4 hours or High for 2-3 hours.
7. When cook time is finished, open lid and stir in parmesan, then stir in the spinach and close the lid. Let cook for a few more minutes, until spinach is wilted/softened.
8. Serve over pasta or potatoes.

Recipe Notes

*If you don't have, or don't want to use jarred Alfredo sauce, you can use 1 1/2 cups of heavy cream and 3 cloves of garlic (pressed or very finely minced). You can thicken the sauce a little with extra parmesan cheese.

Cauliflower Curry

 

PREP TIME-10 minutes

COOK TIME-30 minutes

SERVES-4-6

Ingredients

• 500 grams cauliflower florets
• 1 small potato, chopped into cubes
• 1 cup frozen green peas
• 1 medium size onion, finely chopped
• 3-4 garlic cloves, crushed
• 2-4 tablespoons curry powder, depending on your taste
• 2-3 tablespoons coconut oil/cooking oil
• 1 tablespoon garam masala
• 1/2 cup chopped tomatoes/passata
• 1 pint vegetable stocks/water
• 1 handful cilantro ( coriander) leaves, for garnishing
• salt and pepper, for seasoning

Directions

1. Warm the oil in a large saucepan over medium heat. Add the onion, garlic and sauté until soft, for about 5 minutes.
2. Add the cauliflower, potato, tomato, curry powder, garam masala and sauté for 5 minutes more in medium heat.
3. Pour over the stock/water and bring to a boil. Turn the heat to low and let it simmer for 20 minutes until the cauliflower is soft but not mushy. Turn off the heat, close the lid tightly and let it steam for 10-15 minutes.
4. Garnish with coriander (cilantro) leaves and serve warm.

Classic Steak au Poivre Recipe

 

YIELD:Makes 4 servings

ACTIVE TIME:25 minutes

TOTAL TIME:45 minutes

    

Ingredients

• 4 (6- to 8-ounce; 170 to 225g) boneless medallion steaks, such as filet mignon
• Kosher salt
• 1 ounce (30g) whole black peppercorns, plus more as needed, divided
• 3 tablespoons (45ml) vegetable oil
• 1 tablespoon (15g) unsalted butter
• 2 thyme sprigs
• 1 medium clove garlic
• 1/2 large shallot (about 1 1/2 ounces; 40g), minced
• 2 tablespoons (30ml) brandy or cognac
• 3/4 cup (175ml) homemade chicken stock or store-bought low-sodium chicken broth
• 3/4 cup (175ml) heavy cream or 6 tablespoons (90ml) crème fraîche (see note)
• 1 teaspoon (5ml) Dijon mustard

Directions

1. Season steaks all over with kosher salt. Set on a wire rack set over a rimmed baking sheet and allow to air-dry, uncovered, in the refrigerator for 30 minutes.
2. Meanwhile, crack peppercorns into rough halves and quarters. You can use a pepper mill set to its coarsest setting (though not all pepper mills will crack coarsely enough); a mortar and pestle (though some peppercorns will jump out as you try to crush them); or, perhaps best, a large mallet, meat pounder, or skillet to crush them (wrap the peppercorns in a clean kitchen towel first to contain them).
3. Preheat oven to 375°F (190°C). Spread cracked peppercorns on a plate or in another shallow dish and firmly press one side of each steak into the pepper to encrust it in an even layer. Set each steak aside, peppercorn side up. Reserve any remaining cracked peppercorns. (Exactly how much pepper adheres will depend on the dimensions of the steaks. You should have some pepper remaining, but if not, you can crack more to completely coat one side of each steak.)
4. In a large stainless steel or cast iron skillet, heat oil over medium-high heat until shimmering. Add steaks, peppercorn side down, and cook until peppercorns are well toasted, about 3 minutes. Carefully turn steaks, trying not to break the peppercorn crust. Add butter, thyme, and garlic and cook, basting steaks with a spoon, until steaks are well seared on the second side. Remove from heat.
5. Transfer steaks to a rimmed baking sheet. Using an instant-read thermometer, check the internal temperature of the steaks; if they've reached 125°F (52°C), they're ready to be served medium-rare. If they haven't reached their final doneness temperature (which will depend heavily on the dimensions of the steaks), transfer to oven and continue cooking until the correct internal temperature is reached. Either way, allow steaks to rest for 5 minutes once the final doneness temperature is reached.
6. Pour off all but 1 tablespoon of fat from skillet and discard garlic and thyme. Add shallot and any reserved cracked peppercorns, return to medium heat, and cook, stirring, until shallot is tender, about 2 minutes.
7. Add brandy or cognac. (To prevent an unexpected flare-up if working over gas, you can turn off the burner, add the alcohol, then reignite the burner.) Cook until raw alcohol smell has burned off and brandy has almost completely evaporated.
8. Add chicken stock and bring to a simmer, stirring and scraping up any browned bits. Whisk in cream or crème fraîche, then simmer, stirring often, until sauce has reduced enough to glaze a spoon. Whisk in mustard. Season with salt.
9. Arrange steaks on plates and pour sauce on top. Serve with French fries, mashed potatoes, or other sides of your liking.

Crispy brussel sprouts with creamy dijon aioli

 

INGREDIENTS

Crispy Brussels Sprouts

• 1 lb. fresh brussels sprouts, halved. or cut into wedges if they are bigger
• 1-2 tbsp olive oil
• 1/4 tsp garlic powder
• salt and pepper to taste

Dijon Aioli

• 1/4 cup mayo
• 2 tbsp olive oil
• 1 & 1/2 tbsp dijon
• 1 tsp minced garlic, garlic powder will also work
• salt and pepper to taste
• 1/2 tsp fresh chopped or dried parsley

INSTRUCTIONS

Oven Method

1. Preheat the oven to 400 degrees F.
2. Toss your brussels sprouts with olive oil, garlic powder, salt, and pepper.
3. Arrange them on a baking sheet in a single layer and bake for 18-20 minutes, or until they are crispy and golden enough to your liking! Toss them half way. 
4. Dip the brussels sprouts in the dipping sauce and enjoy!

Air Fryer Method

1. Add brussels sprouts (mixed with olive oil, salt, and pepper) in a single layer on the air fryer basket.
2. Cook at 380 degrees F for about 6 minutes.
3. Toss them around and cook for another 5-7 minutes or until they’re crispy and golden. Every air fryer is different, I personally like mine super crispy so I keep them in longer! Just keep an eye on them.

Aioli

1. Combine all the aioli ingredients besides the parsley.
2. Mix together and chill until the brussel sprouts are ready.
3. Serve aioli in a small dipping bowl and top with fresh or dried parsley.