still craving...

I think it's safe to say that most of us are still full from the Thanksgiving feast(s) over the last several days, but if I'm being honest, there's one dish I'm still craving...

Roasted Brussels Sprouts and Butternut Squash.

I know what you're thinking... Roasted vegetables? Not the mashed potatoes with butter, or the pumpkin pie and whipped cream, or the ever-amazing green bean casserole? 

Yes, it's in all seriousness that I tell you that these are the best roasted vegetables I have ever had. 

{photo instagrammed by us}

*disclaimer: this photo was taken pre-roasting. post-roasting there was no time for photos, only consumption

I knew I wanted to bring brussels sprouts to our Mom's Thanksgiving and after exhausting a knockoff recipe of the sprouts from Pizza Bella in KC, I decided to scour the interwebs. I stumbled on this adorable blog and fell in love with every recipe, but in particular the Roasted Brussels Sprouts and Butternut Squash. Her photography won me over. Doesn't it just look like fall on a pan? The cranberries are the perfect touch and how can you go wrong with curry?

{Here's the recipe from Shutterbean:

• 1 lb. Brussels Sprouts, trimmed & halved
• 1 medium butternut squash peeled & cut into 1/2 inch cubes
• 1 cup fresh cranberries
• 1 apple, cut into 1/2 pieces
• 1 medium yellow onion, chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon aged balsamic vinegar
• 1/2 teaspoon curry powder
• 1 tablespoon brown sugar
• kosher salt & fresh cracked pepper

Preheat oven to 400F. Spread the Brussels sprouts, butternut squash, cranberries, apple, & onions on a large rimmed baking sheet.In a small bowl mix oil, vinegar, and curry powder together. Drizzle over the vegetable mixture and toss to evenly coat. Sprinkle brown sugar over the vegetables and place baking sheet in the oven. Roast for 20 minutes, gently stir and continue to roast for 20-25 minutes longer, or until vegetables are tender and nicely browned.}

Okay, I'm going to stop writing this post so I can go to the store to pick up the ingredients again. These might just have to become a staple in our home.

We can't wait to hear what you all are still craving. 

What were your favorite Thanksgiving recipes this year?

fiesta, fiesta

Happy {almost} Cinco de Mayo, dc readers! Anyone have any fun fiesta plans?

B and I will probably just be enjoying a few cervezas on the patio this year (after a long day of landscaping), so this adorable Mexican themed rehearsal dinner by Details Details will have to be my inspiration for a party in 2013.

style me pretty

To honor the day however, I think we'll plan on whipping up his family's famous fajita recipe. We make these very often for dinner because they are super easy and truly the best fajitas you will ever have. I highly suggest you add this to your recipe box.

The Galvan Family's Perfect Homemade Fajitas:

Ingredients:

2-3 boneless, skinless chicken breasts
1/2 C extra-virgin olive oil, or so... Add more if your chicken is not coated
Juice of 1-2 limes
10-15 jalapenos (canned) or 1 jalapeno (fresh - seeds removed)
1-2 cloves of fresh garlic
1 tsp cumin
dash of cayenne
salt & pepper to taste
1 sweet vidalia onion
3-4 bell peppers (any combo of red, orange, green, yellow...)
tortillas of your choosing
sour cream, guacamole, cheese, cilantro, or any other toppings you like

Directions:
Create a marinade of olive oil, lime juice, jalapenos, garlic, cumin, cayenne and s & p. Coat your chicken and marinade for at least 4-6 hours. Overnight is preferred.
Slice your peppers & onions and saute in a frying pan until you reach your desired texture and color. I like them nice & charred.
Grill your chicken, on a BBQ grill is best.
Slice your chicken & add to your peppers & onions mixture.
Serve on tortillas with the toppings of your choice and enjoy.

Ole!

sweet treat

It must be the change in weather, but I've recently had a motivation to bake and a serious craving for banana bread. My Hummingbird Bakery cookbook has the best recipe - delish & pretty simple. My only twist? Add chopped walnuts (I think I learned this from our Mom). Happy baking!

via the little red house

Yield: 

8 servings

Ingredients: 

1-1/3 cups packed light brown sugar
2 eggs
1 scant cup mashed banana
2-1/4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1 stick plus 2 tbsp unsalted butter, melted
A 9" x 5" loaf pan, greased and dusted with flour
1/2 cup of chopped walnuts
Instructions: 
Step 1: Preheat the oven to 325°F.
Step 2: Put the sugar and eggs in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until well incorporated. Beat in the mashed banana.
Step 3: Add the flour, baking powder, baking soda, cinnamon, and ginger to the sugar mixture. Mix it thoroughly until all the dry ingredients have been incorporated into the egg mixture. Pour in the melted butter and beat until all the ingredients are well mixed. Mix in most of the chopped walnuts.
Step 4: Pour the batter into the prepared loaf pan and smooth over with a palette knife. Add the rest of the chopped walnuts (this is mainly for looks). Bake in the preheated oven for about 1 hour, or until firm to the touch and a skewer inserted in the center comes out clean. Let the cake cool slightly in the pan before turning out onto a wire rack to cool completely.
Step 5: Slice off a healthy portion, spread with real butter and devour.