Dark Chocolate Brownies

These Dark Chocolate Brownies are one of my family's favorite.

The recipe makes an 8 x 8 pan, so it's perfect when you don't want a lot of dessert hanging around.

Using dark chocolate cocoa takes down the sweetness and makes for a delicious decadent treat.

You can just tell how moist these are. You can't see it because this is a center piece, but 

these bake up with that perfect crust around the outside edges.

And then, add some vanilla bean ice cream to start melting down over it.....Oh My! 

So good!

Linked with Weekend Potluck and Foodie Friday.

Dark Chocolate Brownies 

1/2 cup of butter, melted
1 cup of sugar
2 lg eggs
1/2 tablespoon vanilla
1/2 cup Special Dark 100% cacao (I use Hersheys)
1/2 cup flour
1/4 tsp baking powder
1/4 tsp salt

Heat oven to 350*

Lightly spray an 8 x 8 baking dish and line with parchment paper.

Whisk together cocoa, flour, baking powder and salt. Set aside.

Melt butter in a medium size bowl. Stir in sugar along with eggs (I like to use a fork and break mine up/sightly beat in a small bowl) and vanilla. 

Add flour mixture and stir until just combined. Don't over mix.

Bake for 20 - 22 minutes.

Brussels Sprout Spaghetti

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This "Brussels Sprout Spaghetti" is one of those super simple 

recipes that's packed with huge flavor.

Had it on the table in about 15 minutes.

You can use any loose pork sausage you want, but the hot sausage I used 

added the perfect amount of spice. I also added mushrooms in there because I had some hanging out in my fridge, but they're totally optional. It would be just as good without them.

Absolutely loved it (so much in fact, I just had some for breakfast).....so did the hubby.

Linked with Weekend Potluck and Foodie Friday.

Brussels Sprout Spaghetti

1/4 cup olive oil, plus more for drizzling
3 cups thinly sliced brussels sprouts
1/2 lb loose pork sausage, I used Jimmy Dean hot sausage
1/2 onion, chopped
4 oz can mushrooms, drained (optional)
Salt and Pepper
1 cup Panko bread crumbs
1/2 lb spaghetti, cooked
1 tbsp fresh chopped parsley
Fresh grated Parmesan, optional

Heat olive oil in a large non stick skillet over med-high heat. Cook sprouts, sausage and onion with a little salt and pepper, breaking up sausage with a spoon, until done, about 5 minutes. Stir in mushrooms and bread crumbs and cook 3-4 minutes, stirring often. Add in spaghetti and parsley, mix to combine. Taste for seasoning, adding salt/pepper if desired. Drizzle with olive oil and serve sprinkled with Parmesan (if using).

Adapted from Food & Wine magazine.

Salted Caramel Spiked Chocolate Cake

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This cake recipe is one of those oldies but a goody. 

So easy to make and so much to love about it.

First off, it is so chocolaty and super moist.

It doesn't use eggs, milk or butter, just a little bit of oil.

You don't need a mixer, you just stir it together in one bowl.

And...it's the perfect size when you don't want sweets hanging around for long.

See how the caramel soaks down in the cake. 

Delicious!!!

Linked with Weekend Potluck and Foodie Friday.

Salted Caramel Spiked Chocolate Cake

1 1/2 cups flour

4 tbsp cocoa (unsweetened)

1 cup sugar

1 tsp baking soda

1/2 tsp salt

1 tsp white vinegar

1 tsp pure vanilla extract

5 tbsp vegetable oil 

1 cup water

1/2 cup salted caramel topping (I used Smuckers)

Chocolate Buttercream Frosting 

Preheat oven to 350 degrees F.

Grease 8" square baking pan.  

Mix together first 5 ingredients. Add vinegar, vanilla, oil and water; stir together until smooth.

Bake on middle rack of oven for 30 minutes.  Check with a toothpick or knife to make sure it comes out clean.

While cake is still hot, use a knife or fork to poke holes all over top of the cake. Heat caramel slightly for easy pouring and drizzle over the cake, spreading out to cover the entire top. Let cool completely. Frost with your favorite buttercream frosting.

Creamy Artichoke Sauce with Tortelloni

My new favorite dish! (as of today)

Super simple and fast, but tastes like it took hours.

I bet this didn't take me more than 15 minutes or so to get on the table.

It was AWESOME! 

My hubby told me it was the best sauce I have ever put over tortelloni. 

That's pretty much a big deal, because I've made a lot of sauces.

Definitely should try. I think you'll love it.

Linked with Weekend Potluck and Foodie Friday.

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Creamy Artichoke Sauce with Tortelloni

20 oz. Spinach & Ricotta Tortelloni, (like Buitoni)
1 tbsp olive oil
1 onion, chopped
3-4 cloves of garlic, minced
Salt and pepper
Pinch of red pepper flakes
2 tbsp basil pesto
7.5 oz marinated artichoke hearts, drained & chopped (reserve liquid)
2/3 cup cherry tomatoes, halved
1/3 cup sundried tomatoes, chopped
1/3 cup heavy cream
1/4-1/3 cup water
2 tbsp fresh parsley, chopped
Fresh grated Parmesan for garnish.

Bring a large pot of salted water to boil for tortelloni. I would wait to drop until sauce is almost done.

Heat olive oil over med. heat in a skillet. Saute onions with a pinch of salt and pepper until they start to soften. Stir in garlic and red pepper flakes. Saute for a couple minutes more then stir in pesto and artichoke hearts. Stir in 1/4 cup of the reserved liquid from artichokes, cherry tomatoes, sundried tomatoes, cream and water. Cook stirring often until thickened, apprx. 4-5 minutes. You can add more water for a looser sauce. Check for seasoning adding salt/pepper if desired. Stir in parsley and serve over tortelloni with some fresh grated parmesan.

Broccoli Mushroom and Brown Rice Casserole

I made this to go with a ham I baked the other day.

I know the lighting is horrible and the pictures leave a lot to be desired, but I had to post 

this so you could have the chance to enjoy it as much as I did.

It makes a delicious side dish and is fast and easy.

If your not a mushroom fan you could always use cream of chicken soup and 

leave out the additional mushrooms, or add chicken for a main course.

Definitely a keeper. Entire family LOVED it!

I even had it for breakfast the next morning.

Linked with Weekend Potluck and Foodie Friday.

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Broccoli Mushroom and Brown Rice Casserole

2 cups cooked brown rice
1/2 onion, chopped
1 stalk celery, chopped
Pinch of red pepper flakes
1 clove garlic, minced
1 cup chopped mushrooms
2 1/2 cups fresh broccoli florets
1 can cream of mushroom soup (i used 96% fat free)
1/3 cup milk
1 cup of sharp cheddar cheese, divided use
1/4 tsp salt
pepper

Heat oven to 375*

Heat 2 tsp of olive oil in a pan; saute onion, celery, and pepper flakes with a pinch of salt and pepper until softened. Add garlic and cook for 1-2 minutes more. Stir in mushrooms and cook until mushrooms are softened, 4-5 minutes.

In a large bowl, stir together *rice(see note), broccoli, soup, milk, 1/2 cup of shredded cheese, salt and pepper. Stir in onion mixture and pour into a 8x8 baking dish sprayed with oil. Cook covered 25 minutes. Sprinkle on remaining 1/2 cup of cheese and cook uncovered 10 minutes.

NOTE:  I cook my rice in chicken broth for added flavor. If you cook your rice in water you may need to adjust the amount of salt by up to 1/2 tsp.

Corn Avocado Salsa

This is one of my favorite ways to eat grilled chicken breasts.

I even serve this when entertaining.

The salsa is super easy, fast to make, and could even be served as a salad. I usually have 1/2 of it finished off before supper eating it right out of the mixing bowl.

It's light and fresh, great for warmer weather eating, 

especially with all the fresh veggys coming available.

If you wanted to take the time, using grilled fresh corn would be tasty. 

You could also add some heat to it and serve it with chips. 

Anyway you eat it, your gonna love it.

Linked with Sunflower Supper Club: Weekend Potluck,
Rattlebridge Farm: Foodie Friday,
Spatulas On Parade: Foodie Friends Friday

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Corn Avocado Salsa

1/4 cup fresh lime juice
2 tbsp olive oil
2 1/2 tsp sugar
1/2 tsp salt
Fresh cracked pepper
1 cup corn, frozen(thawed), canned or fresh
1 roma tomato, chopped
1 avocado, chopped
1/4 cup red onion, finely chopped
1/4 cup fresh parsley or cilantro, chopped

In a medium size bowl, whisk together lime juice, olive oil, sugar, salt and pepper. Stir in remaining ingredients.

Turkey Sausage and Black Bean Casserole

I thawed out a big thick top sirloin steak to have for supper. 

And once again, it didn't thaw completely.

Does that ever happen to anyone else? 

I always think I've taken it out in plenty of time and sometimes it thaws and sometimes it doesn't. 

Well, if I'm not the only one, this is a perfect back up.

The ingredients are some that most of us always have on hand, or I do anyway. Keeping a package of smoked sausage in my fridge has saved my arse, more times than I can remember.

Super fast to throw together and cook. I think it would be good with some corn added too.

I simply served it with a couple of warmed & rolled up tortilla shells, a dollop of fat free sour cream, fresh avocado and a few sliced cherry tomatoes. Delicious!

Linked with Sunflower Supper Club: Weekend Potluck and Rattlebridge Farm: Foodie Friday.

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Turkey Sausage and Black Bean Casserole

2 tsp Olive Oil, divided use

14 oz. Smoked Turkey Sausage, cut into bite sized pieces

1 onion, chopped
1 tsp cumin, rounded

3 cloves garlic, chopped

Pinch Red Pepper Flakes

1 cup Minute Rice

1 packet Sazon Goya – Con Culantro Y Achiote

1 cup low sodium chicken stock, vegetable stock or water

1 10 oz. can Rotel Tomatoes, Mild or Medium

1 15 oz. can Black Beans, rinsed and drained

1 cup Cheddar Cheese, grated, plus more for topping

Heat oven to 375*.

Brown sausage in a heated skillet with 1 tsp of olive oil; with a slotted spoon, remove to a bowl and reserve.

To the same skillet with 1 tsp more olive oil, onion and cumin; sauté for 3-5 minutes. Add garlic and red pepper flakes and continue to cook 2 minutes more. Remove from heat and stir in rice and Sazon packet. Pour into a large bowl.

To the bowl, add water, Rotel, black beans, reserved sausage and cheese. Pour into oil sprayed 9x13 baking dish, cover with tin foil and bake 20 minutes. Remove foil and sprinkle top with grated cheese. Continue baking 15-20 minutes more. Remove from oven and let rest for 5-10 minutes before serving.

Note:  If you don't have Sazon packets on hand (it just gives it that little bit of extra umph), you could basically just add a little coriander and a touch of salt.