Pecan Maple Glazed Brussels Sprouts; Amazeballs

Another post?!  I must have the blogging bug.

As I continue to share my favorite recipes, I'm sure I'll share a little bit about myself along the way.  How can I not when food is becoming an expression of who I am?  So first tidbit - I am OBSESSED with pure maple syrup.  I grew up in Vermont, living in the Green Mountain State for fifteen years of my life.  If I learned anything while I lived amongst the mountains and the dreadlocks is that pure maple syrup is where its at and fake syrup is should be a criminal offense.

I recently became obsessed with brussels sprouts after they were served at my aunts house with Thanksgiving dinner and starting making them to have as a side for lunch.  Then I read a recipe that included maple glazed brussels sprouts a few weeks back and - EUREKA - maple glazed brussels sprouts became my next culinary endeavor.

So gather a pound of brussels sprouts (I buy the frozen bag for under $2.00 at Trader Joe's), olive oil, salt, pepper, maple syrup, pecans, a mixing bowl, a small baking sheet (like the one that came with your toaster oven), and a small pyrex.  

Preheat the oven to 425 degrees.  Halve the brussels sprouts, place in your pyrex, drizzle with olive oil, and add some salt and pepper to your liking.

Roast for about twenty or so minutes.  I like when the b'sprouts are starting to brown up on the edges.  At the same time, roast your pecans for about five minutes by sprinkling them on a baking pan and popping in the oven (super easy).  I don't add anything to my pecans, just like them a little toasted.

Once the brussels sprouts are out, let them cool for a few minutes and then pour into a mixing bowl.  Add your pecans and then drizzle with about a tablespoon of PURE maple syrup (I REALLY like maple syrup) and mix them up.   That's it!

This is a really easy side to have with lunches, especially when your like me and take leftovers for lunch everyday.  Hope you enjoy them - let me know what you think in the comments below if you try them!  But please, do not make with Aunt Jemima's.

EGG MUFFINS

Happy Sunday!  I got my grocery shopping done early today and all I have left to do is food prep.  I don't know about you, but when I food prep I typically have lunches and dinners on the brain.  I always let the most important meal of the day go unaccounted for.

Breakfast.

I never leave myself time to make breakfast in the morning.  Typically, I'm grabbing an orange or banana with a fiber bar, and I'm out the door only to be starving by ten o'clock.  Well, I took a bootcamp in the fall and my instructor mentioned she made "egg muffins" that week.  I love eggs and I love muffins so I was intrigued.  I started doing some research on what an egg muffin was and realized they are WICKED easy to make on a Sunday, thus setting myself up for breakfast success.

So if you are just as intrigued about a delicious and easy breakfast option - keep reading!

All you need is a muffin pan, about one egg per muffin, shredded cheese - I am in a relatively exclusive relationship with Cabot Sharp Cheddar - mixed veggies of your choice, and milk (optional).  Preheat your oven to 350 degrees.

First, chop up all your veggies.  I used broccoli, spinach, peppers, red onion, and cherry tomatoes.  

Next, whisk together the eggs (with milk if you like them that way) and mix in your favorite cheese.  I cook for two and wanted to make enough egg muffins to last one work week, so I whisked together eight eggs eggs.  Four didn't include milk and six of them did, just to illustrate the difference. 

Spoon veggies into muffin cups, about half way.  Pour the eggs over the veggies, filling to the top.  

Pop in the oven for about 30 minutes, until the egg is fully cooked.  

That's it - put them in some tupperware, keep them in the fridge, and then all week for breakfast just zap them for 45 seconds in the microwave and enjoy!  Questions, suggestions, or try them and want to let me know what you think?  Comment below!

About me & my love for food

Welcome to 2015 and welcome to FoodCourt!

To briefly explain myself, my name is Courtney, I graduated from college in the spring of 2013, and moved out of my parents house and into my own apartment outside of Boston to start my career in accounting. For those of you that are like me, you will know that one of the many challenges you face living on your own is is cooking for yourself.

For me, the successful art of keeping myself fed started with a collection of cookbooks, going to the grocery store on a regular basis, and experimenting in my tiny kitchen with different recipes.  Slowly but surely, I have been sharing my culinary endeavors with the two amazing chefs I get to call mom and dad, as well as my friends that are in the same boat as me.

Enter the idea of FoodCourt (get it - hehe).

I've always loved to write and I've always loved to eat.  Knowing so many people like me - recent graduates out on their own, looking for delicious, fun, and easy recipes to make in miniature and definitely NOT gourmet kitchens - I decided I want to start sharing my love for food not just by word of mouth but by blog!

So welcome to my smorgasbord of recipes, cooking creations, and pics of yummy food I put in my belly as we tackle the art of young adulthood and the culinary arts together. ENJOY!