During November, my kitchen was a tad busier. Of course there was Thanksgiving, but I also hosted 2 family events and Cookbook Club 2.0 so I got to try several new recipes that I’m excited to share.
sweet potato & brie flat bread | I made this for our Cookbook Club 2.0. We chose the Real Simple cookbook and so far the recipes are simple and delicious. I made this and posted it to Instagram and Real Simple magazine shared the pic on their Twitter AND Facebook pages… pretty much my 15 minutes of fame!
Also represented at cookbook club were peppermint brownies, shrimp with white beans and toast, and spinach stuffed mushrooms – all were good!
BBQ ribs | We had my mom’s side of the family up to Tulsa for a family cook out. My grandpa bought us the grill, so it was obvious we wanted to put it to use for the occasion. Cue the barbecue ribs. Can’t go wrong with these bad boys. Slow cooked and finished on the grill. Falls right off the bone.
grilled whole beef tenderloin | This recipe comes from the Bon Appetit Grilling cookbook. If you like to grill, I HIGHLY recommend this cookbook. The recipes are simple and straight forward and all that we’ve tried have been over the top amazing. Including this tenderloin recipe. It was hands down one of the best steaks I’ve ever had. Ever.
grilled whole beef tenderloin
- 2 Tbsp. (packed) dark brown sugar
- 1 Tbsp. smoked paprika
- 1 Tbsp. kosher salt
- 1½ tsp. chili powder
- 1 tsp. freshly ground black pepper
- 1 3½-lb. beef tenderloin
- 2 Tbsp. extra-virgin olive oil, plus more for brushing
- Let beef stand at room temperature for 1 hour.
- Heat a gas grill to high.
- Pat beef dry with paper towels and brush with 2 tablespoons oil. Sprinkle all over with the spice rub, be sure to use all of the mixture (it will be thick).
- Brush grill grate with oil. Place beef on grill and sear for 2 minutes on each side. Reduce heat on gas grill to medium-high.
- Grill beef uncovered, moving beef to a cooler part of grill as needed to prevent burning, and turning occasionally, until an instant-read thermometer inserted into the thickest part of beef registers 120°F for rare (beef will carry over to 125°F, or medium-rare, as it rests), about 35 minutes.
- Transfer to a work surface; cover loosely with foil and let rest for 15 minutes. Slice beef thinly against the grain.
spicy glazed brussels sprouts | With this recipe, I converted two self-proclaimed brussels haters into brussels lovers. It wasn’t as spicy as I had hoped so next time I might add another pepper. But all in all another good and simple recipe from Real Simple.
gruyere bacon & caramelized onion dip | I’ve made this several times, for several occasions. It’s always a hit and it’s so easy, I keep going back to it.
brussels sprouts with cranberries & pecans | I made this for Thanksgiving after seeing it on Pinterest. It was a delicious combination and I would definitely make it again.
zuppa toscana | A friend made this for me (well for a group of us) and it’s always been my favorite soup at Olive Garden, but I rarely go there to eat these days. She didn’t have a recipe, but rather filled me in on the ingredients and I tried my hand at it. 5 ingredients, 15-20 minutes, that’s my kind of dinner. Here’s a rough draft of the recipe that I wrote as a sort of guide.
5-ingredient zuppa toscana
- 1 lb. Italian sausage
- 4 cups chicken stock
- 2 large russet potatoes
- 2 cups kale
- 1 cup heavy cream
- Cook sausage over medium heat.
- Add chicken broth to pot and stir.
- Add potatoes and kale, cook over medium heat until potatoes are done.
- Turn to low heat and add cream.
- Heat through and serve.
December was just as busy as November, so I’ll be posting the December recap as soon as I can.