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Sunday, November 17, 2019

Thanksgiving side dish: balsamic roasted brussels sprouts

Photo taken from Food Network
My mother-in-law makes this recipe and every time I just can't get enough. I could eat these sprouts as the main dish!

The salt and zestfulness form the balsamic adds amazing flavor to an otherwise not so tasty vegetable. The edges of the sprouts get toasty and a touch blackened which is my favorite part.

Roasted balsamic brussels sprouts

  • 1 1/2 pounds brussels sprouts, fresh
  • 2 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 Tbsp balsamic vinegar
Preheat oven to 375*.
Line baking sheet with no-stick foil.
Trim brussels sprouts by removing any dry leaves and cutting off bottoms, then slice lengthwise.
Toss sprouts in olive oil, balsamic, salt and pepper to coat.
Place sprouts on baking sheet.
Roast for 30 to 45 minutes.
Remove and taste. You can add additional seasonings or balsamic if desired.

A few more Turkey Day recipes:

Easy stuffing recipe

Tender turkey breast recipe

Green bean casserole recipe

Thursday, November 14, 2019

Thanksgiving stuffing: Easy stove top recipe


If you are looking for a buttery, rich stuffing recipe that does not contain meat, here you go! I make this every year and it is my absolute favorite stuffing.

Stuff your bird? No problem... make this then stuff it! Enjoy meat in your stuffing, no problem there either, fry up sausage and add it to this recipe.


Homemade Stove-top stuffing
  • 1, 8 ounce bag of stuffing
  • 2 cups chicken or vegetable stock
  • 1 1/2 sticks butter
  • Optional
  • 1/2 onion, chopped
  • 1/2 cup celery, chopped

Saute celery and onion in 1 stick of butter.
Add stock and bring to a boil.
Add stuffing and toss lightly.Add remaining 1/2 stick of butter to stuffing and allow it to melt while stirring.

Thanksgiving recipes:

Green bean casserole recipe

Preparing your kitchen for the Holidays

Coquito recipe

Double vanilla pumpkin pie recipe

Sunday, November 10, 2019

Thanksgiving turkey: Tender turkey breast recipe


photos edited from Google images
Here is a the moistest turkey breast recipe you will ever come across. I make this all year through and always on Turkey Day!

We prefer the white meat of the bird, so this is perfect for us. Slice this up right in the crockpot and allow it to sit in the juice for as long as you like...just as long as you keep the crockpot on the warm setting after the meat has finished cooking.

Tender turkey breast recipe

  • 1 turkey breast, defrosted
  • 1 can of chicken or vegetable broth
  • Olive oil
  • ½ tsp salt
  • 1 tsp pepper
  • ½ tsp seasoned salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1 tsp Italian seasoning
Set crockpot on high setting.
Mix all seasonings together on a paper plate. Set aside.
Coat turkey breast with olive oil.
Coat prepared turkey breast with seasoning mixture.
Place turkey breast into crockpot.
Pour broth into bottom of crockpot.
Bake for 4 hours on high.
Switch setting to low and cook for 2 more hours.
Slice turkey in crockpot to allow it to absorb all the juice and broth.
Serve when ready.

More Thanksgiving recipes:

Thanksgiving morning pumpkin bread with cream cheese icing recipe 

Pecan pie recipe

Crunch and cheesy green bean casserole recipe

Saturday, October 26, 2019

Poke Burri Raleigh, NC review



Last weekend, my husband and myself went to Poke Burri, in Raleigh, NC. We did not know what to expect, as the restaurant was referred to me by a colleague.

First, we made our way to: 6613 Falls of Neuse Rd, at Falls Village

Upon entering we were greeted in a friendly and helpful manor by the staff. It took a few minutes, but, we finally decided on several items we wanted to order at the counter. We then, took a seat.

We decided on:

Spicy tuna nachos

Shrimp Tempura Super Crunch

And... Uncle Iroh


Not only did the food look beautiful and appetizing, it tasted delicious! And honestly, delicious in an understatement. Each dish had a flavor of its own. The spicy tuna was just that, spicy, but not in a burn your lips off kinda way. The tempura super crunch had amazing textures as well as flavors in every bite. The Uncle Iroh included a peanut sauce that had us going in for more...until every bite was eaten.

On a scale of 1 to 10, I give Poke Burri a 10 for flavor and visual appeal.

Put it this way... 2 days after my initial visit, I went back for more! 


More from The Fiery Whisk:

Tuesday, October 15, 2019

Fall snacking: Reese's cup caramel popcorn recipe


Popcorn. It is the perfect snack for any season! Eat it plain or add sweet or savory flavors for a special snack.

What do I do with popcorn, you may ask...
I make a sweet and sticky treat! Many of us have tried caramel popcorn, but have you tried HOMEMADE caramel popcorn with Reese's Peanut Butter Cups added in? Chances are, the answer is no. It's not too late! Try this easy recipe today.

It took a total of 15 minutes to make this exquisitely sweet treat.

Reese's Cup Caramel Popcorn

  • 1 bag of microwave popcorn (SkinnyPop has great options)*
  • 6 Reese's Peanut Butter Cups (Use 8 for more peanut butter goodness)


  • 1 cup brown sugar, packed
  • 4 1/2 tablespoons butter, salted
  • 1/4 cup corn syrup, clear
  • 1/2 teaspoon baking soda

Pop corn and then pour into a large bowl (I like the That's a Bowl from Tupperware).
Shake the bowl so that any un-popped seeds fall to the bottom.
Remove popped kernels by placing them back into the microwave bag.
Dump out un-popped kernels into the trash.
Place popped kernels back into the bowl.

Add sugar, butter and syrup into a microwave safe glass bowl (I like to use a large Pyrex measuring
cup).
Place mixture into microwave for 1 minute.
Remove and stir.
Place back into microwave for 1 minute.
Remove and add baking soda.
Stir well (mixture will fizz up).

Pour over popcorn.
Mix well with a spoon and be sure each piece of popcorn is coated with caramel.

While popcorn cools, unwrap and cut peanut butter cups. Cut into small pieces.
Add to Caramel corn and mix until combined.

Tip: If the popcorn is still hot, the chocolate will melt. I prefer to have my bits un-melted, but the choice is yours.


* I absolutely love that SkinnyPop is Non-GMO! In addition, it is free from artificial flavors and ingredients! Click here to read more about SkinnyPop.

Thursday, October 10, 2019

Fall baking: Pecan pie bars




It seems like you guys have been enjoying the, "Sticky Fall Recipe" series. Here is the third sticky recipe in the series...Pecan Pie Bars. 
Another perfect fall recipe, these bars will leave your fingers sticky and your sweet tooth fulfilled. 

Pecan Pie Bars
Gooeyness to the extreme!

Crust:
  • ¼ cup sugar, heaping
  • ¼ tsp cinnamon
  • 1 cup flour
  • 5 tbsp margarine, soft
Bar:
  • 1 egg
  • 3 ounces Karo syrup
  • ½ cup sugar
  • 1 tbsp margarine, melted
  • ½ tsp vanilla
  • ½ cup pecans, chopped
Preheat oven to 350*.
Line an 8x8 pan with no-stick foil.
Mix sugar, cinnamon and flour.
Add margarine and mix until crumbly.
Pour into prepared pan and press down.
Bake for 12 minutes.
While crust is baking, prepare filling.
In a bowl mix egg, syrup, sugar, vanilla and margarine.
Stir in pecans.
Pour over crust. Spread evenly.
Bake 20 to 28 minutes, until center is slightly firm.
Cool and cut into squares.

More from The Fiery Whisk: 

Pecan cinnamon roll recipe

3 easy truffle recipes

*photo:google images; texasroots 

Monday, October 7, 2019

Fall baking: Cinnamon pecan roll recipe




Here is number 2 in the series, "Sticky Fall Recipes". Fall can't pass by without making cinnamon rolls. 
Add lots of sweet icing along with cinnamon sugar and these definitely fall into the "sticky" category!

Cinnamon Pecan Rolls

  • 1 handful pecans (about 1/3 cup), chopped
  • 1/3 cup brown sugar, heaping
  • 1/4 tsp. cinnamon (4 shakes)
  • 1 can crescent rolls
  • 2 tbsp. butter, melted
Mix nuts, sugar and cinnamon in a bowl.
Separate rolls brush with butter.
Sprinkle with mix.
Roll onto form.
Baste with remaining butter and sprinkle with remaining mix.
Bake 400* 10-12 minutes on nonstick foil lined pan.

Icing
  • 4 ounces cream cheese, soft
  • 1/2 stick butter or margarine, soft
  • 1/2 tsp. vanilla or bakers mystery flavor
  • 1 1/2 cup powdered sugar
  • 1/2 tbsp. milk
Mix cheese and butter with a fork. Add remaining ingredients and mix well. Spread over rolls as soon as they are removed from the oven.

More from The Fiery Whisk:

Fall baking: 3 easy truffle recipes 

Sticky fall recipes: monkey bread 

Fall baking: sweet potato cookie recipe