Move over Kale chips, hello Brussels Sprouts Chips!
For anyone that has tried kale chip after kale chip only to be disappointed by how bitter, chewy and kale-y they were (ME!), I promise these are 1,000 times better … if you like brussels sprouts. Because they do taste like the mini green buds, in a totally awesome toasted way. At this point, isn’t everyone pro-Brussels Sprouts? The days of boiling them to mush are long gone. (We hope!)
The chips get really crispy—so much so that you can hear the crunch—really quickly. It’s the taking apart of the sprouts that is a little tedious. Start by cutting off the stem-side end of each brussels sprouts. The tougher outer leaves will naturally fall off, but the inner leaves take more time to pull apart. Don’t go crazy—leave the round center that remains and roast it too! It’s not a chip, but it’s so small that it’ll crisp up just fine.
Flavor-wise, olive oil, salt and pepper are all you need. But if you’ve got a block of Parmesan, you better believe that’s getting grated on top. Make it rain! As always, the more parm, the better.
So much better than kale chips.
YIELD: 4 SERVINGS
1 lb. Brussels sprouts
1-2 tbsp. extra-virgin olive oil
Freshly ground black pepper
1/4 c. finely grated Parmesan, plus more for serving (optional)
Preheat oven to 400 degrees F.
Cut off the stem end of each Brussels sprout. Using your hands, pick off as many leaves from the bud as you can. The tough outer leaves should fall off naturally.
Transfer leaves to a large rimmed baking sheet. Toss with olive oil until each piece is evenly coated on both sides. Season with salt and pepper.
Spread the Brussels sprouts evenly in a single layer on the baking sheet. Sprinkle with Parmesan. Bake for 10-12 minutes, until the Brussels sprouts are crispy and have darkened. (They’ll continue to crisp as they cool.)
Sprinkle with more Parmesan, if desired. Cool for at least 10 minutes before serving.
If you have to bring a dip to a party, bring a Caesar Dip! You’ll have the best dish of the party!
Gluten Free Regina is an online resource for people visiting or living in Regina, who would like information on different places to eat in and around the area. In this blog we share a recipe for Caesar Dip.
Caesar dip is the new salad.
SERVES: 8 SERVINGS
8 oz. cream cheese, softened to room temperature
1 c. shredded mozzarella
1/2 c. finely grated Parmesan
1/2 c. sundried tomatoes
4 oz. frozen chopped spinach, defrosted and squeezed dry
1/2 c. Caesar dressing
Juice of 1/2 lemon
1/2 tsp. chopped thyme leaves
Little gem lettuce (or romaine hearts), for serving
baguette, sliced and toasted
Preheat oven to 350 degrees F. Grease a small baking dish with butter or nonstick cooking spray.
Mix all ingredients, aside from the lettuce and bread, in a large bowl until evenly combined. Transfer to prepared baking dish. Bake until the cheese is bubbly and starting to turn golden about 20 minutes.
Gluten Free Regina is an online resource for people visiting or living in Regina, who would like information on different places to eat in and around the area. In this blog we share a recipe for Brussels Sprouts.
MAKE BRUSSELS THE BEST PART OF THE MEAL WITH BACON BRUSSELS GRATIN
Brussels Sprouts are one of our favorite veggies, in spite of the fact that they don’t have the best reputation. We typically chalk up people’s distaste for the green veggie to not knowing just how delicious it can be – roasting is basically the only way to go – and therefore not realizing how great it is, and we try to do our parts to show everyone what a great ingredient it is. Here, we took some lightly roasted Brussels (gotta get a little color on them) and then made a creamy, cheesy, flavorful gratin to showcase them and make everyone fall in love with them…you need to try this!
The key here is roasting your sprouts ahead of time. Not only does this ensure that your veggies will be perfectly tender by the time they’re cooked in the gratin and come out of the oven, but roasting them gives an amazing flavor that takes everything up a notch. Add to that the crumbled bacon, cheese, and rosemary, and you’ve got yourself a side dish that’ll steal the show. At least that’s what happened at our dinner!
Brussels Sprouts Gratin
45 minutes to prepare serves 6
1 1/2 pounds brussels sprouts, halved
8 oz. bacon, cooked and crumbled
1 cup sharp cheddar cheese, grated
1/2 cup fontina cheese, grated, optional
3/4 cup heavy cream
2 tablespoons extra‑virgin olive oil
1 sprig rosemary, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon red pepper flakes, optional
Kosher salt and freshly ground pepper, to taste
Preheat oven to 400º F.Toss Brussels sprouts in olive oil and season generously with salt and pepper. Place them in a large baking dish and roast for 15‑20 minutes, or until semi‑softened.
Toss Brussel sprouts with olive oil and season generously with salt and pepper. Place them in a large baking dish and roast for 15‑20 minutes, or until semi‑softened.
In a large bowl, whisk together egg, heavy cream, rosemary, garlic powder, onion powder and red pepper flakes (if using), then stir in cheeses.
Remove Brussel sprouts from oven and add 3/4 bacon to the baking dish. Pour cheese mixture over the top and stir everything together, then top with remaining bacon.
Reduce oven temperature to 350º, return the baking dish to oven and bake for 20‑25 minutes, or until cheese is bubbly and just set.
Remove from oven and let cool 5 minutes before serving.
Have you ever had avocado bread? This bread is made with buttery avocado goodness and chocolate. This is a great combination because the avocado adds healthy fats and nutrients to this dessert, while the chocolate hides the flavor of the avocado. You are then left with a chocolaty tasting bread that is soft and moist.
Chicken Bacon Ranch Lettuce Wraps are the easiest way to ditch carbs or gluten!
1 tbsp. extra-virgin olive oil
2 boneless skinless chicken breasts
Freshly ground black pepper
16 leaves romaine
8 slices provolone
8 strips cooked bacon
2 roma tomatoes, thinly sliced
Ranch, for drizzling
Chips, for serving (optional)
In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Let rest 5 minutes, then slice.
Line a surface with a large square of parchment. Fold up bottom corner to make a triangle. Cover paper with 3 leaves romaine and top with 2 slices provolone, tomato, 2 slices bacon, and cooked chicken slices, then drizzle with ranch and season with salt and pepper. Top with romaine leaf.
Roll wrap by folding sides in toward one another, then tightly wrap parchment paper around the bottom. Poke with a toothpick.
Preheat oven to 375 degrees F. In a large bowl, combine flour and cauliflower, Toss until fully coated.
Set up a dredging station: In one bowl, add panko breadcrumbs and in another bowl whisk eggs and add 2 tablespoons water. Dip cauliflower in beaten eggs, then panko until fully coated. Transfer to a parchment-lined baking sheet and season generously with salt and pepper.
Bake until golden and crispy, 20 to 25 minutes.
Meanwhile, in a small saucepan over low heat, warm barbecue sauce, brown sugar, lime juice, and garlic powder.
Coat baked cauliflower in sauce and serve with ranch if desired.