Roasted Garlic Aioli

Spring is in the air...or at least I'm trying to will it to be! I love grilling, and have found a new love and appreciation for turkey and chicken sausage. One of my new favorites is garlic and spinach flavored chicken sausage. Whether I choose to cook it with roasted potatoes and onions, or put it on a sausage roll with onions and peppers, the thing to really complete it is this roasted garlic aioli. This sauce is like crack and everyone who has tried it, loves it! One batch works well for my family, and I always have a little left over for other things. However, if you have a large crowd, make sure you double or triple it, because it goes fast!! :)

Here's what you'll need:

For the roasted garlic:
1-2 cloves of garlic, depending on the size and how much you like (I say, the more the merrier!)
olive oil
salt to taste
pepper to taste

For the Aioli:
2 1/2 tbsp of lemon juice
3/4 cup on mayonnaise
3/4 tsp of salt
1/2 tsp of pepper

Preheat the oven to 350. Take your clove of garlic, and cut off the ends. Remove any loose peel, however do not completely peel the garlic.

Place garlic on a piece of foil and sprinkle with olive oil, salt and pepper to taste.

Close and seal the foil, in a tent like fashion, to enable it to steam while roasting.

Cook for 45 minutes to 1 hour. Remove from the oven and allow it to cool.

Squeeze the garlic into a container. It should come out easily. Discard the peel.

Pour in the lemon juice and mix well, until the garlic is well incorporated.

Add the mayonnaise, salt, and pepper. Mix well and then chill in the refrigerator for at least 1 hour. Serve and enjoy!

Sauteed Cabbage in Brown Butter

I love cabbage, however never really knew how to cook it. I had always had it either raw or boiled with corned beef and potatoes, but was never fond of how overly "crunchy" or "mushy" the consistency was. I craved the flavor, but wanted a way to cook it, so it would still have a bit of a crunch to it, yet be soft. One day I decided to just sauté it in a pan with butter and salt, and it was fantastic! It had everything I wanted...the flavor, it was crisp yet soft, and melts in your mouth!! The best part, is that it's so simple to make :) This side is a great option for springtime meals, such as corned beef or even a roasted chicken.

Here's what you'll need:

1 fresh cabbage
2-3 tbsp of butter
salt to taste

First step, wash the cabbage.

Cut the cabbage in half down the middle, then cut into large chunks. I cut out the core and throw that part away, however keep the remaining white part of the cabbage; it's good and crunchy.

Melt the butter in the pan, until is starts to slightly brown.

Add all of the cabbage. Do not worry if it seems crowded, it will cook down. Sprinkle with salt and cook on medium-high, until it starts to brown.

Continue to cook, stirring occasionally, until all of the cabbage has browned. However, be careful not to burn it. Taste and add a little more salt if necessary. Then serve and enjoy!

Guinness Corned Beef

St. Patrick's Day is one of my favorite holidays of the year. My dad's side of the family is Irish, and we make corned beef and cabbage every year. I got a little tired of the traditional cooking technique of cooking everything in water, because it just wasn't as flavorful as I wanted it to be. I decided to cook the meat separate from the vegetables, and to try cooking it in beer. I was not disappointed!! In fact, this is my favorite way to cook corned beef, and I may never go back!! This Guinness corned beef, aka "the best corned beef ever", is amazing! I have everyone ask me for the recipe. Not only does it taste great, but it's incredibly simple to make :)

Here's what you'll need:

3-4 bottles of Guinness draught (I prefer over stout, because stout can make it somewhat bitter)
1 2-4 lb corned beef
1/2 cup of brown sugar
salt to taste

Start by opening the corned beef and rinsing it off under cold water. You can discard the seasoning packet if you wish. I personally discard it, but you could always add it if you want.

Rub the entire corned beef in brown sugar. Make sure you coat all of the sides and lay the corned beef in a crock pot, fat side down.

Carefully pour the Guinness around the corned beef until it just covers the top of the meat. If you see a little bit of the meat sticking out, that's okay. Make sure you don't pour the Guinness directly onto the meat, because you don't want to wash the brown sugar off.

Cook for 6-8 hours, flipping the meat once, half way through.

Carefully take the corned beef out and place of a cutting board. Scrape the fat off of the meat. It will be very easy to remove, so don't be intimidated by how gross it looks lol

Cut the corned beef against the grain, into strips. Sprinkle with salt to taste. Serve with a side of cabbage, carrots, and potatoes. This recipe also makes great leftovers! Try serving the leftover meat on Hawaiian bread sub rolls, with a little thousand island dressing...delicious!

Broccoli Sautéed With Fresh Garlic

I'm always looking for a quick, healthy side to add to our family dinners. This is one of my "go-to" recipes. It's easy to make, fresh, and my kids eat it!! Plus, there's no butter or cheese added, so it's a lot healthier than the other broccoli recipes I have :) This is a great side for grilled chicken or steak, and a great addition to any week night meal.

Here's what you'll need:

1 bunch of fresh broccoli, chopped
2-3 cloves of fresh garlic, minced
1 tbsp of olive oil
salt to taste

Chop the broccoli into smaller pieces.

Put the broccoli in a pot and cover it with water. Bring to a boil for about 3-5 minutes, or until a fork is able to pierce the broccoli, but still somewhat firm.

Drain the broccoli and move it to one side of the pan. Add the olive oil to the other side and heat the pan. Drop the minced garlic into the olive oil and cook until it starts to brown.

Mix the garlic mixture with the broccoli and add salt to taste. Sautee for several minutes, then serve and enjoy!

Mushrooms in Red Wine Sauce

One of my favorite toppings for steak, are mushrooms cooked in red wine sauce! I love to order them at restaurants so much, that I decided to go home and try to make them myself. This recipe is so easy, that there's no reason you can't have them every time you make steak! The taste of these are fantastic, so people will think you put a lot of effort into them. Believe me, anyone can make these :)

Here's what you'll need:

1 container of sliced mushrooms
1 tbsp of butter
salt to taste
pepper to taste
1/4 cup of red wine

Start by melting your butter in a pan. Pour in your mushrooms and sprinkle them with salt and pepper to taste. Stir the mushrooms in the pan, sautéing until they start to brown.

Once the mushrooms are cooked through and have started to brown, carefully pour the red wine over the mushrooms and cook for 30-60 seconds. You want them to cook long enough so that the wine gets incorporated into the mushrooms, and the alcohol cooks off, but the flavor remains.

Let the mushrooms rest until you are ready to serve.

Top your favorite cut of steak, and enjoy!