Roasted Brussel Sprouts with Pancetta, Shallots, Apple and Maple Syrup

Brussel sprouts with pancetta, shallots, apple and maple syrup
Rate this recipe

Prep Time: 15 minutes

Cook Time: 40 minutes

55 minutes

3-4 servings

Brussel sprouts with pancetta, shallots, apple and maple syrup

My girlfriend went to a restaurant and ordered their brussel sprouts. She sent me a picture and raved about how good they were. I could tell from the pic that there was something else in them. She confirmed there was apple, bacon, shallots and a maple syrup glaze. Of course, we were inspired, or at least I was, to duplicate that. And viola! Here is my duplication, which is completely amazing. The syrup definitely adds a sweet touch against the salty pancetta. If you like that kind of thing, you will love these brussels.


  • 20 brussel sprouts, stem cut off and cut in half
  • 1/2 cup thick pancetta, chopped (I usually buy the already chopped pancetta in a package)
  • 3 tbsp shallots, chopped
  • 1/2 an apple, cored and chopped
  • 2 tbsp olive oil
  • Salt and pepper
  • 2-3 tbsp maple syrup


  1. Preheat oven to 425 degrees F.
  2. Place brussels in a baking dish. Sprinkle with salt and pepper, and add olive oil. Toss to coat.
  3. Bake for approximately 30-40 minutes, turning and tossing occasionally.
  4. Meanwhile, over medium heat in a frying pan, saute the pancetta, apple and shallot until pancetta starts to slightly brown. This should take about 8 minutes. I suggest starting just before the brussels are done. Remove from heat once cooked.
  5. When brussels are done, remove from oven, add the pancetta mix, and gently toss.
  6. Drizzle with syrup, and serve.
  7. Enjoy!
Recipe Management Powered by Zip Recipes Plugin

Glazed Salmon on the BBQ

Salmon, lemon, butter, brown sugar, soy sauce, white wine, and ginger create this sweet and salty glaze for grilling. Wrapped in foil on the grill, the glaze cooks into the salmon creating a buttery, moist fish, full of flavor.

Glazed Salmon on the BBQ
Rate this recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

30 minutes

2-4 servings

Glazed Salmon on the BBQ

I love salmon! But I especially love a glazed salmon. Even for those salmon nay-sayers, this is a winning recipe. The glaze is just enough sweetness and tang to enhance the fish. This recipe goes great with my heirloom tomato salad, and roasted herb potatoes.


  • 3-4 lb fresh Salmon filet
  • 1/4 cup soy sauce
  • 1/2 cup brown sugar
  • 1 tbsp ground ginger
  • 1/2 cup melted butter
  • 1/4 cup dry white wine
  • Juice from half a lemon


  1. Rinse and pat dry the salmon filet.
  2. Place on a large sheet of greased tin foil, preferably on a pan or in a dish.
  3. Fold up the sides of the foil to create a ridge and a pocket, and set aside.
  4. In a small bowl, whisk the soy sauce, butter, sugar, ginger, lemon and wine. 
  5. Pour over the salmon to coat.  Place filet in the refrigerator for at least an hour.  The butter will harden.  Occasionally, spoon the mixture on top of the salmon again, rubbing the butter into the meat.
  6. Meanwhile, just before ready to cook, heat grill to a medium heat (about 300 degrees F).
  7. When ready, place foiled fish directly on grill, loosely close up foil over fish and cook for about 15-20 minutes.  You can use a fork to test the flakiness of the fish. You want it to still be very moist, so be careful not to overcook it. 
  8. Remove from heat and let stand for a few minutes.
  9. Cut and serve.
Recipe Management Powered by Zip Recipes Plugin

Vegetable and Beef Lasagna

Ground beef, with 5 different vegetables, 2 cheeses, and 2 sauce combos create this somewhat healthy lasagna dish.  Add more cheese if you like, or switch the beef for chicken or turkey. Either way, you will love this recipe.

Vegetable and beef lasagna
Rate this recipe

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

2 hours

12 servings

Vegetable and beef lasagna

In an effort to make a healthy lasagna, some friends and I pulled together this recipe, and improvised as needed, coming up with a delicious, somewhat healthy lasagna. We meant to include mozzarella cheese, but forgot somehow, and it still came out delicious, and probably more healthy. Feel free to add in a layer if you want for a cheesier texture. I also doubled the recipe for the white sauce here so that you can have some extra to serve with each serving, as well as for left-overs.


    White sauce
  • 6 tbsp butter
  • 8 tbsp flour
  • 4 cups milk
  • 1/2 tsp garlic salt
  • 3/4 cup parmesan cheese
  • 2 cups prepared tomato sauce
  • Filling
  • 2 carrots
  • 1 yellow bell pepper
  • 2 small zucchini
  • 1 small onion, chopped
  • 1 1/2 lbs ground meat
  • 2 cups spinach, chiffonade
  • 2 cups ricotta cheese
  • 1 cup cottage cheese
  • 1/2 cup parmesan cheese
  • 3 eggs
  • 1 tsp salt
  • No boil lasagna noodles (gluten free)


  1. Over medium heat, melt butter.
  2. Whisk in flour until combined.
  3. Add milk slowly while whisking.
  4. Heat until it begins to slightly thicken, stirring constantly.
  5. Add salt and cheese, blend well until smooth, then remove from heat and set aside.
  6. Filling
  7. In a food processor, thoroughly chop the carrot, bell pepper, and zucchini. Transfer to a large bowl.
  8. Add spinach to bowl, and blend. Set aside
  9. In a large fry pan, over medium-high heat, cook meat about half-way, then add onions, and continue to cook until meat is cooked through.
  10. Remove oil drippings from meat, and add the cooked meat to the bowl of vegetables and stir to combine. The heat of the meat will slightly steam the vegetables.
  11. In another medium bowl, blend together the ricotta cheese, cottage cheese, parmesan cheese, eggs and salt.
  12. In a 9x13 casserole dish, add a little sauce to the bottom.
  13. Top with a layer of no-boil noodles.
  14. Top noodles with a layer of ricotta cheese mixture, covering noodles thoroughly.
  15. Top cheese with a layer of the meat and veggie mixture.
  16. Repeat all 3 layers again, ending with noodles on top. (Hopefully, you have some white sauce left over to use as a topper when serving)
  17. Smother the top noodles with the prepared tomato sauce.
  18. Tent with foil, and bake for 30-45 minutes, until sides are bubbling.
  19. Remove from heat, and let sit for 10 minutes.
  20. Cut and serve! Remember to pour a little white sauce over the top of each piece when serving (heat it if necessary and add a little more milk to thin it out if needed)
  21. Enjoy!
Recipe Management Powered by Zip Recipes Plugin

Roasted Herb Potatoes

Crispy, brown, potatoes, sprinkled with a combination of aromatic herbs, create this hearty side dish.  Try it with your next fish or meat dish and see for yourself.

Roasted herb potatoes
Rate this recipe
12 ratings

Prep Time: 20 minutes

Cook Time: 40 minutes

1 hour

6 servings

Roasted herb potatoes

I love a crispy, brown, roasted potato along side any protein. This is simple and delicious. I mix up the herb mixture all on the time, depending on what I do or don't have in my herb collection at the time. Feel free to mix it up for yourself as well, or try mine. For added zest, drizzle some fresh lemon juice over them before serving.


  • 2 lbs red potatoes, washed and cubed
  • 2 tsp each of dried thyme, oregano, basil, tarragon, marjoram, and garlic salt
  • 1 tsp lemon pepper
  • 1/4 cup fresh parsley, chopped
  • olive oil
  • 4 tbsp melted butter


  1. Preheat oven to 425 degrees F.
  2. Line a cookie sheet with tin foil.
  3. Place potatoes in bowl, lightly drizzle with olive oil, and add all the dried herbs (not the parsley).
  4. Gently toss to combine and coat. Add more olive oil if needed to coat potatoes.
  5. Transfer potatoes to prepared cookie sheet.
  6. Bake for 30-40 minutes, turning once or twice, until potatoes begin to crisp and brown.
  7. Remove from oven, transfer to a bowl, drizzle with melted butter, add parsley, and toss to combine.
  8. Serve and enjoy!
Recipe Management Powered by Zip Recipes Plugin