I have a new favorite topping. Two of them, actually.
#1- Goat cheese + fig preserves + dijon mustard. I’m telling you, that combination is HEAVEN on top of pork medallions.
Just mix a half an ounce of dijon mustard, with 1 tablespoon of fig preserves, 1 teaspoon of water, and a pinch of salt and be prepared to lick your plate.
#2: Honey on brussels sprouts.
IN. CREDIBLE!!! They’ve always been my favorite veggie but I honestly feel like I haven’t even been eating them right until now!!! And don’t even get me started on the fact that I *JUST TODAY* learned that they’re not even called brussel sprouts. They’re BRUSSELS sprouts. Like, even if you’re talking about one sprout you say it that way. Brussels sprout. Isn’t that crazy? BRUSSELS. They’re literally named after the city in Belgium.
Start by cutting them in quarters. Next, toss them in 2 tablespoons of oil and a little bit of salt and pepper. Then, roast them on a baking sheet covered in foil for 18 minutes. After that, pull them out and drizzle on that honey. Mmmmm. To die for finishing touch, I’m tellin’ ya.
Anywho, Home Chef has been teaching us how to make all kinds of amazing things lately, so I thought I’d share a little bit about what we’re learning here on the blog too.
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If you’re interested in giving their service a whirl, I highly recommend their oven ready and new slow cooker meals. Those are our absolute favorites. Oh, and don’t forget to use code LAYLA100 for $100 off. That’ll save you $25 off your first four boxes.
Bon appétit!
Layla
These do sound delicious! Thanks for sharing and definitely going to give these a try!
My mouth keeps watering every time I think about those yummies!!! 😀
Sounds great! Do they deliver in California?
Oh, I’m sure they do! 😀
How much goat cheese goes in with the figs and dijon mustard?
Oh, the goat cheese is just crumbled on top at the end. Mmmmmm!
Yum! I love Brussels sprouts too, and I also didn’t know about the “Brussels” name until a couple of years ago. I loved them even when I was a kid and all my mom did was boil them! I used to eat them frozen also. I would just pop one out of the bag in the freezer and eat it raw. 🙂 Now my husband (he’s our cook) roasts fresh ones in the oven, and they are SO delicious — WAY better than boiled!
Roasted or grilled are my FAVORITE…mmmmm! 😀
This looks so scrumptious! How did it prepare the pork prior to the yummy topping? I can wait to make both recipes for dinner. Thanks so much Layla. ☺
Brussels, what! I can’t wait to tell my 12 yo son this! He loves them and the honey tip will be fab to try!
Thanks for all the suggestions.
~ Jill E
I am a huge fan of fig jam + goat cheese or goat cheese + drizzled honey on top of dates so will probably like the addition of the mustard. I have’nt done a subscription dinner service for a while but this looks interesting.Thank you.
I def want to try both!! Thanks for sharing!!
Do you like spicy? If so, add a couple of dashes of tabasco to the honey then drizzle it over those Brussels sprouts. Life changing.
Layla, just found your site this morning while flipping around Pinterest I think. Anyway, I love everything about your site and the way you talk and present all your ideas and dreams. I love farm houses and really anything to do with farms, then again I love the sea…oh well, you get my drift. Just had to drop you a note and thank you. I am 75 years young, but still enjoy dreaming.
I use parchment paper, so it won’t stick to the veggies. I’ll try the honey on them next time. 🙂