....is Biscuits for Brenner

Hello Breakfast Hub Readers!

I'm Elizabeth, from Not Everything I Make is Pretty. I'm so excited to be a contributer here, when I thought about what my first post would be it only took a second for this to pop into my head. It's my go-to Breakfast for Dinner (Brenner) recipe and sometimes my 'avoiding the grocery store' recipe! I hope you enjoy it as much as I do.

....is Biscuits for Brenner & the Breakfast Hub!

Use the button below to check out the Breakfast Hub and my first post as a contributor!

....is Fettuccini with Leeks and Bacon

This is a twist on Pasta Carbonara, no more healthy than the original but equally wonderful. Pasta, Bacon, Leeks and Cheese, I don't think any combination of those ingredients can make a bad meal. I wish I could have found a good Papparadelle like in the original Bon Appetit recipe but that will wait til next time.

2 Tbsp Olive Oil
1 Tbsp Unsalted Butter
4 Slices Thick-Cut Bacon, Cut into 1/2-inch Pieces
2 Medium Leeks, White and Pale-Green Parts Only, Halved Lengthwise, Sliced Crosswise
Kosher Salt
3/4 Cup Heavy Cream
2 tsps Chopped Fresh Thyme
1 lb Fettuccine
1 Cup finely grated Parmesan

Heat Oil and Butter in a large heavy pot over medium heat. Add Bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes (I removed a little of the Fat & Oil). 

Add Leeks and season with Salt. Increase heat to medium-high and cook, stirring often, until Leeks begin to brown, 5-8 minutes. 

Add Cream, Thyme, and 1/2 cup Water. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes. Meanwhile, cook Pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid.

Add Pasta, Parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.

....is Pork and Charred Brussels

I don't think there's a child out there that craves, requests or enjoys (not even a little bit) the dreaded Brussels Sprout. Lucky  my mom was one such child so I was never subjected to these as a kiddo. I'm sure I wouldn't have liked them they have a strong cabbagy flavor.  That said, when my boyfriend requested I cook them I was shocked and responded with a 'you like them?!'. He found this recipe in Sunset Magazine and we gave it a try. I think it was the Chile Lime Sauce that I now want to put on everything but it and the rest of the recipe has now endeared me to Brussel Sprouts.

Pork and Charred Brussels

1 1/2 lbs Brussels Sprouts, Stems Trimmed & Thinly Sliced
1 Pork Tenderloin (1 1/4 lbs.), Trimmed
1/2 tsp Salt, Divided
1/2 tsp Pepper, Divided
5 Tbsp Olive Oil, Divided
1 lb Sweet Potatoes, Cut into 3/4- by 4-in. Wedges

Chile Lime Sauce

1 Red Onion, Cut into 1/2-in. Wedges
1/4 Cup Honey

1 Lime, Juiced & Zested
2 Tbsp Soy Sauce
2 Garlic Cloves, Peeled
1 Tbsp Chopped Ginger
1 Serrano Chile, Minced
3/4 Cup Roughly Chopped Cilantro, Divided

Preheat oven to 450°. Separate Brussels Sprout leaves; thinly slice hearts. Set aside.

Season Pork with 1/4 tsp. each Salt and Pepper. Brown in 1 Tbsp Oil in a large frying pan over high heat, turning, 8 to 10 minutes.

Toss Sweet Potatoes in a roasting pan with Onion, 2 Tbsp Oil, and 1/4 tsp. each Salt and Pepper. Add pork. Roast 15 to 20 minutes for medium-rare, stirring Vegetables once.

Meanwhile, purée Honey, Lime Zest, Lime Juice, Soy Sauce, Garlic, Ginger, and the Serrano Chile in a blender. Set sauce aside.

Heat 1Tbsp Oil in the frying pan over high heat and lightly char half the Brussels Sprouts, stirring, 2 minutes. Transfer to a bowl. Repeat for remaining Brussels Sprouts. Toss with 1/2 cup Cilantro and 1/4 cup Chile Lime Sauce.

Slice Pork, toss Sweet Potatoes with remaining Cilantro, and set on a platter with Brussels Sprouts. Drizzle more Chile Lime Sauce to taste over everything (you may have some left over and it's delicious).

....is Lights Part 1, Progress

My dining table is by a window. It's probably the best spot to take pictures during the day time. But there's no light over the table, so at night the corner becomes dark and a little grim. Here's the beginning and first try at adding a little light to the dining nook.

Details and how to will follow shortly!

....is Peppermint Patty Brownies

Part two of the present to my Valentine. (The first was this amazing bowl.) I had friday off so I took the opportunity to make these brownies, they're not hard but the cooling and setting of the three parts can take some time. If you're going to bring these somewhere I would recommend making them the night before. No surprise, the Brownies were a hit!

....is a Few Favorites, February TwentyThirteen

I'm not sure how they are all Orange and Teal but maybe that's what's been on my mind. I'm taking a cue from one of my favorite blogs and her monthly favorites. It's always nice to read an honest review and see what other people have found recently.

The first favorite was the gift I gave for Valentines day: