brussels caesar

Sorry for the delay. My laptop completely crashed on me last weekend. It’s not an interesting story.

I’ve been telling myself for probably 3 years that I should go to Sephora or Ulta and get a makeover. I had this fantasy that I would go in and some nice girl would transform my face and that it would be easy for me to replicate it at home and all the products involved would ring in at about $20.

Before we left for Seattle/Canada I FINALLY got up the courage to go into Ulta. After wandering a bit aimlessly, one of the girls asked me if she could help me find anything. I timidly said “I’m looking for a tinted moisturizer?”

She raised her perfectly tweezed and tamed eyebrows and said, “That term is really out of vogue. We don’t call it tinted moisturizer.”

Oh, really? What tipped you off that I’m a makeup expert? Was it the fact that I don’t have an ounce of anything on my face, or that I’m wearing leggings, sneakers, and a North Face that I got for Christmas in 2007?

She recommended a CC cream (whatever, it’s tinted moisturizer) and a mascara. No makeover involved, it cost WAY more than $20, and there’s a good chance I’m not applying either of them correctly.

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Brussels Caesar

1 lb brussels sprouts, ends removed and quartered

2-3 chicken breasts

1/2 whole wheat baguette

Caesar dressing, store bought or homemade

freshly grated Parmesan cheese

olive oil, salt and pepper

Cut up the brussels sprouts and the bread and arrange on a baking sheet. Drizzle everything with olive oil and season with salt and pepper. Toss to coat, and bake it 375 for about 15-20 minutes (you may end up pulling the bread/croutons out sooner).

I also baked the chicken but you could pan sear it or even boil it. Shred it with two forks and toss with Caesar dressing.

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In a large bowl, toss the chicken, roasted brussels sprouts, and croutons. Add a BUNCH of fresh Parmesan cheese.

Only dressing the chicken is key- you still get that Caesar flavor but the brussels sprouts have enough flavor on their own that they don’t need to be dressed. The cheese kind of melts into everything and it feels like a much heartier version of the original salad. The GS and I kept it in the huge bowl I used for tossing and went at it with two forks. He’s a crouton hog.

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So instead of raising my mediocre eyebrows at you all and saying “You still make your Caesar salads with romaine?” I’m going to make a gentle suggestion that you try it this way instead.

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