I like them, I really like them!........

Brussel sprouts.  Just to say it can take me back to childhood and fear.  You know, that fear of having to try something that you can't even stand to look at or smell?  The vegetable that maybe your Mom would eat, but no one else would let cross their lips?  I think it was second on my list, right after liver and onions, (which by the way, will remain on my fear list forever) but I can gladly say, I like brussel sprouts!

Here's why:  Bacon!  When they say every thing is better with bacon, just go for it.  Here's what I used, after combining several recipes together.

Roasted Brussels Sprouts with Apple & Bacon

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1/2 - 1 lb. fresh brussel sprouts

4-5   slices cooked bacon/save the grease

1-2   granny smith apples

1-2   tablespoons red wine vinegar

1-2   tablespoons extra virgin olive oil

salt and pepper to taste

Preheat oven to 400 degrees.

Either fry bacon in a skillet or bake in oven until crisp.  Save bacon grease.  Crumble. Remove the dark green leaves from outside of brussel sprouts. Cut core off at bottom of brussel sprouts then cut in halves or quarters.  Cut apple (skin on) into small chunks.  Combine everything (including bacon grease) except cooked bacon in a bowl and spread out on baking sheet.  Bake for 20-25 minutes, maybe longer if sprouts are large.  Add bacon bits and serve.

How did it go over?  Let's just say the fear is gone, baby!  I will now eat brussel sprouts that are roasted for now, and I am willing to try them other ways too.  The hubby loved them, but lucky for me, he'll pretty much eat anything!

Have a wonderful week!

Nancy :)

Black Bean Salad/Salsa............

This is a salad good pretty much any time of the year, for a light lunch or a great side dish.  It is pretty to look at and it is good for you.  You can pretty much use any ingredients you want that sound good with the beans, because in my opinion, it's all about the dressing.

Black Bean Salad/Salsa

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Ingredients:

1 can of black beans, rinsed and drained

grape tomatoes

green onions

celery

orange bell pepper (or yellow or red)

minced garlic

frozen corn kernels

Dressing:

5-6 tablespoons extra virgin olive oil

2    tablespoons apple cider vinegar

2    tablespoons red wine vinegar

2    tablespoons balsamic vinegar

hot sauce to taste

1    teaspoon cumin

1    teaspoon salt

1/2 teaspoon pepper

juice of one lemon

Mix together and pour over salad.  Toss, chill a least 4 hours before serving.

This is so good.  You won't be able to stop eating it, so make plenty!  Great with tortilla chips too!

Have a wonderful day!

Nancy :)

Hash Brown Casserole......

is comfort food at it's best.  If I made this for my husband every day, I think he would eat it.  This recipe is similar to Cracker Barrel's, with my own spin on it.  Cracker Barrel uses Colby cheese,  I think,  but any cheese you like is fine.  I usually use pepper jack.  I also love having the crunch on top.  Onions are optional, and I like to saute' mine for about 4 minutes to make them tender.

This is a great dish for a potluck, brunch or family gathering.  I think it's a dish that once you make it, it will be requested again and again.  I also like to put it together the night before and refrigerate, then bake in the morning.

Hash Brown Casserole

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Ingredients:

1-30 ounce package hash browns, thawed

1-can of cream of chicken soup

1-stick of melted butter (or margarine)

1-8 ounce container of sour cream

1/2 cup chopped onion

2-cups of shredded cheese

2-cups of crushed corn flakes

salt and pepper to taste

Combine soup, sour cream and 1/2 stick of melted butter.  Mix into thawed hash browns, season with salt and pepper.  Stir in shredded cheese.  Spread into greased (or Pam sprayed) 9 x 13 baking dish.  Cover with corn flakes then the rest of the melted butter over the corn flakes.  Bake at 350 degrees for 45 minutes.

Recipe from: A Pinch of Something Good

Give this one a try.  I think even your picky eaters will love it!  Have a wonderful day!

Nancy

An easy, tasty and healthy side dish.......

or possibly even a main course if you wanted to add diced chicken, shrimp or beef to it.  I'm talking about Trader Joe's Harvest Grains Blend.  Description on the package: A Savory Blend of Israeli Style Couscous, Orzo, Baby Garbanzo Beans, and Red Quinoa.  This was fabulous, and as easy to make as rice is.

Of course, the dried cranberries were my idea, I love adding something sweet to rice or couscous.  On this all I did was follow the package directions which were:

Bring 1 3/4 cups water or chicken broth to a boil.  Add 1 tablespoon butter and stir in  1 1/4 cup of Trader Joe's Harvest Grains Blend.  Bring back to a boil, reduce heat and simmer, covered for 10 minutes.  Remove from heat and serve immediately.  Yield:  approximately 3 cups.....

I threw in a handful of dried cranberries and stirred them in just before removing from the heat.  Also, I hardly ever use water when making rice or couscous.  The broth provides tons more flavor.

Trader Joe's is a new adventure for me.  It is an organic grocery market for the budget conscious, which I love.  It is now my go-to place for stocking my pantry with pasta, tomatoes, beans, oils, vinegars and condiments so far.  The location available to me is not a large store, but the inventory is pretty amazing.  

Couscous is essentially tiny pasta.  Once I discovered the pearl (Israeli) couscous, I haven't gone back to the traditional couscous.  I think even your picky eaters will like this side dish, especially if they already love noodles.

Have a wonderful day!

Nancy