Basic or not! Delicious outcome….Chow’s Basic Acorn Squash….savory and sweet with the brown sugar…..enjoy….
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Brussells Sprouts a la Joe
Rachel Ray put brussels sprouts on steroids with this recipe! Brussels sprouts a la Joe is a savory casserole side for any poultry, beef or fish entree ….choked full of deliciousness….enjoy…..
Elegant Green Beans
A delicious green bean option from a great Kentucky cookbook, “A Slice of Kentucky”…Elegant Green Beans.
2 14.5 oz cans whole green beans
2 slices bacon cut into pieces
1/2 c. brown sugar
Garlic salt to taste
2 Tbs. butter, sliced (try Ferrarini Italian butter – wow)
Rinse beans, drain. Place the beans in a coated baking dish. Place bacon on top of beans. Spread the brown sugar on top. Season with garlic salt and dot with buttes slices. Bake uncovered (I start them covered then uncover half way through) at 350 degrees for 30 minutes, stirring often.
Posted in Side Dishes
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Pan Roasted Brussels Sprouts and Pancetta
Delicious spin on brussels sprouts! Found it on the back of the bag! Enjoy!
1 lb. brussels sprouts washed and sliced in half lengthwise
3 pieces uncooked pancetta, diced
½ c heavy cream
3-4 T creamy Dijon mustard
Salt and pepper to taste
Sauté the pancetta in pan on medium high heat until crisp. Remove the pancetta from the pan and reserve. Add the Brussels Sprouts to the pan and roast, stirring frequently. Continue cooking unti the sprouts start to brown slightly, 8-10 minutes.
While the sprouts cook, heat the heavy cream in a small saucepan to simmer. Add the Dijon mustard and stir until smooth.
Once the sprouts have browned, add the pancetta back to the pan. Slowly ad half of the mustard cream to the sprouts and stir to coat.
Remove from heat. Place sprouts in a serving dish and toss with the remaining mustard cream. Season with salt and pepper. Service immediately.
Yum. Enjoy!
Tomato Orange Marmalade Chicken
Delicious chicken recipe with a marvelous tomato orange marmalade glaze from one of our favorite magazines, Southern Living. Wonderful entrée with a fresh grilled vegetable side. Great summer dining. Enjoy.
Wilted Brussel Sprout Salad
Another Rachael Ray classic, wilted brussels sprout salad. Delicious.
1/2 c thinly sliced red onion
5 T olive oil
2.5 tsp red wine vinegar
12 oz. chopped brussels sprouts
1/2 c parsley
1/3 blue cheese crumbled
1/2 c chopped hazelnuts
Toss onion with 4 T olive oil and the red wine vinegar. Set aside. In skillet over medium heat, wilt sprouts in olive oil until tender stirring often. Cool. Toss all ingredients and season with salt and pepper.
Sweet Cheese Crisps
An awesome appetizer or sensational garnish to a caesar salad are these Sweet Cheese Crisps from Rachel Ray’s idea book. Toss a small handful of shredded Parmesan with a pinch of dried thyme. Form into small mounds on a parchment lined baking sheet. Bake at 400 degrees until melted and browned – 3-5 minutes. Let cool and top with a dollop of your favorite jam! Fun and delicious.
Bite Size Morning Buns
What a great breakfast or brunch treat – these bite size mini phyllo cinnamon buns! Using the Athens mini phyllo cups, these make a great sweet treat! Easy to assemble and oh too easy to eat! Enjoy.
Creamed Spinach and Mushrooms
It’s the nutmeg! Delicious creamed spinach and mushrooms with a “dash” of nutmeg….delightful side dish for most any chicken entrée! Enjoy.
Honey Mustard Chicken
Amazing honey mustard chicken from Allrecipes. Honey, mustard, basil, paparika, mustard and parsley make this a really special culinary treat! It’s so easy and really brings in the compliments! Enjoy.
A Family of Kitchens 