This Sunday's menu was pretzel crusted chicken, mashed butternut squash, and brussel sprouts (or, as I call them, "little lettuce-looking things"). The recipe for the chicken comes from Kraft, and involves crushed pretzels (obviously), Grey Poupon mustard, ranch, parsley and onion. The mashed butternut squash is pretty straight-forward--microwave, peel, mash, add butter, salt, and pepper, and eat. I personally am not a fan of brussel sprouts, but Mom had bought them so they needed eaten. I had high hopes that cooking them in a little butter and white cooking wine would do the job...Well, they were the best I've had, but I would still rather not eat them.
In other news, we have been working on cleaning out the shed this weekend. Found some stuff I'd been looking for to decorate with. Fortunately, they just need cleaned up. Also came across of moldy Christmas ornaments :( Hopefully I will get pictures up soon as far as house things go!
Try thus recipe. We love it. http://www.foodnetwork.com/recipes/alton-brown/brussels-sprouts-with-pecans-and-cranberries-recipe/index.html
ReplyDeleteSometimes I fry some bacon and toss the Brussel sprouts in the drippings. Yummy! I also discovered the smaller Brussel sprouts taste much better.
That recipe does look good! Thanks for sharing it, and the tip about using smaller sprouts!
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