Brussels Sprouts are not Evil

Crispy Brussels Sprouts with baconBrussels sprouts have been the bane of every child’s existence since probably the beginning of time. They are, “Little cabbages the size of golf balls all green and slimy”. At least this is what a friend described while talking about them. I can hear the “Psycho” music playing in the background “screech, screech, screech, Ahhhhhh!” end of shower scene, or in this case Brussels Sprouts sitting in front of you on the table.

However, Brussels Sprouts are not evil. For I have tasted them, and they are glorious! “Just add bacon” is probably the key phrase when talking about them. A while back I was watching a show called “5 Ingredient Fix” with Claire Robinson, and she made a dish called Crispy Brussels Sprouts, that looked pretty good. So I took the time to try it myself. My family loved it.

Crispy Brussels SproutsThese are not the green slimy disgusting vegetables that most people think about. These are crisp, full of flavor, and a creative food that brings a new taste to something people have demonized. Start with a slab of bacon cut into pieces and baked for about 10 minutes. Separate the bacon, and bake the Brussels Sprouts in the grease left from the bacon. I used sautéed pecans instead of walnuts, and it added much to the recipe. Mixing everything together makes a wonderful salad or side dish. Best of all, I sautéed the left overs in butter the next day, and it tasted even better.

So remember, “Do not be afraid to bring new life to a food you might fear.”

Check out the recipe below:
Crispy Brussels Sprouts

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Fire and Ice Creole Chicken with Asparagus

Creole Chicken and AsparagusI remember when I was a child watching a guy by the name of Justin Wilson cooking the Cajun way. “I Garontee!” He was notorious for putting wine in whatever he cooked and then taking a good swig of it. He was probably plastered before he got done with the show, but I loved it. He was one of the first experiences I had of a famous male cook. He made me interested in Cajun Cooking. So, here is to you Justin; you have been an inspiration.

I called this Fire and Ice Creole Chicken with Asparagus because it has some bite to it, but you can cool it down with the cheese sauce on the Asparagus. It is not inherently too spicy, but I thought it was a cool name. After all they say if something is spicy when you eat it, do not reach for the glass of water. Water will just enhance the burning sensation. Milk is what they say will help ease the burn in your throat.

It is amazing what you can do with Velveeta if you try. Basically I just combined some Velveeta Cheese, sour cream, half and half, and dried dill to make a cheese spread over the steamed asparagus. Be careful not to over cook the Asparagus. It will continue to cook even after you take it off the burner. I have done that plenty of times over the years. Timing is everything when it comes to cooking this vegetable. I love Asparagus! Cooked through with just a little bit of hardness, you can have a wonderful side dish to go with this Creole Chicken. (Broccoli would be great as well.) 

Just because it has some spice to it, doesn’t necessarily make it creole. This was however a wonderful and extremely easy dish to make. Throw some spices in a Ziploc bag, mix it with the chicken, and then throw it into a skillet. Add some mango salsa and you have a wonderfully simple and luxurious dinner. MMM, MMM!

Just Remember, “A little inspiration can go a long way. I Garontee!

Recipe: Creole Chicken