Cranberry Brussel Sprout

CRANBERRY BRUSSEL SPROUT

Our "NEW" favorite veggies lately is brussel sprouts. I usually just toss them in a little OLIVE oil and just add whatever I have on hand...some days its just garlic and parmesan cheese....others its bacon or even SAUSAGE.  Today I made them to go with our grill pork chop so I wanted something with a little sweet and tangy. 

INGREDIENTS: 

• 2 pounds brussels sprouts, trimmed and halved lengthwise
• 4 tablespoons olive oil
• 1 small red onion chopped
• 1 teaspoon salt, or to taste
• 1 teaspoon pepper, or to taste
• about 1 tablespoon balsamic vinegar
• 1 teaspoon light brown sugar, packed
• 1/4 cup Dried cranberry 

Directions:

1. Preheat oven to 400F and line a baking sheet with aluminum foil for easier cleanup.
2. Add the brussels sprouts to the baking sheet, evenly drizzle with olive oil, season with salt and pepper, and toss with your hands to evenly coat. Arrange the sprouts with the cut-side (flat side) down and bake for about 15-20 minutes, or until the tops of some of the sprouts are turning light brown.
3. Remove baking sheet from oven, flip sprouts over with a tongs, and evenly drizzle with balsamic and evenly sprinkle with brown sugar. Then add 1/4 cup of dried cranberry.  Toss so all the brussel sprout gets coated evenly. 
4. Return baking sheet to oven and bake for ANOTHER 10 minutes, or until sprouts are as caramelized and browned as desired. Baking times will vary based on the size of the sprouts used, or oven and climate variances, etc. Keep a close eye on them in the last 10 minutes of baking because they can go from underdone to overdone and burnt in just a couple minutes. 
5. Brussels sprouts are best warm and fresh.

ENJOY!!!

Grilled Brussel Sprout

Ingredients: 

1 lb Brussel Sprouts 

1 teaspoon garlic power 

1/2 teaspoon Tony Chacheres 

1/4 teaspoon cracked black pepper 

2 Tablespoon Olive Oil 

1 teaspoon salt (for blanching) 

Direction: 

Preheat oven to 350 

I would clean the brussel sprouts by cutting off the ends and pulling out all the wilted leaves. Wash really well then in a deep pot fill with water and 1 teaspoon salt. Once water start to boiled...throw in the brussel sprouts and blanch for about 3 minutes. Drain and rinse with cold water. 

Next, on a baking dish drizzle with 2 Tablespoon of olive oil and toss in the seasonings. Make sure to coat all the brussel sprouts really well..add more olive oil or seasoning according to your taste. 

Bake at 350 for about 30-45 minutes. 

Serve immediately ...it's delicious when it's hot 

Enjoy!! 

Mirilton or Chayote

Ever since I was a kid...my mom used to make this dish all the time...I love eating it with rice or by itself. Sometimes I would substitute shrimp for the ground meat. I just feel that the ground meat makes it tastier and has more flavor then the shrimps. 


DIRECTIONS: 
It produce a very slimy feel so if you have gloves...wear them on.
Peel the skin off the chayote then take out the seed 

Next cut it into little pieces to your liking.. I like mines in little stripes 

(I usually wear gloves when I am handling these because it has a very sticky to waxy  liquid) 

Next I chopped up some onion and minced some garlic... add a little olive oil to pan and sauté that up until it's translucent...making sure not to burn your garlic or onion.. burnt garlic or onion DOES NOT taste so good ;) 

Then I throw in my 1 lb of ground beef.. Sauté that with the onion and garlic .. Add in 1 T of oyster sauce. 2 t sugar 

1/4 t salt..1 T fish sauce 

1/4 t crack black pepper 

1 t garlic powder 

Next add in your cut chayote and sauté until it's soft but not mushy. 

Garnish with chopped cilantro 

Serve over jasmine rice 

Ingredients: 

3 large chayote (peeled and sliced) 

1 lb ground meat 

1 small onion-- chopped 

4 cloves of garlic minced 

1 T oyster sauce 

1 T fish sauce 

2 t sugar 

1/4 t salt 

1/4 t cracked black pepper 

1 t garlic powder 

Garnish with fresh  chopped cilantro 

Served with Jasmine RICE 

ENJOY!!!!