Dijon braised brussels sprouts

These are my new favorite way to  eat.    Totally satisfying by themselves, and they're pretty.

Dijon-Braised Brussels Sprouts

Serves 4 as a side dish

1 pound brussels sprouts
1 tablespoon unsalted butter
1 tablespoon olive oil
Salt
Freshly ground black pepper
1/2 cup dry white wine
1 cup broth (chicken or vegetable)
2 to 3 shallots, peeled and thinly sliced
2 tablespoons heavy cream
1 tablespoon smooth dijon mustard (or more to taste)
2 tablespoons chopped flat-leaf parsley (optional)

Trim sprouts and halve lengthwise. In a large, heavy 12-inch skillet heat butter and oil over moderate heat. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning until undersides are golden brown, about 5 minutes. [Updated to note: If your sprouts don't fit in one layer, don't fret! Brown them in batches, then add them all back to the pan, spreading them as flat as possible, before continuing with the shallots, wine, etc.]

Add the shallots, wine and stock and bring to a simmer. Once simmering, reduce the heat to medium-low (for a gentle simmer), cover the pot with a lid (foil works too, if your skillet lacks a lid) and cook the sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 to 20 minutes.

Remove the lid, and scoop out brussels. Add cream and simmer for two to three minutes, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or Dijon. Pour sauce over brussels, sprinkle with parsley, if using, and serve immediately.

Potato Pizza's

2-3 large potatoes
8 pieces of bacon (less if not a bacon obsessed family)
grated cheese
sour cream for dipping
pre heat oven to 375


fry bacon, crumble and set aside use the bacon grease to grease a cookie sheet.  I go heavy with it.
cut potatoes to about 1/4 inch thick and sprinkle with a salt, pepper, paprika mix on both sides.  Lay them on the cookie sheet and put in the oven for 30 minutes then flip them and do another 15.  You can reduce time is your oven is extra awsome and does it faster.

Then sprinkle with the bacon first and then the cheese.  (As the cheese melts it hold the bacon in place nicely)  Put back in oven till cheese is melted.

Dip in Sour cream or enjoy as it is.

And yes me eat this as a main dish at our hours.  Paired with broccoli for ultimate kid happiness.

Chicken Bites

Make your dough

2tlb butter
1tsp salt
3tsp yeast
1/4 cup sugar
1 cup milk
1 egg
3c flour

put in bread machine on dough

meanwhile chop finely leftover chicken around 1 cup of any kind mix with 4 tlb butter softened (not melted) 2/3 of mexican blend cheese (thank you Costco) (maybe blue cheese someday with buffalo sauce?) and 1/4 cup salsa and some generous squirts of Cholula hot sauce depending on how hot you like it.  Then you take your dough and seperate it into 4 groups.  Out of one group I made rolls for the babies.  The other three I made into 10-13 inch ropes and roll the out about 3 inches.  Then put some of your filling in and bring over the top of the dough to touch the bottom making a rope again.  Then cut into 12 pieces.  Do this with the remainder.  Put on a cookie sheet and bake at 400 for 8 min or until tops are golden then paint them with melted butter.  I ate mine with a little ranch sauce and it was tasty!

Fried Avacados

Canola oil for frying
1/4 cup flour
1 tsp kosher salt
2 large eggs, beaten to blend
1 1/4 cups panko (Japanese bread crumbs)
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

Grated parmesan for serving (optional)

1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.

2. Meanwhile, mix flour with 1/2 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates.

3. Sprinkle the avocado slices with the remaining ½ tsp salt.  Dip each slice in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.

3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt and a little grated parmesan.http://circle-b-kitchen.squarespace.com/food-and-recipes/2010/7/1/avocado-fries.html

Costa Vida Rice

2 tablespoons lime juice

2 -3 garlic cloves, minced

1/2 cup cilantro, fresh

1 (2 ounce) can green chilies

2 teaspoons salt (may omit if using salty broth)

1 onion, medium

1 tablespoon butter

1 1/2 cups rice, white long grain

3 cups chicken broth

Directions:

1. 1
   Chop veggies/herbs coarsely and then fry in 1 T butter or oil.
2. 2
   Add rice and stir to coat and then add broth, salt and lime juice. Bring to rapid boil, turn down as low as possible, cover and simmer about 20 minutes - do not stir! Fluff with fork.

Read more: http://www.food.com/recipe/copycat-costa-vida-green-rice-367828#ixzz1djY8eYqD

Read more: http://www.food.com/recipe/copycat-costa-vida-green-rice-367828#ixzz1djXyA8fS