Roasted Brussels Sprouts

I know a lot of people will see Brussels sprouts and run the other way, even my brother-in-law calls then LGBD"s (Little green balls of death!)....yes they have a strong flavor and no one likes them, but I do!  Here is a site to read about the history and nutritional value of brussels sprouts.
 http://www.brussels-sprouts.com/BSINFO.htm   I really think you like them but don't know it yet! 

You can steam them, boil them or roast them.   Today I want them to look and taste rich and full of flavor so I'm going to roast them......roasting is so easy and takes only a few minutes longer as cooking them any other way.  

1 lb. Brussels spouts, cleaned

1 red onion, sliced thin

3 T. olive oil

1/2 tsp. salt

¼ tsp. pepper

Clean Brussels sprouts by cutting off the stem end.  Some of the leaves will naturally fall off...that's OK.  You will want to pull others off if they are not looking good or cut little spot off.

Gently toss first five ingredients together. 

Place on a baking sheet and bake at 425 degrees for 25 minutes or until browned and roasted, stirring 1 or 2 times during cooking time.   

When done, remove from oven and place in a serving bowl. I like to pour balsamic vinegar over mine or a little butter with a touch of nutmeg!  

I love LGBD'S

© Nancy Rappleye 2011

Roasted Turkey Breast

I love Turkey breast roasted this way, the mayonnaise keeps the the turkey so moist and tender!   You could do a whole turkey with this recipe, just follow the directions for cooking time on the turkey package.

Here is a fun story to tell you how diverse this recipe can be!

Last summer we went camping to celebrate my fathers 80th birthday and our assignment was to fix a Dutch oven meal.  We went shopping to get everything we needed and my husband was to pick up a frozen turkey breast.  When we got home I knew I could time the thawing of the turkey to be just right for our assigned dinner.  I decided to just leave it in the plastic bag it was in and tucked it into the cooler.......When it was time to prepare the turkey  for the DO, I reached in the cooler and pulled it out, uncovered it and began to laugh!!   I took it over to Kent (my husband) and ask if you spell turkey.... D U C K!!   LOL!!  I've never cooked a duck before but I was determined to cook it any way even if every one was rolling their eyes and complaining about the taste of duck!   Using the same recipe I had planed for the turkey I prepred the duck.....there was magic going on in that Dutch oven because when it came out and the meat was falling off the bones.....there was not one unhappy camper as we all ate that delicious turkey......duck!  ( I think a domestic store bought duck may taste different than a wild duck)  I would love to try this recipe with Game hens now!

1 6-8 pound turkey breast

1/4-1/2 C. butter, melted

2 heaping T. mayonnaise

1 (15 oz.) can Chicken broth

Salt and pepper to taste

other favorite seasonings to taste

Take a hold of the ribs on the turkey breast and break them so the breast sits flatter in roasting pan.  Place in Roasting pan breast side up.

pour melted butter over the top of turkey then rub with mayonnaise.    

Wash your hands well now after handling raw meat....

Season with salt, pepper and any other seasonings you love on your turkey like, garlic powder, onion powder, garlic pepper, Italian seasoning or something with rosemary in it would be great too!!

Pour  chicken broth into the bottom of the pan.

Cover with foil shiny side down (make sure edges are sealed tight) and bake at 350 degrees for 2 1/2 hours or until juices run clear.  I am using a foil roasting pan here...if you use a glass or dark color pan, turn your temp down to 325 degrees.

Take foil completely off the last 20-30 minutes to brown to a nice golden brown. 

Remove from oven, lightly cover with foil again and let rest for at least 10-20 minutes before cutting.

Cut met away from the bone and slice....

You want to cut against the grain...some times turkey is a little tricky and the grain changes..just keep cutting!

You can do this with just turkey legs too!  Place three or four legs in a roasting pan and then follow all directions only bake at 350 degrees for 1 1/2 hours, removing foil the last 15-20 minutes.

© Nancy Rappleye 2011

South of the Border Rice

This rice is what I made up to go with the "Enchilada chicken".  I wanted something that had the spices of Mexico to go along with the savory flavor of the Enchilada sauce.....I think I achieved the flavor I wanted and not only did I end up with one recipe that night....I got two!!
The rice in the photo with the Enchilada chicken I confess does not have red bell peppers in it because the pepper I thought I had in the fridge was a science project when I went to make the rice! LOL!! So.... I remade it today to show you how pretty it really is with the red bell pepper in it!...P.S. it still tastes great if you substitute green bell peppers for the red!

   

(rice cooker instructions)

3 cups rice, with the cup that comes with cooker

Water to the 3 fill line

1 tsp Chili powder

¼ tsp Cumin

½ tsp salt

1 Tbls olive oil

1 (4 oz.) can diced chilies

¼ red bell pepper, diced

1/ 4 onion, diced

Add all ingredients to the rice cooker, give it a stir, put the lid on, and press cook.   Let the rice cooker do its job!  When the done or warm light comes on..it's ready!  

Some diced chilies are hot so make sure you check on the can for temp level! If you like it spicy go for the hot!

Remove lid and fluff the rice up and serve!

If you do not have a rice cooker!  NO PROBLEM!!!  Just add 2 cups rice, 4 cups water and the rest of the ingredients in a large sauce pan.....bring to a boil, turn heat down to a simmer, place a lid on pot and time for 20 minutes.......Take off heat, fluff and serve!!  Just that easy!

© Nancy Rappleye 2011