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Oven-Roasted Brussels Sprouts

This may be your new favorite vegetable.
It's the only way we like to eat our
 brussels sprouts.

It's the easiest way too! 

Plus roasting them gives them great flavor. 

Even people that don't particularly like 

brussels sprouts will like these.

Trim and wash the sprouts. Cut them in half if

 they are large. Toss with olive oil, salt, and pepper. 

Roast in a hot 400º oven for 20 minutes, 

tossing the pan once if you remember. This is

the perfect vegetable to make when you are 

roasting your main dish in the oven, like pork 

tenderloin or roast chicken. Just pop them

in for the last 20 minutes. 

I like to munch on the crispy brown 

outer leaves that fall off. 

Oven-Roasted Brussels Sprouts

brussels sprouts

olive oil

salt and pepper

Trim the stem end of the sprouts and

 cut in half if large. Mix in a bowl with a
drizzle of olive oil to coat. sprinkle with
 salt and pepper.Toss. Roast @400º for
20 minutes until crisp on the outside and
tender on the inside. Shake the pan once.

Enjoy!

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Honey Dijon Chicken

Another easy "mix a few ingredients, pour it 

over chicken and pop it in the oven" dinner.
This dinner has rescued me on busy days. 

The fresh rosemary sprigs not only add

 great flavor, but they pretty-up the dish and 

make it look like you did more than you did. 

Leaving the skin on the chicken thighs

helps keep them moist and adds flavor. 

Mix up the dijon, honey, and olive oil. 

Put the chicken in a baking dish.

 Easy recipe to double or cut in half. 

Tuck in the rosemary sprigs. 

This chicken  will create a little bit of 

tasty sauce to spoon over each serving. 

For a finishing touch, add a fresh 

rosemary sprig on each plate or add

a few to pretty-up the platter. 

Good with rice or mashed potatoes

 and a green vegetable.

Honey Dijon Chicken

8 chicken thighs

1/4 C Dijon mustard

1/4 C honey

1 T olive oil

salt and pepper

Rinse and dry the chicken thighs. Leave on

 the skin to help keep the chicken moist and

add flavor. Sprinkle with salt and pepper.

Combine the remaining ingredients and pour

over the chicken. Bake @350º for 35-45

minutes until golden. Remove the dried

Rosemary sprigs and add a few fresh ones

for garnish. Serves 4-6

Enjoy!

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Pedro's Special

Fun Food Friday!  Friday night dinners are
just meant to be casual and more fun.

  Pizza and tacos come to mind. This recipe is very 

easy for a Friday Fun Food night. It's another 

Peg Bracken  recipe from her popular and 

funny 1960 The I Hate To Cook book

Imagine a recipe that's 55 years old!

 Gather all ingredients

 Brown the beef with the onion and garlic.

 Add the tomato sauce. Rinse out Fill the can 

with about 1/3 of water and rinse out to add.

 Add chili powder, oregano and beans including 

the liquid in the can.

 Add half the beef mixture to the bottom of

 a sprayed casserole.

 Top with half the corn chips.

 Top with remaining beef mixture.

 Top with remaining corn chips. Cover with foil.

Bake @350º for 35 minutes. Remove foil and

bake another 10 minutes.

Strew the shredded lettuce and chopped

 onion on top, for that Olde-Tyme Mexicali look. 
Pass additional toppings.

Very good with my Redneck (Beer) Margaritas. 

PEDRO'S SPECIAL

1 lb ground beef

1 onion, chopped

1 garlic clove, minced

1 8-oz can tomato sauce + 1/3 can water, or broth

to rinse out the can

1/4 t oregano

2 T chili powder

1 16-oz can kidney or pinto beans with liquid

1 medium-sized bag corn chips, about 9-oz

TOPPINGS

shredded lettuce

shredded cheese

chopped onion

chopped tomato
cilantro

sour cream

Brown the ground beef along with the onion 
and garlic. Stir in the tomato sauce, water,
oregano, and chili powder. Add beans. Spray a
 9x13 casserole and layer with half the meat
 mixture, then half the chips, remaining meat
mixture, and remaining chips. Cover with foil.
 Bake @350º for 35 minutes. Uncover and
 bake another 10 minutes. Strew the shredded
 lettuce and chopped onion on top.
Pass additional toppings. 

Enjoy!

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