Thursday, January 21, 2016

Roasted Brussels Sprouts and Sweet Potatoes

I love veggies, all veggies!  Well maybe not beets, but everything else!  I have always loved Brussels Sprouts, but we grew up eating them boiled or maybe topped with a cheese sauce.  Roasting them is one of my two favorite ways to eat them.  The roasting brings out the natural sweetness in all veggies and carmelizes into so much flavor!  Meaningless info: the actual name is Brussels Sprout.  I guess I always pictured them growing in little rows like mini cabbages but then I saw them at Trader Joe's like this:

This is such an easy side dish to throw together.  The two veggies pair really well together. Enjoy!

Roasted Brussels Sprouts and Sweet Potatoes

1 lb. fresh Brussels Sprouts 
1 large sweet potato
1 tablespoon olive oil
1 tablespoon lemon pepper
1/2 tsp granulated garlic
Salt to taste

Wash veggies.  Slice ends of sprouts off and remove any loose outer leaves.  Cut in halves.  Cut sweet potato into 1/2 inch cubes.  Place veggies, oil and spices into a large ziploc.  Shake well to coat and pour onto lightly oiled cookie sheet.  Spray with additional olive oil spray.  Roast at 400 for 25-30 minutes.

My other favorite way to eat them is like this:

Brussels Sprouts with Bacon and Walnuts

I use balsamic vinegar and the pre cooked crumbled bacon from Costco.  Fast and easy and so good!!!

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Miz Helen’s Country Cottage

Tuesday, January 19, 2016

Crockpot Buffalo Chicken Wraps

I love using my crockpot on busy days but I find myself doing the same old recipes again and again. I came across a post of new recipes by Pillsbury and decided to modify a few to make them a bit healthier and lighter. This one was a hit and will be definitely be on the menu again soon. Super easy and so flavorful!

Crockpot Buffalo Chicken Wraps

1.5 lbs boneless chicken breast or tenderloins
1 package dry Ranch dressing mix
Frank's Red Hot Buffalo Sauce
Bleu Cheese Crumbles or Bleu Cheese dressing
Tortillas or lettuce for wraps

Thaw chicken and pat dry with paper towels. Add to a large ziplock with dry Ranch dressing mix and shake well to coat.  Place coated chicken in crockpot, discard leftover mix in bag.

Pour 1 cup Frank's Red Hot Buffalo sauce over chicken.  Cook on low 5-6 hours or on high 2-3 hours until chicken is tender.  Remove chicken and shred.  Return to crockpot and toss with sauce.  Serve with low fat tortillas or lettuce leaves as wraps.  Top with crumbled Bleu Cheese or dressing.

Thanks for visiting and your comments are welcomed!  


Thursday, January 14, 2016

Mavis' Johnny Mozetti

My dear husband grew up in the Panama Canal Zone. In this little American enclave in the middle of Central America everything was 'American', right down to the potluck church suppers and dinner time favorites. Hubby's mom Mavis was known as a great cook and when Ken went away to college in the US she made him a little handwritten cookbook of all his favorites. Johnny Mozetti is one he raved about so I make it frequently in our dinner rotation.

I made it recently for a big family dinner and everyone loved it. Even if you're not a green olive fan (I'm not) don't skip them! It gives a really interesting tang and kick of flavor. Here is a pic of Mavis' Original recipe:

And here is my updated recipe, only because some items aren't available in the US and it makes a 9x13 casserole.  

Mavis' Johnny Mozetti
1 lb. lean ground beef
1 stalk celery chopped
1 small onion chopped
1 green pepper chopped
1 can mushrooms drained 

1  28 oz jar or can pasta sauce (I use Hunts Garlic and Herb)
1 cup water
1 small jar green Spanish olives drained
1 6 oz package wide egg noodles
2 cups shredded cheddar cheese

Brown ground beef with vegetables until done, drain well.  Mix in sauce, water, noodles and olives.  Mix well and spread in greased 9x13 pan.  Top with shredded cheese.  Cover tightly with foil and bake at 350 about 1 hour or until noodles are tender but not mushy.  (I usually sneak one noodle out from corner to check tenderness).  Enjoy! On an interesting side note, here is a link to where the name Johnny Mozetti came from: Johnny Mozetti

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Thoughts from Alice
Across the Blvd