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Mar 212014

Stir Fried Brussels Sprouts

Meet Jingles!

Meet Jingles!

First off, let me tell you a little something about the newest member of our family, “Jingles”! We have been wanting another dog for awhile now and were waiting for just the right one to come along. Yesterday we went to check out a dog I had seen on the internet, who was located at a nearby animal shelter and was just what I thought I was looking for, NOT! Apparently the picture they had posted was when the dog was just a pup and he changed drastically since the picture had been posted. Kind of disappointed, we looked around the kennel and didn’t see anything that jumped right out and said “Take me home!”. Then the guy said to hold on a sec as he said that there was one dog who was a little shy and she hadn’t showed her face to us. We said OK and he proceeded to bring her into a room with us so we could meet. We took her out for a walk and found her to be quite loveable and just the right size for us old fogies to handle. She is said to be part Collie but I see more miniature Dobbie with maybe some Pointer but we don’t really care as she has made herself quite at home here out in the woods with us and she is here to stay! I guess I better get busy and make some of those homemade Doggie Treats that I used to make for our other pooch!

And with that, let me get on with some people food……..

All you need is a fork!

All you need is a fork!

The other day I picked up some nice fresh Brussels Sprouts that were on sale at the local market and wanted to pair them up with the chops we were having. Wanting something a little different I thought about adding a little Asian flare to them and the following is what I did:

Stir Fried Brussels Sprouts
  • 6 slices of bacon
  • 2 cups of shredded Brussels sprouts
  • 4 scallions with tops, cut into ¼ inch pieces
  • 1 teas freshly grated ginger root
  • ½ cup of slivered water chestnuts
  • Oyster sauce to taste (I used about 2 tablespoons)
  1. Cook bacon until crisp, remove to paper towels to drain then crumble.
  2. Drain off all but about 2-3 tablespoons of the bacon fat and to this add the Brussels Sprouts, scallions and ginger.
  3. Stir-fry until sprouts are crisp-tender.
  4. Add water chestnuts and sauce and heat just until chestnuts are heated through.


Just simple and tasty, and great with the chops and a nice serving of fluffy rice. Not a bit leftover on our plates as we really enjoyed them and now it’s your turn………….Enjoy and have a nice weekend! Now it’s off to play with Jingles!

Jan 222014

Lemony Brussels Sprouts

Just a quick and easy way to give your veggies a little twang that can compliment any vegetable you might be having! When shopping the other day, our local grocery store had the freshest looking Brussels sprouts and they were on sale to boot! I had just had some Shredded Brussels Sprouts with bacon not long ago and opted for this as a change of pace. Wanted to get this in yesterday however, it was a trip to Gainsville to have a tune-up on our VW and with a couple of small problems not expected, we spent over 3 hours waiting to get our car back and ready for the 1-1/2 hour drive home! That on top of getting the house back in order hasn’t left me much time to get into my kitchen too often. Tomorrow I’ll be doing a lot of cooking as husband wants some homemade chili and spaghetti and meatballs with the cold weather we’ve been experiencing here in the south, neither of which is stored in my freezer so it’s time to stock back up so I’ll be good to go for awhile again! Don’t forget that this sauce is not just for Brussels sprouts, but can be used for broccoli, green beans and even a great topping for Cordon Bleu as the lemon hits the spot with the chicken and broccoli, a trick I learned from one of the chefs I used to work with!

Goes great with pork!

Goes great with pork!


5.0 from 1 reviews
Lemony Brussels Sprouts
  • Fresh veggies such as 1 bunch of broccoli, 2 pints fresh brussel sprouts, etc.
  • ½ teas chicken bouillon granules dissolved in ½ cup hot water
  • 1 tbsp sugar
  • 1 tbsp lemon zest
  • ⅛ to ¼ cup fresh lemon juice
  • 2 teas cornstarch
  • Fresh white pepper to taste
  1. Steam your choice of vegetables to crisp tender; drain and keep warm.
  2. Combine the broth with the remaining ingredients (start with ⅛ cup of the lemon juice and adjust according to your taste); mix well.
  3. Bring mixture to a boil over medium heat, stirring constantly until thickened.
  4. Serve over veggies and top with some freshly grated Parmesan or Asiago cheese.


Hope you enjoy!

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