I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Thursday, January 14, 2016

Seared Brussels Sprouts

2 to 3 cups fresh Brussels sprouts
2 Tbsp. olive oil
Salt and pepper to taste
2 Tbsp. Garlic Expressions or other seasoned oil and vinegar dressing

Clean and cut Brussels sprouts in half.  Heat oil in frying pan large enough to hold sprouts in one layer, face down.  Cook on medium heat until sprouts are golden brown on the cut side, then stir and continue cooking until sprouts are crisp tender.  Add dressing and cook briefly.  Salt and pepper to taste.  Serve at once.

This is another favorite at holiday meals.  Cousin Lynn Craig introduced us to this recipe.  It's so quick and easy, and tastes so good. 

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