The other day I shared my Instant Pot Brazilian Feijoada. It’s marvelous and easy and really set to be a family favorite. But yanno what else is marvelous and easy? The Brazilian Style Collard Greens I made to go along with that dish. These fresh and tender greens are minutes to make and while I love a traditional style Southern Collard Greens, these are a whole different animal.
I wonder sometimes if I’m posting too many Brussels Sprouts recipes. Well, they’re all good, but Roasted Brussels with Pomegranates & Walnuts is a little special. They’re a beautiful thing, and since I’m posting this in December (maybe you’d like to make this with your Christmas dinner?) I can’t help but think about the red and green.
I’m a huge fan of rice pilaf, especially ones with wild rice in them. Now, I might be able to claim that’s coz I’m from Minnesota, you betcha, which for decades was the bastion of wild rice. Truth be told, it’s because I’m a child of the 1960s and wild rice pilaf was served at so many restaurants, especially with kebabs which became wildly popular around that time period. Now I make Instant Pot Wild Rice Pilaf and it’s a game-changer.
If there is anything I like to have exactly the same every single year, almost without exception, it’s my very traditional Classic Midwestern Stuffing. If you read that post, you’ll see I’m a little bit adamant about it. But then a couple of years ago, my sister talked me into doing her Ridiculously Delish Bacon Stuffing, and now, here I am posting out this recipe for a Chorizo & Cranberry Cornbread Stuffing.
So does everybody these days like Brussels Sprouts now that there’s been such a resurgence and they’ve become so popular? Or are there still hold-outs out there? If there are, I’ll eat yours! Seriously, here’s a recipe, Roasted Balsamic Brussels Sprouts that’s fabulous. I can’t guarantee that it will convert all the haters out there, but you might lure one or two over to the dark side.