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.
For someone who doesn’t frequent a lot of steakhouses, I seem to be building up quite a little collection of Steakhouse Recipes. (Click on the tag “Steakhouse” at the bottom of this post to see some of them.) Here’s another, a copycat version of Longhorn Steakhouse’s Longhorn Grilled Chicken Strawberry Salad.
If you grew up in the Midwest like I did, or maybe just in the States, it stands to reason you might be familiar with Grape Jelly Barbecue Sauce. It’s the base sauce for all those classic barbecue type meatballs that are served out of slow cookers at so many parties, potlucks, and get-togethers. They’re just about ubiquitous, and like many simple recipes are either loved or reviled.
Two things I love. I love tinkering in the kitchen and I love to use that tinkering to get me a little sumpin’ sumpin’ now and then that might not normally fit into my budget. And when that homemade version blows away the commercial product, especially when it’s a minimum of work and mess, I’m all over it. That’s the case with this Homemade Whole Milk Ricotta.
I always have my eye out for recipes that might be just a little offbeat (hey I’m not Betty Crocker) especially ones that can be adapted to my Minnesota kitchen. I figure if I can make something here, with grocery stores that are full of ingredients catering to our Midwestern sensibility (although they’re getting better) then you can probably make it wherever you are. I hope, anyway! And while this regional specialty, Louisiana Sensation Salad Dressing is a little off-beat, you shouldn’t have any issues with finding these ingredients!