Category: Recipes

When I was a kid, Brussels sprouts were only served on Thanksgiving or Christmas. That was okay because I wasn’t a huge fan of them as a kid anyway. As some point my taste buds changed and I actually started to enjoy the mini cabbages. In fact, I looked forward to those special occasions where I knew they would be served and gobbled them up.

Today, we don’t wait for the holidays to enjoy a batch of these little green goodies. Instead, we grab a bunch of them at the store, soak ’em in thieves veggie cleaner, and get to cooking.

This recipe has served us well. It takes a little time to prep but makes for an awesome side.

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Roasted Brussels Sprouts

A quick and easy way to gadd a side of veggies to a meal

Prep Time20 mins

Cook Time20 mins

Course: Side Dish

Servings: 4

Ingredients

• 1 lbs Brussels Sprouts We grab a bag of organic sprouts from the local market
• 4 T olive oil
• 2 t rosemary
• 2 cloves garlic
• 1 t salt
• 1 t pepper

Instructions

• Preheat oven to 400
• Trim Brussels sprouts and halve
• Toss sprouts with half the rosemary, salt, and pepper
• Mince the garlic then mix with remaining half of rosemary, salt and pepper. Set aside
• Roast the sprouts on a baking sheet with parchment paper for 10 minutes
• Mix them up, add in the remaining seasoning, then roast for another 10 minutes

Notes

If you don’t have fresh garlic on hand, 1 T of minced garlic will do the trick.  Also, I scale back the salt & pepper to 1/2 t each.  I have a shaker with a 50/50 blend that I use for seasoning brisket and will grab 1 t from that.

I love grilling. What I don’t love are dry chicken breasts that lack flavor.

This simple recipe is one I use exclusively because it turns out awesome chicken every single time. Before I even light the charcoal, I prep this. It gives the lemon enough time to do it’s thing and also allows me to get in to the cooking groove.

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Grilled Chicken Marinade

A simple marinade that'll spice up your chicken breasts for the grill

Prep Time15 mins

Ingredients

• 1/4 c extra vergin olive oil
• Finely grated zest and juice of two lemons
• 1 T dried oregano
• 1 T minced garlic
• 2 t smoked paprika
• 1 1/2 t kosher salt
• 1/2 t freshly ground black pepper

Instructions

• Mix everything up
• Baste chicken breasts in a baking dish, then wrap
• Store in the fridge for an hour or more (at minimum, do this before firing up the grill)

Notes

Grilling Tips

Cook skin-side down. Leave ’em alone and flip after a minimum of 4 minutes

Oh boy. This holiday season brought our family so much joy. Many of those joyful moments were accompanied by family and food. We had a Texas Christmas dinner, headlined by a 13 pound brisket smoked on Christmas eve and served up Christmas day. Along with the brisket, we enjoyed a few sides of family classics. While we haven’t posted all of our special recipes, a couple new ones are posted on the recipes page.

For your next meal, try our roasted Brussels sprouts or our carrot souffle. They’re good any time, and make nice additions to any holiday meal.

Happy New Year!