Mustard-Glazed Brussels Sprouts And Oranges

Ingredients

1. Three Medium Oranges

2. Four Cups Fresh Brussels Sprouts.

3. One Tablespoon Butter.

4. Two Tablespoons Cornstarch

5. One Teaspoon Five-Spice Powder.

6. Two Tablespoons Honey Mustard.

You will want to start by finely shredding the peel of one orange to make one teaspoon full and set aside.

Work over a bowl to save the orange juice and peel and section the oranges. Remove and discard as many of the seeds as possible.

Combine your juices to make one third cup of juice. Add water if you need to.

Rinse the Brussels Sprouts under cold running water. Halve any large Brussels Sprouts.

In a large sauce pan cook your Brussels Sprouts uncovered in water until they are tender. Drain your Brussels Sprouts and put them into a serving bowl. Gently stir in the orange sections and keep warm.

In the same sauce pan melt your butter and stir in the corn starch and five-spice powder.Now stir in the mustard, reserved orange peel, and orange juice. Stir and cook until thickened and bubbly.

Cook and stir for one minute more. Pour your sauce over the Brussels Sprouts and oranges and toss gently to coat everything.

This is an excellent side dish that will have people wondering why they never thought of that. I love it with all pasta dishes.

Rigatoni With Eggplant And Dried Tomato Pesto

This is one of my favorite pasta dishes. With crumbled goat cheese or feta cheese it is one of the best meals you will ever eat. Have it with a tossed salad and Cheddar Bay Biscuits for a delicious meal you or your family or friends won't soon forget.

Rigatoni With Eggplant And Dried Tomato Pesto Ingredients

1. One Medium Sweet Onion.

2. One Tablespoon Olive Oil.

3. One Medium Eggplant

4. One Tablespoon Olive Oil.

5. Six Ounces Rigatoni Or Other Short Pasta Like Penne Or Rotini

One Third Of The Recipe Of Dried Tomato Recipe From Below.

One Teaspoon Black Pepper.

Two Tablespoons Semisoft Goat Cheese Or Feta Cheese. 1. Dice the onion very small and roast it in a 13" X 9" X 2" baking pan in a tablespoon of the olive oil. Roast in a 425 degree oven for 10 minutes.

Cut the stem end off your egg plant and discard. Cut your eggplant in half length wise. Brush with a tablespoon of olive oil. Stir your onion in the pan and place the eggplant in the pan cut side down. Continue cooking for 15 minutes more or until the onion is golden in color and the egg plant is just tender.

While the onion and eggplant are cooking cook your pasta according to the package directions. Toss your pasta with dried tomato pesto and pepper.

Transfer your pasta to a serving bowl and keep warm. Put your eggplant onto a cutting board. Use a knife to cut the eggplant into 1/2 inch thick slices. Now you want to toss your egg plant and onion with pasta. Season to taste with salt.

Sprinkle the completed dish with crumbled goat cheese or feta cheese and chopped Italian Parsley.

Dried Tomato Pesto Recipe

Ingredients

Three Fourths Cup Oil Packed Dried Tomatoes.

Olive Oil.

One Tablespoon Fresh Minced Garlic.

One Fourth Cup Pine Nuts.

One Fourth Cup Fresh Chopped Basil.

One Teaspoon Salt.

Drain the tomatoes and reserve the oil. Add olive oil to the reserved oil to equal one half cup.

In a food processor with your metal blade combine your tomatoes, garlic, pine nuts, basil, and salt.

Put the cover on and blend or process until finely chopped.

With the machine running, gradually add the half cup of oil processing until very smooth. Be sure to stop every so often and scrape down the sides. You can keep this tomato pesto in the refrigerator for up to a month and it's delicious.

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I have searched all over the world and the internet for a wonderful delicious recipe for oven fried or baked pork chops. And I really think I've found one of if not the best recipes for pork chops that you will ever get to eat. Before I send you to the recipe be sure you check out and write down the below key points so you will have wonderful, never soggy pork chops. 1. When you dip your pork chops in the ranch dressing shake off the excess dressing. 2. Cook your pork chops on a rack setting in a pan. With out that rack you will have soggy pork chops. 3. Have your oven pre-heated to 400 degrees. 4. If your pork has in any way been in contact with your bread crumbs discard the left overs. Never try to save them. Never. Throw them away. Now if you want the best recipe for pork chops ever CLICK HERE NOW.