Food for thought
The side dish that became an entree
Balsamic glazed Brussels sprouts
1 package Brussels sprouts, 16 oz; 1 small red or white onion, thinly sliced; 5 tbs. of olive oil, divided; 1âÑ4 tsp. of kosher salt; 1âÑ4 tsp. freshly ground pepper; 1 shallot, chopped; 4 tbs. balsamic vinegar; 1 tbs. chopped fresh rosemary.
1) Preheat oven to 425 degrees. Combine Brussels sprouts and onion in medium bowl with 3 tbs. olive oil, salt and pepper, tossing gently. Spread on lightly greased baking sheet: roast 25 to 30 minutes or until vegetables are tender and caramelized.
2) Meanwhile, sauté shallot in remaining olive oil in small skillet over medium-high heat for 5 minutes more. Stir in rosemary and pour over Brussels sprouts.
This recipe can be used with other vegetables of your choice. Serve with crusty French or Italian bread.
Serve with special broiled chicken breasts:
2 boneless, skinless chicken breasts, 1âÑ4 cup soy sauce, 1 tsp. of onion powder, 1 tsp. of garlic powder.
Marinate chicken breast in a mixture of soy sauce, onion powder and garlic powder for 15 minutes. Broil, breast while basting with marinade and turning until done 5 to 7 minutes per side.
A smile is heart healthy food
A Sunday school teacher asked her children as they were on the way to a church service, "Why is it necessary to be quiet in church?" One bright little girl replied, "Because people are sleeping!"
