This is pork chops with polenta and brussel sprouts on the side. I actually just wanted to give the recipe for the brussel sprouts. They were the best I've ever had! I have NEVER liked brussel sprouts and was quite surprised when I scarfed these down.
20 big fresh brussel sprouts, cut in half
4 garlic cloves, smashed with a knife
2 tablespoons olive oil
1 tablespoon butter (or more if you like)
Salt & pepper to taste
Heat olive oil and butter in medium sized frying pan. Add garlic and cook for around 3 minutes. Remove the garlic from the pan. Add sprouts, cut side down. Add salt & pepper to your liking. Top with garlic and cover. Cook for 20 minutes or until the sprouts are tender. These are GREAT!
Thursday, November 13, 2008
I made a pot roast on Sunday. Instead of having the traditional "pot roast dinner", I made hoagies instead. They were so good! I added some provolone on top and melted it before I served them. The pot roast is so juicy that you don't even need condiments.
Chuck roast- 2.5 lb.
Approx 10 garlic cloves
1 can beef broth
Salt & Pepper
Preheat oven to 325. Cut small slits on the chuck roast and slip 1/2 garlic clove into it. I usually make about 10 to 15 slits total (I love garlic!). Rub olive oil all over the roast then add salt & pepper. Brown each side of the roast in a frying pan for about 3 minutes on each side. Once you put the roast in a roast pan, pour the beef broth over it and add additional salt & pepper. Cover and cook for approx. 3 hours on 325.
Well, this is just about the only way to get my other half to eat salad. With all of the extra ingredients and dressing, it probably has a TON of calories.... but it's oh so good.
I'm sure by the picture you can see all of the ingredients. There is some avocado in there, just in case you can't see it ;) Delish!