Brussels Sprouts

Do me a favor and try these. 

What you'll need:

Brussels sprouts
olive oil
butter
Kosher salt
sugar
minced garlic
fresh ground pepper

Wash and trim sprouts then cut in half.  Meanwhile, heat a saute pan on low with about 2 T. olive oil and about 2 t. of butter and about 1/4 t. of minced garlic.  When your sprouts are just about all cut up, heat the pan to high heat.  When the garlic just starts to sizzle, add the sprouts (if you don't add them right away, the garlic will burn).  Let the sprouts get nice and brown then give them a shake to turn them over.  Let them brown again then sprinkle a little sugar evenly over the top of each sprout (about 2 t. total).  Then shake again and let them continue to caramelize.  When they are all nice and brown, on at least one side, they are ready.  Season with salt and fresh ground pepper.  I also like to add a little butter to mine right before serving.  You won't look back to boiled sprouts.

The Best Way to Cook Brown Rice

Measure out your rice and place into a sauce pot.  Measure out your water and place into pot as well.  Add a cube of chicken bouillon (I use Knorr brand bouillon cubes).  Let sit for about 2 hours, covered.  Turn heat on high.  When it comes to a boil, reduce heat to low and simmer for 45 minutes, covered.  Turn off heat and take pan off of the hot burner.  Stir.  Let sit covered for 5 minutes.  Fluff.  Best rice ever.  It has taken me years to find an easy and reliable way to cook brown rice.  This works better than any other method I have tried.  I usually cook two cups of dry, brown rice with four cups of water and two bouillon cubes.  This way, I have enough rice for two days worth of dinners.  This is also easy because I can put the rice on right after I clean up lunch and then just turn it on 45 minutes or so before dinner time. 

Ritz Cracker Chicken

3 sleeves Ritz crackers
1 T. onion salt
1 T. garlic salt
1/2 c. Parmesan cheese (the Kraft kind)
2 c. sour cream
2 T. melted butter
About 4 lbs. chicken breast or chicken tenders

Put the Ritz crackers, onion salt, garlic salt, and Parmesan cheese in a large, Ziploc type bag.  Crush the crackers until they are very fine with just a few larger pieces.  This will mix everything.  If you have chicken breasts, cut them into chicken strip size pieces.  I usually get about 3 strips from every breast.  Place the chicken strips in one dish, the sour cream in another, and the crumbs in another.  I like to use pie plates for the dishes.  Spray a large cookie sheet with Pam (or two, depending on how much chicken you have).  Coat each chicken piece with sour cream and then with the crumbs, pressing the crumbs on to cover completely.  Place each piece on the cookie sheet.  You can bake immediately or freeze for four hours until firm, on the cookie sheet.  I like to freeze them and then put half of them into a gallon-size Ziploc bag for another dinner and place them back in the freezer.  I keep the rest on a cookie sheet and place into a hot, 425 degree oven for 25 minutes.  I drizzle the butter over each piece about half way through cooking time.  This chicken is moist, full of flavor, crunchy, and delicious.  Your kids will love it!