Taking The Plunge

I took a third cooking class this week through the local Community Ed Program. This one was an open ravioli class and it was so delicious! I also learned how to make homemade pasta, tomato sauce and pesto. It's one thing to read about it, but to actually see it made is another. The instructor demonstrated a recipe using squash. I have to admit that I was a little nervous at the thought of trying it. I've never been one to go out of my comfort zone when it comes to vegetables, especially cooked ones. Well, lo and behold I liked it.

I mentioned to her that my husband likes Brussels sprouts, but I only make the frozen variety. I don't know what to do with fresh ones and I've never had them myself. She gave me some ideas, and today I took the plunge. I'm sure I have cookbooks with Brussels sprouts recipes, but if it doesn't sound good I skip over it. So, I went onto Food Network and found a recipe by Alton Brown. I am in love!! I need to expand my horizons more often. While I was on a roll, I received an interesting chicken recipe from Allrecipes.com in my email. I made that too! We loved that one just as much.

The pecans turned a beautiful golden brown.

Doesn't this look good? It's also very pretty!

Mary's Pecan Crusted Chicken

• 2 eggs
• 1/4 cup milk
• 1/2 cup all-purpose flour
• 1 tablespoon poultry seasoning
• 1-1/2 tablespoons ground cinnamon
• 1 cup chopped pecans
• 1 pinch white sugar
• salt to taste
• ground black pepper to taste
• 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
• 2 tablespoons olive oil

In a small bowl, mix the eggs with the milk. Put aside.

In a medium bowl, mix together flour, seasoning, cinnamon, pecans, sugar and salt and pepper.

Dip chicken in the egg mix, and press in the pecan mix.

Fry in hot olive oil until golden, about 5 minutes per side. Check to make sure pecans don't burn. Place on paper towel to drain.

Brussels Sprouts with Pecans and Cranberries

• 1 pound fresh Brussels sprouts, rinsed and trimmed
• 3 ounces coarsely chopped pecans
• 3 tablespoons unsalted butter
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 4 ounces coarsely chopped dried cranberries

Slice the Brussels sprouts using the thinnest slicing disk of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandoline.

Set a 10-inch straight-sided saute pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken in color and begin to give off a toasted aroma, approximately 2 minutes. Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes. Remove the pan from the heat, add the cranberries, toss and serve.