Jan 14 Dry Heaves

You may be wondering about the title of todays recipe!! What happened when you make a 4 year old boy eat Brussels Sprouts?? DRY HEAVING at the dining room table and the threat of early bed time. We finally got him to eat one. Elise ate one of her own accord but it took about 13 minutes for her to chew and shallow it.
Dave and I thought that it was good.

23. Breaded Brussels Sprouts

*1 1/2 pounds Brussels sprouts (I only used a pound)
*1 teaspoon salt
*4 tablespoons butter, melted
*4 tablespoons grated Parmesan cheese
*4 tablespoons dried bread crumbs
*1/4 teaspoon garlic powder
*1/4 teaspoon ground black pepper
*1/4 teaspoon seasoning salt

Wash and trim Brussels sprouts. Cut an "X", about 1/8 inch deep in the stem of the sprouts, (this helps cook the sprouts more evenly and quickly).
In a medium-size pot, cover Brussels sprouts with water, add 1 teaspoon salt and bring to boil.
Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts.
Place sprouts in a small casserole dish.
Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat.
Combine parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt and remaining butter and mix well; sprinkle mixture over sprouts.
Heat sprouts under broiler (about 4 inches away from heat) for about 5 minutes or until crumb mixture is lightly browned.
Serve hot.

First they will burn fast so watch them.
Second I love that it calls to serve hot. I mean can you just imagine serving cool Brussels sprouts to two preschoolers? They would have thrown them back at me. It was already a hard sell!

24. Chicken Breasts with Balsamic Vinegar and Garlic

*4 skinless, boneless chicken breasts
*salt and pepper to taste
*3/4 pound fresh mushrooms, sliced
*2 tablespoons all-purpose flour
*2 tablespoons olive oil
*6 cloves garlic
*1/4 cup balsamic vinegar
*3/4 cup chicken broth
*1 bay leaf
*1/4 teaspoon dried thyme
*1 tablespoon butter

Season the chicken with salt and pepper.
Rinse the mushrooms and pat dry.
Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture.
Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
Add the garlic.
Turn the chicken breasts and scatter the mushrooms over them.
Continue frying, shaking the skillet and stirring the mushrooms.
Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme.
Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf.
Pour this mushroom sauce mixture over the chicken and serve.

I forgot the butter at the end and it was still good. We both liked it. Eli informed me that it needed ketchup, but to a four year old doesn't everything? So this did not get a stamp of approval from the kids, but the adults liked it.