Brussels Sprouts

I keep reading wonderful reviews of these, but every time I made them they...well...sucked.

Tonight I cut them in half, coated them with A LOT of olive oil, fresh crushed garlic and a little bit of salt. Baked at 400 for 30 min and they were delish!

Crispy on the outside and cooked just right on the inside. Everyone ate a good portion, so this gives us another green vegetable to add to our rotation.

Chicken Cabbage Goulash

I have  no idea if I'm spelling "goulash" right. And I'm not 100% sure what goulash actually is. But here's the yumminess I made today.

1/4 large head of cabbage
1 small sweet onion
1 small red onion
French Walnut oil
Garlic salt
One can chicken (or cooked chicken with some broth)

Cut up the cabbage and onions into strips.
Saute in the walnut oil
Add a liberal amount garlic salt
Once the veggies are well-cooked, add in the chicken.

mmmmmm....