Shredded Pork

 

This is an easy recipe, that will give restaurant quality results. There are so many uses, for this pork. I am listing a few, at the bottom of the recipe. If you want to make Caritas, I suggest reclaiming the fat; and using it to fry the pork. Your Carnitas will taste good, and you won't be wasting food. Likewise, if you are making Birria Style Pork Tacos with Consommé, you need to save the fat, to fry the tacos. Never discard pork fat, in Mexican cooking! 

A YouTube demonstration video is available, by clicking this link.

SHREDDED PORK

INGREDIENTS:
1 (3 Pound) Pork cushion roast
1 (12 Ounce) Bottle beer
1 Large onion, chopped
1 Head garlic, peeled
1 1/2 Teaspoons Righteous Seasoning

DIRECTIONS:
Add ingredients in a slow cooker. Cook on high until meat is fork tender, and can pull from the bone; about 4:30. Remove meat from slow cooker. Separate meat from fat and bones. Degrease pork broth, reserving fat. Return meat and broth to slow cooker, until meat can shred. 

USES:
Burritos
Carnitas 
Chimichangas
Enchiladas
Nachos
Pulled Pork
Tacos
Tamales
Tostadas

Pineapple Glazed Ham

 

This is the first year, I baked a whole ham; and I am happy I did! The price differenct was only a few dollars; but the wow factor was priceless. I noticed a lot of benefits to baking a whole ham: impressive presentation, less fat, more flavor, easier to slice, lots of ham to share, and 2 large ham bones! The whole ham has a lot going for it. 

In the days of inflation, I was elated to get a bargain, on this ham. Weighing nearly 21 pounds, with a cost of $10.23, this ham, was only 49 cents a pound! 

Here is mom's reaction to this Pineapple Glazed Ham. She was taken aback, at how beautiful the ham was.

A Youtube demonstration is available, by clicking this link.

PINEAPPLE GLAZED HAM

HAM:
1 Whole ham - or - pork shoulder picnic ham, fully cooked
1 (15 Ounce) Can Pineapple slices, juice reserved
10 Maraschino cherries
Whole cloves, optional, to secure pineapple and cherries
1 Cup water

GLAZE:
1 Cup brown sugar
1 Teaspoon dry mustard
1 Tablespoon maraschino cherry juice
1/4 Cup pineapple juice

TO PREPARE AND BAKE HAM: 
Preheat oven to 325 degrees. Rinse ham, and dry with a paper towel. Place ham, meaty side up, in roasting pan. Using a knife, score top and sides of ham, in a cross hatch pattern. Add water to roaster. Cover top of roaster, tightly, with foil; to retain moisture. The last hour of baking, remove ham from oven. Remove foil, and set aside to reuse after baking. Arrange pineapple slices. Put a cherry in the center of each pineapple slice. Secure with mini metal baking skewers, toothpicks, or cloves. See BAKING TIME. The last hour of baking; spoon half of the glaze over ham and pineapples. Return to oven for 30 minutes. Glaze again. Bake an additional 30 minutes. Remove from oven. Wrap the top of roaster with reserved foil. Let ham rest, until ready to slice. 

BAKING TIME: 
10 minutes per pound. Example: a whole ham weighing 20 pounds = 200 minutes baking time, or 3 hours and 20 minutes. Start glazing the ham the last hour of cooking time. Allow extra time, to assemble pineapple and cherries, apply glaze, and ham to rest. A 20 pound ham will take 4 hours cooking and prep time. 

TO PREPARE GLAZE:

In a small sauce pan, whisk brown sugar and dry mustard to combine. Add cherry and pineapple juices. Bring just to a boil, over medium high heat. Cool. If the glaze is too thick; thin with additional canned pineapple juice. 

All Lard Pie Crust

I’m a, self admitted, pie crust snob. I believe the bottom crust should be as golden and flaky, as the top crust. Just like the photo above. This is a pie crust that tastes as good as the filling. 

The crust should balance the filling. In the chocolate pie, it breaks the sweetness, and adds texture. That balance keeps you longing for more. I think the problem most people have, when baking pie shells; is they simply don’t bake them long enough. Go for golden brown, and always pre-bake the bottom crust. 

A YouTube tutorial is available, by clicking this link.

ALL LARD PIE CRUST

 

SINGLE CRUST:                                                           

2 Cups flour                                                      

1/2 Teaspoon salt                                              

1 Tablespoon sugar                                           

1 Tablespoon butter flakes                              

3/4 Cup lard - or - Crisco shortening                         

up to 7 Tablespoons ice water                          

1 Egg, scrambled, for wash                               

 

DOUBLE CRUST:

3 Cups flour

3/4 Teaspoon salt

1 1/2 Tablespoons sugar

1 1/2 Tablespoon butter flakes

1 Cup lard - or - Crisco shortening                         

up to 11 Tablespoons ice water

1 Egg, scrambled, for wash

 

DIRECTIONS:

In a large mixing bowl, or food processor, combine flour, salt, sugar and butter flakes. Cut in lard, until it is incorporated into the flour,  and becomes the consistency of wet sand. Add water, a tablespoon at a time, to just moisten the flour. To test, press flour between fingers. If it starts to hold then there is enough water. Divide dough, if making a double crust. Press dough into a large disc; then wrap with plastic wrap. Refrigerate for half an hour. Roll dough between two sheets of plastic wrap. Place into a pie pan, pressing to remove air bubbles. Trim excess dough and crimp dough onto the rim of the pie pan. Dock the dough, using a fork. Place a sheet of foil over dough, covering completely. Weigh, the dough, with pie weights or dried beans. Bake at 375 degrees, for 1 hour; until dough is puffy. Remove foil and pie weights. Dock again. Brush with egg wash. Continue baking, 5 to 10 minutes; until crust is golden brown. Pre-baked crust can be used for any type pie: cream, custard, quiche and is ideal for double crusted fruit pies.

Bacon and Chives Deviled Eggs

Who doesn't love Deviled Eggs? They are the perfect appetizer, for any holiday. Topped with bacon and chives; these eggs are ready for Easter! Make sure to follow the hard boiled egg instructions, for eggs that are the easiest to peel. You'll thank me later. Happy Easter, everyone.

BACON & CHIVES DEVILED EGGS

HARD BOILED EGGS:
12 Large eggs, hard boiled, peeled, halved lengthwise

DEVILED EGG FILLING:
1/2 Cup mayonnaise
2 Teaspoons mustard
1/4 Cup sweet or dill pickle relish
1/2 Teaspoon salt
1/2 Teaspoon pepper

TOPPINGS:
3 Slices bacon, crumbled
1 Tablespoon chives, chopped

*if you want a smooth and fluffy filling, process deviled egg filling in a food processor.

TO MAKE HARD BOILED EGGS:
Lightly tap wide part (bottom) of egg on counter. The inner membrane, of the egg will pop, and you will hear a short crack sound. The tiny crack, on the egg, will hardly be visible. Place eggs in a large pot. Cover eggs with water. Bring to a boil, over high heat. When water boils, add a tight fitting lid to pot. Turn off heat. Set a timer for 10 minutes. After 10 minutes, drain water. Run cold water over eggs, to cool. Roll eggs, one at a time, on a clean counter; to crack the shell. Return to water, as you break the shell, of each egg. Peel eggs. Transfer to a paper towel, to dry. 

TO MAKE DEVILED EGG FILLING: 
Slice hard boiled eggs, in half, vertically. Remove yolk, and place in a medium sized bowl. Mash yolks, with a fork. Stir in mayonnaise, mustard, relish, salt, and pepper. 

TO ASSEMBLE:
Arrange egg whites on a platter. Pipe or spoon filling. Top with bacon and chives. Keep refrigerated, until ready to serve. 

Chicken Pot Pie

This Chicken Pot Pie is so fabulous, it deserves to be put upon a pedestal. I am using my All Butter Pie Crust recipe, for this pot pie. That will offer a sturdier pie shell, to hold all that delicious filling.

I like the simplicity, of this recipe. All filling ingredients are mixed, in a large bowl. No cooking required.

Always prebake the bottom crust! I can't say that enough. It really ensures that you have a flaky bottom
crust. 

I like to plate the Chicken Pot Pie with a scoop of mashed potatoes on top, covered with gravy!

CHICKEN POT PIE

PIE CRUST:
Double recipe (The Righteous Kitchen’s All Butter Pie Crust)
1 egg, beaten
1 Tablespoon heavy whipping cream, to brush pie shell
1/2 Teaspoon flaked sea salt, to sprinkle on pie shell

FILLING:
1 Can (10 3/4 oz) Healthy Request Cream of Chicken Soup
1/4 Cup flour
2 Chicken bouillon cubes, crushed
1 Teaspoon pepper
1/2 Cup heavy whipping cream
1/2 Cup whole milk
2  Cups rotisserie chicken, skin and bones removed, chopped
1/2 Cup frozen peas
1/2 Cup frozen carrots

GRAVY:
1 Can (10 3/4 oz) Healthy Request Cream of Chicken Soup
1/2 Cup whole milk

TO PREPARE PIE CRUST:
Divide dough in half. Roll and place bottom pie shell in a 9" pie pan. Dock bottom and sides of pie shell, using a fork. Cover bottom, sides, and top of pie shell with aluminum foil. Fill pie shell with pie weights. Bake at 375 until pie shell has started to get puffy, about 20 minutes. Remove foil and weights. Dock shell again. Brush with egg, to shellac. Return to oven to brown, about 20 minutes. 
TO PREPARE FILLING:

In a large mixing bowl, combine soup, flour, bouillon, and pepper. Stir in cream and milk. Add chicken, peas, and carrots; mixing well.

TO ASSEMBLE PIE:
Spoon chicken filling into pre baked crust. Roll out remaining dough, to cover filling. Crimp edges of pie shells very well. Brush top pie shell with heavy cream. Sprinkle with flaked sea salt. Using a knife, cut 4 vent slits, into top of pie shell. Return to oven. Bake until pie is bubbly, approximately 60 minutes, and top crust has browned.

TO MAKE GRAVY:
Warm soup and milk, in a small saucepan, over medium high heat.

Deconstructed Chicken Pot Pie

This recipe is for a deconstructed chicken pot pie. I love that the filling is easy to put together. That allows time to make home made mashed potatoes, and pie crust. Baking the crust, flat, on a baking sheet minimizes the effort; while ensuring a crisp and flaky crust. This is a comfort food favorite! 

A YouTube demonstration is available, by clicking this link.

DECONSTRUCTED CHICKEN POT PIE

PIE CRUST:

2 Cups flour                                                     

1/2 Teaspoon salt                                              

1 Tablespoon sugar                                          

1 Tablespoon butter flakes                              

3/4 Cup butter Crisco shortening                      

Up to 7 Tablespoons ice water                         

1 Tablespoon heavy cream, or milk, for wash  

1/2 Teaspoon Maldon flaked sea salt         

FILLING:

1 (22 Ounce) Can Healthy Request Campbell's Cream of Chicken Soup

2 Tablespoons flour

2 Chicken bouillon cubes, crushed

1 1/2 Cups milk

1 (12 Ounce) Bag frozen peas and carrots

1/2 Rotisserie chicken, skin and bones removed, chopped

1/2 Teaspoon pepper

TO MAKE PIE CRUST:

In a large mixing bowl, combine flour, salt, sugar and butter flakes. Using your hands, press shortening into flour mixture until becomes the consistency of wet sand. Add water, a tablespoon at a time, to just moisten the flour. To test, press flour between fingers. If it starts to hold then there is enough water. Roll dough onto a baking tray. Score and dock dough. Brush with milk or cream. Sprinkle with flaked sea salt. Bake at 375 until golden brown. 

TO MAKE FILLING:

To a medium high skillet, add half  the can of soup, and a little milk. Whisk flour into soup. Add remainder of soup and milk. Stir in pepper and bouillon cubes. Bring to a boil. Reduce to a simmer. Stir in peas and carrots, to heat through. Stir in chicken to heat through.  Break baked pie crust and serve over hot filling. 

Mom's Lentil Soup

 

I remember mom making Lentil Soup, for my Grandfather. It was his favorite. After making this demonstration video, I appreciate the work, mom put into this recipe. Not only developing the recipe; but the physical work, to make it! There is a lot of chopping involved. This soup is well worth the effort. I've decided to make it more often. 

A YouTube video demonstration is available, by clicking this link.

MOM'S LENTIL SOUP

 

INGREDIENTS:

4 Cups water

2 Ham hocks - or - 1 ham shank, rinsed

4 Tablespoons butter

1 Bunch celery with leaves, chopped

4 Carrots, sliced

4 Carrots, shredded

1 Large yellow onion, diced

1 Small head garlic, minced

1/2 Cup water

2 Tablespoons oil

1 Pound breakfast sausage

1/2 Cup water

2 Cans stewed tomatoes, mashed

1 Pound dry lentils, sorted, rinsed

3 Tablespoons Better Than Bouillon Ham Base

2 1/2 Cups water

1 Teaspoon Righteous Seasoning

 

* Ham Hocks, or shank should be started at least 4 hours prior,  if

using a slow cooker.

 

DIRECTIONS: 

Add ham hocks and water to slow cooker. Cook on high, until 

meat releases from the bone. Defat ham broth; then return to slow

cooker. Separate meat from fat. Return meat to slow cooker. Melt 

butter, in a Dutch Oven, over medium high heat. Sauté celery, sliced

carrots, and onion, until just starting to soften. If vegetables start to

dry, add 1/2 cup water. Add shredded carrots and garlic to Dutch 

Oven. Continue sautéing, until sliced carrots are fork tender. Transfer 

vegetables to crock pot. In the same Dutch Oven, over medium high 

heat; add 1/2 cup water, and oil. Crumble and brown sausage. Turn off 

heat. Add 1/2 cup water, to Dutch Oven. Scrape bottom of Dutch 

Oven, to loosen the caramelization, from the pan. Transfer sausage 

to slow cooker. Add stewed tomatoes, lentils, ham base, and water to 

slow cooker. Cook for 3 hours, on high. Until lentils are soft. Stir in 

Righteous Seasoning.

 

Brown Butter Shortbread

 

Brown Butter Shortbread is my favorite cookie. If I were to choose a second favorite, it would be plain Shortbread. This recipe can be either or. If you want plain shortbread, don’t brown the butter. It’s as easy as that. Speaking of easy; this has to be one of the easiest cookie recipes. No shaping or chilling the dough. No decorating. No fussy ingredients. You probably have everything, on hand, to make these cookies, today.

Here they are. The star of the show, in this simple cookie tray. The bottoms, of the shortbread, are dipped in chocolate. Can you resist the temptation?

A YouTube demonstration is available, by clicking this link.

BROWN BUTTER SHORTBREAD 

 

INGREDIENTS:

*1 Cup butter, browned, chilled

2 1/3 Cups flour

1 Teaspoon baking powder

1/3 Cup sugar

1/3 Cup brown sugar

1 Tablespoon vanilla extract

 

DIRECTIONS:

*Brown butter, in a medium sized saucepan, over medium high heat. Turn off heat, when butter starts to foam, and has turned brown. Cool to room temperature. Transfer saucepan to refrigerator, to chill completely. 

 

Preheat oven to 350. Line a 7 1/4” X 11 1/4 “ baking pan with parchment paper, leaving extra paper along long sides of pan, to act as handles; to lift shortbread from pan once cooled. Set aside. Whisk flour and baking powder, in a medium sized bowl. Set aside. Using a mixer, beat chilled butter, sugars, and vanilla; until light and fluffy. Stir in flour mixture. Press, evenly, into prepared pan. Dock shortbread with a fork. Bake 20 minutes, until shortbread looks firm, but hasn’t started to brown. Let cool, in the pan. Lift shortbread out of pan, using parchment paper as handles. Cut into desired shapes. Dip in chocolate, if desired.

Penne With Sausage And Roasted Butternut Squash

 

My daughter asked me to buy butternut squash, penne pasta, and kale, when she came to visit, for Christmas. I’m glad I bought it! As you know, I make cooking demonstration videos. I reminded her that I bought the items, and they needed to be used.

She was in a hurry and didn’t want to do a full-fledged video. I asked her to do her thing and let the camera run. In the end, I got a delicious recipe that even the hubby loves. Also, the video came out great! Grab those recipes when you can. However, you can.

A YouTube video demonstration is available, by clicking this link.

PENNE WITH SAUSAGE AND ROASTED BUTTERNUT SQUASH

INGREDIENTS:
1 Butternut squash, peeled, deseeded, chopped
1 Tablespoon vegetable oil
1/2 Teaspoon Maldon flaked sea salt
1/2 Teaspoon granulated garlic
12 Ounces breakfast sausage - or your choice of sausage
1 Tablespoon vegetable oil
1 Onion, chopped
1 Tablespoon apple cider vinegar
1 Tablespoon brown sugar
1 Bunch kale, chopped 
1/2 Teaspoon salt
1 Teaspoon paprika 
8 Ounces penne pasta, cooked to package directions 
1/2 Cup Parmesan cheese, grated

DIRECTIONS:
Heat oven to 400 degrees. Line a sheet pan with parchment. Place butternut squash on parchment. Toss butternut squash in oil, salt, and granulated garlic. Roast for 30 minutes, or until butternut squash is tender and golden brown. Heat a large skillet, over medium high heat. Brown sausage. Transfer to a bowl. Set aside. Deglaze pan with a few tablespoons water, if needed. Heat oil. Add onion, apple cider vinegar, and brown sugar. Cook until onion has softened. Stir in kale. Place lid on skillet, and let kale soften, a few minutes. Add salt and paprika. Return sausage to pan. Toss in penne. Sprinkle with Parmesan cheese.

Twin Angel Cake Pies

 

Twin Angel Cake Pies serve double duty, in our family. We ring in the New Year with this dessert. We also celebrate my Father-in-law’s birthday with, this, his favorite cake. His Aunt Doris made this cake, for him. Once he married, my Mother-in-law continued the tradition. 

I think this cake is perfect, year round, for any occasion. Perfect for Easter, Mother’s Day, or summertime picnics. I hope you enjoy it, as much as our family does.

A YouTube demonstration is available, by clicking this link.

TWIN ANGEL CAKE PIES

 

CAKE:

2 (Medium sized, store bought) Angel Food Cakes

FILLING:

1 (24 ounce) Bag frozen raspberries, puréed, deseeded

1/3 Cup sugar

1 Cup cold water

2 (1/4 ounce) Envelopes unflavored gelatin

4 Teaspoons lemon juice

WHIPPED CREAM:

1 Quart heavy whipping cream

1/2 Cup sugar

TOPPINGS:

1 (6 ounce) Container fresh raspberries

1 banana, sliced

1/2 Cup sweetened shredded coconut

 

DIRECTIONS:

TO PREPARE CAKE: Remove Angel Food Cakes, from packaging. Save the lid. Place each cake, on a large plate. Using a serrated knife, cut 1/4” deep, off the tops, of the Angel Food Cakes. Carefully place the cake tops onto the lid. Set aside. Make a trench, into the cake: Using a serrated knife, cut around the center circle, 1/2” away from the edge. Make another circle cut, 3/4”, from the outer edge. Be careful not to cut through the bottom, of the cake. Carefully, tear out the cake, from between the cut marks. Place torn cake pieces, into the center circle. Press cake firmly, to fill the hole, completely. Be careful not to remove too much cake, from the sides, and the bottom. You want an even trench, but it needs to support the filling, without collapsing. Place the lids, with the Angel Food Cake tops, on the cakes, then set aside. 

TO PREPARE FILLING:In a microwave safe bowl, stir cold water and gelatin, until combined. It will still look granulated. Set aside. In a medium sized bowl, combine raspberry purée and sugar. Stir in lemon juice. Heat gelatin water, in the microwave, at 30 second intervals. The water should be just warm enough, to fully dissolve the gelatin. Pour gelatin into the raspberry purée. Whisk to combine. Transfer gelatin mixture to a shallow container. Keep the whisk in the container. Whisk gelatin at 30 minutes. At 1 hour whisk again, then prepare whipping cream. Fold 1/2 of the whipping cream, into the raspberry gelatin.

TO PREPARE WHIPPED CREAM: Beat cream and sugar, to stiff peaks; being careful not to over beat. 

TO ASSEMBLE: Carefully spoon whipped raspberry mixture, into the Angel Food Cake trenches. Place Angel Food Cake tops onto the cakes. Fill center hole section, on top of cake, with more whipped raspberry filling. Heap whipped cream, around the raspberry center, to form a border. Decorate cake #1 with fresh raspberries, only. Decorate cake #2 with shredded coconut scattered, over the whipped cream, and sliced bananas, around the raspberry center.

 

Flavor variations:

Blackberries - use same recipe, substituting berries

Strawberries - mash strawberries. Do not try to deseed. Decrease gelatin to 1 envelope.

Struffoli

 

Struffoli is an Italian dessert. It is little nuggets, of fried dough, coated in an orange honey glaze. They are super sticky, so a word of caution, if you have dental work. They are sweet, and addictive, once you start eating. They are to be eaten immediately. If they sit, they lose the stickiness, and the dough becomes soggy. 

This recipe comes from my daughter, and I’m glad that she shared a part of her heritage, with me. Growing up, this was part of the Holidays.

A YouTube demonstration is available, by clicking this link.

STRUFFOLI

DOUGH:
2 1/4 Cups all purpose flour
Zest of 1 orange
3/4 Cup sugar
1/4 Teaspoon baking powder
1/2 Teaspoon salt
3 Large eggs
4 Tablespoons unsalted butter, melted
1/4 Cup orange juice
1 Teaspoon vanilla
Oil for pan frying

GLAZE:
1 Cup honey
1 Cup sugar
1 Tablespoon orange juice
Zest of 1 orange


TO PREPARE DOUGH:
Combine flour, orange zest, sugar, baking powder, and salt on a work bench. Make a large well, in center of flour mixture. Using a fork, whisk eggs, butter, orange juice, and vanilla. Stir flour into wet ingredients. Using a bench scraper, knead into a soft ball of dough. Cover with plastic wrap, and refrigerate for 30 minutes. Heat oil, to 350 degrees, over medium high heat, in a large skillet; while you roll the struffoli. To shape struffoli: Dust work bench with 1 tablespoon flour. Cut a section of dough, from ball. Using your fingertips, roll into a snake shape, about 1/2" thick. Cut snake, crosswise, into 1/2" inch pieces. Transfer to a baking tray lined with parchment. Make sure dough pieces are separated, to avoid sticking. Fry until dough puffs and is golden in color. Transfer to a drying rack. 

TO PREPARE GLAZE:
Heat a large skillet, over medium high heat. Stir honey, sugar, orange juice, and orange zest to combine. Heat until syrup mixture thickens, and sugar is dissolved. Turn off heat. Toss fried dough pieces into syrup mixture. Arrange struffoli in a wreath shape: place a glass, or circular shaped object, on the center of a plate or platter. Spoon glazed struffoli around the center of glass, to form a wreath.  Let struffoli cool, before removing center form. Or serve in individual nonstick cupcake liners.

Black Eyed Peas

 

My mother-in-law wasn’t superstitious; but she did serve the traditional Black-Eyed Peas Dinner each NewYear's Day. She used frozen black eyed peas, and that’s easy. This year I offered to make them, and have put together a recipe. I really like the way this recipe tastes, and I’m likely to eat these throughout the year.

Pork (look to the future) 

Black Eyed Peas (good luck)

Greens (paper money)

 Rice (fertility)

Cornbread (gold)

A YouTube tutorial is available, by clicking this link.

BLACK EYED PEAS

 

INGREDIENTS:

2 Pounds dried black eyed peas, sorted, rinsed, soaking

3 Tablespoons lard

4 Stalks celery, diced

4 Carrots, diced

1 Large onion, diced

2 Hatch chilies, roasted, peeled, de-seeded, diced

6 Large cloves garlic, minced 

2 Teaspoons black pepper

2 Teaspoons oregano leaves

2 Teaspoons basil

1 Teaspoon paprika

1 Teaspoon granulated garlic

*4 - 6 Cups Ham Stock

**2 Cups Ham pieces

 

*This recipe uses ham stock and ham pieces made from a baked ham. If you don’t have ham stock; use Better Than Bouillon Ham Base. 

 

**This recipe uses ham pieces from a leftover baked ham, or ham hock.

 

DIRECTIONS:

Fill crockpot, or slow cooker 1/3 way up with water. Turn heat to high, and let water warm. Heat lard, in a large skillet, over medium high heat. Sauté celery, carrot, onion, and chilies until translucent. Add garlic and spices, cooking until softened. Drain water from black eyed peas, and transfer to crock pot. Add vegetables to crock pot. Make sure peas are covered with water by 1/4 inch. Cover and cook on high heat for 1 hour. About 1 inch of water will have evaporated. Add ham stock, to cover peas by 1 inch. Continue cooking for 1 hour. Add ham pieces and cook for another hour. 

Roasted Brussels Sprouts & Sweet Potato Salad

This is my newest salad creation, and it’s perfect for holiday entertaining. Roasted Brussels sprouts and sweet potatoes are garnished with pomegranate seeds and bacon, then drizzled with balsamic vinegar and extra virgin olive oil. 

A demonstration video is available on YouTube, by clicking this link.

Roasted Brussels Sprouts and Sweet Potatoes Salad

Ingredients

2 (12 ounce) Bags frozen brussels sprouts

3 Medium sweet potatoes, cubed

2 Tablespoons olive oil

1 Teaspoon Righteous Seasoning

5 Ounces mixed greens

4 Slices bacon, fried chopped

1/2 Pomegranate, seeded

1/4 Cup slivered almonds

Balsamic Vinegar, to drizzle

Extra virgin olive oil, to drizzle

Directions:

Heat oven to 400. Line a 9 X 13” baking pan with parchment. Working on baking tray, toss brussels sprouts, sweet potatoes, olive oil, and Righteous Seasoning, to coat vegetables. Roast for 30 minutes; until vegetables have started to brown, and are fork tender. Arrange on a platter. Top with bacon, pomegranate seeds, and almonds. Drizzle with balsamic vinegar, then extra virgin olive oil.