Brussel Sprouts ala Thanksgiving Dinner

I am not the best recipe follower, but I usually read a lot of recipes and then mash them altogether and guess...which is what I did with the brussel sprouts.

2 lbs loose brussel sprouts - BTW, if the grocer suggests the ones in the freezer, leave the store immediately!

1/2 pound of pancetta (this was not the easiest thing to find in GA, but we ended up finding it at the deli counter - my markets have it near the bacon/pork/pig products)

1-2 Tbs olive oil

Salt

Pepper

1-2 Tbs chicken broth

Cut pancetta in small cubes, brown (really brown) pancetta in olive oil.

You can choose to keep your sprouts whole, diced, sliced, cubed, etc. The world is your playground. For Thanksgiving dinner, with brussel beginners, I sliced. Eating a WHOLE brussel sprout on bite one is a bit intimidating.

Once pancetta is cooked through, add sprouts to the mix. You'll want to start stirring, but refrain from doing so! They're like a good burger...flip once. Let them sit in the yumminess of bacon grease and olive oil and get crusty. You can salt and pepper at this point. Go easy on the salt, pancetta is moi salty.

Once there is a crust on the sprouts, flip over and wait. If they are feeling a little tight, you can loosen them up with chicken broth.

Enjoy!

Twisted Texas Chicken Diablos

I thought these looked like they might appeal to some members of our group. If you decide to try them, let me know how they turn out.

2 pounds chicken tenders

2/3 cup orange juice

1 1/2 tablespoons dry steak seasoning

8 ounces cream cheese

2/3 cup chopped Texas pecans

12 whole fresh jalapeños

2 pounds thin-sliced bacon

2 cups barbecue sauce

Place chicken tenders in bowl, add orange juice and 1 tablespoon steak seasoning, stir, cover and set in refrigerator to marinate 1 or more hours, but not overnight. In separate bowl, mix cream cheese, pecans and 1/2 tablespoon steak seasoning, blend well by hand, and set aside. When ready to assemble, wash and slice jalapeños in half lengthwise, remove seeds, then rinse again. Fill jalapeño half with cream cheese mixture, place chicken tender on top of filling, wrap with 1 slice of bacon, and secure with large grilling skewer so that bacon stays wrapped around jalapeño. Place three stuffed jalapeños on each skewer. When finished, brush all finished jalapeños generously with barbecue sauce. Bake or grill until chicken is thoroughly cooked, approximately 45 minutes to 1 hour at 350 degrees, turning halfway through cooking time and basting with more sauce. Baste one last time about 5 minutes before finishing cooking or use remaining sauce to serve.