Roasted Brussels Sprouts with Pecans and Gorgonzola

We had about two days without any snow. Then Wednesday came and it started snowing again. Below is the view from my window at work since yesterday, I must admit I do like the look of it. But I still think the snow/ice is a pain in the ass, especially since I have to drive for an hour to get to work, which is quite long for Dutch standards.

Because of the snow I had been craving winter vegetables. Brussels Sprouts were on sale at the supermarket, so I went and surfed the Internet to find the perfect recipe. I found loads of great once but this one for Roasted Brussels Sprouts with Pecans and Gorgonzola at Kalyn's Kitchen caught my eye, I knew had some pecans and gorgonzola on hand so this didn't even require a trip the the store.

What was great about this recipe is that it only requires some preparation, then you slide it into the oven and you have your hands free to make other yummy dishes like the marinated flank steak with blue cheese sauce that I served with it and blogged about yesterday.
I really enjoyed the Brussels Sprouts prepared this way although I did find the gorgonzola a bit harsh. But that's solely to blame on me as I picked up the wrong cheese: I prefer the Gorgonzola Dolce but had the regular on in the fridge.

Recipe can be found here at Kalyn's Kitchen.

CEiMB #7: Oven Fried Chicken

It's Ellie-time again!! This means another great (and light) recipe to try. MacDuff of Lonely Sidecar choose Oven Fried Chicken, the recipe can be found here. I had planned on making this recipe during the weekend, but somehow my schedule got turned upside down and I didn't make it untill tonight. It's been a busy week!!!


I was somewhat afraid that I had to skip another CEiMB, because I was supposed to be going out for dinner tonight with a former co-worker. But unfortunately she was sick so I had to eat in, which was fortunate because now I had the chance to make the Oven Fried Chicken!!

I thought I still had chickenfilets, but they had gone bad. So out of the corner of my freezer came some chicken strips. I added a little bit of tabasco to the yoghurtdip and used a little less cayennepepper in the crustdip. I halved the entire recipe so I would have three servings, but when I had dipped 2/3 of the chicken into the crustdip I had no more crustdip leftover.... So I popped the rest of the chicken back into the fridge.

I served the chicken with a vegetable stir-fry and some baked potatoes. Man, this was soooooo delicious!! The crust was nice and crunchy plus spicy, but the chicken inside was still quite moist and fully cooked. (I hate semi-cooked chicken....). I loved it and will definetely be making it again. MacDuff, thank you so much for picking this recipe!!

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P.S. Only one hour left to participate in my Sinterklaas Giveaway!!!