The much-maligned Brussels sprout—the leafy green orb that looks suspiciously like a miniature cabbage—is the veggie kids love to hate. Adults, too, for that matter. Guest blogger Kimberly Winter Stern (@kimdishes) just may change your mind.
As if the odd vegetable doesn't have enough visual issues, it continues to plummet down the popularity scale from well-intentioned preparations gone awry.
Blackened and pan seared tilapia with roasted brussel sprouts and citrus baby Lima beans and blackeyed peas. Healthy meals for busy family schedules, food allergies and dietary restrictions. Prepared by talented personal chefs in Kansas City and Wichita from www.friendthatcooks.com.
Friend That Cooks has donated a cooking party for 8 people to the Tanganyika Wildlife Park Twilight Tour fundraiser event this Saturday the 11th! Chef Laura Sterling is going to be showing the winning bidders how to make 4 incredible dinner courses while they hang out, ask questions and drink wine! Now THAT’S a party! Get more details about the fundraiser in Wichita here.
Rex Ryan looks more like Tim Tebow than Rex Ryan nowadays
Way to go Rex Ryan. I’ve seen first hand how much lap band surgery can do for people who struggle with their weight. Rex Ryan looks like a completely different person nowadays. Best wishes to all those I met at the Malley Surgical Center lap band support group. I hope your journies are as successful as Rex Ryan’s.
Southwest seasoned ground turkey and rice with queso fresco cheese stuffed into sweet bell peppers and roasted with fresh tomato sauce with cumin. Served with roasted brussel sprouts and black eyed pea and coriander salad.
Zatar seasoning crusted chicken sauteed in olive oil and sliced, served with cherry tomato tzatziki salad, rice pilaf and soft homemade flatbread. Healthy, delicious and available for any special diet restrictions in Kansas City or Wichita. Weekly Meal Prep from www.friendthatcooks.com
Fresh breast of chicken stuffed with Kansas City favorite Mendolia’s spicy Italian sausage, rolled in bread crumbs, browned in olive oil and roasted. It’s served on scratch made tomato sauce (that’s “scratch made” from raw tomatoes, not a can) with steamed broccoli and rice pilaf.