Baked in the South

  I used to hate brussel sprouts, and probably would have never tried this recipe, had a friend not made it for a recent holiday party.  This is a delicious dish, and pairs well with anything!  So if you too hate brussel sprouts, I would urge you to try this recipe.  It won't dissapoint.   Ingredients   5 slices of bacon (cut into slices) 2 large shallots, peeled, quartered Kosher salt and freshly ground black pepper 1 1/2 pounds brussels sprouts, outer leaves removed, rinsed, trimmed, halved Directions   Cook bacon in a large heavy skillet over medium heat, stirring occasionally, until fat is rendered and bacon is crispy (you may want to drain some of the fat, is bacon is very thick).  Add shallots and brussel sprouts, cut sides down. Cook on medium high, turning once or twice, until tender and browned. Season with salt and pepper. Adapted from: Epicurious

  Here is some advice about working with phyllo dough.  I thaw it and take it out of the fridge about an hour before preparation.  Once it is room temperature it is easier to work with.  Have a large, clean, dry cutting board to work on.  When layering phyllo, you essentially brush each layer with melted butter and keep adding layers.  Then put whatever you are assembling in the middle and wrap it up!  It is a little time consuming, but the end result is always delish!  I had leftover spinach filling, so I threw together some Spanikopita triangles.  This is one of my all time favorite dishes!  I served it with some parmesan cous cous and roasted brussel sprouts.   Enjoy! Ingredients 1 cup crumbled feta or goat cheese 2 egg yolks 1 clove garlic, minced 1/2 cup chopped green onion 2/3 cup frozen spinach (thawed and squeezed of water) 1/4 cup chopped fresh parsley 1/4 cup chopped fresh mint 1/4 teaspoon pepper 4 boneless skinless chicken breasts 8 sheets phyllo pastry 1/3 cup butter,

  Ingredients 4 chicken breasts skinless and boneless 4 thin slices prosciutto di Parma 1/2 pound Gruyere, grated 1/4 cup all-purpose flour Kosher salt and freshly ground black pepper 1 cup panko bread crumbs 1 teaspoon thyme 1 clove garlic, peeled and finely minced 2 tablespoons unsalted butter, melted 2 eggs Extra-virgin olive oil or olive oil spray Directions Preheat oven to 350 degrees F. Lay the chicken breast between 2 pieces of plastic wrap. Pound the chicken using flat mallet to 1/4-inch thickness. Remove the top sheet of plastic and lay 1 slice of prosciutto over the top and sprinkle a quarter of the cheese over the prosciutto. Roll the chicken like a jellyrollup and wrap inside the plastic wrap. Squeeze the roll gently to seal and twist both ends of plastic wrap. Repeat with remaining chicken. Season the flour with salt and pepper. Mix the bread crumbs,thyme, garlic and kosher salt, pepper, and melted butter. Beat together the eggs. Remove the plastic wrap. Roll the chicken

  Ingredients 1-½ pound Flank Steak (sliced thin against the grain) ½ cups Soy Sauce 3 Tablespoons Sherry 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon   Minced Fresh Ginger 8 ounces Fresh Snow Peas 5 chopped Scallions 3 Tablespoons Peanut Oil Crushed Red Pepper 4 cups cooked Jasmine Rice Directions Mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Pour half the liquid over the sliced meat in a bowl and toss. Reserve the other half of the liquid. Heat oil in a heavy skillet or wok over high heat. Add snow peas and stir fry for one minute. Remove to a plate. Allow pan to get hot again. Add half the meat mixture and add half the scallions. Sear meat on both sides until brown. Remove to a clean plate. Repeat with remaining meat, allowing pan to get very hot again first. After all the meat is cooked, add the plateful of meat, the remaining marinade, and the snow peas. Stir over high heat for 30 seconds. Serve over hot cooked rice and sp

  Ingredients: 2 tablespoons all-purpose flour 2 tablespoons cornstarch 1/4 teaspoon baking soda 1/4 teaspoon baking powder 4 tablespoons soy sauce 1 tablespoon dry sherry 2 tablespoons water 1 teaspoon vegetable oil 1 dash sesame oil 1 pound skinless, boneless chicken breast meat - cubed 1 cup chicken broth 1 cup white sugar 2 tablespoons distilled white vinegar 2 tablespoons sesame oil 1 teaspoon chile paste 1 clove garlic, minced 1/4 cup cornstarch 1/2 cup water 1 quart vegetable oil for frying 2 tablespoons toasted sesame seeds 4 cups cooked white rice Directions: 1. Whisk together flour, cornstarch, baking soda, and baking powder into a bowl. Pour in 2 tablespoons soy sauce, sherry, 2 tablespoons water, 1 teaspoon vegetable oil, and a dash of sesame oil and mix until smooth. Fold in chicken until coated with the batter, then cover, and refrigerate for 20 minutes. 2. In a medium saucepan, bring chicken broth, sugar, vinegar, dark soy sauc