Brussels Sprouts and Apple Slaw

brusselssproutsappleslaw

 

A quick and simple harvest slaw that has wonderful flavor. Even your non-Brussels Sprouts fans will like this!

Brussels Sprouts and Apple Slaw

  • 3/4 lb. Brussel Sprouts
  • 1 large Tart Red Eating Apple
  • 1 Tbsp. Blood Orange Oil
  • 2 Tbsp. Apple White Balsamic Vinegar
  • 1/2 cup dried cranberries or cherries
  • 1/2 cup pumpkin or sunflower seeds (toasted)
  • salt and pepper to taste
  1. Trim and halve Brussels Sprouts. Core and Quarter apple. Chop Brussels Sprouts and Apple in chopper. I use an eco chop*.

    Toss with oil and vinegar and season with salt and pepper. Stir in dried fruit and seeds.

    Best when eaten fresh.

Get your Eco Chop Here

Get your Blood Orange oil Here

Get your Apple White Balsamic Vinegar Here.

 

Best when eaten fresh.

Orange, Chili and Lime Chicken

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For reasons unknown to me, Orange Marmalade reminds me of vacation. It’s like sunshine on toast.  However, I keep it on hand for more than just breakfast. I add water or fruit juice to make a great dipping sauce for shrimp or coconut chicken.  In this recipe, I use it as a base for my sauce.

Orange Chili Lime Chicken

  • 1/2 cup orange marmalade
  • 1/3 cup bottled chili sauce
  • 1 1/2 tsp. Tahitian lime oil*
  • 1 pkg. boneless skinless chicken thighs
  1. Place chicken in a flat cassarole dish. I use a BonCook  large round mold or Grand Mold*. 

    Mix sauce ingredients together and pour over chicken. Bake at 350 degrees for 30 minutes.

    This sauce is excellent basted on grilled chicken. 

Get Tahitian lime oil Here

Get your Round mold or Grande Mold Here

 

BonCook molds are safe, nonstick and oven safe up to 450 degrees. No oils sprays or greasing needed. 

 

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