I love cooking, but all too often my work schedule, family obligations and household management chores keep me from enjoying the process. The holidays allow me the opportunity to slow down and experiment in the kitchen. I love getting lost in cookbooks and magazine pages filled with sensual and decadent looking entrees and desserts. Holidays are my favorite times to experiment, try something a little extravagant-after all the house is decked out and there are plenty of people to share in the feast!
My Chorizo & Goat Cheese Stuffed Pork Loin evolved from a holiday recipe I tried one Christmas. My family had their fill of turkey and ham and wanted something a little different. The recipe I tried that Christmas was good, but as I began to “tweak” it I landed upon this version and have to say the sweet and spicy version hit home! READ MORE
I am a wife, mother to twin daughters, sister, daughter and aunt to nine. I love faith, home and family. I grew up missionary kid livin
g in Japan and Morocco. I now live in the South. My home is my haven and I seek for it to be the same for all who enter. I have returned to full time work after 17 years as a stay at home mom. I now serve as the Deputy Chief of Community Engagement & Faith-based Partnerships. As I wait for God to unfold His plans in His time I seek to be faithful and to live life fully, keeping home my priority and sharing it with those I hold near and dear.
I’m always looking for new ways to get my kids to eat green veggies. None of them appreciate roasted Brussels sprouts the same way I do, but I’ve recently found that they go over much better when thinly sliced and sautéed. Add some sausage and you’ve got a side dish not many can turn down.
There are just a couple of tricks to making this dish perfectly. The first one is to slice the Brussels as thinly as possible. You can do this in the food processor with a slicing attachment. Secondly, after you add the Brussels at the end, watch them carefully to keep from overcooking them. Ideally, you want a little crunch left in them when you pull them off the stove and serve them.
If you’re in charge of bringing a side vegetable this year to Thanksgiving, you can’t go wrong with these! Plus I would think you would be in no danger of bringing the same dish as someone else!