Best Brussels Sprouts

1 pound brussels sprouts
3 cloves garlic, peeled and sliced into slivers
1/4 cup Parmesan cheese
Salt and pepper
3 tablespoons olive oil

Preheat oven to 400 degrees.
Clean brussels sprouts and cut them in half. Make sure they are dry then place them in an oven proof baking dish. 
Add the garlic, Parmesan cheese, salt and pepper, then the olive oil. Toss to coat.
Roast in the oven uncovered for 20 minutes until crisp and caramelized on the outside. 
Serve with more grated cheese.

Perfect Roasted Asparagus

1 large bunch asparagus, fresh

1 to 2 teaspoons olive oil

Salt and pepper, to taste

1/2 medium lemon, zest and juice
Parmesan cheese, finely grated
1/8 cup chopped parsley
Red pepper flakes

Balsamic reduction 
1 tablespoon butter

Preheat oven to 425 degrees and line a large, rimmed baking sheet with parchment paper. Snap off the woody ends of the asparagus. 
Place the asparagus on the baking sheet and drizzle with olive oil. Sprinkle salt and pepper over the asparagus and toss until lightly coated. Arrange the spears in a single layer on the pan.

Bake just until the base of the asparagus is easily pierced through with a fork. About 12 - 17 minutes.

Transfer to a serving dish and sprinkle on red pepper flakes and Parmesan cheese. 
Add butter then drizzle with Balsamic reduction before serving.

Tuna Steak Dipping Sauce

1/4 cup soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 tablespoons brown sugar
1 tablespoon honey
1 scallion, chopped
1 tablespoon fresh ginger root, minced
1 large garlic clove, minced

Mix together and serve with grilled tuna steak.

Cheese and Onion Enchiladas

2 tbsp. oil
1 medium onion, chopped
1/2 tsp. Mexican Oregano
1/4 tsp. salt
1 can Enchilada sauce
2 cups shredded cheddar cheese
1/2 tsp. chili powder
8 flour tortillas

Preheat oven to 350 degrees.
Grease a 1 1/2 quart baking dish.
Cook onions sprinkled with oregano and salt in the oil over medium-high heat stirring until softened.
Remove from heat, stir into cheese. 
Stir chili powder into enchilada sauce. Dip each tortilla into mixture. 
Spoon 1/3 cup cheese-onion mixture down the center of the tortilla. Roll up and place seam-side down in the baking dish. 
Top with remaining enchilada sauce and cheese-onion mixture.
Bake until hot, 20-25 minutes.

Honey Garlic Pork Chops

3 5-ounce Center Cut Boneless Pork Chops
Salt & Pepper
1 tablespoon vegetable oil
2 tablespoons unsalted butter, melted
3 garlic cloves, minced
1 teaspoon Italian parsley, chopped (garnish)

Honey Sauce:
2 1/2 tablespoons honey
2 tablespoons warm water
1/4 teaspoon salt
1/2 teaspoon apple cider vinegar
3 dashes cayenne pepper

Season the pork with salt and pepper on both sides. Mix all the honey sauce ingredients; stir to combine well.

Warm a cast iron skillet on high heat. Add the vegetable oil and 1 tablespoon of butter.

Add the pork chops to the skillet and pan fry each side of the pork for 3-4 minutes each or until browned.

Push the pork to the side of the pan then add the remaining butter. Add the garlic and saute for 10 seconds or until light brown. Add the honey garlic sauce and cook to reduce the sauce until thick.

Spoon the sauce over the pork chops. 

Turn off heat, garnish with parsley and serve.

Easy Chocolate Chip Danishes

INGREDIENTS

• 1 roll Pillsbury Crescent Rolls
• flour just for dusting

Filling

• 4 ounces soft cream cheese
• ⅓ cup sugar
• splash vanilla
• 1 cup chocolate chips

Glaze

• ⅓ cup powdered sugar
• 2 tsp. milk

INSTRUCTIONS

• Open container of rolls and do no unroll them. Use a sharp, serrated knife to cut through them like slice/bake cookies. Make 8 slices.
• Lay each slice on a parchment lined cookie sheet.
• Use a measuring cup to flatten each roll out and build a small wall around the edge.
• Use a drop of flour to prevent sticking and press with your fingertips, too.

Filling

• Electric mix cream cheese, sugar and vanilla until smooth.
• Dollop a small amount into each "danish."
• Add some chips.
• Bake at 350 for 12-18 minutes.
• Let cool and add a drizzle of glaze.

Glaze

• Combine milk and sugar and drizzle on danishes. Can use a pastry bag, if desired.

Marinated Beans

4 oz. Sun dried tomatoes in oil
3 tbsp. Olive oil
3 garlic cloves, thinly sliced
1/2 tsp. Cracked red pepper flakes
1 can white beans in their juices
1/2 cup sliced Kalamata olives
2 tsp. Red wine vinegar
Salt and Pepper to taste

In a medium skillet warm oil, garlic, and pepper flakes over low heat.

Cook gently until garlic softens.

Add tomatoes and cook a few minutes more.

Add beans and cook until warm. (No longer than 10 minutes or they will get mushy.)

Stir in olives and salt and pepper to taste; remove from heat.

Allow to cool and marinate for about 2 hours.

Top with lemon zest and fresh herbs and serve on crostini or toast points.