Wax Beans & Water Chestnuts

Sometimes the simplest things are the best. This a great side dish and is fast, cheap and easy, kinda like me...

SUPPLY LIST

FRUITS & VEGGIES
1 can of Wax Beans
1 can of sliced Water Chestnuts
1 Lemon

DAIRY
Butter (optional)

SPICES
Kosher Salt
Black Pepper

PREP
Open and drain both cans of veggies, place in a covered microwave safe bowl and toss together lightly. Next salt and pepper to taste. Now if you are using the butter place about four butter pats on top. Now quarter your lemon and squeeze the juice of one wedge over the lot. Nuke until hot and serve it up..... num num

Roasted Cauliflower

SUPPLY LIST
1 Head of Cauliflower
1 bottle of Extra Virgin Olive Oil (e.v.o.o.)
Kosher Salt
Black Pepper
Baking Sheet
Aluminum Foil

Move your oven rack to the lowest position and pre-heat to 450.

Clean your cauliflower, remove all the stem leaves and cut the stem flush with the bottom. Now place the head bottom up on your cutting board and using a large knife slice the head in half along the stem, slicing it into eight equal portions like a pie, making eight wedge shaped pieces of cauliflower.

Cover your baking sheet with aluminum foil and arrange the wedges for roasting. Drizzle each piece with a little e.v.o.o., season with salt and pepper, carefully flip and repeat on the other side.
Now cover tightly with more aluminum foil and place in the pre-heated oven for 10 minutes.

Now carefully remove the top piece of aluminum foil and return to the oven for another 8 to 15 minutes until the bottom of the wedges start to turn golden brown. Carefully flip your wedges and repeat until golden brown. Serve immediately.

Note: Aside from salt and pepper, you can add any seasoning you like prior to roasting. i.e. curry powder, red pepper flakes, Thai chili powder, etc. Also goes great with your favorite sauces!

Grilled Brussles Sprouts

Supply List:

• 2 bags of frozen Brussels Spouts
• 2 sticks of butter
• 2 heaping tablespoons of chopped garlic
• kosher salt
• black pepper

Melt the butter and add the chopped garlic, kosher salt and black pepper and simmer for about 5 minutes over med/low heat then divide into 2 parts. One part should contain half of the melted butter and one quarter of the garlic, while the other half retains the rest of the garlic.

Next place your frozen Brussels Sprouts in a large bowl and season with kosher salt and black pepper. Now lightly drizzle the melted butter with the smaller amount of garlic over the frozen sprouts in 4 stages tossing in between. (Drizzle, toss, drizzle, toss, drizzle, toss, drizzle, toss.) Now the sprouts should have a nice garlic butter shell and are ready for the grill. If they are not going on the grill right away, place them in the freezer to keep them nice and cold.

Now, either propane or charcoal grill will work, but you must have some kind of 'grilling wok' like this.

I picked up a pair of them at Target for about 12 bucks a piece. Amazon sells them as well, here is the link.

Got one? Good. Now throw it on the grill over a three count fire or high heat for you propaniacs, and let the wok get good and hot. Now toss the sprouts and and listen to them sizzle. You will get a lot of flame up due to the melting butter, just grab the wok with a pair of tongs or your grilling mitt and give them a toss. I also keep my grilling spatula at hand to turn them frequently, keep them working until you start getting some nice char spots. After 5 to 10 minutes on the grill remove them to a oven safe dish, cover with the remaining garlic butter and slap them in the oven at 170 until they are done.