Last night, Jonathan and I teamed up to make what turned out to be a delicious dinner! We made a pork schnitzel with brussell sprouts and cranberry sauce. Okay, the cranberry sauce was on hand, as you can tell from the perfect can-shape pictured above (thanks, Ocean Spray!).
For the Schnitzel, we used this recipe: http://www.simplyrecipes.com/recipes/pork_schnitzel/ but with a few alterations:
– instead of seasoned salt, we used our seasoning favorite, Tony Chacheres’ Creole seasoning
– for the dill sauce, we added chopped shiitake mushrooms.
The Brussels sprouts were actually made with a recipe I got from my big sister, using the honey vinegar that she gave me for Christmas. If you don’t have an amazing honey store from which to buy honey vinegar, you can make your own by stirring in a spoon full of honey into apple cider vinegar or white wine vinegar.
Sorry that this is more of a description than a recipe, but I like to cook with my heart rather than with measuring spoons sometimes!
All I did for the Brussels sprouts was:
wash them, and chop into quarters. Drizzle with walnut oil and honey vinegar and toss. Tear up 1 piece of prosciutto and toss. Place onto a lined cookie sheet and cook for about 10 minutes at 350 degrees. Delish! Thanks, big sis, for the awesome gift and the awesome Brussels sprout recipe!