Coming Soon!!! Creamy Tortellini Soup

 Coming Soon, and new recipe from Ricks Kitchen and Bar.

Creamy Tortellini Soup

Let me know if there is anything that you would like me to make, whether it be a new dinner dish or a cocktail.  A wine recommendation, or a beer that is the best, in your opinion.

Crispy Roasted Brussel Sprouts

 Crispy Roasted Brussel Sprouts

I have been lacking lately regarding adding recipes to my webpage...I apologize for that.  This recipe is one of my favorites around Brussel sprouts.  I think you will enjoy them as well.

Here is what you will need:

Ingredients:

• 1 lb fresh Brussel sprouts trimmed of stems
• 1 tbsp coarse sea salt
• 1-2 tbsp olive oil
• 2 tbsp butter melted
• 1/2 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1 tsp maple syrup
• 1 tbsp honey (I use "hot honey" to add a bit of spice to the dish)

Instructions

1. Preheat oven to 400
2. Bring a large saucepan of water to a boil and add Brussel sprouts.  Turn heat to simmer and simmer the sprouts for 4 minutes.
3. Using a strainer-drain Brussel sprouts completely
4. Place Brussel sprouts in an ice bath quickly for 30 seconds
5. Remove and place on cutting board.  Lightly pat dry with paper towels
6. Slice Brussel sprouts in half length-wise and place them into a rimmed baking tray sprayed with cooking spray.  Be sure to keep the leaves that fall off-they get super crispy.  You can line the sheet pan with aluminum foil or parchment paper if you like.
7. Sprinkle all sprouts lightly with olive oil.  Approximately 1-2tbsp olive oil.
8. Roast Brussel sprouts in the oven for 25 minutes or until golden brown and crispy.
9. While the sprouts are roasting, melt butter.
10. In a small bowl combine melted butter, chili powder, paprika, salt, red pepper flakes, hot honey and syrup and whisk with a fork.
11. Remove sprouts form the oven.
12. Place Brussel sprouts in large bowl.  Drizzle the sauce of the sprouts and toss lightly.