I would not call myself a huge brussels sprouts, but this recipe has made me a convert.  It was the perfect balance of salty/sweet, crunchy/chewy. The recipe recommended a reduced balsamic glaze, but I left it off. I even went back for seconds, so if you are on the fence about brussels sprouts, give this recipe a try.  I promise you won’t be disappointed. Recipe and photo courtesy of arismenu.com

• 2 cup brussels sprouts, halved and stems removed
• 1 tablespoon olive oil
• 4 slices bacon, chopped, with grease reserved
• 6 dates, pitted and chopped
• 1/2 apple, chopped
• 1/2-1 cup good quality balsamic vinegar (optional)

Heat olive oil in a large pan over medium heat. Set aside any leaves that fell off during halving as you will add them later. Add the brussels sprouts flat side down and season generously with salt and pepper.  I fried my bacon before hand and added the grease to the pan to help sear the sprouts. After about 5-7 minutes, flip the sprouts and let them cook a couple minutes longer.  Add the bacon, chopped dates and extra leaves, toss to combine.  Let cook for another 5 minutes or so, then remove from the heat.  Right before serving, add the chopped apples and give it a quick toss.

If you are using the balsamic glaze, place in a small sauce pan and bring to a boil over high heat. Reduce the heat to medium and simmer, stirring occasionally until it has reached the desired thickness.

My husband saw this in the Food Network magazine and requested it especially this year because he missed the canned jelly and I was so happy with how it turned out.  It was so much better than the stuff that comes out of the can.

• 1 pound cranberries, thawed if frozen
• 2 oranges
• 2 cups sugar
• 1 teaspoon ground coriander
• kosher salt
• 1 teaspoon vanilla extract

Put the cranberries in a sauce pan.  Remove wide strips of zest from 1/2 an orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup).  Add the sugar, coriander, pinch of salt, and 1 cup of water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, about 15-20 minutes.  Remove from the heat and remove the orange zest; stir in the vanilla extract.  Transfer to a blender and puree until smooth.  Strain through a fine-mesh sieve into a serving dish (I put mine in a mason jar), pushing the sauce through with a spatula.  Refrigerate until set, about 3 hours.

I first made this recipe for the Super Bowl and it was a huge hit.  It is great for a crowd and will please even the pickiest of eaters.

• 1 1/4 lb chicken breast, cubed
• 1 1/2 lb of thin sliced bacon
• 2/3 cup dark brown sugar
• 2 tablespoon chili powder
• 1/2 teaspoon cumin

Preheat oven to 350.  In a large mixing bowl, combine the dark brown sugar, chili powder and cumin. Mix well.  Clean and trim about 1 1/4 pounds of boneless, skinless chicken breast and cut into 1 inch cubes.  Cut the bacon into thirds, roll around the chicken cubes and secure with a toothpick.  If making ahead, put in the fridge until you are ready to bake. Prep a jelly roll pan with aluminum and rack, then spray with PAM.  Roll the pieces in the brown sugar mixture, making sure to pack some in the ends.  Place on the rack.  Bake for about 35 mins, or until golden brown and the bacon is crispy.  You can then put them in a heavy dish and cover with foil, or keep them in a crockpot until ready to serve.