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Sriracha Brussel Sprouts!


So, I found this amazing recipe. Rather, it’s creator found this blog via WordPress. I, then, found the site and this recipe for Sriracha Brussel Sprouts. Readers, I don’t know if you know or not, but WordPress is its own neat community these days! When I first started blogging a year and a half ago, I always felt like I was talking to myself, but finding other blogs to read and realizing that others find this blog is pretty cool, now!

As soon as I saw his recipe, I knew I had to make it! I couldn’t find the exact spice blend that he uses at my local grocery store (I’ll look into buying it online; it looks like a cool brand of spice products), so I used what we, in this house, refer to as “Rooster Sauce.” It is the Huy Fong Foods SRIRACHA. The results were incredible!! AND, it was super easy to make!!

Cut Brussel sprouts into halves or quarters
Coat in olive oil, tossing in a bowl
Drizzle and coat in Sriracha in the same bowl (1/2 cup or so)
Spread onto baking sheet and add s&p, to taste
Bake at 350F for about 20 minutes
Stir in more Sriracha and coconut (1/2 cup or so) and almond slivers (1/2 cup)
Return to oven for an additional 5-8 minutes!

Sooooo good!
Pics: (click on photos to enlarge)





I served lamb meatballs with these Sriracha Brussel Sprouts tonight and LOVED it!


Your Friend,
~Amber Hamilton Henson



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Buffalo Chicken Crescent Roll “Lasagna”


Somedays, it just nice to put together something quickly and easily that you know the kids will eat. When you can let just a few easily accessible ingredients do the heavy lifting, it is even better! Days that I make a meal using only one frying pan and an 8″x8″ dish without messing up a cutting board, a bajillion mixing bowls and measuring cups, then I have time to actually spend with my girls! Love!

Tonight, I layered crescent rolls, chicken in Buffalo sauce, shredded cheese, repeat, repeat, repeat. “Lasagna” style! So easy!

Here are the ingredients:

2 pounds of Tyson ground chicken (cook in pan, until done)
1 cup of Frank’s buffalo sauce (add into pan after chicken is done)
2 tubes of Pillsbury crescent roll dough
3 cups shredded cheese blend (I used WalMart’s Great Value “Fiesta Cheese”)

Preheat oven to 350F
Grease an 8″x8″ glass baking dish
Layer dough, cooked chicken/sauce, cheese,
Repeat. Repeat. Ending with dough on top, covered in cheese.
Cover with foil, Bake 40-45 minutes at 350F
Turn on broiler to brown cheese on top for 2-3 minutes, if desired.


No muss, no fuss!
The kids say, “YUM!”
They even ate their brocolli, in order to be granted rights to get a second serving of the Buffalo Chicken Crescent Roll “Lasagna”!


~Amber Hamilton Henson