Adrienne's Brussels sprouts
We all know that sometimes little things make a big difference. Take bread crumbs. Sure, you can buy one of those cardboard “cans” at the market and be satisfied with the results. But I like using fresh bread crumbs in dishes such as this Mustard Chicken.
They only take a minute to make: Tear up pieces of a 3-day-old loaf of French bread and pulse them a few times in your food processor.
You’ll have fresh bread crumbs in a jiffy, and what a difference they’ll make in your cooking.
The trick is not to process the bread too much. Store leftovers in an airtight plastic bag in your freezer up to two months.
Trim the root ends of the sprouts, then cut them into quarters.
Heat the butter and oil in a large skillet over medium heat. Add the Brussels sprouts and cook, partially covered, until tender, about 10 minutes. Raise the heat to high, add the lime juice and salt and pepper to taste. Cook, stirring, until almost all of the lime juice has evaporated, about 2 to 3 minutes.
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