(03-23-2022, 03:13 PM)Mikey Wrote:

(03-23-2022, 02:46 PM)americus 2.0 Wrote: To me shrimp and grits was something I swore I would never eat because it just sounded unappealing and my dad, who was born and raised in Rhode Island, said it was an abomination. Lol. 

Several years ago a friend of mine pretty much double dog dared me to try her recipe. It's considered to be the best recipe among all of our friends so I gave it a shot and was pleasantly surprised. I fixed it several times a year until me and the hubby had to go low carb. 

Now shrimp tacos and fish tacos? Not gonna happen.

I was the same way about brussels sprouts until a few years back. Grew up in a house where mom boiled or microwaved them until they were stanky mush, no way I'd go near em. They were served as part of a set menu at a dinner, lightly roasted with a chipotle ranch drizzle, and I was a new fan.

and that second bit? I guess the Korean-Mexican fusion place down the street is outta the question, then. I enjoyed bulgogi and tofu in gochujang with all the taco fixins, Never would have been something I'd have thought to pair together, but man it's tasty. After brussels sprouts opened my taste buds, I've grown a lot more adventurous in at least giving something a try before I dismiss it outright.

Almost every vegetable is better after you chop it, put it on a baking sheet, drizzle oil and salt, and bake at 425 until the pieces are black at the tips.  Usually takes 20 minutes.  Green beans.  Broccoli.  Cauliflower.  Carrots.  Brussels Sprouts. Potatoes. Parsnips. Garlic.  Don't rule out any vegetable on that list until you've tried it roasted.

Other veggies aren't as easy in the oven and you should stick to chopping them and sauteing them instead.  Onions, bell peppers, squash, greens, and mushrooms are in that group. The only green I would consider roasting is kale and it's pretty tricky.

Like this post for more healthy cooking tips from mikesez.

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