Here's What I'm Doing With Lakanto Today

I'm roasting some chicken right now. Yes, I know it's quarter to ten; we tend to eat late around here. Ridiculously late, really. Fortunately, I recently picked up something called a "Nu Wave Oven" for $20 at the Goodwill, new in the box. It's one of those infomercial gadgets, a cross between a convection oven and an infrared oven. Using it, I can roast chicken from frozen in about 36 minutes, and it will come out crisp and brown on the outside and juicy on the inside. I'm not sure I'd pay retail for one, but geez, if you see one at a thrift shop or a yard sale, grab it!

Anyway, I'm tired of plain roasted chicken. So I put 1/4 cup spicy brown mustard, 3 tablespoons of Lakanto, and a crushed clove of garlic in my littlest sauce pan and heated it over low heat until the Lakanto melted. Then I stirred in a tablespoon of butter. I'll be using it to glaze the chicken, and I expect it will be quite nice. But I'll let you know.

I'm also doing fried Brussels sprouts, but don't tell That Nice Boy I Married! We love them, and haven't had them in a long time. He doesn't know I bought them. To fry Brussels sprouts, trim the stems and remove any bruised leaves. Heat a good 3/4" of olive oil in a heavy skillet or kettle, and throw in the Brussels. Fry 'em till they're dark brown all over -- darker than you think they should be. (The friend who taught us to do this said "Burn the s*** out of them.") At the last moment, stir in 4 or 5 crushed cloves of garlic. Scoop 'em out with a slotted spoon, salt 'em, and serve.

We thought we didn't like Brussels till we tried them this way -- then, suddenly, we were hooked. Try it!