And the verdict is....

Thank you so much everyone for your great feedback on the sprouts! I have to tell you that I made them last night and they were delicious! The recipe I used was really good, so I'm including it in my post. They were sauteed with smoked bacon, orange rind, dry mustard and water chestnuts. I'm craving them while I write about it. I also made Eric's mom's fettucine alfredo recipe, which is delectable. It was a good combination.
My beautiful little sister Sasha and her husband James have been staying with us for a week, and it's been a lot of fun. Sasha and I have spent the week trying new, more daring recipes to broaden our horizons. If anyone has any suggestions for us, we'd love them!
Sauteed Brussels Sprouts

1 tablespoon corn oil

5 slices smoked bacon

1 lb. fresh Brussels sprouts

1 orange

3 tablespoons butter

2 teaspoons wholegrain mustard

1 can (4 oz) whole water chestnuts in water

salt and black pepper

Heat the corn oil in a frying pan, then dice the smoked bacon and fry it for 2-3 minutes until it turns golden brown. Rinse the Brussels sprouts, trim them if necessary, and cut in half. Wash any wax off the orange and grate the rind into the frying pan with the bacon and add the butter, mustard, and sprouts. Cook over a moderate heat for 5 minutes, stirring, until the sprouts are crisp. Meanwhile, drain and roughly chop the water chestnuts, stir them into the spouts, and cook them for 3-4 minutes until the sprouts are golden and the chestnuts are heated through. Add salt and black pepper to taste and serve.

Serves 4.