Hope you are enjoying a bright, sunny day like I am! If not, whip one of these, close your eyes, and I’m pretty sure you’ll be on a tropical beach somewhere!
I love brussels sprouts. I make roasted brussels sprouts all the time. But I haven’t branched out into other cooking methods much. I guess it’s always kind of been an, if it ain’t broke, don’t fix it kinda thing. That is, until I was at the grocery store with my hubby and he saw a prepackaged “brussels sprouts sauté” and said, “Hey, this looks good! Wanna try it?” Now, don’t get my wrong, I take help from the grocery store whenever I can. But I usually draw the limit at prepackaged things that I could totally make myself AND are about 3 times more expensive just because someone wrapped plastic wrap around them. “No!” I said. “I’ll make my own version!” So after a quick peek at the ingredients and a few more items in our basket, I was off.
I was a little weary of “shaved” brussels sprouts recipes because when I heard that my mind went immediately to my clumsy fingers holding a tiny sprout on the mandolin. Nothing good could possibly have come from that. Then I realized that all I had to do was slice the brussels sprouts thinly (way less risk of losing a finger) to achieve the shaved texture that is so popular on menus everywhere.
Brussels sprouts and bacon. A match made in heaven. It’s like chocolate chip cookies and milk, or hot dogs, beer, and baseball, or a LBD and red high heels. Some things just belong together.
One of the secret ingredients in this dish is a splash of red wine vinegar added to the brussels sprouts as they sauté. It takes away some of the natural bitterness they can have, and adds a slightly sweet tang that will make you want to go back for seconds! This dish takes shape in minutes so it’s perfect for a weeknight meal side dish (or any old time for that matter!).
Recipe: Quick Sautéed Brussels Sprouts with Bacon
1.5 pounds brussels sprouts, sliced thin
3 cloves garlic, minced
4 slices thick cut bacon
2 tablespoons red wine vinegar
1 teaspoon salt & 1/2 teaspoon pepper (plus more to taste – I like my brussels sprouts salty!)
Heat a medium skillet over med-high heat. Chop bacon and add to the hot pan. Cook until done and brown on both sides. Remove from pan onto a paper towel to drain. Remove all but one tablespoon of bacon grease from the pan.
Reduce heat to medium. Add sliced brussels sprouts to the bacon grease. Cook one minute. Add garlic, salt, and pepper, and stir. Cook 3 minutes. Add red wine vinegar and bacon. Cook, stirring frequently, until brussels sprouts begin to be translucent, about 5 minutes.
Season to taste with salt and pepper and serve immediately.
I. Love. Kale. I don’t know what it is about this leafy, sturdy, slightly bitter green, but I just can’t get enough. In an effort to please both my appetite and my husband’s need not to be food-bored into oblivion, I am always looking for new things to do with kale. This amazing side dish actually came out of a need to make a Paleo-friendly dinner for some friends. Have you all heard of Paleo? It seems like the newest diet craze out there! I had never heard of it until our friends who were coming over for dinner told us they were practicing it, so I looked it up-now I am seeing it everywhere!
If, like me, you aren’t as up on Paleo knowledge as it seems everyone else is, Paleo is also referred to as the “Caveman diet” and is based on how our ancestors ate millions of years ago, basically lots of meat and veggies. While I think veggies are fantastic and I love how the diet encourages you to eat as much bacon as possible, I HATE diets. There. I said it. I am sorry, but it’s true. Paleo, Atkins, South Beach, etc. I just don’t work that way. Eat healthy as much as you can. Don’t beat yourself up about that amazing chocolate cupcake once in a blue moon. Be active. Get exercise. I much prefer that way, but to each his own. Please don’t think I said I hate people that adhere to these diets! I quite love our friends who came over for dinner! In fact, it probably all stems from some deep insecurity over the fact that never in a million years would I have the willpower to stick with one of these diets. I tried South Beach in College. My roomie and I went to the grocery store and bought like $300 worth of non-fat ricotta and splenda and I lasted about three hours. Nice work, Tara.
The good news is, having to cook a “Paleo” meal challenged me, and I love a challenge in the kitchen! And I think the results were pretty great if I do say so myself
Bacon goes great with everything kale. The rich flavor of the bacon works great with the hint of bitterness in the kale. Mushrooms are fantastic period, but especially in this dish. It all works together oh-so-well. And did I mention it is super quick and easy?! Continue reading →
My name is Tara and I love to cook, bake, and just generally spend time in the kitchen. I decided to start a blog to share my cooking adventures with friends, family, and anyone else that is interested. I love trying new recipes and putting my own spin on recipes to make them my own. Hope you enjoy the recipes you find here- let me know how they work for you!