December 13, 2011
Brussels Sprouts are good.
Bacon and apples make them better.
Bacon makes anything better really.
The Husband even approved, with seconds of course. They are soft but still have a bite. Carmelized which adds a sweet texture and enhanced flavor. The apples are disguised (what he said). And thick cut bacon and some grease…come on, what is not to like.
Roasted Brussels Sprouts, apples…and bacon
- 4 slices thick cut bacon, chopped
- 1 lb. Brussels sprouts, quartered
- 2 tablespoons butter
- 1 teaspoons Kosher Salt
- 1/2 teaspoon (or more) Freshly ground black pepper
- 1 green apple, chopped
1. In a small sauce-pan, cook bacon on medium low, until crispy. Drain fat into container and let bacon dry on papertowel.
2. In a large non-stick pan, add brussels sprouts, butter and salt and pepper. Turn on heat to medium high. Stir occasionally for 3-5 minutes. Turn heat down and deglaze pan with 2/3 cup water. Put lid on pan and cook for 2 minutes.
3. Remove lid. Add 1 heaping tablespoon of bacon grease and chopped apple. Continue to stir occasionally. When all water is evaporated, add chopped bacon.
4. Taste test. Add salt and pepper if needed. Test the texture of the sprouts too. Don’t overcook them – you want them to still have a bite/crunch to them! Enjoy hot.
August 10, 2011
This isn’t technically a BLT sandwich. It is a BLT – L + A + M + RO. Following me?
B=Bacon. Thick cut, is a must. L= lettuce but I wanted to add arugula (A). Yes, it is a lettuce but I like to be specific with my readers. T = tomato; heirloom tomatoes from my garden were calling me to eat them. M = mozzarella…no need to explain. RO= red onion..a sandwich without RO isn’t a sandwich in my book. And another M for mayo but then I would have to add a B or T for bread/toast..details, details, details.
Wow, after that long explanation you have probably already left this site. I don’t blame you. Let’s get to the recipe.
Wait one more thing…You know when bread tears apart the roof of your mouth? I love that kind.
I made this for one, so adjust as necessary.
- Thick cut Bacon
- good quality bread
- Mozzerella, fresh and sliced
- Arugula, stems picked and cleaned
- Heirloom Tomatoes (red and yellow)
- Red Onion, sliced thinly
- Kosher salt
1. Cook bacon until crispy. Let drain and cool on papertowel.
2. Meanwhile, toast bread over hot skillet or in toaster until browned on the edges.
3. To assemble sandwich, spread both slices of the bread with mayo. Pile on the mozzarella, arugula, tomatoes, red onion, and bacon. Top with a sprinkle of Kosher salt (if desired). Top with other slice of bread. Dig in!!
July 25, 2011
Quick story about bacon pasta.
Mr. A and a friend lived together during a semester abroad in New Zealand. One night bacon pasta was born.
He tells me, “We were in college and it was good New Zealand bacon, mixed with pasta sauce.”
“Like thick Canadian bacon?”, I ask.
“No, good bacon. Google it.”
Mr. A was excited about this meal. Honestly, my creative juices weren’t following but my stomach was screaming at me to feed it. So I threw this together and it was good. I think this might have been a little better than the college bacon pasta or at least healthy with the addition of chicken and peppers.
Chicken Bacon Pasta
Serves 2 hungry people
- linguine, half a box
- 2 boneless skinless chicken breast, chopped into 2 inch/bite sizes
- 3 strips of thick cut bacon, chopped
- 2/3 onion, sliced
- 1/2 green pepper, sliced
- 1 teaspoon tomato paste
- 1 teaspoon garlic, chopped
- 1 pinch red pepper flakes
- 1 can of italian stewed tomatoes
- salt and pepper
1. Cook pasta according to package. While pasta is cooking, cook bacon until browned and crispy. Remove with slotted spoon to paper towel lined plate. Discard of fat – but don’t wipe out the pan.
2. Add chopped chicken to saute pan. Cook for 2 minutes on medium high heat on one side, then flip over for another 2 minutes. Remove from pan, place on plate to rest. Add 1 teaspoon Olive oil to pan. Add onions and peppers and saute on medium/low for 5 minutes. Add tomato paste, garlic and red pepper flakes. Stir to combine. Add can of stewed tomatoes. Bring to a rapid simmer until pasta is done.
3. Drain pasta and drizzle with a little olive oil. Add chicken and bacon to tomato sauce. Cook for 1-2 minutes until heated through. Serve it up!
**Note about the stewed tomatoes. I quickly ran mine through my Cuisinart to puree. Completely personal preference though. Tomatoes could be crushed by hand or knife or not at all.