SANDRA'S CHRISTMAS MORNING CASSEROLE

 

This was a new creation this Christmas Eve 'evening,' and
I baked the casserole off Christmas morning.

The husband had two helpings and I loved it as well, so this recipe
will be a new tradition as it's a keeper...

Servings: (8)
Prep: 20 Mins.
Bake: 60 Mins.
 
INGREDIENTS:
 
Layers:
2 tablespoons softened butter
7 slices whole wheat bread, cut into ½” cubes
4 slices cooked bacon, chopped into bits
 
Custard:
6 large eggs, beaten
2 cups 2% milk
1 cup shredded Mexican cheese blend
1 teaspoon dry mustard
½ teaspoon freshly ground pepper
 
Topping:
½ cup shredded Mexican cheese blend
1 large roma tomato, cut into 8 slices (reserve, will be added in the morning just before baking)
 
METHOD:
 
Using baking spray, spray a glass 9x13” baking dish; set aside.
 
Lay out the 7 slices of whole wheat bread and evenly spread one side with softened butter. Stack the slices and cut all into 1/2“ cubes.  Spread cubes evenly in the bottom of the prepared baking dish. Sprinkle the bacon bits evenly over the bread cubes.
 
In a large bowl, beat the eggs, whisk in the milk, 1 cup of shredded cheese, the dry mustard, and ground pepper until evenly combined. Pour custard mixture evenly over the contents of the casserole.
 
Top with remaining ½ cup of shredded cheese, cover with parchment then foil, and place in refrigerator a minimum of 8 hours or overnight.

In the morning, preheat oven to 350F.
 
Uncover the casserole and add the tomato slices on top (see photo).  Re-cover the casserole and bake for 45 minutes, turning halfway through this baking time.  Uncover and continue baking for 15 minutes.  Remove hot casserole to a baking rack to cool for 10 minutes prior to slicing and serving. ~ Enjoy!
 

SANDRA'S SAVORY CURRIED PUMPKIN SOUP

OMGoodness!! My favorite soup creation to date!

A culmination of ingredients I had on hand today,

and usually do most days,

so I'll be able to remake this delectable delight quite often...

Prep: 15 Mins.

Cook: 30 Mins.

Servings: (4)

INGREDIENTS

1 slice center-cut bacon, cut crosswise into 1/2" pieces (or 1 TB olive oil)

1 medium yellow onion, diced

1 cup sliced celery

1 red bell pepper, diced

1 garlic clove, minced

1 (15-oz can) pure pumpkin puree (not pumpkin pie mix),,,(or 2 cups pureed squash, just puree 1st)

1 (14-oz can) fat-free low-sodium chicken broth (or veggie broth)

1 cup filtered water (or more to reach your desired soup consistency)...or 1 cup quality white wine)

2 teaspoons fireweed honey

1 teaspoon yellow curry powder

2 teaspoons Worcestershire

1 teaspoon paprika

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

--2 cups baby spinach leaves, obvious stems removed, roughly chopped

--1 tablespoon cold, unsalted butter, cut into quarters

METHOD

In 3-quart saucepan, heat over medium-high heat, add the bacon and brown until crispy (do not drain drippings or remove bacon). Add onion, celery, and bell pepper and cook 5-7 minutes, stirring frequently, until onions are translucent. Add the garlic and cook 30 seconds, while sautéing.

Stir in all remaining ingredients, except fresh baby spinach and cold butter. Heat soup to boiling; reduce heat to low, cover, and simmer 12-15 minutes, stirring occasionally, until vegetables are crisp-tender. Add chopped spinach, stir to incorporate and cook, covered, for 3 minutes. ~ Remove saucepan from heat; fold in cold butter cubes, and gently stir just until incorporated. 

Serve with toasted, warm homemade bread slices. ~ Enjoy!

SANDRA'S CHEESY SCALLOPED POTATOES with BACON

This incredible scalloped potato side dish

is a brilliant addition to any main course year-round...

Servings: (6)

Prep: 15 Mins.

Cook: 15 Mins.

Bake: 50 to 60 Mins.

Set: 10 Mins.

INGREDIENTS

2 slices bacon, sliced into strips, browned and crumbled

Sauce:

1/4 yellow onion, chopped

1/4 teaspoon granulated garlic

1 TB Flour

1 to 1-1/2 cups milk

1/4 cup shredded Mexican-blend cheese

6 russet potatoes, peeled and sliced 1/8" wide

Topping:

1/4 cup shredded sharp Wisconsin cheddar cheese

1/4 cup shredded dubliner cheese (at Costco)

METHOD

Preheat oven to 350 degrees. Spray a glass 8x8x2" baking dish; set aside.

Heat a medium skillet to medium-high. Brown the bacon, then remove to a paper towel-lined plate, while reserving drippings.  Add the onion to the skillet and sauté until translucent, about 5 minutes.  Reduce the heat to medium, add the flour and let cook for 1 minute.  Pour in milk and bring to a simmer, just until sauce thickens.  Remove from heat and add the 1/4 cup shredded Mexican-blend cheese, gently mixing to combine.

Layer 1/2 of the potato slices in the bottom of prepared baking dish. Sprinkle bacon on top of potato slices, then half the sauce. Layer on the remaining potato slices, then remaining sauce.

Cover baking dish with parchment, then tin foil.  Bake for 30 minutes.  Uncover, sprinkle with 1/4 cup shredded cheddar and 1/4 cup shredded dubliner, and continue baking for 20 to 30 additional minutes, just until potatoes pierced with a fork are tender. Remove from oven and let stand 10 minutes to set. Serve and enjoy!

SANDRA'S ALASKA WILD DUCK with SECRET SAUCE over STEAMED RICE

A wonderful Alaskan 'comfort food' recipe I created this evening

that consists of one Pintail and another Mallard duck.

~ Thanks to my husband! ~

We'll be looking forward to having this fine dinner again and again...

Servings: (8)

Prep: 30 Mins.

Cook: 1 Hr.

INGREDIENTS

1/4 lb bacon, cut into 1/2" strips, browned (retain grease and drippings)

4 Alaska wild duck breasts, brined (See below*)

= Must be brined 3 days prior

1/4 teaspoon freshly ground pepper

1/4 teaspoon granulated garlic

1/4 teaspoon granulated onion

Vegetables-herbs-spices:

2 cups sliced celery

1 cup chopped yellow onion

1/4 teaspoon dried sweet basil

1/8 teaspoon dried marjoram

1/8 teaspoon dried ground sage

1/2 teaspoon dried parsley

1/4 teaspoon granulated garlic

1/4 teaspoon granulated onion

1 tablespoon all-purpose flour

Sauce:

1 can cream of mushroom soup

1 pkg dry brown gravy mix

2 tablespoons white wine vinegar

3-4 cups water (depending on sauce consistency)

1 tablespoon worcestershire

1/8 teaspoon freshly ground pepper

1 dry bay leaf

--Prepared steamed rice

METHOD

*Brine duck breasts 3 days prior to preparing recipe, as follows:

Clean and dress by boning and skinning two Alaska wild ducks.  Place four whole breasts in medium-size, clean, glass bowl in brine consisting of 1 tablespoon table salt and 4 cups cold water, cover and refrigerated for 3 days. Rinse brined duck breasts with cold water until water runs clear; pat dry. Remove any remaining silver skin, cut in half lengthwise, then slice into 1/2" thick pieces.

In a large heavy-bottom stainless steel skillet, over medium-high heat, brown the bacon. Using a slotted spoon, remove bacon to a paper towel-lined plate to drain; set aside. (Retain drippings and bacon grease in skillet).

Add duck pieces to the hot skillet, including granulated garlic and onion, and sauté until browned. Using a slotted spoon, remove duck pieces to another paper towel-lined plate to drain; set aside. (Retain drippings and remaining grease in pan).

Add celery, onion, basil, marjoram, sage, parsley, granulated garlic and onion to skillet and sauté until onions are translucent. Sprinkle in flour and sauté for 1 minute longer.

In the meantime, whisk all sauce ingredients in medium bowl; add to skillet. Also, add the reserved bacon and duck pieces, and bay leaf; bring to boil. Reduce heat to low to gently simmer, covered, for 1 hour, while occasionally stirring. Check sauce consistency when stirring, adding additional water, if needed.

Meanwhile, prepare steamed rice, according to package directions.

Serve over steamed rice with your favorite vegetable alongside. ~ Enjoy!

SANDRA'S ADDICTING MUSHROOM and JALAPENO POPPERS with BACON

A perfectly addicting 2-for-1 side dish/appetizer you're able to serve

 hot out of the oven or at room temperature.

Don't wait for game day to enjoy all such deliciousness...

Prep: 20 Mins.
Bake: 30 Mins.
Yields: (14 Mushrooms-7 Halved Jalapeno Poppers, with 1 jalapeno half being chopped to add to filling)

INGREDIENTS

14 medium fresh button mushrooms, stems removed; reserve stems
4 large (4" long) fresh jalapenos, stems removed, including half of the ribs and seeds after cutting in 1/2 lengthwise
--(Remove more or less ribs/seeds to your desired level of spiciness)
2 strips center-cut bacon, sliced into 1/2" pieces
1 teaspoon granulated garlic
1 (8 oz. tub) cream cheese, at room temperature
1/2 cup medium shredded cheddar cheese
2 tablespoons grated parmesan cheese
2 green onions (both green and white parts), finely sliced
1 teaspoon fine-grain sea salt
1/2 teaspoon freshly ground pepper
1 tablespoon dry Italian seasoned bread crumbs

METHOD

Preheat oven to 350 degrees. Place a rack over a foil-lined baking sheet, spray rack, and set aside.

Clean mushrooms with a damp paper towel. Carefully remove stems from mushrooms; set caps aside. Finely chop stems.

Cut stems from jalapenos, and toss. Remove half of the ribs and stems, more or less; set aside 7 halves.

Finely chop 1 half of a jalapeno, and set aside. [Remember to wash hands using hot water and soap!]

Place medium skillet over medium heat and saute' bacon pieces until slightly crisp and brown.

Add chopped mushroom stems and granulated garlic to skillet with the bacon, and continue sauteing for 2 additional minutes. Remove skillet from heat and set aside for mixture to cool.

Meanwhile, in medium bowl add the finely-chopped reserved jalapeno, cream-cheddar-parmesan cheeses, green onions, sea salt and freshly ground pepper. Add the cooled mixture from skillet, including drippings; mix to incorporate.

Using a teaspoon, generously fill mushroom caps. Fill jalapeno halves so they are level with sides of peppers. (See photo below.) Lightly sprinkle filled mushroom caps and jalapeno pepper halves with Italian seasoned bread crumbs.

Place filled mushroom caps and jalapeno peppers (with 'cut' jalapeno ends flush against each other to ensure filling remains intact during baking) on sprayed rack of prepared baking sheet.

Bake in preheated oven for 30 minutes, until tops are golden and mushrooms and jalapenos are hot but still crisp-tender (not mushy). ~ Enjoy!

Hot out of the oven...

~~~~~~~~~~~~~~~~~
Tips: The beauty of this side dish/appetizer is that you can prepare the poppers well ahead of time, simply place in refrigerator until ready to bake.

Feel free to alternatively grill these poppers, just place the same baking rack (shown above) on top of barbecue grilling rack over indirect heat (using charcoal), covered, for the same amount of cooking time.

SANDRA'S HEAVENLY SCALLOPED BAKED POTATO CASSEROLE

One of my favorite and most prepared recipes

I created when I was craving scalloped potatoes au gratin

and loaded baked potatoes at the same time...

Serves: (10 to 12)

Prep: 25 Mins.

Bake: 1 Hr.

Stand: 15 Mins.

INGREDIENTS

4 slices of bacon, cut into strips and browned

8 cups yellow potatoes, peeled and thinly sliced to 1/8”

--(I used 6 medium-large potatoes, and sliced them using a mandoline)

1 green onion, sliced (both white and green parts)

6 tablespoons unsalted butter

6 tablespoons all-purpose flour

3 cups milk

¼ teaspoon granulated garlic

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

1/8 teaspoon cayenne pepper

2 cups grated medium cheddar cheese

½ cup sour cream

1 cup additional grated medium cheese, to sprinkle on top

Paprika

METHOD

Preheat oven to 350 degrees.  Spray a 9”x13” casserole dish, and set aside.

Brown bacon in a medium skillet, remove with a slotted spoon and set aside on a paper towel-lined plate.

In a medium, heavy-bottom saucepan, over low heat melt butter and blend in flour, and whisk for 1 minute. Add all of cold milk while whisking, and increase heat to medium. Season with garlic, salt, pepper, and cayenne. Reduce heat to low, and continue whisking until smooth, thickened, and boiling.  Remove from heat and using a spoon stir in 2 cups of cheese, sour cream, green onions, and bacon strips.

Evenly layer half of the sliced potatoes in bottom of prepared casserole dish. Spread half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce. Evenly add remaining 1 cup of cheese over sauce, then sprinkle top of cheese layer with some paprika for color.

Ready for the oven... 

Bake uncovered for about 1 hour, until the potatoes are tender and top is golden brown. Remove from oven, and let casserole sit for 15 minutes prior to serving. ~ Enjoy!

Letting baked casserole stand for 15 minutes...

~~~~~~~~~~~

Tip: It's imperative to consistently slice potatoes to 1/8" for even baking within 1 hour's time.

SANDRA’S 30-MINUTE POTATO ‘N BACON CHOWDER

A welcoming hot chowder

on a blustery winter day that takes

minimal time to prepare...

Servings: (4)

Prep: 5 Mins.

Cook: 30 Mins.

INGREDIENTS

4 strips center-cut bacon, cut into ½” wide slices

½ yellow onion, chopped

½ red bell pepper, chopped

2 ribs celery, chopped

2 garlic cloves, minced

¼ cup all-purpose flour

3 cups low-sodium chicken broth

3 russet potatoes, peeled, and cut into ½” cubes

1 teaspoon old bay seasoning

1 teaspoon dried basil

½ teaspoon white pepper

½ cup condensed milk (not sweetened)

--Fresh sprigs of parsley for garnish (optional)

METHOD

Brown bacon until crispy in a medium heavy-bottom saucepan over medium-high heat.  Retain drippings, and remove bacon to drain on paper towel.

To the saucepan drippings, add the onion, bell pepper, and celery.  Saute until onions are translucent.  Add garlic; saute for 30 seconds. Add flour, and stir to fully incorporate while cooking for 1 minute.

Add chicken broth to saucepan; stirring to incorporate.  Add potatoes, old bay seasoning, basil, and pepper.  Bring to boil, and reduce to low to simmer for 20 minutes, while occasionally stirring, just until potatoes are tender.

Add drained bacon and milk to chowder; stirring to combine.  Cook for an additional 2 to 3 minutes, just until thoroughly heated (do not boil).

Ladle chowder into 4 serving bowls and garnish with sprigs of parsley. ~ Enjoy!

~~~~~~~~~~~

Tip:  I served the delicious hot chowder with warm French bread slices, and a nice garden salad drizzled with vinaigrette.

SANDRA’S PROSCIUTTO-WRAPPED PEACH-GLAZED JALAPENO POPPERS

Sesame seeds become slightly toasted
while slowly baking and are absolutely scrumptious
on these glazed prosciutto-wrapped jalapeno poppers.
A perfectly addicting 'game day' or
'holiday get-together' appetizer...

Yields: (24 popper halves)

Prep: 20 Mins.

Slowly Bake: 45 Mins.

INGREDIENTS

12 fresh jalapenos

1 (4 oz. tub) cream cheese with chives, at room temperature

¼ cup shredded cheddar cheese

1 tablespoon grated parmesan

1 teaspoon freshly squeezed lemon juice

1 teaspoon dried minced onion

1 (12 oz. pkg.) sliced prosciutto, cut in half lengthwise

2 tablespoons Jarred Peach Spreadable Fruit 

--(I used Smucker's)

1 tablespoon sesame seeds

--Toothpicks

--Latex gloves

METHOD

Preheat the oven to 275 degrees. Line a baking sheet with foil and spray with oil, then set aside.

Begin by cutting jalapenos in half lengthwise using latex gloves. Keep the stems intact by cutting through their center, as they later make for useful handles when eating.  Using a small spoon to scrape out seeds and ribs (retain seeds and ribs if you wish for spicier poppers).

In a small bowl, combine cream cheese with chives, cheddar cheese, parmesan, and lemon juice, and onion. Mix ingredients. 

Stuff each hollowed jalapeno half with cheese mixture.

Cut prosciutto slices in half lengthwise.

Wrap prosciutto slices around each half, covering as much surface as possible, without overstretching as it shrinks during baking, then secure each wrapped popper with a toothpick.  Place filling side up on prepared baking sheet.

In a small microwavable bowl or ramekin, heat peach spreadable fruit for 30 seconds to thin. 

Pour sesame seeds in a small dish.

Brush top surface of prosciutto with preserves, then sprinkle with sesame seeds. 

Slowly bake in preheated 275-degree oven for 1 hour. Remove toothpicks, and serve hot or at room temperature. ~ Enjoy!

SANDRA’S BELOVED CHEESY SHREDDED POTATO-BACON BAKE

This entree of potatoes, cheese,

bacon and spinach is perfect for

brunch, a potluck, game day, or a quick,

colorful and flavorful dinner

with a salad...

Servings: (12)

Prep: 20 Mins.

Bake: 1 Hr.-15 Mins.

INGREDIENTS

Sauce:

4 tablespoons unsalted butter

½ white Vidalia sweet onion, diced

½ cup celery, finely chopped

1 garlic clove, minced

1/4 cup all-purpose flour

1 cup milk

3/4 cup low-sodium chicken broth

2 teaspoons worcestershire

½ cup mayonnaise

½ cup sour cream

Salt and white pepper, to taste

Other ingredients:

1 (1 lb.-4 oz. pkg.) refrigerated shredded real hash browns (I used Simply Potatoes)

1 (10 oz. pkg.) frozen chopped spinach, thawed, drained, hand-squeezed, and chopped finer

4 strips of bacon, sliced and browned

2 cups medium shredded cheddar cheese, divided

METHOD:

Preheat oven to 375 degrees.  Spray a 9”x13” baking dish, and set aside.

In a medium skillet, melt the butter over medium heat.  Add onion and celery and cook for 5 to 7 minutes until onions are translucent. Add garlic and cook for 1 minute.  

Whisk in flour, and cook for 1 minute. Whisk in milk, chicken broth, and worcestershire, then bring to a boil; reduce heat and simmer, stirring regularly, until desired consistency is achieved, about 10 minutes. 

Remove from heat, and fold in mayonnaise and sour cream to combine.  Add salt and white pepper, to taste.

Add shredded potatoes, spinach, bacon, and 1-1/2 cups shredded cheese to a large bowl.  

Add sauce, and fold mixture to combine. 

Spread mixture in prepared baking dish, cover baking dish with foil, and bake for 1 hour. 

Remove from oven.

Sprinkle with remaining ½ cup of cheddar cheese and bake, uncovered, for an additional 15 minutes.  

Let cool 15 minutes.  Cut into 12 equal squares, and serve. ~ Enjoy!

~~~~~~~~~~~~~

Tip:  This baked potato entree can be prepared ahead of time, such as the night before and refrigerated, and then baked the following day (just bring it to room temperature for 30 minutes prior to placing in oven).

SANDRA’S ZESTY PEPERONCINI BACON AND EGG SANDWICHES

My Dad loved Peperoncini, as do I
and they make these sandwiches pop with flavor...

Servings: (2)

Prep: 5 Mins.

Cook: 10 Mins.

INGREDIENTS

4 strips of bacon, cut crosswise in half

2 large eggs

4 Whole peperoncini, cut in half, then into strips (I like to retain the seeds)

4 slices of whole wheat bread

1 tablespoon mayonnaise

1/2 teaspoon yellow mustard

Freshly ground pepper, to taste

Serving option:

-- 4 Whole peperoncini

METHOD

Place a skillet over medium heat, and cook bacon to your desired crispiness, and drain on paper towel.  Retain a bit of drippings in skillet, and reduce the heat to low to fry the eggs (I break the yolks).

Meanwhile, spread bread slices with mayonnaise, and ever so lightly with mustard.  

Sprinkle with sliced peperoncini, and top with bacon, egg, and freshly ground pepper to taste.  

Cut sandwiches in half, and serve each of them with two whole peperoncini. ~ Enjoy!

SANDRA’S SPRINGTIME BACON RED POTATO and KALE SOUP

Unbelievably satisfying and wholesome soup;
perfect for a sunny springtime day...

Servings: (6)

Prep: 10 Mins.

Cook: 30 Mins.

INGREDIENTS

6 slices of bacon, cut crosswise into ½” wide strips

½ yellow onion, diced

2 cloves garlic, minced

¼ teaspoon red pepper flakes

4 cups low-sodium chicken broth

5 medium red potatoes, scrubbed and chopped

1 bunch of kale (stems removed), and torn into small pieces

1 teaspoon dried oregano

1 teaspoon smoky paprika

1 cup heavy cream

1/4 cup freshly grated Parmesan

2 teaspoons dried parsley

--Prepared warm and crusty garlic bread

METHOD

In a dutch oven over a medium heat, brown the bacon, and then remove to a plate. Retain drippings in pot, and add onions and saute while scraping bits from bottom. After about three minutes, add the garlic and red pepper flakes and saute for 30 seconds.  

Add the chicken broth, potatoes, oregano, and raise the heat to bring soup to a gentle boil.  Add the heavy cream and Parmesan, and stir to combine, then cover pot.  

When potatoes are tender, after about 15 minutes, reduce heat and add the bacon, kale, and parsley; stirring to incorporate.  Check for consistency; adding more broth or heavy cream if need be at this point. Remove from heat after three minutes.  

Serve in soup in bowls, with warm and crusty garlic bread alongside. ~ Enjoy!

~~~~~~~~~~~~~~~~~

Tip:  I like to either tear or cut my kale into rather small pieces when adding this delicious veggie to soups and stews (it's a "texture thing," I guess).

SANDRA'S TROPICAL BACON-WRAPPED JALAPENO POPPERS with PINEAPPLE

A tropical complexity of flavors 
that you'll simply adore...

Yields: (10 Poppers)

Prep: 10 mins. | 
Roast: 10 to 15 mins.

Posted: by Sandra

INGREDIENTS

***20 toothpicks, soaked for 30 minutes
***Latex gloves for preparing jalapenos

10 medium jalapeno peppers

--(All of similar size, about 3" long)

1 (8 oz. pkg.) cream cheese, at room temp.

1 cup shredded cheddar cheese

1 (8 oz. can) pineapple tidbits, drained, and squeezed 
--(or crushed pineapple)

2 green onions, finely chopped

10 slices of quality bacon

--(I use Jerry's Meats double-smoked peppered bacon)

Dipping options:

--Store-bought ranch dressing; 
----(or, Sandra's Homemade Ranch Dressing); or

--Sour cream

METHOD

Preheat the oven to 450 degrees.  Prepare a baking sheet lined with foil, with a baking rack on top, and set aside.

Butterfly one side of the jalapeno peppers in half lengthwise and remove the seeds, ribs, and stems (without cutting through other side of jalapeno flesh - leave some seeds/stems in if you like them spicier).  Cut each piece of bacon in half crosswise. Mix cheeses together in a small bowl, along with the pineapple and green onions. Fill each jalapeno pepper half with cheese mixture. Wrap each jalapeno half with bacon and secure with soaked toothpicks, and place them cheese-filled side up on rack.

Roast poppers in the oven until the bacon is fully cooked, about 10 to 15 minutes (depending on how crispy you like your bacon, and how thick it is to begin with).  Let poppers cool slightly before serving, about 5 minutes.

Note:  You can serve the poppers with a ranch dressing or sour cream, although they're also great as is.

[Don't forget to wash your hands after handling hot peppers even if you used gloves.]

~~~~~~~~~~~~~~~~~~~~~~~~~~

Tip: Cooking these on the grill is another great way to add even more smokiness to your jalapeno poppers.

SANDRA’S DIVINE DEVILED EGGS

Deviled eggs in many variations 
are a must-have
holiday and get-together staple - 


(Within minutes after posting, 
this was featured
 @ http://flickriver.com
/photos/tags/bacon/; 
and a couple days later 
@ http://pinterest.com/amandalynnd/recipes/
amandalynnd/recipes/, 
and @  http://pinterest.com/
pin/271834527477972022/ -- Think it's the bacon ?? ;)

Yields: 24 halves

Prep: 30 Mins. | Cook 15 Mins.

INGREDIENTS:

1 doz. organic large eggs

¼ cup mayonnaise (more or less, to your desired moistness)

2 tablespoons sweet pickle relish

½ teaspoon yellow mustard

¼ teaspoon garlic powder

¼ teaspoon onion powder

½ teaspoon fresh lemon juice

fine-grain kosher salt and freshly ground pepper, to taste

***Garnish options:

paprika

freshly chopped parsley

2 strips of bacon, browned, and chopped into bits

METHOD:

Add the eggs to a medium saucepan, and cover with cold water so it is about 2 inches over the top of them.  Bring to boil over medium-high heat, and cook for 15 minutes.

Meanwhile, brown the bacon in a medium skillet over medium-high heat, until crisp and brown.  Drain on a paper towel line plate.  Chop into bits, and set aside.

Drain the hot water from the eggs in pot, and fill with cold water to quickly cool them.  Once cooled, cut the eggs in half lengthwise.  Add the yolks to a medium bowl and smash with a fork.  Add the remaining ingredients and mix until smooth, except the garnish elements (paprika, parsley, and bacon bits).  Using a teaspoon, fill the egg white halves as shown in photograph.  Garnish each egg with the garnish elements in order listed.  Place egg halves on a decorative serving platter.  Enjoy!

~~~~~~~~~~~~~~~~~~

Tip: Refrigerate any left-over deviled eggs in an airtight container.

SANDRA’S FRESH DELECTABLE BRUSSELS SPROUTS with CRISPY BACON

Servings: (4)
Prep: 10 Mins. |
Cook: 17 to 20 Mins.

Posted by: Sandra

INGREDIENTS

2 bacon slices, cut into bits --(I used local Jerry’s Meats double-smoked bacon)

¼ red onion, diced

1 garlic clove, minced

1 lb. fresh Brussels sprouts of similar size, trimmed, and halved lengthwise

¼ teaspoon freshly ground pepper

1 cup low-sodium chicken broth

1/4 teaspoon ground dry mustard

METHOD

Brown bacon bits in a medium skillet over medium-high heat. Remove bacon to drain on a paper towel lined plate with a slotted spoon; reserving drippings in skillet.  

Add onion to the skillet and saute, until translucent, about 3 minutes.  

Add garlic and saute 30 seconds longer. 

Add Brussels spouts and toss in drippings to coat. Season with freshly ground pepper. 

Cook Brussels sprouts without disturbing for 2 to 3 minutes to slightly soften and lightly caramelize.

Add broth to deglaze while scraping bottom of skillet, including adding dry mustard seasoning. 

Bring broth just to a boil, cover, reduce heat to medium low, and simmer for 8 minutes, just until sprouts are crisp-tender. Transfer sprouts to a serving dish with a slotted spoon, and top with cooked bacon bits. – Serve immediately ~ Enjoy!

~~~~~~~~~~~~~~~~~~

Factoid: The name is "Brussels sprouts," not "Brussel sprouts" or "Brussel's sprouts" because they are named after the Belgian city of Brussels.