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!

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

SANDRA'S B.L.A.S.T. SANDWICH or APPETIZER

Bacon, Lettuce, Avocado, Sprouts, and Tomato
(B.L.A.S.T.) Sandwich = SCRUMPTIOUS!

Prep: 3 Mins. |
Cook: 7 Mins.

Posted by Sandra

INGREDIENTS

6 slices peppered smoky bacon
4 slices of quality bread
mayonnaise (for spreading)
romaine lettuce leaves
½ ripe avocado, peeled, deseeded, and sliced
½ cup sprouts
½ tomato, sliced
Kosher salt and ground pepper to taste

***Optional:
--I sometimes add provolone or pepper jack cheese slices as well ;)

METHOD

Place a large nonstick skillet over medium heat. Once hot, add the bacon and cook until brown and crisp for about 7 minutes. Transfer to a paper towel lined plate to drain.

Lightly toast the bread slices, and then spread each with mayonnaise. Layer on the bacon, lettuce, avocado, sprouts, and tomatoes onto two of the toasted slices of bread. Season with kosher salt and ground pepper to taste, and place remaining two toasted slices of bread on top, then cut in half. ~ Enjoy!


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Tip: This sandwich is absolutely wonderful when served with a side of tomato soup ;)