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 KING SALMON VEGGIE KABOBS

A super healthy and quick main dish 
or appetizer
that you'll more than likely be 
preparing over and over again...

Servings: 6

Prep: 10 Mins. |
Poach: 6 to 8 Mins.

Posted: by Sandra at

INGREDIENTS

3 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic, minced
1 tablespoon fresh parsley, finely chopped
1 teaspoon kosher salt
1/2 teaspoon ground pepper salt
1 red bell pepper, cut into 1” pieces
1 red onion, quartered and cut 1” pieces
1 lb. salmon fillets, skin and bones removed, and cut into 1-1/2” cubes
½ teaspoon paprika
12 (10”) wooden or metal skewers

METHOD

Preheat oven to 275, and place a foil-lined baking sheet in oven to warm.

Fill a large 12” skillet with 1” of water, and place a steamer basket inside skillet. Cover skillet with lid and bring to boil over high heat.

In a small bowl, whisk the lemon juice, olive oil, garlic, parsley, kosher salt, and ground pepper. Thread the red bell pepper, salmon, onion alternately onto wooden skewers, and brush kabobs liberally all over with lemon juice mixture, and the lightly sprinkle them with paprika.

Reduce the heat under skillet to a simmer, and carefully place skewers in streamer basket, cover and steam for 6 to 8 to minutes, until salmon flakes easily with a fork and vegetables are crisp-tender. Remove skewers to the warm baking sheet in oven to keep warm while you finish cooking remaining batches – Enjoy.


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Tips:


I like to serve the poached King Salmon Veggie Kabobs over fluffy brown rice sprinkled with ginger soy sauce.


Any left-overs are wonderful when placed at room temperature over a bed of salad greens drizzled with vinaigrette as well.


I also love to serve these at room temperature as an appetizer = Yummy!