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Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Thursday, June 24, 2010

BRUSSELS SPROUTS WITH BACON AND SHALLOTS (from Robin Miller Quick-Fix Meals)

SERVES 4

Maybe the reason many people don't include Brussels sprouts on their regular menu is because they've never tried the little nuggets with bacon! Use regular bacon, turkey bacon, soy bacon-it doesn't matter. What matters is that the vegetable adores the smoky flavor and so will you!
••
2 teaspoons olive oil
4 slices regular bacon or turkey bacon, diced
1/4 cup minced shallots
One 10-ounce package frozen Brussels sprouts, thawed
1/2 cup reduced-sodium chicken or vegetable broth
Salt and freshly ground black pepper 

Heat the oil in a large skillet over medium-high heat. Add the bacon and cook, stirring, until golden brown, about 3 minutes. Add the shallots and cook, stirring, for 1 minute. Add the Brussels sprouts and broth and bring to a simmer. Reduce the heat to low, partially cover the pan, and let simmer until the sprouts are crisp-tender, about 5 minutes. Season to taste with salt and pepper.

Total Time: 14 minutes
PREP TIME: 5 MINUTES
ACTIVE COOKING TIME: 4 MINUTES.
WALK-AWAY TIME: 5 MINUTES

STORAGE SAVVY:
You can make this dish up to 3 days in advance and refrigerate until ready to reheat in the microwave.

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