Monday, April 4, 2011

For Supper - 4/3/11 - Bacon Brussels Sprouts, Fried Mushrooms, and Corn-on-the-Cob

For supper tonight I made a recipe that I found in Candace Cameron Bure's new book RESHAPING IT ALL. The recipe is for 'Bacon Brussels Sprouts' and my family absolutely loved it. It was very good and definitely a recipe that I will make again!

Here's the recipe...


Serves 6 to 8


   12 ounces thickly sliced lean bacon (or turkey bacon), but crosswise into thin strips
   1 Spanish onion, thinly sliced
   8 garlic cloves, halved lengthwise
   2 pounds Brussels sprouts, trimmed and halved
   Coarse salt and freshly ground black pepper


In a large, deep skillet, cook the bacon over moderately high heat until browned, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pat off excess fat. Add the onion and garlic to the pan, reduce the heat to moderate and cook, stirring, until softened, 3 to 4 minutes. Remove the softened vegetables from the pan and set aside. Add the Brussels sprouts in batches and continue to cook, stirring occasionally, until they are golden brown on the outside. Add the reserved bacon and vegetables to the Brussels sprouts in the pan along with salt and pepper to taste. Cover skillet with a lid and cook, stirring occasionally, until sprouts are just tender, 10 to 12 minutes.

I also made corn-on-the-cob and button mushrooms cut in half, rolled in flour with a little salt and black pepper added to it fried in a little olive oil.

(By the way...I am going to be having a give-away for Candace's book in the very near future, so be on the look out for details! :)

1 comment:

  1. What a neat way to cook brussels sprouts. I've only fixed them steamed but know they must taste better with bacon. :)


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