November 23, 2010
something to snack on...
As promised, this week's posts are MOSTLY devoted to Thanksgiving. I read your comments and I realize a lot of you don't like turkey. No worries little lovies... What follows are two types a brussel spout side dishes and a delicious little snack for in between holiday cooking. Even if you're not in charge of the meal, feel free to share. From my heart to yours... love love love.
Brussel Sprouts with Meyer Lemon, Bacon, and Blue Cheese
-Slice your sprouts several times vertically. About four times actually.
-Get a cast iron skillet blazing hot.
-Throw in your sprouts and caramelize them for about 2 minutes.
-Throw in some already cooked bacon slices. You can cook the bacon on a sheet tray before. At any time and on any given day IF you decide to do prep work ahead of schedule.
-Take some Meyer Lemon slices (only a few) and throw them into the pan.
-Cook a few minutes. You will see your sprouts become leafy.
-Mix in Blue Cheese crumbles.
Brussel Sprouts with Cranberries, Walnuts, and Blue Cheese
-Quarter your sprouts. Before doing so, make sure that you're pulling off any loose leaves.
-Place in screaming hot cast iron skillet.
-Cook and caramelize for 3 minutes.
-Throw in some cranberries.
-Cook until your spouts are soft, but firm. I know, this makes no sense now, but you'll know when it's time.
-Mix in Blue Cheese and Walnuts.
-Preheat oven to 225
-In a bowl, mix one egg white with one TB water until you have a foamy mix
-In another bowl, mix 1 cup sugar, 1 teaspoon cinnamon, 1 teaspoon salt.
-Add 1 lb pecans to the egg white foam and gently coat
-Sprinkle the cinnamon sugar mixture on top and stir to combine
-Bake pecans on a baking sheet for about an hour, stirring ever 15 minutes or so.
-Serve warm of keep up to 3 days
Happy ALMOST Thanksgiving lovers.
at 12:09 AM