I’m not sure why everybody is always hating on Brussels sprouts. They’re my favorite vegetable, especially when they’re roasted… mm mmm! I came across this recipe in my America’s Test Kitchen Quick Family Cookbook and tried it out. It was a fabulous way to quickly cook the sprouts (there’s a microwave involved!), but still have the awesome results brought on by roasting.
Total Time: 15 minutes
- 2 slices bacon, sliced into ¼-inch pieces
- 1 pound Brussels sprouts, trimmed and halved
- Salt and pepper
Adjust oven rack 6 inches from broiler element and heat broiler. Microwave bacon in large bowl, uncovered, until rendered, about 3 minutes. Stir in Brussels sprouts, cover, and continue to microwave until largest sprout is just tender, about 4 minutes.
Transfer mixture to rimmed baking sheet and broil, stirring occasionally, until bacon is crisp and sprouts are lightly browned, about 3 minutes. Season with salt and pepper to taste, and serve.
From America’s Test Kitchen’s Quick Family Cookbook
I don’t know what it was about the bacon and eggs combination of this salad, but when I saw it my mouth immediately started watering. I love me some eggs on salad and bacon is never a bad thing, right? Contrary to the recipe instructions, I cut my bacon up into small pieces before cooking. It always seems to cook more evenly that way and then you don’t get crispy pieces of bacon flying all over the kitchen by trying to chop it up later. Anyway, I think I had this salad on the table in under a half hour. Not much work at all with delightfully tasty results.
*1/4 of the salad & dressing (or a nice plate-full) is 8 WW points.
When I first saw the fried avocado slices on this salad I kind of thought they’d be weird. I’d never heard of such a thing. But, the salad looked so delicious I knew I had to make it. And I’m glad I did. While the avocados were a bit messy to make, they were well worth it. They were my favorite part of this dish by far. Even leftover and no longer warm or crunchy they tasted great.
I believe the written recipe was just for one serving, so I upped the quantities. I used 3 avocados, a pound of bacon, a pint of cherry tomatoes, and one head each of green leaf and romaine lettuce. Using these quantities was enough for 4 large salads with leftovers of some of the components. And if you’re pressed for time, I think regular ranch dressing would taste great by itself, or my favorite, blue cheese!
I was originally going to make this soup in the crock pot, but after looking at the recipe and seeing how fast it was to make, I just threw it together on the stove. I ended up doing 1.5 times the recipe because I needed to use up a couple extra potatoes. Which I thought worked out well as it turned out to be a better sized batch. Next time I’ll just double it for simplicity’s sake.
I made the recipe as written except for one small change. A few reviewers mentioned how they’d blended part of the soup to make it a bit thicker. I decided to do the same and just stuck my immersion blender in the pot for a few seconds when it was all done cooking. You definitely don’t have to do this extra step, but I thought it was a good tweak. Oh also, I was a little concerned when I first put all my veggies in the pot to simmer because it didn’t look like there was near enough water. But, after a couple minutes of cooking it all settled down and the extra water from the veggies brought it up to the right level. So don’t freak out if yours looks the same. It’ll be fine.
Ultimately I was very pleased with this recipe. It was super fast, cheap to make, and surprisingly full of flavor. A definite keeper!
The morning I made these biscuits the only breakfast meat I had was bacon. I wondered to myself why anyone only ever made sausage gravy and biscuits. So I went against the grain and used bacon! It was super tasty and hit the spot. But how could it not? I mean it’s BACON GRAVY.
I’ve been looking for a killer buttermilk biscuit recipe for a long time. It seemed like mine never rose high enough or had enough flavor. The first time I made these biscuits I went against my gut and used the very wet dough it produced. My biscuits tasted good but they were kind of spread out, not tall and beautiful. The next time I made them I added a bit more flour so the dough wasn’t so insanely sticky and more of the traditional texture. And look how beautiful they turned out! I can’t tell you how elated I was.
When I saw this recipe I knew I had to make it for football watching time on the weekend. It was very simple to make with prep consisting of chopping and browning a couple veggies and then dumping everything else in the crock pot. The original recipe calls for Progresso’s “Soup Starters” which I used (and tasted good), but I think next time I make this I’ll just use a can of spicy nacho cheese. The Progresso stuff had a hint of that “canned soup” taste that I don’t care for, plus I think the nacho cheese would up the cheesy-ness of the final product.
I’m sure many of you are wondering (like I did) if you can actually taste the beer in this beer cheese soup. The answer is a resounding YES! I used George Killian’s Irish Red, but if you want a less beery taste you could use a beer like Bud Light or Corona. I thought the balance of cheese to beer was pretty good with the George Killian’s but by all means go with a darker more intense beer if you want to kick it up even more.
If you missed the news, baby Sylvia finally arrived! In honor of her arrival, here’s an easy breakfast you can make with one hand! (you know in case you’re holding a baby).
While we’re partial to breakfast burritos around here, I’ve recently started working “Farmer Sandwiches” into the mix. This idea actually came from Seth who requested one one morning when I asked him what he wanted. He and his friends used to get these things at a fabulous little hole-in-the-wall diner in his hometown of Idaho Falls.
There’s not really a recipe for these things and there’s a lot of room for customization, but this is what I use to make one sandwich:
- 2 slices of bread, toasted (sourdough is really good)
- 2 slices of bacon, cooked
- 2 fried eggs (My fool-proof way to cook fried eggs: Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Crack eggs into pan; cook 2 minutes. Cover and cook an additional 2 minutes or until whites are set. Remove from heat.)
- 1 slice of cheese (I prefer sharp cheddar)
Layer bacon, eggs, and cheese on the toasted bread and eat!