Sauteed Brussels Sprouts with Bacon

My wife has been out of town for a little bit taking care of her mother. This has left me to mostly fend for myself at home. Fortunately, our youngest daughter, Kate, is currently living at home and has helped me to avoid going back to my old ways of hot dogs, pork and beans and eating out of the pan I cook in. She has also turned me on to Game of Thrones.

Anyway, she made these once before, but I didn’t really get a chance to try them. They are quick and easy to prepare, which is great. It’s not much of a recipe since she doesn’t measure anything. At least when I prepare things without measuring I have some general idea of the amounts or proportions. Since I have no clue here, I’ll just lay out the ingredients and leave to each of you to figure out what amounts work for you.

Ingredients:

  • Petite Brussels Sprouts
  • Olive oil
  • Bacon
  • Garlic
  • Salt
  • Pepper

Directions:

  1. Microwave some bacon.
  2. Put olive oil in a pan and add Brussels Sprouts.
  3. Break up the bacon into small pieces and add to the pan.
  4. Add a small amount on garlic.
  5. Add salt and pepper to taste.
  6. Saute for a few minute until Brussels Sprouts are done.

Kate suggests microwaving the bacon for two reasons. First, the paper towels that you use above and below the bacon will help draw out the grease so they are a little healthier. Second, it help to make them a bit more crisp and uniform so you can easily break them up into small pieces.

Brussels Sprouts w/Bacon

They were pretty good. The only thing I noticed was that some pieces seemed to have more garlic than others. I will probably leave out the garlic when I make these myself. I’m also thinking of adding some chili powder to give them some kick. I’m sure there is a lot that could be done with them. Any ideas?

Advertisements

Grilled Zucchini, Squash, and Peppers

Over the holiday weekend, we did a little bit of grilling which is not at all unusual for us (We grill year round and I shovel a path to the grill during the winter). Linda had picked up some zucchini and squash earlier in the week and we grabbed a few peppers at a farm on the way back from a bacon festival we went to in Hudson. They ran out of the specialty bacon stuff by noon. We got there around 1:00 so we didn’t get anything bacon flavored, but at least they didn’t charge admission.

Linda invited her friend Hannah over for dinner and I grilled up some burgers and the veggies. This time we did things a little differently. We basted them with olive oil and then sprinkled them with McCormick’s Montreal Steak seasoning. I cooked them on one side of the grill in the vegetable tray while the burgers cooked on the other.

I’m not really sure how long vegetables cook on the grill. I’ve done peppers before, but this was my first attempt at zucchini and squash on the grill so I just left them on the whole time the peppers were cooking. I think I overcooked them, but the peppers were done.

We each had a little bit of pepper, zucchini, and squash. My wife also had some tiny sweet tomatoes she wanted me to try. I can’t remember what type they were. I didn’t like it at all. The peppers were OK, but I don’t care for the Montreal Steak seasoning we used. The zucchini and squash were just way too mushy and that turned me off. I’m pretty sure I overcooked them. They were much better on my Aunt’s kabobs the other day. I’ll have to try again with a different seasoning and take them off the grill sooner.

Southwestern Tilapia and Brown Rice Recipe

I had some brown rice leftover from when I did the chicken and brown rice and I still have a bunch of tilapia from the BOGO at Price Chopper,  so I decided to try it with tilapia instead of chicken. Since I liked the Southwestern Tilapia, I figured I’d use the same basic seasoning. It’s another quick, healthy meal you can make instead of ordering take-out.

Ingredients

  • 1/4 teaspoon red pepper
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 Tilapia fillets
  • Corn, peas , broccoli or other vegetables as desired

Instructions

  1. Mix olive oil and dry ingredients in a food storage bag.
  2. Add tilapia to the bag and shake until thoroughly coated.
  3. Dump tilapia and the remainder of the oil mix in a skillet.
  4. Cook until tilapia starts to turn a bit more white – but not completely cooked.
  5. Add approximately 2 cups of cooked brown rice to skillet.
  6. Add vegetable to skillet.
  7. Use wooden spoon to mix the ingredients and break the tilapia up.
  8. Stir until all ingredients are cooked.

I overdid it a bit on the red pepper. I don’t measure so my list of ingredients is approximate. Apparently, I must have added a bit more red pepper and chili powder as my mouth was definitely feeling the heat. However, that did a good job of masking the fish taste, so overall I will call this a success.

Cinnamon Peppers?

We had more leftovers from the party this weekend. This makes 4 days in a row I’ve had burgers on the grill. I’m not complaining – I love burgers. However, I am definitely looking forward to something different tomorrow night. Even though the main entree was the same, I did decide to change up the side a little. We had a few peppers leftover and I thought I would try to experiment a little. Since I like cinnamon so much, and it is a little hot and goes well with sweet things, I sprinkled some cinnamon on the peppers after I gave them a thin coating of olive oil.

Well, they didn’t quite turn out like I had hoped. I did use less olive oil than the last time I tried the peppers so they weren’t as slimy, but the cinnamon didn’t really work like I expected it to. Perhaps I needed to include some additional spices as well. I’m not sure. I just know it didn’t help them any. I didn’t dislike them, but I didn’t like them either. I need to experiment a little more until I find a way to prepare peppers that I do like.

Any suggestions on how I can prepare a better pepper?

%d bloggers like this: