Side-dishes are not my forte. Not that I dislike side dishes, quite the opposite in fact, but when I am cooking an entree it’s hard for me to find the motivation and energy to also cook a side-dish (other than steaming some vegetables). But there does exist side-dishes which do not take a whole lot of effort and are more inspiring than frozen vegetables. This creamy brussels and corn side-dish is quickly prepared and only uses on pan. Some of you may have spied this side-dish sharing a plate with the Amaretto-Maple Glazed Pork Chops I posted on Monday. Make the Brussles while the pork is in the oven and all of this can be yours!
One year ago: Chicken-Quinoa Burgers with an Avocado-Yogurt Sauce
Two years ago: Maple, Walnut, and Flaxseed Pancake Doughnuts
Three years ago: Spicy Cheetos Crusted Chicken
CREAMY SKILLET BRUSSELS AND CORN
5 strips bacon
1 shallot, minced
1/2 lb. Brussels sprouts, trimmed and halved
1 cup frozen corn (or canned, drained)
1/2 tsp paprika
Pinch red pepper flakes
1/2 cup shredded Colby Jack cheese
1/4 cup plain lowfat Greek yogurt (I used 2% Chobani)
- In a large skillet over medium-high heat, cook bacon until crispy. Remove and place on a paper towel lined plate to drain. Crumble once cooled.
- Wipe the pan with a paper towel, but leave a little bit of bacon grease still in the pan. Reduce the heat to medium and add the shallot. Cook for 1 minute. Place Brussels cut-side-down in the pan. Add corn, paprika, and red pepper flakes and cook for 2 minutes. or until Brussels are bright green.
- Add the cheese and yogurt. Stir until cheese has melted and everything is creamy and smooth. Add the bacon back to the skillet and stir. Serve immediately.
Source: Adapted from Girl Carnivore.