Posts Tagged ‘brussels sprouts’
Cast Iron Skillet Brussels Sprouts Bacon Pizza
April 18, 2013 | 
Author It’s no secret that I am not a fan of summer weather in Memphis. You know, the season that starts in May and ends in October? Don’t be jealous unless you like 90+ temps, excessive humidity, and sweating at 7 am walking to your car. But for a few short weeks every year we get a small dose of spring. Granted it’s already hitting the high 80s some days so it’s not exactly spring weather, but this is the closest thing to spring I get before the inferno begins. During this time I drive everywhere with my car windows down while blasting music and singing at the top of my lungs (right now it’s Paramore’s new album). I freaking love spring and look forward to moving to a place where it lasts more than 2 weeks.
With the coming of heat waves and high electricity bills keeping it out of my 3rd floor apartment, recipes that require short cook times become more and more appealing. This recipes happens to be the fastest way to cook pizza ever. The prep time for making the dough and toppings is not short, but the actual cooking of the pizza is a whopping 2.5 minutes. Since you’ll end up with an extra ball of dough, throw easier toppings onto it and you will have a second pizza in under 5 minutes!
One year ago: Gnocchi with Roasted Red Pepper Cream Sauce
Two years ago: Nutella Mousse
CAST IRON SKILLET BRUSSELS SPROUTS BACON PIZZA
Serves 3-4
Ingredients:
CRUST (NOTE: this recipe makes TWO doughs for a 12-inch skillet pizza)
1-1/8 cups warm water
1 pkg. (2-1/4 tsp) active dry yeast
1 Tbsp honey
1 Tbsp olive oil
1-1/2 cups all-purpose flour
1-1/2 cups white whole wheat flour
1 tsp salt
PIZZA (NOTE: these ingredients are for ONE pizza)
6 slices thick-cut bacon, chopped
1 shallot, sliced
2 garlic cloves, minced
1/2 lb. brussels sprouts, stems removed and thinly sliced
1/4 tsp pepper
1/8 tsp salt
4 oz. provolone cheese, freshly grated
4 oz. fontina cheese, freshly grated
2 Tbsp finely grated Parmesan cheese
Directions:
- In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but it still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Drizzle the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1/2 hours.
- After the dough has risen, punch it down and place it back on the floured surface. Divide the dough evenly in half. Place one dough on a well-floured pizza peel and roll out to about the size of your skillet.
- Heat a different large skillet than the one you are going to cook your pizza in over medium heat and fry bacon until crispy. Remove bacon with a slotted spoon and place on a paper towel to drain. Remove all but 2 tablespoons of bacon grease from the skillet. Reduce heat to medium-low and add shallot. Cook for 5 minutes until soft, then add garlic, sliced brussels, salt and pepper, stirring well to coat. Cook for 6-8 minutes, tossing occasionally. Remove from heat and set aside.
- Place an oven rack directly under your broiler and preheat your broiler to the highest setting. Additionally, place your cast iron skillet on the stovetop burner, turning the heat on high. Heat the skillet for 10 minutes.
- While the skillet is heating, place the toppings on the dough. Add about half of the fontina and provolone cheeses, then cover with the brussels sprouts mixture and the bacon. Top with the remaining fontina, provolone and parmesan.
- Carefully slide the pizza into the skillet, dough side down. After about 30 seconds, turn off the burner, and place right under the broiler. Broil for 1 minute, rotate 180 degrees, broiling for only 1 more minute. Remove immediately and place on the stovetop. Let cool slightly for about 5 minutes, then use a large spatula to remove the pizza. Slice and serve.
Source: How Sweet It Is
Posted in Entree, Pizza | 
Tags: bacon, brussels sprouts, fontina, provolone, shallot, whole wheat | 
6 Comments »
Brussels Sprouts with Honey Vinaigrette
After the Secret Recipe Club took a break in December I was excited to get back into it this month! To start out the new year, I was assigned to Life on Food and I really wanted to make the Garlic Lover’s Pizza, but since it was made from another SRC member I decided to pick something that hasn’t been featured on a SRC reveal day yet.
Brussels are in season so I knew I had to make this recipe once I saw it. Side dishes are not things I regularly think about past heating up some frozen vegetables, so it was quite a treat to have these instead. I could have eaten an entire plate of these Brussels as the main course.
In case you were wondering about that chicken in the background, it’s Lemon Brown Sugar Chicken made with Meyer lemons.
Two years ago: Almond Crusted Chicken with Scallion Beurre Blanc
BRUSSELS SPROUTS WITH HONEY VINAIGRETTE
Serves 4
Ingredients:
16 oz. Brussels sprouts, bottoms cut off and halved
1 Tbsp olive oil
Salt and pepper
VINAIGRETTE
1 Tbsp honey
2 Tbsp balsamic vinegar
1 Tbsp extra virgin olive oil
Pinch of coarse salt
Directions:
- Preheat oven to 375 degrees.
- Put Brussels into a bowl and toss in olive oil. Season with salt and pepper and spread out on cookie sheet.
- Roast for about 35 minutes. They should begin to turn brown.
- While cooking put ingredients for vinaigrette into a small bowl and whisk together until well combined. Set aside until Brussels sprouts are done roasting.
- Toss Brussels sprouts in vinaigrette and serve immediately.
Source: Life on Food
Pasta with Brussels Sprouts, Gorgonzola & Pecans
Brussels sprouts strike again! Ever since I finally realized how much I loved these little guys last year I’ve been obsessed. Every time I make a meal that requires a vegetable side side, I’ve been drawn to Brussels sprouts like a moth to a flame. But in this case I didn’t even have to weasel them in as a side because they are part of the main dish! And it happens to be meat-less as well, which is a rare occurrence in my kitchen.
I almost swapped the Gorgonzola out for some goat cheese just because I saw it in the cheese pile, but decided to stick with what the recipe said before I start playing around with it. Gorgonzola was a great choice because it adds an extra tang which brings all the components together – I don’t think goat cheese would have been tangy enough to accomplish the same task but at the same time could’ve still been delicious in a different way.
PASTA WITH BRUSSELS SPROUTS, GORGONZOLA & PECANS
Serves 4-6
Ingredients:
4 cups (20 oz) Brussels sprouts, thinly sliced to shred
Salt and pepper
2 tsp extra-virgin olive oil
13.25 oz lb whole wheat shells
1-1/2 Tbsp unsalted butter
1/2 cup (2 oz) chopped pecans, coarsely
4 cloves garlic, minced
1 cup half and half
3/4 cup (3 oz) Gorgonzola, crumbled
Directions:
- Preheat oven to 500 degrees.
- Line a baking sheet with foil and spray with non-stick cooking spray. Toss Brussels sprouts with olive oil and season with salt and pepper, to taste. Arrange brussels sprouts in a thin layer on the baking sheet and bake for 12-15 minutes, stirring half-way through.
- Meanwhile, fill a large pot with water and a bit of salt. Bring to a boil over high heat. Once boiling, add the pasta and cook 9-11 minutes until al dente; drain.
- In a skillet over medium heat, melt 1/2 tablespoon butter. Add pecans, cooking until pecans are toasted and butter is browned, about 3 minutes. Be sure to stir frequently. With a slotted spoon, remove pecans and place on a plate. In the same skillet, melt the remaining butter. Cook garlic until softened, another 3 minutes, still stirring frequently. Add half and half and bring to a simmer. Remove from heat, and add 3/4 cup Gorgonzola, stirring until melted.
- In a serving bowl, toss pasta, pecans, Brussels sprouts, and Gorgonzola-cream sauce. Serve immediately.
Source: Prevention RD
Posted in Entree, Pasta, Vegetarian | Tags: brussels sprouts, gorgonzola, pecans, whole wheat | 15 Comments »
Caramelized Brussels Sprouts with Bacon, Balsamic & Brown Sugar
The House of Mews Bake Sale is now complete = $890!
What a great turn out! To see who won each item refer to the original bake sale post. And if you happen to be one of the lucky winners, please check your e-mail box as I have already e-mailed all of the winners to request addresses and give payment details. You have 24 hours to provide this information, otherwise that goodie will go to the next highest bidder. As soon as I have all the information necessary, I will pass it along for the shipment of your winnings.
Thanks so much to the exciting bidders, the food bloggers who donated the baked goods! Because of you tons of furry kitty bellies will be very happy. And also thanks to HelloGiggles.com for their kitten cam and The House of Mews for being a superb organization!
Additionally, a few people have asked if there is a way to directly donate without bidding (since the bake sale is now over). And yes you certainly can! To donate, please refer to The House of Mews donation page where you will find their Paypal link.
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Since finally discovering that I liked them, every brussels sprouts recipe I see, I want to try. So when deciding on the vegetable side dish to go along with ham this past Sunday, I decided that nothing goes better with ham than bacon… and brussels sprouts!
Oh and these brussels sprouts arn’t just mixed up with bacon, but I also went ahead and caramelized them in the bacon grease as well instead of dumping it out and using olive oil. It seemed like such a shame to waste.
One year ago: Garlic Rolls
CARAMELIZED BRUSSELS SPROUTS WITH BACON, BALSAMIC & BROWN SUGAR
Makes 4-6 side servings
Ingredients:
1 lb brussels sprouts
4 slices bacon
2 Tbsp brown sugar, not packed
1/4 cup balsamic vinegar
Salt to taste
Directions:
- Cut off the bottom of each sprout, then slice in half vertically. Rinse.
- Dice bacon. Saute bacon in large skillet over medium heat until just crisp. Remove bacon, and keep remaining oil heated.
- Place sprouts in skillet, cut sides down. Sprinkle with sugar. Saute over medium low heat for about 3 minutes or until bottoms start to caramelize and tops start turning bright green.
- Pour vinegar over sprouts and shake pan to distribute. Cook for 30 seconds. Turn all sprouts over and cook for another minute.
- Add reserved bacon to sprouts. Toss and cook for 30 seconds. Salt to taste if necessary. Serve.
Source: Adapted slightly from Miss Make.
Brussels Sprouts with Bacon, Dried Cherries and Israeli Couscous
I cannot believe I have been without brussels sprouts in my life until the very end of 2011. What was wrong with me for the past 26 years? (On second thought, don’t answer that.) Because every time I have them, I love them more than before. They may already be my new favorite vegetable.
This side dish counts as only the third time I have ever had brussels sprouts and am planning subsequent meals around it in the furture. Yes I am planning meals around a side dish, which should convince you to make this asap. Heck, maybe I’ll even eat is as an entree one day. It is such an easy recipe to throw together and has incredible flavor.
The chicken with which this was served will be posted tomorrow.
One year ago: Homemade Tagalongs
BRUSSELS SPROUTS WITH BACON, DRIED CHERRIES AND ISRAELI COUSCOUS
Serves 4 as a side-dish
Ingredients:
16-18 brussels sprouts, very thinly sliced
4 slices bacon, preferably black pepper-rubbed (available at Whole Foods and butcher shops)
1/2 cup Israeli couscous
1/3 cup dried Bing cherries
1/4-1/2 tsp sea salt to taste
Directions:
- Bring 3/4 cup water to a boil and add the couscous plus a pinch of sea salt. Reduce heat, cover and simmer for about 10 minutes or until no more water remains. Fluff with a fork and set aside.
- Cook the bacon in a cast iron skillet until crispy. Remove bacon and roughly chop. Add thinly sliced brussels sprouts to the hot bacon grease on the stove and saute for about five minutes, until the sprouts turn bright green. Add back in the bacon bits along with the dried cherries and cooked couscous. Toss well and season with salt to taste.
Source: Adapted slightly from Eat, Live, Run.
Pesto Pasta with Chicken Sausage & Roasted Brussels Sprouts
Did you make anything special for dinner on New Year’s Eve? After a line-up of options, my friends and I decided on this dish before the nights’ events. The green part of this recipe is what won my vote. Yes “the green part”. Recently I have become obsessed with brussels sprouts. Maybe it’s because I haven’t had them much in my life, or really at all until recently. Guess I have my overly picky child-self to blame for that. How many other things have I been missing out on all these years?
Anyway, this pasta dish is fairly simple yet incredibly tasty and I already want to make it again. It is automatically being placed into my regular rotation of meals, which is a rare event since I am almost always cooking up something new. There are too many amazing recipes out there to try and as a result my “regular dish rotation” list is pretty short. But I digress… make this and you won’t regret it!
One year ago: Homemade Vanilla Extract
PESTO PASTA WITH CHICKEN SAUSAGE & ROASTED BRUSSELS SPROUTS
Serves 4-6
Ingredients:
1 lb fresh brussels sprouts, ends trimmed and any yellowed/browned outer leaves removed, then sliced in half
3 Tbsp olive oil, divided
1/2 tsp salt
1/2 tsp freshly-ground black pepper
1 lb (16 oz.) pasta (used gluten-free shells)
4 chicken sausage links (used roasted red pepper & asiago), sliced into 1/4″ thick coins
5 cloves garlic, peeled and thinly sliced
1/3 cup pesto
Parmesan cheese, for serving
Directions:
- Preheat oven to 400 degrees. In a large bowl, mix together brussels sprouts, 2 Tbsp. olive oil, salt and pepper. Gently stir until well-combined.
- Prepare a baking sheet with aluminum foil, then spread the brussels sprouts on it evenly. Roast for about 20-30 minutes, stirring once partway through, or until they are crispy on the outside and cooked on the inside. Remove from oven and set aside.
- Meanwhile, heat the remaining olive oil in a skillet over medium-high heat. Add the sausage and cook, turning occasionally, until nearly-browned, about 6-8 minutes. Add the garlic, and continue cooking for another 1-2 minutes until the garlic is fragrant and the sausage is browned.
- Cook the pasta according to the package directions. (I begin heating my water while preparing the brussels sprouts, and added the pasta to the boiling water just after beginning to cook the sausage.) Once the pasta is cooked, drain the water (reserving 1/4 cup pasta water), and then toss together the pasta, pesto, cooked sausage and garlic, and brussels sprouts. Add in some of the reserved pasta water if needed for extra moisture.
- Serve warm, and sprinkle with freshly-grated Parmesan cheese.
Source: Gimme Some Oven
