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Gorgeous bright green, crisp-tender Brussels sprouts with bacon, red onions and hazelnuts. Perfect for your holiday table or any day.
Heat a large saute pan or cast-iron skillet over medium-high heat. Add the bacon and cook until browned and crisp. Then add the onions and cook 2-3 minutes more or until softened. Transfer the bacon and onions to a paper-towel lined plate to drain, reserving the bacon fat in the pan.
Take the slices of Brussels sprouts and, using your fingers, separate the layers into shreds.
Place the Brussels sprouts shreds into the hot pan with the bacon fat. Season with salt and pepper. Stirring frequently, cook the Brussels sprouts until they are crisp-tender and bright green, 5-10 minutes. In the last 3 minutes of cooking, add the bacon, onions and hazelnuts to the pan, tossing to combine. Taste to adjust seasoning. Serve promptly.
Note: If you prefer a little sweetness with your Brussels sprouts, a couple of teaspoons of maple syrup would be a lovely addition toward the end of cooking.
Adapted from the Thanksgiving Table by Diane Morgan.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!