So. Um. Yeah. Clearly I’ve been out of blogger practice since I managed to leave my camera and notes at Michael’s this weekend. Sorry to leave you all hangin’!
I guess I was distracted by all of the shiny lights and ornaments.
But you don’t care about that! You want to know about delicious, warm and lovely comfort food. Cool weather Sunday dinner recipes. Recipes to enjoy by candle light in your comfy pants with your woolly socks. I can help!
Would you believe I planned a whole chicken dinner because I wanted to make a fancy dish of Brussels sprouts? All that talk a couple of weeks back about American Thanksgiving had me craving those crazy little green beasts.
It was so totally worth the effort. And I mean, really…was I that hard done by having to eat mashed potatoes and roast chicken in order to justify my Brussels sprouts recipe? I think not.
Braised Brussels Sprouts with Apples, Bacon and Pecans
- 1 pound Brussels sprouts, trimmed and quartered
- 4 slices bacon, cooked and chopped
- 1 small apple (Pink Lady was perfect), diced
- 1 shallot, sliced (or 1/4 cup thinly sliced onion)
- 1 clove garlic, minced
- 1/4 cup chicken stock (or water)
- 1/4 cup pecan pieces, toasted
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- salt & pepper
- squeeze of lemon
- Heat olive oil in a large sauté pan over med-high heat. Add shallots and cook until becoming clear. Add garlic, stir and cook for 1 minute, then add Brussels sprouts. Sautee until starting to brown.
- Add chicken stock, bring to low bubble, reduce heat to medium and cover. Cook for 3-4 minutes, checking to see if more liquid needs to be added. When Brussels start to get tender, add apples, stir and cover again. Cook until al dente.
- Remove lid, add balsamic, and bring heat back up for final browning. When Brussels seem “glazed” remove from heat and stir in bacon and pecan pieces.
- Taste and add salt and pepper if desired. Add squeeze of lemon right before plating.
Now I need to go the supermarket AGAIN. I WANT these. It has been a whole WEEK you know.