Tag Archives: Brussels sprouts

Cheesy Jalapeno Bacon Brussels

Well, we’re under a tornado watch here in Texas.  Ah the beauty of Spring in the south, right?  That all being said, I’m not really keen on taking my boys and I outside to play this fine afternoon, so I figured it was time to update my other love.  My food blog.

This spin on one of my favorite recipes by Lisa Fain, aka The Homesick Texan, will even have your “I loathe Brussels sprouts” friend’s socks knocked right off!  I’m not kidding…I am a Libra and I do not lie, I am fair and loyal and tell no tales.  It’s damn good!

So next time you see those intimidating sprouts waiting for your approval and love in your local supermarket, please do your dinner party and that loathing friend a favor.  It’s easy, unique and impressive.  It’s Cheesy Jalapeno Bacon Brussels Sprouts!

*If you do not have a cast iron pan, pour the mix into a broiler proof baking dish prior to placing in the oven. 

**You can remove the seeds and pith from the jalapeno if desired…but I always ask, “why??” 😉

 

The Starting Lineup

  • 2 lbs Brussels sprouts, trimmed and halved/quartered
  • 8 slices bacon, cooked and crumbled (1 Tbsp grease reserved)
  • 1 clove garlic, minced
  • 2 jalapenos, minced
  • 2 Tbsp butter
  • 2 heaping Tbsp. flour
  • 2 cups whole milk
  • 8oz pepper jack cheese, shredded
  • 4oz cheddar cheese, shredded
  • a  hefty pinch each of salt, pepper, cayenne and cumin

Brussels1

Begin this tasty side dish by crisping up your bacon, while also bringing a stock pot of salted water to a boil.

Once the water has begun to boil, add in the prepared Brussels sprouts (stems trimmed and halved or quartered) and let cook for 6-7 minutes.  Once tender, pour into a colander and run cold water over to stop the cooking.  *Also set aside the now cooked bacon.

Preheat your ovens broiler and place a rack about 6″ from the top.

In a 10-inch cast iron skillet on low heat, melt the butter along with the reserved bacon grease.  Add in the minced jalapenos and let sweat down for 2 minutes, followed by the minced garlic for the last 30 seconds.  Next, add in the flour and whisk for about 1-2 minutes till browned and then pour in the whole milk while, again, continuously whisking.  Stir ever so often for the next 5-7 minutes as the mixture thickens.  Careful not to let it come to a boil.

Stir in 1/2 of the shredded cheese and the spices.  Keep stirring allowing for the cheese to turn into a real gooey cheese sauce.  Make sure to taste test here; I always add a bit more salt and cayenne than you may think needed.  Next fold in 3/4th of the cooked bacon and the par-cooked Brussels.

Sprinkle the remaining 1/2 of shredded cheese all over top of the Brussels and place under the broiler for 2-3 minutes.  Careful to watch closely and do not let burn!  Every oven is so very different!

Once browned and bubbly, remove, sprinkle with the remaining bacon crumbles and allow to rest for a few minutes..it is hot!!

Serve warm and ENJOY folks!!

Brussels2

 

 

 

Sweet Bacon Brussels Sprouts

It’s funny how as a child of my generation or older, if you heard the word Brussels sprouts, spinach, mushroom, anchovies etc you immediately cringed and wanted to run to a far off land before sitting at the dinner table.  What’s even weirder is that I NEVER did even try some of the above foods before assuming I’d just positively rather die than consume them.

Now as an adult and more open minded, I adore these foods!!!  I think it’s partly due to growing older, but also because these things are flavored better than ever before.  Your average household years ago didn’t have fresh herb gardens, local farmers markets, pink Himalayan sea salt or truffle oil in their pantry.  You had can goods.  Frozen veggies if you were lucky.  Now even I can agree with my childhood self that canned spinach is nasty, vile stuff.  Not even the same as fresh spinach leaves.  Bleh!

So if you were one of those kids too, do yourself a favor and try the below recipe.  Once you’ve eaten your entire serving you can thank me and will feel even more grown up than before...looks good huh??

The Starting Lineup

  • 1lb bag of fresh Brussels sprouts, rinsed & halved
  • 4+ strips of bacon, I prefer thick cut peppered
  • 1 Shallot, diced
  • 1 cup of shredded Parmesan cheese
  • 2Tbsp honey
  • 1Tbsp Apple cider vinegar
  • 1Tbsp Dijon mustard
  • Kosher Salt & Pepper

First off, in a heavy bottom large skillet (love my #Lodge cast iron for this) place your bacon in and cook till crispy.

While the bacon is cooking, rinse your Brussels sprouts in a collander in the sink and cut each in half lengthwise.

After bacon has finished cooking, set aside on a paper towel lined dish.  Keep that delicious bacon grease IN the pan.  This will add the most delicious flavor to your sprouts.  With the pan on medium heat, add in your shallot and sweat it about 1minute.  Place your sprouts cut side down in the pan and cook till they start to caramelize.

After they’ve caramelized, gently toss around to continue cooking till tender, 5-10 minutes.  During that time add back in the bacon (chopped), honey, vinegar, Dijon, 1/2 of your Parmesan cheese and S&P to taste.  *feel free to mess around with your honey, apple cider vinegar & Dijon amounts.  If you like it sweeter add more honey.  If you prefer it tangier maybe more vinegar or Dijon.image

Once combined, transfer to a serving dish and top with the remaining Parmesan!

%d bloggers like this: