Brussels Sprouts with Bacon and Shallot

The holiday season is upon us! It's, absolutely, my very favorite time of the year. First, comes Thanksgiving! I like to try some new recipes for sides in addition to our family favorites: Dad's Turkey and Mashed Potatoes (I really believe he makes the world's best,) Green Bean Casserole with Mom's Homemade French Fried Onions, Candied Yams, Pickles (yes, Pickles,) Homemade Pumpkin Pie, Coconut Custard, and lots of Whipped Cream. So, I decided to make a delicious recipe for Brussels Sprouts this year. When I first made these, my Uncle Larry stopped by for dinner and raved about the flavor. He said, "Oh! This is what Brussels Sprouts should taste like!" The smoky bacon flavor compliments the bitter greens perfectly, with a touch of sweetness from the shallots. Be sure to add these ingredients to your shopping list; You will NOT regret it.

Brussels Sprouts with Bacon and Shallot

3-6 slices Bacon, chopped (I always use the greater.)
1 Tbsp Extra Virgin Olive Oil
1 Shallot, chopped
1 1/2 pounds Brussels sprouts, trimmed (Cut larger Sprouts in half, leave smaller Sprouts whole)
Salt and Pepper, to taste
1 C. Chicken Broth

Brown bacon in a large skillet over medium-high heat. Remove bacon drain, but reserve drippings in skillet. Add extra-virgin olive oil and shallots to the pan and saute 1 to 2 minutes. Add Brussels Sprouts and coat in oil/drippings. Season with salt and pepper. Cook Brussels Sprouts 2-3 or until they begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, or until tender, then add bacon. Serve.

Note: Brussels Sprouts should still be green with caramelized spots. They should not be completely brown, dull and limp. Turn down the heat if they're cooking too fast, or losing their color.

Nutella? I'm in.

My girls LOVE Nutella. It's one of their most favorite things on the planet. I often hear, "Mom! Chocolate on a spoon, pleeeeaaaasssee!" (Claudia and Maia rarely call that jar of heaven by it's actual name.) This recipe is incredibly simple and absolutely decadent! Also, why not choose a healthier alternative? You'll never even guess that this "ice cream" has no cream, added milk (other than what's used to make Nutella), or eggs. The creamy texture is created by frozen bananas! Yes! Can you believe it?! It's amazing!

Nutella Banana Ice Cream

Ingredients:
6 Frozen Bananas
1 C. Nutella

Blend frozen bananas and Nutella in food processor until smooth. Freeze in an airtight container or serve immediately.

(Go ahead, taste it and try not to eat a serving! It's never been done in our house!
**Feel free to try the base with other flavors including nut butters, fruit, etc.

Brie? Oui!

As I've planned parties throughout the years, I've searched and searched for fantastic appetizer recipes. I like to present my guests with a wide array of flavors, allowing each person to join in the edible journey. Brie Bites are absolutely delicious. When I first tried this recipe, I couldn't wait to take a bite. So, as the baking sheet filled with these buttery bites was placed on my counter, I quickly grabbed one and couldn't help but yell, "Yum!" My children were immediately drawn to kitchen and before we knew it, the first baking sheet was empty. The slightly crisp, delicate pastry and buttery brie are perfectly complimented by the sweet cherry preserves. Be sure to treat yourself and your guests to this party in your mouth.


Brie Bites

2 sheets puff pastry, thawed
1/2 wedge of brie, cold
1/3 cup cherry preserves, or another flavor of your choice
1 large egg, beaten
Splash of milk

Preheat oven to 375 degrees.
Cut the puff pastry into thirds along the creases. Cut each panel into four pieces. They’ll be 2 1/4-inch tall and 3-inches wide. One sheet of puff pastry will yield 12 rectangles. Cut each rectangle in half. You’ll have 24 little rectangles that will create 12 little rectangle pockets.

Combine beaten egg and splash of milk. Brush 12 of the small rectangles with egg wash. Place a small slice of brie on top of the egg wash. Top with about 1/2 teaspoon of cherry jam. Take another square of puff pastry and press between your fingers to make the rectangle slightly bigger. Place puff pastry on top of the cheese and jam. Use a fork to crimp the edges together. Place on a parchment lined baking sheet. Brush with egg wash.

Bake for 12 to 14 minutes or until golden brown.

For best flavor, serve immediately.