Side Dish Archives - Page 2 of 42 - Garden Seeds and Honey Bees

Maple Bacon Brussels Sprouts

Ingredients:

*1 Pound Fresh Brussels Sprouts, washed and dried and cut in half

*6 Strips Crispy thick cooked Bacon, cut/crumbled Note: Save pan with the cooked bacon drippings

*2 to 3 tablespoons Maple Syrup or to taste, topping

*Fresh Ground Pepper, to taste

*Fresh Ground Sea Salt, to taste

*Red Pepper Flakes, to taste

*Fresh Grated Parmesan Cheese, topping (optional)

Instructions:

In a sauce pan filled 2/3 the way with water, bring to a boil on medium heat. Add Brussels Sprouts and Blanch for about 4 minutes or until a bright green color. Drain water and add cold water and 1 cup of ice. Set aside until cool, drain and pat brussels sprouts dry with a lint free towel.

Cook bacon on medium-low heat until crispy, if you have not already done so… Keep the bacon grease in pan.

Add the brussels sprouts cut side down in pan to the warm bacon grease. (Make sure the bacon grease is not to hot, to spatter grease).

Cook Brussels sprouts on medium-low heat until crispy golden/brown on the cut side. Then remove from pan and add to a serving bowl, top with bacon pieces and drizzle with pure maple syrup. Add Red pepper flakes, salt and pepper to taste. Serve with parmesan cheese as desired. Enjoy!

Enjoy!

Lindy

Bacon Deviled Eggs

*8 pieces Bacon, cut slices in thirds then cooked/fried

*12 Eggs, cooked-boiled eggs

*1/2 cup Plain Greek Yogurt

*1/2 cup Olive Oil Mayonnaise

*1/4 teaspoon Vanilla Extract

*1 tablespoon Sugar

*1 teaspoon Yellow Mustard or to taste

*1 teaspoon White Vinegar

*Sea Salt and Fresh Ground Black Pepper, to taste

Directions:

After cooking/boiling eggs, drain water from eggs, peel and cut eggs in half and remove the yolks. Place egg yolks, yogurt, mayo, vanilla, sugar, mustard, and vinegar in a bowl of a stand mixer with whisk attachment, on medium-low speed and add yogurt, vanilla and mix for 1 minute, then turn up to medium speed and whisk until smooth 1 to 2 minutes.

Stir in salt and pepper, to taste. Then using a 1 tablespoon cookie scoop/disher, scoop the yellow egg mixture into egg white half, making a deviled egg. Repeat for each egg white half.

Top each deviled egg with a bacon slice. Chill in fridge until cold and serve.

For pressure cooking eggs See Ninja Pressure Cooking Hard Boiled Eggs