So, I know this isn’t a recipe per say, but I had to share the project my husband and I made together. We saw something similar in a little store, it was only decoration and not for sale, so we decided to make our own. We worked on it together, it was our project of love, and now it hangs above the dresser of our bedroom!
It’s perfect for our style, for our room, and we did it together! The “Love Always” is done in Chalkboard paint to give it a bit more rough un-refined look, plus who knows? I might write on it with chalk! The boards are wood glued and screwed together in the back. We got the knobs from Anthropology, and even added a couple to our dresser for an added touch! The frame was rustic and cool, from World Market!
Pan Roasted Brussel Sprouts
So my husbands idea of brussel sprouts is the frozen boil in the bag kind his mom used to make. Boiled, no seasoning, nothing to take out the bitterness. So naturally he thought I was crazy when I picked up some fresh sprouts at the market and told him I was going to cook some up!
The results? Simply delish! He ate every bite, and can’t wait for me to make them again!
What you need:
- FRESH Brussel sprouts; outer leaves removed, stem cut off and sprout sliced in half.
- 2-3 Cloves of FRESH garlic roughly chopped
- 2 slices of bacon
- 1/4 of an onion sliced
- S&P to taste
- 2 teaspoons of real butter
What you do:
- In a Fry/saute pan put in the bacon and cook until crisp
- Once bacon is finished drain the excess oil and add the butter
- Once butter is melted put in the spouts flat side DOWN
- DO NOT touch the sprouts for 2-3 minutes
- Once underside of the sprout is golden brown, add garlic and onion
- saute adding s&p to taste
- Cover for 2-3 minutes allowing to cook until sprouts are just tender.
Now, I did NOT add the bacon back in, but you could chop up the bacon and add it back into the pan with the sprouts. ALSO an afterthought as I was eating this little cabbages of goodness was a sprinkling of freshly grated Parmesan would of been a nice yummy touch.