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Roasted Brussels sprouts with bacon from Everyday Good Thinking, the official blog of @HamiltonBeach #Thanksgiving
Brussels sprouts are the quintessential “gross vegetable”, admonished by children across the country and prompting most to say “Ewwww!” at the mere mention of their name. However, most grown ups who’ve mercifully given the tiny cabbage a second chance are surprised at just how delicious they really are. We at Hamilton Beach believe the secret to good Brussels sprouts is a good roasting or pan fry (not boiling), so we’ve included a recipe below to get you started. When creating your own Brussels sprout recipes, remember they pair beautifully with bacon, parmesan and other savory and salty accompaniments. Following these basic guidelines, you’re sure to have an entire family of Brussels sprouts converts.

Roasted Brussels sprouts with bacon from Everyday Good Thinking, the official blog of @HamiltonBeach #Thanksgiving

 

Brussels sprouts were popular in the Belgian city for which they are named as far back as the 1500s. They grow along the sides of long stalks, a funny sight if you’ve never seen them sold this way at the grocery store! The stalks can grow up to four feet high and produce up to three pounds of sprouts each. The sprouts are part of the same family as cabbage, kale, broccoli and kohlrabi, and they contain vitamin A, vitamin C, folic acid and dietary fiber.

Roasted Brussels sprouts with bacon from Everyday Good Thinking, the official blog of @HamiltonBeach #Thanksgiving

To prepare Brussels sprouts, trim the ends off the buds and remove any loose outer leaves and any yellowing or spotted leaves. Rinse and dry the sprouts. At this point, the sprouts can be cooked whole, or they can be cut in half or quarters. We cut the sprouts in half for this recipe because it allows for more surface area to crisp up during the roasting process, and we think the crispness of the sprouts is delicious.

Roasted Brussels sprouts with bacon from Everyday Good Thinking, the official blog of @HamiltonBeach #Thanksgiving

 


Glazed Brussels Sprouts with Bacon
SERVES: 6

Serve this dish at a Thanksgiving feast or a weeknight dinner. It’s easy and delicious, and it will be sure to convert even the most fastidious vegetable skeptic. Roast these sprouts in a countertop oven while the main course is cooking in the primary oven.
Ingredients
1/4 cup balsamic vinegar
2 Tablespoons packed brown sugar
1 teaspoon salt
1/2 teaspoon cracked black pepper
1 1/2 pounds brussels sprouts, halved
4 bacon strips, cut into 1-inch pieces
Instructions
Preheat oven to 425°F.
Add vinegar, sugar, salt and pepper to a large bowl; stir until well blended.
Toss brussels sprouts and bacon until coated. Place on a foil 15x10x1-inch baking pan.
Bake for 25 to 30 minutes, stirring occasionally until bacon is slightly crisp.
Everyday Good Thinking http://everydaygoodthinking.com/

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Thanksgiving Single Serve Stuffing Muffins from Everyday Good Thinking, the official blog of @HamiltonBeach

 

A number of years ago, I hosted my own Thanksgiving dinner for twelve friends and family in my 1,000-square foot apartment in the city. I’d thrown my share of dinner parties and get-togethers, but none of those offered the same crushing intimidation as the biggest food holiday of the year. I was single with two dogs and my kitchen was divided into two rooms (yes, really) – one room with the fridge, the dog bowls and the metal shelves full of appliances and one room containing the oven and stove, the dishwasher, and the sink in a line down one wall. I had no counter space and the dining room was up the hall, but I had gusto!, and sometimes that’s all you need.

I worked on my menu daily until I figured out something that resembled a delicious meal worthy of elastic pants, seconds and familial acclaim. I tried to save some time, hassle and space on my makeshift buffet table by preparing a few dishes in individual servings, hoping it might reduce the which-way-do-I-pass-the-stuffing conversations. (It did.) I served individual stuffings that I baked in a muffin tin; if I’d had a toaster oven at the time, I would have baked them there to save space in my cramped main oven. Dinner was a Herculean success and a wild disaster, but everyone loved the stuffing. It was the perfect portion for each person, and leftovers were effortless for each guest to carry home. Here’s the recipe for our savory stuffing muffins, or “stuffins,” loosely inspired by that crazy Thanksgiving dinner years ago.

Thanksgiving Single Serve Stuffing Muffins from Everyday Good Thinking, the official blog of @HamiltonBeachThanksgiving Single Serve Stuffing Muffins from Everyday Good Thinking, the official blog of @HamiltonBeach

 


Thanksgiving Sausage and Bacon "Stuffins"
YIELDS: 24 servings

Ingredients
1 package (8 oz.) corn muffin mix, baked, crumbled
1 package (16 oz.) Pepperidge Farm herb stuffing
1/2 pound bacon, cut in 1-inch pieces
1 package (19 oz.) sweet or hot Italian sausage, casings removed
1 cup butter
1 large onion, chopped
4 ribs celery with leaves, coarsely chopped
8 ounces sliced mushrooms, coarsely chopped
1/3 cup chopped fresh sage
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
2 cups chicken broth
Instructions
Preheat oven to 375°F. Grease muffin tin; set aside.
In a very large bowl, combine stuffing mix and cornbread; set aside.
In a large skillet, cook bacon over medium-high heat until crisp. Add bacon and drippings to stuffing.
Place sausage in skillet. Cook until browned. Add sausage and drippings to stuffing.
In another skillet, melt butter over medium-high heat. Cook onion and celery until just starting to become translucent. Add mushrooms and cook until tender.
Add onion, celery, mushrooms, butter, sage, salt and pepper to stuffing. Stir to combine.
Stir in enough chicken broth to make stuffing moist.
Spoon about 1/2 cup mixture in each muffin cup.
Bake for 25 to 30 minutes or until muffins are browned and crisp.
Everyday Good Thinking http://everydaygoodthinking.com/

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