Sauteed Brussel Sprouts with Bacon

SAUTEED BRUSSEL SPROUTS WITH BACON

Printable Recipe

• 1-2 pounds Brussels sprouts
• 2-3 tablespoons olive oil 
• 1 teaspoon sage or thyme, minced
• 2-3 bay leaves 
• 2-4 garlic cloves, sliced 
• 1 lemon, sliced 
• 1/2 tablespoon butter or ghee
• 1/2 teaspoon salt & pepper 
• 3-5 slices of bacon, cooked & chopped

1. Chop off & toss the ends of each brussel sprout. Then slice in half from top to bottom. 

Some leaves will fall off, it's okay, they will be the crispy part.

2. Place all chopped brussel sprouts in a bowl & toss with olive oils, salt pepper, & garlic. Pour out onto parchment paper or foil. Then top with some lemon slices, bay leaves, & herb of choice. I used thyme in this recipe. (If you are using parchment paper add a second layer of foil around the outside so the paper doesn't burn).

3. Close up the parchment paper & foil. Bake at 350 degrees for 30 minutes or until brussel sprouts are cooked with a slight crunch. While brussel sprouts are cooking, cook bacon in a skillet & place cooked bacon on a plate with a paper towel to soak up the oils & to let cool. 

4. Remove bacon fat from the pan but do not wash, heat butter in the bacon pan. When brussel sprouts are out of the oven, discard lemon & leaves. Saute the sprouts in butter for 2-3 minutes or until they lightly brown. Keep turning every 30 seconds so they do not burn. 

5. Add bacon & saute together for 30 seconds to 1 minute. 

Plate Finished Product 

STORY BEHIND THE DISH

Brussel sprouts are usually not the side of choice for most guys. To make them more appealing I decided I had to add a key ingredient. Bacon, everything is better with bacon! I have made brussel sprouts many times in the past, even used pancetta, but for some reason good old bacon seems to do the trick. So after a experimenting over the past few months, I think I found the a perfect side dish that incorporates veggies in a satisfying way.

MODIFICATIONS/Whole30

  For whole30 or Paleo use sugar free & nitrate free bacon as well as ghee in place of the butter. You can also substitute pancetta for the bacon or remove the bacon all together. You can also add some red pepper flakes if you want to add some heat. This tasty side pairs well with any protein. Some suggestions Dr. Pepper Flank steak Balsamic Pork Tenderloin or Stonefire Lemon Garlic Chicken  

Middle Eastern Chicken Kabobs

MIDDLE EASTERN CHICKEN KABOBS
Printable Recipe 

• 3 lbs Chicken Breast, cut into cubes 
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 Fresh lemon, juiced
• 1 teaspoon turmeric powder
• 1/4 teaspoon ground saffron
• 2 fresh garlic clove, minced
• 1 teaspoon onion powder
• 1/2 cup olive oil 
• 5-7 skewers 

  1. Chop chicken into cubes than put it in a gallon size ZipLock bag.  Add salt, pepper, lemon juice, turmeric, saffron, minced garlic, onion powder, & olive oil. Zip closed & mix together until all chicken is coated evenly. Place in the fridge to marinate for 4-6 hours up to 24 hours. 

   2. Skewer chicken one piece at a time onto a metal or wooden skewer. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn & brush with reserved marinade frequently.

Plate Finished Product 

Serve over rice with grilled veggies 

STORY BEHIND THE DISH

This Persian style chicken recipe was given to me by a childhood friend. I have been to many Middle Eastern restaurant & chicken kabobs like these are my favorite. I love the beautiful colors of the dish & of course the flavor is amazing.  

 

MODIFICATIONS/Whole30

This is a Whole30 & Paleo approved dish, but you can use cauliflower rice in place of the Lebanese rice to pair with the chicken. You can use garlic powder if you don't have fresh garlic or you can use fresh onions in place of the onion powder. The recipe can be adjusted to taste so if you like pepper, add more. I made set measurements but they can be adjusted as needed. Also you can use this Lebanese Rice Recipe or the Persian rice recipe known as Polo Rice. If you don't have time to make a specialty rice a plain basmati or jasmine rice will pair well.

Lebanese Rice

LEBANESE RICE
Printable Recipe




• 1 1/2 cups rice, basmati or jasmine
• 1/2 cup vermicelli, break into pieces
• 2 tablespoons butter
• 2 1/4 cups water
• 1/4 cup slivered almonds, toasted 
• 1/2 teaspoon salt 

1. Melt butter in a large non stick pan. Brown vermicelli in the melted butter.

2. Add rice & water, stir so rice does not stick.

3. Bring to a boil, then cover pan & simmer on low for 20 minutes, 
or until water is absorbed & rice is tender.

Plate Finished Product 

You can serve this rice with chicken, lamb, or any meat dish. 
It is great with soups and stews, too.

STORY BEHIND THE DISH 

One of my favorite sides to any meal is rice. It a filling side that adds a completes a dish with any veggie or protein. This particular rice is something I have loved for many years. I grew up with a few Lebanese friends & I have also eaten at many Lebanese restaurants. This seriously might be my favorite thing on the menu!

MODIFICATIONS/Whole30

For Whole30 & Paleo make some cauliflower rice & saute it in some ghee, add salt & slivered almonds. Since this is side it pairs well with many things, chicken, lamb, & beef are typical Lebanese proteins. But I also like to add garlic spread or even some hummus to this rice. It also goes well with some grilled veggies, whole grilled tomatoes, bell peppers, & asparagus are just some of my favorites.

RAPUNZEL ICE CREAM CONE TOWER CUPCAKES FROM DISNEY'S TANGLED  

Printable Recipe

• 1 pack ice cream cones 
• 1 box Funfetti cake mix 
• 2 tubs vanilla frosting or homemade
• 1 tub chocolate frosting or homemade
• 4 pack food coloring 
• flower sprinkles 

 1. Place each cone facing up in the flat bottomed cups in a muffin tin.  

2. Follow the directions to mix your cupcake batter. 

3. Fill the cups only 1/2 full with batter (this is important!).

 4. Place in a preheated oven following, & follow your box mix recipe directions. 

5. Color the vanilla frosting using the directions on the food coloring box. Use 1/2 of one container for green & the other 1/2 yellow. Then one full container of the vanilla color purple & use the chocolate frosting for the brown. Full 4 piping bags, 1 of each color. 

6. Frost the brown trim of the tower & the tower window. 

 7. Fill in the tower window with the brown, then use the green for leaves & vines.

8. Throughout the vines add flower sprinkles, 

then using yellow create Rapunzel's hair flowing down the tower from the window. 

9. If making the day before, place each cone facing down on a sheet
 pain to store covered overnight.

  

10. Using purple frosting swirl the roof of the tower on top of the cake. 

Add vines or sprinkles to the top if desired.

Plate Finished Product 

STORY BEHIND THE DISH

Sometimes people who love to cook hate to bake & people who love to bake hate to cook, but I have yet to deiced which one I love more. Baking is no easy task, especially when the process & detail takes all night. I created these cupcakes from an image I saw on Pinterest, for my nieces birthday. They turned out just as delicious as they look. 

MODIFICATIONS

You can use any type of cake mix for this recipe, but a darker color may show through the cone. Kids always love Funfetti so that is what I decided to use. I make my own homemade butter cream frosting, but a whipped frosting in a tub would work just as well. If you have skills with fondant or want to try my No-Cook-Fondant recipe, you can use that for the hair, the flowers, etc.

Fresh Veggie Soup

FRESH VEGGIE SOUP

Printable Recipe

• 1 onion medium, diced   
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 can diced tomatoes
• 1 yellow zucchini, sliced 
• 2 carrots, sliced
• 2 celery sticks, sliced 
• 1/4 lb green beans, trimmed
• 1 teaspoon Italian seasoning 
• 1 teaspoon salt 
• 1 teaspoon pepper
• Fresh basil to top

1. Heat oil in a large pot over medium heat. Add onions & saute for 2 minutes. Add garlic & saute for 1-2 minutes.

2. Add carrots & celery. Allow veggies to sweat for 2-3 minutes, stir so veggies don't stick. 

3. Add green beans & zucchini.

4. Pour in vegetable broth & tomatoes over veggies. 
Add seasoning, salt, & pepper, stir to combine all ingredients.

5. Bring soup to a boil. Cover soup & simmer on low for 
15-20 minutes until veggies are tender.

Plate Finished Product 

Top soup with fresh basil 

STORY BEHIND THE DISH

This dish is what I call ''whatever is in the fridge soup" basically when I have no idea what I am making for dinner I clean out the veggie drawer & make a soup out of what I have on hand. I learned this trick from my Dad, he always makes random soups that are kinda a one time deal, whatever he has he uses.

 

MODIFICATIONS/Whole30

This is a whole30 & paleo approved dish! Since this is not really a dish that needs exact measurements or items, you can really add anything you feel like adding. Potatoes, sweet potatoes, zucchini, squash, eggplant, etc. would pair well with this soup. You can even add a pasta or a rice but not for whole30 or Paleo dishes. If you would like to add a protein cut up some cooked chicken breasts & add it to the cooked soup. If you would like to add a kick to this recipe add red pepper flakes when you saute the onions.