Deliciously Irresistible: Schwartz's Sautéed Brussels Sprouts with Bacon Seasoning Recipe Will Blow Your Mind!
Looking to elevate your Brussels Sprouts game? Look no further than Schwartz's Sautéed Brussels Sprouts with Bacon Seasoning recipe! This mouthwatering dish combines the goodness of Brussels sprouts with the irresistible flavor of bacon seasoning. Get ready to have your taste buds blown away by this delectable and easy-to-make recipe.
Ingredients:
- 1 pound Brussels sprouts
- 4 slices of bacon
- 2 tablespoons olive oil
- 2 cloves of garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
1. Prepare the Brussels sprouts:
- Trim the ends of the Brussels sprouts and remove any discolored outer leaves.
- Cut each Brussels sprout in half lengthwise.
2. Cook the bacon:
- In a large skillet, cook the bacon over medium heat until it becomes crispy.
- Once cooked, remove the bacon from the skillet and set it aside.
3. Sauté the Brussels sprouts:
- In the same skillet with the remaining bacon fat, add the olive oil and heat it over medium-high heat.
- Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
4. Add the Brussels sprouts:
- Place the halved Brussels sprouts in the skillet with the garlic and oil.
- Sprinkle the smoked paprika, salt, and black pepper evenly over the Brussels sprouts.
- Stir everything together to coat the Brussels sprouts with the seasonings.
5. Sauté until tender:
- Cook the Brussels sprouts for about 8-10 minutes, stirring occasionally until they become tender and slightly caramelized.
- Adjust the heat as needed to prevent burning.
6. Crumble the bacon:
- While the Brussels sprouts are cooking, crumble the cooked bacon into small pieces.
7. Add the bacon seasoning:
- Once the Brussels sprouts are cooked to your desired tenderness, remove the skillet from the heat.
- Sprinkle the crumbled bacon evenly over the sautéed Brussels sprouts and toss gently to incorporate the bacon into the dish.
8. Serve and enjoy:
- Transfer the sautéed Brussels sprouts with bacon seasoning to a serving dish.
- Serve immediately as a side dish or as a flavorful appetizer.
Get ready to savor the incredible combination of the tender Brussels sprouts with the savory bacon seasoning. Schwartz's Sautéed Brussels Sprouts with Bacon Seasoning recipe is guaranteed to impress your family and friends with its irresistible taste. Don't be surprised if it becomes a new favorite on your menu. Enjoy!
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Yesterday I made a big pot of stew at Danny's place and after eating we went to bed to watch a show and after an hour I said "I'm still hungry actually" so Danny got us each a bowl of the stew and we ate it in bed... I now have had a taste of the gnome lifestyle and I'm a changed man
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Strap in. This is a long one.
I could have broken this into three posts, but it was all served on one plate, so it's all going in one post. Logic.
I bought my meat from a local place, and I do think it improved the quality. Going to try to do that as often as I can afford to for these recipes.
So this meatloaf is fucking massive. Tony says to cook it in "a loaf pan" but I don't know who has a loaf pan big enough for that much meat. Splitting it up would mean fucking with the cook time, so instead I just built myself a loaf pan...
This is a 2:1 mix of beef and veal. I could have diced the onion and celery a little finer, but my knife isn't so hot and I was honestly doing too many things while cooking this meal. People were texting me time sensitive shit while I was prepping, it was a whole thing. I can find excuses for anything.
Couldn't find the fresh version of the herbs I needed, so I used dried marjoram and some thyme springs I had in my freezer.
Pretty typical mushroom gravy. Beef stock instead of veal stock. Dicing a pound of mushrooms is quite possibly the most annoying prep task ever.
Now this one is 2:1 potato and butter. It called for a ricer or a food mill, which I don't have. So I took one for the team and I pressed the cooked potatoes through a perforated strainer. By hand. It took some time. Well worth it though.
This one, I had the recipe roughly in my head. Hadn't checked the book right before shopping, and I thought it needed pancetta. So I bought a 9 dollar bag of pancetta that I didn't need. Luckily I almost always have bacon at home.
These are the most butter filled mashed potatoes I've ever made. This meal used an entire pound of butter.
The sprouts were a tiny bit over done, but that's totally on me and my timing being a little off. Will definitely be making these again.
Next time I really need to do my prep the day before. My kitchen is too small for this shit...
I have to resort to using my toaster as a shelf, and my sponge holder to set my salt down on. My beautiful no name™ brand kosher salt. It'll likely be a recurring object in more than a few of my reviews.
Everything just about done, kosher salt still at the ready. It feels illegal to take ground meat out of the oven when it's only at 150°, but it really turned out perfectly after resting.
Not gonna lie, that mushroom gravy looks like a pile of cat puke to me. A few of my friends reassessured me that once you know it's mushrooms, it looks better. I think they're being nice. Look at the fin on those potatoes though. These babies are holding so much butter, it's insane.
| Meatloaf and Mushroom Gravy + Sides |
Taste is a 5 out of 5. Yep, I said it.
Difficulty is a 4 out of 5. If you do all three simultaneously. The potatoes are the hardest part.
Time was about 3 hours, give or take.
This was an amazing plate. The hint of lemon juice on the brussels really cut some of the fat and butter flavour nicely.
Even as leftovers, freaking delicious. It kinda looks like a sad tv dinner - which is totally what he was going for with this recipe - and he nailed it. In the end, I'm not mad that it made such a monster meatloaf. Leftovers for daaays.
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Colossal Country Salad w/Brussels sprouts. North Bar. North Little Rock, Arkansas. 9.7.2023.
NOTE TO SELF: Guilty pleasure salad is worth it. Tried a new move of adding Brussels to it. Also worth it.
Currently ranked 1st of five September meals.
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