I recently had this at a restaurant in Lutz, Florida. It was served as an appetizer but this could easily be served as a side dish. This recipe can easily be doubled and should be if you serve it as a side dish. What’s not to love? Bacon, Brussel Sprouts, Balsamic glaze and chopped peanuts for crunch.
6 slices of bacon
3 Tablespoons butter
1 pound bag of Brussel Sprouts, I bought a bag of raw, ready to steam, I did NOT steam them, cut them in half
1/2 cup onion, chopped
Salt and pepper to taste (I used sea salt)
1/4 cup dry roasted peanuts, rough chopped
*Balsamic (Vinegar) Glaze, enough to drizzle
Cook bacon in a skillet until crisp. Drain on paper towels, save bacon grease. Melt butter in bacon grease. Add Brussel Sprouts and onion. Cook till tender about 8-10 minutes. I like mine caramelized so I cooked my Brussels on a higher heat. Once cooked, add bacon and crumble it. Drizzle balsamic glaze and place chopped peanuts on top. Enjoy!
*Balsamic Glaze can be purchased at the grocery store where vinegar is sold.
I love Caprese Salad and I never thought I could improve on the original recipe of fresh mozzarella, basil and tomatoes. I think I just did. Sweet Georgia peaches is a new twist on an old classic.
Fresh Basil Leaves
Fresh sliced mozzarella
Balsamic glaze (can be found at the grocery store where vinegar is sold)
Slice peaches in medium to thick slices. Alternate peach slices, mozzarella and basil. Drizzle balsamic glaze over the salad and dig in. I could eat this everyday.
I first enjoyed this appetizer several years ago at Macaroni Grill. It’s very easy and simple to make and so yummy.
I jar of peppadew peppers, drained (I purchased mine at an Italian supermarket but if you can’t find them, sweet cherry peppers can be substituted)
4 ounces garlic herb goat cheese, purchased in the gourmet cheese section of the grocery store
1/4 cup Italian bread crumbs
Balsamic glaze (can be found in the vinegar section of the grocery store)
Preheat oven to 350 degrees. Drain peppers on paper towels until dry. Stuff open cavity with the goat cheese. Dip the top of the pepper coating the cheese with the bread crumbs. Place on baking sheet and bake for 10-15 minutes until the cheese is warn warm. Drizzle with balsamic glaze and enjoy.
This recipe was inspired by an appetizer I enjoyed several years ago at Macaroni Grill.
I think I could eat Caprese Salad everyday. Because I love this salad and having mini pizza crust leftover from grandsons visit, I created my favorite pizza ever!
Mini pizza crust (I used Mama Mia)
3 slices of mozzarella cheese (I bought a few slices at the deli)
1 tomato, sliced thin
Basil leaves (I use a lot because I ❤️it)
Balsamic glaze, can be purchased at grocery store
Preheat oven to 425 degrees. Slice tomato thin, lay slices on paper towels and salt both sides. This will draw some of the liquid out of the tomato slices. Lightly brush pizza crust with Olive or vegetable oil on both sides. Cover entire top of pizza crust with the sliced mozzarella cheese. (I tore cheese to cover the surface) Before putting tomatoes on top of cheese, place a paper towel on top and lightly press to get any excess liquid out. Cover cheese with tomatoes and basil leaves. Sprinkle top of pizza with Parmesan cheese. Bake for 7 – 9 minutes.
Remove from oven and drizzle balsamic glaze or balsamic reduction on top of pizza. Balsamic glaze can be made at home by reducing balsamic vinegar into a syrup or it can be purchased in the grocery store near the vinegar aisle.
Slice pizza and enjoy!