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.
You are probably wondering what is Lombard Street Fudge. Lombard Street is located in San Francisco and it it’s a fun street with lots of twists and turns and bumps in the road. It’s so much fun and so beautiful to drive down I decided to pay homage to one of my favorite streets in California.
1 2/3 cups evaporated milk
2 1/2 cups sugar
1 stick of butter plus more for your pan
7 ounces of marshmallow fluff
1 12 ounce bag of semi sweet chocolate chips
2 cups peanuts, I used peanuts with sea salt and I chopped one cup and left the other cup intact
2 teaspoons vanilla, I used Mexican
2 cups mini marshmallows
Butter a 13 x 9 pan or use nonstick foil to cover the bottom an sides of the pan. I used butter. Either one is fine.
Put butter, milk and sugar into a saucepan. Bring to a boil and stir constantly for 5 minutes. Remove from heat and add marshmallow fluff. Stir and when it’s combined, add chocolate chips and blend until melted. Stir in nuts and vanilla. Blend in mini marshmallows and chill in refrigerator until cool. Cut into pieces and store in an airtight container. Enjoy!
Looks like someone naughty ate all of their fudge.
I love salads and coleslaw. This is a quick, easy coleslaw to put together.
2 bags of coleslaw mix
2 containers of Greek yogurt (5.3 oz)
1/3 cup Ginger Dressing (I used Makoto)
Juice of 1/2 lime
1 tsp low sodium soy sauce
4 green onions, cut, use both green and white parts
1 1/2 cups of dry roasted peanuts (I used lightly salted)*
1/2 can of chow mein noodles*
In a bowl, whisk together yogurt, ginger dressing, lime juice and soy sauce.
In a large bowl, add packages of slaw and green onions. Toss in salad dressing. Put in the refrigerator for an hour or make a day ahead. When serving, toss in chow mein noodles and peanuts.
*If you are not going to finish salad, dress individual bowls with peanuts and noodles so they do not get soggy in the dressing.