We went out to dinner one night and tried a bacon and brussels sprout flatbread. It was so good, I had to recreate it at home!
dough, this is actually the same recipe for the BBQ Chicken flat bread, but now I make all the dough, and then separate it into two halves. Roll one half out and freeze the other half until next time. This allows the dough to be even thinner and more crispy.
4 slices of bacon
~ 8 frozen brussels sprouts, thawed and quartered
1 large garlic clove, minced
Preheat oven to 450°
Roll out the dough and place on greased baking sheet
Cook the dough for about 8 minutes.
While the dough is in the oven, heat a large skillet on medium.
Cook the bacon until it’s how you like it. I prefer mine to be crispy. Chop or tear apart into pieces after it has cooled down.
Save a little bit of the bacon grease in the pan and add the brussels sprouts, garlic and pepper to taste.
Saute for about 5 minutes, and then set aside.
Remove the dough from the oven and carefully flip over. Leave the oven on.
Place a layer of parmesan cheese on the bread, followed by the bacon, brussels sprouts and more cheese. The amount of cheese to add is whatever your personal preference.
A few summers back when my husband and I spent a couple of days in Miami we ordered a shrimp ceviche and the waiter politely told us that was fine but a shrimp ceviche isn’t a real ceviche because you have to cook the shrimp with heat, as opposed to traditional ceviche where the acidity in the juice cooks the fish, before you put into the vegetables. I’m not sure why it needs to be cooked first but it’s not a big deal because it actually speeds up the time from making to eating which is always a good thing.
10 or more medium-sized shrimp, peeled, tail removed and deveined (or be smarter than me and buy some that are already like that) cut into bite size pieces
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 red onion, finely diced
1-2 chopped fresh seeded vine tomatoes
1 chopped bell pepper, no color preference
1/2 jalapeño pepper, chopped and 1/4 of the seeds, add more seeds if you want it a little hotter.
Salt to taste
Cilantro to taste, stem removed and chopped
1. In a glass bowl with lid, like a Pyrex, combine equal parts tomatoes, onion, and bell pepper. Next add the jalapeño. Mix well with a spoon.
2. Add cilantro and mix. Then add the salt to taste and a little bit of lime juice. The salt is to take some of the sweetness away from the lemon and lime juice.
3. In a small saucepan on medium heat, bring the lime and lemon juice to a soft boil.
4. Add the shrimp and cook until it goes from clear to white.
5. Add the shrimp and a little bit of the juice to the veggies and mix.
6. Enjoy! With tortilla chips, crackers, pita bread and/or guacamole.
I bought a gigantic eggplant from the store the other day. I bought it with no idea how I was going to cook it. I decided to try an eggplant sandwich, burger type thing. I did add bacon to it but it can easily be omitted to make this a vegetarian option. I liked it and my husband even enjoyed it! Now what to do with the rest of this thing, eggplant parm?
2 pieces of cooked bacon
sautéed/wilted spinach – little bit of oil and saute in medium heat until wilted
slice of eggplant
Pre-heat the to oven 350°F
Pour a tiny bit of oil in a skillet on medium-high heat.
Cook eggplant on each side for 2-3 minutes until it has softened.
On a baking sheet, place eggplant slice, sprinkle some salt on it, followed by bacon, then spinach and then both cheeses. Place either a fresh basil leaf or generous amount of dried basil on top of cheese.
Place in the oven for about 7 minutes or until cheese is completely melted.
Put tomato slice on the bottom bun and then place eggplant on top of the tomato.
Good morning! Pancakes are delicious and not particularly healthy with the butter and syrup added to it which is why I decided to make mine with applesauce and only a tiny bit of oil instead of a lot of oil.
Makes 6-8 largish pancakes.
1¼ cup milk
3 Tbsp of applesauce
¼ tsp of vegetable oil
1½ cups all-purpose flour
½ tsp salt
2 Tbsp sugar
2 tsp baking powder
large pinch of cinnamon
Whisk all the wet ingredients together
In a separate bowl mix all the dry ingredients together.
Add dry ingredients to wet and whisk until well combined.
On a griddle or a skillet on medium heat, place a couple spoonfuls of batter.
Flip when the top of the pancake starts to bubble.
Leave on for a couple of minutes to cook the other side.
As a kid I use to hate all types of fish. I’m still not a huge fan of it but I do like oven baked salmon. Here’s how I do it:
salt and pepper
1. Pre-heat the oven to 450°
2. Lightly coat the bottom of the baking dish in olive oil, I like to use my Misto
3. Place the salmon in the dish, scale side down
4. Squirt a couple of lemon wedges or pour a couple of tablespoons of lemon juice over the salmon
5. Salt and pepper the salmon to taste
6. Put a heavy coating of dill on the salmon
7. Place in oven and bake for 9-15 minutes. You always want to make sure it’s cooked all the way, should flake easily, but at around 9 minutes it’s done and tastes more like fish but at around 13-15 minutes it’s more of a steak consistency for me which I prefer.
– If using a convection oven, it will cook a little faster.
– If using a regular oven, the salmon should be baked on the top rack! Otherwise, it will take a lot longer to bake.
Oh yes, this is another fried recipe and another caprese salad recipe combined into one, fried caprese salad. I wanted something fried and greasy but I also wanted to feel like I was attempting to be healthy. :/ So I made caprese salad and fried it. It was pretty good and satisfied my cravings but it’s not something I would make very often, just when I’m feeling the need for healthy and fattening at the same time. Does that make sense to anyone but me?
fresh basil leaves
egg wash (1 egg 1/2 milk, whisked together)
In a small skillet, heat up about a tablespoon of olive oil on medium heat.
Stack the basil then mozzarella on top of a tomato slice.
Carefully pick the stack up and dunk in the egg wash.
Coat in breadcrumbs.
Place in heated skillet, fry until bottom side is a golden to dark brown and flip to other side and fry.
Place on plate and drizzle with balsamic dressing.
My husband went ice fishing and brought back some fresh fish. The only problem was that it was already cleaned so I had no idea what kind of fish it was or how to prepare it. So I decided to make fried fish sandwiches. By now no one should be surprised I decided to fry it.
The amounts for everything are for 1 fish fillet. Do equal parts of flour and corn starch for more batter.
1/2 cup all-purpose flour
1/2 cup cornstarch
~ 3/4 cup water
tabasco sauce (optional)
oil for frying
1. Heat a couple of inches of oil, I used canola, in a small sauce pan.
2. In a small bowl, combine flour and cornstarch, season to taste and mix.
3. Add water and a couple shakes of tabasco (to taste, can omit), to the flour mixture and whisk until smooth
4. Coat the fish in the batter, and place in the oil to fry.
5. Fry for about 3 minutes on each side, until a nice golden brown. Remove with a slotted spoon. As you can see I didn’t put enough oil in the pan to where the fillet was completely submerged so I flip it.
I like to make a sandwich out of it by placing it on a toasted bun, placing cheese on it right after it comes out of the oil so it melts and a little bit of tartar sauce.