This was a “find a use for the leftovers” dish. I went digging around in the freezer and found a partially used bag of pearl onions. In the fridge there were two pieces of bacon and half a bag of Brussels sprouts. The results were delicious!
Today’s experiment was more successful than yesterday’s. I made a pea pesto with two half-bags of frozen peas. I’ll eat it, but I’m not going to post the recipe. It turned out way too sweet. I’m not quite sure how to cut it yet. Might throw in a chili pepper or two.
8 oz. brussels sprouts
8 oz. frozen pearl onions (thawed)
2 slices bacon
2 cloves of garlic
salt and pepper
Trim and halve the brussels sprouts. Trim and squeeze out the pearl onions, halving them if they’re large (mine weren’t). Slice the bacon into 1/2-inch pieces. Slice the garlic thinly.
Heat oven to 450.
In an oven safe dish (I used a cast iron skillet), arrange the sprouts cut side down. If you’ve halved the onions, put them cut side down as well, otherwise just scatter them. Sprinkle the garlic pieces on top. Lay the bacon pieces on top evenly.
Like that, more or less. Roast for 20–25 minutes until things are well browned and gorgeous. I didn’t stir the mess until it came out of the oven—top photo, right before I crammed it all in my mouth.
1.5 pounds small red potatoes (9-12)
3 slices bacon, diced
3/4 cup shallots, minced
3 cloves garlic, minced
1 tbsp butter
1 tbsp sour cream
1 tbsp buttermilk
3/4 cup sharp cheddar cheese
salt and pepper, to taste
Cook potatoes in boiling water 15-20 minutes or until tender; drain.
Brown bacon in a nonstick skillet over medium-high heat. Add shallots and bacon; turn heat down to medium and saute for five minutes or until softened.
Preheat oven to 350.
Cut potatoes in half; carefully scoop out pulp, leaving a quarter-inch shell. Add the butter, sour cream, and buttermilk to the potato pulp and mash with a fork; stir in cheese. Add to onion mixture, stirring well. Add salt and pepper to taste. Put about one tablespoon potato mixture into each shell. Arrange stuffed potatoes on a baking sheet and bake for about 30 minutes. At the end of baking, turn on the broiler and let the tops brown and puff up a bit, 3 to 4 minutes.
12 small round red potatoes (about 1 pound)
1 1/2 tsp olive oil
3/4 cup minced onion
1/4 cup or 2-3 slices uncooked, diced turkey bacon (I used real bacon)
1/8 tsp freshly ground pepper
3 garlic cloves, minced
1/2 cup (2 oz) grated fresh parmesan cheese
1 tsp rubbed sage (I didn’t have this)
Cook potatoes in boiling water 15 minutes or until tender; drain.
Heat oil in a nonstick skillet over medium-high heat. Add onion, bacon, pepper, and garlic; saute 5 minutes or until tender.Preheat broiler.
Cut potatoes in half; carefully scoop out pulp, leaving a quarter-inch shell (this was hard). Mash potato pulp with a fork; stir in cheese and sage. Add to onion mixture, stirring well. Spoon about one tablespoon potato mixture into each shell. Arrange stuffed potatoes on a baking sheet and broil 3 to 4 inches from heat 3 minutes or until lightly browned.