Creamy Brussels Sprouts with Bacon

Creamy Bacon Brussels Sprouts with Mozzarella are so irresistible. What’s even better is that it takes less than 30 minutes to make this flavorful dish!

Bacon and Brussels Sprouts are such a classic ingredient combination! Last fall I made Dijon Mustard Brussels sprouts and Brussels sprouts Salad. And this year I decided on the creamy and bacon version of the recipe!

This recipe is a perfect combination of fats, protein and fiber. These are all essential elements to good health. At the same time, bacon flavor enhances the taste of the Brussels sprouts, while creamy sauce makes every single bite melt in your mouth.

HOW TO CUT THE SPROUTS

• Using a knife, trim a little bit of the tough stem off. But remember not to remove too much. Also, remove any brown or yellow leaves.
• If you have a variety of sizes, bigger ones should be cut in quarters while medium sprouts in half.
• Once you’re done with the prep work, you can now start cooking them in the pan. By the way, cooking Brussels sprouts in the pan not only retains their beneficial qualities, but they also don’t get too overcooked. And they won’t have a strong smell. Additionally, it also lets them caramelize. Here’s how to cook Brussels sprouts in the pan

INGREDIENTS

• 10 slices bacon (chopped)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 pounds Brussel sprouts (trimmed and cut in half)
• Salt and pepper to season
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1.5 cup heavy cream
• 1/2 cup mozzarella shredded

INSTRUCTION

1. Cook chopped bacon in a large skillet over medium heat until very crisp, about 3 to 4 minutes per side.Turn off heat and transfer bacon to a paper towel-lined plate.
2. In the same pan, melt 2 tablespoons of butter, then add olive oil and the Brussels sprouts. Season them with salt, pepper, garlic powder, onion powder and dried thyme right in the pan.

Full read at https://whatsinthepan.com/creamy-brussels-sprouts-bacon-mozzarella/

Mom’s Authentic Puerto Rican Rice and Beans

Mom's authentic Puerto Rican Rice and Beans with savory homemade sofrito and sazon. You'll love this incredibly flavorful, comforting homemade meal that will fill your home with unbelievably delicious smells. The perfect recipe to serve a crowd or just savor leftovers for a few days!

INGREDIENTS

For the beans:

• 1 pound dry pinto or pink beans, sorted and damaged beans removed (about 2 cups dried beans), soaked overnight for 6-8 hours, no longer
• 6-8 cups water or vegetarian broth
• 1-2 bay leaves

For the sofrito (for the beans):

• 2 teaspoons olive oil
• ½ cup finely diced yellow onion
• ½ cup finely diced green bell pepper
• ¼ cup finely diced cilantro
• 3 cloves garlic, minced
• 1 cup no salt added tomato sauce (from one 15 oz can -- reserve extra sauce for rice)
• 3 teaspoons (2 packets) Sazon Culantro ey Achiote* (see note in recipe for how to make your own)

For the rice:

• 2 teaspoons olive oil
• 1/3 cup finely diced yellow onion
• 1/3 cup finely diced green bell pepper
• ¼ cup finely diced cilantro
• 2 cloves garlic, minced
• ½ cup no salt added tomato sauce
• 3 teaspoons (2 packets) Sazon Culantro ey Achiote* (see note in recipe for how to make your own)
• ⅛ teaspoon adobo (or just a pinch)
• 1 (15 oz) can Goya Green Pigeon peas** (see note in recipe for a sub)
• 3 cups water
• 2 cups basmati white rice

INSTRUCTIONS

1. Soak the beans and bay leaf for 6-8 hours in 6-8 cups of water or broth; you want about 1 inch of liquid on top of the beans. I recommend soaking your beans for no more than 8 hours. You can soak at room temperature.
2. After you soak the beans, bring beans to boil for 1-2 minutes, then reduce heat to low, cover and simmer gently for 1-2 hours or until beans are tender and soft. The last half hour that your beans are cooking you can begin to make your sofrito (see below), or once the beans are done cooking you can turn the heat off and allow the beans to sit while you cook your sofrito. It’s just up to your advancement level of cooking and preference. REMOVE THE BAY LEAF BUT DO NOT DRAIN THE BEANS. The liquid is essential to the recipe!

Full read at https://www.ambitiouskitchen.com/video-moms-authentic-puerto-rican-rice-and-beans/

Brussels Sprouts in Alfredo Sauce

Brussels Sprouts in a creamy parmesan garlic alfredo sauce topped with crispy bacon is our favorite way to eat brussels sprouts. A quick and easy holiday-worthy side dish that comes together in one-pan!

Brussels Sprouts Recipe:

Homemade Alfredo sauce makes these brussels sprouts irresistible. It is so easy to make, has simple ingredients and comes together in minutes! Alfredo sauce is the easiest way to elevate a home cooked meal to a restaurant quality dish, like our chicken alfredo or creamy shrimp alfredo.

Cook’s Tip: The key to a great Alfredo sauce is to bring the sauce just to a simmer after adding the parmesan so the cheese just melts into the sauce and makes it smooth. If you overcook Alfredo, the cheese will curdle.

How to Cook Brussels Sprouts in Alfredo Sauce:

This recipe is so easy and comes together in 1 pan. Cooking the sprouts in the bacon grease gives them incredible depth of flavor but you can use olive oil for a lighter dish.

• Cook the bacon until browned then transfer to a plate keeping 3 Tbsp oil in pan
• Add trimmed sprouts and season with salt and pepper, cook until tender
• Add garlic followed by cream, lemon juice, and parmesan cheese.
• Season to taste, bring to a simmer and garnish with bacon to serve.

Author: Natasha of NatashasKitchen.com

Calories: 308 kcal

Servings: 8 sides of brussels sprouts

INGREDIENTS

• 6 oz bacon chopped
• 2 lbs brussels sprouts trimmed and halved
• 1 garlic clove minced
• 1 1/2 cups whipping cream
• 1 Tbsp lemon juice freshly squeezed
• 1/3 cup parmesan cheese shredded
• 3/4 tsp salt or to taste
• 1/4 tsp black pepper

INSTRUCTION

1. Place a large deep skillet or dutch oven or medium heat. Add 6 oz chopped bacon and cook until browed. Remove bacon to a plate, keeping 3 Tbsp of bacon fat in the pan.
2. Add trimmed and halved brussels sprouts and season with season with 1/2 tsp salt and 1/4 tsp black pepper. Cover and stir occasionally 8-9 min or until tender and lightly browned.

Full read at https://natashaskitchen.com/brussels-sprouts-in-alfredo-sauce/

Smothered Green Beans

These Smothered Green Beans are ridiculous! OMG! SO good!! Green beans smothered with bacon, brown sugar, butter, soy sauce and garlic. How could they not be good? The best part is that this casserole only takes a few minutes to put together. You can actually cook the bacon ahead of time and this would be ready in about a minute! Woohoo!

This makes a TON! We ate leftovers for several days and they tasted great! This would be the perfect dish for a potluck or dinner party. I promise everyone will go crazy over these Smothered Green Bans! SO easy and SO delicious!

Smothered Green Beans - canned green beans baked in bacon, brown sugar, butter, soy sauce and garlic. This is the most requested green bean recipe in our house.Everybody gets seconds. SO good!! Great for a potluck. Everyone asks for the recipe! Super easy to make.

Yield: 10

INGREDIENTS:

• 5 (15-oz) cans green beans, drained
• 1 lb bacon
• 2/3 cup brown sugar
• 1/4 cup butter, melted
• 1/4 cup low-sodium soy sauce
• 1-1/2 tsp garlic powder

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. Pour drained green beans in an ungreased 9x13-inch pan.

Full read at https://www.plainchicken.com/2016/02/smothered-green-beans.html

Slow Cooker Mongolian Beef

This slow cooker Mongolian beef is flank steak cooked with garlic, ginger, brown sugar and soy sauce. This crock pot recipe tastes just like a meal you would get at a Chinese restaurant!

Make your own take out with this easy Mongolian beef recipe. This dinner is SO simple to put together and always gets rave reviews from family and friends.

Slow cooker mongolian beef with thinly sliced flank steak cooked with soy sauce, brown sugar, garlic and ginger.

Making meals like this slow cooker Mongolian beef, in the crock pot is one of my favorite things to do. Not only does it allow you to have a nice meal when you’re finished with your day but, it feels like you’re getting to skip all the cooking. It kind of feel like cheating because it makes dinner time that much simpler!

Course Main

 Cuisine Asian

 Prep Time 10 minutes

 Cook Time 3 hours

 Total Time 3 hours 10 minutes

 Servings 5

 Calories 308kcal

 Author Dinner at the Zoo

INGREDIENTS

• 1 1/2 pounds flank steak thinly sliced against the grain
• 1/4 cup cornstarch
• 1 tablespoon toasted sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1/2 cup low sodium soy sauce
• 1/3 cup brown sugar
• 1/2 cup water
• 1/2 cup green onions cut into 1/2 inch pieces

INSTRUCTIONS

1. Place the flank steak in a bowl with the cornstarch and toss to coat evenly.
2. Add the flank steak to the slow cooker.
3. Place the sesame oil, garlic, ginger, soy sauce, brown sugar and water in the slow cooker. Stir to coat the meat in the sauce.

Full read at https://www.dinneratthezoo.com/slow-cooker-mongolian-beef/

25 Vegan Asian Recipes That Will Make You Feel Like You Are in Asia

Vegan Asian recipes are great if you are craving something flavorful and are bored of the same meals everyday.

Vegan Asian Recipes you can make at home and enjoy the flavors of Asia! They are easy, healthy and delicious. Ramen, noodles, stir-fies and tofu make wonderful meals for the whole family! | The Green Loot #vegan #veganrecipes #healthyeating #dairyfree

It is true, that Asian people consume a lot of sea food, so as a vegan it would a bit more difficult to eat, but it’s not as bad as it may seem. As the below shown delicious recipes show, you can veganize literally almost anything, so it would be fine, I think.

The positive side is that Asian people eat a lot of veggies, and I mean a LOT. And the best thing is that they don’t eat them because they are perpetually on a diet. They eat them, because they know it’s healthy and delicious. Even their desserts are mainly made of fruits, veggies and rice. No wonder, they live such a long life and have such amazing hair and skin.

Now, generally, the meals are spicy, but that aspect can be easily avoided if needed. In these recipes, you will find amazing healthy ingredients that are really flavorful, and even the most simple meals can be used during special occasions or dinner parties.

You don’t have to go to an expensive restaurant. Just make these recipes and enjoy the flavors of Asia!

Full read and GET RECIPES here https://thegreenloot.com/vegan-asian-recipes/

Oven Baked Chinese BBQ Pork

This Chinese BBQ Pork is deliciously sticky with a sweet and salty flavor!

BBQ Chinese Pork otherwise known as Char Sui is out of this world! A popular Chinese take out dish that is super easy to make at home. So moist and full of flavor!

This Chinese BBQ Pork can be served in stir fry dishes, noodles or just with a side of rice. One of my favorite ways to use the leftovers is in my Classic Pork Fried Rice.

Course Dinner

Cuisine Chinese

Keyword Pork

Servings 6

Author Wendie

INGREDIENTS

• 3 lb boneless pork shoulder or butt
• 1/4 cup Hoisin sauce
• 1/4 cup brown sugar
• 1/4 cup honey
• 3 tablespoon soy sauce
• 1/4 cup dry sherry
• 2 tablespoons oyster sauce
• 1 teaspoon Chinese five spice
• 4 garlic cloves minced
• 2 teaspoons red food coloring optional
• 1 teaspoon cornstarch

INSTRUCTION

1. In a small bowl combine brown sugar, honey, soy sauce, dry sherry, oyster sauce, five spice, garlic and red food coloring (optional)  and mix until combined.
2. Cut pork horizontally into three long flat pieces. Place in a container or ziplock bag, pour marinade over pork. Marinade 24-48 hours for optimal flavor.
3. Preheat oven to 350 degrees. Cover a baking sheet with foil and place a cooling rack on top. Place pork on the rack. Bake for 25 minutes. Flip the pork and cook another 25 minutes.

Full read at https://butteryourbiscuit.com/oven-baked-chinese-bbq-pork/

Chicken Broccoli Rice Casserole | Easy, Cheesy, and Healthy

Chicken Broccoli Rice Casserole is one of the oldest, best-loved recipes on my site. As the comments section will attest, this healthy, cheesy, and easy dinner recipe has received rave reviews from picky husbands, fussy toddlers, and new moms in search of freezer meals. The flavors are simple and appealing, the recipe prep is easy, and unlike many other casserole recipes, this chicken broccoli rice casserole contains NO SOUP!

Casseroles like Chicken Broccoli Rice Casserole were a fixture at our table growing up. My mom was the casserole QUEEN. She wore a crown of Pyrex and carried a scepter of nonstick baking spray.

Those last two things are a fib, but she really did rock the 9×13 pan. Not only could she make a casserole from scratch, but she could transform any (and I mean any) leftover in our home into a creamy, cheesy casserole of sorts.

No Soup Added Chicken Broccoli Rice Casserole

I think part of the reason the word casserole can make a girl run and hide her fork is that stereotypical casseroles are used to disguise, rather than celebrate, their ingredients. Tuna Surprise, I am looking at you.

Although casserole condemnations do have some foundation in reality (many of the casserole recipes in the universe are indeed overly heavy, bland, and laden with cream of XYZ soup), when made properly, casseroles can also be an excellent, healthy choices for dinner.

INGREDIENTS

• 1 3/4 cups low-sodium chicken stock
• 2 cups instant brown rice — if you use white rice or non-instant rice, the cooking time and amount of liquid needed may differ
• 1 pound broccoli florets — chopped into bite-sized pieces
• 1 teaspoon extra-virgin olive oil
• 1 pound boneless skinless chicken breasts — chopped into bite-size pieces
• 3/4 teaspoon kosher salt — divided
• 3/4 teaspoon garlic powder — divided
• 1/2 teaspoon black pepper — divided
• 2 tablespoons all-purpose flour
• 2 cups milk — divided (I used skim)
• 3 tablespoons Dijon mustard
• 1/3 cup nonfat plain Greek yogurt
• 1 1/2 cups reduced-fat shredded cheddar cheese — divided (about 6 ounces)

INSTRUCTION

1. Place a rack in center of oven and preheat oven to 375 degrees F. Lightly grease a deep 9-inch-square baking dish or a 3-quart casserole dish.
2. Bring the chicken stock to a boil in a large pot, then add the rice. Return to a boil, add the broccoli to the top of the rice (no need to stir it together), then cover, reduce the heat to low, and let cook 5 minutes. Remove the pot from heat and let sit, covered, for an additional 5 minutes. Most of the rice liquid should be absorbed.
3. Meanwhile, heat the olive oil in a Dutch oven or other large deep pot over medium-high. Add the chicken, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Sauté until cooked through and no longer pink in the center, about 4 to 6 minutes, then remove to a plate. Being careful not to burn yourself, wipe the pot clean with a paper towel.

Full read at https://www.wellplated.com/chicken-broccoli-rice-casserole/

Whole30 Steak Bites with Sweet Potatoes and Peppers

These Whole30 steak bites with sweet potatoes and peppers are one-skillet wonder you’ll return to again and again! Easy, fast, filling and nutritious, this is really good real food at it’s most delicious. 

These Whole30 steak bites are flavor-filled, nutrient dense, and finger-licking delicious. With sweet potatoes, bell peppers, and a big pop of cilantro, this is a fast and filling weeknight dinner recipe that everyone will love.

Whole30 steak bites with sweet potatoes and peppers require one pan and are ready in under 45 minutes. Whole30 or not, this is a family friendly recipe you’ll return to again and again!

 Course Dinner, Main Course

 Cuisine American, Paleo, Whole30

 Prep Time 15 minutes

 Cook Time 30 minutes

 Total Time 45 minutes

 Servings 4

 Calories 460 kcal

 Author Danielle

INGREDIENTS

• 1 large sweet potato (about 12 ounces) diced into 1" pieces
• 1 tsp sea or kosher salt
• 1 lb flat iron steak diced into 1" pieces
• 3 tbsp olive oil divided
• 2 cloves garlic minced
• 2 bell peppers seeded and diced into 1" pieces
• 4 green onions thinly sliced
• 2 tbsp coconut aminos
• 2 tsp cracked black pepper
• 2 tbsp fresh chopped cilantro

INSTRUCTION

1. Place the diced sweet potatoes into a microwave safe bowl, then sprinkle with 1 teaspoon salt. Cover with a plate and microwave on high until just barely tender, 4-6 minutes. Stir once halfway through. The potatoes are ready when you can piece one with the tip of a knife and meet just a bit of resistance. Take care not to overcook at this stage or they'll turn out mushy later.
2. Heat a 12” skillet over high heat. Add 2 tablespoons olive oil and heat until shimmering. Add the steak in a single layer. Cook, turning every two minutes, until the pieces are browned and the center is medium, about 10 minutes. Remove the steak from the skillet using a slotted spoon and set aside onto a plate. 
3. Add the third tablespoon olive oil to the skillet. Add the sweet potatoes, toss to coat in the fat and cook until browned, stirring occasionally, until browned, 3-4 minutes.

Full read at https://oursaltykitchen.com/whole30-steak-bites/

The Very Best Fish Recipe Ever

This very best fish recipe ever is savory, creamy and quick. It works with almost any type of fish. It's sure to become a family favorite!

INGREDIENTS

• 3/4 cup shredded Parmesan cheese
• 1/3 cup butter, softened (plus more for greasing dish)
• 1/4 cup mayonnaise
• 3 TBSP lemon juice
• 1/4 cup chopped green onions
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tsp freeze dried dill (optional)
• 2 dashes Tabasco sauce
• 2 lbs skinless fish (halibut, tilapia, flounder, mahi mahi, salmon, or cod all work great)

INSTRUCTION

1. Pre-heat the oven broiler; Grease 9x13" baking dish with thin coat of butter.
2. Mix together Parmesan cheese, butter, mayo, lemon juice, green onion, salt, pepper, dill, & Tabasco in small bowl until well blended.

For full instruction, you can go to: https://www.livingwellspendingless.com