Bacon Brussels Sprouts

3 slices bacon, cut crosswise into thin strips

1  lb. frozen Brussels sprouts, halved lengthwise

1  med. onion sliced thin 

2  tsp. thyme leaves

salt to taste

Preheat oven to 400 degrees.  In a 12-inch cast-iron or other heavy oven-going skillet, cook and stir bacon over medium heat until bacon is browned and crisp. Use a slotted spoon to remove bacon to paper towels to drain. Add Brussels sprouts, onion, thyme, and salt to skillet. Stir to coat with drippings. Crush bacon and stir into sprouts.  Transfer skillet to oven and roast, uncovered, for 20 to 25 minutes or until just tender and browned, stirring once.  Transfer to a serving dish and sprinkle with reserved bacon.

Comment:  I have found my favorite way to cook Brussels Sprouts!  The taste of the bacon, onions and Brussels Sprouts are one of the best blends ever.  Of course I did chance the original recipe just a little.  I increased the bacon from 2 slices to 3 and cut down the Brussels Sprouts from 2 lbs. to 1 lb.  I eliminated the red pepper flakes and used white onions instead of red only because I didn't have red on hand.  This is a must try of you like Brussels Sprouts even just a little bit.

Roasted Broccoli

2 heads broccoli
1/2 cup butter
1/2 cup Panko breadcrumbs
1/2 cup grated Parmesan cheese
1 tsp. terragon leaves, crushed
1 tsp. paprika
Salt and Pepper to taste

Preheat oven to 400 degrees.  Cut broccoli off the stalk.  Melt butter in a medium size bowl.  In a large bowl mix Panko, cheese, terragon, paprika, salt and pepper.  Line a cookie sheet with parchment paper.  Dip broccoli in melted butter, into Panko mixture and then on to the baking sheet.  Continue until all broccoli has been coated.  Bake 20-25 minutes or until broccoli is done to your own taste.

Comments:  This recipe came from a 1983 cookbook that actually called for cauliflower and was cooked in the microwave.  I decided to use the broccoli instead and bake it in the oven so it would come out with a slight crisp.  This dish is really good.  Be careful with the addition of salt since the Parmesan is already a little salty so taste the crumbs before adding salt.  These are even good cold!

Broccoli Frittata

1 pkg. (10 oz.) frozen, chopped broccoli, thawed
2 Tbsp. olive oil
1 tsp. minced garlic
5-6 slices pre-cooked bacon, chopped
6 eggs
1/2 tsp. salt
1/4 tsp. black pepper
1 cup shredded cheese
paprika

Preheat oven broiler.  In a large ovenproof nonstick skillet, heat oil.  Add broccoli, garlic and bacon.  Cook 4-5 minutes on medium, stirring now and then.  In a bowl, whisk eggs, salt and pepper.  Pour over broccoli and cook on medium for 5 minutes or until eggs are nearly set.  Sprinkle evenly with cheese and paprika.  Broil for 1-2 minutes, just until eggs are set and cheese is melted.  This can be served warm or at room temp.  Serves 6.

Comments:  I tell everyone to Think With Your Taste Buds and that is exactly what I did with this recipe.  The original called for asparagus but I'm not an asparagus fan but do love broccoli so I switched.  Also, while Thinking With My Taste Buds I decided to add some bacon.  These turned out to be a really good combination.  I added a touch of paprika over the cheese before broiling which made it even more appealing.  I've decided that the next time I make this dish I'm going to add a little onion to the broccoli and possibly even some red bell peppers.  Bet that will be good too.

Comments from Carol:  The Frittata was great!  I think that bacon, broccoli and cheese combo with the eggs is a super thing to put together for lunch or dinner and very useful.  Also very healthy!  I was also wondering how that would be with cauliflower and ham and cheese.  It's such a great vehicle for vegs!

Comment from Martha:  The idea for using cauliflower and ham and cheese sounds great.  You are now doing what I try to teach everyone... Thinking With Your Taste Buds

Roasted Brussels Sprouts

1 lb. Brussels sprouts, fresh or frozen (thawed)
2 Tbsp. olive oil
1/4 cup Romano cheese
salt & pepper to taste

Preheat oven to 400 degrees.  In a bowl toss all ingredients.  Pour into a baking dish big enough to have a loose single layer.  Bake 30 - 35 minutes stirring frequently until tender.

Comment:  The original recipe did not include the cheese.  That was my idea.  You can also use Parmesan cheese instead of the Romano.  You might even want to try this with broccoli instead of the Brussels sprouts.