Brussels Sprouts with Bacon and Shallots

Recipe Review- You'll forget these are vegetables they taste so good! Even people who don't normally like Brussels sprouts will gobble these up.

We never had Brussels sprouts growing up. I'm not really sure why. Maybe because of the connotations that Brussels sprouts are not kid friendly. I've heard them described as bitter before. I'm not sure what kind of preparation said sprouts are undergoing because since trying them in my adult life I've never met a Brussels sprouts recipe that I didn't like. Steamed, stir fried, broiled or baked I find them delish- but this quick prep is a crowd pleaser. Its only has a few ingredients and steps. Sometimes simple is the best. Plus- who doesn't like bacon! I'm pretty sure that shallots and bacon can make almost anything taste better.

Brussels Sprouts with Bacon and Shallots
adapted from recipe by Rachel Ray

4 slices of bacon
1 large shallot
1.5 lbs Brussels Sprouts
Salt & Pepper
1 cup chicken broth

Place bacon on a cold pan and heat until crispy- flipping periodically. Remove from pan but do not drain grease. Coarsely chop bacon and reserve. Add Shallots to the pan and cook until light brown. Prepare Brussels sprouts by removing bottom and slicing in half. Add Brussels sprouts and season with salt & pepper. Cook for 3-4 minutes and then add in broth. Bring to a simmer, then cover and reduce heat to medium low. Cook for 10 minutes or until softened. Drain and transfer sprouts to a serving dish. Mix and bacon and additional salt and pepper if needed. Serve immediately.

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Pistachio Chai Muffins

Recipe Review: Spice and Tea flavored muffins with a hint of sweet and a nutty crunch. Perfect if you don't like overly sweet breakfast pastries. 

I was reading last months Cooking Light when an article mentioned a Chai & Pistachio Breakfast muffins.  The recipe instantly went to the top of my "to make" wish list. I hate how most of the baked good breakfast options are super sweet. Don't get me wrong- I love dessert- just not first thing in the morning. These muffins are much more savory than they are sweet. The flavors were surprising, and although they are quite different from any muffin I've had before- I really liked them

Pistachio Chai Muffins

1 3/4 cups flour
1/2 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 chai tea bags
1 cup low-fat buttermilk
1/4 cup butter, melted
1 1/2 teaspoons vanilla extract
1 large egg, lightly beaten
1/3 cup shelled dry-roasted pistachios, chopped
1/2 cup powdered sugar
1 tablespoon water

Preheat oven to 375°.

Combine flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Stir with whisk until combined. Cut open tea bags; add tea to flour mixture, stirring well. Combine buttermilk, butter, 1 teaspoon vanilla, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.

Place 12 muffin-cup liners in muffin cups; coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Sprinkle nuts evenly over batter. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.

Combine remaining 1/2 teaspoon vanilla, powdered sugar, and 1 tablespoon water, stirring until smooth. Drizzle glaze over muffins.

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If you follow this blog you might have noticed that I haven't had a post in quite a while. April was a whirl wind. I took a trip to LA with my sister over Easter, and also started working a part time job. Things have settled down a little bit and I'm getting into a new routine. Hopefully now that I've adjusted I'll be able to fit blogging in more easily. I really have missed it! New advances since I've updated is I am now a pinterest addict (who isn't) So if you'd like to follow me you can find me here!