Maple Roasted Brussel Sprouts with Bacon

When winter is in full force, here is a family favorite standout dish to accompany most any entree; from salmon to chicken, beef or pork.



Maple Roasted Brussel Sprouts with Bacon

1 lb Brussel Sprouts, trimmed and halved
3 strips center cut bacon
2 large cloves of garlic, thinly sliced
1 tablespoon olive oil
1/4 teaspoon red pepper flakes
1/4 teaspoon fresh thyme leaves
2 tablespoons butter, cubed
2 tablespoons maple syrup
salt and freshly ground black pepper to taste


Directions

Preheat oven to 400 degrees and butter a 2-quart baking dish.

After rinsing Brussel Sprouts, trim ends and cut in half, placing in a bowl and set aside.

Julienne bacon strips into 3/4-inch strips. Place bacon in medium saute pan and cook until crisp. Remove from the pan and place on a paper towel to drain.

Pour olive oil over the Brussel Sprouts in the bowl and toss. Turn out into buttered baking dish. Sprinkle with garlic, red pepper flakes, thyme leaves and salt and freshly ground pepper; toss once more.

Bake in a 400 degree oven for 20-25 minutes or until they are just beginning to brown. Drizzle maple syrup over the Brussel Sprouts and stir, returning it to the oven for an additional 5-7 minutes to brown and become nicely tender.

Dried Apple Slices

There is a light dusting of snow this morning, really ... just a sciff, but it's enough to put us all in the Christmas mood. My fingers are cold and I'm thinking about that mitten project I've yet to begin for Christmas -- but for today, I'm putting the finishing touches on our holiday decorations, and that includes my kitchen Christmas tree, one of my favorites.

As I do every year, I'm oven-drying fruit ornaments for my tree as I write this post. I can tell you, the apple cinnamony scent filling my kitchen right now is homey and wonderful on this frosty cold morning. A cup of tea is almost a must-have accompaniment. If you've not tried drying fruit as ornaments, it's really easy and although it takes awhile, it's truly worth it. In addition to ornaments, the apple slices make wonderful and nutritious snacks to munch on throughout the holidays or add to other dishes like; granola, cookies, breads and cakes or to serve alongside roast pork, in salads ... or even sandwiches.


Dried Apple Slices

Preheat oven to 250 degrees and line two baking sheets with parchment paper.

Slice apples as thinly as possible, about 1/8-inch. Using a mandolin makes step even easier.

Arrange slices in a single layer on baking sheets and sprinkle with cinnamon. (You can skip the cinnamon step if you want plain apples).

Bake for 1 1/2 hours and then flip each slice. Bake for another 1 1/2 hours or until completely dry and crisp. This second step will depend on the thickness of your slice. Once these apples are cool, they will not continue to dry and crisp. It's important that this step is completed in the oven.

Cool completely. String with raffia or ribbon and hang on your tree. Store the snacking slices in an air-tight container for up to a week.

Cream of Potato Soup

Perfect for a cold, winter night. All is well with this comfort food with just the right amount of kick and, of course, that quintessential bacon flavor we all seem to love.

Cream of Potato Soup

3 slices turkey bacon, diced
1 onion, diced
3 carrots, diced
3 stalks celery, diced with their leafy greens
4 large Yukon or white potatoes, unpeeled, diced
4 cups reduced sodium chicken stock
3 tablespoons flour
1/2 teaspoon red pepper flakes
1 cup milk


Directions:


Saute turkey bacon in large dutch oven until browned, remove to separate bowl.

Add to the dutch oven onion, carrots, celery, and potatoes. Season with salt and freshly ground pepper. Saute until softened, about 8 minutes. Add flour and cook an additional minute. Add red pepper flakes and 4 cups chicken stock, stirring constantly. Liquid should just cover vegetables. Bring to a boil, reduce heat and allow soup to simmer, uncovered, for 10-15 minutes or until vegetables are tender when pierced with a fork.

Using immersion blender, cream contents of the soup in the dutch oven or using a traditional blender, puree soup in batches and return to the soup pot.

Garnish each piping hot bowl with bacon crumbles and your favorite shredded cheese if you like. And I promise, the winter chill will dissipate quickly.