Bacon and Parmesan Brussels Sprouts with Black Garlic

Bacon and Parmesan Brussels Sprouts with Black Garlic

Brussels sprouts are cooked with bacon, parmesan cheese and black garlic in a cast iron skillet. Before I came up with this recipe, my wife and children hated Brussels sprouts. If needed, sprinkle extra Parmesan cheese on top.

 

Ingredients

 

Directions

Instructions Checklist
  • Place bacon into a large cast iron skillet over medium heat and cook until fully browned, 7 to 10 minutes. Remove bacon to a paper towel-lined plate, but leave the bacon grease. Chop bacon when cool enough to handle.

  • Add 1/4 cup butter and black garlic clove to the bacon grease. Mash the black garlic thoroughly, then cook and stir until fragrant, 1 to 2 minutes. Add Brussels sprouts and remaining butter; season with salt and pepper. Cook, stirring only a couple of times, until sprouts are browned and tender, 5 to 7 minutes.

  • Remove from heat and add bacon and Parmesan cheese; stir until heated through and cheese is melted. Place into serving dish and cover with a lid if not serving immediately.

 

Nutrition Facts

194 calories; protein 9g; carbohydrates 8.6g; fat 14.8g; cholesterol 38.3mg; sodium 394.7mg.

 

 

Bacon and Parmesan Brussels Sprouts with Black Garlic
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Ratloaf (Halloween Meatloaf)

Ratloaf (Halloween Meatloaf)

What’s better than the slimy warm rat intestines for Halloween? Young people can eat fast and simple meatloaf while running! I have included a basic recipe, but you are free to use your family’s favorite. Use pearl onions instead of olives for a different appearance. The crushed fried onion layer will look like burnt fur! When you cut it, the “guts” should ooze out and make a deep impression.

 

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

  • Mix ground beef, eggs, onion, milk, bread crumbs, salt, and black pepper in a large bowl until completely combined to make the rat body mixture.

  • Mix Cheddar cheese, 3/4 bottle of barbeque sauce, and 1 cup French-fried onions together gently in a separate bowl to make the rat guts.

  • Put about half the rat body mixture onto a sheet of waxed paper and form it into the shape of a rat body. Spread a thick layer of the cheese mixture on top of the body leaving 1/2 inch of space along the outer edge.

  • Put remaining rat body mixture on top, forming the body and creating a solid seal around the edges so the guts don’t ooze out while baking.

  • Place the top part of a broiler pan on the rat and carefully flip it over. Reshape rat body as needed. Place olives onto the rat body for the eyes and nose, potato slices for the ears, and spaghetti for the whiskers. Spread 1/4 bottle barbeque sauce over the body of the rat and sprinkle with crushed French-fried onions. Set the broiler rack atop the broiler pan.

  • Bake in preheated oven until the cheese is melted, about 1 hour. Allow ratloaf to cool 5 minutes before slicing to serve.

 

Nutrition Disclaimer:

The nutrition data for this recipe includes the full amount of the decorative ingredients.

 

Nutrition Facts

948 calories; protein 34.8g; carbohydrates 59.6g; fat 60.8g; cholesterol 149.9mg; sodium 1280.2mg.

 

 

 

 

Ratloaf (Halloween Meatloaf)
Print Recipe
Servings Prep Time
10 15 mins
Cook Time Passive Time
1 hr 1 hr 20 mins
Servings Prep Time
10 15 mins
Cook Time Passive Time
1 hr 1 hr 20 mins
Ratloaf (Halloween Meatloaf)
Print Recipe
Servings Prep Time
10 15 mins
Cook Time Passive Time
1 hr 1 hr 20 mins
Servings Prep Time
10 15 mins
Cook Time Passive Time
1 hr 1 hr 20 mins
Ingredients
Servings:
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Grilled Salmon with Bacon and Corn Relish

Grilled Salmon with Bacon and Corn Relish

You are really going to love this exciting and vibrant new way to use salmon. It’s dressed up with an easy and summery relish. Did I mention there will be bacon? Oh, yeah.

 

Prep: 20 mins        Cook: 25 mins        Total: 45 mins        Servings: 2        Yield:2 servings

 

Ingredients:

6 slices bacon, cut crosswise into 1/2-inch pieces
2 ears white corn
¼ cup chopped green onions – white and light green parts separated from green tops
¼ cup diced red bell pepper
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 teaspoons olive oil
1 tablespoon rice vinegar, or more to taste
½ teaspoon vegetable oil
2 (8 ounce) center-cut boneless salmon fillets
1 pinch cayenne pepper, or to taste
1 cup fresh spinach leaves (Optional)
 

Directions:

Step 1
Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.

Step 2
Place bacon in a skillet over medium heat and cook until browned and crisp, 8 to 10 minutes.

Step 3
Cut kernels from corn ears into a large bowl using a sharp knife held at a 45-degree angle. Scrape cobs with the back of the knife into the bowl to get the juices.

Step 4
Stir white and light green parts of green onions into bacon and add red bell pepper; cook and stir until vegetables just start to become tender, about 2 minutes. Stir corn into bacon mixture and let corn just warm through. Season with salt, black pepper, cayenne pepper, a few chopped dark green onion tops, olive oil, and rice vinegar. Turn off heat under relish.

Step 5
Spread vegetable oil onto both sides of salmon fillets and season fish with salt, black pepper, and cayenne pepper.

Step 6
Cook on preheated grill until fish shows good grill marks, the flesh flakes easily, and fish is still slightly pink in the center, about 5 minutes per side. A crack that opens up in the salmon flesh as you cook will let you see how done the salmon is in the middle.

Step 7
Divide spinach leaves onto 2 plates and top each with a salmon fillet and half the bacon relish. Sprinkle on a few green onion tops for garnish.

 

Cook’s Note:

I didn’t have any in the garden, but a little fresh tarragon is great in this too.

 

Nutrition Facts

Per Serving: 605 calories; protein 56.6g; carbohydrates 20.2g; fat 33.1g; cholesterol 140.8mg; sodium 754.8mg. Full Nutrition

 

Grilled Salmon with Bacon and Corn Relish
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Grilled Salmon with Bacon and Corn Relish
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