Did you guys know that today is the last Sunday of February. Yeah, I’ll let that soak in for a minute………..Crazy, right?
Well, we’re back from our cruise (and I’m sure you’ll be hearing about it off and on, here and there, for the next several weeks), and just as I thought, I’m sad now. Mostly because I have to plan out all of our meals again and, you know, cook.
But here we are, another week before us and an empty fridge that needs filling. We’re going shopping tomorrow to stock it back up. Heh..and then we’re going back out of town next weekend—just a quick weekend trip with my parents to Charleston, South Carolina. Speaking of that, I’m taking recommendations for places to eat in Charleston, so please leave your suggestions in the comments!
Last night we needed something quick and easy to make for dinner, so we used some leftover (delicious) paleo barbecue sauce and grilled some chicken with it. While my husband grilled the chicken, I made my latest favorite side dish: Brussels sprouts! We first tried this from the grocery store, of all places. They served it cold in the deli area and we were hungry one day, so we snacked on it while shopping. It was so good that I figured I could make it at home; it turns out that it’s super easy and as long as I have Brussels sprouts on hand, we have everything else to make it!
Brussels Sprouts with Bacon and Onion
4 slices of bacon, chopped (throw them in the freezer for a bit so they’ll cut easier)
1 onion, chopped
1 pound Brussels sprouts, stems removed, sliced
1 teaspoon apple cider vinegar
salt, pepper, garlic powder to taste
white wine, a splash or two (optional)
In a large pan, saute chopped bacon on medium heat until golden brown and crispy. Using a slotted spoon, remove bacon pieces; set aside on a paper towel. Add chopped onions to pan with bacon grease; saute. Once onions are fragrant, toss in Brussels sprouts; stir. Add a splash or two of wine, apple cider vinegar, and a sprinkling of salt, freshly ground pepper, and garlic powder; stir around. Cover pan and let sit for about a minute or two. Uncover, turn heat up to high, and stir around for another few minutes, until some pieces start caramelizing. Add in bacon; stir. Enjoy!
And now on to our menu for the week:
Sunday: Paleo fajitas and guacamole
Monday: Ruby Tuesday (getting family pictures taken, so we won’t be home with enough time to cook)
Tuesday: grilled mahi mahi and mango avocado salsa (get ready to see this a lot more often as it gets warmer…we’re kinda crazy about it)
Wednesday: slow cooker short ribs and green beans
Thursday: grilled teriyaki chicken and cauliflower rice
Friday: In Atlanta to see ALTON BROWN!!!
Saturday: We’ll be in Charleston, SC, so tell me where to eat!!
What are you cooking up this week?