Breakfast of jowl bacon, scrambled eggs with cheese, English muffins with butter and strawberry preserves and a K cup of Cappucino. Lunch at Church’s chicken, including the jalepeno bombers with creamy jalapeno sauce. Dinner at Ruth’s Chris steak house with the Brussel Sprouts. Recipe below:
1 lb. fresh Brussels Sprouts (not frozen)
1 tbsp. vegetable oil
3-4 slices of applewood smoked bacon, cut into 1/2 inch pieces
1.5 tsp apple cider vinegar
1.5 tbsp maple syrup
1/2 tsp salt, plus more as needed
Ground black pepper for seasoning
1. Bring a medium-sized pot of water to a boil and salt generously.
2. Trim the bottom end of Brussels sprouts, and pull off the outer dark leaves. Halve through the core.
3. Add Brussels sprouts to boiling water and cook, uncovered, until tender - about 7 minutes.
4. While Brussels sprouts are boiling, add the oil and bacon to a large skillet (I prefer cast iron), and cook over medium heat, stirring occasionally until the bacon is crispy.
5. When Brussels sprouts are tender, drain and rinse under cold running water.
6. Remove the bacon with a slotted spoon and set aside. Increase heat to medium high. Add the Brussels sprouts to the skillet and cook, stirring occasionally, for 5 minutes.
7. After five minutes, sprouts will start to brown a little. Add apple cider vinegar and stir. Cook an additional 4 minutes.
8. After 4 minutes, add maple syrup. Continue stirring until edges of sprouts are brown and crispy (about 2-3 additional minutes.)
9. Add bacon. Salt and pepper to taste.
10. Serve warm. (Serves 2-3. Can double recipe for more.)