Bacon-Roasted Brussels Sprouts

A couple slices of bacon offer enough drippings to flavor a family-sized batch of brussel sprouts in this skillet-made side dish.

Ingredients:

• 2 slices bacon, cut crosswise into thin strips
• 1/8 teaspoon crushed red pepper
• 2 pounds Brussels sprouts, trimmed and halved lengthwise (if large)
• 1/2 cup thin wedges red onion
• 2 teaspoons fresh thyme leaves
• 1/2 teaspoon salt

Directions:

1. In a 12-inch cast-iron or other heavy oven-going skillet, cook and stir bacon over medium heat until bacon is browned and crisp. Use a slotted spoon to remove bacon to paper towels to drain. Add crushed red pepper to drippings in skillet; cook and stir for 1 minute or until fragrant.

2. Add Brussels sprouts, onion, thyme, and salt to skillet. Stir to coat with drippings. Transfer skillet to a 400 degrees F. oven and roast, uncovered, for 20 to 25 minutes or until just tender and browned, stirring once.

3. Transfer to a serving dish and sprinkle with reserved bacon.

Source:  recipe.com

Southwestern Black-Eyed Pea And Corn Salad

Black-eyed peas illustrate their all-around usefulness in recipes ranging from Black-Eyed Pea Hummus or Texas Caviar Salad to Hoppin John with Grits Polenta. Black-eyed peas are great in soups, salads, sides, and main dishes, you can make them for virtually any meal.

Ingredients:

• 1   medium bell pepper
• 1   small red onion
• 2  15 1/2 ounce cans black-eyed peas
• 1  15 1/4 ounce can corn kernels, no salt added
• 3   tablespoons canola oil
• 2   tablespoons vinegar
• 1   teaspoon ground cumin
• 1/4  teaspoon salt
• 1/2  teaspoon ground black pepper
• 1/4  cup fresh cilantro leaves (optional)

  
  

  Directions:

   

  1. Rinse and dice bell pepper, removing core and seeds. Peel and dice onion.

  2. Add the diced pepper and onion to a large serving bowl.

  3. Drain and rinse canned black-eyed peas and canned corn kernels in a colander.

  4. Add corn and peas to serving bowl.

  5. Measure and add the canola oil, vinegar, cumin, salt, and black pepper to the pea mixture. Mix well.

  6. If using cilantro, rinse and tear the leaves into smaller pieces and add to salad. Mix well before serving.

   

  Tips:

  
  

  1. Try chilling the salad and serving it over spinach or kale. For slightly varied flavor, use any type of vinegar you have on hand, such as balsamic vinegar, red or white wine vinegar, cider vinegar, etc.

   

  Source: bhg.com