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Hi!

I'm Chelsey. Wife. Mama to two. Interior Designer. Passionate about all the details that make life beautiful. Hope you have a nice stay!

XO, Chelsey

Brussels Sprout Salad

Brussels Sprout Salad

I have had a thing for brussel sprouts lately.  Maybe because I never really had them growing up and feel like I just discovered them, but they are so good and really easy to make [once you know how].  I ordered a really delicious brussel sprout dish at the Hotel Del Coronado when we were there last month and it inspired me to make this dish.  I just add in the ingredients as I go, so it's hard for me to say exact amounts, you just have to go by your personal taste on some things.  But I hope you enjoy this dish as a quick and healthy dinner or side dish for any meal.

| INGREDIENTS |

toasted pecans [with butter and a little sugar]

crumbled bacon

feta cheese

can of corn

brussel sprouts [washed and cut in half]

olive oil

garlic cloves

garlic salt

onion powder 

heavy cream [or I use whole milk]

dijon mustard

salt and pepper to taste


| DIRECTIONS |

Toast pecans by melting butter in pan on medium heat.  Add pecans and sprinkle with sugar, letting them toast until golden brown then remove from heat while letting them cool.  Next get the bacon ready.  I cook about 4 slices of bacon cut in half, in a pan over medium heat until crispy.  Then remove each piece from the pan onto a plate covered with a paper towel to soak in the grease while they cool.  

To cook the brussel sprouts, I heat a larger pan with olive oil and add about 4 garlic cloves on medium heat.  Then add all of the brussel sprouts and stir them around in the pan until they are coated evenly with oil.  Sprinkle with garlic salt and onion powder then cover with a lid to trap in the steam while cooking.  Once the brussel sprouts are lightly toasted on the outside, add the can of corn and stir together.  Recover the pan with the lid and let them cook for a few minutes longer until the brussel sprouts are cooked all the way through.  You can taste one to make sure they are done.  While those are cooking, heat up a small sauce pan and add about a half cup heavy cream or whole milk and 2 tablespoons dijon mustard.  Stir the mustard around until dissolved into cream.  Sprinkle with salt and pepper if desired.  Once the sauce is heated up then add to brussel sprout pan and mix around until sauce is spread evenly.  Turn the heat off the brussel sprouts.  Add the crumbled bacon and pecans to the brussel sprouts and mix well.  Now you can transfer the dish into a serving bowl and sprinkle with feta cheese on top.  Bon Appetite!  

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