Roasted Brussel Sprouts with Apple and Bacon

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I know that I’ve already posted a brussed sprout recipe, but this one is soooooo much better.  This is the more mature, gourmet version of the simple roasted brussel sprout.  Basically, it was just too good to not post again.  I hope you think so too!

 

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The brussel sprout has got to be the coolest looking vegetable ever!  Doesn’t this remind you of some kind of Dr. Seuss creation?  Well, I think they’re pretty neat looking, but even better tasting, if you know how to treat them right.

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The cleaned sprouts are cut and waiting next to its friend, the green apple, both ready to be transformed into something wonderful!!

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You will be amazed at how the brussel sprout is transformed into a glorious creamy and crunchy mouthful.  The apples add sweetness to balance the bitterness of the sprout.  The bacon of course gives the salty smokiness that we all love.  This is definitely a marriage made in brussel sprout heaven!!

 

Roasted Brussel Sprouts with Apple and Bacon

3 pounds brussel sprouts

1 apple, diced

4 strips bacon, diced

3 tablespoons good olive oil

1 1/4 teaspoons kosher salt

1/2 teaspoons freshly ground black pepper

 

Preheat the oven to 425 degrees F

Start by cutting each brussel sprout off the stalk or trimming the ends if you buy them off the stalk.  Give them a good wash, peeling off any outer leaves that don’t look so great.  Cut them in half and place onto a large cookie sheet.  Then dice up your choice of apple and add to the sheet pan.  It could be green or red.  Also dice up the bacon into half inch strips.

Next, sprinkle olive oil, salt and pepper on the veggie and fruit.  Carefully, lay the pieces of diced bacon on top then roast in the oven for 25-30 minutes on the top rack of your oven until the sprouts are crispy on the outside and tender on the inside.  Be sure to toss a few times during cooking.

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Bacon Blue Cheese Spirals

Bacon.  Blue Cheese.  Enough said!

Okay, not really.  I’ve got a lot to say about these tasty little bites.

I brought these to a New Year’s Eve party at my friend, Katie’s house and everyone loved them. They’re fun and festive and pop into your mouth in just one bite.

I love a warm appetizer.  The crunch and saltiness from the bacon was a great contrast to the pillowy soft dough.  The cream cheese with the chive and onion also gave the whole thing a great flavor.  The bacon played well with the tang of the blue cheese too.

This is also super easy to make because I used a  refrigerated crescent dough.

 

 

The lovely bits of crunchy bacon.  The smell perfumed my kitchen, hair and clothes.

I had dogs sniffing me up after cooking this.  I think my husband tried to get a wiff of me too!

 

 

Blue cheese all crumbled up.  Not the best smelling cheese, but mighty tasty.

Especially when it’s wrapped up with the bacon.

 

I used the onion and chive flavored cream cheese to save me some time.  Spread it evenly over the crescent dough.

 

 

Then spread the bacon and the blue cheese over the whole thing.

I’m not sure why my blue cheese looks like it’s glowing, but it really wasn’t.   The think the photo got a bit too much light.

 

 

Now roll that sucker up and cut off the ends.

 

 

Cut them into half inch slices.  I used two rolls of crescent dough, which made about 75 pieces.

Don’t bake your spirals this close together, as I show in the picture.  I just transported them to Katie’s  house this way.  When I got there, I took half of them off and repositioned the spirals with more space in between.  They don’t puff up much, but I didn’t want them to stick together.

Enjoy them warm!

 

 

Bacon Blue Cheese Spirals

2 cans crescent dough

8 oz container onion chive cream cheese

8 slices bacon, diced, cooked until crispy

½ cup crumbled blue cheese

Preheat oven to 350 degrees F.

Lay out one sheet of crescent dough and with a rolling pin, form into a rectangle.  Pinch together the seams if the dough starts to split.  Spread ¼ of the cream cheese on the dough, avoiding the edges.  Sprinkle ¼ of the bacon and ¼ of the blue cheese evenly over the dough.  Roll the dough into a log and set aside.  Repeat the steps with the other three pieces of crescent dough.

Cut each dough log into about 10-12 pieces.  Lay the spirals flat onto a greased cookie sheet and bake for 10-12 minutes, or until golden brown.  Serve warm.

Bacon Mushroom Tartlets

You know how sometimes little appetizers are just a tease and you don’t really feel like you get enough of it to be satisfied?  This is definitely not the case here.

The flavor of this filling is super rich and decadent.  With the hearty mushroom flavor complemented by the bacon, you can’t go wrong………..unless you don’t like mushrooms…………or bacon.

Seriously, is there anyone out there who doesn’t like bacon?  I think not!

When I serve appetizers, I like to serve at least one that is a warm dish, especially in the winter.  Don’t get me wrong, I like a nice crudite platter too, but it gets a little old.

I guarantee this tartlet will not disappoint your guests.  They are a hearty appetizer that gets your stomach ready for the big meal to come!

 

Bacon Mushroom Tartlets

2 tablespoons olive oil

1 package (8 oz) fresh mushrooms, finely chopped

4 slices bacon, chopped fine, cooked until crisp

1 tablespoon all-purpose flour

1 tablespoon finely chopped onion

2 tablespoons chopped fresh chives

2 cloves garlic, finely chopped

½ cup heavy cream

¼ cup grated Parmesan cheese

½ cup cream cheese

1 can (8 oz) Pillsbury crescent dinner rolls

 

Heat oven to 350°F. In skillet add oil over medium heat. Add mushrooms, onion and garlic; mix well. Cook about 5 minutes, stirring frequently, until vegetables are tender. Add in the flour and mix until it is cooked.  Add heavy cream and parmesan cheese; mix well. Cook 2 to 3 minutes, stirring frequently, until most of liquid has evaporated. Remove mixture to a bowl and allow it to cool.  Mix in the cream cheese, bacon and chives to cooled mushroom mixture.

Unroll crescent roll dough into 2 long rectangles; firmly press perforations to seal.  Cut each rectangle into 12 squares. Place 1 square in each of 24 ungreased miniature muffin cups. Firmly press in bottom and up sides of cups, leaving corners of dough extended over edges of cups. Spoon 1 heaping teaspoon mushroom mixture into each cup.

Bake 9 to 12 minutes or until golden brown. Cool 5 minutes. Remove tartlets from pan. Serve warm.