Bacon Brussels Sprouts Casserole

Since eliminating mashed potatoes, breaded stuffing, cranberry sauce, candied yams, and dinner rolls from my Thanksgiving feast, there is not much left but the turkey. Turkey was never my favorite protein, so I used to bury it in carbs. My family still consumes the traditional fare, but my Thanksgiving has received a makeover.

While roast beef, ham, or turkey are naturally low-carb, side dishes require some imagination. I prefer to spend the best part of my time with guests, so I look for simple but worthy substitutes. Some of my favorites are mashed cauliflower and low-carb gravy, green beans cooked slowly with bacon, broccoli and cheese casserole, and pumpkin soup.

I adapted this brussels sprouts recipe from Cooking Panda. It was mostly low-carb. It just needed a tad of tweaking. The red pepper adds a subtle kick. After Barry and I devoured it, we both agreed that we would include this on our Thanksgiving menu. 

BACON BRUSSELS SPROUTS CASSEROLE

Prep Time: 10 minutes

Cook Time: 25 minutes
Difficulty: easy
Servings: 6

Ingredients

• 1 pound brussels sprouts, outer leaves and stems removed (Note: I buy them on the stalks) 
• 6 strips bacon, cooked and chopped, divided 
• 1 teaspoon red pepper flakes 
• Salt and pepper, to taste 
• 1/2 cup heavy cream 
• 1/2 cup shredded cheddar cheese (Note: I use imported cheese from Costco)
• 1/2  to 1 cup of crushed pork rinds 
• 2 tablespoons butter, cubed 
• Bragg Organic Sprinkle added on top

Instructions

1. Preheat oven to 400 degrees Fahrenheit. 
2. Bring a large pot of salted water to a boil. Cook brussels sprouts about 8 to 10 minutes, or until tender. Drain and chop brussels sprouts. 
3. Add chopped brussels sprouts to a baking dish and stir in 1/2 of the chopped bacon, red pepper flakes, salt and pepper. 
4. Pour cream over brussels sprouts. Top with cheddar cheese, remaining bacon, pork rind crumbs, Bragg Organic Sprinkle, and dot with pieces of butter. 
5. Bake for 15 minutes, or until top is golden brown and cheese is bubbly. Serve and enjoy!

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Bunless Double Bacon Crave

Bunless Double Bacon Crave | Burnt Lemon

I used to frequent Burnt Lemon Grill, here in Idaho, especially for their specialty lemonade which is juiced from roasted lemons. Unfortunately, there is no sugarless version. Still, the burgers are varietal and my favorite burger, the Double Bacon Crave, is scrumptious without the buns. I usually request a leafy green salad in place of the fries.

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Describing Bacon

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Burgers and Keto Bread

Burgers and Keto Bread

Ground beef patties were cooked in bacon drippings. The onions were then sautéed in the juices and the keto bread was pan-toasted.

Happily,

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The Pros of Low-Carb

Smiles,

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Low-Carb Bacon Cheddar Dip

We had a bacon binge on Thanksgiving: bacon for breakfast, bacon dip, and bacon in a broccoli casserole (see previous post). There was ham on the menu as well. I guess we ate the whole pig!

LOW-CARB BACON CHEDDAR DIP

INGREDIENTS

• 1 cup avocado mayonnaise
• 1 cup organic sour cream
• 4 slices of cooked bacon, cut into pieces with kitchen shears
• 1 cup of shredded cheddar cheese
• 1 tbsp. garlic salt
• Fresh or dried parsley for garnish

DIRECTIONS

1. Mix mayo, sour cream, bacon, cheese, and garlic salt together. 
2. Garnish and chill for 1 hour. 
3. Pair with low-carb crackers, celery, and pork rinds. Cucumber, jicama, and carrots substitute for chips and crackers when sliced diagonally at ⅛ of an inch.

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Cheesy Bacon Broccoli Casserole (Low Carb)

I aim to keep Christmas jolly...without the folly. Let's face it, no one has stress on their holiday checklist. For me, simple starts in the kitchen.

This recipe is adapted from Linda's Low Carb Menus and Recipes. It got rave reviews at our Thanksgiving table. Broccoli has been a family favorite, so why not dress it up with cream cheese, sharp cheddar, and bacon? I doubled the recipe to match the appetites of my 3 guys. I also made the instructions more specific.

CHEESY BACON BROCCOLI CASSEROLE (LOW CARB) 

Adapted from Linda's Low Carb Menus & Recipes

INGREDIENTS

• 2 14-16 ounce packages of frozen broccoli florets 
• 8 ounces cream cheese, softened 
• 8 ounces sharp cheddar cheese, shredded 
• 8 green onions, chopped 
• Sea salt and freshly ground pepper, to taste 
• 6 pieces bacon, fried until crisp

INSTRUCTIONS

1. Steam the broccoli 6-8 minutes or until bright green and tender. Allow the steam to escape for 2 minutes. (I steamed the broccoli in 2 batches.)
2. Place broccoli in a greased 4-quart casserole. (I used my Pampered Chef Rockcrok Everyday Pan.)
3. Cut the bacon into small pieces using kitchen shears.
4. Mix in the cream cheese, cheddar, green onion, salt, pepper, and bacon. 
5. Bake at 350˚ for 30 minutes or until bubbly.

Makes 8-12 servings

NOTE: You can cut this recipe in half for fewer diners, although it is fabulous for leftovers. It can also be frozen.

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Za-atar: A Middle Eastern Condiment

Za'atar | The Spice House

I am returning to normalcy after this crazy election season. It is a delightful day in Idaho. The clouds appear to be raked like leaves. The sky, a soft hue-of-blue, surrounds a sun that is so brilliant I can hardly look in its direction.

I have chicken breasts (skin-on) in the slow cooker. I applied a rub of za'atar to the chicken. Za'atar is also amazing on roasted chicken (skin-on) with a drizzle of olive oil.

Za-atar is a Middle Eastern condiment that, like curry, will be different depending on what region it comes from. It is known for enhancing mental acuity and it adds zest to meals. I am more familiar with the Lebanese version since I first tasted it on something called mana-ish, a global flatbread. The bread was covered with olive oil and za-atar, then baked in a special oven.

Since I am not consuming bread these days (unless it is low-carb), I like to use za'atar to season meat, fish, and vegetables. I mix it with sour cream to make dips. It is awesome on kebabs, meatballs, popcorn, salads, and sprinkled on hummus or yogurt.

I have included a simple recipe for homemade za-atar below. It comes from Alton Brown via the Food Network.

ZA-ATAR

Ingredients

• 3 teaspoons dried thyme
• 1 teaspoon powdered sumac
• 1 teaspoon toasted sesame seeds
• 1/4 teaspoon kosher salt

Directions

1. Watch how to make this recipe HERE.
2. Put all of the ingredients into a spice grinder and pulse until a powder is formed, about 30 to 45 seconds. 
3. Store in an airtight container for up to 2 months.

NOTE: Za-atar can also be purchased from Middle Eastern stores and online. The photo features za'atar from the The Spice House.

Recipe courtesy of Alton Brown | Food Network - 2010

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