This evening I put together a quick and fairly simple meal. I seasoned 6 chicken breast cutlets with salt and pepper and quickly sauteed a few minutes on each side in a bit of olive oil and then transferred them to a platter. I melted a couple tablespoons of Kerrygold's Garlic & Herb Butter in the hot skillet and scraped the little brown bits int he pan as it melted and then squeezed the juice of half of a lemon in with the butter and then tossed in a few tablespoons of capers. I put the chicken cutlets back into the pan with the lemon butter caper sauce to keep warm while I prepared the Brussels Sprout, Bacon & Babybel Gratin. It was super simple to put together. I cleaned, trimmed and halved a little over a pound of brussels sprouts and then steamed them in a couple tablespoons of water in a covered casserole dish in the microwave for about 7 minutes until tender (but not mushy). I drained them and tossed them with some butter, salt and pepper and placed them in a shallow baking dish and poured cream over top of them. I diced 5 mini Babybel cheese rounds and scattered those on top and then made a crumbly topping using almond meal cut in with butter, salt and pepper. I topped the casserole with the crumb mixture and baked it for about 20 minutes until it was rich, thick and bubbly. It was so good, yet so simple. It was a great combination of flavors, too.
|Buttered sprouts and bacon have been placed in the baking dish... |
|Diced mini Babybel cheese and cream has been added...|
|Topped with buttered almond crumb topping...ready to be baked|
Brussels Sprout, Bacon & Babybel Gratin
|Fresh out of the oven...notice that the Babybel cheese melts and stays in place|
1 to 1-1/2 pounds fresh brussels sprouts, stems trimmed and cut in half lenthwise
4 tablespoons butter, divided
4 strips of cooked bacon, crumbled
Sea salt and black pepper, to taste
4 mini Babybel cheese rounds, wax coating removed, and diced (about 3 ounces)
3/4 cup cream
1/2 cup almond meal or flour
Preheat oven to 350 degrees F. In a covered microwave-safe casserole, steam brussels sprouts in 2 to 3 tablespoons of water for 5 to 7 minutes until tender; drain. Toss the brussels sprouts with 2 tablespoons of butter and stir in bacon; season with salt and pepper, to taste. Place buttered brussels sprouts in a shallow 1 quart casserole; pour cream evenly over sprouts and top with cheese. In a small bowl, cut remaining 2 tablespoons butter into almond meal using a dough cutter/blender until crumbly; season with salt and pepper. Sprinkle buttered crumbs evenly on top of casserole and bake for 18 to 20 minutes or until bubbly and lightly browned.
Hi GG, I am back!
You have been busy , so many nice recipes to try- so little time!
I wanted to tell you that Swerve has a sale on their * BULK 22 pounds* for $ 154 . However the granular swerve is sold out and only the confectioner version is still available. Could I use the latter one for baking, or does it have to be granular? Your help is appreciated!
Hi Barbara! Welcome Back!!! Yes, the confectioners version works well for baking -- as a matter of fact, that's the one I use now most of the time. You know sometimes, granular erythritol can get a little gritty textured after you refrigerate it (like in a pumpkin pie, for example). I've found that the confectioners version doesn't do that much or it isn't noticeable. If you have granular you can grind it and powder it in a Magic Bullet type of small blender -- rather than do that, I mostly use the confectioners. I think I have a bag or 2 left of granular, but I mostly use confectioners. Hope that helps! Hope you had a nice visit with your grandchildren! :-)
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