Brussels Sprouts with Bacon and Garlic

I was having friends over for dinner tonight and needed a vegetable.  As I walked through the farmer's market, I thought I might be out of luck until I came across these baby Brussels sprouts. They're SO cute!  I decided a quick saute would be best, and I was right.  They were so delicious and took almost no time at all.

Here's what you'll need:
2 slices bacon, diced
1 qt baby Brussels sprouts
2 TBSP water
1 TBSP olive oil
1 clove garlic, minced
salt and pepper

Brown bacon in skillet over medium heat until crispy.

Remove the bacon from the pan, keeping the drippings in the pan.  Add the Brussels sprouts and toss until they're all coated in the bacon juices.  Add the water.  Cover and let steam 1-2 minutes. Uncover.

Add the oil and return the bacon to the skillet.

Continue cooking, stirring occasionally, until the sprouts soften and brown slightly.  Salt and pepper to taste.  Add the garlic and cook 1 minute more.

Enjoy!

Crispy Potato Cakes

Nothing goes with a juicy burger like french fries.  But let's be honest, fries you make at home just don't measure up to the ones you can get at the golden arches.  Nonetheless,  I make french  fries at home.  Still, I grow tired of them.  So, I decided to try something new.  These are super-easy to make, and oh. so. good.

Here's what you'll need:
small red potatoes, 3-4 per person
olive oil
salt & pepper
onion powder
garlic powder
1 c sharp cheddar, shredded
1/2 Parmesan cheese, grated
3-4 slices bacon, browned and crumbled

Preheat oven to 375.
Boil potatoes just until fork tender.  Drain.  Place on a sheet pan.  Gently crush with a potato masher.

Drizzle with olive oil; sprinkle with seasonings.  Bake at 350 for 30 minutes.

Top with shredded cheddar, and sprinkle with the Parmesan.  Place bacon on top of the cheese.  Bake an additional 10 minutes or so, until the cheese  melts.

If you want them for a more "special" side dish, top them with sour cream and sprinkle with freshly chopped herbs.

Enjoy!