Thank you Barber Foods for partnering with me on this post. All content, photography, opinions and the recipe are my own.
I’ve said it before and I will say it again.. summer is my time of year. I love everything about it.. the sweltering heat, flowers blooming, the smell of fresh cut grass and the excitement of watching plants emerge out of the ground that will produce food for my family.
The up side to Fall for me is the food and the return of my favorite television shows. Brussels Sprouts and season premieres are the consolation prize for the end of summer. Dramatic, right? Maybe but while everyone else is posting memes on Facebook about how great Fall is I will be over here pouting and whining about summer having gone too fast while I eat my Brussels sprouts and watch Scorpion. – giggle-
Did you know that Brussels Sprouts got their name because they were embraced and widely cultivated in Belgium as early as the 16th century? I have to say I am surprised that these yummy little morsels are the most hated vegetable in America. Maybe part of the reason for the hatred towards them is their smell but I’m going to let you in on a little tip … don’t overcook them and you won’t have that overpowering smell.
One thing that doesn’t change once Fall hits is the need to get dinner on the table on the weekdays, and fast! If anything it only becomes more urgent because there seem to be more obligations. Add that to my reasons I love summer.. less obligations, I guess they don’t call them the lazy days of summer for no reason.
We recently tried Barber Foods Cordon Bleu that I picked up while shopping at our local Kroger. Have I ever mentioned that we live in a small village and Kroger is actually our only grocery store? I’m never disappointed by their selection of groceries though, surprisingly. Back to the Cordon Blue, I loved that by adding a couple of sides we could have dinner on the table within 30 minutes or so but yet it didn’t taste like a quick dinner. You know what I mean.. we have all had those frozen meals that taste just like frozen meals. There’s nothing wrong with them but they just don’t fit those times when you want something that tastes like you spent a little more time and effort on it, even though you haven’t. Barber Foods also has a Broccoli & Cheese stuffed chicken and now that we’ve tried the Cordon Bleu, I can’t wait to try it too!
To cook the chicken you literally just preheat your oven to 375° F, remove the raw breasts from their pouch (they come in packs of two and are individually wrapped), place on a cookie sheet and bake! So simple! I whipped together these Caramelized Brussels Sprouts with Bacon and added a crusty loaf of bread from our stores bakery and dinner was on the table in no time!
Ingredients
- 12 oz. bacon, sliced into 1/2 inch pieces
- 2 tablespoons butter
- 2 lbs. fresh Brussels sprouts, cleaned trimmed and halved
- salt and pepper to taste
Instructions
- Fry bacon on medium heat in a heavy skillet, cast iron works great if you have it. Cook until crisp, stirring occasionally. Set bacon aside on a paper towel, leaving bacon grease in the pan.
- Add butter and Brussels sprouts to your skillet with the bacon grease. Cook for approximately 15 to 20 minutes, until Brussels sprouts are caramelized and tender.
- Add bacon back to Brussels sprouts, salt and pepper to taste and serve.
Wondering where to find Barber Foods Raw Stuffed Chicken Breasts in your store? Just follow the pictures below! : ) You can also check for a location close to you by clicking HERE.
About Tammy Northrup
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