An easy and quick dinner yesterday.
Leftover smoked salmon, brussels sprouts and salad.
For the brussels sprouts, I slice them very thin, like almost shaved, cook them lightly in butter, then turn the fire up til they almost get a caramelized edge, then sprinkle crumbled bacon on it and drizzle balsamic vinegar over it. This time is used Blueberry Ginger balsamic. That’s a new flavor for us and it was good!
I love these quick and easy meals with little mess to clean up. One cast iron pot for the brussels sprouts. We ate the salmon cold and the lettuce was quick to chop, toss in some croutons, grated Parmesan and a few tomatoes. I had made enough dressing a day or so ago to get us through the weekend.
Today I think we’re going to have leftover chicken from the other day, probably over toasted orzo since I have a box of orzo open.
Oh, wait . . Vince asked for tomato soup and toasted cheese sandwiches today. I guess we’ll have the chicken tomorrow.
Cindy F says
Yum! I loved charred brussel sprouts with balsamic vinegar. I haven’t tried the flavored ones yet so I may have to order from the place you mentioned. I have to watch my sugar intake but I’m sure you don’ t need much. 🙂
judy.blog@gmail.com says
No. I doubt I ever add more than a teaspoon to my serving of brussels sprouts.