Wine & Couture: New Week - New Recipe & Fall Fav's
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Monday, October 13, 2014

New Week - New Recipe & Fall Fav's

I have been trying to get organized lately.  Between working two jobs and going to college things get lost.
So this week I start a new "face" to EDF!  I so hope you enjoy it!  Would love your feedback!

I am starting this week with a Recipe and some Fall musts!

Brussels Sprout and Bacon Hash!
We made this last winter and SO love it.
2 medium Yukon gold potatoes, scrubbed, cut into 1/2 inch dice
1 medium onion, finely chopped
1lb. Brussels sprouts, quartered lengthwise
2 large cloves garlic, minced
3 slices of bacon
2 Tbsp. white balsamic vinegar
1 Tbsp plus 2 tsp vegetable oil
1/3 cup low-sodium chicken broth
4 large eggs

Place potatoes in a large saucepan and cover with salted water.  Bring to a boil over medium-high heat.  Reduce heat to medium and cook until potatoes are fork-tender, about 7 minutes.  Drain and pat dry.  Fill saucepan 3/4 full with water.  Add 1Tbsp vinegar; bring to a simmer over high heat.  Reduce heat to medium to maintain simmer.  (my version, I place potatoes in skillet with oil and crisp up.  They become cooked and tender without becoming too soft.)

Cook bacon in 12-inch nonstick skillet over medium heat until crisp, turning as needed, about 10min total.  Transfer to a large paper towel-lined plate.  When cool enough to handle roughly crumble. (I pre-cut my bacon and put in oven on 375 degrees until crisp.  Saves time and clean up when you line the cookie sheet with foil best part I use the oil when crisping the sprouts)

Add 1 Tbsp oil to skillet increase heat to medium-high.  Spread potatoes and onion in a single layer and cook, undisturbed, until golden on one side, about 3 minutes.  Toss and cook 3 minutes longer.  Add garlic, saute' 1 minute.  Season generously with salt and pepper; transfer to plate (This is my step 1, then add onion and garlic) Add remaining 2 tsp. oil and Brussels sprouts to skillet; saute' 2 minutes.  Add broth; cover and cook until sprouts are just tender, about 5 minutes longer.  Stir in remaining 1 Tbsp vinegar.  Return potato mixture and bacon to skillet; season with salt and pepper.

Crack each egg into a small cup.  Gently tip each egg into simmering water in saucepan (if you do it this way add a little vinegar to keep egg together) Turn off heat, cover pan and let sit until eggs are just set, about 3 minutes.  Using a clotted spoon, transfer eggs to a paper towel-lined plate.

Divide hash among 4 plates; top each serving with an egg.  Sprinkle with additional salt and pepper.
Per serving: 307 cal, 16g fat (4g sat) 223mg chol, 6g Fiber, 16g Pro, 28g Carb, 618mg Sod

As you see I added comments on how I make it a little different with less pans in blue.

Enjoy and let me know what you think!!

Now for some Fashion!!!  Loving these items and they are SO affordable!
Booties  /  Scarf  /  Vest

Turtleneck (clearance for $11!!)

Linking up with:
Linkup Button
still being molly


  1. I love the concept for this post, Lee! It's fun to see the kinds of things other people make and eat, and of course I love knowing what everyone is shopping for! Great outfit pieces for fall. :)
    Gina - On the Daily Express

  2. If you have it, could you also add the basic nutrition info to your recipes. Everything looks delish but I have to track protein, carbs, fat, sodium etc. Sigh, if only everything that looked and tasted good was good for you!

    1. It is included in smaller print under the final instruction for the dish. Also, here -
      Per serving: 307 cal, 16g fat (4g sat) 223mg chol, 6g Fiber, 16g Pro, 28g Carb, 618mg Sod

  3. agree, those are fabulous fall musts!
    Marie @ In Our Happy Place

  4. I recently tried brussel sprouts and surprisingly liked them! Will have to remember this recipe for next time!

  5. Thanks for linking up with us for #MMLinkUp, Lee! Can't wait for next month's!

    XO Corbin Tate
    Classy South Blog

  6. You had me at eggs! Haha! This looks really amazing!! Seriously!
    Carylee |


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