{"id":543,"date":"2014-09-02T12:07:14","date_gmt":"2014-09-02T18:07:14","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=543"},"modified":"2016-01-24T14:53:32","modified_gmt":"2016-01-24T21:53:32","slug":"smoky-buttered-brussels-sprouts","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/smoky-buttered-brussels-sprouts.html","title":{"rendered":"Smoky Buttered Brussels Sprouts"},"content":{"rendered":"<p><em>Liken&#8217; roasted Brussels?- Try these. \u00a0Faster and good!<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li><span style=\"color: #666666\">1 lb Brussels sprouts<\/span><\/li>\n<li><span style=\"color: #666666\">1 tablespoon bacon grease<\/span><\/li>\n<li><span style=\"color: #666666\">1 tablespoon butter<\/span><\/li>\n<li><span style=\"color: #666666\">1\/4 teaspoon kosher salt, adjust to taste<\/span><\/li>\n<li><span style=\"color: #666666\">1\/4 teaspoon freshly ground black pepper, adjust to taste<\/span><\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><br style=\"color: #666666\" \/><br style=\"color: #666666\" \/><\/p>\n<ol>\n<li><span style=\"color: #666666\">Slice each Brussels sprout into 4-5 thin pieces. The Brussels sprouts I had were enormous, if yours are on the smaller side, just half them or slice them into thirds. <\/span><\/li>\n<li><span style=\"color: #666666\">Melt the butter and the bacon grease in a large skillet over medium high heat. <\/span><\/li>\n<li><span style=\"color: #666666\">Let it almost brown and then swirl to coat the pan. <\/span><\/li>\n<li><span style=\"color: #666666\">Add the Brussels sprouts and toss to coat well. <\/span><\/li>\n<li><span style=\"color: #666666\">Season with salt and pepper. <\/span><\/li>\n<li><span style=\"color: #666666\">Stirring occasionally, let them cook for about 3 minutes. <\/span><\/li>\n<li><span style=\"color: #666666\">They are done when they are piping hot and just a bit crisp still. <\/span><\/li>\n<li><span style=\"color: #666666\">Right before they are finished, stop stirring and let them brown for 20-30 seconds. <\/span><\/li>\n<li><span style=\"color: #666666\">Enjoy!<\/span><br style=\"color: #666666\" \/><br style=\"color: #666666\" \/><i style=\"color: #666666\">* If you do not have bacon grease in your refrigerator,just cook a chopped up slice of bacon in the skillet prior to adding the butter and then vegetables. It will work just as well and the bacon certainly won&#8217;t hurt the Brussels sprouts.<\/i><\/li>\n<\/ol>\n<p><strong>Serves:<\/strong> 4<\/p>\n<p><strong>Source:<\/strong> Barefeet in the Kitchen<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Liken&#8217; roasted Brussels?- Try these. \u00a0Faster and good! Ingredients: 1 lb Brussels sprouts 1 tablespoon bacon grease 1 tablespoon butter 1\/4 teaspoon kosher salt, adjust to taste 1\/4 teaspoon freshly ground black pepper, adjust to taste Directions: Slice each Brussels sprout into 4-5 thin pieces. The Brussels sprouts I had were enormous, if yours are &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/smoky-buttered-brussels-sprouts.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Smoky Buttered Brussels Sprouts&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[18],"tags":[92],"class_list":["post-543","post","type-post","status-publish","format-standard","hentry","category-vegetables","tag-gk"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/543","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=543"}],"version-history":[{"count":4,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/543\/revisions"}],"predecessor-version":[{"id":2058,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/543\/revisions\/2058"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=543"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=543"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=543"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}