Well, in what seemed like the blink of an eye, another summer came and went. We spent our last day at the pool, playing x-box, and doing nothing even remotely productive and have already started back on a new year!
We didn’t grill steaks the entire summer so when I asked what they might want to celebrate the start of a new school year, it was the clear winner. We got an air fryer a few weeks ago and tried making fries in it – so yummy and I will do a post soon with what we’ve been using it for. Some roasted brussels sprouts and our favorite tomato mozzarella salad rounded out the meal. Oh, and a family game of Monopoly Deal while we ate.
Balsamic Roasted Brussels Sprouts
1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, 1/4-inch-diced
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar
Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.
Note: If brussels sprouts don’t look good, I buy two bags of the microwave steam kind in the freezer section. I thaw the in the microwave and then proceed with the recipe as stated. Also, I usually sub bacon for pancetta because I always have that. And sometimes I just leave the meat out all together, especially when serving with steak.
Air Fryer French Fries
4 large potatoes
Cut the potatoes evenly into fry-style strips. Place in a large bowl and cover with water. Let sit for 30 minutes.
Drain and pat dry. Put in a large zip top bag with olive oil and mix well to coat.
Heat the air fryer to 390. Add fries and cook for 15 minutes. Toss in the basket about half way through. Add salt to taste.
I buy a pre-sliced piece of fresh mozzarella and tomatoes on the vine, and then pick our own basil from the garden. To start, slice the tomatoes to the same size as the mozzarella slices. Then layer everything on your platter, drizzle with good, syrupy balsamic vinegar, and top with fresh cracked salt and pepper.
Have a great night!
DIXIE DELIGHTS DELIVERED