Over the last 3 days I have been in such a baking mood. I have made 2 cakes, a big batch of chocolate/pistachio biscotti and a pecan pie. Over the holidays, the only dessert that I did not make, even though I couldn’t get the picture of it out of my head, was pecan pie. So I finally got a piece of homemade pecan pie. It was about 7 p.m. last night and because it was Fri night and we think that we cannot watch Shark Tank without sitting with a plate of a great dessert on our laps, I jumped up and knew that this was the night. I was not going to let another day go by without having my “once a year” piece of pecan pie. I don’t like it because of the pecans, in fact, I don’t put but about 1/2 cup of finely crushed pecans. I love it because of the gooey middle. I only put the small amount of pecans on it because I don’t want people to think that I’m crazy for saying I love pecan pie, when actually there would be no pecans in it. Last night was amazing….Shark Tank and pecan pie…..Randy reminded me that years ago, we described our nights as “amazing” because of something else, now it’s the dessert and fav tv shows that dictate how we rate the nights….Hum……well, maybe we will talk about that at another time. Now, for the recipe that I began to post. Pecan Pie is not my only love, I have come to truly appreciate and love Prosciutto..Because my oldest, Jason, taught me that fresh brussels sprouts were totally different than frozen ones, I use only the fresh now. This is a great accompaniment to any meat dish, or as a main dish with a salad and bread..
4 tables olive oil, divided
2 (3.5 oz) packages prosciutto, chopped
2 1/2 lbs fresh brussels sprouts, halved
2 (8 oz) packages baby portobello mushrooms
1/2 cup balsamic vinegar
1 tables minced garlic
1 tables sugar
1 teas onion powder
1 1/4 teas salt
1/2 teas pepper
In a large skillet, heat 2 tables olive oil over medium heat. Add prosciutto, cook for 12-14 min, stirring constantly, until browned and crispy. Remove from skillet and set aside, reserving drippings.
Increase heat to medium-high. To skillet, add remaining olive oil, sprouts, mushrooms, vinegar, garlic sugar, onion powder, salt and pepper. Cover and cook for 5 min. Remove cover and continue cooking for 10 min, stirring frequently. Stir in prosciutto. Serve hot.
*Recipe is taken from Southern Lady Magazine