a little of each

A family's cookbook

Pan Roasted Brussels Sprouts with Bacon February 25, 2015

Filed under: Fruits and Vegetables,Sides — alittlemoreofeach @ 1:40 pm
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4 strips thick-cut bacon
2 Tbl butter
1 pound Brussels sprouts, halved
1/2 large onion, chopped
Salt and freshly ground black pepper

Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.


Linguine with Garlic and Bacon March 29, 2013

Filed under: Pasta and Grains — alittlemoreofeach @ 2:15 pm
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½ lb bacon, cut into small pieces

2 cloves garlic, crushed

3 eggs

½ pint heavy cream

fresh parsley, chopped fine

1 package linguine pasta

½ cup freshly grated Parmesan cheese

salt and pepper to taste



Sauté bacon and add crushed garlic. Be careful not to burn garlic.  Remove from fat. Beat three eggs, add cream and parsley and heat in a saucepan very slowly. Cook pasta according to directions. Drain. Toss with cream mixture, bacon, and cheese. Season with salt and pepper. Serve immediately.


Rosalie’s Crazy Rice

Filed under: Pasta and Grains — alittlemoreofeach @ 11:56 am
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A New Mexican-style fried rice.



6 strips of bacon, cooked and crumbled

2 eggs

2 cups cooked rice, room temperature

2 carrots, shredded

2 celery stalks, diced (optional – Jen does not add)

salt and pepper to taste



After cooking bacon, keep grease hot in pan, and crack the eggs into the grease. Wait 30 seconds and pop the yolks. Cook eggs through. When done, remove from pan and blot on a paper towel, then dice the egg. Put all ingredients in a saucepan and steam for 30 to 40 minutes, covered on low heat. Season with salt and pepper.