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Prescriptions for taste, recipes for life.

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Roasted Brussel Sprouts with Bacon

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I’m always looking for a fun way to dress up normally boring vegetables, and what better way to add some flavor than with bacon. Brussel sprouts already pack a pretty unique punch of flavor on their own, and they are pretty simple to cook. Roasting them on a sheet pan with some olive oil, salt, and pepper is my preferred method.

brussel sprouts roasted on sheet pan

Brussel sprouts will crisp up during the roasting process if you don’t add a healthy amount of oil to them. This is where I got creative with the bacon drippings: about halfway through cooking, I tossed the brussel sprouts in a coating of the bacon grease to give them a little extra flavor.

roasted Brussel sprouts and bacon closeup

This is the perfect side dish for any week night meal, and it can also be excellent if you’re looking for a fun side to bring to a dinner party or get together. I chose bacon for this particular recipe so I could utilize the drippings during the cooking process, but crisped prosciutto would be an excellent option as well. Simply roast a few slices on some parchment paper on a sheet pan at 350 degrees Fahrenheit for 5 minutes, or until crispy.

baked prosciutto on pan

I like to share my side dish recipes, even if they are especially simple, because I would like Prescription Pantry to be an all inclusive resource for all different types of recipes. If you’re here researching the ingredients for a main dish, and you need a side to go along with it, you wont have to look much further.

Brussel sprouts with bacon in bowl

Another exciting piece of inspiration behind this dish is that we have started an heirloom garden from seed for the year, which will include, yes, brussel sprouts! So I’ll be looking for lots of exciting ways to cook them up.

roasted brussel sprouts with bacon in bowl

Brussel sprouts with bacon in bowl
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Roasted Brussel Sprouts with Bacon

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people

Ingredients

  • 1 pound brussel sprouts
  • 6 slices thick cut bacon
  • 2 tbsp olive oil
  • 1 lemon

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. Rinse the Brussel sprouts and cut them into halves. 

  2. Toss the halved Brussel sprouts in a large bowl with a large drizzle of olive oil. Season generously with salt and pepper. 

  3. While the oven is preheating, cut the bacon into 1/4 inch strips. Cook in a large pan over medium heat about 8 minutes or until fully cooked and crispy. Do not drain the excess grease. 

  4. Roast the Brussel sprouts on a large sheet pan for 25 minutes. About halfway through, remove the Brussel sprouts from the oven and toss with a spatula. Drizzle the Brussel sprouts with the excess bacon grease and return to the oven. 

  5. When the Brussel sprouts are fully cooked, remove from the oven. Add a squeeze of lemon and combine with the bacon. Season with more salt and pepper. 

Kitchen tools used to create this recipe: 

Instant Pot Traditional Dublin Coddle with Guinness Beer

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As I sat in bed pondering new content and recipe ideas on my iPad Pro late last night, it suddenly occurred to me what holiday was just around the corner: St. Patrick’s Day! I immediately knew the perfect recipe to experiment with next: a traditional Dublin Coddle.

While I have tasted many Dublin Coddle recipes in the past, I have yet to create one of my own. However, after a quick bit of research, I immediately began to recognize some outstanding themes: this is a traditional Irish dish, roasted and then slow cooked as a stew over a long period of the day. It consists mainly of bacon, sausage, onions, and potatoes in varying combinations. In keeping with the upcoming St. Patrick’s holiday, I was positive I wanted to add some Guinness beer to my beef broth that the veggies and meat would be stewing in. And seeing as this was another recipe calling for a slow cooker or a Dutch oven, I couldn’t wait to find out how I could convert this to an Instant Pot dish.Instant Pot and Guiness Beer

There are MANY variations on this dish ranging from the spices used for seasoning: bay leaves, parsley, salt and freshly cracked black pepper; to the types of vegetables used: white and yellow onions, Yukon gold or yellow potatoes, even leeks and red onions. I personally am a huge fan of leeks, so I chose to go wild with the veggies and include all four: potatoes, onions, leeks, and carrots. Leeks Parsley Onions Potatoes Carrots

The quality of the meat is very important, as it will not only provide the protein for the dish but it also adds to the flavor of the broth as the dish cooks. It should be emphasized that the pork sausages should be of high quality, and are different than a typical bratwurst or kielbasa sausage. Specifically, they needed to be bangers. So in preparation you may need to search out these sausages ahead of time. As for me, I was off on a small town banger hunt. Another important note is that the bacon also needs to be of high quality and a very thick cut. I knew immediately I could rely on my local Sprout’s butcher’s counter to deliver. Luckily, they also had bangers! Score! Bacon and sausage links meat

To make sure I didn’t entirely lose the “slow roasted” element of a traditional Dublin Coddle, I made sure to cook the meats using the sauté function of the Instant Pot before using any sort of pressure cooking. I cooked the bacon first so I could utilize their delicious juices in the remainder of the recipe and for flavor in the broth. After I removed the bacon, I browned the sausage, making sure not to cook ENTIRELY through, just browned, in the bacon fat since it will cook further in the pressure setting later on. Next came the veggies. Bacon and sausage cooking

Dublin coddle is a dish of layers, which means that it is important that all of the vegetables be cut in some sort of disc shape. Sliced potatoes carrots and onionsI then layered the vegetables and the bacon plus the parsley as follows: potatoes, carrots, onions and leeks, parsley, then bacon. I repeated these layers three times, seasoning with salt, pepper, and one bay leaf at each step. When the layers were complete (making sure that we had not surpassed the Instant Pot “max fill” line), I added the bangers to the top of the pile, then poured over the beef broth and Guinness.Sliced potatoes carrots and onionsBacon onions bay leaf in pot

Next comes my favorite part: instead of waiting all day for this dish to stew in a slow cooker or Dutch oven, I simply set the Instant Pot to manual high pressure for 20 minutes. When the timer is up, you can do a slow or a quick release of the pressure, your choice, depending on how much time you have. Dublin coddle in instant potWhen the coddle is finished, ladle it into bowls, top with more fresh parsley, and serve warm with some crunchy bread and your favorite Irish beer. HAPPY ST. PATRICK’S DAY!!Dublin coddle in bowl with bread

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Instant Pot Traditional Dublin Coddle With Guinness Beer

Course Main Course
Cuisine irish
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 10

Ingredients

  • 2 lbs Yukon gold potatoes
  • 2 yellow onions
  • 2 leeks
  • 4 carrots
  • 1 lb high quality pork sausage bangers
  • 6-8 slices thick cut bacon
  • 3 bay leaves
  • 1 large bunch parsley
  • 1 bottle Guinness beer
  • 2 cups beef broth

Instructions

  1. Peel and cut the potatoes into 1/4 inch thick discs. Halve, peel, and slice the onion. Cut the whites of the leeks into 1/4 inch thick slices. Peel the carrots and slice into 1/4 inch thick pieces. Roughly chop the parsley.
  2. Roughly chop the bacon into 1/2 inch thick pieces and cut the sausage into halves. Set the Instant Pot to sauté function. When it displays "hot", add the bacon and cook until crispy, about 6 minutes. Remove the bacon pieces, leaving the juices, and set aside to drain on a paper towel.
  3. Add the sausage to the bacon grease and cook until browned but not fully cooked, about 2-3 minutes on each side. Remove and set aside.
  4. Deglaze the bottom of the Instant Pot with a splash of beef broth and splash of beer. This step is important because if any residue from the meat remains stuck to the bottom of the Instant Pot, it will cause the instant pot to display a "burn" error when the pressure cook beings and the timer will cease after you have worked so hard layering your coddle.
  5. Layer the vegetables, bacon, and seasonings as follows: potatoes, carrots, leeks and onions, then bacon, dividing into 3 equal layers and topping each with salt and pepper, a sprinkling of parsley, and 1 bay leaf.
  6. Top the layers with your bangers, then pour over the remaining beef broth and Guinness beer.
  7. Set the instant pot to manual high pressure for 20 minutes. When the timer is up, do a quick release.
  8. Ladle into bowls and top with more fresh parsley. Serve warm with crispy bread and your favorite Irish beer.

Dublin coddle in bowl with Irish soda bread

Cheers!

Savory Biscuits and Gravy from Scratch

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When I think of the ultimate comfort food, my mind goes straight to southern style home made biscuits and gravy. This gravy recipe is so indulgent, I typically only allow myself to enjoy it every once in a while, making it that much more of a treat. (And I tend to choose a morning where I don’t have too many plans other than lazing around and binging Netflix because I tend to over indulge with this particular meal, leaving myself feeling extra full.) But there’s nothing wrong with a little extra indulgence every now and then, especially when it comes to southern comfort food.

Gravy in pan

The dough for the biscuits is extremely easy to make with just 3 ingredients. Note that I used self rising flour here. If you use all purpose flour, you will need to add both baking powder and salt, which are the leavening agents.Buttermilk biscuit dough

I chose to use a cast iron skillet to bake the biscuits, but a sheet pan with parchment paper will work just fine. I just happen to love the extra crispy texture that the cast iron gives to the biscuits, and I overall just enjoy using it.Buttermilk biscuits in cast iron skillet

If you are looking for a veggie option, mushrooms make a great substitute for the sausage that is used in this recipe.

Sausage cooking in pan

This is a classic southern recipe that you will be sure to turn to on many of your lazy weekends.

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Savory Biscuits and Gravy from Scratch

Course Breakfast
Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4 People

Ingredients

For the gravy:

  • 1/2 lb sausage
  • 2 cups milk
  • 1/4 cup flour
  • 1/2 teaspoon black pepper

For the biscuits:

  • 4 cups self rising flour
  • 1 stick + 3 tbsp butter
  • 2 1/2 cups buttermilk

Instructions

  1. Preheat oven to 425 and place cast iron skillet in oven to heat.
  2. In a large mixing bowl, cut 1 stick butter into the flour using a pastry cutter until you have pea sized lumps of dough.
  3. Add the buttermilk in batches, stirring until the dough is moist yet cohesive.
  4. Turn out the dough onto a floured surface and press into a 1 inch thick round. With a biscuit cutter, (or a mason jar lid, if you don't have a biscuit cutter), cut 8 biscuits. Remove cast iron skillet from the oven, add 1 tbsp of oil to coat the bottom, and place biscuits into pan with sides touching. You may melt 3 tbsp of butter to top the biscuits at this point, but this step is optional.
  5. Bake for 15 minutes or until golden brown.
  6. While the biscuits are baking, brown sausage in a large pan over medium heat. When sausage is fully cooked add flour and mix with a wooden spatula until dissolved to form a roux.
  7. Add milk 1/2 to 1 cup at a time, whisking each time to dissolve, allowing the mixture to thicken before adding more. Add a generous (I mean GENEROUS) amount of crushed black pepper to the gravy. You can add as much as you like, depending on your preference, but in my opinion, more is better, and much, much, tastier.
  8. When the biscuits are done, remove from the oven and allow to cool for approximately 5 minutes. Split biscuits into halves and top with gravy.

***Veg option:

Instead of using sausage, mushrooms are an excellent substitute, and still very tasty.

Cheesy Pancetta and Mushroom Risotto with Leeks

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If you’re bored with pasta and ready for a new challenge, especially one that will impress your dinner guests and require just a little more attention in the kitchen, then you’re ready for risotto. You may have been warned that risotto will involve a good twenty minutes or more of constant stirring while hovering over a steaming pot of deliciousness, but I can promise you that your effort will be handsomely rewarded with this cheesy, decadent dish.

Mushroom pancetta risotto

I chose to use several bold flavors in this particular risotto. Mushrooms of any kind will go well with this dish; oysters, criminis, baby bellas, or any combination you like.

Leeks and mushrooms on cutting board

I chose to use leeks over shallots or onions for their sweet, buttery flavor that pairs well with the butter and Parmesan that finish the dish.

Grated Parmesan cheese

Butter cheese and risotto

Pancetta, like bacon, is cured and made from pork belly, but lacks the characteristic smoky flavor of bacon.

Sautéed leeks and bacon

Use this recipe as a template for creating future risotto recipes of your own, or simply follow my recipe below.

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Cheesy Pancetta and Mushroom Risotto with Leeks

Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4

Ingredients

  • 1 1/2 cups Arborio rice
  • 4 cups chicken or vegetable stock
  • 2 leeks
  • 8 oz mushrooms
  • 1/2 lb pancetta
  • 1/2 cup grated Parmesan
  • Fresh parsley for garnish
  • 1/2 cup white wine

Instructions

  1. Bring 4 cups of stock to a low boil in a medium pot.
  2. Roughly chop the mushrooms. Wash and thinly slice the leeks. Cut the pancetta into small cubes.
  3. Add 1 tbsp olive oil to a large pan over medium heat. Add pancetta and cook, stirring frequently, for 6 minutes. Add leeks and mushrooms, cook 3-4 minutes or until soft.
  4. Deglaze bottom of pan with wine. Add rice and stir until translucent, about 1 minute.
  5. Add broth, about 1/2 cup (or 1 ladle full) at a time to pot. Allow liquid to absorb before adding more. Stir frequently to prevent the rice from sticking. Repeat until rice is al dente and a loose sauce has formed.
  6. Reduce heat to low and add butter and Parmesan, stir to combine until the mixture is creamy and thick.
  7. Garnish with roughly chopped parsley.

Avocado Toast – 4 Simple Ways

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Making avocado toast is so simple, I was almost unsure if I should even include this as a recipe, especially if some of you are going to forego owning a home to eat it. For anti-early birds like me, this is one of the quickest breakfasts you can make, besides maybe, a granola bar or a pop tart, AND, it’s healthy!

While it may be considered simple, there are so many ways to dress it up. I’ve included four of my personal favorite flavor combos, but feel free to go wild and choose some of your favorite ingredients to make it your own.

All of these combinations will start with halving, pitting, and slicing the avocado. You can slice your avocado with a knife, or with one of these handy avocado slicing tools. Next, scoop the avocado into a bowl and mash it with a fork until it is the consistency that you desire. I like mine smooth, but just a little bit chunky. Then, toast the bread of your choosing.

1. My Daily Bread

While the toasted bread is still warm, spread with goat cheese. (The spreadable type of goat cheese you find in the grocery store is already pretty easy to spread, but with warm toast, it will spread like BUTTER.)

Top the toast with a thick layer of the mashed avocado. Sprinkle generously with red pepper flakes, salt, and pepper. Drizzle with honey, as much as you’d like.

That’s it. You’re done. So simple, but this combination is INCREDIBLY tasty.

2. Lox Inspired Avocado Toast

Spread toast with cream cheese, then add a thick layer of mashed avocado. Top with thinly sliced smoked salmon, capers, and season with salt and pepper.

3. Classic Avocado Breakfast Toast

Cook one to two pieces of bacon and chop or crumble into small pieces. Spread toast with mashed avocado. Top with a fried egg (I prefer an over easy egg for this particular combination), and crumbled bacon. Season with salt, pepper, and a drizzle of Sriracha.

4. Caprese Inspired Avocado Toast

Thinly slice a Roma tomato. Take some unflavored dental floss or a piece of thread, and thinly slice fresh mozzarella. (This step is a bit extra, I’ll agree. Slicing mozzarella with a knife is doable if the knife is extra sharp, or you can use pre-sliced mozzarella if you so desire.)

Spread the mashed avocado on the toast. In alternating layers, add the tomato and mozzarella. Top with balsamic vinegar or balsamic drizzle, salt, and pepper.

Cheesy Jalapeño Bacon Cornbread

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This fun take on a classic side pairs perfectly with my creamy White Chicken Chili recipe. This cheesy cornbread side is super easy to make, and like you will see with most of the recipes I post, completely customizable.

Cornbread batter cast iron skillet

For this particular recipe, I use Pickled Jalapeños, which allows for you to adjust to your heat preference. Cheddar can be substituted for any other type of cheese and bacon can be omitted if you desire a meat free version.

Cornbread batter jalapeños bacon

For the cornbread itself, I’ve always used the recipe on the Quaker Corn Meal tin.

Baking the cornbread in the cast iron skillet gives it a nice crispy finish, making it one of my favorite ways to make cornbread.

Also, it pairs perfectly with my creamy White Chicken Chili! Recipe here.

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Cheesy Jalapeño Bacon Cornbread


Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 People

Ingredients

  • 1 & 1/4 cup flour
  • 3/4 cup cornmeal
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1 tsp salt optional
  • 1 cup milk
  • 1 egg beat
  • 1/4 cup vegetable oil
  • 1/4 cup pickled jalapeños
  • 4 slices thick cut back.
  • 1/2 cup shredder cheddar cheese

Instructions

  1. Preheat oven to 400 degrees F. Grease a cast iron skillet.
  2. Cook bacon and crumble. Finely chop jalapeños.
  3. In a large bowl, combine dry ingredients. Add milk, egg, and oil to dry ingredients and stir to combine. Mixture will be lumpy and thick.
  4. Fold in cheese, jalapeños, and bacon. Pour mixture into Cast Iron Skillet and shake gently to distribute.
  5. Bake for 20 minutes or until golden brown and tooth pick inserted in center comes out clean.