Brussels Sprouts and Cam Newton….Really

It’s Super Bowl Sunday and all I can think about is Brussels sprouts and Cam Newton… Not a likely combination, I know… But I have sprouts I need to cook and Cam Newton to swoon over. I’m not into football that much. Crazy huh? Given the fact that I live in a football city, state… And if you don’t watch college football  you will not understand our love for the University of Alabama Crimson Tide… Roll Tide Roll! The Tide won The National Championship for the 2015 college football season…again.  Great victory for the University of Alabama, Coach Nick Saban and of course the players, coaches and staff. They earned it!


And I know what you’re thinking, Cam played college ball for Auburn University and that’s one of our big rivals in the state.. Right, he did and  they are, but that’s  not important.  #rolltide  *photo courtesy of Instagram*

What does any of this have to do with Brussels sprouts?….Absolutely nothing! It’s Super Bowl Sunday, Cam the cutie is quarter backing for the Carolina Panthers and I just need to cook these Brussels sprouts.

Well if you haven’t figured out by now.. Maybe I have a crush on Cam.. Just maybe. I mean he does have a lot in common with the Brussels sprouts… well maybe not. But for those of you who actually want a comparison, here you go. Brussels sprouts are healthy and good for you. They are an excellent source of vitamins b1, b6, c and k. They are packed with lots of nutrients such as folate and potassium to name a few.  Cam the cutie does a lot in the community, he’s handsome and he has style… I guess that means he is good for us too…..Ladies you can relate, no?…. yes?….maybe?…. Ok, tried. Just sit there and look at this picture and thank me later.. I mean football is a great sport! Go Cam.. Oops I mean panthers! *Photo courtesy of his Instagram @cameron1newton*


Okay… So now that I’ve gotten your attention, back to the sprouts. I’ve recently found a new love for these little green goddesses. I like them steamed, oven roasted and my favorite, pan roasted with bacon and balsamic vinegar, specifically my new found love espresso flavored balsamic vinegar that I picked up from Simply Infused. If you haven’t read my post about my visit there, please do so!


I rinsed and dried the Brussels sprouts. I prepped the other ingredients which were green onions, chopped garlic clove, and I chopped up about 4 strips of thick cut bacon and some other yummy goodies. I reserved a little of the bacon grease… And then the magic happened … The birth of pan roasted sprouts with bacon and espresso balsamic vinegar. That first bite… I’m just saying… O.M.G.!



Well now that you know about my perfectly healthy (no pun intended) crush on Cam and my perfectly healthy love for Brussels  sprouts, I hope you find the humor in all of this, I know I did!  Enjoy Cam, I mean the super bowl and add in some Brussels sprouts to your all star party foods line up. As always follow me on Instagram and  Twitter @chefpleshette and on Snapchat @thechefp.

Family, food and fun–Enjoy them all ❤️


4 strips thick cut bacon

reserved bacon fat

1 pound Brussels sprouts, halved

1 bunch of green onions, chopped

1 garlic clove, chopped

1/4 cup of dried cranberries, chopped

2 tablespoons butter

salt and pepper to taste

Cook bacon in a  large skillet using medium to high heat until it is crispy. Place cooked bacon on a plate lined with paper towel to absorb the grease. Reserving some of the fat in the pan. Then rough chop the bacon. Add the butter to the pan an melt over high heat.

Add  to the pan the onions, garlic and Brussels sprouts and cook stirring occasionally. Then drizzle the espresso balsamic vinegar , reduce heat slightly, cooking the Brussels sprouts until they are golden to dark brown in color or about  8-10 minutes, stirring occasionally.  Then add in the chopped cranberries and bacon, season with salt and pepper to taste.

Serve them family style on your favorite platter or individually as appetizers with toothpicks or skewers.







Turkey Salad with Celery and Cranberries

Thanksgiving by far is one of my favorite holidays. Thanksgiving day is one of those days where you are allowed to eat as much as you want, enjoy your family, watch football, take a nap and then repeat. After a couple of days of eating leftovers, my family is ready for something a little different…. but we ALWAYS have turkey left…and lots of it! This year I decided to make turkey salad with celery and cranberries.  This is one of those meals that you can prepare and refrigerate over night and serve the next day for lunch or dinner on your favorite bread, crackers or with lettuce.

To begin I start by shredding my turkey, then I chop up some celery, a few roasted pecans, sweet dried cranberries, green onions and parsley. Then I mix it all with organic Greek yogurt, a little bit of mayonnaise, salt and black pepper to taste.

In a bowl mix ingredients

In a bowl mix ingredients

Adding cranberries gives this salad that extra little kick. In the summer when I make chicken salad, I add in dried apricots, green apples and dried cherries… So why not cranberries in the fall and winter? They are in season, they provide a beautiful color contrast, as well as a sweet and tangy flavor.

Turkey Salad with Celery and Cranberries on Whole Wheat Bread

Turkey Salad with Celery and Cranberries on Whole Wheat Bread

Personally, I like my turkey salad on top of crackers.. yeah right, who am I kidding? Give me whole wheat bread with lettuce and tomatoes…….. okay so I’m a sandwich geek, but simplicity is the key after working all week and preparing a delicious wonderful feast for your family.


3 cups finely chopped or diced celery

4 cups of cooked chopped/shredded turkey

1/2 cup minced flat leaf parsley ( fresh)

4 green onion, chopped or minced

1/2 cup roasted pecans, rough chop

1/2 cup dried cranberries

2 Tbs of mayonnaise

1/2 cup plain Greek yogurt ( can use low fat)

2 tsp salt

2 tsp freshly ground pepper

In a bowl, combine all of the ingredients except the salt and pepper. Mix well or until all of the ingredients are combined. Add in the salt and pepper and mix. Let the salad sit at room temperature for at least 30 minutes or refrigerate  up to 3-4 hour or over night to blend flavors.

Serves 8