Mallory is a self-proclaimed bad cook, but these are awesome. I used to not care for brussel sprouts all that much because basically I was over cooking them. Now that I know better I eat them all the time. These bad boys are genius.
1 package brussel sprouts (rinsed and trimmed)
1-2 tbsp bacon grease
1 large pinch of salt
How to do it:
Heat pan to medium high and add bacon grease. Add sprouts to pan. Cook on medium high for about 15 minutes. You want them to be browned on the outside but still firm (but not raw). If your not sure eat one, if it’s too crunchy for your liking cook them a little more.
Ok, so thanks to Ina Garten I learned how to properly pan-sear tuna. She says to cover the tuna in olive oil add any dry seasonings you like and then drop the fish into a DRY, HOT pan (in other words, don’t put any oil in the pan). So here is my easy recipe.
2 tuna steaks
1 head of romaine
How to do it:
put your frying pan on the proper-sized eye and heat to hot, hot, hot! While your pan is heating get your thawed tuna steaks; cover them in olive oil, a good layer of salt, and pepper (or ms dash or whatever you like). Once your pan is searing hot lay in your seasoned tuna. Cook for 2-3 mins on each side depending on how done you like your fish. As your tuna is cooking chop (or tear) romaine and place in a large salad bowl. Once tuna is cooked slice into one inch cubes and place it in the bowl. Top with diced avocado. Then dress your salad with fresh lemon juice, lemon zest (optional) and olive oil. Salt and pepper to taste. Enjoy!