TASTEOFHOME.COM OCTOBER/NOVEMBER 2019 43
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Balsamic Sea Salt
Brussels Sprouts
In a large skillet, heat 3-4 Tbsp.
extra virgin olive oil over medium-
high heat. Add a thawed 16-oz. pkg.
frozen Brussels sprouts to the
skillet and cook until heated through,
5-7 minutes. Transfer to a ser ving
bowl. Drizzle with 2 Tbsp. balsamic
vinegar; sprinkle with 2 Tbsp.
torn fresh basil leaves, ¹₂-1 t s p.
flaky sea salt and ¹₂ tsp. coarsely
ground pepper.
—Kallee Krong-McCreery, Escondido, CA
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Salsa Corn
Prepare 2 cups (about 10 oz.)
frozen corn according to package
directions; drain. Stir in ¹₄-¹₂ cup
pico de gallo or salsa.
—Danielle Lee, Sewickley, PA
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Bacon & Garlic
Sugar Snaps
In a large skillet, cook 2 coarsely
chopped bacon strips over medium
heat until crisp, stirring occasionally.
Remove with a slotted spoon; drain
on paper towels. Cook and stir a
thawed 14-oz. pkg. frozen sugar
snap peas in bacon drippings until
heated through. Add 1 thinly sliced
shallot and 2 thinly sliced garlic
cloves; cook 1 minute longer.
Sprinkle with reser ved bacon.
—Tami Kuehl, Loup City, NE9
Cheesy Crumb-Topped
Broccoli
Prepare a 16-oz. pkg. frozen broccoli
florets according to the packagedirections; drain. Combine ¹₃ cup
toasted panko bread crumbs,
¹₃ cup extra sharp cheddar cheese,
¹₂ tsp. salt, ¹₄ tsp. ground black
pepper and ¹₄ tsp. garlic powder;
sprinkle over broccoli.
—Joan Hallford, North Richland Hills, TX10
Sesame & Soy Glazed
Green Beans
In a large skillet, heat 1 Tbsp. toasted
sesame oil over medium-high heat.
Add 2 cups (about 8 oz.) thawed
frozen green beans; cook and stir
until heated through. Add 1 minced
garlic clove; cook 1 minute longer.
Stir in 2 Tbsp. soy sauce and 1-2 tsp.
sugar or honey until the sugar is
dissolved. If desired, sprinkle with
sesame seeds.
—Susan Bickta, Kutztown, PA 5
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