Brussel sprouts with pancetta, Parm, & pine nuts, and air fryer lamb chops.

I haven’t been doing much cooking, at least nothing I consider worth posting about. I made a chicken cutlet in the air fryer the other day, and have been eating mostly chopped salads for lunch. I had bought a bag of shredded Brussel sprouts earlier this week and wanted to use them so they wouldn’t go to waste. I picked up 2 lamb chops, and after a wonderful sunset beach yoga, I was excited for this dinner.

I preheated the air fryer to 400 and sprinkled a little garlic salt and a smear of dijon mustard on each chop. I had a couple cooked halved Yukon gold potatoes that I rubbed with a little olive oil, and put face down on the air fryer. I placed the chops over the potatoes and cooked for about 12 minutes until the potato and chops both had a nice crispy crust.

While those cooked, I sauteed 1/2 C. diced pancetta on medium high heat until they begin to render and get crispy. You can pick up a small container at most grocery stores, I bought mine from Trader Joes. Add the shredded Brussel sprouts, a pinch pepper, and a 1/4 C. water. Cook until the water has evaporated. Taste and add a little more water if the sprouts are too firm. Add juice from 1/2 lemon, a handful of grated Parmesan, and a sprinkling of toasted pine nuts. *If you buy raw pine nuts, you can quickly toast them in the air fryer at 350 for about 4 minutes. Keep a close eye on them so they don’t burn.

We seem to have settled into a nice routine in our New Nest. I love my job and it gives me just enough balance of structure and free time. It’s hard to believe we will have lived her for almost a year. I still struggle to put into words how much our life has changed for the better. I am grateful every single day.




Long-time chef cooking for 2 & sometimes 1.

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Nicole Straight

Nicole Straight

Long-time chef cooking for 2 & sometimes 1.

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