Ingredients:
4 slices bacon
¼ c onion, chopped
1 clove garlic, minced
1 bag frozen, whole brussel sprouts, thawed and cut into half
1 c milk
1 1/3 c chicken stock
¼ c margarine
¼ to ½ cup flour
½ cup Parmesan cheese
1 tsp Dijon mustard
Pinch each, dried thyme, salt and pepper
¾ c Cheddar cheese
Directions:
Preheat oven to 350°, pan spray a 13 x 9 inch baking pan Fry bacon until crisp, remove from pan. Sauté onion 2 -3 minutes in bacon drippings, add garlic. Sauté 1 more minute. Add onion-garlic mixture to baking pan. Top with thawed, halved brussel sprouts.
Melt margarine in a sauce pan. Add flour and cook 3-5 minutes. Whisk in stock, whisk in milk. Add Parmesan cheese, mustard and seasonings.
Pour sauce over Brussels, sprinkle with bacon.
Cover and bake 30 minutes.
Sprinkle with cheese, melt cheese in oven and serve!
Ingredients:
1 cup chopped onion
1 garlic clove, minced
5 tablespoons unsalted butter
½ cup all-purpose flour
1 teaspoon salt
Freshly ground pepper
2 cups milk
2 teaspoons horseradish
3 large sweet potatoes, peeled and shredded (about 4-1/2 cups)
2 cups (8 ounces) shredded sharp cheddar cheese
1 cup panko (Japanese) bread crumbs
Directions:
In a saucepan, sauté onion and garlic in butter; cook until tender. Whisk in flour, salt and pepper. Gradually whisk in the milk.
Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in horseradish and sweet potatoes.
Transfer half of the sweet potato mixture to a greased 9-inch square baking dish coated with cooking spray.
Combine cheese and bread crumbs; sprinkle half the crumb mixture over the sweet potatoes.
Cover the crumb mixture with the rest of the potatoes.
Sprinkle the remaining crumbs mixture over the potatoes.
Bake for 30 minutes at 350°or until golden.
Ingredients:
1-1/2 pound fresh green beans, trimmed
1 pint small tomatoes, halved
1/4 cup Pesto Vinaigrette (recipe follows)
Salt and freshly ground black pepper
Directions:
Cook beans, covered, in a small amount of boiling, salted water for 10 to 15 minutes or until crisp-tender.
Drain and rinse under cool water. Pat dry with paper towels.
In a large bowl toss green beans and tomatoes with Pesto Vinaigrette.
Add additional vinaigrette, if desired.
Season to taste with salt and pepper.
Pesto Vinaigrette
Yield: 1/4cup
Ingredients:
½ cup fresh basil leaves
1/3 cup extra virgin olive oil
2 Tbsp. roasted pine nuts
2 Tbsp. grated Parmisan cheese
3 Tbsp. white vinegar
1/2 tsp. salt
1.2 tsp black pepper
2 garlic cloves
Directions:
Place all ingredients in a food processor; process until smooth.
Refrigerate in an airtight container for up to 1 week
Ingredients:
1 pound celery (8 to 10 stalks), peeled and thinly sliced crosswise
¾ cup shredded parmesan cheese
½ cup heavy cream
course salt and ground pepper
2 slices white sandwich bread
1 Tbsp olive oil
Directions:
Preheat oven to 400°. In a large bowl, mix celery, ½ cup Parmesan, cream, ½ tsp salt and ¼ tsp pepper.
Divide evenly among four 6, oz ramekins, packing mixture in firmly.
Place ramekins on baking sheet, and cover tightly with aluminum foil.
Bake until celery is tender, 35 to 40 minutes.
Tear bread into large pieces, and pulse in a food processor until coarse crumbs form. Add remaining parmesan and drizzle with olive oil; pulse just until crumbs are coated with oil, 4 to 6 times.
Remove foil; from ramekins. Dividing evenly, sprinkle breadcrumb mixture over celery. Return to oven and bake, uncovered, until golden, 8 to 10 minutes.
Let sit 5 minutes before serving.
Ingredients:
2 lbs butternut squash
1 Tbsp olive oil
salt and pepper
10 oz frozen chopped spinach, thawed and drained
1 cup cream
1 Tbsp cornstarch
1 cup shredded Parmesan cheese
1.2 cup crème fraiche*
Directions:
Preheat oven to 425°. Lightly grease a 2 qt baking dish; set aside. Peel the squash. Slice to 1/4inch thickness. Remove seeds from slices and halve large slices. Arrange onto a cookie sheet tray. Brush both sides lightly with olive oil. Season with salt and pepper. Bake, uncovered, 20 minutes. Remove. Increase oven temperature to 475°.
In a medium saucepan combine cream and cornstarch; cook and stir until thickened and bubbly. Stir in spinach; spread mixture in bottom of prepared dish. Arrange squash over spinach mixture.
In a small bowl stir together Parmesan cheese and crème fraiche. Spread over squash in dish. Bake, uncovered, 10 to 15 minutes or until squash is tender and topping is lightly browned. Season with salt and pepper.
To make crème fraiche. Combine ¼ cup whipping cream and ¼ cup sour cream. Cover with plastic wrap. Let stand at room temperature for 2 to 5 hours or until mixture thickens. When thickened, cover and chill in the refrigerator until serving time or up to 48 hours. Stir before serving.
Ingredients:
1 pounds carrots, sliced
1 tsp chicken bouillon granules
4 ounces process cheese (Velveeta), cubed
1 tablespoons butter
1 small package (4 ounces) cream cheese, cubed
2-3 green onions, sliced
¼ tsp salt
¼ tsp pepper
Directions:
Place 1 in. of water in a large saucepan;
Add carrots and bouillon. Bring to a boil.
Reduce heat. Cover and simmer for 7-9
minutes or until crisp-tender.
In another large saucepan,
Combine cheeses and butter.
Cook and stir until cheese is melted.
Drain the carrots; stir into the cheese sauce.
Transfer to a greased, shallow 1-qt. baking dish.
Sprinkle with green onion.
Cover and bake at 350° for 15 – 20 minutes or until bubbly.
Ingredients:
1 ½ pounds yellow summer squash, cut into ½ inch cubes
1 small onion, peeled and finely chopped
3 T butter
¾ cup shredded Monterey jack
¼ cup freshly grated parmesan
½ cup heavy cream
1 tsp ground coriander seed
Salt and pepper to taste
2/3 cup fresh bread crumbs
Directions:
Preheat the oven to 350°. Butter a shallow 2 ½ quart baking dish. In a vegetable steamer or microwave, steam the squash until tender but not mushy, about 5 min; transfer into a large bowl.
In a small skillet over low heat, cook the onion in 1 ½ T of the butter until soft and translucent, about 7 mins. Add to the squash along with the jack and parmesan cheeses, cream, coriander, and salt and pepper. Spoon the mixture into the baking dish.
Melt the remaining butter. Sprinkle the top of the gratin with the bread crumbs and drizzle with butter. Bake until bubbly and golden brown, about 30 mins.
Ingredients:
2 Tbsp olive oil
½ c vermicelli, finely broken, uncooked
2 Tbsp onion, diced
1 cup white rice, uncooked (not instant)
1 ¼ cup chicken stock, hot
¼ tsp ground white pepper
1 bay leaf
2 Tbsp Parmesan cheese, grated
Directions:
Heat oil in a large skillet. Sauté vermicelli and onion until golden brown (2-4 minutes) over medium high heat. Drain off oil if needed.
Add rice, stock, water, pepper, and bay leaf. Cover and simmer 15 – 20 minutes. Fluff with fork. Cover and let stand 5 – 10 minutes. Remove bay leaf.
Sprinkle with cheese. Serve immediately.
Calories: 208
Fat: 6 g
Cholesterol: 2 mg
Sodium: 140 mg
Fiber: 1 g
Protein: 5 g
Carbohydrates: 33 g
Potassium: 90 mg
Ingredients:
2 medium sweet potatoes
½ c sour cream
½ cup marshmallow cream
2 Tbsp sweetened flaked coconut
2 Tbsp chopped pecans
3 Tbsp drained, crushed pineapple
Salt and Pepper
Directions:
Preheat oven to 400°
Wash and pat dry the potatoes, and pierce with a fork in several places
Bake 45-50 minutes, until tender. Let cool slightly.
Combine the remaining ingredients into a bowl. Blend well.
Working lengthwise, slice potato in half.
Use a scoop or large spoon to scoop out all but ¼ inch of the flesh from each potato.
Place the scooped-out potato in a bowl. Mash lightly with a fork; add about one half of the ambrosia mixture to the mashed sweet potato; blend well.
Spoon this mixture back into the potato skins and top each with the remaining ambrosia.
Place back into the oven to heat before serving.
Ingredients:
1/2 pound Brussels sprouts, quartered
1/2 pound butternut squash, peeled and cut into 1/2-inch dice
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1/4 pound thickly sliced bacon, cut into 1/4-inch dice
1/2 pound sweet onions such as Vidalia or Texas sweets, finely chopped
1 small Granny Smith apple-peeled, cored and cut into 1/4-inch dice
10 sage leaves, thinly sliced crosswise
1 cup apple cider
Directions:
Preheat the oven to 400°. On a large rimmed baking sheet, toss the Brussels sprouts and squash with 2 tablespoons of the olive oil and season with salt and pepper. Roast the vegetables for about 20 minutes, or until tender.
In a large, deep skillet, heat the remaining 1 tablespoon of olive oil. Add the bacon and cook over moderate heat until crisp, about 5 minutes. Add the onions and cook, stirring occasionally, until browned, about 10 minutes. Stir in the apple and cook until it starts to soften, about 2 minutes. Gently stir in the roasted Brussels sprouts, squash and sage, then pour in the cider. Simmer over moderately high heat until the cider has almost evaporated, about 10 minutes. Season with salt and pepper. Transfer the vegetables to a bowl and serve immediately.
