Brussels Sprouts Cheesy Casserole Recipe
Roasted Brussels Sprouts with Pecans (with or without Gorgonzola Cheese)
(Makes about 4 side-dish servings, recipe can easily be doubled. Original recipe adapted from Pecan Brussels Sprouts from The Blackberry Farm Cookbook, the idea of adding Gorgonzola cheese from Sean of Hedonia.)
Ingredients:
1 lb. fresh brussels sprouts
1/4 cup chopped pecans (or less, original recipe used 1/4 cup for 2 lbs. brussels sprouts, which didn't seem like enough to me)
2-3 tsp. olive oil, plus a bit more to brush the baking dish or roasting pan
salt to taste (original recipe calls for kosher salt but I used sea salt)
fresh ground black pepper to taste
2 tsp. butter (optional, to toss the brussels sprouts, and only if not using the gorgonzola)
2-3 T crumbled Gorgonzola cheese (use more or less to taste, and skip the butter if using Gorgonzola)
Instructions:
Cheddar cheese adds a nice cheesy taste to brussels sprouts!
2 (10 oz.) pkgs. frozen Brussels sprouts
2 slightly beaten eggs
1 1/2 c. soft bread crumbs (2 slices)
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 c. shredded cheddar cheese
2 tbsp. chopped onion
2 tbsp. butter, melted
Cook Brussels Sprouts according to package directions; drain. Cut sprouts into fourths and set aside. Combine eggs, half the crumbs, soup, cheese, onion, and dash pepper. Fold in brussels sprouts. Transfer to a 1 1/2-quart casserole. Combine remaining crumbs and butter; sprinkle atop sprouts. Bake uncovered in a 350 degree oven for 35 minutes. Makes 6-8 servings.
2 slightly beaten eggs
1 1/2 c. soft bread crumbs (2 slices)
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 c. shredded cheddar cheese
2 tbsp. chopped onion
2 tbsp. butter, melted
Cook Brussels Sprouts according to package directions; drain. Cut sprouts into fourths and set aside. Combine eggs, half the crumbs, soup, cheese, onion, and dash pepper. Fold in brussels sprouts. Transfer to a 1 1/2-quart casserole. Combine remaining crumbs and butter; sprinkle atop sprouts. Bake uncovered in a 350 degree oven for 35 minutes. Makes 6-8 servings.
1/2 pound Brussels sprouts
2 large garlic cloves
1 1/2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons pine nuts
Trim Brussels Sprouts and halve lengthwise. Cut garlic into very thin slices. In a 10-inch heavy skillet melt 1 tablespoon butter with oil over moderate heat. Cook garlic, stirring, until pale golden. Transfer garlic to a small bowl. Reduce heat to low and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with pine nuts and salt to taste. Cook sprouts, until crisp-tender and undersides are golden brown, about 15 minutes.
Transfer brussels sprouts to a plate, browned sides up. Add garlic and remaining 1/2 tablespoon butter to skillet. Cook over moderate heat about one minute, stirring, until pine nuts are pale golden. Spoon mixture over brussels sprouts and sprinkle with freshly ground black pepper. Serves 2 or 3 as a side dish.
2 large garlic cloves
1 1/2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons pine nuts
Trim Brussels Sprouts and halve lengthwise. Cut garlic into very thin slices. In a 10-inch heavy skillet melt 1 tablespoon butter with oil over moderate heat. Cook garlic, stirring, until pale golden. Transfer garlic to a small bowl. Reduce heat to low and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with pine nuts and salt to taste. Cook sprouts, until crisp-tender and undersides are golden brown, about 15 minutes.
Transfer brussels sprouts to a plate, browned sides up. Add garlic and remaining 1/2 tablespoon butter to skillet. Cook over moderate heat about one minute, stirring, until pine nuts are pale golden. Spoon mixture over brussels sprouts and sprinkle with freshly ground black pepper. Serves 2 or 3 as a side dish.
Balsamic vinegar is great with brussels sprouts .
1 1/2 pound fresh Brussels Sprouts
2 tablespoons olive oil
2 cloves garlic, peeled and sliced
1 medium onion, peeled and thinly sliced
1/4 cup balsamic vinegar
2 tablespoons butter
Salt & freshly ground pepper to taste
Trim off the stems and remove any limp leaves from the brussels sprouts. Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse under cold water to stop the cooking. Heat a large frying pan and add the olive oil, garlic and onion. Saute a few minutes until the onion just becomes tender. Add the blanched, drained brussels sprouts. Saute a few minutes. Add the vinegar and toss so that all the brussels sprouts are coated with the vinegar. Add the butter and salt and pepper to taste and toss again.
2 tablespoons olive oil
2 cloves garlic, peeled and sliced
1 medium onion, peeled and thinly sliced
1/4 cup balsamic vinegar
2 tablespoons butter
Salt & freshly ground pepper to taste
Trim off the stems and remove any limp leaves from the brussels sprouts. Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse under cold water to stop the cooking. Heat a large frying pan and add the olive oil, garlic and onion. Saute a few minutes until the onion just becomes tender. Add the blanched, drained brussels sprouts. Saute a few minutes. Add the vinegar and toss so that all the brussels sprouts are coated with the vinegar. Add the butter and salt and pepper to taste and toss again.
Roasted Brussels Sprouts with Pecans (with or without Gorgonzola Cheese)(Makes about 4 side-dish servings, recipe can easily be doubled. Original recipe adapted from Pecan Brussels Sprouts from The Blackberry Farm Cookbook, the idea of adding Gorgonzola cheese from Sean of Hedonia.)
Ingredients:
1 lb. fresh brussels sprouts
1/4 cup chopped pecans (or less, original recipe used 1/4 cup for 2 lbs. brussels sprouts, which didn't seem like enough to me)
2-3 tsp. olive oil, plus a bit more to brush the baking dish or roasting pan
salt to taste (original recipe calls for kosher salt but I used sea salt)
fresh ground black pepper to taste
2 tsp. butter (optional, to toss the brussels sprouts, and only if not using the gorgonzola)
2-3 T crumbled Gorgonzola cheese (use more or less to taste, and skip the butter if using Gorgonzola)
Instructions:
Preheat oven to 350F/175C. Brush roasting pan or dish with a small amount of olive oil, using a pastry brush or paper towel. (I used less than a teaspoon of oil for this.)
Trim ends of brussels sprouts if needed, then cut each lengthwise into fourths. Don't worry if some leaves fall off, because the loose ones will get a bit more crispy when they roast and add a lot of flavor. Chop pecans with chef's knife and measure out 1/4 cup or slightly less.
Put quartered brussels sprouts and chopped pecans into a plastic bowl, then toss with olive oil and season with salt and fresh ground black pepper to taste. (I would use a generous amount of salt and pepper since there's no other seasoning. The original recipe called for 1/2 tsp. kosher salt and 1/4 tsp. fresh ground pepper for 1 lb. brussels sprouts. I used sea salt and used a little less salt than that.)
Arrange brussels sprouts and pecans on roasting pan, making a single layer as much as you can. Roast for 30-35 minutes, or until the sprouts are tender and starting to brown on the edges. I stirred several times so different sides of the brussels sprouts would get browned.
You can serve immediately without any butter if desired, or toss with butter or Gorgonzola Cheese before serving. Serve hot. Leftovers can be refrigerated and reheated in a hot oven or toaster oven, but you probably won't have any left!
Trim ends of brussels sprouts if needed, then cut each lengthwise into fourths. Don't worry if some leaves fall off, because the loose ones will get a bit more crispy when they roast and add a lot of flavor. Chop pecans with chef's knife and measure out 1/4 cup or slightly less.
Put quartered brussels sprouts and chopped pecans into a plastic bowl, then toss with olive oil and season with salt and fresh ground black pepper to taste. (I would use a generous amount of salt and pepper since there's no other seasoning. The original recipe called for 1/2 tsp. kosher salt and 1/4 tsp. fresh ground pepper for 1 lb. brussels sprouts. I used sea salt and used a little less salt than that.)
Arrange brussels sprouts and pecans on roasting pan, making a single layer as much as you can. Roast for 30-35 minutes, or until the sprouts are tender and starting to brown on the edges. I stirred several times so different sides of the brussels sprouts would get browned.
You can serve immediately without any butter if desired, or toss with butter or Gorgonzola Cheese before serving. Serve hot. Leftovers can be refrigerated and reheated in a hot oven or toaster oven, but you probably won't have any left!
http://www.kalynskitchen.com/2009/11/recipe-for-roasted-brussels-sprouts.html
You must read The Hunger Games by Suzanne Collins. What an exciting trilogy.
smoked salmon rice balls
2 cups warm rice
100 g smoked salmon, cut into small pieces
2 eggs, beaten
1/2 sheet toasted nori, cut into small pieces
100 g cream cheese, cut into small cubes
bread crumbs
salt and pepper to taste
plastic wrap or baking paper
oil for frying
2 cups warm rice
100 g smoked salmon, cut into small pieces
2 eggs, beaten
1/2 sheet toasted nori, cut into small pieces
100 g cream cheese, cut into small cubes
bread crumbs
salt and pepper to taste
plastic wrap or baking paper
oil for frying
- Gently mix warm rice, toasted nori, smoked salmon, salt and pepper.
- Use plastic wrap or baking paper to make the rice balls. Place 1/8 cup of rice in the middle of the plastic wrap or baking paper mold the rice into a ball shape. Flatten it out a bit and put cream cheese in the middle of the rice. Add more 1/8 cup of rice to cover and form a ball.
- Dip the rice ball into beaten eggs then into breadcrumbs and toss until well coated.
- Deep fry until golden brown. Serve warm with sweet chili sauce.
You must read The Hunger Games by Suzanne Collins. What an exciting trilogy.
