Cheesy Brussels Sprout Dip

Dear fellow Swedish Chef cooks, I came across this recipe last week and thought it would be a great appetizer to take to a Thanksgiving dinner or to serve as an appetizer at your home during Thanksgiving.  It has some unusual components.  If you are not a fan of brussels sprouts, please try this.  It is hot, crunchy and does not taste at all like cabbage.  The recipe calls to serve this dip with garlic crostini.  But, I think that if you are not a real garlic lover, you may want to serve this with a simple cracker.

Ingredients:

3 T unsalted butter
3 T olive oil
1 lb brussels sprouts (ends trimmed and quartered)
1 shallot, finely chopped
2 cloves garlic, finely chopped
½ lemon (juice and zest)
2 c grated Parmigiano Reggiano
8 oz shredded mozzarella cheese (plus extra) - fresh mozzarella was used in this demonstration
8 oz softened cream cheese, cut into one inch cubes
2 c mayonnaise
2 t hot sauce
salt and pepper

Crostini:
1 baguette cut into half inch slices
olive oil
salt and pepper
2-3 cloves garlic, peeled


Preheat oven to 350º.

Heat a large skillet over medium-high heat.  Add olive oil and butter.  Add brussels sprouts and shallots.  Season with salt and pepper.  Cook until the brussels sprouts are browned, about 6-8 minutes.












Add garlic and sauté for one additional minute. 















Remove from heat and stir in zest and juice from lemon.  Set aside.

 

In a large mixing bowl, combine parmigiano reggiano, mozzarella, cream cheese, mayonnaise and hot sauce.

Stir to combine and fold in the cooked brussels sprout mixture.  Transfer the mixture into a greased casserole dish.  Sprinkle with shredded mozzarella.  Place in oven and bake until bubbly, about 10 minutes.  Remove from oven and broil until golden brown, about an additional three minutes.

Service with crostini or crackers.

Brush baguette slices with olive oil on both sides.  Season with salt and pepper.  Place on baking sheet and toast in a 350º oven until golden on both sides.  Allow to cool, then rub each slice with garlic on both sides.

Noodles with Shrimp and Shiitake Mushrooms, Singapore Style

Dear followers, I just want to let you know that I am back!  We took a few months off this summer to enjoy our camp and I recently got married to my now husband after 15 years together.  I look forward to posting many delicious recipes for you to try starting today.  Thank you for your interest and for exceeding 20,000 visits to the blog!

Ingredients:
3 T sesame oil
1 c diced onions
1 t minced garlic
1 t minced ginger
1 t red chili flakes
2 T soy sauce
3 T fish sauce
1 lb shrimp
1 t curry powder
2 c sliced shiitake mushrooms
1 c shredded carrots
4 oz cellophane rice noodles
1 c chopped mint

 

Cook the noodles according to package instructions (about 6-8) minutes, then strain.

 

 

 

Heat sesame oil in a skillet over medium-high heat.  When the oil is near smoking, add, onions, garlic and ginger.  Sauté for 3-4 minutes then add red pepper flakes.  Reduce heat to medium and cook for about two minutes.

 

Add carrots and mushrooms, and sauté for about two minutes.  Then add curry powder, fish sauce and soy sauce.  Sauté for another two minutes.

Add shrimp and cook for 3 or 4 minutes.  The shrimp will begin to turn pink as they cook.

Add noodles and combine.  Sprinkle with fresh mint just before serving.

Country Breakfast Casserole

This dish may sound like breakfast, but is perfect for any meal of the day.

Ingredients:

8 eggs (room temperature)
1 lb. breakfast sausage
1 bag Tater Tots
half and half
flour
milk
cheddar cheese
salt and pepper
parsley
butter

Grease a 2 qt. casserole dish.  Add enough Tater Tots to fill the bottom.  Bake at 450º for 8 minutes.  Flip Tater Tots and bake another 7 - 8 minutes.  Remove and allow to cool.

 

Whisk eggs with ¼ c. half and half.  Place in a non-stick skillet with 2 T. butter.  Scramble over medium heat.  You will want the eggs to be wet, with no browning (slightly undercooked).

 

Brown sausage and stir until broken into small pieces.  Add enough flour (approximately 4 - 5 T.) to absorb the grease.  Slowly add enough milk to thicken the mixture.  Add freshly ground black pepper.

Top the Tater Tots with the scrambled eggs.  Pour sausage gravy over the scrambled eggs.

Top with shredded cheese and bake at 350º for 20 - 30 minutes.

Remove from oven and top with freshly chopped parsley.