Caesar Salad - BHG

I love a good Caesar salad, but let's face it: there are a LOT of different styles of them. I'm partial to the creamy ones but this was a bit lighter. I also felt like the dressing was bland. Could have used some umph. Not mad, just not my favorite. 

• 4 cloves of garlic, divided
• 3 anchovy fillets
• 3 Tbsp lemon juice
• 3 Tbsp olive oil
• 1 Tbsp Dijon mustard
• 1/2 tsp Worcestershire sauce
• 1 hard-boiled egg yolk
• 10 cups torn romaine (I used 5 heads)
• 2 cups garlic Parmesan croutons
• 1/4 cup grated Parmesan cheese
• 1 Tbsp freshly ground black pepper

For dressing, in a blender or food processor combine 3 garlic cloves, the anchovy fillets, and lemon juice. Cover and blend or process until mixture is nearly smooth, stopping scape down the sides as needed. Add oil, mustard, Worcestershire sauce, and cooked egg yolk. Cover and blend or process until smooth. Cover surface with plastic wrap; chill for 2-24 hours. 

Cut remaining garlic clove in half. To serve, rub inside of a wooden salad bowl with cut edges of the garlic; discard the clove. Add romaine and croutons to bowl. Pour dressing over salad; toss lightly to coat. Sprinkle Parmesan cheese over top; toss gently. Sprinkle pepper over salad.

Serves 6 (side-dish size)

Total Time 15 minutes plus dressing chilling

Recipe from Better Homes and Gardens New Cook Book

Roasted Brussels Sprouts with Caramelized Pancetta

This was ok for something a little different, but I don't think I'll be making it again. The chiles were really tough and I felt like I just ate around them. They didn't seem to add much. I expected the sauce of the brown sugar and pancetta to be thicker, but it sort of just made things soupy.

• 1 1/2 lb shredded brussels sprouts, about 9 cups
• 1/2 cup extra virgin olive oil
• 3 large garlic cloves, minced
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 4 dried ancho or guajillo chiles (1/2 oz each), stemmed, seeded, and cut into thin strips or rings
• 12 oz pancetta, cut into small cubes
• 6 Tbsp packed light brown sugar or piloncillo (Mexican brown sugar)
• 1 1/2 tsp finely chopped fresh thyme

Preheat oven to 400 degrees. Toss together brussels sprouts, olive oil, garlic, salt, and pepper on a large rimmed baking sheet. Bake in preheated oven until brussels sprouts are slightly browned, 10-12 minutes. Add chiles to baking sheet; toss with brussels sprouts using tongs. Continue baking until chiles are fragrant and crisp, 5-6 minutes longer.

Meanwhile, place pancetta and brown sugar in a large saucepan over medium-high heat. Cook, stirring often, until pancetta is cooked through and fat has rendered, 5-6 minutes. Transfer the mixture to a large baking sheet; let cool about 3 minutes. Stir in chopped thyme.

Transfer brussels sprouts mixture to a large serving bowl. Add pancetta mixture; toss to combine well. Serve warm or at room temperature. 

NOTES: We bought a large bag of brussels sprouts and used the slicing blade on our food processor to get the shredded consistency.

Serves 8

Prep Time: 20 minutes
Total Time: 35 minutes

Recipe from People magazine

Cacio e Pepe Caesar Salad

I'm a fan of Caesar salads but I have rarely made one from scratch. I've gotten into a few recipes recently and most have been pretty good. Doug has really been on a black pepper kick with things so this was a great variation. The dressing was a nice, bright flavor and I didn't need to add a lot of pepper to get good flavor. 

• 2 large egg yolks
• 1 cup mayonnaise
• 1/4 cup fresh lemon juice (from 1 large lemon)
• 1 1/2 Tbsp chopped garlic (from 2 medium garlic cloves)
• 1 Tbsp chopped anchovy fillets (from 1 2-oz can)
• 1 Tbsp Worcestershire sauce
• 1 Tbsp minced yellow onion
• 2 1/2 tsp black pepper, plus more to taste
• 1/2 tsp dry mustard
• 1/2 cup plus 1 Tbsp extra-virgin olive oil, divided
• 1 Tbsp water
• 1/2 Tbsp unsalted butter softened
• 2 oz pecorino Romano or Parmesan cheese, grated (about 1/2 cup), plus a handful of shavings to serve
• 3 romaine lettuce hearts (1 1/2 lbs total), trimmed and leaves separated
• 1 1/2 cup seasoned croutons
• lemon wedges for serving

Whisk together egg yolks, mayonnaise, lemon juice, chopped garlic, anchovies, Worcestershire sauce, onion, black pepper, dry mustard, and 1/2 cup of the oil in a large bowl until creamy.

Whisk together water and remaining tablespoon of olive oil in a small bowl; whisk in butter until creamy and smooth. Whisk butter mixture and cheese into mayonnaise mixture until combined. Season dressing with additional pepper to taste. 

Place romaine leaves in a very large bowl. Add croutons and 1 cup dressing; toss until leaves are evenly coated. Finish with a squeeze of lemon and shaved cheese. Serve with lemon wedges.

Serves 6

Total Time: 35 minutes

Recipe from People magazine

Mediterranean-Style Pasta Salad

I love a good pasta salad. I don't think I've ever made one with tortellini, but it was good! I left out the walnuts because a) I'm not a huge nut person and b) nuts in a pasta salad? Just seems weird. 

Vinaigrette

• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• 1/4 cup chopped green onions
• 3 garlic cloves, pressed
• 1 Tbsp dried basil
• 1 tsp dried dill weed
• 1/2 tsp salt

Salad

• 2 12-oz packages frozen cheese tortellini
• 1 8-oz can artichoke hearts, drained, cut into quarters
• 1 large tomato, chopped
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped pitted kalamata olives
• 1/2 cup chopped walnuts

For the vinaigrette, whisk the olive oil and wine vinegar in a small bowl. Add the green onions, garlic, basil, dill weed, and salt, whisking until mixed. 

For the salad, cook the pasta using package directions; drain. Combine the pasta, artichokes, tomato, feta cheese, ripe olives, and walnuts in a large salad bowl and mix gently. Add the dressing, toss to coat. chill, covered, for 8 hours or longer.

Serves 12

Total Time: 20 minutes + chilling

Recipe from Pampered Chef The Kitchen is the Heart of the Home cookbook

Barbecue Potato Salad with Goat Cheese and Pine Nuts

Not sure I like the word "barbecue" in the title. Makes me think there will be BBQ sauce. What I'd call it is "grilled," but that might be just me. Also, "potato salad" makes me think it should be cold, but nowhere in the instructions did it say to let them cool. So many questions.

Doug said the recipe needs less lemon. I didn't even add the zest and I couldn't taste ANY lemon. *shrug* All I could taste was the oregano, but I also may have been a bit heavy handed with it. I used dry instead of fresh and my container was about empty so I sort of just sprinkled it all on. So take from that what you will, but it was decent. Definitely needs some tweaks though. 

• 1 1/2 lb baby gold potatoes (about 2 inches in diameter)
• 3 1/2 oz ripened goat cheese, cut into 1/2 inch pieces, about 1 cup
• 2/3 cup pine nuts, toasted
• 2 Tbsp fresh oregano leaves
• 2 1/2 tsp grated lemon zest plus 1/4 cup fresh juice (from 1 large lemon)
• 1/4 cup extra virgin olive oil, divided
• 1 tsp flaky sea salt
• 1/2 tsp black pepper

Place potatoes in a large saucepan of cold salted water. Bring to a boil over high. Boil until tender, about 10 minutes.

Meanwhile gently stir together goat cheese, pine nuts, oregano, lemon zest, and juice, and 2 Tbsp of the olive oil in a large bowl until combined; set aside.

Drain potatoes well, and transfer to a baking sheet. Gently crush potatoes using the back of a fork or the heel of your hand until skins are just cracked (about 1-inch thick). Drizzle with remaining 2 Tbsp olive oil, and sprinkle with salt and pepper. 

Preheat grill to medium high (400-450 degrees) with a large cast-iron skillet on grate. Arrange potatoes in heated skillet; grill, uncovered, until browned on both sides, about 4 minutes per side.

Gently toss potatoes in bowl with goat cheese mixture until coated; season with additional salt and pepper, if needed.

Serves 4

Prep Time: 25 minutes

Total Time: 45 minutes

Recipe from People magazine

Creamed Corn Casserole

I mean, I know it's a corn casserole, but that's ALL it tasted like. Corn. Definitely add some jalapeno and more black pepper. It needed something to give it a little punch.

• nonstick cooking spray
• 2 16-oz packages frozen whole kernel corn
• 2 cups chopped red and/or green sweet pepper (2 large)
• 1 Tbsp butter or margarine
• 1/4 tsp black pepper
• 1 10.75 oz can condensed cream of celery soup
• 8 oz tub cream cheese spread with chive and onion or cream cheese spread with garden vegetables
• 1/4 cup milk

Coat a 2-quart casserole dish with cooking spray; set aside. Place corn in a colander. Run it under cool water to thaw; drain. Set aside. Preheat oven to 375 degrees.

In a large saucepan cook sweet pepper and onion in hot butter until tender. Stir in corn and black pepper. In a medium bowl whisk together soup, cream cheese spread, and milk. Stir soup mixture into corn mixture. Transfer to the prepared casserole dish.

Bake, covered, for 50-55 minutes or until casserole is heated through, stirring once.

Serves 12

Prep Time: 15 minutes

Total Time: 1 hour, 5 minutes

Recipe from Better Homes and Gardens New Cookbook

Lemon Asparagus Risotto

I love a good risotto. I was introduced to it by a work function years ago, but then I learned how fairly easy it is to make by my dad. This isn't his recipe (that one's already posted and fairly similar), but it's always good to check out other options.

• 1 medium white onion, chopped (1/2 cup)
• 1 clove garlic, minced
• 2 Tbsp olive oil
• 2 Tbsp butter
• 1 cup uncooked arborio rice
• 2 14-oz cans reduced sodium chicken broth
• 1 cup chopped fresh asparagus
• 1 tsp finely shredded lemon peel
• 1/2 cup (2 oz) finely shredded Parmesan or Asiago cheese
• 1/4 tsp black pepper

In a large saucepan cook onion and garlic in hot oil and 1 Tbsp of the butter until onion is tender; add rice. Cook and stir over medium heat 2-3 minutes or until rice begins to brown.

Meanwhile, in another saucepan, bring broth to boiling; reduce heat and simmer. Slowly add 1 cup broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed.  Stir in asparagus and lemon peel. Add another 1/2 cup broth to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add remaining broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed (this should take about 15 minutes).

Stir in the remaining butter, the Parmesan cheese, and pepper.

NOTE: Try switching the chicken broth for vegetable broth to make this a vegetarian dish.

Serves 4 as a side dish

Prep Time: 10 minutes

Total Time: 25 minutes

Recipe from Better Homes and Gardens New Cookbook

Roasted Asparagus with Gruyere

I really like asparagus. Doug can sort of take it or leave it. When it was in season I was trying to make all these different recipes with it in order to get my fill. This one was easy and light tasting. Doug said it was a bit blah, but I liked it so much I made it for myself again a few days later with the leftover ingredients I had. So take that as you will. 

• 2 lb asparagus spears
• 1 small white onion, cut into thin wedges
• 1 small red or yellow sweet pepper, cut into thin strips
• 1 Tsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup shredded Gruyere or Swiss cheese

Preheat oven to 400 degrees. Snap off and discard woody bases from asparagus. Scrape off scales. Place asparagus, onion, and sweet pepper in a 15x10x1 inch baking pan. Drizzle vegetables with oil; toss to coat. Spread vegetables in a single layer. Sprinkle with salt and pepper. Toast, uncovered, in oven about 20 minutes or until asparagus is crisp-tender. Transfer to a serving platter; sprinkle with cheese.

Serves 6

Prep Time: 10 minutes

Total Time: 30 minutes

Recipe from Better Homes and Gardens New Cookbook

Creamy Artichoke Dip

I am most definitely a fan of artichoke stuff. The artichoke has to have good flavor to go along with it and the ingredients on this recipe were perfect for that. Plus: crockpot! This is basically a dump dip where it's very little work and you can go about making your other food while this does its thing. So nice. 

• 2 14-oz cans water-packed artichoke hearts, coarsely chopped (drain one can; stir juice from other can into dip)
• 2 cups (8-oz) shredded, part-skim mozzarella cheese
• 8-oz package cream cheese, softened
• 1 cup grated Parmesan cheese
• 1/2 cup mayonnaise
• 1/2 cup shredded Swiss cheese
• 2 Tbsp lemon juice
• 2 Tbsp plain yogurt
• 1 Tbsp seasoned salt
• 1 Tbsp chopped, seeded jalapeno pepper
• 1 tsp garlic powder
• dippers: tortilla chips or crackers

In slow cooker, combine artichoke hearts, cheeses, mayonnaise, lemon juice, yogurt, salt, jalapeno, and garlic powder. Cover. Cook on low 1 hour or until cheeses are melted and dip is heated through. Serve with chips or crackers.

Makes 7-8 cups

Prep Time: 5 minutes

Total Time: 1 hour

Recipe from Fix-It and Forget-It Christmas Cookbook by Phyllis Pellman Good

Mini Loaded Cauliflower Casseroles

I really liked these. Not only are they colorful and pretty to look at, they might be a bit healthier than having all the same ingredients piled on a baked potato. The first time we made these, the flavor was more bite-dependent. The second time, the flavor was more pervasive. Maybe I had more bacon grease the second time that helped spread the flavor around? 

• 3 slices bacon
• 1 2-lb head cauliflower, cored and coarsely chopped
• 1 small white onion, chopped
• 1 1/4 cup shredded extra sharp cheddar cheese
• 2/3 cup, plus 1/4 cup sour cream or whole milk plain Greek yogurt, divided
• 1/2 tsp ground pepper
• 1/4 tsp salt
• 1 1/2 Tbsp snipped chives

Preheat oven to 425 degrees. Lightly coat eight 6-ounce ramekins with cooking spray and place on a large rimmed baking sheet. Cook bacon in a large nonstick skillet over medium heat until crisp, 6-8 minutes. Transfer to a paper towel-lined plate and chop when cool enough to handle. Transfer the bacon drippings to a large bowl. Add cauliflower, onion, cheddar, 2/3 cup sour cream, pepper, and salt. Stir to combine. Divide between prepared ramekins; cover each with foil. 

Bake until the cauliflower is tender, 30-35 minutes. Remove foil and bake until lightly browned in spots, 5-10 minutes more. Dollop with remaining 1/4 cup sour cream and sprinkle with the bacon and chives. 

Serves 8

Prep Time: 25 minutes

Total Time: 55 minutes

Recipe from www.eatingwell.com

Cheesy Spinach and Bacon Dip

Ok is it just me or do they not sell the 10-oz bricks of frozen spinach anymore? I shop at WinCo and used to be able to find them, but now all they have are the 16 oz bags of lose, frozen stuff and I have to eyeball it to get the right amount for my recipes. Not fun.

That said, who doesn't like an easy and large recipe you can throw on for a party?

• 10 oz package frozen chopped spinach, thawed and squeezed dry
• 1 lb Velveeta or your favorite soft cheese cut into 1/2 inch cubes
• 3 oz cream cheese, softened
• 14.5 oz can Rotel diced tomatoes and green chilies, undrained
• 8 slices bacon, cooked crisp and crumbled
• crackers and/or chips

Combine all ingredients but bacon, crackers, and chips in the slow cooker. Cover, heat on low for one hour, or until cheeses have melted and dip is heated through. Stir occasionally if you're around to do so.

Just before serving, stir in crumbled bacon. Serve warm with crackers and/or chips.

Makes 3 1/2 cups

Prep Time: 15 minutes

Total Time: 1 hour, 15 minutes

Recipe from Fix-It and Forget It Christmas Cookbook

Chicken Club Brunch Ring

Who doesn't love a classic ring recipe from Pampered Chef? I don't think I've made one I don't like yet. This is a nice variation on the pizza rings and taco rings we've seen in the past. This is also ripe for an opportunity to make it your own with some extra flair. 

• 1 cup mayonnaise
• 2 Tbsp Dijon mustard
• 2 Tbsp fresh parsley, snipped
• 1 Tbsp red onion, finely chopped
• 1 can (10 oz) chunk white chicken, drained and flaked
• 4 slices bacon, crisply cooked, chopped
• 1 cup (4 oz) finely shredded Swiss cheese, divided
• 2 packages (8 oz each) refrigerated crescent rolls
• 1-2 large plum tomatoes, thinly sliced
• 1 medium red bell pepper
• 2 cups shredded lettuce

Preheat oven to 375 degrees. In 1 quart bowl, combine mayonnaise, mustard, parsley, and onion. In a 2-quart bowl, combine chicken, bacon, 3/4 cup cheese, and 1/3 cup mayonnaise mixture. Unroll crescent dough; separate into 16 triangles. 

Arrange triangles in a circle on a 13 inch round baking stone, with wide ends overlapping in the center and the points toward the outside (there should be about a 5-inch diameter opening in the middle of the stone). Scoop chicken mixture evenly into the widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring. The filling will not be completely covered. 

Cut tomato slices in half and place 1 tomato half over filling between openings in ring. Bake 20-25 minutes or until deep golden brown. Remove from oven and immediately sprinkle with remaining 1/4 cup a cheese. 

Cut top off bell pepper, removing membranes and seeds. Fill with remaining mayonnaise mixture and place in center of ring. Arrange lettuce around pepper.

Serves 8

Prep Time: 15 minutes

Total Time: 40 minutes

Recipe from Season's Best Recipe Collection Pampered Chef cookbook

Artichoke Hors D'oeuvres

I like artichoke, but I've gotten a bit annoyed lately with the blah-ness of some artichoke recipes lately. I'm not sure if it's because some don't specify water-packed vs marinated, or if the water-packed just doesn't have the punch it should... Anyway, this one wasn't bad, but I've definitely made better ones. 

I also had to do a little research on what would be considered a "sharp cheese." We went with Asiago, but here's some others: Canadian cheddar, Manchego, Parmesan, Romano, sharp American, sharp Swiss, Provolone. 

• 2 jars marinated artichoke hearts, drained and chopped (save liquid from 1 jar)
• 1 small white onion, chopped
• 1 clove garlic, minced
• 4 eggs
• 1/4 cup fine bread crumbs
• 2 Tbsp parsley, chopped
• 1/4 tsp salt
• large dash of pepper
• 1/8 tsp oregano
• 1/8 tsp Tobasco
• 1/2 lb sharp cheese, shredded

Preheat oven to 325 degrees. Use oil from 1 jar artichokes to sauté onion and garlic. In a bowl beat eggs and then add remaining ingredients. Place in a 9-inch square pan and bake 30 minutes or until cooked through. Cut into squares and serve. 

NOTES: This recipe was VERY vague. At the store there are small 6.5 oz jars of marinated artichoke hearts or 14 oz water-packed or marinated. I guessed that I needed two jars of the larger ones. I have no idea if that was the correct guess. 

Also, there didn't seem to be enough egg. There was no way to cut this recipe into squares. It would have worked as a dip? 

I had some suggestions from my guinea pigs that we add bacon or jalapeno for some more flavor. 

Serves 12

Prep Time: 10 minutes

Total Time: 45 minutes

Recipe from Our Daily Bread - 50th Anniversary cookbook from Young Ladies Institute of Tulare, CA

Broccoli Salad

This recipe is one Doug's grandma used to make for him growing up. We found this in an old family cookbook so I agreed to make it for him (even though I'm not a fan of broccoli). He said it was just as he remembered! 

• 1 bunch broccoli, chopped
• 1/2 cup chopped red onion
• 1/2 cup sunflower seeds
• 1/2 lb bacon, fried, crumbled
• 1 cup raisins

Dressing

• 1 cup mayonnaise
• 1/2 cup vinegar
• 1/4 cup sugar

Combine first 5 ingredients together in a medium bowl. Place all dressing ingredients together in a blender and blend until well mixed. Pour over salad and mix. 

NOTES: The recipe originally called for a full pound of bacon and, believe it or not, it was WAY too much. 

Serves 10-12

Recipe from Buena Vista School Holy Cow Cookbook from Tulare, CA

 

Kaylee's Tear and Share Rolls

I do not do so well with making bread. I always manage to mess it up and this time seems to be no different. Maybe you can try this and see if yours turn out better than mine?

Starter

• 2 Tbsp flour
• 1/4 cup sweetened condensed milk
• 1/4 cup water

Dough

• 3 cups flour 
• 2 tsp instant dry yeast
• 1 tsp salt
• 1/4 cup sweetened condensed milk
• 1 egg
• 1/2 cup water
• 2 Tbsp butter, softened, plus more for brushing

Make the starter by whisking together the flour, condensed milk, and water in a frying pan over medium heat for around 5 minutes, until thickened but not lumpy. Remove from heat and let cool. 

In a large mixing bowl, combine the flour, yeast, and salt, then make a well in the center and add the rest of the condensed milk and the egg. Mix in the starter, then begin adding water until the dough just comes together. Turn out onto a lightly floured work surface and begin to knead. After a minute or so, knead in the butter until fully incorporated and the dough bounces back when poked. Cover and let rise for roughly an hour, until doubled in size. 

Once the dough is done rising, split into 16 equal pieces. Flatten each piece of dough into a long strip, then roll it up lengthwise. Set them in a lightly buttered 8x8 inch baking pan, alternating the rolls facing clockwise and counterclockwise. Let the rolls rise for another half hour. 

Preheat oven to 350 degrees. Brush tops of rolls with some melted butter and bake for about 25 minutes, until they're golden brown on top. Brush with butter again, if you like.

Makes 16 rolls

Prep Time: 10 minutes plus 1 1/2 hours rising

Total Time: 35 minutes plus 1 1/2 hours rising

Recipe from Firefly - The Big Damn Cookbook by Chelsea Monroe Cassel

Avocado Feta Dip

This was a refreshing, cool dip. No need for cooking, no spice. Just chop a few things up and you're good to go. The only thing I might change about it is adding a little more onion. I'm a fan of red onion and there just wasn't enough for my taste. 

• 2 ripe medium avocados, fleshed and diced
• 4 oz feta, cubed
• 3 medium Roma tomatoes, seeded and diced
• 1/3 cup diced red onion
• 2 cloves garlic, minced
• 1/2 cup chopped parsley (or cilantro)
• 1 Tbsp extra virgin olive oil
• 1 Tbsp apple cider or white vinegar
• 1/2 tsp fine sea salt

Add all ingredients to a medium bowl and sprinkle with salt. Gently fold together ingredients with a large spoon until combined. Do not mash the avocado. Serve with crackers, chips, flatbread, or on its own. 

Makes 4 cups

Total Time: 10 minutes

Recipe from www.FitMittenKitchen.com

Brussels Sprouts & Brie Gratin

Does anyone know what a "firm" Brie round is? I just bought a round. And it was not what I'd call firm because it was difficult to slice (because of it's not firmness). It still worked ok, but the one I bought was definitely more for dips and spreading on a cracker. Maybe it was just my limited options at WinCo? 

• 2 Tbsp extra-virgin olive oil
• 3 Tbsp unsalted butter, plus more for greasing baking dish
• 3 cups thinly sliced yellow onions (from 2 medium onions)
• 2 1/2 kosher salt, divided
• 3 Tbsp water
• 2 lb brussels sprouts, ends trimmed
• 1 cup heavy cream
• 1 tsp freshly ground black pepper
• 1 Tbsp lemon zest plus 3 Tbsp fresh juice from 1 lemon
• 6 oz Parmesan cheese, freshly grated, divided
• 1 (8-oz) firm Brie cheese round, sliced into 1/4 inch strips
• 1 cup fresh bread crumbs 

Heat oil and butter in a large skillet over medium high, stirring occasionally, until butter is melted. Reduce heat to medium low and add onions and 1 1/2 tsp salt. Cook, stirring occasionally, until onions are caramelized, about 45 minutes, adding 1 Tbsp of water every 15 minutes. Remove from skillet from heat, and set aside to cool. 

While cooking onions, bring a stockpot of salted water to a boil. Prepare an ice water bath. Cook brussels sprouts in boiling water for 5 minutes. Using a slotted spoon, transfer sprouts immediately to ice water bath until cool to touch, 3-5 minutes. Transfer sprouts to a large kitchen towel, patting well to dry. Slice sprouts in half lengthwise. 

Preheat oven to 400 degrees. Grease a 13x9 inch baking dish with butter. Stir together sprout halves, cream, black pepper, lemon zest, and lemon juice, 2 1/2 cups of Parmesan, and remaining 1 tsp of salt in a large bowl to combine. Fold in caramelized onions. Transfer to prepared baking dish. Top evenly with slices of Brie, bread crumbs, and remaining 1/2 cup Parmesan. 

Bake until liquid is bubbling and surface is a deep golden brown, 20-25 minutes. Let cool 10 minutes. Serve warm. 

NOTES: This was very lemony. I like lemon, but even I could have used less. I didn't adjust the recipe above, but if you are not a fan of lemon, I'd definitely lesson the amount. 

Serves 8

Prep Time: 45 minutes

Total Time: 1 hour, 10 minutes

Recipe from People Magazine, Gaby Dalkin

Deviled Crab

We know I'm a fan of crab, but I was not a fan of THIS crab. It was just super blah. We added more chives, we added more Dijon mustard...The mustard helped a little, but then all we really tasted was the Dijon. It just wasn't worth it to me. Not bad, just really not worth it.

• 1/2 cup finely chopped onion
• 4 Tbsp butter, divided
• 3 Tbsp all-purpose flour
• 1/2 tsp salt
• 1 1/2 cups half and half cream
• 2 large egg yolks, lightly beaten
• 3 cans (6 oz each) crabmeat, drained, flaked, and cartilage removed
• 1 Tbsp Dijon mustard
• 2 tsp Worcestershire sauce
• 1 tsp minced chives
• 1 cup soft bread crumbs or crushed Ritz crackers

In a large skillet, sauté onion in 3 Tbsp butter over medium heat until tender. Stir in flour and salt until blended. Gradually stir in cream until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. 

Stir a small amount of hot mixture into egg yolks. Return all to the pan; stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in crab, mustard, Worcestershire sauce, and chives. 

Spoon mixture into 6 greased 6-oz ramekins or custard cups. Place on a baking sheet. Combine breadcrumbs with 1 Tbsp melted butter; sprinkle over the tops. Bake at 375 degrees for 20-25 minutes or until topping is golden brown. 

NOTES: I don't have ramekins so I used some mini loaf pans. It worked for the cooking time though it doesn't present as well. Also, I wasn't quite sure how to eat this. I guess you just eat it with a spoon, but I kept wanting to put it on a cracker like a dip. 

Serves 6

Prep Time: 30 minutes
Total Time: 50 minutes

Recipe from Taste of Home

Wash's Wife Soup

I don't often get to cook with leek. In fact, the need to purchase a bundle of leeks for this recipe meant I had some leftover for a recipe I hadn't made in forever: Flemings Potatoes! It was good to make that again. Also in this recipe: zaatar. Never heard of it. Since the making of this recipe, I've actually had a second recipe call for it, oddly enough. I wasn't able to find pre-made zaatar at the stores I was checking so I found a homemade recipe online. I will type that up here so you can make your own if you have the same issue I did.

As far as the taste: to me it was "meh." I'm not really a fan of peas and I got a lot of that flavor. Plus, even though we blended it, the texture was a bit weird to me.

• 1 leek, sliced in half lengthwise
• 1 potato, cubed
• 3 cloves garlic
• 2 Tbsp olive oil
• 3 cups vegetable broth
• 2 Tbsp white miso
• 1 Tbsp rice vinegar
• 1 cup peas
• 3 Tbsp heavy cream
• zaatar, to garnish

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Toss all the vegetables (except the peas) and garlic cloves with olive oil and spread out on the baking sheet. Roast for around 20 minutes, until all the vegetables are soft but not too browned. 

Add the broth, miso, and rice vinegar to a medium saucepan over medium heat and stir until the miso is dissolved. Add in the roasted vegetables and cook for another minute or so. Add the peas, cook for a further minute, then puree everything in a blender. Immediately pour into serving bowls, garnish with cream and zaatar, and serve. 

Serves 2-4

Prep Time: 5 minutes

Total Time: 35 minutes

Recipe from Firefly: The Big Damn Cookbook by Chelsea Monroe-Cassel

Jalapeno Popper Corn Salad

So this definitely does not fit my new low cholesterol diet. I made this recipe before I knew I had super high cholesterol so this one is for all you healthy people out there! 

As far as recipes go, it was pretty straight forward to make, but I would also have some suggestions to make it more likeable (to me). See the notes below. 

• 1 medium red onion, quartered
• 2 jalapenos
• 1 cup sour cream
• 1 cup mayonnaise
• 2 oz cream cheese, softened
• 2 tsp ground cumin
• 1 tsp garlic powder
• 1 tp chili powder
• 1 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp pepper
• 4 cups fresh corn (about 8 ears) cooked and cooled, or 2 cans
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded pepper jack cheese
• 1/2 cup crumbled cooked bacon, divided

Grill onion and jalapenos covered, over medium-high heat or broil 4 inches from heat 3-5 minutes or until lightly charred. Cool completely; chop into 1/2 inch pieces. 

Combine the next 9 ingredients. Stir in corn, cheeses, half the bacon, and the grilled vegetables. Top with remaining bacon to serve. 

NOTES: We used white onion on this recipe originally. I changed the recipe to use red onion because I think it would provide a lot more flavor. I also didn't like the overwhelming chili powder flavor (I think it was the chili powder and not the paprika). I would lessen that and add more garlic (I know, big surprise). 

Serves 8

Prep Time: 25 minutes

Total Time: 40 minutes plus cooling

Recipe from Taste of Home