Hi there! Happy Wednesday to you! I’m so thankful it’s the middle of the week. I haven’t been able to sleep in on the weekend and I am really looking forward to getting some sleep. It’s not that I even sleep in that late. Sleeping in to me is anything past 8:00 am. I just can’t seem to sleep past that hour. I don’t think I’ve slept past 8 am in years! I just can’t do it. That is why sometimes I prefer to go to bed early and get my sleep in that way. What time is sleeping in to you?
Yesterday when I posted my Thanksgiving recaps, I told you that I was going to share three of the new recipes that I tried. The great thing about these three recipes is that you can make it all year round and it’s not just for Thanksgiving! My VERY favorite recipe from the three of these is the brussels sprouts one. I am counting down the days until I can get back to the store to get the ingredients to make these again. They were that good! You MUST try them if you are a fan of brussels sprouts and they are from Alton Brown! He knows his stuff!
Brussels Sprouts with Almonds & Cranberries adapted from Alton Brown’s recipe
3 ounces silvered almonds
3 tablespoons unsalted butter
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
4 ounces coarsely chopped dried cranberries
Set a 10-inch straight-sided saute pan over medium-high heat and add the almonds. Cook, stirring continually, until the almonds darken in color and begin to give off a toasted aroma, approximately 2 minutes. Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes. Remove the pan from the heat, add the cranberries, toss and serve.
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups Almond milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
3 tablespoons butter
1 cup panko bread crumbs
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the Almond milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
I bought my own crust instead of making it. See original recipe for crust recipe.
4 ounces cream cheese, softened
1 cup plus 1 Tablespoon cold milk
1 Tablespoon granulated white sugar
8 ounces Cool Whip, thawed
One 16-ounce can pure (unsweetened) pumpkin
Two small packages vanilla instant pudding and pie filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Directions:In a large bowl, mix cream cheese, 1 tablespoon milk and sugar with wire whisk until smooth. Gently stir in 1 1/2 cups Cool Whip. Spread on bottom of prepared crust.In a second bowl, mix pumpkin, pudding mix and spices with remaining 1 cup milk. Beat with wire whisk until well blended (mixture will be thick). Spread over cream cheese layer.
Refrigerate for 4 hours, or until well set. Serve slices with remaining whipped topping.
So there you have three new recipes to try out! Have you tried any of these?
Have a great Wednesday!!