- Roasted Brussels Sprouts with Peanuts
- Butternut Squash Mac & Cheese
- Cornbread Stuffing
- Cranberry Orange Curd Cups
Roasted Brussels Sprouts with Peanuts
- 1.5 lbs Brussels Sprouts, washed and trimmed
- 1/2 cup peanut oil
- 1 TB Kosher salt
- 1 tsp Black pepper
- 8 oz Bacon, diced
- 1/2 cup red onion, sliced
- 2 TB Balsamic Vinegar
- 1/3 cup dried cranberries (craisins)
- 1/4 cup chopped peanuts
- Preheat oven to 375 F
- Toss trimmed Brussels Sprouts with Peanut Oil, Salt and Pepper and place on a baking sheet. Roast at 375 degrees for 20-25 minutes until tender.
- While Brussels Sprouts are roasting place bacon in saute pan and cook over medium heat until bacon is crisp and fat is rendered. Remove bacon leaving the fat in the pan and set aside. Using the same pan with the bacon fat, add the red onions and saute over medium heat until the onions are lightly caramelized.
- Add the balsamic vinegar to deglaze the pan, stirring the onions.
- In a bowl toss together the roasted brussels sprouts, cooked onions and dried cranberries. Place in serving dish and top with Peanuts and crisp diced Bacon.
Butternut Squash Mac & Cheese
- 1 lb pasta (elbow macaroni or shells)
- 1 oz butter
- 1 oz flour
- 2 cups milk
- 1 tsp salt
- pinch white pepper
- pinch nutmeg
- 2 cups sharp cheddar, shredded
- 1 cup butternut squash puree
- 1 tsp hot sauce
- salt and white pepper to taste
- 1 cup panko bread crumbs
- 2 TB butter
- Chopped Parsley and Shaved Parmesan if desired
- Cook pasta as directed. (You can make the sauce while the pasta is boiling) Drain pasta and set aside.
- Warm oil over medium heat. Add flour, constantly stirring and cook roux until golden. Slowly add milk, whisking constantly until smooth. Cook until thickened and season with salt, white pepper and nutmeg.
- Once sauce has thickened, add cheddar and mix until combined.
- Spoon in butternut squash puree and mix well. Add hot sauce and adjust seasonings as needed.
- Combine pasta with sauce and pour into a 9 x 13" that has been sprayed with cooking oil.
- Serve as is OR combine bread crumbs with melted butter and sprinkle over the top of the pasta.
- Place in oven and broil on high heat until bread crumbs are toasted.
- Remove from oven and garnish with chopped parsley and parmesan cheese if desired.
- 3 packages jiffy cornbread mix prepared as directed (with 1/3 cup milk and 1 egg per box)
- 2 lbs jimmy deans sage sausage
- 1 cup onion, medium dice
- 1/3 cup carrots, medium dice
- 1/3 cup celery, medium dice
- 1 cup chicken broth
- 1 TB poultry seasoning
- 1 tsp kosher salt
- 3 eggs
- Prepare cornbread mix as directed and bake in a 9 x 13 baking dish. Set aside until cooled.
- Cook sausage and add onion, carrots and celery. Cook vegetables until tender and deglaze with chicken broth.
- Combine cornbread, sausage mixture, poultry seasoning, salt and eggs.
- Place mixture in a 9 x 13 baking dish and bake for 35-40 minutes at 350 F.
Cranberry Orange Curd Cups
- 1 (12 oz) bag fresh cranberries
- 1 cup sugar
- 1 cup water
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp ground cinnamon
- 4 TB fresh orange juice
- 2 slivers orange peel
- 4 eggs
- 4 egg yolks
- In a medium size saucepan, combine cranberries, sugar, water, nutmeg, cloves, cinnamon, orange juice and orange peel.
- Bring the mixture to a boil and then reduce to a simmer and cook until the cranberries burst, about 10 minutes.
- Remove mixture from heat and let cool. Remove orange peels. Once cooled, place in a blender and blend until the mixture is smooth.
- Combine mixture with eggs and egg yolks and place in a double boiler. (Or, fill a medium size sauce pan with water and place in a mixing bowl that can sit on the top of the sauce pan.) Cook the mixture for about 10-15 minutes until thickened or until mixture reaches 170 F.)
- Pipe mixture into serving dishes and chill overnight for best results. Top with whipped cream or additional fresh fruit or sugared cranberries.