Monthly Archives: September 2018

Bacon Brussels Sprouts Gratin

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Bacon Brussels Sprouts Gratin (Servings: 6)

Ingredients:

  • 1 1/2 pounds Brussels sprouts, halved
  • 8 oz. bacon, cooked and crumbled
  • 1 cup sharp cheddar cheese, grated
  • 1/2 cup fontina cheese, grated, optional
  • 3/4 cup heavy cream
  • 2 tablespoons extra-virgin olive oil
  • 1 egg
  • 1 sprig rosemary, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes, optional
  • kosher salt and freshly ground pepper, to taste

Directions:

  1. Preheat oven to 400º F.
  2. Toss Brussells sprouts in olive oil and season generously with salt and pepper. Place them in a large baking dish and roast for 15-20 minutes, or until semi-softened.
  3. In a large bowl, whisk together egg, heavy cream, rosemary, garlic powder, onion powder and red pepper flakes (if using), then stir in cheeses.
  4. Remove Brussels sprouts from oven and add 3/4 bacon to the baking dish. Pour cheese mixture over the top and stir everything together, then top with remaining bacon.
  5. Reduce oven temperature to 350º, return baking dish to oven and bake for 20-25 minutes, or until cheese is bubbly and just set.
  6. Remove from oven and let cool 5 minutes before serving.
~ 12Tomatoes.com ~
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Cheddar Tomato Cobbler

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CHEDDAR TOMATO COBBLER (Servings: 8)

Ingredients:

  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • 2 medium onions, halved and sliced about 1/8-inch thick

  • 1 tablespoon packed brown sugar

  • 3/4 teaspoon sea salt or kosher salt

  • 1 tablespoon balsamic vinegar

  • 2 tablespoons snipped fresh oregano

  • 6 cups cherry tomatoes

  • 3/4 cup all-purpose flour

  • 1/4 cup cornmeal

  • 1 1/4 teaspoons baking powder

  • 1/4 teaspoon sea salt or kosher salt

  • 1/4 cup butter, cut up

  • 1/4 cup shredded cheddar cheese (1 ounces)

  • 1/2 cup milk

Directions:

  1. In a 10-inch oven-going skillet, heat oil and butter over medium-low heat. Add onions, brown sugar and 3/4 teaspoon salt. Cover and cook for 10 to 15 minutes or until onions are very tender, stirring occasionally. Remove cover and turn heat to medium-high. Cook and stir for 5 to 10 minutes more or until onions are light brown. Remove from heat; carefully add vinegar. Stir in oregano. Transfer mixture from skillet to a bowl or plate and set aside.

  2. Add tomatoes to skillet and roast in a 400 degrees F oven, uncovered, for 15 minutes or until tomatoes have popped and released their juices. Stir in reserved onion mixture.

  3. Meanwhile, in a medium bowl combine the flour, cornmeal, baking powder, and 1/4 teaspoon salt. Using a pastry blender, cut butter into flour mixture until pea-size. Stir in cheese, then milk, until all dough is moistened.

  4. Remove skillet from oven. Carefully drop dough onto tomato mixture in eight mounds, spacing mounds evenly. Bake about 20 minutes more or until a toothpick inserted into biscuits comes out clean. Cool on wire rack 10 minutes. Serve warm.

~ MidWestLiving.com ~