Liken’ roasted Brussels?- Try these.  Faster and good!

Ingredients:

• 1 lb Brussels sprouts
• 1 tablespoon bacon grease
• 1 tablespoon butter
• 1/4 teaspoon kosher salt, adjust to taste
• 1/4 teaspoon freshly ground black pepper, adjust to taste

Directions:

1. Slice each Brussels sprout into 4-5 thin pieces. The Brussels sprouts I had were enormous, if yours are on the smaller side, just half them or slice them into thirds.
2. Melt the butter and the bacon grease in a large skillet over medium high heat.
3. Let it almost brown and then swirl to coat the pan.
4. Add the Brussels sprouts and toss to coat well.
5. Season with salt and pepper.
6. Stirring occasionally, let them cook for about 3 minutes.
7. They are done when they are piping hot and just a bit crisp still.
8. Right before they are finished, stop stirring and let them brown for 20-30 seconds.
9. Enjoy!
   
   * If you do not have bacon grease in your refrigerator,just cook a chopped up slice of bacon in the skillet prior to adding the butter and then vegetables. It will work just as well and the bacon certainly won’t hurt the Brussels sprouts.

Serves: 4

Source: Barefeet in the Kitchen

This is a killer way to do asparagus.  I did not bother with the bundles.  Just cook the asparagus (I use the microwave) and top with the brie and bread crumbs.

Ingredients:

• 18 spears of asparagus
• 6 green leaves (about 6 inches long) or 6 green onions)
• 1 tablespoon unsalted butter
• 1/4 cup dried bread crumbs (mine were seasoned with parmasian cheese and Italian spices)
• 2 tablespoons sesame seeds
• 8 thin slices (about 3 ounces total) Brie cheese
• Kosher salt and freshly ground black pepper

Directions:

1. Preheat the oven to 350°.
2. Cook the asparagus in salted boiling water until crisp-tender, about 2-3 minutes.
3. Using tongs, transfer to a colander to drain.
4. Add the green onion leaves to the boiling water and cook 30 seconds.  Drain and rinse under cold water.
5. In a small skillet, melt the butter over medium heat.
6. Add the bread crumbs and sesame seeds and sauté until browned, about 2 minutes.
7. Arrange the asparagus in 6 bundles of 3 spears each and tie each bundle together with a green onion leaf.
8. Arrange the asparagus bundles in a shallow baking pan.
9. Place 1 slice of Brie on top of each bundle.
10. Sprinkle each bundle equally with the bread crumb mixture.
11. Bake until the cheese melts, 6-8 minutes.
12. Sprinkle with salt and pepper.

Serves:  4-5

Source: Lori Ln Narlock, Kendall-Jackson’s Small Plates Perfect Wine

That giant zucchini your neighbor gave you will freeze if you shred it.  Then, in the middle of winter you can have a really easy, tasty vegetable casserole.  Also good for a potluck.  Very forgiving – holds for an hour.

Ingredients:

• 4 c shredded zucchini (with peel on)
• 1 Tbsp dried onion
• 2 c cheese – any kind, grated
• ½ can Cream of Celery soup (or 6 oz cream cheese with a little celery salt)
• 1 egg, beaten
• 2 Tbsp mayonnaise or miracle whip
• 1 Tbsp sugar
• 3 c tortilla chips – crushed (potato chips work too)

Directions:

1. Blanch zucchini.  (Skip this if using frozen zucchini)
2. Drain well.
3. Mix onion, cheese, soup, egg, mayonnaise, and sugar
4. Add zucchini
5. Put zucchini blend in casserole.
6. Top with crushed tortilla chips.
7. Bake at 350° for 35-45 minutes.

Serves: 4

Source: A HUGE variation on a recipe from http://cooks.com

We had this with prime rib for Christmas dinner this year.  Pretty red and green.

Ingredients:

• 1½ lbs Broccoli
• 2 tbs Butter
• ¼ c Onion – finely chopped
• 2 tbs Flour
• ¼ tsp Garlic salt
• 1 pkg (3 oz) Cream cheese, room temp.
• ¼ c  Blue cheese – crumbled
• 2 oz Sliced Pimentos
• 1 c Milk
• 1/3 c Butter flavored crackers – crushed

Instructions:

1. Rinse broccoli well.  Drain.  Cut tops into bite-size flowerets.
2. Trim off ends of stems.  Peel lower portions of remaining stems.  Slice into 1/4 inch pieces.
3. Cook flowerets and stems in boiling salted water 4 to 6 minutes until tender-crisp.
4. Drain.  Place in a shallow,  greased 2 quart baking dish.
5. In a medium saucepan, melt butter.  Add onion, cook until soft but not browned.
6. Stir in flour and garlic salt.  Cook, stirring, until bubbly.
7. Remove pan from heat.
8. Mix in cream cheese, blue cheese and pimentos.
9. Gradually add milk.
10. Return to heat, cook, stirring, until sauce is thick.
11. Pour over broccoli.
12. Sprinkle with cracker crumbs.
13. Bake at 350° for 20-25 minutes until heated through and lightly browned.

Serves: 4

Notes:

• I used the bagged broccoli already trimmed.
• Worked great – can be done ahead and reheated (one less last-minute job).

Source: Cooks.com