Pumpkin Shells and Cheese served with some amazing Roasted Brussels Sprouts
Comments: I've made this mac and cheese recipe before for a work potluck. It didn't disappoint then, and it doesn't now. I'm totally in love with this and might even get crazy and make it in June. Wild woman! The brussels were a great compliment and I used the recipe on the back of the veggie bag. Ghetto, but it worked and I'm totally doing it again. See the recipe as modified by me below.
Creamy Beer Cheese Soup with Sourdough Bread from Publix
Comments: This is oh-so-rich and oh-so-good. Here's what, though... I needed it to be spicy. And it wasn't. So I added about a Tbsp of chili powder and 2 tsp of both cumin and cayenne pepper. Plus about a tablespoon of sriracha. Then, it was fabulous. Ohhhh, and it was a little too thick and cheesy, so I added a full cup of the evaporated milk to thin it out a bit... but it was still thick. I will play with the proportions more next time. Still, though, a great recipe.
Deep Dish Pizza
Comments: I adore this crust recipe! I've made many a homemade pizza crust, and this is my official favorite. I'm not sure how it would hold up for non-deep dish, but I'll report back when I try it out. My oven typically cooks a little slower, but I didn't want to burn this... and it ended up a little doughy in the middle. Other than that... I skipped the fresh tomato slices and added fresh basil leaves in their place. Good choice. :)
Roasted Brussels Sprouts
Makes 2-3 servings
8oz brussels sprouts, stems cut off and halved
1 Tbsp olive oil
1/4 tsp fresh thyme, chopped fine
1 tsp sugar
1/4 tsp pepper
salt to taste
1. Add oil to small skillet and heat to medium.
2. Add brussels and all other ingredients to pan. Toss and stir while they cook for about 8 minutes, until brussels are bright green and slightly browned.
3. Remove from pan and serve.