Friday, November 20, 2015

Roasted Brussel Sprout Dip

I only learned how brussel sprouts grew a few years ago.  I must have been living under a rock.
I thought they were amazing!  Like a vegetable Christmas tree!  HAHA!
Pre Warning I have a hard time deciding what pictures to post, so I will just overwhelm you with my favorites!  Get your bib on, time to start drooling.
Ok this bad boy just got out of the oven and holy moly it is heavenly!!!!!!!!
Such deep flavors and really rich too.
After I fried up some bacon, I fried up some thin slices of baguettes to slater this wonderful dip on, let me tell you that was a great way to use up that bacon grease woah mama!
I better not make a habit of that.

I love the presentation of making a hot dip in a mini cast iron skillet.  I picked this one up at a vintage shop up north, I wonder what wonderful things have been made in it.
Also look at these cute measuring spoons I picked up, I think I got them at World Market.

I love to tease my husband with my food photos while he's at work, he likes this one.  But, he likes everything to be honest.

Here is what you need:
1 Pound Brussel Sprouts
3 Slices bacon
1 Tablespoon olive oil
Salt and pepper
3 Garlic cloves
1/2 Teaspoon thyme, chopped (do you have enough thyme? heehee)
1/4 Teaspoon red pepper flakes
4 oz Cream cheese, softened
1/4 Cup sour cream
1/4 Cup mayo
3/4 Cup mozzarella, shredded
1/4 Cup Parmesan, grated
1/4 Cup Romano, grated

How to make it:
Heat your oven to 400 degrees
Wash your brussel sprouts cut off the tips and cut into quarters, place on a baking sheet.

Pour 1 Tablespoon of olive oil on them, place garlic cloves on the sheet, sprinkle with salt and pepper.
Roast for 15 to 20 minutes. Keep a good eye on them, as you can see some of mine got burned.

Fry up your bacon, drain and crumble.
While the brussel sprouts are in the oven start shredding your cheeses.
Mix the cheese, mayo, sour cream, seasonings together in a bowl.
Once your sprouts are done roasting, try not to eat them all then add them to your bowl.
Mix well and place in your baking dish bake at 400 for 15 to 20 minutes, until browned.
Sprinkle with cooked bacon

And serve with a warm baguette.
Delicious I promise!


* adapted from Closet Cooking, check him out he makes great stuff!

Monday, November 16, 2015

Indeed Brewing Company

Friday night date night was spent at Indeed Brewing Company.
I'll start by saying I did not get any photos, I was a bit frazzled this date night.
On our drive in the Uber car, almost to the location about 20 minutes from home. We get a calling say our home may have been broken into.  We have the police go to the home and thank God the coast was clear it was not broke into.
Then we get there and we heard about the horrible events that happened in Paris.  My heart goes out to them all.
So I would like to revisit & do another write up on this rockin' brewery.
It was pretty dark out so I could not take in the beauty of this building, I do believe it was brick, I like brick :)  And there was a nice patio outside.
There were 2 rooms to choose from to park your booty and enjoy one of their wonderful beers.
Very nice interior & ladies you know you we enjoy a nice restroom.  Love this bathroom, I want it in my house!
All the employees were so nice & helpful!  If they saw that you had an empty beer they were there in a flash to clear your empty mug away.
That evening the O'Cheeze food truck was there, they had maybe 5'ish gourmet grilled cheeses to choose from.

(photo taken by husband, added after I wrote this blog post :)

They switch up what food truck comes to visit. That is in the back by the patio.
The beers were very good!
You can have private parties and also get a tour of the brewery.
Can't wait to go back !

Wednesday, November 11, 2015

Olive Tapenade

With the holiday's right around the bend, I am thinking about easy appetizers!
With unexpected company popping in and being to busy to plan ahead most days, a quick appetizer is the way to go.
This appetizer is made with staple foods that most people have on hand in their pantry. Maybe not the Trader Joe's name brand olives I used but, something similar I'm sure.
Speaking of Trader Joe's I was just reading their newsletter today (ad really) OMG they have these new Rosemary Monkey bread for the holiday, I need this in my life !
In the freezer section, get some before they run out!

Ok back to the olives I got there, they do have pits so that is a bit time consuming but I think it is worth it, they have a great flavor not to salty.

I think this Tapenade would be best on a crunchy baguette.  But if you don't have any on hand crackers would do.

Here is what you will need:
4 oz Picholine Olives, chopped
4 oz Kalamata Olives,chopped
1 Green onion,chopped (the whole thing)
2 Cloves garlic,chopped
2 Tablespoons fresh basil, chopped
1 Tablespoon Olive Oil
Generous dash, pepper

How to make it:
Like I said really easy!
Chop it all , mix it all , chill for 1 hour so the flavors can marinate.
This is served cold, I would put this on a crispy warm baguette.

Hope you enjoy!