Anyone else get this in the mail a couple of weeks ago?
It’s a flyer from Fred Meyer. A promotional booklet with coupons and recipes for “game day”. I studied the coupons to see if any were useful and stumbled upon this recipe. The picture looked sooooooooooooo good. And the technique fascinated me! A boule of sourdough bread, sliced up with cheese stuffed in it. What?! How did I not know this about this? I finally decided to try it.
I used sourdough bread and pepper jack cheese. I melted the butter (the recipe called for 1/2 cup of butter, which I thought was ridiculously high, so I used about 1/4 cup, or less) and added a teaspoon of garlic powder. If I had onion powder I would have use it instead, but the garlic was fine. Other methods include green onion, peppers and a mixture of different cheeses.
Bake it at 350 degrees, wrapped in foil, for 15 minutes. Unwrap from foil and bake another 10 minutes. Enjoy this crunchy, warm, cheesy, and delightful treat.
Really! Brussel sprouts get such a bad wrap! They somehow became a part of the terrible green vegetable lore that broccoli and spinach get lumped into when you’re 7 years old. But when done right, brussel sprouts can even be a snack food. I’m not being sarcastic.
First off…what the heck? This is how brussel sprouts grow? It looks like something out of an alien movie. I kept expecting these things to hatch.
Preheat the oven to 400 degrees. After getting past the weird look, massive size and hefty weight, cut off each of the corpuscles sprouts. Chop off the stem and peel the top couple leaves.
You’ll need about 1 1/2 pounds worth.
Toss with 3 tablespoons of olive oil, 3/4 teaspoons of salt and 1/2 teaspoon of black pepper. I even added a touch of shredded parmesan.
Spread out on a baking sheet, and bake for about 30 to 35 minutes. Every 10 minutes or so, take the pan out and shake it, letting the embryos sprouts roll around to cook evenly. Serve immediately afterwards (though I found they tasted sweeter after they cooled). I wish I would have cut the larger ones in half, to get more roasted flavor per brussel sprout. But these are stinking delicious. They have a crispy, salty exterior. You can add more salt/garlic salt after all is said and done if you’d like. We ate almost all of these while the main dish baked.
One of the egg pods sprouts had rolled onto the floor while I was chopping and peeling. I watched it roll away and thought, “eh.” I just left it there. A few minutes later I turned around to grab it and it was gone. What?? Then I spotted a bunch of little brussel bits on Gideon’s bed. So I googled it. Turns out vegetables in the cabbage family are really good for your pups. So I gave Gideon another one. He ate it up in a few minutes.
So here’s to giving brussel sprouts a good name. And sorry Krueger family, I’ll be bringing some for Thanksgiving.
I’m normally a very inclusive person. This isn’t a normal situation. If you have never made roasted garlic…I…I…I feel sorry for you. I wonder how we became friends. If you claim ignorance, that’s cool. Laziness = not cool.
So make this…soon…like tonight.
You take one (or multiple, like I do) head of garlic and chop off the top so the cloves are exposed. Place on foil, drizzle in olive oil. I also like to add a bit of pepper. Wrap up in the foil and bake for 1 hour at 350 degrees. When it’s done you can either scoop it out right onto whatever it is your eating or, like I do, squeeze all the garlic into a bowl and mash it up a bit. Then spread it on warm bread…