About Roasted Brussels Sprouts with Bacon

Tam asked for variations and I aim to please, but I'm not sure if she keeps kosher or not so if she does then OOPS. I guess you can omit the bacon if you want but OH MY GOD WHY WOULD YOU WANT? Except for that whole "God" thing I guess. Whatever.

So yeah. Another way I make the Brussels sprouts. And just in time for your Thanksgiving feast! Although you might need to double the recipe or something depending on how many people you're having over. Me? Just my mother and my sister and my boyfriend and my cat. But I'm not making this anyway, because I think we're doing Vietnamese for Thanksgiving on account of my mother and my sister coming to visit, and anyway this wouldn't be enough unless I doubled the recipe because this feeds two:

• 1 lb. Brussels sprouts, trimmed and halved
• 2 slices of bacon, sliced into 1/4-inch slivers
• 1 small shallot, sliced
• 1-2 garlic cloves, minced
• 1/2 tbsp. extra virgin olive oil
• 1/4 cup water or broth
• Squidge of lemon

Preheat your oven to 450 F, then toss the first five ingredients together with some salt and pepper and spread it all out in a single layer in a large skillet or baking dish.



Roast all that in the upper third of your oven, stirring once after about ten minutes. Give it another ten to fifteen minutes more, until your sprouts are tender and browned at the edges.

Pull the pan out of the oven and stir in your water or broth, making sure so scrape up any brown bits from the bottom of the pan (brown bits = flavor!). Add your squidge of lemon and serve.



(Also, enjoy!)

About David's Cousin's Corn Pudding

Hey there, remember me? I'm the girl who used to cook and then take pictures of what she was cooking and then write about those pictures of what she was cooking and then post that writing about those pictures of what she was cooking right in this very web space. Well, FUNNY STORY. Actually, it's not funny so much as it is ANNOYING, because this camera I've been using? The one being held together by rubber bands? Well it's not so hot, actually. Actually, it kind of sucks. I sucks so bad in fact that I haven't really been able to get any decent shots off of what I've been cooking so that I could write about those shots of what I've been cooking and post that writing about those shots of what I've been cooking right in this very web space.

Also, I haven't really been cooking that much.

HOWEVER, I did cook on Sunday night and this is what I cooked, my BFF's cousin's corn pudding, a recipe Paula Deen would be so very proud of (you'll see why), a recipe that would be perfect for your Thanksgiving feast. Because it's delicious. And easy. TWSS.

So here's what you'll need:

• 1 can of corn, drained
• 1 can of creamed corn
• 1 stick of melted butter
• 8 oz. of sour cream
• 1 box of Jiffy corn mix

Mix all that together in a casserole dish. (Mine's vintage Pyrex found in etrets's etsy shop.)



Bake that in a preheated 325-degree oven for an hour to an hour and fifteen minutes. (It should still be goopy and jiggly in the middle.)



And then dish it out onto dishes and serve!



(Insider's tip: this goes really well with a bowl of chili.)

Bonus!

There's lots of stuff you can add to this basic recipe, stuff like minced chives and jalapenos and shredded cheese and pretty much anything you can think of that goes good with cornbread. So don't forget to do that! You know, if you want to. Whatever.

Double Bonus!

Here's a picture of Schilbo getting ready to put some in the oven!