Well, I hope everyone has a wonderful Thanksgiving filled with food, friends and family. Now that it is over and the Christmas shopping frenzy is upon us, I am hoping to get my butt back on the fitness train. I have been a lazy, eating machine for about 2 months now and am very disappointed with myself. But rather than complain, I am hoping to get motivated instead and do what I know I have to do if I want anything to change. BUT, before that happens, I will share with you two new recipes I successfully executed for Thanksgiving this year. We were traveling so the dishes had to be cooked in advance and transport well. I hit the mark with both. Here they are.
Bacon and Cheese Deviled Eggs
6 hard boiled eggs
1 Tbs mayonnaise
1 tsp Dijon mustard
3 strips bacon, cooked crisp and chopped finely
2 Tbs shredded sharp cheddar cheese
Salt and pepper to taste
Peel hard boiled eggs and slice in half
Remove yolks and place in a small mixing bowl
Mix yolks with remaining ingredients until smooth
Pipe mixture back into egg whites.
Chill until ready to serve
NOTE: Because the cheese and bacon make the yolk mixture somewhat chunky, piping it back into the eggs was not easy, the tip kept clogging. The yolk mixture was a little stiff and a small spoon actually worked better than the piping bag. Use whatever works best for you.
Better Broccoli Casserole
3 lbs broccoli florets
1 pint heavy cream
1 leek, chopped
5 strips bacon, cooked crisp and chopped
1/2 Cup chopped portabella mushrooms
1 lb Velveeta cheese, cubed
1/2 lb sharp cheddar cheese, grated
1/2 lb medium cheddar cheese, grated
3 sleeves crackers (ritz, town house), crushed coarsely
1/2 Tbs Black pepper
Reserve 1-2 Tbs of fat from the bacon and saute leeks and mushrooms until softened. Set aside
Bring a large pot of water to a bowl and blanch broccoli. Work in batches if needed.
Drain water and return pot to stove over medium heat.
Add cheeses and cream.
Stir mixture until cheese are melted and smooth
Add bacon, leeks and mushrooms.
Stir to incorporate.
Add 2 sleeves of crushed crackers and broccoli.
Stir until everything is evenly coated with the cheese mixture
Place in a large baking dish at 350 F for 45 minutes
Top with remaining crackers and bake an additional 15 minutes.
Let stand before serving.