Pioneer Woman's Hominy Casserole

We tried this dish last weekend after watching an episode of Pioneer Woman. I have never made anything with hominy before let alone eaten it. Savannah even liked it which surprised me because it is full of onions (my favorite) and red bell pepper. I think I'll keep this one. I liked it too since it resembled mac and cheese without the mac which will be a good alternative side dish.

Butter, for greasing the pan (although I am not sure this needed in looking at the rest of the ingredients)
8 slices bacon, chopped (Next time I think I will use center cut bacon. Mine had too much fat for my taste and for me a little bit of bacon goes a long way.)
1 onion, chopped
1 red bell pepper, chopped
One 30-ounce can hominy, drained and rinsed
3/4 cup half-and-half
Hot sauce, to taste
1/2 cup grated Cheddar
1/2 cup grated Monterey Jack cheese
Kosher salt and freshly ground black pepper
1/2 cup breadcrumbs

Directions:
Preheat the oven to 375 degrees F. Butter an 8- or 9-inch square baking pan.
In a large skillet, fry the bacon over medium-high heat until crispy, 5 to 7 minutes.
Remove and drain on paper towels.
In the bacon fat, cook the onion and pepper until just starting to brown, 6 to 8 minutes. Stir in the hominy, half-and-half and hot sauce.
When the mixture is bubbling, turn off the heat and stir in the bacon and some of the Cheddar and Monterey Jack, reserving some of the cheese for later. Taste and adjust the seasoning with salt, pepper and more hot sauce if needed.
Pour the mixture into the prepared pan and top with the remaining cheese and the breadcrumbs. Bake until the top is golden brown and the casserole is bubbling, about 20 minutes. Let rest for 15 minutes before serving.
Yield 4 to 6 servings.
Recipe https://www.foodnetwork.com/recipes/ree-drummond/hominy-casserole-3199310
and photo courtesy of

Brussles Sprouts Gratin

Found this while looking for something for Thanksgiving. I am sure it would work with broccoli too. It was delicious.

Ingredients

2 tablespoons unsalted butter, cut into pieces, plus more for the dish
Kosher salt
1 pound Brussels sprouts, outer leaves and stems removed
Pinch of red pepper flakes
Freshly ground pepper
1/2 cup heavy cream
1/2 cup grated white cheddar cheese
1/2 cup breadcrumbs

Directions

Preheat the oven to 400 degrees F and butter a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.

Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces.

Bake the gratin until bubbly and golden brown, about 15 minutes.
https://www.foodnetwork.com/recipes/brussels-sprouts-gratin-recipe-1973407

WW Beef & Broccoli Stirfry

So Charlie and I made this recipe found on Weight Watchers website and we love it - it is much tastier than that you find at the restaurant and so easy to make! Of course I love broccoli and he loves beef so we both win!

Beef and Broccoli Stir-Fry

Ingredients

	2 1/2 Tbsp cornstarch, divided
	1/4 tsp table salt
	3/4 pound(s) uncooked lean trimmed sirloin beef, thinly sliced against the grain
	2 tsp canola oil
	1 cup(s) reduced-sodium chicken broth, divided
	5 cup(s) uncooked broccoli, florets (about a 12 oz bag)
	1 Tbsp ginger root, fresh, minced
	2 tsp minced garlic
	1/4 tsp red pepper flakes, or to taste
	1/4 cup(s) low-sodium soy sauce
	1/2 cup(s) water

Instructions

On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.

Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned and cooked through, about 4 minutes; transfer to a bowl with a slotted spoon.

Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.

In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.

Return beef and accumulated juices to pan; toss to coat. Serve. Yields about 1 1/4 cups per serving.

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5PointsPlus Value

Prep time: 12 min

Cook time: 12 min

Serves: 4

This classic Chinese recipe can be made in less time than it takes to order take-out. Serve with rice, noodles or large Bibb lettuce leaves for lettuce wraps.*

Sausage Stuffed Bell Peppers

This might sound super silly but there is something I always wanted to try and make and just never did until now. I am not sure why either, it is not like I have had an infactuation with this food...nor is it something I remember mom serving as a child, in fact I think the only time I have ever eaten it was out of a box from the frozen foods section. So to put it bluntly - it just plain looks fun. Maybe I just enjoy stuffing things and cooking them and taking out the stuffing is like opening a gift at Christmas? That is why I am so picky about how to make my turkey on Thanksgiving. People have tried to encourage me to fry the turkey but I can't bear to think of no stuffing! So here we are. I used a recipe from Foodnetwork.com:
Ingredients

• 4 medium green bell peppers
• 8 ounces ground pork sausage
• 1 1/2 cups chopped onions
• 1/2 cup chopped celery
• 2 teaspoons minced garlic
• 1 1/2 cups cooked long-grain rice
• 1/2 teaspoon salt, plus more for seasoning
• 1/4 teaspoon freshly ground black pepper, plus more for seasoning
• 1/2 teaspoon Essence, plus more for seasoning, click on link for recipe
• 1/4 cup chopped green onions, green part only
• 1 tablespoon chopped parsley leaves
• 2 tablespoons fine dry bread crumbs
• 2 tablespoons grated Parmesan
• 4 teaspoons unsalted butter

Directions

Preheat the oven to 400 degrees F.

Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of each pepper and discard. Set bell pepper shells aside. Remove and discard the stems from each bell pepper top. Dice enough of the bell pepper tops to make 1/2 cup. Set aside.

In a large skillet, over medium-high heat, crumble and brown the sausage until cooked through, about 4 minutes. Add the onions, 1/2 cup diced bell pepper, and the celery. Saute for 4 minutes, or until the vegetables are soft. Add the garlic and cook, stirring, for 1 minute. Add the rice and mix well. Season with salt, pepper and Essence. Cook for about 1 minute. Remove from the heat and stir in the green onions and parsley. Season the insides of the bell pepper shells with salt and pepper, to taste. Spoon the rice mixture into the bell peppers.

In a small bowl, combine the bread crumbs and cheese. Season with a pinch of Essence and mix well. Sprinkle the crust over each pepper. Top each crust with 1 teaspoon of butter and place the peppers into an 8-inch baking dish or pan. Add just enough water to cover the bottom, about 1/3 cup. Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot.

Lots of cutting!! Fun!

Mmm - can you smell it?

The recipe calls for 4 peppers but I couldn't find very large or tall peppers. Now that I know I will buy 6 peppers in order to use all the filling as well as cut less off the top from what the recipe says.

Stuffing the peppers - the funnest part!

Butter and bread crumb topping...mmm!

All done and cooling...

Ready to eat. The next funnest part!

I had Charlie help me with the seasonings...he did a great job and the dish turned out perfect however we both agreed we will use less Essence next time. (We didn't go with what the recipe called for and just put some in to taste...it was awesome and very what's the word for Louisiana style food - creole or cajun?) Very good! But Savannah could not enjoy it sooooo she had leftover clam chowder.

Brown Sugar-Glazed Sweet Potatoes with Marshmallows

4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
2/3 cup packed golden brown sugar
5 tablespoons butter1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Pinch of ground ginger
2 cups miniature marshmallows
1/2 cup sliced almonds

Preheat oven to 375°F. Arrange potatoes in 13 x 9 x 2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil. Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.