I don’t know about the rest of you, but I am shocked that December is here already. Time goes so fast as the year comes to an end.
Today I’ve got three recipes that I’ve had recently. I went heavy on the savory this month because I figured the last thing you need in December is another dessert recipe. The first recipe is intended as a side dish, but we had larger helpings and made an entire meal out of it. It’s really up to you. The second recipe came from my mother-in-law and is an easy and tasty side dish. And the third recipe, from my dad, is one for the slow cooker, great for busy December days.
Roasted Brussels Sprouts with Ham and Citrus Aioli
1 ham slice (these are generally larger than ham steaks from the grocery store, but ham steak works, too), cut into bite-sized pieces
1 lb. fresh Brussels sprouts, trimmed and halved lengthwise
1 1/2 T. olive oil
salt and pepper
1/4 c. Balsamic vinegar (I use Black Mission fig flavor, but any variety will do)
1 clove garlic, halved
1/4 c. plus 1 T. mayonnaise
1 t. Dijon mustard
1 t. orange zest
1 t. orange juice
1/2 t. lemon zest
1 T. lemon juice
Preheat oven to 400 degrees. Toss ham and Brussels sprouts with olive oil to coat. Season with salt and pepper. Spread sprouts and ham on baking sheet and roast for 40 minutes, stirring once or twice.
Meanwhile, heat Balsamic vinegar in a small saucepan over medium heat, stirring constantly for 10 minutes. You should have a slightly thickened reduction.
On a cutting board, smash garlic halves with the side of a knife. Sprinkle with a bit of salt (about 1/8 – 1/4 teaspoon) and continue smashing garlic to make a paste. Place paste and the remaining ingredients (mayonnaise through lemon juice) in a small bowl. Whisk vigorously and set aside.
When sprouts and ham are done, drizzle with Balsamic reduction and dollop with aioli. Serve immediately.
1 can (14 oz.) corn, undrained
1 can (14 oz.) creamed corn
1 stick butter
2 eggs, lightly beaten
1 c. sour cream
1 box Jiffy corn muffin mix
Preheat oven to 350 degrees. Place butter in a greased 9×9″ baking dish and put it in the oven until the butter is melted. Remove the dish from the oven and add remaining ingredients. Mix well and bake for one hour.
Tomato-Ground Beef Soup
1 lb. ground beef, crumbled
1/4 t. each pepper, oregano, and basil (I usually use at least 1/2 t. of each of these)
1 med. onion, chopped
3 c. beef broth
1 8-oz. can tomato sauce
1 T. soy sauce
1 c. each sliced carrots and sliced celery
macaroni, cooked according to package directions
grated Parmesan cheese
Combine all ingredients in a slow cooker, stirring to combine. Cook 8-10 hours on low heat. Season with salt as desired. Serve hot over cooked macaroni and sprinkle with Parmesan cheese.
Do you have a recipe you’d like to share? You know what to do–let me know in the comments!
Until next time,