November is rapidly changing from the quiet month I had pictured, watching the days grow shorter and gathering thoughts for the holidays…
into all kinds of wild and wacky things!
It is definitely not a “no wake zone” around here…
You know how one thing leads to another…
We had some construction done to eliminate beach erosion at the shoreline by our pier, extending the pier onto the sand…
Next thing we knew, we decided to bite the bullet and rebuild our increasingly wavy deck
The substructure developed some issues, like rusting nails, and over time the flexible Trex decking began to sag and ripple… it did last for 20 years, which is good in this coastal environment, but it was starting to look bad and was getting dangerous
Back came the dumpster…
And after a week, there’s a lot of progress!
So all this craziness has seeped into my cooking too…
This might be the most insanely good thing I’ve ever had!
It’s a roasted potato half topped with Brussels Sprouts, Bacon & Bleu Cheese Dip
Leftover game day dip, piled on a potato, made for a crazy comfort food Sunday supper 😜
Game day included Roasted Brussels Sprouts Garlic, & Bacon Dip amped up with the addition of bleu cheese
There was plenty leftover to do something else with…
like top a baked potato 😋
Start by cutting a large baking potato in half crosswise and score it diagonally in diamonds
Drizzle with olive oil and season with salt and pepper
Bake at 400 until potato is done and beginning to crisp at the edges
Heat the leftover dip
And put a big scoop on top
Swoon
Okay, just in case you’re thinking “ew!” or “I hate Brussels sprouts,” think of the possibilities!
Thanksgiving leftovers!
Creamed Spinach, Green Bean Casserole, Creamed Onions, Squash Casserole, or
Or turkey and gravy, ham or pork
Elevate lowly leftovers to Elegance!
Elegant Leftover Topped Potatoes
Ingredients
- 2 large baking potatoes
- olive oil
- salt and pepper
- 2-3 cups leftover vegetables, vegetable casserole or dip, or meat and gravy
Instructions
- Halve potatoes horizontally and make diagonal parallel deep cuts forming diamonds across the surface of potato halves.
- Drizzle liberally with olive oil and season with salt & pepper.
- Bake at 400 for 30-45 minutes until potatoes are soft and beginning to crisp.
- Heat leftover vegetables or dip and spoon over cooked potatoes to serve
Brussels Sprouts, Roasted Garlic, Bacon & Bleu Cheese Dip
Ingredients
- 30-40 Brussels sprouts trimmed and quartered
- 6 slices bacon
- olive oil
- 1 head garlic
- 4 ounces low fat cream cheese room temperature
- 1/4 cup low fat sour cream
- 1/4 cup mayonnaise or light mayonnaise
- 3/4 cup sharp white cheddar shredded
- 1/4 cup freshly grated Parmesan
- 4 oz bleu cheese crumbles
- salt and pepper to taste
Instructions
- Cut off top of garlic head far down enough to expose tops of all the cloves. Place head on a square of foil, drizzle with olive oil and season with salt and pepper. Roast at 400 for about 1 hour.
- Prepare brussels sprouts by washing, trimming bottom and cutting into quarters [or roast whole and quarter later]. Place on a foil lined baking sheet that has been sprayed with olive oil spray. Drizzle with olive oil, season and toss to coat. Roast at 400 for 20-30 minutes until done and just starting to char.
- Cook bacon on a sheet pan lined with parchment paper* about 20-30 minutes, until crispy. Remove from pan and drain well on paper towels. Break into pieces when cool.
- Mix sour cream and cream cheese. Squeeze the roasted garlic from the skins onto sour cream mixture.
- Add other cheeses, bacon pieces and brussels sprouts. Mix everything together and place in a baking dish and bake in a preheated 350F oven until lightly golden brown on top and bubbling on the sides, about 15-20 minutes.
Notes
I will be joining these fabulous parties and blogs:Celebrate and Decorate, Rustic and Refined,
Between Naps on the Porch, Coastal Charm, Cooking and Crafting with J&J, The Scoop, A Stroll Thru Life
Tickle My Tastebuds, Full Plate Thursday, Work it Wednesday
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