Hey all, sorry for the lag without a recipe. As referenced in my last post, things have been rough around here.
March was full of all sorts of bad luck. Financially and emotionally (those seem to go together, don't they?). It started off great--with a new job and a new apartment--but quickly went downhill with our wedding savings having to be drained for an unexpected financial emergency, my fiancé losing his job, me having to get medical care before my new insurance kicked in, and my family pet passing away unexpectedly, among other minor issues and such peppered in for good measure. I'm hoping April has better days. Thankfully we have a good support network of friends and family. I know it's all temporary, and things will be okay, but I'm not quite yet at the mindset where I actually believe that yet.
Would appreciate any positive thoughts you have to send our way.
The light situation in the new apartment isn't the best, so I'm still working through my backlog of pictures. More incentive to figure out my camera settings I guess (extra points: my favorite lens BROKE during the Debacle that is March, ugh) Getting to the bottom of the barrel here, because I'm not super thrilled with how these came out. However, the recipe is great.
I'm on a never-ending quest to get my fiancé to enjoy veggies. Typically, this involves covering them in cheese. It's a start.
Brussels Sprouts Au Gratin
- 1 lb brussels sprouts, halved
- 1/2 onion, diced
- 2 cloves garlic, crushed
- 3 tbsp flour
- 3 tbsp butter + 1 tbsp butter
- 2 cups milk
- 1 cup cheese of choice, shredded
- 2 tsp cajun seasoning
- 1/2 cup crushed potato chips (I used Pringles)
-Preheat oven to 350 degrees F.
-Steam brussels sprouts until al dente, I typically microwave them with a bit of water for 4 minutes.
-Over medium heat, melt 3 tbsp of butter and whisk in flour. Slowly add in the milk, whisking constantly, until well combined. Add garlic, onions, and seasoning. Let simmer for five minutes, until thick.
-Stir in cheese and mix until melted. Toss in brussels sprouts, and pour into a baking dish.
-Melt remaining butter over low heat, and toss in potato chips. Sprinkle over brussels sprouts.
-Bake for 30 minutes, until topping has just begun to brown. Serve hot.