Every couple of months I have had the chance to share with you some fun new recipes as part of the Country Crock Casserole Club. For as long as I can remember, Country Crock has adorned our family’s dinner table and it has been fun to literally make up recipes which have all become staples in our meal plan. This month’s casserole was no different – taking a few basic ingredients and creating a side dish that I have literally made three times since.
Around here, Brussels Sprouts are pretty much a staple…. for me anyway. I could literally eat them daily – steamed, boiled, fried – or my new favorite way – ROASTED! This quick and easy recipe is simply a must for all sprout lovers! And side note – did you know they are Brussels Sprouts and not Brussel Sprouts? I have been saying/spelling it wrong for over 30 years…
When I began Eating Clean last year I knew I was going to have to expand my choices in vegetables… one can only eat green beans and broccoli so much. After enjoying some amazing wilted spinach for the first time at The Angus, I knew I had to learn how to make it so I could enjoy it at home.
I tried to make it from home a dozen times, but it always ended up tasting so bitter I would throw it away. I watched YouTube Videos, scoured Pinterest, and even questioned my friends. I could not figure out what I was missing. There had to be some “magic ingredient” that I was missing. Then one day I got a frantic call from my mother, “I FIGURED IT OUT!!! THE MAGIC INGREDIENT!!” Apparently Mom had been watching Rachel Ray and discovered the “magic” ingredient for making the most amazing tasting wilted spinach on the planet…. nutmeg.
When I first
became addicted discovered Pinterest, one of the very first images I posted was of Roasted Green Beans with Mushrooms. However it wasnt until months later that I actually attempted to cook them, and even then I didnt have all of the ingredients on hand, so I got a little creative… and they were amazing.
This Christmas my mother in law gave me what is fast becoming my favorite kitchen appliance…. a three pot slow cooker. Now, I have seen these at events and stuff out on the “buffet” line, but until I unwrapped it I would have only thought of using it for special occasions. Then a brainstorm hit… I can cook an entire three course meal all at one time now!!!
So I did. In one pot I made my Crockpot Cube Steak concoction which continues to be a favorite. In another I did a dessert, which I will share soon. And in the third I did the biggest hit of the night – Crockpot Garlic Mashed Potatoes.